Method
Wash and dice all the vegetables into small pieces. Boil these vegetables adding a little salt. Strain them and keep them aside. Make
white sauce, in a pan. Heat slightly and add sieved maida till light brown. Remove the pan from fire, add stirring milk all the time. Add
salt, pepper, mustard powder and vinegar and place the pan on fire again but for not more than 30 seconds. After the white sauce is
made, add it to the vegetables and mix well. Then grease the oven drip tray and spread the vegetable mix. Top it with grated cheese,
and sprinkle a bit of salad oil. Place the tray in the oven and bake it, till it becomes brown on top.
TANDOOrI ALOO
Ingredients
Curds
1 cup
Small round potatoes
250 gms
Oil
1/4 cup
Garlic
8 pcs.
Ginger
1” pc.
Cumin powder
1 tsp.
Kashmiri chilli
1 tbs.
Hot chilli powder
1 tsp.
Turmeric powder
1 tsp.
Gram flour
1 1/2 tbs.
Salt
To taste
Setting
Cooking time
15 min.
Temperature 150ºC
Shelf placement
Top
Heater select
Top
Method
Drain the curds in a strainer or muslin cloth for 2 hrs. Boil the potatoes. To do this, as soon as the cooker reaches the maximum
pressure, keep on the fire for 1 minute then take it off the fire. Peel the potatoes. Heat oil in a pan. Fry the potatoes golden brown. Drain
on brown paper. Peel the ginger and garlic. Grind with a few teaspoons water. Mix the ginger, garlic, cumin, chilli, turmeric, gram flour
and salt into the curd. Marinate the potatoes in this mixture for 30 min. Preheat the oven at 150ºC. Skewer the potatoes and put the
skewers on the wire grill and place the wire grill in the oven and grill. Rotate the skewers every few minutes to change the position of
skewers. Bake the potatoes for 15 min. Serve speared with toothpicks.
sAVOUrY VeGeTABLe rING
Ingredients
Potatoes boiled
3 medium sized
Maida
2 tablespoons
Onions
2 medium sized
Green chillies
6 nos.
Garam masala
1/2 tablespoon
Peas boiled
1 cup
Cauliflower (very tiny pieces)
1/2 cup
Sweet butter milk
1 1/2 cups
Gram flour
2 cups
Garlic and ginger
a little
Grated cheese
1/2 cup
Baking powder
1/4 teaspoon
Mint leaves
5-6 leaves
Oil or ghee
3 tablespoons
Coriander leaves
Few for garnish
Carrot
1 small, grated
Setting
Cooking time
Till golden brown
Cooking temperature
190ºC
Shelf placement
Centre
Heater select
Both
Method
Mash potatoes well. Chop onions, chillies and coriander and grind garlic, ginger and mint leaves. Saute chopped onions, etc with ground
ingredients and garam masala in oil. Add gram flour and maida and fry. Mix potatoes, vegetables, salt, buttermilk and add baking
powder. Sprinkle the grated cheese on top. Put it in a greased ring mould and bake until golden brown. Serve garnished with coriander
and grated carrots.
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