17
ENGLISH
food
Serving
size
Ingredients
Recommendations
Laziz
bhindi
250 g
Okara - 250 g, Tomato - 1,
Green Chili - 1, Onion - 1
medium, Chaat Masala - ½
tsp, Garam Masala - ¼
tsp, Sunflower Oil - ¼ tbsp,
Salt to taste, Garlic paste
to taste optional, Degi
Mirch - ½ tsp
Slit okara from the middle
and keep aside. Blend
onion, tomato, green chili
and garlic paste in to a
fine paste add salt, chaat
masala, Garam Masala,
Oil and degi mirch remove
the extra juice of tomatoes,
make it a thick paste. Fill
okara with paste and place
it in a flat microwave safe
dish and cover it with clear
foil and make a small hole
to release the steam. Cook
and leave for standing time
for 3 times.
chettinad
curry
500 g
Poppy Seeds - 1 tbsp,
Broken Cashew nuts - 2
tbsp, Ginger - 25 mm
(1”), Garlic - 6 cloves, Oil
- 3 tbsp, Onions - ½ Cup
chopped, Tomato Puree -
¼ Cup, Turmeric powder
- ½ tsp, Chilli Powder - ½
tsp, Curry leaves - 4 to 5,
Boiled Vegetables - 3 Cups
(cauliflower, peas, French
Beans etc.), Coconut Milk -
½ Cup, Salt to taste, Water
- 1 Cup
For chettinad Masala
Freshly Grated Coconut -
½ Cup, Coriander seeds
- 1 tsp, Cumin Seeds - ½
tsp, Dry Red kashmiri chilli
- 1, Green Cardamom - 3
to 4, Fennel Seeds - 1 tsp,
Cloves - 1 to 2, Cinnamon
- (1”) stick, Oil -1 tbsp
In a bowl add all the
ingredients and Chettinad
Masala. Cook and serve
hot.
For chettinad Masala
Sauté all the ingredients
till you get the pleasant
aroma. Keep aside.
cafeteria
food
Serving
size
Ingredients
Recommendations
dhokla
300-350 g
Bengal Gram Flour - 250
g, Semolina - 60 g, Salt
to taste, Regular Eno - 1
tbsp, Mustered Seeds - ¼
tsp, Curry Leaves - 3 to 4
In a bowl mix all the
ingredients with light hand
and in one direction to
pump up the air in the
batter. Pour the batter in a
greased bowl and put curry
leaves on the top.
Hakka
Noodles
300-350 g
Hakka Noodles - ¼
Packet, Oil - 2 tsp,
Cabbage - ¼ Cup, Onion
- ¼ Cup Sliced, Capsicum
- ¼ Cup Sliced, Carrot
Julian - ¼ Cup, Soya
Sauce - 1tsp, Ajinomoto -
¼ tsp, Salt to taste, White
Vinegar - ½ tbsp
In a microwave safe
glass dish add boiled
hakka noodles and all the
ingredients except vinegar.
Cook and add vinegar
serve hot.
beans
Square
450-500 g
Cream Cracker Biscuits -
8, Grated cheese -½ cup,
Canned Kidney Beans - 50
g, Tomato Ketchup - 2
tbsp, Red chili powder - ¼
tsp, Green Chillies - 2,
Oregano - ½ tsp, Roasted
Peanuts for garnishing,
Fresh Cream - 2 tbsp
(chilled), Hung curd - ½
cup, Lemon - 1 tsp, Salt
to taste, White pepper -
¼ tsp
In a bowl add cheese,
kidney beans, ketchup,
red chili powder, chopped
green chilies and mix well.
Put the mixture over the
each biscuit like a heap,
leaving the corners clean.
Put a paper napkin on the
glass turn tray and place
the biscuits carefully on it
and Cook.
Sour Cream : Fresh cream,
yogurt, lemon juice, salt
and pepper. Garnish the
biscuits with sour cream
and a peanut at the top.
veggie Idli
450-500 g
Semolina - 100 g, Curd
- 200 g, Capsicum - ¼
Cup (fine chopped), Onion
- ¼ Cup (fine chopped),
Tomatoes - ¼ Cup (Fine
chopped), Salt to taste,
Regular Eno - 1 ½ tsp,
Curry Leaves - 3 to 4,
Mustered Seeds - ½ tsp,
Oil for greasing, Water for
steaming
Mix all the ingredients in
a bowl, make the batter
of dropping consistency.
Grease the moulds and fill
with batter. Pour ½ cup
water in rice container and
place the idli stands. Cook
on microwave mod and
serve hot with coconut
chutney.
GE109MD_MDST-XTL_03505N-EN.indd 17
2009-12-17 4:38:47
