Recipe

This is a perfect and stylish cookbook with the modern technology which blends with all kind of Indian cuisine.

Rice Idli

Portion: To make 12 ~ 16 Pcs.

INGREDIENTS

  • * Idli Batter – 1 Kg
    Fresh ground or Ready available

To make Idli Batter

  • Idli Rice – 500 gms
  • Urad Dal (Whole outer skin removed) – 100 gms
  • Soak separately for 1 hour.
  • Wet grind separately.
  • Mix both and add salt to taste. Leave for about 4~5 hours to ferment

METHOD

  • * Fill purified water up to level 2 in the water Tank.
  • The Idli Batter will be fermented and increased in volume.
  • Mix well
  • Put a drop of oil and grease the Idli mould. Pour in the batter
  • Set Healsio MWO to (STEAM HIGH) (15 Minutes)
  • * Place a Idli mould or Idli stand on the baking tray. If two Idli moulds or Idli stands are cooked, use a rack. Place the baking tray in the upper position.
  • Set your Healsio to STEAM>MANUAL>STEAM HIGH >15 Minutes>Press START
  • Repeat to make more Idlis.

TIPS

  • Serve Hot
  • Serve with coconut Chutney / Sambar
  • Ready Batter available in the market in 500 gms / 1 Kg Pouches. Steamed Rice Idlis are very healthy Breakfast / Supper option and can be served to Children and recovering sick patients.

Sambar

Portion: Serves 4 ~ 6 Persons

INGREDIENTS

  • Arhar/Thoor dal – 100 gms.
  • Vegetables 125 gms. (Brinjal/Pumkin/drumstick)
  • 1 Medium Tomato, 2 Small Onions
  • Sambar Powder 2 Tsp
  • Red Chilli powder – ½ Tsp
  • Coriander Powder – ½ Tsp
  • Mustard seed/Curry leaves
  • Salt to taste
  • Tamarind paste – 1Tsp
PREPARATION
  • Sabut Urad Dal (Black Lentil) – I cup
  • Ghee – .5 tbsp
  • Tomato Puree (readymade) -1 Cup
  • Garam Masala Powder.-l/2 tbsp
  • Tomato Ketchup 2 tbsp
  • Butter – 2-3 tbsp
  • Milk -1/4 cup
  • Water -10 cups
  • Salt – 1.5 tsp
  • Nutmeg Powder – 1-2 tsp
  • Kasoorl Methi -2 tsp
  • Tandoori Masala – 2 tsp
  • Cream – 1 /2 Cup

METHOD

  • Fill purified water up to level 2 in the water Tank.
  • Set your Healsio to Microwave> 100% > 4 Minutes
  • Place microwave proof Borosil bowl in the flat bed, add 1 Tbsp cooking oil and press Start
  • After the oil heated add cut vegetables, cut onion, chilli powder, coriander powder, sambar powder, salt and mix well cook for 3 minute by Extend> 3:00> Start
  • Add Water as required, add Tamarind paste and cook for 4 more minutes.
    Extend> 4:00> Start
  • Temper using heated 1 Tbsp oil, Mustard seed, Curry leaves and small onions (Optional). Pour it in the prepared sambar.

TIPS

  • Serve Hot. Can have with steamed Rice, Idli, Dosa etc..
  • Can add grounded coconut in the last stage before adding Tamarind paste.
  • May include asafetida (Hing), 1 0r 2 clove og Garlic while tempering

Paneer Tikka

Portion: Serves 2 ~ 4 Persons

INGREDIENTS

  • Paneer (Cottage Cheese) – 250 gms
  • Onion (Medium Size) – 2
  • Capsicum (Medium Size) – 2
  • Tomato (Medium Size) – 2
  • Roasted Besan (Gram Flour) – 2tbsp
  • Thick Curd – 100 ml
  • Turmeric – 1/2 tsp
  • Ginger Garlic Paste – 2tbsp
  • Kashmiri Degi Mirch – 2tsp
  • Roasted cumin powder – 1tsp
  • Garam Masala – 1 1/2 tsp
  • Powdered Black Pepper – 1 tsp
  • Cooking Oil – 1 1/2 tsp
  • Lemon Juice – 2tbsp
  • Salt – 1tsp
  • nut mug crated/powder – a pinch

