Recipes

Nutricook Tandoori Chicken

Ingredients

Preparation:

Cut the whole chicken into big pieces. In a bowl, mix 1 tablespoon of red chilli powder, salt, two table spoons of lemon juice, curd, ginger paste, garlic paste, garam masala powder and mix well. Marinate the chicken well with the paste and keep it aside for 1 hour.
Take Nutricook 24 cm pot and grease it with little oil and preheat it and add the marinated chicken and cook for 3 minutes. Turn the chicken and cook for 1 minute till roast colour appears. Serve hot with onion slices and lemon wedges.

Rohu Fish Curry

Ingredients

Preparation:

Rub the fish on both sides of the fish with 1 tsp of chilli powder, ¾ tsp of turmeric powder and 1 tsp of salt and keep aside for 30 minutes.

Grind onion, tomato and green chilli to make a smooth paste.

Take a suitable Nutricook pot and pre heat it. Add 2 Tbsp of coconut oil and add the marinated fish and fry for 2-3 minutes in medium flame. Turnaround and fry for another 2-3 minutes. Remove from heat and put it on a plate.

Add 3 Tbsp of coconut oil and add the onion tomato paste and fry for 4 minutes in medium flame and 3 minutes on low flame and add 2 tsp of ginger garlic paste and cook on medium heat till oil separates and add 1 ½ tsp of coriander powder, 1 ½ tsp of chilli powder, ¾ tsp of cumin powder, ½ tsp of salt and ½ cup of water and fry for 2 minutes on low heat. Add coconut milk 250ml and cook for 3 minutes on medium heat and add 1 cup of water to it. Add the marinated fish, cover and cook the dish for 5-7 minutes on low heat and open and add ½ tsp of garam masala and then add 2 Tbsp of chopped coriander leaves and stir it and cook for 2 minutes and put off flame.

Rohu Fish Curry is ready for serving.

Shahi Chicken Biryani

Ingredients

Preparation:

Marinate the chicken with ginger, garlic, coriander, green chilli, tomato pastes and chilli powder, turmeric powder, garam masala powder, salt and curd. Keep it aside for ½ hour. Half cook the rice in 20 cm high and sprinkle the colour. Preheat the 24cm roaster up to the blue end mark and fry the half quantity onions and all the potatoes till golden brown colour and keep aside. Fry the remaining onions in the same unit till golden brown colour and put the marinated chicken and cook till steam comes and chicken becomes tender.

Take another 24cm roaster and add ghee and preheat till the end of blue mark in visual thermometer and spread half quantity of cooked rice, all fried potatoes and ½ quantity of fried onions and saffron milk. Put the cooked chicken on top of it and then cover it remaining rice and add ½ tsp of ghee. Cover the lid and cook up till 80 – 90 Degrees.

Sprinkle lemon juice and serve hot.

Shappile Chicken Curry at Home

Traditional Kerala style chicken curry

Ingredients

Preparation:

Take Nutricook 24cm pot and preheat it. Add 2 tbsp of oil and heat it. Add curry leaves and sauté it. Add sliced onions and sauté it and add little salt. Add ginger garlic paste to the onions and sauté it. Add slitted green chillies and sauté it. Add the masalas – Chilli powder, turmeric powder, Vendhaya powder, pepper powder, garam masala, coriander powder and mix it well and sauté it. Then add great cumin seeds and mix well. Add chicken to the mixture and sauté it. Add water 1 ½ glass and cover the unit and cook till steam comes. Open the lid and sauté it well and add crushed cardamom to it and mix well and sliced tomato and cook it further till tomato softens. Put off flame and your favorite Shappile Chicken Curry is ready for serving.

Sprinkle lemon juice and serve hot.

Shappile Pepper Chicken Fry at Home

Traditional Kerala style chicken curry

Ingredients

For Marinating:

Preparation:

Marinate the chicken with pepper powder, chilli powder, turmeric powder and salt and keep aside for 30 minutes. Add slit green chillies chopped ginger, chopped tomato and sliced onion to the marinated chicken and mix well. Take Nutricook 24cm pot and preheat it. Add 1 tbsp of oil and heat it. Add the marinated chicken with a glass of water and cook it covered and open the lid once steam comes. Add salt if required and add 3 tsp of pepper powder and smashed garlic and curry leaves and sauté it till dry. Put off flame and your favorite Shappile Pepper Chicken Fry is ready for serving.

Chicken Korma

Ingredients

Preparation:

Clean, wash and skin the chicken. Cut the chicken in to 12 to 14 pieces. Soak poppy seeds in 1 cup warm water for 10 minutes. Grind green cardamom and grated coconut. Grease with oil and preheat Nutricook 24 cm on medium flame and add sliced onions and ginger paste and stir for 15 seconds. Add chicken pieces and cook for 5 minutes stirring constantly. Make sure not to color the chicken. Stir the grounded paste and add 1 cup of water. Add salt and bring to boil. Reduce flame and add beaten curd. Simmer for 5 minutes. add the fresh cream. Serve hot with rice, chapati or parathas.

Chicken Makhani (Butter Chicken)

Ingredients

Marination:

Makhani Sauce::

Preparation:

Clean the chicken and make incisions with sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice, garam masala powder, ginger garlic paste and salt to the chicken and leave aside. Preheat Nutricook 24 cm pot and grease it with little oil and add chicken and bake it for 3 minutes. remove and keep aside. Preheat 20 cm Nutricook pot and add whole garam masala. then add Let it crackle. Then add ginger garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to boil. Add sugar or honey and powdered kasoori methi. Add cooked chicken pieces. Add butter. Simmer for 5 minutes and then add fresh cream. Serve hot with paratha or naan.

Parmigiana style Aubergines

Egg Plant / Brinjal with Italian Parmesan cheese – Continental Style

Ingredients

Preparation:

Clean and cut the aubergines in to thin strips. Salt it and leave for a while to neutralise its bitter taste. Then rinse with cold water and dry with paper napkins. Flour them lightly. Heat the 24 cm Nutricook Casserole on medium flame till the visual thermo indicator reaches the green field. Open the lid and lightly oil the pan and fry the aubergines till golden brown on both sides. Place the fried aubergines, tomato sauce, parmesan and basil leaves in a serving dish. Finish off by sprinkling with grated parmesan on top. Bake in the oven until golden brown. Serve warm or cold, as a starter or as a side dish.

Prawns with Mushrooms

Fresh wild Mushrooms with Grilled Prawns – Continental style

Ingredients

Preparation:

Clean the prawns, removing the heads and shell. Keep refrigerated. Chop the parsley. Clean the mushrooms by removing the stalks. Wash carefully 2 – 3 times in cool water. Finely mince the onion. Put the garlic and onion in the heated Nutricook 20 cm pot and cook for 2 minutes till they brown. Add the washed mushrooms, add ½ cup of water and steam for 15 minutes, covered till the visual thermo indicator reaches green. Turn off the heat and keep it in a warm place. Heat healthy cook 16 cm low on medium flame, braise (fry) the prawns for 1 minute on each side. Put the mushrooms in the serving bowl and place the prawns on the mushrooms. Add salt to taste. Put some chopped parsley on top and pour a few drops of extra virgin olive oil.

Lamb Chops

Lamb chops - Continental Style

Ingredients

Preparation:

Chop thyme and garlic together. Wash lemon and remove the rind. Chop the rind very finely. Mix the rind and the herbs together in a bowl. Season the lamb with the fresh herb mix. Cover the 24 cm cookware and heat it on medium flame till the visual thermo indicator reaches green field. Place the lamb chops and fry them until golden brown on both sides. Sprinkle the herbs before removing from the heat. Add salt and pepper to taste. Place the chops in the serving bowl and garnish with lettuce leaves. Serve hot.

Chicken Legs

Curry scented Chicken Legs – Continental Style

Ingredients

Preparation:

Clean and chop the onions. Clean apples and cut them in quarters and then in to small pieces. Place the legs, onions and apples in to Nutricook 24 cm pot and add 1 ½ cups of water. Cook in medium flame till the visual thermo indicator reaches green field and reduce the flame and cook it for 30 minutes. Remove the chicken legs and keep them in a warm place. Stir the liquid to obtain a sauce. Place the chicken legs in the deep serving bowl and add pepper and salt to taste. If you wish add few drops of extra virgin olive oil. Cover with the sauce obtained. Sprinkle with parsley and curry leaves on top. Serve warm.

Chicken Shorba

Ingredients

Preparation:

Clean and wash chicken bones and after roasting in Nutricook 24 cm pot add one litre of water and chopped garlic and cook till water is reduced to 600ml. Strain and keep it aside.

Clean, wash and cut the boneless chicken in to very small pieces. Preheat 16cm low and add butter and stir fry till the chicken is tender. Keep aside.

Preheat 20cm High and add cumin seeds and refined flour. Roast a little bit and add the reduced chicken stock, chicken pieces, white pepper powder and salt. Wait for the gravy to simmer and serve hot. A half cup of fresh cream can be added just before serving to make the dish rich.

Chicken Manchurian - Dry

Ingredients

Sauce:

Preparation:

Mix the ingredients refined flour, corn flour, egg, lime juice or vinegar and salt. Mix well and marinate the chicken for 1 hour.

Take an Nutricook 24 cm pot and grease it with little oil and add the marinated chicken and cook for 2 minutes. Preheat Nutricook 20 cm pot add onion, green chilli, chopped spring onion, ginger garlic paste and sauté it in low flame till raw smell disappears. Now add soy sauce, chilli sauce, tomato ketchup, food colour, sugar and chicken stock. Stir well and bring it to boil. Add chicken pieces in to it. Combine and slow cook till all the sauces is fully absorbed with the chicken. Check foe salt and seasonings. Simmer for few minutes. Once the contents attain thick stage, transfer it to a serving bowl. Garnish with chopped spring onions. Yummy and tempting Chicken Manchurian dry is ready to relish.

Aiyla or Mackerel Fish Curry
Kerala style

Ingredients

Preparation:

Take a suitable Nutricook and add a portion of small onion, chopped tomato, Coriander powder, Cambogia, Ginger garlic paste, Garlic, Ginger, Green chilli, Turmeric powder, Red chilli powder, Curry leaves, Salt to taste and water to cover all and stir it well and cook for 10 minutes.

Take a suitable Nutricook ,preheat and pour little oil and fry the grated coconut and the remaining onions till golden brown and allow it to cool and then grind it to paste.

After 10 minutes of cooking add fish pieces and cook it for 5 minutes in sim flame and add the coconut paste and cook further for 2 minutes and switch off the flame. Add curry leaves and little coconut oil.

Also pour coconut oil in the fry pan and put chopped small onions till golden brown and add to the main dish and stir it.

Aiyla or Mackerel Fish Curry is ready for serving.

Chicken Tikka – Masala Dip:

Ingredients

Preparation:

Wash the chicken and cut into small pieces and add yoghurt and soak it for few minutes. Grind turmeric powder, garam masala, coriander powder, cumin seeds, fine chopped garlic, pepper powder and keep the mixture aside.

