your home chef

Multi Cooker � Breadmaker 5G68 Multi Cooker Programs, 15 Bread Maker programs

Your Home Chef

Dough kneading and 15 bakingprograms

BreadCottage Cheese Deep Fryer

Yoghurt

Automatic stirring to achievecreamy yoghurt texture

DOUBLE BOWL Technology

2 bowls: multi-cooker bowl+dough kneading and bread baking bowl

4 steps to a perfect dish(program every step t°, t)

Deep frying basketCottage cheese draining sieve

DIY (Multi-chef) 4 steps

UpperHeating Element

Convection

MiddleHeating Element

LowerHeating Element

4D baking: 3D heating+Convection

3D heating enables uniformheat distribution and fast cooking

Convection ensures perfect baking and crust

Using cutting-edge technologies, we create reliable appliances aimed at achievingbetter quality of life for our consumers

VITEK appliances are made using cutting edge technology with the aim of

improving your daily life. We bring simplicity, creativity and convenience to your

home.

VITEK's mantra is "Technology for life", which means we make technology work for

you in ways that enhance the quality of your life. This mantra has made VITEK one of

the most recognized brands in the European Union, Russia and the CIS States.

VITEK’s Kitchen Appliances are an attractive addition to any kitchen with their

stylish designs and eye-catching colours and patterns. Their design and quality

make cooking and baking an easy and enjoyable experience.

In addition, all components, especially those that come into direct contact with

food, are carefully chosen with an eye on health and safety.

VITEK Household Products take the effort out of daily chores. A lot of attention has

been paid to create products that are easy to handle and efficient in use.

VITEK is always striving to add products that you will be proud to own.

Enjoy the VITEK experience!

www.vitek.in4

Contents:Preface

BREAD

8

White Bread 10 33

Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Olive Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat Bran Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat Bread with Dried Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Milk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mustard Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bread for Croutons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bread for Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Children’s Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oregano Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rye Bread

Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Russian Country Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat Bread with Sesame Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dinner Bread Canapes, Light Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lyons Bread with Walnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lemon Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wheat Bread with Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

French Bread

Gluten Free Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Unleavened Oat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gluten Free Bread

Whole Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Garlic Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

English Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Whole Wheat Bread

Dough

Dough Patties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Shortcrust Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Yeast Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dough Pasta Or Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dough Dumplings, Raviolli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Corn Tortillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Laccha Paratha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kulcha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chapati . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thepla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Multicooker

Pizza

Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Neapolitan Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Vegetable Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

White Pizza “4 Cheese” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza Marinara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Focaccia with Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mushroom & Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza Italiano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Contents

Soups

Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tomato Coriander Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasted Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cream of Mushroom Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bean Soup with Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Vegetable Soup with Soft Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheese Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheese Soup with Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cream of Pineapple with Grilled Pineapples . . . . . . . . . . . . . . . . .

Sweet Corn Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mix Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mutton Shorba . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thai Soup with Shrimps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dietary Soup Chicken Breast with Noodles . . . . . . . . . . . . . . . . . . .

Cream of Chicken with Crisp Caramalized Onion . . . . . . . . . . . .

Snacks

Tomato Basil Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Vegetable Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Crispy Auburgine Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fried Cumin Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kothimbir Wadi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Veg Cuttlet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sabudana Khichadi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Veg Open Face Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mix Veg Cheese Open Face Sandwich . . . . . . . . . . . . . . . . . . . . . . . . .

Double Cheese Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Kheema Patice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spicy Peanuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Caramelize Popcorn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheese Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Crumb Fried Paneer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Barbequed Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheesy Chicken Nuggets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken and Cherry Tomato Skewers . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken and Leeks Skewers Soya Glaze . . . . . . . . . . . . . . . . . . . . . . .

Chicken Crisp with Lettuce Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilled Chicken with Barbeque Sauce . . . . . . . . . . . . . . . . . . . . . . . . .

Crispy Fried Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tangadi Kababs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Deep Fried Prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Prawns and Cucumber Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mach Bhaja . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Egg Roll Stuffed with Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chinese Stir Fried Vegetables

Quesadilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Crispy Garlic Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chilly Cheese Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kung Pao Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Lifafa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Contents:

Main Course

Paneer Mutter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Tikka Masala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Satay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Makanwala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paneer Kurchan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Herbed Baked Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potato Dauphinoise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Aaloo Methi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bhindi ki Sabzi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bhindi Masala Coastal Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kadhai Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chole Masala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rajma Masala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dal Panchamel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lahshoone Palal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Malabar Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Au gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dal Tadka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paav Bhaji . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rasam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken Korma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken Masala Coastal Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilled Cheesy Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Creamed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hakka Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

www.vitek.in6

Rice & Pasta

Green Peas Pulao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Special Pulao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jeera Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Schezwan Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Veg Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Penne Alfredo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Vermicelli Upma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rissotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Masala Bhath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mix Veg Khichadi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Vangi Bhath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mexican Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Red Palak Khichadi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ghost Dum Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Prawns Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spaghetti In Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dessert

Pan Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gajar Halwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Shirkhand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Semiya Paysam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sheera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Phirni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Moong Dal Halwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fruit Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cottage Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Apple Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Dessert

Chocolate Glaez . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Curd Souffle with Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Galushka Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gratin Cured with Cannes peaches . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chocolate Cheese Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pie with Cranperries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Strawberry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chocolate Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cherry Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Shahi Tukda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Summer Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Contents

Lemon and Parsley Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Schezwan Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Basil Cottage Cheese Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Chilli Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Creamy Mustard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nacho Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Shallot Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Green Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sour Cream Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Yogurt, Jam & Salad

Natural Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Yogurt with Fresh Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Orange Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Plum Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kiwi Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Amala Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mix Fruit Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilled Vegetable Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

White Pumpkin Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Recipes given in this book are specially develop for the Multicooker. Hence the ingredients and method of preparationmay differ from normal cooking preparation.

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175

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Sauce & Dip

Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Butterscotch Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chive Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Olive & Cheese Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

White Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Barbeque Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Porridge

Oat Milk Porridge with Dried Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Millet Milk Porridge with Dried Apricots . . . . . . . . . . . . . . . . . . . . . .

Rice with Apples Milk Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Millet Milk Porridge with Pumpkin and Raisin . . . . . . . . . . . . . . . .

Viscous Milk Porridge with Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . .Semolina Milk Porridge With Banana

Creamy Cereal with Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Corn with Sour Cream with Milk Porridge . . . . . . . . . . . . . . . . . . . .

Chocolate Mix Cereal with Carrot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Porridge Mix Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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PrefaceVITEK, a brand synonymous in every

household of Europe, CIS & Russia,

launches a stylish, smart& elegant

Multicooker having a variety of

programs & functions that can

satisfy any culinary whims & taste of

an Indian.It's easy to cook, fast &

hygienic. VITEK, a brand savvy for

innovative products, offers a whole

new approach to solving the culinary

tasks, with its own ingenious

design,makes baking to cooking

look so simple and time saving.

The striking combination of a full-

featured Multicooker and traditional

Breadmaker, our Multicooker covers

almost the entire spectrum of

classic recipe in culinary tradition

and has no analogues to date in the

world. The new device dramatically

solvesissuesthat are known to cause

major impedimentsin quality

baking. Now,one can bake in the

new device anything - from bread to

casseroles, because of the unique

convection process.

Th e d e v i c e h a s t w o h e at i n g

e l e m e nts , a n d th u s , h ot a i r

circulates inside the bowl providing

a q u a l i t a t i v e v o l u m e t r i c

heating.Convection cooking allows

one to achieve the result of the

traditional oven for a wide range of

pastr ies, vegetables, cheese

casseroles, roasting meat or fish,

etc. etc. TheMulticooker has all the

a d v a n ta g e s o f t h i s t y p e o f

technology, and therefore,has

become familiar to almost every

household in Europe, CIS &Russia:

fast heating, economical, hygienic

design, ease and accuracy of

programming. At one's disposal are

all the necessary range of automatic

programs and functions for manual

programming.

VITEK's Multicooker is the one and

only breadmaker that has a round

baking dish. Those who thought that

baking in the Breadmaker must be

rectangular probablyare the ones

who are exposed to baking in a

toaster. Our device offers not only a

n e w f o r m , b u t a l s o n e w

opportunities for programming,

time & temperature, for different

processes of making bread -

kneading, lift the dough and baking.

Now, more about the programs and

functions, which is equipped with

this marvelousinvention.

There are 6 automatic programs -

Soup, Rice,Porridge, Pilaf, pizza &

Cheese

COTTAGE CHEESE program - a brand

new unique idea for creativity.While

preparing the cheese one has to

control all the parameters - the

freshness and fat, sour milk base

and the consistency of the finished

product. So why not do the mistress

curd at home itself? The thing is that

the preparation of cottage cheese in

a saucepan on the stove needs to be

controlled, because the sour milk

should not boil and after heating it is

www.vitek.in8

still tedious and laundering of

dishes. COTTAGE CHEESE program

eliminates all these disadvantages -

you just pour yogurt into a bowl and

incorporate the program. When the

program ends, one has just have to

pour the contents of the bowl into a

special handy bag that is attached to

the device in the kit, and the bowl

easily rinsesthe water. That's all.

Also worth special mention is the

PIZZA program. Our program

includes Pizza convection that

facilitates heating automatically and

so easily Pizza is cooked that can

comparablewith any Pizza available

in the market.

A set of additional programs covers

all possible operations that anyChef

can cook, i.e., cooking, roasting,

stewing and frying for all major

product categories - vegetables,

meat, fish and chicken. One's task is

only to choose the right type of

p r o d u c ts a n d t h e o p e r at i o n

required. If onewishes to cook

foodthat is not among the programs,

one should choose the most

logically closer to their program. For

example, if you need to prepare

juice, one should choose a program

for cooking vegetables. Similarly, if

one wishes to fry seafood, the

logical choice would be for frying

fish, etc.

The program,Deep Frying is another

pleasant surprise for users. Now,

you can use theMulticooker as fryers

and complete to the device are

attached special accessories for

deep-frying as well. Oddly enough,

but the big bowl classical fryer is

rather a nuisance if the instrument is

u s e d i n a s m a l l fa m i ly. O u r

Multicookeris economical in oil

consumption as well.

www.vitek.in 9Your Home Chef

Breadmaker

In all the recipes for your convenience, the amount of Flour is specified in cups.

For accurate measurement you can use kitchen weighing scale. following are the weight of various flours corresponding to one Cup.

Wheat Flour1 cup is equal to 138-145 g

Whole Grain Wheat Flour1 cup is equal to 120-125 g

Flour, rye, oats, corn1 cup is equal to 120-125 g

Buck Wheat Flour1 cup is equal to 160-170 g

Rice Flour1 cup is equal to 165-170 g

Oat flour1 cup is equal to 90-100 g

WaterVegetable Oil

SaltSugar

Baking Wheat Flour

Milk Powder

Dry Yeast

INGREDIENTS 1000 g

360 ml2 tbsp.

1½ tsp.

1½ tbsp.

4 1/3 cups

1½ tbsp.

1¾ tsp.

750 g

280 ml1½ tbsp.

1¼ tsp.

1 tbsp.

3½ cups

1 tbsp.

1½ tsp.

500 g

240 ml2 tsp.

1 tsp.

2 tsp.

3 cups

1 tbsp.

1 tsp.

WHEAT BREAD

Tip:

While making bread, you can lay ingredients in the bowl in two ways - First liquid, then solids or vice versa. Important rule is that yeast should not come in contact with salt and sugar till dough making has started. Best way is to follow the recipe list and lay ingredients in the bowl as you go down the recipe list, row by row.Use White Bread mode.

www.vitek.in

White Bread

12 Breadmaker

OLIVE BREAD

Water

Black Olives, sliced thin rings, dried*

SaltSugar

Baking Wheat Flour

Milk Powder

Dry Yeast

INGREDIENTS

Olive Oil

Dried Basil

1000 g

375 ml2 tbsp.

1½ tbsp.

4 1/3 cups

3 tbsp.

1¾ tsp.

2 tsp.

2 tbsp.

1 tbsp.

750 g

310 ml

1½ tbsp.

3 ½ cups

2 tbsp.

1½ tsp.

3 tsp.

1½ tbsp.

1½ tbsp.

1½ tsp.

500 g

240 ml

1 tbsp.

3 cups

1 tbsp.

1 tsp.

2 tsp.

1 tbsp.

1½ tsp.

1 tsp.

*Add when the Machine beeps

www.vitek.in 13

Do not use conventional tablespoons or cups for measuring ingredients. Use the measuring spoon and cup provided with product.Use White Bread mode.

Tip:

White Bread

Your Home Chef

Water

Salt

Sugar

Baking Wheat Flour

Milk Powder

Dry Yeast

INGREDIENTS

Vegetable Oil

Bran

Wholegrain Wheat Flour

1000 g

375 ml2 tbsp.

2 cups

2 tsp.

2 tbsp.

2 tbsp.

750 g

310 ml

1 ¾ cup

1½ tsp.

1½ tbsp.

1½ tbsp.

500 g

1 tsp.

1 tbsp.240 ml

1 tbsp.

1 ½ cups

1 ½ cups 1 ¾ cups 1 ¼ cups

1½ tbsp. 1 tbsp.

WHEAT BRAN BREAD

1/3 cup ¼ cup 1 tbsp.

1 ½ tsp. 1 ¼ tsp. 1 tsp.

www.vitek.in14

Whole-meal flour contains bran and germ seed. Bread after baking will turn in to more rough and dense.Use White Bread mode.

Tip:

White Bread

Breadmaker

WHEAT BREAD WITH DRIED FRUITS

1 Egg + Milk to a speci�ed volume of

Vegetable Oil

SaltBrown Sugar

Grated Lemon Peel

Chopped Dried Fruit*

INGREDIENTS

Clari�ed Apple Juice

Dry Yeast

Baking Wheat Flour

1000 g

280 ml

100 ml1 tbsp.

2 tsp.

4 cups

10 tbsp.

750 g

210 ml

2 tsp.80 ml

3 cups

1½ tsp.

500 g

60ml

160 ml

2 cups

1 tsp.

1 tsp.

1 ½ tsp. 1 ¼ tsp. 1 tsp.

2 tbsp. 1 tbsp. 2 tsp.

2 tsp. 1¾ tsp. 1 ½ tsp.

8 tbsp. 6 tbsp.


www.vitek.in 15

Before adding ingredients such as dry- fruits, raisins or similar sticky items to the dough, sprinkle a small amount of flour on them to avoid sticking together. Then add these ingredients to dough when the machine beeps. Use White Bread mode.

Tip:

White Bread

Your Home Chef

MILK BREAD

Water

Vegetable Oil

Salt

Sugar

Dry Yeast

INGREDIENTS

Dry Cream

Baking Wheat Flour

6 tbsp.

1000 g

375 ml

2 tbsp.

4 cups

1 ½ tsp.

2 tbsp.

750 g

310 ml

3 1/3cups

1¼ tsp.

1 ¼ tsp.

500 g

240 ml

3 cups

1 tsp.

1 tbsp.

1 tsp.

5 tbsp. 4 tbsp.

1 ½ tbsp.

1 ½ tbsp. 1 tbsp.

1½ tsp.

www.vitek.in16

Do not substitute milk powder or dry cream with fresh milk or fresh cream unless it is specified in the recipe.Use White Bread mode.

Tip:

White Bread

Breadmaker

NUT BREAD

1 Egg + Water to a speci�ed volume of

Vegetable Oil

SaltSugar

Dry Yeast

INGREDIENTS

Baking Wheat Flour

1 tbsp.

1000 g

375 ml

2 tsp.

4 ½ cup

5 tbsp.

750 g

280 ml

4 tbsp.

2 tsp.

3 ½ cups

500 g

230 ml

3 tbsp.

1 tsp.

Chopped Walnuts*

1 ½ tsp. 1 ¼ tsp. 1 tsp.

2 tbsp. 1 ½ tbsp. 1 tbsp.

3 cups

1 ¾ tsp. 1 ½ tsp.

For best results, check the expiry date of all baking ingredients.Use White Bread mode.

Tip:


www.vitek.in 17

White Bread

Your Home Chef

MUSTARD BREAD

Water

Vegetable Oil

SaltSugar

Whole Meal Flour

Chopped Walnuts*

INGREDIENTS

Mustard Paste

Milk Powder

Baking Wheat Flour

Dry Yeast

1000 g

370 ml3 tbsp.

3 cups

2 tsp.

1 ½ tsp.

2 tbsp.

2 tbsp.

5 tbsp.

750 g

280 ml

2 ½ cups

1 ¼ tsp.

4 tbsp.

500 g

210 ml

1 tbsp.

1 tsp.

1 tbsp.

3 tbsp.


2 ½ tbsp. 2 tbsp.

2 tbsp. 1 ½ tbsp.

1 ½ tbsp.

2 ¼ cups

1 cup ¾ cup 2/3 cup

1 ½ tbsp. 1 tbsp.

1 ¾ tsp. 1 ½ tsp.

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Before you place them into the bowl, all the ingredients should be kept at room temperature unless the recipe mentions you shouldn't.Use White Bread mode.

Tip:

White Bread

Breadmaker

Bread once prepared can be stored for one month by keeping it frozen. Use White Bread mode.

Tip:

Water

Vegetable Oil

SaltSugar

Milk powder

INGREDIENTS

Baking Wheat Flour

5 tbsp.

1000 g

380 ml

2 tbsp.

4 cups

750 g

310 ml4 ½ tbsp.

3 ½ cups

500 g

1 ½ tsp.

3 tbsp.

3 cups

1 ½ tbsp. 1 tbsp.

240 ml4 tbsp.

1 tsp.

2 ½ tbsp. 2 tbsp.

BREAD FOR CROUTONS

Dry Yeast 2 tsp. 1 ¾ tsp. 1 ½ tsp.

2 tsp.

www.vitek.in 19

White Bread

Your Home Chef

BREAD FOR SANDWICH

WaterVegetable Oil

SaltSugar

Dry Yeast

INGREDIENTS

Baking Wheat Flour

3 tbsp.

1000 g

360 ml

4 cups

3 tbsp.

2 tsp.

1 ½ tsp.

750 g

270 ml2 tbsp.

3 cups

1 ½ tsp.

2 tbsp.

1 ¾ tsp.

500 g

210 ml

1 tsp.

1 tsp.

2 ¼ cup

1 ½ tbsp.

1 ½ tbsp.

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You can keep the bread softer for longer by storing them in a plastic bag or special container. Use White Bread mode.

Tip:

White Bread

Breadmaker

WaterVegetable Oil

SaltSugar

Oat Meal Baby (soluble)

INGREDIENTS

Baking Wheat Flour

Dry Yeast

Rye bran

3 tbsp.

1000 g

360 ml

6 tbsp.

3 ½ cups

3 tbsp.

2 tsp.

2 tsp.

3 tbsp.

750 g

280 ml

1 ½ tsp.

4 ½ tbsp.

1 ½ tsp.

2 tbsp. 1 ½ tbsp.

1 tsp.

2 tbsp. 1 ½ tbsp.

3 cups 2 ½ cups

2 tbsp. 1 tbsp.

3 tbsp.

1 ¼ tsp.

240 ml

500 g

CHILDREN�S BREAD

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Tip:

Fruit syrup or honey can be used as substitutes for sugar. But they must be considered as liquid ingredients, and the amount of water used should be reduced accordingly.Use White Bread mode.

White Bread

Your Home Chef

1000 g 750 g 500 gINGREDIENTS

360 ml 280 ml 240 mlWater

Sugar

Vegetable Oil

Salt

Milk powder

Baking Wheat Flour

Dry yeast

Oregano

Chilly �ex*

2 tbsp. 1 ½ tbsp. 2 tsp.

1 ½ tsp. 1 ¼ tsp.

1 ½ tbsp. 1 tbsp.

4 1/3 cups

1 ½ tbsp.

3 tbsp.

2 tbsp. 1 tsp.

1 tsp.

2 tsp.

3 ½ cups 3 cups

1 tbsp. 1 tbsp.

1 ¾ tsp. 1 tsp.1 ½ tsp.

2 tbsp. 1 tbsp.

1tbsp.

Preparation:

1. Switch on the machine and put all the ingredients in the bowl. Set the machine to the white bread mode and select the crust before starting the program. Once the machine beeps add the oregano & chili flakes. Bake it & serve hot with choice of flavored butter.

OREGANO BREAD

White Bread


Breadmakerwww.vitek.in22

1000 g 750 g 500 gINGREDIENTS

370 ml 280 ml 185 mlWaterApple vinegar

Vegetable Oil

SaltHoney Liquid

Baking Wheat Flour

Rye Flour

Cocoa Powder

Instant Co�ee

Dry Yeast

3 tbsp. 2 tbsp 1 ½ tbsp.

3 tbsp. 2 ¼ tbsp.

2 tsp. 1 ½ tsp.

2 tsp.

3 1/3 cups

1 1/3 cups 3/5 cup

1 ½ tsp.

1 1/3 tsp. 3/5 tsp.

2 tsp. 1 ½ tsp. 1 tsp.

1 ½ tbsp.

1 tsp.

1 ½ tsp. 1 tsp.

2 ½ cups 1 3/5 cups

1 cup

1 tsp. ½ tsp.

1 tsp.

Tip:

While baking bread made from rye flour, always place the liquid ingredient first into the bowl.

Preparation:

1. Add the ingredients to the bread- making bowl in the order mentioned in the recipe. Close the lid and select the "Pasta dough" program.