PREPARATION

  • * Cut Paneer in to 2 inch Cubes
  • * Cut Onion & Capsicum to similar size
  • * Cut Tomato in to round slices
  • * Mix all other ingrdients to form a smooth paste
  • * Add Paneer and give a gentle mix
  • * Add Onion & Capcicum Pieces seperately and mix
  • * Add Tomato and mix the marinade seperately. Let the marinated paneer and vegetable rest for about 2 hours
  • * Take wooden skewers (soak them in water for 5 minutes before use)
  • * prepare skewers with marinated onion capsicum,Tomato, Paneer and repeat (in the same order)

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio SUPER STEAM>MANUAL>BAKE/ROAST> WITH PREHEAT> 200*C>25~30 Minutes
  • * Place prepared Skewers on the Rack, Place the Rack on Baking Tray
  • * Press START

TIPS

  • Serve Hot
  • * Brush clarified butter and sprinkle Tikka Masala for enhanced taste

Chicken Tikka

Portion: Serves 4 Persons

INGREDIENTS

  • Boneless Chicken 1″ Pieces – 400 gms
  • Malted Butter – 2 Tbsp
  • Curd – 200 Ml
  • Cream – 2 Tbsp
  • Ginger Garlic Paste – 1 Tsp
  • Tandoori Masala – 1 Tsp
  • Black Salt – 1/4 Tsp
  • Garam Masala – 1/2 Tsp
  • Red Chilli Pwdr – 1/2 Tsp
  • Salt – 1 Tsp
  • Lemon Juice – 2 Tsp
PREPARATION
  • *Marinate Chicken with mixture all ingredients from3~11.
  • * Store in Refrigeration upto 2~3 hours
  • * Pierce chicken pieces into the skewers.

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio SUPER STEAM>MANUAL>BAKE/ROAST> WITH PREHEAT> 200°C>15~20 Minutes
  • After completion of preheat add the skewers on to the baking tray into lower rack
  • * Press START

TIPS

  • * Brush clarified butter and sprinkle Tikka Masala for enhanced taste.

Chicken Curry

Portion: Serves 2 Persons

INGREDIENTS

  • Chicken (Curry cut) – 500 gms
  • Onion Sliced (Medium Size) – 2
  • Tomato (Finely Chopped) – 2
  • Coriander Seeds – 1 Tbsp
  • Cumin Seeds – 1 Tsp
  • Black Cardamom – 3
  • Green Cardamom – 1
  • Clove – 1
  • Black Pepper – 1/2 Tsp
  • Bay Leaf – 3
  • Cinnamom 2 inch Piece – 2
  • Cooking Oil – 3 Tbsp
  • Green Chillis – 3
  • Turmeric Powder – 1/2 Tsp
  • Red Chilli Powder – 1 Tsp
  • Ginger Garlic Paste (Fresh ground) – 1 Tsp
  • Salt to Taste
PREPARATION
  • * Dry roast ingredients 4 to 11 in a pan and grind in a mixer
  • * Heat Oil in a Pan and fry sliced onion, Ginger garlic paste for 2~3 minutes. Ensure raw smell goes.
  • * Add Turmeric Powder, Green Chillies, Red chilli powder and cook for 2 minutes
  • * Transfer the contents to MWO proof bowl add washed chicken, Tomato and mix well and keep aside for 5 ~ 10 Minutes

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio MWO>100%> 3 minutes> Start
  • * Add ground masala, Salt and water
  • * Set your Healsio SUPER STEAM>MANUAL>BAKE/ROAST> NO PREHEAT> 200*C>20~25 Minutes> Start

