Recipes
Navratan Korma
Ingredients
- Peas – 2 cups boiled
- Carrot large – 1 No. chopped and boiled
- Curd – ¼ cup
- Malai Cream – ¼ cup
- Oil – 1 tsp
- Sweet lime small – 1 no.
- Apple small – 1 No.
- Banana – 1 No.
- Pineapple – 2 slices
- Cashew nuts – 10 to 15 pieces
- Raisin – 20
- Cherries glaced – 2 Nos. for decoration
- Cherries glaced – 2 Nos. for decoration
- Coriander chopped – 1 Tbsp
- Salt to taste
Dry Masala:
- Cumin seeds – 1 tsp
- Khuskhus (Poppy seeds) – 2 tsp
- Cardamoms – 1 tsp
Wet Masala:
- Onion large – 1 No.
- Coconut shredded – ¼ cup
- Green Chillies – 3 Nos.
Preparation:
Grind the wet masalas and dry masalas separately. Chop finely all the fruits in the ingredients. Preheat Nutricook 24 cm pot and grease the pot with 1 tsp of oil and roast the cashews and keep it aside. To the same pot add wet masala and fry for 2 minutes. Then add the dry masalas and fry for 2 more minutes. Add the carrots and peas, mix together curd and cream and add to the gravy. Allow to thicken a bit and fruits, cashew and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese, coriander and chopped cherries. Serve hot with naan, roti or paratha.
Pineapple Gojju
Ingredients
- Crushed Pineapple – 1 Can (small)
- Sesame seeds – 1Tbsp
- Urad Dal – 1 Tbsp
- Channa Dal – 1 Tbsp
- Red Chillies – 3 Nos.
- Green Chillies 2 Nos.
- Chick peas – 1 tsp
- Asafoetida – ¼ tsp
- Tamarind paste – ½ tsp
- Jaggery – 1 Tbsp
- Grated coconut – ½ cup
- Turmeric Powder – ¼ tsp
- Mustard seeds – 1 tsp
- Oil for frying
- Salt to taste
Preparation:
Dry fry without oil for 5 minutes sesame, urad dal, channa dal, red chilli and asafetida till they are all roasted properly in Nutricook 16 cm pot. Grind in mixer grinder the fried ingredients with green chillies, chick peas, tamrind paste, jaggery and grated coconut with little water in to a smooth paste. Preheat Nutricook 20 cm on medium flame and put mustard seeds and allow to pop. Then put the crushed pineapple to it and cook the pineapple for about 10 minutes approximately. Later on, add the grounded paste to the cooked pineapple and add salt to taste. Close the unit and cook for further 5 minutes and put off the flame. This goes well as a side dish with chapati or rice with rasam. Serve it hot or cold.
SRILANKAN SEENI SAMBOL
- Course: Side Dish
- Cuisine: Srilankan
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
Ingredients
- 4 big onions
- A marble sized ball of tamarind
- 1 tbsp oil
- 1 tsp sugar
- 1/2 tsp chili powder
- A handful curry leaves
- 1″ piece of cinnamon
- 1 green cardamom
- Milk – ½ cup
- Tomato sauce – 2 Tbsp
- Red Chilli Powder – ½ tsp
- Garam Masala – ½ tsp
- Salt to taste
- a pinch of turmeric powder.
Preparation:
Peel and slice the onions into thin longitudinal pieces. Wash the tamarind and soak it in ¼ cup of water. Preheat 24 cm Nutricook and dry fry the onions in a pan without adding oil for about two minutes. Add ¼ tsp of salt, and ½ tsp of sugar. When all the water in the pan evaporates and the onions become bit translucent and start browning a bit, add the oil. Fry for a minute and add the curry leaves, cinnamon, cardamom and cloves. Sauté this for a minute and add the turmeric and chili powders, as well as tamarind water (squeezed out from the soaked tamarind). Add salt as per need and close the vessel with a lid so that the contents get cooked well. Switch off the flame once all the water evaporates. Serve this with string hoppers, bread, rice, chapati or dosa.
Hummus – A Healthy Bread Spread
Ingredients
- Chickpeas/Chana – ½ cup
- Garlic – 1 tsp minced
- Tahini – 4 tbsp [sesame paste]
- Lemon juice – ½ tbsp
- Cumin seeds/ jeera – ½ tsp
- Salt – to taste
- Oil – 1 tbsp
Preparation:
Wash and soak Chana in water for minimum 8 hours. Then cook Chana in 20cm Nutricook unit until soft with little water. Drain the water and keep aside. Blend boiled Chana in mixer until smooth, adding little water. Now add remaining list of ingredients (except oil) and continue to blend until you get a smooth, creamy paste that is of spreading consistency. If you feel it’s too thick add little water. Don’t forget to mix the paste with oil before serving.
SRILANKAN POL ROTI
- Course: Breakfast
- Cuisine: Srilankan
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Resting time: 30 minutes
- Total Time: 50 minutes
- Servings: 5 roti’s
Ingredients
- 1 cup(125g) whole wheat flour (Atta)
- 1/2 cup(40g) fresh grated coconut
- 1 tsp oil
- 1/8+1/2 tsp salt
- 1 tbsp lukewarm water
- normal water (as needed)
- oil as needed for drizzling (optional)
Preparation:
With the half cup of grated coconut add 1/8 tsp of salt and 1 tsp of oil and mix well. Then add 1 tbsp of luke warm water and mix well squeezing the coconut. If you have frozen coconuts thaw it and add hot water instead. To this add the flour, and the remaining salt. Mix well till it resembles bread crumbs. Then add water as needed to make a smooth dough. I needed around 1/3 cup. Rest it for half an hour covering with a wet cloth. Divide the dough into even sized balls, and flatten it out to thick circles, using a rolling pin. Dust with flour if its sticky. If you want perfect round shapes cut out round shapes from the rolled-out dough using a round lid or round cutter. Heat up Nutricook 24cm frying pan and transfer the rolled-out dough onto it. Flip and cook till you see golden specks on both sides. I drizzled the roti with oil, though in Srilanka they don’t use oil. Serve with Lunumiris, Pol sambol or sonme spicy veg or non-veg gravy.
Chili Cheese Toast Recipe – Cheese Chili Toast
Ingredients
- Bread – 2 slices
- Cheese – 3 Tbsp
- Green chilies – 2 Nos.
- Green capsicum – 2 Tbsp cubed
- Pepper powder – ½ tsp
- Italian seasoning – ½ tsp
- Salt to taste
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 24cm Nutricook and using nutricook baking method place the bread slice and bake for 3-5mins until cheese melts. Cut diagonally and serve hot with tomato sauce!
Hara Bhara Kabab:
Ingredients
- Spinach/ Palak – 2 cups
- Potato – 2 medium size
- Peas – ¾ cups fresh or frozen
- Chaat Masala Powder – 1 tsp
- Dry Mango (amchur) Powder – 1 tsp
- Ginger and Green Chilli paste – 2 tsp
- Gram (Besan) Flour – 2 ½ Tbsp
- Salt as required
- Oil for frying kebabs – 2 Tbsp
Preparation:
Blanch the spinach in salted water. Drain and keep them in cold water. Finely chop the spinach and keep aside. Roast gram flour in Nutricook 24 cm frying pan till it becomes a romantic and changes its colour. Don’t over roast or darken the gram flour. Steam or boil the peas and potatoes in Nutricook 16 cm pot by our vegetable cooking method. Mash the kabab mixture with a potato masher or with a wooden spoon. Add chaat masala powder, dry mango powder, ginger chilli paste, roasted gram flour and salt. Mix the kabab mixture uniformly. Shape into round patties. Preheat the 24cm roaster and grease with very little oil and cook the patties for few minutes with lid covered or you may also dry fry patties with oil in Nutricookn’s healthy cook unit.
