OTGW 2623 R

• Potatoes peeled sliced 1 cm thick - 1 kg
• Tomatoes sliced 1 cm thick - ½ kg
• Onion sliced - 4-5 nos.
• Coriander chopped - 1 bunch finely
• Salt and pepper - to taste

Setting

• Cooking temperature - 1800C
• Shelf placement - centre
• Heater select - both

Grease baking dish. Lay one slice of potato, one slice of one tomato and one slice of onion. They should overlap each other until the dish is full. Sprinkle chopped dhania and seasoning to taste. Bake in a moderately hot oven until the potatoes are soft and the water is absorbed.

Setting

• Shelf placement - middle
• Heater select - both

Place drip tray in the middle rack of the oven. Allow the oven to heat up till the heaters are glowing red. Roll out ¼ inch thick ‘Roti’. Place on the heated tray and allow it to remain inside for about 2 minutes until the rotis puff up and a light brown crust forms.

• Paneer - ½ kg
• Curd - ½ cup
• Ginger (crushed) - ¼ tsp.
• Chilli powder - ½ tsp.
• Garam masala - one tsp.
• Orange colour - a little
• Salt - to taste
• Also potatoes, tomatoes, onions and capsicums

Setting

• Cooking time - 5-7 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Cut paneer into one inch cubes. In a bowl, mix curd with all masala. Add paneer to masala, pip the paneer well into the masala and leave it for 3-4 hours. Parboil the potatoes, capsicums and onions. Smear all these vegetables with salt. Thread the paneer and vegetables alternately on the greased skewers and place them on wire grill. Brush with oil and toast for about 5-7 minutes, turning often, till evenly done.

• French beans - 100 gms
• Carrots - 100 gms
• Salad oil - 1 tsp.
• Tomato cut in slices - 1 large
• Vinegar - 1 tsp
• Milk - 1½ cup
• Maida - 2 tsp.
• Mustard powder - ½ teaspoon
• Salt and pepper - to taste
• Oil - 3 or 4 tsp.
• Grated cheese - a little

Setting

• Cooking time - 15-20 minutes
• Cooking temperature - 1800 C
• Shelf placement - centre
• Heater select - both

Wash and dice all the vegetables into small pieces. Parboil these vegetables adding a little salt. Strain them and keep them aside. Make white sauce in a pan. Heat slightly and add sieved maida till light brown. Remove the pan from fire, add milk stirring all the time. Add salt, pepper, mustard powder and vinegar and put the pan on fire against, but for not more than 30 seconds. After the white sauce is made, add it to the vegetables and mix well. Then grease the oven drip tray and spread the vegetable mix. Top it with grated cheese, and sprinkle a bit of salad oil. Place the tray in the oven and bake it, till it becomes brown on top.

• Rice washed & soaked in 4 cups of water with a few strands of saffron or a pinch of turmeric powder- 2 cups.
• Salt - 1 tsp
• Onion - 1 no.
• Ginger - 1 pc.
• Garlic - 6 pcs.
• Poppy seeds - 2 tsp.
• Aniseeds - 2 tsp.
• ½” pc Cinnamon - 2 nos.
• Cloves - 4-6
• Salt and red chilli - To taste
• Tomatoes - 500 gms
• Ghee - 4+2 tbs
• Almonds or cashew nuts - 1½ tbs
• Raisins - 1 tbs
• Bay leaves - 2 nos.
• Sliced onion - 1 no.
• Chopped coriander leaves - 2 tbs
• A few green cardamoms

Setting

• Cooking time - 15-20 minutes
• Temperature - 1900C
• Shelf placement - Centre
• Heater select - Both

Cook rice along with water in which it is soaked. In the grinder, grind onion, ginger and garlic to a paste. Roast and powder the poppy seeds, aniseeds, cinnamon, cloves and red chillies. Plunge tomatoes into boiling water, remove the pulp.
In the pressure pan, heat 2 tbs. ghee. Fry nuts, raisins and cardamom. Remove from the pan and set aside. In the same ghee, fry bay leaves and sliced onion till they are golden brown. Keep aside for garnishing.
Add two more tablespoon ghee to pan. Pour in ground onion and fry till ghee surfaces. Add the powdered masalas and fry for another few seconds.
Now add tomato puree and salt. Fry till oil starts to separate.
Add coriander leaves, mix and remove from fire.
To assemble rice, grease the dish with some ghee. Put half of rice in the dish. Pour over the tomato puree. Sprinkle over few nuts, raisins and fired onions. Even out the surface and top with rest of the rice. Sprinkles some more ghee over the top, with aluminium foil and bake in oven.

