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Cheatyour dietWith 26 healthy Indian recipes
Sharp Business Systems (India) Pvt. Ltd.
3rd Floor, BITS Tower, Plot No. 9, Sector 125, Noida, UP: 201303.
Toll Free: 1800 4254 321. E-mail: sharp@service007.com I Website: www.mysharp.in
Dear Patrons,
They say that cooking is a combination of art, technology and science. But all these
things are undergoing constant evolution. Technology comes and goes, science takes
great leaps forward, art changes shape with every generation. So why should cooking
stay the same?
It’s time to upgrade your life and upgrade your cooking, with Sharp Healsio, featuring
superheated steam technology.
When the microwave became ubiquitous, it was praised for its ease of use. Now, Sharp
Healsio is taking the next big step in cooking technology, with Superheated Steam. You
get the comfort of a microwave, with the delicious and nutritious properties of steaming.
So go and explore the joy of cooking with convenience, nutrition, and delicious flavor in
one package, because Sharp Healsio isn’t just another gadget in your kitchen; it is the
health revolution you’ve been aspiring for!
Contents
Cooking Time Servings ModeM
VEG DISHES
Baingan Ka Bharta ............................................................................ 1
Bhindi Masala ..................................................................................... 4
Dal Makhani ......................................................................................... 5
Grilled Cheesy Bites .......................................................................... 8
Mushroom Matar (Peas) ................................................................... 9
Palak Paneer ........................................................................................ 12
Paneer Tikka ........................................................................................ 13
Pav Bhaji ............................................................................................... 16
Rava Idli ................................................................................................ 17
Rice Idli ................................................................................................. 20
Sambar .................................................................................................. 21
Stuffed Capsicum .............................................................................. 24
Tandoori Veg Platter ......................................................................... 25
Vegetable Au Gratin ........................................................................... 28
NON VEG DISHES
Chicken Curry ...................................................................................... 29
Chicken in Hot Garlic Sauce ........................................................... 32
Chicken Tikka ...................................................................................... 33
Kadai Chicken ..................................................................................... 36
Methi Mahi Tikka (Fish Tikka) ........................................................ 37
Murg Pulao ........................................................................................... 40
Schezwan Chicken ............................................................................. 41
Tandoori Chicken Platter ................................................................ 44
DESSERTS
Caramel Custard ................................................................................ 45
Chocolate Cake ................................................................................... 48
Gajar Ka Halwa ................................................................................... 49
Kheer ...................................................................................................... 52
Cooking Guides .................................................................................. 54
Measurements .................................................................................... 55
Glossary ................................................................................................ 56
This delicious roasted mashed brinjal dish pairs perfectly with crisp paranthas.The charred baingan becomes even tastier when roasted over coals,
enhancing the mouth-watering smoky flavour.
Baingan (Brinjal) ........................................................................... 1
Oil .................................................................................................. 2 tbsp
Onions (chopped) ......................................................................... 2
Ginger (chopped) .......................................................................... 1/2"
Green Chilli .................................................................................... 1
Coriander Powder ......................................................................... 2 tsp
Garam Masala Powder.................................................................. 1/2 tsp
Deggi Mirch Powder ...................................................................... 1/2 tsp
Tomatoes (chopped)..................................................................... 2
Salt ................................................................................................ 1 tsp
Coriander Leaves (chopped) ........................................................ a few
INGREDIENTS
• In the Healsio, fill the water tank with purified water up to level 2
• Put Baingan on the baking tray and place it in the oven (lower position)• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 30 minutes
• Peel the Baingan and mash in a bowl • Take a microwave safe bowl, put oil and place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes• In the oil add onions, ginger, green chilli, coriander powder, garam masala powder, Deggi Mirch powder
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 2 minutes• In the same bowl now add cooked Baingan, tomatoes, salt and EXTEND by 5 minutes
• Garnish with chopped coriander leaves and serve hot
METHOD
• It’s best to use a large Baingan/Eggplant/Aubergine for this recipe• The small variety doesn’t have the same flavour
TIPS
42-45 mins 3-4 Supersteam & MicrowaveM
Baingan Ka Bharta
21
• In the Healsio, fill the water tank with purified water up to level 2• Wash, drain and wipe dry the Bhindi with a clean towel
• Slice off the head of each Bhindi, make a slit in each piece, do not separate• In an ovenware, mix Bhindis, oil and turmeric powder
• Place it on the baking tray in the upper position• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>250 ̊ C
• Cook for 20 minutes till the Bhindis become crisp• In a microwave safe bowl, mix oil, onions, ginger, garlic, tomato puree and tomatoes. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3-4 minutes and keep aside• Take a separate microwave safe bowl, put in the crispy Bhindis, add salt, prepared masala mix and
cooked onions, ginger, garlic, tomato puree and tomatoes
• Place the bowl on the base of the oven• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
• Remove from the oven. Garnish with coriander leaves and serve hot with chapatis
METHOD
• Salt should not be added while steaming • While buying Bhindis we should ensure they are green, small and stiff
TIPS
Bhindi (Ladyfingers) ............................................................... 400 gms
Oil ............................................................................................ 4 tbsp
Turmeric Powder .................................................................... 1/2 tsp
Onions (sliced) ........................................................................ 2
Ginger (chopped) .................................................................... 1 tsp
Garlic (crushed) ....................................................................... 4-6 flakes
Tomato Puree (readymade) ................................................... 4 tbsp
Tomatoes (chopped) .............................................................. 2
Salt .......................................................................................... 1/2 tsp
Coriander Leaves .................................................................... 1 tbsp
MASALA MIX
Oil ............................................................................................ 2 tbsp
Carom Seeds ........................................................................... 1/2 tsp
Coriander Powder .................................................................. 2 tsp
Red Chilli Powder ................................................................... 1/2 tsp
Turmeric Powder .................................................................... 1/4 tsp
Cloves (crushed) ..................................................................... 2
Green Cardamoms (crushed) ................................................. 2
Garam Masala Powder ........................................................... 1/2 tsp
Chat Masala ............................................................................ 1/2 tsp
INGREDIENTS
Bhindi MasalaA delicious, spicy dish prepared in a jiffy for a quick meal.
Bhindi is a vegetable loved by kids and adults alike and is o�enmade in North Indian homes. A perfect side dish for lunch.
30 mins 4-5 Supersteam & MicrowaveM
43
• In the Healsio, fill the water tank with purified water up to level 2
• Wash and soak the dal overnight • Drain water. Wash several times in fresh water, rubbing well, till the water no longer runs black
• Put dal along with ghee, salt and ground paste in an ovenware in the baking tray in the upper position• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC.
