Indian/Pakistani Recipes - Panasonic NN-CD87KS Manual

Indian/Pakistani Recipes

Upma
(Semolina Snack)
Serves : 4
Ingredients:
250 g mixed frozen
vegetables, diced and thawed
200 g semolina
100 ml oil
5 g mustard seeds
5 g washed split urad dal
(lentils)
2 red chillies, whole
12 curry leaves
20 ml cold water
800 ml hot boiling water
10 g salt
Method:
Place semolina in a 1-litre casserole
dish and brown on 1000 W for 5
minutes, stirring frequently. Set
aside. Heat oil in a 2-litre dish and
cook on 1000 W for 2 minutes. Add
mustard seeds, lentils, red chillies
and curry leaves and cook on
1000 W for 2 minutes. Add
vegetables and 20 ml cold water. Mix
well. Cover and cook on 1000 W for
5 minutes. Add boiling water and salt.
Add semolina and mix well. Cook
on 1000 W for 4 minutes, stirring
frequently. Serve hot with coconut
chutney.
Vegetable Pulao
(Vegetable Rice)
Serves : 4
Ingredients:
350 g rice
400 g frozen mixed
vegetables, thawed
60 ml oil
100 g onions, sliced
10 g ginger, chopped
1 clove garlic, chopped
10 g cumin seeds, roasted
4 green cardamoms, crushed
8 cloves
8 black peppercorns
5 g cinnamon sticks
6 bay leaves
6 g salt
700 ml hot boiling water
1 black cardamom, crushed
Method:
Clean, wash and soak rice in double
the quantity of water for 1 hour. Heat
oil in a 5-litre casserole dish on
1000 W for 1 minute. Add onions and
brown on 1000 W for 5 to 6 minutes,
stirring frequently. Remove onions
from the oil and keep aside. Reheat
the oil on 1000 W for 1 minute. Add
ginger, garlic, cumin seeds, green
cardamoms, cloves, peppercorns,
cinnamon sticks and bay leaves.
Mix well and cook on 1000 W for
1 minute. Add vegetables, cover
and cook on 1000 W for 5 minutes,
stirring midway. Drain rice and add
to the vegetables. Add hot water
and salt. Mix well and cook covered
on 1000 W for 10 minutes. Stir, and
cook on 800 W for 10 to 13 minutes.
Serve hot sprinkled with black
cardamom powder and garnished
with the fried onions.
Masala Wali Gobhi
(Spicy Cauliflower)
Serves : 4
Ingredients:
700 g whole cauliflower
40 ml hot boiling water
50 ml oil
5 g coriander leaves, chopped
- Eng-64 -
Marinade:
100 g yoghurt
100 g tomato purée
10 g ginger, crushed
1 big clove garlic, crushed
1 green chilli, crushed
3 g red paprika powder
3 g garam masala
2 g turmeric powder
5 g coriander powder
5 g cumin seed powder
10 g salt
Method:
Trim the cauliflower, removing the
stalk and leaves. Wash well. Pour
the hot water in a 2-litre casserole
dish. Stir in turmeric powder and
salt. Place the cauliflower in the
dish, cover and cook on 800 W
for 10 minutes. Keep aside. Pour
10 ml oil in a 1-litre casserole dish
and heat on 1000 W for 1 minutes.
Combine all the rest of the marinade
ingredients and add to the oil. Stir
and cook on 1000 W for 2 to 3
minutes. Pour marinade over the
cauliflower ensuring it is covered
well. Set aside for 4 hours. Heat the
rest oil in a small bowl on 1000 W
for 2 minutes. Pour it over the
cauliflower. Cook on 1000 W for
8 minutes, stirring it over after
4 minutes. Serve hot, garnished with
coriander leaves.
Upma