INDIAN MICROWAVE RECIPES

Please do try it out – Suresh Kumar & Rakesh

SOUPS & SALADS RICE & PULAOS NON VEGETARIAN DISHES VEGETARIAN DISHES
Tandoori Coconut
Chicken chilly soup Plain rice Tandoori chicken Roast Chicken Gobi Ki Sabzi
Cauliflower Cabbage
Barbecue Stuffed
Cream of Mushroom Lemon rice Fish Tikka Garlic Prawns Turnip Masala
Mushrooms Capsicum
Bengali Tomato
Tomato soup Vegetable Pulao Jumbo Prawns Mutton tikka Spicy Bhindi Uppuma
Chutney
Potato and Kidney
Chick Pea Pilaff Poached Fish Tandoori Pomfret Paneer Tikka Idli ..
Bean Salad
Maharastran Fish Stuffed
Potato and corn Salad Chicken Biryani Chicken Korma Dhokla ..
curry Tomatoes
Keema Curry
Stuffed
Prawn Pullav (Minced Meat Chettinad chicken Palak Paneer ..
Bhindi
. Curry)

SOUPS AND SALADS

Chicken chilly soup

Ingredients Method

 Chicken 100 Gms  In a deep bowl take all the ingredients except the corn flour
 Onion 1 chopped with about eight cups of water and cook covered on Medium
4 pieces power of 60 for 16 minutes.
 Mushrooms
1 teaspoon  In a small bowl, mix the corn flour with some tablespoons of
 Chilly garlic sauce
½ teaspoon the chicken stock well and cook on high mode for 30
 Sugar 2 tablespoons seconds.
 Corn flour 1 No whisked  Then add this to the soup stock and cook on high for 3
 Egg white 1 chopped minutes and serve while hot.
 Red chilly 1 tablespoon
 Vinegar to taste
 Salt and pepper

Cream of Mushroom

Ingredients Method

 Mushroom 250 Gms, chopped  Mix all the ingredients and cook on high for 6 minutes.
 Onion 1 Drain the liquid and keep aside and puree the mushrooms.
 Corn Flour 1 tablespoon  Pour back into the liquid and cook on high for 3 minutes
 Butter 1 tablespoon and serve while hot.
 Milk ¼ cup
 Water 2 cups
 Salt and pepper To taste
Tomato soup

Ingredients

 Carrots 2, grated
 Tomatoes 1 kg
 Onion 2 finely chopped
 Sugar a pinch
 Tulsi ¼ teaspoon
 Fresh cream 1 tablespoon
 Celery stick 1
 Salt and pepper To taste

Method

 Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water.
 Then remove the skin and puree it and drain for the seeds.
 In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high.
 Puree the carrot mixture and mix with the tomato puree and the seasoning.
 Cook on high for 6 minutes. Serve with cream swirled on top.
 Mix back with the liquid and cook on high for 4 minutes and serve with croutons.

Potato and Kidney Bean Salad

Ingredients

 Potatoes ½ kg
 Spring onions 2 chopped
 Green chilies 2
 Kidney beans (rajma) 200 gms, de-seeded
 Garlic 2 cloves, crushed
 Oil 1 teaspoon
 Coriander a little, chopped
 Salt and pepper To taste

Method

 Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
 Add the rest of the ingredients mixing well and cook on high mode for another 4 minutes.
 Serve hot garnished with the chopped coriander leaves
Potato and corn Salad

Ingredients Method

 Corn 2 cups, pre-cooked  Take corn with ½ a cup of water and cook on high
 Onions 2 finely chopped for 5 minutes till the corn is cooked.
 Green chilies 1 chopped  Take the potatoes with 2 cups of water and cook
 Potato 5 pre-boiled for 9 minutes on high while covered.
 Peel and dice the potatoes and allow it to cool.
Dressing  In a separate bowl mix well all the dressing
ingredients, the potatoes and the corn and serve.
 Chilly sauce ½ teaspoon
 Tomato sauce 1 tablespoon
 Cream cheese 2 cups
 Coriander leaves 2 tablespoons, chopped
 Salt and pepper To taste

RICE DISHES

Plain rice

Ingredients Method

 Rice 1 cup  Wash and soak the rice for about half an hour.
 Water 2 cups  Cook on high mode with power of 60 for 16 minutes while covered.
 Allow it to stand for 5 to 10 minutes and then serve hot.

