Microwave Cooking.

Microwave Cooking.

Author: Prabhjot Mundhir
Format: Paperback
Language: English
ISBN: 9788178062198
Code: 9715H
Pages: 228
List Price: US$ 7.00
Price: US$ 5.60   You Save: US$ 1.40 (20.00%)

Publisher: Unicorn Books
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Why microwave food?
It's faster
It's tastier
It's nutritious
It's convenient
It's economical

Do you think a microwave oven's main function is to reheat leftovers? Well, think again. As a matter of fact, there is so much more you can do with it. You can easily make dishes like sarson-ka-saag, chicken-tikka and momos in a jiffy, bake a cake or a pizza in minutes. Cook anything, anytime.
This book covers:
Useful & interesting tips
Do's & don'ts of microwave cooking
Facts about microwave & its working
And much more…in the simplest way possible!

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About the Author(s)

Prabhjot Mundhir, a freelance journalist, is known for her expertise in the culinary arts and delicious innovative recipes. Her deep interest in research of Indian food played an important role in the culmination of a food CD, The Pleasure of Indian Cooking. She has won various food competitions and is well known for her classes in cookery. With this book, she aims to make cooking easy and quick. A boon for those always in short of time. Her other books are – Nutritious Mushroom Recipes and Paneer Bonanza.


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Some Facts about Microwave Oven and its Working
Right Utensils for Microwave Cooking
Types of Microwave Ovens
Important Do’s and Don’ts
Defrosting Chart
Reheating Chart
Useful and Interesting Microwave Tips

Basic Pastes for Indian, Continental, Chinese & Italian Cuisine
1. Chilli-Garlic Sauce, 2. Basic Onion and Tomato Paste, 3. Almond/Cashew Nut Paste, 4. White Onion Paste, 5. Brown Onion Paste, 6. Tomato Puree, 7. Spinach Puree, 8. Coconut Milk, 9. Stock for Soups

Basic Salad Dressings for Indian, Continental, Chinese & Italian Cuisine
1. Mustard Sauce, 2. Mayonnaise, 3. Cheese Cream Dressing, 4. Simple French Dressing, 5. Barbecue Sauce, 6. Oriental Dressing, 7. Russian Dressing, 8. Chinese Dressing, 9. Cheesy Dressing, 10. Thousand Island Dressing

Sauces to be served with Cakes, Ice Creams and Trifle Puddings
1. Peach Sauce, 2. Strawberry Sauce, 3. Chocolate Sauce

Indian Dishes Cooked in a Microwave
Indian Relishes
1. Raw Mango Gudamba, 2. Lemon Delight (Nimboo Chutney), 3. Bottle Gourd Pickle (Lauki/Ghia Achar), 4. Carrot and Cauliflower Pickle, 5. Apple Chutney (Ginger and Cinnamon Flavoured), 6. Nutty Pumpkin Chutney, 7. Pickled Prawns

Soups & Salads
1. Almond Soup, 2. Kokum Sour (Kokum Coconut Cold Soup), 3. Lentils Soup, 4. Lemon Rasam, 5. Plain Vegetable Soup, 6. Idli Dumplings in Thin Tomato Soup, 7. The Shorba, 8. Mulligatawny Soup, 9. Beans Phoogat/Fugath, 10. Spicy Moong Sprouts and Carrot Salad

1. Stuffing for Parathas, 2. Sandwich Fillings, 3. Uttapum, 4. Quick Potato Curry for Pooris/Parathas/Buns, 5. Milk Badam (Almond Milk), 6. Herbal Tea/Herbal Beverage, 7. Breakfast Oats, 8. Scrambled Eggs/Anda Bhurji, 9. Poached Eggs, 10. Shrimps on Toast

Snacks & Starters
1. Steamed Corn on the Cob, 2. Matar Ghoogni (Green Peas Preparation), 3. Stuffed Mushrooms, 4. Nan-Khatai, 5. Steamed Moong Dal Squares, 6. Pop Corns (Bhune Makki-ke-Dane), 7. Spicy Sweet Potato and Corn, 8. Steamed Cabbage Rolls, 9. Grilled Fish, 10. Roasted Herbal Chicken, 11. Chicken Tikka Tandoori Style, 12. Sweet-n-Salty Panna (Raw Mango Drink), 13. Refreshing Whey Beverages

