Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76...
Transcript of Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76...
Cook BookSome recipes to get started with Glen Appliances
76RECIPES
Rice cookeR• CrunchyCarrotandPeanutRice• RosemaryRice• JamaicanJamboree• RiceRangBirangi
BRead MakeR• Cinnabon'sTwin• Home-bakedWhiteBread• RaisinBread• ChocolateBread•MultigrainBread•Mangojam• CheeseandOnionBread•WholeWheatHoneyBread• AppleJam
TandooR• LehsuniNaan•MintyParantha•MethiParantha• RoastedTomatoes• TandooriChicken• SeekhKabab• HaryaliPaneerTikka• BannuKabab• ChickenHazarvi• GrilledPomfret• Chicken-PaneerSheekh• TandooriBroccoli• FishTikka• OnionParmesanKulcha• PaneerTikka
aiR FRyeR• PotatoWedges• AirRoastedChickenwithTomatoes• RoastedPeanuts• CheeseStraws• Papad• CabbageCanapes• VegetableCutlets• Arbi-on-a-Toothpick• AirFryFishFillet
oven ToasTeR GRilleR (oTG)• ChocoChipCookies• EgglessChocolateCake• CheesyBreadRolls• Broccoli-FishBake• VegSeekhKababs
Glass GRill• Crepes• ChickenTikka• FrenchToast• PaneerBhurji• PaneerPizza
sTeaM cookeR• Sweet&Sour• CornSpinach• VegNoodles• InstantIdli• MushroomMuttar• ChickeninGarlicSauce• AnardanaAloo• EggSalad• VegetableSalad• Broccoli&CornRice• GobiMasala• EggandPeaCurry
Food PRePaRaTion(Hand MixeR, Mini cHoPPeR, MG, JMG & FP)• FrenchOnionSoup• HotnSourSoup• Dhokla•MoongDalDosa• Sambhar• HareMasaleKaGosht• LasauniMurg• NimbuPani• AamKaPanna• TamatarKiChutney• TandooriNaan• SarsonKaSaag• HariMirchiKaSalan• ButterChicken• ShreddedLambinHotGarlicSauce• StirFriedSzechuan(Cabbage/Broccoli)• GulabJamun
Contents
4
RiceCookerExperienceanewcookingconveniencewiththeGlenRiceCooker.GlenRicecookersaresmartlittledevicesdesignedtogiveyoudeliciousriceatthepushofbutton.Nutritionisthemostimportantelementforkeepinghealthy.Withafinecontrolandprecisetemperaturecontrol,theykeepthefreshnessandnutritionbetterpreserved.
Availableinachoiceof1.8and2.8litremodelstosuityourindividualorfamilyneeds.Withacooltouchbodyandsleekhandletheyaremostconvenientandeasytocarry.Thenon-stickcookingpanmakescleaningfastandconvenient.Thesesmartcookerscanalsobeusedforsteamingvegetablesortokeepfoodwarm.
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CrunchyCarrotandPeanutRiceThisisaversatilericedish:itworksasameal-in-one,aspartofamealwithotherdishesandevenasalateafternoonafter-schoolsnack.It’sanidealrecipetofallbackonwhenyou’rewonderingwhattocook.
�� Combine�rice�and�water�in�the�Glen�Rice�Cooker�pot.���� While�the�rice�cooks,�crush�the�peanuts�coarsely�in�a�grinder�and�set�aside.�� Melt�the�butter�in�a�large�skillet�over�medium-high�heat.�� Sauté�onion�until�golden�brown.�� Stir�in�ginger,�carrots,�and�salt�to�taste.�� Stir�over�the�heat�just�long�enough�to�retain�crunch.�� Switch�off�heat�and�stir�in�red�chilli�powder�and�crushed�peanuts.�� When�the�rice�is�done,�add�it�to�the�skillet�and�stir�gently�to�combine�with�the�ingredients�in�the�skillet.��� Garnish�with�chopped�fresh�coriander�and�serve�hot.
MethodIngredients�� 1�cup�long-grain�rice�or�basmati�rice�(rinsed)�� 2�cups�water�� ¼�cup�roasted�peanuts�� 1�tablespoon�butter�� 1�onion,�sliced�thinly�� 1�teaspoon�ginger�root,�minced�� ¾�cup�grated�carrot�� Salt�to�taste�� Red�chilli�powder�to�taste��� Fresh�coriander,�to�garnish�(optional)
ServesPreparation Time
Cooking
CruncyCarrotandPeanutRice
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RosemaryRiceThisflavourfulricedishisveryeasytoprepareandrequiresjustafewingredients;itgivesthepalatesomethingdifferent.Bestservedonitsownorwithasalad,orwithsomethingthatdoesnothaveoverpoweringspices.
�� Sauté�the�onion�and�garlic�in�oil�until�soft�in�a�saucepan�over�medium�heat.�� Put�the�broth�into�the�Glen�Rice�Cooker�pot�and�stir�in�the�rice,�rosemary,�pepper�or�paprika�and�the�sautéed�onion�and�garlic.�� Cook�until�rice�is�tender.�� Stir�in�the�Parmesan�and�serve�hot.
MethodIngredients�� 1�tablespoon�olive�oil�� ¼�cup�onion,�chopped�� 1�garlic�clove,�minced�� 2�cups�vegetable�broth�� 1�cup�long�grain�rice,�rinsed�� 1�tablespoon�fresh�rosemary,�minced�or�1�teaspoon�dried�rosemary,�crushed�� ¼�teaspoon�Cayenne�pepper�or�paprika�� ¼�cup�parmesan�cheese,�shredded
ServesPreparation Time
Cooking
RosemaryRice
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JamaicanJamboree
JamaicanJamboree
Aninternationaldishaddsvarietyandjustmakesamealmoreappealing!Withaninterestingmixofingredients,thisCaribbeanstylericedishiseasytomakeinaGlenRiceCookerandsuitstheIndianpalateandaccompanimentswell.
�� Put�aside�1�tablespoon�of�the�sliced�green�onion�and�1�teaspoon�coconut�for�garnishing.�� Place�the�rest�of�the�ingredients�in�the�Glen�rice�cooker�pot.�Pour�broth�up�to�¾�inch�above�the�level�of�the�rice.�� Press�the�COOK�button.�� When�done�fluff�with�a�fork�and�remove�to�a�serving�dish.�� Garnish�with�the�reserved�coconut�and�green�onions�and�place�lime�slices�on�top�as�garnish�and�to�squeeze�the�juice�as�wanted.
MethodIngredients�� 1�cup�white�rice�(rinsed)�� 1�teaspoon�ground�Jamaican�Jerk�spice�or�Jamaican�Jerk�Seasoning�� ¼�cup�coriander�or�¼�cup�parsley�� 1�sprig�thyme,�stem�discarded�� 1�garlic�clove,�minced�� 1�teaspoon�grated�fresh�ginger�� 2�green�onions,�sliced�� ¾�cup�finely�diced�sweet�potato�� ⅓�cup�toasted�coconut�� ⅓�cup�raisins�� ⅓�cup�diced�red�pepper�� 1�cup�chicken�broth�or�1�cup�vegetable�broth,�to�cover�rice�� Lime�slices,�to�garnish
ServesPreparation Time
Cooking
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RiceRangBirangiYoucouldcallthisdish‘VitaminRice’,butthatmightputthechildrenoff!So,servethismulti-colouredandtastyricedishknowingthatyou’realsoservingthefamilyahealthymeal.Itisagreatoptionforthosewhowantagluten-freeoption.
�� Put�oil�and�mushrooms�in�the�Glen�rice�cooker�pot.�� Set�to�COOK�and�cook�for�3�minutes.�� Stir�in�the�rice�mixture,�stock�powder,�tomato�juice,�water,�sliced�carrots,�beans,�broccoli�and�cauliflower.�� Cover�and�cook�until�unit�switches�to�WARM/OFF.�� Stir�in�red�bell�pepper,�shallots�and�toasted�almonds.
MethodIngredients
ServesPreparation Time
Cooking
�� 2�tablespoons�oil�� 3�mushrooms,�sliced�� ⅔�cup�long�grain�rice�� 2�teaspoons�vegetable�stock�powder�� 1�cup�tomato�juice�or�1�cup�vegetable�juice�� 1�cup�water�� ½�cup�sliced�carrot�� ½�cup�cut-up�green�beans�or�long�beans�� ½�cup�broccoli�florets�� ½�cup�cauliflower�florets�� ¼�cup�sliced�red�bell�pepper�� 3�shallots,�chopped�� ¼�cup�toasted�almonds
RiceRangBirangi
BreadMakerFresh&hygienic,home-madebread,bakedinyourveryownkitchen.
'Bakedathome'issimplythebestbreadyoucouldevertaste.Andyouknowwhat'sinit,soyouknowwhatyoueat.Mostboughtbakedgoodsarenotonlyfullofchemicaladditives,butoftenprettyoldbythetimeweeatthem.
Nowmakeyourownbreadwiththechoicestofingredientsandserveitfreshtoo!White/Brown/Garlic/Multi-grainoranyotherbreadofyourchoicenowhome-madeeffortlessly.
Alsopreparehome-madeJams,Cakes,Pizzadoughandmuchmore.Amustforpeopleallergictogluten,foraGluten-freebread.
Health&hygiene,theconvenientway!
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Cinnabon’sTwinWantabiteofthefamousCinnamonRollfromAmerica’shugelypopularbakerychain,Cinnabon?TheGlenBreadMakerhelpsyoutomakeascrumptiousreplicawiththisrecipe.
�� Place�ingredients�in�the�pan�of�the�Glen�bread�maker�in�the�order�recommended�til�the�yeast.�� Select�DOUGH�cycle;�press�START.�� After�the�dough�has�doubled�in�size�turn�it�out�onto�a�lightly�floured�surface,�cover�and�let�rest�for�10�minutes.��� In�a�small�bowl,�combine�the�brown�sugar�and�cinnamon.�� Roll�the�dough�into�a�16x21-inch�rectangle�and�spread�⅓�cup�butter�over�it.�� Sprinkle�the�sugar/cinnamon�mixture�over�it�evenly.��� Now�roll�up�the�dough�and�cut�into�12�rolls.��� Place�the�12�rolls�in�a�lightly�greased�9x13�inch�baking�pan.�Cover�and�let�rise�until�nearly�doubled,�about�30�minutes.��� Meanwhile,�preheat�the�oven�to�400�degrees�F�(200�degrees�C).�� Bake�rolls�in�the�preheated�oven�until�golden�brown,�about�15�minutes.�While�rolls�are�baking,�beat�together�cream�cheese,�¼�cup�butter,�confectioner’s�sugar,�vanilla�extract�and�salt.�Spread�this�frosting�on�the�warm�rolls�and�serve.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�cup�warm�milk��(110�degrees�F/45�degrees�C)�� 2�eggs,�room�temperature�� ⅓�cup�margarine,�melted�� 4�½�cups�bread�flour�� 1�teaspoon�salt�� ½�cup�white�sugar�� 2�½�teaspoons�bread�machine�yeast
To�be�spread�on�the�dough�� 1�cup�brown�sugar,�packed�� 2�½�tablespoons�ground�cinnamon�� ⅓�cup�butter,�softened
For�frosting�� 1�(3�ounce)�package�cream�cheese,�softened�� ¼�cup�butter,�softened�� 1�½�cups�confectioner’s�sugar�� ½�teaspoon�vanilla�extract�� ⅛�teaspoon�salt
Cinnabon’sTwin
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Home-bakedWhiteBreadEvensimplewhitebreadtastesheavenlywhenbakedathome;theflavoursthatemanatefromthekitchenareabonus!TheGlenbreadmakerwillgiveyouadeliciouswhitebreadwithasoftcentreandacrunchycrust.
�� Open�the�lid�of�Glen�Bread�maker.�� Fix�the�kneading�blade�onto�the�drive�shaft.�� Put�in�all�the�ingredients�except�the�yeast�-�put�them�in�the�same�order�as�mentioned�above.��� Make�a�small�hole�in�the�flour�mixture�with�the�index�finger�and�add�2½�teaspoon�active�dry�yeast�over�the�flour�with�the�spoon�provided�with�it�making�sure�that�it�does�not�come�in�
Method
Ingredients
ServesPreparation Time
Cooking
�� 1�⅓�cup�water�(320�ml)�� 4�¼�cup�bread�flour�(544�gm)�� �4�tablespoons�sugar�(46�gm)�� 2�tablespoons�milk�powder�(8�gm)�� 2�teaspoons�salt�(112�gm)�� 2�½�tablespoons�butter�(25�gm)�� 2�½�teaspoons�dry�active�yeast��(7�gm)
Home-bakedWhiteBread
contact�with�liquid�or�salt.�� Close�the�lid�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Press�the�MENU�button�given�on�the�right�side�of�the�display.�� Select�the�basic�WHITE�BREAD�preset�which�also�appears�by�default.�� Press�the�COLOUR�button�and�select�the�desired�crust�colour,�LIGHT/MEDIUM/DARK.�Let’s�press�MEDIUM�here.�� Press�the�LOAF�button�and�select�700gm�or�1000gm�as�per�your�preferred�quantity.�The�display�will�show�the�time�automatically:�3hrs.�� Press�the�START�button.�� The�kneading�will�start.��� In�between,�after�about�40�-50�minutes,�you�will�hear�some�beeps;�in�case�you�want�to�add�something,�like�raisins�or�nuts,�you�may�add�them�now.��� Once�the�baking�cycle�is�over�you�will�hear�10�beeps�that�means�your�bread�is�done.�The�light�flashes�‘KEEP�WARM’.�� Press�the�START/STOP�button�on�the�display�to�stop�the�process.�� After�a�while,�open�the�lid�and�using�oven�mitts�turn�the�bread�pan�in�an�anti-�clockwise�direction�and�take�out�the�bread�pan.�� Remove�the�bread�from�the�pan�once�it�cools�down.�
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RaisinBreadRaisinandCinnamon,theperfectpartners,taketheconceptofbreadtoanotherlevelaltogether!RaisinBreadcanalsobemadeusingoatflourorwholewheatflour.
