25 Microwave Indian Recipes With Authentic Spice Blends

Microwave Indian recipes offer a delightful fusion of authentic spices and convenience. Dishes like Microwave Paneer Tikka and Quick Vegetable Biryani bring traditional flavors to the modern kitchen. Quick meals such as Microwave Chole and Spicy Aloo Gobi showcase the vibrant essence of Indian cuisine while minimizing cooking time. Instant Microwave Dal Makhani provides richness to vegetarian dining. Many inventive recipes cater to diverse tastes, making it easy to explore new culinary experiences. Discover how to elevate your meals even further.

Microwave Paneer Tikka

Microwave Paneer Tikka is an easy and flavorful Indian appetizer that brings the taste of traditional tandoori dishes into your kitchen without the need for a tandoor. This dish features marinated chunks of paneer (Indian cottage cheese) and vegetables, cooked in a microwave to guarantee a quick and hassle-free preparation.

Perfect for a family get-together, parties, or as a delightful snack for vegetarians and cheese lovers alike, this recipe takes just about 15-20 minutes from start to finish.

Ingredients:

• 200 grams paneer, cubed
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 cup thick yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 tablespoon oil
• Salt to taste
• Skewers (wooden or metal)

Cooking Steps:

1. In a mixing bowl, combine the yogurt, tandoori masala, ginger-garlic paste, lemon juice, oil, and salt to create a marinade.

2. Add the paneer cubes and vegetable chunks (bell pepper and onion) to the marinade. Gently coat them well and let them marinate for at least 10 minutes.

3. Preheat your microwave to the grill mode, if available.

4. Thread the marinated paneer and vegetables onto the skewers, alternating between paneer and veggies for a colorful presentation.

5. Place the skewers on a microwave-safe plate or grill rack and microwave on high power for about 6-8 minutes, or until the paneer is cooked through and the edges are slightly charred.

If your microwave has a grill function, use it for an additional 2 minutes for extra crispiness.

6. Remove the skewers from the microwave and let them rest for a minute before carefully removing the paneer and vegetables.

7. Serve hot with mint chutney or yogurt dip.

Variations and Tips:

• For added flavor, you can also include other veggies such as zucchini, cherry tomatoes, or mushrooms along with the onion and bell pepper.
• If you prefer a spicier kick, increase the amount of tandoori masala or add red chili powder to the marinade.
• Soak wooden skewers in water for about 30 minutes prior to use to prevent burning in the microwave.
• Try adding some chopped fresh coriander or mint leaves into the marinade for a revitalizing taste.
• For an even quicker snack, you can skip the skewers and microwave the marinated paneer and vegetables directly in a microwave-safe dish, stirring halfway through for even cooking!

Quick Vegetable Biryani

Quick Vegetable Biryani is a vibrant and aromatic dish that combines rice with mixed vegetables and a medley of spices, offering a delightful and satisfying meal. This one-pot dish is perfect for busy weeknights, quick family dinners, or when entertaining guests who appreciate Indian flavors but are short on time.

With a preparation time of just 15 minutes and a cooking time of 20 minutes, this dish is not only delicious but also convenient for anyone looking to whip up a bowl of comfort in no time.

Ingredients:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, and corn)
• 1 medium onion, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2-3 green chilies, slit (optional)
• 1/4 cup yogurt (optional)
• Fresh cilantro and mint leaves for garnish
• Salt to taste
• 2 cups water

Cooking Steps:

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a microwave-safe bowl, heat 2 tablespoons of oil or ghee on high for about 1 minute. Add the cumin seeds and let them crackle.
3. Add the sliced onions and fry for 2-3 minutes until they become golden brown.
4. Stir in the ginger-garlic paste, green chilies, and chopped tomatoes. Cook for another 3 minutes until the tomatoes soften.
5. Add the mixed vegetables and stir for 2-3 minutes. Season with biryani masala and salt.
6. Incorporate the rinsed rice into the mixture and gently mix to combine with the vegetables and spices.
7. Pour in 2 cups of water and, if using, add yogurt for creaminess. Stir well to confirm that the rice and vegetables are evenly distributed.
8. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small opening for steam to escape.
9. Microwave on high for 15-20 minutes, or until the rice is cooked and has absorbed the water. Check at the 15-minute mark; if needed, add a little more water and continue cooking in 2-minute increments.
10. Once cooked, let it rest for 5 minutes before fluffing the rice with a fork. Garnish with chopped cilantro and mint leaves.

Variations:

• For a protein boost, add some paneer, tofu, or cooked chickpeas.
• Adjust the spice level by increasing or decreasing the number of green chilies.
• Add nuts like cashews or almonds for a crunchy texture.

Tips:

• Make certain to measure the water accurately for perfectly cooked rice.
• Letting the biryani rest before serving helps enhance the flavors.
• You can serve this biryani with raita (yogurt dip) or a simple salad for a complete meal.

Microwave Chole (Chickpea Curry)

Microwave Chole is a flavorful and aromatic North Indian dish made from chickpeas simmered in a rich, spiced gravy.

It's a quick and simple recipe that is perfect for busy weeknights or for anyone looking to savor a taste of traditional Indian cuisine without spending hours in the kitchen.

With a preparation time of just 20 minutes, this dish is ideal for both beginners and seasoned cooks who want a healthy, vegetarian meal that doesn't compromise on taste.

Ingredients:

• 1 cup canned chickpeas (or 1/2 cup dried chickpeas soaked overnight and cooked)
• 1 medium onion, finely chopped
• 1 medium tomato, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnish
• Water as needed

Cooking Steps:

1. In a microwave-safe bowl, heat the oil for about 1-2 minutes on high power.

2. Add the cumin seeds once the oil is hot and microwave for 30 seconds, or until they start to crackle.

3. Add the chopped onions and green chili. Microwave for 3-4 minutes until the onions are soft and translucent.

4. Stir in the ginger-garlic paste and microwave for an additional 1-2 minutes until fragrant.

5. Add the pureed tomato and seasoning (turmeric powder, coriander powder, red chili powder, and salt) to the onion mixture. Microwave for 3-4 minutes, stirring occasionally, until the oil separates from the masala.

6. Add the cooked or canned chickpeas along with 1/2 cup of water. Mix well and microwave for another 4-5 minutes, allowing the flavors to meld together.