Cook for 30 minutes
• Check and EXTEND by 30 minutes• Mash the dal a little; add tomato puree, nutmeg powder, garam masala powder, kasoori methi,
tomato ketchup and tandoori masala in the hot dal. Mix well
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 30 minutes • Remove from the oven then add butter, cream and milk. Sprinkle garam masala powder, coriander leaves and colour
METHOD
• A handful of rajma or chana dal can be added to make it healthier• Instead of tomato ketchup, honey or jaggery can also be added
TIPS
INGREDIENTS
Sabut Urad Dal (Black Lentil) ................................................... 1 cupWater ......................................................................................... 10 cups
Ghee .......................................................................................... 1.5 tbsp
Salt ............................................................................................ 1.5 tsp
Tomato Puree (readymade) ..................................................... 1 cup
Nutmeg Powder ........................................................................ 1-2 tsp
Garam Masala Powder.............................................................. 1/2 tsp
Kasoori Methi ............................................................................ 2 tsp
Tomato Ketchup........................................................................ 2 tbsp
Tandoori Masala........................................................................ 2 tsp
Butter......................................................................................... 2-3 tbsp
Cream ........................................................................................ 1/2 cup
Milk ............................................................................................ 1/4 cup
GROUND PASTE
Ginger ........................................................................................ 1 tsp
Garlic ......................................................................................... 2 tsp
Red Chilli (soaked in water) ...................................................... 1
GARNISH
Garam Masala Powder.............................................................. 1/4 tsp
Coriander Leaves ...................................................................... 1 tbsp
Colour (optional)....................................................................... a pinch
Dal MakhaniA Punjabi staple dish, Dal Makhani is the absolute favourite recipe
that can easily be cooked to perfection at home. The best thing aboutthis recipe is its creamy texture and perfect blend of spices.
1 hr 30 mins 6 Supersteam & MicrowaveM
65
87
• In the Healsio, fill the water tank with purified water up to level 2
• Cut the French bread into ½” thick slices. Brush with olive oil. Sprinkle red chilli flakes and oregano• Mix together all the ingredients given under toppings. Keep this paste aside
• In the oven (upper position) place the bread with oil side up on the baking tray • Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 8 minutes till the breads become golden brown• Take out and turn the breads. Place them back in the oven
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 13 minutes• Apply the paste on the top side of the toasted bread
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC.
• Cook for 4 minutes
• Serve hot
METHOD
• Tastes good with apple chutney
TIP
Grilled Cheesy Bites These grilled cheesy bites are easy to
make and can be gobbled up in less than 5 minutes.
INGREDIENTS
Small French Loaf or Bread ...................................................... 1
Olive Oil ..................................................................................... 2 tbsp
Red Chilli Flakes ........................................................................ 1 tbsp
Oregano ..................................................................................... 1 tbsp
TOPPINGS
Cheese (grated) ......................................................................... 1/2 cup
Paneer (grated) ......................................................................... 1/2 cup
Mayonnaise ............................................................................... 4 tbsp
Mustard Sauce .......................................................................... 2 tsp
Tomato Ketchup ....................................................................... 2 tsp
Pepper Powder ......................................................................... 1/4 tsp
Salt ............................................................................................ 2 pinches
Onion ......................................................................................... 1
Green Capsicum (chopped) ..................................................... 1/2
Cabbage (chopped) .................................................................. 1/4 cup
Corn Kernels .............................................................................. 2 tbsp
Red Chilli Flakes ........................................................................ 1 tbsp
Oregano ..................................................................................... 1 tbsp
25 mins 6 SupersteamM
109
• In the Healsio, fill the water tank with purified water up to level 2
• Wash mushrooms well in running water and chop into 3-4 pieces each• Put oil and cumin seeds in a microwave safe bowl. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes till cumin seeds turn light brown• Add onions, ginger-garlic paste and set the oven to MICROWAVE>MANUAL>100%. Cook for 8 minutes
• Once onions turn light brown, stir well and add tomato puree, chopped green chillies, coriander powder, garam masala powder, salt and red chilli powder
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 10 minutes• Add chopped mushrooms, peas and water
• Stir well and transfer the contents to an ovenware on the baking tray in the upper position and set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>250 oC
• Cook for 10 minutes
• Garnish with coriander leaves and serve hot
METHOD
• Using the same recipe, we can also make mix veg usingcauliflower, potatoes, capsicum, corns, carrots & green beans
TIP
Mushrooms ................................................................................ 200 gms
Oil ............................................................................................... 5 tsp
Cumin Seeds .............................................................................. 1 tsp
Onions (chopped finely) ............................................................ 2 large
Ginger Paste ............................................................................... 1 tsp
Garlic Paste ................................................................................ 1 tbsp
Tomatoes (pureed in a mixer) ................................................... 2 large
Green Chillies (chopped finely) ................................................. 2
Coriander Powder ...................................................................... 1 tsp
Garam Masala Powder............................................................... 1/2 tsp
Salt ............................................................................................. 1/2 tsp
Red Chilli Powder ...................................................................... 1/2 tsp
Peas ............................................................................................ 100 gms
Water .......................................................................................... 2 cups
Coriander Leaves (chopped) ..................................................... 2 tsp
A delicious and hearty vegeterian curry that goes well with chapati or rice. Simple and fuss free recipe.
30 mins 4 Supersteam & Microwave M
Mushroom Matar (Peas)
INGREDIENTS
1211
• The bitterness of Palak can be eliminated by adding some cream or curd• Salt should not be added while boiling the spinach
• Homemade paneer can be used by curdling milk using vinegar
TIPS
METHOD
Palak .......................................................................................... 350 gms
Green Chilli ................................................................................. 1
Oil ............................................................................................... 2 tsp
Green Cardamoms (only seeds) ................................................ 2
Black Peppercorns ..................................................................... 3-4
Ginger-Garlic Paste .................................................................... 1 tbsp
Onion (chopped) ........................................................................ 1
Tomatoes (pureed in a mixer) ................................................... 2
Salt ............................................................................................. 1 tsp
Red Chilli Powder....................................................................... 1/2 tsp
Garam Masala Powder .............................................................. 1/2 tsp
Paneer (cut in cubes) ................................................................. 100 gms
Cream ......................................................................................... 2 tbsp
Healthy North Indian recipe ideal for winters whenfresh Palak is available in abundance.
16 mins 3-4 Steam, Microwave & SupersteamM
Palak Paneer
• In the Healsio, fill the water tank with purified water up to level 2
• Clean and wash Palak, discard stalks• Put Palak in the steam tray. Place the steam tray on the rack in baking tray, uncovered in upper position.