�� Open�the�lid�of�Glen�Bread�maker.�� Fix�the�kneading�blade�onto�the�drive�shaft.�� Put�in�all�the�ingredients�in�the�same�order�as�mentioned�above�till�cinnamon.��� Now�make�a�small�hole�in�the�flour�mixture�with�your�index�finger�and�add�2½�
Method
Ingredients
ServesPreparation Time
Cooking
�� 1�⅓�cup�water��� 4�cups�bread�flour�� 3�tablespoons�sugar�� 3�tablespoons�dry�milk�powder�� 1�teaspoon�salt�� 2�tablespoons�butter�� 1�teaspoon�cinnamon�� 2�teaspoons�yeast�� ½�cup�raisins
RaisinBread
teaspoon�active�dry�yeast�over�the�flour�with�the�spoon�provided�with�it�making�sure�that�it�does�not�come�in�contact�with�liquid�or�salt.�� Close�the�lid�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Press�the�MENU�button�given�on�the�right�side�of�the�display.�� Select�the�basic�WHITE�BREAD�preset�which�also�appears�by�default.�� Press�the�COLOUR�button�and�select�the�desired�crust�colour,�LIGHT/MEDIUM/DARK.�Let’s�press�MEDIUM.�� Press�the�LOAF�button�and�select�700�gm�or�1000�gm�as�per�your�preferred�quantity.�The�display�will�show�the�time�which�automatically�appears:�2hrs�55min.�� Press�the�START�button.�� The�kneading�will�start.��� In�between,�after�about�40�-50�minutes,�you�will�hear�some�beeps.�At�this�point,�add�the�half�cup�of�raisins��� Once�the�baking�cycle�is�over�you�will�hear�10�beeps,�this�means�that�the�bread�is�ready;�the�light�flashes�‘KEEP�WARM’.�� Press�the�START/STOP�button�on�display.��� After�a�while,�open�the�lid�and�using�oven�mitts,�turn�the�bread�pan�in�an�anti-�clockwise�direction�and�take�out�the�bread�pan.�� Remove�the�bread�from�the�pan�once�it�cools�down.�
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ChocolateBreadThealltimefavouritechocolatecakegetsamakeover.It’sabread,andtheresultingloafwillbefirmerandless-butterythanatraditionalcake.Howevergetreadyforthemostamazingchocolatearomawaftingfromyourbreadmakerduringtheexcruciatingtimeittakestobakeandcooldown.Anditdoesmakeawonderfulafternoonsnack,withastrongcupofcoffee.
�� Open�the�lid�of�Bread�maker.�� Fix�the�kneading�blade�onto�the�drive�shaft.�� Now�you�can�put�all�the�ingredients�in�the�same�order�as�mentioned�above�except�the�yeast�and�the�choco�chips�� Now�make�a�small�hole�in�the�flour�and�add�active�dry�yeast�over�the�flour�with�the�spoon�provided�with�it�making�sure�that�it�does�not�come�in�contact�with�liquid�or�salt.�� Close�the�lid�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Now�press�the�MENU�button�given�on�the�right�side�of�display.�� Select�the�basic�white�bread�preset�which�also�appears�by�default.�� Press�the�colour�button�and�select�the�desired�crust�colour,�Light/Medium/Dark.�� Let’s�press�Medium�and�press�start.�� When�the�beep�sounds�add�¼�cup�choco�chips.�� When�done�take�out�the�bread�pan�and�let�it�cool�for�sometime.�� Take�the�bread�out�from�the�pan�once�it�is�cooled.
MethodIngredients
ServesPreparation Time
Cooking
�� ⅔�cup�water�� 1�¾�cup�bread�flour�� ½�tablespoon�unsweetened��cocoa�� 1½�tablespoons�sugar�� 1½�tablespoons�dry�milk�� 1½�teaspoons�salt�� 1�tablespoon�butter�� 1�teaspoon�active�dry�yeast�� ¼�cup�of�choco�chips�(to�be�put�when�beep�sounds)��
ChocolateBread
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MultigrainBreadThisbreadwithasolidtexturedloafappropriateforsandwiches,spreadsoreatingwithameal.Ithasdifferentofgrainsandthreekindsofseedsinit.Itissolidandhardy;yetlightandsweet."Hearty,wholesome,anddelicious–simplythebestabreadcanbe.
�� Open�the�lid�of�Bread�maker.�� Fix�the�kneading�blade�onto�the�drive�shaft.�� Now�you�can�put�all�the�ingredients�in�the�same�order�as�mentioned�above�except�the�yeast.�� Now�make�a�small�hole�in�the�flour�and�add�active�dry�yeast�over�the�flour�with�the�spoon�provided�with�it�making�sure�that�it�does�not�come�in�contact�with�liquid�or�salt.�� Close�the�lid�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Now�press�the�MENU�button�given�on�the�right�side�of�display�and�select�basic�bread�button.�� Press�the�colour�button�and�select�the�desired�colour�of�crust.�� Press�the�loaf�button�and�select�700�gm.�� Press�the�start�button.�� Once�the�baking�cycle�is�over�you�will�hear�10�beeps�that�means�your�bread�is�done�and�the�light�flashes�keep�warm.�� You�press�the�start/stop�button�on�display�to�stop�the�process.�� Remove�from�pan�once�it�cools�down.
MethodIngredients
ServesPreparation Time
Cooking
�� ¾�cup�water�� 1�tablespoon�butter�softened�� 1�teaspoon�salt�� 2�tablespoons�sunflower�seeds�� 1�tablespoon�sesame�seeds�� 1�tablespoon�flax�seeds�� 1�tablespoon�millet�� 1�tablespoon�oats�� 1�cup�bread�flour�� 1�cup�whole�wheat�flour�� 1�tablespoon�dry�milk�powder�� ¼�cup�packed�brown�sugar�� 1½�tablespoons�active�dry�yeast
MultigrainBread
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MangoJamThismangojamisasimpleandeasyrecipeyoucantrywithsimpleingredientsavailableathome.Itissweetanddeliciousandcanbeeatenwithbreadatbreakfast,asasnack,orasadessert.Natural,organic&homemade,itisalsoasimplesolutionforourloveofmangoesintheoff-season.
�� Open�the�lid�of�the�bread�maker.�� Fix�the�blade�on�to�the�drive�shaft.�� Now�put�the�ingredients�in�the�same�order.�� Close�the�lid,�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Now�press�the�menu�button�given�on�the�right�side�of�the�display.�� Select�the�jam�button.�� Press�the�start�button.�� Once�the�cooking�cycle�is�over�you�will�hear�10�beeps�that�means�your�jam�is�ready.�� You�press�the�start�stop�button�on�display�to�stop�the�process�and�take�out�the�jam.
MethodIngredients
ServesPreparation Time
Cooking
�� ½�cup�grated�mangoes�� ⅔�cup�sugar�� 1�tablespoon�lemon�juice
MangoJam
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CheeseandOnionBreadThecreamycheeseandsubtleonionflavoursinthebreadwillbrightenupanylunchtimesnack,italsotastesmarvellousasanaccompanimenttosouponacoldwintersday.Crumblybutmoistwithacrunchycrustthischeeseandonionbreadiseasy-to-makeandsoirresistible.
�� Open�the�lid�of�the�bread�maker.�� Fix�the�blade�on�to�the�drive�shaft.�� Now�put�the�ingredients�in�the�same�order�till�butter.�� Now�make�a�small�hole�in�the�flour�and�add�active�dry�yeast�over�the�flour�with�the�spoon�provided�with�it�making�sure�that�it�does�not�come�in�contact�with�liquid�or�salt.�� Close�the�lid,�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Now�press�the�menu�button�given�on�the�right�side�of�the�display�and�select�basic�bread�button.�� Press�the�colour�button�and�select�the�desired�colour�of�crust.�� Press�the�loaf�button�and�select�700�gm�� Press�the�start�button.�� After�about�40-45�min�you�will�hear�a�beep�and�you�add�the�cheese�and�onion.�� Once�the�baking�cycle�is�over�you�will�hear�10�beeps�that�means�your�bread�is�done�and�the�light�flashes�keep�warm.�� You�press�the�start/stop�button�on�display�to�stop�the�process.�� Remove�from�pan�once�it�cools�down.
MethodIngredients
ServesPreparation Time
Cooking
�� ½�cup�water�� 2�cups�bread�flour�� ½�tablespoon�sugar�� ½�tablespoon�dry�milk�� ½�teaspoon�salt�� 1�tablespoon�butter�� 1�teaspoon�active�dry�yeast�� ¼�cup�cheddar�cheese�� 2�tablespoons�red�onion�minced
CheeseandOnionBread
30
WholeWheatHoneyBreadArecipeforthesoftest,moistest,fluffiest,freshest-staying,homemade,100%wholewheatbreadyou’veeversunkyourteethinto!Kidsloveit.Parents,too.Itisoneofthemostpopularbreadrecipes,gorgeous,yummyandeasytomake.Whatmakesthisbreadsoamazingisthatitstayssoftandfreshfordaysafterit’sbeenbaked.
�� Open�the�lid�of�the�bread�maker.�� Fix�the�blade�on�to�the�drive�shaft.�� Now�put�the�ingredients�in�the�same�order.�� After�putting�the�wheat�flour�make�a�small�hole�in�the�flour�and�add�the�yeast�then�add�the�rest�of�the�ingredients�on�the�sides�of�the�pan�so�that�they�do�not�touch�the�yeast.�� Close�the�lid,�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Now�press�the�menu�button�given�on�the�right�side�of�the�display�and�select�whole�wheat.�� Press�the�colour�button�and�select�the�desired�colour�of�crust.�� Press�the�loaf�button�and�select�700�gm.�� Press�the�start�button.�� Once�the�baking�cycle�is�over�you�will�hear�10�beeps�that�means�your�bread�is�done�and�the�light�flashes�keep�warm.�� You�press�the�start/stop�button�on�display�to�stop�the�process.�� Remove�from�pan�once�it�cools�down.
MethodIngredients
ServesPreparation Time
Cooking
�� 3�cups�whole�wheat�flour�� ½�teaspoon�active�dry�yeast�� ½�teaspoon�salt�� ½�tablespoon�butter�� ⅓�cup�honey�� ⅛�cup�water
WholeWheatHoneyBread
32
AppleJamAnautumnfavourite,thisunbelievablyeasy-to-makejamisdelicious.Bymakingitathome,youensurethatyouareusingthebestingredients.Haveitonbread,cakeslicesorparanthas.
�� Open�the�lid�of�Glen�Bread�maker.�� Fix�the�kneading�blade�onto�the�drive�shaft.�� Put�in�all�the�ingredients�in�the�same�order�as�mentioned.�� Close�the�lid�gently�and�plug�the�power�cord�into�the�wall�outlet.�� Press�the�MENU�button�given�on�the�right�side�of�display.�� Select�the�JAM�button.�� Press�the�START�button.�� Once�the�cooking�cycle�is�over�you�will�hear�10�beeps,�this�means�that�the�Jam�is�done.�The�light�flashes�‘KEEP�WARM’.�� Press�the�START/STOP�button�on�the�display�to�stop�the�process�and�take�out�the�Jam.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�½�cup�grated�apples�� ⅔�cup�sugar�� 1�tablespoon�lemon�juice
AppleJam
34
TandoorNowenjoytandooricookingathome.Tandooriisthenewbuzzwordforhealthierfood.TheGlentandoorredefinesthetraditionaltandoorwithit'ssoftlycontouredframework,sleekshapeandsmartappearance.Andbehindthishidesarobustmechanismthatcooksfoodthrough,atahightemperature,retainingthejuices,theauthentictasteofaclayovenandtheassociatedhealthbenefits.Stainlesssteeltubularheaterswiththeirhighheatpowermakethefoodcrisp.Threeheatsettingsforeffectivecookingofdifferentdelicacies.
36
LehsuniNaanAnaanmadeathomeisfreshandwarm;lightandsoft...addgarlicforthatextraflavourandtasteandyouwillenjoysavouringitjustonitsown!
�� Sieve�flour�with�baking�powder,�baking�soda�and�salt.�� Add�sugar�and�curd,�mix�well�so�that�the�mixture�looks�like�crumbs.�� Now�add�milk�and�knead�well�into�a�soft�dough.�� Apply�a�little�oil�and�keep�aside�to�rise�for�an�hour�or�two.�� Make�4�equal�portions�of�the�dough.�� Apply�a�little�oil�and�place�onion�seeds�on�top�along�with�some�chopped�garlic.��� Shape�them�like�chapattis�and�cook�in�the�preheated�Glen�Tandoor�(Knob�setting:�Both)�applying�a�little�water�on�the�side�that�you�are�going�to�stick�on�to�the�tandoor�tray.�� Remove�when�crisp�and�brown.��� Top�with�butter�and�serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 2�cups�maida�� ½�cup�milk��� 1�tablespoon�yogurt�� 1�teaspoon�butter�� 1�teaspoon�sugar�� ½�teaspoon�salt�� 1�teaspoon�oil�� 1�teaspoon�onion�seeds�� ½�teaspoon�baking�powder�� ¼�teaspoon�baking�soda�� 2�cloves�garlic,�chopped�fine�� Water-�for�kneading,�if�required
LehsuniNaan
38
MintyParanthaEveryone’sfavouriteparantha...thefreshtasteandaromaofpudinacomesacrossbeautifullyinthisparanthamadewithacombinationoffreshanddriedmint.
