DW 380 C Recipe Book

Table of
Contents
 DESI MASALA MIX  INDIAN SNACKS
MAHARASHTRAN GODA MASALA............. 03
 UPMA................................................... 51

 PANCH PHORON................................. 05 SHEERA ............................................... 53

 CHAT MASALA..................................... 07  POHA................................................... 55
 CURRY LEAVES POWDERS...................... 09  MIX VEG UPMA .................................... 57
 GARAM MASALA ................................. 11  BATI ..................................................... 59
 PAPPULA PODI .................................... 13  RAGI SATVA......................................... 61
 RASAM POWDER................................. 15  WHEAT HALWA ................................... 62
 SAMBAR POWDER .............................. 17  KHICHU ............................................... 63
 TANDOORI MASALA POWDER.................. 19  RAGI MUDDE ....................................... 65
 FISH MASALA ...................................... 21  RICE PUDDING .................................... 67
 TOMATO RAVA IDLI ................................. 69
 BEVERAGE
 CHAI .................................................... 25  CHINESE MENU
 COFFEE ............................................... 26  CHICKEN DIMSUM .................................. 73
 ZEERA WATER..................................... 27  CHICKEN STEW...................................... 75
 HERBAL WATER .................................. 28  CHINESE NOODLES ................................ 77
 SOLE KADHI/COCUM SAAR ..................... 29  CHICKEN WINGS .................................... 79

 GARLIC & GINGER PRAWNS..................... 81
 SOUP
 TOMATO SOUP.................................... 31  COMBI COOK
 SPINACH SOUP ................................... 32  VEG AU GRATIN................................... 83
 MINESTRONE SOUP................................ 33  BAKED VEGETABLE IN WHITE SAUCE ....... 85
 SWEET CORN SOUP ............................... 34  CHICKEN AU GRATIN .......................... 87
 CHICKEN SOUP................................... 35  SHEPHARDS PIE.................................. 89

 APPLE PIE............................................ 91
 DRY ROAST
 WHEAT FLOUR .................................... 37  TASTE ENHANCERS
 BESAN FLOUR..................................... 38  STRAWBERRY JAM ............................. 95
 GRATED FRESH COCONUT...................... 39  DATES & TAMARIND CHUTNEY................. 97
 SUJI/SEMOLINA................................... 40  LEMON PICKLE.................................... 99
 BREAD CRUMBS ................................. 41  APPLE JAM.......................................... 101

 QUICK CARROT PICKLE........................... 103
 GRILL COUNTER
 CHICKEN TIKKA................................... 43  FLAVORS OF RICE
 CHICKEN TANDOORI........................... 45  PLAIN RICE .......................................... 105
 PANEER TIKKA .................................... 46  PRAWN BIRYANI.................................. 107
 CHICKEN KEBABS............................... 48  RAJASTHANI PULAO ........................... 109

 RICE WITH PEAS.................................. 111
 RICE IN COCONUT MILK .......................... 113
 NAMKIN CHAWAL................................ 114
 VEG PULAO ......................................... 116
 CHICKEN BIRYANI ............................... 117
 PONGAL .............................................. 119
 KHICHDI............................................... 120
 ZEERA RICE ......................................... 122
 METHI PULAO...................................... 124
Instructions
 CAKES  STEAM COOK
CHOCOLATE CAKE ............................. 126
 SPROUTS ............................................ 189

 COFFEE CAKE ..................................... 127 DHOKLA .............................................. 191

 MARBLE CAKE .................................... 129  IDLI....................................................... 193
 PINEAPPLE UPSIDE DOWN CAKE ............. 130  MIX VEGETABLES ................................ 195
 SPICE CAKE......................................... 131  GARLIC PRAWNS ................................ 197 For food or the following cooking mode, it is not necessary to program the time and the cooking power.
 CARROT CAKE .................................... 132  CHICKEN ............................................. 199 It is sufficient to indicate the type of food that you want to cook as well as the weight of this food.
 DATES AND WALNUT CAKE ..................... 134  KOFTA ................................................. 201
1. In standby mode, press the individual icon pad to select the submenu food code number under it.
 FRUIT CAKE ......................................... 136  FISH ..................................................... 203
 EGGLESS CAKE................................... 138  MUTHIYA ............................................. 205 2. Press weight/clock button to select weight or the amount.
 SPONGE CAKE .................................... 140  CORN .................................................. 207 3. Press start/quick start button.
 PULSE PRE COOK  HEALTH CORNER
 BEANS ................................................. 143  MIX VEG SALAD ................................... 211
 WHOLE PEAS ...................................... 144  CARROT HALWA ................................. 213
 CHICK PEAS ........................................ 145  MIX VEG IDLI ........................................ 214
 SPLIT DAL............................................ 146  DAL KHICHDI ....................................... 215
 MOONG ............................................... 147  SOYA CHUNKS SABZI ......................... 217
 PATRANI MACHI .................................. 218
 BAKE COUNTER  BAKED CHICKEN ................................. 220
 CHOCOCHIP COOKIES............................ 149
 BAKED VEGETABLES .......................... 222
 PEANUT BUTTER COOKIES...................... 151
 STEWED APPLE................................... 223
 OATMEAL COOKIES ............................ 153
 STEWED BANANA ............................... 225
 SUGAR COOKIES ................................ 155
 BUTTER COOKIES ............................... 157  CRISPY SNACKS/STUFF VEG
 WHEAT BRAN COOKIES .......................... 158  PEANUTS............................................. 229
 SHORT BREAD .................................... 159  CASHEWNUTS..................................... 231
 THUMP PRINT COOKIES .......................... 161  POPCORN ........................................... 233
 GARAM MASALA COOKIES ...................... 163  MASALA PEANUTS .............................. 234
 CASHEW COOKIES.............................. 165  GARLIC ALMONDS .............................. 235
 CREME CARAMEL ............................... 166  BHARAWAN POTATO .......................... 236
 CHICKEN POTATO PIE............................. 167  STUFFED TOMATO .............................. 238
 BREAD PUDDING................................. 169  STUFFED BRINJAL............................... 240
 CHICKEN & SWEET CORN........................ 170  STUFFED CAPSICUM........................... 241
 OVEN BAKED RICE PUDDING ................... 171  STUFFED BITTERGOURD..................... 242
 SAMOSAS............................................ 172
 PUFFS.................................................. 174
 COOKING TIPS
 GARLIC PEEL....................................... 244
 BREAD ROLLS ..................................... 175  BLANCHING ALMONDS....................... 245
 BUNS ................................................... 176  BLANCHING TOMATO ......................... 247
 MAGIC ROLLS ..................................... 177  RE CRISP ............................................. 248
 PIZZA ................................................... 179  GHEE ................................................... 249
 CHICKEN TIKKA SANDWICH..................... 180  PULPING TAMARIND ........................... 250
 TOASTY PANEER SANDWICH................... 182  TADKA/POPU....................................... 251
 MILK TOASTED SANDWICH...................... 183  COCONUT MILK .................................. 252
 CHEESE TOAST ................................... 185
 MUFFINS.............................................. 186
 BEAUTY SECRETS
 ALMOND HAND CREAM ...................... 254
 FRUITY LIP GLOSS .............................. 255
 MASSAGE OIL...................................... 257
 CARROT FACE PACK........................... 259
DESI MASALA
MIX
Desi Masala Mix Cookware I Microwave safe flat glass dish Desi Masala Mix Cookware I Microwave safe flat glass dish
Maharashtran
03) Roast till they turn aromatic and brown. (03
Goda Masala Code DE 01

INGREDIENTS 04) Cool and grind the roasted ingredients in an (04
Coriander seeds 1 cup electric blender.
Cumin seeds ¼ cup

White sesame seeds ⅓ cup
Cloves 2 tbsp 05) Mix in the remaining masala powders if (05
mentioned and store in airtight containers.
Big cardamom 2 tbsp
Black peppercorns 2 tbsp
Lichen 2 tbsp
Bay leaf ½ cup
Oil (to roast the spices) ½ tsp
¼
½ ⅓
PROCEDURE
01) Roast all the ingredients using the menu except (01
masala powders and salt.
02) Stir in between during the programme. (02
03 04
Panch Phoron
Code DE 02
Aniseed ¼ cup electric blender.
Cumin ¼ cup
Fenugreek seeds ¼ cup
Mustard seeds ¼ cup 05) Mix in the remaining masala powders if (05
Nigella (fennel) ¼ cup
¼
¼
¼
¼
¼
PROCEDURE
05 06
Chat Masala
Code DE 03
Coriander seeds 2 tbsp electric blender.
Cumin seeds 1 tbsp

Ajwain seeds ½ tsp
Red chilies 2 05) Mix in the remaining masala powders if (05
Mango powder ½ tsp
Salt 2 tbsp or as per taste
Garam Masala 1 tsp
Peppercorns ½ tsp
½
½
PROCEDURE
07 08
Curry Leaves
Powder Code DE 04
Curry leaves 2 cup electric blender.
(washed and dried)

Cumin seeds 1 tbsp
Coriander seeds 2 tbsp 05) Mix in the remaining masala powders if (05
Red chillies 6
Fenugreek ½ tsp
Salt As per taste
Pepper corns 1 tsp
Garlic flakes 6 (optional)
PROCEDURE
09 10
Garam Masala
Code DE 05
Coriander 2 tsp electric blender.
Cumin 2 tsp
Peppercorns 15
Cardamom 8 05) Mix in the remaining masala powders if (05
Cinnamon 8
Cloves 8
Mace flower 1
Bay leaf 2
PROCEDURE
11 12
Pappula Podi
02) Cool and grind along with the other ingredients in (02
an electric blender.
Code DE 06
INGREDIENTS 03) Serve with plain white rice and ghee. (03
Split chick peas ½ cup
Cumin seeds ½ tsp
Garlic flakes 2 tsp
Red chillies 4 or as per taste
Dry coconut powder 2 tsp (optional)
Salt As per taste
½
½
PROCEDURE
01) Roast split chick peas using the programme, stir (01
in between.
13 14
Rasam Powder
Code DE 07
Red chillies 8 electric blender.
Coriander seeds 1 cup

Split black gram ¼ cup
Fenugreek (methi seeds) ½ tsp 05) Mix in the remaining masala powders if (05
Peppercorns ¼ cup
Cumin seeds ¼ cup
Mustard seeds ½ tbsp
Tumeric powder ½ tbsp
½
½
¼
½
¼
¼
PROCEDURE
15 16
Sambar Powder
Code DE 08
Red chillies 2 cup electric blender.
Coriander seeds ¾ cup
Split chick peas ½ tbsp
Split black gram ½ tbsp
05) Mix in the remaining masala powders if (05
Peppercorns ½ tsp mentioned and store in airtight containers.
Cumin seeds ¼ tbsp
Fenugreek seeds ½ tsp
Asafoetida ½ tsp
Mustard seeds ½ tsp
Curry leaves ¼ cups
(washed and dried)
½
½ ¾
½ ½
¼ ½
½
½
PROCEDURE
17 18
Tandoori Masala
Powder Code DE 09
Coriander seeds ½ cup electric blender.
Cumin seeds ½ cup

Mango powder 2 tsp
Dried mint leaves 1 tsp 05) Mix in the remaining masala powders if (05
Deep red colour 3 tsp
Chili powder 1 tsp
½
½
PROCEDURE
19 20
Fish Masala
Code DE 10
Chilli powder 75 gms electric blender.
Pepper powder 50 gms

Coriander seeds 150 gms
Cumin seeds 2 tbsp 05) Mix in the remaining masala powders if (05
Mustard 1 tsp
Feenugreek 2 tsp
Turmeric 2 tsp
Curry leaves a few
PROCEDURE
21 22
BEVERAGE
Beverage Cookware I Microwave safe flat glass dish Beverage Cookware I Microwave safe flat glass dish
Chai Coffee
Code BS 01 Code BS 02
INGREDIENTS INGREDIENTS
Water ¾ cup Water ¾ cup
Skimmed milk ¼ cup Skimmed milk ¼ cup
Tea leaves 1 tsp Coffee 1 tsp
Honey (optical)
OPTIONAL INGREDIENTS
Fresh ginger (grated), cinnamom stick,
cardamom seeds, star anise,
whole cloves, or peppercorns
¾ ¾
¼ ¼
PROCEDURE PROCEDURE
01) Mix all the ingredients and keep it in the (01 01) Mix all the ingredients and keep it in the (01
microwave and then select the menu to select microwave and then select the menu to select
the weight and press start. the weight and press start.
25 26
Beverage Cookware I Microwave safe flat glass dish Beverage Cookware I Microwave safe flat glass dish
Zeera Water Herbal Water