Baby Corn Chilli Gravy
Ingredients
For Preparing Sauce
- Capsicum – 1 No. Sliced thin
- Green Chillies – 3 Nos. slit
- Onion – 1 No. Fine chopped
- Garlic – ½ Tbsp fine chopped
- Ginger – ½ Tbsp fine chopped
- Soya sauce – 1 ½ Tbsp
- Veg stock or water – 2 cups
- Corn starch – 1 Tbsp corn flour + 2Tbsp of water in to smooth paste
- Veg stock or water – 2 cups
- Oil to grease the Nutricook pot
- Sugar – 1 tsp
- Apple cedar Vinegar – ½ tsp
- Salt and black pepper as required
For pan frying Baby corn
- Baby corn – 2 cups of wheat flour
- Wheat or Maida Powder – ¼ cup
- Corn flour – ¼ cup
- Water – 3 Tbsp
- Salt and black pepper as required
- Oil – 3 Tbsp for frying
Preparation:
Preheat Nutricook 20 cm pot on medium flame and put the washed spinach in the unit and add a pinch of salt. Cover and boil for 2 minutes. Put in a mixer grinder add green chillies and run for a minute. Grind coarsely and do not make it smooth paste. Keep aside. Cut the potatoes into big pieces and boil them in a 16 cm health cook unit. Preheat 24 cm healthy cook unit and grease the unit with little ghee and add cumin seeds. Add ginger, onions and fry till very tender. Add the tomatoes and fry further for 2 minutes. Add all the dry masalas and cook for 5 minutes. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 3 minutes. Heat butter in a saucepan and add asafetida and pour over the vegetable and mix gently. Squeeze some lemon juice just before serving.
Serve hot with naan or parathas or even with rice.
Note: Instead of potatoes, you may also use boiled peas, boiled corn kernels or paneer chunks in the above dish.
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.
NEW POTATOES WITH RICOTTA CHEESE AND RADISHES
Ingredients
- 500g ricotta cheese
- 1/8 l milk
- 1 bunch of radishes
- 1 bunch of spring onions
- 1 kg new potatoes
- Salt, pepper
Preparation:
Mix the ricotta cheese with milk . Add cut radishes and spring onions . Cook the potatoes without peeling in a Nutricook following the instructions for cooking without water. Serve as an accompaniment to the ricotta cheese.
Pahadi Dahi
Ingredients
- Potatoes – 3 Nos. medium boiled and peeled
- Curd – 1 cup beaten
- Red Chilli Powder – 1 tsp
- Salt – 1 tsp
- Coriander Powder – ½ tsp
- Turmeric Powder – ¼ tsp
- Garam Masala – ¼ tsp
- Curry Leaves – 1 stack
- Coriander leaves – 1 Tbsp chopped
- Water 1 ¼ cup
- Ginger – ½ tsp grated
- Garlic – ½ tsp grated
- Green chillies – 2 Nos. slit
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Oil – 1 tsp
Preparation:
Cut potatoes into big pieces and boil in Nutricook 16cm low unit. Mash the potatoes 3 to 4 pieces in hand. Keep both aside. Mix all the dry masala in ¼ cup of water. Preheat 20 cm unit and grease it with little oil. Add the cumin seeds and mustard seeds and splutter. Add ginger, garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all potatoes and flour. Stir well. Boil and simmer for 10 minutes or till the gravy thickens. Garnish with chopped coriander. Serve hot with thin wheat chapati or rice.
Sabjiyo Ki Bahaar
Ingredients
- Mixed Vegetables – 1 cup sliced and boiled (carrot, beans, peas, cauliflower, potato etc.)
- Tomato – 1 No. Sliced
- Coconut grated – ½ cup
- Ginger grated – ½ tsp
- Garlic crushed – ½ tsp
- Green Chilli – 3 Nos. finely chopped
- Sesame seeds – 1 Tbsp
- Cumin seeds – ½ tsp
- Mustard seeds – ½ tsp
- Red Chilli Powder – ½ tsp
- Salt to taste
- Lemon juice – 1 tsp
- Cloves – 2 Nos.
- Cinnamon – 1”
- Butter 2 Tbsp
Preparation:
Boil Vegetables using Nutricook method in 16 cm pot. Blend together, coconut, chillies, sesame seeds, cinnamon and cloves with water in a mixer grinder. Preheat 20 cm pot and add cumin seeds and mustard seeds and allow to splutter. Add ginger and garlic paste. Add vegetables except tomatoes. Add ½ cup stock. Cover and simmer for 5 minutes. Add salt, chilli powder, tomatoes and cook till gravy is thick. Serve hot with chapati or parathas.
SRILANKAN POL SAMBOL
- Course: Side Dish
- Cuisine: Srilankan
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 1 serving
Ingredients
- a handful of coconut bits (roughly half cup grated coconut)
- 1 medium sized big onion
- 2-3 red chilies
- 2 cloves garlic
- juice of half lemon
- salt to taste
- few curry leaves
Preparation:
First take the coconut, red chilies and salt in the mixer and grind it coarsely. Then add onion, garlic and curry leaves and pulse till it gets well blended. Drizzle lemon juice and serve with string hoppers, appam or rice. This sambol as an accompaniment for Idiyappam and it was so good.
Lebanese lentil soup
The Lebanese lentil soup is very easy to make and is very nutritious and light on the tummy.
- Cuisine: Middle Eastern
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients
- ½ cup red lentils/masoor dal (100g)
- 1 tbsp basmati rice
- 1 small sized big onion (60 g)
- 1-piece carrot (50 g)
- ½ stick celery(optional)
- 1 clove garlic (3 g)
- 1 tbsp olive oil
- ½ tsp pepper powder
- ½ tsp salt
- ½ tsp sugar/jaggery
- ¼ tsp cumin powder
- A pinch of turmeric powder
- juice of ½ lemon
- Parsley for garnishing
Preparation:
Wash the lentil and rice and chop the onions, garlic, carrots, and celery finely. Take a Nutricook 16cm pot heat up the olive oil. Fry the onion and garlic first followed by the vegetables. Next, add the lentils and rice and sauté to coat with the oil. Add 2 cups of water and bring to a boil. Once it starts boiling add the salt, sugar, pepper, cumin, and turmeric powders and cook till the lentils are done. Mash the mixture using a wooden masher or immersion blender. Adjust spices and add more water as per your required consistency. Turn off the stove when it comes to a boil. Drizzle the juice of half a lemon and garnish with finely chopped parsley leaves.
