Cook Book - Glen India

Cook Book
Some recipes to get started with Glen Appliances
76
RECIPES
Contents
Rice cooker
• Crunchy Carrot and Peanut Rice
• Rosemary Rice
• Jamaican Jamboree
• Rice Rang Birangi
Bread Maker
• Cinnabon's Twin
• Home-baked White Bread
• Raisin Bread
• Chocolate Bread
• Multigrain Bread
• Mango jam
• Cheese and Onion Bread
• Whole Wheat Honey Bread
• Apple Jam
Tandoor
• Lehsuni Naan
• Minty Parantha
• Methi Parantha
• Roasted Tomatoes
• Tandoori Chicken
• Seekh Kabab
• Haryali Paneer Tikka
• Bannu Kabab
• Chicken Hazarvi
• Grilled Pomfret
• Chicken-Paneer Sheekh
• Tandoori Broccoli
• Fish Tikka
• Onion Parmesan Kulcha
• Paneer Tikka
Air Fryer
• Potato Wedges
• Air Roasted Chicken with Tomatoes
• Roasted Peanuts
• Cheese Straws
• Papad
• Cabbage Canapes
• Vegetable Cutlets
• Arbi-on-a-Toothpick
• Air Fry Fish Fillet
Oven Toaster Griller (OTG)
• Choco Chip Cookies
• Eggless Chocolate Cake
• Cheesy Bread Rolls
• Broccoli-Fish Bake
• Veg Seekh Kababs
Glass Grill
• Crepes
• Chicken Tikka
• French Toast
• Paneer Bhurji
• Paneer Pizza
Steam Cooker
• Sweet & Sour
• Corn Spinach
• Veg Noodles
• Instant Idli
• Mushroom Muttar
• Chicken in Garlic Sauce
• Anardana Aloo
• Egg Salad
• Vegetable Salad
• Broccoli & Corn Rice
• Gobi Masala
• Egg and Pea Curry
Food Preparation
(Hand Mixer, Mini Chopper, Mg, Jmg & Fp)
• French Onion Soup
• Hot n Sour Soup
• Dhokla
• Moong Dal Dosa
• Sambhar
• Hare Masale Ka Gosht
• Lasauni Murg
• Nimbu Pani
• Aam Ka Panna
• Tamatar Ki Chutney
• Tandoori Naan
• Sarson Ka Saag
• Hari Mirchi Ka Salan
• Butter Chicken
• Shredded Lamb in Hot Garlic Sauce
• Stir Fried Szechuan (Cabbage / Broccoli)
• Gulab Jamun
4
Rice Cooker
Experience a new cooking convenience
with the Glen Rice Cooker. Glen Rice
cookers are smart little devices designed
to give you delicious rice at the push of
button. Nutrition is the most important
element for keeping healthy. With a fine
control and precise temperature control,
they keep the freshness and nutrition better
preserved.
Available in a choice of 1.8 and 2.8 litre
models to suit your individual or family
needs. With a cool touch body and sleek
handle they are most convenient and easy
to carry. The non-stick cooking pan makes
cleaning fast and convenient. These smart
cookers can also be used for steaming
vegetables or to keep food warm.
6
Crunchy Carrot and
Peanut Rice
This is a versatile rice dish: it works as a meal-in-one, as part of
a meal with other dishes and even as a late afternoon afterschool snack. It’s an ideal recipe to fall back on when you’re
wondering what to cook.
Method
Ingredients
—— 1 cup long-grain rice or basmati
rice (rinsed)
—— 2 cups water
—— ¼ cup roasted peanuts
—— 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.
—— 1 tablespoon butter
—— Sauté onion until golden brown.
—— 1 onion, sliced thinly
—— 1 teaspoon ginger root, minced
—— ¾ cup grated carrot
—— Salt to taste
—— 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.
—— Red chilli powder to taste
—— Fresh coriander, to garnish
(optional)
—— 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.
Serves
Preparation
Time
Cooking
Cruncy Carrot and Peanut Rice
8
Rosemary Rice
This flavourful rice dish is very easy to prepare and requires just
a few ingredients; it gives the palate something different. Best
served on its own or with a salad, or with something that does
not have overpowering spices.
Method
Ingredients
—— Sauté the onion and garlic in oil until soft
in a saucepan over medium heat.
—— 1 tablespoon olive oil
—— ¼ cup onion, chopped
—— Put the broth into the Glen Rice Cooker
pot and stir in the rice, rosemary, pepper
or paprika and the sautéed onion and
garlic.
—— 1 garlic clove, minced
—— 2 cups vegetable broth
—— 1 cup long grain rice, rinsed
—— Cook until rice is tender.
—— 1 tablespoon fresh rosemary,
minced or 1 teaspoon dried
rosemary, crushed
—— Stir in the Parmesan and serve hot.
—— ¼ teaspoon Cayenne pepper or
paprika
—— ¼ cup parmesan cheese, shredded
Serves
Preparation
Time
Cooking
Rosemary Rice
10
Jamaican Jamboree
An international dish adds variety and just makes a meal more
appealing! With an interesting mix of ingredients, this Caribbean
style rice dish is easy to make in a Glen Rice Cooker and suits the
Indian palate and accompaniments well.
Method
Ingredients
—— 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
—— 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.
—— 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
—— 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.
—— ⅓ cup diced red pepper
—— 1 cup chicken broth or 1 cup
vegetable broth, to cover rice
—— Lime slices, to garnish
Serves
Preparation
Time
Cooking
Jamaican Jamboree
12
Rice Rang Birangi
You could call this dish ‘Vitamin Rice’, but that might put the
children off! So, serve this multi-coloured and tasty rice dish
knowing that you’re also serving the family a healthy meal.
It is a great option for those who want a gluten-free option. Method
Ingredients
—— Put oil and mushrooms in the Glen rice
cooker pot.
—— 2 tablespoons oil
—— 3 mushrooms, sliced
—— Set to COOK and cook for 3 minutes.
—— ⅔ cup long grain rice
—— Stir in the rice mixture, stock powder,
tomato juice, water, sliced carrots,
beans, broccoli and cauliflower.
—— 2 teaspoons vegetable stock
powder
—— Cover and cook until unit switches to
WARM/OFF.
—— 1 cup tomato juice or 1 cup
vegetable juice
—— Stir in red bell pepper, shallots and
toasted almonds.
—— 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
Serves
Preparation
Time
Cooking
Rice Rang Birangi
Bread Maker
Fresh & hygienic, home-made bread, baked
in your very own kitchen.
'Baked at home' is simply the best bread
you could ever taste. And you know what's
in it, so you know what you eat. Most
bought baked goods are not only full of
chemical additives, but often pretty old by
the time we eat them.
Now make your own bread with the
choicest of ingredients and serve it fresh
too! White/ Brown/ Garlic /Multi-grain or
any other bread of your choice now homemade effortlessly.
Also prepare home-made Jams, Cakes, Pizza
dough and much more. A must for people
allergic to gluten, for a Gluten-free bread.
Health & hygiene, the convenient way !
16
Cinnabon’s Twin
Want a bite of the famous Cinnamon Roll from America’s hugely popular
bakery chain, Cinnabon? The Glen Bread Maker helps you to make a
scrumptious replica with this recipe.
Method
Ingredients
—— Place ingredients in the pan of
the Glen bread maker in the order
recommended til the yeast.
—— 1 cup warm milk —
(110 degrees F/45 degrees C)
—— 2 eggs, room temperature
—— 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.
—— 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
—— 1 (3 ounce) package cream cheese,
softened
—— ¼ cup butter, softened
—— Sprinkle the sugar/cinnamon mixture
over it evenly.
—— 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).
—— 1 ½ cups confectioner’s sugar
—— ½ teaspoon vanilla extract
—— ⅛ teaspoon salt
Preparation
Time
—— Roll the dough into a 16x21-inch
rectangle and spread ⅓ cup butter over
it.
—— Now roll up the dough and cut into 12
rolls.
For frosting
Serves
—— In a small bowl, combine the brown
sugar and cinnamon.
Cooking
—— 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.
Cinnabon’s Twin
18
Home-baked White Bread
Even simple white bread tastes heavenly when baked at home; the flavours
that emanate from the kitchen are a bonus! The Glen bread maker will give
you a delicious white bread with a soft centre and a crunchy crust. contact with liquid or salt.
Ingredients
—— Close the lid gently and plug the power
cord into the wall outlet.
—— 1 ⅓ cup water (320 ml)
—— Press the MENU button given on the
right side of the display.
—— 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)
Serves
Preparation
Time
Cooking
Method
—— 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
—— 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.
Home -baked White Bread
20
Raisin Bread
Raisin and Cinnamon, the perfect partners, take the
concept of bread to another level altogether! Raisin
Bread can also be made using oat flour or whole
wheat flour.
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.
Ingredients
—— 1 ⅓ cup water
—— 4 cups bread flour
—— Close the lid gently and plug the power
cord into the wall outlet.
—— 3 tablespoons sugar
—— 3 tablespoons dry milk powder
—— 1 teaspoon salt
—— Select the basic WHITE BREAD preset
which also appears by default.
—— 2 tablespoons butter
—— Press the COLOUR button and select the
desired crust colour, LIGHT/MEDIUM/
DARK. Let’s press MEDIUM.