2. Upon completion of the program, leave the dough in the bowl with the lid closed for half hour.

3. Then select the "Rye Bread" program.

RYE BREAD

Rye Bread

Your Home Chef www.vitek.in 23

RUSSIAN COUNTRY BREAD

Water

Salt

Baking Wheat Flour

INGREDIENTS

Dry Yeast

Rye Flour

750 g

270 ml2 tsp.

3 1/3 cups

4/5 cup

1000 g 500 g

370 ml 200 ml1 ½ tsp. 1 tsp.

2 ½ cups 1 3/5 cups

2/3 cup 2/5 cup

1 1/3 tsp. 1 ¼ tsp. 1 tsp.

Tip:

To improve the taste and quality of rye bread, we recommend using 1-3 tsp, of Panifarin, a baking additive, depending on the weight of the loaf. Panifarin is composed of ascorbic acid, enzymes and gluten. Panifarin can be purchased in shops selling baking products.Use Rye Bread mode.

Rye Bread

www.vitek.in24 Breadmaker

FRENCH BREAD

Fresh Skim Milk

Butter

Salt

INGREDIENTS

Dry Yeast

Baking Wheat Flour

1 1/3 tbsp.

4 cups

1000 g

360 ml

1 ½ tsp.

1 1/3 tsp.

750 g

270 ml1 tbsp.

3 cups

1 tsp.

1 tsp.

500 g

200 ml1 tsp.

2/3 tsp.

2 ½ cups

2/3 tsp.

Tip:

Keep checking the consistency of the dough during the kneading process, and add 1 tbsp of flour or water, accordingly, if needed.Use French Bread mode.

French Bread


WHEAT BREAD WITH SESAME SEEDS

Sesame Oil

Vegetable Oil

SaltHoney

Sesame Seeds*

INGREDIENTS

Dry Yeast

Baking Wheat Flour

1 Egg + Water up to volume

2 tbsp.

1000 g

360 ml

¼ cup

750 g

270 ml

1 ½ tbsp.

1/5 cup

500 g

210 ml1 tbsp. 2 tsp. 1 ½ tsp.

½ tsp. 1/3 tsp. ¼ tsp.

1 ½ tsp. 1 ¼ tsp. 1 tsp.

1 tbsp.

4 cups 3 cups 2 cups

2 tsp. 1 ½ tsp. 1 tsp.

1/8 cup

Tip:

For accurate measurement, break the egg into measuring cup. Then add water to a predetermined volume to maintain correct proportion.Use French Bread mode.

French Bread



DINNER BREAD CANAPES, LIGHT CRUST

SugarSalt

Baking Wheat Flour

Dry Yeast

INGREDIENTS

Vegetable OilWater

750 g

2 tsp.

1 ½ tbsp.

1000 g

1 tbsp.

1 ½ tsp.

4 cups 3 cups 2 ¼ cup

1 ½ tsp.

500 g

1 ½ tsp.

1 ¼ tbsp.

1 tsp.

1 ¼ tsp. 1 tsp.

2 tbsp.

1 ¼ tsp.

280 ml375 ml 210 ml

Tip:

If desired, you can substitute vegetable oil with butter, but the taste of the bread will be slightly different, and the crust will be oilier. The bread will also have a yellowish color.Use French Bread mode.

French Bread


LYONS BREAD WITH WALNUTS

Butter

Whey

Granulated Sugar

Salt

Walnuts Finely Chopped*

INGREDIENTS

Dry YeastBaking Wheat Flour

EggFresh Skim Milk

750 g

180 ml

¾ cup

40 ml

3 cups

1 ¼ tsp.

1000 g

240 ml

1 cup

2 large

40 g

4 tbsp.

4 cups1 ½ tsp.

500 g

135 ml

30 ml

2 ¼ tbsp.

1/3 tsp.

2 ¼ cup

1 tsp.

½ cup

2 large 1 small

50 ml30 g 25 g

3 tbsp.

½ tsp. ½ tsp.

Tip:

If the bread does not rise, check the expiry date of the yeast. You have to use dry yeast immediately upon opening the packet, and then store it in the refrigerator.Use French Bread mode.

French Bread



LEMON BREAD

SugarSalt

Grated Lemon ZestBaking Wheat Flour

INGREDIENTS

Dry Yeast

WaterVegetable Oil

1000 g

1 tbsp.310 ml

1 ½ tsp.

3 ¾ cup

750 g

240 ml

1 ¼ tsp.

2 4/5 cups

1 ¼ tsp.

500 g

1 tsp.

1 tsp.

180 ml

1 tsp.

2 tsp. 1 tsp.

1 tbsp. 2 tsp.

2 tbsp. 1 ½ tbsp. 1 tbsp.

2 cups

1 ½ tsp.

Tip:

Alternately, you can add a few drops of vanilla essence.Use French Bread mode.

French Bread


WHEAT BREAD WITH HERBS

SugarSalt

Baking Wheat Flour

Dry Yeast

INGREDIENTS

Provencal Herbs*

Water

Butter

1000 g

2 tsp.

2 tbsp.

750 g

1 ½ tsp.

500 g

1 tsp.

1 tsp.

360 ml 270 ml 200 ml1 ½ tbsp. 1 tbsp.

1 ½ tsp. 1 ¼ tsp. 1 tsp.

4 cups 3 1/3 cups 2 ½ cup

1 ½ tsp. 1 ¼ tsp. 1 tsp.

2 tsp. 1 ½ tsp.

Tip:

Provencal Herbs are popular condiments, and they include a mixture of basil, m a r j o r a m , r o s e m a r y, sa g e , t h y m e , peppermint and oregano.Use French Bread mode.

French Bread



SWEET BREAD

Salt

Butter

Sugar

Baking Wheat Flour

INGREDIENTS

Dry Yeast

MilkEggs

1000 g

2 large100 ml

240 g

4 cups

5 tbsp.

2 ½ tsp.

750 g

75 ml

3 cups

2 tsp.

4 tbsp.

500 g

1 ½ tsp.

½ tsp.

50 ml

1 small

3 tbsp.

2 ¼ cup

2 large

180 g 130 g

1 ½ tsp. 1 tsp.

Tip:

The Texture is like that of a sweet bread cake.Optionally, you can add raisins too.Use French Bread mode.

French Bread


BRIOCHE

Salt

Butter

Sugar

Baking Wheat Flour

INGREDIENTS

Dry Yeast

MilkEggs

1000 g

2 large220 ml

140 g

3 ½ cups

3 tbsp.

2 tsp.

1 tsp.

750 g

170 ml

2 2/3 cups

1 ½ tsp.

2 tbsp.

2 large

100 g

1 tsp.

500 g

1 tsp.

½ tsp.

130 ml

1 small

1 tbsp.

2 cups

75 g

Tip:

It is necessary to melt butter in the microwave oven before placing it into the bowl. When kneading bread brioche, use the silicon spatula to clean the flour from the sides of the bowl.Use French Bread mode.

French Bread


GLUTEN FREE BREAD

WaterVegetable Oil

SaltSugar

Baking Powder

INGREDIENTS

Baking Wheat FlourMilk Powder

750 g

280 ml

2/3 tsp.

4 ½ tsp.

2 tsp.

3 cups

1 ½ tbsp.

1 ½ tbsp.

Tip:

Unleavened bread has less friable texture than yeast bread.Use Gluten Free Bread mode.

Gluten Free Bread


UNLEAVENED OAT BREAD

MilkVegetable Oil

SaltHoney

Baking Powder

INGREDIENTS

Wholegrain FlourHercules

750 g

270 ml

2/3 tsp.

2 ½ tsp.

2 tbsp.

1 ½ tbsp.

1 1/3 cups

1 1/3 cups

Tip:

Grind the cereal coarsely in the blender after measuring for best result.Use Gluten Free Bread mode.

Gluten Free Bread


WHOLE GRAIN BREAD

Salt

Whole Grain Flour

MedBaking Wheat Flour

INGREDIENTS

Dry Yeast

WaterVegetable Oil

1000 g

2 ½ tbsp. 360 ml

1 ¼ tsp.

1 ¼ cup

3 cups

1 ½ tsp.

2 tsp.

750 g

280 ml

1 cup

1 tsp.

2 cups

2 tbsp

1 tsp.

1 ½ tsp.

500 g

¾ tsp.

1 tsp.

210 ml

1 ½ tbsp.

1 cup

4/5 cup

2/3 tsp.

Tip:

When kneading bread with whole wheat, a flour bun is formed.Use Whole Wheat Bread mode.

Whole Wheat Bread


GARLIC BREAD

Salt

Whole Grain Flour

SugarBaking Wheat Flour

INGREDIENTS

Yeast

WaterVegetable Oil

Dried garlic*

1000 g

2 tbsp. 360 ml

2 tsp.

2 3/5 cups

1 3/5 cups

2 tsp.

2 tbsp.

750 g

280 ml

1 ¼ cup

2 cups

1 ½ tbsp.

1 ½ tbsp.

1 ½ tsp.

500 g

1 ½ cups

1 tsp.

210 ml

1 cup

1 tbsp.

1 ½ tsp.

1 ½ tsp.

1 tsp.

1 tsp.

1 tsp.

Tip:

To add more flavor to the taste, add dry ground coriander or cumin.Use Whole Wheat Bread mode.

Whole Wheat Bread



ENGLISH BREAD

Salt

Whole Grain Flour

Baking Wheat Flour

INGREDIENTS

Cumin

Brown sugar

Vegetable Oil

Dark raisins

Milk (curdled/sour)

Dry yeast

1000 g

1 tbsp360 ml

1 tsp.

1 3/4 cups

1 3/4 cups

2 tsp.

2 tbsp.

2 tbsp.

1 2/3 tsp.

750 g

270 ml

1 1/3 cups

1 1/3 cups

1 ½ tbsp.

2 tsp.

1/3 tsp

1 ½ tsp.

1 ½ tbsp.

1 ¼ tsp.

1 ½ tbsp

500 g

1 cup

½ tsp.

200 ml

2 tbsp.

1 tsp.

1 cup

1 tsp.

1 tsp.

Tip:

You can substitute sugar with honey. In this case, you need to consider honey as a liquid ingredient.Use Whole Wheat Bread mode.

Whole Wheat Bread


Dough Patties (Select Program Dough mode)

INGREDIENTS

Water

MilkEgg

Vegetable Oil

SaltSugar

Wheat FlourDry fast yeast

125 ml

125 ml

1 medium2 tbsp.

½ tsp.

1 tbsp.

3 ½ cups

1 ½ tsp.

Tip:

On producing the right amount of flour never rammed flour and lightly tapping jars on the table.

Dough

Shortcrust Pastry (Select Program Pasta Dough mode)

INGREDIENTS

Margarine / Butter (previously melted)

Sour cream Egg

Sugar

Salt

Vanilla

Wheat FlourBaking powder

200 g

5 tbsp.

1 large

½ cup

1 tsp.

1 tbsp.

4 cups

1 tsp.

Tip:

After kneading shortcrust pastry dough need to roll up into a ball, wrap in plastic wrap and put into the refrigerator for 30 minutes.


Yeast Dough (Select Program Dough mode)

INGREDIENTS

Water

MilkEgg

Vegetable Oil

SaltSugar

Wheat FlourDry Yeast

70 ml

70 ml

1 medium2 tbsp.

1/3 tsp.

2 tsp.

2¼ cup

1 tsp.

Tip:

If you use fresh compressed yeast, then decide the amount based on the weight of the flour. For 100 grams of flour (2/3 cup), take 2 grams of fresh yeast.

Pastry Dough (Select Program Dough mode)

INGREDIENTS

Water

Sour CreamEgg

Butter

SaltSugar

Wheat FlourDry Yeast

105 ml

110 ml

2 medium5 tbsp.

½ tsp.

5 tbsp.

3 4/5 cups

2½ tsp.

Tip:

You can substitute regular sugar with vanilla sugar or fresh vanilla pod when making Pastry.

Dough


Dough Pasta Or Noodles

(Select Program Pasta Dough mode)

Preparation:

1. Put all the ingredients required for bread bowl, close the lid and select the program Pasta Dough.

2. Remove the finished dough from the bowl, roll it into a ball, cover in a plastic wrap and refrigerate for 30 minutes.

3. Thinly roll out the dough on a board, which should be sprinkled with flour. Fold the dough rolls and cut them into strips with a sharp knife.

INGREDIENTS

Water

Olive oil

Salt

Wheat �our

Flour of durum wheat

1 tbsp.220 ml

1 ½ tsp.

2 cups

1 cup

Tip:

Once they're cooked, homemade pasta and noodles should be allowed to dry out for an hour so that they retain the shape.

INGREDIENTS

Water + egg

Vegetable oil

Salt

Wheat �our

325 ml

2 tbsp.

1 tsp.

4 cups

Tip:

When cutting the dough for ravioli and dumplings, you should roll out portions, so that the dough does not dry out.

Dough Dumplings, Raviolli

Preparation:

1. Beat the egg in a measuring cup and add water to a predetermined volume.

2. Put all the remaining ingredients in a bread bowl, close the lid and select the program Pasta Dough.

3. The finished dough is removed from the bowl, roll into a ball, cover in plastic wrap and refrigerate for 30 minutes.

(Select Program Pasta Dough mode)

Dough


Corn Tortillas

Preparation:

1. Add the ingredients to bread making bowl as per list. For better result add all ingredients given in list, in an order, top to bottom.

2. Switch on the machine select the Pasta Dough mode and start the program.

3. Once the dough is done, then remove the dough from the bowl. Roll it into tortillas. You can make up to 15 tortillas using this recipe.

Ingredients (3-4 Serving)

Salt 1 tsp.

Maize flour 2 cup

Pasta Dough


Water 1 ¾ cup

Oil 2 tbsp.

Plain flour ½ cup

Tip:

For a convenience, take out the bread making bowl from the machine, add all the ingredient to bowl and then install the bowl in the machine.

Preparation:


2. After kneading the dough, roll the dough with help of rolling pin into thin parathas. Apply ghee, then make folds, stretch the paratha, roll it nicely and keep aside. Shallow fry parathas with ghee on tawa and serve hot.

Lachaa Paratha


Maida 1 cup

Salt as per taste

Ghee/oil 2 tbsp.

Whole wheat flour 3 cups

Ghee for shallow frying the parathas

Pasta Dough


Water 2 cups

Tip:


Khulcha


Baking powder ½ tsp.

Baking soda ½ tsp.

Ghee for frying ¼ cup

Salt as per taste

Preparation:


2. Switch on the machine select the Pasta Dough mode and start the program.

3. Then make small balls of the dough and keep it for resting 15 to 20 minutes.

4. Then roll the dough apply ghee, sprinkle nigella seeds and bake it in the oven.

Nigella seeds 2 tbsp.

Pasta Dough

Flour 3 ½ cups

Water 1 cup


Oil 2 tbsp.

Curd ¼ cup

Tip:


Preparation:

1. Switch on the machine, select the Pasta Dough mode put all the above ingredients and start the program.

2. Once the machine beeps, take out the dough and make small balls, and make the chapati.

Chapati


Wheat flour 4 cups

Pasta Dough


Water 2 cups

Oil 2 tbsp.

Salt as per taste

Oil for brushing: ½ cup

Tip:


Pizza Dough


Preparation:

1. Switch on the machine, select the D o u g h m o d e a n d p u t a l l t h e ingredients and start the program.

2. Cover the dough with wet muslin cloth.

3. Refrigerate the dough for further use.

4. Enjoy making variety of pizza in Pizza mode and recipes given in Pizza section.

Dough


Water 400 ml

Oil 2 tbsp.

Flour 5 cups

Dry yeast 3 tsp.

Salt 2 tsp.

Tip:


Thepla


Preparation:

1. Switch on the machine, select the Pasta Dough mode and start the program. Put all the above mentioned ingredients in the bread making bowl.

2. Once the machine beeps, remove the dough from the bowl and make the theplas.

Pasta Dough

Wheat flour 4 cups

Tip:

Use only yogurt instead of water for making dough, to store the thepla for longer time. Also Methi leaves can be replaced with any green leafy vegetable.Also can use grated duhi (Bottle gourd) and Muli (Reddish) instead of Methi leaves. Adjust, yogurt quantity to make semi- soft proper dough.


Gram flour 1 cup

Salt as per taste

Oil 4 tbsp.

Correinder powder 1 tsp.

Jeera powder 1 tsp.

Yogurt 1cup (need based)

Chili powder 1 tsp.

Turmeric powder 1 tsp.

Methi /Fenugreeks leaves � ½ cup

Jaggery /goud 2 tbsp.

Pizza

It's been a long time since Pizza conquered the world. While it originated in Italy, it has over time become the favorite dish of people in many countries across continents. The secret of its popularity is pretty simple: Pizza is delicious and it is fast to make. Making Pizza in the Multicooker is also a simple task. Italian pizzaiolos argue that the Pizza does not tolerate any accessories such as rolling pins, and only good hands can make a real Pizza. The Multicooker bowl is very useful for moulding the Pizza. All you need to do is put the dough in the bowl and hand knead it from the center to the edges. Then top it with your favorite toppings. The rest will be taken care of by the Multicooker.

Pizza Tips

1. Make a Pizza dough as per recipe given in book on page no. 46 using Dough program. 2. Pizza dough balls, wrapped separately, can be frozen for up to three months.3. To make crispy Pizza, take the dough and rotate your hands around the edge to create a circle. Place the round over the top of your knuckles and pull gently to stretch it into a 6 t0 8 inch pie. The thinner is the pie, crispier it will be. While stretching, if it tears, simply pinch it together.4. Before applying Sauce on Pizza, place pie in the multicooker bowl, put a dollop of sauce in the center and use the back of your spoon to spread evenly. Start with sauce less then you need- otherwise your pie will be soggy. If you're using pesto sauce, simply dot spoonful of sauce around the dough.5. While adding toppings to pizza, make sure first to add delicate green leafy vegetables. Then, sprinkle a layer of cheese. Next add seasonal vegetables and proteins (Bean sprouts, Tofu, paneer, meat) you like. Sprinkle Olive oil over fresh vegetables will ensure they roast nicely. To be creative use your leftover cooked food for toppings. 6. Try using varieties of cheese like mozzarella, bocconcini, buffalo mozzarella, emmental, brie, garlic boursinect. for flavorful pizzas.7. All ways remember to add a protein in the topping to make it healthy and complete food.8. Use fresh herbs like, mint, basil, and coriander. They work amazingly well to enhance the flavor of Pizza. 9. Apply olive oil after the pizza is baked to avoid it drying and it will also enhance flavor of your pizza.

Pizza Margherita


Dough: 2 pizza

Water: 200 ml

Olive oil: 1 tablespoon.

Salt:1 teaspoon.

Flour: 2 ½ cups.

Dry yeast: 1 ¾ teaspoon.

For the topping:

Cheese ½ cup

Tomato slices 10-12

Basil leaves 6-8

Preparation:

1. In a bread making bowl put the bread dough ingredients in the order given in the recipe, and select program "Dough".

2. Roll the dough with help of rolling pin and poke the pizza base with fork or knife.

3. Place the base in the bowl add some tomato sauce, sprinkle some cheese add tomato slices & basil leaves.

4. Select the Pizza mode, set the timer to 20 minutes and start the program. Let it bake, once the machine beep, remove it from the bowl drizzle some olive oil and fresh basil leaves and serve hot.

Pizza

www.vitek.in50 Multicooker

Neapolitan Pizza


Dough (2 pizza)

200 ml water

1 tbsp. olive oil

1 tsp. salt

2 ½ cups flour

1 ¾ tsp. dry yeast

For the filling:

200 g fresh tomatoes

2 tbsp. olive oil

herbs oregano and basil to taste

½ garlic cloves

100 g grated cheese

Salt to taste

Preparation:

1. In a bread making bowl put the dough ingredients in the order given in the recipe, and select program "Dough".

2. Once the program is completed, remove the dough from the bowl and divide it into 2 equal portions. Cover one portion with cling film.

3. Stretch the dough with your hands into a circle, the size of the multi-cooker bowl. Put the dough in the bowl and give it the shape of a pizza, while making bumps at the edges.

4. Cover with peeled tomatoes, which have been chopped into thin slices. Season with salt and sprinkle garlic, grated cheese and basil.

5. Sprinkle with olive oil.

6. Select the Pizza program, and set the timer to20 minutes. Serve immediately after baking.

Pizza



Dough (2 pizza)

200 ml water

1 tbsp. olive oil

1 tsp. salt

2 ½ cups flour

1 ¾ tsp. dry yeast

For the filling:

1 large tomatoe

small onion

2 tbsp. olive oil

½ garlic cloves

100 g grated cheese

ground black pepper and salt to taste

Vegetable Pizza

2 sweet peppers

herbs oregano and basil to taste

Preparation:

1. Put the bread dough ingredients into a bread-making bowl in the order mentioned in the recipe, and start the Dough program.



4. Cover with peeled tomatoes, which have been chopped into thin slices, and sweet pepper. Season with salt and sprinkle some garlic, grated cheese and basil.


6. Select the Pizza program and set timer to 20 minutes. Serve immediately after baking.

Tip:

Optionally, you can lightly oil the pizza base with tomato sauce or tomato paste.

Pizza



Dough (2 pizza)

200 ml water

1 tbsp. olive oil

1 tsp. salt

2 ½ cups flour

1 ¾ tsp. dry yeast

For the filling:

5-6 basil leaves

White Pizza �4 Cheese�

100 g mozzarella cheese

100 g Parmesan cheese

100 g cheese Dorblu

100 g Cheddar cheese

olive oil, salt and ground black pepper to taste

Preparation:

1. Place the bread dough ingredients into a bread-making bowl in the order mentioned in the recipe, and start the "Dough" program.