If too thick, add a splash of water to adjust the consistency.

7. Finally, stir in the garam masala and microwave for another 1 minute.

8. Garnish with fresh coriander leaves before serving.

Variations and Tips:

• For a richer flavor, consider adding a spoonful of cream or a dollop of yogurt before serving.
• You can also add diced potatoes or spinach to the curry for additional nutrients and texture.
• Serve the Microwave Chole with naan, rice, or chapati for a complete meal.
• Adjust the spiciness level by increasing or decreasing the amount of green chili and red chili powder based on your preference.
• This recipe can be doubled or halved easily, making it a versatile choice for meal prep or gatherings.

Spicy Aloo Gobi (Potato and Cauliflower)

Spicy Aloo Gobi is a classic Indian vegetarian dish characterized by the harmonious blend of tender potatoes and cauliflower infused with aromatic spices. This dish is perfect for those seeking a flavorful side that can complement a wide range of main courses or serve as a hearty vegetarian meal on its own.

It requires a short preparation time of about 15 minutes, followed by microwave cooking, making it ideal for busy weeknights or a quick lunch option.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 small cauliflower, cut into florets
• 2 tablespoons oil (vegetable or mustard oil)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Optional: 1 green chili, chopped (for additional heat)

Cooking Steps:

1. In a microwave-safe bowl, combine the diced potatoes and cauliflower florets. Add a splash of water and cover the bowl with a microwave-safe lid or plate. Microwave on high for 5-6 minutes, or until the vegetables are tender. Stir halfway through to guarantee even cooking.
2. In another microwave-safe dish, add the oil and cumin seeds. Microwave on high for 1 minute until the seeds splutter. Take care not to burn them.
3. Add the cooked potatoes and cauliflower to the bowl with the oil and cumin. Sprinkle in the turmeric powder, red chili powder, garam masala, and salt. Mix everything well until the vegetables are evenly coated with the spices.
4. Cover the bowl and microwave for an additional 2-3 minutes to allow the flavors to meld.
5. Once done, remove from the microwave and stir in the chopped cilantro and optional green chili for extra heat.
6. Serve hot with naan, chapati, or rice.

Variations and Tips:

• For an extra layer of flavor, you can add a teaspoon of amchur (dried mango powder) or lemon juice just before serving.
• Feel free to include peas or carrots for added texture and nutrition.
• To make it more creamy, add a tablespoon of yogurt before serving.
• Use non-stick microwave-safe containers to make cleaning easier.
• Always adjust the spice levels according to your preference, especially if serving to kids.

Instant Microwave Dal Makhani

Dal Makhani is a rich, creamy lentil dish from Indian cuisine, made with black urad dal (black lentils) and kidney beans, simmered in a luscious blend of spices and butter.

It is ideal for anyone craving a hearty vegetarian meal, particularly perfect for busy weeknights or when you want to impress guests with minimal effort.

This microwavable version is quick and requires only about 25-30 minutes from start to finish, making it a delightful and convenient choice without compromising on flavor.

Ingredients:

• 1 cup black urad dal (washed and soaked for 4-5 hours)
• 1/4 cup kidney beans (washed and soaked for 4-5 hours)
• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 1 green chili (slit)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 cup tomato puree
• 1/2 cup cream or thick yogurt (for garnish)
• Salt to taste
• Fresh coriander leaves (for garnish)

Cooking Steps:

1. In a microwave-safe bowl, combine the soaked black urad dal and kidney beans with enough water to cover them by 2-3 inches.

Add a bit of salt. Cover the bowl with a microwave-safe lid or wrap it with plastic wrap, leaving a small vent for steam to escape.

2. Microwave the lentils and beans on high for about 12-15 minutes until they turn soft.

Stir halfway through cooking.

3. In another microwave-safe bowl, heat the butter and oil. Add cumin seeds and allow them to splutter for about 30 seconds.

4. Add the chopped onion, ginger-garlic paste, and slit green chili.

Microwave for 3-4 minutes, stirring once, until the onions are translucent.

5. Mix in the tomato puree, coriander powder, garam masala, red chili powder, and another pinch of salt.

Microwave for an additional 3-4 minutes until well combined.

6. Once the lentils are cooked, carefully mix them into the onion-tomato mixture.

Add more water for the desired consistency and microwave for another 5-7 minutes.

7. Stir in cream or yogurt before serving and garnish with fresh coriander leaves.

Variations and Tips:

• For a smokier flavor, consider adding a pinch of smoked paprika or a drop of liquid smoke.
• Adjust the creaminess by varying the amount of cream or yogurt based on your preferences.
• Serve with steamed rice or naan for a complete meal.
• For a protein boost, consider adding shredded chicken or paneer.
• Ascertain to let the dal settle for a few minutes after cooking to let the flavors meld, and always taste and adjust the seasoning before serving.
• This dish can be made in bulk and stored in the refrigerator for up to 3 days.

The flavors develop even further as it rests!

Microwave Masoor Dal (Red Lentils)

Microwave Masoor Dal is a quick and nutritious Indian dish made from red lentils, perfect for those busy weeknights or for anyone new to cooking Indian cuisine. Packed with protein and flavor, this dish is ideal for vegetarians and can be enjoyed by families, students, or anyone seeking a healthy meal.

With a preparation time of just 20 minutes, you can have a wholesome dish ready to serve with rice or bread in no time.

Ingredients:

• 1 cup masoor dal (red lentils)
• 3 cups water
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 green chili, slit (optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges (for serving)

Cooking Instructions:

1. Rinse the masoor dal thoroughly under cold water until the water runs clear. Drain and set aside.
2. In a microwave-safe bowl, heat the oil or ghee on high for 1 minute.
3. Add the cumin seeds and microwave for an additional 30 seconds until they start to splutter.
4. Stir in the chopped onion and microwave on high for 3-4 minutes until the onions are translucent.
5. Add the ginger-garlic paste and slit green chili, and microwave for another 1-2 minutes until fragrant.
6. Mix in the chopped tomato and seasoning of turmeric powder and salt. Microwave for 2-3 minutes until the tomatoes soften.
7. Add the rinsed masoor dal and water to the mixture, stirring well.
8. Cover the bowl loosely with a lid or microwave-safe plate, and cook on high for 8-10 minutes. In between, pause to stir once or twice, and adjust the cooking time according to your microwave's power.
9. Check the dal for doneness; it should be soft and well-cooked. If needed, microwave for an additional 1-2 minutes.
10. Once ready, let it sit for 2 minutes before removing. Garnish with fresh coriander leaves. Serve hot with lemon wedges and enjoy!