Set the oven to STEAM>AUTO>FRESH VEG 1>0.3 KG>STANDARD• Put drained Palak in a mixer, add chopped green chilli and grind it into a smooth puree
• Take microwave safe bowl, put oil, cardamoms, peppercorns, ginger-garlic paste and onion, stir well. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes• Remove bowl from the oven and add tomato puree. Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes
• Remove from oven, transfer the contents to an ovenware and add Palak puree, salt, red chilli powder,garam masala powder, paneer pieces and cream. Place it on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 10 minutes till oil appears on top
• Serve hot with chapatis
INGREDIENTS
1413
• In the Healsio, fill the water tank with purified water up to level 2
• Mix all ingredients of the marinade in a bowl to form a smooth paste • Marinate onions & capsicums pieces separately and mix. Add tomatoes and mix the marinade separately. In the end add paneer and give it a gentle mix
• Let the marinated paneer and vegetables rest for about 2 hours• Simultaneously soak the wooden skewers in water for 5 minutes
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITH PREHEAT>200oC>25-30 Minutes• Prepare skewers with marinated onions, capsicums, tomatoes and paneer
• Repeat the process for multiple skewers• Place prepared skewers on the rack. After completion of preheat, place the rack on the baking tray in the upper position
• Press START
• Sprinkle chat masala and lemon juice. Serve hot
METHOD
• As it bakes in the oven, paneer tends to get dry. Always generously brush with oil• Do not overcook paneer otherwise it gets tough & rubbery
TIPS
Onions (cut into 8 pieces) .......................................................... 2
Capsicums (cut into 1” pieces) .................................................. 2 Tomatoes (cut into 16 pieces) ................................................... 2
Paneer (cut into 2” cubes) ......................................................... 250 gms Chat Masala ................................................................................ a pinch
Lemon Juice ............................................................................... 1 tsp
MARINADE
Gram Flour ................................................................................. 2 tbsp
Yogurt ......................................................................................... 100 ml
Turmeric Powder ....................................................................... 1/2 tsp
Ginger-Garlic Paste .................................................................... 2 tbsp
Kashmiri Mirch Powder ............................................................. 2 tsp
Roasted Cumin Powder ............................................................. 1 tsp
Garam Masala Powder............................................................... 1/2 tsp
Black Pepper Powder................................................................. 1 tsp
Oil ............................................................................................... 1.5 tsp
Lemon Juice ............................................................................... 2 tbsp
Salt .............................................................................................. 1 tsp
Nutmeg (grated/powder) .......................................................... a pinch
Paneer TikkaPaneer Tikka is a versatile dish, which can be savoured as an
appetiser or converted into a delicious creamy gravy.
30 mins 5 SupersteamM
INGREDIENTS
1615
• In the Healsio, fill the water tank with purified water up to level 2
• Wash all the vegetables, chop roughly in big chunks. Put all the vegetables in the steam tray• Place the steam tray on the rack in baking tray, uncovered in upper position
• Set the oven to STEAM>AUTO>FRESH VEG 2>1 KG>MORE • Remove the veggies from the oven and mash well
• Take a microwave safe bowl, add oil, onions, ginger-garlic paste and mix well. Place the bowl on base of the oven• Set the oven to MICROWAVE>MANUAL>100%. Cook for 10 minutes or till onions become brown
• Take the bowl out and add tomato puree. Now set the oven to MICROWAVE>MANUAL>100%• Cook for 4 minutes, till tomatoes leave oil
• Add all the mashed veggies, pav bhaji masala, red chilli powder and salt. Set the oven to MICROWAVE>MANUAL>100%• Cook for 14 minutes
• Sprinkle some coriander leaves on top and serve with buttered pav
METHOD
• Pumpkin, organic seeds, turnips can also be added to make it healthier
TIP
INGREDIENTS
Oil ................................................................................................ 2 tbsp
Onions (chopped) ....................................................................... 2
Ginger Paste ................................................................................ 1 tsp
Garlic Paste ................................................................................. 1 tsp
Tomato Puree (readymade) ....................................................... 1 cup
Pav Bhaji Masala Powder ........................................................... 3-4 tsp
Red Chilli Powder ....................................................................... 1/2 tsp
Salt .............................................................................................. 1 tsp
Coriander Leaves (chopped) ...................................................... a few
Butter .......................................................................................... 4-5 tbsp
Pav (so� bread roll) ..................................................................... 8 pieces
VEGETABLES
Potatoes ...................................................................................... 3
Cabbage ...................................................................................... 1/4 cup
Beans .......................................................................................... 1/4 cup
Tomatoes .................................................................................... 5-6
Peas ............................................................................................. 1/2 cup
Capsicums ................................................................................... 2
Pav BhajiPav Bhaji is one of the most popular fast foods of India. This delicious dish
is generally prepared on a tawa, however, you can make it in a frying pan as well.
30 mins 4 Steam & MicrowaveM
1817
Semolina ..................................................................................... 1 cup
Mustard Seeds ............................................................................. 1/4 tsp
Chana Dal .................................................................................... 1 tsp
Cashews ...................................................................................... 10
Green Chillies (finely chopped) .................................................. 5
Yogurt .......................................................................................... 1/2 cup
Curry Leaves ................................................................................ 6
Urad Dal ....................................................................................... 1 tspSalt .............................................................................................. a pinch
Oil ................................................................................................ 1 tbsp
Water ........................................................................................... 1.5 cups
INGREDIENTS
• In the Healsio, fill the water tank with purified water up to level 2 • Mix all ingredients well and let ferment for about an hour
• Once the batter is fermented it will increase in volume • Add water as required
• Put a drop of oil to grease the Idli mould, pour in the batter • Place Idli mould or Idli stand on the baking tray. If two moulds or stands are placed, use a rack
• Place the baking tray in the upper position• Set the oven to STEAM>MANUAL>STEAM HIGH. Cook for 15-18 minutes
• Repeat to make more Idlis• Serve hot with coconut chutney/ onion-tomato chutney
• Do not add too much water while grinding. The batter will thin out a little after fermentation.• When the ladle is lifted from the batter and the Idli batter falls from the ladle, it should form
a slight ribbon which slowly becomes flat on the surface. If its too thick or the ribbon takes
longer time to dissolve, add a little water to the batter
METHOD
TIPS
Made with rawa and curd, this breakfast recipe is easyto digest and is full of nutrients.
15-18 mins 3-4 SteamM
Rava Idli
2019
• In the Healsio, fill the water tank with purified water up to level 2 • Grease the Idli stand with oil and take a ladle full of batter and fill the Idli mould
• Place Idli mould or Idli stand on the baking tray. If two Idli moulds or stands are placed, use a rack • Place the baking tray in the upper position
• Set the oven to STEAM>MANUAL>STEAM HIGH. Cook for 15 minutes• Repeat to make more Idlis
• Serve hot with coconut chutney and sambar
METHOD
• Try and use rock salt. The simple reason for using rock saltis that it is minimally processed and usually of high purity
TIP
Alternately, we can also use readymade freshly grounded Idli Batter – 1 Kg
• Wash rice and urad dal separately until the water runs clean. Soak in water for 4-6 hours. Soak the urad dal for the same amount of time. Drain all the water
from the urad dal and grind it to a fine paste. Add water accordingly
• Grind the rice to a coarse paste (add water as needed) and then mix both pastes together in a large bowl and whisk them well. Make sure that the
consistency is thick
• Now, the Idli batter needs to be well-fermented. This step is very important to get so� and fluffy Idlis. Keep the batter in a warm place to ferment. Once the
batter has risen, add salt and whisk to mix it well
HOW TO MAKE IDLI BATTER
Idli Rice ....................................................................................... 2.5 cups
Urad Dal ..................................................................................... 1.5 cupsSesame Oil (to grease the Idli moulds) ..................................... 5 tbsp
Salt ............................................................................................. 1.5 tsp
INGREDIENTS
A very healthy breakfast or supper option that can be served to children and patients who are recovering. This South Indian dish is effective for weight loss too.
