*Power Setting Table In Microwave

This information is useful to cook food with microwave.


Power Level :100%

Rank: High

Cooking Term:High Cook

Applications:

• Cooking curries,rice meat,fish,chicken,veg etc.
• Boil milk, soups etc.

Power Level: 80%

Rank: Medium

Cooking Term: Roast

Applications:

• For cooking food at moderate heat.
• Reheating curries and soups.

Power Level:60%

Rank: Medium

Cooking Term:

• Simmer
• Deforest

Applications:

• Cooking soft foods like fish, mushrooms, chicken.
• Reheating dry food products.
• Defrosting of foods like mutton and chicken.

Power Level: 40%

Rank: Medium low

Cooking Term: Defrost

Applications:

• Defrosting of frozen vegetables like peas, carrots
  minced meat, fish etc.

Power Level: 20%

Rank: Low

Cooking Term: Warm

Applications:

• Keep food warm, defrost
• Soften butter, cheese etc.

* Rawa Masala Idly

The most loved south indian snack,idli is delightfully tasty, visually appealing and a fat free dish. Savor its authentic taste with fresh coconut chutney and hot sambar.

Serves -8 idlis.
Calories-40.
Cooking time-4 minutes.

Ingredients:

• 1/2 cup Semolina(rawa/suji)
• 1 cup Curd.
• 1 tsp Fruit salt.
• 1/4 tsp Soda-bi-carbonate.
• 5-6 Curry leaves.
• 1 tbsp Roasted Cashewnuts.
• 2-3 Dry red chillies
• 1tsp Mustard seeds.
• Salt.

Method:

1. Mix all the above ingredients together to make a thick batter.
2. Pour in greased microwave safe idli moulds and microwave(covered) at 60% power for 4-5 minutes.
3. Serve with coconut chutney and sambar.

* Apple and Date Pudding

Serves-8
Pressure Cooking Time 40 minutes

• 1 large Apple peeled, cored and chopped.
• 1 1/2 Cups Seedless dates coarsely chopped.
• ½ Cups Walnuts coarsely chopped.
• ½ Cup + 1 teaspoon Sugar
• ¾ Cup Flour
• 1 teaspoon Baking soda
• ¾ teaspoon Baking powder
• ¾ teaspoon Salt
• 1 teaspoon Allspice ground
• ¼ teaspoon Cinnamon ground
• ¼ teaspoon Nutmeg ground
• ¼ teaspoon Cloves ground
• 2 Eggs
• 2 tablespoons Vegetable Oil
• 3 Cups Water.

To cook reduced quantities: do not reduce water at all.

1. In a bowl, mix apples, dates, walnuts and ½ cup sugar.
2. Sift together flour, baking soda, baking powder, salt, allspice, cinnamon, nutmeg and cloves.
3. Sprinkle flour mixture over fruits and nuts. Toss till evenly coated.
4. In a small bowl, beat eggs with oil until well blended. Pour over prepared fruit mixture. Mix well.
5. Sprinkle remaining sugar (1 tsp) in a greased 1 quart (1 litre) mold.
6. Spoon mixture into mold. Cover mold tightly with aluminium foil securely tied.
7. Pour water into cooker. Put grid in cooker. Place mold on grid.
8. CLose cooker without pressure regulator. Cook on high heat until steam passes through steam vent. REduce heat and cook for 15 minutes,ensuring a steady stream of steam fromsteam vent.
9. Place pressure regulation in position. Bring to full pressure on high heat. Reduce heat and cook for 40 minutes.
10. Remove cooker from heat. Allow to cool naturally.
11. Open cooker. Take out and uncover mold. Run a knife around edge of mold. Place a serving dish on top of mold amd invert. Shake gently to release. Remove mold. Serve pudding hot or cold
    

* Chocolate pudding

The chocolate flavour of this light-as-air pudding is simply heavenly. the perfect dessert for your guests...!

Serves:4
Calories per serving-: with egg- 160
without egg-100
Cooking time: 10 mins.

Ingredients:

• 2 cups Milk
• 2 tsp Cocoa powder
• 1 tbsp Gelatin.
• 1/2 tsp Vanilla essence
• 4 tbsp Powdered Sugar

Method:

1. In 1/2 cup water, mix gelatin and keep aside to dissolve.
2. In a microwave safe bowl mix cocoa, vanilla essence, sugar and milk microwave at 100% power for 6-7 mins.
3. Now add gelatin to it. Mix and microwave at 60% power for 4 mins.
4. Pour in the serving dish and refigerate.
5. Garnish with sweet cream and glazed cherries/strawberries. Serve chilled.

* Fish fingers

These delicate flavoured fish fingers are a healthy alternative to the fried version. Serve hot with tangy dip or sauce
Serves 4.
Calories per saving 180.
cooking time 15- 20 mins.

Ingredients:

• 500 gms Boneless fish ( Cut into 1cm thick fingers )
• 1 Egg
• 50 gms Bread crumbs
• 1 tbsp Plain flour.