Variations and Tips:

• For added flavor, incorporate spices like garam masala or red chili powder according to your taste.
• To make it creamier, add a splash of coconut milk or a dollop of yogurt before serving.
• Pair the masoor dal with steamed rice, roti, or naan for a complete meal.
• Store any leftovers in the fridge for 2-3 days, and reheat in the microwave before serving. Add a little water to adjust the consistency if needed.
• Get creative by adding vegetables like spinach, carrots, or peas for an extra nutritional boost!

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy Indian dish that features paneer (Indian cottage cheese) simmered in a luscious tomato and butter-based gravy. This dish is perfect for vegetarian lovers and is a great option for a comforting weeknight dinner or special occasions. It takes approximately 30 minutes to prepare and serves 2-4 people.

Ingredients:

• 250 grams paneer, cubed
• 2 tablespoons butter
• 1 tablespoon oil
• 1 cup onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon sugar
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Cooking Instructions:

1. In a microwave-safe bowl, add the butter and oil. Heat in the microwave for 30 seconds until melted.
2. Add the chopped onions and microwave on high for 3-4 minutes, stirring halfway, until the onions are translucent and lightly browned.
3. Stir in the ginger-garlic paste and microwave for an additional minute.
4. Add the tomato puree, red chili powder, turmeric powder, garam masala, sugar, and salt. Mix well and microwave for 5-6 minutes, pausing halfway to stir.
5. Once the mixture thickens and the oil starts to separate, add the cubed paneer to the bowl. Gently fold it into the gravy.
6. Microwave for another 2-3 minutes to heat the paneer.
7. Finally, add the heavy cream and mix gently. Microwave for 1 minute to heat through.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.

Variations and Tips:

• For a smoky flavor, you can add a few drops of liquid smoke before serving.
• If you prefer a spicier version, increase the quantity of red chili powder or add finely chopped green chilies.
• You can incorporate other vegetables like peas or bell peppers for added nutrition.
• To make it vegan, substitute paneer with tofu and use coconut cream instead of heavy cream.

Microwave Samosas

Microwave samosas are a convenient and quick variation of the traditional Indian snack. Famous for their crispy exterior and savory filling, these delightful pastries are perfect for tea-time snacks, appetizers at parties, or even as a finger food for gatherings.

Using a microwave helps achieve a quicker preparation time of about 20-25 minutes, making them ideal for those who crave a homemade snack without spending too much time in the kitchen.

Ingredients:

• 2 cups all-purpose flour (for the dough)
• 4 tbsp oil or ghee (for the dough)
• 1/2 tsp salt
• Water (as needed to make the dough)
• 2 medium potatoes (boiled and mashed)
• 1/2 cup green peas (boiled)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)

Cooking Steps:

1. Make the Dough: In a mixing bowl, combine the all-purpose flour, salt, and oil/ghee. Gradually add water and knead until you have a smooth dough.

Cover it with a damp cloth and let it rest for about 10-15 minutes.

2. Prepare the Filling: In another bowl, mix the mashed potatoes, boiled peas, cumin seeds, garam masala, coriander powder, cumin powder, chili powder, and salt.

Adjust the seasoning according to your taste and mix well.

3. Shape the Samosas: Divide the dough into equal-sized balls. Roll each ball into a thin oval or circle.

Cut the circle in half to form two semi-circles. Take one semi-circle, create a cone by folding it, and seal the edge using some water. Fill the cone with the potato-pea mixture and seal the open edge using water, making sure there are no gaps.

4. Microwave the Samosas: Place the prepared samosas on a microwave-safe plate. Lightly brush or spray them with oil to help crisp up the exterior.

Microwave on high for 4-5 minutes, turning the samosas halfway through to guarantee even cooking. Keep an eye on them, as microwave power may vary.

5. Serve: Garnish with fresh coriander leaves and Serve hot with mint chutney or tamarind sauce.

Variations and Tips:

• Vegetable Filling: You can add other vegetables like carrots, bell peppers, or spinach to the filling for extra flavor and nutrition.
• Spicy Variation: For a spicier kick, add finely chopped green chilies to the filling mix.
• Meat Filling: If desired, you can make a non-vegetarian version by using minced chicken or lamb sautéed with spices instead of the vegetarian filling.
• Crispier Samosas: For added crispiness, after microwaving, briefly fry the samosas in a pan with a little oil or pop them in an air fryer for a few minutes.
• Storing: You can prepare the samosas ahead of time and refrigerate them. Microwave them just before serving, or freeze them and microwave directly from frozen, adding a few extra minutes to the cooking time.

Easy Microwave Pulao

Easy Microwave Pulao is a flavorful and quick Indian rice dish that can be prepared in just 20 minutes, making it perfect for busy weeknights, quick meals for students, or when you have unexpected guests.

This one-pot dish pairs well with yogurt, raita, or any curry, and is a great way to introduce yourself or your family to Indian cuisine with minimal effort.

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 1 medium onion, thinly sliced
• 1 small carrot, diced
• 1/4 cup green peas (fresh or frozen)
• 1/4 cup bell pepper, diced
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 2-3 green chilies, slit (adjust to taste)
• 1 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

Cooking Steps:

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for about 15 minutes. Drain and set aside.
2. In a microwave-safe bowl, heat the oil or ghee for 1 minute on high power.
3. Add cumin seeds, and once they crackle, mix in the sliced onions. Microwave on high for 3-4 minutes until they turn golden brown, stirring halfway through.
4. Add the ginger-garlic paste and slit green chilies, then microwave for another minute.
5. Incorporate the diced carrots, green peas, and bell pepper. Microwave for an additional 2 minutes.
6. Add the drained rice, water, salt, and garam masala into the bowl. Stir well to combine everything together.
7. Cover the bowl with a microwave-safe lid or plate and cook on high for 10-12 minutes or until the rice has absorbed all the water. Check occasionally to verify it does not overflow or burn.
8. Once cooked, let the pulao rest covered for 5 minutes before uncovering. Fluff the rice gently with a fork and garnish with fresh coriander leaves.