Take a suitable Nutricook and put it on flame with medium heat. Add Butter and put the chopped onions and tomato paste and salt to taste. Cook it for 4 mts. Add tomato puree and put the flame on high and cook it till boil. Add the masala mixture and cook it for 4 mts. Add soaked chicken and stir it and simmer for 2 mts. Add cream cheese and coriander leaves and cook for 15 minutes on medium flame. Put off the flame and garnish with coriander leaves and your Chicken Tikka is ready. Serve it with Chapati or Naan.

Chicken Tikka Masala

Ingredients

Preparation:

Marination: Take a bowl and add Chicken, ½ Tbsp of red chilli powder, 1 Tbsp of ginger garlic Paste, ½ Tbsp of Salt, ½ Tbsp of Garam Masala 1 pinch of Orange-Red Food Color and 200gms of Curd. Mix all the items well and store the marinated chicken for 30 minutes at room temperature. Add 1 Tbsp of Oil in the Nutricook 24 CM pot after preheating, cover and cook and roast the chicken on both sides till brown spot appears. Take a suitable Nutricook and pre heat it. Add 2 Tbsp of oil. Add Bay leaf, 1 tsp cumin seeds, Cinnamon Stick, Cardamom and sliced onions and fry it till golden brown. Add ginger garlic paste, 2 Tomato grinded and 3 Tomato chopped, ½ Tbsp of red chilli powder, 1 ½ Tbsp of Coriander powder, Salt and Cashew Paste and sauté it. Add roasted Chicken and 1 No. cube cut onions, sliced tomato and cube cut capsicum and sauté it well. Add Malai cream and 200 ml of water. Boil the content and add 1 pinch of orange red food color. Stir it well and add garam masala powder and fine chopped coriander leaves. Mix well cover and cook in low flame for 2-3 minutes. Put off flame. Chicken Tikka Masala is ready and serve it hot with Chapati, Naan or Rice.

Chicken Tikka Pulao

Ingredients

Preparation:

Marination: Take a bowl and add all the items of 2-9 and add chicken to it and mix well to marinate the chicken and add salt and mix well and keep it aside for 30 minutes.

Add 2 Tbsp of Oil in the Nutricook 24 cm pot and roast the chicken on both sides.

Take a suitable Nutricook and pre heat it. Add ½ cup of oil. Add onions and fry it till golden brown. Add Bay leaf and cumin seeds and fry it. Add little water and cook it in high flame. Add salt, garam masala, leftover marination masala paste and add ½ cup of water. Keep it in medium flame for 2 minutes. Add 3 cups of water, keep the flame on high and add rice to it. Cook till water evaporates and add roasted chicken and cover the unit and cook in low flame for 10 minutes. Put off flame.

Chicken Tikka Pulao is ready and serve it hot.

Egg Curry

Ingredients

Preparation:

Place the diced potatoes dripping wet in Nutricook 16 cm cookware. Place the eggs over them. Cook for 15 minutes till the potatoes are cooked. Shell the eggs and cut it in to halves.

Add 2 Tbsp of Oil in the Nutricook 24 cm pot and roast the chicken on both sides.

Take an Nutricook 20 cm cookware high and preheat the unit till the visual indicator reaches the green mark. Add the whole spices followed by garlic paste. Fry for a few seconds. Stir in the onion paste and fry till light pink. Add the turmeric chilli, cumin and coriander powders. Continue frying till thee spice paste releases its aroma. Add the ginger paste and grated tomato. Cover and cook for a few minutes. Toss in the potatoes, eggs and add salt to taste. Pour in 1 ½ cups of water and simmer for 10 minutes. Remove and serve hot with rice.

Egg Semiya (Vermicelli)

Ingredients

Preparation:

Mix coriander seeds, cumin seeds, red chillies, cinnamons, and grind to a fine powder.

Take Nutricook 20 cm pot High, preheat and add vermicelli to roast it until golden brown remove from the unit and keep aside. Now add 1 tsp of mustard seeds in the heated unit, add Bengal gram, curry leaves, salt, already grinded powder and cook for few minutes. Add water twice the volume of vermicelli (1:2) to the mixture and when the water comes to boiling add vermicelli and cook for a minute and switch off flame.

Keep the unit aside for 15 minutes. Now cut the boiled eggs into four pieces and add to the vermicelli mix. Mix well and serve hot.

Egg Masala

Ingredients

Preparation:

Heat a suitable Nutricook and add 1Tbsp of coconut oil. Once oil is heated add ½ tsp of mustard seeds and allow it to splatter and add curry leaves and sauté it. Add the onions and sauté till golden brown. Add ½ tsp of ginger garlic paste and sauté till the raw flavour goes off. Add the chopped tomatoes, cover and cook for 5 minutes till the onion and tomato becomes soft. Add 2 Tbsp of Coriander powder, 1Tbsp of Chilli powder, ¼ tsp of Turmeric powder and salt to taste. Cook the mixture well and add 3 Tbsp of water and boil it.

Take another Nutricook and add 200ml of water and boil. Break 3 eggs, pour in a bowl, add salt to taste and ¼ tsp of pepper powder and mix well. Once water started boiling bring the flame to sim and add the egg mixture through a dotted spatula and cook for 2 minutes and transfer the boiled egg in to the gravy masala and mix it well and cook for 3 minutes in medium flame. WOW yummy EGG MASALA is ready for Tasting.

Kadai Gosht - Mutton

Ingredients

Preparation:

Marinate the mutton strips in curd, garlic paste, salt, lemon juice and garam masala for 2 hours. Preheat the Nutricook 24cm pot and pour oil in it. Fry the red chillies and add the marinated mutton, after roasting cook the mutton till the visual thermometer reaches end position. Cook for 30 minutes and add the tomato puree, remaining spice powders and kasoori methi. Cover and simmer until mutton is tender. Garnish with ginger juliennes and coriander leaves. Serve hot from the unit.

Karimeen Polichathu – style - 1

Traditional Kerala Style Karimeen- Polichathu

Ingredients

For margination paste:

Add all the above and make it into a paste. Marinate the fish and keep aside for 1 hour in fridge for setting.

Preparation:

Take the Nutricook 24cm pot and preheat the unit. Add 1 tsp of oil and coat the surface of the roaster. Add the marinated fish and roast it on both the sides and transfer into a separate plate.

Add 1 tsp of oil in the roaster and add the chopped ginger and garlic and sauté it. Add green chilli and curry leaves to it and sauté it. Then add sliced onions with little salt and sauté it till the onions softens. Add 1 tsp turmeric powder and 1 ½ tsp of chilli powder and ¾ tsp of coriander powder. Mix well and then add chopped tomato to it. Cook well till tomato softens and lime juice to it. Check and add salt to taste. Remove from flame. Fish masala is ready.

Take the banana leaf (heat a little on showing it in flame enabling it to fold and not crack) and put the masala a little bit and place the roasted fish and add the masala on top of the fish covering the entire fish. Fold the leaf and tie it up. Place the fish folded in banana leaf in the roaster and grill it on both the sides adding a spoon of oil. Yummy Kerala Karimeen Polichathu is ready for serving.

Karimeen Polichathu – style - 2

Traditional Kerala Style Karimeen- Polichathu

Ingredients

For margination paste:

Add all the above and make it into a paste. Marinate the fish and keep aside for 1 hour in fridge for setting.

Preparation:

Take the Nutricook 24cm pot and preheat the unit. Add 1 Tbsp of oil and coat the surface of the roaster. Add the marinated fish and roast it on both the sides and transfer into a separate plate.

Add 1 Tbsp of coconut oil in the roaster and add onions and half of the curry leaves and garlic and sauté it 2-3 minutes. Add ginger and garlic paste and sauté it for a minute. Add tomato and little salt to taste. Add ¼ tsp turmeric powder and 1Tbsp of chilli powder and 1 Tbsp of coriander powder. Mix well, close the lid and cook for 3 minutes and open the lid and sauté till the raw masala smell goes off. Then add ¼ cup of grated coconut and lime juice to it and sauté it. Check and add salt to taste. Remove from flame. Fish masala is ready.

Take the banana leaf (Heat a little on showing it in flame enabling it to fold and not crack) and put the masala a little bit and place the roasted fish and add the masala on top of the fish covering the entire fish. Fold the leaf and tie it up. Add 1 Tbsp of coconut oil and heat the roaster and place the fish folded in banana leaf and grill it on both the sides. Yummy Kerala Karimeen Polichathu is ready for serving.

KFC Chicken - (Style – 1)

Ingredients

Preparation:

Take a bowl and add 200ml of curd, 1 tsp of ginger garlic paste, ½ Tbsp of salt (to taste) and water mix it well like butter milk. Put the washed chicken leg pieces and keep it soaked for 4 to 5 hours.

Take a bowl and add corn flakes and crush it in hand to make it in to small pieces. Add 2 Tbsp of maida, 1 Tbsp of corn flour, 1 tsp of onion powder, 1 tsp of mixed herbs, salt to taste and mix it well.

Take a bowl and pour 1 egg broken in it and add ½ tsp of pepper powder and little salt and mix it well. Now take the soaked chicken pieces and dip it in corn flakes, mix and coat it with egg mix and again coat it with crushed corn flakes and keep it in separate plate.

Take a suitable Nutricook pot and pour oil and heat it for deep frying. Once oil is heated place the marinated chicken one by one and deep fry till golden brown and your KFC Chicken is ready for serving.

KFC Chicken - (Style – 2)

Ingredients

Preparation:

Soak the chicken egg pieces in salt and vinegar for 1 hour. Add ginger garlic paste, turmeric powder, chilli powder, garam masala, curd, salt to taste, 2 eggs over the soaked chicken. Mix well and keep the marinated chicken for 15 – 30 minutes. Add corn flour powder to it and coat the chicken well.

Now take a suitable Nutricook for deep frying and pour oil and heat it in low to medium flame. Add oat meal to the marinated chicken pieces with a spoon of ghee and mix well. Place the chicken pieces in to the oil one by one and deep fry it until chicken cooks well and turns golden brown. Your KFC style chicken is ready for serving.

Malabar Fish Curry

Ingredients

Preparation:

Soak the Garcinia Cambogia in hot water for 10 minutes.

Grind 1: Sambar onion 15 Nos. garlic 20 cloves and half of ginger, green chilli 2 Nos. and chopped tomato 1 No.

Grind 2: Tomato 1 No. Sambar onion 15 Nos. garlic 20 cloves balance ginger, green chilli 2 nos., pepper powder, turmeric powder, coriander powder, chilli powder, salt to taste and make it in to a fine paste.

Take a suitable Nutricook pot and preheat and add coconut oil and add grind 1 paste and curry leaves. Fry for 2 minutes. Add one chopped tomato and sauté it. Add grind 2 paste and sauté it. Add Garcinia cambogia water and cook it for 15 minutes in sim mode. Grind the grated coconut in to a fine paste and add to the dish and cook it for 5 minutes. Add the fish and it for another 5 minutes. Add curry leaves and coconut oil and put off the flame and leave the unit covered for 15 minutes.

