Aloo Dilnaaz
How to cook
Step 1
Wash and peel the potatoes. Hold the potato length wise and remove the cap. Scoop
out the potato using a potato scooper. Do not scoop till the end, or else the stuffing
will come out.
Step 2
Boil the scooped potatoes till they are partially cooked.
Step 3
Mix together all the ingredients of the filling. Mash them well and make long rolls.
Stuff the paneer filling into the potatoes.
Step 4
Put all the ingredients of the topping in a bowl and mix it well. Coat the stuffed
potatoes with the curd mixture lightly.
Step 5
Sprinkle with sesame seeds.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange in fry basket and close it
properly. Keep the fryer at 160° C for 20-25 minutes. Turn over each potato bowl in
between to cook uniformly. Serve hot with tomato sauce.
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 160° C
Preparation Time
45 minutes
Ingredients
4 long potatoes peeled
1 tsp chaat masala
1 tsp sesame seeds
Filling:
100g paneer crumbled.
1 tsp raisins chopped.
1 green chilli chopped.
A pinch of haldi.
½ tsp salt.
½ tsp jeera powder.
3 tbsp finely chopped coriander.
1 tsp lime juice.
½ tsp dhania powder.
¼ tsp red chilli powder.
¼ tsp garam masala.
Topping:
½ cup curd hang for 15-20 minutes.
¼ tsp red chilli powder.
¼ tsp coriander powder.
¼ tsp salt or to taste.
chat masala to sprinkle.
1 tsp tandoori masala.
1 pinch tandoori color.
½ tsp kasoori methi.
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Baked Corn Lasagne
How to cook
Step 1
Boil 5-6 cups of water. Add oil and salt in the water. Add Lasagne sheets in the boiling water
and cook till it is soft. Check in between that the sheets do not stick to each other. Filter the
sheets through a sieve to remove water. Refresh in cold water and place on a greased tray.
Step 2 - For red sauce
Heat oil in a pan. Add onion and cook until onions turn light brown. Add chopped tomatoes
and cook till soft. Add tomato puree, all seasonings, salt and chilli powder and cook for 5-7
minutes till slightly thick, stir continuously. Do not cook too long. Remove from flame.
Step 3
Partially boil/micro vegetables (carrot, beans, zucchini, broccoli, cauliflower, mushroom) in a
micro proof plate covered with clean wrap for 2-2.5 minutes. Boil the sweet corn in a cup of
water. Refresh all the vegetables in ice cold water to retain colour.
Step 4 - For the filling
Heat oil and sauté the onions till transparent. Add capsicum (bell peppers) and stir fry for 1-2
minutes. Add the partially boiled vegetables and sauté for 2-3 minutes. Add the sweet corn,
tomato puree and all the seasonings and mix well.
Step 5
Grease a borosil square bowl of 5-6” with little oil. Spread some red sauce at the base. Place
one Lasagne sheet at the base. Cover with red sauce and spread ½ of the vegetable filling.
Spread some grated cheese. Now again cover with Lasagne sheet and repeat with red sauce,
½ of vegetable filling, grated cheese and Lasagne sheet. Cover completely with red sauce
and prepare white sauce.
Step 6 - For white sauce
Boil milk with basil leaves and then strain to keep aside basil leaves. Heat butter in a pan and
add maida and stir for half a minute. The mixture will turn frothy. Reduce the flame and add
the flavoured milk while stirring continuously. Stir and cook till it coats the back of the spoon.
Add basil leaves seasonings, salt and pepper to taste and remove from flame. Now cover
it completely with the white sauce and sprinkle grated cheese and garnish with some black
olives or sweet corn.
Step 7
Pre-heat Healthy Fryer for 5 minutes at 140° C. Arrange in fry basket and close it properly.
Keep the fryer at 140° C for 15-20 minutes till cheese melts and turns golden brown. Serve
hot with tomato sauce.
Healthy Fryer
Cooking Time: 15-20 minutes
Temperature: 160° C
Preparation Time
1 hour
Ingredients
2 Lasagne sheets.
5-6 cups of boiling water.
2 tsp oil./ 2 tsp salt.
100g pizza cheese.
2-3 sliced olives / gherkins / jalapenos / some
sweet corns for garnishing.
Red Sauce:
2 tsp oil.
1 onion very finely chopped.
2 medium size tomatoes chopped.
200g tomato puree.
½ tsp dried oregano.
¼ tsp dried basil (5-6 fresh basil leaves).
¼ tsp dried parsley.
2 tsp sugar.
Salt and red chilli powder to taste.
Bechamel (White) Sauce:
2 tbsp butter.
2 tbsp maida.
2 cups milk.
½ tsp dried oregano.
¼ tsp dried basil (5-6 leaves fresh basil).
¼ tsp dried parsley.
Salt and pepper to taste.
Vegetable Filling:
2 tbsp oil.
1 capsicum finely chopped.
½ cup beans finely chopped.
½ cup carrot finely chopped.
1 small onion finely chopped.
1 cup boiled sweet corn.
½ tsp red chilli flakes.
Salt and pepper to taste.
¼ tsp dry oregano, basil and parsley.
¼ cup tomato puree.
(Use any of seasonal vegetables - broccoli,
zucchini, bell peppers, mushroom etc.)
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