�� Mix�atta,�salt�and�fresh�pudina�leaves�together,�add�water�and�knead�into�a�stiff�dough.�� Divide�the�dough�into�six�equal�portions�and�shape�into�balls.�� Roll�the�dough�to�a�medium-sized�chapatti�and�smear�with�butter.�� Fold�the�chapatti�like�a�fan�and�twist�it�back�into�a�ball.�Flatten�into�a�parantha.�� Now�cook�in�a�preheated�Glen�Tandoor�applying�a�little�water�on�the�side�that�you�are�going�to�stick�on�the�tandoor�tray.�� Remove�when�crisp�and�brown�on�both�sides.�� Sprinkle�the�dried�pudina�on�the�parantha,�put�some�butter�and��� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 2�cups�atta�� 1�teaspoon�salt�� ½�cup�chopped�mint�(pudina)�leaves�fresh�� 1�tablespoon�dried�mint�(sukha�pudina)�� 3�tablespoons�butter�
MintyParantha
40
MethiParanthaAsuperblyhealthycombinationofwholewheat,gramflourandfenugreekalsotranslatesintoadeliciousrotiorparantha.Theidealbreakfastfood,itisagreatchoiceforpackedlunches,picnicsorfortakingalongwhentravelling.
�� Mix�atta,�besan,�salt,�red�chilli�and�methi�leaves.�� Add�half�the�ghee,�mix�well�and�knead�with�milk�into�a�stiff�dough.�� Divide�into�eight�equal�portions,�roll�each�into�a�circle,�smear�with�a�little�ghee�and�fold�it�like�a�fan�-�or�any�other�style�used�for�paranthas�-�and�cook�in�a�preheated�Glen�Tandoor�applying�a�little�water�on�the�side�that�you�are�going�to�stick�to�the�tandoor�tray.�� Remove�when�crisp�and�done�on�both�sides.��� Put�some�butter�on�the�parantha�and�serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�cup�atta��� ½�cup�besan�� 1�cup�methi�leaves,�chopped�� Salt�to�taste�� 1�teaspoon�red�chilli�powder�� 3�tablespoons�ghee��� ½�cup�milk�
MethiParantha
42
RoastedTomatoesAsimpleyetattractiveandtastyaccompaniment...goaheadandexperimentbyaddingyourownfavouriteflavourorsaucetothisrecipe.Dependingonwhatyouareservingthiswith,youcoulddrizzlesomesherryorbalsamicvinegaroradollopofpestotoo.
�� Cut�tomatoes�into�halves.�� Oil�the�Tandoor�tray.�� Drizzle�the�tomatoes�with�olive�oil�and�place�a�basil�leaf�on�each�half.�� Put�salt�and�pepper�on�top.�� Place�in�a�preheated�Glen�Tandoor�(Knob�setting:�Both)�and�cook�till�soft�and�brown.
MethodIngredients
ServesPreparation Time
Cooking
�� 4�medium�firm,�ripe�tomatoes�� Salt�to�taste�� ½�teaspoon�Black�pepper�� 8�leaves�Basil�� 1�tablespoon�Olive�Oil�
RoastedTomatoes
44
TandooriChickenItispossibletomakeagreattastingTandoorichickeninaGlenTandoor.Thevinegarmakessurethechickengetsimbuedwiththemasalaandstayssoftwhilethesaffronaddsthatrichtasteandlook.
�� Wash,�dry�and�make�small�cuts�over�the�breast�and�leg�pieces�of�the�chicken.�� For�the�marinade�peel�ginger�and�garlic�and�grind�into�a�fine�paste�with�lemon�juice�and�vinegar.�� Add�salt,�chilli�powder,�saffron�and�cumin�and�rub�this�mixture�into�the�chicken.�� Leave�for�5-6�hours�in�the�fridge,�covered�well.���� Preheat�the�Glen�tandoor�(Knob�setting:�Both),�grease�the�tray�and�arrange�the�chicken�pieces�on�the�tray.�� Baste�with�the�oil�and�turn�when�one�side�gets�lightly�browned.�� Cook�the�other�side,�when�done,�remove�from�the�tray,�sprinkle�some�lemon�juice�and�serve.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�medium�chicken�cut�into�pieces�� 1”�ginger�� 3�cloves�garlic�� 1�tabelspoon�lemon�juice�� 1�teaspoon�vinegar�� Salt�1�½�teaspoon�salt�� 1�teaspoon�chilli�powder�� 1�teaspoon�jeera�ground�� Few�strands�saffron
TandooriChicken
46
SeekhKababAterrificsnack,appetizerorsidedish,thesekababsareeasytomakethankstotheadditionofpotatowhichbindsthemixturewellbesidesaddingtothetaste.ServewithDhania-PudinaChutney.
�� Wash,�scrape�and�cut�ginger�very�finely.�� In�a�mixing�bowl,�peel�and�grate�the�potato.�� Mix�the�grated�potato�with�keema,�onions,�egg,�cumin,�chilli�powder,�salt,�nutmeg�and�ginger.�� Blend�well�to�get�a�consistency�that�is�sticky�and�suitable�for�moulding�on�to�skewers.�� Divide�the�mixture�into�8�equal�parts.�� Wash�the�skewers�and�with�a�moistened�firm�hand�encircle�the�mixture�around�the�skewer.�� Preheat�the�Glen�tandoor�(Knob�setting:�Both)�and�cook�4-5�kababs�at�a�time.�� Turn�them�carefully�when�one�side�is�done�and�cook�the�other�side.
MethodIngredients
ServesPreparation Time
Cooking
�� 450�gm�keema��� 1�small�potato�� 1”�ginger�� 1�tablespoon�finely�chopped�onions�� 1�egg�� 1�teaspoon�cumin�seeds�� ½�teaspoon�chilli�powder�� 1�teaspoon�salt�� Pinch�of�nutmeg
SeekhKabab
48
HaryaliPaneerTikkaVegetariansneednotfeeldeprivedatabarbequethatservesupthisspecialPaneerTikkaimbuedwiththetasteandflavoursofmintandcorianderchutney!
�� Grind�the�chutney�ingredients�into�a�fine�paste�and�keep�ready.��� Cut�the�paneer�into�1�inch�squares.�� Mix�the�green�chutney�with�the�marinade�ingredients.��� Check�the�seasoning�for�taste�and�adjust�if�required.�� Dip�the�paneer�pieces�in�the�mixture�and�set�aside�for�½�hour.��� Skewer�the�marinated�pieces�and�cook�in�the�preheated�Glen�tandoor.�� When�done�evenly,�remove�the�paneer�into�a�pan�and�toss�gently�with�melted,�warm�butter.��� Sprinkle�with�chat�masala�and�serve.
MethodIngredients
ServesPreparation Time
Cooking
�� 400�gm�paneer�� ½�teaspoon�Chat�masala�� 30�gm�Butter
For�the�marinade�� 150�gm�Curd��� Salt�to�taste�� 15�ml�Mustard�oil��� ½�teaspoon�Red�chilli�powder�� ½�teaspoon�Kasoori�methi�� ½�teaspoon�White�pepper�� ¼�teaspoon�Ajwain�seeds�� 1�teaspoon�Ginger�garlic�paste
For�the�green�chutney�� 3�Green�chillies�� 2�sprigs�Mint�� ½�bunch�Coriander�leaves�� 4�cloves�Garlic�� ½”�Ginger
HaryaliPaneerTikka
50
BannuKababBannuKababsareworththespecialstepsrequiredtomakethem.However,theyarenotdifficulttomake;justreadthestepscarefully,collectallingredientsbeforehandandyou'llbewell-rewardedbythecomplimentsthatcomeyourway!
�� Cut�chicken�into�kebab-sized�pieces.�� Add�lemon�juice,�chopped�ginger,�green�chillies,�salt,�white�pepper�and�garam�masala�to�the�chicken�and�mix�thoroughly.�� Heat�oil�in�a�pan,�add�besan�to�it�fry�it�till�cooked�without�changing�colour.�� Add�the�chicken�pieces�to�the�pan�and�stir�gently�till�they�are�coated�with�the�besan.�� Now�immediately�remove�from�the�pan�and�spread�the�chicken�pieces�on�a�flat�surface�to�cool.�� After�they�are�cool,�put�them�in�a�bowl,�add�mustard�oil�and�mix�well.���� Cook�them�in�the�preheated�Glen�tandoor.��� When�cooked,�remove�and�coat�them�with�a�mixture�of�beaten�egg�yolk,�turmeric�and�chopped�green�coriander�and�put�back�in�the�tandoor�until�done.�� Remove�in�a�serving�dish,�sprinkle�with�chat�masala�and�chopped�coriander�and�serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�Chicken�(boneless)�� 200�gm��Besan��� Little�oil�for�frying�besan�� 1”�Ginger�piece�(chopped)�� 4�nos�Green�chillies�(chopped)�� 30�ml�Mustard�oil��� Salt�to�taste�� 1�teaspoon�White�pepper��� Juice�of�half�a�lemon�� 1�teaspoon�Garam�masala�powder�� Egg�yolk�of�3�eggs�� ½�teaspoon�Turmeric�powder�� half�a�cup�Green�coriander�(chopped)�� 1�teaspoon�Chat�masala�� 1�½�teaspoon�Ginger�garlic�paste
BannuKabab
52
ChickenHazarviThisrecipeisalighterversionofthispopulardishasitdoesnotusecheeseandwithveryfewingredients,iseasytomake.ChickenHazarviisbestowedwiththesamecreaminessandsoftnessofthemorecommonmalaitikka.
�� Clean�wash�and�cut�the�chicken�into�medium�sized�pieces.�� Make�a�marinade�of�the�cream,�eggs�and�corn�flour.��� Add�the�chicken;�add�chopped�green�chilli,�chopped�ginger,�salt�and�powdered�black�cardamom.�� Set�aside�for�4-6�hours��� Roast�in�a�preheated�tandoor�(Knob�setting:�Both)�for�8-10�min�till�done,�basting�it�with�oil�from�time�to�time.��� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 800�gm�Boneless�chicken�� 200�ml�Cream�� 2�Eggs�� 2��Green�chillies�� 50�gm�Corn�flour�� 2”�Ginger�piece�� Salt�to�taste�� 1�teaspoon�Black�cardamom�(powdered)
ChickenHazarvi
54
GrilledPomfretTheultimateinhealthyeating!Pomfretisafishthatisidealfortandoor-stylecookinganditsdelicateandflavourfultasteisenjoyedevenbythosewhoarenottoofondoffish.
�� Clean�the�Pomfret�and�keep�it�whole.�� Rub�it�with�lemon�juice,�salt,�and�the�ginger�and�garlic�pastes.�� Make�a�marinade�with�the�red�chilli�paste�garam�masala,�cumin�powder,�coriander�powder�and�lemon�juice�and�apply�all�over�the�Pomfret.�� Marinate�for�three�hours�and�cook�in�a�Glen�tandoor�basting�with�butter�till�done.
MethodIngredients
ServesPreparation Time
Cooking
�� 4�Medium�Pomfret�� 2�tablespoons�Red�chilli�Paste�� ½�teaspoon�Garlic�Paste�� ½�teaspoon�Ginger�Paste�� ½�teaspoon�Powdered�Garam�Masala�� ½�teaspoon�Cumin�Powder�� ½�teaspoon�Coriander�Powder�� 2�tablespoons�Lemon�juice�� Salt�to�taste�� 50�gms�Butter
GrilledPompfret
56
Chicken-PaneerSeekhChickenmince,withatouchofpaneerandfriedonionpaste,makesdeliciousandsoftSeekhkababs.
�� Mix�all�the�ingredients�well.��� Divide�into�small�portions.�� Press�lightly�onto�greased�skewers.�� Cook�in�the�Glen�tandoor�till�crisp�and�brown�on�all�sides.�� Once�done�remove�from�skewers.�� Sprinkle�some�chat�masala�and�lemon�juice.�� Serve�hot�with�sliced�onion.
MethodIngredients
ServesPreparation Time
Cooking
�� 500�gm�chicken�mince�� 1�tablespoon�green�chillies�chopped�� 50�gm�paneer�crumbled�� 1�tablespoon�ginger�garlic�paste�� 1�medium�onion�sliced�and�fried�till�brown�and�made�into�a�paste�� ½�teaspoon�chilli�powder�� Salt�to�taste�� Coriander�leaves�2�tbsp�� 1�teaspoon�chopped�mint�leaves
Chicken-PaneerSeekh
58
TandooriBroccoliIndianizethebroccoli!Addanicemarinadeandcookinthetandoorforanunusual,tastyandhealthystarterorsidedish.
�� Blanch�the�broccoli�in�salted�water�and�set�aside.�� Prepare�the�marinade�with�the�remaining�ingredients.�� Add�the�broccoli�to�the�marinade�and�make�sure�the�broccoli�gets�nicely�coated.�� Thread�on�to�the�skewers�and�cook�in�the�Glen�tandoor�for�5-7�min�till�done.�� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�kg�broccoli�florets�� 1�teaspoon�ginger�garlic�paste�� 150�gm�cheese�� 100�gm�hung�curd�� 50�gm�cream�� 1�teaspoon�black�pepper�powder�� 100�gm�corn�flour�� Salt�to�taste
TandooriBroccoli
60
FishTikkaAnyvarietyofwhitefishcanbecookedusingthissimplerecipe.Freshorfrozenfilletsmaybeused.Haveitasasnackwithmasalachaiorasamainmealwithahugesalad.