• Cheese (grated) - 50 gms or 2 cubes
• Teaspoon salad oil (optional) - ½ tsp
• Butter - 25 gms
• Bread slices - 3 pcs.
• Mustard - ½ tsp
• A little pepper

Setting

• Cooking time - 3-5 minutes
• Cooking temp. - 1800C
• Shelf placement - Centre
• Heater select - Both

Mash grated butter and cheese lightly. Add mustard and pepper. Spread over the bread slices evenly.
Put the bread slices on the wire grill and toast. Remove immediately when cheese starts bubbling. Do not wait for browning of crust.
Now you have cheese toast ready. Serve it hot with tomato sauce.

• Medium hard tomatoes - 6 pcs.
• Large potatoes - 3 pcs.
• Finely chopped small onion - 2 pcs
• Green chillies - 1-2 pcs.
• Salt - To taste
• Some boiled peas
• Chilli powder
• Coriander leaves

Setting

• Cooking time - 15 minutes
• Cooking temp. - 1600C
• Shelf placement - Top
• Heater select - Top

Boil potatoes and mash them throughly. Mix in finely chopped coriander leaves, chillies, salt and chilli powder. Wash tomatoes and cut the top portion. Scoop the inside and add all other ingredients. Shift the mixture well into tomatoes. Place stuffed tomatoes nearly on oven tray.
Place tray in the top shell of oven and grill for 15 min till tomatoes begin to wrinkle.

• Curd - 1 cup
• Small round potatoes - 250 gms
• Oil - ¼ cup
• Garlic - 8 pcs.
• Ginger - 1”pc.
• Cumin powder - 1 tsp.
• Kashmiri chilli - 1 tbs.
• Hot chilli powder - 1 tsp.
• Turmeric powder - 1 tsp.
• Gram flour - 1½ tbs.
• Salt - To taste

Setting

• Cooking time - 15 minutes
• Temperature - 1500C
• Shelf placement - Top
• Heater select - Top

Drain curd in a strainer or muslin cloth for 2 hrs.
Parboil potatoes. To do this, as soon as the cooker reaches the maximum pressure, keep on the fire for 1 minute then take off the fire. Peel the potatoes.
In the pressure pan, heat oil. Fry the potatoes golden brown. Drain on brown paper.
Peel ginger and garlic. Grind with a few teaspoons of water.
Mix ginger, garlic, cumin, chilli, turmeric, gram flour and salt in curd. Marinate potatoes in this mixture for 30 min.
Preheat the oven at 1500C. Skew potatoes and put the skewers on the wire grill and place the wire grill in the oven and grill.
Rotate the skewers every few minutes to change the position of skewers. Bake the potatoes for 15 minutes.
Serve spreader with toothpicks.

• Noodles - a handful of boiled
• Rice - a handful of boiled
• Grated cheese - 75-100 gms
• Salt - To taste
• Mustard powder - ½teaspoon
• Salad oil - 1 teaspoon
• Pepper
• Coriander leaves
• Bread crumbs

Setting

• Cooking time - 15 minutes
• Cooking temperature - 1900C
• Shelf placement - Centre
• Heater select - both

Mash and mix boiled rice, noodles and cheese very well. Shape into small flattish kababs. Dot with ghee and dip in bread crumb. Grease the drip tray and set the kababs on it. Place it on the oven and bake for 15 minutes till brown.

• Mushrooms - 220 gms
• Oil - 25 gms
• Crushed onion paste - 1 teaspoon
• Flour - 1 table spoon
• Cream salt - ¾ cup
• Pepper - to taste
• Aji-no-moto - a pinch
• Crust:
• Maida - 150 gms
• Refrigerated butter - 75 gms
• Ice cold water - 2-3oz
• Salt - ½ teaspoon

Setting

• Cooking time - 20-25 minutes
• Cooking temperature - 1700C
• Shelf placement - Centre
• Heater select - both

Fry onion paste lightly in a heavy sauce pan. Wash and chop mushrooms and add to the onion paste. Cook for 5 minutes. Add a pinch of aji-no-moto. Add flour and cream followed by salt and pepper.
Pie: Sift flour and salt together and blend in chopped butter. Knead in ice cold water. Chill the dough wrapped in a butter paper. Take 2/3rd of the roll out ½ cm thick on a well floured board. The size of the rolled out sheet should be 2 inch, bigger than the pie dish. Place the rolled out dough in the greased pie dish with little butter. Spoon out the mushroom filling on to it. Roll out the remaining dough and cut into long strips. Spread the strips length wise and cross wise to cover the filling and then press together with lower crust edge. Bake in oven till golden brown.