Variations and Tips:

• You can add other vegetables like green beans, corn, or potatoes according to your preference.
• For a protein boost, include cooked chicken, paneer, or chickpeas.
• Spice it up by adding whole spices like bay leaves, cloves, and cardamom while cooking the onions.
• Adjust the water according to your liking; less water will yield firmer rice, while more water will yield softer rice.
• This recipe can easily be doubled or halved, but confirm that your microwave bowl is large enough to accommodate the rice and water.

Microwave Palak Paneer

Microwave Palak Paneer is a delicious and nutritious Indian dish made with spinach and cottage cheese (paneer) cooked in spices.

This vegetarian dish is perfect for anyone looking for a quick and healthy meal option, and it's especially ideal for busy families or students.

With a preparation time of just 15 minutes and a cooking time of about 5 minutes, you can have a delightful plate of Palak Paneer ready in no time.

Ingredients:

• 2 cups fresh spinach leaves
• 200 grams paneer, cubed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, chopped (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons cream (optional)

Cooking Steps:

1. Prep the Spinach: Wash the spinach leaves thoroughly and place them in a microwave-safe bowl. Add a splash of water and cover the bowl.

Microwave on high for about 2-3 minutes until the spinach is wilted. Let it cool slightly and then blend it into a smooth puree.

2. Cook the Aromatics: In another microwave-safe bowl, add the oil and cumin seeds. Microwave for 1 minute or until the oil is hot.

Add the finely chopped onion and microwave for another 2-3 minutes until the onion softens.

3. Add Spices: Stir in the ginger-garlic paste and chopped green chili, and microwave for an additional minute.

4. Combine: Add the spinach puree to the onion mixture and stir well. Microwave for 2 minutes.

5. Add Paneer and Season: Gently fold in the cubed paneer, garam masala, and salt. Microwave for another 2-3 minutes until everything is heated through.

Taste and adjust salt if necessary.

6. Finish: Stir in the lemon juice and cream (if using) for added richness. Microwave for an additional minute.

Variations, Tips:

• Spice Level: Adjust the number of green chilies according to your spice preference.
• Creaminess: For a richer flavor, you can substitute the cream with yogurt or add more.
• Nutritious Boost: Add a handful of cooked peas for additional color and nutrition.
• Serving Suggestions: Palak Paneer pairs well with naan, roti, or steamed rice.
• Storage: The dish can be refrigerated for up to 2 days. Reheat it in the microwave before serving.
• Garnish: Consider garnishing with fresh coriander or a drizzle of cream on top before serving for an appealing presentation.

Simple Raita Recipes

Raita is a reviving Indian side dish made primarily from yogurt, and it's perfect for balancing spicy meals. It's ideal for anyone who enjoys Indian cuisine and is looking for a cooling accompaniment to dishes like biryani, pulao, or any spicy curries.

Preparation time for a simple raita typically takes about 10 minutes, making it a quick and easy option for those busy weeknights or last-minute dinner parties.

Ingredients:

• 1 cup plain yogurt
• 1/2 cucumber, grated or finely diced
• 1/2 tomato, finely chopped (optional)
• 1 small onion, finely chopped (optional)
• 1-2 green chilies, finely chopped (optional)
• 1/4 teaspoon roasted cumin powder
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

Cooking Steps:

1. In a mixing bowl, whisk the plain yogurt until smooth and creamy.
2. Add the prepared cucumber, and if using, the chopped tomato, onion, and green chilies to the yogurt. Mix well.
3. Season the mixture with roasted cumin powder and salt to taste. Stir until all ingredients are well combined.
4. Garnish the raita with fresh coriander leaves on top for an added burst of flavor and color.
5. Serve immediately or chill in the refrigerator for about 10-15 minutes for a cooler taste.

Variations and Tips:

• Vegetable Raita: Add diced carrots, bell peppers, or boiled potatoes for a hearty twist.
• Fruit Raita: Incorporate diced fruits like pineapple, mango, or apples for a sweet version.
• Mint Raita: Blend fresh mint leaves into the yogurt for a minty flavor that pairs beautifully with kebabs.
• Spicy Raita: If you want a spicier kick, consider adding diced green chilies or a dash of chili powder.
• Storage: Raita can be stored in the refrigerator for up to 2 days. Just be sure to stir well before serving again as it may separate over time.

Enjoy your homemade raita as a cooling side to elevate your Indian meals!

Microwave Beetroot Halwa

• 2 cups grated beetroot (fresh)
• 1 cup full-fat milk
• 1/2 cup sugar (adjust to taste)
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped nuts (cashews, almonds, or pistachios)
• A pinch of salt
• Saffron strands (optional, for garnish)

Cooking Steps:

1. In a microwave-safe bowl, add the grated beetroot and milk. Mix well and microwave on high for about 6-7 minutes, or until the beetroot is cooked and soft. Stir halfway through for even cooking.
2. Carefully remove the bowl from the microwave and stir in the sugar and a pinch of salt, mixing until well combined.
3. Add the ghee (clarified butter) and cardamom powder to the mixture. Microwave for an additional 4-5 minutes, stirring every minute until the mixture thickens and leaves the sides of the bowl. The halwa should have a pudding-like consistency.
4. Remove from the microwave and fold in the chopped nuts. If desired, garnish with saffron strands.
5. Serve hot or at room temperature, enjoying the rich and flavorful sweetness of the beetroot halwa.

Variations and Tips:

• For a healthier version, substitute sugar with jaggery or honey.
• You can enhance the flavor by adding a handful of grated coconut to the mixture.
• For a richer taste, replace some of the milk with condensed milk.
• If you prefer a different texture, blend the cooked beetroot with nuts to create a smooth base.
• Always keep an eye on the halwa while microwaving to prevent it from overflowing.
• The halwa can be stored in the refrigerator for up to a week; reheat in the microwave before serving.

Coconut Chutney

Coconut chutney is a popular South Indian condiment that complements a variety of dishes such as dosa, idli, and vada.

This invigorating and flavorful chutney is made primarily with fresh grated coconut, making it a perfect accompaniment for those who enjoy vibrant, creamy flavors. It takes about 15 minutes to prepare this delightful sauce, making it a quick addition to your meal.