—— 1 teaspoon cinnamon
—— 2 teaspoons yeast
—— ½ cup raisins
Serves
—— Press the MENU button given on the right
side of the display.
—— 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.
Preparation
Time
—— Press the START button.
Cooking
Method
—— 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
—— 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 anticlockwise direction and take out the bread
pan.
—— Remove the bread from the pan once it
cools down.
Raisin Bread
22
Chocolate Bread
The all time favourite chocolate cake gets a makeover. It’s a bread, and the resulting loaf will
be firmer and less-buttery than a traditional cake. However get ready for the most amazing
chocolate aroma wafting from your bread maker during the excruciating time it takes to bake
and cool down. And it does make a wonderful afternoon snack, with a strong cup of coffee.
Method
Ingredients
—— Open the lid of Bread maker.
—— 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) —— 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.
Serves
Preparation
Time
Cooking
—— 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.
Chocolate Bread
24
Multigrain Bread
This bread with a solid textured loaf appropriate for sandwiches, spreads
or eating with a meal. It has different of grains and three kinds of seeds
in it. It is solid and hardy; yet light and sweet." Hearty, wholesome, and
delicious – simply the best a bread can be.
Method
Ingredients
—— Open the lid of Bread maker.
—— ¾ cup water
—— Fix the kneading blade onto the drive
shaft.
—— 1 tablespoon butter softened
—— 1 teaspoon salt
—— 2 tablespoons sunflower seeds
—— 1 tablespoon sesame seeds
—— 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.
—— 1 tablespoon flax seeds
—— 1 tablespoon millet
—— 1 tablespoon oats
—— 1 cup bread flour
—— Close the lid gently and plug the power
cord into the wall outlet.
—— 1 cup whole wheat flour
—— 1 tablespoon dry milk powder
—— ¼ cup packed brown sugar
—— 1½ tablespoons active dry yeast
—— 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.
Serves
Preparation
Time
Cooking
—— 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.
Multigrain Bread
26
Mango Jam
This mango jam is a simple and easy recipe you can try with simple ingredients
available at home. It is sweet and delicious and can be eaten with bread at
breakfast, as a snack, or as a dessert. Natural, organic & homemade, it is also a
simple solution for our love of mangoes in the off-season.
Method
Ingredients
—— Open the lid of the bread maker.
—— ½ cup grated mangoes
—— Fix the blade on to the drive shaft.
—— ⅔ cup sugar
—— Now put the ingredients in the same order.
—— 1 tablespoon lemon juice
—— 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.
Serves
Preparation
Time
Cooking
—— 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.
Mango Jam
28
Cheese and
Onion Bread
The creamy cheese and subtle onion flavours in the bread will brighten
up any lunch time snack, it also tastes marvellous as an accompaniment
to soup on a cold winters day. Crumbly but moist with a crunchy crust this
cheese and onion bread is easy-to-make and so irresistible.
Method
Ingredients
—— Open the lid of the bread maker.
—— ½ cup water
—— Fix the blade on to the drive shaft.
—— 2 cups bread flour
—— Now put the ingredients in the same order
till butter.
—— ½ tablespoon sugar
—— ½ tablespoon dry milk
—— 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.
—— ½ teaspoon salt
—— 1 tablespoon butter
—— 1 teaspoon active dry yeast
—— ¼ cup cheddar cheese
—— 2 tablespoons red onion minced
—— 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.
Serves
Preparation
Time
Cooking
—— 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.
Cheese and Onion Bread
30
Whole Wheat
Honey Bread
A recipe for the softest, moistest, fluffiest, freshest-staying, homemade, 100% whole
wheat bread you’ve ever sunk your teeth into! Kids love it. Parents, too. It is one of
the most popular bread recipes, gorgeous, yummy and easy to make. What makes
this bread so amazing is that it stays soft and fresh for days after it’s been baked. Method
Ingredients
—— Open the lid of the bread maker.
—— 3 cups whole wheat flour
—— Fix the blade on to the drive shaft.
—— ½ teaspoon active dry yeast
—— Now put the ingredients in the same order.
—— ½ teaspoon salt
—— 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.
—— ½ tablespoon butter
—— ⅓ cup honey
—— ⅛ cup water
—— Close the lid, gently and plug the power
cord into the wall outlet.
Serves
Preparation
Time
Cooking
—— 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.
Whole Wheat Honey Bread
32
Apple Jam
An autumn favourite, this unbelievably easy-to-make
jam is delicious. By making it at home, you ensure that
you are using the best ingredients. Have it on bread,
cake slices or paranthas. Method
Ingredients
—— Open the lid of Glen Bread maker.
—— 1 ½ cup grated apples
—— Fix the kneading blade onto the drive
shaft.
—— ⅔ cup sugar
—— 1 tablespoon lemon juice
—— 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’.
Serves
Preparation
Time
Cooking
—— Press the START/STOP button on the
display to stop the process and take
out the Jam.
Apple Jam
34
Tandoor
Now enjoy tandoori cooking at home.
Tandoori is the new buzzword for
healthier food. The Glen tandoor redefines
the traditional tandoor with it's softly
contoured framework, sleek shape and
smart appearance. And behind this hides a
robust mechanism that cooks food through,
at a high temperature, retaining the juices,
the authentic taste of a clay oven and the
associated health benefits. Stainless steel
tubular heaters with their high heat power
make the food crisp. Three heat settings for
effective cooking of different delicacies.
36
Lehsuni Naan
A naan made at home is fresh and warm; light and
soft...add garlic for that extra flavour and taste and you
will enjoy savouring it just on its own! Method
Ingredients
—— Sieve flour with baking powder, baking
soda and salt.
—— 2 cups maida
—— ½ cup milk
—— Add sugar and curd, mix well so that
the mixture looks like crumbs.
—— 1 tablespoon yogurt
—— Now add milk and knead well into a
soft dough.
—— 1 teaspoon butter
—— 1 teaspoon sugar
—— Apply a little oil and keep aside to rise
for an hour or two.
—— ½ teaspoon salt
—— 1 teaspoon oil
—— Make 4 equal portions of the dough.
—— 1 teaspoon onion seeds
—— Apply a little oil and place onion seeds
on top along with some chopped
garlic.
—— ½ teaspoon baking powder
—— ¼ teaspoon baking soda
—— 2 cloves garlic, chopped fine
—— Water- for kneading, if required
—— 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.
Serves
Preparation
Time
Cooking
—— Top with butter and serve hot.
Lehsuni Naan
38
Minty Parantha
Everyone’s favourite parantha... the fresh taste and aroma of
pudina comes across beautifully in this parantha made with a
combination of fresh and dried mint.
Method
Ingredients
—— Mix atta, salt and fresh pudina leaves
together, add water and knead into a
stiff dough.
—— 2 cups atta
—— 1 teaspoon salt
—— Divide the dough into six equal
portions and shape into balls.
—— ½ cup chopped mint (pudina)
leaves fresh
—— 1 tablespoon dried mint (sukha
pudina)
—— 3 tablespoons butter
Serves
Preparation
Time
Cooking
—— 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.
Minty Parantha
40
Methi Parantha
A superbly healthy combination of whole wheat, gram flour
and fenugreek also translates into a delicious roti or parantha.
The ideal breakfast food, it is a great choice for packed
lunches, picnics or for taking along when travelling.
Method
Ingredients
—— Mix atta, besan, salt, red chilli and
methi leaves.
—— 1 cup atta
—— ½ cup besan
—— Add half the ghee, mix well and knead
with milk into a stiff dough.
—— 1 cup methi leaves, chopped
—— 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.
—— Salt to taste
—— 1 teaspoon red chilli powder
—— 3 tablespoons ghee
—— ½ cup milk
Serves
Preparation
Time
Cooking
—— Remove when crisp and done on both
sides.
—— Put some butter on the parantha and
serve hot.
Methi Parantha
42
Roasted Tomatoes
A simple yet attractive and tasty accompaniment...go ahead and
experiment by adding your own favourite flavour or sauce to this
recipe. Depending on what you are serving this with, you could
drizzle some sherry or balsamic vinegar or a dollop of pesto too. Method
Ingredients
—— Cut tomatoes into halves.
—— 4 medium firm, ripe tomatoes
—— Oil the Tandoor tray.
—— Salt to taste
—— Drizzle the tomatoes with olive oil and
place a basil leaf on each half.
—— ½ teaspoon Black pepper
—— 8 leaves Basil
—— Put salt and pepper on top.
—— Place in a preheated Glen Tandoor
(Knob setting: Both) and cook till soft
and brown.
—— 1 tablespoon Olive Oil
Serves
Preparation
Time
Cooking
Roasted Tomatoes
44
Tandoori Chicken
It is possible to make a great tasting Tandoori chicken in a Glen
Tandoor. The vinegar makes sure the chicken gets imbued with
the masala and stays soft while the saffron adds that rich taste
and look. Method
Ingredients
—— 1 medium chicken cut into pieces
—— 1” ginger
—— For the marinade peel ginger and garlic
and grind into a fine paste with lemon
juice and vinegar.
—— 3 cloves garlic
—— 1 tabelspoon lemon juice
—— Add salt, chilli powder, saffron and
cumin and rub this mixture into the
chicken.