• Cauliflower - 500 gms
• Flour - 3 tablespoon
• Pepper - 1 tablespoon
• Butter - 3 tablespoon
• Milk - 1½ cup
• Salt - 1 tablespoon
• Mustard powder - ¾ teaspoon
• Grated cheese

Setting

• Cooking time - 10-15 minutes
• Cooking temperature - 1900C
• Shelf placement - Centre
• Heating select - both

Cut cauliflower into small flowerets and boil salt water. Make white sauce. Put the cauliflowers in a greased baking dish. Pour sauce, cauliflowers and sprinkle remaining cheese. Grill till brown.

• Bread - 4 slices
• Mushroom - a handful
• Oil - 2 table spoon
• Maida - 2 table spoon
• Onion - 1 chopped
• Milk - ½ cup
• Coriander leaves

Setting

• Cooking time - 5-6 minutes
• Cooking temperature - 1600C
• Shelf placement - top
• Heating select - Both

Make white sauce with flour, oil and milk. Add a pinch of salt, pepper, chopped onion and coriander leaves. Chop mushrooms finely. Butter slices liberally, spread mushrooms and pour white sauce over this. Place slice on the wire grill and place it in the pre-heated oven. Toast for 5-6 minutes.

• Flour
• Butter
• Milk
• Salt
• Pepper
• Mustard powder

Fry flour lightly in butter and gradually add milk after taking the pan off fire. Add salt, pepper and mustard and put it again on fire for 30-40 seconds. Take off fire again.

• Cauliflower (stemless) - 500 gms
• Onion - 1 large
• Tomatoes - 3 medium sized
• Ghee or oil - 3 tbs.
• Coriander leaves
• Salt
• Pepper
• Amchoor

Setting

• Cooking time - 20-25 minutes
• Cooking temperature - 1900C
• Shelf placement - Centre
• Heater select - Both

Make deep cuts in cauliflower. Rub in a mixture of salt and turmeric and steam till ¾ done. Grate onion, chopped tomatoes & coriander. Fry onion, tomato and coriander in ghee and add masala. Remove from fire and stuff the cauliflower with mixture. Place cauliflower on drip tray and bake.

• Potatoes boiled - 3 medium sized
• Maida - 2 tablespoon
• Onions - 2 medium sized
• Green chillies - 6 nos.
• Gram masala - ½ tablespoon
• Peas boiled - 1 cup
• Sweet butter milk - 1½ cup
• Garam flour - 2 cups
• Garlic and ginger - a little
• Grated cheese - ½ cup
• Cauliflower (very tiny pieces) - ½ cup
• Mint leaves - 5-6 leaves
• Oil or ghee - 3 tablespoons
• Coriander leaves

Setting

• Cooking time - till golden brown
• Cooking temperature - 1900C
• Shelf placement - centre
• Heater select - both

Mash potatoes well. Chop onions, chillies and grind garlic, ginger and mint leaves. Saute chopped onions and garam masala in oil. Add besan, maida and fry. Mix potatoes, vegetables, salt, butter and garam masala. Add some baking powder. Put it in a greased ring mould and bake until golden brown. Serve garnished with dhania and grated carrots.

• Condensed milk - 6 tablespoons
• Maida or cornflour - ¾ cup
• Baking powder - ½ teaspoon
• Soda bicarbonate - ¼ teaspoon
• Yellow colour - 1/8 teaspoon
• Milk - ½ cup
• Sugar - 1 tablespoon
• Butter - 3 tablespoon
• Chopped walnuts - 8-10 finely
• Raisins - a handful

Setting

• Cooking time - 30 minutes
• Cooking temperature - 1900 C
• Shelf placement - centre
• Heater select - both

Beat together condensed milk, butter and milk. In the mixture, add maida etc. and beat it to a smooth batter. Then add raisins and walnut. Now grease small pastry moulds, dust with flour and pour the mixture into them. Bake in the oven. Keep in an air-tight tin for two hours before eating.

• Dessicated coconut - ½ cup
• Castor sugar - 1/3 cup
• Melted ghee - 1/3 cup
• Vanilla essence - ½ teaspoon
• Milk - 4-6 teaspoon
• Maida - ¾ cup
• Baking powder - ½ teaspoon

Setting

• Cooking time - 20 minutes
• Cooking temperature - 1500C
• Shelf placement - Centre
• Heater select - both

Sift maida, baking powder and castor sugar together. Add melted ghee, coconut, milk and vanilla essence. Let the dough rest for 5 minutes. Then roll out ¼ inch thick layer and cut with biscuit cutter or pastry mould. Now, wet the top of biscuits with little milk and sprinkle coconut powder on each. Arrange the biscuits in a greased drip tray and bake in oven till they become golden brown. Eat when cool.