15 mins 5 SteamM
Rice Idli
2221
METHOD
• Before adding tamarind paste, ground coconut can be added in the last stage• While tempering you may include Asafoetida and 1 or 2 cloves of garlic
TIPS
• Soak the dal and pressure cook for 10 minutes • Cut all vegetables, tomato & onions
• Place in a microwave safe bowl on the base of the oven, add oil• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes
• After the oil is heated add chopped vegetables, tomato, onions, chilli powder, coriander powder,sambar powder, salt and mix well. EXTEND by 3 minutes
• Add water, add tamarind paste and EXTEND by 4 minutes• For tempering take a separate bowl put 1 tbsp oil, mustard seeds, curry leaves and chopped onions (optional)
• Pour it in the bowl of prepared Sambar
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
SambarPopular South Indian dish served as an accompaniment with Dosa,
Idli and Vada. It is a healthy recipe loaded with vegetables.
INGREDIENTS
Arhar/Tur Dal ........................................................................ 100 gms
Vegetables ............................................................................ 125 gms
(Brinjal/Pumpkin/Drumstick)
Tomato (medium) ................................................................ 1
Onions (small) ...................................................................... 2
Oil ......................................................................................... 1 tbsp
Red Chilli Powder ................................................................ 1/2 tsp
Coriander Powder ............................................................... 1/2 tsp
Sambar Powder ................................................................... 2 tsp
Salt ....................................................................................... as per taste
Water .................................................................................... 2 cups
Tamarind Paste .................................................................... 1 tsp
TEMPERING
Oil ......................................................................................... 1 tbsp
Mustard Seeds ...................................................................... 1/2 tsp
Curry Leaves ......................................................................... 1 handful
25 mins 2-4 MicrowaveM
2423
Delicious, easy to make and extremely flexible since youcan make the filling with whatever ingredients you have.
Paneer......................................................................................... 100 gms
Salt ............................................................................................. 1/2 tsp
Onion (chopped) ........................................................................ 1/2 cup
Peas (shelled, boiled)................................................................. 1/2 cup
Cheese (grated) .......................................................................... 50 gms
Tomato Ketchup......................................................................... 2 tbsp
Capsicums .................................................................................. 6
Coriander Leaves (chopped) ..................................................... a few
SPICES
Garam Masala Powder .............................................................. 1/2 tsp
Amchur Powder ......................................................................... 1 tsp
INGREDIENTS
• In the Healsio, fill the water tank with purified water up to level 2
• Make a mixture with paneer, spices, salt, onion, peas, cheese & tomato ketchup• Remove seeds from capsicum and stuff it with the mixture
• Put them on an ovenware on the baking tray in the upper position• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT
• Cook for 30 minutes
• During cooking, add oil to keep them from drying out• Garnish with coriander leaves
• Serve hot with chapatis
• Stuffing can be made with left overs like spaghetti topped with cheese, mashed potatoesor with any le� over vegetables
TIP
METHOD
30 mins 6-8 SupersteamM
Stuffed Capsicum
2625
• In the Healsio, fill the water tank with purified water up to level 2
• Put mushrooms, babycorns (sliced in two pieces) and cauliflower florets in a microwave safe bowl• Add lemon juice, sugar and salt. Place the bowl on the baking tray in the upper position
• Set the oven to STEAM>AUTO>FRESH VEG 2>0.3 KG>MORE• Remove the vegetables, let cool and keep aside
• Mix all the ingredients of the marinade, add the vegetables, boiled potatoes and paneer to it• Cling wrap and keep in the refrigerator for half an hour
• Meanwhile mix together all the ingredients that are listed under mix together and keep aside• Place the marinated vegetables along with the buttered vegetables in a tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 40 minutes • Serve with green chutney and onion rings
METHOD
• The veg platter can be turned into a kathi roll by wrapping in a roomali roti a�er cooking
TIP
A wholesome healthy meal for diet-conscious individuals,can be served as a snack too.
Mushrooms ............................................................................. 4
Babycorns ............................................................................... 3-4
Cauliflower .............................................................................. 4-5 florets
Lemon Juice ............................................................................ 2 tsp
Sugar ....................................................................................... 1 tsp
Salt .......................................................................................... 1-2 tsp
Boiled Potatoes ....................................................................... 2
Paneer (cut into tikka size pieces) .......................................... 100 gms
MARINADE
Hung Curd ............................................................................... 1 cup
Cream ...................................................................................... 1/4 cup
Ginger Paste ............................................................................ 1 tsp
Garlic Paste ............................................................................. 1 tbsp
Kashmiri Mirch Powder .......................................................... 1/4 tsp
Tandoori Masala ..................................................................... 3 tsp
Salt .......................................................................................... 1/2 tsp
Salted Butter ........................................................................... 3-4 tsp
Turmeric .................................................................................. 1/4 tsp
Cornflour ................................................................................. 2 tbsp
Chat Masala Powder ............................................................... 2-3 tsp
MIX TOGETHER
Chat Masala Powder ............................................................... 3-4 tsp
Butter ...................................................................................... 3-4 tsp
Capsicum ................................................................................. 1
Onion ....................................................................................... 1
Tomatoes (deseeded) ............................................................. 2
INGREDIENTS
3-4 Supersteam & SteamM40 mins
Tandoori Veg Platter
2827
METHOD
• Skip part of the preparations and cooking time by using frozen vegetables• For another variation, substitute Parmesan cheese with bread crumbs
TIPS
• In the Healsio, fill the water tank with purified water up to level 2
• Wash and cut all the vegetables • Take a microwave safe bowl; mix melted butter, flour, salt, pepper, tomato ketchup
• Place the bowl on base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 30 seconds• Add milk, mix well and EXTEND by 6 minutes. The white sauce is now ready
• Take a separate microwave safe bowl, add vegetables, white sauce, 50 ml water and salt to taste• Cover the container with glass lid. Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
• Transfer the contents to an ovenware, arrange tomato slices and sprinkle bread crumbs • Place it on the baking tray in upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>220oC
• Cook for 20 minutes
• Bake until golden brown and serve hot
INGREDIENTS
Butter ......................................................................................... 4 tbsp
Flour ........................................................................................... 4 tbsp
Salt & Pepper ............................................................................. to taste
Tomato Ketchup ........................................................................ 1 tbsp
Milk ............................................................................................. 500 ml
Water .......................................................................................... 50 ml
Tomato (sliced) .......................................................................... 1
Bread Crumbs ............................................................................ 100 gms
VEGETABLES
Beans .......................................................................................... 10-15
Carrots (cut into small cubes) ................................................... 2
Cauliflower ................................................................................. 1/2
Peas (shelled) ............................................................................. 100 gms
Potato (cut into small cubes) .................................................... 1
A versatile French style dish, which is great as a side or main.This cheesy gem is an easy way to feed vegetables to fussy eaters.
