Microwave Wheat Halwa

Items Required

250 g Whole wheat
625 g Sugar
2 cup Water
1/2 tsp Cardamom powder
15 nos Cashew nut
Cardmom powder
125 g Ghee
Red food color

Preparation Method

Soak wheat for 12 hours.Grind in a mixie adding 1 cup water. Strain through a seive to get a thick milk.

Grind again adding 1 more cup of water and strain again. You will be left out with only the husk in the seive.take a bowl add wheat milk,sugar ,cardamom powder and ghee.set microwave oven for 30 minutes.stir every two to three minutes.

Heat a pan add ghee and add sliced cashew nut and roast it.After 10 minutes add these roasted cashew into the bowl.stir well again microwave it .stir every 2 min.after 10 mins add food color and stir well.place the bowl into microwave oven.

Stir every 2 mins.after 10 mins halwa is ready.grease the plate.spread this halwa into the greased plate.After a minute slice it.

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Corn Flour Halwa

Items Required

1/2 cup Corn Flour
1 cup Granulated Sugar
A pinch Saffron(optional if using the artificial color)
6 to 7 pods Elachi (Take out the seeds and grind to a coarse powder)
A pinch Orange Red Color (Optional )
A handful Pistachio nuts chopped (Any kind of chopped nuts is fine)
3 tbsp Ghee
4 cups Water

Prepartion Method

Take Corn Flour in a Microwave safe bowl. Preferably a little big. I used the corning ware big size.

Pour 2 Cups of Water. Whisk well until there are no lumps.

Mix in the sugar and whisk until even distribution.

Add the Saffron.

Microwave on High for 2 minutes. Stir and again Microwave on High for 2 minutes. Repeat this until the conflour’s raw smell goes. If you think the content is thickening too quickly, add little water and stir until even distribution and again.

Microwave for 1 or 2 minutes, or until the content becomes a little semisolid and the Corn Flour raw smell disappears completely.

Grease a dish with Ghee and add the remaining Ghee, Ground Elachi and the chopped nuts to the content and stir until even distribution.

Cook again for a minute or two in microwave.

The consistency will resemble a jelly, somewhat semi solid, trying to set.

Immediately pour the content in the greased dish

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Microwave Cheese Grill Toast

Items Required

4 Bread slices ( White or brown )
1 Onion chopped in small bits
2 Green chillies chopped
1 Tomatoes chopped in small bits
1 small Capsicum chopped in small bits
Tomato sauce
Mozarella cheese (grated)
Mustard powder
Oregano
Salt to taste

Preparation Method

Start the microwave at the Pre-heat temperature of 250 degrees C.

In the meantime prepare the slices. Smear a layer of tomato sauce.

Then sprinkle grated mozarella cheese on it.

On top of it add a dash of chopped onions, green chillies, tomatoes, capsicum.

Sprinkle mustard powder, oregano and salt to taste.

After the microwave gets pre-heated, it gives a time of 10 min to get the ingredients ready.

Then push the stop button. Do not use the crust plate as ithe toasts would get soggy otherwise.

On the other hand put the metal rack and place the bread slices in such a manner that at a time 4 slices can be grlled.

Select the microwave+convection button at 600 deg C for 4 min.

Let it stand for a minute.

Enjoy the snack!

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Ricotta Cheese Burfi

Items Required

1 container Ricotta cheese
1 container Milk powder
1 container Sugar
1/4 cup Chopped pista and almond
1 PinchSaffron
3 or 4 Cardamom
Food color – Green or yellow
2 tbsp Butter

Preparation Method

First cut the tinda from top in sqr and deseed the tindas and then grind together til,nariyal,groundnut and mix the ingre together and fill the tindas and close them with their respective square pecies.

Then take the oil in a pan appox 3tblsp and heat it and sputter the sarso and add little haldi ,chilli powder in the tadka and add the stuffed tinda and the remaining masala and then add one bowl of beated curd and cream to it and keep it in the microwave and cook it for 10 min.

Next morning drain onions and pack them in a sterilised jar.

Put all the spices in vinegar and microwave for 6-8 minutes, until the vinegar starts bubbling.