Main Course Dishes
1. Kabuli Chana Dry (Chickpeas Preparation), 2. Soya Chunks and Green Peas, 3. Crispy Drumsticks, 4. Stuffed Brinjals (small), 5. Khatta Meetha Kaddoo (Sweet-n-Sour Pumpkin), 6. Tindli in Curds, 7. Stuffed Bottle Gourd, 8. Aviyal, 9. Amba Paneer (Paneer cooked with Mango puree), 10. Bharvan Karela (Stuffed Bitter Gourds), 11. Stuffed Green Chillies, 12. Moong Dal Preparation (Dry Preparation), 13. Dry Carrots and Green Peas, 14. Achari Aaloo Methi (Dry spiced Potatoes), 15. Navrattan Korma, 16. Tomato Pachchdi, 17. Gajar Raita, 18. Pumpkin Pachchdi, 19. Sambar (Tuvar Dal Preparation), 20. Sarson-Ka-Saag (A Pungent and Tasty Relish of Brassica Leaves), 21. Pineapple Raita, 22. Kadi (Rustic Kadi), 23. Paneer Malabari, 24. Bhutta Salan(Corn in Coconut Curry), 25. Steamed Bottle Gourd Koftas in Gravy, 26. Chicken Zabunizza, 27. Almond Chicken (Murg Badami), 28. Steamed Mutton Koftas in Gravy, 29. Mint and Pepper Mutton, 30. Egg Omelette Curry, 31. Palak Meat (Mutton cooked with spinach puree), 32. Mutton in Maharashtrian Gravy, 33. Mutton Vindaloo, 34. Andhra Fish Curry, 35. Chicken Chettinad, 36. Murg Hari Mirch (Chicken Cooked with Green Chillies), 37. Pandhra Rassa (White Curry), 38. Prawns Coconut Curry, 39. Variations with Plain Rice, 40. Green Peas Pulao, 41. Soya Nuggets Pulao, 42. Pineapple Rice, 43. Zard Birinj Akbari (Rice, Wheat and Vegetable Pulao), 44. Coconut Rice, 45. Til Rice (Sesame flavoured Rice), 46. Khichdi, 47. Saffron Flavoured Lentils Pulao, 48. Murg Yakhni Pulao (Chicken Pulao in a Kashmiri Style), 49. Mutton Pulao, 50. Mutton and Vegetable Khichdi

1. Mango Kesar Phirni (Rice Pudding), 2. Cabbage Supreme, 3. Falooda, 4. Microwave Kesar-Pista Kulfi, 5. Kadah Prasad/Hulwa/Sheera, 6. Beetroot Hulwa, 7. Quick Mint and Lemon Flavoured Sweet Rice, 8. Pumpkin Hulwa

Continental Food
Soups, Salads & Starters
1. Tomato Splendour (Cream of Tomato), 2. Cream of Celery Mushroom Soup, 3. French Onion Soup, 4. Aromatic Potato Soup, 5. Delicious Beetroot Borscht (Cold Beetroot Soup), 6. Kidney Beans and Meat Soup, 7. Mutton Stew, 8. Chicken Balls and Vegetable Soup, 9. Gazpacho (Spanish Cold Tomato Soup), 10. Cheesy Salad in Cottage Cheese Baskets (Steamed/Baked Cheese Baskets), 11. Gumbo, 12. Sweet and Sour Glazed Beets, 13. Seasonal Salad Bowl with Croutons, 14. Tangy Broccoli and Cauliflower Salad, 15. Apple, Carrot and Chicken Salad, 16. Chicken and Pineapple Salad, 17. Baked Seafood Salad, 18. Spicy Scones, 19. Potato Tarts (Small Potato Pies), 20. Hot Dog Buns with Cheesy Potato Rolls, 21. Brandied Shrimp-Mushroom Cocktail, 22. Fish Mayonnaise, 23. Chicken Stew, 24. Ginger-Lemon Summer Coolant, 25. Ham Dumplings

Main Course
1. Brinjal Rolls in Tomato sauce, 2. Stuffed Cabbage, 3. Spinach Souffle with Cheese Sauce, 4. Stuffed and Baked Cauliflower, 5. Corn Pudding, 6. Chicken and Mushroom Pie with One Crust Pastry, 7. Shepherd’s Pie (The Most Favourite Pie), 8. Meat Loaf, 9. Baked Fish Fillets, 10. Fish Souffle, 11. Fish Cutlets in Mustard Sauce, 12. Chicken with Mustard Crumb Coating, 13. Lemon Chicken, 14. Mutton Hot Pot

1. Apple and Apricot Crumble, 2. Chocolate-Coffee Cake, 3. Baked Alaska, 4. Fruit Medley, 5. Orange-Lemon Chiffon Pie, 6. Almond Orange Cake, 7. Rum Fruit Cake (X-Mas Cake), 8. Quick Butterscotch Pudding, 9. Dates and Walnut Cake

Chinese Section
1. Cauliflower Soup (Chinese style), 2. Hot and Sour Soup (Chinese Sour & Pepper Soup), 3. Chinese Chicken Corn Soup, 4. Crab and Corn Soup, 5. Shredded Pork and Noodle soup

Main Course
1. Momos, 2. Manchurian Sauce with Steamed Vegetable Balls, 3. Chinese Stir Fried Vegetable Noodles, 4. Chinese Sweet-n-Sour Vegetables, 5. Microwave Chinese Fried Rice, 6. Chilli Chicken with Chilli Garlic Sauce, 7. Gravy Noodles with Chicken and Mushrooms, 8. Pineapple Fish

