Ingredients
1 1/2 cup milk powder
1 butter stick
1/2 tin condensed milk (200g.)
1 hand full of nuts of your choice

Method
Heat butter and nuts in a huge microwave bowl for 1 min. in the microwave.
Then mix the condensed milk properly. then place milk powder and mix all of
them thoroughly.
Now it’s time to place it in the microwave. Cook for 2 minutes.
Then stir it and again cook for 3 minutes.(cooking time depends on
microwave power.)
Then take another bowl. And spray the non sticky oil.
And then transfer the cooked dessert to the second bowl.leave for few minutes to settle it properly.
Then cut it and freeze it.

Ingredients
2 1/2 katori saboodana
5 tbsp. ghee.
1 tsp cumin seeds.
6 /7 green Chilies finely chopped.
1 katori roasted peanut (find below the Method to roast peanuts in
microwave)
1 tsp. sugar.
salt to taste.
2 tsp. lime juice
3 tbsp. each – cilantro (coriander) cut and grated coconut.
(optional) 2 small potatoes boiled and cut into small pieces.

Method
Soak and drain saboodana and keep covered over night. (It puffs up the next day).
Mix peanut mill, sugar and salt with Saboodana.
In a microwave safe bowl mix ghee, cut potatoes, cumin seeds and Chilies.
Microwave for 3 min. on high setting.
Place in Saboodana mix . Mix well. Microwave for 3 min.
Place lemon juice and mix well.
Microwave for 3 more min.
Remove from microwave garnish with coriander and coconut and serve hot.

Ingredients
bhendi (okra) cut into 1/2″ slices 1/2 kg or 1 lb
salt 1 tsp or to taste
Chili powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on
‘high’ uncovered for 4 minutes. If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain,
add the cooked bhendi/okra pieces, add turmeric, hing, salt, Chili powders
and fry for a couple of minutes till the masalas are well absorbed.
Your dry Bhendi Sabji is ready and looks green and appetising. It is a fantastic
favourite with our family.

Ingredients
50 grams french beans, cut diagonally
50 grams cauliflower, cut into strips or cubes
50 grams carrots, cut into long strips or cubes
1/2 teacup green peas
1 onion, sliced
1/2 teacup fresh cream
1 tablespoon plain flour (maida)
1/2 teacup milk
2 tablespoons tomato ketchup
1 tablespoon butter
1/4 teaspoon Chili powder
salt to taste

Method
Place the french beans, cauliflower, carrots and peas in a shallow dish, sprinkle 5 to 6 tablespoons of water and microwave on high for about 5 minutes.
Place the butter in a glass bowl and microwave on high for about 15 seconds.
Add onions and microwave on high for 1 1/2 minutes or until light pink in
colour.
Mix the cream, flour, milk and tomato ketchup and add to the onions.
Add the vegetables, Chili powder and salt and microwave on high for 3
minutes.
Serve hot.

Ingredients
1 kg eggplants
450 ml cider vinegar
medium – sized piece tamarind
115 ml hot water
15 grams white mustard seeds
15 grams coriander seeds, toasted
10 grams fennel seeds
4-5 cloves garlic
5 grams ginger, chopped
3 grams chili powder
10 grams freshly ground black pepper
10 grams salt

Method
Pierce eggplants with a fork, wrap in paper towels and place in a casserole
dish.
Cook on HIGH for 10 minutes or until soft. Hold on to the stem and peel skin from the eggplants, then remove stems.
Mash flesh and mix in cup vinegar to prevent eggplant discoloring. Keep
aside.
Soak tamarind in hot water for 10-15 minutes until softened.
Rub with fingertips to separate pulp, then press through a sieve and add to
the eggplant. Combine another cup vinegar, mustard seeds, coriander seeds, fennel seeds, peeled garlic cloves and ginger and blend to a smooth paste.
Add paste to eggplants with chili powder, pepper, salt and remaining vinegar and ladle into sterilized jars.
Seal and store in a cool place.

Ingredients
1 medium size tomato
1 small ball of tamarind
1 1/2 tsp rasam powder
salt
Seasoning:
1/2 tsp mustard
1 tsp vegetable oil/ ghee
curry leaves
pinch of hing

Method
In a small microwave bowl, add vegetable oil/ghee and mustard and close
with a lid.
Microwave on HIGH for 2 to 3 minutes. Once the mustard crackles, add curry leaves and hing and microwave on HIGH for 30 seconds. Keep this seasoning aside.
In a larger bowl, add mashed tomatoes, tamarind juice, rasam powder and
salt. Microwave on HIGH for 6 minutes.
Add seasoning with rasam and again microwave on HIGH for 2 minutes. Now your traditional rasam is ready to serve with hot rice and pappad (Just throw the pappad inside the microwave and cook on HIGH for 2 minutes!!!).

Ingredients
large nicely shaped potatoes
1 chopped onion (more if you are using a large number of potatoes)
grated chedder cheese
salt to taste
a small milk and butter

Method
This is quick but looks like you worked for ages.
Bake the potatoes in your Micro oven until you can push a toothpick easily
through. (with most modern ovens, approximately 5 minutes per potato)
While the potatoes are baking, fry the onions until they are brown(nearly
burnt)
When they are done, scoop out the flesh of the Potato and place in a bowl.
Mash and fold in the Browned onions, milk and butter or margarine.
When you have a nice pure’, spoon the mixture back into the potato skins
and form the original shape of the potato, grove the top of the mixture with a fork sprinkle on a small of the grated cheese and place under the grill in your
oven until ridges turn golden brown.
Serve.

Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans – drained and, rinsed
11 oz canned mexican-style corn – drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices

Method
Cut a thin slice from the stem end of each pepper, remove seeds and membrane and rinse.
Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chilies, cumin and teaspoon salt in 13×9 micro proof casserole.
Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7
mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.

Ingredients
1 small cauliflower
2 tbsp. flour
cup grated cheese
1 tbsp. parsley, chopped
1 cup milk
tsp. pepper powder
2 tbsp. water
2 tbsp. butter
salt to taste

Method
Clean and cut cauliflower and place in microwavable bowl, sprinkle the water all over, cover and cook on HIGH for 5 to 6 mins. or until tender, drain and keep aside.
Melt butter in the microwave and then to it, add the flour, salt and pepper, stir in milk and make a smooth mixture.
Cook again on HIGH for 3 to 4 minutes.
Add in the cheese and parsley.
When cheese has melted and sauce is thickened, pour over cauliflower.

Ingredients
1 cup corn kernels
1 potato
1/4 cup chopped onion
1/4 cup chopped tomatoes
1 green cold finely chopped
1/4 tea spoon ginger garlic paste
1 tea spoon lemon juice
salt to taste
1/2 tea spoon chat masala
1/4 tea spoon turmeric powder
1/4 tea spoon garam masala
cumin seeds and mustard seeds
finely chopped cilantro(coriander leaves)
1 teaspoon oil

Method
Take corn kernels in a microwavable bowl and add 1/4 cup water and boil it for 6-7 minutes.
Boil the potato in microwave for 10 minutes.
Now in a bowl take oil and microwave high for 2 min and add cumin seeds
and mustard seeds then add corn kernels and potatoes and all spices and
microwave it for 2 mins.
Then take out in serving dish and garnish it with chopped
onion,tomato,cilantro leaves.