—— 1 teaspoon vinegar
—— Salt 1 ½ teaspoon salt
—— 1 teaspoon chilli powder
—— Leave for 5-6 hours in the fridge,
covered well. —— 1 teaspoon jeera ground
—— Preheat the Glen tandoor (Knob
setting: Both), grease the tray and
arrange the chicken pieces on the tray.
—— Few strands saffron
Serves
Preparation
Time
—— Wash, dry and make small cuts over the
breast and leg pieces of the chicken.
—— Baste with the oil and turn when one
side gets lightly browned.
Cooking
—— Cook the other side, when done,
remove from the tray, sprinkle some
lemon juice and serve.
Tandoori Chicken
46
Seekh Kabab
A terrific snack, appetizer or side dish, these kababs are
easy to make thanks to the addition of potato which
binds the mixture well besides adding to the taste. Serve
with Dhania-Pudina Chutney.
Method
Ingredients
—— Wash, scrape and cut ginger very finely.
—— 450 gm keema
—— In a mixing bowl, peel and grate the
potato.
—— 1 small potato
—— 1” ginger
—— Mix the grated potato with keema,
onions, egg, cumin, chilli powder, salt,
nutmeg and ginger.
—— 1 tablespoon finely chopped
onions
—— Blend well to get a consistency that is
sticky and suitable for moulding on to
skewers.
—— 1 egg
—— 1 teaspoon cumin seeds
—— ½ teaspoon chilli powder
—— Divide the mixture into 8 equal parts.
—— 1 teaspoon salt
—— Wash the skewers and with a
moistened firm hand encircle the
mixture around the skewer.
—— Pinch of nutmeg
Serves
Preparation
Time
Cooking
—— 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.
Seekh Kabab
48
Haryali Paneer Tikka
Vegetarians need not feel deprived at a barbeque that serves up this
special Paneer Tikka imbued with the taste and flavours of mint and
coriander chutney!
Method
Ingredients
—— Grind the chutney ingredients into a
fine paste and keep ready.
—— 400 gm paneer
—— ½ teaspoon Chat masala
—— Cut the paneer into 1 inch squares.
—— 30 gm Butter
—— Mix the green chutney with the
marinade ingredients.
For the marinade
—— Check the seasoning for taste and
adjust if required.
—— 150 gm Curd
—— Salt to taste
—— Dip the paneer pieces in the mixture
and set aside for ½ hour.
—— 15 ml Mustard oil
—— Skewer the marinated pieces and cook
in the preheated Glen tandoor.
—— ½ teaspoon Red chilli powder
—— ½ teaspoon Kasoori methi
—— When done evenly, remove the paneer
into a pan and toss gently with melted,
warm butter.
—— ½ teaspoon White pepper
—— ¼ teaspoon Ajwain seeds
—— 1 teaspoon Ginger garlic paste
—— Sprinkle with chat masala and serve.
For the green chutney
—— 3 Green chillies
—— 2 sprigs Mint
—— ½ bunch Coriander leaves
—— 4 cloves Garlic
—— ½” Ginger
Serves
Preparation
Time
Cooking
Haryali Paneer Tikka
50
Bannu Kabab
Bannu Kababs are worth the special steps required to make them.
However, they are not difficult to make; just read the steps carefully,
collect all ingredients beforehand and you'll be well-rewarded by the
compliments that come your way! Method
Ingredients
—— Cut chicken into kebab-sized pieces.
—— 1 Chicken (boneless)
—— Add lemon juice, chopped ginger,
green chillies, salt, white pepper and
garam masala to the chicken and mix
thoroughly.
—— 200 gm Besan
—— Little oil for frying besan
—— 1” Ginger piece (chopped)
—— Heat oil in a pan, add besan to it fry it
till cooked without changing colour.
—— 4 nos Green chillies (chopped)
—— 30 ml Mustard oil
—— Add the chicken pieces to the pan and
stir gently till they are coated with the
besan.
—— Salt to taste
—— 1 teaspoon White pepper
—— Juice of half a lemon
—— 1 teaspoon Garam masala powder
—— Egg yolk of 3 eggs
—— After they are cool, put them in a bowl,
add mustard oil and mix well. —— ½ teaspoon Turmeric powder
—— Cook them in the preheated Glen
tandoor.
—— half a cup Green coriander
(chopped)
—— 1 teaspoon Chat masala
—— 1 ½ teaspoon Ginger garlic paste
Serves
Preparation
Time
—— Now immediately remove from the pan
and spread the chicken pieces on a flat
surface to cool.
Cooking
—— 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.
Bannu Kabab
52
Chicken Hazarvi
This recipe is a lighter version of this popular dish as it
does not use cheese and with very few ingredients, is
easy to make. Chicken Hazarvi is bestowed with the same
creaminess and softness of the more common malai tikka.
Method
Ingredients
—— Clean wash and cut the chicken into
medium sized pieces.
—— 800 gm Boneless chicken
—— 200 ml Cream
—— Make a marinade of the cream, eggs
and corn flour.
—— 2 Eggs
—— Add the chicken; add chopped
green chilli, chopped ginger, salt and
powdered black cardamom.
—— 2 Green chillies
—— 50 gm Corn flour
—— 2” Ginger piece
—— Set aside for 4-6 hours
—— Salt to taste
—— Roast in a preheated tandoor (Knob
setting: Both) for 8-10 min till done,
basting it with oil from time to time.
—— 1 teaspoon Black cardamom
(powdered)
Serves
Preparation
Time
—— Serve hot.
Cooking
Chicken Hazarvi
54
Grilled Pomfret
The ultimate in healthy eating! Pomfret is a fish that is ideal for
tandoor-style cooking and its delicate and flavourful taste is
enjoyed even by those who are not too fond of fish. Method
Ingredients
—— Clean the Pomfret and keep it whole.
—— 4 Medium Pomfret
—— Rub it with lemon juice, salt, and the
ginger and garlic pastes.
—— 2 tablespoons Red chilli Paste
—— ½ teaspoon Garlic Paste
—— Make a marinade with the red chilli
paste garam masala, cumin powder,
coriander powder and lemon juice and
apply all over the Pomfret.
—— ½ teaspoon Ginger Paste
—— ½ teaspoon Powdered Garam
Masala
—— ½ teaspoon Cumin Powder
—— ½ teaspoon Coriander Powder
—— Marinate for three hours and cook in
a Glen tandoor basting with butter till
done.
—— 2 tablespoons Lemon juice
—— Salt to taste
—— 50 gms Butter
Serves
Preparation
Time
Cooking
Grilled Pompfret
56
Chicken-Paneer Seekh
Chicken mince, with a touch of paneer and fried onion paste, makes delicious
and soft Seekh kababs.
Method
Ingredients
—— Mix all the ingredients well.
—— 500 gm chicken mince
—— Divide into small portions.
—— 1 tablespoon green chillies
chopped
—— Press lightly onto greased skewers.
—— 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
—— 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.
—— Salt to taste
—— Coriander leaves 2 tbsp
—— 1 teaspoon chopped mint leaves
Serves
Preparation
Time
Cooking
Chicken-Paneer Seekh
58
Tandoori Broccoli
Indianize the broccoli ! Add a nice marinade and cook in the
tandoor for an unusual, tasty and healthy starter or side dish.
Method
Ingredients
—— 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
—— 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.
—— Salt to taste
Serves
—— Blanch the broccoli in salted water and
set aside.
Preparation
Time
Cooking
Tandoori Broccoli
60
Fish Tikka
Any variety of white fish can be cooked using this simple recipe. Fresh
or frozen fillets may be used. Have it as a snack with masala chai or as a
main meal with a huge salad.
Method
Ingredients
—— Wash the Rawas fillets.
—— 150 gm Rawas fillet boneless
—— Cut them into square chunks.
—— Half a lime
—— Prepare a marinade with the rest of the
ingredients and marinate the fillets for
an hour.
—— 20 gm yogurt
—— 1teaspoon garam masala
—— Put them on to the skewer and cook in
the Glen tandoor till done.
—— A pinch of turmeric
—— A pinch of chilli powder
—— Serve hot.
—— Salt to taste
Serves
Preparation
Time
Cooking
Fish Tikka
62
Onion Parmesan
Kulcha
Kulcha is a traditional preparation made with plain flour and curds; here it gets
an international twist with a parmesan cheese filling. The curds add a yummy
tanginess to the kulcha. Here the kulcha has been stuffed with a rich and spicy
paneer filling. It is advisable to keep the dough aside covered with a wet muslin
cloth for at least 2 hours to allow it to rise. This will make your kulchas fluffier.
Method
Ingredients
—— Sieve the flour and add the baking
powder, milk, curd, salt and water to it.
—— 500 gm maida
—— A pinch of baking powder
—— Sprinkle yeast in warm water, add a
pinch of sugar to it and then add the
lemon juice.
—— 100 gm milk
—— 25 gm curd
—— 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.
—— Water as required
—— 15 gm yeast
—— A pinch of sugar
—— Combine all the ingredients for the
stuffing and mix well.
—— Juice of ¼ of a lemon
—— Salt to taste
—— 20 gm coriander leaves, chopped
—— 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.
