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coriander and thick sev.
Cooking time: 9 mins
58. Veg With Coconut Curry (Cu17)
Ingredients:
Mix vegetables – 150gm (carrot, raw
banana, French beans, pumpkins)
Tempering
Curry leaves – 5
Oil – 2 tbsp
Salt to taste
For paste
Onions – 2
Tomatoes – 1
Coconut – ½ cup
Ginger garlic paste – 1tbsp
Coriander seeds – 1 tbsp
Whole red chillies – 2
Garam masala powder – 1 tbsp
Water – 2 cups
Green chillies - 2
Method:
1.
In a microwave safe bowl, add masala
paste & oil mix well.
2.
Keep the bowl in the microwave oven.
3.
Set the auto cook menu (Cu17). Stir in
between.
4.
After 5 mins (when the display shows
12:00), add the vegetables & stir in
between.
5.
Lastly, pour the tempering. Garnish with
coriander leaves.
6.
Serve hot.
Cooking time: 17 mins
59. Tomato Rasam (Cu18)
Ingredients:
Tomatoes – 5 large (cooked and pureed)
Tamarind pulp – 4 tsp
Red chilli powder – 1 tsp
Powdered roasted Jeera – 1 tsp
Hing – a pinch
Oil – 2 tsp
Curry leaves – 5
Red chilli – 2 dry
Water - 6 cups
Salt and black pepper – to taste
Method:
1.
In a microwave safe bowl, add all the
ingredients and mix well.
2.
Keep the bowl in the microwave oven.
3.
Set the auto cook menu (Cu18). stir in
between.
4.
Serve hot with rice.
Cooking time: 12 mins 60.
60. Veg Kolhapuri (Cu19)
Ingredients:
Mixed boiled vegetables – 250gm (carrot,
cauliflower, french beans, green peas,
potatoes)
Tomatoes – ½ cup (chopped)
Garam masala – 1 ½ tsp
Oil – 2 tbsp
Water – ½ cup
Coriander – 1 tbsp (chopped)
Salt to taste
For paste:
Dry coconut – ¼ cup
Dry chillies – 1
Green chillies – 1
Onion – 1
Sesame seeds (Til) - 1tbsp
Garlic – 1 tbsp
Khus khus – 1 tbsp
Ginger – 1 tbsp
Method:
1.
Roast the ingredients for paste in little oil
& make the paste with little water.
2.
In a microwave safe bowl, add the oil,
masala paste & tomato and mix well.
3.
Keep the bowl in the microwave oven.
4.
Set the auto cook menu (Cu19). Stir in
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