Malabar Fish Curry is ready for serving.

Nadan Kozhi Curry

Ingredients

Masala Powder

Preparation:

Take Nutricook 24cm pot and preheat it and add little oil and put the sliced onion along with slit chilli, ginger and garlic smashed and curry leaves. Sauté it until onion turns golden brown. Keep it in low flame and add turmeric powder and sauté it. Then add coriander powder fry it and chilli powder and sauté it. Then add sliced tomato with little water added and cook it with little salt till tomato becomes soft. Add chicken and add 1 ½ glass of water and allow the chicken to cook in high flame closing the lid for 5 minutes. Open the lid and mix it well and add ½ Tbsp garam masala powder and ¼ Tbsp of pepper powder, lower the flame and cook for few minutes for the raw smell to vanish and put of flame. Your Nadan Kozhi Curry is ready for serving.

Nadan Kozhi Perattu – Kattachal Kuzhi style

Ingredients

Ingredients for Chicken Marination:

Preparation:

Marinate the chicken with masalas and keep aside for 30 minutes.

Take 24cm Roaster preheat and pour 3 tbsp of coconut oil. Add mustard seeds and crackle it. Add remba leaves, mint leaves and curry leaves and sauté it well. Add little salt and sauté it. Lower the flame and add 3 Tbsp of chilli powder. Add the marinated chicken pieces and turnaround well with the masala paste. Cover and cook for 10 minutes. Open the lid and turnaround the chicken with the masalas and cover with the lid and cook for another 10 minutes.

Take another unit preheat it on medium flame and add 2 Tbsp of coconut oil and add ½ Tbsp of garam masala and 1 Tbsp of chilli powder and put off flame and sauté the masala powders well and pour the mix on to the main unit over the chicken. Add curry leaves and turnaround and dry the remaining oil and make the chicken dry and serve hot with chapati or naan.

Nutricook Paprika Chicken

Ingredients

Ingredients for Chicken Marination:

Preparation:

Wash and clean the chicken and pat it dry with tissue paper and keep it aside. Marinate all the ingredients in to a paste. Add chicken pieces in to the paste and turn to coat and keep aside for 1 to 2 hours. In a bowl beat the eggs pour the milk and whisk till a smooth mixture is obtained and keep it aside. In a plate or bowl stir, the refined flour, garlic powder, onion powder, red chilly powder, pepper powder, bread crumbs, crushed oats and salt until well mixed. Take a piece of chicken, add to the flour mixture and cover the chicken with it. Now dip the whisked egg mixture and then again back in to the flour mixture. Shake off the excess flour and keep aside. Repeat the same dipping and covering process for all the chicken pieces till they are generously coated.

Heat the oil in a suitable Nutricook and add 4 to 5 pieces of chicken and deep fry it in hot oil. Take care not to crowd the pieces. Turn the flame in to low medium and fry the chicken until it is golden brown. Turn over the pieces and cook it in to crispy chicken. When the chicken is done, when it is browned on all the sides, remove from flame and keep the chicken in a plate with tissue paper to drain the oil. Complete the same process for the remaining chicken pieces also. Homemade lip smacking fried chicken is done and ready for serving. You can see the chicken is cooked crisp at the edges with juicy and savory inside. Serve hot with tomato sauce.

Nutricook Spicy Chicken 65

Ingredients

Preparation:

Wash and clean the bone less chicken and cut it in to small pieces. Prepare the margination with all the ingredients except dry oil and coriander leaves. Marinate the chicken with the paste and keep aside in fridge for 3 to 4 hours.

Take a suitable Nutricook pot. Preheat and pour oil in it and gently drop the chicken pieces in hot oil. Deep fry the chicken cubes with stirring. Fry them in 2 or 3 batches. Once the chicken pieces are dark brown and crispy, drain and remove from oil. Spread the chicken pieces in kitchen tissues and place them in a serving dish with lemon and onion slices. Serve hot with paratha, naan, roti or with rice and enjoy the spicy hot taste.

Crispy Chicken Balls

Ingredients

Preparation:

Mix all the ingredients, except bread crumbs, in a bowl. Form egg-shaped balls, roll them and lightly press in to bread crumbs. Heat oil in Nutricook 24 cm frying pan by turning on the medium heat source. When the visual thermo indicator reaches the green field, add a little peanut oil (just to cover the bottom). Put the meat balls and fry (uncovered) until golden brown and crispy. Turn them over occasionally, to fry them evenly. Place in the serving bowl. Season with salt and pepper to taste. Serve warm.

Crispy Chicken Balls

Ingredients

Preparation:

Soak the loaf in milk for 30 minutes. Chop garlic and onion together. Grate the ginger root. Put the chicken breast in Nutricook 20 cm high unit and add 1 cup of water, cover and cook in medium flame. When the visual indicator reaches green, reduce the heat and let steam for about 10 minutes. Let the meat cool down and then dice it. Put all the ingredients in a bowl, salt to taste and mix well in to a dough. Shape the dough in to balls. Put a little peanut oil in Nutricook 24 cm frying pan, heat it up to the visual thermal indicator reaches green. Add the meat balls and fry until golden brown.

Chicken Soup

Ingredients

Preparation:

Put the chicken breast pieces in to Nutricook 20 cm pot with 1.5 litre of water. Cover and turn on the medium heat source. Cook at low heat (visual thermo indicator at the beginning of green field) for 20 minutes, skimming the foam from the top from time to time. Clean and cut the vegetables in to cubes. Add the vegetables to the chicken stock and cook for 1 hour covered with the lid (visual thermo indicator always in green field). Add spices and pepper to taste. Clean and cut the tomatoes in to quarters and remove the seeds. Add the tomatoes to the soup. Put the noodles in to the soup and cook for 5 minutes. Taste and add salt if needed. Serve warm.

Murgh Malai

Ingredients

Preparation:

To Marinate, first rub the ginger and garlic pastes in to the chicken pieces .Then combine the remaining ingredients for the marinade and mix with the chicken. set aside for 4-5 hrs For the gravy, place its ingredients in a Nutricook cookware .cook on medium heat till the tomatoes turn soft and pulpy Remove from unit and stain.

Heat the Nutricook cookware Roaster on medium heat till the Thermo watch pointer reaches the first red mark Drain the chicken of all the marinade and keep the marinade aside. Brown the chicken on all sides following the general guide lines for roasting Now add the marinade and cook on low heat for 10-15 minutes, Till the chicken is almost done increase to medium heat and dry up all the pan juices Add the strained gravy and let itthicken stir in the fresh Cream ,Garnish with coriander leaves and remove from heat, serve with rotis and nans.

For a different flavour Skewer the marinated chicken pieces baste with 1 tap of butter and roast directly over the flame now drop the pieces in to the unit. Add the marinade and prepare the gravy mentioned above.

Roast Chicken

Ingredients

Preparation:

Clean and dry the chicken well.Rub with salt, pepper and garlic paste and keep aside for one hour.

Pre-Heat the Nutricook cookware on medium heat till the Thermo Watch pointer reaches the first red mark. Roast the chicken on all sides till golden brown, Following the general guidelines for roasting Cover and cook on low heat for 20-25 minutes Turning the chicken over once. Remove and place on a serving platter.

For the sauce, Mix the flour, pepper and salt with the pan juices Fry for a second or two, Then add water and thicken till it reaches a sauce-like consistency. Carve in to pieces and serve the roast chicken with the sauce and steamed Vegetables.

Chicken in cream

Ingredients

Preparation:

Clean and wash the chicken thoroughly brown for 5 minutes on bothsides in a Nutricook cookware Reduce the heat and fry on bothsides for 15 minutes. Cool the chicken and cut in to portions. Mix cream, Mustard and lemon juice . pour over the chicken. Bake for 10 minutes

COQ AU VIN

Ingredients

Preparation:

Divide the chicken in to portions and fry them in a Nutricook cookware following the frying instructions . season to taste Add white wine and simmer for 15 minutes over a low heat. Add cream , Grated cheese and simmer 15 more minutes. Serve with rice and salad.

ROAST VEAL

Ingredients

Preparation:

Wash and clean the meat . cover it with the back bacon. Add garlic and herbs. Roll and tie with a string. Fry the meat in the Nutricook Cookware With the following instructions When the colour of meat is gold-brown, season Add wine and cook some more , when the vine begins to boil, turn the heat down and cover the pot . bake for 30 minutes in its own juices . if you want the gravy to be thick take the meat out of the pot, add some water mixed with flour and bring to the boil quickly. Pour over the meat and serve

ENGLISH STYLE TURKEY

Ingredients

Preparation:

Rub the turkey with salt and pepper and put in to a Nutricook cookware in a small amount of water. Cook over low heat for 60 minutes. Following the cooking instructions. While cooking add carrots and celery. Take the turkey out of the broth. Add lemon juice and bring to the boil.

Take the sauce off the burner, thicken with egg yolk mixed with cream. Serve the turkey garished with carrot and celelry slices, asparagus and peas. May be served with baked potatoes or croquettes. Pour over the meat and serve.

Italian Hot Chocolate

Ingredients

Preparation:

Mix cornflour with milk. Pour this in a 16cm Nutricook sauce pan and heat it up. Add Choco- chips and honey. Keep stirring in low flame. Once chocolate is completely melted, add coco powder and sugar. Bring it to a single boil and switch off. Pour in a mug and serve it hot immediately with any crackers of your choice.

Mango and vanilla Custard Verrines

Ingredients

Preparation:

Mix custard powder in ¼ cup milk, mix well and keep aside. Take 16cm Nutricook and heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it. Stir continuously so that no lumps are formed. This will thicken up soon so keep stirring. When the mixture starts bubbling and looks thickened (if you pour, it should not be runny) switch off. Allow it to cool down completely. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries in top. Refrigerate the verrines at least for an hour and serve chilled.

Notes:

Eggless No Bake Mango Cheese Cake

Ingredients

Preparation:

Take the crackers (Britannia cream crackers) and powder it coarsely. Add melted butter to it and mix well till its slightly moist. The biscuit base is ready. Now it’s your choice to set the cheese cake in an 8″ springform pan or else in individual glasses. Spoon the mixture into each individual glass, press it firmly with the back of a spoon. Refrigerate it…meanwhile we can make the other 2 layers ready. Add china grass in water and heat it up. The china grass starts dissolving, once it’s completely dissolved, switch off and keep aside. Chop the mango pieces roughly and puree it until smooth. Add the puree to the china grass water mixture and mix well. Then add half of the mango china mixture (reserve the other half for the 3rd layer) to a bowl containing cream, cream cheese and sugar. Mix it up until it is evenly distributed. Take the glass and fill it up the cheese mango layer till 3/4th of the glass. Return it back to the fridge and let is rest there for at least 1.5 hrs. Then pour the reserved mango puree and allow it to set for 4-5 hours or preferably overnight. Just dry toast the nuts (or with little ghee) until slightly crispy and Serve chilled with chopped nuts of your choice.