TIPS

  • * You can skip MWO cooking stage if you prefer to cook the chicken in the pan over gas for 5 minutes (covered)

Methi Mahi Tikka (Fish Tikka)

Portion: Serves 2 – 4 Persons

INGREDIENTS

  • Boneless Fish Cut into 2″ cubes – 500 gms
  • Gram Flour(Besan) – 3 Tbsp
  • Lemon Juice – 1 Tbsp
  • Vinegar – 2 Tbsp
  • Red Chilli Powder – 1/4 Tsp
  • Salt – 1/2 Tsp
  • Mint Leaves – 1 Tbsp
  • Kasuri Methi – 1 Tbsp
  • Ginger – 1
  • Garlic Flake – 5-6
  • Thick Cream – 1/4 cup
  • Curd – 1/2 cup
  • Cheese – 3Tbsp
  • Green Cardamom Powder – 1/2 cup
  • Conflour – 2 Tbsp
  • Oil – 1 Tbsp
  • Cloves (Crushed) – 3
PREPARATION
  • * Marinate fish with roasted besan(flour),curd,spices,cheese add lemon Juice, Keep overnight.
  • * Pierce the fish in 4 or 5 skewers
  • * Place on the rack on the baking tray. (It’s better to line the tray with baking paper or aluminum foil.)

METHOD

  • * Fill the water tank up to level 2
  • *Preheat oven with SS bake/roast 180°C 12-15 Min with preheat.
  • * Place on the rack on the baking tray. (It’s better to line the tray with baking paper or aluminum foil.)

TIPS

  • * Serve with Spring Onion & Mint Chutney

Grilled Cheesy Bites

Portion: Serves 6-8 Persons

INGREDIENTS

  • Small French Loaf or Bread – 1
  • Olive Oil – 2 Tbsp
  • Chilli Flakes – 1 Tbsp
  • Origano – 1 Tbsp
  • Cheese(Grated) – 1/2 cup
  • Paneer(Grated) – 1/2 cup
  • Mayonaise – 4 Tbsp
  • Mustard Sause – 2 Tsp
  • Tomato Cathup – 2 Tsp
  • Pepper – 1/4 Tsp
  • Salt(in Pinch) – 2
  • Onion – 1
  • Green Capsicum – 1/2
  • Cabbage(Chopped) – 1/4 cup
  • Tomato – 1
  • Cornkernels – 2 Tbsp
  • Coriander Leaves – 2 Tbsp
PREPARATION
  • *Prepare smooth paste of Paneer,Cheese,Mayonaise,mustard,ketchup,salt,pepper,chilli flakes and oregano.
  • *After that,paste the mixture (paneer, cheese etc.) on the opposite side.

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio SUPER STEAM>MANUAL>BAKE/ROAST> NO PREHEAT> 200°C > 8 Minutes.
  • *Place in the oven (upper position)and Toast the Bread with SS grill without preheat 8 mins each side.
  • Extend the settings for 5 Mins.Apply the paste on top side and again bake for 4 Mins.

TIPS

  • * Serve Hot & Taste Good with Apple Chutney

Murg Pulao

Portion: Serves 2-4 Persons

INGREDIENTS

  • Basmati Rice – 500gms
  • Chicken(Biryani Cut) – 500gms
  • Coocking Oil – 7 Tbsp
  • Salt – 3 Tsp
  • Turmeric – 1Tsp
  • Lemon Juice – 3Tbsp
  • Mayonaise – 4 Tbsp
  • Red Chilli-10 Pcs,Onion 2 Pcs(Chopped)
  • Garlik-12 Flakes,Ginger(Chooped) 4 Tbsp
  • Cumin Seeds-1/2 Tbsp,Saunf 2 Tbsp
  • Cinnamon 2″ Stick
  • Moti Elaichi(Seeds of 2)
  • Nutmeg(Grated)-1/4,Coriander seed-4 Tbsp
  • Cloves-4 Pcs,Black Pepper(Whole) 8 Pcs
PREPARATION
  • *Wash Rice and soak for 30 Mins.
  • *Fine paste of 7~13.
  • *Add Chicken Pieces to this paste, add lemon juice and refrigerate for 1 Hour.

