HOT POTATO SALAD
| Cooking Time | 25-30 Mins. | |
| Ingredients | Baby new potatoes | 1 Kg |
| Fresh mint spring | 1 | |
| Mint sauce | 1 tsp | |
| Butter | 3 tbsp | |
| Spring onions (chopped) | 1 bunch | |
| White vinegar | 1 tbsp | |
| Salt & pepper | to taste |
Method : Scrub the potatoes with the skins on. Place in the steaming jar with the mint spring. Cover and steam until tender, turning halfway through cooking.
Heat butter in a pan and stir in the spring onions, vinegar, salt, pepper and mint sauce.
Place the cooked potatoes in a warmed serving dish and pour over the hot dressing. Serve immediately. (Could be served cold.)
Vegetable Salad
| Cooking Time | 10-12 Mins. | |
| Ingredients | Potatoes | 250 gms |
| French beans | 100 gms | |
| Carrots | 2 | |
| Shelled Peas | 250 gms | |
| Mayonnaise Sauce | 1½ Cup | |
| Salt to Tast |
Method : 1. Peel the potatoes and cut them into small Cubes double the size of beans.
2. Cut the french beans and carrots into 1-cm size cubes.
3. Steam all items in STEEMO for 10-12 minutes.
4. Cool and mix all the vegetables in salad bowl and add mayonnaise sauce.
5. Mix well and serve cold.
Szechun Bean Sprout Salad
| Cooking Time | 10-12 Mins. | |
| Ingredients | Mix sprouts | 500 gms |
| Soya Sauce | 3 tbsp | |
| White Vinegar | 1 tbsp | |
| Sugar | 1 tbsp | |
| Sesame oil | ½ tbsp | |
| French beans | 100 gms | |
| Paneer | 150 gms | |
| Red Pepper or | ||
| Capsicum | ¼ |
Method : 1. Cut the French beans length wise or diagonally into fine long strips.
2. Steam French beans and sprouts in STEEMO for 10-12 minutes.
3. Cut the red pepper into juliennes fine, long strips.
4. Cut paneer into matching fine long strips.
5. Add the sprouts, French beans juliennes to the salad bowl. Toss well together to coat them with the dressing.
6. Cover the bowl and chill for 20 mins.
7. Arrange the salad on a platter or flat serving dish.
8. Garnish with paneer strips and red pepper.
Russian Salad
| Cooking Time | 10-12 Mins. | |
| Ingredients | Peas | 1 Cup |
| Potatoes cut into cubes | 1 Cup | |
| Cabbage coarsely shredded | ½ Cup | |
| Cabbage finely shredded | 1 Cup | |
| Cuccunder cut into cubes | 2 Nos. | |
| French beans finely chopped | ½ Cup | |
| Mayonnaise | 2 Cup | |
| Salt to taste |
Method : 1. Put peas, Potatoes, French beans and Coarse cut cabbage in
STEEMO and Steam for 10-12 mins.
2. Mix all Vegetables in a Salad bowl.
3. Sprinkle salt and pepper.
4. Fold the mayonnaise into vegetables and mix.
5. Serve Chilled.
Mushroom Parfait
| Cooking Time | 25 Mins. | |
| Ingredients : | Mushroom | 500 g |
| Pepper | 5 g | |
| Hung Curd* | 100 g | |
| Bay leaf | 2 nos | |
| Gared | 10 g | |
| Pepper Corn | 5 nos | |
| Onion | 20 g | |
| Celery** | 5 g | |
| Salt | A pinch |
Method :1. Clean Mushroom very thoroughly.
2. Coarsely chop Mushroom, Garlic and Onion.
3. Put Bay leaf, Pepper Corn, Celery in Soup Tray.
4. Put Chopped items in STEEMO and Steam for 25 mins.
5. Cool and chop till evenly fine.
6. Blend with hung yoghurt, salt and pepper.
7. Chill the mixture.
Serve as a starter.
* Put Curd into a muslin cloth and hang for about ½ hr.
** Green onions with long stalks.
Rice Idli / Vegetable Idli
| Cooking Time | 10-15 Mins. | |
| Ingredients | Rice (brown sela)/idli rawa | 300 g |
| Urad dal | 100 g | |
| Salt | to taste |
Method :Wash and soak rice in water for 3 to 4 hours and dal for 1-2 hours. Grind dal to soft fluffy paste. Grind rice to the consistency of fine rawa. Mix both, add salt and enough water to get a batter of medium thickness. Allow to ferment overnight. Put water in the reservoir of the main body and plug on the unit into Electrical Socket.
