Peppered Fish in Herbed Butter

(Microwave 700 watts)
4 white fish filletsfreshly ground black pepper
60g butter
1 Tbs lemon juice
1 Tbs chopped parsley
1 tsp chopped thyme

Sprinkle fish with pepper. Combine butter, juice and herbs in a large shallow dish, cook on HIGH for 1 minutes. Add the fish in asingle layer, cover and cook on HIGH for 5 minutes or until fish is tender.

Microwave Cooking Techniques

1. The Standing time is important, so always remove the food when it is partially cooked.

2.A cake is done when it draws away from the sides of the pan.

3.Fish flakes easily with a fork and toughens or dries if over cooked.

4.Chicken legs move freely at the joints and the meat is soft when it is done.

5.Potatoes get heated through 5 minutes, but do allow standing time or else the potatoes may be still raw from the inside.

6.When a knife comes out clean from the center or side of the custard, means it is done.

7.To check if the food is hot enough, just feel the bottom of the plate it will be warm

Microwave Cooking Tips

1.When cooking uneven foods, place the thinner areas towards the center to prevent over cooking.

2.As the corners receive more heat it is always advisable to rearrange food during the cooking process.

3.Steam builds up pressure in foods which are tightly covered by a skin or a membrane, so it is always advisable to pierce them before cooking.

4.Salts or Ajinomoto will have a toughening effect on meats, fish and vegetables if used without mixing with a liquid.

5.Due to internal heat the food continues to cook even after it is removed from the oven, therefore standing time is observed to allow residual heat to complete the cooking process.

Microwave Cooking Tips

1 Cooking bags without metal ties can be placed in a glass dish. Remember to tie loosely so that steam can escape.

2. Cover dish with cling film and pierce some holes so as to let out the trapped steam.

3. Stir foods from the outside to the center.

4. Keep turning over large or dense food which might just get cooked on one side if not turned.

Microwave cooking techniques

1. The timing is of utmost importance when cooking in a microwave as it depends on the quantity, starting temperature & type of food to be cooked.
2. Covering food with a lid or a special microwave cling film retains the steam and moisture.
3. A loose cover will prevent splattering of food on the oven walls.
4. Glass covers prove useful when food does not need much moisture.
5. Paper towels come in handy if you wish to keep a certain food item dry.

Onion Chutney

Ingredients:2 cups onion pieces

5-6 red chilies

1/4 tea spn tamarind extract (thick extract of 2-3 pieces of tamarind)

1 tea spn jaggery

1/2 tea spn mustard seeds

4-5 curry leavesOilSalt
Method:Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime.Grind the seasoning and all other ingredients to a paste without adding too much water.Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.

Rava Dosa

Rava Dosa
Ingredients:Dosa rice 2 cups
Maida 1 cup
Wheat sooji 1 cup
Onion 1
Ginger 1 inch piece
Green chillies 2-3
Salt
Oil

Method:Soak rice for around one hour. Grind with salt. Keep this batter for around 5-6hours. Add maida and sooji. Add finely chopped onion, ginger and chillies. Add sufficient water and make dosas. Serve with coconut chutney.(Preferably soak sooji also for 2-3 hrs)

Lemon Curd Recipie

Lemon Curd (Microwave) Recipe By : Microwave Gourmet by Barbara Kafka
Serving Size : 1 Preparation Time :0:00 Categories :
1/4 pound butter -- unsalted
1/2 cup sugar
1/4 cup lemon juice -- fresh
2 tablespoons lemon peel -- grated
3 eggs

Place butter, sugar, juice and zest together in a 4-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 4 minutes. Remove from oven , uncover and stir well. Whisk 1/4 cup of lemon mixture into the eggs to warm t hem. Whisking constantly, pour egg mixture back into remaining lemon mixture. C ook uncovered at 100% for 2 minutes. Remove from oven and whisk until smooth. C ook for 2 minutes longer. Remove from oven and immediately pour into the workbo wl of a food processor . Process for 30 seconds until smooth. Cool before serving.

Easy Cauliflower Bake

Cauliflower Bake
Ingredients:
1 large cauliflower

2 cups curds (tie up for 1 hour)

1/2 tsp. garlic grated

1/2 tsp. ginger grated

1/2 tsp. mint leaves chopped

1/2 tsp. crushed red chillies

1/2 tsp. tandoori masala

1 tsp. sugar

salt to taste

1 tbsp. butter
For seasoning
1 tsp. butter

1 tbsp. spring onion greens finely chopped
Method:
1. Cut cauliflower into large florets.
2. Clean well and immerse in plenty of salted boiling water.
3. Keep for 5-7 minutes.
4. Drain and run under cold water.
5. Pat dry with a clean kitchen towel.
6. Mix all other ingredients well to form a smooth marinate.
7. With a kitchen brush apply marinate all over the florets.
8. Apply as much as possible in the gaps too.
9. Place in a greased shallow baking dish.
10. Place in a hot oven, bake till marinate dries up and floret is tender.
11. Heat butter, add spring onion and stirfry for 2 minutes.
12. Pour over the baked cauliflower and toss lightly with a fork.
13. Sprinkle some chaat masala if desired.
14. Serve hot.

Easy chicken recipie

BAKED CHICKEN WITH MUSHROOM SOUP
4 to 5 chicken pieces
1 c. mushroom soup
1 c. Cheddar cheese, shredded
1/2 c. butter

Place chicken in casserole. Add mushroom soup and wine. Sprinkle cheese over all. Place dressing on top and sprinkle butter over all. Bake at 350 degrees for 45 minutes to 1 hour.