Bitter-Sweet Onions

Ingredients

Preparation:

Clean and remove the onion skins. Place sugar and water into the 16 cm Nutricook and turn on the medium heat source to heat the pot and caramelize the sugar until golden brown. Add the onions and salt. Add vinegar and cook lightly for 15 minutes until the onions become tender. Serve as a side dish.

Baby Corn Chilli Gravy

Ingredients

For pan frying Baby corn

Preparation:

Rinse the baby corn in running water. Slit vertically if big or keep them whole if small. Prepare the batter with corn starch, wheat or maida flour, salt, black pepper and water. Keep aside. Heat 3 Tbsp of oil in Nutricook 16 cm pot in medium flame. Dip each and every baby corn slice in to the batter and coat it well and slide in to the medium hot oil in batches. Pan fry the baby corn till golden brown and crispy. Drain on paper towel.

Preparing the sauce:

Preheat Nutricook 20 cm pot and grease with little oil on medium heat and add the onions, ginger and garlic and cook for about 2 minutes. Then add green chillies and stir fry for about a minute and add capsicum and stir fry for 2 minutes. reduce the flame and soy sauce. Stir and then add water, sugar, salt and pepper. Increase the flame and allow the sauce to boil. Dissolve 1 Tbsp corn flour in 2 Tbsp of water to make smooth paste. Keep this corn starch aside. Reduce the flame and add corn starch paste stirring while adding it. Keep on stirring so that no lumps are formed. Add fried baby corn and simmer in low flame for 3 minutes for thickening the sauce. Add vinegar and simmer for 1 minute. Check the taste and add salt, sugar, black pepper or soy sauce if required. Switch off the flame. Serve chilli baby corn hot with fried rice or plain rice or veg. noodles.

SRILANKAN GOTUKOLA SAMBOL / VALLARAI SALAD

Ingredients

Preparation:

Rinse the baby corn in running water. Slit vertically if big or keep them whole if small. Prepare the batter with corn starch, wheat or maida flour, salt, black pepper and water. Keep aside. Heat 3 Tbsp of oil in Nutricook 16 cm pot in medium flame. Dip each and every baby corn slice in to the batter and coat it well and slide in to the medium hot oil in batches. Pan fry the baby corn till golden brown and crispy. Drain on paper towel.

Preparing the sauce:

Grate the coconut and chop the chilies, onions and gotukola very finely. Take all of this in a bowl. Add salt and lemon juice to taste. Mix well using your hands so that everything gets well infused. Serve as a side dish with rice.

Granola Bars Recipe

Ingredients

Nuts & Dry Fruits :(this should come to a round of ½ cup)

Preparation:

First dry roast oats, cornflakes, nuts and dry fruits in Nutricook 24cm pan until a nice aroma comes and oats starts slightly browning up. Keep aside. Now in the same pan, add butter heat till it melts. Now add honey, demerara sugar, vanilla essence and water, heat it until the mixture starts bubbling up. At this stage add the roasted oats, cornflakes and nuts mixture and mix well until the honey mixture is coated on all sides of the oat’s cornflakes mixture. Then transfer to a butter paper and spread it using a spoon or a wooden ladle to ¼ or ½ inch thickness. Straighten the edges and make it as a square or rectangle. Cover it with another butter paper and press them down gently. Allow them to cool for 5mins then cut into bars. Bake the bars using nutricook baking method 5-7 mins to make it crispier, this step is optional but it will retain the bars crispness for a longer time. Cool down and store it in an airtight container.

Chili Cheese Toast

Ingredients

Preparation:

Cut green chilies finely, cube the capsicum – set aside. Take grate cheese in a bowl and mix green chilies and capsicum with it. Add pepper and salt. Take the bread slice and apply the cheese chili mixture. Sprinkle seasoning. Meanwhile preheat 24 cm Nutricook. And using Nutricook baking method keep the bread slice and cook for 3-5mins until cheese melts completely. Chili Cheese Toast is ready for serving.

Srilankan Parippu curry

Course: Side Dish Cuisine: Srilankan Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2 people

Ingredients

Substitute for roasted curry powder

Rest of the ingredients

For tempering

Preparation:

Take all the ingredients listed under for the dal in 20 cm Nutricook and cook for about 15 minutes till most of the water evaporates and the dhal is cooked. Transfer this to a container, and in the same unit heat up 1 tbsp of oil. Add the cinnamon, cardamom, clove, fennel seeds, thinly sliced onions, garlic and green chilies. The first four items can be omitted if you are adding roasted curry powder. Once the onions become fried, add the coriander powder, cumin powder, chili powder, turmeric powder and Hing. Again, omit the coriander, cumin and chilly powders if you are using curry powder. Fry the powders for few seconds and add the dhal. Mix up well and let boil for around 3 minutes. Now add the coconut milk, let boil and simmer for 3-5 minutes. You may want to add water if you are looking for thinner consistency. Taste check for spices and switch off. Heat up 2 tsps. of oil, add the tempering items in order. Turn off flame once it splutters and finally add the curry leaves. Pour this over the dhal. Squeeze a few drops of lemon juice. Mix well and serve with rice or flatbreads.

Meat Loaf

Ingredients

Preparation:

Heat till the thermo watch pointer reaches the first red mark. Drop in all the spice powder ingredients and roast for 1-2 minutes till the spices release their aroma. Remove from heat and blend in to a coarse powder. Marinate the meat chops in the curd the spice powder and salt in to taste for 5-6 hrs Drain the meat of its marinade and keep both aside separately To prepare the meat chops preheat the Nutricook cookware on a Thermowatch pointer reaches the first red mark Drop in the meat chops nad roast on medium heat following the general guide lines for roasting once the roasting is complete add the marinade Cover and cook on low heat for 35-40 minutes till the meat is done , while cooking stir a couplke of times to allow the spices to coat the meat then remove from heat.Garnish with chopped mint and onion rings .Serve hot with nans

Minced Meat stew

Ingredients

Preparation:

Pre heat the Nutricook cookware on a medium heat till the thermo watch pointer reaches the first red mark place the minced meat in the unit and brown well on all sides following the general guide lines for roasting Add the remaining ingredients and simmer cover and switch to low heat cook for approx. 30 minutes till the mutton is done.

Pork Vindaloo

Ingredients

Spice paste:

Preparation:

For the marinade grind the pepper corns, cloves and green chillies in to a coarse paste mix in the vinegar and sugar to marinade the pork, rub the ginger garlic paste followed by the coarse paste turmeric and salt to taste Leave to marinate for 2-3 hours, Drain the pork well and keep the marinade aside In a mixer grind the spice paste ingredients nad keep aside Pre heat the Nutricook cookware On a medium heat.Just before the Thermowatch pointer reaches the first red mark Drop in the onions sauté on low heat conditions till transparent Add the spice paste and fry till it sticks to the bottom of the unit Add the pork and diced potatoes Increase to medium Heat and fry for a few minutes Pour in the marinade cover and cook for 30-40 minutes till the pork is tender Stir occasionally allowing the masala to coat the meat. For a Gravy of the desired consistency Add ½ cup of water (or more) Simmer for a few minutes Garnish with curry leaves and remove from heat. Serve hot on a bed of rice.

Coconut Cashewnut Cake

Ingredients

Preparation:

In a bowl, add rava, grated coconut, thick coconut milk. Mix everything together. Add cardamom powder, salt, baking powder, melted butter, brown sugar. Mix everything together. Heat a 16cm Nutricook pan and add grated coconut. Roast it for 2 mins and keep it aside. In the same pan and add some cashews. Roast it slightly and keep it aside. Grease a cake tin with some butter on all sides. Place a butter paper on the bottom of the cake tin. Pour the prepared cake batter into the cake tin. Now add the roasted grated coconut as a garnish. And add the roasted cashews as a garnish. The coconut and cashews add a crunch to the cake. Bake the cake using Nutricook baking method for ½ hour at low medium flame. Cool the cake completely. Serve the cake warm or cooled.

Nutricook Mysurpa

Ingredients

Preparation:

Take an Nutricook 24cm frying pan and add 1 cup of Gram flour and dry it till raw flavour goes off and keep the flour aside. Add 1 cup of sugar and 1 cup water in the same unit and boil on medium heat till sugar dissolves completely. Lower the heat and add 1 cup of ghee and let the mixture bubble gently. Add the roasted gram flour and slowly cook stirring occasionally. After 5 to 7 minutes the mixture will begin to look slightly porous. Stir continuously till the mixture begins to rise and heavy on the sides of the unit. Remove from heat and immediately pour in to a creased tray and cool for 2 minutes and cut it to your desired shape. Cool completely before serving.

Rabri

Ingredients

Preparation:

Take Nutricook 24 cm frying pan and add 5 cups of milk and boil. Add ½ cup of sugar and cardamoms and simmer over low heat. Do not stir too often as a layer of cream should form over it. After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching. Repeat the process till milk becomes one-third of the poured volume. The time taken will vary according the richness of the milk. When done, the colour changes and the cream that was pushed aside, collects in layers. Remove from heat. When it becomes cold, transfer it to a serving dish and garnish with silver leaves. Refrigerate it and serve it cold.

Papaya Badam Barfi

Ingredients

For garnishing:

Preparation:

Take Nutricook 24 cm frying pan and crease it with very little ghee and add grated papaya in to it. Sauté on medium heat for 5 minutes stirring continuously. Add cardamom powder and almond powder and mix well. Cook it for 3 to 4 minutes on medium flame. Stir occasionally to avoid burning. Add khova, saffron and 2 drops of rose essence. Let it simmer for4 to 5 minutes till is well combined. Finally add sugar, mix and stir continuously till the mixture becomes very thick. Take it off the flame and immediately pour it in to a greased tray or plate. Refrigerate, till it sets. Cut in squares or diamond shapes or any other shape of your choice. Garnish with silver almonds and saffron strands. Delicious papaya badam barfi is ready to be served.

Rava Barfi

Ingredients

Preparation:

Take 1 cup of Rava (Sooji) and powder it in mixer grinder. Take Nutricook 24 cm frying pan and preheat it. Add 1 tsp of ghee and put the powdered Rava in to it and fry it for a minute and remove it from the unit and keep it aside. Add ½ cup of sugar and ½ cup of water in the unit and boil it to make a sugar syrup. Add the roasted rava and mix well. Add ¼ cup of milk powder, ¼ cup of grated coconut, ¼ tsp of cardamom powder and ¼ tsp of ghee. Mix well and switch off flame. Pour the mixture in a flat square bowl and cut it to square shaped pieces. Rava Barfi is ready. Tasty Yummy instant sweet is ready.

Wheat Halwa

Ingredients

Preparation:

Take 1 cup of wheat flour and add water little by little to make it into a dough of chapati texture. Once it is ready pour 4 cups of water into it and soak it for four hours. After soaking, dissolve the dough in the water by mixing it well to make it into wheat milk.