�� Wash�the�Rawas�fillets.�� Cut�them�into�square�chunks.�� Prepare�a�marinade�with�the�rest�of�the�ingredients�and�marinate�the�fillets�for�an�hour.�� Put�them�on�to�the�skewer�and�cook�in�the�Glen�tandoor�till�done.�� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 150�gm�Rawas�fillet�boneless�� Half�a�lime�� 20�gm�yogurt�� 1teaspoon�garam�masala�� A�pinch�of�turmeric�� A�pinch�of�chilli�powder�� Salt�to�taste
FishTikka
62
OnionParmesanKulchaKulchaisatraditionalpreparationmadewithplainflourandcurds;hereitgetsaninternationaltwistwithaparmesancheesefilling.Thecurdsaddayummytanginesstothekulcha.Herethekulchahasbeenstuffedwitharichandspicypaneerfilling.Itisadvisabletokeepthedoughasidecoveredwithawetmuslinclothforatleast2hourstoallowittorise.Thiswillmakeyourkulchasfluffier.
�� Sieve�the�flour�and�add�the�baking�powder,�milk,�curd,�salt�and�water�to�it.�� Sprinkle�yeast�in�warm�water,�add�a�pinch�of�sugar�to�it�and�then�add�the�lemon�juice.�� Prepare�the�dough�with�the�yeast,�cover�with�a�wet�muslin�cloth�and�keep�aside�for�2�hours�(�or�at�least�an�hour)�to�rise.�� Combine�all�the�ingredients�for�the�stuffing�and�mix�well.�� Make�small�balls�with�the�dough�and�fill�each�ball�with�the�stuffing.�Seal�the�edges�and�roll�into�a�kulcha.�� Press�the�chopped�coriander�on�to�the�surface�of�the�kulcha�and�put�it�in�the�Glen�Tandoor�and�cook�till�done.�
MethodIngredients�� 500�gm�maida�� A�pinch�of�baking�powder�� 100�gm�milk�� 25�gm�curd�� Water�as�required�� 15�gm�yeast�� A�pinch�of�sugar�� Juice�of�¼�of�a�lemon�� Salt�to�taste�� 20�gm�coriander�leaves,�chopped
For�the�stuffing�� 160�gm�parmesan�cheese�� 25�gm�onion�chopped�� 10�gm�chaat�masala�� 2�green�chillies�chopped
ServesPreparation Time
Cooking
OnionParmesanKulcha
64
PaneerTikkaIfit’sadinnerparty,theubiquitouspaneertikkawillbethere!Butitstilldoesnotloseitsappealandkidsandadultsallloveit.
�� Cut�the�paneer�and�vegetables�into�cubes.�� Prepare�the�marinade�by�mixing�the�curd�with�the�ginger�garlic�paste,�salt�and�red�chilli�powder.�� Marinate�the�paneer�and�vegetables�for�two�hours.��� Place�in�the�tandoor�till�done�and��serve�hot�with�lemon�wedges.
MethodIngredients
ServesPreparation Time
Cooking
�� 500�gms�Paneer�� 1�large�Onion��� 1�large�Capsicum�� 2�large�Tomatoes�� ½�cup�chopped�coriander�leaves�� Lemon�slices
For�marinating�� ¾�cup�hung�curd�� 1�teaspoon�ginger�garlic�paste�� Salt�to�taste�� ½�teaspoon�red�chilli�powder
PaneerTikka
66
AirFryerGreattastingfries,nowgohealthy,oilfree!
Nowgiveyourfavoritefriedfoodsamakeover.Insteadofusingfattomakefries,therevolutionaryGlenAirFryerusessuperheatedair.
Itfriestoacrispygolden-brownfinish–andcutsthecalories–ineverythingfromfries,snacks,chicken,burgers,meatandmore.
Thatsamemouth-wateringtaste"crispyontheoutside,moistontheinside"-withouttheoil.
Genuinelyhomemadeandextremelytasty.
68
PotatoWedgesHereissomethingthatgoeswellwithjustaboutanything,andtheyaresuperontheirowntoo.TheyareeasytomakeintheGlenAirFryerwhichturnsoutperfectPotatoWedgeseachtime!
�� Scrub�the�Potatoes�clean�and�cut�into�wedges.�� Soak�the�wedges�in�water�for�about�30�minutes.�� Drain�and�pat�dry�on�a�clean�kitchen�towel.�� Coat�them�with�oil�in�a�bowl�and�sprinkle�some�paprika�powder.�� Cook�in�a�preheated�Glen�Air�Fryer�for�20�min�at�180�degrees.
MethodIngredients
ServesPreparation Time
Cooking
�� 250�gm�Potatoes�� 1�tablespoon�Cooking�Oil�� Dash�of�Paprika
PotatoWedges
70
AirRoastedChickenwithTomatoesThisisadeliciouscombinationofflavoursandcolours;serveitoverfreshbabyspinachorwithotherveggies,orpasta.Atasty,lightmealthewholefamilywillsavour.
�� Marinate�the�chicken�for�an�hour.�� Preheat�the�air-fryer�for�2�min�at�180�degrees.�� Brush�cooking�oil�on�chicken�skin.�� Roast�in�the�air�fryer�for�15�min�with�skin�facing�down.�� Remove�the�chicken�from�the�air�fryer,�collect�the�chicken�oil�and�drizzle�it�over�the�tomatoes.�� Roast�tomatoes�for�6�min�at�160�degrees.�� Note:�for�larger�chicken�thighs,�cook�longer�till�done.�
MethodIngredients�� 2�small�chicken�thighs�with�skin,�deboned�and�excess�fat�removed�� 1�tablespoon�cooking�oil�� 2�tomatoes
Marinade�� 1�teaspoon�dried�thyme�� 1�teaspoon�light�soy�sauce�� 2�cloves�of�garlic�peeled�and�grated
ServesPreparation Time
Cooking
AirRoastedChickenwithTomatoes
72
RoastedPeanutsPutaplateoftheseandit’shardtoresistcleaningupeverysinglepiece!Now,usingaGlenAirFryer,it’seasytomakethemathome,inminimumandgoodqualityoil.
�� Preheat�the�Air�Fryer�for�3�min�at�180�degrees.�� Mix�all�the�ingredients�together�in�a�bowl.�� Put�them�in�to�the�air�fryer�and�fry�for�13-15�min�till�crisp.�� Turn�them�twice�while�they�cook�to�get�a�uniform�colour�and�texture.
MethodIngredients
ServesPreparation Time
Cooking
�� 200�gm�Peanuts�� 2�tablespoons�gram�flour�� ½�teaspoon�salt�� ½�teaspoon�Amchur�� 1�tablespoon�oil�� 1�tablespoon�water
RoastedPeanuts
74
CheeseStrawsAwonderfulcheesycrispsnackorappetizerwhichcanalsobeservedwithsoup,thesestrawslookprofessionalandtasteevenbetter.
�� Sieve�the�flour�and�salt.�� Rub�in�the�butter�and�add�the�grated�cheese.�� Mix�a�beaten�egg�into�this�and�knead�to�form�a�dough.��� Roll�into�an�oblong�and�cut,�twisting�each�piece�to�give�the�straw�shape.��� Preheat�the�air�fryer�for�3�min�at�190�degrees.�� Fry�for�5-6�min�turning,�in�between.�Note:�The�straws�may�take�more�time�if�they�are�very�thick.
MethodIngredients
ServesPreparation Time
Cooking
�� ¾�cup�flour�� ⅓�cup�butter��� 1�small�egg�� ¼�teaspoon�salt�� ⅓�cup�processed�cheese�� Pinch�of�red�chilli�powder
CheeseStraws
76
PapadThatperennialfavourite,papad,getsperfectlycrispcookedintheGlenAirFryer.
�� Cut�each�papad�into�two.�� Preheat�the�fryer�for�3�min�at�180�degrees.�� Add�the�papads.�� After�1�min�turn�and�give�one�more�minute.�� Remove�and�top�it�with�chopped�tomato,�onion�and�green�chilli.��� �Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 2�Papads�� 1/2�salad�tomato�chopped�into�very�small�pieces�(seeds�removed)�� 1�small�onion�� 1�green�chilli
Papad
78
CabbageCanapésCanapeisadecorativefingerfood,usuallyeateninonebite.Acanapégenerallyconsistsofabaseofeithercrackers,bread,toastorpuffpastry,followedbytheapplicationofsomecreamorbutterpastetoppedwithacanopeofchoppedvegetables,meat,fish,cheese,relishetc.That’sasmalldefinitionofwhatacanapéis.Itcanbeusesasappetizers.
�� Mix�the�onion,�capsicum�and�carrot�with�¼�of�cheese.�� Cut�the�cabbage�from�the�top�in�such�a�way�that�you�can�take�out�round�pieces�from�it�which�forms�the�boat.�� In�this�put�the�onion�cheese�mixture�and�top�it�with�remaining�grated�cheese.�� Make�four�such�small�boats.�� Preheat�the�Glen�fryer�for�3�min�at�180�degrees.�� Put�these�in�the�fryer�for�2�min.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�small�cabbage�� ¼�of�an�onion�(chopped�fine)�� ¼�piece�of�capsicum�(chopped�fine)�� ½�of�a�medium�carrot�grated�� 1�cube�of�Amul�cheese�grated
CabbageCanapés
80
VegetableCutletsVegetablecutletisaverypopularsnack;itisveryeasytomakeandcanbehadasanappetizerorlightafternoonsnackoreveningsnackwithtea.Itisalsogreatforsmallpartiesandget-togethers.
�� Boil�and�mash�potatoes�add�carrot,�cabbage�and�capsicum.�� Dip�the�slice�of�bread�in�water,�squeeze�the�water�out�and�add�to�the�mixture.�Add�salt�and�mix�well.���� Divide�into�6�round�balls�and�flatten�them.�� Coat�both�sides�with�the�corn�flour�mixture�and�then�roll�them�over�the�bread�crumbs.��� Brush�them�with�a�little�oil�and�fry�in�the�preheated�Glen�fryer�for�15�min�at�180�degrees,�turning�them�after�8�min.�� Remove�and�serve�hot�with�chutney�or�sauce.�
MethodIngredients
ServesPreparation Time
Cooking
�� 200�gm�Potatoes�� ½�a�carrot�grated�� 50�gm�capsicum�(finely�chopped)�� 50�gm�cabbage�(finely�chopped)�� Salt�to�taste�� A�slice�of�bread�� Bread�crumbs�� 1�teaspoon�corn�flour�mixed�in�a�little�water
VegetableCutlets
82
Arbi-on-a-toothpickArbiisgenerallyservedasdrysidedishwithdalandriceorchappatis.Madethisway,itcanalsobeservedasanappetizerorcocktailsnack.
�� Peel�the�arbi�and�cut�into�bite-size�pieces.�� Put�on�the�kitchen�towel�to�dry.�� Sprinkle�some�corn�flour�mixed�with�salt.�� Brush�with�oil�and�put�in�the�pre�heated�Glen�fryer�for�10-12�min�at�180�degrees.�� Stick�toothpicks�on�each�piece�and�serve�immediately.
MethodIngredients
ServesPreparation Time
Cooking
�� 250�gm�Arbi,�boiled�� 1�teaspoon�Corn�flour�� ½�teaspoon�salt�� 1�teaspoon�oil
Arbi-on-a-toothpick
84
AirFryFishFilletAirfriedfishfilletiscookedtoperfectionwithminimumoil,makingitaveryhealthyiteminyourmenuplanning.Airfryingmakesthefishcrispontheoutsideandsoftinside.
�� Clean�the�fish�fillet�and�drain�excess�water.�� Rub�salt�and�pepper�on�the�fish.�� Coat�the�fillets�with�egg�and�then�with�bread�flour.�� Preheat�the�air�fryer�for�3�min.�� Put�the�fillets�in�the�Glen�Air�Fryer�at�200�degrees�for�15�min�turning�once�in-between.�� Serve�with�tartar�sauce.�
MethodIngredients
ServesPreparation Time
Cooking
�� 2�slices�of�fish�� 1egg�� 50�gms�bread�flour�� Salt�� Pepper�� Tartar�sauce
AirFryFishFillet
86
OTGTheGlenOTGsareniftylittledeviceswithmultitaskingabilities.Withasmartdesignandfinishtheyaresoversatilethattheytakecareofeverytypeofcookingexceptstovecooking.Inadditiontothebaking,grillingandroastingtheyhaveamotorizedrotisserieaswell.TheOTGsalsoperformtwomoreusefulfunctions,theycanbeusedtokeepfoodwarmandforthawingfrozenfooditems.
TheTurboConvectionOvencooksthefoodfromallaround.Italsohelpsbakingbetterwithauniformdistributionofheatintheovenchamber.Thehotairsealstheoutersurfaceofthefoodandhelpsretainthefoodjuiceswhilegrilling.
88
Choco-ChipCookiesUnbelievablyeasytomake,requiringnospecialequipmentandnodifficulttohandlesteps,nocreaming...thisistheperfectcookietomakewithkidsandgetthemtolovecooking!
