Chaaler Payesh (Rice Kheer)

Chaaler Payesh (Rice Kheer) is one of the most typical authentic Bengali sweets / dessert preparation, loved and cherished by all Bengalis, specially prepared in auspicious occasions like birthdays, pujas and festive times. It always a treat for our birthdays, specially prepared by my mother.

The traditional way to prepare this kheer / payesh is to boil the milk on low heat for and then the rice is added. Boiling is continued till rice is tender. Sugar, raisins and cashew nuts are added to the milk & rice and cooked for some more time till the milk becomes slightly dense or as per your desired consistency. Cardamom powder is sprinkled. This can be served warm or chilled.

A special type of rice called "gobindo bhog rice" is used in this recipe. I prepared this dish with basmati rice in microwave.

Ingredients:

• Basmati Rice: 1/4 cup (50 gms)
• Milk: 500 ml
• Sugar: 100-125 gms
• Black Cardamom Powder: 1/2 tsp
• Dry Fruits: Raisins, Cashew Nuts, Almonds and Pistachios

Method:

1. Wash and soak the rice for 15-20 mins. Drain the water and keep aside.
2. In a deep microwave safe bowl, mix milk, rice and boil at 100% for 6-7 mins. (Stir after 3 mins).
3. Add sugar & cardamom powder and microwave at 60% power for 10-12 mins and again at 40% for 5 more mins. Allow to stand for 5 mins.
4. Garnish with chopped dry fruits of your choice. Serve warm or chilled.

Sending this delicious rice kheer to EC's WYF - Speciality Food event and MEC-Sweets N Savouries guest hosted by Paru of Brindavan, event started by Srivalli and Radhika's & Sudeshna's Food for 7 stages of life: Kid's Special event.

Microwave Chicken Soup

A nutritious and filling Chicken Soup prepared in microwave.....a perfect dish to savour on a cold day...

Ingredients:

• chopped chicken: 1/2 cup
• water: 3 cups
• cornflour: 1 tbsp (mixed with 1/2 cup cold water)
• butter: 1 tbsp
• milk: 1/2 cup
• garam masala: 1/4 tsp
• salt to taste
• freshly ground black pepper
• cream: 1 tbsp (whipped / beaten)

Procedure:

1. Place butter in a microwave safe bowl and microwave at 100% power for 30 secs.
2. Add chicken pieces, water, salt & garam masala and microwave at 80% power for 4-5 mins. Allow to stand in the oven for 5 mins.
3. Take out the bowl, remove the the chicken pieces from the stock and shred to small pieces.
4. Add the shredded chicken pieces, milk, cornflour mixture to the stock and microwave at 100% power for 3-4 mins. Allow to stand for 5 more mins.
5. Remove from oven and transfer to a serving bowl. Garnish with cream and freshly ground black pepper and serve hot.

Sending this soup to MEC-Potluck Party, hosted by Sri of Cooking 4 all Seasons.

Cream of Mushroom Soup

Delicious creamy mushroom soup accompanied with buttered garlic bread, a heavenly treat for a chilly winter's day / night...Adding cream makes this a filling dish....Here's how to make....

Ingredients:

• 2 cups fresh button mushrooms, finely chopped
• 1 onion, finely chopped
• 1 tbsp cornflour
• 1 tbsp garlic
• 1 tbsp butter
• 3 cups water
• 1/2-1 cup cream, whipped
• salt (to taste)
• freshly ground black pepper (to taste)
• 1 bunch fresh corinader leaves, chopped

Procedure:

1. Mix cornflour in 1/2 cup cold water (ensure that there are no lumps) and keep aside.
2. In a microwave safe bowl, microwave butter at 100% power for 30 secs.
3. Add chopped onion & garlic. Microwave for 2-3 mins at 100% power.
4. Add chopped mushrooms, salt and pepper and water. Microwave at 100% power for 6 mins. Stir in between (after an interval of 2 mins).
5. Add the cornflour mixture and microwave at 100% power for 2 more mins.
6. Add whipped cream and garnish with a spoonful of butter and chopped coriander leaves. Serve hot with buttered garlic toast.

Sending this to the 15 mins cooking, event hosted by Mahimaa of Indian Vegetarian Kitchen...
Also sending the following recipes to the event...

• Insalata Caprese
• Jhal Moori
• Watermelon Cooler
• Pina Colada Smoothie
• Chocolate Icecream Milkshake

Hariyali Paneer Tikka

One of my favourite vegetarian items is any paneer dish. I just love to gorge on paneer tikkas, palak paneer, kadhai paneer, matar paneer, paneer pakora, paneer butter masala, yummmm, the list in endless.

