SHEEKH KEBAB

Ingredients
Minced meat 500g, chana dal 100g, chopped onion 1tbsp, chopped ginger paste 2tbsp, yogurt 2tbsp, fennel powder 1tsp, black cardamom crushed- 4, green chilli chopped- 2, lemon juice 1tbsp, chopped mint leaves 1tbsp, ghee 1tbsp, salt, pepper and chilli powder to taste. For brushing, basting ghee 2tbsp.

Method
Soak chana dal for 1 hour, drain and boil, with ¾ cup of water, covered, for 5-6 minutes at 100 per cent power in a microwave-safe bowl. 

Microwave minced meat in another safe bowl at 80 per cent power for 5-6 minutes. Mix all the ingredients together in a blender to a smooth mixture. Apply a little oil on palm and roll kebab out of the prepared mixture to desired size in diameter and length. 

Arrange them on a microwave-safe flat dish on high rack and grill for about 15-20 minutes, turning in between and brushing with oil or ghee.
 

EASY FISH TIKKA

Ingredients
White fish (preferably bekti) 500g cut into about 1½” cubes

For marinade - 2tbsp lime juice, 2tbsp yogurt, 2tbsp ginger garlic paste, 1tsp garam masala, 2tsp besan, 1tsp soya sauce, 1tsp green chilli paste, 2tsp oil, salt, pepper to taste, 1tsp ajwan

For brushing - 2tbsp oil

For garnishing - coriander and onion slices

Method
Mix the ingredients of the marinade with the fish pieces and marinate for one hour. Rub little oil on a microwave-proof dish and arrange the marinated fish pieces on it. Put the dish on the high rack and cook on combination mode for 3 minutes. Brush with oil and grill for about 5-6 minutes until crisp, turning and brushing with oil in between. Garnish with coriander and onion slices and serve.

STUFFED TOMATO CUP

Ingredients
Tomatoes- 5-6 (hard)

For filling- 1 cup cooked gobindabhog rice, 1 onion chopped, 1tsp ginger garlic chopped, ½ cup grated carrot, ¼ cup boiled green peas or sweet corn, ½ cup mushroom chopped, 1tsp green chilli chopped, ½ cup capsicum chopped, 2tbsp milk, ½ cup grated cheese, 1tbsp parsley chopped, salt and pepper to taste and 2tbsp melted butter.

Method
Cut the tops of the tomatoes to form cups. Scoop out the flesh and pips. In a microwave oven-safe bowl mix all the above filling items and microwave at 100 per cent power for 2 minutes. Now stuff the tomatoes with the filling and arrange on a non-stick plate. Brush with a little butter on the top. Grill at 100 per cent power for 4-5 minutes. Allow it to stand for five minutes.

N.B.- Small shrimps can be added for a non-veg dish.

PANEER MUSHROOM SASLIK

Ingredients
Paneer cut into cubes of about 1½” size, button mushrooms cleaned and cut into halves, bell pepper cut into cubes 1½” size, baby onions, few bamboo or wooden skewers.

For marinade – yogurt, lime juice, black pepper powder, a pinch of sugar, 2tsp oil, salt.

For basting – melted butter

For sprinkling – chat masala or chilli flakes

Method
Thread the paneer, mushroom, bell pepper, baby onion on skewers. Mix the marinade and brush the saslik skewer and grill on low rack for 10-12 minutes. Serve with honey mint sauce.
 

CARROT WALNUT MUFFIN

Ingredients
Flour 300g, 1tsp vanilla, ¼tsp cinnamon powder, 1tbsp baking powder, 150g powdered sugar, 75g carrot peeled and grated, 100g butter melted, 2 eggs lightly beaten, 5-6tbsp milk, 50g walnut chopped, salt- a pinch and muffin paper cups.
For topping - cream cheese 50g, butter 25g, icing sugar 30g, vanilla ½ tsp

Method
Sift flour, mixed spices, baking powder and add carrot, sugar and nuts. Beat egg, butter and milk and stir into flour mixture, folding carefully. Spoon the batter into paper cups in a muffin mould. Bake at 100 per cent power for about 15-20 minutes on high rack at convection mode. Beat the topping items together till smooth and spread over the muffin. Put a walnut on top.

Pictures by Sanat Kumar Sinha