Take Nutricook 16 cm low and add ½ cup of sugar with 2 tsp of water and heat it till sugar caramelises in to golden brown colour and keep it aside.

Take Nutricook 24 cm frying pan and pour the wheat milk in it and boil in high flame. Once the mixture comes to boiling point reduce the flame to medium flame. Once the consistency of wheat milk thickens, add the caramelised sugar syrup into the roaster and mix well. Add 2 ½ cups of sugar and mix it well. The sugar melts and mixes well and makes the consistency little watery and again starts thickening and comes to halwa consistency. Take ½ cup of ghee and little by little with the help of a spoon and mix well till the ghee gets absorbed by the mixture. Mix it continuously without stopping. As wheat mixture thickens add ½ tsp of cardamom powder and mix it well.

Take the Nutricook 16 cm low and pour 1 Tbsp of ghee and fry the cashew nuts and add to the wheat mixture and mix it well. Keep on stirring till it thickens to Halwa consistency as rolls on well while turning around and doesn’t stick to the roaster. Add 1 tsp of ghee and cook for another 2 minutes and switch of flame and pour it into a bowl and allow it to cool. Your favourite Wheat Halwa is ready.

Wheat Sweet Fish

Ingredients

Preparation:

Take a bowl and add 2 cups of wheat flour and add ½ cup of oil (100ml) and mix well to hold the flour in hand and add water little by little and make the mix into a chapati dough consistency.

Take a suitable Nutricook and add 1 cup sugar and 2 cup water and boil. Add ½ tsp of cardamom powder and 3-5 saffron and cook it to a texture of the sticky (1Kambi padham). Sugar Syrup is ready. Switch off the flame.

Make the wheat dough in to small balls and roll in to like chapati with the help of wheat flour and cut in to a square shape. Take a sharp knife and put lines or cut leaving all four sides with ½ inch gap on all four sides. Lift up the dough and fold it twice pressing the corner edges. Make it in to a conical shaped dough and keep it ready for deep frying.

Preheat and pour oil for deep frying in Nutricook and put the designed dough and fry it till golden brown and remove from oil and put it in to the syrup and allow it to soak it for 10 minutes. Your Wheat Sweet is ready for serving and tasting.

Bread Rasamalai

Ingredients

Preparation:

With a small katori or with a tart mold, cut out small rounds from the bread pieces, keep it aside. Take half cup sugar and boil till thin syrup is formed. Take nutricook 20 cm pot and boil milk and while thickening add the powdered barfi and the rest of the sugar. The base dip of rasamalai is done. Take Nutricook 24 cm frying pan and preheat it. On this heated roaster sauté the round bread pieces slightly brown on both sides. Dip this sautéed bread pieces in to thee sugar syrup and simultaneously in to the rasamalai dip. Pour the remaining sugar syrup in to the rasamalai mix and add saffron strings and nuts (badam and pista cut in to small pieces). Transfer this into a serving dish and decorate with silver vark and with a few rose petals. Chill the rasamalai in a refrigerator before serving.

Double Ka Meetha

Ingredients

Preparation:

Heat Nutricook 24 cm frying pan and drizzle it with oil and fry the bread slices. Prepare the saffron milk. Heat up 20 cm unit and pour and saffron and heat it. Let it reduce down and rose water when milk is almost reduced. Preheat the roaster again and layer the bread with sugar syrup, condensed milk, saffron milk and bake for 10 minutes on low heat. Double Ka Meetha is ready

Khubani Ka Meetha

Ingredients

Preparation:

Wash the apricots and soak in water for 4 to 5 hours. De-seed the apricots, chop and place in Nutricook 24 cm frying pan along with the liquid, sugar and lemon juice. Cook over medium heat, till sugar dissolves and the mixture turns pulpy and blended. Transfer in to a serving dish, and serve hot or cold accompanied by cream or ice-cream.

Rasamalai

Ingredients

For sugar syrup

For milk Base:

Preparation:

Take Nutricook 20cm make sugar syrup by heating sugar and water. Boil till sugar melts completely.

Take Nutricook 24cm frying pan and boil the milk and reduce it to three fourth the actual quantity. Add all the ingredients for milk mixture and bring to boil. Make balls of the cottage cheese and flatten between your palms.

Boil the chenna cakes in the sugar syrup for 20 minutes. drain the sugar syrup. Drop the rasamalai in to the milk mixture. Boil for 3 minutes. remove from fire and cool it. Serve it chilled.

Santre ki kheer

Ingredients

Preparation:

Bring the milk to boil in 24 cm Nutricook. Add sugar and cardamom and simmer over low heat. Stir often enough to avoid scorching. Simmer till the mixture becomes thick. Time taken will depend on the richness of the milk. The wider the cooking unit, the faster the milk will thicken. When it is thick and the color darkens a little, shut off the heat. Cool and add pieces of orange. Mix well, chill and serve and garnish with almonds and pistachios.

Malpua

Ingredients

Ingredients

Preparation:

Sieve the flour and baking soda together and keep aside. Powder the cardamom seeds with 1tsp of sugar and keep it aside. Pour the milk in to a 24 cm roaster or any other suitable unit and place on medium heat till the visual thermometer reaches the green mark. Reduce the gas setting to low heat and thicken the milk without lid till it is condensed to one fourth of its original volume. Add few drops of rose essence. (This is one stage before the khoa stage). Now cool the thick milk and add the flour and baking powder mixture to it. Then add aniseeds/saunf. Mix well to form a lump free batter and keep aside for a few minutes. The batter should have to be in thick pouring consistency. Add little water if required. Meanwhile prepare the sugar syrup in Nutricook 20 cm pot. Preheat the unit and add sugar and water and a pinch of salt and thicken it till one string consistency. Sprinkle the crushed cardamom powder in a bowl and pour the sugar syrup over it. To fry the Malpuas preheat 20 cm unit on medium flame and pour sufficient oil to deep fry the Malpuas. Once oil is heated, pour spoonful of the batter in to the oil in the shape of flat rounds (3” in size approx.) and fry them till rich brown in color. Now remove the Malpuas from the oil and drop them in to the warm syrup. Fry all the Malpuas and soak them in the syrup for at least 30 minutes before serving them.

Moong Dal Payasam

Ingredients

Preparation:

Soak the moong dal in water. Heat Nutricook 20 cm pot and grease it with little ghee and add cinnamon sticks and green cardamom. Sauté for a minute. Drain the dal and add it to the cooking mixture. Add water and cook for some time. Remove and leave it to cool. Blend the dal and make it to a thick puree. Heat 24 cm roaster and grease it with little ghee and add the dal paste, sugar, green cardamom powder, coconut milk and milk. Cook for some time and serve it hot.

Semiya Payasam

Ingredients

Preparation:

Heat on medium flame Nutricook 20 cm pot and grease it with 2 tsp of ghee. Just when the visual thermometer reaches preheat level, toss in the vermicelli and fry on low till golden brown. Remove from the unit and spread it on absorbent paper. In the same unit, fry the cashew nuts and raisins adding one more spoon of ghee. Set aside in a serving dish.

Heat the milk in Nutricook 24 cm frying pan on a medium heat till in comes to preheat level. Remove the lid and thicken the milk and cardamom powder. Serve it hot.

Choco Swirl Patishapta

Ingredients

Preparation:

In a pan, first dry roast the grated coconut for 2-3 minutes. Then add grated jaggery and mix well. Jaggery will start to melt and within few times, the mixture will thicken. Add cardamom powder along with roughly chopped dry fruits. Mix again and transfer to a plate. In a mixing bowl take all-purpose flour, semolina, rice flour, sugar, salt and mix. Add water and mix again till a lumps free batter (neither very thick not very thin) will form. Divide the batter into two part and then keep aside one part. To the second part add cocoa powder and mix well till no lumps are there. Add little water also if this chocolate batter looks bit thick as compared to the other part of the batter. Keep aside both batter for 10-15 minutes. Then pour both the batter to two piping bags or squeeze bottles separately. Heat a nonstick flat pan or griddle and smear oil. First squeeze the chocolate batter in the center to make a circle of 1 inch, then squeeze the normal batter just around the chocolate circle without keeping any space over low heat. Cover the pan with a lid for 10-15 sec, then again squeeze chocolate batter around the normal batter without keeping any space. Again, cover the pan with a lid for 10-15 sec and similarly repeat the batter. The overall pancake (alternative spiral of chocolate and normal batter) must be around 5-6 inch in diameter. So, repeat accordingly. Flip the pancake and allow to cook the other side.

Transfer to the plate and place some coconut mixture in the center of the pancake. Roll the pancake and put 1-2 cloves just around the center joining part of the rolled pancake to hold the roll shape. One patishapta is ready, keep aside in a plate. Similarly prepare some more patishapta from rest batter and coconut mixture. Serve these Choco swirl patishapta arm/cold.

Phool Malai

Ingredients

Preparation:

Heat Nutricook 24 cm pot and pour in the milk and set flame on medium flame till visual thermometer reaches preheat level. Keep the lid aside and continue to thicken the milk till it reduces to two thirds its original volume. Meanwhile, place the grated cauliflower, dripping wet, in a 16 cm unit and cook on low heat till steam comes out. Mash the cauliflower a little and mix with the thickened milk and cook for few minutes. Add sugar and stir. Finally add the custard powder dissolved in milk. Once it thickens to the desired consistency, sprinkle the crushed cardamom powder and the essence. Remove from heat. Optionally, garnish with a few raisins and chopped cashew nuts. Chill it before serving.

Caramel Custard

Ingredients

Preparation:

For the caramel syrup, preheat the 16 cm Nutricook till the preheat point (end of blue mark on visual thermometer). Add the sugar, lower the heat and caramelize till golden brown. Pour immediately into a flat-bottomed mold. Beat the eggs lightly and add vennila essence to it. Dissolve the sugar in milk, mix in the beaten eggs and blend well. Then pour into the caramel- lined mold and cover with greaseproof paper. Steam it in 24 cm roaster unit for 30 minutes till the custard sets. Remove the mold from the unit and chill.

To serve, loosen the edges of the custard with a sharp knife and invert into a suitable serving platter. Cut in to wedges and serve.

Sweet Boondi

Ingredients

Preparation:

Take gram flour/besan in a sifter and sieve it. In a mixing bowl, mix gram flour, baking soda with water. The batter should be little thick, a bit thinner than normal bajji batter. Take a big ladle full of batter for orange color in a separate small bowl. Add orange food color to the batter in the small bowl, yellow food color to the batter in the main bowl and mix both well separately. This is an optional step, only if you are adding food colors. Slotted ladles are needed. One for making boondi and another for draining boondi from oil. Now heat oil for deep frying. Oil should be moderately hot. To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis. Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil. Repeat the process with rest of the batter.

Then make sugar syrup from 3/4 cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. Add in cardamom powder, mix well to make syrup. Add the fried yellow and orange boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

Let this set for 1-2 hours until the sugar syrup is completely absorbed by Sweet Boondi / Meethi Boondi Recipe and the sugar in the syrup is crystallized. Store Sweet Boondi/Meethi Boondi Recipe in an air-tight container and serve as needed, as a sweet munch after meals.

