Chocolate Pudding

Ingredients
1/2 cup milk (I use 1%)
1 1/2 teaspoons cornstarch
1 pinch salt
1/4 cup chocolate chips
Method
* Mix together milk, salt and cornstarch in microwave safe bowl.
* Stir in chocolate chips.
* Put in microwave uncovered for 40 seconds on HIGH.
* Stir until chips are well melted& blended.
* Heat another 30 seconds.
* Keep a close eye on it so it doesn't bubble over.
* At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
* Do keep an eye on it at all times.
* Eat it right away (which is the way I like it) or let it cool.

Microwave Cake

Ingredients
125 g butter
160 ml caster sugar
2 eggs
325 ml self-raising flour
60 ml cocoa
180 ml milk
Syrup
180 ml sugar
180 ml water, hot
20 ml coffee, powder
20 ml coffee liqueur
Method
* Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
(i often just spray it with non stick spray) Cream the butter and castor sugar until light and fluffy.
* Add eggs one at a time, beating well after each addition.
* Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
* Pour mixture into prepared tin and cook on high for 5 minutes.
* Stand for a minute before turning out onto cooling rack.
* Pour the hot syrup over the hot cake.
* When cool, decorate with whipped cream and fresh fruit or grated chocolate.
Coffee syrup
* Combine all the ingredients for the sauce in a jug, except the liqueur.
* Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
* Add coffee liqueur and pour over hot cake

Cashew Brittle

Ingredients
1 cup sugar
1/2 cup white corn syrup
1 cup cashews
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Method
* In 1 1/2 qt casserole, stir together sugar and syrup.
* Micro on high for 4 minutes.
* Stir in cashews.
* Micro on high 3-5 minutes only until light brown.
* Add butter and vanilla, blending well.
* Micro on high 1-2 minutes more.
* Nuts will be lightly browned and syrup very hot!
* Add baking soda and stir gently stir until light and foamy.
* Pour onto lightly greased cookie sheet.
* Cool 30-60 minutes.
* Break into small pieces and store in airtight container.
NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.

Bread Pudding

Ingredients
4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup raisins
2 cups milk (not skim)
1/4 cup butter or margarine
2 large eggs, beaten
Method
* Spread bread cubes evenly in an 8-inch round glass pan.
* Sprinkle with the sugar, salt, and raisins.
* Place milk in a 4-cup glass measuring cup and add the butter.
* Microwave on High for four minutes, until butter melts and milk is warm.
* Rapidly, stir in eggs with a fork or small whisk and combine well.
* Pour over bread.
* Microwave on Medium-High for 9 to 12 minutes.
* When cooked, centre may still be slightly soft, but does set up as pudding cools.
* Serve warm or chilled; your preference.

Creamy Rice Pudding

Ingredients
1 1/2 ounces vanilla pudding mix
2 tbss sugar
1 1/4th cup milk
1/2 cup cooked rice(we can use left over rice)
1/4th cup raisins
Method
* Place all ingredients in 1qt microwave bowl.
* Mix well.
* Microwave on high for 7-9 minutes, stirring every 3 minutes.
* Pudding should come to a boil.
* After pudding has boiled, remove and stir well.
* Cover and let set for 10 minutes.

Microwave Boiled Custard

Ingrediens
1 Quart sweet milk
4 egg yolks
3 tablespoons flour
1 cup sugar
Method
* Add 1/2 sugar to milk and cook for five minutes on HIGH in microwave.
* Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute Stir Cook 1 more minute.
* Beat egg yolks well and add 1 cup of hot milk mixture to eggs.
* Mix well, return to milk mixture Cook to desired thickness- stirring every 30 seconds (about 6-8 minutes).
* If you make it too thick, you can always thin it down with milk.

Zafrani Pulao

Ingredients
long grain rice - 2cups
almonds - 20
cashewnuts - 12
ghee - 4tbsps
saffron - a pinch
nutmeg powder - 1/4tsp
gree cardamom powder - 1/2tsp
sugar - 1/2cup
raisins - 25-30
Method
* Wash rice and soak in just enough water and cover it for half an hour. Drain excess water.
* Place cashewnuts in a flat microwave dish and cook,uncoevered,on Microwave MEDIUM
(70%)for five minutes. lace almonds in a small glass bowl with half a cup of water. Cook,uncovered,on Microwave High(100%)for three minutes. Drain,peel and slice almonds. Halve the cashewnuts.
* In a deep casserole, mix ghee and rice ans cook, uncoevered,on Microwave HIGH
(100%)for two minutes. Stir cook,uncovered,on microwave HIGH(100%)for two minutes more.
* Mix nutmeg powder,gren cardamom powder,saffron,raisins,and sugar in to the rice.
* Add three and a half cups of water and milk and stir once.
* Cover and cook on Microwave HIGH(100%) for fifteen minutes. Allow standing time of five minutes.
* Garnish with almonds and cashewnuts. Serve hot.