• Maida - 2 cups
• Dalda - 2 tablespoons
• Curd - 5 tablespoons
• Milk - 5 tablespoons
• Yeast - 1 tablespoon
• Baking powder - ½ teaspoon
• Soda bi-carbonate - ¼ teaspoon
• Sugar - 1 teaspoon
• Salt - 1 teaspoon

Setting

• Cooking time - 5 minutes
• Cooking temperature - 1800C
• Shelf placement - centre
• Heater select - both

Sift maida with salt, baking powder and soda bi-carbonate. Add this to dalda and mix well. Warm curd and milk together and add yeast and sugar to this. Let this mixture stand for a while (10 to 15 minutes) till the yeast dissolves. Then mix this liquid with maida and knead well to make a soft dough adding more milk if necessary. Keep covered for one hour (more time in winter). The dough should double in volume. Now roll out like chappatis and put them on the drip tray. Make sure that the tray is greased before putting the nan on it. Stick a little kalonje on the bake in the oven for about 5 minutes.

• Rohu fish, sliced or cut in chunks - 500 gms
• Groundnut oil or ghee - 7-8 tbs.
• Onion (large) - 5 nos.
• Ginger - 100 gms
• Garlic - 10 cloves
• Curd - 1 cup
• Salt - To taste
• Sugar - 1 tsp.
• Tomato ketchup - ¼ cup
• Chilli sauce - 1 tsp.
• Bay leaves - 4 nos.
• Pounded green cardamoms - 10 nos.

Setting

• Cooking time - 30 minutes
• Temperature - 1800C
• Shelf placement - Centre
• Heater select - Both

Smear each slice/chunk of fish with little salt and turmeric. Heat oil in pressure pan and fry lightly. Keep aside for the moment.
Put onion, Ginger and garlic into the grinder. Make puree and then pour into a fine strainer or clean muslin cloth. Squeeze the juice out and discard the residue.
Heat the remaining oil or ghee in pressure pan. Temper with bay leaves, pounded cardamoms and Cinnamon. Add curd and stir, fry for 2 minutes.
Pour the curd mixture into baking dish with well filling lid or foil. Lay fish pieces in it.
Bake for 30 minutes and serve immediately.

• Bones from mutton - 70 grams
• Chopped onion - 1 no.
• Pepper corns - 16 nos.
• Salt - 1½ tsp
• Recipes - Non vegetarian
• 15
• Cloves - 8 nos.
• Cinnamon - ½ pc
• Water - 3 cups

For garnish

• Ghee - 9 tbs.
• Sultanas - 2 tbs.
• Almond - 12 Nos.
• Cashew nuts - 18-20 nos.
• Finely sliced onion - 2 (medium) nos.
• Shredded green chillies - 2-3 nos.
• Finely chopped coriander - 1 tbs.

For the Pulao

• Finely chopped onion - 2 (medium) nos.
• Lean mutton - 500 gm
• Salt - ½ tsp.
• Red chilli powder - ½ tsp.
• Ginger - 1½ pc.
• Garlic - ½ pcs. +
• Rice - 2 cups
• Strained curd - ½ cup + cream ½ cup + salt ¼ tsp.
• mixed together
• Red chilli powder - To taste
• Garam masala - 1 tsp
• Black cumin seeds - 1 tsp

Setting

• Cooking time - 15 minutes.
• Temperature - 1500C
• Shelf placement - Centre
• Heater select - Both

Put the stock mixture into pressure cooker. After it reaches maximum pressure, reduce heat and keep for 25 minutes. Allow pressure to drop by itself. Strain the stock the yakhni and reserve.
While the stock is being cooked, heat ghee and add the sultanas. Fry lightly. Separately, fry the nuts and sliced onions. Keep aside.
Into the same ghee, add chopped onion for the pulao. Fry golden brown. Remove the meat, a few pcs at a time, and fry till juice dries up. Mix the chopped onions, salt and chilli and fry for another 10 minutes. 16
While the meat is frying, grind together ginger and garlic in the grinder. Add a few tsp. water. As soon as the meat has browned, add this paste, little at a time. When it is all used up, add ½ cup water and put the meat into pressure cooker. Close it and let it come to maximum pressure. Reduce heat and keep for 10 minutes. Allow the pressure to reduce on its own. Open and dry up any remaining moisture. Remove the pieces of meat from the pan and keep aside for the moment.
Into the same masala, left in the cooker, put the drained rice. Fry the rice for 2-3 minutes then add to it 3½ cups water. Scrape up all the masalas from the bottom and put rice along with water into the cooker. Cook till done.
Grease the dish and into it put a layer of rice, then meat, then the curd cream mixture. Repeat the layers. Sprinkle each one with little red chilli, garam masala and cummins. Finish with the layer of rice. Cover the dish and put it into the OTGW for 15 min. Serve sprinkled with sultanas, nuts, fresh onions and coriander.