Boondi Ladoo

Ingredients

Preparation:

Take and preheat Nutricook 16 cm pot – add a tsp of ghee and fry add cashews fry till slightly browned then add raisins and fry till golden brown, powder cloves and elachi using hand mortar and pestle, keep aside. Sieve besan flour with soda and transfer it to a mixing bowl. Add water little by little to form a thick paste. Then add more water to form a flowing batter, then add yellow color. We need 2 ladles for making boondhi: one for making the boondhis and another for draining them from oil. Here is where we need to be very careful. If the batter consistency is not perfect, the balls will not be round and it will have tails. To check if the batter is in correct consistency: First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect. Pour one ladle of batter over the ladle with the hole holding it just above the oil. It will drip down by itself, you can even spread it using the ladle in circular motion (like we make dosa) for quicker process. Turn over to cook on both sides evenly. It should not be crispy just cooked. Wipe off the boondi ladle with a cloth for each batch. Alternatively, you can wash the boondi ladle and wipe it clean and then start the next batch. Repeat to finish the entire batter. Simultaneously, in a broad vessel first add sugar with water till immersing level and heat it up. Check for single string consistency i.e. If you take a drop between your thumb and index finger you can see a single string forming in the 1st thumbnail – that’s the right consistency, Set aside. Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup. Once you add all the boondis add fried cashews, raisins, edible camphor, cardamom powder, cloves powder and sugar candy. Mix it well. When it’s still warm enough to handle with your hands shape them into ladoos. Just squeeze and press tight to shape the ladoos. The syrup and oil will squeeze out while pressing helping the ladoos becoming moist, but after the sugar crystallizes, it becomes dry. Store in an airtight container and enjoy your homemade sweet boondi ladoos.

Kaju Katli

Ingredients

Preparation:

Measure your ingredients and keep it ready. Ensure your mixer is completely dry. Transfer cashews to a mixer and grind it to a semi fine powder. Don’t overdo as the cashews will leave out oil and the whole mixture will turn sticky. Take Nutricook 24 cm pot, preheat and add sugar and water, keep stirring in low flame till sugar completely dissolves. Then it starts to bubble up, Keep stirring, keep a small bowl containing water. Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve, that’s the right stage.

Now add the cashew mixture and keep stirring until it forms a thick rolling mixture. It should be like a flexible dough. The dough should not be dry, it should be soft and flexible so switch off accordingly. You can even try rolling a ball, it should be flexible then that’s the correct consistency. Switch off and let it cool down for 10mins. When it’s still warm, knead it well, don’t scrap the dough from the sides as the mixture would be hard. The dough was grainy, but after kneading the dough became smooth. If you feel the mixture is dry add ½ tsp ghee and then knead it. Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough. Now start rolling with a chapati roller. Roll it to 1/4-inch thickness, remove the butter paper on top. Cut with a sharp knife. Mark lines. And cut into diamonds. Now you have the liberty to enjoy the edge uneven pieces. Now separate the pieces. Cool down and store in airtight container.

ANARASA

Ingredients

Preparation:

Take a bowl and wash the rice twice and soak in water for 12 to 14 hours. Then water it out. Dry the rice spreading over a cloth for 2 to 3 hours. When the rice is completely dry put it in a mixer grinder and powder it finely. Sieve the powdered rice and add 200 gm of powdered sugar. Mix it well and add water little by little and with 2 tsp of ghee, knead it in to a soft dough. Store it in a closed container for 1 day. The dough can be stored and used for 10 – 15 days.

Take a portion of the dough and make lemon sized balls. Take a paper and spread the poppy seeds and take a ball and flatten in with your fingers and coat it with poppy seeds and keep aside. Repeat for the remaining dough also. Now take Nutricook 24 cm frying pan, put it on low flame and add ghee to it. Once ghee is ready for deep frying, slide in the poppy seeds coated flattened dough in it and deep fry it till golden brown. Your delicious Anarasa is ready for serving.

MAWA BAATI

Ingredients

Preparation:

Take a 20 cm High unit and add water and sugar and heat it in medium flame for 5 to 6 minutes. add freshly crushed cardamoms and stir well. Turn off heat and keep aside.

Take 24 cm Roaster and start heating ghee for deep frying mawa baati in a low medium flame.

Take a mixing bowl and mash mawa to a smooth texture. Then add milk powder, all purpose flour and arrowroot powder. Mix everything to get a very smooth dough and make them into 1 ½ to 2” size balls. Take a ball and make a dent in the center. Put some chopped dry fruits or whole fruits like cashew, badam, almond, raisin in the center. Next close the opening and smooth it all over to look like a round ball making sure that there is no crack in the ball. Keep it in a plate and repeat the process for the remaining balls. By the time the ghee must be hot enough to deep fry the stuffed balls and fry till golden brown from all round by stirring in between slowly. Take out from ghee and put it in the warm sugar syrup and allow to soak for 12 – 15 minutes. Serve by sprinkling some chopped dry fruits.

Badusha

Ingredients

For Sugar Syrup

Preparation:

Melt butter. In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add Maida and mix. Mix well, it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins. Start shaping the badushas. You can make decorative ends as swirls or simply just like doughnuts by pressing the balls, making a dent with your thumb in the middle. When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft pliable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break. Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice (this is to avoid crystallization), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.

To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in Nutricook 24 cm frying pn – check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove. Let the badushas get cooked in the preheated oil….When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown (Do not fry in high flame). Follow the same procedure for frying the remaining badushas.

PANJIRI

A dry sweet delicacy from Punjab cuisine prepared using the most common ingredients available at our home like wheat flour. Powdered sugar / jaggery, mixed dry fruits and ghee.

Ingredients

Preparation:

Heat the pan first. Dry roast cashews, almonds, pistachios, melon seeds, fox nuts separately and keep it aside. Next heat ghee in the 24 cm Roaster healthy cook and add in wheat flour. Fry till flour turns light brown in color and releases a nice aroma. Turn off heat and add jaggery powder along with raisin and cardamom powder. Keep 25% of each dry roasted ingredient aside, make a coarse powder of the whole rest. Roughly chop those whole dry roasted ingredients and add to the wheat flour mixture along with the coarse powder. Mix everything together very well and allow to cool down completely. Keep in airtight container and serve as desired.

Gingerbread Cookies

(Egg free, APF free, Molasses free)

Ingredients

Preparation:

In a mixing bowl first take butter, brown sugar and mix well till a creamy smooth texture. Then add honey and mix again. Sieve wheat flour, baking soda, baking powder, dry ginger powder, cinnamon powder, nutmeg powder, salt and add to the butter-sugar mixture. Mix everything to get a smooth and soft (little sticky type) dough. Wrap the dough and keep in refrigerator to firm for at least 2 hours or overnight. Then take out from the refrigerator and let it stand for 5 minutes at room temperature so that it softens slightly and becomes easy to roll.

Meanwhile preheat the 24cm casserole Nutricook.

Divide the dough into two parts first. Place a parchment paper on work surface and put one part of the dough. Cover the dough with another parchment paper and start to roll out the dough to a thickness of about ¼ inch. Now peel the top parchment paper and using any cookie cutter, cut out the cookies. With the help of a flat spatula, transfer the cookies onto a baking tray lined with parchment paper keeping about 1” space in between. Collect all the scrapes after cutting with the cookie cutter, shape into a dough, roll and cut again in above mentioned steps. If the baking tray is full, then put the tray in the Roaster and bake for 9-10 minutes as per Nutricook baking procedure.

Transfer to a wire rack and allow to cool. Similarly make cookies from rest dough. After cooling to room temperature, decorate the cookies using icing if desired else store these gingerbread cookies in an air-tight container to serve later.

Kalakand Pongal Recipe

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 2

Recipe Category: Dessert

Recipe Cuisine: South Indian

Ingredients

Preparation:

Take candy sugar(kalakand) in a mixer and grind it a fine powder. Preheat Nutricook 20cm pot and fry the cashews and raisins in ghee, set aside. Dry roast moong dal for few mins until nice aroma rises and it is golden brown in color. Rinse rice and add it along with roasted moong dal in unit. Add 1 ½ cups water, 1/2 cup milk and cook in medium low flame. Once steam releases, open the lid and add powdered sugar candy, remaining 1/2 cup milk. Mash it well with a ladle till the rice is mashed up. Add ghee and keep stirring for 5mins. Then add elachi powder, ghee fried cashews and raisins. Switch off the flame. Serve hot with a generous serving of ghee.

Kambu maavu sweet kozhukattai

Kambu maavu sweet kozhukattai recipe a soft sweet kozhukattai made with bajra flour.

Ingredients

Preparation:

Preheat Nutricook 16cm pot add karupatti and water. Heat until it dissolves completely. Set aside to cool completely. Take 20cm Nutricook preheat and add ghee, add bajra flour. Roast for 5mins until nice aroma comes. Transfer to a plate and set aside. Strain and add the syrup to the pan. Now add water. Let it boil, add coconut and cardamom powder at this stage. When it is boiling add roasted flour and keep stirring without leaving. Keep in low flame and keep stirring until it comes together as a dough. Switch off. Cool down for 5 mins. When it’s still warm, add ghee. Knead it once. Pinch a lemon sized ball, shape as cylinder and press to get an indent. Repeat to finish the dough. Prepare the steamer, steam for 10-12 mins in low medium flame. It turns shiny. Serve hot.

Kara Boondi

Ingredients

Preparation:

Prepare batter by mixing gram flour, rice flour, red chilli powder, baking soda and salt in a medium size bowl and gradually adding water as required until medium thick (like dosa batter). Make sure that there are no lumps in the batter and it is not very thin or thick. Cover it with muslin cloth and let it set at room temperature for 10 minutes. Heat oil in Nutricook 24 cm frying pan for deep frying. When oil becomes hot, hold perforated spoon (a big round spoon with multiple small holes in it) a little above pan and pour 2-3 tablespoons batter on it. Tap its edge so that droplets of batter fall in the oil. Repeat the process and make as many droplets as possible in a pan until all of them are able to remain submerged in oil and can be stirred easily. Stir them using spatula and fry over medium flame until they become crisp and attains bright yellow color. Do not over fry them; browning is the sign of over frying. Take out them using another perforated spoon, drain excess oil and transfer to plate. If possible spread kitchen absorbent paper on plate to absorb remaining excess oil.

Clean wipe the perforated spoon and repeat the process for remaining batter. For seasoning and added flavor deep fry fresh curry leaves and garlic pods crispy and add to the boondi. Sprinkle some chat masala on it and enjoy it as a standalone snack. Store Boondi Recipe in an air-tight container and serve as needed.

To prepare a lump free batter, first make a thick paste of gram flour by adding a small amount of water and stirring rigorously (like beating) and then add water as required while stirring constantly until smooth batter is ready.