SRILANKAN KIRI BATH
- Course: Breakfast
- Cuisine: Srilankan
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Soaking time: 30 minutes
- Total Time: 55 minutes
- Servings: 2 People
Ingredients
- ½ cup (100 g) Jeeraka samba/jeerakasala rice
- 1 ½ cups water
- ¾ cup medium thick coconut milk
- ½ tsp salt
For coconut milk
- ½ cup coconut bits (50 g)
- ¾ cup warm water
Preparation:
Soak the rice in 1 cup of water for 30 minutes. Transfer it to Nutricook 20 cm saucepan, add another half a cup water and the salt and cook till the rice becomes soft and all the water evaporates. Now add the coconut milk and cook till you don’t see any water at the base of the vessel. Transfer the contents from the sauce pan to a greased flat plate, banana leaf or parchment paper and spread to about 1/2 cm thickness, using a flat ladle. Allow to become warm and cut into slices. Serve with lunumiris or any spicy curry like ambul thiyal.
Tabbouleh
- Course: Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 2 servings
Ingredients
- 2 handfuls parsley
- 1 small sized, big onion
- 1 small tomato
- 2 tbsp fine bulgur (Cracked Wheat)
- 1 tbsp lemon juice
- 1-2 cloves garlic
- 1-2 tsp olive oil
- few mint leaves
- a bit of spring onion (optional)
- salt & pepper powder as per need
Preparation:
Wash and soak the bulgur in ¼ cup of water for 10 minutes. Chop the onions, tomato, garlic and parsley as finely as possible. Take all the veggies in a bowl. Squeeze the bulgur to remove all the water, and add to it. Add in the salt, pepper powder, lemon juice and olive oil and mix well to incorporate. That’s it. Your Tabbouleh is ready.
Mexican Tacos with Kidney Bean Salsa Recipe
Ingredients
- Taco shells – 3
- Rajma (Kidney beans) – 1/2 cup
- Onion – 1 medium sized
- Onion medium sized – 1 No.
- Lemon juice – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Jeera – 1 tsp
- Tomato Sauce – 2 tbsp
- Cheese – 3 tbsp
- Salt – for taste
- Olive oil – 1.5 tsp
Preparation:
Soak rajma in water overnight for at least 6-8 hours. Take 20cm Nutricook and cook rajma until soft. Set aside. Heat olive oil in 24cm Roaster and add jeera allow it to crackle. Then add onions, sauté till slightly browned. Then add the cooked rajma, pepper powder, tomato sauce, required salt and mix well. Once the rajma is well blended and is saucy, switch off. Sprinkle lemon juice and transfer it into a bowl and keep aside. Kidney Bean Salsa is ready.
Now to assemble the tacos with salsa: Take a tacos shell, add a heaped spoonful of prepared kidney bean salsa to it. Grate the cheese to cover the salsa and sprinkle little pepper powder. Using Nutricook baking method, bake the tacos till cheese slightly starts melting.
Enjoy the tacos with salsa – hot and cheesy.
Nutella Truffles
Ingredients
- Nutella – 4 Tbsp
- Butter – 1 tsp
- Choco Chip Biscuits – 6
- Corn Flakes – 3 Tbsp
- Coco Powder – for dusting and rolling
Preparation:
First take cornflakes, Choco Chip biscuits and grind it to a coarse powder in a mixer. You can just crush it with your hands too. Set aside. In a 20 cm combi bowl add Nutella and butter. Take 20cm Nutricook unit pour little water and keep the combi bowl inside (which is called double boiler method) and heat it up until its melted. Once it warm, add the crushed cornflakes biscuit mixture and mix well. Form into balls and arrange it in a butter paper. Then roll over coco powder so that it coats on all sides. Refrigerate for 2 hours and enjoy your truffles. The cocoa seems to absorb well so give it at least an hour of resting time in the refrigerator before serving.
Notes:
Choice of biscuits can be digestive or even milk biscuits. If the mixture is dry and you are not able to form rolls, add little more Nutella or a tsp of milk. You can also add 1 tbsp of Choco Chips with Nutella, melt it and proceed with the method. Adding nuts will be a nice addition too. You can even add Muesli instead of cornflakes.
Aloo Palak
Ingredients
- Spinach chopped – 3 cups
- Onion large – 2 Nos. fine chopped
- Potato large – Boiled and peeled
- Tomato – 1 No. fine chopped
- Green chillies – 2 Nos.
- Ginger – 1”
- Wheat flour – ½ tsp
- Red chilli powder – 1 tsp
- Cinnamon and clove powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin seeds – ½ tsp
- Asafoetida – 2 pinches
- Garam masala – ½ tsp
- Salt to taste
- Ghee – 1 tsp
Preparation:
Preheat Nutricook 20 cm pot on medium flame and put the washed spinach in the unit and add a pinch of salt. Cover and boil for 2 minutes. Put in a mixer grinder add green chillies and run for a minute. Grind coarsely and do not make it smooth paste. Keep aside. Cut the potatoes into big pieces and boil them in a 16 cm health cook unit. Preheat 24 cm healthy cook unit and grease the unit with little ghee and add cumin seeds. Add ginger, onions and fry till very tender. Add the tomatoes and fry further for 2 minutes. Add all the dry masalas and cook for 5 minutes. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 3 minutes. Heat butter in a saucepan and add asafetida and pour over the vegetable and mix gently. Squeeze some lemon juice just before serving.
Serve hot with naan or parathas or even with rice.
Note: Instead of potatoes, you may also use boiled peas, boiled corn kernels or paneer chunks in the above dish.
SPINACH WITH CREAM
Ingredients
- 1 ½ kg spinach
- Salt , nutmeg
- 1 garlic clove
- 1/8 l Cream
- 1 spoon flour
Preparation:
Clean and wash the spinach. Cook for 10 minutes in a Nutricook pot following the cooking instructions. Cool the cooked spinach and chip in a food processor. Mix flour with cream. Add crushed garlic. Pour the sauce over he spinach cook a while longer. Turn off the heat and leave to stand for 5 minutes in the warm pot. Season to taste.
Palak Paneer
Ingredients
- Paneer (Cottage Cheese) – 200gm.
- Spinach – 500gm.
- Garlic – 3 flakes
- Cumin seeds – 1 Tbsp
- Onions – 5 Nos. medium sized
- Salt to taste
- Garam Masala – 1 tsp
- Chilli Powder – 1 tsp
- Jeera powder – 1 tsp
Preparation:
Preheat Nutricook 20 cm pot and cook the spinach. Remove and make puree of the spinach leaves. Cut 4 onions and cook on medium flame. Grind the other onion with garlic flakes to a fine paste. Add this paste to the onions. Also add the puree and the spice masala powders. Add some water if needed. Let it boil for a minute or two. Cut the paneer cubes of your desired size and add it to the prepared Palak and cook for 2 minutes. Serve hot with rice or roti.
Tikka Baingan Masala
Ingredients
- Brinjal small size – ½ kg
- Onion – 4 No. cut in big pieces
- Grated Coconut dried – 1 Tbsp
- Oil – 2 tsp
- Ginger – 1 piece
- Garlic – 1 whole
- Chilli powder – 2 Tbsp
- Turmeric powder – 1tsp
- Jeera powder – 1 tsp
- Tamarind – small lump
- Garam Masala – 1 Tbsp
- Salt to taste
Preparation:
Take all the ingredients and grind it once in a mixer grinder without adding water. Preheat Nutricook 20 cm on medium flame and add the mixture in the unit. Cook the mixture properly and switch off the flame and allow it to cool. Take the brinjal and slit it and fill all the mixture in the brinjal. Preheat the 24 cm frying pan and grease it with 2 Tbsp of oil and then put the stuffed brinjal and cook it. Add little water to the brinjal. Put small piece of jaggery as optional. Let it cook for 20 minutes. Enjoy your Tikka Baingan Masala as it is ready for serving.