Water ¾ cup Water 200 ml
Cumin seeds 1 tsp Saunf a pinch
Ajwain a pinch
Cardamom 1
Holy basil leaves 2 to 3
Mint leaves 2 to 3
PROCEDURE PROCEDURE
01) Mix all the ingredients and keep it in the (01 01) Mix all the ingredients and keep it in the (01
microwave and then select the menu to select microwave and then select the menu to select
the weight and press start. the weight and press start.
27 28
Beverage Cookware I Microwave safe flat glass dish
Sole Kadhi
/Cocum Saar
INGREDIENTS
Water 200 ml
Code BS 05 Soup
Kokum 5
Salt As per taste
Ginger (grated) ¼ tsp
Green chilies (slit) 2
Coriander (chopped fine) 1 tbsp
PROCEDURE
01) Mix water and cocum in a microwave proof (01

cookware, keep it in the microwave and then
select the beverage option for selecting the
serving size and press start.
02) Strain and add ginger and chillies and allow it to (02
cool. Add coriander and refrigerate until serving
time.
29
Soup Cookware I Microwave safe bowl Soup Cookware I Microwave safe bowl
Tomato Soup Spinach Soup

Tomato juice 1 cup Spinach leaves (chopped) 1 cup
Cornflour ½ tsp Garlic clove 1
Roasted cumin powder ¼ tsp Milk 1 cup
Ginger garlic paste ¼ tsp Maida, salt and pepper 1 tsp
Milk, salt and pepper 1 tbsp
½
¼
¼
PROCEDURE PROCEDURE
01) Mix all the ingredients and select the menu, (01 01) Mix all the ingredients and select the menu, (01
amount to be cooked and press start. amount to be cooked and press start.
31 32
Soup Cookware I Microwave safe bowl Soup Cookware I Microwave safe bowl
Minestrone Soup Sweet Corn

Code BS 08 Soup Code BS 09
Macaroni boiled 1 tea cup Sweet corn paste ¼ cup
Cabbage ¼ cup (Steamed corn)
Tomato puree 1 cup Water 1 cup
Milk ½ cup Cornflour 1 tsp
Pepper 1 tsp
Salt and spring onion
¼
¼
PROCEDURE PROCEDURE
01) Mix all the ingredients and select the menu, (01 01) Mix all the ingredients and select the menu, (01
amount to be cooked and press start. amount to be cooked and press start.
33 34
Soup Cookware I Microwave safe bowl
Chicken Soup
INGREDIENTS
Chopped chicken (shredded) ¼ cup
Code BS 10
Dry Roast
Chicken stock 1 cup
Salt & pepper
Carrot & onion (chopped and steamed)
PROCEDURE
01) Mix all the ingredients and select the menu, (01
amount to be cooked and press start.
35
Dry Roast Cookware I Microwave safe flat dish borosil or pyrex Dry Roast Cookware I Microwave safe flat dish borosil or pyrex
Wheat Flour Besan Flour

Code DR 01 Code DR 02
Wheat Flour Besan
PROCEDURE PROCEDURE
01) Place the ingredients on a flat microwave safe (01 01) Place the ingredients on a flat microwave safe (01
dish (Do not use microwave safe plastic dish (Do not use microwave safe plastic
cookwares), select the menu and the weight, cookwares), select the menu and the weight,
press start. press start.
02) Keep stirring the ingredients at regular intervals (02 02) Keep stirring the ingredients at regular intervals (02
for uniform toasting. for uniform toasting.
37 38
Dry Roast Cookware I Microwave safe flat dish borosil or pyrex Dry Roast Cookware I Microwave safe flat dish borosil or pyrex
Grated Fresh Suji/Semolina

Coconut Code DR 03 Code DR 04
Grated Coconut Semolina
PROCEDURE PROCEDURE
01) Place the ingredients on a flat microwave safe (01 01) Place the ingredients on a flat microwave safe (01
dish (Do not use microwave safe plastic dish (Do not use microwave safe plastic
cookwares), select the menu and the weight, cookwares), select the menu and the weight,
press start. press start.
02) Keep stirring the ingredients at regular intervals (02 02) Keep stirring the ingredients at regular intervals (02
for uniform toasting. for uniform toasting.
39 40
Dry Roast Cookware I Microwave safe flat dish borosil or pyrex
Bread Crumbs
Code DR 05
Grill
Counter
INGREDIENTS
Fresh bread crumbs
PROCEDURE
01) Place the ingredients on a flat microwave safe (01

dish (Do not use microwave safe plastic
cookwares), select the menu and the weight,
press start.
02) Keep stirring the ingredients at regular intervals (02

for uniform toasting.
41
Grill Counter Cookware I Grill rack Grill Counter Cookware I Grill rack
Chicken Tikka
02) Put the chicken onto the grill rack and use the (02
menu to cook.
Code GC 01
INGREDIENTS 03) Turn over the chicken tikka in between the programme. (03
Chicken cubes
Crushed Ginger 1 tsp
Crushed garlic 2 cloves
Lemon juice,Turmeric ½ tsp
Chili powder 1 tsp
Curry powder ¼ tsp
Hung curd ⅔ cup
Garam masala ¼ tsp
Coriander ¼ tsp
Com starch ¼ tsp
Oil,Salt As per taste
⅔
¼
¼
¼ ½
PROCEDURE
01) Mix all the ingredients together and let the (01
chicken marinate for 3-4 hours.
43 44
Grill Counter Cookware I Borosil flat dish Grill Counter Cookware I Grill rack
Chicken Tandoori Paneer Tikka

Code GC 02 Code GC 03
Chicken (Make slits in the flesh of Paneer 300gms
the chicken pieces) Chili powder 1 tsp
Tandoori masala Ajwain 1 tsp
Salt As per taste Hung curd 1 cup
Garam Masala ½ tsp
Chaat Masala ½ tsp
½
½
PROCEDURE PROCEDURE
01) Marinate the chicken and then use this (01 01) Mix all the ingredients into a paste and coat the (01
programme to prepare the tandoor. paneer pieces with it.
02) Turn over the chicken tandoori in between. (02
45 46
Grill Counter Cookware I Grill rack Grill Counter Cookware I Grill rack and bamboo skewers
Chicken Kebabs
02) Place the paneer onto the grill rack. (02
Code GC 04
03) Select the menu, amount and press start. (03 INGREDIENTS
Minced meat Vegetable/ canola/ sunflower cooking oil for
Onion chopped very fine basting kebabs while cooking
Garlic paste 1 large onion cut into thin rings
Ginger paste (to serve the kebabs on)
04) Turn over the paneer tikka in between. (04
Fresh chopped coriander
Lemon Juice
Yogurt (not sour)
Garam masala
05) Serve with lemon juice and chaat masala. (05 Green chilies very finely chopped (optional)
Salt to taste
PROCEDURE
01) Mix all the ingredients till all the ingredients are (01
well blended.
47 48
Indian
Grill Counter Cookware I Grill rack and bamboo skewers
02) Cover the bowl with cling film and put into the (02
refrigerator for an hour.
03) Soak bamboo skewers in water to prepare the

kebabs.
04) Remove the meat mixture from fridge and divide

the mix into equal portions.
(03
(04
Snacks
05) Take each portion and form it into a long kebab (05
while pressing on to a skewer.
06) Do this till the mix has firmly adhered to the (06
skewer. Put some oil on your hands to prevent
meat from sticking.
07) Cook the kebab basting with cooking oil as (07

required selecting the menu.
08) Turn the kebab as often as required. (08
09) Serve piping hot on a bed of onion rings, with (09

mint-coriander chutney.
49
Quick Snacks Cookware I Microwave safe bowl Quick Snacks Cookware I Microwave safe bowl
Upma
02) Stir in between during the programme Garnish with (02
coriander and sharpen the taste with lemon juice.
Code SN 01
INGREDIENTS 03) Serve hot with chutney or rasam. (03
Semolina (roasted) 100 gms Lemon juice 1 tbsp
Split black gram ½ tsp Oil and salt 1 tbsp
Mustard seeds ¼ tsp
Cumin seeds and curry leaves ¼ tsp
Onion (sliced, roast in oil)
Green chili chopped
Ginger garlic paste ½ tsp
Ground cloves A pinch
Diced steamed vegetables 50 gms
Tomato chopped ½ tsp
Hot water 1 tbsp
½
½
¼
¼
PROCEDURE
amount of upma to be cooked and press start.
51 52
Sheera
02) Select the menu, amount of Sheera to be cooked (02
and press start.
Code SN 02
INGREDIENTS 03) Stir in between during the programme. (03
Semolina (roasted) 100 gms
Ghee 1 tbsp
Sugar As per taste
Milk boiled ¼ cups
Banana chopped 1
Raisins 1 tbsp (soaked in water for an hour)
Cardamom powder and water ⅛ tsp
PROCEDURE
01) Mix all the ingredients. (01
53 54
Poha
02) Mix oil, asafoetida, mustard seeds, cumin seeds, (02
curry leaves, green chilies, turmeric powder, sliced
onion, chopped tomatoes and peas (boiled).
Code SN 03
INGREDIENTS 03) Select the menu, amount and press start. (03
Flattened rice 1 cup Coriander leaves chopped 1 tbsp
Medium onion (sliced) 1 Lemon juice 1 tbsp
Tomato (chopped finely) 1 Oil 1 tbsp
Green peas (steamed) ¼ cup Salt As per taste
04) Add poha and mix well. (04
Green chilies (split) 1
Curry leaves 4
Turmeric powder ¼ tsp
Mustard seeds ½ tsp
Cumin seeds ½ tsp 05) You can microwave for a minute if required. (05
Asafoetida A pinch
Sugar 1 tsp
06) Add lemon juice and coriander leaves and mix well. (06
¼
½
½
¼
PROCEDURE
01) Add some salt and sugar to the flattened rice (01
and mix well and keep aside.
55 56
Mix Veg
02) Stir in between during the programme garnish with (02
coriander and sharpen the taste with lemon juice.
Upma INGREDIENTS
Code SN 04
Semolina (roasted) 100 gms Lemon juice 1 tbsp

Split black gram ½ tsp Oil and salt 1 tbsp
Mustard seeds ¼ tsp Steamed vegetables 50 gms
Cumin seeds and curry leaves ¼ tsp 03) Serve hot with chutney or rasam. (03
Onion (sliced, roast in oil)
Green chili chopped
Ground cloves A pinch
Diced steamed vegetables 50 gms
Tomato chopped ½ tsp
Hot water 1 tbsp
½
½
¼
¼
PROCEDURE
amount of upma to be cooked and press start.
57 58
Quick Snacks Cookware I Non stick bakeware Quick Snacks Cookware I Non stick bakeware
Bati
02) Make round balls with the dough, brush the baati (02
with ghee.
Code SN 05
INGREDIENTS 03) Bake using the menu. (03
Whole wheat flour 3 cup
Semolina 1 cup
Malai/ghee 1 cup
Water (luke warm) 1 ¼ cups
Salt ½ tsp
1¼
½
PROCEDURE
01) Make soft dough out of flour and semolina, (01

mixed with salt, malai & luke warm water, set
aside for half an hour.
59 60
Ragi Satva Wheat Halwa

Code SN 06 Code SN 07
Nachni milk 1 cup Wheat flour (roasted in 1 cup
Jaggery ¼ cup ¾ cup ghee)
Salt As per taste Sugar 1 cup
Cardamom ¼ tsp Millk 1 cup
Cashewnuts 2 tbsp Cardamom powder ½ tsp
Milk ¼ cup Roasted raisins and
cashewnuts for garnishing
¼ ½
PROCEDURE PROCEDURE
01) Mix all the ingredients and select the menu, the (01 01) Mix all the ingredients and select the menu, the (01
amount and press start. amount and press start. Stir in between to
prevent lumps formation.
02) Stir in between to prevent lumps formation. (02
02) Add cardamom powder, stir and serve halwa by (02

garnishing it with roasted nuts and raisins.
61 62
Khichu
02) Add sesame seeds and cumin seeds, ajwain and (02
green chilies paste, and salt in the water.
Code SN 08
INGREDIENTS 03) Add rice flour and stir continuously to prevent lump (03
Rice flour 100 gms formation.
Water 200 ml
Cumin seeds (roasted) ½ tsp
Sesame seeds (roasted) ½ tsp 04) Add water, if required, and select the menu, amount (04
and press start.
Ajwain seeds (roasted) ½ tsp
Green chilies (chopped) 1
Oil 2 tbsp
Salt As per taste 05) Stir in between to prevent lumps formation. (05
Chili powder For serving
06) Serve with oil and chilli powder. (06
½
½
½
PROCEDURE
01) Finely crush green chillies, cumin seeds, and (01

ajwain in mixer.
63 64

Ragi Mudde
Code SN 09
INGREDIENTS 03) The preparation is ready if the dough doesn’t stick (03
Ragi flour 1 cup to the hand when touched.
Water 1 cup
Salt As per taste
04) Make 2 balls of the dough. (04
05) To serve, keep ragi mudde on the plate and pour lot (05
of sambar on top of it.
PROCEDURE
01) Mix all the ingredients and select the menu, the (01
amount and press start.
65 66