Lemon rice

Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 teaspoon
 Coconut 2 tablespoons, grated
 Lemon juice 2 tablespoons
 Salt To taste

Seasoning

 Green chilly 2 nos

 Mustard seeds ¼ teaspoon
 Curry leaves 5
 Turmeric powder ¼ teaspoon
 Peanuts 25 gms
 Channa dal 2 tablespoons
 Oil 1 teaspoon
 Method

 In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to
prevent splattering.
 Cook the rice with 2 cups water on high for 16 minutes.
 Add the seasoning, coconut and salt with the rice and mix well.
 Stir the lemon juice with it and allow it to stand for 5 minutes.
 Serve while hot with plain coconut chutney or yogurt.

Vegetable Pulao

Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 tablespoon
 Onion 1 large
 Mixed vegetables 1 cup, chopped
 Green chilly 2 nos
 Garam masala 1 tablespoon
 Salt To taste

Method

 Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
 Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
 In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
 Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
 Allow it to stand for 5 minutes and serve hot.

Chick Pea Pilaff

Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 tablespoon
 Chickpeas 2 cups, pre-boiled
 Onion 1 chopped
 Garam masala ½ tablespoon
 Turmeric powder ¼ tablespoon
 Salt to taste

Method

 Soak the rice for half an hour.

 In a bowl take oil and onions and cook on high for 3 minutes.
 Add turmeric powder, garam masala and the chickpeas and micro high for another 3 minutes.
  Add the soaked rice along with the water and cook for 16 minutes on high.
 Allow it to stand for 5 minutes and then serve hot.

Chicken Biryani

Ingredients Method

 Rice 1 cup  Cook the chicken, 1 tablespoon of water, curd,

 Water ¾ cup garam masala and salt at medium mode for 10
 Chicken 250 gms in small pieces minutes.
 Curd 100 Gms  Add rice along with the required amount of water
 Garam masala 1 tablespoon and cook on high for 16 minutes.
 Red color a pinch dissolved in a teaspoon  Cover it well.
of milk  Add the color on top and garnish with fried
onions and serve hot.

Prawn Pullav

Ingredients Method

 Rice 1 cup, soaked  Take oil, cloves, cardamom and onions and cook on
 Water 2 cups high for 4 minutes.
 Oil 1 tablespoon  Then add the prawns, tomatoes, ginger-garlic paste
 Cloves 4 nos and the rest of the ingredients except the rice and
 Cardamom 1 cook for 5 minutes at high mode.
 Onion 2 chopped  Add the rice to the mixture then and cook on high
for16 minutes more.
 Prawn 250 Gms, medium sized
 Serve while hot.
 Ginger-garlic paste ½ teaspoon
 Tomatoes 2
 Chilly powder ½ teaspoon
 Coriander powder ½ teaspoon
 Cumin powder ½ teaspoon
 Turmeric powder ¼ teaspoon
 Garam masala ½ teaspoon
 Coriander leaves 1 teaspoon, chopped
 Salt To taste
 NON- VEGETARIAN DISHES

Tandoori chicken

Ingredients

 Chicken about 1200 Gms cut into pieces

 Butter for basting 50 Gms
 Chaat masala 1 tablespoon
 Ginger-garlic paste 1 tablespoon
 Lemon juice 1 tablespoon
 Chilli powder ½ tablespoon
 Hung curd 1 cup
 Dhania powder 1 tablespoon (coriander)
 Garam masala 1 tablespoon
 Salt To taste

Method

 Clean the chicken pieces and make small incisions.

 Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate
for about 2 hours.
 Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to
stand for another few hours.
 Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
 Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
 Towards the end of the cycle baste with the butter on both the sides.
 Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Fish Tikka

Ingredients Method

 Pomfret 1 kg cut into frillets  Cook the fish with one tablespoon of water on high
 Potatoes 1 cup, boiled and mashed mode for 6 minutes.
 Ginger-garlic paste 1 teaspoon  Mash it and mix it well with the rest of the
 Green chilli paste ½ teaspoon ingredients.
 Coriander 1 tablespoon  Make into small balls and flatten them brushing the
 Garam masala ½ tablespoon top with oil.
 Spring onion 1 tablespoon, chopped  Grill on convection mode for 10 minutes at 200
turning them once in between.
 Lemon juice 1 teaspoon
 Serve hot with mint chutney.
 Oil 1 teaspoon
 Salt To taste
Jumbo Prawns

Ingredients Method

 Deveined Jumbo prawns
 Oil
 Lemon juice
 Ginger-garlic paste
 Chilli paste
 Salt and pepper
10 nos, shelled  Mix the prawns, lemon juice, ginger-garlic paste, chilli
1 teaspoon paste, salt, pepper and oil well.
1 teaspoon  Marinate the mixture for at least an hour.
1 teaspoon  Pre-heat the oven at 200 and cook on combination
½ teaspoon mode for 10 minutes at 200.
To taste  Serve with lemons and mint chutney.

Poached Fish

Ingredients Method

 Fish fillets 1 kg  Place the fish on a flat dish.

 Lemon 1 thinly sliced  Scatter the lemon pieces over the fish and sprinkle salt and
 White wine ½ cup pepper.
 Water ½ cup  Pour the wine and the water over it and cook on high for 8
 Salt and pepper To taste minutes.
 Drain and serve.
For sauce

 Mixed herbs 1 teaspoon

 Butter 1 tablespoon
 Fish stock
 Pepper To taste

Chicken Korma

Ingredients

 Chicken ½ kg, boneless

 Curd 2 cups
 Ginger-garlic paste ½ teaspoon
 Chilli powder ½ teaspoon
 Coriander powder ½ teaspoon
 Garam masala ¼ teaspoon
 Cloves 4 nos
 Cardamom 1 crushed
 Cashew paste ½ teaspoon
 Oil 1 tablespoon
 Fresh cream 2 tablespoons
 Onions sliced and fried

Method

 Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
  Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
 Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
 Add cream and garnish with the fried onions and sprinkle garam masala.

Keema Curry (Minced Meat Curry)

Ingredients

 Minced meat 250 gms

 Cloves 5 nos
 Cardamoms 2 nos, crushed
 Bay leaf 1
 Oil 4 teaspoon
 Garlic paste 1 teaspoon
 Onion 1 finely sliced
 Tomatoes 2 finely chopped
 Fennel powder 1½ teaspoon
 Chilli powder 1 teaspoon
 Salt To taste

Method

 Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes.
 Add the masalas and cook on high for another 1 minute.
 Add the tomatoes and cook on high for 2 minutes.
 In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes.
 Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes.
 Garnish with coriander and garam masala before serving.

Roast Chicken

Ingredients Method

 Chicken 800 Gms  Take the chicken, butter, salt, pepper and herbs in a shallow
 Butter 25 Gms dish and cook on high for 14 minutes.
 Herbs 1 teaspoon  Take the juice of the cooked chicken along with the butter
 Salt and pepper To taste and cook on high for another 30 seconds.
 Then add the wine, salt, pepper and butter and cook on high
For Sauce for another 30 seconds.
 Then add the wine, salt, pepper and flour together and cook
on high for 1 minute.
 Red wine 1 tablespoon
 Pour this onto the chicken along with the orange juice and
 Orange juice 1 teaspoon cook on high for 2 minutes and serve hot.
 Butter 1 teaspoon
 Flour 1 teaspoon
Garlic Prawns

Ingredients

 Prawn 500 Gms, peeled and de-veined

 Butter 60 Gms
 Garlic 5 cloves, crushed
 Parsley 1 teaspoon, chopped
 Lemon juice 1 tablespoon
 Salt To taste

Method

 Take the prawns and garlic in a flat dish and cook on high for 1 minute.
 Add the rest of the ingredients and cook covered on high for 8 minutes.
 Stir when the process is half way through.
 Allow it to stand for some 5 minutes and then serve.