Properly heated oil is must for making crisp kara boondi. Check whether oil is hot enough for deep-frying or not by dropping a couple of drops of batter in it. If it comes to top surface immediately, then oil is ready.

Be extra careful while dropping batter droplets through perforated spoon and make sure that you do not accidentally burn your fingers as well as hot oil does not splash on your skin. Use two perforated spoons to make and take out boondies from oil.

Onion Rings

Ingredients

Preparation:

Mix corn-starch with the flour and add baking powder, black pepper, and cayenne pepper to it. Stir it well. Sprinkle and add water. Whisk the batter until it turns smooth and thick. Take Nutricook 16 cm pot and preheat it. Add oil for deep frying. Once oil is ready dip all the onion rings in the batter and then coat with the breadcrumbs. Fry the onion rings till golden brown. Your onion rings are ready!

Egg Rolls

Ingredients

Preparation:

Take 20 cm Nutricook and a cup of water and preheat it. Add 4 eggs and boil it. Once eggs are cooked remove from flame and cool it. Grate the boiled eggs. Add the onions, green beans, cheese, corn-starch, salt, pepper, ketchup, and mustard. And mix them well. Then add bread crumbs to it. Mix well and shape the mixture into oblong rolls. Preheat the 20 cm unit and pour oil for deep frying. Fry the rolls in oil on medium heat till the rolls turn golden brown. It’s not the egg roll you’re thinking of. It’s better than the rolls made in the fast-food restaurants and can fill your stomach in a healthy way.

Berry Muffin

Ingredients

Preparation:

Use only the egg white liquid in a mixing bowl and add honey to it. After stirring, add the Oat Flour in it and mix. Then add Nutmeg and Baking Powder and mix again. Add berries of your choice in the mixture and stir well. Take cupcake mold and pour the mixture in it. Take Nutricook 24 cm frying pan and place the grater or steamer plate upside down and preheat till visual indicator reaches green field. Place the cupcake mold on top of the steamer, cover the lid and cook for 10 minutes.

Cheese Sticks

Ingredients

Preparation:

Cut the cheese block into 4 to 5 rectangular pieces and put a bit on the ice cream sticks inside each cut piece. This allows you to hold the cheese pieces with the stick itself. Take 16cm Nutricook and preheat it and add oil for deep frying. Dredge the cheese sticks first into beaten egg. Then into a flour/corn-starch mixture, back into the eggs and finally into the bread crumbs. Take Nutricook 20 cm high unit and preheat it and pour oil for deep frying. Place these cheese sticks into hot oil and cook till brown. Don’t overcook otherwise the cheese will ooze out.
Your cheese sticks are ready!
Cheese sticks are usually amazing as appetizers. But they are better when you include them in your late-night snacks list. This 5-minute recipe is sure to keep you startled!

Cheesy Pita Wedges

Ingredients

Preparation:

Slit the pita bread/pizza base horizontally to get two thin rounds pieces. Cut each pita bread equally into 8 wedges or triangular pieces. This way you get 16 pieces in all. Mix butter, garlic, basil, oregano, salt, and pepper and brush the mixture over the inner sides of the wedges. Sprinkle mozzarella cheese on top of it. Take 24 cm Roaster Nutricook and put a grater or steamer upside down on the base and preheat it till the visual indicator reaches green field place the wedges on top of the steamer or grater for 5 to 6 minutes until they are crisp. Your crispy cheesy pita wedges are ready for snacking.

Chocolate Souffle

Ingredients

Preparation:

Break the two eggs and separate the yolks from the egg white liquid. Beat and mix the yolks with the Choco hazelnut spread well. Take a separate bowl, beat egg whites with salt on medium speed. Continue beating at high speed until the egg whites hold stiff glossy peaks. Add this foam to the previous mixture of yolks and Choco hazelnut spread and stir well. This mixture should be light and bubbly and have an even coloring without egg white streaks. Preheat Nutricook 24 cm frying pan with grater placed in it upside down. Pour the mixture in a cupcake mold and bake it in for 15 minutes. open the lid and check for fully baked by putting a fork in the cupcake mold. If nothing sticks to the fork your Chocolate Souffle is ready.

Golden Fingers

Ingredients

Preparation:

Cut the potato for frying like French fries.

Take Nutricook 16 cm Low and put the cut potatoes and cover with the lid and put it on low flame. Cook till steam comes and switch of the flame. Remove the cooked potato and put in a bowl.

Take 2 eggs and break and mix it well and pour over the potato. Add little salt and corn flour and Maida and mix it well to make a coating over the potato.

Take Nutricook 24cm frying pan and preheat it. Pour required oil for deep frying. Once oil is heated lower the flame and put the potato one by one and fry it till golden brown. Drain the oil from potato and put it in a bowl and add little chilli powder, chat masala and salt if required. Cover the bowl and mix it well and put it in the serving bowl for serving it hot.

Murunga Keerai Adai

Ingredients

Preparation:

Separate the Murunga Keerai from the stem and wash it well and chop it and keep aside. Soak the rice and all the dals in water for at least 4 hours. Wash and drain the water. Add red chillies asafoetida and salt and grind to a coarse paste. Chop the onions finely and add to the batter. Add grated coconut and chopped murunga keerai to the batter. Add little water if required to make the batter little thicker than dosa batter.

Take Nutricook 24 cm pot. Grease it with oil and preheat it on medium flame. Pour a ladle of batter in the middle and spread it evenly. Pour oil around the corners. Turn around and cook the other side also till brown.

Serve with jaggery or idly podi or any chutney.

Medhu Vada

Ingredients

Preparation:

Soak 4 cups of urad dal and 1 cup of rice together with water over night.

Drain the water and grind them to make a soft batter. Do not make the batter thin as it will consume oil and shaping of Vada will be difficult. Add all the ingredients 3 – 7 and mix it well. Heat the oil for deep frying in Nutricook 24 cm frying pan. Take a small ball of the batter and place it on the palm and shape it like Vada and press a hole with the thumb finger and put it in the oil. Fry till golden brown. And make use of all the batter to make Vada’s and serve it hot with chutney or sambar or with idly or dosa.

Rava Chips

Ingredients

Preparation:

Take 1 cup of Rava and powder it in the mixer grinder. Add ½ tsp of chilli powder, ½ tsp of salt and ½ cup of water and mix well. Allow it to set for 10 minutes. Then make it into small balls and roll it like chapati. Cut the dough in length wise with the help of knife or somas cutter. Cut the length wise pieces in to three or four pieces and put all the cut pieces in a plate.

Take the Nutricook 24 cm frying pan preheat it and pour oil for deep frying. Once oil is ready, put the pieces and fry it till golden brown and take it from the pan and serve it hot. Crispy rava chips is ready for serving.

Nutricook Onion Pakora

Ingredients

Preparation:

First cut the onions in to a shape of lotus. Spread the layers one by one and make it look like a blossoming lotus. Dip in to the egg syrup well and put it to the wheat flour mix and again dip in to the egg syrup and dust and decorate it with wheat flour and keep it ready for deep frying.

Boil oil for deep frying in Nutricook 20 cm pot and put the onion and fry it till golden brown in low flame and remove from oil and the crispy onion pakora is ready in 8 minutes for serving and tasting.

Rava Pakora

Ingredients

Preparation:

Take a suitable bowl and add 200 gm of rava, mix it with 4 tsp of curd. Add 1 tsp of ginger garlic paste and ¼ spoon of jeera powder. Add salt to taste and mix well. Add ¼ tsp of chilli powder and a pinch of baking soda. Add little water and mix well and keep aside for 10 minutes. Later add curry leaves, coriander leaves, chopped green chillies, chopped onions and mix well and ready for deep frying.

Take Nutricook 20 cm pot, preheat and pour oil for deep frying. Once oil is heated up, put small portions of rava mix and deep fry in low to medium flame till it becomes golden brown. Rava Pakora is ready serving.

Sesame Veg Toast

Ingredients

Preparation:

Boil potatoes, carrot and beans by Nutricookn’s waterless cooking method and then smash the potatoes and carrots and beans which should be finely chopped. Fine the onions, capsicum, coriander leaves, ginger garlic and green chilli. Take a bowl and mix the mashed potatoes, finely chopped carrot beans, capsicum, onion, coriander leaves, ginger, garlic, green chilli, corn starch, soya sauce, salt and black pepper really well. Let this mixture cool completely. Cut the bread in to rectangle or triangle shape or small shaped squares or even round shape with a biscuit cutter. Spread the veggie filling evenly and press it lightly so that the filling sticks to the bread. Then apply corn flour paste on it. Sprinkle sesame seeds liberally over the paste. Press lightly so that they don’t fall off. Heat the oil in Nutricook 24 cm frying pan for shallow frying or deep frying. Slide the bread upside down with the filling side at the bottom, in medium hot oil. When this gets browned turn and cook the other side. You can flip once or twice to get a uniform golden colour. Fry bread slices till crisp golden colour. Drain the fried bread slices on paper towels. Then slice them if you wish and serve SESAME VEG TOAST hot with tomato sauce or chilli sauce.

Soya Dahi Vada

Ingredients

Preparation:

Soak the Soya beans and Urad dal overnight. Drain the water and grind mixture in to a coarse consistency. Add finely chopped green chillies and coriander leaves. Add salt to the mixture and mix well. Make flat Vada’s and deep fry in Nutricook 20 cm pot, till the Vada’s turn golden brown.

Take the curd and beat it in to a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the Vada’s in this curd. Garnish with cumin seeds powder. Serve it chilled.

Peanut Butter Muesli Squares

For all those who love peanut butter, do try this. It’s easy and yum!

Ingredients

Preparation:

Line a rectangular dish with aluminum foil and grease it. Spread ¼ cup of desiccated coconut evenly over the base. Mix all the ingredients keeping aside the remaining ¼ cup of desiccated coconut. Take Nutricook 24 cm frying pan and preheat on low flame. Stir the mixture for about 10 minutes till it becomes thick. Then spread the mixture over the desiccated coconut in the tin.

Sprinkle the remaining coconut on top and press it. Cover and refrigerate it till it becomes firm. Cut it into squares and use it as your midnight snack later!

Cowpea and Sprouted Moong Chat

It is the quickest snack and the easiest one to make at night and is sure to bring happiness to your hungry self. Because who can say no to chats.

Ingredients

Preparation:

Combine all the ingredients in a deep bowl and mix well and serve immediately.

Baby Corn Fritters

Being a vegetarian doesn’t cut down your options for snacks anytime. Baby corn fritters are coming to your rescue!

Ingredients

Preparation:

In a bowl take the flour, corn flour, buttermilk, chili powder, soda bi-carb, and salt. And mix till it becomes a thick batter.

Combine the baby corn with salt and mix well. Keep it aside for 8 to 10 minutes. Drain out the excess water.

Heat the oil in Nutricook 20 cm pot on medium flame. Dip the baby corn in the prepared batter and fry it till it is golden brown from all sides. Drain excess oil on absorbent paper and it is ready!