Rice Pudding
Code SN 10
INGREDIENTS 03) Then pour the mixture on a greased plate and allow (03
Rice and coconut paste (Soaked rice ½ cup and ½ cup grated coconut) it to cool.
Water 1 cup
Jaggery ¾ cup
Salt As per taste 04) Cut into diamond shaped pieces and serve. (04
Ghee 1 tsp
PROCEDURE
01) Mix all the ingredients and select the menu, the (01
amount and press start.
67 68
Quick Snacks Cookware I Microwave safe Idli Mould Quick Snacks Cookware I Microwave safe Idli Mould
Tomato Rava Idli

02) Pour 3-4 tablespoon of idli mixture into each (02
mould.
Code SN 11
IDLI INGREDIENTS OTHER INGREDIENTS 03) Cook in microwave by selecting the menu. (03
Semolina 1 cup Tomato (cut into 8 slices) 1
(roasted in 1 ½ tbsp oil) Cashew (split into half) 4-5
Curd 1 cup Curry leaves 8-10
Water ½ cup
Soda bicarb ½ tsp
Salt ¾ tsp
½
½
¾
PROCEDURE
01) Mix the idli ingredients and keep aside, Arrange (01
tomato slice, curry leaves and split cashew on a
greased idli mould.
69 70
CHINESE
MENU
Chinese Menu Cookware I Microwave safe steamer Chinese Menu Cookware I Microwave safe steamer
Chicken Dimsum
02) Bring the egg white pancake up around the (02
filling and tie the pancake closed with a sprig of
boiled cilantro.
Code CH 01
INGREDIENTS 03) Put the dimsum in a steamer and cook by (03
Finely chopped skinless 150 gms Oyster sauce ¼ tsp selecting the menu and the weight. Garnish the
chicken dim sum with some finely chopped hard
boneless chicken breast Sesame oil boiled eggs or chopped ham.
Black mushrooms 3 Extra cilantro sprigs
Oil 1 tbsp
Coriander (finely chopped) 2 sprigs
Water chestnuts 8
Scallion (minced) ¼ tsp
Salt ⅛ tsp
White pepper 1 tsp
PROCEDURE
01) Place an egg white pancake on a plate. Roll a (01

small amount of chicken filling into a meatball
shape.
73 74
Chinese Menu Cookware I Microwave safe bowl Chinese Menu Cookware I Microwave safe bowl
Chicken Stew
02) Arrange chicken on top. (02
Code CH 02
INGREDIENTS 03) Select the menu, amount and press start. (03
Medium Potato 1 quartered
Sliced carrots 1 cup
Chopped celery 50 gms
Medium onion 1 quartered
Cream of celery soup 1 can
Cream of chicken soup 100 ml
Sage 1 tsp
Pepper ⅛ tsp
Skinned chicken parts 200 gms
or breasts
PROCEDURE
01) Place cut up vegetables mixed with soups and (01

spices in microwave dish.
75 76
Chinese Menu Cookware I Microwave safe bowl Chinese Menu Cookware I Microwave safe bowl
Chinese Noodles
02) Mix in noodles and press start. (02
Code CH 03
INGREDIENTS 03) Sprinkle evenly with peanuts and serve. (03
Pre-cooked chowmein noodles 200 gms Brown sugar ½ tsp
Baby bok choy (chopped) 1 cup Cornstarch ½ tbsp
Celery (sliced) 2 stalks Vegetable oil 1 tbsp
White onions (sliced) ½
Garlic 2 cloves
Chicken or vegetable stock 1 cup
Roasted peanuts (chopped) ⅛ tsp
Hot sauce 1 tbsp
Light soy sauce 1 tbsp
White vinegar ½ tbsp
Sesame oil 1 tsp
½
½
PROCEDURE
01) Mix together onion, celery, bok choy, garlic, (01

stock, soy sauce, hotsauce, vinegar, sesame oil,
brown sugar and add cornstarch mixed with 1
tbsp of cold water. Cook using the menu.
77 78
Chinese Menu Cookware I Borosil flat dish Chinese Menu Cookware I Borosil flat dish
Chicken Wings
02) Add chicken wings coat well and set aside for ½ (02
hour.
Code CH 04
INGREDIENTS 03) Make a smooth batter by adding cornflour, all (03
Chicken Wings 6 purpose flour, salt, pepper and beat in the eggs.
Dip each wing in the batter and coat evenly and
Ginger-garlic paste 1 tbsp cook by selecting the menu. Serve fried chicken
Flour (maida) 2 tbsp wings hot with thin slices of onions and lemon.
Conflour 2 tbsp
Eggs (beaten) 2
Pepper / Chili Powder ¼ tsp
Sugar a pinch
Salt as per taste
Soy sauce 1 tbsp
Oil for frying
PROCEDURE
01) In a bowl add soy sauce, ginger-garlic paste, and (01

sugar.
79 80
Chinese Menu Cookware I Borosil flat dish
Garlic & Ginger

Prawns Code CH 05 COMBI
COOK
INGREDIENTS
Large prawns, 6
(peeled and deveined)
Oil 2 tbsp
Garlic cloves (finely chopped) 2
Sugar 1 tsp
Ginger (finely chopped) 1 inch piece
Stock 2 tbsp
Spring onions 2
Small onion (sliced) 1
Light soy sauce 1 tbsp
PROCEDURE
amount and press start. Prawns should turn
opaque. Add sliced onions, spring onions and
cook further.
81
Combi Cook Cookware I Borosil bakeware Combi Cook Cookware I Borosil bakeware
Veg au Gratin
02) Garnish with tomato and capsicum. Sprinkle (02
grated cheese.
Code CC 01
INGREDIENTS 03) Keep the bowl in microwave oven and cook using (03
Mixed vegetable 1 cup the menu.
Tomato (chopped) 1
Capsicum (chopped) 1
Ginger garlic paste ¼ tsp
Salt as per taste
Pepper powder as needed
White sauce 1 cup
PROCEDURE
01) In a borosil bakeware arrange mixed vegetables (01

and pour white sauce.
83 84
Baked Vegetables in
02) Sprinkle on the grated cheese and bake by (02
selecting the menu.
White sauce Code CC 02

INGREDIENTS
Mixed vegetables 1 cup
(leeks, broccoli, onions, cauliflower)
White sauce 1 cup
Cheese (grated) 50 gms
PROCEDURE
01) Stir the vegetables into the sauce. Spoon into an (01
ovenproof dish.
85 86
Chicken au
02) Heat 75 g butter in a large frying pan and when (02
bubbling, add the chicken. Turn over when
golden brown and cook on the other side.
Gratin Code CC 03
INGREDIENTS 03) Drain on absorbent kitchen paper. For Chicken (03
Chicken breasts 4 Au Gratin.
Egg beaten 1
Fresh breadcrumbs 100 gms
Butter 75 gms 04) Put the chicken pieces in an ovenproof dish and (04
cover with the sauce.
White sauce 1 cup
Cheddar cheese (sliced) 100 gms
05) Place the dish in the microwave, select menu, (05

weight and press start.
PROCEDURE
01) Dip each chicken breast in egg and breadcrumbs, (01

shaking off any excess crumbs.
87 88
Shephards Pie
02) Place the dish in the microwave oven, select the (02
menu and press start.
Code CC 04
INGREDIENTS
Ground mutton 500 gms
Onion (chopped) 1
Vegetables chopped 1 cup
(carrots, com, peas)
Potatoes 250 gms
Butter 3 tbsp
Mutton broth ½ cup
Worcestershire sauce 1 tsp
Salt, pepper, and other as per taste
seasonings of choice
PROCEDURE
01) Place beef and onions in baking dish. Distribute (01

mashed potatoes on top. Rough up with a fork
so that there are peaks that will brown nicely. You
can use the fork to make some designs in the
potatoes as well.
89 90
Combi Cook Cookware I 9” pie plate Combi Cook Cookware I 9” pie plate
Apple Pie
02) Put the circle in a 9" pie plate, trimming any extra (02
dough from the edges with a sharp knife (parents
only).
Code CC 05
INGREDIENTS 03) Return it to the refrigerator until you are ready to (03
White flour 2 ½ cups make the pie. Arrange the apple pieces. Dot with
margarine.
Sugar 2 tbsp
Salt ¼ tsp
Cold butter ½ cup 04) Roll out the second ball of dough and cover top. (04
(broken into small pieces)
Vegatable shortening 5 tbsp
Ice water 8 tbsp
05) Use a fork or your fingers to pinch the edges (05
together. cut a couple slits in the top. Bake by
selecting the menu.
2½
¼
½
PROCEDURE
01) Roll out one of the dough from a disks on a lightly (01
floured surface until you have a circle that's about
12 inches in diameter.
91 92
TASTE
ENHANCERS
Taste Enhancers Cookware I Borosil bowl Taste Enhancers Cookware I Borosil bowl
Strawberry Jam
02) Cook by selecting the menu, weight and press (02
start.
Code EN 01
INGREDIENTS 03) Stir in between. (03
Mashed berries ¾ cup
Sugar ½ cup
Butter 1 tbsp
¾
½
PROCEDURE
01) Put all ingredients in a microwave save container. (01

Do not cover.
95 96
Dates & Tamarind

02) Add jaggery, salt and cumin powder to the pulp (02
and cook using the menu.
Chutney Code EN 02
INGREDIENTS
Tamarind pulp 100 gms
Dates 75 gms
Jaggery 50 gms
Cumin powder ½ tsp
Salt as per taste
PROCEDURE
01) Soak tamarind and dates in water for 10 minutes. (01

Grind into a paste.
97 98
Lemon Pickle
02) Add salt and mix well. Keep aside for 1-2 days. (02
Code EN 03
INGREDIENTS 03) Squeeze the juice from the remaining 4 lemons. (03
Lemon 4
Lemon juice 4 lemons
Sugar ¾ cup
Ginger 2 pieces 04) Finely chop the ginger. Cut the chillies into rings. (04
Chilli 1
Salt 1 ½ tsp
05) Mix the lemon juice with the cut pieces of lemon. (05
Add sugar.
06) Cook it by selecting the menu. Stir in between. (06
¾
07) Cool and add the remaining ingredients and mix (07
well.
1½
08) Pour into a jar and refrigerate for 2-3 days before (08
consuming.
PROCEDURE
01) Wash the lemon thoroughly. Cut each into 8 (01

pieces.
99 100
Apple Jam
02) Stir in between the cooking time in lemon juice. (02
Code EN 04
INGREDIENTS 03) Cool and store into clean and dry jar. Seal and (03
Apples (cored, peeled 1 ½ cup refrigerator.
and made into a paste)