Creme Caramel

Ingredients
Caramel
Sugar - 1/4th cup
Custard
Eggs - 4-5
Milk - 2 1/2 cups
Sugar - 1/2 cup
Vanilla essence - few drops
Nutmeg powder - 1/4th tsp
Method
* To make caramel, take sugar add one tablespoon of water in a microwave bowl and cook,uncovered,on Microwave HIGH(100%)for ona and a half to two minutes or till it caramalises. Pour into a mould. Allow to cool and set.
* Put milk in a bowl and heat on Microwave HIGH(100%)for five minutes. Allow it to cool slightly.
* Preheat the Convection oven to 200 degree.
* In a bowl break eggs,add sugar and whisk gently to blend well.
* Strain this mixture and pour into the mould with the caramel. Sprinkle nutmeg powder. Cover the mould with a foil.
* Cook in the preheated oven for five minutes.To check if it is done,rest by inserting a skewer or knife.It should come out clean.Allow standing time of ten to fifteen minutes.Unmould on a serving plate.Can be served hot or cold.

Rice Kheer

Ingredients
rice 1/4 cup
Cashewnuts 10-12
Raisins 12-14
Green cardamom powder 1/2 tsp
saffron a pinch
milk 5 cups
sugar 5 tbsps
Method
* Pick,wash and soak rice for two hours in one cup of water. Drain and keep aside. Split cashewnuts into two. Wash and dry raisins. Soak saffron strands in one tablespoon of warm milk.
* Pour milk in a deep microwave casserole, cover and bring to boil on Microwave high (100%) for twenty-five minutes.
* Add rice and stir. Cover and cook for ten minutes on Microwave medium(70%), check whether the rice is cooked.
* Add sugar and mix well. Cover and cook on Microwave medium(70%) for five minutes.
* Add green cardamom powder, saffron, cashewnuts and raisins.Cover and cook again for five minutes on Microwave medium(70%).
* Serve hot or chilled.

Rava Sheera

Ingredients
2 cups milk
½ tbsp sugar
2 cups water
4 tbsp ghee (clarified butter)
2 semolina
2 tbsp raisins
2 tbsp chopped nuts almonds and cahewnuts.
1 tsp cardamom (elaichi) powder
1 tsp saffron strands soaked in a little hot milk
Method
* Mix the milk, sugar and water in a microwave-safe large deep bowl and microwave uncovered on high (100%) power for about 6 minutes. stirring mid-way. Keep aside.
* Pour the melted clarified butter (ghee) in a microwave-safe large deep bowl. Mix in the semolina and microwave uncovered on high (100%) power for about 4 minutes stirring after every minute (taking care it does not burn) till the semolina is lightly roasted and aromatic.
* Now add the milk mixture and the rest of the ingredients. Stir well. Microwave uncovered on high (100%) power for about 2 minutes, stirring well after every 30 seconds, till the mixture is dry.

Kalakand

Ingredients
Ricotta cheese 1 cup
Powdered Milk 1 cup
Unsalted butter 1 stick or 1 cup
sugar 3/4 cup
Almonds or Cashews for dressing

Method
* Mix cheese, powdered milk, butter, and sugar in a microwavable bowl. Cook in microwave for about 10-12 minutes, stirring occasionally until it turns light brown.
* Pour the mixture on a plate and allow it to cool for 5 mins and cut into pieces.
* You can dress them with almonds or cashe

Carrot Halwa

Ingridents
2 tablespoon(s) ghee (clarified butter)
4 cups grated carrot
½ cup(s) milk powder
2 tablespoon(s) condensed milk
2 tablespoons sugar
2 tablespoon(s) raisins
2 tablespoon(s) chopped nuts almonds and cahewnuts.
½ teaspoon(s) cardamom (elaichi) powder
2 tablespoon(s) fresh cream beaten well
almond slivers for garnishing
Method
• Pour the melted clarified butter (ghee) in a microwave-safe large deep bowl. Mix in the grated carrot and microwave covered on high (100%) power for about 5 minutes.
• Mix in the rest of the ingredients except the fresh cream and microwave covered on high (100%) power for about 4 minutes.

Microwave Tips

* Always remove the lid or cover from hot microwaved food by lifting it from the end of the dish away from you to prevent being scalded by the steam.
* To dry herbs for storage place the sprigs between paper towels and microwave until the herbs can be crumbled.
* To blanch almonds bring one cu water to a boil for about two to three minutes on HIGH (100%), add nuts, cook on HIGH (100%) for one minute and drain. The skins should slip off easily.
* To roast papads brush them with oil on both sides and cook for 30 seconds on HIGH (100%).
* To warm and freshen breads, rolls or cakes wrap them in paper towels and heat on HIGH (100%) for fifteen to twenty seconds.

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About " MICROWAVE "
A microwave oven is an electronic device used for heating and cooking food with the help of microwave radiations.A microwave may cook or heat food unevenly because the heat penetrates different parts of the food at different and limited levels of depth.All the recipes in this blog provide and care has been taken to include dishes that will cover all the courses from starters to desserts.See here's to microwave cooking that keeps the taste and nutrients content hale 'n hearty for a healthy you!