• Butter - ½ cup
• Sugar - ½ cup
• Egg - 1 no.
• Flour, sifted with a pinch of salt - 1 cup
• Raisins - ½ cup
• Chopped walnut - ½ cup
• Grated coconut - ½ cup
• Vanilla essence - ½ tsp

Setting

• Cooking time - 15 minutes
• Temperature - 1600C
• Shelf placement - Centre
• Heater select - Both

Cream the butter and sugar in a mixing bowl till light.
Add egg. Continue beating till well blended.
Add flour, along with the rest of ingredients. Mix thoroughly.
Grease baking tray. Place teaspoonfuls of the mixture on it having some place between each.
Preheat the oven to 1600C. Put the cookies in and bake for 15 minutes, by which time they will be golden brown on top. Cool briefly, then remove from the tray and cool completely. Bake in batches till all the batter is used up. Store in air tight tins.

• Cocoa - 4 tsp
• Coffee - ½ tsp
• Rum vanilla essence - ¾ tsp
• Cinnamon - ½ tsp
• White bread - 2 slices
• Butter - 100 grams
• Sugar - 150 grams
• Egg separated - 4 nos.

Setting

• Cooking time - 30 minutes
• Cooking temperature - 1600C
• Shelf placement - Centre
• Heater select - Both

Mix together cocoa, coffee, water and essence. Stir to a smooth mixture. Set aside.
Powder Cinnamon. Mix into the chocolate mixture.
Crush bread roughly into fine crumbs. Keep separately grind almonds.
Beat the butter till smooth. Add sugar and continue to beat till fluffy.
Beat in the yolks, one at a time.
Add the powdered almonds and chocolate mixture. Beat briefly. Stir in the bread crumbs.
Beat the egg white till they stand in soft peak. Fold into the cake mixture.
Grease on cake tin lightly. Sprinkle flour over it. Pour in the batter.
Bake in the preheated oven for 30 minutes.
Cool before turning out of the tin.

• Plain chocolate - 100 gms
• Milk - 1¼ cup
• Castor sugar - 2 tsp
• Vanilla essence - ¾ tsp
• Arrowroot - 1 tbs
• Flour - 1 tbs
• Butter - 25 gram
• Egg yolk - 3 eggs
• Egg white - 4 eggs
• Icing sugar - 2 tbs

Setting

• Cooking temp. - 1700C
• Cooking time - 20 minutes & 5 minutes
• Shelf placement - centre
• Heater select - both

Break the chocolate and put into a pan with water. Place over low heat and stir to melt the chocolate. Add 1¼ cups of milk, and bring to a boil stir in sugar and essence. Take off the fire and keep aside.
Mix together the remaining milk, with the arrowroot and flour. Add it to the chocolate mixture and return to heat. Stir continuously, bring to boil. Cook for a few seconds more and remove.
Cut butter into small pieces and dot the surface of the chocolate mixture. Cover and keep aside for 5-7 minutes. Stir and mix well.
Beat in the egg yolks one at a time.
Beat the egg whites stiff. Cut and stir 1 tablespoon into the mixture then fold in the rest.
Pour into a souffle dish. Bake in the oven.
Pull the oven tray out. Sprinkle the top of the souffle with icing sugar and put back for another 5 minutes.
Serve the souffle immediately, with cream if you like.

• Butter - ¼ cup
• Sugar - 1/3 cup
• Crushed biscuits - 2 cup
• Eggs Separated - 2 nos.
• Vanilla essence - 1 teaspoon
• Salt - ½ teaspoon
• Baking powder - 1 teaspoon
• Walnuts - ½ cup
• Raisins, soaked in 2 tbs. of rum - ¼ cup
• Milk - 1¼ cup

For the sauce

• Egg yolks - 2 nos.
• Castor sugar - ¼ cup
• Rum - ¼ tsp
• Vanilla essence - ½ tsp
• Fresh cream - 1 cup

In a large bowl, beat together all the ingredients for the dessert. Of the separated eggs, use only the yolk, beating the whites stiff in another bowl. Fold them into rest of the batter. Pour it into an oven-proof dish and bake for 25 minutes.
To make the sauce, beat the yolks with sugar, rum and essence over a pan of boiling water till thick. Cool and beat in the cream.
Serve the dessert hot or chilled with the rum-cream.