Shahi Paneer
Ingredients
- Paneer (Cottage Cheese) – 250gm
- Onion – 1 No. sliced
- Tomato – 4 Nos. finely chopped
- Ginger – ½” piece
- Green Chilli – 2 Nos. finely chopped
- Ghee or oil – 1 tsp for greasing the unit
- Cardamom – 2 Nos. crushed
- Curd – ¼ cup
- Milk – ½ cup
- Tomato sauce – 2 Tbsp
- Red Chilli Powder – ½ tsp
- Garam Masala – ½ tsp
- Salt to taste
To Garnish:
- Paneer grated – 2 Tbsp
- Coriander – 1 Tbsp Chopped
Preparation:
Chop the paneer into 2” fingers. Preheat Nutricook 24 cm frying pan on medium flame and grease the unit with little oil of ghee. Add onion, ginger, green chilli and cardamom. Fry for 4 minutes. Add tomatoes and cook for 8 minutes unit covered. Add curd and cook for 5 minutes. Add ½ cup of water and cool. Blend in a mixer grinder till smooth.
Preheat Nutricook 20 cm pot add the gravy and other masala ingredients except milk and paneer. Boil to get very thick gravy. Add milk and paneer fingers and cook for 3 minutes. Garnish with grated paneer and coriander leaves and serve hot.
Falafel
- Course: Snack
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 cup chick peas
- 1 medium sized big onion
- a handful parsley
- 2 small cloves of garlic grated
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp pepper powder
- 1/4 tsp cayenne pepper/red chili powder
- 1-2 tbsp chickpea flour/besan
- 2 tsp olive oil
- a pinch of all spice powder/ cardamom powder/fennel powder/cinnamon powder.
- few drops lemon juice
- salt to taste
- Oil for deep frying
Preparation:
Wash and soak the chick peas in water for 6 to 8 hours or overnight. Once the chickpeas increase in volume, drain the water and blend all the ingredients in a food processor, till it gathers together and can be shaped into roundels. It took about 5 minutes for me to bring it to the required consistency. You can also use a mixer or blender if you do not have a food processor, but use the whipping mode and blend scrapping down the sides every now and then. Do not add water. Taste the mixture and adjust spices as per need. Refrigerate for at least half an hour. Shape into patties using your hands or use the falafel press. Take 20cm Nutricook , preheat and add oil for deep frying in medium heat. Deep fry the falafel till it gets cooked and becomes brown in color.
It is so flavorful and addictive that you will not feel satisfied with a few.
Khaman Dhokle
Ingredients
- Gram Flour – 1 cup
- Water – 1 cup
- Sugar – 1 ½ tsp
- Citric acid – ½ tsp
- Baking Soda – 1 tsp
- Green chillies – 2 Nos.
- Ginger – ½ “Grated
- Yellow colouring – 2 to 3 drops
- Salt to taste
For coconut milk
- Coriander leaves – ¼ cup chopped for garnishing
- Grated coconut – ½ cup
- Mustard seeds – ½ tsp
- Oil – 1 tsp
Preparation:
Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place baking soda in another cup. Pour a little of water over each cup. Pour the remaining water in gram flour and add chilli and ginger. Mix well with palm till smooth. Place the nutricook 20cm pot on flame with 1 litre of water. Take a bowl of cake tin and place it in the unit. Allow to heat. Pour the sugar solution and colour to the batter and mix well till light and fluffy. Add soda solution and mix well. Pour into the prepared tin before the foam goes down. Cover with lid and close the unit. Cook for 10 to 12 minutes. Remove the tin and allow it to cool. Cut in cubes and remove with spatula. Heat oil in 16 cm Nutricook and add mustard seeds and allow it to splutter. Pour over the dhokla cubes and sprinkle coconut and coriander over it and transfer it to a serving dish. Serve it hot or cold with mint chutney.
Cabbage Kofta Curry
Ingredients
- Cabbage – ½ medium sized shredded
- Gram (besan) flour – 2 Tbsp
- Oil for frying
For Gravy
- Onion medium sized – 1 No.
- Ginger – small piece
- Cardamom – 1 small stick
- Bay leaves – 1 No.
- Clove – 1 No.
- Jeera – 1 tsp
- Tomato – 2 Nos. finely chopped
- Salt to taste
Preparation:
Take the shredded cabbage in a bowl, add flour and make them as small balls. Deep fry the cabbage balls in the hot oil using Nutricook 16 cm on medium flame. Preheat 24 cm Roaster and grease the unit with little oil and add bay leaves and the grinded paste (of onion, ginger, cardamom, clove, jeera, dhania and tomato) and salt according to taste and little bit of sugar. Let the paste cook for 5 minutes. add little water if the paste is too thick. Switch off the flame and add the Kofta’s and cover till serving. Garnish with fresh coriander leaves. Serve it hot.
Vaangi Bath
Ingredients
- Brinjal – 300gm
- Onion – 3 Nos. medium size
- Coriander powder – 1 tsp
- Chilli powder – 1 tsp
- Salt to taste
- Rice – 1 cup
- Water – 2 ½ cups
- Cooking oil – 2 Tbsp
- Coriander leaves – finely chopped
Preparation:
Cut the brinjal and onions to not very fine pieces as they may get mashed up and will lose the taste. Preheat the Ntricook pot and add onions and cook for 2 minutes. then add brinjals also. Add the spice powders and cook the curry for 5 minutes. cook the rice in the quantity of water mentioned above. Don’t overcook it. Allow it to cool and then mix it with the curry just prepared above taking care to see that you do not mash them up. Garnish with finely chopped coriander leaves and serve hot.
Now to assemble the tacos with salsa: Take a tacos shell, add a heaped spoonful of prepared kidney bean salsa to it. Grate the cheese to cover the salsa and sprinkle little pepper powder. Using Nutricook baking method, bake the tacos till cheese slightly starts melting.
Enjoy the tacos with salsa – hot and chees
Caramel French Toast
Ingredients
- Bread Slices – 3
- Egg – 1
- Vanilla Essence – 1 drop
- Milk – 1/8 cup
- Sugar – 2 tsp
- Almonds – 1 Tbsp Chopped
- Ghee – to Toast
For Caramel syrup
- Sugar – 5 tsp
- Water – 3 tsp
Preparation:
Take egg, milk, sugar in a bowl and whisk it till everything is combined well and frothy. Take a slice and dip it in the egg mixture. Turn over to other side to coat well. Preheat 24cm Nutricook Add the bread slices, drizzle ghee and toast till golden brown. Set aside. In a 16cm nutricook, add sugar and water in medium flame, do not stir just swirl continuously for even heating. Once the sugar is melted, it will start bubbling then slowly it will change to brown color. Once it is golden brown switch it off. In the serving plate, transfer the toasted bread slices, add the caramel sauce and garnish with chopped almonds. Your French toast is ready in minutes.