32-35 mins Microwave & SupersteamM8
Vegetable Au Gratin
3029
• You can skip microwave cooking stage if you prefer to cook the chickenin the pan over gas for 5 minutes (covered)
TIP
METHOD
• In the Healsio, fill the water tank with purified water up to level 2• Dry roast all the ingredients listed under ground masala in a pan and grind in a mixer. Keep aside
• Put cooking oil, onions, turmeric powder, green chillies, red chilli powder in the same pan and cook for 2 minutes• Transfer the contents of the pan to a microwave safe bowl. Add washed chicken, tomatoes & ginger-garlic paste
• Mix well and keep it aside for 5-10 minutes
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes• Transfer the contents of the bowl to an ovenware and add ground masala, salt and water
• Place it on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 20-25 minutes
• Serve hot with rice or chapati
Cooking Oil ................................................................................. 3 tbsp
Onions medium size (sliced) ..................................................... 2
Turmeric Powder ....................................................................... 1/2 tsp
Green Chillies ............................................................................. 3
Red Chilli Powder ...................................................................... 1 tbsp
Chicken (curry cut) ..................................................................... 500 gms
Tomatoes (finely chopped) ....................................................... 2
Ginger-Garlic Paste (freshly grounded) ..................................... 1 tsp
Salt ............................................................................................. to taste
Water .......................................................................................... 1.5 cups
GROUND MASALA
Coriander Seeds ........................................................................ 1 tbsp
Cumin Seeds .............................................................................. 1 tsp
Black Cardamoms ..................................................................... 3
Green Cardamom ...................................................................... 1
Clove ........................................................................................... 1
Black Peppercorns ..................................................................... 1/2 tsp
Bay Leaves ................................................................................. 3
Cinnamon ................................................................................... 2” pieces
INGREDIENTS
Chicken CurryBest served with chapati or rice, this aromatic curry is packed with
flavor to satiate your taste buds.
30 mins 2-4 Supersteam & MicrowaveM
3231
• In the Healsio, fill the water tank with purified water up to level 2• Marinate the chicken with salt, crushed garlic, maida, oil, cornflour, egg and seasoning powder
• Keep it aside for half an hour
• Place the marinated chicken in the baking tray in the upper position • Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 20 minutes
• In a microwave safe bowl, mix oil with onion, capsicum, grated garlic and rest of the sauce ingredients • Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes• Now mix the sauce with the cooked chicken in an ovenware and place it on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 20 minutes
• Take out, drizzle chilli oil on top and serve with rice or noodles
METHOD
• Don’t overcook the chicken as it becomes hard and leathery• Buy small sized chicken to get a more tender and juicier dish
• Replace ajinomoto with seasoning powder• As a healthier option, instead of cornflour and maida use powdered oatmeal
• Broccoli and carrots can also be added to make it colorful and tasty. Can be garnished with sesame seeds
TIPS
INGREDIENTS
Boneless Chicken (cut into 1’’cubes) .................................. 200 gms
Salt ....................................................................................... as per taste
Garlic (crushed) .................................................................... 1/4 tsp
Maida .................................................................................... 2 tbsp
Oil ......................................................................................... 5 tsp
Cornflour .............................................................................. 2 tbsp
Egg ........................................................................................ 1Seasoning Powder (Maggi) .................................................. 1/4 tsp
Onion (cut into triangles) .................................................... 1/2
Capsicum (cut into triangles) .............................................. 1/2
Garlic (grated) ...................................................................... 2 tbsp
Chilli Oil ................................................................................ 1 tbsp
SAUCE
Oil ......................................................................................... 1 tbsp
Water .................................................................................... 1.5 cups
Salt ....................................................................................... 1 tsp
Sugar .................................................................................... 1/2 tsp
Chilli Paste ............................................................................ 1 tbsp
Vinegar ................................................................................. 1 tbsp
Soya Sauce ........................................................................... 2 tsp
Tomato Ketchup .................................................................. 1.5 tbsp
Cornflour Paste .................................................................... 1/2 cup
Chicken In Hot Garlic SauceSpicy stir-fried chicken, with a garlic overlay. It is good when served over rice or noodles.
45 mins 3 Supersteam & MicrowaveM
3433
• In the Healsio, fill the water tank with purified water up to level 2
• In a large bowl, mix chicken and all the ingredients given under marinade, mix well and let it sit for 3 hours or overnight• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>200oC>WITH PREHEAT>20 minutes
• Pierce the chicken cubes on a skewer• After completion of preheat, put the skewers on the rack and on the baking tray. Place the baking tray in the upper position
• Press START
• Brush with butter and serve hot, garnish with preferred seasoning and lemon juice
METHOD
• For inhanced flavour, texture and tenderness marinate the chicken in two steps. First with lemon juiceand salt, secondly with curd, oil and spices
TIP
INGREDIENTS
Boneless Chicken (cut into 1" pieces) ....................................... 400 gms
MARINADE
Salt ............................................................................................. 1 tsp
Lemon Juice ............................................................................... 2 tsp
Curd ............................................................................................ 200 ml
Cream ......................................................................................... 2 tbsp
Ginger-Garlic Paste .................................................................... 1 tsp
Tandoori Masala ........................................................................ 1 tsp
Black Salt ................................................................................... 1/4 tsp
Garam Masala Powder .............................................................. 1/2 tsp
Red Chilli Powder....................................................................... 1/2 tsp
GARNISH
Melted Butter ............................................................................. 2 tbsp
Lemon Juice ............................................................................... 1 tsp
Chicken TikkaFamous snack item, can also work as an appetiser. Best served
with onion and green chutney.
20 mins 4 Supersteam M
3635
• This recipe can also be converted into a vegetarian dish by adding vegetables like paneer, soya chaap, blanched cauliflower, mushrooms and babycorns
TIP
METHOD
• In the Healsio, fill the water tank with purified water up to level 2
• Put coriander seeds and Whole Red Chillies in a microwave safe bowl. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes. With this the coriander seeds and red chillies get roasted• Remove and let it cool down. Then grind coarsely and keep aside
• Now take a microwave safe bowl, put oil and fenugreek seeds. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 2 minutes. The fenugreek seeds should splutter and turns brown
• Now add onions and ginger-garlic paste and transfer the contents of the bowl to an ovenware• Place it on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 4 minutes
• Now add chicken, coriander and red chilli paste and EXTEND by 10 minutes• Add capsicums, tomatoes and tomato puree and again EXTEND by 10 minutes
• Remove it, add coriander powder, salt, green chillies, kasoori methi and milk, mix well • Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 15 minutes
• Garnish with all 3 kinds of capsicum juliennes, ginger juliennes, tomato juliennes, coriander leaves,garam masala powder and cream
• Serve hot
Kadai ChickenA mouth watering semi-dry chicken dish with a combination of herbs
and spices that can be enjoyed as an appetiser or main course.