1. Almond Jelly, 2. Pineapple Curd

Italian Section
Soups & Salads
1. Consomme (A Clear Soup), 2. Minestrone Soup (Thick Italian soup), 3. Soup of Italian Marrow (Cream of Courgette Soup), 4. Pasta and Bean Soup, 5. Sweet and Sour Onion Salad, 6. Pasta Slaw

Main Course
1. Baked Trio (Three-layered pasta), 2. Macaroni Baked in Cheese Sauce, 3. Pizza, 4. Polenta, 5. Ravioli, 6. Cannelloni Ripni, 7. Lasagna, 8. Pasta with Meat and Italian Tomato Sauce, (Pasta with Bolognese Sauce), 9. Saffron Flavoured Chicken Risotto (Chicken & Rice Dish)

1. Ice Cream Gateaux, 2. Souffle-ala-Milanaise (Lemon Souffle)


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Sample Chapters

(Following is an extract of the content from the book)
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1. Stuffing for Parathas:
Potato stuffing:(For Aloo Paratha)

You require

Potatoes 800 gm to1000 gm
Green chillies 4 - 6
Ginger powder ½ tsp
Pomegranate seeds or Mango powder 1 tsp
Garam masala 1 tsp
Ajwain ½ tsp
Coriander, chopped ¼ cup
Salt to taste

Cooking time: 8 to 10 minutes micro cooking.

Preparation & Cooking

1. Peel and wash potatoes; cut them into halves and place them in a microwave-safe dish or in the steaming basket.
2. Add ¼ cup water and cover the dish. Micro-cook for 8 minutes on HIGH and let them stand for 5 minutes.
3. Lift and place them in another shallow dish and mash them immediately with a masher. Cool.
4. Chop green chillies.
5. Roast pomegranate seeds for 30 seconds on HIGH and grind them in a mortar and pestle.
6. Mix together mashed potatoes, green chillies, ginger, coriander, garam masala, ajwain and salt. Knead it properly and check the seasonings.
7. Divide the potato dough into the desired number of portions.
8. Go ahead and make stuffed parathas by placing one portion in each flour disc.

• For nice and dry stuffing remember the saying ‘always handle potatoes when hot but use them once they are cold’. For easy handling, the potatoes are first peeled and then boiled/steamed because it is difficult to peel the hot boiled potatoes immediately after cooking. Moreover, potatoes boiled this way yield dry stuffing.
• You may place the peeled and washed potatoes in a strong polythene bag and micro cook for the time mentioned above.
• Don’t add salt and other spices in hot mashed potatoes, unless it is mentioned. Wait and let them cool otherwise you will get wet stuffing.
Yield: This stuffing is good enough to make parathas for 6 to 8 people.

Cauliflower Stuffing: (For Gobi Paratha)

You require

Cauliflower 1 big head
Ginger, grated 2 tsp
Green chillies 4 - 6
Coriander, chopped ¼ cup
Mango powder 1 tsp
Ajwain ½ tsp
Salt to taste
Oil 1 tbsp

Cooking time: 6 to 10 minutes micro cooking.

Preparation & Cooking
1. Clean, wash and grate the cauliflower.
2. Heat oil in a microwave-safe bowl and add ajwain, micro-cook for 1 minute on HIGH, uncovered.
3. Add grated cauliflower, mix and micro-cook for 4 minutes on HIGH, uncovered.
4. Remove and cool. Once it is cool enough to be handled, add rest of the ingredients and mix properly.
5. Preserve and use for stuffing parathas as and when required.

Caution: Red chilli powder has been purposely avoided in the stuffing as it imparts red colour to the stuffing and parathas turn out reddish in colour. You may add if you like it.
Tips: You may steam the full cauliflower for 6 minutes, cool and then grate.

Radish Stuffing:(For Mooli Paratha)

You require

Radish with greens 6
Ginger powder 1 tsp
Mango powder 1 tsp
Green chillies 6
Ajwain 1 tsp
Rock salt 1 tsp
Oil 2 tbsp
Salt to taste
Cooking time: 7 minutes micro cooking.

Preparation & Cooking
1. Wash, peel and grate radish. Squeeze out the water.
2. Wash the tender greens of radish and chop them very fine.
3. Chop green chillies, too.
4. Heat oil in a microwave-safe big bowl and add ajwain, micro cook for 1 minute on HIGH and remove.
5. Mix all the other ingredients along with radish and greens and place them in the same bowl. Stir. Cook on micro HIGH for 6 minutes, uncovered, stirring once in between.
6. Cool properly and stuff parathas, or store the stuffing covered under refrigeration and use it as and when required.

Caution: It is important to cool the stuffing before use otherwise parathas will not be rolled properly.

Tips: Stuffing can be made in advance and used when required.
To get dry stuffing it is essential that water is properly squeezed from grated radish.

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