CHINESE CABBAGE
Ingredients
- 750g chinese Cabbage
- 200g celery
- 1 apple
- 1 onion
- Red ground pepper
- 1 instant bullion cube
- 1/8 l apple juice
- Cinnamon and clove powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin seeds – ½ tsp
- Asafoetida – 2 pinches
- Garam masala – ½ tsp
- Salt to taste
- Ghee – 1 tsp
Preparation:
Cut the cabbage and simmer in a Nutricook cookware pot following instructions In a mixer grind the spice paste ingredients nad keep aside Then add cut the celery apple and chopped onion. Simmer for a few more minutes. Add apple juice.
Stuffed Cabbage
Ingredients
- 1 cabbage
- 4 artichokes
- ¼ cup of cream
- 1/8 l Cream
- 1 spoon flour
Preparation:
Clean and wash the spinach. Cook for 10 minutes in a Nutricook pot following the cooking instructions. Cool the cooked spinach and chip in a food processor. Mix flour with cream. Add crushed garlic. Pour the sauce over he spinach cook a while longer. Turn off the heat and leave to stand for 5 minutes in the warm pot. Season to taste.
Nutricook Tandoori Chicken
Ingredients
- Chicken – 1 kg
- Lemon Juice – 3 tsp
- Red Chilli Powder – 2 tsp
- Curd as per taste
- Garlic paste – 1 tsp
- Ginger paste – 1 tsp
- Garam Masala Powder – ½ tsp
- Mustard Oil – 1 tsp
- Oil for basting
- Salt to taste.
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.
Shappile Chicken Curry at Home
Traditional Kerala style chicken curry
Ingredients
- Chicken – 750gm
- Onion big size – 2 Nos. sliced
- Tomato – 2 Nos sliced
- Ginger Garlic Paste – 1 Tbsp
- Green Chillies – 3 Nos. slit
- Chilli Powder – 2 Tbsp
- Turmeric – 1 tsp
- Vendhaya (Till) powder – 1 tsp
- Pepper Powder – 1 Tbsp
- Garam Masala – 1 Tbsp
- Coriander Powder – 2Tbsp
- Great Cumin seeds – 1 tsp
- Cardamom – 4 crushed
- Curry Leaves
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
Chicken Makhani (Butter Chicken)
Ingredients
- Chicken – 800 gm
- Kashmiri Red Chilli Powder – 1 tsp
- Lemon Juice – 1 Tbsp
Marination:
- Curd – 1 cup
- Ginger paste – 2 tsp
- Garlic – 2 tsp
- Garam Masala powder – ½ tsp
- Kashmiri Red Chilli powder – 1 tsp
- Lemon juice – 2 Tbsp
- Butter – 1 Tbsp
- Mustard Oil – 2 tsp
- Salt to taste
Makhani Sauce::
- Whole gram masala – 1 Tbsp
- Tomato puree – 400gms
- Sugar / Honey – 2 tsp
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Red chilli powder – 1 Tbsp
- Garam Masala powder – ½ tsp
- Fresh cream – 1 cup
- Kasoori methi – ½ tsp
- Green chillies chopped – 1 tsp
- Butter – 50 gms
- Salt to taste
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.
Lamb Chops
Lamb chops – Continental Style
Ingredients
- Lamb chops – 16
- Garlic – 2 cloves
- Lemon rind – 2
- Thyme – 2 gm
- Pepper
- Salt to taste
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 Manchurian – Dry
Ingredients
Saucs
- Onion finely chopped – 1 cup
- Green Chillies – 1 No. Slit
- Ginger Garlic Paste – 1 Tbsp
- Soy Sauce – 1 ½ Tbsp
- Chilli Sauce – 1 Tbsp
- Tomato Ketchup – 2 Tbsp
- Sugar – 1 tsp
- Food Colour – 1 pinch
- Chicken stock – ¼ cup
- Spring Onions – chopped
- Oil – 1 tsp
- Chicken Boneless – 500gms
- Corn flour – 2 Tbsp
- Refined flour – 2 Tbsp
- Egg – 1 No
- Lime Juice/Vinegar – ¼ tsp
- Salt to taste
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
Chicken Tikka Pulao
Ingredients
- Chicken – ½ Kg
- Yoghurt – ½ cup 3. Ginger Garlic Paste – 1 Tbsp
- Cumin Powder – ½ tsp
- Coriander powder – 1 tsp
- Red Chilli Powder – ½ tsp
- Pepper Powder – ½ tsp
- Tikka Masala Powder – 1 Tbsp
- Lemon juice – 1 Tbsp
- Salt – ½ tsp
- Oil – 2 Tbsp
- Basmati Rice – ½ kg 30 mts. Soaked
- Onion – 1 No. chopped
- Oil – ½ cup
- Bay leaf – 1 No.
- Cumin seeds – 1 tsp
- Cloves – 4 Nos.
- Green Cardamom – 3 Nos.
- Black Pepper – 6 Nos.
- Star Anise – 1 No.
- Salt – 1 tsp
- Ginger Garlic paste – 1 tsp
- Garam masala – ½ tsp
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 Masala
Ingredients
- Egg – 3 Nos.
- Coconut oil – 1 Tbsp
- Mustard seeds – ½ tsp
- Curry leaves
- Onion – 2 Nos fine chopped
- Tomato – 2 Nos. fine chopped
- Ginger Garlic Paste – ½ tsp
- Coriander Powder – 2 Tbsp
- Chilli Powder – 1 Tbsp
- Turmeric Powder – ¼ tsp
- Pepper powder – ¼ tsp
- Salt to taste
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.
Karimeen Polichathu – style – 2
Traditional Kerala Style Karimeen- Polichathu
Ingredients
- Fish – ½ kg
For margination paste:
- Chilli Powder – 1 ½ Tbsp
- Turmeric Powder – ½ Tbsp
- Pepper – 1 tsp
- Salt to taste
- Vinegar of lime juice – 1 tsp
- Coconut oil – 1 tsp
Add all the above and make it into a paste. Marinate the fish and keep aside for 1 hour in fridge for setting.
- Small Onion (Sambar) – ½ Cup or 1 big onion – fine chopped
- Garlic – 6 cloves fine chopped
- Tomato 2 Nos. – sliced
- Ginger Garlic paste – 1 Tbsp
- Chilli powder – 1Tbsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – 1 Tbsp
- Grated coconut – ¼ cup
- Lime – ½
- Curry leaves
- Green Chilli – 3 Nos.
- Banana leaf for covering the fish for roasting
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.
Nadan Kozhi Curry
(Country Chicken cooked in Kerala style)
Ingredients
- Chicken – 700 gms
- Onion medium – 2 Nos sliced
- Ginger – 2-inch smashed
- Garlic – 7 Cloves smashed
- Green Chilli – 6 Medium
- Baby Tomato – 1 cup sliced
- Curry Leaves
Masala Powder
- Turmeric powder – ½ tsp
- Coriander powder – 1 ½ tsp
- Chilli powder – 1 ½ tsp
- Garam Masala powder – ½ tsp
- Pepper powder – ¼ Tbsp
- Green chill – 4 Nos
- Curry Leaves
- Coconut Oil – 1 Tbsp
- Salt to taste
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.
Crispy Chicken Balls
Crispy Chicken Balls – Continental Style
Ingredients
- Minced Chicken meat – 600g
- Fresh Cream – 100ml
- Fresh Butter – 20 gm
- Vodka – 20 ml
- Bread Crumbs – 400 gm
- Peanut Oil for frying
- Pepper
- Salt to taste
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.
