Method
First peel, de-seed and chop up the tomato. Shred the cabbage into small bits. Mince all the other vegetables and garlic. Place in the
pan of the cooker . Pour water in and cover with the lid. Switch on to ‘Cooking’ and cook till all the vegetables are very soft. Using a
laddle, strain out 2 cups of cooked vegetables and blend in a mixer with the milk. return the puree to the pan. Season with salt and
pepper (to taste). replace the lid. When the soup begins to boil again, switch off the cooker and serve the soup hot, garnished with
croutons and grated cheese. Alternatively, push the switch manually to ‘Keep Warm’ and allow to remain hot till time to serve (up to 4
hours).
SPICY ROAST POTATOES
Ingredients
Small potatoes
1/2 kg
oil
4 tbsp
Chilli powder
1 tsp
Green chillies
2 nos (chopped)
Garam masala powder
1 tsp
Asafoetida powder
a pinch
Cumin powder
1 tsp
Coriander powder
2 tsp
Turmeric powder
1/2 tsp
Salt
To taste
Water
1/2 cup
Method
Boil the potatoes, then peel, slice into small size pieces, and prick all pieces with toothpicks. Mix with rest of the ingredients except
water. Place potatoes in the cooker and pour water. Cover pan with the lid and switch on to ‘Cooking’. When the potatoes are ready, the
switch will move to ‘Keep Warm’ position. Switch off and serve hot with rice or chapattis,
or ‘Keep Warm’ till required.
CHICKEN POT ROAST
Ingredients
Chicken
500 gms
Salt
To taste
Wine (optional)
1 tbsp
Chilli powder
1/2 tsp
oil
1 tbsp
Vinegar
1 tbsp
Ginger garlic paste
1 tsp
Chilli sauce
1/2 cup
Method
Skin and joint the chicken. Wash and squeeze dry. Mix with the rest of the ingredients. Keep covered in the refrigerator for 4 to 6 hours.
Place a piece of aluminium foil at the base of the pan of the cooker and place the chicken mixture over it. Cover closely with another
piece of aluminium foil. Switch on ‘Cooking’. When the dish is ready the switch will automatically move to ‘Keep Warm’. Switch off and
serve hot, or allow to remain hot till time to serve (up to 4 hours).
TOMATO RICE
Ingredients
rice
1 cups
Tomatoes
200 gms
oil or ghee
4 tbsp
Mustard
1 tsp
Black gram dal
2 tsp
Peanuts
2 tbsp
Curry leaves
Few
onion
1 cup, chopped
Kasuri methi
2 tsp
Chilli powder
1 tsp
Coriander powder
1 tsp
Turmeric powder
1/2 tsp
Salt
To taste
Method
First blanch the tomatoes then peel them. Extract seeds and blend pulp in the mixer. Add enough water to make 4 cups. Wash the rice,
drain and place over the cooking plate in the cooking pan. Add the tomato puree and salt. Press the switch to ‘Cooking’. Heat oil in a
kadai and season with mustard, dal, peanuts and curry leaves. Add onions and fry till light brown. Add kasuri methi, chilli, turmeric and
coriander powder. Add to the rice and stir gently. When the rice is done, the switch will automatically move to ‘Keep Warm’. Switch off
the cooker after 15 minutes, stir the rice gently before serving. or allow to keep warm till time to serve (up to 4 hours).
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