�� Preheat�the�Glen�oven�at�180.�� Combine�flour,�salt,�baking�soda.�� In�a�large�bowl,�mix�butter�and�both�the�sugars�till�creamy.�� Add�the�flour�mixture�and�blend�on�low�speed.�� Mix�the�chocolate�chips�and�walnuts.�� Drop�dough�with�an�ice-cream�scoop,�two�inches�apart,�on�a�baking�tray.�� Bake�for�about�12-15�minutes�till�golden.��� Repeat�with�the�remaining�dough.�
MethodIngredients
ServesPreparation Time
Cooking
�� 1�¼�cups�flour�� ½�teaspoon�baking�soda�� ½�teaspoon�salt�� ½�cup�butter�� ½�cup�packed�brown�sugar�� ¼�cup�sugar�� ½�cup�chocolate�chips�� ½�cup�lightly�roasted�walnuts
Choco-ChipCookies
90
EgglessChocolateCakeJust3simplestepsandyouhaveasoftanddeliciouscakeready.Unlikemanyotheregglesscakes,whichtasteratherbland,thisisasweetandspongycake.
�� Preheat�the�Glen�oven�for�15�minutes�at�180�degrees.�� In�a�bowl�put�all�ingredients�in�the�same�sequence�as�given�and�blend.�� Put�this�mixture�in�a�cake�tin�and�bake�for�30-35�minutes�till�done.
MethodIngredients�� ¼�cup�cocoa�� ½�cup�oil�� 1�½�cup�flour�� ½�cup�curd�� ¾�teaspoon�baking�soda�� 1�cup�ground�sugar�� ½�cup�water
ServesPreparation Time
Cooking
EgglessChocolateCake
92
CheesyBreadRollsAmazinglyeasytomake,thisnon-friedversioncanbestuffedwithchicken,mixedvegetables,eggsorboiledpotatoestoo...whateveryouhavehandy.Servedwithtomatosauce,theyaretheperfectsnack.
�� Preheat�the�Glen�oven�to�150�degrees�Celsius.�� Trim�the�edges�of�the�bread�slices�and�lightly�flatten�them�with�a�rolling�pin.�� In�a�bowl,�mix�the�cheese,�salami�and�spring�onion.�� Put�1�teaspoon�mixture�in�one�corner�of�the�bread�and�roll�it�like�a�cigar.�� Press�firmly�so�that�the�roll�does�not�open.�� Make�all�the�rolls�and�put�them�in�a�greased�baking�dish.�� Brush�the�rolls�with�a�little�butter�and�bake�them�for�5�minutes�or�until�golden.
MethodIngredients
ServesPreparation Time
Cooking
�� 8�brown�bread�slices�� ½�cup�grated�cheese�� 2�slices�of�finely�chopped�salami�� 2�teaspoons�butter�� 1�spring�onion
Breadrolls
94
Broccoli-FishBakeCoulditgetanyhealthierthanthis?Theultimatesuperfoods-broccoliandfish-cometogetherinabakeddishthatisdelicious.
�� Arrange�the�broccoli�in�a�an�oven�proof�dish.�� Top�with�fish�and�then�cover�with�the�white�sauce.�� Sprinkle�cheese�and�top�with�bread�crumbs�mixed�with�chilli�powder�and�little�butter.�� Bake�at�180�for�20�min�or�till�the�top�is�light�brown.
MethodIngredients
ServesPreparation Time
Cooking
�� 250�gm�Broccoli�cut�into�florets,�lightly�sautéed�� 250�gm�sole�fillets,�lightly�sautéed�� 1�cup�white�sauce�� ½�cup�grated�cheese�� ½�cup�bread�crumbs�� ½�teaspoon�red�chilli�powder�� 1�tablespoon�Butter�
Broccoli-FishBake
96
VegSeekhKababsWhyshouldthevegetariansloseout?TheseSeekhkababshavealonglistofingredients,butareactuallyeasytomake.It’salsoagreatwaytomakesurekidsgettoeattheirveggies!
�� Put�all�ingredients�in�a�blender�and�grind�to�a�paste.�� Refrigerate�for�half�an�hour.�� Divide�into�12�balls.�� Shape�them�like�kebabs.�� Grill�the�kebabs�in�a�hot�Glen�grill�turning�and�basting�them�till�cooked�and�nicely�brown.�� Serve�hot�with�onion�rings�&�mint�chutney.
MethodIngredients
ServesPreparation Time
Cooking
�� 250�gm�spinach�leaves�blanched�and�mashed�� ½�cup�French�beans�blanched�and�grated�� ½�cup�potatoes�boiled�and�mashed�� 1�onion�finely�chopped�� 2�green�chillies�chopped�� 2�tbsp�coriander�leaves�chopped�� 2”�piece�ginger�grated�� 2�brown�bread�slices�crumbled�� 2�tbsp�roasted�channa�powder�� 1�teaspoon�chicken�masala�� ½�teaspoon�red�chilli�powder�� Salt�as�per�taste�� Oil�for�basting
VegSeekhKababs
98
GlassGrillAportable,healthyandsafewaytogrilleddelicacies!
GrillhealthywithlessoilonGermanSchottCeramicGlass.Nomorefearsofreactionfromthecookingsurfacei.e.,non-stick,PFOA,leadeffectingyoursystem.
Foodgrillsfasterasitisdirectlyonhotglasskeepingthenutrientsandnaturalfoodjuiceintact,makingitjuicy,delicious&succulentwithwonderfulflavor&fragrance.
Maketasty&healthyomelettes,grillsausages,makePaneerTikka,Chilla,Toast,orSautévegetablesinajiffy.Aportableunit,itcanbeusedanywhereconveniently.
Now,cookhealthyandserveinstyle!
100
CrepesThesecanbeusedfordesserts,breakfasts,snacks,andwiththerightstuffing,eventhemaincourse!
�� Mix�flour,�sugar,�baking�powder�and�salt�in�a�bowl.�� Stir�in�the�remaining�ingredients.�� Beat�with�a�hand�blender�till�smooth.�� Keep�in�the�fridge�for�an�hour.��� Heat�the�glass�grill�and�pour�¼�cup�of�batter�on�the�Glen�grill�and�cook�until�brown.�� Loosen�around�the�edges�and�flip�to�cook�on�the�other�side�till�light�brown.�� Thinly�spread�apple�sauce�or�strawberry�jam�on�warm�crepes�and�roll.�� Sprinkle�powdered�sugar�if�desired.�� Serve�with�garden�fresh�strawberries.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�½�cups�flour�� 1�tablespoon�sugar�� ½�teaspoon�baking�powder�� ½�teaspoon�salt�� 2�cups�milk�� 2�tablespoon�butter,�melted�� ½�teaspoon�vanilla�essence�� 2�eggs
Crepes
102
ChickenTikkaAuniversalandinternationalfavourite,theChickenTikkaissurprisinglyeasytomake.Makeadoubleportionandusetheleftoverstoputintoasandwichwithsomemintchutneyandyou’llhaveEngland’sfavouritesandwichinhand!
�� Make�incisions�with�a�sharp�knife�on�the�chicken�pieces�and�apply�salt,�lemon�juice�and�chilli�powder.�� Mix�curd,�ginger�garlic�paste,�salt,�lemon�juice,�oil�and�gram�flour�together.��� Put�this�mixture�on�the�chicken�pieces�for�4�hrs.��� Heat�the�Glen�glass�grill�and�grill�the�chicken�on�both�sides�till�golden�brown.�� Serve�with�pudina�chutney�and�onion�rings.
MethodIngredients
ServesPreparation Time
Cooking
�� 750�gm�boneless�chicken�cut�into�2”�cubes�� 1�teaspoon�Red�chilli�powder��� 1�tablespoon�Lemon�juice�� Salt�as�per�taste
For�the�marinade�� 4�tablespoons�hung�curd�� 2�tablespoons�Ginger�garlic�paste�� 1�tablespoon�Lemon�juice��� 2�tablespoons�Oil��� Salt�+�2�tablespoons�roasted�gram�flour
ChickenTikka
104
FrenchToastIt’sentirelyanotherthingthattheFrenchdidnotinventthisdish,butinIndiathat’showthisdeliciousandsimplebreakfastitemisknown!
�� Beat�the�eggs�along�with�the�salt.�� Heat�the�grill�and�put�a�little�oil�on�it.�� Dip�the�bread�slices�in�the�egg�mixture�and�cook�on�the�Glen�grill�on�both�sides�till�golden�brown.
MethodIngredients
ServesPreparation Time
Cooking
�� Eggs�3�� A�pinch�of�salt�� Oil�1�teaspoon
FrenchToast
106
PaneerBhurjiEatpaneerbhurjiwithrotis,paranthas,breadrolls,breadslices,besanpoorasorkulchas:itgoeswitheverythingandmaybehadforanymeal.Quicktomakeandagreatprotein-richfood.
�� Heat�the�Glen�glass�grill,�put�the�oil�and�the�onions�on�it.��� Stir�the�onions�and�cook�till�onions�turn�pink.��� Add�tomatoes,�stir�and�add�salt,�chillies�and�turmeric.�� Mix�well�and�add�the�crumbled�paneer.��� Mix�well�again�and�garnish�with�chopped�green�coriander.
MethodIngredients
ServesPreparation Time
Cooking
�� 200�gm�Cottage�cheese�� 1�medium�Onion,�chopped�fine�� 2�Tomatoes,�chopped�fine�� Salt�to�taste�� ½�teaspoon�Chilli�powder�� ¼�teaspoon�Turmeric�� 1�teaspoon�Oil��� 2�tablespoons�chopped�Coriander
PaneerBhurji
108
PaneerPizzaAfusionofIndianandItaliancuisine!PaneerPizzaisagreatbuttery-cheesysnackthat’safavouritewithkids.
�� Wash�the�paneer�and�pat�dry�on�a�kitchen�towel.�� Mix�dry�corn�flour�and�salt,�and�sprinkle�on�the�paneer�slices�on�both�sides.�� Make�a�mixture�of�onion,�tomato,�carrot�and�capsicum�and�a�pinch�of�salt.�� Heat�the�Glen�grill�and�put�the�paneer�slices�on�it.�� Fry�till�brown.�� Turn�the�slices�and�put�the�veg�mixture�on�it�and�top�it�with�grated�cheese.�� Remove�when�the�cheese�melts�and�the�base�is�golden�brown.
MethodIngredients
ServesPreparation Time
Cooking
�� 200�gm�Paneer�cut�into�thin�slices�makes�5�slices�� ½�a�carrot�grated�� ¼�of�an�onion�chopped�� 2”�piece�of�capsicum�chopped�� ¼�of�a�tomato�deseeded�and�chopped�� 1�teaspoon�corn�flour�� Salt�to�taste�� 1�cube�of�cheese�grated
PaneerPizza
110
SteamCookerGoodeatingissynonymouswithgoodhealth.Foodcookedwithsteamretainsfarhigherlevelofnutrients,vitaminsandmineralsthanbyanyothermethod.SteamcookingreducesVitaminCinvegetablesby40%whereasboilingreducesitby70%.Moreovernoadditionalfatisrequiredforcooking,thishelpsreducecholesterolandbloodpressure.
ThenewGlenSteamCooker,makeshealthycookingmostconvenient.Withit'sthreechambersyoucaneasilycookmultipledishes.Mostsleekdesign,compactstorage,foodgradeplastic,onlinewateradditionandnumerousotheradvancedfeaturesmakeitthebestchoiceformodernhealthycooking.
Steamcookingretainsalltheessentialnutrients&vitamins.
112
Sweet&SourAChinesecuisineinspiredwintersouprecipe,SweetandSoursouphasvegetableswhicharesimmeredinasweetandsourvegetablestock.
�� Put�4�medium�sized�tomatoes�in�any�bowl�of�the�steamer.��� Place�chopped�vegetables�like�carrots,�beans,�flowers�of�cauliflower,�broccoli�in�the�other�bowl.��� Once�steamed,�blend�the�tomatoes�and�put�the�vegetables�in�it.��� Add�salt,�black�pepper,�vinegar,�Soya�sauce�and�sugar.��� Mix�1�teaspoon�of�corn�flour�with�water�and�pour�the�mixture�slowly�in�the�vegetables,�boil�for�a�minute�on�the�gas.��� Serve�hot.�
MethodIngredients
ServesPreparation Time
Cooking
�� 4-5�medium�size�tomatoes�� 1�small�carrot�� 5-6�beans�� ¼�of�cauliflower�cut�into�small�pieces�� 1�teaspoon�vinegar�� 1�teaspoon�soy�sauce�� 1�teaspoon�corn�flour
Sweet&Sour
114
CornSpinachCornSpinachSoupisoneofthehealthiestIndiansoups.Itisalowcaloriesouprecipewhichhasgreatnutritionalvalue.
�� Separate�the�leaves�of�Spinach�from�the�stem.��� Wash�them�thoroughly,�and�put�them�in�the�steamer.�Steam�for�8-10min.��� Steam�corn�separately�for�40-45min�and�then�remove�the�kernels�from�the�cob.��� Blend�the�steamed�Spinach�with�water�and�remove�to�a�bowl.�� Add�steamed�corn�kernels�and�then�add�salt�and�red�chillies�to�taste.�Butter�may�be�added�to�enhance�the�taste.�� Option:�Add�white�sauce�to�the�above�(before�blending�with�water)�and�bake�it�in�an�oven�for�15�min�or�in�a�microwave�for�1-2�min�to�make�Baked�Corn�Spinach.
MethodIngredients
ServesPreparation Time
Cooking
CornSpinach
�� 250�gms�spinach�� 1/2�cup�corn�� 1/2�spoon�red�chillies�� Salt�to�taste�� Butter�to�taste�� �Water�as�required
116
VegNoodlesAnothergreatwaytogetthekidstoeatvegetablesistoservethemwithnoodles.Aji-no-motogivestheChineseflavourandkidswillloveit.
