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4.
Cool & store in an airtight container.
Cooking time: 16 mins
173. Carrot pickle (AC7)
Ingredients:
Carrots – 1 cup (peeled and cut into thin
2inch long fingers)
White vinegar – ½ cup
Salt – 2tsp
Red chilli powder – 1tsp
Turmeric – ½ tsp
Grounded yellow mustard powder – 2tsp
Sugar – 2 ½ tbsp
Method:
1.
Put carrots in a bowl. Sprinkle 1-2 tbsp
water.
2.
Keep the bowl in the microwave oven.
3.
Set the auto cook menu (AC7).
4.
Remove from bowl and dry them with a
clean kitchen towel.
5.
Rub salt, red chilli, haldi, mustard powder
on the carrots.
6.
Transfer the carrot pieces into a jar.
7.
Add vinegar & sugar to the carrots and
shake well to mix.
8.
The pickle is ready to eat. Store it in the
refrigerator.
Cooking time: 4 mins
174. Sweet Mango Pickle (AC8)
Ingredients:
Raw mangoes – 1 cup (grated)
Salt – 1tsp
Turmeric powder – ¼ tsp
Sugar – 1 ½ cup
Chilli powder – 1tbsp
Roasted cumin seeds – 1tsp (powder)
Method:
1.
Combine the mangoes, salt & turmeric
powder. Keep it aside for 5 mins.
2.
Add the sugar and 1tbsp of water and
mango mixture. Keep it aside for 5 mins.
3.
Mix all the ingredients in a microwave safe
bowl. 4.Keep the bowl in the microwave
oven.
5.
Set the auto cook menu (AC8).
6.
Allow it to cool and then store it in an
airtight jar.
Cooking time: 9 mins
175. Coconut Chutney (AC9)
Ingredients:
Freshly grated coconut – 1cup
Green chillies – 2-3
Ginger – 1tsp
Salt to taste
Tempering:
Oil – 1tsp
Mustard seeds – ½ tsp
Dry red chilli – 1 (broken into small pieces)
Curry leaves – few
Method:
1.
Grind coconut, green chillies and ginger
together, by adding enough water to
make a thick paste.
2.
Add a little salt to taste. Remove chutney
into a serving bowl.
3.
Mix all the other ingredients for tempering
in a microwave safe bowl.
4.
Keep the bowl in the microwave oven.
5.
Set the auto cook menu (AC9).
6.
Pour the tempering on the chutney. Serve
with vadas Cooking t
176. Tamarind And Date Chutney
(AC10)
Ingredients:
Dates – ½ cup (microwave high for 5
mins, with ¼ cup of water)
Tamarind – soaked with ¼ tbsp water
Jaggery – ¼ cup
Chilli powder – 1 tsp
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