• Maida - 2 cups
• Warm water - ½ to ¾ cup
• Dry yeast - 2 teaspoon
• Sugar - 2 teaspoon
• Salt - 1 tablespoon
• Melted butter - 1 tablespoon
• Egg - 1 no.

Setting

• Cooking time - 15 minutes
• Cooking temperature - 1800C
• Shelf placement - centre
• Heater select - both

Sift maida, salt and sugar. Dissolve yeast in ½ cup of warm water. Add this to maida. Also add the melted butter to the mixture. Knead well to make a soft dough, adding more water if necessary. Leave this dough in a covered container for 10 minutes. Shape into rolls and keep on a greased tray and cover the tray. Leave them till they are double in volume. Brush them with beaten egg. Bake in the oven.

• Maida - 2 cups
• Milk - ½ cup
• Salt - 1 teaspoon
• Dry yeast - 2 level teaspoon
• Egg - 1 no.
• Butter - 2 tablespoons

For filling

• Tomatoes - ¾ kgs
• Celery - 2 stalks
• Onions - 2 nos.
• Garlic - 3 flakes
• Chilli-powder - 1 teaspoon
• Salt and pepper - to taste
• Oil - 2 tablespoon
• Grated cheese - 100 gms

Opinion Ingredients

• Cooked minced meat
• Chicken
• Prawn
• Vegetables
• Noodles etc. - ½ - ¾ cup
• Tomato and capsicum slices for decoration

Setting

• Cooking time - 20 minutes
• Cooking temperature - 1800C
• Shelf placement - centre
• Heater select - both

Sift Maida with salt. Melt butter and beat the egg. Mix yeast and sugar in warm milk. Mix all this to a soft dough adding warm water if necessary. Transfer to a floured board and knead till smooth and elastic. Keep covered in a warm place for about one hour till the dough becomes double in volume. Grease the drip-tray and spread half the dough over it evenly. Spread the filling over this leaving a margin of 2 cm all around and sprinkle grated cheese on top. Place pieces of tomatoes and capsicum over this and bake in hot oven till the dough is cooked and the cheese melts.
Preparation of Filling: Chop tomatoes, mince onion, ginger, garlic and celery. Heat oil and fry the minced ingredients. Add tomato, chili powder, salt and pepper. Cook till thick. Add optional ingredient and remove from fire.

• Maida - 1½ cup
• Sugar - 1 cup
• Eggs - 3 nos.
• Butter - 3/5 cups
• Baking powder - 1½ teaspoon
• Cocoa powder - 4 tablespoon
• Milk - ¼ cup

Setting

• Cooking time - 35-40 minutes
• Cooking temperature - 1500C
• Shelf placement - centre
• Heater select - both

Sift maida, baking powder and cocoa powder together. Cream butter and sugar in mixing bowl. Add eggs one by one and keep beating the mixture. Pour the mixture into a greased mould and bake in oven.

• Sponge cake
• Custard
• Pineapple slices
• Cream and cherries for decoration

Make the sponge cake as given in the recipe below. Scoop out cake from the centre so that a ring is formed at the top. It should be deep enough such that a thin base remains. Pour pine apple syrup all over the cake so that the cake is soaked in the syrup. Also separately soak the cake crumbs in syrup. Now pour custard in hollow cake. Put a layer of crumbs over this and then again pour custard over the cake. Pour cream on top of this and decorate with pineapple chunks and cherries. Put this in the refrigerator and take it out just before serving.

• Eggs - 4 nos.
• Flour - 90 gms
• Castor sugar - 90 gms
• Baking powder - 1 teaspoon

Setting

• Cooking time - 35-40 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Sieve flour and baking powder together. Break the eggs one at a time and separate the yolks from the whites. Beat the egg white to a stiff froth. Add sugar to the bowl of egg yellows and place this bowl in pan of hot water and whisk briskly. This pan should not be kept over the heat. Stir at intervals. When the mixture is thick in consistency as salad cream, remove and whisk for a few minutes to cool. Add this to the egg white. Sieve the flour and baking powder on top of this mixture and fold in quickly. Pour into a greased mould and bake.