Sugar ¼ cup
Lemon juice 1 tsp
1½
¼
PROCEDURE
01) Combine apple paste and sugar in medium bowl (01

and cook by selecting the menu.
101 102
FLAVORS
Taste Enhancers Cookware I Borosil bowl
Quick Carrot
Pickle Code EN 05
INGREDIENTS
OF RICE
Carrot chopped into thin 1 inch long sticks
Lime or lemon juice 2 cup
Turmeric powder 2 tbsp
Crushed mustard seeds 1 tsp
Aniseeds 2 tsp
Red chilli powder 1 tsp
Fenugreek powder ½ tsp
Salt as per taste
PROCEDURE
01) Mix all the ingredients in a bowl. (01
02) Cook using the menu to prepare the pickle, (02

cool and transfer to a jar.
103
Flavors of Rice Cookware I Microwave safe bowl/microwave safe rice cooker Flavors of Rice Cookware I Microwave safe bowl/microwave safe rice cooker
Plain Rice
02) Drain water from the rice and add 2 cups water, (02
cover and cook, selecting the menu.
Code FR 01
INGREDIENTS 03) Allow it to stand for 5 to 10 minutes and then (03
Rice 1 cup serve hot.
Water 2 cups
PROCEDURE
01) Wash and soak the rice for about half an hour. (01
105 106
Prawn Biryani
02) Discard cinnamon stick, cloves, and cardamom (02
seeds before serving.
Code FR 02
INGREDIENTS
Uncooked rice 1 cup Vegetable oil ¼ cup
(soaked for 30 minutes) Water 2 cups
Tiger prawns 100 gms Chicken bouillon cube 5
(peeled and deveined)
Ginger garlic paste 1 tbsp
Garam masala 1 tbsp
Black pepper 1 tbsp
Cloves 4
Cardamom seeds 4
Cinnamon stick
Salt as per taste
Plain yogurt ½ cup
½
¼
PROCEDURE
01) Stir together the prawns, ginger garlic paste, (01

garam masala, black pepper, cloves,
cardamom seeds, cinnamon sticks, salt,
yogurt, and oil in a microwave safe bowl until
well mixed. Stir the rice, water, and chicken
bouillon cubes and mix well. Add water and
cook by selection the menu prawn biryani.
107 108
Rajasthani Pulao
02) Mix all the ingredients, add water or stock and (02
cook by selecting the menu.
Code FR 03
INGREDIENTS 03) Serve hot with curry. (03
Long grain rice 1 ¼ cups
Ghee or oil 1 tbsp
Medium onions (finely sliced) 2
Cinnamon sticks 2
Cardamom pods (bruised) 3
Whole cloves 5
Whole black pepper 8
Hot stock or water 2 ½ cup
Salt as per taste
1¼
2½
PROCEDURE
01) Wash rice in cold water and drain in a colander (01

for at least 30 minutes.
109 110
Rice With
02) Mix all the ingredients, add water or stock and (02
Peas Code FR 04
INGREDIENTS 03) Remove whole spices, fork rice grains lightly and (03
Rice 1 ½ cups serve hot with meat or vegetable curries.
Ghee 1 tbsp
Whole cloves 4
Small cinnamon stick 1
Cardamom pods (bruised) 3 to 4
Cumin seeds 1 tsp
Ground turmeric ½ tsp
Shelled green peas and 1 ½ cups
diced carrots
Salt 2 ½ tsp
Hot water 3 ¼ cups
½ 1½
1½
2½
3¼
PROCEDURE
01) Wash the rice well and leave to soak in cold (01
water for 30 minutes, then drain well.
111 112
Rice in Namkin Chawal

Coconut Milk Code FR 05 Code FR 06
Coconut milk 2 cups Rice 1 cup
Rice 1 cup Hot water 2 cups
Carrot 50 gms
Ghee 2 tbsp
Beans 50 gms
Ghee 1 tbsp Salt 2 ½ tsp
Bay leaf
Cloves 4
Salt as per taste
Poppy seeds ¼ tsp
¼
2½
PROCEDURE PROCEDURE
01) Wash and soak rice for 30 minutes. (01 01) Wash rice well and soak it for 1 hour in cold (01
water.
02) Mix all the ingredients, and cook by selecting (02

the menu.
113 114
Veg Pulao
02) Mix all the ingredients, and cook by selecting the (02
menu.
Code FR 07
03) Lift lid to allow steam to escape for about 5 (03 INGREDIENTS
minutes, and then lightly fluff up rice with fork. Rice 1 cup Chillies 2
Water 2 cups Tomato 4
Chopped Vegetables ¼ cup Coconut (grated) ½ cup
04) Taking care not to mash the grains, which will be (04 Cinnamon stick ½ Coriander leaves 1 bunch
firm, separate and perfectly cooked.
Cloves 2 Garlic 2 pieces
Cardamom 2 Ginger 2 pieces
Salt as per taste Butter 2 tbsp
05) Dish up using a slotted metal spoon rather than a (05
wooden spoon, which will crush the grains. Turmeric powder ¼ tsp Onion (cut lengthwise) 1
Coriander powder 1
06) Serve with curries or other spiced dishes. (06
¼
¼
½
PROCEDURE
01) Mix all the ingredients, and cook by (01

selecting the menu.
02) Serve hot with raita. (02
115 116
Chicken Biryani
02) Mix all the ingredients and cook by selecting the (02
menu.
Code FR 08
INGREDIENTS 03) Serve hot, garnished with the fried onions. (03
Boneless meat 200 gms Butter 2 tbsp
Rice 1 cup Pods cardamoms 3
Cloves garlic 5 Cloves 3
Ginger 1 inch piece Cinnamon 2 inch stick
Onions 2 medium Salt as per taste
Tomato 2 medium
Mint leaves 5
Saffron pinch
Potato 1
Turmeric powder ½ tbsp
PROCEDURE
01) Add the rice and potatoes to cooked meat. (01
117 118
Pongal Khichdi
Code FR 09 Code FR 10
Rice 1 cup Rice 1 cup Salt as per taste
Green gram 4 cups Yellow lentils ½ cup Water 3 cup
Ginger 1 tbsp Ghee or oil 1 tbsp
Curry leaves few Asafoetida powder ¼ tbsp
Cashewnuts 4 tbsp Cloves 3 to 4
Black pepper 1 ¼ tbsp Cinnamon 2 inch stick
Cumin seeds 1 tbsp Cumin seeds ½ tbsp
Ghee 3 tom 4 tbsp Dry red chillies 2 no
Water 3 ½ cup Groundnuts roasted 25 gms
Salt as per taste Turmeric powder ¼ tbsp
½
½
3½
¼ ¼
1¼
PROCEDURE PROCEDURE
01) Drain soaked rice and dal. Add ginger and (01 01) Wash and soak dal and rice for 30 minutes. (01
02) Microwave cashew nuts, pepper and cumin (02

seeds in ghee for 2½ minutes and add it to
rice-dal mixture. Mix well and serve steaming
hot with ghee on top.
119 120
Zeera Rice
menu.
Code FR 11
03) Serve hot with ghee and kadhi. (03 INGREDIENTS
Basmati Rice 1 cup
Cumin seeds 1 cup
Black cardamom 1
Green cardamom 1
Black peppercorns 2 to 3
Cloves 2
Cinnamon 1 inch
Ghee 2 tbsp
Water 2 cups
PROCEDURE
01) Wash and soak dal and rice for 30 minutes. (01
121 122
Flavors Of Rice Cookware I Microwave safe bowl/microwave safe rice cooker Flavors Of Rice Cookware I Microwave safe bowl/microwave safe rice cooker
Methi Pulao
menu.
Code FR 12
03) Once done, remove the cooker from the microwave (03 INGREDIENTS
oven and let it stand for 5 minutes. Fenugreek 1 cup Butter 1 tbsp
Basmati Rice 1 cup Oil 1 tbsp
Black peper 2 to 4 Water 2 cup
Cloves 2 Salt as per taste
Cinnamon 1 stick
Green Elaichi 2
Onion 1
Sweet com kernels ½ cup
Turmeric powder ¼ cup
½
¼
PROCEDURE
01) Wash the rice well and leave to soak in cold (01
water for 30 minutes, then drain well.
02) Mix all the ingredients and cook by selecting the (02
menu.
123 124
CAKES
Cakes Cookware I Metal Cake tin
Chocolate Cake
Code CA 01
INGREDIENTS
All purpose flour ½ cup
Grounded Sugar ½ cup
Cocoa 2 tbsp
Salt Pinch
Butter (melted) ¼ cup
Milk ½ cup
Egg 2
Vanilla A little
½
½
¼
½
PROCEDURE
01) Place all ingredients into a mixing bowl in (01

the above order. Beat well for 2 minutes.
Pour into a prepared pan.
02) Bake in a preheated oven, check if the cake is (02

baked by inserting a toothpick in the center of
the cake, when it comes out clean it is baked.
126
Cakes Cookware I Metal Cake tin Cakes Cookware I Metal Cake tin
Coffee Cake
02) Transfer 3/4 cup of mixture to smaller bowl and (02
stir in remaining cinnamon. Set aside and reserve
for topping. Add remaining ingredients to mixture
Code CA 02 in processor and process until just combined.
INGREDIENTS 03) Pour batter into prepared pan. Sprinkle reserved (03
All purpose flour 1 cup Buttermilk ⅓ cup topping over top and bake until tester comes out
clean when inserted into center. Transfer to rack
Brown sugar ½ cup Vanilla 1 tbsp and cool slightly.
Sugar ¼ cup Egg 1 large
Baking soda 1 tbsp
Salt ¼ tbsp
Ginger (ground) ½ tbsp
Cinnamon (ground) 1 ¼ tbsp
Vegetable oil ¼ cup
Apple (peeled and chopped) ¾ cup
1¼
¼ ½
¾ ¼
⅓
¼
½
PROCEDURE
01) Mix flour, brown sugar, sugar, baking soda, baking (01
powder, salt, ground ginger and 2 ½ tsp
cinnamon in a food processor or bowl. Add oil
and process until mixture resembles coarse meal.
127 128
Marble Cake Pineapple Upside

Code CA 03
Down Cake Code CA 04
Prepare vanilla cake batter and chocolate cake batter; alternately place a Butter 3 tbsp Salt ½ tbsp
tablespoon on batter in a cake tin, repeating the same for the second layer. Brown sugar ¾ cup Milk ½ cup
Pineapple 1 can (20 ounces)
Maraschino cherries pecan Halves
Butter ½ cup
Sugar ½ cup
Egg 1
All-purpose flour 1 ½ cup
Baking powder 1 ½ tbsp
1½ ¾
1½
½
½ ½
½
PROCEDURE PROCEDURE
01) Bake until tester comes out clean when inserted (01 01) In a 9-inch square cake pan, melt butter; sprinkle (01
into center using the menu. with brown sugar. Arrange pineapple and cherries
and nut halves on sugar, making a design.
02) Transfer to rack and cool slightly. (02
129 130
Spice Cake Carrot Cake

Code CA 05 Code CA 06
Soft butter ⅓ cup Carrot (grated) 3 cups
Flour 1 ¾ cup Cinnamon (ground) 2 tsp
Brown sugar 1 ⅓ cups Flour 1 ½ cup
Baking powder 3 tsp Baking soda 1 ½ tsp
Egg 2 Walnuts (chopped) 1 cup
Eggs (beaten) 3
Cinnamon ½ tsp
Salt 1 tsp
Milk ½ cup
Nutmeg ½ tsp
Nutmeg (grated) ½ tsp
Sugar 1 ½ cup
Dates (pitted and cut in pieces) 230 gm
Canola Oil 1 cup
½ ⅓
½ 1¾ ½
1⅓ 1½ 1½
1½
PROCEDURE PROCEDURE
01) Preheat oven, butter and flour pan. Put (01 01) Sieve the flour and mix it with baking soda, (01
ingredients in a bowl and beat all together for nutmeg, cinnamon and salt together. Blend
three minutes, using a wooden cake spoon. grated carrots, sugar, oil, some walnuts and eggs.
Mix dry ingredients into the above mixture.
02) Bake it. If directions are followed this makes the (02
most satisfactory cake; but if ingredients are added
separately it will not prove a success.
131 132
Dates And
02) Pour it into a pan. Bake the cake by selecting (02
the menu.
Walnut Cake Code CA 07