For the stuffing
—— 160 gm parmesan cheese
—— 25 gm onion chopped
—— 10 gm chaat masala
—— 2 green chillies chopped
Serves
Preparation
Time
Cooking
Onion Parmesan Kulcha
64
Paneer Tikka
If it’s a dinner party, the ubiquitous paneer tikka will be
there! But it still does not lose its appeal and kids and
adults all love it.
Method
Ingredients
—— Cut the paneer and vegetables into
cubes.
—— 500 gms Paneer
—— 1 large Onion
—— Prepare the marinade by mixing the
curd with the ginger garlic paste, salt
and red chilli powder.
—— 1 large Capsicum
—— 2 large Tomatoes
—— ½ cup chopped coriander leaves
—— Lemon slices
—— Marinate the paneer and vegetables for
two hours.
—— Place in the tandoor till done and serve
hot with lemon wedges.
For marinating
—— ¾ cup hung curd
—— 1 teaspoon ginger garlic paste
—— Salt to taste
—— ½ teaspoon red chilli powder
Serves
Preparation
Time
Cooking
Paneer Tikka
66
Air Fryer
Great tasting fries, now go healthy, oil free !
Now give your favorite fried foods a make
over. Instead of using fat to make fries,
the revolutionary Glen Air Fryer uses
superheated air.
It fries to a crispy golden-brown finish – and
cuts the calories – in everything from fries,
snacks, chicken, burgers, meat and more.
That same mouth-watering taste "crispy on
the outside, moist on the inside" - without
the oil.
Genuinely home made and extremely tasty.
68
Potato Wedges
Here is something that goes well with just about anything, and they
are super on their own too. They are easy to make in the Glen Air Fryer
which turns out perfect Potato Wedges each time!
Method
Ingredients
—— Scrub the Potatoes clean and cut into
wedges.
—— 250 gm Potatoes
—— 1 tablespoon Cooking Oil
—— Soak the wedges in water for about 30
minutes.
—— Dash of Paprika
—— 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.
Serves
Preparation
Time
Cooking
Potato Wedges
70
Air Roasted Chicken
with Tomatoes
This is a delicious combination of flavours and colours; serve it
over fresh baby spinach or with other veggies, or pasta. A tasty,
light meal the whole family will savour.
Method
Ingredients
—— 2 small chicken thighs with skin,
deboned and excess fat removed
—— 1 tablespoon cooking oil
—— Preheat the air-fryer for 2 min at 180
degrees.
—— Brush cooking oil on chicken skin.
—— 2 tomatoes
—— Roast in the air fryer for 15 min with skin
facing down.
Marinade
—— Remove the chicken from the air fryer,
collect the chicken oil and drizzle it over
the tomatoes.
—— 1 teaspoon dried thyme
—— 1 teaspoon light soy sauce
—— Roast tomatoes for 6 min at 160 degrees.
—— 2 cloves of garlic peeled and
grated
Serves
—— Marinate the chicken for an hour.
Preparation
Time
—— Note: for larger chicken thighs, cook
longer till done.
Cooking
Air Roasted Chicken with Tomatoes
72
Roasted Peanuts
Put a plate of these and it’s hard to resist cleaning up every single
piece! Now, using a Glen Air Fryer, it’s easy to make them at home, in
minimum and good quality oil.
Method
Ingredients
—— Preheat the Air Fryer for 3 min at 180
degrees.
—— 200 gm Peanuts
—— 2 tablespoons gram flour
—— Mix all the ingredients together in a
bowl.
—— ½ teaspoon salt
—— Put them in to the air fryer and fry for
13-15 min till crisp.
—— ½ teaspoon Amchur
—— 1 tablespoon oil
—— Turn them twice while they cook to get
a uniform colour and texture.
—— 1 tablespoon water
Serves
Preparation
Time
Cooking
Roasted Peanuts
74
Cheese Straws
A wonderful cheesy crisp snack or appetizer which can also be served
with soup, these straws look professional and taste even better.
Method
Ingredients
—— Sieve the flour and salt.
—— ¾ cup flour
—— Rub in the butter and add the grated
cheese.
—— ⅓ cup butter
—— 1 small egg
—— Mix a beaten egg into this and knead
to form a dough.
—— ¼ teaspoon salt
—— Roll into an oblong and cut, twisting
each piece to give the straw shape.
—— ⅓ cup processed cheese
—— Pinch of red chilli powder
—— Preheat the air fryer for 3 min at 190
degrees.
—— Fry for 5-6 min turning, in between.
Serves
Preparation
Time
Cooking
Note: The straws may take more time if
they are very thick.
Cheese Straws
76
Papad
That perennial favourite, papad, gets perfectly
crisp cooked in the Glen Air Fryer.
Method
Ingredients
—— Cut each papad into two.
—— 2 Papads
—— 1/2 salad tomato chopped into very
small pieces (seeds removed)
—— 1 small onion
—— Preheat the fryer for 3 min at 180
degrees.
—— Add the papads.
—— After 1 min turn and give one more
minute.
—— 1 green chilli
—— Remove and top it with chopped
tomato, onion and green chilli.
—— Serve hot.
Serves
Preparation
Time
Cooking
Papad
78
Cabbage Canapés
Canape is a decorative finger food, usually eaten in one bite. A canapé generally consists
of a base of either crackers, bread, toast or puff pastry, followed by the application of some
cream or butter paste topped with a canope of chopped vegetables, meat, fish, cheese,
relish etc. That’s a small definition of what a canapé is. It can be uses as appetizers.
Method
Ingredients
—— Mix the onion, capsicum and carrot
with ¼ of cheese.
—— 1 small cabbage
—— ¼ of an onion (chopped fine)
—— ¼ piece of capsicum (chopped fine)
—— ½ of a medium carrot grated
—— 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.
—— 1 cube of Amul cheese grated
—— Make four such small boats.
—— Preheat the Glen fryer for 3 min at 180
degrees.
Serves
Preparation
Time
Cooking
—— Put these in the fryer for 2 min.
Cabbage Canapés
80
Vegetable Cutlets
Vegetable cutlet is a very popular snack; it is very easy to make and can
be had as an appetizer or light afternoon snack or evening snack with
tea. It is also great for small parties and get-togethers.
Method
Ingredients
—— Boil and mash potatoes add carrot,
cabbage and capsicum.
—— 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
Serves
Preparation
Time
Cooking
—— 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.
Vegetable Cutlets
82
Arbi-on-a-toothpick
Arbi is generally served as dry side dish with dal and rice or chappatis.
Made this way, it can also be served as an appetizer or cocktail snack.
Method
Ingredients
—— Peel the arbi and cut into bite-size
pieces.
—— 250 gm Arbi, boiled
—— 1 teaspoon Corn flour
—— Put on the kitchen towel to dry.
—— ½ teaspoon salt
—— Sprinkle some corn flour mixed with
salt.
—— 1 teaspoon oil
Serves
—— Brush with oil and put in the pre
heated Glen fryer for 10-12 min at 180
degrees.
Preparation
Time
Cooking
—— Stick toothpicks on each piece and
serve immediately.
Arbi-on-a-toothpick
84
Air Fry Fish Fillet
Air fried fish fillet is cooked to perfection with minimum oil, making it
a very healthy item in your menu planning. Air frying makes the fish
crisp on the outside and soft inside.
Method
Ingredients
—— Clean the fish fillet and drain excess
water.
—— 2 slices of fish
—— 1egg
—— Rub salt and pepper on the fish.
—— 50 gms bread flour
—— Coat the fillets with egg and then with
bread flour.
—— Salt
—— Preheat the air fryer for 3 min.
—— Pepper
—— Put the fillets in the Glen Air Fryer at
200 degrees for 15 min turning once
in-between.
—— Tartar sauce
—— Serve with tartar sauce.
Serves
Preparation
Time
Cooking
Air Fry Fish Fillet
86
OTG
The Glen OTGs are nifty little devices with
multitasking abilities. With a smart design
and finish they are so versatile that they
take care of every type of cooking except
stove cooking. In addition to the baking,
grilling and roasting they have a motorized
rotisserie as well. The OTGs also perform
two more useful functions, they can be
used to keep food warm and for thawing
frozen food items.
The Turbo Convection Oven cooks the food
from all around. It also helps baking better
with a uniform distribution of heat in the
oven chamber. The hot air seals the outer
surface of the food and helps retain the
food juices while grilling.
88
Choco-Chip Cookies
Unbelievably easy to make, requiring no special equipment and no
difficult to handle steps, no creaming...this is the perfect cookie to
make with kids and get them to love cooking!
Method
Ingredients
—— Preheat the Glen oven at 180.
—— 1 ¼ cups flour
—— Combine flour, salt, baking soda.
—— ½ teaspoon baking soda
—— In a large bowl, mix butter and both
the sugars till creamy.
—— ½ teaspoon salt
—— ½ cup butter
—— Add the flour mixture and blend on
low speed.
—— ½ cup packed brown sugar
—— Mix the chocolate chips and walnuts.
—— ¼ cup sugar
—— Drop dough with an ice-cream scoop,
two inches apart, on a baking tray.
—— ½ cup chocolate chips
—— ½ cup lightly roasted walnuts
—— Bake for about 12-15 minutes till
golden.
—— Repeat with the remaining dough.