Ingredients:

• 1 cup fresh grated coconut
• 2 tablespoons roasted chana dal
• 1-2 green chilies (adjust to taste)
• 1 small piece of ginger
• Salt to taste
• 2 teaspoons lemon juice or tamarind pulp (optional)
• Water (as required)
• For tempering:
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• A few curry leaves

Cooking Steps:

1. In a blender or food processor, combine the grated coconut, roasted chana dal, green chilies, ginger, and salt.

2. Add a little water to help with the blending and blend until you achieve a smooth paste. Adjust the consistency with more water if necessary.

3. Once blended, taste the chutney and add lemon juice or tamarind pulp if desired to enhance the flavor.

4. Transfer the chutney to a serving bowl.

For tempering:

5. In a small pan, heat oil over medium heat. Add mustard seeds and wait until they start to pop.

6. Add curry leaves to the pan and sauté for a few seconds until fragrant.

7. Pour the tempering over the prepared chutney and mix well.

Variations and Tips:

• For a smoky flavor, you can add a few roasted garlic cloves during blending.
• If you prefer a nutty taste, you can substitute roasted chana dal with peanuts.
• Experiment with adding herbs like cilantro or mint for a fresh twist.
• This chutney can be refrigerated for 2-3 days, making it a great make-ahead option. Just give it a good stir before serving.

Microwave Stuffed Bell Peppers

Microwave Stuffed Bell Peppers are a vibrant and healthy dish that brings together the goodness of bell peppers and a flavorful filling, perfect for a quick weeknight dinner or a nutritious lunch. This recipe is ideal for vegetarians, busy families, or anyone looking for a satisfying and colorful meal. With a preparation time of just 20 minutes and a cooking time of about 5 minutes in the microwave, you can have this delicious dish ready to serve in no time!

Ingredients:

• 4 medium bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup cooked black beans (canned is fine, rinsed and drained)
• 1 medium onion, finely chopped
• 1 cup corn kernels (fresh, frozen or canned)
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup shredded cheese (cheddar or a blend)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Lime wedges (for serving, optional)

Cooking Steps:

1. Begin by washing the bell peppers and cutting the tops off. Remove the seeds and membranes carefully to create a hollow shell for stuffing.
2. In a large bowl, combine the cooked rice, black beans, chopped onion, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Stuff each bell pepper with the rice and bean mixture, pressing down lightly to pack the filling. Leave a little space at the top, as the filling might expand while cooking.
4. Place the stuffed peppers upright in a microwave-safe dish. If you have a microwave-safe lid, cover the dish to help steam the peppers. If not, you can loosely cover it with microwave-safe plastic wrap.
5. Microwave on high for about 5-7 minutes, or until the peppers are tender but still hold their shape. Cooking time may vary based on your microwave and the size of the peppers.
6. Once cooked, carefully remove the dish from the microwave and sprinkle cheese on top of each stuffed pepper.
7. Return to the microwave for an additional 1-2 minutes, or until the cheese is melted and bubbly.
8. Allow to cool slightly before serving. Garnish with fresh cilantro or parsley if desired, and serve with lime wedges on the side.

Variations & Tips:

• For a meatier option, you can add cooked ground turkey or chicken to the filling.
• Experiment with different cheeses, like mozzarella or pepper jack, for a unique flavor twist.
• Feel free to add your favorite vegetables, such as diced tomatoes, zucchini, or mushrooms, to the stuffing mix.
• Serve the stuffed peppers over a bed of greens or with a side salad for added freshness.
• To store leftovers, keep the stuffed pepper in an airtight container in the refrigerator for up to 3 days and reheat in the microwave before serving.

Mughlai Microwave Chicken Curry

Mughlai Microwave Chicken Curry is a rich and flavorful dish that draws inspiration from the royal kitchens of Mughal India. Known for its creamy texture and aromatic spices, this curry is perfect for anyone who loves hearty meals with a royal touch.

Whether you're hosting a dinner party or simply treating yourself to something special, this dish is bound to impress. Preparation time is minimal, taking about 15 minutes for prep and approximately 20 minutes for cooking, making it an excellent choice for a delicious weeknight dinner or a festive occasion.

Ingredients:

• 500g chicken (cut into pieces)
• 1 large onion (finely chopped)
• 2 tablespoons ginger-garlic paste
• 2 ripe tomatoes (pureed)
• 3 tablespoons yogurt
• 4 tablespoons cooking oil or ghee
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves (for garnish)
• 1/4 cup cream (optional, for garnishing)

Cooking Instructions:

1. In a microwave-safe bowl, heat the oil or ghee for 2 minutes on high.
2. Add the finely chopped onions and microwave on high for about 3-4 minutes, until they turn golden brown.
3. Stir in the ginger-garlic paste and microwave for an additional 1-2 minutes until fragrant.
4. Add the chicken pieces to the bowl, followed by the turmeric powder, red chili powder, and salt. Mix well to coat the chicken with the spices.
5. Microwave the chicken on high for 8 minutes, stirring halfway through to guarantee even cooking.
6. After 8 minutes, add the tomato puree and yogurt to the chicken. Stir, and microwave for another 5-7 minutes, until the chicken is tender and cooked through.
7. Sprinkle the garam masala over the curry and mix gently. Microwave for another 2 minutes.
8. Garnish with fresh coriander leaves and optionally a drizzle of cream before serving.

Variations and Tips:

• For extra richness, substitute the yogurt with coconut milk or add crushed cashews while blending your tomato puree.
• You can adjust the level of spiciness by reducing or increasing the amount of red chili powder used.
• For a vegetarian version, substitute chicken with paneer or mixed vegetables like peas and bell peppers.
• Serve the curry with basmati rice, naan, or roti for a complete meal.
• Always check for doneness, as microwave times may vary based on your appliance.

Quick Masala Khichdi

Quick Masala Khichdi is a hearty Indian comfort food that combines rice and lentils with aromatic spices. Perfect for a quick weeknight dinner or a wholesome lunch, this dish is both nutritious and filling. It takes approximately 30 minutes to prepare and cook, making it an ideal choice for busy individuals or families. The one-pot nature of this meal also means fewer dishes to clean after cooking!

Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (lentils)
• 2 cups water
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1-2 green chilies, slit
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp ghee or oil
• Fresh coriander leaves for garnish

Cooking Steps:

1. Rinse the rice and moong dal together under running water until the water runs clear. Drain and set aside.
2. In a microwave-safe bowl, heat the ghee or oil for about 1 minute in the microwave.
3. Add cumin seeds to the hot oil and let them sizzle for about 30 seconds.
4. Stir in the chopped onions and sauté in the microwave for 2-3 minutes until they are translucent.
5. Add the ginger-garlic paste, green chilies, and chopped tomatoes, then microwave for another 2-3 minutes until the tomatoes soften.
6. Mix in the turmeric powder, garam masala, and salt, followed by the rinsed rice and lentils. Stir well to combine.
7. Pour in the water, stir again, and cover the bowl loosely (to allow steam to escape). Microwave on high for 15-18 minutes or until the rice and lentils are cooked through and the water is absorbed. You may need to check and stir halfway through to prevent any sticking.
8. Once cooked, let it sit for a few minutes. Fluff the khichdi with a fork and garnish with fresh coriander leaves before serving.

Variations and Tips:

• For a richer flavor, add a tablespoon of butter on top before serving.
• You can include vegetables like peas, carrots, or bell peppers for added nutrition and color.
• If you prefer a spicier dish, add more green chilies or a pinch of red chili powder.
• Serve with yogurt or pickle on the side for a delightful meal.
• Adjust the consistency by adding more water for a soupier texture if desired.

Microwave Egg Curry

Microwave Egg Curry is a quick and flavorful Indian dish that's perfect for busy weeknights or when you're short on time but still crave a delicious meal. This dish features boiled eggs simmered in a rich and spicy tomato-based gravy, making it a hearty and satisfying option for those who appreciate the bold flavors of Indian cuisine.

Preparing this dish takes about 20 minutes, making it an excellent choice for both novice cooks and experienced food enthusiasts looking for a speedy option.

Ingredients:

• 4 hard-boiled eggs
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves for garnish
• Water as needed

Cooking Instructions:

1. Begin by heating the oil in a microwave-safe bowl for about 1 minute in the microwave.
2. Add cumin seeds to the heated oil and microwave for 30 seconds or until they start to sizzle.
3. Stir in the chopped onions and green chilies. Microwave for 3-4 minutes, stirring halfway through, until the onions are soft and translucent.
4. Add the ginger-garlic paste and microwave for another 30 seconds.
5. Pour in the pureed tomatoes, along with turmeric powder, red chili powder, and salt. Mix well and microwave for 5-6 minutes or until the oil starts to separate from the mixture.
6. Carefully add the hard-boiled eggs, making sure they are coated well with the gravy. If the gravy is too thick, add a little water to adjust the consistency.
7. Sprinkle garam masala on top, cover the bowl, and microwave for an additional 1-2 minutes to allow the flavors to meld.

Instant Rawa Upma

Instant Rawa Upma is a quick and flavorful South Indian dish made from semolina (rawa or sooji). It is perfect for breakfast or a light meal, providing a healthy dose of carbohydrates and vegetables. This easy-to-make dish can be prepared in about 15-20 minutes, making it ideal for busy mornings or when you want something comforting yet nutritious.

Ingredients:

• 1 cup semolina (rawa/sooji)
• 2 cups water
• 1 medium onion, finely chopped
• 1-2 green chilies, slit
• 1/2 cup mixed vegetables (carrots, peas, beans), finely chopped (optional)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal (bengal gram)
• 1/4 tsp turmeric powder
• Salt, to taste
• 1-2 tbsp oil or ghee
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. In a microwave-safe bowl, add the semolina and roast it in the microwave for about 2-3 minutes on high power, stirring every minute to prevent burning. Set aside.
2. In another microwave-safe bowl, heat the oil or ghee for about 1 minute. Add mustard seeds and allow them to crackle.
3. Add urad dal and chana dal to the oil and microwave for another minute, until the dals turn golden.
4. Stir in the chopped onions and green chilies, and cook for 2 minutes, until the onions are translucent.
5. Add the mixed vegetables (if using), turmeric powder, and salt. Microwave for an additional 2-3 minutes until the vegetables are cooked through.
6. Carefully pour in 2 cups of water, stir well, and then bring it back to the microwave for about 2-3 minutes.
7. Once the water is boiling, add the roasted semolina gradually while stirring continuously to avoid lumps.
8. Cover the bowl with a microwave-safe lid and cook for another 2-3 minutes, or until all the water is absorbed and the upma is fluffy.
9. Let it rest for a couple of minutes before fluffing it with a fork. Garnish with fresh coriander leaves and serve hot with lemon wedges.

Variations:

• For a richer flavor, you can add a handful of roasted peanuts along with the dals.
• Incorporate spices like cumin seeds and curry leaves for additional aroma.
• You can use different vegetables based on your preference or availability, such as bell peppers or zucchini.

Tips:

• Adjust the water quantity to achieve your desired texture (less water for firmer upma, more for softer).
• Remember to roast the semolina to enhance its flavor and prevent any raw taste.
• Upma can be stored in the refrigerator for a day and reheated in the microwave for a quick meal.

Microwave Vegetable Noodles

Microwave Vegetable Noodles are a quick and colorful dish that beautifully combines the goodness of vegetables with the delightful texture of noodles. This recipe is perfect for anyone looking for a fast, healthy, and satisfying meal, whether for lunch, dinner, or even as a snack. With minimal preparation time of just about 10 minutes, you'll have a delicious dish ready to enjoy in no time!

Ingredients:

• 2 cups instant noodles (of your choice)
• 1 cup mixed vegetables (carrots, bell peppers, peas, corn)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon green onions, chopped
• Salt to taste
• Water (as per noodle package instructions)
• Optional: chili flakes or sauce for heat

Cooking Steps:

1. In a microwave-safe bowl, combine the instant noodles and water according to the package instructions. Microwave on high for about 3-4 minutes or until the noodles are cooked. Drain any excess water if necessary.
2. In the same bowl, add the mixed vegetables, soy sauce, sesame oil, garlic paste, ginger paste, and salt. Mix well to combine all the ingredients.
3. Cover the bowl with a microwave-safe lid or plate, and microwave for an additional 2-3 minutes, or until the vegetables are tender and heated through.
4. Remove the bowl from the microwave carefully as it will be hot. Stir in the chopped green onions and mix well.
5. Taste and adjust seasoning if necessary. If you prefer some heat, sprinkle a pinch of chili flakes or add a dash of chili sauce.
6. Serve your Microwave Vegetable Noodles hot, garnished with additional green onions if desired.

