Recipe & Cooking Tips - Steemo Multi Stam Cooker (English)


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Cooking Time12-15  Mins. 
IngredientsEggs2 No.
 Salt & pepperto taste
 Fresh chives chopped1/2 tsp
 Fresh parsley chopped1/2 tsp
 Filling as under mixed togethe 
 Soft cheese50 gms
 Tomato (finely chopped)50 gms
 Fresh basil chopped1/2 tsp


Method :Beat eggs and milk together. Season with salt & pepper. Stir in chives and parsley. Place the greased stainless steel plate in the steaming jar. Pour omelette mixture into the plate. Place upper cover on the steaming jar. Steam in steemo for 12 to 15 minutes.
Remove steaming jar and carefully take the plate out with the omelette. Put the filling on one half and fold over. Serve hot.

Veg./Chicken Noodles

Cooking Time15 Mins. 
IngredientsNoodles boiled1 packet
 French beans100 gms
 Sheled peas100 gms
 Soya sauce1 tbsp
 Tomato ketchup2 tbsp
 Salt to taste


Method :1. Cut vegetable into 1 cm Cube steam them in STEEMO.
2. Heat little oil in non stick pan. Put noodles in it and fry for 5 minutes.
3. Add vinegar, soya sauce, tomato ketchup and salt. Fry again for 2 min.
4. Add all steamed vegetables or chicken serve hot.

Veg./Chicken/Mutton Cutlets

Cooking Time30-45 Mins. 
IngredientsVegetable minced / Chicken minced / Mutton minced500 g
 Very finely chopped onion30 g
 Very finely chopped green chilli20 g
 Very finely chopped green coriander30 g
 Eggs (optional for Veg. cutlet)2 nos.


Method :1. Mix all the above ingredients and shape it into balls and flatten to form cutlets.
2.Place in steamer container and steam for 30-45 mins. Remove and serve with tomato sauce.


Cooking Time20-25 Mins. 
Ingredients :Chicken/mutton/prawn/ 
 pork/chopped veg./mince200 g.
 Chopped green onions20 g
 Chopped green chillies5 g
 Salta pinch
 Agino motoa pinch
 Dark soya5 g
 Oil5 ml
 Chopped coriander10 gms
 Flour (Maida)250 gms
 Water for dough


Method :1. Make a stiff dough of flour and cold water.
2. Mix mince with rest of the ingredients.
3. Make small balls of dough, roll them out thinly.
4. Put stuffing in the centre.
5. Make dumplings as a small bag.
6. Steam in STEEMO for 20-25 mins.
Serve hot with red chilli Vinegar Sauce/Tomato Sauce.

Butter Chicken

Cooking Time25-30  Mins. 
IngredientsChicken1 Kg.
 Curd1 Cup
 Ginger20 gms
 Butter50 gms
 Onions2 Large
 Medium Size Tomatoes3
 Cream100 gms
 Garam Masala2 tbsp
 Few drops of red or orange food colouring 
 Salt and chilli powder to taste


Method :1. Make gashes on the chicken and blend with half the spices and salt along with food colouring, set aside for 1½ hrs.
2. Steam the marinated chicken in STEEMO for 25-30 minutes.
3. Heat the butter and add onions fry untill light brown, then add the tomatoes, garam masala, chilli powder and salt mix curd and cook till gravy turn thick. Add the steamed chicken, cream and cook over slow fire for 5-7 min. Serve hot.

Chilli Chicken

Cooking Time35-40 Mins. 
IngredientsFrench Bean100 gms
 Shimla Mirch2 Big
 Onions2 Big
 Garlic10 flakes
 Soya Sauce, Vinegar, Tomato ketchup, Garam Masala, Red Chilli and Salt to taste.


Method :
1. Cut the vegetables into small cubes and steam in STEEMO for 
10-12 min and chicken for 30 min.
2. Heat very little oil in the nonstick pan, add onion and garlic and fry till half done.
3. Add vinegar, Soya Sauce, Tomato ketchup, Garam Malala, Salt and Red Chilli.
4. Now add steamed vegetables and steamed chicken.
5. Cook for another 5-7 min and serve hot.

Chicken Supreme with ‘Veloute’

Cooking Time30 Mins.   
IngredientsChicken breast4 Nos.“MIRE POIX” 
 Lemon juice20 mlCarrota10 g
 White wine50 mlLeeks10 g
 Rosemary herb2 gCelery5 g
 Paprika powder2 gPepper Corns1 g
 Garlic paste2 gBay Leaf (Tej Patta)20 nos.
 Fresh cream2 tsp.RouxButter
 Salt to taste Flour10 g
 Stuffing of chopped pickle   
 Soaked urad dal


Method :
1. Marinate chicken with lemon juice, white wine, salt, rosemary herbs, paprika powder and garlic powder for 1 hr.
2. Put the mire-poix (carrots, leeks, celery, peppercorn and bay leaves) in water in the steamer for flavouring.
3. Place the Soup tray.
4. Put chicken in the STEEMO and steam for 30 min.
5. Collect the juice in the Soup tray.
6. Make roux in a fry pan, by cooking butter and flour, till flour starts emitting a sweet smell. Do not colour.
7. Blend the juice into this roux till sauce is formed. Finish sauce by adding cream.
8. Serve Chicken breast topped with sauce.


Cooking Time35-40 Mins. 
IngredientsFull Chicken or Chicken Leg Pieces1 Kg.
 Chat Masala and salt to taste


Method :
1. Wash and dry the chicken. Pierce the pieces with a knife.
2. Place the Soup tray. Put the container on the top of the Soup tray.
3. Put the chicken pieces in the STEEMO and steam for 35-40 min.
4. Put the chicken pieces in the serving tray, decorate with onion rings.
5. Sprinkle chat masala, salt and squeeze the lemon on it.
6. Serve hot.


Cooking Time15-20  Mins. 
IngredientsWhite pomfret2
 Tomato purre100 gms
 Onion cut into rings2 Big
 Garlic10 Flakes
 Chilli Powder1 tbsp
 Chat masala and salt to taste


Method :
1. Clean the fish and marinate with garlic paste for 1 hr.
2. Steam the fish in STEEMO for 15-20 mins.
3. Put into the serving plate, decorate with onion rings, sprinkle chat masala, salt and lemon Serve hot.
For Variation :
Make thick tomato gravy and pour into the fish. Serve hot.

Patrani Macchi

Cooking Time45 Mins. 
IngredientsFish Slices (fillets)500 g
 Malt vinegar75 ml.
 Banana leaves8 Nos.
 Ground nut oil20 ml
 Lemon3 Nos.
 Salt10 g.
 For Coconut Chutney : 
 Fresh coconut100 g
 Green chillies4 nos.
 Garlic/clove1 nos.
 Dhania powder30 g.
 Red chilli powder3 g.
 Dhania whole10 g.
 Jeera10 g.
 Lemon juice6 nos.
 Salta pinch
 Sugar½ tsp.


Method :
1. Make pockets in the fillet of fish sideways.
2. Marinate in malt vinegar for 1 hr.
3. Wash and clean banana leaves.
4. Grate fresh coconut.
5. Blend all the ingredients for coconut chutney in a mixer.
6. Stuff this chutney in the pockets of the fish fillet.
7. Apply a little oil on the banana leaves.
8. Wrap nicely.
9. Steam for 30-45 mins.
10 Uncover, garnish with lemon wedges.
Serve in the leaf of banana.