Serves
Preparation
Time
Cooking
Choco-Chip Cookies
90
Eggless
Chocolate Cake
Just 3 simple steps and you have a soft and delicious cake
ready. Unlike many other eggless cakes, which taste rather
bland, this is a sweet and spongy cake.
Method
Ingredients
—— Preheat the Glen oven for 15 minutes at
180 degrees.
—— ¼ cup cocoa
—— ½ cup oil
—— In a bowl put all ingredients in the same
sequence as given and blend.
—— 1 ½ cup flour
—— Put this mixture in a cake tin and bake for
30-35 minutes till done.
—— ½ cup curd
—— ¾ teaspoon baking soda
—— 1 cup ground sugar
—— ½ cup water
Serves
Preparation
Time
Cooking
Eggless Chocolate Cake
92
Cheesy Bread Rolls
Amazingly easy to make, this non-fried version can be stuffed
with chicken, mixed vegetables, eggs or boiled potatoes too...
whatever you have handy. Served with tomato sauce, they are
the perfect snack.
Method
Ingredients
—— Preheat the Glen oven to 150 degrees
Celsius.
—— 8 brown bread slices
—— ½ cup grated cheese
—— 2 slices of finely chopped salami
—— 2 teaspoons butter
—— 1 spring onion
Serves
—— 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.
Preparation
Time
—— Press firmly so that the roll does not
open.
Cooking
—— 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.
Bread rolls
94
Broccoli-Fish Bake
Could it get any healthier than this? The ultimate super
foods- broccoli and fish- come together in a baked dish
that is delicious.
Method
Ingredients
—— 250 gm Broccoli cut into florets,
lightly sautéed
—— 250 gm sole fillets, lightly sautéed
—— 1 cup white sauce
—— ½ cup bread crumbs
—— Bake at 180 for 20 min or till the top is
light brown.
—— ½ teaspoon red chilli powder
—— 1 tablespoon Butter
Preparation
Time
—— Top with fish and then cover with the
white sauce.
—— Sprinkle cheese and top with bread
crumbs mixed with chilli powder and
little butter.
—— ½ cup grated cheese
Serves
—— Arrange the broccoli in a an oven proof
dish.
Cooking
Broccoli-Fish Bake
96
Veg Seekh Kababs
Why should the vegetarians lose out? These Seekh kababs have a long
list of ingredients, but are actually easy to make. It’s also a great way to
make sure kids get to eat their veggies! Method
Ingredients
—— 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
—— 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.
—— 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
Serves
Preparation
Time
Cooking
Veg Seekh Kababs
98
Glass Grill
A portable, healthy and safe way to grilled
delicacies !
Grill healthy with less oil on German Schott
Ceramic Glass. No more fears of reaction
from the cooking surface i.e., non-stick,
PFOA, lead effecting your system.
Food grills faster as it is directly on hot glass
keeping the nutrients and natural food juice
intact, making it juicy, delicious & succulent
with wonderful flavor & fragrance.
Make tasty & healthy omelettes, grill
sausages, make Paneer Tikka, Chilla, Toast,
or Sauté vegetables in a jiffy. A portable
unit, it can be used anywhere conveniently.
Now, cook healthy and serve in style !
100
Crepes
These can be used for desserts, breakfasts, snacks, and
with the right stuffing, even the main course!
Method
Ingredients
—— Mix flour, sugar, baking powder and
salt in a bowl.
—— 1 ½ cups flour
—— 1 tablespoon sugar
—— Stir in the remaining ingredients.
—— ½ teaspoon baking powder
—— Beat with a hand blender till smooth.
—— ½ teaspoon salt
—— 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.
—— 2 cups milk
—— 2 tablespoon butter, melted
—— ½ teaspoon vanilla essence
—— Loosen around the edges and flip to
cook on the other side till light brown.
—— 2 eggs
—— Thinly spread apple sauce or strawberry
jam on warm crepes and roll.
—— Sprinkle powdered sugar if desired.
Serves
Preparation
Time
Cooking
—— Serve with garden fresh strawberries.
Crepes
102
Chicken Tikka
A universal and international favourite, the Chicken Tikka is
surprisingly easy to make. Make a double portion and use the
leftovers to put into a sandwich with some mint chutney and you’ll
have England’s favourite sandwich in hand! Method
Ingredients
—— 750 gm boneless chicken cut into
2” cubes
—— 1 teaspoon Red chilli powder
—— 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.
—— 1 tablespoon Lemon juice
—— Salt as per taste
—— Put this mixture on the chicken pieces
for 4 hrs.
For the marinade
—— 4 tablespoons hung curd
—— 2 tablespoons Ginger garlic paste
—— 1 tablespoon Lemon juice
—— Heat the Glen glass grill and grill the
chicken on both sides till golden
brown.
—— Serve with pudina chutney and onion
rings.
—— 2 tablespoons Oil
—— Salt + 2 tablespoons roasted gram
flour
Serves
Preparation
Time
Cooking
Chicken Tikka
104
French Toast
It’s entirely another thing that the French did not invent
this dish, but in India that’s how this delicious and simple
breakfast item is known!
Method
Ingredients
—— Beat the eggs along with the salt.
—— Eggs 3
—— Heat the grill and put a little oil on it.
—— A pinch of salt
—— Dip the bread slices in the egg mixture
and cook on the Glen grill on both
sides till golden brown.
—— Oil 1 teaspoon
Serves
Preparation
Time
Cooking
French Toast
106
Paneer Bhurji
Eat paneer bhurji with rotis, paranthas, bread rolls, bread slices, besan
pooras or kulchas: it goes with everything and may be had for any
meal. Quick to make and a great protein-rich food.
Method
Ingredients
—— 200 gm Cottage cheese
—— 1 medium Onion, chopped fine
—— 2 Tomatoes, chopped fine
—— ½ teaspoon Chilli powder
—— Mix well and add the crumbled paneer.
—— ¼ teaspoon Turmeric
—— 1 teaspoon Oil
—— 2 tablespoons chopped Coriander
Preparation
Time
—— Stir the onions and cook till onions turn
pink.
—— Add tomatoes, stir and add salt, chillies
and turmeric.
—— Salt to taste
Serves
—— Heat the Glen glass grill, put the oil and
the onions on it.
—— Mix well again and garnish with
chopped green coriander.
Cooking
Paneer Bhurji
108
Paneer Pizza
A fusion of Indian and Italian cuisine! Paneer Pizza is a great
buttery-cheesy snack that’s a favourite with kids.
Method
Ingredients
—— 200 gm Paneer cut into thin slices
makes 5 slices
—— ½ a carrot grated
—— ¼ of an onion chopped
—— Heat the Glen grill and put the paneer
slices on it.
—— ¼ of a tomato deseeded and
chopped
—— Fry till brown.
—— 1 teaspoon corn flour
—— Turn the slices and put the veg mixture
on it and top it with grated cheese.
—— Salt to taste
—— 1 cube of cheese grated
Preparation
Time
—— 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.
—— 2” piece of capsicum chopped
Serves
—— Wash the paneer and pat dry on a
kitchen towel.
—— Remove when the cheese melts and
the base is golden brown.
Cooking
Paneer Pizza
110
Steam Cooker
Good eating is synonymous with good
health. Food cooked with steam retains
far higher level of nutrients, vitamins and
minerals than by any other method. Steam
cooking reduces Vitamin C in vegetables
by 40% whereas boiling reduces it by 70%.
Moreover no additional fat is required for
cooking, this helps reduce cholesterol and
blood pressure.
The new Glen Steam Cooker, makes healthy
cooking most convenient. With it's three
chambers you can easily cook multiple
dishes. Most sleek design, compact
storage, food grade plastic, online water
addition and numerous other advanced
features make it the best choice for modern
healthy cooking.
Steam cooking retains all the essential
nutrients & vitamins.
112
Sweet & Sour
A Chinese cuisine inspired winter soup recipe, Sweet and Sour soup
has vegetables which are simmered in a sweet and sour vegetable
stock.
Method
Ingredients
—— Put 4 medium sized tomatoes in any
bowl of the steamer.
—— 4-5 medium size tomatoes
—— 1 small carrot
—— Place chopped vegetables like carrots,
beans, flowers of cauliflower, broccoli
in the other bowl.
—— 5-6 beans
—— ¼ of cauliflower cut into small
pieces
—— Once steamed, blend the tomatoes
and put the vegetables in it.
—— 1 teaspoon vinegar
—— Add salt, black pepper, vinegar, Soya
sauce and sugar.
—— 1 teaspoon soy sauce
—— 1 teaspoon corn flour
—— 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.
Serves
Preparation
Time
Cooking
Sweet & Sour
114
Corn Spinach
Corn Spinach Soup is one of the healthiest Indian
soups. It is a low calorie soup recipe which has great
nutritional value.
Method
Ingredients
—— Separate the leaves of Spinach from
the stem.
—— 250 gms spinach
—— 1/2 cup corn
—— Wash them thoroughly, and put them
in the steamer. Steam for 8-10min.
—— 1/2 spoon red chillies
—— Steam corn separately for 40-45min
and then remove the kernels from the
cob.
—— Salt to taste
—— Butter to taste
—— Water as required
—— 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.
Serves
Preparation
Time
Cooking
—— 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.