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio Microwave>MANUAL>100%> 4 Mins.
  • *Heat Oil add marinated chicken and coock for 5 Mins
  • *Add rice to cooked chicken and cover the dish and the cook for 10 mins more.

TIPS

  • * While cooking chicken and rice, cover the container with Glass lid.

Gajar Ka Halwa

Portion: Serves 5-6 Persons

INGREDIENTS

  • Carrot(Grated) – 1/2 Kg
  • Milk – 300 ml
  • Creame – 100 ml
  • Sugar Powder – 150 gms
  • Khoya(Grated) – 100 gms
  • Desi Ghee – 2-3 Tbsp
  • Dry Fuits(Almonds,Cashewnut)-Chopped – 75~100 gms
  • Cardamom Powder – 1/2Tsp
PREPARATION
  • *Pat dry grated carrot.
  • *Fry dryfruits in desi Ghee and keep side.

METHOD

  • * Fill the water tank up to level 2
  • *Mix carrot, milk and cream & coock with M100% 25 Mins without cover.
  • *Add Ghee, cardomom powder to this mixture and coock for another 10 Mins.
  • *Garnish with dry fruts.

TIPS

  • * Serve Hot

Steam Rice

Portion: Serves 2-4 Persons

INGREDIENTS

  • Rice – 300 gms
PREPARATION
  • Wash rice and soak for 20 Mins
  • *After that,paste the mixture (paneer, cheese etc.) on the opposite side.
  • *Take a cello dish, put rice and add 300ml water.

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio Steam>MANUAL>Steam high> 25 Mins.
  • *Keep the bowl on top rack, raised with wire rack>Start

TIPS

  • * Serve Hot

Baigan Ka Bharta

Portion: Serves 3-4 Persons

INGREDIENTS

  • Baigan – 1
  • Onion(Chopped) – 2
  • Tomato – 2
  • Ginger(Chopped) – 1/2″
  • Coriander Powder – 2 Tsp
  • Green Chilli – 1
  • Garam Masala – 1/2 Tsp
  • Deggi Mirch – 1/2 Tsp
  • Salt – 1 Tsp
PREPARATION
  • *Put Brinjal on the baking tray and place in the oven (lower position).

METHOD

  • * Fill the water tank up to level 2
  • *Set your Healsio>Super Steam>Manual>grill without preheat>30 mins.
  • *Peel the brinjal and Mess.In a micro proof bowl,add oil heat for 4 mins, add spices,onion,green chilli, messed brinjal.
  • *Cook with M100%>2min.
  • *Add cooked Brinjal and tomato,salt and cook with M100% 3 min.
  • *Put oil,onions,ginger,green chilli,dhania powder,gram masala,degi mirch and microwave for 7 mins.

Stuffed Capsicum

Portion: Serves 6-8 Persons

INGREDIENTS

  • Capsicum(Medium) -6
  • Cheese(Cottage) – 100 gms
  • Cheese(Grated) – 50 gms
  • Onion(Chopped) – 1/2 cup
  • Shelled Boiled Peas – 1/2 cup
  • Tomato Cathup – 2 Tbsp
  • Salt – 1/2 Tsp
  • Garam Masala – 1/2 Tsp
  • Amchur – 1 Tsp
  • Coriander Leaves(Few)
PREPARATION
  • *Mix paneer,spices,salt onion etc.
  • *Remove seeds of capsicum and stuff with the mixture.
  • *Put them on the ovenproof plate on the baking tray.

