Microwave Cumin Recipes
Several factors which influence timing and results in conventional cooking are exaggerated by microwave speed. From conventional cooking you are familiar with the idea that more food takes more time. Two cups of water take longer to boil than one. Size of food is important, too. Cut up potatoes cook faster than whole ones. These differences are more apparent in microwaving, since energy penetrates and turns to heat directly in the food. Knowing what affects the speed and evenness of cooking will help you enjoy all the advantages of microwaving.
Items Required
1 1/2 cup basmati rice
2 tsp cumin seeds (jeera)
1 tablespoon ghee (clarified butter)
Salt to taste
Preparation Method
1. Wash rice and soak in water for 1/2 an hour. Drain.
2. Take a big microwave safe bowl. Put ghee in it and add jeera. Cook uncovered, on High for 30 seconds.
3. Add rice, salt and 3 cups of water. Mix well. Cover with a micro safe lid or a cling film through which some holes have been pierced.
4. Cook for 13 minutes on High.
5. Let it stand for 5 minutes. Serve jeera rice hot with some curry or vegetable.
Gourmet Chicken
Items Required
2 whole chicken breasts
Seasoned flour
3 tablespoons oil
? cup blanched slivered almonds
1 small onion, diced
1 cup celery, diced
1 clove garlic, minced
2 tablespoons parsley, chopped
? cup dry sherry
1 cup button mushrooms
Parsley sprigs for garnish
Preparation Method
1. Cut chicken breasts into serving pieces and dust lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Add almonds, brown lightly, set aside for garnish.
2. Reheat skillet for 2 minutes, add chicken pieces and cook 3 minutes on each side. Remove chicken and place into a medium (2 quart/2 litre) casserole dish. Place onion, garlic, celery, parsley into browning dish and cook 2 minutes. Add sherry, mushrooms and stir well.
3. Pour mixture over chicken pieces and cook covered 15-18 minutes. Thicken lightly with cornflour if necessary and cook 2 minutes longer. Serve garnished with almonds and parsley sprigs.