Corn Spinach
116
Veg Noodles
Another great way to get the kids to eat vegetables is to
serve them with noodles. Aji-no-moto gives the Chinese
flavour and kids will love it. Method
Ingredients
—— Steam fresh noodles in the steamer for
about 8-10min.
—— 1 pkt fresh noodles
—— 1 carrot
—— Finely chop your favourite vegetables
and steam for 10min.
—— 1/2 cup peas
—— Mix both in a bowl, add salt and black
pepper to taste with aji-no-moto and 2
teaspoon of olive oil.
—— 1/2 cup chopped brocolli
—— 1/2 cup chopped onion
—— 2 teaspoon olive oil
—— Option: Noodles can also be
substituted with rice, which will need
to be steamed for 20-25min.
—— Aji-no-moto
—— Salt & black pepper to taste
Serves
Preparation
Time
Cooking
Veg Noodles
118
Instant Idli
This South Indian speciality has been called one of the
healthiest breakfasts in the world! Here is an Instant
version of the popular dish.
Method
Ingredients
—— Mix 1 cup Rawa (suji) with 3 tablespoon
of curd and a little water to get a
consistency of pouring batter.
—— 1 cup rawa
—— 3 tablespoon curd
—— Add a teaspoon of ENO salt.
—— 1 teaspoon Eno salt
—— Mix well and pour into the Rice Bowl.
—— juice of ½ lemon
—— Steam for about 20 min.
—— A pinch of salt
—— Cut into cubes and serve with green/
coconut chutney.
—— ½ teaspoon sugar
Serves
Preparation
Time
Cooking
Instant Idli
120
Mushroom Muttar
A Punjabi favourite, this combination is a sure winner at parties and
wedding banquets too. The steaming process allows it to be made
with minimum oil without affecting the taste in any way. Method
Ingredients
—— Steam mushrooms and fresh peas
together in the steamer.
—— 1 pkt Mushrooms
—— 2 cups Fresh Peas
—— In a pan, gently heat oil and fry 2 finely
chopped onions with the ginger-garlic
paste.
—— 3 medium sized Tomatoes,
blanched and pureed
—— 2 medium sized Onions
—— 1 teaspoon Ginger-garlic paste
—— Salt
—— Chillies
—— 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.
—— Turmeric
—— Add a little water if required and
simmer for 2-3 min.
Serves
Preparation
Time
Cooking
—— Serve hot.
Mushroom Muttar
122
Chicken in
Garlic Sauce
Garlic has a natural affinity with chicken and this heavilygarlicky dish will be loved by those with a taste for the
pungency of garlic. Others could half the amount of garlic
given in the recipe.
Method
Ingredients
—— 1 Chicken (cut into 8 pieces)
—— 1 pod Garlic (peeled & chopped)
—— 30ml Tomato Ketchup
—— 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.
—— 25ml Soya sauce
—— 200ml Chicken stock
—— Bring to a boil and thicken with corn
flour.
—— 1 teaspoon Corn flour
—— Salt & pepper to taste
—— Add the steamed chicken.
—— Aji-no-moto a pinch
—— Add the sauce, mix well.
—— 8-10 pcs almonds
—— Garnish with almonds, mint leaves &
strands of ginger.
—— Mint leaves
—— Juliennes of ginger
Serves
Preparation
Time
Cooking
Chicken in Garlic Sauce
124
Anardana Aloo
The special touch in this masala aloo recipe is the anardana or
promegranate seeds which have an incomparable, delicious
sweet and sour taste. Method
Ingredients
—— Steam the potatoes in the Glen
steamer and when cool, peel and cut
into bite sized pieces.
—— 5-6 medium sized Potatoes
—— 2-3 Whole red chillies
—— Heat the oil in a non-stick pan and put
in the mustard seeds and 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
—— Add about half cup water and when it
reduces to half, add the potatoes.
—— ½ teaspoon Turmeric powder
—— Add all the dry masalas and mix well.
—— Salt as per taste
—— 2 teaspoons Oil
—— Coriander leaves & green chillies for
garnishing
Serves
Preparation
Time
—— When they start to splutter, add channa
dal and urad dal and stir for a minute.
—— Remove from heat and garnish with
green chillies and coriander leaves.
—— Serve hot.
Cooking
Anardana Aloo
126
Egg Salad
A perennial favourite and a great way to get the health benefits of
eggs. You may add boiled potatoes, walnuts, spring onions etc to this
basic recipe. Method
Ingredients
—— Mix the ingredients for the dressing
well and keep aside.
—— 6 Eggs
—— 100 gm Lettuce Leaves
—— Steam the eggs for 20 min.
—— 4-5 sticks of beans
—— Steam the beans for 10 min.
—— When cool, peel and cut each egg into
8 pieces.
For the Dressing:
—— 1 tablespoon Olive Oil
—— Wash the lettuce leaves well and keep
in chilled water.
—— 2 tablespoons Vinegar
—— When ready to serve, chop the lettuce
leaves and mix with the eggs and
beans.
—— ¼ teaspoon Mustard Powder
—— Salt & Black Pepper to taste
—— Add the dressing and toss well. Serve
cold.
Serves
Preparation
Time
Cooking
Egg Salad
128
Vegetable Salad
A delicious dressing that adds a creaminess and luxurious taste to
vegetables. Add beetroots and other ingredients like cabbage and
cucumber for a change. Method
Ingredients
—— 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
—— 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.
For Dressing
—— 1 cup Thick hung Curd
—— 2 tablespoons Fresh Cream
—— 1 teaspoon powdered sugar —— Salt to taste
Serves
Preparation
Time
Cooking
Vegetable Salad
130
Broccoli & Corn Rice
Transform your left over rice into a fancy looking, colourful dish! A
perfect lunch box item for kids and in fact elders too, this is too tasty
that you’ll find yourself making it with fresh rice too!
Method
Ingredients
—— Steam the corn and broccoli.
—— 1 cup Rice, soaked for 30 min
—— 1 Broccoli, separated into florets
—— Corn on the cob, boiled and kernels
separated
—— ¼ teaspoon Cumin seeds
—— 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.
—— 2 tablespoons Refined oil
—— Salt to taste
Serves
Preparation
Time
Cooking
Broccoli & Corn Rice
132
Gobi Masala
Forget the greasy and oily Gobi Masala that is a staple at restaurants.
This is a light, steamed version of the famous Punjabi dish that is
tastier and lighter to digest. Method
Ingredients
—— Steam cauliflower and tomatoes
separately in the steamer for about
15-20min.
—— 1 big sized Cauliflower, florets
separated
—— 2-3 Tomatoes
—— In a non-stick pan, warm oil and put
the chopped onion in it.
—— 1 medium sized onion
—— Ginger Garlic Paste
—— Cook till golden brown and add the
ginger-garlic paste.
—— Salt to taste
—— Red Chilli Powder to taste
—— 1/6 teaspoon Turmeric powder
—— Spring onion and Coriander leaves,
for garnishing
—— 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.
Serves
Preparation
Time
Cooking
—— Transfer to a serving dish and garnish
with chopped spring onion.
—— Serve hot.
Gobi Masala
134
Egg and Pea Curry
Steaming eggs instead of boiling them is becoming popular these
days. The taste is the same, but egg shells don’t risk cracking and they
are easier to peel. This is the classic egg curry, with the addition of
green peas.
Method
Ingredients
—— Steam eggs, peas and tomatoes
separately.
—— 6 Eggs
—— 1 cup peas
—— In a pan, put oil and add chopped
onions.
—— 2 small sized Onions, finely
chopped
—— Cook till golden brown.
—— 4 Tomatoes
—— Puree the tomatoes and add to the
onions.
—— Salt
—— Chilli powder, to taste
—— Simmer till thick.
—— 1/6 teaspoon Turmeric
—— Add peas, salt, chilli powder and
turmeric along with ½ cup water.
—— 3 tablespoons Oil
—— Coriander leaves and chillies for
garnishing
—— Bring to a boil and then simmer for —
5 min.
—— Add shelled eggs cut into 2 pieces.
—— Check seasoning.
Serves
Preparation
Time
Cooking
—— Garnish with chopped coriander leaves
and green chillies.
—— Serve hot.
Egg and Pea Curry
136
Food
Preparation
(Hand Mixer, Mini Chopper, Mg, Jmg & Fp)
Glen brings you a range of appliances to make your
pre-cooking tasks fast, simple and convenient.
The smart new Glen food processor is designed to
produce the most exotic results with the utmost of
convenience. It does over 21 pre-cooking tasks in
seconds.
The smart look, great performer Mixer Grinder helps
prepare a variety of dishes & drinks in just seconds.
Everything from delicious shakes to tangling sauces
& soups.
The Glen Mini Chopper, a compact machine for
chopping, mashing and pureeing helps process small
quantities in a jiffy.
With the Glen Hand Mixer you can whisk, whip, mix
or froth a delicious treat in seconds, making it the
perfect addition to your kitchen.
Designed for the best in health & hygiene these smart
appliances come with unique thoughtful features like
food grade bowls, food grade SS blades & jars, leak
proof special oil seals and much more.
138
French Onion Soup
This classic French soup is easy to make at home, but
needs a little care. It’s wholesome and wonderful in
winter or on a rainy day.
Method
Ingredients
—— Slice onions and 2 cloves of garlic.
—— 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
—— 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 3040 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.
