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Introduction

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Index

Oven - ToastGrill - Recipes

VEG DELIGHT NON VEG DELICACIES

Baked Potato With Chilli SauceBreakfast Potato PattiesStuffed Pepper PlatterCheese Chilli ToastPaneer TikkaBaked PastaVeg Pizza

SamosasCheese And Garlic Bread

Roast ChickenSpaghetti With Chicken And EggplantSamak KebabBaked Eggs With ChivesLamb With Mint SauceBread & Butter Pudding

SWEET TEMPTATIONS

Eggless Chocolate CakeChocolate Marble CakeCheese CakeStrawberry Souffl

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Baked Potato With Chilli Sauce

Ingredients6 large Potatoes2 Green chillies200 gms Grated cheese100 ml Cream1 tsp Lemon juice1 tbsp Butter tsp Red Chilli powder or flakesTo taste Salt and pepper

Note: Traditionally Jalapeno Peppers are used instead of Green Chillies.

Preheat the oven to 220 C. Wash and scrub the potato. Do not peel it. Dry the potatoes and prick it a couple of times with a fork. Finely slice the green chillies. Wrap each potato in foil and place on a baking/cooking tray. Placing the tray in centre rack position. Bake at 220 C in the oven for

45 minutes. In a bowl mix all the remaining ingredients together. Remove the potato. Open the foil and run the knife a little more than

halfway through the centre taking care not to disjoint the potato. Place a large dollop of the mix into the sliced opening. Return to the oven and change the oven function to Broil/Grill. Broil at 250 C for 5 minutes or till the cheese is a nice golden brown. Remove and garnish with red chilli powder and the green chillies and

serve hot.

Method

Vegetable Delight

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Breakfast Potato Patties

Ingredients4 large Potatoes (boiled & mashed)100 gm Paneer (grated)5 tbsp Peas (boiled)1 Carrot (chopped finely)1 tbsp Ginger-Garlic Paste1 tbsp Green Chillies (finely chopped)100 gm Fresh Bread Crumbs1 tsp OilTo taste Salt

Garnish Tomatoes

Apart from the oil and bread crumbs mix all the ingredients together in a large bowl.

Preheat the oven to 150 C. Divide the mixture into 8 large balls. Flatten each ball to make a patty. Roll each patty in bread crumbs. Place the patties onto a lightly greased cooking tray and brush some oil

on each patty. Place the baking/cooking tray in the centre rack section of the preheated

oven and bake at 200 C for 3 minutes before turning it over. Bake for another 2 minutes. Brush oil on the tomatoes and bake it along with the patties. Remove from the oven using the mittens and serve hot. For garnish, cut the tomatoes in half lengthwise and lightly sprinkle it with

salt and pepper.

Method

Vegetable Delight

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Stuffed Pepper Platter

Ingredients6 Peppers (red, green and yellow)50 gm Leftover rice/ spicy vegetable1 tbsp Garlic, chopped30 gm Cheese, gratedTo taste Salt

Split open the peppers into halves. Blanch in hot water for 10 seconds. Rub the inside of the pepper with salt and garlic. Add the filling of our choice leftover rice, curry or palak paneer. Top with cheese and bake till cheese melts. Serve as an accompaniment or on its own.

Method

Vegetable Delight

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Vegetable DelightCheese Chilli Toast

Ingredients8 Bread slices2 Onions (finely chopped) tsp Butter150 gm Cheese (grated)2-3 Green chillies (finely chopped)1 Green capsicum (finely chopped) tsp Red chilli powder

Pre-heat the oven to 180 C. In a pan, lightly saute chopped onion and capsicum for 3-4 minutes. Except for the bread slices, mix all the ingredients together. Spread the cheese mixture evenly over the bread slices. Place the prepared slices onto the wire grill cum barbecue tray. Place the tray in the centre rack position. Set the oven to toast mode. Toast at 180 C for 5 minutes or till golden brown. Remove using tongs. Serve hot with a chilli sauce.

Method

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Vegetable DelightPaneer Tikka

Ingredients2 large Green capsicum (cut into 1 cubes)200 gm Paneer (cut into 1 cubes)1 large Tomato (cut into 1 cubes)1 large Onion (cut into 1 cubes)

Marinade2 tbsp Oil1 tsp Chilli powder1 tsp Tomato puree1 tsp Lemon juice1 tbsp Coriander leaves (chopped) tsp Turmeric powderTo taste Salt

Garnish Radish slices/Lemon wedges

In a large glass bowl mix all the marinade ingredients together thoroughly. Add the vegetables and paneer and mix lightly. Set aside for 10 minutes. Skewer the vegetables with paneer alternately onto skewers. Refrigerate for 2 hours. Pre-heat the oven to 200 C. Place skewers on the wire grill cum barbecue tray provided and place the

drip/crumb tray below. Brush excess marinade over the vegetables before placing the tray in the

top rack position in the oven. Set the oven function to broil. Broil the kebab for 5 minutes before basting

it. Broil for another 3 minutes. Turn the skewers occasionally using mittens. Remove using mittens and serve hot garnished with radish slices and

lemon wedges.