4. Top with layers of grated cheese.


6. Select the Pizza program, and set time for 20 minutes. Serve immediately after baking. Before serving, sprinkle pepper and garnish with basil leaves.

Tip:

Another option for cheese pizza toppings �4 c h e e s e � : m o z z a r e l l a , P a r m e s a n , Gorgonzola and Emmental in equal proportions

Pizza



Dough (2 pizza)

200 ml water

1 tbsp. olive oil

1 tsp. salt

2 ½ cups flour

1 ¾ tsp. dry yeast

For the filling:

2 tbsp. olive oil

Pizza Marinara�

200 g tomatoes

1 tbsp. pickled capers

10 pitted black olives

2 fillets of salted sprats

Preparation:

1. Place the bread dough ingredients into a bread-making bowl in the order mentioned in the recipe. Start the 'Dough' program.


3. Stretch the dough with your hands into a circle the size of the Multicooker bowl. Put the dough in the bowl and give it the shape of a Pizza while making bumps at the edges.

4. Cover with peeled tomatoes, which have been cut into thin slices, chopped capers, olives and sardines.


6. Select the Pizza program and set timer for 20 minutes. Serve immediately after baking.

Tip:

Optionally, you can also use green olives.

Pizza



For the Dough

200 ml water

1 tbsp. olive oil

1 tsp. salt

2 ½ cups flour

1 ¾ tsp. dry yeast

For the filling:

Focaccia With Cheese

200 g Parmesan cheese

4-5 tbsp. olive oil

Salt to taste

Tip:

Focaccia � Italian for closed Pizza � means "bread baked on the hearth." It is prepared from yeast or unleavened dough with various fillings.

Preparation:

1. Place the bread dough ingredients into a bread baking bowl in the order mentioned in the recipe. Start the 'Dough' program.

2. Once the program is completed, remove the dough from the bowl and divide it into 2 equal portions.

3. Stretch each piece by hand into a circle to the size of the multi-cooker bowl. Place the flat circular dough in the bowl.

4. Cover it with finely diced cheese, a little salt and drizzle with olive oil.

5. Then cover it with a second round of dough. Seal the dough from the edges and poke with a fork at several places.

6. Select the Pizza program and set timer for 20 minutes. Once the program is complete, carefully flip the Focaccia and leave the lid on for 5 minutes, so that the tip gets lightly browned. Serve hot.

Pizza


Mushroom & Chicken Pizza


Water 200 ml

Olive oil 1 tbsp.

Dough to make 2 pizzas

Salt 1 tsp.

Flour 2 ½ cups

Dry yeast 1 ½ tsp.

For the topping

Cheese ½ cup

Mushroom ¼ cup sliced

Boiled boneless chicken ¼ cup cut into small cubes

Basil leaves 4-6

Black olives 2 tbsp. sliced

Oregano 1 tsp.

Chili flakes 1 tsp. (optional)

Olive oil 2 tbsp.

Pizza

Preparation:

1. Switch on the machine, select the Dough mode and start the program.

2. Roll the dough with the help of a rolling pin.

3. Poke the pizza base with fork or knife.

4. Place the base in the bowl and add some tomato sauce. Sprinkle some cheese and add sliced mushroom & cubed chicken.

5. Select the 'Pizza' program, set the timer to 20 minute. Once the machine beeps, remove the Pizza from the bowl and drizzle some olive oil for flavor. Add fresh basil leaves, oregano and chili flakes and serve hot.


Pizza Italiano


Water 200 ml

Olive oil 1 tbsp.

Dough for 2 pizzas

Salt 1 tsp.

Flour 2 ½ cups

Dry yeast 1 ¾ tsp.

For the topping

Cheese ½ cup

Tomato 10-12slices

Basil leaves 6-8

Sweet corn 1/2 cup

Jalapenos ¼ cup sliced

Green & black olives 4 tbsp. sliced

Oregano 1tsp.

Red & yellow bell pepper ½ cup sliced

Chili flakes 1 tsp. (optional)

Olive oil 2 tbsp.

Pizza

Preparation:

1. Switch on the machine, select the Dough mode and start the program.

2. Roll the dough with the help of a rolling pin.

3. Poke the pizza base with a fork or a knife.

4. Place the base in the bowl and add some tomato sauce. Sprinkle some cheese and add all the sl iced toppings.

5. Select the Pizza mode, set the timer to 20 minutes and start the program. Once the machine beep remove the pizza from the bowl and drizzle some olive oil for flavor. Sprinkle oregano and chilly flakes and serve hot.


Soup

Soups have a special place in the culinary world. So, they have long been famous for its nutritional and medicinal qualities. This dish can not only satisfy your hunger, but also to get rid of various diseases. Most soups are really useful for our body: they improve digestion, restore fluid balance, have beneficial effects on blood vessels. Concurrently cooking soup products retains more nutrients and vitamins than when roasting or quenching. What is also important, soups less calories than full main courses, but it is not inferior to them by the number of nutrients.

Preparation:

1. Remove the skin off the tomatoes. To do this, wash the tomatoes and make crosswise incisions on each one of them. In the bowl, pour 1.5 l of water, then select DIY mode and select D1 and set the temperature to 150°C and timer to 15 minutes. Place the tomatoes for 2 minutes in the boiling water. Then remove and rinse with cold water.

2. Grind the tomatoes in a blender to make the puree.

3. In a bowl pour the olive oil, and chopped onion and minced garlic and select the Boiling mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

4. Fry the onion and garlic and add to the tomato paste along with the red wine. Mix thoroughly.

5. Pour the tomato puree in a bowl. Add sour cream, parsley, pepper and salt, and stir. Select the DIY mode and D1. Set the temperature to 100°C, and timer to 15 minutes.

6. You can add a spoonful of sour cream on top before serving the soup.

Tip:

Refer IM for selecting DIY Mode Program You don't need to add water while

preparing tomato soup with fresh tomatoes. Tomatoes contain large amounts of juice, which is enough for cooking the soup.


Tomato Soup

1.5 kg of ripe tomatoes

2 onions

5 cloves of garlic

50 ml of dry red wine

3 tbsp. tomato paste

2 tbsp. olive oil

100 g low-fat sour cream

1 tbsp. sweep away the dried basil,oregano and parsley (or Provencal herbs)

Ground black pepper and salt to taste

Soup


Tomato Coriander Soup


Preparation:

1. Switch on the machine, select Soup mode, set the timer to 20 minutes and start the program.

2. Add oil and once it is hot, add the finely-chopped coriander stems and saute them for a minute. Then add rest of the ingredients and stir well.

3. Close the lid and allow it to boil.

4. Once the program is completed, the machine will beep. Open the lid, garnish the soup with coriander leaves and serve hot.

Tomato puree: 4 cups.

Coriander (stems and leaves separate): 2 tablespoons.

Oil: 1 tablespoon.

Salt: As per taste.

Pepper: 1 teaspoon.

Sugar: 1 teaspoon.

Water: 1 cup.

Soup


Roasted Tomato Soup

Preparation:

1. Marinate the tomatoes with some cooking oil, crushed garlic, basil leaves, salt and pepper powder and leave them in a bowl.

2. Switch on the machine, select DIY mode and C1. Set the temperature to 160°C and the timer to 15 minutes. Start the program.

3. Once the machine beeps, remove the tomatoes and blanch them. Strain this through a fine strainer and keep aside.


Tomato: 8 (cut into half).

Vegetable stock: 4 cups.

Basil leaves: 4.

Oil: 2 tablespoons for marinating.

Crushed garlic: 4-6 cloves

Salt: As per taste.

Pepper: 1 teaspoon.

4. Select Soup mode, add the roasted tomato puree and vegetable stock. Start the program. Once the machine beeps, remove the soup from the bowl and serve hot. Garnish it with some fresh basil.

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Tip:

Refer IM for selecting DIY Mode Program

62

Soup

Multicooker

Cream of Mushroom Soup

Preparation:

1. Switch on the machine, select DIY m o d e a n d s e l e c t D 1 . S e t t h e temperature to 100°C and the timer to 15 minutes. Go to the next cycle, select D2, set the temperature to 60°C and timer to 5 minutes and start the program.

2. A d d b u t t e r , m u s h r o o m p u r e e vegetable stock, thyme leaves, salt and pepper powder. Stir well and close the lid.

3. Once the machine beeps, add some fresh cream, stir and close the lid. When the machine beeps a second time, pour the soup into bowls and serve hot. Drizzle some fresh cream for garnish.


Mushroom: 2 cups (pureed).

Vegetable stock/ water: 4 cups.

Thyme: 4 sprigs.

Salt: to taste.

Pepper powder: ½ teaspoon.

Fresh cream: ½ cup.

Butter: 1 tablespoon.

Tip:


Soup



200 g of dry red beans1 onion

1 bell pepper

1 carrot

2 stalks of celery

2 cloves of garlic

3 tbsp. tomato paste

3 tbsp. grated soft cheese(eg Adyghe)

½ cup dry red wine

dried basil,oregano to taste

Ground black pepper andsalt to taste

Bean Soup With Vegetable

Preparation:

1. Rinse the beans and soak them in cold water overnight. Rinse again before cooking.

2. Put the beans in a bowl and add water, while ensuring that the water level is 5 cm above the beans.

3. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set the timer to 40 minutes and start the program.

4. Once the program is completed, add the wine, 500 ml of water, tomato paste, chopped vegetables, garlic, spices and salt before stirring.

5. Select Soup mode, set the timer to 45 minutes and start the program.

6. While serving, sprinkle some grated cheese on top.

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Tip:

This soup can be prepared well in a meat broth too.

Soup

Multicooker

Vegetable Soup WithSoft Cheese

1.5 liters of vegetable broth

200 g feta cheese

200 g green beans (can be frozen)

1 onion

1 small zucchini

2 tbsp. vegetable oil

2 tbsp. olive oil

2 cloves of garlic

1 parsley root

1 celery root

1 bay leaf, grated nutmeg, dried thyme to taste

ground black pepper and salt to taste

Fresh parsley


Preparation:

1. Wash the beans and cut them into pieces that are 1 cm long.

2. Peel and slice the zucchini into small cubes. Peel the onion and roots, and then chop them finely.

3. In the bowl, add vegetable oil, onion and roots and select Boiling mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

4. Fry the onion lightly, then add the zucchini and beans and fry them all together.

5. Once done frying, pour the mix into a bowl of vegetable broth. Add the spices and salt and select the program Boiling mode ( ) with Vegetable mode ( ), set the timer to 25 minutes and start the program.

6. In a separate bowl, mix the olive oil, crushed garlic and chopped parsley. Add the feta cheese, cut into cubes, and stir.

7. While serving place the cheese cubes in the bowl first and then pour soup.

Tip:

You need to defrost all frozen vegetables before cooking to remove excess moisture. Otherwise, the vegetables in the dish will be watery and not as tasty.

Soup


Cheese Soup

Preparation:

1. Switch on the machine, select Soup mode, set the timer to 20 minutes and start the program. Place some butter and let it melt. Then add the onion and cook slowly for 5 minutes. Stir in the flour and mix it well.

2. Slowly add the seasoned stock and milk and stir well.

3. Stir in the cheese and whisk until it has melted.


Butter: 2 tablespoons

Flour: 1 tablespoon

Finely chopped onion: 2 tablespoons

Milk: 3 cups

Veg stock: 2 cups

Grated cheddar cheese: ¾ cup

4. Once the machine beeps, remove the soup from the bowl and serve hot.

Soup


Cheese Soup With Broccoli


500 g broccoli florets

500 ml Vegetable broth or Chicken broth

75 g og butter

1 onion

4 tbsp. flou

200 ml milk

50 ml cream

200 g grated Cheddar cheese

2 tbsp. grated Parmesan cheese

1 clove of garlic

Dried thyme

Ground black pepper andsalt to taste

Preparation:

1. Place the butter in a bowl and switch on the machine. Select the DIY mode, select D1 and set the temperature to 110°C, set the timer to 30 minutes and start the program.

2. Fry the chopped onions until soft. Then add the chopped garlic, thyme and flour and fry all together until golden brown.

3. Keep adding milk and cream to the warm chicken broth while mixing thoroughly. When the liquid starts to boil for 5 minutes, add broccoli, close the lid and cook for 7-8 minutes.

4. Add salt and season with pepper and add the grated cheese before serving.

Tip:

This soup should be prepared just before serving, as it cannot be stored and reheated, in which case the broccoli will lose color and spoil the flavor of the soup.

Soup


Tip:

Refer IM for selecting DIY Mode Program Use Vegetable broth instead of chicken

broth for vegetarian soup.

Cream of Pineapple With Grilled Pineapples

Preparation:

1. Switch on the machine, select Soup mode, set the timer to 15 minutes and start the program. Add the cinnamon stick, sugar and pineapple juice on the bowl and let it boil.

2. Once the machine beeps, remove it from the bowl and add cream

3. Use some grilled pineapples for garnish and serve warm.


Cinnamon: 1 stick

Cream: ½ cup

Sugar: ¼ cup

Fresh pineapple juice: 4 cups

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Soup

Tip:

Juice has to be sweet before adding the cream otherwise cream will curdle.

it can be serve as a cold soup as well.

Multicooker

Sweet Corn Soup

Preparation:


2. Add oil, onion, garlic, carrot, sweet corn and saute it for a minute, then add all the remaining ingredients, stir well and let it cook.

3. Once the machine beeps, remove the soup and serve hot.


Carrot finely chopped 1 small

Garlic finely chopped 6-8 cloves

Onion finely chopped 1 medium

Sweet corns 1 cup

Soup

Oil 1 tbsp.

Water 4 cups

Corn flour 1 tbsp.

Salt as per taste

Black pepper powder 1 tsp.

Coriander for garnish


Mix Vegetable Soup

Preparation:

1. Switch on the machine select soup mode and set the timer to 15 minutes and start the program.

2. In the bowl, add oil, star anise, cinnamon, clove, celery, onion and saute it for a minute

3. Then add rest of the vegetables and again saute it & add vegetable stock.

3. Adjust the seasoning and close the lid.

5. Once the machine beeps add vinegar & cornflour (diluted in ¼ cup of water) stir it well and start keep warm mode for 5 minutes.

6. Remove it from the bowl garnish it with coriander. Serve hot.


Capsicum red green yellow 1 cup cut into cubes

Onion 1 medium cut into cubes

Carrot ½ cup cut into small cubes

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Soup

Cabbage ½ cup cut into cubes

Ginger garlic 2 tbsp. finely chopped

Green chilly 2 finely chopped

Coriander ¼ cup finely chopped

Spring onion 2 tbsp. finely chopped

Multicooker

Celery 2 tbsp. finely chopped

Vinegar 1 tbsp.

Vegetable stock 5 cups

Corn flour 2 tbsp.

Black peppercorns 2 tbsp.

Star anise 2

Cinnamon stick 1 small

Clove 4

Oil 2 tbsp.


Salt as per taste

Baby corns ½ cub cut into small pieces


Mutton Shorba

Preparation:


2. Add oil and place the whole spices, ginger, garlic, onion and mutton pieces and stir it well.

3. Then add the turmeric powder, chili powder and salt and stir it well. Add 8 cups of water to that and cook till the machine beeps.

4. Then remove the soup and strain it through a fine strainer.

5. Ser ve hot and garnish i t wi th coriander leaves.


Water: 6 cups.

Whole spices:Cinnamon: 1 inch.Bay leaf: 1.Black pepper corns: 6-8.Cumin seeds: 1 teaspoon.

Onion: 1 medium roughly chopped.

Mutton pieces with bone: 1 cup (1/2 inch).

Green chilly finely chopped: 2

Ginger finely chopped: 1 tablespoon.

Turmeric powder: ½ teaspoon.

Red chili powder: tablespoon.

Oil: 2 tablespoons.

Salt as per taste.

Coriander finely chopped for garnish.

Soup


Thai Soup With Shrimps


10 tiger prawns

1 onion

5 fresh mushrooms

1 sweet pepper

1 stalk of celery

1 clove of garlic

5 cherry tomatoes

Piece of ginger root (1 cm)

2 springs of lemongrass

1 tsp. curry

50 ml lime juice

Fresh coriander


Preparation:

1. In a bowl, pour 1.5 l of water, add a whole piece of ginger, lemon grass and onions�which have been cut into large cubes�peppers and celery.

2. Switch on the machine, select Soup mode, set the timer to 40 minutes and start the program. 10 minutes later or once the water starts boiling, add the tomatoes, sliced mushrooms, curry and cook for another 10 minutes.

3. Add the crushed garlic, lime juice, peeled shrimp and cook until the program is completed.

4. From the finished soup, remove the lemon grass and ginger and. while serving, sprinkle fresh coriander on top.

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Tip:

This popular soup reflects the main secret of Thai cuisine - a skillful combination of five flavors - sour, sweet, salty, bitter and spicy.

Soup

Multicooker

Chicken Broth

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Chicken mode ( ), set the timer to 30 minutes and start the program. Wash the chicken pieces and parts, place them in the pot. Add the cold water and remaining ingredients, except salt.


Chicken backs, wings, necks, bones: 1kg

Onion: 1(cut in half)

Cold water: 8 cups

Celery stalks with leaves: 3(cut in half)

Carrot: 2 (Roughly chopped)

Bay leaf: 1

Crushed peppercorns: 6

Dried thyme: 1 teaspoon

Salt: As per taste

Soup

2. Once the machine beeps, strain the broth add boiled chicken pieces or cooked shredded chicken garnish it and serve hot.


Preparation:

1. In a bowl pour 1.5 l of water, add the chicken breast and switch on the machine. Select Boiling mode ( ) with Chicken mode ( ), set the timer to 45 minutes and start the program. Once the water starts boiling, remove the foam.

2. Once the program is complete, remove the breast and cut it into thin slices.

3. Place the slices of breast back in the bowl, add the chopped onions, zucchini, diced potatoes, chopped garlic, as well as salt and pepper.

4. Select Soup mode and set the timer to 1 hour and start the program.

5. 15 minutes before the end of the program, add the noodles to the soup and pour some olive oil.

6. Sprinkle with parsley before serving.

Dietary Soup Chicken Breast With Noodles


2 chicken breasts

300 g of the noodle

1 zucchini

1 large potato

1 onion

2 cloves of garlic

1 tbsp. olive oil


Parsley

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Tip:

This soup can easily be a substitute for baby food. In that case, it is necessary to avoid using pepper and reduce the amount of olive oil.

Soup

Multicooker

Cream of Chicken With Crisp Caramelized Onion

Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 5 minutes and start the program. Put in the sliced onion and sugar. Wait till the onion starts to get crisp, and then remove it from the bowl.

2. Select Soup mode, set the timer to 25 minutes and start the program. Saute the chicken for 5 minutes in some oil. Then add stock, salt and black pepper powder and let it boil.


Cream: 1 cup

Boneless chicken: ½ cup, cut into small pieces

Sugar: 2 tablespoons

Onion: ¼ cup, sliced

Salt: As per taste

Black pepper powder: 1 teaspoon

Chicken stock: 5 cups

Oil: 2 tablespoons

Finely chopped parsley for garnishing

3. Once the machine beeps, add the cream and start 'Keep Warm' mode for 5 minutes.

4. Garnish it with crisp fried onion and finely-chopped parsley.

Soup


Snacks

Fast food is an indispensable component of a well-composed menu, and, of course, the holiday table.

As a rule, snacks are not just mere appetitisers in anticipation of the main course, they balance the menu. This is why fast food is dominated by vegetables and low-fat dishes. In terms of nutrition, vegetable dishes, as well as cold foods, lead to slow splitting of glucose in the body, which prevents rapid accumulation of calories and weight gain. That is the reason kitchens around the world have intuitively followed a tradition to start with copious snacks since time immemorial.

Tomato Basil Panini

Ingredients (1 Serving)

Preparation:

1. Marinate tomatoes with basil, olive oil, salt and black pepper powder. Apply olive oil on bread slices and set the tomatoes and grated cheese (Panini).

2. Switch on the machine, select Pizza mode, set the timer to 15 minutes and then put Panini. Brush the oil from the top and cook it till the machine beeps.

3. Serve hot Panini with tomato ketchup.

Sliced fresh white bread: 2slices.

Tomato slices ½ cm thick: 6-8 numbers.

Olive oil for brushing: 2 teaspoons.

Green chilies: 2 big finely chopped.

Salt as per taste.

Basil leaves: Juliennes 4-5 numbers.

Black pepper powder: ½ teaspoon.

Grated cheese: 4 teaspoons.

Tomato ketchup: to serve

Snacks


Vegetable Skewers


Preparation:

1. Marinate all the vegetables with oil, salt, black pepper and garlic before laying them on satay sticks.

2. Switch on the machine, select the Pizza mode and set the timer to 15 minutes. Place the satay sticks inside the bowl and start the program.

3. Once the machine beeps, take out the satay sticks. Serve hot with a sweet chili dip.

Vegetables cut in 1 inch cubes.

Capsicum: 2 numbers.

Onion: 2 big.

Tomatoes: 3 big seedless

Baby corn: ½ cup.

Mushrooms: ½ cup.

Oil: ¼ cup.

Salt as per taste.

Black pepper powder: 1 teaspoon.

Crushed garlic: 2 teaspoons.

Sweet chili sauce: to serve.

Snacks

Tip:

satay sticks to make skewers. soak the stick into the water for 20 minutes before you make the skewers. it avoids stick to burn.