03) Add food color to the cake if needed. (03 INGREDIENTS
Dates (chopped) ½ cup Walnut (diced) ½ cup
Boiling water ½ cup Walnuts chopped, to garnish
Flour 1 cup
04) Garnish with remaining walnuts and serve. (04 Salt ½ tsp
Cinnamon powder ¼ tsp
Butter ½ cup
Fine sugar ¾ cup
Vanilla essence ½ tsp
Egg 1
¾ ½
½ ½
½ ½
¼
½
PROCEDURE
01) Soak the dates in boiling water then allow them to (01
cool at room temperature. Sift the flour, salt and
cinnamon together.
133 134
Fruit Cake
02) Cream the butter and sugar in a large bowl until (02
the mixture is light and fluffy. Add the vanilla and
the egg and beat well.
Code CA 08
03) Fold the sifted flour into the creamed butter, (03 INGREDIENTS
alternating with the dates. Stir in the walnuts. Spoon Brown sugar 1 cups Vanilla extract 1 tbsp
the cake batter into a greased and lined baking tin,
garnish with walnuts and bake until the top is brown All purpose flour 1 ½ cup Raisins ½ cup
and a skewer inserted into the cake comes out Baking soda 1 ½ tbsp Nuts (chopped) ½ cup
clean. Allow the cake to cool in the tin before turning
it out. Cinnamon (ground) 1 tbsp Dried Mixed Fruit ½ cup
Cloves (ground) 1 tbsp Butter (melted) ½ cup
Allspice (ground) 1 tbsp
Nutmeg (ground) 1 tbsp
Eggs 2
Lemon zest 1 tbsp
½
½ 1½
½ 1½
PROCEDURE
01) In a large bowl, mix sugar, flour, soda, spices, (01

eggs, lemon zest, vanilla, fruit, nuts and melted
butter.
135 136
Eggless Cake
02) Pour the mixture over a greased pan. Bake the (02
mixture using the menu CA 08. The cake is baked
when cake tester comes out clean.
Code CA 09
03) Cool it on a wire rack and wrap it in a foil. (03 INGREDIENTS
Condensed milk ½ tin (200 grams)
Self raising flour 140 gms
Baking powder 1 tsp
Baking soda ½ tsp
Melted butter or margarine 60 ml
Vanilla essence 1 tbsp
PROCEDURE
01) Sieve the flour, baking powder and soda bi-carb (01
together.
137 138
Sponge Cake
02) Mix the flour mixture, condensed Milk, melted (02
butter, essence and 75 ml. water and beat well.
Pour the mixture into a greased and dusted cake
tin and bake by selecting the menu. Code CA 10
03) The cake is ready when it leaves the sides of the tin (03 INGREDIENTS
and is springy to touch. Egg 6
Sugar 1 cup
Lemon Juice 1 tbsp
Lemon rind (grated) ½ tsp
Flour 1 cup
PROCEDURE
01) Separate the whites and yolks of the eggs, beat (01
the yolks until thick and lemon colored, add sugar
gradually, then add the lemon juice and rind. Cut
and fold in the sifted flour and cut and fold in the
stiffly beaten egg whites.
139 140
PULSE PRE
Cakes Cookware I Metal Cake tin
02) Bake in an ungreased pan in a very moderate (02

oven.
COOK
03) Bake until the cake is puffed, has lost its shine, and (03
springs back when gently pressed.
141
Pulse Pre Cook Cookware I Microwave safe bowl Pulse Pre Cook Cookware I Microwave safe bowl
Beans Whole Peas

Code PC 01 Code PC 02
Add 750 ml of water for every 1 cup of pulses Add 750 ml of water for every 1 cup of pulses
PROCEDURE PROCEDURE
01) Combine pulses and water in a suitable (01 01) Combine pulse and water in a suitable (01
microwave casserole dish. microwave casserole dish.
02) Cover and precook by using this programme. (02 02) Cover and precook by using this programme. (02
Let stand for an hour before cooking the Let stand for an hour before cooking the
pulses further. pulses further.
143 144
Pulse Pre Cook Cookware I Microwave safe bowl Pulse Pre Cook Cookware I Microwave safe bowl
Chickpeas Split Dal

Code PC 03 Code PC 04
Add 750 ml of water for every 1 cup of pulses Add 750 ml of water for every 1 cup of pulses
PROCEDURE PROCEDURE
01) Combine pulses and water in a suitable (01 01) Combine pulse and water in a suitable (01
microwave casserole dish. microwave casserole dish.
02) Cover and precook by using this programme. (02 02) Cover and precook by using this programme. (02
Let stand for an hour before cooking the Let stand for an hour before cooking the
pulses further. pulses further.
145 146
BAKE
Pulse Pre Cook Cookware I Microwave safe bowl
Moong
Code PC 05
INGREDIENTS
COUNTER
Add 750 ml of water for every 1 cup of pulses
PROCEDURE
01) Combine pulses and water in a suitable (01

microwave casserole dish.
02) Cover and precook by using this programme. (02

Let stand for an hour before cooking the
pulses further.
147
Bake Counter Cookware I Metal tray Bake Counter Cookware I Metal tray
Chocochip Cookies
02) In a separate bowl, combine flour, baking soda, and (02
salt. Add the dry ingredients to the egg mixture and
beat until incorporated, adding the chocolate chips
Code BC 01 and nuts (if using) about half way through mixing. If
you find the dough very soft, cover and refrigerate
INGREDIENTS until firm (from 30 minutes to two hours).
Unsalted butter 110 gms

White sugar (granulated) 75 gms
Brown sugar 80 gms
Egg 1 large
Pure vanilla extract 1 tbsp 03) For large cookies, use about a 2 tbsp ice cream (03
scoop or with two spoons, drop about 2 tbsp of
All Purpose Flour 150 gms dough (35 grams) onto the prepared baking
Baking soda ½ tbsp sheets. Bake using the menu. Cool completely on
Salt ½ tbsp
wire rack. Makes about 4 dozen-3 inch round
cookies.
Semisweet chocolate chips 140 gms
Walnuts or pecans 100 gms
½
½
PROCEDURE
01) In the bowl of your electric mixer (or with a hand (01
mixer), beat the butter until smooth and
creamy. Add the white and brown sugar and
beat until fluffy (about 2 minutes). Beat in eggs,
one tbsp at a time, making sure to beat well
after each addition. Add the vanilla and beat
until incorporated. Scrape down the sides of
the bowl as needed.
149 150
Peanut Butter
02) Roll the batter into 1 inch (2.54 cm) round balls. (02
Place the granulated white sugar in a shallow bowl
and roll each ball in the sugar. Place on the prepared
Cookies Code BC 02 baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies by selecting the menu. Cool
INGREDIENTS completely on a wire rack. Makes about 4 dozen
cookies.
Unsalted butter 170 gms
Light brown sugar 105 gms
White sugar (granulated) 100 gms
Egg 1 large
Pure vanilla extract 1 tbsp
Peanut butter 185 gms
All purpose flour 260 gms
Baking soda ½ tbsp
Salt ¼ tbsp
Peanut (chopped) ¼ cup
½
¼
¼
PROCEDURE
mixer), beat the butter. Add the peanut butter
and sugar and beat until light and fluffy (about
2-3 minutes). Add the egg and vanilla extract
and beat to combine. Beat in the milk. In a
separate bowl whisk together the flour, baking
soda, and salt. Add to the peanut butter mixture
and beat until incorporated. Cover and chill the
batter for about an hour, or until firm enough to
roll into balls.
151 152
Oatmeal Cookies
02) For large cookies, use 1/4 cup of batter (or use an (02
ice cream scoop) and space the cookies about 2
inches (5 cm) apart on the baking sheet. Then wet
Code BC 03 your hand and flatten the cookies slightly with your
fingers so they are about 1/2 inch (1.25 cm) thick.
INGREDIENTS
Walnuts or pecans 110 gms Rolled oats 260 gms 03) Bake the cookies by selecting the menu. Remove (03
from oven and let the cookies cool for a few
Unsalted butter 170 gms Dried cranberries or raisins 1 cup minutes on the baking sheet before transferring
Brown sugar 210 gms them to a wire to cool. Makes about 20 - 24 large
cookies.
Egg 1 large
Pure vanilla extract 1 tbsp
All purpose flour 105 gms
Baking soda ½ tbsp
Salt ½ tbsp
Cinnamon (grounded) ½ tbsp
½
½
½
PROCEDURE
mixer), beat the butter and sugar until creamy
and smooth (about 2-3 minutes). Add the egg
and vanilla extract and beat to combine. In a
separate bowl, whisk together the flour, baking
soda, salt, and ground cinnamon. Add the flour
mixture to the creamed mixture and beat until
incorporated. Stir in the nuts, oats, and dried
cranberries or raisins.
153 154
Sugar Cookies
02) Take out cookies from cookies sheet and keep in (02
cool place for 10 minutes.
Code BC 04
INGREDIENTS
Soft butter ½ cup
Sugar ½ cup
Eggs ½
Milk 1 tbsp
All purpose flour 1 ½ cup
Baking soda ½ tbsp
Salt ¼ tbsp
¼ ½
½
½
1½
½
PROCEDURE
01) Using electric mixer, mix up the butter and sugar (01
properly. Mix in egg and milk. Mix flour, salt and
baking powder in a bowl. Mix together butter
mixture and flour mixture with the electric mixer.
Roll into 14 inch thick sheet. Cover in plastic wrap
and store at a low temperature for 2 to 24 hours.
Using a cookie cutter cut down cookies about 14
inch in various shapes. Put cookies on sheet and
bake by selecting the menu.
155 156
Butter Cookies Wheat Bran

Code BC 05
Cookies Code BC 06
Butter 1 cup Butter (salted) 100 gms
White sugar 1 cup Sugar 125 cup
All purpose flour 2 ⅔ cup Egg ½
Salt ¼ tbsp Wheat bran 100 gms
Vanilla extract 2 tbsp Flour 275 gms
2⅔ ½
¼
PROCEDURE PROCEDURE
01) In a large bowl, cream together the butter and white (01 01) Stir butter and sugar until creamy, add the egg and (01
sugar until light and fluffy. Beat in the egg, then stir mix well. Add the wheat bran and the flour and work
in vanilla extract. Combine the flour and salt; stir it into dough. Make small balls, put them on a
into the sugar mixture. Cover dough, and chill for at baking sheet and flatten them with for example a
least one hour. Chill cookie sheets. Press dough out fork. Bake by selecting the menu.
onto ungreased, chilled cookie sheets. Bake using
the menu. Remove from cookie sheets to cool on
wire racks.
157 158
Short Bread
02) Divide the dough into two halves, making one half (02
slightly larger than the other. Spread the smaller half
of dough over the bottom of the prepared pan and
Code BC 07 gently press the dough, with your fingertips or the
back of a spoon, to form an even layer. Sprinkle the
INGREDIENTS raisins evenly over the dough and gently press the
raisins into the dough. Take the other half of dough
Unsalted butter 226 gms and using your fingers, crumble it over the top of the
Pure vanilla extract 1 tbsp raisins. Then lightly press the dough into an even
layer.
Powdered or icing sugar 120 gms
All purpose flour 325 gms 03) Take the lightly beaten egg and, using a pastry (03
brush, coat the top of the shortbread with the
Salt ½ tbsp egg wash. Then, with the tines of a fork, slowly
Dark raisins 260 gms drag the fork back and forth across the
shortbread to make a decorative pattern.
04) Cut the shortbread into about 1x3 inch (2.5 x 7.5 (04
cm) rectangular bars. Bake by selecting the
menu. Makes about 32 shortbread fingers.
PROCEDURE
mixer), beat the butter and vanilla extract until
smooth and creamy (about one minute). Add the
sugar and beat until light and fluffy. In a separate
bowl whisk the flour with the salt and then add the
flour mixture to the butter mixture and beat until the
dough just comes together.
159 160
Thumb Print
02) In a separate bowl, whisk together the flour and salt. (02
Add the flour mixture to the batter and beat just until
combined. If the batter is too soft to roll into balls,
Cookies Code BC 08 refrigerate for about 30 minutes.
INGREDIENTS 03) In a small bowl, whisk the egg white until frothy. (03
Unsalted butter 113 gms Place the chopped nuts on a plate. Roll the dough
into 1 inch (2.5 cm) balls. Taking one ball of dough
White sugar (granulated) 50 gms at a time, dip first into the egg white and then lightly
Egg (separated) 1 roll in the nuts. Place on the prepared baking sheet
spacing about 1 inch (2.5 cm) apart. Using your
Pure vanilla extract ½ tbsp thumb or end of a wooden spoon, make a
All purpose flour 130 gms indentation into the center of each cookie and fill
with about 1/2 tsp of jam.
Salt ⅛ tbsp
Hazelnuts, almonds, walnuts 100 gms 04) Bake by selecting the menu. Remove from oven (04
and place on wire rack to cool.
Jam ½ cup
PROCEDURE
mixer), beat the butter and sugar until light and fluffy
(2-3 minutes). Add the egg yolk and vanilla extract
and beat until combined.
161 162
Garam Masala
02) In a sauce pan, heat 1 stick of butter over medium (02
high heat until completely melted. Keep cooking the
butter until it turns a rich golden brown color and
Cookies Code BC 09 begins to take on a warm, nutty smell. This may

take up to 6 or 7 minutes. Be careful not to bum
INGREDIENTS your butter! Pour into a heat resistant bowl and set
aside for 10-15 minutes.
All-purpose flour 2 ¼ cup Vanilla extract 1 tbsp
Baking soda 1 tbsp Eggs 2 large 03) In another bowl, mix brown sugar, granulated (03
sugar, and softened stick of butter with an electric
Salt 1 tbsp mixer, adding cooled browned butter gradually until
Garam masala 2 tbsp completely combined. Add vanilla. Add eggs one
at a time, blend until creamy. Slowly add flour
Cinnamon 1 tbsp mixture and mix, scraping the sides of the bowl to
Butter 1 cup ensure even distribution throughout the dough.
Sugar (granulated) ½ cup

