87
Cook Book Some recipes to get started with Glen Appliances 76 RECIPES

Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

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Page 1: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

Cook BookSome recipes to get started with Glen Appliances

76RECIPES

Page 2: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

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

Page 3: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

4

RiceCookerExperienceanewcookingconveniencewiththeGlenRiceCooker.GlenRicecookersaresmartlittledevicesdesignedtogiveyoudeliciousriceatthepushofbutton.Nutritionisthemostimportantelementforkeepinghealthy.Withafinecontrolandprecisetemperaturecontrol,theykeepthefreshnessandnutritionbetterpreserved.

Availableinachoiceof1.8and2.8litremodelstosuityourindividualorfamilyneeds.Withacooltouchbodyandsleekhandletheyaremostconvenientandeasytocarry.Thenon-stickcookingpanmakescleaningfastandconvenient.Thesesmartcookerscanalsobeusedforsteamingvegetablesortokeepfoodwarm.

Page 4: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

6

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

Page 5: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

8

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

Page 6: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

10

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

Page 7: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

12

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

Page 8: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

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!

Page 9: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

16

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

Page 10: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

18

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.�

Page 11: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

20

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.�

Page 12: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

22

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

Page 13: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

24

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

Page 14: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

26

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

Page 15: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

28

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

Page 16: Cook Book - Glen India Book.pdfCook Book Some recipes to get started with Glen Appliances 76 RECIPES. Rice cookeR • Crunchy Carrot and Peanut Rice • Rosemary Rice • Jamaican

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

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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

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34

TandoorNowenjoytandooricookingathome.Tandooriisthenewbuzzwordforhealthierfood.TheGlentandoorredefinesthetraditionaltandoorwithit'ssoftlycontouredframework,sleekshapeandsmartappearance.Andbehindthishidesarobustmechanismthatcooksfoodthrough,atahightemperature,retainingthejuices,theauthentictasteofaclayovenandtheassociatedhealthbenefits.Stainlesssteeltubularheaterswiththeirhighheatpowermakethefoodcrisp.Threeheatsettingsforeffectivecookingofdifferentdelicacies.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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66

AirFryerGreattastingfries,nowgohealthy,oilfree!

Nowgiveyourfavoritefriedfoodsamakeover.Insteadofusingfattomakefries,therevolutionaryGlenAirFryerusessuperheatedair.

Itfriestoacrispygolden-brownfinish–andcutsthecalories–ineverythingfromfries,snacks,chicken,burgers,meatandmore.

Thatsamemouth-wateringtaste"crispyontheoutside,moistontheinside"-withouttheoil.

Genuinelyhomemadeandextremelytasty.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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86

OTGTheGlenOTGsareniftylittledeviceswithmultitaskingabilities.Withasmartdesignandfinishtheyaresoversatilethattheytakecareofeverytypeofcookingexceptstovecooking.Inadditiontothebaking,grillingandroastingtheyhaveamotorizedrotisserieaswell.TheOTGsalsoperformtwomoreusefulfunctions,theycanbeusedtokeepfoodwarmandforthawingfrozenfooditems.

TheTurboConvectionOvencooksthefoodfromallaround.Italsohelpsbakingbetterwithauniformdistributionofheatintheovenchamber.Thehotairsealstheoutersurfaceofthefoodandhelpsretainthefoodjuiceswhilegrilling.

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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

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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

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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

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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

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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

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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!

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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

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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

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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

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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

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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

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110

SteamCookerGoodeatingissynonymouswithgoodhealth.Foodcookedwithsteamretainsfarhigherlevelofnutrients,vitaminsandmineralsthanbyanyothermethod.SteamcookingreducesVitaminCinvegetablesby40%whereasboilingreducesitby70%.Moreovernoadditionalfatisrequiredforcooking,thishelpsreducecholesterolandbloodpressure.

ThenewGlenSteamCooker,makeshealthycookingmostconvenient.Withit'sthreechambersyoucaneasilycookmultipledishes.Mostsleekdesign,compactstorage,foodgradeplastic,onlinewateradditionandnumerousotheradvancedfeaturesmakeitthebestchoiceformodernhealthycooking.

Steamcookingretainsalltheessentialnutrients&vitamins.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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(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.

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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

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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

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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

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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

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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

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�� 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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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