Paneer is a basic source of protein for the vegetarians other than lentils. Here is the recipe for Hariyali Paneer Tikka, a vegetarian�s delight & tempting appetizer / snack, prepared with paneer (fresh cottage cheese) and marinated in yogurt.

Ingredients:

• 500 gms paneer, cubed / diced
• 1 big capsicum, de-seeded & diced
• 2 red & firm tomatoes, de-seeded & diced

Marinade:

• 1 cup hung curd / yogurt
• 1 tbsp coriander leaves, chopped
• 1 tbsp mint leaves, chopped
• 4-6 green chilies, paste
• 2 tbsp onion paste
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• � tsp turmeric powder
• � tsp garam masala powder
• 1 tsp roasted caraway seeds powder (shahi jeera)
• 1 tsp chat masala powder
• salt to taste
• 2 tbsp white oil
• juice of 1 lemon

Procedure:

1. Beat the curd and combine the other ingredients of the marinade. Take the paneer and chopped capsicum & tomato pieces, add the marinade and mix well. Refrigerate for 30 mins.
2. Place the marinated paneer and vegetables on the high rack on a microwave safe flat dish and grill 15-20 mins till light golden brown on all sides.
3. Reposition the paneer and the vegetables frequently (after a gap for 3-4 mins) and brush with oil.
4. Sprinkle a little chat masala and roasted shahi jeera powder; garnish with coriander leaves and serve with salads / chutneys.
   

Yellow is the color of sunshine and associated with joy, happiness, intellect and energy. Yellow produces a warming effect, arouses cheerfulness, stimulates mental activity and is often associated with food. I love the particular colour of this dish.

Sending this to FIC-Favourite guest hosted by Sweath, event started by Sunshinemom...This paneer dish is also going to to My Favourite Things-Cheese and Think Spice-Think Caraway Seeds guest hosted by Sathya of Appetite Treats

Chocolate Chips and Cashew Cookies

Cookies are the latest addition in my son's menu, specially the choco-chips chocolate cookies. While going through my microwave cookbook, I found a recipe for chocochip cookies. I altered the recipe a little and added some cashew nuts to prepare these mouth watering Cashew and Choco Chips Cookies....

Easy to prepare; takes about 30 mins and yields about 2 dozen cookies..

Ingredients :

• 1-� cups maida
• � cup unsalted butter
• � cup powdered sugar
• � tsp baking soda
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 2-3 tbsp milk
• � tsp salt
• 2/3 cup cashew nuts, chopped
• 2/3 cups chocolate chips

Procedure:

1. Preheat the microwave oven at 180�C at convection mode.
2. Sieve flour, cocoa powder, salt and baking powder in a bowl. Keep aside.
3. Beat the egg with vanilla extract. Keep aside.
4. Take a bowl and beat butter and sugar till light and creamy. Mix in the beaten egg mixture till fluffy.
5. Gradually mix in the flour mixture. Add milk, chocolate chips and chopped almonds. Mix well.
6. Put a spoonful of the mixtute on the greased non-stick tawa a little apart (to give place for expansion).
7. Flatten slightly using a wooden spatula (you can add some more choco chips & chopped almonds on the top).
8. Bake at 180�C for 20-25 mins on lower rack till golden brown. Cool completely and serve with hot tea / coffee.

The cookies are going to both the events hosted by Poornima of TASTY TREATS: For the Love of Chocolate and Lets go Nuts - Cashew Nuts.

Prawn Malai Curry

I love prawns / shrimps and like to prepare them in a curd gravy (Malai Curry) or steamed (Bhapa). Well Prawn Malai Curry is one of the popular mouth watering delicacy of Bengal, served with steamed rice, daals and curries.

I tried the instructions given in the microwave cookbook, altered a little (I didnt use mustard paste / sauce) but it turned out just as delicious....

align="justify">Ingredients:

• 300 gms (10-12) medium sized prawns (deveined & washed)
• 1/2 cup coconut milk
• 1/2 cup curd (beaten)
• 2 tbsp onion paste
• 1-1/2 tbsp mustard oil
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 2 tsp salt (to taste)

Procedure:

1. Take the prawns in a bowl and add the ingredients of the marinade (coconut milk, curd, turmeric, salt and red chilli powder). Mix well and keep aside for 30 mins.
2. In a microwave safe bowl, heat oil at 100% power for 30 secs. Add the onion paste and microwave at 100% power for 4 mins (keep stirring in between).
3. Add the marinated prawns. Cover and microwave at 60% power for 8 mins. (Stir after 4 mins).
4. Allow to stand covered for 5 mins. Serve hot with steamed rice.