�� Steam�fresh�noodles�in�the�steamer�for�about�8-10min.��� Finely�chop�your�favourite�vegetables�and�steam�for�10min.��� Mix�both�in�a�bowl,�add�salt�and�black�pepper�to�taste�with�aji-no-moto�and�2�teaspoon�of�olive�oil.�� Option:�Noodles�can�also�be�substituted�with�rice,�which�will�need�to�be�steamed�for�20-25min.�
MethodIngredients
ServesPreparation Time
Cooking
�� 1�pkt�fresh�noodles�� 1�carrot�� 1/2�cup�peas�� 1/2�cup�chopped��brocolli�� 1/2�cup�chopped�onion�� 2�teaspoon�olive�oil�� Aji-no-moto�� Salt�&�black�pepper�to�taste
VegNoodles
118
InstantIdliThisSouthIndianspecialityhasbeencalledoneofthehealthiestbreakfastsintheworld!HereisanInstantversionofthepopulardish.
�� Mix�1�cup�Rawa�(suji)�with�3�tablespoon�of�curd�and�a�little�water�to�get�a�consistency�of�pouring�batter.��� Add�a�teaspoon�of�ENO�salt.��� Mix�well�and�pour�into�the�Rice�Bowl.��� Steam�for�about�20�min.��� Cut�into�cubes�and�serve�with�green/coconut�chutney.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�cup�rawa�� 3�tablespoon�curd�� 1�teaspoon�Eno�salt�� juice�of�½�lemon�� A�pinch�of�salt�� ½�teaspoon�sugar
Instant Idli
120
MushroomMuttarAPunjabifavourite,thiscombinationisasurewinneratpartiesandweddingbanquetstoo.Thesteamingprocessallowsittobemadewithminimumoilwithoutaffectingthetasteinanyway.
�� Steam�mushrooms�and�fresh�peas�together�in�the�steamer.��� In�a�pan,�gently�heat�oil�and�fry�2�finely�chopped�onions�with�the�ginger-garlic�paste.�� When�the�onions�are�golden�brown,�add�the�pureed�tomatoes.�� Add�salt,�red�chillies�and�turmeric�and�mix�well�till�the�oil�leaves�the�sides�of�the�pan.��� Add�the�steamed�mushrooms�and�peas�and�mix�well.��� Add�a�little�water�if�required�and�simmer�for�2-3�min.��� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�pkt�Mushrooms�� 2�cups�Fresh�Peas�� 3�medium�sized�Tomatoes,�blanched�and�pureed��� 2�medium�sized�Onions��� 1�teaspoon�Ginger-garlic�paste��� Salt�� Chillies�� Turmeric
MushroomMuttar
122
ChickeninGarlicSauceGarlichasanaturalaffinitywithchickenandthisheavily-garlickydishwillbelovedbythosewithatasteforthepungencyofgarlic.Otherscouldhalftheamountofgarlicgivenintherecipe.
�� Cut�chicken�into�small�pieces�and�steam�in�the�steamer.��� Chop�the�garlic�and�sauté�in�a�little�oil.��� Add�tomato�ketchup,�salt�and�pepper,�soya�sauce,�aji-no-moto�and�the�chicken�stock.��� Bring�to�a�boil�and�thicken�with�corn�flour.��� Add�the�steamed�chicken.�� Add�the�sauce,�mix�well.�� Garnish�with�almonds,�mint�leaves�&�strands�of�ginger.
MethodIngredients�� 1�Chicken�(cut�into�8�pieces)�� 1�pod�Garlic�(peeled�&�chopped)�� 30ml�Tomato�Ketchup�� 25ml�Soya�sauce�� 200ml�Chicken�stock�� 1�teaspoon�Corn�flour�� Salt�&�pepper�to�taste�� Aji-no-moto�a�pinch�� 8-10�pcs�almonds�� Mint�leaves�� Juliennes�of�ginger
ServesPreparation Time
Cooking
ChickeninGarlicSauce
124
AnardanaAlooThespecialtouchinthismasalaaloorecipeistheanardanaorpromegranateseedswhichhaveanincomparable,delicioussweetandsourtaste.
�� Steam�the�potatoes�in�the�Glen�steamer�and�when�cool,�peel�and�cut�into�bite�sized�pieces.��� Heat�the�oil�in�a�non-stick�pan�and�put�in�the�mustard�seeds�and�whole�red�chillies.��� When�they�start�to�splutter,�add�channa�dal�and�urad�dal�and�stir�for�a�minute.�� Add�about�half�cup�water�and�when�it�reduces�to�half,�add�the�potatoes.�� Add�all�the�dry�masalas�and�mix�well.�� Remove�from�heat�and�garnish�with�green�chillies�and�coriander�leaves.��� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 5-6�medium�sized�Potatoes�� 2-3�Whole�red�chillies��� 1�teaspoon�Mustard�seeds��� 1�tablespoon�Chana�Dal��� 1�tablespoon�Split�Urad�Dal��� 1�teaspoon�Pomegranate�seeds��� ½�teaspoon�Red�chilli�powder��� ½�teaspoon�Turmeric�powder��� Salt�as�per�taste�� 2�teaspoons�Oil��� Coriander�leaves�&�green�chillies�for�garnishing
AnardanaAloo
126
EggSaladAperennialfavouriteandagreatwaytogetthehealthbenefitsofeggs.Youmayaddboiledpotatoes,walnuts,springonionsetctothisbasicrecipe.
�� Mix�the�ingredients�for�the�dressing�well�and�keep�aside.�� Steam�the�eggs�for�20�min.��� Steam�the�beans�for�10�min.�� When�cool,�peel�and�cut�each�egg�into�8�pieces.��� Wash�the�lettuce�leaves�well�and�keep�in�chilled�water.��� When�ready�to�serve,�chop�the�lettuce�leaves�and�mix�with�the�eggs�and�beans.�� Add�the�dressing�and�toss�well.�Serve�cold.
MethodIngredients
ServesPreparation Time
Cooking
�� 6�Eggs�� 100�gm�Lettuce�Leaves��� 4-5�sticks�of�beans
For�the�Dressing:��� 1�tablespoon�Olive�Oil��� 2�tablespoons�Vinegar��� ¼�teaspoon�Mustard�Powder��� Salt�&�Black�Pepper�to�taste
EggSalad
128
VegetableSaladAdeliciousdressingthataddsacreaminessandluxurioustastetovegetables.Addbeetrootsandotheringredientslikecabbageandcucumberforachange.
�� Steam�the�whole�potatoes�and�when�cool,�peel�and�chop.�� Steam�the�chopped�vegetables�with�the�peas.��� Mix�all�the�vegetables�and�keep�in�a�serving�bowl.�� In�another�bowl,�mix�all�dressing�ingredients�well.�� Add�the�dressing�to�the�vegetables�carefully,�mix�gently�and�garnish�with�coriander�leaves.
MethodIngredients
ServesPreparation Time
Cooking
�� 2��Potatoes��� 1�Cauliflower�(cut�into�small�pieces)�� 2�Carrots�(cut�into�small�pieces)�� 1�cup�Peas�� 1�Cucumber�(cut�into�small�pieces)�� 2�Tomatoes�
For�Dressing�� 1�cup�Thick�hung�Curd��� 2�tablespoons�Fresh�Cream�� 1�teaspoon�powdered�sugar���� Salt�to�taste
VegetableSalad
130
Broccoli&CornRiceTransformyourleftoverriceintoafancylooking,colourfuldish!Aperfectlunchboxitemforkidsandinfactelderstoo,thisistootastythatyou’llfindyourselfmakingitwithfreshricetoo!
�� Steam�the�corn�and�broccoli.�� Steam�the�rice�separately.��� In�a�pan,�heat�the�oil�and�splutter�cumin�seeds.�� Add�rice�along�with�the�corn�&�broccoli�florets.�� Add�salt�and�mix�well.�
MethodIngredients
ServesPreparation Time
Cooking
�� 1�cup�Rice,�soaked�for�30�min�� 1�Broccoli,�separated�into�florets�� Corn�on�the�cob,�boiled�and�kernels�separated��� ¼�teaspoon�Cumin�seeds�� 2�tablespoons�Refined�oil��� Salt�to�taste
Broccoli&CornRice
132
GobiMasalaForgetthegreasyandoilyGobiMasalathatisastapleatrestaurants.Thisisalight,steamedversionofthefamousPunjabidishthatistastierandlightertodigest.
�� Steam�cauliflower�and�tomatoes�separately�in�the�steamer�for�about�15-20min.��� In�a�non-stick�pan,�warm�oil�and�put�the�chopped�onion�in�it.��� Cook�till�golden�brown�and�add�the�ginger-garlic�paste.��� Blend�the�tomatoes�to�make�a�puree�and�add�to�the�onions�in�the�pan�and�mix�well.��� Add�salt,�chilli�powder�and�turmeric�powder.��� Add�cauliflower�and�mix�well.��� Simmer�for�2-4�min.��� Transfer�to�a�serving�dish�and�garnish�with�chopped�spring�onion.�� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�big�sized�Cauliflower,�florets�separated��� 2-3�Tomatoes�� 1�medium�sized�onion�� Ginger�Garlic�Paste�� Salt�to�taste�� Red�Chilli�Powder�to�taste�� 1/6�teaspoon�Turmeric�powder��� Spring�onion�and�Coriander�leaves,�for�garnishing
GobiMasala
134
EggandPeaCurrySteamingeggsinsteadofboilingthemisbecomingpopularthesedays.Thetasteisthesame,buteggshellsdon’triskcrackingandtheyareeasiertopeel.Thisistheclassiceggcurry,withtheadditionofgreenpeas.
�� Steam�eggs,�peas�and�tomatoes�separately.��� In�a�pan,�put�oil�and�add�chopped�onions.��� Cook�till�golden�brown.��� Puree�the�tomatoes�and�add�to�the�onions.��� Simmer�till�thick.��� Add�peas,�salt,�chilli�powder�and�turmeric�along�with�½�cup�water.��� Bring�to�a�boil�and�then�simmer�for��5�min.��� Add�shelled�eggs�cut�into�2�pieces.�� Check�seasoning.��� Garnish�with�chopped�coriander�leaves�and�green�chillies.��� Serve�hot.�
MethodIngredients
ServesPreparation Time
Cooking
�� 6�Eggs��� 1�cup�peas��� 2�small�sized�Onions,�finely�chopped�� 4�Tomatoes��� Salt�� Chilli�powder,�to�taste�� 1/6�teaspoon�Turmeric�� 3�tablespoons�Oil�� Coriander�leaves�and�chillies�for�garnishing
EggandPeaCurry
136
(Hand MixeR, Mini cHoPPeR, MG, JMG & FP)
FoodPreparationGlenbringsyouarangeofappliancestomakeyourpre-cookingtasksfast,simpleandconvenient.
ThesmartnewGlenfoodprocessorisdesignedtoproducethemostexoticresultswiththeutmostofconvenience.Itdoesover21pre-cookingtasksinseconds.
Thesmartlook,greatperformerMixerGrinderhelpsprepareavarietyofdishes&drinksinjustseconds.Everythingfromdeliciousshakestotanglingsauces&soups.
TheGlenMiniChopper,acompactmachineforchopping,mashingandpureeinghelpsprocesssmallquantitiesinajiffy.
WiththeGlenHandMixeryoucanwhisk,whip,mixorfrothadelicioustreatinseconds,makingittheperfectadditiontoyourkitchen.
Designedforthebestinhealth&hygienethesesmartappliancescomewithuniquethoughtfulfeatureslikefoodgradebowls,foodgradeSSblades&jars,leakproofspecialoilsealsandmuchmore.
138
FrenchOnionSoupThisclassicFrenchsoupiseasytomakeathome,butneedsalittlecare.It’swholesomeandwonderfulinwinteroronarainyday.
�� Slice�onions�and�2�cloves�of�garlic.�� Heat�butter.�Add�sliced�onions�and�garlic�and�cook�over�moderately�low�heat,�stirring�every�now�and�then�to�prevent�sticking,�until�the�onions�are�golden�brown.�This�will�take�about�30-40�minutes,�but�care�must�be�taken�not�to�allow�the�onions�to�burn.�� Add�flour�and�stir�till�flour�is�also�brown.�� Gradually�add�stock�and�sherry�stirring�continuously�until�all�the�stock�has�been�used�and�the�soup�has�come�to�boil.�� Season�with�salt�and�pepper�and�simmer�for�20�minutes.�� Place�cheese�with�remaining�garlic�clove�in�the�Food�Processor�Bowl.�Chop�fine�and�blend�well.�� Spread�cheese�mixture�on�one�side�of�toasted�bread.�� Place�a�slices�in�each�soup�bowl.�Pour�in�the�soup�and�when�the�slices�of�bread�have�risen�to�the�top,�place�the�bowls�under�a�hot�grill�until�the�cheese�turns�golden�brown.�Serve�hot.�� Option�:�Garnish�with�mint�leaves
MethodIngredients
ServesPreparation Time
Cooking
�� �8�(450�gms.)�Onions��� �50�gms.�Butter��� �3�cloves�Garlic��� �2�tablespoons�Flour��� �6�½�cups�(1.5�litres)�Stocks�or�Water�and�Stock�Cubes�50�gms.��� 1�tablespoon�Cheese�� �Bread�Salt�and�freshly�ground�Black�Pepper�to�taste�� �2�tablespoons�Sherry
FrenchOnionSoup
140
HotnSourSoupPaneergivesaniceIndiantouchtothepopularHotandSourChinesesoup.Thisisnotonlyamealinonebutalsogivesamulti-vitandproteinboost!
