Hawkins Cookers Limited
Instruction Manual for Hawkins Cookers models including: IM 152 Futura Cast Iron Cookware, IM 152, Futura Cast Iron Cookware, Cast Iron Cookware, Iron Cookware
Hawkins Cookers Limited
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DocumentDocumentContents Important Safeguards Futura Cast Iron Futura Cast Iron Cookware How to Use How to Clean General Cooking Tips Recipes Guarantee Card Page 1 3 4 5 6 7 9 back cover Any Questions or Comments? Contact: Hawkins Cookers Limited Udyog Mandir 2, Pitamber Lane, Mahim, MUMBAI 400 016, INDIA TEL (91 22) 2444 0807 FAX (91 22) 2444 9152 EMAIL: kitchen@hawkins.in WEBSITE: www.hawkinscookers.com © 2024 and All Rights Reserved. 'Futura' is the Registered Trademark of Hawkins Cookers Limited in India and in various other countries throughout the world. CIN: L28997MH1959PLC011304. 2 Futura Cast Iron What is Cast Iron? Cast iron is an alloy of iron and carbon, just like steel. Steel generally has a carbon content of less than 2%, whereas cast iron generally has 3% or more carbon. To make cast iron, iron alloy is heated to over 1200°C, molten metal is poured into molds, and cooled. The molds are broken and the cast iron emerges and goes through various processes to prepare it for use in your kitchen. Cast iron has been used to make cookware in India and other parts of Asia for over two thousand years, and has spread to other parts of the world because of its wonderful cooking properties and health benefits. · Cast iron retains heat better than most other cookware. It is slow to heat up, but once it is hot, it stays hot for long, and retains heat well. Foods that need higher temperatures will brown better, cook faster and crispier, and cook more evenly inside and out. · Cast iron gets better with use. As you cook in it, it builds a natural nonstick surface over time, called 'seasoning', which is a smooth and tough cooking surface. So, the more you use it, the better it gets! · Iron is widely regarded as beneficial when used for cooking. This is probably based on its acceptance in kitchens across the world for over two thousand years. During cooking, some small amounts of iron may get mixed into or absorbed by the food, which is generally considered beneficial for health. · Cast iron cookware, properly made, is virtually indestructible. It has the strength of iron forged at very high temperature. It withstands high heat, metal ladles and rough handling well. · Cast iron cookware is versatile. It may be used on gas stoves, in the oven/grill (except pan with wooden handle) or on a chulha. Although Futura Cast Iron pans generally work on induction too, they may not work well on some induction cooktops. Some of the flat-base cast iron products may draw excessive heat from the induction cooktop hence, please refer to the cooktop instructions prior to using these pans. 3 Futura Cast Iron Cookware Futura Cast Iron Cookware has the following additional benefits: · It is made from a high-quality grade of cast iron with superior purity, increased hardness, greater corrosion resistance and reduced porosity. · Futura Cast Iron Cookware is generally thicker, tougher, purer and stronger than ordinary cast iron cookware. Properly used, it will give you generations of faithful service and tasty, healthy food. · The two sturdy handles are designed for better balance, handling comfort and greater safety. The wooden handle of the 16 cm Frying Pan is designed to stay cool during cooking and for comfort and safety in handling. The compact pan may be hung and will take minimum storage space. · The pan is pre-seasoned with vegetable oil and securely packed so that it is delivered factory-fresh in your hands. Perfect For: Tava: Roti; Phulka; Paratha; Puran Poli; Dosa; Uttapam; chicken, fish or vegetable Kebab; alu, paneer or vegetable Tikki; Cutlets & Patties. Kadhai: Deep-frying puri, samosa, wada, pakora, French fries; Cooking vegetables, paneer, seafood, fish, chicken, meat; Stir-frying vegetables, rice, noodles, meat; Upma; Poha; Halwa; Rabri; Firni; Semiya; Kheer. Frying Pan: Fried Eggs; Omelettes; Akuri; Uttapam; Poora; alu, paneer or vegetable Tikki; Patties; French Toast; Pancakes; Hash Brown Potatoes; Fish-fry; Chicken-fry; Hamburgers; Stir-frying vegetables, seafood, chicken and meat. Dosa Tava: Dosa; Masala Dosa; Rawa Dosa; Uttapam; Rolls; alu, paneer or vegetable Tikki; Paratha; Fried Eggs; Omelettes; French Toast; Pancakes. Square Tava: Dosa; Rawa Dosa; Mini Uttapam; Rolls; alu, paneer or vegetable Tikki; Kebab; Paratha; Omelettes; French Toast; Pancakes; moong or besan mini Chilla. Cook-n-Serve Bowl/Casserole: Soups; Stews; Curries; Gravies; Rice; Pilau; Firni; Kheer. Appe Pan: Savoury Appe; Sweet Appe; Kebab; Muffins; Momos; Cheese balls; Litti. 