Variations and Tips:

• Noodles: You can use different types of noodles like rice noodles or whole wheat noodles for a healthier option.
• Vegetables: Feel free to customize the vegetable mix according to your preference or what you have on hand. Broccoli, zucchini, and mushrooms also work well.
• Protein Boost: To make the dish more filling, consider adding cooked chicken, tofu, or shrimp.
• Herbs and Spices: Enhance the flavors with herbs like cilantro or spices like black pepper, or a squeeze of lime for a fresh touch.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave.

Aloo Tikki

Aloo Tikki is a popular Indian street food dish made primarily from boiled and mashed potatoes, along with a blend of spices that gives it a deliciously crispy texture on the outside while remaining soft on the inside.

This vegetarian delight is ideal for anyone looking for a quick snack or appetizer, and it can be enjoyed by people of all ages. Preparation time for Aloo Tikki is around 10 minutes, with cooking time taking about 15-20 minutes in the microwave.

Ingredients:

• 4 medium-sized potatoes
• 1/2 cup green peas (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon chaat masala
• 2 tablespoons fresh coriander leaves, chopped
• Salt to taste
• 2 tablespoons breadcrumbs (for coating)
• Oil (for greasing)

Cooking Steps:

1. Start by peeling and boiling the potatoes until they are soft. Drain and allow them to cool. Once cooled, mash the potatoes in a large bowl until smooth.
2. If using green peas, boil them separately until soft and then mash them lightly before adding to the potatoes.
3. In the bowl of mashed potatoes, add cumin seeds, garam masala, red chili powder, chaat masala, chopped coriander, and salt. Mix everything together until well combined.
4. Divide the mixture into equal portions and shape them into round patties or tikki.
5. Dip each tikki into breadcrumbs to coat them evenly. This will help achieve a crispy texture when cooked.
6. Grease a microwave-safe plate with a little oil, and arrange the coated tikkis on it in a single layer.
7. Microwave the tikkis for about 6-8 minutes on high power, turning them halfway through the cooking time for even crispiness. You may check them periodically to verify they are cooked to your desired crispness.

Variations and Tips:

• For a spicy twist, you can add finely chopped green chilies to the potato mixture.
• Feel free to include grated cheese in the center of the tikkis for a cheesy version.
• Serve Aloo Tikki with mint chutney or tamarind sauce for an authentic taste.
• If you prefer baking over microwaving, place the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through to achieve a golden color.
• Store leftover mixture in a sealed container in the refrigerator for up to 2 days or freeze for longer storage, and simply microwave the frozen tikkis whenever you're craving a snack!

Microwave Chaat (Indian Snack)

Microwave Chaat is a delightful Indian snack that brings the vibrant flavors of traditional street food right to your kitchen in a matter of minutes! Perfect for those who love snacking, this dish is great for parties, tea time, or simply when you're craving something savory and tangy. The preparation time is minimal, taking only about 10-15 minutes, making it an excellent choice for busy individuals or families seeking a quick and satisfying treat.

Ingredients:

• 1 cup puffed rice (murmura)
• 1/2 cup boiled potatoes, diced
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup boiled chickpeas
• 2 tbsp green chutney
• 2 tbsp tamarind chutney
• 1/2 tsp chaat masala
• Salt to taste
• 1/4 cup sev (crispy chickpea flour noodles)
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Cooking Steps:

1. In a microwave-safe bowl, combine the puffed rice, diced boiled potatoes, chopped onions, chopped tomatoes, and boiled chickpeas.
2. Drizzle the green chutney and tamarind chutney over the mixture. Sprinkle chaat masala and salt to taste, and mix well until everything is thoroughly combined.
3. Microwave the mixture for about 1-2 minutes on high. Make sure to check after 1 minute to verify the ingredients are heated through but not overly cooked.
4. Once heated, take the bowl out of the microwave and mix again. Add the sev on top of the mixture for that extra crunch and garnish with fresh coriander leaves.
5. Serve hot with lemon wedges on the side for an added zesty flavor.

Variations:

• For a healthier version, substitute puffed rice with roasted poha (flattened rice) or quinoa.
• Add diced cucumbers or bell peppers for an extra crunch and freshness.
• Spice things up by adding finely chopped green chilies or a sprinkle of red chili powder.

Tips:

• Keep an eye on the mixture while microwaving to prevent it from becoming too dry.
• You can prepare the chutney at home or buy ready-made versions for convenience.
• Feel free to adjust the spices and chutneys according to your personal preference for sweetness and heat. Enjoy your homemade Microwave Chaat!

Tomato Rice

Tomato Rice is a flavorful and aromatic Indian dish that brings together the rich taste of tomatoes with fragrant spices. It's a quick and easy one-pot meal ideal for busy weeknights, perfect for both families and individuals looking for a satisfying vegetarian option. The preparation time is approximately 30 minutes, making it an excellent choice for a nutritious lunch or dinner.

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2-3 green chilies, slit (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Cooking Steps:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for about 15-20 minutes, then drain and set aside.
2. In a microwave-safe bowl, heat the oil or ghee in the microwave for about 1-2 minutes.
3. Add mustard seeds and cumin seeds to the hot oil. Microwave for 1 minute until they start to crackle.
4. Add the chopped onions and microwave for 3-4 minutes until they become translucent.
5. Stir in the ginger-garlic paste and microwave for an additional minute.
6. Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Mix well and microwave for 5-6 minutes until the tomatoes soften.
7. Now add the soaked and drained rice, water, and garam masala. Stir gently to combine all ingredients.
8. Cover the bowl with a microwave-safe lid and microwave on high for 10 minutes. Then lower the power and microwave on medium for an additional 5-7 minutes or until the rice is fully cooked and the water is absorbed.
9. Let it sit in the microwave for another 5 minutes before removing. Fluff the rice with a fork and garnish with fresh coriander leaves.