�� Bring�the�chicken�stock�to�a�boil.�Add�salt�and�pepper.�� Mix�vinegar,�soyabean�sauce,�Chinese�chilly�sauce�and�sherry.��� Make�a�smooth�paste�with�cornflour�and�¼�cup�cold�water�and�add�to�this�mixture,�and�then�add�the�mixture�to�the�boiling�stock.�Stir�constantly.�� Place�cabbage�wedges�horizontally�in�the�Feeder�Tube.�Shred�using�firm�pressure.�Follow�the�same�procedure�for�the�carrots,�capsicums�and�beans.�� Add�the�shredded�vegetables,�paneer�and�bean�sprouts�to�the�boiling�stock.�Simmer�for�15�minutes.�� Add�lightly�beaten�egg�white,�stirring�continuously.�� Check�seasoning�and�serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� �6�cups�(1.3�litres)�Chicken�Stock�� ¼�Carrot��� 4�(330�gms.)�Cabbage��� �75�gms�Capsicums��� �75�gms�Beans�� 25�gms�Beans�Sprouts��� �3�Mushrooms�soaked�in�water��� �100�gms.�Peas�or�Sweet�Corn��� �3�cubes�Paneer��� �3�tablespoons�Vinegar��� �4�tablespoons�Soyabean�Sauce��� �1�tablespoon�Chinese�Chilly�Sauce��� �2�tablespoons�Cornflour�(heaped)�� �2�tablespoons�Sherry��� �1�Egg�White
HotnSourSoup
142
DhoklaHome-madeDhoklaistheperfecttea-timesnack,whichishealthyandeverybody’sfavouritetoo.
�� Mix�the�Bengal�Gram�and�Black�Gram�and�soak�for�5-6�hours.�� Place�them�in�the�Food�Processor�Bowl.�Add�curd,�sugar�and�salt.�Grind�until�a�fine�texture�is�obtained.�Remove�to�a�bowl.�� Grind�ginger,�asafoetida�and�2�green�chillies.�Add�to�the�above�mixture.�� Add�all�the�remaining�ingredients�except�baking�soda�and�lemon�juice/tamarind�water�and�leave�for�12�hours�or�till�the�mixture�starts�to�ferment.�� Add�baking�soda�and�1�teaspoon�lemon�juice.�Mix�well�and�steam�the�mixture�for�20�minutes.�� Heat�oil�and�fry�mustard�seeds�and�curry�leaves.�Add�to�steamed�mixture.�� Remove�from�the�steamer�and�divide�into�small�pieces.�� Slice�and�seed�the�remaining�green�chillies.�Soak�them�in�the�lemon�juice/�tamarind�water.�Pour�the�juice�over�the�dhokla�and�serve�garnished�with�the�green�chillies.
MethodIngredients
ServesPreparation Time
Cooking
�� �2�cups�(200�gms.)�Bengal�Gram��� �¾�cup�(80�gms.)�Black�Gram��� �½”�Ginger�� �8�Green�Chillies��� �6�tablespoons�(90�gms)�Oil��� �1�teaspoon�Mustard�Seeds��� �a�pinch�of�Asafoetida��� �3-4�Curry�leaves��� �½�teaspoon�Sugar��� �1�teaspoon�Baking�Soda��� �2�teaspoons�Salt�� �½�teaspoon�Turmeric��� �1�cup�(275�gms.)�Curd��� �2-3�tablespoons�Lemon�Juice�or�Tamarind�Water
Dhokla
144
MoongDalDosaThisisadeliciousandhealthybreakfast.Itiseasytomakeastheonlytoughpart-makingthebatter-isdonebythefoodprocessor!
�� Soak�green�gram�for�5�hours.�� Drain�and�transfer�to�Glen�Food�Processor�Bowl.��� Add�ginger,�green�chillies,�a�little�water�and�grind�till�a�smooth�paste�is�formed.��� The�batter�should�be�of�pouring�consistency.��� Add�seasoning.�Mix�well.�� Heat�the�tawa.��� Smear�a�little�oil.��� Pour�a�ladleful�of�batter.��� Spread�to�form�a�thin�pancake.��� Pour�a�teaspoon�of�oil�around�and�over�it.�Cook�for�2-3�minutes.��� Turn�the�other�side�and�cook�for�a�minute�or�two.�� Serve�with�chutney.
MethodIngredients
ServesPreparation Time
Cooking
�� �1�⅓�cups�(200gms.)�Green�Gram��� 1�tablespoon�chopped�Ginger��� 3�chopped�Green�Chillies��� �1�teaspoon�Salt��� �½�teaspoon�Red�pepper��� �½�teaspoon�Garam�Masala��� �½�teaspoon�ground�Cumin�Seeds��� �1�teaspoon�ground�Coriander�Seeds��� Oil�for�frying.
MoongDalDosa
146
SambharThearomaticflavoursofthistraditionalSouthIndiandisharetrulyirresistible.Thespecialityofthissambharisthatitismadewithminimaloilandloadsofvegetableswhichenhancesitsnutritivevalue.WhenservedhotwithNutritiousStuffedIdlis,itmakesamealthatisveryhardtoresist.Alternatively,relishthissambharwithsteamedricetomakeawholesomemeal.
�� Soak�the�tamarind�in�water.�� Cook�lentils�on�low�heat�with�salt�and�turmeric�till�the�grains�break�partly.�� Transfer�the�lentils�to�the�Glen�Food�Processor�Bowl.�Grind�to�form�a�smooth�paste.�� Transfer�to�a�big�pan�and�add�the�steamed�veggies.�� Heat�oil�in�another�pan.�Add�quartered�onions�and�fry�to�separate�the�layers.��� Add�mustard�seeds,�curry�leaves,�asafoetida�dissolved�in�little�water,�grated�coconut�and�sambar�powder.��� Cook�for�a�few�minutes.�� Add�tamarind�water�to�the�lentils.�� Add�onion�mixture�and�bring�to�a�boil.�Reduce�heat�after�a�minute.�� Coarsely�chopped�fried�tomatoes�may�be�added�to�the�sambar�before�serving.
MethodIngredients
ServesPreparation Time
Cooking
�� �2�cups�(200�gms.)�Yellow�Lentils��� 4�(200�gms.)�Onions��� 2�tablespoons�grated�Coconut��� 4�teaspoons�Salt��� 1�teaspoon�Mustard�Seeds��� 1�spring�of�Curry�Leaves��� 50�gms.�Tamarind��� A�pinch�of�Turmeric�and�Asafoetida��� 2�tablespoons�Sambhar�Powder�� Oil�for�frying
For�the�Veggies�� 2�medium�carrot�(chopped)�� 10�french�beans�(chopped)�� 150�gms�pumpkin�chopped�into�1"�pieces
Sambhar
148
�� Cut�meat�into�1”�cubes.�Add�salt�and�vinegar.�Fry�lightly.�� Place�quartered�onions�in�the�Glen�Food�Processor�Bowl.�Chop�fine.�� Fry�the�chopped�onions�lightly.�Add�the�meat�and�fry�for�5�minutes.�� Place�garlic,�ginger,�green�chillies,�coriander�leaves,�quartered�tomatoes�and�mint�in�the�Food�Processor�Bowl.��� Chop�fine.�Add�curd.�Blend�the�mixture�for�30�seconds.�� Add�this�paste�and�salt�to�the�meat,�stir�well�and�add�water.��� Cover�and�cook�on�a�slow�fire�stirring�occasionally,�for�about�1½�hours�or�till�the�water�dries�up.��� If�the�meat�is�not�tender�add�more�water�and�continue�to�cook.�� Serve�garnished�with�garam�masala�and�chopped�mint�and�coriander�leaves.
MethodIngredients
ServesPreparation Time
Cooking
�� �450�gms.�boneless�tender�mutton��� 3�tablespoons�(45�gms.)�Ghee��� 6�Spring�Onions�� 12�cloves�crushed�Garlic��� 1”�Ginger��� 50�gms�Coriander�Leaves��� 2�Green�Chillies��� 50�gms.�Mint��� 1�cup�(225�ml)�Water��� ½�teaspoon�Garam�Masala��� 4�(200�gms.)�Tomatoes��� ½�cup�(140�gms)�Curd��� Vinegar�for�coating�meat
HareMasalekaGosht
HareMasalekaGoshtHareMasalekaGoshtisaspecialmuttonrecipe,normallymadeforentertaining.However,withthefoodprocessorcuttingdownontheeffortandtimerequired,you’llfeellikemakingitevenforfamilymeals.
150
LasauniMurgThisiscreamy,scrumptiouschickendishwhichgoesbestwithnaan,rotisorparanthas.Themasalamixtureisawonderfulblendofspicesandmaybeusedforavegetarianversionwithpaneer,potatoesorcauliflower.
�� Cut�the�chicken�into�6-8�pieces.�Prick�the�pieces�with�a�fork.�� Chop�coriander�leaves�and�keep�aside.�� Place�onion,�peeled�garlic,�1�teaspoon�salt�and�the�juice�of�2�lemons�in�the�Food�Processor�Bowl.��� Puree�till�a�coarse�paste�is�formed.�� Rub�paste�on�chicken�pieces.�Put�aside�any�remaining�paste.�� Heat�oil�well�and�add�cardamoms,�cloves,�cinnamon�and�peppercorns.��� After�1�minute,�reduce�the�heat�to�medium�and�remove�the�spices.�� Add�the�remaining�paste�to�the�oil�and�stir�till�golden�brown.�� Add�curd�and�continue�stirring�for�5�minutes.��� Add�the�chicken�pieces�and�reduce�the�heat�to�low�position.��� Cook�for�15�minutes�or�until�the�liquid�dries�up.�� Garnish�with�garam�masala�and�chopped�coriander�leaves.�Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�(800�gms.-1kg.)�Chicken��� 4�small�Cardamoms��� 4�Cloves��� 1½”�Cinnamon�� 10�Peppercorns��� 1�(60�gms.)�Onion��� 2�whole�pods�Garlic��� 1�cup�(275�gms.)�Curd��� 6�tablespoons�(90�gms.)�Oil��� 1�teaspoon�Garam�Masala��� 4�Lemons��� Salt�to�taste�� A�bunch�of�Coriander�Leaves.
LasauniMurg
152
NimbuPaniNothingcanmatchtherefreshingtasteofhomemadenimbu-paani.AddanevenmorespecialtouchbyusingsomeGlenappliances.
�� Place�the�water/soda,�lime�juice,�salt,�sugar�and�black�pepper�in�the�LiquidiserJar.��� Blend�well�to�dissolve�the�sugar.�Pour�into�glasses.�� Place�ice�cubes�in�the�Glen�Food�Processor�Bowl.�Crush.�� Add�crushed�ice�to�glasses,�decorate�with�slices�of�lime�and�serve.
MethodIngredients
ServesPreparation Time
Cooking
�� 2�⅔�glass�(600�ml)�Cold�water�or�Soda��� 2�Limes��� ¾�teaspoon�Salt��� Freshly�ground�Black�Pepper��� Slices�of�Lime�to�decorate��� 6-8�Ice�Cubes��� 4/5�teaspoon�Sugar.
NimbuPani
154
AamkaPannaWheneverrawmangoescomeintothemarket,oneshouldbuysometomakethiscoolingdeliciousdrinkwithjustahintofwhitepepper.
�� Soften�the�mangoes�by�pressing�them�all�over.�� Spear�with�a�fork�and�hold�over�a�naked�flame,�turning�frequently�to�scorch�the�skin�completely.��� Cool�slightly�and�peel�off�the�skin.�� Place�scrapped�pulp�in�the�Glen�Food�Processor�Bowl.��� Add�sugar,�salt�and�pepper.��� Blend�well�adding�water�through�the�Feeder�Tube.�� Cook�the�mixture�till�it�comes�to�a�boil.�Put�aside�to�cool.�Then�pour�into�a�glass�jar.�� Store�in�the�refrigerator,�and�serve�when�required.
MethodIngredients
ServesPreparation Time
Cooking
�� 4�large�semi-ripe�Mangoes��� 4�tablespoons�Sugar��� A�pinch�of�Salt��� 1�teaspoon�ground�� White�Pepper��� 6�cups�(�750�ml)�Water
AamkaPanna
156
TamatarkiChutneyAjwainandgarlicflavouredtomatochutneytastessogood;youcanjustrollitinachapattiorspreaditonbreadtohaveagreatsnack!
�� Place�the�skinned�tomatoes�in�the�Glen�Food�Processor�Bowl.�Chop�coarsely.�� Dissolve�sugar�in�water�over�a�low�heat.�� Add�tomatoes,�crushed�garlic,�bay�leaves�and�all�the�remaining�ingredients�to�the�sugar�syrup.��� Reduce�heat�and�boil�for�45�minutes,�uncovered,�until�the�mixture�thickens�and�the�tomatoes�are�reduced�to�a�pulp.��� Stir�from�time�to�time�to�ensure�that�the�mixture�does�not�stick�to�the�bottom.�� Allow�the�mixture�to�cool�completely.�Pour�into�a�jar�and�store.��� Makes�about�450�gms.�Stays�good�for�2-3�weeks.�
MethodIngredients
ServesPreparation Time
Cooking
�� �9�(450�gms.)�Tomatoes��� �1�⅛�cups�(225�gms.)�Sugar��� �⅔�cup�(150�ml)�Water��� �2�Cloves�Garlic��� �2�Bay�Leaves��� �⅔�Cup�(150�ml)�Malt�Vinegar��� �2�teaspoons�Cumin�Seeds��� �1�teaspoon�Garam�Masala��� �1�teaspoon�Coriander�Seeds��� �1�teaspoon�Nigella�Seeds��� �½�teaspoon�Chilly�Powder��� �1�teaspoon�Salt
TamatarkiChutney
158
TandooriNaanSavourthetasteofTandooriNaanmadefreshinyourownGlenTandoorandamazeyourfamilyandguestswiththetaste!