INGREDIENTS
Coriander Seeds ..................................................................... 1 tbsp
Whole Red Chillies.................................................................. 2
Oil ........................................................................................... 2 tbsp
Fenugreek Seeds .................................................................... 1/2 tsp
Onions (chopped) .................................................................. 3 large
Ginger-Garlic Paste................................................................. 2 tbsp
Boneless Chicken (cut into 2” cubes) ................................... 600 gmsGreen Capsicum (chopped) ................................................... 1
Tomatoes (chopped) ............................................................. 5-6
Tomato Puree (readymade) .................................................. 1/2 cup
Coriander Powder ................................................................. 2 tsp
Salt ......................................................................................... 2 tsp
Green Chillies ......................................................................... 2
Kasoori Methi (roasted) ......................................................... 1 tbsp
Milk ......................................................................................... 1/4 cup
GARNISH
Green Capsicum (cut into juliennes) ..................................... 1/2
Yellow & Red Capsicums (cut into juliennes) ........................ 1/2 of each
Ginger (cut into juliennes) ..................................................... 1” pieceTomatoes (deseeded & cut into juliennes) ........................... 2
Coriander Leaves ................................................................... 1/2 cup
Garam Masala Powder .......................................................... 1 tsp
Cream ..................................................................................... 1/4 cup
45 mins 4-6 Supersteam & MicrowaveM
3837
• In the Healsio, fill the water tank with purified water up to level 2
• Marinate fish with roasted gram flour, curd, cheese, cornflour, vinegar, oil, lemon juice, cream and spice mix. Keep aside• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ROAST>WITH PREHEAT>180oC>12-15 minutes
• Pierce the fish in 4 or 5 skewers• Place the skewers on the rack on the baking tray (to avoid sticking, line the tray with baking paper or aluminum foil)
• A�er completion of preheat, place it in the upper position
• Press START • Serve with chapatis, naans or parathas with mint chutney
METHOD
• If you have extra time in hand, marinate the fish longer than 2-3 hours, prefereably keep it overnight.This helps the fish to absorb the flavours evenly
TIP
INGREDIENTS
Boneless Fish (cut in to 2” cubes) .............................................. 500 gms Gram Flour (roasted) .................................................................. 3 tbsp
Curd ............................................................................................. 1/2 cup
Cheese ......................................................................................... 3 tbsp
Cornflour ..................................................................................... 2 tbsp
Vinegar ........................................................................................ 2 tbsp
Oil ................................................................................................ 1 tbsp
Lemon Juice ................................................................................ 1 tbsp
Cream .......................................................................................... 1/4 cup
SPICE MIX
Red Chilli Powder ....................................................................... 1/4 tbsp
Salt .............................................................................................. 1/2 tbsp
Mint Leaves ................................................................................. 1 tbsp
Kasoori Methi .............................................................................. 1 tbsp
Ginger .......................................................................................... 1” pieceGarlic Flakes ................................................................................ 5-6
Green Cardamom Powder .......................................................... 1/2 tsp
Cloves (crushed) ......................................................................... 3
15 mins 4 Supersteam M
Methi Mahi Tikka (Fish Tikka)This lip-smacking North Indian dish is a treat for taste buds
and makes for a drool worthy delight.This sumptuous tikka is so so� and tender that it melts in your mouth.
4039
INGREDIENTS
Basmati Rice..................................................................... 500 gms
Water ................................................................................ 2 cups
Chicken (biryani cut) ........................................................ 500 gms
Lemon Juice ..................................................................... 3 tbsp
Salt ................................................................................... 3 tsp
Turmeric Powder ............................................................. 1 tsp
Oil ..................................................................................... 7 tbsp
MARINADE
Red Chillies ....................................................................... 10 pcs
Onions (chopped) ............................................................ 2 medium size
Garlic ................................................................................ 12 flakes
Ginger (chopped) ............................................................. 4 tbsp
Cumin Seeds .................................................................... 1/2 tbsp
Fennel Seeds .................................................................... 2 tbsp
Cinnamon ......................................................................... 2" piece
Seeds of Big Cardamoms ................................................ 2
Nutmeg Powder ............................................................... a pinch
Coriander Seeds .............................................................. 4 tbsp
Cloves ............................................................................... 4 pcs
Black Peppercorns ........................................................... 8 pcs
• While cooking chicken & rice, cover the container with glass lid
METHOD
• Wash rice and soak in water for 30 minutes• Make a fine paste of all the ingredients listed under marinade
• Marinate chicken pieces with this paste, add lemon juice, salt, turmeric powder and refrigerate for 1 hour• In heated oil, add marinated chicken in a microwave safe bowl. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 4 minutes• Mix and increase time by 5 minutes
• Drain the water and add rice to the chicken and cover the dish. Increase time by another 10 minutes
TIP
A delightful rice recipe perfect to savour on lazy weekendsand get-togethers with your loved ones. This dish was originally
served to royals and is very prominent in Southern regions of India.
20 mins 3-4 MicrowaveM
Murgh Pulao
4241
Oil ............................................................................................... 3 tbsp
Boneless Chicken (cut into 2” cubes) ....................................... 500 gmsTomato Ketchup ........................................................................ 5 tbsp
Red Chilli Powder....................................................................... 2 tbsp
Ajinomoto ................................................................................... 1/4 tsp
Garlic (chopped)......................................................................... 8-10
Dry Red Chillies .......................................................................... 10
Garlic Paste ................................................................................ 1 tbsp
Vinegar ....................................................................................... 1 tbsp
Red Chilli Sauce ......................................................................... 2 tbsp
Soya Sauce ................................................................................. 2 tbsp
Spring Onions ............................................................................ 2
Salt ............................................................................................. 1 tsp
Cornflour .................................................................................... 2 tbsp
Water .......................................................................................... 1/2 cup
Sugar .......................................................................................... 1 tsp
INGREDIENTS
• In the Healsio, fill the water tank with purified water up to level 2
• In a microwave safe dish, mix together oil, tomato ketchup, red chilli powder, ajinomoto,garlic, dry red chillies, chicken, garlic paste, vinegar, chilli sauce, soya sauce
• Place the bowl on the base of the oven• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
• Take it out; add spring onions, salt, cornflour (dissolved in 1/2 cup water), sugar and mix well• Transfer the contents to an ovenware and place it on the baking tray in upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 30 minutes
• Sprinkle chopped spring onions. Serve hot with steamed rice or noodles of your choice
• Use dry red chillies which are bright in color preferably Cayenne Peppers• Avoid red ones that indicates excess storage time
METHOD
TIPS
Schezwan ChickenThis popular restaurant-style chicken dish originated from Chinese cuisine
and has been adapted in many parts of the world.This spice coated chicken dish is yummy with steamed rice.
35 mins 6-8 Supersteam & MicrowaveM
4443
• In the Healsio, fill the water tank with purified water up to level 2
• Wash and pat dry boneless chicken• Cut chicken into tikka size pieces, prick each piece with a fork and apply ginger-garlic paste, add 1 tsp
lemon juice and Deggi Mirch powder
• Keep it aside for 1 hour• Meanwhile prepare the marination by mixing all the ingredients given under marinade
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITH PREHEAT>5 minutes• In an ovenware bowl, mix together butter, chat masala, capsicum, onions and tomato
• After completion of preheat, place it on the baking tray in the upper position• Press START
• Take out from the oven • Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITH PREHEAT>45 minutes
• A�er completion of preheat, arrange chicken tikka along with buttered vegetables in the baking tray in upper position
• Press START• Remove the chicken tikka from the oven, sprinkle chat masala and squeeze 1 tsp lemon juice and serve
with onion rings and green chutney
METHOD
• The roasted chicken can also be used for Butter Chicken recipes or in sandwiches and salads• Small portions of chicken can be marinated and kept for a week in the freezer in ziplock pouches
TIPS
This North Indian dish is a world famous non-vegetarian starter. The juicy and spicy chicken pieces fill you up with its delectable taste .
