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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.
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.
Ingredients
Method
- Wash and soak the rice for about half an hour.
- 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.
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
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.