• Pomphret fish (or its equivalent of any other fish) Cut horizontally into 4 separate
• large pieces - 500 gms
• Mushrooms cut into halves and slightly browned - ½ cup
• Lemon - 1 nos.
• Coriander - one tabs
• Butter - 4 tabs
• Salt and pepper - to taste

Setting

• Cooking time - Till fish is tender and golden brown
• Cooking temperature - 1900C
• Shelf placement - centre
• Heater select - both

Clean fish and remove middle kanta. Brush thoroughly with a spoon of butter and allow it to stand for 30 minutes. Mix together the remaining butter, salt, pepper, lime juice and place fish and mushroom on it. Pour the butter mix over this and bake till fish is tender and golden brown.

• Egg slightly beaten - 1 no.
• Mushroom Soup - 1 tin
• Beef boiled and minced - 1 kg
• Chopped onions - ¼ cups
• Dry bread crumbs - ¼ cup
• Chopped parsley - 2 tablespoon
• Salt - ¼ tablespoon
• Mashed (boiled) potatoes - 2 cups
• Grated cheese - ¼ cup

Setting

• Cooking time - 15 minutes
• Cooking temperature - 1500C
• Shelf placement - centre
• Heater select - both

Mix thoroughly ½ cup soup, beef, onion, egg, bread crumbs, parsley & seasoning. Press firmly in pie plate and bake. Take out and frost with potatoes. Top it with remaining soup, cheese and spoonful of butter then again bake for 10 minutes.

• Maida - 1½ cup
• Sugar - 1 cup
• Eggs - 3 nos.
• Butter - ½ - ¾ cup
• Vanilla essence - a few drops
• Baking powder - 1 teaspoon
• Milk - ½ cup

Setting

• Cooking time - 35 - 40 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Sift maida and butter. Break in the eggs one by one and keep beating well. Finally fold in the flour gradually and add milk, with vanilla essence. Pour the mixture in a greased mould and bake in the oven. Leave the cake for 5 minutes in the oven after it is baked.

• Eggs - 6 hard boiled
• Green chilies - 2 finely chopped
• Salt - to taste
• Red chili powder - to taste
• Salad oil - 1 teaspoon
• Chopped onion - 1 small finely
• Garam masala - a little
• Mustard powder - ½ teaspoon
• Bread crumbs
• Ghee or oil

Setting

• Cooking time - 15 minutes
• Cooking temperature - 2200C
• Shelf placement - top
• Heater select - top

Boil eggs. Cut into equal halves and take out the boiled yolks with a knife. Mix green chilies, salt, chili powder, chopped onion, garam masala, salad oil and coriander leaves in this yolk. Mix this well. Now stuff the hollowed eggs with this mixture covering ½ egg fully. Dab with oil and dip in the bread crumbs. Dust off extra crumbs. Put these in the drip tray on the middle rack and bake till it becomes brown on top. Serve with mustard sauce.

• Fish fillets - ¼ kg
• Tomato puree - 3 tablespoons
• Soyabean sauce - 1½ teaspoons
• Salt - to taste
• Garlic - Grind 2 cloves
• Green chilli - 1 no.
• Cuminseeds - 2 tsp

Setting

• Cooking time - 10-12 minutes
• Cooking temperature - 1600 C
• Shelf placement - top
• Heater select - top

Mix the ground paste with tomato puree and soyabean sauce. Add salt to taste. Marinate fish in the mixture. Leave for about 2 hours. Grease the drip tray and place fish on it. Grill the fish for 10-12 minutes till brown. Then gently turn the fish upside down and grill for another 10-12 minutes. Care must be taken that the fish does not break. When cooked, remove into fresh serving dish.

• Chicken - 1 medium sized
• Curd - ¼ cup
• Juice of garlic and ginger - 1 teaspoon
• Juice of onion - 2 teaspoon
• Salt - ½ teaspoon
• Red chilli powder - ¼ teaspoon
• Red colour powder (tandoori colour) - ½ teaspoon
• Jeera powder - 1 teaspoon
• Vinegar - 1 teaspoon
• Lime - ½
• Oil - 1 tablespoon

Setting

• Cooking time - 15-20 minutes
• Cooking temperature - 1800C
• Shelf placement - Toasting centre
• Heater select - Both

Wash & cut chicken into 4 to 6 pieces and insert deep cuts in the flesh with a sharp knife. In a bowl, mix all the ingredients mentioned above. Rub and mix well into all the chicken pieces and then let the pieces remain in the bowl for at least two hours. The longer they stay the better it is. Then arrange the pieces on the wire grill and toast for about 15 minutes using the drip tray below the grill. Then remove the tray and toast for another 15-20 minutes. Bring out the chicken, apply some oil or ghee, sprinkle some meat masala and then squeeze lime over it. Serve now with onion ring and hot mint sauce.