METHOD

  • * Fill the water tank up to level 2
  • *Set your Healsio>Super Steam>Manual>grill without preheat>30 mins.
  • *Bake with SS grill 25min without preheat.
  • *During cooking, add oil to keep from drying out.

TIPS

  • * Serve Hot

Chocolate Cake

Portion: Serves 6-8 Persons

INGREDIENTS

  • Eggs – 2
  • Powdered Sugar – 125 gms
  • Maida – 125 gms
  • Baking Powder – 1 Tsp
  • Milk – 60 Ml
  • Oil or Plain Butter – 120 Ml
  • Cocoa Powder – 2 Tbsp
PREPARATION
  • *Shift Flour with baking powder keep aside
  • *Beat eggs and sugar till the eggs turns into fluffy and mixture become double in volume. Add oil & cocoa powder,mix well.
  • *Add flour gradully.add milk to get a slightly thinned than soft dropping consistency.

METHOD

  • * Fill the water tank up to level 2
  • * Set your Healsio SUPER STEAM>Cake> 200°C > 35 Mins with preheat.
  • *Take a cake pan, grease it with butter and powder with flour or place a baking paper covering bottom and sides.
  • *Pour the prepared mixture of flour and butter into baking pan.
  • *Press Start.

TIPS

  • *To make a Vanilla cake, remove cocoa powder and extra Tbsp powdered sugar.
  • *Pour Chocolate sauce.

Download Recipe Book

Quick Bread

INGREDIENTS 700 gms 1000 gms
Allpupose flour 350 gms 500 gms
Salt 1/4 tsp 1/2 tsp
Bica of soda 1.5 tsp 2 tsp
Sugar 2.1/2 tsp 3.1/2 tsp
Butter 21 gms 30 gms
Raisins 56 gms 80 gms
Eggs 78 gms 112 gms
Butter Milk 119 gms 170 gms
Sour Cream 56 gms 80 gms

METHOD

  • Place all Wet ingredients in to bread pan
  • Pour in all dry ingredients drawer
  • Touch “QUICK”then select medium colour for 1000 gms loaf or light colour for 700gms loaf.
  • Touch Start
  • Take a microwave sate bowl. put oil and place the bowl on the base ot the oven
  • Use Spatula to scrap down side
  • Let stand for 10 mins after baking and then pour out
  • Cool completely before slicing

BAKING TIME

2 hours 10 mins 715 gms 1026 gms

Basic Bread

INGREDIENTS 700 gms 1000 gms
Allpupose flour 400 gms 500 gms
Salt 1 tsp 1.1/4 tsp
Sugar 1 tsp 2 tsp
Butter 18 gms 30 gms
Water 240ml 300ml
Yeast 1.1/4 tsp 1.3/4 tsp

METHOD

  • Place all Wet ingredients in to bread pan
  • Pour in all dry ingredients drawer
  • Touch “QUICK”then select medium colour for 1000 gms loaf or light colour for 700gms loaf.
  • Touch Start
  • Use Spatula to scrap down side
  • Let stand for 10 mins after baking and then pour out
  • Cool completely before slicing

Strawberry Jam

INGREDIENTS

  • Ingredients – 700gms
  • Fresh of Frozen – 500 gms
  • strawberries (hulled)
  • Sugar – 380 gms
  • Orange zest – 1tsp
  • Lemon zest – 1tsp
  • Lemon juice — 1tsp

METHOD

  • Combine all above ingredients in a non-reactive container and store in fridge ovemight.
  • Place all ingredients into the bread pan and lock onto the bottom of housing
  • Touch menu for ”Jam”.
  • Touch Start/Stop to start the program.
  • The program will run for 1 hr 30 mins to complete.
  • Once ready, mash or blend jan if preferred and store in sterilised bottels.
  • Let it coll completely before storing in fridge.

Remarks

  • Jam made in a bread maker will be fairly liqied. As it cools down it will thicken.