Murgh Malai
Ingredients
- ½ kg chicken ,Cut in to pieces
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp garam masala powder
- ½ tsp cumin powder
- 2 tbsp fresh cream
- 4 tbsp fat- free curdssalt to taste
- A pinch of tandoori colour
- 4 large tomatoes quartered
- 2 green chillies
- 1 tsp garlic paste
- ½ tsp ginger paste
- 1 tsp chilli powder
- 4 grren cardamoms, crushed
- 4 cloves
- ½ tsp sugar
- A pinch of aslt
- 1-2 tbsp fresh cream
- 2-3 tbsp tbsp. chopped coriander leaves
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.
COQ AU VIN
Ingredients
- 1 kg chicken
- ½ cup white wine
- 100 g cheese
- ½ cup water
- ¾ cup cream
- Salt , pepper
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.
Rohu Fish Curry
Ingredients
- Rohu or Kutla Fish – ½ Kg
- Rohu or Kutla Fish – ½ Kg
- Sliced Onions big – 2 Medium
- Slit Green chilli – 1 No
- Coconut Milk – 250ml
- Chilli powder – 2 ½ tsp
- Coriander powder – 1 ½ tsp
- Cumin Powder – ¾ tsp
- Turmeric Powder – ¾ tsp
- Garam Masala – ½ tsp
- Ginger Garlic paste – 2 tsp
- Salt to taste
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.
Shappile Pepper Chicken Fry at Home
Traditional Kerala style chicken curry
Ingredients
- Chicken – 750gm
- Onion big size – 1 Nos. sliced
- Tomato – 1 Nos sliced
- Ginger chopped – 1 tsp
- Green Chillies – 3 Nos. slit
- Garlic smashed – 4 cloves
- Curry leaves
For Marinating:
- Pepper powder – 2 tsp
- Chilli powder – 1tsp
- Turmeric powder – ½ tsp
- Salt to taste
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.
Parmigiana style Aubergines
Egg Plant / Brinjal with Italian Parmesan cheese – Continental Style
Ingredients
- Aubergines (Brinjal) – 4
- Tomato sauce – 500 ml
- Grated parmesan cheese (Italian) – 200 gm
- Basil leaves – 20
- Extra Virgin Olive Oil – 60 ml
- White flour – 150 gm
- Peanut oil
- Salt to taste
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.
Chicken Legs
Curry scented Chicken Legs – Continental Style
Ingredients
- Chicken Legs – 4
- Onions – 2
- Apples – 2
- Olive oil – 20ml
- Curry leaves – 2 sprigs
- Parsley – 2 sprigs
- Pepper
- Salt to taste
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.
Aiyla or Mackerel Fish Curry Kerala style
Curry scented Chicken Legs – Continental Style
Ingredients
- Aiyla or Mackerel Fish – 3 Nos. Cleaned
- Grated Coconut – 1 cup
- Small Onion fine chopped – 1 cup
- Tomato – 3 Nos. Chopped
- Fish Cambogia – 3 Nos
- Coriander Powder – 3 Tbsp
- Kashmiri Red Chilli – 1 Tbsp
- Turmeric Powder – ½ tsp
- Ginger – 1 inch finely chopped
- Spring Onions – chopped
- Garlic – 10 cloves
- Green chill slit – 2 Nos.
- Ginger Garlic Paste 1 ½ tsp
- Curry Leaves
- Coconut Oil – 1 Tbsp
- Salt to taste
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.
Egg Curry
Ingredients
- Eggs – 4 Nos.
- Potatoes – 2 Nos. Medium diced
- Onion – 1 Medium size Grind to paste
- Tomato – 1 No. Large grated
- Garlic Paste – 1 tsp
- Ginger Paste – 1 ½ tsp
- Turmeric Powder – ¼ tsp
- Chilli Powder – ¾ tsp
- Cumin Powder – 1 tsp
- Coriander Powder – ½ tsp
- Cloves – 2 Nos.
- Cinnamon Stick – 1 ½
- Cardamoms – 2 Nos
- Oil – 1 Tbsp
- Salt to taste
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.
Kadai Gosht – Mutton
Ingredients
- Boneless Mutton – ½ Kg cut into strips
- Garlic Paste – 2 tsp
- Lemon Juice – 1 Tbsp
- Garam Masala – 1 tsp
- Chilli Powder – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – ½ tsp
- Kasoori Methi – 1 tsp
- Tomato Puree – 2 Tbsp
- Oil – 2 Tbsp
- Dry Red Chilli – 2 Nos.
- Salt to taste
For Garnishing: Ginger Juliennes and Chopped Coriander
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.
KFC Chicken – (Style – 1)
Ingredients
- Chicken leg piece – 4 Nos
- Ginger Garlic Paste – 1 tsp
- Salt to taste
- Curd – 200ml
- Corn Flakes – ½ cup
- Egg – 1 No.
- Corn flour – 1 Tbsp
- Maida – 2 Tbsp
- Onion powder – 1 tsp
- Mixed Herbs – 1 tsp
- Oil – for deep frying
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
- Chicken leg piece – 4 Nos
- Corn Flour
- Egg – 2 Nos.
- Curd
- Vinegar
- Garam Masala
- Ginger Garlic Paste
- Turmeric Powder
- Chilli Powder
- Salt to taste
- Oil – for deep frying
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.
Nadan Kozhi Perattu – Kattachal Kuzhi style
(Nadan Kozhi Perattu – Kattachal Kuzhi style)
No Ginger/ No Garlic /No Onion
Ingredients
- Chicken with skin – 1 ½ kg
- Remba or Pantan leaf – 1
- Mint leaves – 10 to 15
- Coriander leaves – 4 to 5 stick
- Curry leaves 5 sticks
- Red Chillies – 3 Nos.
- Turmeric Powder – 2 tsp
- Garam Masala 1 ½ Tbsp
- Chilli Powder – 4 to 5 Tbsp
- Coriander Powder – 2 Tbsp
- Mustard seeds – 2 tsp
- Salt to taste
- Coconut Oil 4-5 Tbsp
Ingredients for Chicken Marination:
- Chilli powder – 1 ½ Tbsp
- Turmeric powder – 1 tsp
- Garam Masala – 1 Tbsp
- Coriander powder – 2 Tbsp
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.
Crispy Chicken Balls
Ginger-scented chicken meat balls – Continental Style
Ingredients
- Chicken Breast – 300gm
- Eggs – 3 Nos.
- Onion – 1
- Garlic – 1 clove
- Fresh Ginger root – 1
- Sandwich loaf – 4
- Milk – 150 ml
- Peanut oil – 20 ml
- Salt to taste
- Pepper
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
Roast Chicken
Ingredients
- 1 kg whole chicken
- 1 tsp garlic paste
- 2 tsp pepper powder
- Salt to taste
- 1 tsp refined flour
- 1 tsp pepper powder
- 1 cup water
- Salt to taste
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.
ROAST VEAL
Ingredients
- 800 grm veal
- 100 grm bacon
- 2 garlic gloves
- Rose mary
- 1 cup white white
- Salt , pepper
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
Shahi Chicken Biryani
Ingredients
- Basmati Rice – 3 cups
- Onion – 3 Nos. sliced
- Potato – 2 Nos. peeled and cut
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Green Chillies – 3 Nos.