Light brown sugar 1 cup
04) Drop rounded tsp of dough on to an ungreased (04
cookie sheet 2 inches apart and bake by
selecting the menu. Don’t overbake these
cookies - they should look almost underdone
when you take them out of the oven. Set on wire
½ 2¼ racks to cool for 5 minutes, then remove from
cookie sheet to cool completely.
PROCEDURE
01) Mix flour, baking soda, salt, garam masala, and (01
cinnamon in a medium bowl. Set aside.
163 164
Bake Counter Cookware I Metal tray Bake Counter Cookware I Small microwave proof bowls-6
Cashew Cookies Creme Caramel

Code BC 10 Code BC 11
INGREDIENTS A INGREDIENTS C INGREDIENTS
Butter 210 gms Cashew nuts 300 gms Milk 2 ½ cup
Icing sugar 80 gms Egg yolk ⅛ tbsp Sugar 8 tbsp
Egg yolk 1 Milk powder 3 tbsp
Vanilla essence ½ tbsp Egg 3
INGREDIENTS B Vanilla essence 1 tbsp

Vanilla custard powder 1 cup
Plain flour 250 gms
Flour 60 gms
Baking soda ¼ tbsp
Cinnamon powder ⅛ tbsp
2½
⅛
¼
⅛ ½
PROCEDURE PROCEDURE
01) Cream butter and icing sugar lightly at speed 1 (01 01) Pour egg mixture in the mould and cover with (01
using a beater. Add in egg yolk and vanilla essence. aluminium foil, and bake by selecting the menu.
Mix well. Stir in ingredients B and chopped cashew
nuts. Mix well. Chill dough in fridge for 40 minutes.
Remove dough and roll into small balls. Arrange on
a lined baking tray. Brush with beaten egg yolk and
place a whole (or half) cashew nuts on top of
cookies and press slightly to flatten it. Bake by
selecting the menu. Cool and keep in airtight
container.
165 166
Bake Counter Cookware I Pie dish Bake Counter Cookware I Pie dish
Chicken Potato
02) Add the minced chicken, celery and grated carrot (02
and cook for about 5 minutes. Transfer to a food
processor and chop for a few seconds to give the
Pie Code BC 12 mixture a smooth texture, if desired.
INGREDIENTS 03) Return to the pan, add the ketchup, boiling stock (03
Vegetable oil 2 tbsp Carrot 1 small and herbs. Cover and cook for about 4 minutes.
Divide the chicken in three 10cm 14“ ramekin
Onion 1 medium Tomato ketchup 2 tbsp dishes and top with the mashed potato. Dot the
Leek (washed) 100 gms Chicken stock 100 ml top with a little butter and bake by selecting the
menu.
Potatoes 375 gms Fresh thyme or pinch ½ tbsp
Butter 30 gms of dried thyme
Milk, salt and 1 ½ cup An extra knob of butter
freshly ground pepper
Minced meat 200 gms
Celery
½ 1½
PROCEDURE
01) Heat the oil in a pan and saute the onion and leek (01
for 5 minutes to soften. Meanwhile, cook the
potatoes in a pan of lightly salted water until tender
and then mash together with the milk and butter.
Season to taste.
167 168
Bake Counter Cookware I Pudding mould heat resistant Bake Counter Cookware I Bakeware
Bread Pudding Chicken &

Code BC 13
Sweet Corn Code BC 14
Bread 8 slice Chicken 200 gms Large ovenproof dish
Milk 2 cup Sweetcorn (drained) 100 gms
Butter 50 gms Red pepper 1
Sugar 3 tbsp Chicken condensed soup 150 gms
Vanilla essence ½ tbsp Milk 50 ml
Cashew nuts or walnuts ½ cup Cheddar cheese 25 gms
Eggs (beaten) 2 (roughly chopped)
Breadcrumbs 50 gms
Fresh parsley 1 tbsp
½
½
PROCEDURE PROCEDURE
01) Remove the crusts from the bread slices and break (01 01) Remove the crusts from the bread slices and break (01
into small pieces. Take a baking dish and grease it. into small pieces. Take a baking dish and grease it.
Spread the pieces of bread in it. Mix the milk, Spread the pieces of bread in it. Mix the milk,
beaten eggs, sugar, vanilla essence and butter beaten eggs, sugar, vanilla essence and butter
together and pour this mixture over the pieces of together and pour this mixture over the pieces of
bread soaking them completely. Sprinkle the nuts bread soaking them completely. Sprinkle the nuts
on the top. Bake by selecting the menu. on the top. Bake by selecting the menu.
169 170
Bake Counter Cookware I Bakeware Bake Counter Cookware I Metal tray
Oven Baked Samosas

Rice Pudding Code BC 15 Code BC 16
Rice (cooked) 2 cups All purpose flour 2 cups Coriander 1 tbsp
Sugar ½ cup Warm oil ½ cup Cumin powder 1 tbsp
Eggs 2 Ajwain ½ tbsp Mustard 1 tbsp
Milk 2 cups Water if required to knead Garam masala 1 tbsp
Vanilla ½ tbsp Oil 3 tbsp Turmeric powder ½ tbsp
Raisins ¼ cup Ginger garlic paste 1 tbsp Fennel seeds 1 tbsp
Cinnamon powdered ½ tbsp Peas 1 cup Salt as per taste
Potatoes 2 medium
½ ½
½ ½
½
½
¼
PROCEDURE PROCEDURE
01) Place rice in bowl, add all ingredients and mix well. (01 01) Take all purpose flour, mix salt, ajwain and warm oil (01
Pour into greased baking dish or pan and bake by together and make a dough. Then just wet your
selecting the menu. hand with warm water to make the dough soft.
171 172
Puffs
02) Take a big ball of the dough and roll it very thickly. (02
Then cut it into half and put the above filling into it
and close it with the help of water. Repeat the
samething with the other half also. Place the Code BC 17
samosas on a lightly oiled baking sheet and brush
lightly with oil and bake by selecting the menu.
Then enjoy it with any garlic or simple green
INGREDIENTS
chutney. All purpose flour 225 gms
Puff fat 110 gms
Margarine 20 gms
Water (chilled) to knead the dough
PROCEDURE
01) Prepare the puff crust and keep it in a cool place for (01
½ an hour. Roll & cut into squares and then fill it with
the filling and bake by selecting the menu.
173 174
Bake Counter Cookware I Baking tray Bake Counter Cookware I Baking tray
Bread Rolls Buns

Refined flour 225 gms Refined flour 250 gms Food color few drops
Yeast 10 gms Fresh yeast 20 gms Egg (beaten)
Sugar 10 gms Sugar 40 gms Vanilla ¼ tsp
Margarine 15 gms Salt ½ tbsp Lemon essence 1 ¼ tsp
Salt as per taste Margarine 30 gms
Water to knead the dough Milk powder 2 tsp
Egg 1
Water 70 ml
½
¼
1¼
PROCEDURE PROCEDURE
01) Prepare the dough for bread rolls, shape them into (01 01) Sieve the flour with milk powder. Add few drops of (01
rolls and place on a greased baking tray. Bake by food color in the flour, prepare a dough using
selecting the menu. ingredients listed. Ferment it for 30 minutes, then
punch the dough, divide into 7 to 8 portions. Make
round balls and shape them. Keep it on greased
tray and brush beaten eggs on them. Let it stand for
10 to 15 minutes then bake.
175 176
Magic Rolls
02) In a mixing bowl, mix the oil and one egg. Beat it (02
well. Add the yeast mix to the bowl.
Code BC 20
INGREDIENTS 03) Add wheat flour to the bowl and mix. Now add all (03
Wheat flour 1 cup purpose flour - 1 cup and mix well. Add another
one cup of all purpose flour and mix, combine all
All purpose flour 2 ½ cups the flour together and make it as dough ball.
Active dry yeast 2 tbsp
Sugar 2 tsp 04) Knead the dough ball with the help of the 1/2 a (04
cup of all purpose flour, for atleast 10 minutes.
Milk (warm) ⅓ cup
Water (warm) ⅓ cup
Salt 2 tbsp
05) Grease a glass bowl with a little oil and put the (05
Egg 1 kneaded dough into the bowl. Wrap the bowl
with a cling sheet and let the dough raise for
Sunflower oil ⅓ cup
about 1 and a 1/2 hour.
06) After the dough has raised, pinch a lemon sized (06
dough and roll it by dusting some flour for help.
Get ready with the stuffing ingredients. Also mix
2½ an egg with a tbsp of water and beat well with a
fork, for egg wash.
⅓
07) Roll the dough very thin. Spread a tsp of indian (07
tomato pickle in the centre of the rolled dough.
⅓ Grate some mozarella chesse over the tomato
⅓ pickle. Grate some paneer over the cheese. Get
ready with egg wash by breaking an egg into a
small bowl, mix a tbsp of water to the egg and
PROCEDURE beat with a fork, and get some dried parsely to
sprinkle over the paneer stuffing. Start rolling the
dough slowly. Make some incisions over the roll
and give an egg wash and sprinkle some sesame
seeds over the top of the roll.
01) Warm the water and milk and mix together. Add dry (01
yeast and sugar to it and mix well. Let them rest for
10 minutes, till the yeast mixes and turns frothy.
177 178
Pizza Chicken Tikka

Code BC 21
Sandwich Code BC 22
Pizza base Sandwich bread
Toppings of your choice Chicken tikka (chop into small slices)
Pizza cheese Butter
Pizza sauce Onion (sliced)
Lemon juice
Chaat masala
Mint coriander chutney
Cheese
PROCEDURE PROCEDURE
01) Apply pizza sauce on pizza base. (01 01) Apply butter, followed by chutney to bread (01
slice.
02) Arrange precooked toppings-veg or non veg. (02

Grate pizza cheese and bake by selecting the
menu.
179 180
Toasty Paneer
02) Arrange the chicken tikka pieces on it. (02
Sandwich Code BC 23
03) Grate cheese and bake by selecting the (03 INGREDIENTS
menu. Sandwich bread
Paneer (crumbled)
Butter
Cumin seeds
Onion
Green chillies (chopped finely)
Tomato (chopped finely)
Salt
PROCEDURE
01) Lay the slices of bread on a clean cutting (01

board and apply butter.
02) Spread a layer of paneer filling on top. Select (02

the menu and bake the toasty paneer
sandwich.
181 182
Milk Toasted
03) Select the menu and cook. (03
Sandwich Code BC 24
INGREDIENTS 04) Sprinkle pepper and salt and serve. (04
Sandwich bread (grilled on both the sides)
Milk
Cheese (grated)
Salt
Black pepper (fresh ground)
PROCEDURE
01) Dip the toasted bread in milk for a second. (01
02) Place it on a cutting board and spread grated (02

cheese.
183 184
Cheese Toast Muffins

Sandwich bread (grilled on both the sides) All purpose flour 1 ¾ cups
Cheese (grated) Sugar (granulated) ¼ cup
Capsicum (finely chopped) Baking powder 2 tbsp
Green chillies (finely chopped) Salt ½ tsp
Egg 1
Milk ¾ cup
Vegetable oil ⅓ cup
1¾
¼
¾
⅓
PROCEDURE PROCEDURE
01) Mix cheese, capsicum, and chillies together. (01 01) Combine the flour, sugar, baking powder and (01
salt.
02) Spread the cheese mixture on the bread and (02

bake by selecting the menu.
185 186
Bake Counter Cookware I Baking tray
02) Add egg, milk and oil to dry ingredients. (02
STEAM
COOK
03) Stir until just moistened. Do not over mix. (03
04) Grease or line muffin tins with paper baking (04

cups and pour the mixture in it.
05) Bake by selecting the menu. (05
187
Steam Cook Cookware I Steamer microwave safe Steam Cook Cookware I Steamer microwave safe
Sprouts
03) Select the sprouts programme and steam. (03
Code SC 01
INGREDIENTS
Sprouts 200 gms
PROCEDURE
01) Place sprouts in a microwave-safe steamer. (01
02) Add ¼ cup of water in it. (02
189 190
Steam Cook Cookware I Steamer/microwave safe dish which can be placed in the steamer Steam Cook Cookware I Steamer/microwave safe dish which can be placed in the steamer
Dhokla 03) Steam by selecting the menu. Pour the tempering

on the steamed dhokla.
(03
Code SC 02
INGREDIENTS
Dhokla batter 200 gms 04) Serve with chopped coriander. (04
Dhokla seasonings
PROCEDURE
01) Pour the dhokla batter in microwave safe flat (01

dish and place it in a steamer.
02) Add ¼ cup of water at the bottom. (02
191 192
Steam Cook Cookware I Microwave safe idli maker Steam Cook Cookware I Microwave safe idli maker
Idli 03) Allocate 5 minutes standing time. Start/