Crispy Aubergine Rings

Preparation:

1. Marinate the aubergine rings with chili powder and water in a mixing bowl.

2. Switch on the machine, select the Deep Frying mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Pour some oil and let it get hot.

3. Dip and coat the marinated aubergine rings in rice flour and then start frying.

4. Take the rings out and place them on a kitchen paper.

5. Sprinkle some dry mango-powder on top.

6. Serve hot with chutney, yogurt or your favorite dip.


Chilli-powder 2 tbsp.

Aubergines (brinjals/egg plants) 4 medium size (sliced to ½ inch thickness)

Rice flour ½ cup

Dry Mango-powder (Aamchoor) or chaat masala 2 tbsp.

Water ¼ cup

Lemon slices for garnish

Salt as per taste

Oil for frying

Snacks


Fried Cumin Potato

Preparation:

1. Switch on the machine, select Deep Frying mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

2. Add some cooking oil and let it heat.

3. Once the machine beeps, fry the diced potatoes till they're golden brown.

4. Drain the oil & remove it.

5. Sprinkle black salt, cumin powder and chili powder before tossing them nicely.

6. Garnish with finely chopped coriander and serve hot with chilled beaten curd.


Black salt

Coriander 2 tbsp. (finely chopped)

Cumin 2 tbsp. (roasted and crushed)

Chilli powder 1 tbsp.

Curd ½ cup beaten (optional)

Oil for frying

Potatoes 5 (diced)

Snacks

Tip:

You can drizzle some curd on top of the fried potatoes as well.


Kothimbir Wadi

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set the timer to 25 minutes and start the program. Mix all the above ingredients well and make a smooth batter put the batter in a flat preferably steel plate with some greasing of oil to avoid sticking of batter.

2. Attach the steamer and add water below before placing the plate on the steamer and close the lid. Once the machine beeps take the plate out of the cooker and let it cool.


Gram flour (besan) 2 ½ cups

Cumin powder 1 tsp.

Salt as per taste

Chili 4 (finely chopped)

Ginger 2 tbsp. (finely chopped)

Red-chili powder 1 tsp.

Coriander 1 cup (finely chopped)

3. Cut it to one inch pieces. Select Deep Frying mode ( ) with Vegetable mode ( ), set the timer to 10 min and start the program. Fry the cubes till they get golden brown and crisp from outside.

4. Drain the oil and serve hot with chutney or choice of dip.

5. Variation: You can use any other leafy vegetable like palak or methi and make Wadis using the same recipe.


Asafoetida (hing) 1/8 tsp. (pinch)

Water 1 cup

Snacks


Veg Cutlet

Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program.

2. Heat 1 tbsp. of oil, add finely chopped onion, garlic and remaining vegetable seasoning and cook it till the machine beeps.

3. Remove it from bowl, cool it, add to the mashed potatoes, add black pepper powder and salt and mix it well.

4. Now give the cutlet the shape of your choice and keep aside.

5. Make a smooth paste of flour with ½ cup of flour and 1 cup of water. Dip each cutlet into the batter and then coat it with bread crumbs and keep aside.

6. Now select the Deep Fry mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Fry the cutlets till golden brown.

7. Serve hot with your favorite dip.


Potato boiled and mashed 2 cups

Crushed garlic 2 tbsp.

Chili finely chopped 2no

Oil for frying

Carrots, French beans, green peas finely chopped 1/2 cup

Snacks


Black pepper powder 2 tbsp.

Salt as per taste

Flour ¼ cup

Breadcrumbs 2 cups


Sabudana Khichadi

Preparation:


2. Heat oil, add cumin seeds, green chilli, peanuts and curry leaves and sauté for about a minute.

3. Then add boiled potato and soaked sabudana and sugar, seasoning and mix it well. Then close the lid and let it cook.

4. Once the machine beeps, add finely chopped coriander. Serve hot with chilled yogurt.


Green chilly 4 (finely chopped)

Sugar 2 tbsp.

Salt as per taste

Snacks

Cumin seeds 2 tbsp.

Peanut ¼ cup without skin


Potato 2 big (boiled and cut into cubes)

Curry leaves 10-12

Sabudana 2 cups (soaked in water overnight)

Oil 2 tbsp.


Veg Open Face Sandwich

Preparation:

1. Switch on the machine select Saute mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program.

2. Add oil, capsicum, onion, salt, black pepper powder, olives and mix herbs and allow it to cook.

3. Butter the bread, then add thinly sliced tomatoes and top up the mixture by adding cherry tomatoes

4. Garnish it with some olives and mix herbs.


Oil 1 tbsp.

Butter 2 tbsp.

Salt as per taste

Red, yellow, green capsicum cut into thin slices 1 cup

Snacks

Onion sliced 1

Cherry tomatoes (cut into half) 8-10

Finely chopped herbs ½ tsp.


Olives sliced 2 tbsp.

Freshly baked bread (cut into slices) 4 slices

Tomato slices (thinly sliced 8-10)

Tip:

you can use toasted bread.


Cheese optional

Mix Veg Cheese Open Face Sandwich

Preparation:


2. Add oil, capsicum, onion, carrot, salt, black pepper powder, olives and herbs and allow them to cook.

3. Butter the bread, then top with the mixture add cherry tomatoes and grated cheese.

4. Now select the Pizza mode, set the timer to 15 minutes and start the program.

5. Once the machine beeps, remove them and garnish with some olives and herbs. Serve hot.


Onion finely chopped 1

Carrot finely chopped ¼ cup

Oil 1 tbsp.

Snacks

Freshly baked bread (cut into slices) 4 slices

Red, yellow, green capsicum finely chopped 1 cup

Butter 2 tbsp.

Salt as per taste

Olives sliced 2 tbsp.


Finely chopped parsley ½ tsp.

Cherry tomatoes (cut into half) 8-10

Grated cheese 1 cup


Double Cheese Sandwich

Preparation:

1. Apply butter on both sides of the bread slices. Place slices of cheese in between, Sprinkle black pepper powder on top and place the slices on top of each other.

2. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 5 minutes. Start the program.

3. Apply half teaspoon of butter and then place the sandwich in the bowl. Sear it from both sides till it becomes brown and the cheese melts.

4. Take it out after 5minutes and cut into pieces. Ser ve hot with tomato ketchup.


Freshly baked bread slices (white/brown): 2 numbers

Butter: 2 teaspoons.


Tomato ketchup: ¼ cup to serve

Cheese: Cheddar-4 slices and Ementhal-4 slices or any other cheese (optional).

Snacks


Frittata

Preparation:

1. Switch on the machine, select DIY mode, select D1, set the temperature to 160°C and set the timer to 5 minutes. Go to the second cycle, select C2, set the temperature to 160°C, set the timer to 10 minutes and start the program.

2. Beat the egg and keep aside.

3. Add oil in the bowl, Add onion, Tomatoes and capsicum saute it for minute, add beaten egg and rest of the ingredients and bake it.


Tomato: 2 medium, cubed

Onion: 2 small, sliced

Boiled potato: 1 medium, cubed

Capsicum: 1 cubed

Olives (sliced): 2 tablespoons

Finely chopped parsley: 1 tablespoon

Egg: 6 nos

4. Once the machine beeps, Remove the frittata. Serve hot.

Cheese: ¼ cup

Salt: As per taste


Oil: 1 tablespoon

Tip:


Snacks


Paneer Kheema Patice

Preparation:

1. Season the mash potatoes with some salt and add 2 tbsp. of flour, mix it well and keep aside.

2. Switch on the machine select saute mode ( ) with vegetable mode ( ) and set the timer to 10 minutes and start the machine. In the Bowl , add 1 tbsp of oil Jeera, ginger garlic, finely chopped green chilli, onion, tomatoes and grated Paneer, Coriander mix it well and close the lid.

3. Once the machine beeps, remove the Paneer mixture and keep it aside.

4. Now make a smooth paste of 2 tbsp. of flour and 1 cup of water and keep aside.

5. Make balls of mash potato and make cavities, fill Paneer mixture in that cavity, and roll it and make a patties.


Flour 1/2 cup

Tomato finely chopped 1

Paneer grated 1 cup

Onion finely chopped 1

Potatoes boiled and mashed 8-10 nos.

Snacks


Ginger garlic finely chopped 1 tbsp.

Coriander finely chopped 2 tbsp.

Green chilli finely chopped 1

Jeera 1 tsp.

Garam masala powder 1 tsp.

Oil 1/2 cup.

Salt as per taste.

6. Now select saute mode ( ) with vegetable mode ( ) and set the timer to 25 minutes and start the machine.

7. In the bowl , add ½ cup of oil , once heated then dip each Pattie in the flour paste and start shallow frying. Fry till it gets golden brown color. Once done remove it . serve hot with some mint chutney or tomato ketchup.

Tip:

you can make same with different fillings like chicken kheema or mutton kheema as well.

Butter Cookies

Preparation:

1. Switch on the machine, select Pasta D o u g h m o d e a n d a d d a l l t h e ingredients and start the program. Once the machine beeps, remove and make small balls of it and keep aside.

2. Now select the DIY mode, select C1, set the temperature to 160°C and set the timer to 5 minutes. Go to the next cycle, select C2, set the temperature to 160°C, set the timer to 10 minutes and start the program.

3. Place butter paper in a cooking bowl and bake the cookies. Put the small balls of cookies and bake it.

4. Store it in room temperature.


Butter 1 cup

Castor Sugar 1 cup

Vanilla essence 1tsp.

Snacks

Flour 1 cup

Tip:

Refer IM for selecting DIY Mode Program first cycle of 160°C is to preheat the

machine for baking.


Spicy Peanuts

Preparation:

1. Switch on the machine, select the DIY mode, select C1, set temperature to 160°C, set the timer to 20 minutes and start the program.

2. Mix the peanuts and chili powder in a paper bag and shake well. Spread the coated peanuts in a single layer on a bowl and let them bake, shaking once or twice during the time.

3. Once the machine beeps, remove them from the bowl. Serve hot.


Salted peanuts: 2 cups

Chilli powder: 2 table spoon.

Snacks

Tip:


Oil 2 tbsp.


Caramelized Popcorn

Preparation:


2. Add 1 tbsp. of butter, corn and salt. Stir well and close the lid.

3. Once the machine beeps, open the lid, take out the popcorns and keep aside.


Popcorns: 1 cups (packet).

Butter: 2 tablespoons.

Snacks

Sugar: ¼ cup.

Salt: To taste.

4. Again select Saute mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program. Add 1/4th cup of sugar, let it melt and once it turns into caramel, put the popcorn and mix it well. Once the popcorn is coated with caramel, add one tablespoon of butter

5. Take out from the bowl and place it on a butter paper or a greased plate. Then store it in cool and dry place. (Dont Refrigerate)


Cheese Squares


Preparation:

1. Sprinkle the black pepper powder and green chilies on cubed cheese, dip it in beaten egg and then roll it in flour.

2. Add oil in the cooking bowl for deep frying with the help of oil-level marking.

3. Switch on the machine, select Deep Fry mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program.

4. With the help of frying basket, fry the cheese till it becomes brown.

5. D r a i n t h e o i l a n d s e r v e w i t h mayonnaise.

Any hard cheese: cut into 1 inch cubes-1 cup/ 250 grams.

Green chilies: 2 big finely chopped.

1 beaten egg.

Flour: ¼ cup.

Black pepper powder: 1teaspoon.

Oil for frying.

Salt as per taste.

Parsley: Finely chopped for garnish.

Mayonnaise: to serve.

Snacks


Crumb Fried Paneer

Preparation:

1. Sprinkle the black pepper powder on the paneer cubes, dip it in beaten egg and then roll it in flour.

2. Add oil in the bowl for deep frying with the help of oil-level marking.

3. Switch on the machine select Deep Fry mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program.

4. With the help of frying basket, fry the paneer till it becomes golden brown.

5. Drain the oil and serve with your choice of dip along with small portion of salad as accompaniment.


Paneer cubes: 300 grams

2 beaten eggs.

Flour: ¼ cup.

Bread crumbs: 1 cup.

Black pepper powder: 1teaspoon.

Oil for frying.

Salt as per taste.

Mayonnaise: to serve.

Snacks


Barbequed Chicken Wings

Preparation:

1. Switch on the machine, select the DIY mode, select C1, set the temperature to 160°C, set the timer to 25 minutes and start the program.

2. Remove the wing tips and break each wing into two pieces.


Chicken wings: 12

Worcestershire sauce: 2 tablespoons.

Honey: ½ cup

Juice of 2 lemons

Soya sauce: ¼ cup

Crushed garlic: 2 cloves

Tabasco sauce: Few drops

3. Place them on a bowl. Mix the remaining ingredients and pour over the wings. Let it cook. Once the machine beeps, remove it from the bowl.

Snacks

Tip:

Refer to IM for selecting DIY Mode Program


Cheesy Chicken Nuggets

Preparation:

1. Marinate the chicken with salt and pepper.

2. Roll the chicken in the flour. Then dip the chicken in the beaten egg and coat it with bread crumb.


Boneless chicken: 400 grams

Flour: 1 cup

Beaten eggs: 2 nos

Black pepper powder: 1 tablespoon

Bread crumbs: 2 cups

3. Switch on the machine, select the Deep Fry mode ( ) with chicken mode ( ), set the timer to 25 minutes and start the program. Deep fry the nuggets. Once you hear the beep drain the oil and serve hot with choice of dip.

Oil for frying

Snacks

Grated Cheese 1 cup (200 gm)


Chicken and Cherry Tomato Skewers

Preparation:

1. Marinate the chicken and cherry tomatoes with salt and pepper.

2. Switch on the machine, select DIY mode, select D1, set the temperature to 160°C and set the timer to 5 minutes. Go to the second cycle, select C2, set the temperature to 160°C, set the timer to 10 minutes and start the program. Place the chicken skewers and let it cook.


Boneless chicken: 2 cups

Oil: 1 tablespoon

Cherry tomatoes: ½ cup

Tomato ketchup: 2 tablespoons

Salt and pepper: As per taste

3. Once the machine beeps, remove it. Serve hot with tomato ketchup.

Cocktail sticks/ toothpicks: 8-10

Snacks

Tip:

Refer to IM for selecting DIY Mode Program wooden sticks to make skewers. soak the

stick into the water for 20 minutes before you make the skewers. it avoids stick to burn.


Chicken and Leeks Skewers Soya Glaze

Preparation:

1. Marinate the chicken with salt, ginger, garlic, black pepper, soya sauce and sugar for 20 minutes approximately.

2. Lay the chicken on the skewers with cherry tomato and leeks.

3. Start the machine, select Saute mode ( ) with Chicken mode ( ), set the timer to 15 minutes and start the program. Add oil and place the skewers on the bowl and let it cook.

4. Remove them from the bowl. Serve hot with some soya sauce.


Chicken supreme or boneless chicken: 2 cups cut into 1 inch pieces

Leeks: 1 big, cut into ½ inch pieces

Dark soya sauce: ¼ cup

Crushed garlic: 2 tablespoons

Sugar: 2 tablespoons


Cherry tomatoes: 10-12

Skewers or toothpicks: 8-10

Snacks


Chicken Crisp With Lettuce Wrap

Preparation:

1. Marinate the chicken with salt and pepper and roll it with corn flour. Switch on the machine, select the Deep Fry mode ( ) with Chicken mode ( ), set the timer to 25 minutes and start the program. Fry the chicken until it gets crispy then keep it aside.

2. M i x t h e c r i s p y c h i c k e n w i t h mayonnaise and fill it in lettuce leaves and serve chilled. Garnish with finely chopped parsley.

Ingredients (Serving)

Salt and pepper: As per taste

Oil:For frying

Mayo: 1 cup

Corn flour: ¼ cup

Iceberg lettuce: 2 bulbs

Finely chopped parsley: For garnish

Chicken Juliennes: 2 cups

Snacks

Tip:

keep the lettuce leaves in refrigerator wrapped with wet muslin cloth. remove it only before serving to retain the crispness of the fresh lettuce.


Grilled Chicken With Barbeque Sauce

Preparation:

1. Marinate the chicken with oil, salt, black pepper powder, crushed garlic and barbeque sauce and keep aside.

2. Switch on the machine, select the DIY mode, select D1, set the temperature to 160°C, set the timer to 15 minutes and start the program.


Salt: As per taste

Oil: 2 tablespoons


Crushed garlic: 1 tablespoon

Barbeque sauce: ½ cup for serving and ¼ cup for marinating

Chicken breasts: 4-6

3. Place the chicken breast on the bowl and let it cook. Turn the chicken after 10 minutes.

4. Once the machine beeps, remove the chicken. Serve hot with barbeque sauce.

Tip:


Snacks


Crispy Fried Chicken

Preparation:

1. Marinate the chicken with salt, pepper, chili sauce and garlic and roll it in corn flour.

2. Switch on the machine, select Deep Fry mode ( ) with Chicken mode ( ), set the timer to 25 minutes and start the program.


Chicken: 3 cups, cut into 1 inch pieces.

Oil: For frying.

Salt: As per taste.

Snacks

Blackpepper powder: 2 tablespoons.

Corn flour: ½ cup.

Chili sauce: 2 tablespoons.

Finely chopped garlic: ¼ cup.

3. After 5 minutes, start frying the chicken till it gets crispy i.e; golden brown colour.

4. Drain the oil. Serve hot with schezwan sauce.


Tangadi Kababs

Preparation:

1. Marinade the chicken with all the above ingredients except chaat masala for minimum of 30 minutes.

2. Switch on the machine, select DIY mode, select C1, set the temperature to 160°C and set the timer to 10 minutes. Go to next cycle, select C2, set the temperature to 160°C, set the timer to 20 minutes and start the program.


Chicken legs: 6.

Curd: ½ cup.

Chili powder: 1 teaspoon.

Snacks

Turmeric powder: 1 teaspoon.

Ginger-garlic paste: 2 tablespoons.

Green chili paste: 1 teaspoon.

Salt: As per taste.

Cumin powder: 1 teaspoon.

Chaat masala: 1 teaspoon.

3. Once the machine beeps, remove it from the bowl. Sprinkle some chaat masala on top. Serve hot.

Tip:

Refer to IM for selecting DIY Mode Program You can make different kebabs and

tandoori using the same programme. Time has to be adjust according to the ingredient and its size (veg, chicken, fish and meat.)


Deep Fried Prawns

Preparation:

1. Switch on the machine, select Deep Fried mode ( ) with Fish mode ( ), set the timer to 15 minutes and start the program.

2. Marinate the prawns with chili powder, salt, turmeric powder, lemon juice and water. Coat it with rice flour.

3. Deep fry the prawns, till they become crispy. Drain the oil. Serve hot with some mint chutney.


Prawns: 2 cups medium size.

Chili powder: 2 tablespoons.

Turmeric: 1 tablespoon.

Lemon juice of 1 lemon.

Salt: to taste

Water: 2-3 tablespoons.

Rice flour: ½ cup to coat the prawns.

Oil: for frying.

Snacks


Prawns and Cucumber Sandwich

Preparation:

1. Butter the slices of bread.

2. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Put 1 teaspoon of butter and saute the prawn. Adjust the seasoning cool it.

3. Mix the prawn, mayonnaise and cucumber. Place the mixture on the bread slices, Cut it and serve it.


Grated cucumber: ¼ cup.

Prawns: ½ cup.

Freshly baked bread: 2 slices.

Snacks

Mayonnaise: ½ cup.

Salt: As per taste.


Butter: 1 tablespoon.


Mach Bhaja

Preparation:

1. Switch on the machine, select the Saute mode ( ) with Fish mode ( ), set the timer to 25 minutes and start the program.

2. Add oil and close the lid.

3. Marinate the fish with all the above ingredients.

4. After 2 minutes, shallow fry the fish from both the sides till it turns brown.


Salt: To taste.

Chili powder: 1 teaspoon.


Mustard Paste (Kasundi): 2 tablespoon.

Mustard oil for frying: 1 cup.

Any white fish (pomfret/ hilsa): 4 pieces medium size.

5. Remove it from the bowl and serve hot with some sliced onion and lemon.

Snacks


Egg Roll Stuffed With Vegetables

Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Add oil, garlic and vegetables. Stir it for 5 minutes, then add the seasoning, ketchup and keep aside.

2. Put oil in the bowl, add half cup of beaten egg batter and make the omelette.


Shredded carrot: ¼ cup

Oil: ¼ cup

Sliced onion: 1 small

Sliced French beans: ¼ cup

Crushed garlic: 1 tablespoon


Beaten egg: 6 nos

3. Remove the omelette from bowl. Put 4 tbsp. of vegetables in it and roll the omelette. Cut into pieces. Make more with rest of the vegetables.

4. Serve hot with tomato ketchup or schezwan sauce.

Tomato ketchup: 1 tablespoon

Salt: As per taste

Finely chopped coriander: 1 tablespoon

Snacks


French Toast

Preparation:

1. Take a bowl, add milk, beaten egg, honey, cinnamon powder and make a smooth batter.


3. Dip the bread into the batter, put butter in the bowl and place the bread slices. Let them cook from both the s i d e s t i l l t h e y t u r n b r o w n (approximately 2 minutes). Remove them and drizzle some honey on top. Serve hot.


Bread slices (1 inch thick): 4 slices.

Beaten eggs: 2.


Milk: ½ cup.

Cinnamon powder: 2 tablespoons.th thHoney: 1/4 cup for batter & 1/4

cup to serve.