Serves
Preparation
Time
Cooking
—— 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
French Onion Soup
140
Hot n Sour Soup
Paneer gives a nice Indian touch to the popular Hot and Sour Chinese
soup. This is not only a meal in one but also gives a multi-vit and
protein boost! Method
Ingredients
—— 6 cups (1.3 litres) Chicken Stock
—— ¼ Carrot
—— Mix vinegar, soyabean sauce, Chinese
chilly sauce and sherry.
—— 4 (330 gms.) Cabbage
—— 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.
—— 75 gms Capsicums
—— 75 gms Beans
—— 25 gms Beans Sprouts
—— 3 Mushrooms soaked in water
—— Place cabbage wedges horizontally
in the Feeder Tube. Shred using firm
pressure. Follow the same procedure
for the carrots, capsicums and beans.
—— 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
Preparation
Time
—— 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.
—— 1 Egg White
Serves
—— Bring the chicken stock to a boil. Add
salt and pepper.
Cooking
Hot n Sour Soup
142
Dhokla
Home-made Dhokla is the perfect tea-time snack, which is healthy and
everybody’s favourite too.
Method
Ingredients
—— 2 cups (200 gms.) Bengal Gram
—— ¾ cup (80 gms.) Black Gram
—— Place them in the Food Processor Bowl.
Add curd, sugar and salt. Grind until a
fine texture is obtained. Remove to a
bowl.
—— ½” Ginger
—— 8 Green Chillies
—— 6 tablespoons (90 gms) Oil
—— Grind ginger, asafoetida and 2 green
chillies. Add to the above mixture.
—— 1 teaspoon Mustard Seeds
—— a pinch of Asafoetida
—— 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.
—— 3-4 Curry leaves
—— ½ teaspoon Sugar
—— 1 teaspoon Baking Soda
—— Add baking soda and 1 teaspoon
lemon juice. Mix well and steam the
mixture for 20 minutes.
—— 2 teaspoons Salt
—— ½ teaspoon Turmeric
—— 1 cup (275 gms.) Curd
—— 2-3 tablespoons Lemon Juice or
Tamarind Water
Serves
Preparation
Time
—— Mix the Bengal Gram and Black Gram
and soak for 5-6 hours.
Cooking
—— 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.
Dhokla
144
Moong Dal Dosa
This is a delicious and healthy breakfast. It is easy to make as the only
tough part - making the batter- is done by the food processor!
Method
Ingredients
—— 1 ⅓ cups (200gms.) Green Gram
—— 1 tablespoon chopped Ginger
—— 3 chopped Green Chillies
—— 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.
—— 1 teaspoon Salt
—— The batter should be of pouring
consistency.
—— ½ teaspoon Red pepper
—— ½ teaspoon Garam Masala
—— ½ teaspoon ground Cumin Seeds
—— 1 teaspoon ground Coriander
Seeds
—— Add seasoning. Mix well.
—— Heat the tawa.
—— Smear a little oil.
—— Pour a ladleful of batter.
—— Oil for frying.
—— Spread to form a thin pancake.
—— Pour a teaspoon of oil around and over
it. Cook for 2-3 minutes.
Serves
Preparation
Time
Cooking
—— Turn the other side and cook for a
minute or two.
—— Serve with chutney.
Moong Dal Dosa
146
Sambhar
The aromatic flavours of this traditional South Indian dish are truly irresistible.
The speciality of this sambhar is that it is made with minimal oil and loads of
vegetables which enhances its nutritive value. When served hot with Nutritious
Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this
sambhar with steamed rice to make a wholesome meal.
Method
Ingredients
—— 2 cups (200 gms.) Yellow Lentils
—— 4 (200 gms.) Onions
—— 2 tablespoons grated Coconut
—— 4 teaspoons Salt
—— 1 teaspoon Mustard Seeds
—— 50 gms. Tamarind
—— A pinch of Turmeric and Asafoetida
—— 2 tablespoons Sambhar Powder
—— Oil for frying
For the Veggies
—— Transfer the lentils to the Glen Food
Processor Bowl. Grind to form a smooth
paste.
—— 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.
—— 2 medium carrot (chopped)
—— 10 french beans (chopped)
—— 150 gms pumpkin chopped into—
1" pieces
Preparation
Time
—— Cook lentils on low heat with salt and
turmeric till the grains break partly.
—— Transfer to a big pan and add the
steamed veggies.
—— 1 spring of Curry Leaves
Serves
—— Soak the tamarind in water.
—— 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.
Cooking
Sambhar
148
Hare Masale
ka Gosht
Hare Masale ka Gosht is a special mutton recipe, normally
made for entertaining. However, with the food processor
cutting down on the effort and time required, you’ll feel like
making it even for family meals.
Method
Ingredients
—— 450 gms. boneless tender mutton
—— 3 tablespoons (45 gms.) Ghee
—— Place quartered onions in the Glen
Food Processor Bowl. Chop fine.
—— 6 Spring Onions
—— Fry the chopped onions lightly. Add the
meat and fry for 5 minutes.
—— 12 cloves crushed Garlic
—— 1” Ginger
—— Place garlic, ginger, green chillies,
coriander leaves, quartered tomatoes
and mint in the Food Processor Bowl.
—— 50 gms Coriander Leaves
—— 2 Green Chillies
—— Chop fine. Add curd. Blend the mixture
for 30 seconds.
—— 50 gms. Mint
—— 1 cup (225 ml) Water
—— Add this paste and salt to the meat, stir
well and add water.
—— ½ teaspoon Garam Masala
—— 4 (200 gms.) Tomatoes
—— Cover and cook on a slow fire stirring
occasionally, for about 1½ hours or till
the water dries up.
—— ½ cup (140 gms) Curd
—— Vinegar for coating meat
Serves
Preparation
Time
—— Cut meat into 1” cubes. Add salt and
vinegar. Fry lightly.
—— If the meat is not tender add more
water and continue to cook.
—— Serve garnished with garam masala
and chopped mint and coriander
leaves.
Cooking
Hare Masale ka Gosht
150
Lasauni Murg
This is creamy, scrumptious chicken dish which goes best with naan,
rotis or paranthas. The masala mixture is a wonderful blend of spices
and may be used for a vegetarian version with paneer, potatoes or
cauliflower.
Method
Ingredients
—— Cut the chicken into 6-8 pieces. Prick
the pieces with a fork.
—— 1 (800 gms.-1kg.) Chicken
—— 4 small Cardamoms
—— Chop coriander leaves and keep aside.
—— 4 Cloves
—— Place onion, peeled garlic, 1 teaspoon
salt and the juice of 2 lemons in the
Food Processor Bowl.
—— 1½” Cinnamon
—— 10 Peppercorns
—— Puree till a coarse paste is formed.
—— 1 (60 gms.) Onion
—— Rub paste on chicken pieces. Put aside
any remaining paste.
—— 2 whole pods Garlic
—— 1 cup (275 gms.) Curd
—— Heat oil well and add cardamoms,
cloves, cinnamon and peppercorns.
—— 6 tablespoons (90 gms.) Oil
—— After 1 minute, reduce the heat to
medium and remove the spices.
—— 1 teaspoon Garam Masala
—— 4 Lemons
—— Add the remaining paste to the oil and
stir till golden brown.
—— Salt to taste
—— A bunch of Coriander Leaves.
—— Add curd and continue stirring for 5
minutes.
—— Add the chicken pieces and reduce the
heat to low position.
Serves
Preparation
Time
Cooking
—— Cook for 15 minutes or until the liquid
dries up.
—— Garnish with garam masala and
chopped coriander leaves. Serve hot.
Lasauni Murg
152
Nimbu Pani
Nothing can match the refreshing taste of homemade nimbu-paani.
Add an even more special touch by using some Glen appliances.
Method
Ingredients
—— 2 ⅔ glass (600 ml) Cold water or
Soda
—— 2 Limes
—— Blend well to dissolve the sugar. Pour
into glasses.
—— ¾ teaspoon Salt
—— Place ice cubes in the Glen Food
Processor Bowl. Crush.
—— Freshly ground Black Pepper
—— Slices of Lime to decorate
—— Add crushed ice to glasses, decorate
with slices of lime and serve.
—— 6-8 Ice Cubes
—— 4/5 teaspoon Sugar.
Serves
Preparation
Time
—— Place the water/soda, lime juice,
salt, sugar and black pepper in the
LiquidiserJar.
Cooking
Nimbu Pani
154
Aam ka Panna
Whenever raw mangoes come into the market, one
should buy some to make this cooling delicious drink
with just a hint of white pepper.
Method
Ingredients
—— Soften the mangoes by pressing them
all over.
—— 4 large semi-ripe Mangoes
—— 4 tablespoons Sugar
—— Spear with a fork and hold over a naked
flame, turning frequently to scorch the
skin completely.
—— A pinch of Salt
—— 1 teaspoon ground
—— Cool slightly and peel off the skin.
—— White Pepper
—— Place scrapped pulp in the Glen Food
Processor Bowl.
—— 6 cups ( 750 ml) Water
—— Add sugar, salt and pepper.
Serves
Preparation
Time
—— Blend well adding water through the
Feeder Tube.
Cooking
—— 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.