For Marinade:

• 1 tsp Salt
• 1 tsp Chat masala powder
• 1/2 tsp Garam masala powder
• 1tbsp Lemon juice
• 1/2 tsp Red chilli powder
• Oil for brushing

Method:

• For the marinad, mix chat masala, garam masala, red chilli powder, salt and lemon juice.
• Apply the mixture of fish fingers and keep aside for 1/2 an hour.
• Make a paste of the beaten egg, flour and salt.
• Dip the marinated fish fingers in this paste. And roll them in the bread crumbs. Preheat the oven on convection at 230"C. Keep the fish fingers on nonstick tawa* microwave safe flat dish on the high rack
• Bake at 230"C for 15-20 mins. Till golden. Change the position in between. Also brush with oil.
• Serve hot with your favourite dips and sauce.

Chicken Manchurian

Serves 4
Ingredients :
For chicken manchurian balls:

• 100 gm chicken mince.



• 1 spring Onion



• 1 Capsicum



• 2tsp Ginger, chopped.



• 2tsp Garlic, chopped.



• 2 tsp Green chilli, chopped.



• 1/2 cup Corn flour



• Salt and Pepper to taste.



• 1 Egg



• Oil for frying



• 1 pack Knorr Chinese Manchurian Make-a-Meal Powder.

For Sauce:

• 1 Onion.



• 1 Capsicum.



• 1 Spring Onion.

Method:

1. Finely chop the capsicum and spring onion. Mix with the minced chicken along with the ginger, garlic, green chilli, salt, pepper,corn flour and egg.



2. Mix well. Make balls and deep fry. Keep aside.



3. For the sauce, chop the onion, capsicum, sprin onion. Keep aside.



4. In a pan heat two tbsp oil, add the chopped vegetables and stir-fry for one-two minutes.



5. Add 450 ml(three cups) water along with the entire contents of knorr chinese Manchurian pack, bring to boil and simmer for two minutes.



6. Add the fried chicken manchurian balls and cook further for one minute.



7. Garnish with chopped spring onion. Serve hot.

Chef's Tip:

For fish manchurian; replace chicken with boneless fish in the above recipie. Mince the fish in your home mixer-grinder.

* Sweet corn chicken soup.

serves - 4
Calories - 160
cooking time - 9:30 min

Ingredients:

• 1/2 cup - Chopped chicken.


• 1 can - Sweet corn


• 3 cups - Water


• 1 tbsp - Cornflour.


• 1/2 cup - Toned Milk.


• 1 tbsp - Soya sauce.


• 1/4 tsp - garam masala powder.


• Salt and black pepper to taste.


• 1 tsp - Cream

Method:

1. Place butter in a microwave safe bowl and microwave at 100% power for 30 secs.


2. Add chicken pieces,3 cups of water,salt,garam masala and microwave at 80% power for 3-4 mins. Allow to stand for 5 mins.


3. Seperate the chicken pieces from the stock.


4. Add milk, sweet corn and cornflour (mixed in1/2 cup cold water)to th stock. Microwave for 5-6 mins at 100% power or till the corn is tender.


5. Add the microwaved chicken pieces,soya sauce. Microwave for 1 min.at 100% power. Garnish with spring onions, lightly beaten cream and serve hot.

* Ginger Chicken

Servers 2
Pressure cooking Time -10 minutes.

• 1 half - Chicken cut into 2 pieces.
• 1 inch - Fresh Ginger grated.
• 1 clove - Garlic crushed.
• 1/4 cup - Soy sauce.
• 1/4 cup - Dry sherry.
• 1/4 cup - Water.
• 1/2 teaspoon - Salt.
• 1/8 teaspoon - Pepper.
• 1 - Green Onion including tender green portion sliced.
• 1/2 - Lemon thinly Sliced.

To cook reduce quantities do not reduce cooking liquids at all.

1. Rub chicken with ginger and garlic.
2. Put soy sauce,sherry and water in cooker. Put grid in cooker. Place chicken on grid. Sprinkle salt and pepper. Arrange onion and lemon slices over chicken.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for for 10 min.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Place chicken on serving dish. Discard onion and lemon slices. Serve hot.

* Chicken

Serves 6 Pressure cooking Time 6 minutes.

• 3 1/2 lbs - Chicken pieces.
• 1 1/2 teaspoons- Salt.
• 1/4 - Pepper.
• 3 table spoons- Vegetable Oil.
• 2 tablespoons - Water
• 2 medium - Onions chopped.
• 8 cloves - Garlic finely chopped.
• 2 1/2 teaspoons - Dried Basil leaves.
• 1/2 cup- Port wine.
• 1 1/2 tablespoon - Parsely chopped

Recipie can be reduced to one third by reducing all ingredients propotionately.

1. Rub chicken with salt and pepper.
2. Group chicken into three batches. Heat oil in cooker for about 3 minutes. Brown and remove each batch.
3. Away from heat, sprinkle water in cooker. Stir to remove any frying residues attached to base.
4. Return cooker to heat. Add onion and garlic. Stir fry for about 2 minutes. Add chicken and remaining ingredients except 1/2 cup ketchup and parsley. Stir.
5. CLose cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 m inutes.
6. Remove cooker from heat. Allow to cool naturally.
7. Open cooker. Add remaining ketchup(1/2 cup). Stir . Serve hot with noodles, garnished with parsley.