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Additional info for Microwave Recipes (with Indian Influence) (Cook Book)
Prick with a fork and slit lengthwise. Remove tough seeds if any and fill with the mixed masala, keeping aside whatever remains. Heat oil in a dish at HIGH for 1 minute. Mix in cumin and onions. Cook uncovered at HIGH for 5 minutes, till brown. Arrange the parwals in the centre of the dish in a single layer, with the potatoes around them towards the edge. Sprinkle the leftover masala over this. Cook covered, at 70% for 20 minutes, turning once and serve. Microwave Cooking, Indian Influence Page 38 Aloo Bahaar-e-Dum Ingredients 500 gm medium potatoes 1 ½ tsp salt 1 ½ tsp kashmiri chilli powder ½ tsp turmeric powder 1 cup hot water 1 tbsp ghee 2 tsp ginger paste ½ cup hung yoghurt 5 allspice-roasted ½ star anise-roasted ½ mace-roasted ¼ nutmeg-roasted 1 tbsp desiccated coconut-roasted 8 almonds blanched 1 tbsp thandai/sardai mixture-soaked and ground to a paste 1 tsp kashmiri chilli powder almond slivers for garnish Method Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds.
Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 min. Garnish with jalapeno pepper slices. Microwave Cooking, Indian Influence Page 43 Baked Potatoes Ingredients large nicely shaped potatoes 1 chopped onion (more if you are using a large number of potatoes) grated chedder cheese salt to taste a little milk and butter Method This is quick but looks like you worked for ages.
Serve. Microwave Cooking, Indian Influence Page 44 Microwave Rasam Ingredients 1 medium size tomato 1 small ball of tamarind 1 1/2 tsp rasam powder salt Seasoning: 1/2 tsp mustard 1 tsp vegetable oil/ ghee curry leaves pinch of hing Method In a small microwave bowl, add vegetable oil/ghee and mustard and close with a lid. Microwave on HIGH for 2 to 3 minutes. Once the mustard crackles, add curry leaves and hing and microwave on HIGH for 30 seconds. Keep this seasoning aside. In a bigger bowl, add mashed tomatoes, tamarind juice, rasam powder and salt.
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