Rava Idli

Idli is a healthy food and much loved South Indian snack, made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idlis are usually served with green / coconut chutney and sambar. One of my colleagues used to bring idlis with molagai podi (mixtures of crushed dry spices).

Rava Idli is a popular variety of idli, a speciality of the state of Karnataka in India. Rava means semolina (suji) in the native Kannada language. Rava Idli is usually found in restaurants that serve the Udupi cuisine. During our stay in Bangalore, we tasted Rava Idli in a popular restaurant �Udupi Park Family Restaurant� on Airport Road, opp Kemp Fort.

Serves: 8-10 idlis

Ingredients:

• � cup semolina / rava / suji
• 150 gms / 1 cup sour curd
• 1 tsp fruit salt / eno
• 1 tbsp cashewnuts
• � tsp soda-bi-carbonate
• 6-8 curry leaves
• 2-3 dry red chillies
• 1 tsp mustard seeds
• 3 tsp white oil
• water (as required, for batter)
• 1 tsp ghee
• salt to taste

Procedure:

1. Heat oil in a kadhai, add the curry leaves and mustard seeds and let them splutter.
2. Lower the flame, add the cashewnuts, dry red chilies, saut� a little and then add the semolina (sieved).
3. Roast till the semolina is light brown (don�t fry too much). Remove from flame and let the mixture cool thoroughly.
4. Put all the ingredients in a mixer and blend to form a smooth powder.
5. Take a bowl, add the powdered mixture, add curd and soda-bicarb & salt. (Add water as required, but not too much).
6. Mix well to form a thick batter and keep aside for atleast 2 hours.
7. Grease the microwave safe idli moulds with ghee and pour a ladle full of batter in the moulds (Remember not to fill the moulds to the top).
8. Microwave (covered) at 60% power for 5-6 mins. Let it be in the microwave for 5-6 mins.
   Demould and serve with coconut chutney and sambar.

Tip:
First time I made idli in a microwave, I found that the idlis are not as soft as those made in a steamer / pressure cooker. So next time, I used butter milk instead of water while making the idli batter.
Be sure to use enough water in a microwave idli maker as the steam from the water helps in making soft idlis.

Speedy Tomato and Pepper Soup

A new variation for the good old tomato soup, done in a microwave and that too with few ingredients. A healthy & nutrituous soup which can be served with sandwiches and green salads.

I prepared this soup keeping in mind my son, who do not like to have soup other than chicken soup (cream of chicken, sweet corn chicken soup to name a few). I thanked my lucky stars, when on the way to Nainital he tasted tomato soup for the first time and liked it tremendously.

So now my kid has 2 soups in his menu, chicken soup and tomato soup. I did not use black pepper when I made the soup initially for him. You can always add the freshly ground black pepper at the end (as per taste).

Ingredients:

• 250 gms tomatoes, chopped
• 2 small onions, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tbsp fresh cream, whipped
• 1 tbsp cornflour
• 2 tsp butter
• 4 cups water
• salt (to taste)
• freshly ground black pepper (to taste)
• fried bread croutons, for garnishing

Procedure:

1. Dissolve cornflour in 1/2 cup water and keep aside.
2. In a microwave safe bowl, microwave 1 cup of butter at 100% power for 30 secs.
3. Add chopped garlic, onions, tomatoes, salt and 1/2 cup water. Microwave covered at 100% power for 5-6 mins. Let it cool in the microwave for 5 mins.
4. Blend in a blender, strain to form a smooth tomato puree.
5. Take another microwave safe bowl, add the tomato puree, 3 cups water and cornflour mixture and mix well. Microwave at 100% power for 4 mins. Stir in between.
6. Remove from microwave. Stir in the whipped cream.
7. Sprinkle freshly ground black pepper. Garnish with fried bread croutons and serve hot.

Sending this entry to Fall In Love (FIL) - Tomato Event hosted by Sanghi of Sanghi's Food Delights!

Click the logo for details.

Vegetable Pulao

Vegetable Pulao is a very popular dish in Indian cooking prepared with rice and vegetables and served with raita / yoghurt and salad.