4 How to Use Follow all the IMPORTANT SAFEGUARDS on Page 1. Before First Use Remove labels. Hand wash in warm soapy water, rinse and wipe dry. Do not wash in a dishwasher. Season the Pan to prevent rusting and sticking Seasoning, simply put, is the process of rubbing vegetable oil onto the surface of the pan and heating it. When heated to high temperatures, the oil fills the pores of the pan and hardens into a tough, smoother cooking surface. As you keep cooking in your cast iron pan, over subsequent uses, this process of seasoning naturally creates a nonstick layer that only gets better with time and use. This layer also prevents rusting. Suitable Heat Sources Cast iron cookware can be used on all domestic gas and electric stoves (lift, do not drag pan across glass cooktops). Except the glass lid and 16 cm Frying Pan with wooden handle, all other pans may also be used in an oven, OTG or broiler/grill (do not use in a microwave oven). Induction cooktops which can safely handle the high temperatures that cast iron cookware can reach during cooking may also be used. Please check the instructions accompanying the induction cooktop before use to confirm this. Use the small burner of a gas stove for the 16 cm Frying Pan, 1.5 Litre Kadhai, 16 cm Appe Pan and 1.25 Litre Baby Casserole flames should not spread beyond the base of the pan. Regulate Heat Cast iron cookware conducts heat evenly and efficiently so high heat is rarely necessary. Do not lose track of time so that it becomes too hot. Some foods require the pan to be at a certain temperature before you cook. To achieve good cooking results, regulate heat. Do not overheat the pan as it may cause sticking and burning of food. Reduce heat if you find that food is burning especially when frying. The sticking will reduce over time with the proper natural build up of the seasoning layer. Saving Energy Futura Cast Iron Cookware will save energy and produce tasty food while optimising fuel consumption if you regulate the heat as given in the instructions. 5 How to Clean 1. Taking care to protect your hand from the hot pan with sufficient paper or cloth, wipe off residual oil with a paper napkin or muslin cloth from hot pan immediately after cooking. Doing so makes cleaning very much easier. Let pan cool before washing. 2. DO NOT WASH PAN OR LID IN A DISHWASHER. We recommend hand washing. Dishwashing detergents may contain harsh chemicals or abrasive substances which may damage the seasoning of the pan, the wooden handle and dull the lid. 3. Always wash all surfaces of the pan thoroughly after every use in hot water with a small amount of mild kitchen cleanser and a dishcloth or plastic scrubber. Do not soak pan. Do not use any abrasive or caustic cleaning powders, steel wool or abrasive scrubbers. This may damage the seasoning of the pan. Dry promptly and thoroughly with a soft clean cloth. Apply a thin layer of cooking oil to the entire surface of the pan prior to storage. This will keep the pan from rusting. 4. For stubborn spots: Do not soak pan. Add a few tablespoons of oil and salt and try scrubbing your cast iron pan with a paper towel or cloth. When the salt looks black and dirty, rinse and dry well. 5. If your cast iron pan gets rusty, clean and restore as follows: a. Scrub: scour the rusty pan with warm, soapy water and stiff brush. Rinse and wipe dry thoroughly. b. Oil: Apply a thin, even layer of cooking oil to all the surfaces of the pan. Heat pan till oil begins to smoke. Continue heating the pan about 20 minutes. Allow to cool. Repeat this process 2 to 3 times or bake upside down on a rack for 1 hour in an oven at 200°C/400°F. Allow to cool. Scan to see the video on how to clean a rusted pan. 6 General Cooking Tips 1. Cast iron cookware conducts heat evenly and efficiently. Excessive heat may cause sticking and burning of food and wastes fuel. 2. Before every cooking, wash pan and wipe dry. Apply a very thin layer of cooking oil all over the cooking surface. 