Snacks


Chinese Stir Fried Vegetables

Preparation:

1. Switch on the machine, select the Saute mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program.

2. Put in all the above ingredients, mix well and then cook them for 10 minutes.


Carrot (Juliennes): 1 cup

Cabbage (Juliennes): 1 cup

Capsicum (Juliennes): 1 cup

Sliced mushrooms: 1 cup

Finely chopped spring onions: 1 cup

Oil (sesame oil): 2 tablespoons

Finely chopped green chili: 1 tablespoon

Ginger & garlic paste: 2 tablespoons each


Salt: As per taste

Soya sauce: 1 teaspoon

Vinegar: 1 teaspoon

3. Once the machine beeps, remove it. Serve hot with tomato ketchup.

Snacks

Tip:

You can accompany this with grilled chicken or steam fish.


Quesadilla

Preparation:

1. Mix the sweet-corn, cheese, bell-peppers, salt, black-pepper powder, jalapeno chillies in a bowl.

2. Take a tortilla and fill it with ¼ cup of this mixture and fold it into half.

3. Switch on the machine, select the Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Apply the butter on both sides of the tortillas.

4. Put one tortilla at a time on bowl sear it till it is golden-brown in colour.


Jalapeno chilli slices 8-10

Sweet corn 1 cup (boiled)

Cheese 1 cup

Red bell-peppers 1 cup (chopped)

Corn Tortillas 4


Butter 4 tbsp.

Salt as per taste

Snacks

5. Remove the tortilla, cut it into half and serve hot with fresh tomato salsa.


Crispy Garlic Bread

Preparation:

1. Apply the garlic butter to the bread slices and keep them aside.

2. Switch on the machine, select the Pizza mode, set the timer to 20 minutes and start the program. Put the bread slices in the bread making bowl and let them cook.

3. Once the machine beeps, remove the slices and garnish them with some finely chopped parsley. Serve hot.


Parsley finely chopped for garnish

Garlic butter 4 tbsp (use garlic butter recipe)

Bread slices 4

Snacks


Chilly Cheese Toast

Preparation:

1. Make a mixture of grated cheese chopped chillies black pepper and chilly flex.

2. Apply the mixture evenly on the bread slices.

3. Switch on the machine select Pizza mode, set the timer to 15 minutes and add the bread slices in the bowl and start the program.

4. Once the machine beeps, remove the bread from the bowl serve hot and crispy.


Chilly finely chopped 10-12

Cheese 2 cups grated

Bead slices 6-8 (toasted)

Snacks


Chilly flex 2 tbsp optional


Kung Pao Potato

Preparation:

1. Switch on the machine select Deep Fry mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program and add oil once heat the oil then fry the potatoes till it becomes golden brown.

2. Now select Saute mode ( ) with Vegetables mode ( ), set the timer to 10 minutes and start the program. Then add 2 tbsp oil in a bowl add green chilly, ginger garlic, celery, potato, salt, black pepper, soya sauce, vinegar stir it well. Mix 1 1/2 cup of water with 2 tbsp of corn flour and pour it in the bowl stir well and allow it to cook. Once the machine beeps, add spring onion. Serve hot.


corn flour 2 tbsp.

oil for frying

potato 4 cups cut into cubes (par boiled)

Snacks

onion finely chopped 1 medium

ginger finely chopped 2 tbsp.

garlic finely chopped 2 tbsp.

celery finely chopped 2 tbsp.

green chillies finely chopped 2

salt as per taste

black pepper powder 2 tsp.

soya sauce 1 tbsp.

vinegar 1 tbsp.

spring onion ½ cup finely chopped.


Paneer Lifafa

Preparation:

1. Make small balls of the dough and roll it very thin.

2. Switch on the machine select Saute mode ( ) with Vegetable mode ( ) and set the timer to 20 minutes and start the program and cook it from both the side and keep aside.

3. Stuff the lifafa (roti) with the mixture fold it into half and keep aside.

4. Now select Saute mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Then shallow fry the lifafas until golden brown and crisp.

5. Serve hot with mint chutney or your choice of dip.


Onion finely chopped 2 small

Green chilly finely chopped 4

Fresh malai Paneer (crumbled) 2 cups

Snacks

Coriander finely chopped

Salt as per taste.

Amchoor powder (dry mango powder) 2 tsp.

Ghee for frying 4 tbsp.

For dough: use pasta dough mode and make the dough.

Use the same recipe of chapati dough or kulcha dough.

Tip:

you can use cheese program to make fresh paneer.


Main Course

The main dish is usually the heaviest dish than all other courses. Here we serve main course with rice or Indian breads. The main ingredient of main course is usually vegetables, meat or fish. The main dish is based on a nutritional based food. Around the globe, the main course has a different place in the menu. In India, in our day to day busy life, people basically prefer the heavier main course than having all the courses. But on some occasions people do like to have a variety of dishes in a single plate which is called Thali which has a special place in every Indians life. A Thali contains variety of vegetables, pulses, curries, pickles, chutneys and many more.

Paneer Mutter

Preparation:


2. In the bowl, add oil, cumin seed, onion, ginger-garlic paste, turmeric powder, chili powder and green chili. Saute the mix till the cumin seeds start crackling.

3. Add tomato juice, paneer, green peas and finely chopped tomato before closing the lid.


Green peas: 2 cups.

Tomato: 1 cup finely chopped.

Paneer cubes: 2 cups (cut into ½ inch pieces).

4. Once the machine beeps, add the chopped coriander and serve hot.

Tomato juice: 3 cups

Cumin seeds: 1 tablespoon.


Chili powder: 1 tablespoon.

Green chili: 4nos, finely chopped.

Onion: 1 big finely chopped.

Oil: 2 tablespoons.

Coriander: ¼ cup finely chopped

Ginger garlic paste: 2 tablespoons.

Salt: to taste.

Main Course


Paneer Tikka Masala


Paneer 2 cups cut into 1inch cubes.

Onion ½ cup cut into cubes

Capsicum ½ cup cut into cubes.

Curd 1 cup beaten

Salt as per taste

Turmeric powder 1 tbsp.

Chili powder 1tbsp.

Ginger garlic paste 2 tbsp.

Green Chilli paste 1 tsp.

Mix all the ingredients well and keep it aside for at least 20 min.

Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 80°C and set the timer to 15 minutes. Go to the next cycle, select C2, set the temperature to 160°C, set the timer to 20 minutes and start the program.

2. Put the marinated paneer in the bowl and let it cook. Once the machine beep, remove it from the bowl and keep aside.

Main Course

Tip:


Ingredients for Gravy (3-4 Serving)

Tomato puree 2 cups


Bay leaf 1

Cardamom green

Red chilli powder 1tbsp.

Turmeric powder 1tsp.

Coriander powder 1tsp.

Curd 1 cup

Onion puree ½ cup

Water ½ cup

Fresh cream ¼ cup

Oil 2 tbsp

Coriander finely chopped for garnish

Preparation: Gravy

1. Switch on the machine, select Stewing mode ( ) with Vegetable mode ( ), set the timer to 25 minutes and start the program.

2. Put oil, whole spices, onion puree, tomato puree, powdered spices, water and the paneer tikka. Close the lid and let it boil. Once the machine beep add the beaten curd stir it well.

3. Remove it from the bowl, add fresh cream and garnish with f inely chopped coriander and serve hot.


Paneer Satay


Paneer cut into thick finger size 10-12 pieces

Soya sauce 1 tbsp.

Onion finely chopped 2 tbsp.

Coconut milk ¼ cup

Sugar 1 tbsp.

Basil leaves 4-5 juliennes

Preparation:

1. Marinate the paneer with all the above ingredients except coconut milk for about half an hour.

2. Place the marinated paneer onto the skewers and keep aside.

3. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Heat 2 tbsp of oil, put the satay sticks in the bowl and cook it from both the sides, add coconut milk and then remove it after a minute.

4. Garnish it with some cherry tomatoes and lettuce leaves. Serve hot.

Main Course

Salt as per taste

Ginger garlic crushed or paste 2 tbsp.

Oil to shallow fry

Satay sticks 8-10

Honey 2 tbsp.

Peanut butter 2 tbsp.


Preparation:

1. Switch on the machine select Boiling mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program.

2. In the cooking bowl, add ghee finely chopped onion, ginger-garlic paste and green chilies. Saute the mix for 1 minute and then add tomato puree, cashew paste, turmeric powder, chili powder and salt. Saute till it's cooked.

Main Course

Paneer Makhanwala


Ghee 3 tbsp.

Tomato puree 3 cups

Finely chopped onion 2 medium

Ginger garlic pate 2 tbsp.

Paneer 3 cups cubed

3. Once the machine beeps, select the Keep Warm mode. Stir in yogurt and fresh cream. Mix it well and then add paneer cubes, salt, kasuri methi, honey and keep it for 4-5 minutes. Then remove it from the bowl and g a r n i s h w i t h f i n e l y c h o p p e d coriander. Serve hot.

Finely chopped green chilly 2

Yogurt 1 cup

Cashew paste ¼ cup

Red chilli powder 1 tbsp.

Garam masala 1 tsp.

Kasuri methi 1 tsp crushed

Turmeric powder 1 tsp

Salt as per taste

Honey 2 tbsp.



Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 160°C and set the timer to 15 minutes. Go to the next cycle, select D2, set the temperature to 120°C, set the timer to 5 minutes and start the program.

Main Course

Paneer Kurchan


Onion 2 big finely chopped

Tomato 4 big finely chopped

Capsicum 2 big finely chopped

Green chilly 4 finely chopped

Coriander finely chopped 1/4 cup

Ginger garlic finely chopped 2 tbspn each

Cumin seeds 1 tbsp.


Paneer crumbled or crushed 3-4 cups

Red chilli powder 2 tsp.

Garam masala powder 1 tbsp.

2. Heat the oil, add the ginger, garlic, cumin seeds, onion, tomato, green chili, tomato juice. Stir well and let it cook.

3. Once you hear machine first beep, add the remaining spices and crushed paneer, capsicum. Mix it well and let it cook.

Tomato juice ½ cup

Oil 2 tbsp.

4. Once you hear the machine beep a final time, remove it and garnish it with chopped coriander. Serve hot.

Tip:



Herbed Baked Potatoes

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program. Cut the potatoes into half and let them boil. Marinate the potatoes with oil, salt, black pepper powder and herbs.


Baby potatoes 20

Salt as per taste

Parsley, thyme or rosemary 2 tbsp. chopped

Oil 2 tbsp.


Tip:


2. Select the DIY mode, select C1, set the temperature to 160°C, set the timer to 15 minutes and start the program. Put the marinated potatoes in the cooking bowl and let them bake.

3. Once the machine beeps, remove the potatoes from the pan. Serve hot. Garnish with finely chopped parsley.

Main Course


Potato Dauphinoise

Preparation:

1. In a bowl, layer the potato along with the white sauce and the cheese on top.

2. Sprinkle some herbs, nutmeg powder and cheese on top and close the lid. You can add some extra white sauce before closing.



White sauce 3 cups

Herbs 1 tbsp.

Nutmeg powder 1 tsp.

Cheese 2 cups

Potato 400gm (sliced and par-boiled)

Tip:


Main Course

4. Remove it from bowl and serve hot.


Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Put oil, ginger, garlic, cumin seeds ,onion and tomatoes and saute it for2-3 min. Then add potato and methi and cook it. Once the machine beeps, remove it from the bowl. Serve hot.

Main Course

Aloo Methi


Methi fresh 2 cups

Onion finely chopped 1 cup

Tomato finely chopped 1 cup

Salt as per taste

Cumin seeds 2 tbsp.

Ginger garlic crushed 2 tbsp.


Chili powder 1 tsp.

Coriander for garnish.

Potato boiled and cubed 2 cups


Bhindi ki Sabzi


Finely chopped onion 300 gms

Kokum 8-10

Grated coconut ½ a cup

Salt as per taste

Oil ¼ cup

Preparation:


2. Heat the oil. Add dry red chili, onion and saute them for 2-3 minutes. Then add kokum, bhindi and salt and mix well without closing the lid. Once the machine beeps, add some grated coconut. Serve hot.

Main Course

Tip:

To avoid stickiness do not close the lid while cooking the bhindi.

Bhindi 500 gms (cut into small pieces)

Dry red chilly 4


Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Add oil and heat it. Add mustard seeds and then add finely chopped onion, bhindi and masala paste. Saute it for a minute and close the lid and let it cook.

2. Once the machine beeps, remove and garnish it with f inely chopped coriander. Serve hot.

Main Course

Bhindi Masala Coastal Style


Mustard seeds 1 tbsp.

Finely chopped onion 2 medium

Oil 1 tbsp.

Kokum dry 5-6

For paste: (make a smooth paste.)

Freshly grated coconut 2 cups

Dry red chilli 2-4

Water ½ cup

Coriander seeds 2 tbsp.

Salt as per taste.

Finely chopped coriander 2 tbsp.

Bhindi 2 cups (cut into half)


Preparation:

1. Switch on the machine select Stewing mode( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program.

2. In the cooking bowl add ghee, onions, green chili, ginger-garlic paste and all the vegetables and saute for 2 minutes. Then add tomato puree, curd and 1 cup of water to it. After a minute add turmeric powder, red chili powder, salt and stir well. Close the lid and let it cook.

Main Course

Kadhai Vegetable


French beans ½ cup

Sweet corn ½ cup

Green peas ½ cup

Cauliflower ½ cup florets

Capsicum 2-3 finely chopped

Ghee 3-4 tbsp

Onion1 big finely chopped

Green chili 2 chopped

Carrot ½ cup cut into cubes

Ginger garlic paste2 tbsp.


3. Once the machine beeps, add fresh cream and serve hot. Garnish with freshly chopped coriander.

Coriander powder 1 tsp.

Salt as per taste

Tomato puree 3 cups

Curd 1 cup

Fresh cream ½ cup



Preparation:

1. Make a smooth paste of the fried onions and curd. Keep it aside.

2. Switch on the machine, Select Stewing Mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program

Main Course

Chole Masala


Onions 2 cups fried

Curd 2 cups

Red chili paste 2 tbsp.


Green chilly 4 chopped

Bay leaf 1

Ghee 2 tbsp.


Chole 2 cups (soaked overnight and boiled)

Chili powder 1 tbsp.

Salt as per taste

3. In the cooking bowl add ghee, bay leaf, chopped green chili and ginger garlic paste. Saute it for a minute and add the fried onion and curd mixture. Add Turmeric powder, red chili powder, garam masala powder, salt and boiled chole. Mix it well. Add a cup of water and allow it to cook.


Coriander finely chopped

4. Once the machine beeps, take out the chole from the bowl and garnish with freshly chopped coriander. Serve hot.


Preparation:

1. Switch on the Machine select Saute mode ( ) with Vegetables mode ( ), set the timer to 20 minutes and start the program.

2. In the cooking bowl, add ghee.Once the ghee is heated, add finely c h o p p e d c h i l i e s , o n i o n a n d tomato.Stir it for 5-6 minutes.Then add rajma, turmeric powder, red chili powder, garam masala, salt and 2 cups of water.Close the lid and allow to cook.

Main Course

Rajma Masala


Ghee 4 tbsp.

Onion finely chopped 5-6 big

Tomato finely chopped 6-8 big

Green chilly finely chopped 4-5

Rajma 2 cups (soaked in the water overnight) boiled

3. Once the machine beeps, remove and garnish with fresh coriander. Serve hot.


Red chilly powder 2tsp.


Salt as per taste



Preparation:

1. Soak all the dals in water for 30 minutes. Now switch on the machine, select Boi l ing mode ( ) with Vegetable mode ( ), set the timer to 30 minutes and start the program. Let the dals boil.

2. Once the machine beeps, remove the bowl and keep it aside.

Main Course

Dal Panchamel


Urad dal /black gram ¼ cup

Moong dal /green gram dal ¼ cup

Toovar dal /pigeon peas split ¼ cup

Masoor dal ¼ cup

Ghee 2 tbsp.

Red dry chilly 2

Bay leaf 2

Cloves 6-8

Chana dal /Bengal gram ¼ cup

Black peppercorns 4-6

Green cardamom 4-6

3. Now select the Stewing mode ( ) with Vegetable mode ( ), set the timer for 20 minutes and start the program. Heat the ghee, then add the dry red chili, all the dry spices, onion, ginger, garlic and saute it for a minute.

4. Add the boiled dal along with a cup of water and let it cook.

5. Once the machine beeps, remove and garnish it with f inely chopped coriander. Serve hot.

Ginger garlic 4 tbsp each


Turmeric powder 1tsp.

Red chilly powder 1 tsp.

Cumin seeds 2 tsp.

Asafetidab (hing) 2pinch

Salt as per taste

Coriander 2 tbsp finely chopped for garnish


Preparation:

1. Switch on the machine, select the Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Heat the oil, add the cumin seeds, garlic in the cooking bowl and saute them for a minute.

2. Now add the palak (chopped/purred) with salt and let it cook.

Main Course

Lahsooni Palak


Oil 2 tbsp.

Tomato finely chopped ½ cup

Cumin seeds 2 tsp.

Onion finely chopped ½ cup

Garlic finely chopped 2 tbsp

Salt as per taste

Palak 2 big bunches (chopped or pureed-raw or blanched)

3. Once the machine beeps, remove and garnish it with chopped tomatoes and some fried garlic. Serve hot.

Tip:

To avoid discoloration don't close the lid while cooking spinach.


Preparation:

1. Switch on the machine, select the Boiling mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program. Boil the vegetables and keep them aside.

Main Course

Malabar Curry


French beans ½ cup (cut into small pieces)

Cauliflower florets 1 cup

Green peas ½ cup

Onion sliced ½ cupstCoconut milk 2 cups (1 abstract-thick)

Cinnamon 1 stick

Black pepper corns 8-10

Ginger 2 tbsp finely chopped

Carrot 1 cup (cut into small pieces)

Curry leaves 6-8

Coriander leaves finely chopped for garnish

2. Now select the Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Heat the coconut oil, add the red dry chilies, urad dal, curry leaves, black peppercorns, cinnamon stick, onion, turmeric powder and saute them for a minute.

3. Then add the boiled vegetables with 1 ½ cup of water and let it cook.

Red chilly dry 2

Urad dal 1 tsp.


Chili powder 1 tsp.

Coconut Oil 2 tbsp.

Salt as per taste

4. Once the machine beeps, add the coconut milk and select the Keep Warm program for 3-4 minutes. Garnish it with finely chopped coriander and serve hot with rice or appams.

Tip:Boiling the coconut milk could result in it getting curdled.


Au Gratin

Preparation:

1. Mix all the vegetables in white sauce with seasoning, herbs and ½ cup of cheese.

2. Place the mix in a multi-cooker bowl. Add some white sauce on top, and sprinkle cheese and chilli-flakes, before closing the lid.


4. Remove it from the bowl and serve hot.


Carrots ½ cup (blanched and cubed)

Capsicum (1 each of red, yellow & green) ½ cup (cubed)

Broccoli ½ cup (blanched florets)

Potatoes ½ cup (blanched and cubed)

White sauce 3 cups

Cheese 2 cups (grated)

Black-pepper powder 1 tsp.

Thyme or your choice of herb 1 tsp.

Nutmeg powder 1 tsp.

Chilli-flakes 1 tsp. (optional)

Salt as per taste

Tip:


Main Course


Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Add the ginger and garlic and saute them for about 2-3 minutes.

2. Heat the oil in a pan, add cumin seeds, dry red chilies, curry leaves, hing, boiled dal and water and allow it to boil.

3. Once the machine beeps, add finely chopped coriander to garnish.Serve hot.

Main Course

Dal Tadka


Finely chopped ginger ¼ cup

Finely chopped garlic ¼ cup

Dry red chilly 4-5

Cumin seeds 2 tbsp.

Salt as per taste

Curry leaves 8-10

Finely chopped coriander

Water 1 ½ cup

Ghee 2 tbsp.

Boiled moong dal 3 cups

Hing or asafetida ¼ tsp.


Preparation:

1. Switch on the machine, Select Saute Mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program .

2. In the cooking bowl add butter, green chilies, ginger-garlic paste, red chilly paste, onion, turmeric powder, red chilly powder, tomato and salt. Saute the mix for about 3-4 minutes then add the vegetables Saute for another minute before adding pav bhaji masala, mashed potato, tomato puree and 1 cup of water. Allow it to cook.

Main Course

Paav Bhaji


Onion finely chopped 1 cup

Tomato 2 cup finely chopped

Ginger garlic paste

Finely chopped green chilly 4-6

Boiled potato 5-6 medium size mashed

3. Once the machine beeps, garnish with finely-chopped coriander and serve along with hot pav and a lemon wedge.

Red chilly paste 1 tbsp.

Coriander finely chopped ½ cup

Cauliflower small florets ½ cup

Green pea ½ cup

Capsicum finely chopped 1 cup

Tomato puree 1 cup


Paav bhaji masala 2 tbsp.

Butter ¼ cup

Salt as per taste

Lemon 2


Preparation:

1. Switch on the machine, select the Soup mode, set the timer to 20 minutes and start the program. Heat the oil, add the fenugreek seeds, mustard seeds, cumin seeds, peppercorns, urad dal, ginger, red chili, curry leaves and saute till the spices start crackling.

Main Course

Rasam


Water 2 cups

Coconut Oil 2 tbsp.

Cumin seeds 1 tbsp.

Black peppercorns crushed 1 tbsp.

Dry red chili 2

Red chili powder 1 tsp.

