Hawkins Futura Nonstick COOK-N-SERVE BOWL Instruction Manual Download

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Samosa

Pastry cones stuffed with vegetables or meat, sealed/closed

and deep-fried.

Sautéing:

Frying in a small amount of oil; shallow frying.

Simmer:

To cook gently just at or below the boiling point; adjust

heat so that bubbles form, rise and break very slowly.

Sooji

Semolina – grainy, pale-yellow meal derived from hard wheat.

Stir-frying:

Frying in a small amount of oil, stirring at least

two-thirds of the cooking time.

Thali

A round, flat, metal plate with a short straight rim; used for

food preparation, serving or eating.

Upma

Semolina/

sooji

seasoned with spices and herbs, often cooked

with onions and vegetables.

Wada

Deep-fried balls/patties of ground

dal

or of mashed vegetables

coated with batter.

Translations to Hindi

Almonds

Badam

Bay leaf

Tej patta

Black cumin seeds

Shah jeera

Butter

Makkhan

Cardamoms (brown)

Moti elaichi

Cardamoms (green)

Choti elaichi

Carrots

Gajar

Cashew nuts

Kaju

Cinnamon

Dalchini

Cloves

Laung

Coriander leaves

Hara dhania ke patte

Coriander powder

Pissa sukha dhania

Coriander seeds

Sukha dhania

Cumin powder

Pissa jeera

Cumin seeds

Jeera

Curd; Yogurt

Dahi

Dry red Kashmiri chillies

Sukhi lal Kashmiri mirch

Fenugreek seeds

Methi dana

Garlic

Lassan

Ginger, fresh

Adrak

Green beans

Pharasbeen

Green chillies

Hari mirch

Jaggery

Gur

Lemon juice

Nimbu ka rus

Mint leaves

Pudina

Mustard oil

Sarson ka tel

Mustard seeds

Rai

Peas

Matar

Peppercorns

Kali mirch

Poppy seeds

Khuskhus

Raisins

Kishmish

Red chilli powder

Pissi lal mirch

Saffron

Kesar

Turmeric

Haldi

Summary of Contents for Futura Nonstick COOK-N-SERVE BOWL

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Page 4: ... wash pan or glass lid in a dishwasher 9 Do not put pan or glass lid in a hot oven or under a broiler 10 The handle s of the pan should be parallel to the kitchen counter not sticking out 11 Always give careful attention to a hot pan hot oil and flame heat 12 Do not leave frying unattended In case oil or butter should ever catch fire have a metal lid handy to cover the pan Never pour water on the ...

Page 5: ...face that will not tarnish pit or corrode and will stay looking new for years All pans except the tava are available with lids either stainless steel or heat proof glass with a stainless steel rim All lids have a heat resistant plastic knob with finger guard for easy safe and comfortable handling All pans in this Manual have glass lids and are also available with a stainless steel lid except the C...

Page 6: ...emperature can be regulated to low and medium heat Use a burner to suit the size of your pan gas flames should not lick the sides of the pan Because Futura Nonstick Cookware heats so fast and evenly low to medium heat is usually all that is required Use high heat only to boil liquids and heat oil for deep frying Limit Preheating of Pan Some foods recipes may call for preheating of the pan before a...

Page 7: ...ll fine even dusting of flour on centre of pan and immediately begin counting off seconds one second two second three second etc while watching the flour The time the flour takes to become dark brown gives a rough indication of how hot the pan is As long as flour has not turned dark brown within 15 seconds the pan is not overheated Follow the steps in the chart alongside to complete the test Do no...

Page 8: ...nsils on the coating without protecting it Turning the plastic knob of the lid clockwise will tighten it and turning it anti clockwise will loosen it Do not over tighten the knob it might break Handles knobs and glass lids can break under a sharp or forceful blow Handle and store glass lids with appropriate care to avoid hard knocks that may break the glass Do not drop the lid To avoid misting cau...

Page 9: ...derneath the pan to avoid damaging the pan Wash wooden spatula in hot water with a mild soap or detergent rinse and dry immediately do not soak Metallic marks most often from gas stove pan supports may appear on the hard anodised base To remove metallic marks from base apply a kitchen cleanser such as Vim to the marks and rub with an abrasive kitchen scrubber such as Scotch Brite or fine steel woo...

Page 10: ...in making these adjustments by the steps and indications given in the recipes Avoid high temperatures for the best cooking results conserving fuel and preserving the life of the nonstick coating 7 Certain recipes specify medium high heat setting By medium high heat we mean a setting between medium and high Certain recipes specify medium low heat setting By medium low heat we mean a setting between...

Page 11: ...000 ml Abbreviations Abbreviation Equivalent Abbreviation Equivalent Abbreviation Equivalent tsp teaspoon oz ounce mm millimetre tbsp tablespoon lb pound cm centimetre ml millilitre g gram C degree centigrade Length Measurement Equivalent 1 4 inch 6 mm 1 2 inch 1 3 cm 3 4 inch 1 9 cm 1 inch 2 5 cm Weight Metric Equivalent 28 g rounded off to 30 g 1 oz 450 g 16 oz 1 lb 1 kg 2 2 lb The quantities of...

