Cheat your diet - SHARP

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: [email protected] 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


• 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


• 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


• 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


• 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


• 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


• 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.


INGREDIENTS

1615


• 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


Amchur Powder ......................................................................... 1 tsp

INGREDIENTS


• 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


• 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


• 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


• 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



• 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


• 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.


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 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


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


• 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



• 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


3837


• 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.


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


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 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



• 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.


4443


• 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


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


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


• 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.


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


• 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


• 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.


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

Documents

Cheat your diet - SHARP