Urad dal 1 tsp.

Fenugreek seeds 1 tsp.

Fresh Tomato juice 4 cups

Mustard seeds 1 tsp.

Ginger finely chopped 2 tbsp.

2. Add jaggery, tamarind pulp, tomato juice, water, turmeric powder and let it boil.

3. Once the machine beeps, remove the rasam from the bowl and garnish it with chopped coriander. Serve hot.

Jaggery 2 tbsp. grated

Tamarind pulp 2 tbsp.

Curry leaves 6-8



Chicken Korma


Preparation:

1. Marinade the chicken with all the above ingredients overnight or minimum one hour before.

2. Switch on the machine, select DIY mode, select D1, set the temperature to 180°C and set the timer to 10 minutes. Go to next cycle, select D2, set the temperature to 80°C, set the timer to 15 minutes and start the program.

3. Put all the marinated chicken into the machine, start the machine and leave it there till it�s cooked.

4. Take out the chicken from the bowl once the machine beeps. Garnish it with chopped coriander and mint.

Chicken: 1Kg boneless.

Fried onion (Brista/ Brown onion): 300 grams.

Curd: 300 grams.

Whole spices: Cinnamon: 2 inches.Bay leaf: 2 numbers.Black pepper corns: 10-12 numbers.Cumin seeds: 1 teaspoon.Green cardamom: 6-8nosBlack cardamom (Big): 1 noKasuri methi: 1 teaspoon.

Turmeric: 1 teaspoon.

Oil: 2 teaspoons.

Salt as per taste.

Coriander and mint finely chopped for garnish.

Tip:


Main Course


Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 10 minutes and start the program. Heat the oil, add the dry desiccated coconut and saute it till it turns brown. Once brown, remove it from the bowl, mix ginger, garlic, coriander seeds, cumin seeds, salt (1 tsp), dry red chili and make a fine paste of it.

Main Course

Chicken Masala Coastal Style


Desiccated dry coconut 2 cup

Slices onion 2 cup

Dry red chilly 6-8

Ginger 2 inches roughly chopped

Garlic 8-10 cloves

Coriander seeds 2 tbsp.

Cumin seeds 2 tbsp.

Salt 1 tsp.

Chicken 1kg.


Oil 2 tbsp.

2. Now select the Stewing mode ( ) with Chicken mode ( ), set the timer to 30 minutes and start the program. Heat the oil, put the chicken pieces in the cooking bowl and saute it for 2-3 minutes till it becomes slightly brown then add the coconut paste along with 2 cups of water and let it cook.

3. Once the machine beeps, remove the chicken from the bowl and garnish it with some freshly chopped coriander. Serve hot.


Grilled Cheesy Chicken

Preparation:

1. Slit the chicken breast into half horizontally creating a pocket. Marinate the chicken with some oil, crushed black peppercorns & salt. Fill the cheese into the slit pocket.


Oil 1 tbsp.

Cheese ½ cup grated

Chicken breast boneless 4 pieces

Butter 1 tbsp.

Parsley 2 tbsp. finely chopped

Salt as per taste

Crushed Black peppercorns 1 tbsp.

Tip:


Main Course

2. Switch on the machine, select the DIY mode. Select D1, set the temperature to 160°C and set the timer to 5 minutes. Go to the second cycle, select C2, set the temperature to 160°C, set the timer to 15 minutes and start the program. Put oil in a bowl and sear the chicken breast from both sides and let it bake.

3. Take out the chicken breast from the bowl and put some butter on top. Sprinkle chopped parsley on top to garnish & serve hot.


Preparation:

1. Switch on the machine, select Saute mode ( ) with Chicken mode ( ), set the timer to 25 minutes and start the program. Add butter to the bowl and let it melt. Stir the flour until it's well blended.

2. Gradually add the milk and cream and stir for 5 minutes until it has thickened and is smooth.

3. Add the pepper, chicken, lemon juice, lemon zest and salt to taste. Let it cook for 5 minutes more. Serve hot.

Main Course

Creamed Chicken


Flour: 3 tablespoons.

Milk: 1 cup.

Fresh cream: 1/3 cup

Salt: As per taste.

Freshly ground pepper: 1 teaspoon.

Cubed cooked chicken: 2 cups.

Lemon juice: 2 tablespoons.

Grated lemon zest: 1 teaspoon.



Preparation:

1. Switch on the machine select Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

2. Put oil add green chilly ginger garlic celery onion carrot capsicum cabbage and stir it for 2�3 minutes add soya sauce vinegar salt black pepper then add boiled noodles mix it well saute it for a minute sprinkle some water and close the lid. Allow it to cook. Once you get the beep remove it from the bowl add spring onion and serve hot.

Main Course

Hakka Noodles


carrot shredded 1 cup

cabbage shredded 1 cup

capsicum 1 cup (cut into strips)

spring onion finely chopped ½ cup

ginger finely chopped 2 tsp.

garlic finely chopped 2 tbsp.

green chilly finely chopped 2-3

celery finely chopped 2 tbsp.

hakka noodles boiled 4-5 cups

onion sliced 1 medium

salt as per taste

black pepper powder 2 tbsp.

soya sauce 2 tbsp.

vinegar 2 tbsp.

oil ¼ cup

Tip:

cook the noodles 80 percent. After boiling add some oil and mix it well so noodles will not stick to each other.

You can serve this hakka noodles with schezwan sauce.


Rice & Pasta

Rice has been a staple food source. It's wonderfully versatile and is used as a base for many dishes from curries & stir fries to sushi & even in desserts. It's worth remembering that any flavoring you boil with rice will infuse it with wonderful fragrances and flavors.

Pasta is also a staple foodof traditional Italian cuisine. Typically pasta is a noodle, formed into various shapes & served withmany number of dishes. Basically pasta is a simple dish but comes in a large varieties because of its versatile nature.

Pasta is also prepared in light lunches such as salads or large portion sizes for dinner. It can be served hot or cold.

When choosing which type of pasta and sauces to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines with thicker pasta.

Green Peas Pulao

Preparation:

1. Soak the rice in water for about 10-15 min. Switch on the machine and select Rice mode. Put oil and let it heat. Add the cumin seeds and green peas to the hot oil. Saute it for about 5 min. Add the rice, water and salt. Close lid and let it cook.


Rice 2 cups

Coriander ¼ cup finely chopped

Salt to taste

Green peas 1 cup

Water 4 cups

Oil 1 tbsp.

Cumin seeds 1 tbsp.

Rice & Pasta

2. Once the machine beeps, take the rice out and garnish with finely chopped coriander. Serve hot.


Special Pulao


Rice soaked 2 cups

Oil 2 tbsp.

Salt as per taste

Carrot small cubes ¼ cup

Green pea ¼ cup

French beans ¼ cup cut into small pieces

Cauliflower ¼ cup small florets

Dry fruits chopped ¼ cup (almonds, cashew, raisins)

Preparation:

1. Switch on the machine, select the Rice mode and start the program.

2. Add oil, put all the whole spices and vegetables in, add salt and saute for 3-4 minutes. Add rice, saute it for 1 minute, add water. Close the lid.

3. Once the machine beeps, remove the rice from the pot, add chopped coriander and pomegranate seeds. Serve hot.

Rice & Pasta

Whole spices (bay leaf 1, cardamom black 1, cardamom green 4-6, cinnamon stick 1, cumin seeds 1tbsp. black pepper corns 1 tbsp. )

Coriander finely chopped for garnish ¼ cup

Pomegranate seeds for garnish ¼ cup

Water 4 cups

Salt as per taste.


Salt as per taste

Oil 2 tbsp.

Chopped coriander 2 tbsp.

Preparation:

1. Switch on the machine, select Rice mode and start the program. Put oil, cumin seeds and let it crackle for a minute. Then add soaked rice, water and salt. Allow it to cook.

2. Once the machine beeps, remove it from the bowl and garnish it with finely chopped coriander.

Cumin seeds 2 tbsp.


Rice (soaked) 2 cups

Jeera Rice

Rice & Pasta


Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 160°C, set the timer to 5 minutes and start the program. Heat the oil, add green chili, ginger, garlic, schezwan sauce, chopped carrot, cabbage, capsicum and saute it for a minute. Mix it well and let it cook.

Rice & Pasta

Schezwan Fried Rice


Schezwan sauce ¼ cup (refer the recipe given)

Carrot cut into small cubes ½ cup

Cabbage finely chopped ½ cup

Capsicum finely chopped

Spring onions finely chopped ¼ cup

Onion finely chopped ½ cup

Ginger 2 tbsp.

Green chilly finely chopped

Boiled rice 3 cups

Garlic finely chopped 2 tbsp.

Salt as per taste

2. Once the machine beeps, remove and garnish with spring onion. Serve hot.

Pepper powder 1 tsp.

Vinegar 2 tsp.

Soy sauce 1 tsp.

Oil 2 tbsp.

Tip:

Refer to IM for selecting DIY Mode Program Use half cooked rice to make fried rice.


Veg Biryani



Beaten curd ¼ cup

Fried onion ¼ cup


Chili powder 1 tsp.

Preparation:

1. Switch on the machine, select Rice mode and start the program.

2. Add oil, put all the whole spices and vegetables in, add salt and saute for 3-4 minute.

3. Add the rice and saute it for a minute. Add water and close the lid.

4. Once the machine beeps, remove the rice from the bowl, add coriander, mint and fried onion. Serve hot.

Rice & Pasta

Salt as per taste

Carrot small cubes ¼ cup

Green pea ¼ cup

French beans ¼ cup cut into small pieces

Cauliflower ¼ cup small florets

Dry fruits chopped ¼ cup (almonds, cashew, and raisin)

Coriander and mint finely chopped for garnish ¼ cup

Whole spices (bay leaf 1, cardamom black 1, cardamom green 4-6, cinnamon stick 1, cumin seeds 1tbspn, black pepper corns 1 tbsp.)

Water 3 1/2 cups

Salt as per taste.

Rice soaked 2 cups

Oil 2 tbsp.

Green chili paste 2 tbsp.


Preparation:

1. Switch on the machine, select Saute mode ( ) with Vegetable mode( ), set the time to 15 minutes and start the program.

2. Add butter, garlic, blanched pasta, white sauce, veg stock and stir well. Close the lid and let it all cook.

3. Once the machine beeps, add cream, oregano, chilli flakes and cheese. Stir well and remove from the bowl. Garnish with some parsley. Serve hot.

Penne Alfredo


White sauce 1 cup

Cream 1 cup

Garlic crushed 2 tbsp.

Oregano 1 tsp.

Chilli flakes 1 tsp.

Parsley for garnish

Butter 1 tbsp.

Veg stock ¼ cup

Cheese ½ cup

Penne blanched 4 cups

Rice & Pasta


Preparation:


2. In the cooking bowl add some ghee. Once the ghee is heated, add mustard seeds, fenugreek seeds urad dal, chopped green ch i l ies , f ine ly chopped onion, curry leaves, green peas and tomato. Stir it till the spices s ta r t c ra ckl i ng . T h e n add t h e vermicelli and saute it for 2 minutes or till it starts frying. T hen add 4 cups of water, close the lid and allow to cook.

Vermicilli Upma


Vermicelli 2 cups

Mustard seeds 1 tbsp

Green chilly chopped 2 (as per spice level)

Urad dal 1 tsp

3. Once the machine beeps, remove the upma from the bowl. Garnish it with some coriander. Serve hot.

Fenugreek seeds 1 tsp

Curry leaves 6-8

Turmeric powder ½ tsp

Green peas ½ cup


Tomato finely chopped 2 medium

Salt as per taste


Ghee 2 tbsp

Rice & Pasta


Preparation:


2. In the cooking bowl add 1 tbsp of oil , ½ finely chopped onion, finely chopped leeks and saute them. Then add 2 cups of risotto rice and saute for a minute. Then add 5 cups of stock and allow it to cook.

3. Once the machine beeps, the rice is ready. Allow to cool and keep aside.

Risotto


Olive oil 3-4 tbsp

Leeks finely chopped 2 tbsp

Finely chopped onion small 1


4. Now select Saute mode ( ) with Vegetables mode ( ), set the timer for 15 minutes and start the program. In the bowl, add olive oil, finely chopped onion leeks and finely chopped garlic. Add boiled rice, 1 cup stock and ½ cup white wine and cook it. Once the machine beeps, stir in the grated parmesan cheese, chopped capsicum and cream. Mix it well. Serve hot.

5. Garnish with some freshly chopped parsley.

Dry White wine ½ cup optional

Parmesan cheese ½ cup (or any processed cheese)

Garlic finely chopped 1 tbsp

Leeks for garnish

Fresh cream ½ cup

Thyme finely chopped 1 tsp optional

Parsley finely chopped 1 tsp optional

Risotto rice 2 cups (Arborio, vialonenano, carnaroli, or regular short grain-optional)

Red yellow green bell peppers finely chopped ½ cup

Rice & Pasta


Preparation:

1. Wash the rice and soak it in water.

2. Switch on the machine, select Rice mode and start the program. Put oil in the bowl and heat it. Then add mustard seeds, curry leaves, chopped onions, green chilies, ginger garlic paste, red chili powder, garam masala powder and saute it for a minute till it crackles.

Rice & Pasta

Masala Bhaat


Onion 2 medium finely chopped

Mustard seeds 2 tsp

Oil 2 tbsp

Curry leaves 6-8


Red chili powder 2 tbsp

Garam masala powder 1tsp

Green chilies 4 finely chopped

Rice 2 cups

Ginger 2 tbspn finely chopped

Garlic 2 tbspn finely chopped

3. Add the soaked rice and 4 cups of water. Allow it to cook.

4. Once the machine beeps, remove the rice from the bowl and garnish with some finely chopped coriander. Serve hot.

Salt as per taste



Preparation:

1. Switch on the machine and select the Boiling mode ( ) with Vegetable Mode ( ), set the timer to 20 minutes and start the program. Boil the moong dal with 3 cups of water and salt. Keep this aside.

2. Now boil the rice and keep it aside

Rice & Pasta

Mix Veg Khichadi


Moong dal ½ cup soaked

Carrots ½ cup cubed

French beans ½ cup chopped

Green peas ½ cup

Cauliflower ½ cup florets

Green chili 4 chopped

Ghee ¼ cup

Cumin seeds 2 tbsp

Rice 2 cups soaked


Curry leaves 6-8

3. Now select the Saute mode ( ) with Vegetable Mode ( ), set the timer to 15 minutes and start the program. Add ghee, cumin, chopped green chili, ginger, garlic, curry leaves and vegetables and saute it for a minute.

4. Add the boiled dal, asafetida, boiled rice and a cup of water. Add salt and turmeric powder and mix it well. Allow it to boil.


Ginger garlic 2 tbsp each finely chopped

Asafetida 1 pinch

Coriander chopped for garnish

5. Once the machine beeps, remove it from the bowl and garnish it with some finely chopped coriander. Serve hot.


Preparation:

1. Soaked the rice and keep aside.

2. Switch on the machine, select the rice mode and start the program. Put oil and heat it then add cumin, seeds bay leaf, black pepper corns, chopped onion, green chillies, ginger, garlic, red chilly powder, garam masala, goda masala, cut brinjals, saute it for a minute till it crackles put soaked rice 4 cups of water, salt and allow it to cook.

Rice & Pasta

Vaangi Bhaat


Rice 2 cups

Brinjals 6 small cut into 4


Cumin seeds 2 tsp

3. Once you here the beep remove the rice from the bowl garnish with some finely chopped coriander. Serve hot.

Oil 2 tbsp

Bay leaf 2

Black pepper corns 6-8


Red chilly powder 2 tbsp

Garam masala powder 1 tsp

Goda masala 1 tsp (optional)

Finely chopped green chillies 4

Ginger 2 tbsp finely chopped

Garlic 2 tbsp finely chopped

Salt as per taste



Preparation:

1. Switch on the machine and select the Rice mode. In the cooking bowl add oil and saute the onion, garlic, jalapeno, kidney beans, capsicum and rice for about a minute. Then add cumin powder, tomato puree, and vegetable stock. Add the salt and close the lid.

Rice & Pasta

Mexican Rice


Tomato puree 1 cup

Onion 1 small finely chopped

Slat as per taste


Garlic 2 tsp crushed

Cumin powder 1 tsp

Jalapeno chilies 2 roughly chopped

Tri colour capsicum ½ cup chopped

Rice 2 cups soaked

Kidney beans ½ cup

Oil 2 tbsp

2. Once the machine beeps, add chopped coriander. Serve hot with some lemon wedges.

Fresh chopped coriander for garnish

Lime wedges 2-4

Tip:

Vegetables and veg stock can change fish or chicken stock. but you have to select the option of chicken to make it non veg.


Preparation:


2. Use the cooking bowl to boil moong dal with3 cups of water and teaspoon of salt. And keep aside.

3. Now select the rice mode and start the program. Boil the rice and keep aside.

Rice & Pasta

Red Palak Kchidai


Rice 2 cups soaked

Moong dal ½ cup soaked

Green chilly chopped 4

Red spinach leaves 2 cups

4. S e le c t S a u te m o d e ( ) wi t h Vegetable ( ), set the timer to 15 minutes and start the program. In the cooking bowl add ghee, cumin, chopped green chilly, ginger garlic, curry leaves add boiled dal, asafetida, boiled rice and chopped red spinach leaves and cup of water salt, turmeric powder. Mix it well and allow it to boil.

5. Once the machine beeps, remove it from the bowl, garnish it with some finely chopped coriander and red spinach leaves. Serve hot.

Ghee ¼ cup

Cumin seeds 2 tbsp


Curry leaves 6-8

Onion finely chopped 1 big

Ginger garlic finely chopped 2 tbsp each

Asafetida pinch

Coriander chopped for garnish


Chicken Biryani


Chicken 500 gms

Curd 1 cup


Green Chilli paste 2 tbsp.

Onions 500gms-sliced and fried crisp and golden brown (for gravy and for garnish)

Chili powder 1 tsp.

Turmeric 1 tsp.

Salt as per taste


Preparation:

1. Marinate the chicken with 2 tbsp. of ginger - garlic paste, 1 tbsp. of chilli paste, ½ cup fried onion, salt, chilli powder, turmeric powder and keep it for about 20 minutes.

2. Switch on the machine, select Rice mode, and start the program. Add the whole spices, 1 tbsp. of ghee, 2 cups of soaked rice and 4 cups of water and let it cook. Remove it from the bowl and keep aside.

3. Now select Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Heat the ghee, add green chilli paste, ginger - garlic paste, fried onion paste, marinated chicken and ½ cup curd and allow it cook.

4. Then for assembling the biryani, in a same bowl put the chicken gravy below and layer the rice on top add fried onions, dry fruits and saffron soaked milk and some ghee from corners.

Rice & Pasta

Whole spices ½ tsp. each (cinnamon 1/2, green and black cardamom, cumin seeds, black peppercorn, bay leaf 2)(same for rice as well)

Mint for garnish

Ghee 2 tbsp.

Dry fruits optional

Rice 2 cups

Milk ¼ cup with few stems of saffron.

5. Now select the DIY mode, select D1, set the temperature to 60°C and set the timer to 20 minutes. Go to the next cycle, select C2, set the temperature to 100°C, set the timer to for 20 minutes and start the program.

6. Once it is cooked, add the finely chopped mint and coriander for garnish. Serve hot with raita.

Tip:

Refer to IM for selecting DIY Mode Program Try not to open the lid of multi cooker

specially when making biryanis, just to retain the wonderful f lavours and constant heat.


Goshtdum Biryani




Onions 500 gms sliced crisp and fried golden brown (for gravy and for garnish)

Chili powder 1 tsp.

Turmeric 1 tsp.

Salt as per taste


Preparation:

1. Marinate the mutton with 2 tbsp. of ginger - garlic paste, 1 tbsp. of chilli paste, ½ cup fried onion, salt, chilli powder and turmeric powder and keep it for about 20 minutes.

2. Switch on the machine, select Rice mode, and start the program. Add the whole spices, 1 tbsp. of ghee, 2 cups of soaked rice and 4 cups of water. Remove it from the bowl and keep aside.

3. Now select Saute mode ( ) with Vegetable mode ( ), set the timer to 35 minutes and start the program. Heat the ghee, add green chilli paste, ginger - garlic paste, fried onion paste, marinated mutton, 1 cup water and ½ cup curd. Allow it cook.

4. Then for assembling the biryani, in a bowl put the mutton gravy below and layer the rice on top. Add fried onions, dry fruits, saffron soaked milk and some ghee along the corners.

Rice & Pasta

Whole spices ½ tsp. each (cinnamon 1/2, green and black cardamom, cumin seeds, black peppercorn, bay leaf 2) (same for rice as well)

Mint for garnish

Ghee 2 tbsp.

Dry fruits optional

Rice 2 cups

Milk ¼ cup with few saffron stems

5. Now select DIY mode, select D1, set the temperature to 80°C and set the timer to 30 minutes. Go to the next cycle, select C2, set the temperature to 100°C, set the timer to 30minutes and start the program.

6. After it is cooked, add finely chopped mint and coriander for garnish. Serve hot.

Mutton 500 gms

Curd 1 cup

Tip:

Refer to IM for selecting DIY Mode Program Try to marinade the meat for longer time or

even overnight so it will absorb all the flavours from the marinades.


Preparation:

1. Marinate the prawns with 2 tbsp of ginger-garlic paste, 1 tbsp of chili paste, ½ cup fried onion, salt, chili powder and turmeric powder. Keep it aside for about 20 minutes.