Method

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Vegetable DelightBaked Pasta

Ingredients200gm Macaroni2 large Onions2 tbps Ginger garlic paste cup Tomato puree 1 cup Mushrooms 5 tbsps Butter 2 tbsps Flour 1 cup MilkTo taste Salt,red chilly, pepper powder

Boil the macaroni in salted water till tender, drain and keep aside. Chop and sauce one onion in butter till transparent, then add garlic paste

and fry till oil comes to the top. Add tomato puree, boiled macaroni, salt pepper and red chilly to taste.

Fry till mixture is dry. Clean and chop the mushrooms. Chop and saute the remaining onion

in butter. When transparent, add mushrooms, salt, red chilly and pepper. Add water

and cook till done. Melt 2 tbsps butter and add sifted flour. Cook till flour turns pink, then

remove from fire and slowly add milk stirring all the time. Bring to a boil when all the milk is used up. Line a buttered baking dish with cooked mushrooms and pour half the

white sauce. Next spread the macaroni mixture and pour the remaining white sauce. Bake at 200-200o C till firmly set.

Method

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Vegetable DelightVeg Pizza

IngredientsFor One 8 Pizza Base 250 gm Flour tsp Salt 2 tbsp Sugar 2 tbsp Milk 50 ml Cooking oil 5 gm Yeast

Filling100 ml Tomato puree 50 gm Parmesan cheese (grated)1 tsp Oregano or Mixed herbs 100 gm Green bell pepper (diced)4 large Potatoes (diced & boiled) 75 gm Red bell pepper (diced)250 gm Cheddar cheese (grated) 75 gm Yellow bell pepper (diced)1 tsp Salt 2 large Onions (finely sliced)2 tsp Black pepper 75 gm Button mushroom (sliced)

Preheat the oven to 225 C. Mix all the ingredients together in a glass bowl to apliable and

smooth dough. Keep aside under a damp muslin cloth to prove/rise. When done knock back the dough and roll out into an 8 disc. Place on a greased and flour dusted baking/ cooking tray. Prick the base all over with a fork. Bake in a hot oven at 225 C for 4

minutes and remove from oven. Spread the tomato puree evenly over the pizza bread. Arrange the vegetables over the puree. Sprinkle herbs, salt and pepper on top. Mix the two cheeses together and sprinkle on the top. Change the oven function to broil. Place the pizza onto a greased and dusted baking/cooking tray in the centre

rack position. Broil at 250 C for 8 minutes. Remove using tongs and serve hot.

Method

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Vegetable DelightSamosas

IngredientsChutney1 cup (20 oz.) Crushed pineapple or 2 cups Fresh pineapple, (finely chopped) cup Sugar1 tbsp Oil1 tsp Cumin seed tsp Anise2/3 tsp Crushed chillies tsp Clove or allspice

Mix all the ingredients together in a Saucepan. Simmer on a low heat for about ten minutes.

Pastry250 gm Flour (maida) tsp Baking powder tsp Baking soda1 tsp Salt100 gm Ghee or Vanaspati (not oil) tsp Dry oregano leaves100 ml Yoghurt or Buttermilk

Note: Alternatively readymade 18 Phyllo Pastry Sheets can be used.

Shell SealerMix 1 tbsp of Cornflour with 3 tbsp of Water and keep aside.

Samosa Filling I4 large Boiled potatoes lightly mashed100 gm Cooked chick peas1 tsp Cumin powder1 tsp Red chilli powder1 tbsp Lime juice bunch Freshly chopped CorianderTo taste Salt

Soak beans overnight before cooking them in water. Mix all the fi lling ingredients together. Cool and use as stuffing.

Samosa Filling II3-4 large Potatoes (boiled & lightly mashed)200 gm Frozen peas (thawed)100 gm Red bell pepper (diced) bunch Coriander (minced)1 tbsp Olive oil1 tsp Curry powder1 tsp Curry pasteTo taste SaltIn a pan heat the oil and add the curry paste and curry powder, then add the chopped bell peppers and cooked potatoes and peas. Stir till the mixture is evenly mixed for about five minutes. turn off the heat before adding the coriander and salt. Cool and use as stuffing.

Continued

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Vegetable DelightSamosas

Pastry Shell Dough: Mix all the ingredients together in a large bowl and knead about 10 minutes. If the dough is too sticky to fingers add some more flour. Gather dough in a ball and wrap it in plastic film or keep under a clean damp muslin cloth for about 10 minutes. The plastic film keeps it from drying.

Preparation: Divide shell dough into eight balls. Keep the dough covered in plastic fi lm. Roll a ball out into an 8 round. Cut it into half with a sharp, pointed knife. This will make 2 half-moon shaped pastries. Pick up one half moon and form a cone, making a wide, overlapping seam; glue this seam together with a little shell sealer; and fill the cone w