Variations and Tips:

• For added protein, consider mixing in cooked peas, beans, or diced potatoes before microwaving.
• For a richer flavor, you can add a bay leaf or a cinnamon stick while cooking the spices.
• Serve Tomato Rice with yogurt, raita, or a simple cucumber salad to balance the flavors.
• Adjust the spiciness by varying the number of green chilies or by using milder chili powder.
• Remember to keep a close watch while microwaving, as microwave wattages can vary. Adjust cooking times accordingly if needed.

Microwave Dhokla

Dhokla is a popular Indian snack that originates from the state of Gujarat.

It is a light, fluffy, and savory steamed cake made primarily from fermented chickpea flour (besan) and is a great healthy option for breakfast, tea-time, or any quick bite. This gluten-free dish is not only delicious but also nutritious, making it ideal for vegetarians and health-conscious individuals.

The preparation time is approximately 15 minutes, followed by cooking time of about 5-7 minutes in the microwave, making it a quick and easy recipe for anyone looking to indulge in a snack with authentic Indian flavors.

Ingredients

• 1 cup besan (chickpea flour)
• 1/2 cup yogurt
• 1/2 cup water
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves (for garnishing)
• Mustard seeds and sesame seeds (for tempering)

Cooking Steps

1. In a mixing bowl, combine the besan, yogurt, water, ginger paste, green chili paste, sugar, lemon juice, and salt. Mix until a smooth batter is formed.
2. Add the baking powder and baking soda to the batter, and stir gently. Let the batter rest for about 5-10 minutes to allow it to ferment slightly.
3. Grease a microwave-safe dish with oil. Pour the batter into the prepared dish, filling it about halfway.
4. Microwave the batter on high for 5-7 minutes, checking for doneness by inserting a toothpick in the center. If it comes out clean, it's ready.
5. Once cooked, remove the dhokla from the microwave and let it cool for a few minutes before cutting it into squares.
6. In a small pan, heat some oil and add mustard seeds and sesame seeds until they splutter. Pour this tempering over the dhokla.
7. Garnish with fresh coriander leaves and serve with chutney or sauce of your choice.

Variations & Tips

• For added flavor, you can incorporate grated carrots or chopped spinach into the batter.
• You can use different spices, such as turmeric or asafoetida, to enhance the taste.
• Serve with green chutney, tamarind chutney, or even yogurt for a reviving accompaniment.
• Verify your microwave is well calibrated; cooking times may vary slightly based on wattage.
• If you like a spicier dhokla, increase the amount of green chili paste or serve with spicy condiments.

Mashed Mango Pudding

Mashed Mango Pudding is a delightful Indian dessert, perfect for mango lovers and those seeking a quick and satisfying sweet treat. This creamy, flavorful pudding is ideal for serving guests at parties or enjoying as a soothing end to your meal. With a preparation time of just 15 minutes, this dish is not only simple to make but also a great way to showcase the rich flavor of ripe mangoes.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 cup coconut milk
• 1/2 cup sugar (adjust according to sweetness of mango)
• 1/4 cup cornstarch
• 1/2 teaspoon cardamom powder
• A pinch of salt
• 1 tablespoon ghee (clarified butter)
• Optional: chopped nuts for garnish

Cooking Steps:

1. In a microwave-safe bowl, combine the diced mangoes and sugar. Toss them together lightly, then microwave on high for about 2-3 minutes until the mangoes are soft and juicy.
2. Mash the mangoes using a fork or a masher until smooth. If you prefer a chunkier texture, you can leave some pieces intact.
3. In another bowl, mix the coconut milk, cornstarch, cardamom powder, and salt until well combined.
4. Pour the coconut milk mixture into the mashed mango and stir thoroughly.
5. Return the mixture to the microwave and heat for another 5-6 minutes, stopping to stir every 2 minutes, until the pudding thickens.
6. Once thickened, stir in the ghee for an extra layer of flavor and shine.
7. Allow the pudding to cool to room temperature, then refrigerate it for at least 1-2 hours before serving.
8. Serve chilled, garnished with chopped nuts if desired.

Variations and Tips:

• For a vegan version, verify the ghee is replaced with coconut oil or left out.
• Experiment with different fruits like bananas or strawberries for a mixed pudding flavor.
• You can add 1 teaspoon of vanilla extract for a different flavor profile.
• If the pudding is too thick, you can whisk in additional coconut milk until your desired consistency is reached.
• Serve the pudding with a drizzle of honey or a sprinkle of toasted coconut for added texture and taste.

Easy Microwave Pani Puri

Pani Puri is a beloved Indian street food that consists of hollow, crispy puris filled with a mix of spicy, tangy water and savory fillings. This dish is perfect for parties, gatherings, or simply as a fun snack at home. The best part is that with this microwave version, you can whip up a quick batch in under 30 minutes—ideal for when you're craving something delicious and don't want to spend too much time in the kitchen.

Ingredients:

• 1 cup semolina (rava)
• 2 tablespoons all-purpose flour (maida)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup water (adjust as needed)
• 1-2 cups tamarind water (for filling)
• 1/2 cup boiled and mashed potatoes
• 1/4 cup boiled chickpeas (optional)
• Chaat masala (to taste)
• Fresh coriander leaves (for garnish)
• Green chutney and sweet chutney (for drizzling)

Cooking Steps:

1. In a bowl, mix semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a soft dough. Let it rest for about 10 minutes.
2. After resting, knead the dough gently and divide it into small balls (about the size of a marble).
3. Flatten each ball between your palms and then use a rolling pin to make small, thin discs (puri).
4. Place a microwave-safe plate in the microwave and heat for about 1 minute. Once hot, place a few puris on the plate, making sure they don't touch each other.
5. Microwave the puris for 30-40 seconds until they puff up and become crisp. Repeat this step for all the puris.
6. In a separate bowl, mix boiled potatoes, boiled chickpeas (if using), and chaat masala. Mash together until well combined.
7. Once the puris are ready, take each puri, make a small hole at the top, and fill it with a spoonful of the potato mixture and a few drops of green and sweet chutney.
8. Serve immediately with tamarind water to pour into the filled puris before eating.

Variations and Tips:

• For a healthier version, you can use whole wheat flour instead of all-purpose flour for the puris.
• Experiment with fillings by adding chopped onions, tomatoes, or even sprouts for added texture and flavor.
• Ascertain your microwave is set to the right power level to achieve the perfect crispiness for the puris; avoid overcooking.
• Serve the Pani Puri immediately after assembly to prevent the puris from becoming soggy.