Mutton Tikka

Ingredients Method

 Mutton ½ kg, chopped to1-inch pieces  Mix well the butter, coriander, garlic, red chilli
 Hung curd ½ cup powder, and mint and marinate the mutton pieces
 Butter 2 tablespoons in it for one night.
 Coriander 3 tablespoons, chopped  The next day rub the mutton tikkkas with the hung
 Garlic 2 cloves, crushed curd and garam masala and keep for a few hours.
 Mint 3 tablespoons, chopped  Pre-heat the convection oven at 200 degrees.
 Chilli powder ½ teaspoon  Place the mutton pieces in the grill tray and cook
on combination mode for 16 minutes at 200
degrees.
 Then brown it on convection mode on 200
degrees for 5 minutes.
 Remove and spray chat masala over it along with
lemon juice and serve with onion ringlets.

Tandoori Pomfret

Ingredients

 Pomfrets ½ kg, approx 2 nos

 Ajwain 2 teaspoon
 Cream 2 tablespoon
 Ginger-garlic paste 2 tablespoon
 Lemon juice 2 tablespoon
 Chilli powder 1 teaspoon
 Turmeric powder 1 teaspoon
 Hung curd 2 cups
  Oil 1 tablespoon
 Salt To taste

Method

 Wash and make 3 or 4 deep incisions on the fishes.

 Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour.
 Place one fish at a time onto the oven and cook covered on medium high of 80 for 12 minutes.
 Turn the fish while mid-way through the cycle.
 Repeat with the second fish, till the fish is crisp.
 Serve hot with chat masala and lemon juice.

Maharastran Fish curry

Ingredients Method

 Fish 1 kg, Sole  Marinate the fish with the red chilli powder, ginger-
 Ginger, garlic paste 1 tablespoon garlic paste, tamarind paste, turmeric, green chillies and
 Turmeric powder ½ teaspoon salt.
 Chilli powder ¼ teaspoon  Keep for ½ an hour. In a large bottom dish take the oil
 Tamarind extract 2 tablespoons and add fish and cook covered for 3 minutes on high
mode.
 Coconut milk 1 cup
 Turn the fish over and pour the coconut milk over it
 Coriander 1 tablespoon
and cook covered on medium high of 70 for 14
 Green chillies 2 nos, chopped minutes.
 Salt To taste  Garnish with coriander and serve.

Chettinad chicken

Ingredients Method

 Chicken 800 Gms  Rub the chicken with the salt and turmeric and keep
 Turmeric powder ¼ teaspoon aside for ½ and hour. In a dish take oil, mustard seeds,
 Mustard seeds ¼ teaspoon and cook covered with a paper towel on high for 1-½
 Fennel seeds ½ teaspoon minutes.
 Red chilli 5 or 6, dried  Add dal, fennel, red chillies and cook on high for
another 2 minutes. Add onions and cook for 3 minutes.
 Onion 1, chopped
 Mix the chicken, ¼ cup water and cook covered on
 Urad dal ½ teaspoon
medium power of 60 for 14 minutes till the chicken is
 Oil 1 tablespoon well cooked.
 VEGETARIAN DISHES

Tandoori Cauliflower

Ingredients Method

 Cauliflower 1 medium size  Marinate the cauliflower with the ginger-garlic paste,
 Ginger-garlic paste 1 teaspoon lemon juice, and chilli powder and keep for few hours.
 Lemon juice 1 teaspoon  Mix the curd, garam masala and salt and rub it on the
 Chilli powder 1 teaspoon cauliflower and keep for a few more hours.
 Hung curd ½ cup  Pre-heat the convection oven on 200 degrees and
 Garam masala 1 teaspoon cook on combination mode for 200 degrees.
 Salt To taste  Brown further on 200 degrees for 5 minutes.
 Serve sprinkled with chat masala and lemon juice.

