Menon - Microwave Non-Veg

Dilicious EASY-TO-MAKE Recipes

Published by Jaico Publishing House
A-2 Jash Chambers, 7-A Sir Phirozshah Mehta Road
Fort, Mumbai - 400 001
www.jaicobooks.com

Sarojini Menon

MICROWAVE - NON-VEG
ISBN 81-7992-628-1

First Jaico Impression: 2006
Fourth Jaico Impression: 2010
No part of this book may be reproduced or utilized in
any form or by any means, electronic or
mechanical including photocopying, recording or by any
information storage and retrieval system,
without permission in writing from the publishers.

Printed by
Repro India Limited
Plot No. 50/2, T.T.C. MIDC Industrial Area
Mahape, Navi Mumbai - 400 710

About the Author

Mrs. Sarojini Menon shares with her readers 67 mouth-watering recipes gleaned from her experiences over 33 years. Since 1982 she has been conducting cookery classes encompassing a wide variety of cuisines. She is particularly known for her easy to follow and delicious recipes.

In the early 90's microwave cooking attempted to revolutionise cooking in India. Many Indian women and men gradually began to find the Microwave an ideal appliance to assist them in their busy schedules. Making the transition from the gas stove to the Microwave was challenging and not enough guidance was available. Realising this Mrs. Menon started conducting cookery classes using Microwave ovens, simultaneously advertising for brand names like BPL.

In this book Mrs. Menon has explained various recipes that can be effectively prepared using the Microwave.

TIPS FOR THE USE OF MICROWAVE OVEN

1. Vessels to use:
   • On convection mode, combination mode, grill mode, dual mode and also micro mode.
     Borosil, Pyrex, Corelle, Corning, Arcopol, or Ceramic.
   • On Micromode only
     Micro safe plastic i.e. Cello, Brite, Monalisa, Cutting edge, Prince or Ceramic
2. Do not use any metal containers or glass containers with metal designs or lines.
3. If you partly cover the vegetables while cooking with plastic/glass lids or cling film, the cooking will be done faster, (do not use aluminium foil) in case of cling film give a cut on the film (centre or any side).
4. Rice and dal should be soaked minimum half an hour before cooking.
5. Most of the dishes cooked in the microwave should be given standing time. Some food that do not seem completely cooked when removed from the microwave will get cooked during standing time.
6. If you overcook the vegetables, it gets a rubbery texture. Undercooked is better than overcooked.
7. To reheat leftover chappattis Take a moist cotton cloth wrap 8-10 chappattis and keep it in the microwave. It takes 1 to 2 minutes. Topmost chappattis will get heated up fast. This can be followed for heating leftover snacks like potato wadas, idlis and samosas. While reheating the rice, sprinkle some water and cover partly.
8. Small uniformly shaped pieces of vegetables will cook faster than large ones.
9. Stirring food once or twice or more depending on the cooking time, during cooking, helps to cook more evenly.
10. If you open the door midway to stir, press "start" switch once again after closing the door to continue cooking.
11. To get rid off food odour from microwave, put a piece of lime in a cup of water and microwave for about 1 minute on Micro high.
12. To defrost frozen vegetables, pierce the bag or loosen the container slightly.
13. Deep frying cannot be done in a microwave.
14. Whenever the combo mode or convection mode is being used, the oven should be preheated upto a temperature indicated in the recipe (method) before using.
15. Time for cooking may slightly vary, due to voltage fluctuations, nature, type of vessel used and the quality of food etc.
16. The ingredients should be at room temperature, if not the cooking time will slightly vary.
17. 1 cup = 200 ml

Give yourself some time to understand your Microwave.

BASIC COOKING

Roasting papad:
If the microwave is small (25 to 28 litres) invert a paper plate, pile up 5-6 lijjat papad, then Micro high for 1 minute 30 seconds. If the microwave is large (more than 30 litres) invert a borosil or plastic dish, place a paper plate and pile up 5 lijjat papads, then Micro high for 1 minute 30 seconds, (time varies slightly depending upon the thickness of the papad).

Pop corn:
If imported ready-made bag is used, it will take 272-3 minutes. If loose corn is used, take a handful of corn, put in a glass vessel, with butter and masala, cover with cling film (give a slash on the cling film) Micro high for 3-4 minutes. If butter and masala is not used put the same amount of corn in a plain brown paper bag (folded). Keep on Micro high for 3-4 minutes.

Making tea or coffee:
One cup of tea or coffee will take approximately 2 to 3 minutes (of course depending on cup size). Do not fill upto the brim.

Boiling milk:
Take a deep container, fill the milk upto 50%. Half litre milk takes about 4 minutes.

Roasting groundnuts
cup groundnuts. Put in a paper plate and Micro high for 2 to 3 minutes. Give standing time after which the skin can be peeled off.

Masala groundnuts:
Apply little oil, salt, chilli powder and repeat the same procedure.

Blanching tomatoes:
2 tomatoes cut into half, and put in a shallow dish and keep on Micro high for 1 to 2 minutes.

Blanching Badams:
Boil half cup water (Micro high for 1 minute), add the nuts, and Micro high again for 30 seconds. The skin peels off easily.

To Cook potatoes:
Medium size 5-6 potatoes. Wash and prick/slash with fork and Micro high for 7 minutes. Give standing time, then chop it or mash it according to the recipe.

Full Boiled Egg:
The egg should be at room temperature. Take one egg, add enough water to immerse the egg and keep for 1 to 2 minutes at slightly less power (80% power).

Chicken:
For all chicken preparations, Broiler Chicken is to be used. Otherwise, Cooking time will increase.

Chicken stock:
1 kg chicken or kg bone pieces, 1 onion grated crushed, 1 tsp each of crushed garlic and ginger, 1 tsp salt and 5 cups water. Remove skin of chicken, put it or bone pieces in the cooker along with all ingredients, cook under pressure for 15 minutes strain and collect the liquid which is known as stock.

Birishta:
Onions fried to dark brown colour (2 onions sliced + 1 tbsp ghee takes approximately 7 to 8 minutes on Micro high)

Note: Whenever any material is kept directly on the rack for cooking. It is advisable to apply some oil on the rack.

SOUPS

CREAM OF FISH AND VEGETABLE SOUP

Seizes: 3 people

Preparation time: 9 minutes