I used to prepare vegetable pulao in the traditional way of boiling rice and vegetables in a cooker but tried this recipe in the microwave (900 wattage). It tasted just as fine. Here is the recipe:

Ingredients:

Vegetables (equal quantity each)

• 50 gms peas, shelled
• 50 gms carrot, finely chopped
• 50 gms cauliflower florets, small pieces
• 50 gms french beans, finely chopped
  
• 1 cup basmati rice
• 100 gms paneer, cut into small cubes
• 1 large onion, chopped
• 1 tsp jeera / cumin seeds
• 1 large cinnamon sticks / dalchini (halved into 2 pieces)
• 2 cloves / laung / lobongo
• 2 black cardamoms / badi elachi (crushed)
• 2 bay leaves / tejpata
• 50 gms raisins / kishmish
• 1 tsp ghee / white oil
• 2 cups water
• salt to taste

Garnish:

• roasted cashewnuts / kaju (halved)
• 1 bunch coriander leaves, finely chopped

Procedure:

1. Wash the rice thoroughly. Take a deep bowl of water and soak rice for 20 mins.
2. Soak the raisins in water (if you are using refrigerated raisins) and drain the water after 5 mins. Keep aside.
3. Take a microwave safe bowl and microwave oil / ghee at 100% power for 30 mins.
4. Add chopped onion at microwave at 100% power for 1 min.
5. Add cumin seeds, cinnamon sticks, cloves, black cardamoms, bay leaves to the sauted onions and microwave at 100% power for 1 min (Stir after 30 secs).
6. Add the raisins, all the vegetables, soaked rice and 2 cups of water (ratio is 1 cup rice: 2 cups of water) and microwave covered at 100% power for 10 mins.
7. Add the paneer cubes and microwave covered at 100% power for 1 min.
8. Now microwave again at 60% power for 5 more mins. Stir in between.
9. Allow to stand in the micro for 5 mins.
10. Transfer in a serving plate and garnish with roasted cashewnuts and chopped coriander leaves.
11. Serve hot with dal, salads and yoghurt / raita.

Sukha Gobi Sabzi

Another mouth watering North Indian recipe with cauliflower being the main ingredient.

I prepared this recipe in the microwave where the cauliflower retains its natural flavour and taste.

Ingredients:

• 1 cauliflower (250-300 gms)
• paste of 1 onion
• paste of 2 tomatoes
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tbsp oil
• salt (to taste)
• 1 bunch coriander leaves, finely chopped (for garnishing)

Preparation:

1. Wash and cut cauliflower into small florets.
2. Take a microwave safe bowl and microwave oil at 100% for 30 secs.
3. Take a small bowl and make a paste by mixing onion, tomatoes and ginger & garlic paste with a little water. Keep aside.
4. Add cumin seeds, salt and turmeric powder and the prepared paste and microwave at 100% power for 4-5 mins. Stir in between.
5. Add cauliflower florets, garam masala. Add 1/2 cup water.
6. Microwave covered for 5 mins. at 100% power. Again microwave for 4 more mins at 60% power.
7. Allow to stand for 5 mins.
8. Remove bowl from microwave oven and garnish with chopped coriander leaves.
9. Serve hot with roti / parantha.

Besan Dhokla

Dhokla is a popular & delicious Gujarati (vegetarian) recipe. Dhokla can be of various types like Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla and even innovative Sandwich Dhokla (a combination of any 2 Dhoklas).

Dhokla is a steamed food preparation, so it can be used as a healthy snack to other fast foods.

Previously making Dhoklas for me was buying those ready made packs and preparing dhoklas by following the instructions. If the measurements written at the back of the pack was not followed properly, the dhoklas did not turn out to be fluffy.

After I had a microwave, I tried making dhoklas with the proper ingredients and procedure. Believe me, the final dhokla did look nice and tasted delicious too (though I had to try a couple of times to get that perfect looking dhokla!)

Ingredients:

Dhokla:

• 1 cup curd
• 1/2 cup besan (gram flour)
• 1/2 tsp baking soda / soda-bi-carbonate
• 1/2 tsp turmeric powder
• a pinch of sugar
• 1 tbsp lemon juice
• 1 tsp eno fruit salt
• 1 cup water
• salt (to taste)
• 1 tsp green chillli paste
• 1 tsp mango powder (optional)

Tempering:

• 1 tsp oil
• 1 tsp mustard seeds
• 4-5 curry patta (curry leaves)
• 5-6 whole green chillies (slit lengthwise)

Garnish:

• 1 bunch coriander leaves, finely chopped
• 2 tbsp grated coconut

Method:

Dhokla:

1. Grease a microwave safe flat dish with little oil. Keep aside.
2. Take a bowl, mix all the ingredients of dhokla and beat well.
3. Pour the mixture into the greased dish.
4. Microwave (covered) at 60% power for 5-6 mins.
5. When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.

Tempering:

1. In another microwave safe bowl, microwave oil at 100% power for 30 secs.
2. Add all the ingredients (except grated coconut & chopped coriander leaves) and microwave for 2 mins.
3. Take out the dhokla and transfer in a serving plate.
4. Spread the tempering evenly on the dhokla and cut into pieces.