Grease idli mould stand with little oil. Pour mixture in the stand. Steam in STEEMO for 10-15 minutes. When done, serve hot with chutney and sambhar. For Vegetables Idli add grated carrot and peas to the batter just before pouring the batter in the Idli Stand.
Note : For idli boil the water first to make steam and then only put the Idli Stand in the jar to cook for the time mentioned.
Rava Idli
| Cooking Time | 15 Mins. | |
| Ingredients | Rava | 2cups |
| Sour Curd | 1cup | |
| Salt | 1 tsp | |
| Oil | 1 tbsp | |
| Water | 1cup | |
| Mustard seeds | 1 tsp | |
| Channa dal | 2 tsp | |
| Urad dal2 tsp | ||
| Few springs curry leaves broken into small pieces, | ||
| Coriander leaves chopped | 1tbsp | |
| Green chilli finely chopped | 1no. | |
| Soda bi-carbonate | 1/4 tsp |
Method :Method : In a heavy pan lightly roast rava, stirring constantly, till it changes colour (not to brown). Mix together roasted rava, curd, salt and water. Cover and keep the batter aside for 2 hours. Heat oil in pan. Add mustard seeds. Add channa dal and urad dal. Stir for a few seconds till the dals become golden in colour. Allow to cool. Mix in the rava batter. Add curry leaves, coriander leaves & green chillies. Mix well.
Just before making idlis : Add soda bi-carbonate to the rava batter and mix. Put the batter in greased idli stands. Place the idli stand in the steaming jar. Place upper cover on top of the steaming jar. Steam in Steemo for 15 minutes.
Dhokla
| Cooking Time | 15 Mins. | |
| Ingredients | Sooji | 2 cups |
| Turmeric | a pinch | |
| Curd | 1 cup | |
| Sugar | 1 tsp | |
| Ginger Juliennen | 25 gms | |
| Eno Fruit Salt | 1½ tsp | |
| Salt | a pinch | |
| Tamarind Extract/Lemon juice | 2 tsp | |
| Oil | 2 tsp | |
| Mustard seed | 20 gms | |
| Curry leaves |
Method :1. Rub little oil to sooji and leave aside for 10 mins.
2. Make a thick batter by adding a cup of curd, ginger strips (Juliennen), salt, turmeric, sugar, Eno fruit salt along with sooji.
3. Immediately pour this thick batter into a greased container. Cover with silver foil and pierce a small hole.
4. Steam them in the STEEMO for 15 mins.
5. When done, serve with tamarind or lemon juice. A tempering (tadka) of curry leaves and sarson may be sprinkled on Dhokla.
Modak
| Cooking Time | 10-15 Mins. | ||
| Ingredients | Rice powder | 500 grams | |
| Groundnut oil | 1 tsp | ||
| Salt | 1 pinch | ||
| For Filling | |||
| Grated coconuts | 2 nos. | ||
| Jaggery/sugar | 1 Kg. | ||
| Cardamom powder | 1 tsp. | ||
| Ghee | 1½ tb. sp. | ||
| Raisins | 25 Nos. |
Method :1. Heat water in a thick bottomed pan. Quantity of water to be used is 1½ times volume of rice powder.
2. When the water boils, add salt and oil. Then add all the rice powder.
3. Stir well till no lumps remain. Lower the heat and cook for a few minutes.
4. When the mixture is a little cool, make small balls.
For Filling :
1. In 1½ tbsp., fry grated coconut.
2. Add sugar and the raisins.
3. Cook and stir till mixture is dry (15 mins.)
4. Cool.
Take the stuffing and put in the ball and shape it like a modak, i.e. a ball with a pinch on top.
Put Modak in STEEMO and steam for 10-15 minutes. Serve hot.
Dolmas
| Cooking Time | 20 Mins. | |
| Ingredients | Mushroom Parfait mixture (without hung curd)/ | |
| Chicken minced | 200 g | |
| Chopped green onions | 50 g | |
| Chopped green chillies | 5 g | |
| Salt | a pinch | |
| Agino moto | a pinch | |
| Oil | 1 tsp | |
| Chopped coriander | 10 gms | |
| Cabbage | 1 no. |
Method :1. Separate out the leaves of cabbage.
2. Put in STEEMO and steam for 3 mins. till leaves are limp.
3. Put 50 g chicken mince in each leaf.
4. Shape into a round ball.
5. Put back into STEEMO and steam for 20 mins. Serve hot.