2. Switch on the machine, select the Rice mode, and start the program. Add the whole spices, 1 tbsp of ghee, 2 cups of soaked rice and 4 cups of water and let it cook. Once the machine beeps, remove it from the bowl and keep aside.

Rice & Pasta

Prawn Biryani


Curd 1cup



Onions 500gms sliced crisp and fried golden brown (for gravy and for garnish)

Chilli powder 1 tsp.

Turmeric 1 tsp.

Salt as per taste


Mint for garnish

Ghee 2 tbsp.

Dry fruits optional

Whole spices ½ tsp each (cinnamon 1/2, green and black cardamom, cumin seeds, black peppercorn, bay leaf 2) (same for rice as well)

Rice 2 cups

Milk ¼ cup with a few stems of saffron

Prawns 500 gms

4. Now select Saute mode ( ) with Fish mode ( ), set the timer to 15 minutes and start the program. Heat the ghee, add green chilli paste, ginger- garlic pate, fried onion paste, marinated prawns and ½ cup curd and let it cook.

5. Then for assembling the biryani in a bowl, put the prawn gravy at the bottom and layer the rice on top. Add fried onions, dry fruits and saffron soaked milk. Add some ghee along the corners

5. Now select the DIY mode, select D1, set the temperature to 60°C and set the timer to 20 minutes. Go to the next cycle, select C2, set the temperature to 100°C, set the timer to 20 minutes and start the program.

6. Once it is cooked, add finely chopped mint and coriander for garnish. Serve hot with raita.

Tip:



Spaghetti in Tomato Sauce


Spaghetti: 500 grams (1packet-blanched).

Tomato sauce: 3 cups.

Basil leaves: 6-8 shredded.

Olives: 2 tablespoon sliced.

Parsley: 1 tablespoon finely chopped.

Chili flakes: 1 tablespoon.thFinely chopped onion: 1/4 cup.

Finely chopped garlic: 4 tablespoons.

Olive oil: 2 tablespoon.

Parmesan cheese (optional): for garnish.

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program. Put the spaghetti, cook it till it gets blanched (follow the time as per the pack of brand). (After 15 minutes keep the blanched pasta separately and apply oil to avoid it getting sticky)

2. S e l e c t sa u t e m o d e ( ) w i t h Vegetable mode ( ). Add oil, onion, garlic, chili flakes, and saute it for a minute. Add tomato puree, seasoning and spaghetti and mix well. Add basil leaves and close the lid. Cook it for 15minutes.

3. Once the machine beeps, add sliced olives and finely chopped parsley. Garnish it with parmesan cheese (grated or shavings).

Rice & Pasta


Desserts

Sweet finale in the form of dessert truly creates the right mood for an easy casual conversation after a meal rich. That dessert is a general impression of the feast. And, perhaps, he is none of the dishes prior to lunch or dinner, offers a unique opportunity to show all their culinary imagination! And most importantly, remember that the dessert - it extra calories. Properly cooked delicacy can be not only delicious, but also useful.

In order to keep the figure, it is not necessary to abandon that so pleases the taste - baking.Treat yourself to a tasty possible and without harm to their own forms. Baking - a delicate matter, but knowing some formula, you can not only enjoy fragrant dishes, but do not worry about the consequences for the figure.

Pancake

Preparation:

1. Make a smooth batter using flour, milk, sugar, baking soda, eggs and 1 tbsp. of butter.

2. Leave it aside for 10 min to rest.

3. Switch on the machine, select the DIY mode. Select D1, set the temperature to 70°C and set the timer to 10 minutes. Go to the second cycle, select C2, set the temperature to 120°C, set the timer to 15 minutes and start the program.

4. Now pour 1 cup of the batter on to the bowl, close the lid, and let it cook for 5 min.


Sugar 4 tbsp.

Eggs 2

Milk 2 ½ cup

Baking soda 1 tsp.

Butter ¼ cup

Flour 4 cups

Maple syrup for serving and garnish.

5. Once you see it turn golden, remove the pancake from the bowl.

6. Repeat the process with the remaining batter.

7. Place the pancake on a serving plate, drizzle some maple syrup on top. Serve hot.

Tip:


Dessert



Grated carrots 1 kg

Green cardamom 10-15

Khoya 150 gms

Ghee 100 gms

Gajar Halwa

Sugar 250 gms

Dry fruits 50-100 gms chopped for garnish optional.

Dessert

Preparation:

1. Switch on the machine, select the Saute mode ( ) with Vegetable mode ( ), set the timer to 25 minutes and start the program.

2. Put all the above ingredients in, and mix well. Close the lid and let them cook.

3. Once the machine beeps, remove it from bowl and garnish it with some chopped nuts. Serve hot.


Shrikhand

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set timer to 20 minutes and start the program.

2. Boil the milk. After boiling the milk add custard powder, sugar, stir well, add chopped fruits and keep it in refrigerator. Serve chilled.

Ingredients (6-8Serving)

Powdered sugar 1 cup

Cardamom powder 2 tbsp.

Hung curd 5 cups

Dessert

Chopped dry fruits ½ cup

Saffron stems 6-8

Tip:

Adjust the sugar level accordingly.


Preparation:


2. In the cooking bowl, add some followed by cardamom, semiya and fry it for about 3-4 minutes. Then add milk and sugar. Mix it well. Close the lid and allow to cook.

Semiya payasam


Semiya 2 cups

Milk 5-6 cups

Cardamom green 4-6

Sugar 1 cup (as per taste)

3. Once the machine beeps, remove the payasam from the bowl. Garnish with some chopped dry fruits. Serve hot.

Chopped dry fruits

Ghee ½ cup

Tip:

Milk measure depends on the thickness of the payasam adjust accordingly.

Dessert


Preparation:

1. Switch on the machine select Saute mode ( ) with Vegetable mode ( ), set the timer to for 20 minutes and start the program.

2. In the cooking bowl, add some ghee and let it heat. Then add rava and saute it for about 5 minutes. Add cardamom, saute it for a minute and then add water. Mix it well to avoid lumps forming. Close the lid and allow to cook.

Sheera


Rava 1 cup

Ghee 1 cup

Water 4 cups

Cardamom green 6-8

3. Once the machine beeps, mix it well. Add chopped dry fruits. Serve hot.

Dry fruits chopped ¼ cup

Dessert


Preparation:


2. In the cooking bowl, add ghee and let it heat. Add green cardamom, soaked rise, milk and sugar. Mix it well and close the lid to let it cook.

Phirni


Ghee ¼ cup

Sugar 1 ½ cup

Milk 5 cups

Green cardamom 6-8

Soaked crushed rice 2 cups

3. Once the machine beeps, remove it from the bowl and put it to small bowls. Refrigerate it to set for at least half an hour. Garnish with chopped nuts. Serve cold.

Chopped dry fruits ¼ cup

Dessert


Preparation:

1. Soak the moong dal for about half an hour.

2. Switch on the machine, select Rice mode and start the program. Add ghee, let it heat and then add the soaked moong dal. Saute it for a minute. Add sugar or jaggery and cardamom. Add water. Mix well and close the lid.

Moong Dal Halva


Ghee ½ cup

Sugar or jaggery ½ cup or as per taste

Green cardamom 4-6

Water 5 cups

Garnish almonds chopped or any dry fruits.

Moong dal 2 cups

3. Once the machine beeps, take out the halva from the bowl and serve hot with some chopped almonds on top.

Dessert


Fruit Custard

Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), set timer to 20 minutes and start the program.

2. Boil the milk. Once the milk is boiled, add custard powder, sugar and stir well. Add chopped fruits and refrigerate. Serve chilled.


Sugar 4 tbsp.

Milk 2 cups

Custard powder ¼ cup

Dessert

Chopped fruits ½ cup


Dessert

Cottage Cheese


4 L of buttermilk fat content is not less than 3.2% (or home yogurt)

Yield of about 900 g

Tip:

Homemade cottage cheese has a delicate flavor, it is an excellent dessert. It can be served in its natural form with cream, fruit or berries, jam, etc., and also used for cooking other dishes. Casseroles, puddings and cheesecakes of cottage cheese is much tastier than similar dishes from the finished curd purchased.

As this is not Indian cottage cheese made from milk. It is a cottage cheese made from Yogurt for making verity of desserts .

Preparation:

1. Pour the yogurt in the cooking bowl.

2. Switch on the machine, select the Cheese program, set the timer to 6 hours and start the program. Do not stir while cooking.

3. Pour the contents of the bowl into the bag for cheese and hang a bag over the sink.

4. When the whey is drained (after about 3-4 hours) remove the finished cheese from the pouch.



4 sweet apples

2 tbsp. sugar

½ tsp. cinnamon

1 tbsp. butter

Baked Apples

Tip:

Refer IM for selecting DIY Mode Program Apples, depending on the variety, need

to be baked for different amounts of time.

Preparation:

1. Wash the apples and cut from the top to remove their core.

2. Mix the sugar and cinnamon and sprinkle evenly into the holes of the apples. Place a small piece of butter in top of the sugar. Peel the apples with the help of a fork.

3. Switch on the machine, select the DIY mode, select C1, set the temperature to 120 °C, set the timer to 10 minutes and start the program.

4. Once the machine beeps, take out the apples. Serve warm

Dessert



4 apples sweet varieties

4 tbsp. sugar

1 tbsp. lemon juice

2 tbsp. semolina

Apple Sauce

Tip:

Refer IM for selecting DIY Mode Program Apple sauce is a perfect addition to

breakfast, it is suitable for dietary and baby food.

Preparation:1. Peel and core the apples. Then cut

them into slices2. Switch on the machine, select the

Boiling mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Put the apples, water, sugar and lemon juice in the cooking bowl.

3. Pour the apples from the broth into another bowl and chop them with a blender unt i l there is smooth consistency.

4. Again, pour the puree into a bowl, select the DIY mode, select D1, set the temperature to 120 °C, set the timer to 10 minutes and start the program.

5. When the mash boils, pour a thin stream of semolina, stir it constantly, then close the lid and switch off the multicooker. Leave the lid on for 10 minutes.

6. Pour the prepared mousse in a bowl and blend it.

7. Once ready, shift the mousse in a kremanki. Wait until it cools down and then then keep it in the refrigerator for 2-3 hours.

1 cup water

Vanilla to taste

Dessert



2 tbsp. melted butter

2/3 cup powdered sugar

1 tbsp. cocoa powder

½ tsp. vanilla essence

Chocolate Glaze

Tip:

Do not pour hot glaze on soft cakes so that it does not get deformed under the glaze.

Preparation:

1. Switch on the machine, select the Jam program and start the program. Put all the ingredients in the bread making bowl and let it cook.

2. Once the machine beeps, remove it and pour the hot glaze and serve.

2 tbsp. milk

Dessert


Curd Souffle With Apples


1 small apple

350 grams of cottage cheese ( Made from Yogurt )

3 eggs

2 tbsp. sugar

3 tbsp. semolina

1 tbsp. butter

Pinch of salt

Baking soda pinch

Vanilla and cinnamon to taste

Tip:

Refer IM for selecting DIY Mode Program For souffles, casseroles, etc. obtain lush

and wel l baked apples, Do not unnecessarily open the lid during cooking in the multicooker

Preparation:

1. Cut the apples, core them and cut them into small cubes, then sprinkle with sugar and stir.

2. Rub the curd through a sieve, add the yolks, salt, soda, semolina and mix thoroughly.

3. Mix the cottage cheese with apples.

4. Whip them with protein until they have stable peaks then gently stir in the cottage cheese.

5. Switch on the machine, select the DIY mode, select C1, set the temperature to 115°C, set the timer to 20 minutes and start the program.

6. Grease the cooking bowl with butter, add the cubes and let them cook. Once the machine beeps, take it out and serve with fruit syrup.

Dessert


Dessert

Galushka Cheese


500 grams of cottage cheese(made from Yogurt)

1 egg

1 tbsp. sugar

1 cup flour

1 tbsp. butter

3 tbsp. sour cream

Salt to taste

Tip:

Dumplings can be served sprinkled with crushed roasted breadcrumbs and herbs.

Preparation:

1. Rub the cottage cheese through a sieve, mix the eggs with the sugar and a pinch of salt. Add the flour and melted butter and knead the dough.

2. Roll the dough into a sausage in some flour and cut it diagonally with a sharp knife.

3. Switch on the machine, select the Boiling mode ( ) with Vegetable mode ( ), set the timer to 25 minutes and start the program. Add 2 liters of water in the cooking bowl.

4. When the water boils, add a little salt and put the dumplings in the bowl.

5. When the dumplings start floating, cook them for a minute and remove with a slotted spoon in a dish. Pour the sour cream on it before serving.


Gratin Curd With Canned Peaches


500 grams of cottage cheese(made from Yogurt)

1 egg

2 tbsp. semolina

3 tbsp. sugar

200 g canned peaches

1 tsp. butter

Vanilla essence, a pinch of salt

1 cup natural yoghurt sauce

Tip:

To prepare the sauce chop remaining peaches in a blender, add 1 tbsp. sugar mixed with the finished yogurt and let it cool.

Preparation:

1. Rub the curd through a sieve, add 2 tbsp. sugar, pinch of salt, egg, semolina, vanilla essence and stir until it becomes a smooth mass.

2. Add 2/3rd diced canned peaches and stir in cottage cheese.

3. Grease the cooking bowl with butter, add the cottage cheese and stir until it becomes smooth.

4. Switch on the machine, select the DIY mode, select D1, set the temperature to 115°C, set the timer to 20 minutes and start the program.

5. Once the machine beeps, remove and leave the casserole in a bowl with the lid open for half an hour.

6. Serve with sour cream or yogurt sauce.

Dessert

Tip:Refer IM for selecting DIY Mode Program



750 g mascarpone cheese

200 g of dry butter biscuit

3 eggs

100 grams of dark chocolate

Chocolate Cheese Cake

Tip:

Refer IM for selecting DIY Mode Program When ser ving s l ice cheesecake

portions, you can decorate with whipped cream on top.

Preparation:

1. Put the biscuits in a plastic bag and crush them using a rolling pin (or chop them in a blender) and mix the cookie crumbs with some melted butter.

2. Melt the chocolate. Mix the cheese with sugar and starch. Continuing to whisk, add the warm chocolate and eggs.

3. Place the cookie crumbs at the bottom of the cooking bowl and pour the chocolate mass on top of it.


5. Once the machine beeps, open the lid and leave it to cool in a bowl. Then carefully remove and sprinkle cocoa powder on it. Leave in the refrigerator to cool.

2 tbsp. butter

2 tbsp. starch

5 of tbsp. brown sugar

2 tbsp. cocoa powder

Whipped cream for decoration

Dessert



1 cup fresh cranberries

200 g flour (1 1/3 cups)

1.5 tsp. baking powder

6 tbsp. butter

Pie With Cranberries

Tip:

Refer IM for selecting DIY Mode Program You can also use fresh dried cranberries.

In this case, the cooking time must be reduced by 10 minutes.

Preparation:

1. Switch on the machine, select the pasta dough program. Put all the ingredients (liquid first) in the bread making bowl and start the program. Once dough is done. Remove bread making bowl keep aside.

2. Now grease the multicooker bowl with butter and add a layer of cranberries mixed with a tablespoon of sugar at the bottom.

3. Pour dough from bread making bowl on top of it and then flatten it.


5. Once machine beeps, cool on a flat plate remove the pie carefully and let it cool on a lattice. You can decorate the pie with some whipped cream.

6 tbsp. sugar

1 egg

50 ml of milk

Vanilla essence, cinnamon to taste

Pinch of salt

Dessert



100 g of fresh or frozen strawberries

500 ml dry white wine

200 g of powdered sugar

8 egg yolks

Strawberry Cream

Dessert

Preparation:

1. Grind the strawberries using a blender to make a smooth puree.

2. Add powdered sugar and lemon juice to the yolk until it turns white.

1 tbsp. lemon juice

3. Switch on the machine, select the DIY mode, select D1, set the temperature to 95°C,set the timer to 15 minutes and start the program. Pour some wine in the bowl.

4. Once the wine starts boiling, pour a t h i n s t rea m o f egg yo l ks a n d strawberry pure and keep stirring.

5. Once the machine beeps, pour the mixture in the moulds. Let them cool and then refrigerate for 5 hours. Garnish with mint leaves before serving.

Tip:

Refer IM for selecting DIY Mode Program Any frozen berries or fruit should be

thawed before cooking. It is better not to d e f r o s t d e l i c a t e f r u i t s a t r o o m temperature, or constantly shifting from the freezer to the refrigerator, as sudden changes in temperature can spoil their taste.



1 can of condensed milk

3 eggs

100 g of milk chocolate

2 tbsp. mascarpone cheese

Chocolate Cream

Dessert

3. Stir the mixture until it becomes a homogenous mixture.

4. Beat the eggs and pour the mixture in a thin stream, stirring in one direction.

5. Once the machine beeps, open the lid and let it cool for 15 minutes.

Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 90°C, set the timer to 15 minutes and start the program. Pour the condensed and milk in the bowl.

2. Once the milk is heated, add the chocolate, cheese, liqueur, cinnamon and salt.

6. Then put the mixture in the ice cream bowls and refrigerate for 3 hours. Garnish with chopped walnuts before serving.

Tip:

Refer IM for selecting DIY Mode Program Chocolate cream can be served as a

dessert or as a side dish with toast for breakfast

2 tbsp. Baileys liqueur

cinnamon to taste

pinch of salt

walnuts to taste



300 g cherries or cherries, pitted

5 of tbsp. semolina

200 g of sugar

2 tbsp. lemon juice

Cherry Mousse

Dessert

3. Now again select the DIY mode, select D1, set the temperature to 95°C, set the time to 25 minutes and start the program. Pour the broth into a bowl, add sugar, lemon juice and 250 ml of water.

4. Once it starts boiling, pour a thin s t r e a m o f s e m o l i n a a n d s t i r continuously. Simmer until you hear the beep. Stir occasionally.

Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 105°C, set the timer to 10 minutes and start the program. Put the cherries in the bowl and add 250 ml of water.

2. Once the machine beeps let it cool. Then rub the broth through a sieve and throw away the residue collected in sieve , if any

5. Then cool it to the room temperature and strain it through a sieve into a serving bowl. Garnish with whipped cream before serving.

Tip:

Refer IM for selecting DIY Mode Program To prepare this dish, you can use a

cherry compote. In this case it is not necessary to boil, simply rub through a sieve.


Shahi Tukda

Preparation:

1. Switch on the machine, select Deep Frying mode ( ) with Vegetable mode ( ), set the timer to 20 minutes and start the program. Fry the bread in ghee till it gets crispy. Remove ghee from the bowl.


Freshly baked sweet bread 4 slices

Milk 4 cups

Ghee for frying

Condensed milk ½ cup

Green cardamom 4-6

Cardamom powder 1 tsp.

Chopped dry fruits 2 tbsp. (for garnish)

Sugar ¼ cup

Dessert

2. Select boil mode ( ) and Vegetable mode ( ) and set the timer to 20 m i n u tes add m i l k , su ga r a n d condensed milk in to bowl and boil it in milk till it thickens to get Rabadi texture. (The time may vary depending upon type of milk used)


3. Once the machine beeps, add the cardamom powder. Add the crispy fried bread in a plate and pour the rabadi on top of the bread. Garnish with chopped dry fruits.

Summer Pudding

Preparation:

1. Take a flat plate and pour the juice on the bread slices for 5-10 mins.

2. Switch on the machine select Saute mode ( ) with Vegetable mode ( ), set the timer to for 10 minutes and start the program.


Fruit juice 2 cups.(orange or mix fruit.)

Freshly chopped fruits 2 cups (pineaple, kiwi, papaya, grapes, strawberry.)

Bread slices 6-8 cut into rounds

Sugar ½ cup

Butter 2 tbsp.

Icing sugar and mint leaves for garnish.

Dessert

3. Add butter chopped fruits and saute it for a minute, then add sugar and ½ cup of fruit juice and allow it to cook. Once the machine beeps remove the fruits and cool it.

4. Now arrange 2-3 layers of bread slices and fruits. Refrigerate it for an hour to chill.


5. Before serving drizzle some icing sugar on top and some fresh mint leaves.

Tip:

You canadd a scoop of ice cream before serving.

Porridge

It has long been known that food from cereals extremely helpful. And above all, because they are a rich source of energy and nutrients - fiber, roughage, cleanses the intestines, and other elements. People who eat at least 3-5 meals per week, made with whole grains, an order of magnitude less frequently faced with heart disease. Each type has certain cereals useful properties. Therefore, almost every dish of them can be used in dietary and preventive nutrition. For example, many cereals facilitate removal of cholesterol from the body, strengthen the walls of blood vessels, improve heart and liver and gastrointestinal tract.

Oat Milk Porridge With Dried Fruit


1 cup milk

1 cup water

8-10 tbsp. Hercules

1 tsp. sugar

3 tbsp. dried blueberries

Tip:

while preparing milk porridges, dilute milk with water to a ratio of 1: 1 to avoid milk to spill over during boiling. If you boil undiluted milk, watch it during heating, so as not to miss its boiling point, with out spilling over.

Preparation:

1. In a bowl pour oatmeal, add milk, cold water, sugar and blueberries and mix.

2. Switch on the machine, select Porridge mode, set the timer to 25 minutes and start the program. When the porridge boil, simmer. While stirring occasionally.