Chicken Breast (boneless) ......................................................... 200 gms
Ginger-Garlic Paste .................................................................... 2 tsp
Lemon Juice ............................................................................... 2 tsp
Deggi Mirch Powder ................................................................... 2 tsp
Capsicum .................................................................................... 1
Onions (chopped) ...................................................................... 2
Tomato (deseeded) .................................................................... 1
MARINADE
Hung Curd .................................................................................. 1 cup
Cream ......................................................................................... 1/4 cup
Ginger Paste ............................................................................... 1 tsp
Garlic Paste ................................................................................ 1 tbsp
Kashmiri Mirch ........................................................................... 1/4 tsp
Tandoori Masala ........................................................................ 3 tsp
Salt .............................................................................................. 1/2 tsp
Oil ............................................................................................... 1 tbsp
Turmeric ..................................................................................... 1/4 tsp
Cornflour .................................................................................... 2 tbsp
Chat Masala ................................................................................ 2-3 tsp
MIX TOGETHER
Chat Masala ................................................................................ 3-4 tsp
Butter ......................................................................................... 3-4 tsp
INGREDIENTS
50 mins 3 SupersteamM
Tandoori Chicken Platter
4645
• Never keep the caramel bowls in the refrigerator to chill. Let them be at room temperature• For enhanced flavour, add 1 tbsp of vanilla custard powder
NOTE: Caution should be applied when preparing and handling the caramel as mixture is very hot and may burn skin.
TIPS
METHOD
• In the Healsio, fill the water tank with purified water up to level 2• Whisk together eggs, sugar & cream and keep it aside
• Mix milk and vanilla extract in a separate large microwave safe bowl• Put the bowl with the milk on the base of the oven. Set the oven to MICROWAVE>MANUAL>100%. Cook for 2 minutes
• Remove from oven and add the egg, sugar & cream mixture• Take another microwave safe bowl for the caramel
• Put sugar and 1 tbsp water and set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes till sugar dissolves and becomes brown in colour
• Mix 2 tbsp warm water and stir vigorously to avoid lump formation• Take 5 moulds or small ceramic bowls, coat the base with unsalted butter,
pour the caramel in each and set aside to set
• Once set, pour the milk-egg mixture and place in a baking tray in the upper position
• Set the oven to STEAM>MANUAL>STEAM LOW. Cook for 35 minutes• Insert and remove skewer. If skewer appears clean, cooking is complete. Let it cool
• Chill for 1 hour in refrigerator• Turn the pudding upside down on a plate and serve chilled
Caramel CustardServed warm or chilled, this caramel-glazed classic is both
a comforting and elegant dessert.
42 mins 4-6 Steam & MicrowaveM
INGREDIENTS
Eggs .............................................................................................. 2Sugar ............................................................................................ 4 tbsp
Cream ........................................................................................... 100 ml
Milk ............................................................................................... 250 ml
Vanilla Extract .............................................................................. 1/2 tspUnsalted Butter ........................................................................... 1 tbsp
CARAMEL
Sugar ............................................................................................ 4 tbsp
Water ............................................................................................ 1 tbsp
Warm Water ................................................................................. 2 tbsp
4847
• In the Healsio, fill the water tank with purified water up to level 2
• Sieve flour with baking powder, keep it aside• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ ROAST>WITH PREHEAT>200oC>45 minutes
• Beat eggs and sugar till the eggs turn fluffy and the mixture doubles in volume• Add oil, cocoa powder and mix well
• Gradually add flour. Pour milk to get a slightly thinner batter with dropping consistency• Take a heat resistant cake pan, grease it with butter and powder with
flour or place baking paper covering both bottom and sides
• Pour the prepared mixture into the baking pan. Place the baking tray in upper position• Press START
METHOD
• To make vanilla cake, remove cocoa powder and extra tbsp powdered sugar• Goes well with chocolate sauce
• Dry fruits or cherries can be added on top to make it tastier
TIPS
Maida (Flour) ................................................................................ 125 gms
Baking Powder ............................................................................. 1 tsp
Eggs .............................................................................................. 2Powdered Sugar .......................................................................... 125 gms
Oil or Plain Butter ........................................................................ 120 ml
Cocoa Powder .............................................................................. 2 tbsp
Milk ............................................................................................... 60 ml
INGREDIENTS
Chocolate CakeThis quick and easy chocolate cake recipe is an all time favourite with
kids & adults alike. It’s simple enough for an evening tea or coffee but special enough for a party too.
45 mins 6-8 Supersteam M
5049
• Peel and grate the carrots• Fry chopped almonds and cashews in 1 tbsp ghee and keep aside
• Mix carrots, milk and cream in a microwave safe bowl. Place the bowl at the base of the oven• Set the oven to MICROWAVE>MANUAL>100%
• Cook for 25 minutes without cover• Add 2 tbsp ghee, sugar, khoya, cardamom powder to this mixture and increase time by 10 minutes
• Garnish with chopped almonds and cashews
METHOD
• Use tender, red and juicy carrots
TIP
Carrots (grated) ..................................................................... 500 gms
Almonds & Cashews (chopped) ........................................... 75-100 gms
Ghee ...................................................................................... 3 tbsp
Milk ........................................................................................ 300 ml
Cream .................................................................................... 100 ml
Sugar (powdered) ................................................................. 150 gms
Khoya (grated) ...................................................................... 100 gms
Cardamom Powder .............................................................. 1/2 tsp
INGREDIENTS
Gajar Ka HalwaKnown to have originated in Punjab, this is one of the most popular and
loved Indian desserts. It is a delight during the winter months.
35 mins 3-4 MicrowaveM
5251
• For a quick dessert, milk and sugar can be substituted with one-fourth cup of Milkmade• In the same recipe, rice can be alternated with roasted vermicelli
TIPS
METHOD
• In the Healsio, fill the water tank with purified water up to level 2
• Wash and soak the rice in water for half an hour. Drain and keep aside• Take a deep ovenware. Mix rice, milk, sugar, cardamom seeds, cashews & walnuts. Cling wrap it
• Place it on the baking tray in the upper position• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 25 minutes
• Serve either hot or chilled
INGREDIENTS
Rice ............................................................................................... 1/4 cup
Milk ............................................................................................... 2 cups
Sugar ............................................................................................ 1/2 cup
Cardamom Seeds (crushed) ........................................................ 3- 4
Cashews (chopped) ..................................................................... 5
Walnuts (chopped) ...................................................................... 3
Kheer (Rice Pudding)Easy to make Indian dessert that satisfies your taste buds
a�er a sumptuous meal.
25 mins 5 SupersteamM
5453
The groundbreaking technology of Superheated Steam present in Sharp
Healsio oven represents a great step forward in convenience and
nutrition in the kitchen. While raw vegetables are considered the best
source of nutrients, a prepared meal is o�en more desirable. With
Superheated Steam, you can preserve more of the natural nutrition of
your ingredients without sacrificing the taste and flavour. This
technology also helps eliminate unnecessary fats and salts from food by
greatly reducing the negative health impacts of these substances
without compromising the flavour or texture of your food. With a variety
of cooking modes and options, whether you’re roasting, grilling or
baking, food prepared with Sharp Healsio is tasty and healthy, while still
being fast and easy.
Superheated Steam
Cooking GuidesAbout Utensils and Coverings
The chart below will help you decide what utensils and coverings should be used in each mode.
Small flat pieces of aluminum foil placedsmoothly on food can be used to shieldareas from cooking or defrosting tooquickly. Keep foil at least 2 cm fromwalls of oven.