Serve: Garnish with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney or with imli (tamarind) chutney.

Bengali Fish Curry

Tired of having the same old fish (Rui / Rohu) curry, decided to try this Bengali Recipe (Fish) in a microwave. It turned out to be quite delicious.

Ingredients:

• 8 - 10 medium pieces of fish (Rui / Rohu)
• 2 tsp turmeric powder
• 6 tbsp curd
• 6 tbsp onion paste
• 4 tbsp mustard oil
• 3 tsp salt (to taste)
• 2 tsp sugar
• 1 tsp red chili powder (or to taste)
• 5 green chillies, slit lengthwise
• 1 bunch coriander leaves, chopped

Procedure:

1. Marinate the fish with the salt, turmeric and half of the oil and keep for 15 - 30 minutes.
2. Beat the curd with the sugar and a little water.
3. Add in the onion and chilli powder to the curd.
4. Lay out the fish pieces in a baking dish and add the curd mixture on the top of the dish.
5. Add a little water. Put the remaining oil and cover the dish.
6. Cook in 100% power in the microwave for 6-7 minutes.
7. Bring out the dish, turn over the pieces, add green chillies and chopped coriander leaves.
8. Cook again at 100% power for another 10-15 minutes.
9. Garnish Serve hot with rice.

Chocolate Walnut Cake

Valentine�s Day is just round the corner. Valentine�s Day generally means spending time with that special person in your life, exchanging gifts, taking a romantic stroll in the moonlight or a quite night out.

It�s a well established fact that �the way to a man�s heart is through his stomach�.
So here�s a recipe for Chocolate Walnut Cake to woo your sweetheart. It will also add up the fun if your partner is helping you in the process.

First of all let me tell something about Microwave Cooking, which is becoming very popular gradually as time is the main factor for working women and homemakers too.
Microwave cooking is different from conventional cooking, where microwaves high frequency electromagnetic waves) penetrate the food and vibrate at high speed. Heat is produced due to the friction caused ensuring fast cooking and retaining vitamins, natural aroma & juices.

Tips for Baking Cake in a Microwave:

1. Always use powdered sugar (ordinary sugar is powdered in a mixie) as ordinary sugar gets burnt.
2. Cake Batter / Mixture should be little thinner than soft dropping consistency. Add a little milk, if necessary.
3. It is generally advised to use round dishes and not to cover while cooking.
4. Always give a standing time after the microwave is switched off as the cake seems to be wet and undone.
5. Let the cake stand for 4-5 mins. The cake will turn dry on standing.
6. Also remember to cool the cake for 5-10 mins before removing from the baking dish.
7. Microwave cakes tastes better if eaten after a few hours as they sometimes appear moist if eaten immediately.
8. One important thing: Baking Dish should only be filled � to allow space for the cake to rise properly.

Ingredients:
2 eggs
� cup powdered sugar
2 tbsp cocoa powder
1 cup plain flour (maida)
1 tsp baking powder
� cup milk
� cup butter
1 tsp vanilla essence
2 tbsp chopped walnuts
A pinch of salt

Method:

1. Preheat oven on convection mode at 180 degree C.
2. Prepare a 5-6� round, 4-5� deep oven proof dish. Grease paper with a little butter and put into the bottom & all around the dish. Brush with a little sifted flour on the greased paper. Keep aside.
3. Sieve flour, cocoa powder and baking powder together in a bowl. Keep aside.
4. Mix 1 tsp of maida to the chopped walnuts and keep aside.
5. Beat the eggs in a bowl. Add the salt. Mix well. Keep aside.
6. Beat butter and sugar in another bowl till fluffy.
7. Add the beaten eggs to the butter & sugar mixture slowly. Add vanilla essence and mix well till creamy and mixture becomes double the volume.
8. Gradually fold in all the sieved flour & cocoa mixture to the beaten eggs. Add milk to form a slightly thinner than a soft dropping consistency. (Remember to use only a single direction while mixing and not both ways). Add chopped walnuts.
9. Pour the batter into the greased dish and bake at 180 degree C at lower rack for 35-40 mins at convection mode.
10. Let it stand for 4-5 mins in the oven. Allow to cool for 5-10 mins and remove from the baking dish.
11. Decorate with icing and chopped walnuts and chocolate flakes.

Important Cooking Tips:

1. Remember to pre-heat oven while baking a cake.
2. Ensure that the cake batter is of a thinner consistency to avoid a dry cake.
3. Adjust consistency by adding milk to achieve the desired consistency.

Happy Baking!!!

Picture courtesy: google