Specifications

1. In a microwave safe bowl, add all the lMethi – 1 tsp
ingredients and mix well.
lDhaniya – 1 tsp
2. Keep the bowl in the microwave oven.
lDry red chillies – 2 (chopped)
3. Set the auto cook menu (ri12). Stir in
lCoconut – ½ cup (chopped)
between. Garnish with capsicum.
lSalt to taste
Cooking Time: 21 mins
lFor tempering
lHing – a pinch
Ingredients:
lCoriander leaves – for garnish
lBasmati rice – 1 cup (soak for 30 mins)
lRye (mustard seeds) –1 tsp
lCoconut milk – 1 cup
lOil – 1 tsp
lWater – 1 cup
lCurry leaves – 4-5
lFresh coconut grated – ¼ cup
Method:
lBay leaves – 1
1. In a vessel, add oil, coconut, dhaniya,
lOnion – 1 chopped
methi, red chillies. Shallow fry it and then
bring it to room temperature. Put it in a
lCinnamon – 2 pieces
mixer to make a powder.
lCloves – 2 no.
2. In another vessel, add everything for
lCardamom – 1 no.
tempering and keep aside.
lGhee – 1tbsp
3. In a microwave safe bowl, add all the
lSalt to taste
ingredients and powder & mix well.
Method:
4. Set the auto cook menu (ri14). Stir in
1. In a microwave safe bowl, add all the
between.
ingredients and mix well.
5. When the cooking is done, add
2. Keep the bowl in the microwave oven.
tempering. Garnish with coriander
3. Set the auto cook menu (ri13). Stir in
leaves. Pour ghee into it.
between. Serve hot.
Cooking Time: 21 mins
Cooking Time: 21 mins
Ingredients:
Ingredients:
lGhee – 2tbsp
lRice – 1 cup
lCloves – 3 no.
lTur dal – ½ cup (3/4 done)
lCinnamon – 3 no.
lTamarind pulp – 2 tsp
lCardamom – 2 no.
lCoconut milk – 1 cup
lOnion – ½ cup finely chopped
lWater – 1 cup
lGinger-garlic paste – 2tsp
lGhee – 2 tbsp
lChilli powder – 1tsp
lGreen chillies – 1 (chopped)
lCoriander powder – 1tsp
lCashew nuts – 4 tsp (soaked in ¼ cup
lSpinach – 1 cup (boiled & mashed)
water to make a paste)
lSalt to taste
lFor shallow fry and powder:
lRice – 1 cup (soak for 30 mins)
lOil – 2 tbsp
lWater – 2 cup
90. Coconut Rice (ri13)
92. Palak Rice (ri15)
91. Bisi Bele Bhath (ri14)
50