Let it stand for 5 minutes, then strain it onto the onions in the sterilised jar.

Cover only when the ingredients become cool.

Leave for 2 weeks after which they will be ready for consumption.

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Tuna noodle cassersole

Item required
1 cup water
11/2 cups uncooked noodles
1 can (61/2 oz.) flaked tuna, drained
1 can (103/4 oz.) condensed cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces, drained
1 can (17 oz.) green beans, drained 1/2 cup coarsely crushed potato chips

Settings: HIGH/DEFROST
1.    Pour water into 2-quart glass casserole; cover.
2.    MICROWAVE on HIGH for 3 to 5 MINUTES or until water comes to a boil. Stir in noodles. Recover and cook on DEFROST for 11 to 12 MINUTES or until noodles are tender. Drain and stir in remaining in-gredients except potato chips; recover.
3.    MICROWAVE on HIGH for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes. Sprinkle potato chips on top and serve.

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Pheasant in mushroom cream sauce

Item required
1 pheasant (about 2 lb.), cut into pieces 1/4 teaspoon salt
Dash pepper
2 tablespoons chopped onion
1/2 cup sliced fresh or canned mushrooms Half of 101/2-oz. can condensed cream of mushroom soup
1 tablespoon cornstarch
1/4 cup sour cream
Parsley

Setting: DEFROST
1.    In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup; cover.
2.    MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Stir in sour cream and garnish with parsley.
2 Servings

TIPS This recipe can easily be doubled. MICRO-WAVE covered, in 2-quart (12 x 7) glass baking dish, 36 to 38 MINUTES, turning once.
MICROWAVE on MEDIUM for 18to2O MINUTES.

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Spinach Stuffing Recipe

Ingredients:

1 pkg. (12-oz.) frozen spinach souffle
1/2 cup softened bread crumbs (about 1 slice)
1 teaspoon lemon juice
1/2 teaspoon instant minced onions
1/4 teaspoon salt

Preparation Method:

Remove from foil container. With sharp knife cut in half. Return half to freezer, place other half in 1-qt .casserole. Microwave at Medium 1 to 1 1/2 Minutes, until partially defrosted. Mash with fork.

Mix in crumbs, lemon juice, onion and salt. Stuffs 12 large mushrooms

 

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Macaroni and Cheese Recipe

Items Required:

1 cup hot tab water
½ cup elbow macaroni
1/8 teaspoon salt
1 tablespoon chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk
¼ teaspoon Worcestershire sauce
½ cup shredded sharp American cheese (2 ounces)

Preparation Method:

In 1-quart casserole combine water, macaroni, and salt. Micro-cook, uncovered, till macaroni is tender, 7 to 8 minutes, stirring twice. Drain. In same casserole micro-cook onion in butter till tender, about 1 ½ minutes. Blend in flour, 1/8 teaspoon salt, and dash pepper. Stir in milk and Worcestershire. Micro-cook, uncovered, till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Stir in cheese till melted. Stir in macaroni. Micro-cook, uncovered, till bubbly, 1 to 2 minutes longer, stirring once or twice. Makes 2 servings.

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HARVARD BEETS RECIPE

Ingredients:

- 1 8 ¼ -ounce can sliced beets
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vinegar
- 1 tablespoon butter or margarine

Preparation Method:

Drain beets; reserve ¼ cup of the liquid. In a 2-cup glass measure mix sugar, cornstarch, and 1/8 teaspoon salt. Stir in reserved liquid, vinegar, and butter. Micro-cook, uncovered, till thickened and bubbly, 1 minute; stir every 15 seconds. Stir in beets. Cook, covered, till hot, about 2 minutes 2.

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NEW HIGH PROTEIN HAWAIIAN FILLETS

This “Hawaiian fillets” is one of the best recipe in the fish recipies. It is very easy to do and simply flavoured recipe. It is also a tasty recipe too.
1 pound fresh or frozen fish fillets
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks
1/2 medium green pepper,
cut into thin strips
1/4 cup vinegar
1 tablespoon snipped chives
Dash garlic powder
1/4 cup sliced almonds, toasted

Preparation method
1.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.

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