- Coriander leaves paste – ½ Tbsp
- Garam Masala Powder – 1tsp
- Curd – 2 Tbsp
- Tomato Puree – 2 Tbsp
- Chilli Powder – 1 ½ Tbsp
- Turmeric Powder -1 tsp
- Saffron – 1 pinch
- Milk – 2 tsp
- Colour powder – 1 Pinch
- Ghee – ½ Tbsp
- Lemon – ½ tsp
- Salt to taste
- Oil – ½ Tbsp
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.
Chicken Korma
Ingredients
- Chicken – 1 kg
- Onion – 1 cup sliced
- Poppy seeds (kushkush) – 2 Tbsp
- Coriander seeds – 1 Tbsp
- Cumin seeds – 1 tsp
- Grated coconut – ½ cup
- Curd – 1 cup
- Ginger paste – 2 tsp
- Garlic – 2 cloves
- Green cardamom – 4 Nos.
- Dry red chilli – 2 Nos.
- Fresh cream – ½ cup
- Oil – 1 tsp
- Salt to taste
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.
Prawns with Mushrooms
Fresh wild Mushrooms with Grilled Prawns – Continental style
Ingredients
- Fresh wild Mushrooms – 600 gm
- Prawns – 12 Nos.
- Onion – 1
- Garlic – 1 clove
- Extra virgin olive oil – 10 ml
- White flour – 150 gm
- Parsley – 15 gm
- Salt to taste
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.
Chicken Shorba
Ingredients
- Chicken bones – ½ Kg
- Chicken boneless – 100gms
- Cumin seeds – ½ tsp
- Water – 1 litre
- Refined flour – 1 ½ Tbsp
- Garlic finely chopped – 1 Tbsp
- White Pepper Powder – 1 tsp
- Salt to taste
- Fresh Cream – ½ Cup
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 Tikka – Masala Dip:
Ingredients
- Chicken Breast piece
- Yoghurt
- Turmeric powder
- Garam Masala
- Coriander powder
- Cumin seeds
- Garlic
- Pepper powder
- Butter
- Onion
- Tomato
- Tomato puree
- Cream cheese
- Coriander leaves
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
- Chicken – ¾ Kg
- Onion – 2 Medium (Fine Chopped length wise) – 1 No. cube cut
- Red Chilli Powder – 1 Tbsp
- Coriander Powder – 1 ½ Tbsp
- Cashew – 50gms (Grind to Paste)
- Salt to taste
- Orange -Red Food colour – 2 Pinches
- Green Cardamom – 4 Nos.
- Clove – 8 Nos.
- Cinnamon Stick – 2 inches
- Garam Masala – 1 Tbsp
- Ginger Garlic Paste – 2 Tbsp
- Curd – 200gms
- Malai – 100gms
- Tomato – 3 Medium size Chopped
- Tomato – 2 Medium Grinded
- Tomato – 1 No. Sliced
- Capsicum – Cube Cut
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.
Egg Semiya (Vermicelli)
Ingredients
- Boiled Egg – 2
- Coriander seeds – 1 tsp
- Vermicelli – 250 gm
- Cumin seeds – ½ tsp
- Onion – 3 Nos. Fine chopped
- Red Chilli – 2 Nos.
- Curry Leaves – 4-5
- Mustard seeds – 1 tsp
- Cinnamon sticks – 2 Nos. small
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.
Karimeen Polichathu – style – 1
Traditional Kerala Style Karimeen- Polichathu
Ingredients
- Fish – ½ kg
For margination paste:
- Chilli Powder – 1 ½ Tbsp
- Turmeric Powder – ½ Tbsp
- Salt to taste
- Vinegar of lime juice – 1 Tbsp
Add all the above and make it into a paste. Marinate the fish and keep aside for 1 hour in fridge for setting.
- Onion – 2 Nos. big – fine chopped
- Tomato 2 Nos. – sliced
- Ginger – 1 inch fine chopped
- Garlic – 6 cloves fine chopped
- Lime – 2 Nos.
- Curry leaves
- Green Chilli – 2 Nos.
- Coconut Oil – 1 Tbsp
- Banana leaf for covering the fish for roasting
For Garnishing: Ginger Juliennes and Chopped Coriander
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.
Malabar Fish Curry (Kerala style)
Ingredients
- Matthi Fish – 10 Nos. Cleaned
- Grated Coconut – 1 cup
- Small Onions – 30 Nos
- Curd
- Tomato – 2 Nos.
- Garcinia cambogia – 1 No
- Coriander Powder – 1 tsp
- Chilli powder – 1 Tbsp
- Pepper powder – 1tsp
- Turmeric Powder – ½ tsp
- Ginger – 3 inches finely chopped
- Garlic – 40 cloves
- Green chill – 4 Nos
- Curry Leaves
- Coconut Oil – 1 Tbsp
- Salt to taste
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.
Nutricook Paprika Chicken
Ingredients
- Chicken with skin – 500gms
- Eggs – 2 Nos.
- Milk – 3 Tbsp
- Refined flour – 2 Cups
- Garlic Powder – 2 Tbsp
- Onion Powder – 3Tbsp
- Paprika Powder – 1 tsp
- Pepper Powder – ¼ tsp
- Bread Crumbs – 2 Tbsp
- Crushed Oats – 2 Tbsp
- Salt to taste
- Oil to fry
Ingredients for Chicken Marination:
- Pepper powder – ½ tsp
- Red Chilli powder – ½ tsp
- Lime juice – 1 Tbsp
- Salt to taste
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.
Chicken Soup
Chicken Soup – Continental Style
Ingredients
- Chicken breasts cut inti big pieces – 400g
- Carrot – 1 No.
- Celery – 20 gm
- Tomato – 2
- Potato – 1
- Chopped Parsley
- Dried coriander
- Saffron – 1 pinch
- Noodles – 100 gm
- Pepper
- Salt to taste
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.
Chicken in cream
Ingredients
- 1 kg chicken
- 6 spoons oil
- 1 cup sour cream
- 2 spoons mustard
- Salt, juice of ½ lemon
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
ENGLISH STYLE TURKEY
Ingredients
- 1 turkey
- 60 grm flour
- 60 grm butter
- ¼ l sour cream
- ½ can asparagus spears
- Pepper,parsley,salt
- 500 grm celelry
- 800 grm carrots
- Lemonjuice
- 1 egg yolk
- 250 g green peas
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
- Milk – 1 ½ cups
- Corn flour – ½ tsp
- Choco chips or cooking chocolate – 3 Tbsp
- Honey – 1 tsp
- Sugar – 1 tsp
- Coco powder – 1 tsp
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.
Bitter-Sweet Onions
Bitter-Sweet Onions – Continental Style
Ingredients
- Small Onions – 20 Nos.
- White Vinegar – 100ml
- Sugar – 50 gm
- Water – Half glass
- Salt to taste
- China Grass – ¾ Tbsp or gelatin
- Water – 1/8 cup
- Biscuit crumbs – ¾ cup
- Toasted Nuts – 1 Tbsp
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.
Mango and vanilla Custard Verrines
Ingredients
- Milk – 1 cup
- Custard powder – 1 Tbsp (or 1Tbsp Corn flour+ 1 tsp Vanilla essence)
- Sugar – 3 tsp (according to taste)
- Thick undiluted mango pulp – ½ cup
- Cherries – 1 Tbsp chopped for garnishing
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
- The custard seems to thicken very faster, so keep an eye and stir continuously to avoid lumps.