Barbecue Mushrooms

Ingredients Method

 Mushroom 300 Gms, oyster or flat one  Mix the mushrooms with all the ingredients except
 Oil 1 tablespoon the coriander.
 Lemon juice 1 tablespoon  Keep aside for around 30 minutes.
 Salt and pepper To taste  Pre-heat the oven at 200 degrees and put the
 Coriander 1 tablespoon mushrooms on the wire rack and cook for 10
minutes, basting occasionally.
 Serve hot.

Spicy Bhindi

Ingredients Method

 Bhindi ½ Kg  Mix all the ingredients and cook on power 70 for 8

 Ground green chillies 1 teaspoon minutes.
 Garlic paste 1 teaspoon
 Dried mango powder ½ teaspoon
 Oil 1 teaspoon
 Salt To taste
Paneer Tikka

Ingredients

 Paneer 300 gms

 Chilli powder 1 teaspoon
 Ajwain 1 teaspoon
 Hung curd 1 cup
 Garam masala ½ teaspoon
 Chaat masala ½ teaspoon
 Red color a pinch

Method

 Mix all the ingredients into a paste and coat the paneer pieces with it.
 Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
 Serve with lemon juice and chaat masala.

Dhokla

Ingredients

 Chana dal 250 gms

 Urad dal 80 gms
 Ginger 10 gms
 Rai 1 teaspoon
 Sugar ½ teaspoon
 Curry leaves 5 or 6 leaves
 Soda 1 teaspoon
 Asfoetida 2 gms
 Turmeric powder ½ teaspoon
 Curd 250 gms
 Lemon juice 3 teaspoons
 Oil 1 tablespoon

Method

 Soak both the dals overnight.

 Grind the dals with curd, sugar, salt, ginger, and asfoetida and green chillies.
 Add the rest of the ingredients except the lemon juice and soda and leave for about 12 hours.
 Then add the lemon juice and soda and steam on power 48 for 9 minutes and allow it to stand for 5 minutes.
 In another dish take the oil, rai, curry leaves, and cook covered on high for 1 minute.
 Add this to the steamed dhoklas and serve with chopped coriander.
Palak Paneer

Ingredients

 Palak 1 cup
 Curd ½ cup
 Paneer 250 gms
 Green chilli paste 1 teaspoon
 Garam masala ¼ teaspoon
 Salt To taste

Method

 Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
 Boiled Peas can be added to this to get matter palak paneer.

Coconut Cabbage

Ingredients

 Coconut 100 Gms, grated

 Green chilli 1 no
 Spring onion 2, chopped
 Cabbage 1, chopped
 Mustard seeds ¼ teaspoon
 Red chilli 3 nos
 Curry leaves About 5
 Oil 1 tablespoon

Method

 In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
 Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
 Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
 Serve garnished with chopped coriander.

Stuffed Capsicum

Ingredients Method

 Onion 1, chopped  Slice the head of the capsicums, de-seed and apply salt
 Potatoes 3, boiled and mashed on the inside.
 Turmeric powder ½ teaspoon  Take a bowl half filled with water and boil the
 Chilli powder ½ teaspoon capsicums in it at high for 8 minutes.
 Chaat masala 1 teaspoon  In another dish, take oil, green chillies, and onions and
cook on high for 3 minutes.
  Green chilli 2, chopped  To this add the mashed potatoes, cheese, limejuice,
 Limejuice ½ teaspoon turmeric powder and salt and mix well.
 Oil 1 tablespoon  Cook on high for 2 minutes.
 Capsicums 4 nos  Fill the mixture into the capsicum cups and garnish
 Cottage cheese 100 Gms, mashed with fresh coriander and cook on high for 6 minutes
 Salt To taste and serve hot.