Chocolate Walnut Banana cake

INGREDIENTS

  • Ingredients – 700 gms
  • Butter (softened) – 180 gms
  • Castor sugar – 180 gms
  • A’Grade eggs 4 (approx 60g each)
  • Banana (sliced) – 180 gms
  • Walnut (chopped) – 100 gms
  • Self-rising flour – 200 gms
  • Cocoa Powder – 2 tbsp
  • Bicarbonate of soda – 1/4 tsp
  • Salt – 1/2 tsp
  • Vanilla essence – 1 tsp

METHOD

  • Pour butter, eggs,bananas and vanilla essence in to bread pan.
  • Add sugar and lastly Pour in all dry ingedients .
  • Place chopped walnut in the ingredients box drawer .
  • Touch manue for “CAKE” .
  • Touch Start/stop to start the program.
  • As the cake is mixing use the plastic spatula to scrapin the flour on the sides of the bread pan.
  • once baked,remove bread pan and let cake cool completely before pouring out
  • Silica and serve

Bread Dough

INGREDIENTS 700 gms 1000 gms
High Protein flour 320 gms 380 gms
Allpupose flour 80 gms 120 gms
Water 192 gms 240 gms
Egg 40 gms 50 gms
Instant Yeast 1 tsp 2 tsp
Sugar 40 gms 50 gms
Salt 3/4 tsp 1 tsp
Skimmed Milk Powder 20 gms 30 gms
Butter (softened) 40 gms 50 gms

METHOD

  • Plece water, egg, sugar, salt and butter into bread pan.
  • Pour both flour in and lastly instant yeast.
  • Touch ”Dough” (1;30) and Start.
  • Remove dough and shape as desired.

BAKING TIME

1 hours 30 mins 737 gms 935 gms

Download Recipe Book

Chicken Biryani

The epitome of a one-pot meal, this mouth-watering Chicken Biryani is made with aromatic long grain Basmati rice cooked in juicy, tender chicken marinated in warm spices and herbs. Biryani is one of the most amazing royal delicacies the Mughals got to India. So, ready for a regal meal?

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

Modes

  • Rice
  • Fry
  • Porridge

INGREDIENTS

  • Water – 2½ cup
  • Cinnamon – 1 inch
  • Black Cardamom – 1
  • Green Cardamom – 2
  • Salt – 1 tsp
  • Bay Leaf – 1
  • Rice (soaked) – 1½ cup
  • Ghee – 1½ tbsp.
  • Oil – 1 tsp
  • Marinated Chicken – 400 gm
  • Tomatoes (chopped) – 2
  • Chicken Masala – 1 tsp
  • Fried Onion – 1 cup
  • Garam Masala Powder – 1 tsp
  • Coriander Leaves (chopped) – 2 tbsp
  • Mint Leaves – 1 tbsp
  • Saffron Threads – 2 – 3
  • Salt to taste

METHOD

  • Switch on the power supply, press the menu button to select a pot. Select ‘RICE mode’.
  • Pour water add cinnamon, black cardamom, green cardamom, salt, bay leave, rice and close the lid for 20 minutes to half cook the rice.
  • Take a bowl, add the chicken, chopped tomato, chicken masala, fried onion, garam masala powder, coriander leaves and salt. Mix it well for 10 minutes and keep it aside.
  • Now put the pot on ‘PORRIDGE’ mode, pour oil, add the marinated chicken and close the lid for 30 minutes. Add half cooked rice and sprinkle it with fried onion, mint leaves, saffron and 1 tbsp ghee. Close the lid for 10 minutes.
  • Enjoy the Biryani with raita, papad or shorba.

TIPS

  • For extra spice you can add jalapeno or add another teaspoon of garam masala to the chicken.