- The topping is of your choice, you can also add in nuts of your choice
- You can use ½ cup milk and ½ cup cream but we used milk. Adjust sugar according to the sweetness of the mangoes and to your taste.
- The alternating flavors in every spoon was very yummy.
Eggless No Bake Mango Cheese Cake
Ingredients
- Cream Cheese – ¾ cup
- Cream – ¼ cup
- Unsalted Butter – ¼ cup
- Sugar – ¼ cup
- Mango puree – ½ + 2Tbsp
- China Grass – ¾ Tbsp or gelatin
- Water – 1/8 cup
- Biscuit crumbs – ¾ cup
- Toasted Nuts – 1 Tbsp
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.
Coconut Cashewnut Cake
Ingredients
- Rava / semolina – 1 3/4 cups
- Grated coconut – 1/4 cup
- Thick coconut milk – 1 3/4 cups
- Salt – 1/4 tsp
- Baking powder – 3 tsp
- Cardamom powder – 1/2 tsp
- Melted butter – 1/2 cup
- Brown sugar – 2 cups
- Cashew nuts
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.
Papaya Badam Barfi
Ingredients
- Papaya medium size – 1 No. Ripe finely chopped
- Ghee – 3 tsp
- Sugar – ½ Cup
- Cardamom Powder – ½ tsp
- Saffron – few strands
- Almond powder – 100gm
- Khova – 250gm
- Rose essence – 2 drops
For garnishing:
- Silver Almonds
- Few strands of Saffron
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.
Nutricook Mysurpa
Ingredients
- Gram flour – 1 cup
- Sugar – 1 cup
- Ghee – 1 cup
- Water – 1 cup
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
- Full cream milk – 5 cups
- Sugar – ½ cup
- Green Cardamoms – 5 Nos.
- Almonds – Blanched and shredded – 15 Nos.
- Pista – Blanched and shredded – 2 Tbsp
- Silver leaves (Vark Leaves) to decorate.
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.
Kara Boondi
Ingredients
- Gram flour (besan) – 1 cup
- Rice flour – 2 Tbsp
- A pinch Baking soda
- Red Chilli Powder – ½ tsp
- Water – ½ cup
- Cooking oil, to deep fry
Seasoning:
- Curry leaves
- Garlic Pods
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.
Tips and Variations:
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
- Two slicked onion separated into rings
- 2 cup flour mixed with 1 tsp salt and 1 tsp garlic powder
- 1/3 cup of corn-starch
- ½ tsp baking powder
- ¼ tsp of black pepper
- ¼ tsp cayenne pepper (optional)
- 2 cups of panko breadcrumbs
- Oil for deep frying
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!
Berry Muffin
Muffins can be delicious when served in breakfast but it can always be fun to have them as your midnight snack. You see something sweet can never go out of style even at midnights!
Ingredients
- egg white
- 2 tbsp of honey
- ¼ cup of oat flour
- ½ tsp of nutmeg
- ½ tsp of baking powder
- 3 tbsp of any berries
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.
Egg Rolls
Ingredients
- 4 hard-boiled eggs
- ¼ cup of chopped onions
- 2 tbsp of very sliced green beans
- 4 tbsp grated cheddar cheese
- 2 tbsp corn-starch
- 1 cup of bread crumbs
- ½ tsp salt and ½ tsp pepper
- 1 tsp mustard powder
- 2 tsp of tomato ketchup
- Oil for deep frying
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.
CELERY SALAD
Ingredients
- 2 medium size sticks of celery
- ¼ l of water
- Salt, pepper
- 2 teaspoons sugar
- 2 spoons vinegar
- 1 small onion
- 3 spoons oil
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.
Mixed vegetables and Egg Plant SALAD
Ingredients
- 1 kg tomatoes
- 1 kg peppers
- 1/ 2 kg egg plants
- 1 bunch dill
- Salt, pepper
- Oil
- Parsley
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
BEET ROOT SALAD
Ingredients
- ½ kg beets
- 4 spons oil
- 2 spoons vinegar
- ½ spoon sugar
- ½ spoon cumin
- Salt to taste
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
- 2 Medium egg plants
- Salt,1/2 cup olive oil
- 4 medium sized tomatoes
- 1 cup black olives
- 100g soft sausage
- ½ spoon oregano
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.
Garam Masala Powder
Ingredients
- 75g cumin seeds
- 25g black cumin seeds
- 50g black peppercorns
- 50g coriander seeds
- T25g fennel seeds (saunf)
- 50g black cardamom
- 50g green cardamoms
- 15g cloves
- 20 (1” piece) cinnamon sticks
- 10g mace (javitri)
- 10g bay leaf
- 2 nutmegs (jaiphal)
- Grind all the ingredients into a fine powder. Sift and store in an air tight container.
- Use a pinch of this powder or as given in the recipe to flavor your dish.
- This recipe makes approx. 300g of garam masala powder.
Sambar Powder
Ingredients
- 75g split Bengal gram
- 50g split black gram
- 100g coriander seeds
- 25g fenugreek seeds (methi)
- 15-20 dry red chillies
- 5g asafoetida
- 2-3 tbsp oil
- Preheat a suitable unit on medium heat till the Thermo Watch pointer reaches the first red mark.
- Add a little oil and fry the coriander seeds, fenugreek seeds and pulses separately till light brown and spices release their aroma.
- Remove from the unit and immediately place on a grease absorbent paper.
- Into the same unit, add a little more oil. Fry the red chillies and asafoetida separately, for about 1-2 minutes.
- Transfer onto a grease absorbent paper and press the spices down to remove the excess oil.
- Grind into a fine powder. Store in an air-tight container.
- Use 3-4 tbsps of this powder or as mentioned in the recipe to make sambar.
- This recipe makes approx. 240g of sambar powder.
Chaat Masala Powder
Ingredients
- 100g cumin seeds
- 50g coriander seeds
- 25 g carom seeds (ajwain)
- 10g black pepper
- 75g mango powder
- 25g red chili powder
- 5g white salt
- 15g cloves
- Preheat a suitable unit on medium heat till the Thermo Watch pointer reaches the first red mark.
- Roast the cumin, coriander and carom seeds separately on low heat, till they turn brown.
- Remove from the unit an dgrind with the peppercorns into a fine powder. Now add the red chilli powder, mango powder, black and white salt and mix well.
- Store in an air tight container.
- Season fresh green salads and a variety of short-eats with a pinch of chaat masala powder. This recipe makes approx. 300g of chaat masala powder.
Rasam Powder
Ingredients
- 50g coriander seeds
- 10g cumin seeds
- 5g fenugreek seeds (methi)
- 10g black pepper
- 25g dry red chillies
- 1-2 tsp oil
- Preheat a 24cm cookware on medium heat. Once the Thermo Watch pointer reaches the first red mark, ad a little oil and roast all the spices one by one, for a few minutes till they release a fried aroma.
- Roast the cumin, coriander and carom seeds separately on low heat, till they turn brown.
- Remove from heat. Using a mixer, blend into a fine powder. Sift and store in an air tight container.
- Store in an air tight container.
- Use a small quantity of this powder for making rasam. This recipe makes approx. 100g of rasam powder.
