Spinach Corn and Egg Casserole....

Spinach Corn and Egg Casserole....

Microwave recipe
Ingredients
6 Eggs
1 cup Corn
1 cup Spinach chopped
2 tbsp Garlic, Ginger and Fresh Chilli minced
Salt to taste
1/2 tsp Pepper powder
3 tbsp Whole Wheat Flour
1 cup Milk
1 tbsp Nutralite Spread
1/2 cup grated Cheddar and  Mozzarella cheese

Method
Take the corn in a microwave bowl, add 1 cup of water and cook the corn for 5 minutes. Remove it from the microwave, drain the water and keep it aside. Take the spinach, add 1/2 cup water and  microwave it for 2 minutes. Take it out. Beat the eggs, add salt and pepper. Take a glass baking dish, add nutralite spread, put the dish in the microwave for 30 seconds. Take it out. Add the garlic, ginger and chilli mince, stir it. Put it in the microwave for 2 minutes, stirring it at the interval of 30 seconds. Take it out. Add the whole wheat into the dish, stir it. Microwave it for 2 minutes, stirring in between every 30 seconds. Take it out, add the milk and whisk the flour with the milk. Put it back for 3 minutes, whisking it every 30 seconds. Take it out, add the beaten eggs to the white sauce, whisk it. Take 1/2 cup corn and crush it. Add the whole corn, crushed corn and spinach to the beaten eggs and white sauce. Microwave it for 4 minutes. Take it out. Sprinkle the cheese and microwave  it for 6 minutes more. Serve it with bread toast.

Healthy Masala Roti

Healthy Masala Roti

Ingredients
2 Rotis crisped in the microwave
1 tbsp of each Vegetable finely chopped (Onion, Tomato, Cabbage, Red and Yellow Capsicum, Carrot and Cucumber)
1 tbsp Nylone Sev (optional) I have not used
1 Green Chillies chopped
Few Coriander leaves chopped
Sprinkle of Chat masala

Method
Keep the roti on a plate. One buy one add all the chopped vegetables. Sprinkle chat masala as per taste.
Garnish with coriander leaves and serve.

Sweet Tomato chutney

Sweet Tomato chutney
This chutney is made in microwave
Ingredients
4 ripe tomatoes chopped
1 pinch of salt
1 1/2 tsp panch phoran ( mixture of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
1 red dry chilli
1 bay leaf
1/2 tsp mustard oil
1/2 tsp turmeric powder
1/4 cup sugar
1/4 cup water

Method
Take a microwave vessel add in panch phoran and red dry chilli and microwave for 2 minutes. Take 1/2 the panch phoran and 1/2 red dry chilli out to make powder. Now add mustard oil to the rest of the panch phoran and chilli. Microwave for another 2 minutes. Add in the rest of the ingredients and stir it. Now microwave for 5 minutes. Keep a check. The sugar liquid should be sticky when touched. If it is still watery then  microwave for some more minutes. Once all the ingredients blends well and the sugar syrup has become sticky then take it out and add in the panch phoran and dry chilli powder and mix well. Have it with Partha or chappati..

Jhatpat Microwave Mango Barfi...... In 10 minutes

Jhatpat Microwave Mango Barfi...... In 10 minutes
It is sugarless....
Ingredients
1 cup Mango pulp
1 cup Milk Powder
1 cup Home made Paneer
1/4 cup cream
2 tbsp curd
1/2 tsp Cardomom powder
1 tbsp Almonds flakes
1 tsp Milk Masala powder
1 tbsp Ghee
Method
Take a microwave bowl. Add in mango pulp, milk powder, cream, curd and paneer. Set the microwave for 10 minutes. Put the bowl in the microwave. After every 2 minutes take out the bowl and stir. After 5 minutes add cardomom powder, 1/2 tbsp almond flakes, ghee and 1/2 tsp milk masala powder and stir. After 10 minutes..... The mango pulp will reduce and will be thick in consistently. Take a plate, apply ghee on the plate. Spread in the mixture and give it a square shape. Sprinkle remaining Almond flakes and Milk masala powder on top. Keep it in the fridge for 15 to 20 minutes.., cut in pieces and serve...