• One fish cleaned and cut into 1½ inch thick pieces
• Curd - 4 tablespoons
• Ajwain - ½ teaspoon
• Orange colour - a little
• Salt and chilli powder - to taste
• Juice of one lemon
• Juice of 6 cloves of garlic

Setting

• Cooking time - 15 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Mix all the ingredients and rub thoroughly into fish. Keep aside for ½ an hour. Grease skewers. Put these in the preheated oven and toast for about 15 minutes. Keep turning the skewers till all tikkas are evenly done. Remove tikkas from skewers with the help of a brown paper. Sprinkle with meat masala before serving.

• Boneless meat cut into 1½ inch squares - 500 gms
• Ginger paste - 1 tablespoon
• Vinegar - 2 tablespoon
• Garam masala - 1 teaspoon
• Salt and chilli powder - to taste
• Cumin and coriander seeds - a pinch ground

Setting

• Cooking time - 20-25 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Apply ginger, garlic, lime juice and salt to the mutton pieces. Set aside for about 3 hours. Spear the pieces on greased skewers and set them in the preheated oven. Turn the skewers frequently and baste with oil while cooking. They should be tender and golden coloured in about 20-25 minutes.
For Sauce: Grind together the groundnuts and the till. Mix all the sauce ingredients together and cook on a slow fire till thick. Pour sauce over the tikkas before serving.

• Minced meat - 500 gms
• Onion - 1 large
• Green chillies Z - 2 nos.
• Garlic - six cloves
• Ginger - a little
• Fresh mint and coriander leaves - a handful
• Garam masala - 1 teaspoon
• Salt and chilli powder - to taste

Setting

• Cooking time - 10-12 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

Mince all these ingredients into a very fine paste in the electric blender. Grease the skewers lightly and taking little of this mixture in the palm of the hand, press it around the skewer so that a long kabab is formed on the skewers. Leave these skewers to rest for about 10 minutes. Arrange these skewers in the oven which has been preheated and toast for about 10-12 minutes, till the kababs become brown. Keep turning the skewers until all the kababs are evenly cooked. Take out and serve with mint sauce.

• Boneless meat cut into 1½ inch cubes - 750 gms
• Tomatoes (hard) - 8 small
• Onions (hard boiled) - 12 small

Setting

• Cooking time - 10-20 minutes
• Cooking temperature - 1600C
• Shelf placement - centre
• Heater select - both

For Marinade

• Chopped fresh mint - two tsp.
• Vinegar - ½ cup
• Mustard - pinch or dry
• Grated lemon rind - one teaspoon
• Salt - ½ teaspoon
• Butter - 2 tablespoons
• Wine (optional) - ½ cup

Place meat in a dish and cover with marinade. Allow to stand for 2-3 hours. Drain meat and thread on skewers alternating with tomatoes and onions. Place in preheated oven and toast. Turn frequently and brush with a little fat. Toast for 15-20 minutes till tender. This can be used as cocktail snacks. Place all ingredients except wine in a sauce pan and bring to boil. Take off heat and allow to stand for half an hour, then add wine.

• Sifted flour - 1 cup
• Castor sugar - ¼ cup
• Dessicated coconut - ¾ cup
• Egg - 1
• Butter - ¾ cup
• Milk - ¼ cup
• Baking powder - 1 teaspoon
• Vanilla essence - a few drops
• Salt - a pinch

Setting

• Cooking time - 20-25 minutes
• Cooking temperature - 1500C
• Shelf placement - centre
• Heater select - both

Sift maida, salt and baking powder. Cream butter in mixing bowl and add sugar. Beat well, add the egg. Beat well again and bring to smooth batter. Add vanilla essence. Then add small amounts of coconut and maida alternatively, adding a spoonful of milk now and then. Grease a cake mould and dust it with flour. Pour the mix in the mould and place this on the wire grill and bake it.

• Peanuts - 1 cup
• Dalda or butter - 1/3 cup
• Maida - 1 cup
• Sugar - ½ cup
• Egg - 1 no.
• Baking powder - 1 tablespoon

Setting

• Cooking time - 15 minutes
• Cooking temperature - 1500C
• Shelf placement - centre
• Heater select - both

Shell the peanuts and crush them. Sift maida and baking powder together. Beat dalda and sugar till fluffy. Add beaten egg, peanuts and maida to the mixture of sugar and dalda. Form into small balls and flatten them slightly. Bake in the oven. Allow to become cool and crisp.