Page 12: ... chillies 63 4 cups 2 tbsp 1 6 litres water 1 lb 2 oz 510 g mutton leg cut into 11 2 inch 3 8 cm pieces 1 small 21 2 oz 75 g tomato chopped 1 tbsp 1 tsp 20 ml lemon juice 1 tbsp 1 tsp 20 ml salt 1 tbsp 15 ml red chilli powder 2 tsp 10 ml cumin powder 2 tsp 10 ml garam masala powder 1 tbsp 1 tsp 20 ml coriander leaves chopped 1 tbsp 1 tsp 20 ml mint leaves chopped 3 4 cup 180 ml curd beaten 3 green...

Page 13: ...ns Crumble remaining onions Add to mutton mixture Mix 5 Heat 1 tbsp 15 ml ghee in The Bowl on medium heat about 2 minutes Add mutton mixture Mix Increase heat to medium high Stir about 2 minutes Add remaining water 1 4 cup 60 ml Stir Reduce heat to low Cover and simmer 15 minutes Add potatoes Mix Cover and simmer till mutton is cooked about 30 minutes stirring at 10 minute intervals 6 Remove The B...

Page 14: ... constantly till ghee just begins to show on sides about 10 minutes 4 Sprinkle remaining almonds and cardamom Cover and serve hot h Curry Pan Sauté Pan Capacity 2 Litre 3 25 Litre Maximum Preheating Time on medium heat 3 minutes 4 minutes Suitable for Sautéing vegetables seafood chicken meat Stir frying vegetables rice seafood chicken meat Gravies curries sauces Rice pilau Halwa The quantity of th...

Page 15: ...e heat to low Cover and simmer 10 minutes 7 Add fish steaks Increase heat to medium Bring to boil 8 Reduce heat to low Cover and simmer 10 minutes Serve hot with rice h The quantity of the following recipe is for the 2 litre pan When using the 3 25 litre pan the quantity of ingredients may be increased by two thirds Sautéed Vegetables Serves 8 1 tbsp 1 tsp 20 ml vegetable oil 11 4 tsp 6 3 ml cumin...

Page 16: ...to strips 1 inch 2 5 cm long and about 1 2 inch 1 3 cm thick 1 2 cup 21 2 oz 70 g green beans cut diagonally into thin strips 1 inch 2 5 cm long 3 4 cup 4 oz 115 g peas shelled or frozen 4 medium 14 oz 400 g potatoes cut into 1 2 inch 1 3 cm cubes 11 2 cups 102 3 oz 300 g Basmati rice 21 4 tsp 11 3 ml salt 23 4 cups 660 ml water 1 Heat oil in pan on medium heat about 2 minutes Add cumin seeds Stir...

Page 17: ...opped 6 dry red chillies deseeded and torn into small pieces 2 medium 7 oz 200 g tomatoes chopped 2 green chillies chopped 15 small cloves garlic finely chopped 2 tsp 10 ml salt 12 oz 340 g paneer cut into 11 4 inch x 3 4 inch x 1 2 inch 3 cm x 2 cm x 1 cm pieces see page 19 2 tbsp 30 ml coriander leaves chopped 1 Roast together coriander seeds cumin seeds and peppercorns see Roasting of spices on...

Page 18: ...minutes Meanwhile do step 2 Pour off water Pour tap water slowly over eggs till eggs are cool Drain Remove and keep aside eggs Wash and dry pan 2 Grind into a paste ginger garlic and green chilli 3 Heat 1 4 cup 60 ml oil in pan on medium heat about 2 minutes Add onions Fry till light golden brown Add cumin seeds and ginger paste Stir a few seconds Add tomatoes Mix Remove from heat 4 In a mixer ble...

Page 19: ...nion and stir fry till transparent about 1 minute Add dal salt turmeric red chilli and coriander powders Stir fry about 3 minutes 3 Add tomato and green chillies Mix Add water Stir Bring to boil 4 Reduce heat to very low Cover and simmer 10 minutes 5 Scatter sliced onion over dal 6 In a small pan heat remaining ghee 11 2 tbsp 22 5 ml on medium heat about 1 minute Pour ghee over dal in pan Sprinkle...

Page 20: ... utensil to cover the food to be cooked Dough A mixture of flour and a liquid such as milk or water which is stiff enough to knead or roll Dum Cooking in steam and simmering on very low heat in a closed vessel during the final stages of cooking Dum Aloo A dum cooked dish of small whole potatoes in thick gravy Dum Gosht A dum cooked dish of mutton in thick gravy Garam Masala Powder Yield About 21 2...

Page 21: ...nd scraping the sides and base of pan Remove pan from heat 3 Stir curdled milk and pour into muslin lined strainer Allow to strain till whey is drained into bowl 4 Gather up corners of muslin and tie a knot above curds to make a bag Place bag on a thali plate or board with knot on top and press gently for a few seconds on knot to level curds Option For a flatter top press top of bag evenly with a ...

Page 22: ... of ground dal or of mashed vegetables coated with batter Translations to Hindi Almonds Badam Bay leaf Tej patta Black cumin seeds Shah jeera Butter Makkhan Cardamoms brown Moti elaichi Cardamoms green Choti elaichi Carrots Gajar Cashew nuts Kaju Cinnamon Dalchini Cloves Laung Coriander leaves Hara dhania ke patte Coriander powder Pissa sukha dhania Coriander seeds Sukha dhania Cumin powder Pissa ...

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