�� Dissolve�yeast�in�a�little�bit�of�warm�water.�� Sift�the�flour�into�a�bowl�add�yeast�and�salt.�� To�the�Glen�Food�Processor�Bowl�add�flour�and�yeast�mixture,�beaten�egg,�curd�and�oil.�Blend�for�approx.�1�minute�or�until�the�dough�forms�into�a�ball�and�leaves�the�sides�of�the�bowl.�� Grease�a�bowl�and�put�dough�in�it.�Turn�the�dough�over�so�that�both�sides�are�greased.�Cover�with�a�damp�cloth�or�polythene�bag�and�leave�it�in�a�warm�place�for�about�1�hour�or�until�the�dough�has�doubled�in�size.�� Put�back�into�the�Food�Processor�Bowl�and�blend�for�a�minute�or�two.�� Divide�the�dough�into�8�equal�portions.�� Preheat�tandoor.�� Lightly�roll�out�each�portion�into�an�oblong�shape�about�15�cms.�long�and�about�7.5�cms.�wide�with�one�end�tapered.�� Brush�the�side�of�the�naan�that�will�face�down�with�a�little�cold�water.�On�the�other�side�brush�a�thin�layer�of�oil�and�sprinkle�a�few�poppy�and�nigella�seeds.�Cook�on�tandoor.�� Serve�hot�when�done.
MethodIngredients
ServesPreparation Time
Cooking
�� 3½”�cups�(450�gms.)�Flour��� 25�gms.�Fresh�Yeast��� ½�teaspoon�Salt��� 1�lightly�beaten�Egg��� ½�cup�(150�gms.)�Curd��� 2�tablespoons�(30�gms.)�Vegetable�Oil��� 2�tablespoons�Nigella�Seeds��� 2�tablespoons�Poppy�Seeds
TandooriNaan
160
SarsonkaSaagWhenwintercomes,letyourhomebefilledwiththetemptingflavourofmakaikirotiandsarsonkasaagcookinginthekitchen!It’seasytomakethissaagwiththeGlenFoodProcessor.
�� Wash�the�sarson�ka�saag�well�and�remove�the�hard�stems.�� Place�saag�in�the�Glen�Food�Processor�Bowl.�Chop�fine.�Remove�and�repeat�same�procedure�with�the�ginger.��� Place�the�saag�in�a�pressure�cooker�containing�boiling�water�and�add�jaggery,�salt�and�ginger.�Cover�with�lid.��� Reduce�heat�and�cook�for�15-20�minutes.��� Allow�pressure�to�drop�on�its�own.�Remove�the�lid.�Cover�the�pan�with�a�lid.�� Cook�for�15�minutes.��� Remove�lid.�Add�makki�ka�atta.�Stir�it�well.��� Cover�and�cook�for�another�15�minutes.�Remove�from�heat�and�cool.�� Put�into�Food�Processor�Bowl�and�blend.�� For�the�tadka,�heat�the�oil,�fry�the�ginger�lightly�and�add�the�red�chilli�powder.�Stir�well.�� Add�half�of�the�tadka�to�the�sarson�pulp�and�let�it�come�to�boil�once�or�twice.�� Remove�to�heated�serving�dish�and�pour�the�remaining�tadka�on�top.�� Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� �1�Kg.�Sarson�ka�Saag��� 2�cups�(450�ml)�Water��� 25�gms.�Jaggery��� 1�teaspoon�Salt��� 1�teaspoon�Ginger��� 2�teaspoons�Makki�ka�Atta�
For�the�tadka�� 50�gms.�Butter/Oil�/Ghee��� 1�teaspoon�Ginger��� ¼�teaspoon.�Red�Pepper
SarsonkaSaag
162
HariMirchikaSalanForthosewithayenforhotstuff-thereisn’tabetterfooditemthanthisHyderabadisidedishwhichwillturnanyordinarymealintoafeast.
�� Cut�Green�chillies�lengthwise.�Remove�seeds.�� Heat�oil�and�deep�fry�green�chillies�till�transparent.�Remove�and�place�on�absorbent�paper.�� Halve�the�onions�and�put�in�the�Feeder�Tube.�Slice.�� Fry�onions�in�the�same�oil�in�which�you�fried�the�chillies�till�golden�brown.�� Roast�the�desiccated�coconut�on�medium�heat�till�golden�brown�in�colour.�Remove.�� Roast�peanuts�and�sesame�seeds�� Place�coriander�leaves�in�Food�Processor�Bowl.�Chop�Coarsely.�Remove.�� Place�onions,�coconut,�peanuts,�sesame�seeds,�coriander�seeds,�ginger,�garlic�and�cumin�seeds�in�the�Glen�Food�Processor�Bowl.�Blend�into�a�thick�paste.�� Heat�oil.�Add�paste�and�cook�for�5�minutes.�� Add�coriander�leaves,�curry�leaves�and�green�chillies,�stirring�continuously.�� Add�tamarind�juice�and�stir�for�10�minutes.�� Remove�from�fire.�Sprinkle�chopped�coriander�leaves�and�garam�masala.�Serve�hot.
MethodIngredients
ServesPreparation Time
Cooking
�� �300�gms.�Green�Chillies��� 4�(250�gms.)�Onions��� 1½”�Ginger��� 6�cloves�Garlic�� A�few�Curry�Leaves��� 1�bunch�Coriander�Leaves��� 50�gms.�dessicated�Coconut�� 50�gms.�Peanuts��� 1�tablespoon�ground�roasted�Coriander�Seeds��� 2�tablespoons�roasted�Cumin�Seeds��� 50�gms.�Sesame�Seeds��� 100�gms.�Tamarind�soaked�in�warm�water.
HariMirchikaSalan
164
ButterChickenButterChickenisthatubiquitousPunjabirestaurantstaplethathaswontheheartsofnon-Punjabistoo:itisanunbeatablemixofingredientsthatproducesthefamouscreamysmoothsauce.
The�marinade�� Place�all�dry�ingredients�in�the�Glen�Food�Processor�Bowl.�Blend�for�10�seconds.�� Add�the�remaining�marinade�ingredients�and�blend�till�a�paste�is�formed.�� Make�cuts�in�the�chicken�and�rub�the�paste�on�the�chicken.�Leave�to�marinate�for�½�hour.�� Roast�the�chicken�pieces�in�a�grill�till�well-done�on�all�sides.The�sauce�and�the�chicken�� Place�coriander�leaves�in�Glen�Food�Processor�Bowl.�Chop�and�remove.�� Place�tomatoes�in�the�Food�Processor�Bowl.�Puree�till�smooth.�� Add�the�remaining�ingredients�-�except�the�butter-�to�the�tomato�puree.�� Heat�the�butter�and�fry�chicken�pieces�for�5�minutes.�� Add�sauce�and�leftover�marinade�mixture�and�cook�over�slow�heat�for�10�minutes.�� Serve�garnished�with�garam�masala�and�chopped�coriander�leaves.
MethodIngredients
ServesPreparation Time
Cooking
�� 1�(1�kg.)�Chicken�
For�the�marinade��� 1�teaspoon�Salt��� 3�tablespoons�Lemon�Juice��� A�pinch�of�Red�Colouring��� 12�cloves�Garlic��� 2�teaspoon�ground�Coriander�Seeds��� 2�tablespoons�Vinegar��� 1�teaspoon�ground�Cumin�Seeds��� 1�teaspoon�Red�Pepper��� 4�tablespoons�Curd
For�the�sauce�� 4�tablespoons�Butter��� 10�(500�gms.)�Tomatoes��� 2�teaspoon�Salt��� 2�tablespoons�Lemon�Juice�� 6�teaspoon�Sugar��� 8�tablespoons�Cream��� A�bunch�of�Coriander�Leaves�� For�Garnishing:�Garam�masala�and�chopped�coriander�leaves
ButterChicken
166
ShreddedLambinHotGarlicSauceThisisadeliciouswaytoservelamb,andyoucanmakeitmoreorlessgarlicky,ormoreorlesshot,totaste;itwillstilltasteasgoodandauthentic.
�� Place�pasandas�in�Feeder�Tube�of�the�Glen�Food�Processor�and�slice�into�strips�using�medium�pressure.�Remove�to�a�bowl�and�add�Chinese�chilli�sauce.�� Place�halved�onions�in�the�Feeder�Tube.�Slice�and�remove�to�a�plate.�� Place�carrots�horizontally�in�the�Feeder�Tube�and�Shred�into�Juliennes.�� Heat�oil.�Fry�strips�of�the�lamb�pasandas�,�onions�and�carrots.�Remove.�� Place�onion�in�Food�Processor�Bowl.�Puree�for�30�seconds.�� Saute�onion�paste.�� Place�Chinese�chilly�sauce,�sugar,�salt,�tomato,�ketchup,�paste�of�garlic�and�ginger�and�ajinomoto�in�Glen�Food�Processor�Bowl.�Blend.�� Add�mixture�to�sauteed�onion�paste.�� Add�lamb,�onions,�carrots�and�stock.�Cook�till�done.�� Thicken�with�cornflour�and�serve�hot.
MethodIngredients�� 1�kg.�Lamb�Pasanda���� 4�medium�(200�gms.)�Onions,�halved.���� 200�gms.�Carrots��� Paste�of�1½”�Ginger�&�6�cloves�of�Garlic��� 10�gms.�Ajinomoto�� 4�tablespoons�(60�gms.)�Corn�flour��� 4�tablespoons�(60�gms.)�Oil��� 2¼�cups�(500�ml)�Chicken�Stock��� 2�tablespoons�(30�gms.)�Tomato�Ketchup��� 2�tablespoons�(30�gms.)�Sugar�� 2�tablespoons�(30�gms.)�Chinese�Chilly�Sauce��� Salt�to�taste��� Oil�for�frying
ServesPreparation Time
Cooking
ShreddedLambinHotGarlicSauce
168
StirFriedSzechaunCabbage/BroccoliYoucanmakeStirFriedVegetablesinSchezwanSauceusinganycombinationofyourfavouritevegetables.ThisisoneofthepostpopularsaucesforChinesevegetarianfood.Vegetarianscanuseavegstockcube.
�� Cut�the�broccoli�stems.�Slice�heads�of�spring�onions.�� Place�all�the�ingredients�for�the�sauce�in�the�Food�Processor�Bowl.�Blend.�� Heat�3�tablespoons�oil.�Brown�garlic,�spring�onions,�ginger�and�then�add�broccoli.��� Add�chicken�cube,�water,�Chinese�chilly�sauce,�¼�teaspoon�salt�and�cook�till�broccoli�is�soft.��� Add�the�blended�sauce�ingredients�to�the�broccoli�and�cook�until�thick.
� Cabbage�can�also�be�used�in�place�of�broccoli.
MethodIngredients�� 500�gms.�Broccoli��� 3�tablespoons�Oil��� 1�½�tablespoons�chopped�Garlic��� 1½�cup�(110�ml)�Water��� 1�Chicken�stock�cube/�veg�stock�cube��� 1�tablespoon�Chopped�Ginger��� 6�heads�of�Spring�Onions
For�the�Sauce�� ¾�cup�(170�ml)�Water��� 1�tablespoon�Wine��� 1�teaspoon�Soyabean�Sauce��� 1�teaspoon�Monosodium�Glutamate��� 1�tablespoon�Sugar��� ½�tablespoon�Cornflour��� 1�tablespoon�Water�� 2�teaspoon�Chinese�Chilly�Sauce
ServesPreparation Time
Cooking
StirFriedSzechaunCabbage/Broccoli
170
GulabJamunSurprisethefamilywithhomemadeGulabJamuns!ThereisnothinglikeGulabJamunstoendagol-gappaandchaattreatwith,norabetterwaytoenddinner.
�� Make�sugar�syrup�with�2�½�cups�sugar�and�water.��� Add�milk�to�the�boiling�syrup.�Strain�through�a�muslin�cloth�and�cool.�� Place�khoya�in�the�Glen�Food�Processor�Bowl�and�blend�it�till�a�smooth�dough�is�formed.��� Add�paneer�and�blend�well�together.��� Sieve�flour�and�baking�powder,�then�along�with�the�sugar,�add�it�through�the�Feeder�Tube.�Blend�well.��� Remove�and�leave�the�dough�to�rise.�� Divide�the�dough�into�small�balls.�� Fry�the�balls�in�hot�ghee�over�a�medium�fire�to�make�sure�they�are�cooked�through�and�evenly�browned�on�the�outside.��� Drain,�cool�and�soak�in�syrup�for�2-3�hours�or�overnight.�� Boil�till�the�balls�become�soft�and�serve�with�the�syrup.
MethodIngredients
ServesPreparation Time
Cooking
For�the�syrup�:��� 2½�cups�(510�gms.)�Sugar��� 2½�cups�(540�ml)�Water��� 1�tablespoon�Milk
For�the�balls��� 85�gms.�Khoya��� ½�cup�(75�gms.)�Flour��� ⅛�teaspoon�Baking�Powder��� 170�gms.�Paneer��� ½�cup�(70�gms.)�Castor�Sugar
For�frying�� 2�cups�(455�gms.)�Ghee
GulabJamun
172