Aam ka Panna
156
Tamatar ki Chutney
Ajwain and garlic flavoured tomato chutney tastes so good; you can
just roll it in a chapatti or spread it on bread to have a great snack! Method
Ingredients
—— Place the skinned tomatoes in the Glen
Food Processor Bowl. Chop coarsely.
—— 9 (450 gms.) Tomatoes
—— 1 ⅛ cups (225 gms.) Sugar
—— Dissolve sugar in water over a low heat.
—— ⅔ cup (150 ml) Water
—— Add tomatoes, crushed garlic,
bay leaves and all the remaining
ingredients to the sugar syrup.
—— 2 Cloves Garlic
—— 2 Bay Leaves
—— Reduce heat and boil for 45 minutes,
uncovered, until the mixture thickens
and the tomatoes are reduced to a
pulp.
—— ⅔ Cup (150 ml) Malt Vinegar
—— 2 teaspoons Cumin Seeds
—— 1 teaspoon Garam Masala
—— Stir from time to time to ensure that
the mixture does not stick to the
bottom.
—— 1 teaspoon Coriander Seeds
—— 1 teaspoon Nigella Seeds
—— ½ teaspoon Chilly Powder
—— Allow the mixture to cool completely.
Pour into a jar and store.
—— 1 teaspoon Salt
Serves
Preparation
Time
—— Makes about 450 gms. Stays good for
2-3 weeks.
Cooking
Tamatar ki Chutney
158
Tandoori Naan
Savour the taste of Tandoori Naan made fresh in your own Glen
Tandoor and amaze your family and guests with the taste!
Method
Ingredients
—— Dissolve yeast in a little bit of warm water.
—— 3½” cups (450 gms.) Flour
—— Sift the flour into a bowl add yeast and
salt.
—— 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
—— 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.
Serves
Preparation
Time
Cooking
—— 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.
Tandoori Naan
160
Sarson ka Saag
When winter comes, let your home be filled with the tempting flavour
of makai ki roti and sarson ka saag cooking in the kitchen! It’s easy to
make this saag with the Glen Food Processor.
Method
Ingredients
—— Wash the sarson ka saag well and
remove the hard stems.
—— 1 Kg. Sarson ka Saag
—— 2 cups (450 ml) Water
—— Place saag in the Glen Food Processor
Bowl. Chop fine. Remove and repeat
same procedure with the ginger.
—— 25 gms. Jaggery
—— 1 teaspoon Salt
—— Place the saag in a pressure cooker
containing boiling water and add
jaggery, salt and ginger. Cover with lid.
—— 1 teaspoon Ginger
—— 2 teaspoons Makki ka Atta
—— Reduce heat and cook for 15-20
minutes.
For the tadka
—— 50 gms. Butter/Oil /Ghee
—— Allow pressure to drop on its own.
Remove the lid. Cover the pan with a
lid.
—— 1 teaspoon Ginger
—— ¼ teaspoon. Red Pepper
—— Cook for 15 minutes.
—— Remove lid. Add makki ka atta. Stir it
well.
Serves
Preparation
Time
Cooking
—— 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.
Sarson ka Saag
162
Hari Mirchi ka Salan
For those with a yen for hot stuff- there isn’t a better food item
than this Hyderabadi side dish which will turn any ordinary meal
into a feast.
Method
Ingredients
—— Cut Green chillies lengthwise. Remove
seeds.
—— 300 gms. Green Chillies
—— 4 (250 gms.) Onions
—— Heat oil and deep fry green chillies
till transparent. Remove and place on
absorbent paper.
—— 1½” Ginger
—— 6 cloves Garlic
—— Halve the onions and put in the Feeder
Tube. Slice.
—— A few Curry Leaves
—— Fry onions in the same oil in which you
fried the chillies till golden brown.
—— 1 bunch Coriander Leaves
—— 50 gms. dessicated Coconut
—— Roast the desiccated coconut on
medium heat till golden brown in
colour. Remove.
—— 50 gms. Peanuts
—— 1 tablespoon ground roasted
Coriander Seeds
—— Roast peanuts and sesame seeds
—— 2 tablespoons roasted Cumin Seeds
—— 50 gms. Sesame Seeds
—— 100 gms. Tamarind soaked in warm
water.
Serves
Preparation
Time
Cooking
—— 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.
Hari Mirchi ka Salan
164
Butter Chicken
Butter Chicken is that ubiquitous Punjabi restaurant staple that
has won the hearts of non- Punjabis too: it is an unbeatable mix of
ingredients that produces the famous creamy smooth sauce.
Method
Ingredients
The marinade
—— Place all dry ingredients in the Glen
Food Processor Bowl. Blend for 10
seconds.
—— 1 (1 kg.) Chicken
For the marinade
—— 1 teaspoon Salt
—— Add the remaining marinade
ingredients and blend till a paste is
formed.
—— 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
—— 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.
For the sauce
—— 4 tablespoons Butter
—— Place tomatoes in the Food Processor
Bowl. Puree till smooth.
—— 10 (500 gms.) Tomatoes
—— 2 teaspoon Salt
—— Add the remaining ingredients - except
the butter- to the tomato puree.
—— 2 tablespoons Lemon Juice
—— 6 teaspoon Sugar
—— Heat the butter and fry chicken pieces
for 5 minutes.
—— 8 tablespoons Cream
—— A bunch of Coriander Leaves
—— For Garnishing: Garam masala and
chopped coriander leaves
—— Add sauce and leftover marinade
mixture and cook over slow heat for 10
minutes.
—— Serve garnished with garam masala
and chopped coriander leaves.
Serves
Preparation
Time
Cooking
Butter Chicken
166
Shredded Lamb in
Hot Garlic Sauce
This is a delicious way to serve lamb, and you can make it more
or less garlicky, or more or less hot, to taste; it will still taste as
good and authentic.
Method
Ingredients
—— 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.
—— 1 kg. Lamb Pasanda —— 4 medium (200 gms.) Onions,
halved. —— 200 gms. Carrots
—— Paste of 1½” Ginger & 6 cloves of
Garlic
—— 10 gms. Ajinomoto
—— Place halved onions in the Feeder Tube.
Slice and remove to a plate.
—— Place carrots horizontally in the Feeder
Tube and Shred into Juliennes.
—— 4 tablespoons (60 gms.) Oil
—— Heat oil. Fry strips of the lamb pasandas ,
onions and carrots. Remove.
—— 2 tablespoons (30 gms.) Tomato
Ketchup
—— Saute onion paste.
—— 4 tablespoons (60 gms.) Corn flour
—— 2¼ cups (500 ml) Chicken Stock
—— 2 tablespoons (30 gms.) Sugar
—— 2 tablespoons (30 gms.) Chinese
Chilly Sauce
—— Salt to taste
—— Place onion in Food Processor Bowl.
Puree for 30 seconds.
—— 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.
—— Oil for frying
—— Add lamb, onions, carrots and stock.
Cook till done.
—— Thicken with cornflour and serve hot.
Serves
Preparation
Time
Cooking
Shredded Lamb in Hot Garlic Sauce
168
Stir Fried Szechaun
Cabbage / Broccoli
You can make Stir Fried Vegetables in Schezwan Sauce
using any combination of your favourite vegetables. This is
one of the post popular sauces for Chinese vegetarian food.
Vegetarians can use a veg stock cube.
Method
Ingredients
—— Cut the broccoli stems. Slice heads of
spring onions.
—— 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
—— 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.
—— ¾ cup (170 ml) Water
—— 1 tablespoon Wine
—— 1 teaspoon Soyabean Sauce
—— 1 teaspoon Monosodium Glutamate
Cabbage can also be used in place of
broccoli.
—— 1 tablespoon Sugar
—— ½ tablespoon Cornflour
—— 1 tablespoon Water
—— 2 teaspoon Chinese Chilly Sauce
Serves
Preparation
Time
Cooking
Stir Fried Szechaun Cabbage / Broccoli
170
Gulab Jamun
Surprise the family with homemade Gulab Jamuns! There is nothing
like Gulab Jamuns to end a gol-gappa and chaat treat with, nor a
better way to end dinner.
Method
Ingredients
—— Make sugar syrup with 2 ½ cups sugar
and water.
For the syrup :
—— 2½ cups (510 gms.) Sugar
—— Add milk to the boiling syrup. Strain
through a muslin cloth and cool.
—— 2½ cups (540 ml) Water
—— 1 tablespoon Milk
—— Place khoya in the Glen Food Processor
Bowl and blend it till a smooth dough
is formed.
For the balls
—— 85 gms. Khoya
—— Add paneer and blend well together.
—— ½ cup (75 gms.) Flour
—— Sieve flour and baking powder, then
along with the sugar, add it through
the Feeder Tube. Blend well.
—— ⅛ teaspoon Baking Powder
—— 170 gms. Paneer
—— ½ cup (70 gms.) Castor Sugar
—— Remove and leave the dough to rise.
—— Divide the dough into small balls.
For frying
—— 2 cups (455 gms.) Ghee
Serves
Preparation
Time
—— Fry the balls in hot ghee over a
medium fire to make sure they are
cooked through and evenly browned
on the outside.
Cooking
—— Drain, cool and soak in syrup for 2-3
hours or overnight.
—— Boil till the balls become soft and serve
with the syrup.
Gulab Jamun
172
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