+5min / Confirm
(03
Code SC 03
INGREDIENTS
Idli batter 200 gms 04) Serve hot with chutney. (04
PROCEDURE
01) Put the batter in the moulds of microwave safe (01

idli maker.
02) Steam the idlis by selecting the idli programme. (02
193 194
Steam Cook Cookware I Microwave safe steamer Steam Cook Cookware I Microwave safe steamer
Mix Vegetables 03) Cover the bowl with microwave safe plastic wrap
leaving one corner open to vent or place the
vegetables in a steamer and steam.
(03
Code SC 04
INGREDIENTS
Mix vegetables 200 gms
PROCEDURE
01) Place vegetables in a microwave-safe bowl, add no (01

more water than what it takes to rinse your
vegetables before washing.
02) No additional water is needed. (02
195 196
Steam Cook Cookware I Microwave safe flat dish Steam Cook Cookware I Microwave safe steamer
Garlic prawns 03) Add coriander and spring onions after prawns
are steamed.
(03
Code SC 05
INGREDIENTS
Prawns 500 gms
Cooking oil 1 tbsp
Salt 1/2 tsp
White pepper (ground) 1 tsp
Fresh ginger root 1 tsp
(finely chopped)
Garlic cloves (finely chopped) 4 large
Fresh coriander (chopped) 3 tbsp
Spring onions (finely sliced) 2 tbsp
PROCEDURE
01) Mix all the flavouring ingredients together and then (01
turn in the prawns until they are evenly coated.
02) Place on the microwave safe flat dish and steam (02
by selecting the menu garlic prawns.
197 198
Steam Cook Cookware I Microwave safe flat dish Steam Cook Cookware I Microwave safe flat dish
Chicken
02) Cover and cook by selecting the menu. Let it (02
stand, covered, for 2 minutes.
Code SC 06
INGREDIENTS
Chicken boneless 200 gms 03) Chicken should no longer be pink in thickest (03
part; cut to test.
Ginger garlic paste
Salt as per taste
PROCEDURE
01) Arrange boneless chicken in a single layer in a (01

shallow 10 to 12 inch microwave-safe dish or plate,
positioning thickest parts towards outside of dish.
199 200
Steam Cook Cookware I Microwave safe Steamer Steam Cook Cookware I Microwave safe Steamer
Kofta
03) Add water slowly and make a stiff batter, much (03
stiffer than you would make normally when
frying the koftas.
Code SC 07
INGREDIENTS 04) Place spoonfuls or dollops of batter on a (04
Cabbage (grated) 300 gms Gram flour 1 cup microwave steamer plate, leaving approximately
1 inch/2.54 cm distance.
Baking powder 1 tsp Salt as per taste
Garlic cloves (crushed) 2 Oil 1 tsp
Ginger (grated) 1 tsp Garam masala ½ tsp 05) Cook by selecting the menu. Test one, if (05
undercooked, cook for another 30 seconds.
Onion (finely chopped) 1 medium or 100 gm
Green chillies 2-3
(very finely chopped)
Coriander leaves finely chopped
PROCEDURE
01) Sift gram flour and baking powder together in a (01

bowl.
02) Add all other kofta ingredients. (02
201 202
Steam Cook Cookware I Microwave safe dish with a bit of depth Steam Cook Cookware I Microwave safe dish with a bit of depth
03) Scatter the rest of the ingredients evenly (03

over the fish.
Fish Code SC 08
INGREDIENTS
Fish (1 piece) 200gms 04) Steam by selecting the menu. (04
Spring onion 1 thick stalk
Ginger (cut into strips) 5 slices
Chilli (chopped) 1
Tomato (cut into small wedges) ½
Mushrooms (cut into strips) 2
Sour plum (salted) 1
Light soy sauce ½ tbsp
Water 1 tbsp
PROCEDURE
01) Place fish (skin side down) in a microwave safe (01

plate with a bit of depth.
02) Drizzle light soy sauce and water over it and keep (02
in fridge (covered) for atleast 30 minutes.
203 204
Steam Cook Cookware I Microwave Safe Steamer Steam Cook Cookware I Microwave Safe Steamer
Muthiya
03) Add all the other ingredients except the (03
ingredients for tempering.
Code SC 09
INGREDIENTS 04) Bind the mixture together. (04
Wheat flour 1 cup Coriander powder 1tsp
Semolina 1 tbsp Salt 1 tsp
Gram flour 2 tbsp Soda bi carb 1/4 tsp grind to paste
Bottle gourd (grated) Green chillies 2
05) Add water (1-2 tbsp) if required. (05
Fenugreek (chopped) 1tbsp Ginger ¼ inch
Oil 3 tbsp Ingredients for tempering:
Sugar 1 tsp Oil 2tsp
Lemon juice 1tsp Mustard 1 tsp
Turmeric ¼ tsp Sesame seeds 1 tsp 06) Apply oil to the hands and roll the dough into a (06
Red chilli powder ½ tsp thick roll of 6-8 inches length.
07) Cover and steam cook by selecting the menu. (07

¼
¼
¼ ½
08) Cool and cut the roll into ½ inch thick slices. (08
PROCEDURE
01) Mix wheat flour, semolina and gram flour in a bowl. (01
02) Add grated bottle gourd and ginger chilli paste and (02
mix well.
205 206
Steam Cook Cookware I Microwave Safe Steamer Steam Cook Cookware I Microwave Safe Steamer
Corn
03) Corn will still be very hot. (03
Code SC 10
INGREDIENTS 04) Allow to cool slightly. (04
Corn (unhusked) 1
Salt as per taste
Butter 2 tsp
Lemon juice ¼ tsp 05) Add water (1-2 tbsp) if required. (05
Kasuri fenugreek ½ tsp
06) Pull husk back. Corn should be steamed (06

perfectly.
07) If corn isn't cooked enough, pull husk back up (07

and cook for 1 more minute.
¼ 08 Add salt, butter or garlic paste for flavor. (08

½
PROCEDURE
01) Add water to the base of the steamer and place the (01
com in the upper portion.
02) Steam the corn by selecting the menu. Remove (02

from microwave carefully.
207 208
HEALTH
CORNER
Health Corner Cookware I Microwave Safe Bowl Steam Cook Cookware I Microwave Safe Bowl
Mix Veg
03) Garnish with coriander leaves. (03
Salad Code HC 01
INGREDIENTS
French beans 50 gms Coriander leaves finely chopped
Small carrot 1 Lemon juice 1
Cabbage 50 gms Black pepper powder as per taste
Broccoli (cut into florets) 100 gms
Capsicum ½
Salt as per taste
Tomato (cut into thin rings) 1
Green chilies (slit vertically) 2
PROCEDURE
01) Cut and cook the vegetables in microwave (01

safe bowl.
02) Add tomatoes, green chilies, salt, pepper (02

powder, and lemon juice, and mix well.
211 212
Health Corner Cookware I Heat resisitant glass bowl Steam Cook Cookware I Microwave safe Idli Mould
Carrot Halwa Mix Veg Idli

Code HC 02 Code HC 03
Condensed milk 50 ml Idli batter 100 gms
Carrots (grated) 250 gms Mix vegetables (chopped) 50 gms
Sugar 1-2 tbsp (to taste)
Ghee 2 tsp
Dry fruits (optional) 50 gms
Pods cardamom 3-4
Saffron a few strands
PROCEDURE PROCEDURE
01) Mix all the ingredients together and cook by (01 01) Mix in the vegetables in idli batter and cook using (01
selecting the menu. the menu.
213 214
Health Corner Cookware I Microwave safe cooker Health Corner Cookware I Microwave safe cooker
Dal Khichdi
03) Add all the spice powders. Pour about 1 glass of (03
water and a tsp of oil or ghee. Cook using the
menu khichdi.
Code HC 04
INGREDIENTS
Rice ½ cup Turmeric ½ tsp 04) Open and add salt and then prepare the tadka (04
and pour on the khichdi.
Split green gram 1 tbsp Red chili powder ½ tsp
Split red gram 1 tbsp Garam masala powder ½ tsp
Tomato 1
Tadka/ seasoning
Onion 1 Oil 1 tsp 05) Serve hot in a bowl so that it does not cool (05
Leafy greens 1 cup Mustard seeds ½ tsp quickly. It has to be enjoyed steaming hot.
(plus you could include any
other vegetable that you fancy) Asafoetida 1 pinch
Salt 1 tsp Curry leaves 4-5
Ghee/oil ½ tsp
½
½
½
½
PROCEDURE
01) Wash rice and grams together and transfer them to (01
a microwave safe rice cooker.
02) Add the chopped onion, tomato, greens and (02

vegetables.
215 216
Health Corner Cookware I Microwave safe bowl Health Corner Cookware I Microwave safe glass plate
Soya Chunks Patrani Machi

Sabzi Code HC 05 Code HC 06
Soya chunks (soaked and ½ cup Ginger paste ¼ tsp Boneless fish pieces 100 gms Lemon juice 1 tbsp
sliced into curry sized pieces) Garlic paste ¼ tsp Lemon juice 1 tsp Banana leaves for wrapping the fishes
Red chili powder ½ tsp Tomato sauce (optional) 1 tbsp Salt as per taste
Onion (sliced) 1 large Cilantro a few Red chili powder ¼ tsp
Green tomato (sliced) 1 large Oil 2 tbsp Coriander 1 cup
Chilies (slit) 1 Mustard seeds ½ tsp
Coconut (grated) ¼ cup
Curry leaves a sprig Salt as per taste
Garlic 4 flakes
Coriander powder ½ tsp Water as required
Sugar ½ tsp
Salt and black pepper as per taste
Pepper powder ¼ tsp
½ ½ ½
¼ ½
¼
¼ ¼
PROCEDURE PROCEDURE
01) Mix all the ingredients and select the menu and (01 01) Wash the fish and rub lemon juice, salt and red chili (01
cook. powder on it and keep aside for 15-20 minutes.
02) Serve along with rice or chapatis. (02 02) Make a fine paste of all the ingredients given (02
above.
217 218
Health Corner Cookware I Microwave safe bowl Health Corner Cookware I Heat resistant glass tray or baking tray
03) Rub well over the pieces and refrigerate for an

hour.
(03
Baked Chicken
Code HC 07
04) Wrap each fillet in the banana leaves and seal (04 INGREDIENTS
with a tooth pick. Chicken (boneless) 100 gms
2nd marination:
Butter 3 tsp
Hung curd 1 tbsp
Mint/green chutney, lemon wedges
2
Malai 1 tbsp
05) Cook fish by selecting the menu. (05 and fresh salad for serving
Black salt ¼ tbsp
1st marination: Oil 1 tsp
Ginger-garlic paste 1 tsp Kashmiri red chili powder 1 tsp
Lemon juice 1 tsp Turmeric powder ½ tsp
Salt ½ tsp Garam masala powder ½ tsp
½ ½
PROCEDURE
01) Wash and clean chicken pieces and pat dry with a (01
kitchen towel.
02) Marinate chicken with ginger garlic paste, (02

lemon juice and salt. Keep aside for an hour.
219 220
Health Corner Cookware I Heat resistant glass tray or baking tray Health Corner Cookware I Heat resistant glass tray or baking tray
03) Separately mix the 2nd marinade ingredients in a

mixing bowl and whisk till smooth. Add the
chicken pieces, along with the marinade into this
(03
Baked Vegetables
mixture and keep aside for 3 hours. Code HC 08
04) Arrange marinated chicken pieces on a greased (04 INGREDIENTS
baking tray. Green peas ¼ cup Mushroom (sliced) ¼ cup
Cauliflowers (cut into florets) 50 gms Salt and black pepper powder as per taste
French beans (chopped) 30 gms
05) Remove from the oven and apply 1 tsp melted (05 Small carrot (chopped) 1
butter evenly on chicken pieces.
Capsicum (chopped) 1 large
Onion (chopped) 1 large
Green chilies (chopped) 2
06) Serve hot with fresh salad, mint chutney and (06
lemon wedges. Butter 1 tsp
PROCEDURE
01) Bake the vegetables by selecting the menu. (01
221 222
Stewed Apple 02) Coat apples in the mixture. (02
Code HC 09
INGREDIENTS
Apples (peeled and sliced) 100 gms 03) Select the menu and press start. (03
Sugar 1 tbsp
Flour 1 tbsp
Cinnamon ¼ tsp
Salt ⅛ tsp
¼
⅛
PROCEDURE
01) Blend together sugar, flour, cinnamon and salt. (01
223 224
Stewed Banana 03) Select the menu and press start. Start/
+30Sec./Confirm
(03
Code HC 10
INGREDIENTS
Water 50 ml 04) Serve hot or cold. (04
Instant rice flour 4 tbsp
with salt mixed in
Cold water ½ cup
Low fat evaporated milk ½ cup
Raisins a handful
Banana (sliced) 1
Cardamom 1
White sugar as per taste
½
½
PROCEDURE
01) Mix all the ingredients together. (01
225 226
CRISPY
SNACKS/
STUFF VEG
Crispy Snacks Cookware I Heat resistance glass Crispy Snacks Cookware I Heat resistance glass
Peanuts
02) Watch carefully and take out when nuts are just (02
slightly less browned than you want, as nuts will
continue to brown for a moment after removal (from
Code CS 01 the heated oil inside the nut).
INGREDIENTS 03) Once the nuts are toasty and warm, salt them (03
Peanuts 100 gms generously and enjoy.
PROCEDURE
01) Spread out the nuts on a plate and cook by (01

selecting the menu/amount and press start.
229 230
Crispy Snacks Cookware I Heat resistance glass Crispy Snacks Cookware I Heat resistance glass
Cashewnuts
02) Watch carefully and take out when nuts are just (02
slightly less browned than you want, as nuts will
continue to brown for a moment after removal (from
Code CS 02 the heated oil inside the nut).
INGREDIENTS 03) Once the nuts are toasty and warm, salt them (03
Cashewnuts 100 gms generously and enjoy.
PROCEDURE
01) Spread out the nuts on a plate and cook by (01

selecting the menu/amount and press start.
231 232
Crispy Snacks Cookware I Popcorn in microwave safe pack Crispy Snacks Cookware I Heat resistant glass dish
Popcorn Masala Peanuts