Uppuma

Ingredients Method

 Semolina or suji 1 cup  Take the suji in a plate and roast it on high for 3 minutes,
 Onions 2, chopped stirring in between till brown.
 Potato 2, chopped into 1  Take the oil, mustard seeds, coriander seeds, and curry
inch pieces leaves in a separate bowl and cook covered on high for 3
 Peanuts ½ cup minutes.
 Green chilli 2  Add the onions and cook for another 3 minutes. Add to
 Grated coconut ½ cup this the potatoes and cook on high for another 5 minutes.
 Curry leaves 4  Then add green chillies, coconut, peanuts, salt and suji and
one-cup water and cook on high for 5 minutes.
 Coriander seeds ¼ teaspoon
 Garnish with fresh coriander and serve.
 Mustard seeds ¼ teaspoon
 Oil 1 tablespoon
 Salt To taste

Idli

Ingredients Method

 Rice 150 gms  Soak the rice and the dal for 2 hours.
 Urad dal 100 gms  Grind the rice and the dal separately.
 Salt To taste  Mix both the pastes along with a little salt and allow it to
ferment overnight.
 Grease small bowls and pour the batter into them and place
them in a circular way in the turntable.
 Cook on high mode for 2 minutes.
 Repeat the procedure for the rest of the batter.
Stuffed Tomatoes

Ingredients

 Tomato 4 nos
 Bread crumbs 50 Gms
 Grated cheese 50 Gms
 Onion 3, chopped
 Coriander 1 tablespoon, chopped
 Salt To taste

Method

 Cut the head of the tomatoes and scoop out the pulp inside.
 Mix the pulp with the rest of the ingredients and fill in the tomatoes.
 Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
 Serve hot.

Stuffed Bhindi

Ingredients

 Bhindi ½ kg
 Dhania Powder 1-1/2 tablespoon
 Cumin powder 1-1/2 tablespoon
 Dried mango powder 1-1/2 tablespoon
 Chilli powder 1-1/2 tablespoon
 Oil 1 tablespoon
 Onion 2, chopped

Method

 Trim the bhindis and make a slit in each one of them.

 Mix all the masalas mentioned above and fill into each bhindi.
 In a dish take the oil and onions and cook on high for 3 minutes.
 Add the bhindis, mix well and cook on high of power 70 for 10 minutes till the bhindis are tender.

Gobi Ki Sabzi

Ingredients Method

 Cauliflower 500 gms  In a dish cook the oil along with the cumin
 Ginger 1 tablespoon finely cut seeds, covered on high mode for 1 minute.
 Oil 1 tablespoon  Add the ginger and cook on high for another 30
  Red chilli powder ½ teaspoon seconds.
 Coriander powder 1 teaspoon  Add the rest of the ingredients and cook on
 Turmeric powder 1 teaspoon power of 60 for 16 minutes.
 Garam masala ½ teaspoon  Garnish with chopped coriander and serve.
 Dried mango powder 1 teaspoon
 Tomato 1, finely chopped
 Salt To taste

Turnip Masala

Ingredients Method

 Turnip ½ kg, peeled and cut  Take oil, ginger, garlic paste and onions and cook
into small pieces on high for 4 minutes.
 Oil 1 tablespoon  Add the rest of the ingredients except the yoghurt
 Onion 2, finely chopped and cook covered for 3 more minutes.
 Cumin powder 1 teaspoon  Add the curd and one tablespoon of water.
 Coriander powder ½ teaspoon  Cook on medium power of 60 for 14 minutes till
 Chili powder ½ teaspoon the turnip is well cooked.
 Poppy seeds 1 teaspoon  Garnish with chopped coriander leaves and garam
 Ginger, garlic paste 1 teaspoon masala and serve.
 Yoghurt ½ cup
 Salt To taste

Bengali Tomato Chutney

Ingredients Method

 Ginger 1 teaspoon, chopped  Take oil in a dish and cook on high for 30
 Mustard oil 1 tablespoon, pre-smoked seconds.
 Panch phoran ½ teaspoon, a mixture of 5 spices.  Add the panch phoran, and dried chilli and
 Red chilli 2 nos cook covered for 2 minutes till the seeds
 Garlic 6 cloves sizzle.
 Tomatoes 500 Gms, finely chopped  Add the ginger and cook for another 1
minute.
 Sugar ½ cup
 Add the rest of the ingredients along with the
 Dried apricots 5
dried apricots and cook on power of 60 for
 Green chilli 2 nos 10 minutes.
 Cool and serve.