Aluminium Foil,
Foil Containers
Metal
China, Ceramics,
Heat-resistant
Glassware
e.g. Pyrex ®
Plastic/Polystyrene
heat-resistant temp.
over 140°C
Plastic Wrap
heat-resistant temp.
over 140°C
Paper Towels,
Paper Plates
Containers made of
synthetic material
Baking paper
Roasting Bags
Silver Dishes and
Cooking Utensils orContainers that
might rust inside the
oven.
Rack, Baking Tray
Utensils -Coverings
SuperSteam Convection /
Convection
YES
MicrowaveSteam
NO
YESYES
YESYES
YESYESYES
Check manufacturer's recommendationfor being microwave safe. Do not usethe container if it has a flaw.
YESYESYES
YESYESNO
Use microwave-safe plastic containersfor reheating and defrosting. Somemicrowave-safe plastics are not suitablefor cooking foods with high and sugarcontent.Follow manufacturer's directions.
Care must be taken as some
containers warp, melt or discolour at
high temperatures.
YESYESNO
Paper towels: To cover for reheatingand cooking. Do not use recycled papertowels which may contain metal filings.Paper plates: For reheating.
YESNONO
NONONO
Roasting bags should only be used withConvection Oven.
NONONO
NOYESYES
Oven-proof porcelain, pottery, glazed earthenware and bone china are usually
suitable. Do not use the container if it has a flaw.
Care should be taken if using fine glassware as it can break or crack if heated
suddenly.
CookingMode
YESNOYES
Follow manufacturer’s directions.
They could melt at high temperature.
NOYESYES
Do not touch the oven wall as it may be burnt. Keep the heat-resistant temp.
Utensils should be checked to ensure that they are suitable for use in each cooking mode. When heating food in plastic containers, pay special attention to the melting temperature of the containers. Never heat the plastic containers at over their melting temperature. Keep an eye on the oven due to the possibility of melting and ignition.
5655
Glossary
Asafoetida ........................................... Hing
Amchur Powde r ................................. Dry Mango Powder
Arhar / Tur Dal ..................................... Split Pigeon Peas
Basil ..................................................... Tulsi
Bay Leaf ............................................... Tej Patta
Black Peppercorns .............................. Kali Mirch
Cardamom (Green) ............................. Choti ElaichiCardamom (Black) .............................. Badi ElaichiCarom Seeds ....................................... Ajwain
Chilli Pepper ........................................ Lal Mirch
Coriander Leaves ................................ Hara Dhaniya
Coriander Powder .............................. Dhaniya Powder
Coriander Seeds ................................. Sabut Dhaniya
Cloves .................................................. Laung
Cumin Seeds ....................................... Jeera
Curry Leaves ........................................ Kadhi Patta
Dry Fenugreek Leaves ......................... Kasoori Methi
Fennel Seeds ....................................... Saunf
Fenugreek Seeds ................................ Methi Dana
Ghee .................................................... Indian Clarified Butter
Gram Flour .......................................... Besan
Khoya (Mawa)...................................... Readily available at sweet shops
Maida ................................................... Flour
Mint Leaves ......................................... Pudina
Mustard Seeds ..................................... Rai / Sarson
Nutmeg ............................................... Jaiphal
Paneer ................................................. Cottage Cheese
Red Chilli Powder ............................... Deggi Mirch
Sabut Urad Dal .................................... Black Gram LentilSemolina ............................................. Suji / Rava
Sesame Seeds ..................................... Til
Tamarind ............................................. Imli
Turmeric .............................................. Haldi
Measurements
Almonds ........................................................... 10-12 ................................................. 12 gms
Asafoetida (hing) .............................................. 1/2 tsp ............................................... 5 gms
Baking Powder ................................................. 1 tsp .................................................. 3 gms
Black Gram (urad), Split .................................. 1 cup.................................................. 220 gms
Black Pepper Powder ...................................... 1 tsp .................................................. 3 gms
Butter ............................................................... 1 tbsp ................................................ 12 gms
Cashew Nuts .................................................... 10-12 ................................................. 7 gms
Cashew Nuts Paste .......................................... 1 cup ................................................. 140 gms
Chopped Coriander leaves .............................. 1 cup ................................................. 55 gms
Cloves ............................................................... 20 ...................................................... 1 gm
Coriander (dhania) Powder ............................. 1 tsp .................................................. 2 gms
1 tbsp ................................................ 6 gms
Cumin (jeera) Powder ...................................... 1 tsp .................................................. 2 gms
1 tbsp ................................................ 6 gms
Egg .................................................................... 1 ........................................................ 63 gmsFlour (atta) ....................................................... 1 cup ................................................. 115 gms
Fresh Cream ..................................................... 1 cup ................................................. 250 ml
1 tbsp ................................................ 15 ml
Garam Masala .................................................. 1 tbsp ................................................ 2 gms
Garlic ................................................................ 6-8 clove ........................................... 5 gms
Garlic Paste ...................................................... 1 tbsp ................................................ 16 gm
Ginger ............................................................... 1 inch ................................................ 15-20 gms
Ginger Paste ..................................................... 1 tsp .................................................. 16 gms
Gram Flour (besan) .......................................... 1 tbsp ................................................ 10 gms
Grated Cheese .................................................. 1 cup ................................................. 75 gms
Grated Coconut ................................................ 1 cup.................................................. 175 gms
Green Chillies ................................................... 10....................................................... 24 gms
5......................................................... 11 gms
Green Coriander leaves . .................................. 1 cup ................................................. 35 gms
Green Peas (frozen) .......................................... 1 cup ................................................. 110 gms
Honey ............................................................... 1 tsp .................................................. 20 gms
Lemon Juice ..................................................... (1/2 lemon) large sized 1 tbs ........... 3 gms
Mawa (khoya) ................................................... 1 cup ................................................. 200 gms
Medium-sized Carrot ....................................... 1 ........................................................ 60 gms
Medium-sized Onion ........................................ 1 ........................................................ 90 gms
Medium-sized Potato ....................................... 1 ........................................................ 100 gms
Medium-sized Tomato ..................................... 1 ........................................................ 200 gms
Mustard (rai) Powder ....................................... 1 tbsp ................................................ 2 gms
Oil ..................................................................... 1 tbsp ................................................ 13 ml
Pigeon Pea (tur dal), Split ................................ 1 cup.................................................. 225 gms
Red chilli (mirchi) powder ............................... 1 tsp .................................................. 2 gms
1 tbsp ................................................ 5 gms
Refined Flour (maida) ...................................... 1 tsp .................................................. 8 gms
1 cup.................................................. 20 gms
Rice ................................................................... 1 cup.................................................. 200 gms
Rice flour .......................................................... 1 tsp .................................................. 3 gms
1 tbsp ................................................ 7 gms
1 cup ................................................. 115 gms
Salt ................................................................... 1 tsp .................................................. 6 gms
Sugar ................................................................ 1 tbsp ................................................ 14 gms
Tamarind Pulp ................................................. 1 tsp .................................................. 6 gms
1 tbsp ................................................ 16 gms
Turmeric (haldi) Powder .................................. 1 tsp .................................................. 2 gms
1 tbsp ................................................ 7 gms
Vinegar ............................................................. 1 tbsp ................................................ 11 gms
White Pepper .................................................... 55-60 ................................................. 3 gms
Yogurt ............................................................... 1 tbsp ................................................ 15 gms
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