16
ENGLISH
food
Serving
Size
Ingredients
Recommendations
6. Banarasi
Kheer
100-150 g
Milk -
200 g,
boiled rice
-
1/3 Cup (crushed),
condensed Milk -
4 tbsp,
cardamom powder -
¼ tsp,
kewra Essence -
2 drops,
badam paste -
1 tbsp,
cottage cheese -
½ Cup
(grated),
Saffron -
4 strings,
Pista to garnish
In a microwave safe
glass bowl mix all the
ingredients and cook
and chill for 1 hour.
Garnish with Chopped
Pistachio and serve
chilled.
7. Goan Fish
curry
600-650 g
pomfret -
½ kg,
cumin
Seeds -
1 tbsp,
coriander Seeds -
1 tbsp,
coconut scraped -
½ cup,
Ginger paste -
1 tsp,
Garlic paste -
1 tsp,
tamarind -
lemon sized
ball,
oil -
4 tbsp,
fried
onion (medium) -
2,
tomato puree -
4 tbsp,
Red chilies -
3~4,
Green
chilies -
3~4,
Salt
to
taste,
Water -
200 ml
Clean wash and cut fish
into pieces. Dry roast
cumin seeds, coriander
seeds & whole red chilies,
make a fine paste of all
the roasted spices along
with coconut, ginger,
garlic and tamarind
and fried onions.
In a microwave safe
glass bowl mix all the
ingredients add salt to
taste and ½ cup water
cover with lid or plastic
wrap. Make a small
hole to release steam
and cook. Serve hot
with steam rice.
food
Serving
Size
Ingredients
Recommendations
8. stuffed
eggplants
500-600 g
Eggplants -
250 g,
oil -
250 g,
onion (medium)
-
2,
tomatoes (medium)
-
2,
Green chilies -
3~4,
Red chili powder -
½ tsp,
Garam Masala -
½ tsp,
coriander powder -
2 tsp,
dry mango powder -
¾
tsp,
turmeric -
½ tsp,
Sugar powder -
½ tsp,
Lemon juice -
½ tsp,
Salt
to taste
Slit eggplants from the
middle in to four equal
portions and keep aside.
Blend onion, tomato,
green chili in to a fine
paste add salt, and other
ingredients, Oil and remove
the extra juice of tomatoes,
make it a thick paste. Fill
eggplants with paste
and place it in a flat
microwave safe dish
and cover it with with lid
or plastic and make a
small hole to release the
steam.
9. Dhokla
250 g
Gram flour -
75 g,
Semolina -
25 g,
Water
-
¾ cup,
Salt
to taste,
Regular Eno -
1 tbsp,
oil
for Greasing
Mix all the ingredients
in bowl with light hand
and in one direction
to circulate air. Batter
should have dropping
consistency. In a
greased microwave
safe container pour the
Dhokla batter and set it.
10. Veggie
Idli
400-450 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 -
3~4,
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. Serve hot with
coconut chutni.
GW76NMD_XTL-03725K_EN.indd 16
2010-08-10 7:06:13