Code CS 03 Code CS 04
Ready to microwave popcorn 100 gms Peanuts ½ cup Salt as per taste
Gram flour 1 tbsp
Cornflour 1 tsp
Red chili powder 1 tsp
Garam masala powder ½ tsp
Oil 5 to 6 drops
¼ ½
PROCEDURE PROCEDURE
01) Follow the instructions on the popcorn (01 01) Mix all the ingredients except oil. Add some (01
packaging material and select the menu. water and mix well so that the peanuts are
coated with the mixture evenly.
02) Grease the plate with oil and spread the masala (02
peanuts on the plate. Select the menu/weight
and press start.
233 234
Crispy Snacks Cookware I Heat resistant glass dish Crispy Snacks Cookware I Heat resistant glass dish
Garlic Almonds Bharawan Potato

Unsalted butter 1 tsp Potatoes Amount as per the programme selected
Soy sauce
Hot pepper sauce
2 tsp
¼ tsp
Ingredients for preparing the stuffing
Onion, Capsicum, Peas, Green chilies, Tomato, Garlic cloves, Oil, Salt as per taste.
Garlic 2 cloves
Whole almonds (blanched) 100 gms
Pepper (seasoned) 3 tsp
Dried red pepper flakes ¼ tsp
Salt as per taste
PROCEDURE PROCEDURE
01) Mix all the ingredients and place in microwave. (01 01) Prepare filling as per individual preference for (01
taste. Additional ingredients could be added or
deleted while preparing the filling.
02) Select menu and press start. (02 02) Slice off the top of the potato and use it later as (02
a lid. Carefully scoop the inside.
235 236
Stuffed Tomato
03) Fill the potato with precooked stuffing prepared (03
from the above mentioned ingredients and
cover the potato with the potato slice securing
it with a toothpick. Code CS 07
04) Bake the potato using bharawan potato menu (04 INGREDIENTS
by selecting appropriate weight. Tomatoes Amount as per the programme selected

Onion, Coriander, Crumbly cottage cheese, Grated cheese, Bread crumbs, Salt as per taste.
PROCEDURE
01) Prepare filling as per individual preference for (01

taste, additional ingredients could be added or
deleted while preparing the filling.
02) Cut the head of the tomatoes and scoop out the (02
pulp inside.
237 238
Stuffed Brinjal
03) Mix the pulp with chopped onion, coriander, (03
grated cheese, bread crumbs and fill in the
tomatoes.
Code CS 08
04) Top the tomatoes with a bit of cheese and cook (04 INGREDIENTS
the stuffed tomato by using stuffed tomato menu Brinjals Amount as per the programme selected
by selecting appropriate weight.
Mashed potatoes, Garlic paste, Roasted groundnuts, Coriander powder, Cumin powder, Mustard seeds,
Asafoetida, Turmeric powder, Tomato paste, Red chili powder, Garam masala, Tamarind extract, Salt, Oil.
PROCEDURE
01) Slit the brinjal lengthwise and scoop out the (01
pulp.
02) Stuff the brinjal with the filling and then cook (02
it using the menu stuffed brinjal.
239 240
Stuffed Capsicum Stuffed Bittergourd

Capsicum stuffed with potatoes, green peas & masalas. Bittergourd stuffed with prawns and potato preparation along with the masala.
PROCEDURE PROCEDURE
01) Cook stuffed capsicum using the programme (01 01) Cook the stuffed bittergourd by selecting the (01
Bharawan sabzi. menu.
241 242
Cooking Tips Cookware I Heat resistant glass dish
COOKING Garlic Peel

INGREDIENTS
Code CO 01
TIPS
Garlic 100 gms
PROCEDURE
01) Put garlic pods in microwave, select menu and (01

press start.
244
Cooking Tips Cookware I Microwave safe bowl Cooking Tips Cookware I Microwave safe bowl
Blanching Almonds
02) Select menu and press start. (02
Code CO 02
INGREDIENTS 03) Allocate standing time of 5 minutes and then peel. (03
Almonds 100 gms
PROCEDURE
01) Add 50 ml of water to almonds. (01
245 246
Cooking Tips Cookware I Microwave safe bowl Cooking Tips Cookware I Heat resistant glass dish
Blanching Tomato Re-crisp

Code CO 03 Code CO 04
Tomato 100 gms Soggy biscuits 100 gms
PROCEDURE PROCEDURE
01) To blanch tomatoes, use a toothpick to prick (01 01) Place biscuits on the dish and select menu, (01
the tomato to allow the steam to escape and check in between to prevent them from
select the menu to blanch. burning as the time will vary based on the level
of moisture content.
02) Allocate a standing time of 5 minutes and (02

biscuits will be crisp again.
247 248
Cooking Tips Cookware I Heat resistant glass bowl Cooking Tips Cookware I Heat resistant glass bowl
Ghee Pulping Tamarind

Milk cream 100 gms Tamarind (deseeded) 100 gms
Water 50 ml
PROCEDURE PROCEDURE
01) Place the dish with milk cream, select the (01 01) To extract juice from tamarind, add some water (01
menu and press start. to it and select menu and press start.
02) Stir in between during the programme and (02 02) Allow standing time of 5-10 minutes and extract (02
press start to resume cooking. the juice. It’s much easier to do this way.
249 250
Cooking Tips Cookware I Heat resistant glass bowl Cooking Tips Cookware I Microwave safe bowl
Tadka/Popu Coconut milk

Onion, tomato, cumin seeds, mustard, oil Coconut (grated) 100 gms
PROCEDURE PROCEDURE
01) Put the seasonings in a bowl and select the (01 01) Grind the coconut with water as required, select (01
menu and press start. This can be used for menu and press start.
preparing vegetables, grams etc.
02) Strain the milk through the strainer. (02
251 252
Beauty Secrets Cookware I Heat resistant glass bowl
BEAUTY Almond Hand

Cream Code SE 01
SECRETS
INGREDIENTS
Coconut oil ½ cup
Almond oil ½ cup
Rosewater ¼ cup
Beeswax (for cosmetic purpose) ¼ cup
½
½
¼
¼
PROCEDURE
01) Mix all the ingredients and select the programme (01
and press start.
02) The mix will harden after it cools down. (02
254
Beauty Secrets Cookware I Heat resistant glass bowl Beauty Secrets Cookware I Heat resistant glass bowl
Fruity Lip 03) Pour into clean (wash thoroughly before use) film
container.
(03
Gloss Code SE 02
INGREDIENTS 04) Place mix into fridge for 20-30 minutes or till firm. (04
Solid shortening 2 tbsp
Fruit flavored powdered 1 tbsp
drink mix
Film container 35 mm
(clean and sterilized)
PROCEDURE
01) Mix shortening & drink mix together in a (01

microwave safe bowl till smooth.
02) Place in microwave until mix becomes a (02

liquid.
255 256
Massage Oil
03) Once you have combined the oil and herbs, place (03
them in a microwave safe glass bowl and select the
programme and press start.
Code SE 03
INGREDIENTS 04) Allow the mixture to sit for 30 minutes. (04
Base oil, Essential oil, Herbs, Cheesecloth, Bottle
05) Drain the oil using cheese cloth into a bottle. (05
PROCEDURE
01) Choose a light oil as your base. Olive, canola, (01

or coconut are great choices. They are light
weight and feel smooth against the skin.
02) Add a desired herb. You can choose mint or (02

lavender extract as well.
257 258
Carrot Face
03) Apply gently to the skin and wait for 10 minutes. (03
Pack Code SE 04
INGREDIENTS 04) Rinse off with cool water. (04
Carrot 1 large
Honey 2 tbsp
PROCEDURE
01) Chop carrot and select the menu and press (01
start, then mash.
02) Mix with the honey. (02
259 260

DW 380 C Recipe Book

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Table of

 ZEERA WATER..................................... 27  CHICKEN STEW...................................... 75

 HERBAL WATER .................................. 28  CHINESE NOODLES ................................ 77

 SOLE KADHI/COCUM SAAR ..................... 29  CHICKEN WINGS .................................... 79

 MINESTRONE SOUP................................ 33  BAKED VEGETABLE IN WHITE SAUCE ....... 85

 SWEET CORN SOUP ............................... 34  CHICKEN AU GRATIN .......................... 87

 CHICKEN SOUP................................... 35  SHEPHARDS PIE.................................. 89

 GRATED FRESH COCONUT...................... 39  DATES & TAMARIND CHUTNEY................. 97

 SUJI/SEMOLINA................................... 40  LEMON PICKLE.................................... 99

 BREAD CRUMBS ................................. 41  APPLE JAM.......................................... 101

 PANEER TIKKA .................................... 46  PRAWN BIRYANI.................................. 107

 CHICKEN KEBABS............................... 48  RAJASTHANI PULAO ........................... 109

Goda Masala Code DE 01

Cumin seeds ¼ cup

02) Stir in between during the programme. (02

02) Stir in between during the programme. (02

Cumin seeds 1 tbsp

02) Stir in between during the programme. (02

(washed and dried)

02) Stir in between during the programme. (02

02) Stir in between during the programme. (02

Coriander seeds 1 cup

02) Stir in between during the programme. (02

02) Stir in between during the programme. (02

Cumin seeds ½ cup

02) Stir in between during the programme. (02

Pepper powder 50 gms

02) Stir in between during the programme. (02

Zeera Water Herbal Water

01) Mix water and cocum in a microwave proof (01

Tomato Soup Spinach Soup

Minestrone Soup Sweet Corn

Wheat Flour Besan Flour

Grated Fresh Suji/Semolina

01) Place the ingredients on a flat microwave safe (01

02) Keep stirring the ingredients at regular intervals (02

Chicken Tandoori Paneer Tikka

02) Turn over the chicken tandoori in between. (02

03) Soak bamboo skewers in water to prepare the

04) Remove the meat mixture from fridge and divide

07) Cook the kebab basting with cooking oil as (07

08) Turn the kebab as often as required. (08

09) Serve piping hot on a bed of onion rings, with (09

01) Mix all the ingredients. (01

Semolina (roasted) 100 gms Lemon juice 1 tbsp

01) Make soft dough out of flour and semolina, (01

Ragi Satva Wheat Halwa

02) Stir in between to prevent lumps formation. (02

02) Add cardamom powder, stir and serve halwa by (02

06) Serve with oil and chilli powder. (06

01) Finely crush green chillies, cumin seeds, and (01

02) Stir in between to prevent lumps formation. (02

02) Stir in between to prevent lumps formation. (02

Tomato Rava Idli

01) Place an egg white pancake on a plate. Roll a (01

01) Place cut up vegetables mixed with soups and (01

01) Mix together onion, celery, bok choy, garlic, (01

01) In a bowl add soy sauce, ginger-garlic paste, and (01

Garlic & Ginger

01) In a borosil bakeware arrange mixed vegetables (01

White sauce Code CC 02

05) Place the dish in the microwave, select menu, (05

01) Dip each chicken breast in egg and breadcrumbs, (01

01) Place beef and onions in baking dish. Distribute (01