Chingri (Prawn) Malai Curry

If you are a seafood lover, here is an incredibly delicious dish that you can easily prepare at home in your SHARP Twin Cooker. Flavoured with a host of delectable spices this Bengali prawn curry will be the ultimate winner on your table when served with cooked rice

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
    Modes

  • Fry

INGREDIENTS

  • Mustard Oil – 4-5 tbsp
  • Prawns – 300 gms
  • Cumin Seeds – ½ tsp
  • Cinnamon – 1 inch
  • Green Cardamoms (whole) – 3-4
  • Bay Leaves – 2
  • Onion (chopped) – 1 cup
  • Mustard Paste – 2 tsp
  • Ginger Garlic Paste – 1 tsp
  • Fresh Coconut Paste/Milk – 100 gms
  • Raisin Paste – 2 tsp
  • Salt – 1 tsp
  • Turmeric Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Water – ½ cup
  • Green Chillies (slit from middle) – 3
  • Ghee – 1 tbsp
  • Sugar – ½ tsp
  • Coriander Leaves (chopped) -1 tbsp

Marinate

  • Salt – ½ tsp
  • Turmeric Powder – ½ tsp

METHOD

  • To marinate the prawns, wash them thoroughly first. Put them in a bowl and add some salt and turmeric powder and keep it aside for 15 minutes.
  • Switch on the power supply, press the menu button and select a pot. Select ‘FRY mode’.
  • To fry the prawns, in the first pot add mustard oil and cook the marinated prawns for 10 minutes.
  • In the second pot, pour 1 tbsp oil for making the base curry. Wait for the beep sound after that add cumin seeds, cinnamon, cardamom, bay leaves, onion and fry it for 5 minutes. Then add mustard paste, ginger garlic paste, coconut paste and mix it properly and then add raisin paste and fry it for 10 minutes. Add salt, turmeric powder, cumin powder and finally add ½ cup of water or more depends on how much gravy is required. Now add the green chillies and fried prawns. Close the lid for 10 minutes.
  • Open the lid, add butter and sugar. Garnish it with fresh coriander leaves.
  • Serve with cooked Gondhoraaj (lime) rice.

TIPS

  • Wash and clean lobsters carefully; de-vein but keep the head attached. The juicy brain is the secret of good Malaikari
  • Don’t over fry the prawns; else they become rubbery and hard.

Mushroom and Potato Curry with Rice

Mushrooms and Potatoes make a wonderful combination in a curry. This delicious yet simple curry goes well with Rice, Roti and Paratha. The best part about this dish is that it can be made in just less than 30 minutes.

  • Serves: 2-3
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

Modes

  • Rice
  • Fry

INGREDIENTS

  • Rice – 2 cups
  • Water – 4 cups
  • Oil – 1 tbsp
  • Onion (medium) – 1
  • Cloves – 2-3
  • Ginger Garlic Paste – 1tsp
  • Potato (large size-cut into small cubes) – 1
  • Salt to taste
  • Mushrooms – 250 gms
  • Brinjal (small chunks) – 1 big size
  • Turmeric Powder – 1 tsp
  • Chilli Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Vegetable Stock – 150 ml
  • Coconut Milk – 400 ml
  • Coriander Leaves (chopped) – 1 tbsp

METHOD

  • Switch on the power supply and press the menu button to select a pot. Select ‘RICE mode’.
  • Pour water into the pot, add the washed rice and close the lid.
  • In the second pot in ‘FRY mode’, pour oil and after a beep sound add onion, cloves, ginger garlic paste, potato and salt. Fry it for 5 minutes or until potato gets soft. Add mushroom, brinjal, turmeric powder, chilli powder and garam masala powder. Cook for 15 minutes.
  • Now in the curry add vegetable stock along with coconut milk and close the lid for next 10 minutes or until the potato gets tender.
  • Garnish with coriander leaves and serve it with hot rice.

TIPS

  • Peas and Carrots can also be added to make it more nutritious.

Download Recipe Book

Stay Connected with Us

    Enquire Now

      +91