Porridge



2 cups of milk

1 cup water

1 cup millet

10 pieces of dried apricots

2 tsp. sugar

Millet Milk Porridge With Dried Apricots

butter and salt to taste

Tip:

To remove the bitterness characteristic of millet, barley necessary before cooking pour boiling water for 1-2 minutes, then drain the water.

Preparation:

1. Apricots rinse with hot water.

2. Switch on the machine, select Porridge mode, set the timer to 50 minutes and start the program. Pour some milk and water in cooking bowl, add dried apricots, sugar and salt, stir and close the lid.

3. When the porridge boils, stir and cook, stirring occasionally. Add butter to the finished porridge.

Porridge



1 cup water

1 cup milk

1 cup of rice

1 apple

sugar and butter to taste

Rice With Apples Milk Porridge

Preparation:

1. Rinse the rice thoroughly with cold running water.

2. Switch on the machine, select Porridge mode, set the timer to 40 minutes and start the program. Pour some water in the bowl and add the washed rice.

3. When the water boils, pour the milk and cook until tender, stirr ing occasionally.

4. Peel the apple and grate it. Add it to the cooked cereal along with sugar for 5 minutes before the program is complete

5. Hold the lid further 5 minutes.

Porridge



2 tbsp. small seedless raisins

1 cup millet

100 g pumpkin

2 cups water

1 cup milk

Millet Milk Porridge With Pumpkin And Raisin

Tip:

It's best to use a soft, ripe and sweet pumpkin for the preparation of this dish.

Preparation:

1. Peel the pumpkin, cut into small cubes or grate. Wash the raisins.

2. Millet to sort and rinse with cold running water. The washed millet, pour a glass of boiling water, 10 minutes to drain water to remove bitterness.

3. Switch on the machine, select Porridge mode, set the timer to 50 minutes and start the program. Pour some water in the bowl and add the millet and stir.

4. After 10 minutes, add the milk, pumpkin, raisins, sugar and salt, stir and cook until the end of the program, stirring occasionally.

sugar and salt to taste

Porridge



1 cup water

3 cups of milk

1 cup buckwheat (preferably slipped)

2 tbsp. butter

1 tbsp. sugar

Viscous Buckwheat Milk Porridge

Tip:

To speed up the process of buckwheat, the grits can be pre-soaked in a glass of water for 2-3 minutes. In this case, boil the milk first before adding the swollen rump. Simmer, stirring occasionally.

Preparation:

1. Switch on the machine, select Porridge mode, set the timer to 50 minutes and start the machine. Pour some water in the bowl and let it boil. When the water boils, add the grits, stir.

2. When the water boils again, add sugar and salt. When the water is absorbed, pour the milk and simmer until the e n d o f t h e p r o g r a m , s t i r r i n g occasionally. Add some oil in the finished porridge

Salt to taste

Porridge



1 cup milk

1 cup water

½ cup semolina

½ banana

sugar, salt and butter taste

Semolina Milk Porridge With Banana

Tip:

For milk not to spill over during boiling, it is necessarily be diluted with water in a ratio of 1: 1. But with fully loaded bowl, it is necessary to control boiling. Otherwise, the liquid may spill over.

Preparation:

1. Switch on the machine, select Porridge mode, set the timer to 40 minutes and start the program. Pour some milk and water in the bowl.

2. When the liquid boils, pour a thin s t r e a m o f s e m o l i n a , s t i r r i n g constantly. Cook, stirring, until thickened.

3. At the end of cooking, add sugar and a pinch of salt. Banana peel, cut into slices, put in the porridge, stir and keep the finished pudding, covered for 15 minutes. When serving put oil to taste.

Tip:

If your taste porridge is ready before the end time of the program, simply turn off multicooker.

Porridge



1 cup milk

1 cup water

½ cup oatmeal

1 tbsp. brown sugar

½ tsp. cinnamon

Creamy Cereal With Oatmeal

Preparation:

1. Wash Raisins. Wash Apples and cut into thin slices.

2. Switch on the machine, select Porridge mode, set the timer to 30 minutes and start the program. Add the cereal, water, milk and sugar in the bowl.

3. When the porridge boils, add the raisins, apples and cinnamon. Cook, stirring, until thickened.

4. In the finished porridge pour the cream, put the butter, stir and leave the lid on for 5 minutes. Serve and garnish with slices of apples.

Tip:

For the preparation of this dish is better touse sweet apples.

2 tbsp. raisins

1 apple


Porridge



1.5 cups of milk

1.5 cups of water

1 cup corn grits

1 tbsp. sugar

2 tbsp. sour cream

Corn With Sour Cream Milk Porridge

Preparation:

1. Switch on the machine, select the Porridge mode, set the timer to 40 minutes and start the program. Pour some milk and water in the bowl.

2. When the liquid starts to boil, add grits. Cook, stirring, until thickened. At the end of cooking, add sugar, salt and cinnamon.

3. In the finished cereal put sour cream, butter, mix and leave the lid for 5 minutes. Serve and garnish with slices of apples.

Tip:

For milk not to spill over during boiling, it is necessarily be diluted with water in a ratio of 1: 1. But with fully loaded bowl, it is necessary to control boiling. Otherwise, the liquid may spill over.

½ tsp. cinnamon

salt and butter to taste

Porridge


Chocolate Mix Cereal With Carrot

Porridge

Preparation:

1. Peel the carrots and cut them into small cubes and add them in the bowl along with cereal and raisins after rinsing them.

2. Switch on the machine, select Porridge mode, set the timer to 40 minutes and start the program. Pour some water in the bowl.

3. When the water boils, add the grits, carrots and raisins, stir and bring to a boil.

4. Add the milk, sugar and salt. Cook, stirring, until thickened. In the finished porridge put the butter to taste.

Tip:

In cereals and cheese casserole is better to add dark raisins - the dish will look elegant.


1/3 cup corn grits

1/3 cup pearl barley

1/3 cup rice

1 cup milk

1 cup water

1 carrot

2 tbsp. raisins



Porridge Mix Fruit

Porridge

Preparation:

1. Switch on the machine, select Porridge mode, set the timer to 20 minutes and start the program. Put all the above ingredients in the bowl and mix it well.

2. Once the machine beeps, remove and serve the hot porridge. Garnish it with some fresh fruits.


Milk: 3 cups.thSugar: 1/4 cup

Oats: 2 cups.

Chopped fruits (apple/ strawberry): th1/4 cup.


Sauce & Dip

Dip or sauce is a common condiment for many types of food. Dips are used to add flavor or a texture to a food. Dips are commonly used for a finger foods appetizers and other easily held foods. It can also be used with vegetables and chips. Sauce like barbeque often used for grilled and fried meats, French fries etc.

Sauces can be used in snacks like sandwiches deep fried samosas and pakodas.

Tomato Sauce

Preparation:


2. Add oil, finely chopped onion, celery and garlic. Saute them for a minute.

3. Add tomato puree, salt, pepper powder and basil leaves and allow them to boil.



Garlic: 2 tablespoons finely chopped.

Black pepper powder: 1 tablespoon.

Salt: As per taste.

Basil: 8-10 leaves.

Onion: 1 medium finely chopped.

Celery: ½ stick finely chopped.

Oil: 2 tablespoons.

4. Once the machine beeps, take out the sauce. Store it in a refrigerator for future use.

Sauce & Dip


Butterscotch Sauce


Preparation:

1. Switch on the machine, select the DIY mode, select D1, set the temperature to 150°C and set the timer to 10 minutes. Go to the next cycle, select D2, set the temperature to 80°C, timer to 5 minutes and start the program.

2. Add sugar and wait for the beep. Once the machine beeps, add cream and stir it continuously. Then add butter and remove the sauce from the bowl.

3. Store it in cool and dry place.

Butter: ¼ cup.

Sugar: 2 cups.

Cream: 200 ml (1packet)

Tips:


Sauce & Dip


Herb Butter

Preparation:

1. Put all the ingredients in the bowl. Start 'keep warm' for 4minutes. Let the flavor of the herbs mix together and then switch off the machine.

2. Pour the butter into the container. Cool it and refrigerate it for future use.


Mix herbs (thyme, sage, rosemary finely chopped): 2 tablespoons.

Butter: 2 cups.

Pepper powder: 1 tablespoon.

Sauce & Dip


Chive Butter

Preparation:

1. Switch on the machine, select keep warm function.

2. Warm the butter for 5 minutes, add ¼ cup of chives and 2 tablespoon of parsley, mix it well and store it in refrigerator for further use.


Butter: 2 cups.

Garlic chives: ¼ cup (finely chopped).

Finely chopped parsley: 2 tablespoon.

Sauce & Dip



Butter: 2 cups.

Olives sliced: ¼ cup.

Cheese: ½ cup.

Parsley: 2 tablespoon.

Olive & Cheese Butter

Preparation:

1. Switch on the machine, select Keep Warm mode and soften the butter for 2 minutes.

2. Once the machine beeps, remove the butter from the bowl and add the rest of the ingredients. Mix well and use it as a bread-spread.

Black pepper powder: 1 tablespoon.

Sauce & Dip

Tip:

Butter needs to be soft, don't melt it.


White Sauce


Preparation:

1. Switch on the machine, select Boiling mode ( ) with Vegetable mode ( ), and start the program. Boil the milk with onion, clove, bay leaf and black pepper corn. (Strain the milk and keep it separately)

2. S e le c t S a u te m o d e ( ) wi t h Vegetable mode ( ), set the timer to 10 minutes. Put butter and flour and mix it well.

3. To this mixture slowly add the milk, stirring constantly to avoid lumps.

4. Once the machine beeps, add salt, thyme and white pepper powder.

5. Store it in refrigerator.

Onion: 1 small.

Clove: 4 numbers.

Bay leaf: 1 big.

Black pepper corn: 4-5 numbers.

Butter: 100 grams.

Flour: 90 grams.

Thyme: 1 tablespoon.

Salt: As per taste.

White pepper powder: 1 teaspoon.

Milk: 1 liter.

Sauce & Dip


Barbeque Sauce


Preparation:


2. Put all the above ingredients in, mix them well and allow to boil.

3. Once the machine beeps, take out the sauce and store in a refrigerator.

Butter: ¼ cup.

Onion: 1 big finely chopped.

Garlic: 4 tablespoons, finely chopped.

Vinegar: 1 tablespoon.

Orange juice: 1 cup.


Tabasco: 2 teaspoons.

Sugar: 4 tablespoons.

Salt: As per taste.


Sauce & Dip


Lemon and Parsley Butter

Preparation:

1. Put all the above ingredients in the bowl. Start 'keep warm' for 4 minutes. Stir well.

2. Once the machine beeps, remove and cool it. Then refrigerate it for future use.


Butter: 2 cups.

Pepper powder: 1 tablespoon.

Finely chopped parsley: 1/4 cup.

Juice of 2 lemons and lemon rind: ½ teaspoon.

Salt: 1 teaspoon.

Sauce & Dip


Schezwan Sauce

Preparation:

1. Start the machine select Saute mode, ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

2. Put oil, onion, ginger, garlic, chili paste, tomato ketchup, star anise, cinnamon, sugar and salt. Add soya sauce, vinegar and chili sauce and let it cook.


Red chili paste: ¼ cup.

Ginger: ¼ cup finely chopped.

Onion: 4big finely chopped.

Soya sauce: 1 teaspoon.

Garlic: ¼ cup finely chopped.

Chili sauce: 2 teaspoons.

Vinegar: 1 teaspoon.

3. Store it in a cool and dry place.

Tomato ketchup: ½ cup.

Star anise: 2 numbers.

Cinnamon: 2 numbers.

Sugar: 2 teaspoons.

Salt: 2 teaspoons.

Oil: 4 teaspoons.

Sauce & Dip


Basil Cottage Cheese Dip

Preparation:

1. Blend all the above ingredients in a blender or food processor and store in fridge.


Cottage cheese: 2 cups

Finely chopped scallions: 4-5

Vinegar: 2 teaspoons

Finely chopped fresh basil leaves: 8-10

Finely chopped parsley:1 tablespoon

Sauce & Dip


Sweet Chilly Sauce

Preparation:


2. Put all the above ingredients and stir well.

3. Once the machine beeps, remove the sauce from bowl and store it in a cool and dry place. Use it as a dip.


Chilly flakes: ½ cup.

Vinegar: 2 cups.

Sugar: 1 cup.

Water: 1 cup.

Salt: 1 tablespoon.

Sauce & Dip


Creamy Mustard Sauce

Preparation:

1. Put all the ingredients in a small bowl and mix well to blend. Store in the refrigerator for further use.


Mayonnaise: 2 cup.

M stard paste: 1/4 cup.

Cocktail onions or shallots finely chopped 2tbsp.

Salt as per taste.

Crushed Peppercorns: 1 tablespoon.

Sauce & Dip


Nacho Sauce

Preparation:

1. Switch on the machine, select the Boiling mode ( ) with Vegetable mode ( ), set the timer to 10 minutes. Put all the ingredients and start the program. Once it is ready keep it for cooling. Serve warm


Cheese spread 2 cups

Paprika 2 tbsp.

Butter 1 tbsp.

Salt as per taste

Black or white pepper powder 1tbsp.

Milk ¼ cup.

Sauce & Dip


Shallot Sauce

Preparation:

1. Switch on the machine, select Soup mode, set the timer to 15 minutes and start the machine. Add 1 tablespoon of the butter and let it melt. Add the shallots and flour, blend well, and cook, stirring for 2 minutes. Slowly, pour in the chicken broth, stir until smooth.


Minced shallots 1/4 cup

Vegetable or chicken stock 1 cup

Butter 4 tbsp.

Salt as per taste

Flour 2 tbsp.

2. Strain the sauce through a fine sieve and add the remaining 2 tablespoons of butter and salt to taste. Let it cool and refrigerate.

Sauce & Dip


Pizza Sauce

Preparation:

1. Start the machine, select Saute mode ( ) with Vegetable mode ( ), set the timer to 15 minutes and start the program.

2. Add oil, tomatoes, onion, garlic, crushed pepper and salt, mix it well, close the lid and let it cook. Once the machine beeps, add basil leaves and keep the sauce on Pizza mode for 4-5 minutes

3. Cool it and store the sauce in a refrigerator.


Blanched Tomatoes 2 cup finely chopped


Garlic crushed 2 tbsp.

Crushed black pepper corn 1 tbsp.

Salt as per taste

Olive Oil 2 tbsp.

Basil leaves 3-4

Sauce & Dip


Aioli

Preparation:

1. Mix all the above ingredients well balance the seasoning & refrigerate it.

2. Use it as a dip with fish, salad or with a starter.


Mayonnaise 2 cups.

Gherkins finely chopped ¼ cup

Lemon juice of 1 lemon.

Salt as per taste.

Garlic crushed ¼ cup.


Curl parsley finely chopped 2 tbsp.

Sauce & Dip


Green Dip

Preparation:

1. Mix all the above ingredients well and store it in refrigerator.

2. U s e i t a s a b r e a d - s p r e a d f o r sandwiches. You can also use it as a dip with a starter.


Parsley: 1 cup.

Shallots/ scallions: 5

Mayonnaise: 2 cups.

Tabasco: ½ teaspoon.

Sauce & Dip


Sour Cream Dip

Preparation:

1. Mix the sour cream, mayonnaise, dill leaves, onion, chives and parsley. Season to taste with salt and pepper, and refrigerate.


Sour cream/ curd: 2.

Mayonnaise: ½ cup.

Finely chopped dill leaves: 1 tablespoon.

Finely chopped onion: ½ small.

Finely chopped chives: 4-5.

Finely chopped Parsley: 1 tablespoon.

Crushed pepper: ½ teaspoon.

Sauce & Dip


Tartar Sauce

Preparation:

1. Mix all the above ingredients well balance the seasoning & refrigerate it.

2. Use it as a dip with fish, salad or with starter.


Mayonnaise 4 cups.

Gherkins finely chopped ¼ cup

Salt as per taste.


Curl parsley finely chopped 2 tbsp.

Cocktail onions ¼ cup

Capers ¼ cup

Sauce & Dip


Natural Yogurt


1 jar of ready yogurt with no additives (such as �active�) sold in stores.

2 liters of boiles milk (pasteurized milk)

Tip:

Cooking t ime for yoghurt is largely dependent on the quality of the ingredients. Check on the yoghurt after 4 hours, and if necessary, readjust the preset time accordingly.

Preparation:

1. Boil fresh milk, cool it to a temperature of 40°C, remove the foam and drain.

2. Mix the milk with yogurt, pour into bread bowl.

3. Set the bowl in multi cooker, close the lid and select the program �Yogurt� for 6 Hrs.

4. Store the ready yoghurt in the refrigerator.

Yogurt, Jam & Salad



150 ml natural yoghurt(see. Recipe)

1L child pasteurized milk

10 berries fresh strawberries

Tip:

1. You can prepare the same way with any yogurt with fresh fruit or berries, preferably soft and ripe.

2. Adjust sugar quantity depending upon sournes of the fruit used

Preparation:

1. Chop strawberries in a blender, add the lukewarm milk and continue blending.

2. In the finished mixture add yogurt, stir well.

3. Pour the mixture into bread making bowl.

4. Place the bread bowl in multi cooker, close the lid and select the program �Yogurt� for 6 Hrs. Ready yogurt store in the refrigerator.

Yogurt With Fresh Fruit

Yogurt, Jam & Salad


Orange Jam


1 kg of oranges

1 lemon

1 kg of sugar

½ cup light apple juice

Tip:

Orange jam has spicy bitterness and an intense flavor and goes well with chocolate cakes. It can be used with pies too.

Preparation:

1. Wash oranges and lemons. Remove fruit peel using peelers, not touching the white layer. Cut the peel into thin strips. Peel off white layer of the skin and discard it, and cut the pulp into slices (remove the seeds).

2. In the bowl kneading blade, Add chopped peel and pulp, fill with sugar and leave for 2 Hrs. During this time, oranges give juice.

3. Add the apple juice and select the program �Jam�.

4. Once the program is over pour the jam into the jar.

Yogurt, Jam & Salad


Plum Jam


1 kg of sour plums

500 g of sugar

2 cloves

50 grams of fresh ginger

2 tbsp. lemon juice

Tip:

After cooking jam, etc. Remove and wash the inner cover multi cooker to remove any sticky dirt.

Preparation:

1. Wash the plums, cut in half, remove the seeds. Grate Ginger.

2. In the bread making bowl, put plums, add sugar and lemon juice. Stir and leave for a few Hrs. till the sugar is completely dissolved.

3. Before cooking, add grated ginger, cloves, and select the Jam program.

4. Once ready pour the jam into the jar.

Yogurt, Jam & Salad


Kiwi Jam

Preparation:

1. Add all the ingredients into bread making bowl and allow the sugar to dissolve.

2. Once sugar is dissolved, switch on the machine and select the Jam mode.

3. Cool the jam and refrigerate.


Sugar 3 ½ cups

Water 2 cups

Kiwis 10 roughly chopped

Yogurt, Jam & Salad

Tip:

Always use ripe fruit to make jams.


Aamla Jam

Preparation:





Sugar 4 cups

Water 2 cups

Aamla 30 (roughly chopped, deseed)

Yogurt, Jam & Salad



Mix fruit or seasonal fruits (your choice) � 1 kg

strawberry � 500 gms

pineapple � 200 gms

grape 100 gms

Mix Fruit Jam

Yogurt, Jam & Salad

Preparation:




kiwi � 100 gms

Tip:

Always use ripe fruit to make jams.

plum � 100 gms

roughly chopped or pureed

Sugar 500 gms

Lemon juice 1 tbsp


Grilled Vegetable Salad

Preparation:

1. Marinate capsicum, Zucchini and mushrooms with crushed garlic, black pepper powder, oil and salt.

2. Switch on the machine, select Pizza the mode and set the timer to 15 minutes. Put all the marinated vegetables in the bowl for roasting. Once the machine beeps take out the vegetables and cool it.


Capsicum Red/ green/ yellow: 2 each cut in cubes.

Zucchini: 1 green cut into cubes.

Mushrooms: 1 cup.

Oil: 2 teaspoons.

Salt as per taste.


Crushed garlic: 2 teaspoons.

Basil leaves: 6-8 numbers.

Iceberg lettuce: 1 bulb.

Cherry tomato: 8-10 numbers.

Mayonnaise: ¼ cup.

Finely chopped parsley for garnish.

3. Take a salad bowl, break the lettuce leaves, add roasted vegetables, mayonnaise, adjust the seasoning and toss the salad. Serve chilled. Garnish with some chopped parsley.

Yogurt, Jam & Salad


White Pumpkin Salad

Preparation:

1. Switch on the machine, select Boiling mode( ) with Vegetable mode( ), set the timer to 10 minutes and start the program. Blanch the shredded pumpkin.

2. R e m o v e i t a n d c o o l i t i n t h e refrigerator.

3. In a bowl take lemon juice, oil, salt and pepper and crushed garlic and make a dressing.

4. Now take a mixing bowl, add chilled shredded pumpkin, lemon dressing, strawberries, adjust the seasoning and garnish with finely chopped coriander and serve cold.


White pumpkin (doodhi) 2 cups (medium peeled and shredded)

Lemon juice 2 tbsp.

Olive oil ¼ cup

Crushed garlic 4 cloves

Strawberries chopped ½ cup


Yogurt, Jam & Salad

Tip:

Don't blanch the pumpkin for long time. It will loose its crispness. (blanching time - 10 sec.) After blanching immediately put in coldwater and refrigerate it.


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