MUSHROOM IN LOVE

Ingredients

Preparation:

Clean the button mushroom and remove the stem and keep the head separate. Chop the stem of the mushroom finely. Take an Nutricook 24 cm frying pan and preheat it. Add 1 tsp of oil and put finely chopped onion and sauté it till golden brown and add chopped mushroom stems, carrot and tomato and sauté it. Add the grated paneer and black pepper powder, required salt and sauté it. Cover with the lid and cook till steam comes. Open the lid and sauté it for 2 minutes. Put off flame and allow the ingredient to cool down.

Break and pour the egg content in a suitable bowl and add pinch of salt and mix well. Add corn flour and Maida flour and mix well and make it into a bhaji batter consistency and keep aside. Take a plate and put the bread crumbs and spread it.

Take Nutricook 20cm pot and preheat it and add the oil and allow it to heat. Meanwhile take the mushroom head one by one and fill it with the prepared mixture. Take two mushroom head of uniform size filled with mixture and join it with the help of a tooth pick and dip it in the egg batter and coat the batter evenly. Then roll it in the bread crumbs plate to coat it evenly and put it the oil for deep frying. Repeat the process for the remaining mushroom heads. Fry it till little golden brown and place it in the serving tray. Yummy hot and spicy crispy mushroom is ready. Serve it hot with sauce.

Maggi Hearts

These children friendly snacks can make your midnight craving turn around completely. Who doesn’t love Maggi, and well it comes it heart shapes now!

Ingredients

Preparation:

Boil the maggi noodles in 1 cup water on medium flame in Nutricoook 20 cm pot till all the water gets absorbed. In another pan 24 cm Nutricook 24 cm frying pan, melt butter on low heat. Add flour and stir fry for 1 minute. Remove the pan from heat and cool it. Add milk and continue stirring. Again, return the pan to heat. Add the carrots, cabbage, almond powder in it and mix till it becomes thick and add salt to taste. Finally, add the boiled noodles in the pan and cook for 2 to 3 minutes more. Keep mixing the noodles with the other ingredients. Ensure not to mash the noodles. Cook till the mixture turns thick enough. Shape it into cutlets thereafter. Remove it from the heat and cool it down. With oiled hands shape the mixture into heart-shaped cutlets. Then refrigerate it in the evening. Shallow fry or deep fry it at midnight to have it as your snacks!

Aloo Tikki Recipe

Ingredients

Preparation:

Cut each potato into 2 halves and put in Nutricook 16 cm pot and put it on low flame and cook till steam comes. Switch off flame and open the lid and remove cooked potato from the unit and peel off the skin and mash it well without any lumps. Add red chili powder, garam masala powder, cumin powder, chat masala powder, lemon juice, coriander leaves and required salt to the mashed potatoes. Mix well to form a smooth dough. Pinch a lemon sized ball and roll it well, then flatten them into round patties. Roll the patties in breadcrumbs so that it coats well on all sides. Now, finish the batter by repeating the process. Heat Nutricook 24cm frying pan – drizzle oil, add the aloo tikkis and toast well on both sides till they turn golden brown and slightly crisp. Serve hot with sweet chutney or tomato sauce.

Nethili (Anchovies) Fry

Ingredients

Preparation:

Clean anchovies well, rinse it twice at least in turmeric water and take it in a mixing bowl. Add all other ingredients listed under 'to marinade'. Mix well first then sprinkle little water and mix well. Fish should be coated well.

Keep covered at least for 15 mins. Heat enough oil in Nutricook 16 cm low unit and add the fish pieces into it. Add in batches.

Flip over and fry. Fry until golden brown. Repeat to finish. Finally add curry leaves and fry until crisp. This is just for garnish.

Note: Marinade time for this is just 15 mins but if you have time leave it for an hour.

Potato Murukku Recipe

Ingredients

Preparation:

Cook potatoes in 16 cm nutricook till steam comes and keep aside for at least 5 minutes so that it’s soft. Peel off the skin and cool down. In a mixer add the potatoes and grind it without adding water to a smooth paste. In a mixing bowl add flour, butter, jeera, Hing, required salt and potato paste. First mix it well, then add water little by little to form a smooth non-sticky dough. Take your murukku press. Grease the murukku press with little oil, then fill the dough and start pressing to flip it in oil. Heat oil, check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready. Now, carefully flip over the prepared murukkus and deep fry. Turnover and cook. Deep fry till slightly browned. Drain in tissue paper. Repeat the process until the entire dough finishes. Drain in tissue paper. Cool down then store in an airtight container.

Beetroot Kebab

Ingredients

Preparation:

Grate the beetroot and keep aside. Take 20cm Nutricook and preheat with oil. Add cashew nuts and raisins and roast them well. Add onions, green chilies and sauté. Add ginger garlic paste and sauté it. Add the grated beetroot and sauté till cooked. Add the boiled potatoes and mash everything well. Transfer the mixture in to a bowl, add coriander leaves, peas and mix everything well. Make small patties from it and keep it aside. Mix Maida with water and make a batter. Dip the patties in the Maida mixture and roll it in bread crumbs and set aside. Shall fry the patties till they are brown in color. Serve the Beetroot cutlets hot with ketchup or any dip of your choice.

Eggless Vanilla Sponge Cake

Ingredients

Preparation:

Sieve Maida twice and keep aside. Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence, cooking oil and mix well. Next slowly add Maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat 24 cm Nutricook till the visual thermal indicator range comes to green. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready. Open the preheated roaster lid and using the nutricook baking method, place the baking tray in the roaster and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10mins, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy!

Bhakarwadi

Ingredients

Preparation:

Prepare the dough by mixing the besan flour, wheat flour, salt, 4 tsp of oil and water. The dough should be like preparation for poori.

Roast the Kush Kush, desiccated coconut and ellu separately. Slightly crush desiccated coconut (Kopra) with hand. Powder the ellu and mix all three ingredients together.

Add salt, sugar, chilli powder and coriander leaves. Keep it aside. Add ½ cup of oil along with tamarind pulp and garam masala and grind and keep it aside.

Now roll out the chapattis and spread the oil tamarind mixture and then add the Kopra mixture over it. Roll it and seal the ends with little water.

Roast the stuffed rolled chapati over the tawa. Cut in to pieces and deep fry till golden brown.

Store the bhakarwadi after cooling in an airtight container to retain the taste for longer duration.

Chicken Kebab

Ingredients

Preparation:

Take a mixer grinder or food processor and add boneless chicken, onions, green chilies, ginger, garlic, salt, Kashmiri chili powder, cumin powder, coriander powder, garam masala powder, pepper powder, juice of lemon and bread crumbs. Grind/mince into a coarse mixture. Make small patties out of the grinded mixture and keep aside. Take 24 cm Nutricook. Preheat and add oil for shallow frying. Place the prepared patties and shallow fry it on medium flame for 5 minutes.

Your delicious Chicken Kebab is ready for an evening snack. Serve with ketchup or any dip of your choice.

Atta Cake - Sweet

Ingredients

Preparation:

Take the Nutricook and add 1 cup sugar and 2 cup water and boil. Add ½ tsp of cardamom powder and 3-5 saffron and cook it to a texture of the sticky (1 Kambi Padham). Switch off flame.

Take another Nutricook and put it on flame and add 1 cup milk and ½ tsp of cardamom powder mix well with 1 tsp of ghee and allow it to boil. Add ½ cup of Atta flour in to the milk and cook it for 5 minutes in low flame. Cook it till it comes to a consistency of chapati batter. Switch off the flame. Make the batter in to small balls and design it to your taste.

Boil oil for deep frying in Nutricook and put the designed batter and fry it till golden brown and remove from oil and put it in to the syrup and allow it to soak it for 10 minutes. Your Atta Cake Sweet ready for serving and tasting.

Carrot Halwa

Ingredients

Preparation:

Take Nutricook 24 cm frying pan and crease it with very little ghee and add grated carrot in to it. Cover the lid and cook it low heat. After 2 minutes open the lid and stir the grated carrots for another 2 minutes. Once the carrots become dry then add sugar and cardamom powder and stir. Once sugar is completely caramelised then add all the dry fruits and stir for few minutes. Carrot halwa is ready. You can serve hot or cold as you wish.

Instant Wheat Halwa

Ingredients

Preparation:

Take the Nutricook 24 frying pan preheat it and pour ½ cup of ghee and fry the cashew nuts. Remove the cashew nuts and keep it aside. Put wheat flour and fry in the ghee. Take Nutricook 16 cm low and add 2 cup of water and boil it. Pour the boiling water into the roaster and mix well allowing the wheat to cook well. Add 1 cup of sugar and mix well. Add 2 Tbsp of sugar in 16 cm low and add 1 tsp of water and caramelise the sugar and add in to the roaster and mix well. Add the fried cashew nuts and mix it. Also add ½ tsp of cardamom powder and if needed add little ghee and mix well. Remove from flame and allow it to cool for 2 hours. Your favourite Wheat Halwa is ready.

CELERY SALAD

Ingredients

Preparation:

Wash the celery thoroughly and cut in slices and cook in Nutricook cookware following the instructions seasons to taste.

Place in to a Nutricook cookware salad bowl add the chopped onions sprinkle with oil and vinegar.

BEET ROOT SALAD

Ingredients

Preparation:

Cook the beets in a Nutricook cookware following the cooking instructions.

Slice the cooked beets, sprinkle with oil and vinegar and mix well.

Add salt and pepper to taste. You can also add cumin or grated horseradish serve cold.

ITALIAN SALAD

Ingredients

Preparation:

Wash the egg plant and cut in to slices Add salt and let stand until soft.Drain the egg plant .sprinkle each slice with flour and fry on bothsides in a Nutricook cookware Mix with tomatoes , olives and cut sausage , season to taste.

Mixed vegetables and Egg Plant SALAD

Ingredients

Preparation:

Wash the peppers and remove the seeds . peel the tomatoes and eggplant. Chop the vegetables in a food processor and mix. Place in to a Nutricook cookware and following instructions add chopped dill and oil season to taste simmer a few more moments when the salad is ready it should be chilled before eating. Sprinkle with parsley serve your meal or as an appetiser

POTATO AND CELERY SALAD

Ingredients

Preparation:

Clean,peel and cut the potatoes. Slice the clelery . simmer together in a Nutricook pot following the cooking instructions .when they are soft, take off the heat and leave to cool. Drain and put in to a Nutricook salad bowl Add peeled,grated apple and egg cut in small pieces .Season to taste Sprinkle with oil and vinegar.

SAUSAGE, CHEESE,CORN AND PEPPER SALAD

Ingredients

Preparation:

Slice the sausage and onions, cube the cheese and cut the peppers in to strips. Mix all the ingredients wit slightly warmed corn. Add salt and pepper to taste .sprinkle with vinegar and oil. Serve with whole grain bread.

Garam Masala Powder

Ingredients

Chaat Masala Powder

Ingredients

Rasam Powder

Ingredients

Sambar Powder

Ingredients