3. To prevent sticking of foods such as dosa, uttapam, appe and poora: season pan till oil just begins to smoke at the start of each cooking. Before heating pan, rub 1/2 tsp/2.5 ml vegetable oil using a clean cotton cloth or a pastry brush all over the cooking surface. Heat pan on medium-high heat till oil just begins to smoke. Reduce heat to medium/low. Your pan is now 'seasoned'. This is the point to pour batter on/in pan. Heating pan to the correct temperature is critical. · If pan is heated beyond the point when oil just begins to smoke, pan will be too hot and batter will be difficult to spread. · If pan is not hot enough (that is, if you add batter before oil begins to smoke) batter will spread but dosa/poora/appe will stick. · For cooking the remaining dosa/poora/appe do not season the pan again. 4. For safety reasons and to minimise spattering of oil, the maximum quantity of oil that should be put in the 1.5 Litre Kadhai is 11/2 cups/360 ml, 2 Litre Kadhai is 21/2 cups/600 ml and in the 3.5 Litre Kadhai is 41/4 cups/1 Litre. 5. If food is not browning or reaching the colour desired by you and a higher heat setting causes burning, lower the heat setting and cook for a longer time. 6. Foods removed from refrigerator such as eggs and batters should be at room temperature before beginning to cook. Eggs require controlled heat or they may become tough. Eggs should be cooked on low to medium-low temperatures. 7. Do not put oil in a wet pan. Do not add food to hot oil with wet hands. 8. Do not leave the ladle in the pan while cooking. 9. Brown pieces of food a few at a time. This allows the oil/fat to stay at a high temperature so food browns quickly. This also makes turning easier for even browning. 7 10. Add food gently from the edges of the pan. Never drop food directly into the oil from a height (it may splash) or from too close to the surface (it may spatter). 11. Add only a limited number of food items one after the other to hot oil. Do not attempt to cook too much at one time; the temperature of the oil will decrease too fast for crisp results and the oil may splash out of the pan. 12. Avoid cooking acidic foods such as tomatoes, tamarind or curds for more than a few minutes, or letting such foods sit in the pan for long periods of time after cooking. This may break down the seasoning and impart a metallic flavour to the food. 13. Some induction cooktops may overheat and give an error message. If so, wait a minute or two, restart the cooktop and continue cooking or place sheet(s) of paper (large enough to cover the base of the product) between the pan and the cooktop. 14. Measurements: All measurements are level, not heaped. Volume Weight Measurement Equivalent Metric Equivalent 1 teaspoon 1/2 tablespoon 1 tablespoon 1/4 cup 1/3 cup 1/2 cup 3/4 cup 1 cup 5 ml 11/2 teaspoons / 7.5 ml 3 teaspoons / 15 ml 4 tablespoons / 60 ml 5 tablespoons + 1 teaspoon / 80 ml 8 tablespoons / 120 ml 12 tablespoons / 180 ml 16 tablespoons / 240 ml 28 g 1 oz (rounded off to 30 g) 450 g 16 oz / 1 lb 1 kg 2.2 lb Length Measurement Equivalent 1/4 inch 6 mm 1/2 inch 1.3 cm 3/4 inch 1.9 cm 1 inch 2.5 cm Abbreviations & Equivalents tsp teaspoon kg kilogram ml millilitre tbsp tablespoon oz ounce mm millimetre g gram lb pound cm centimetre 8 Recipes The recipe section features 14 recipes two for each type of pan. To give you an idea, we recommend the following recipes suitable for each pan that we have actually tested in our Test Kitchen. Using these as a base, you can easily adapt your own favourite recipes. Product Recipe Tava Uttapam (Savoury Rice and Gram Pancakes) Alu Tikki (Potato Cutlets - Sindhi Style) Kadhai Kadhai Masala Chicken (Spicy Stir-Fried Chicken) Alu Methi (Stir-Fried Potatoes with Fenugreek Leaves) Frying Pan Butter Garlic Vegetables Pan-Seared Fish Steaks with Herbs Dosa Tava Masala Dosa (Rice and Gram Pancakes with Spicy Potato Filling) Egg Rolls Square Tava French Toast Hara Bhara Kebab (Spinach and Green Peas Cutlets) Cook n Masala Bhath (Spiced Rice with Vegetables) Serve Bowl Egg Curry Appe Pan Kuzhi Paniyaram (Savoury Appe) Unniappam (Sweet Appe) Page No. 10 11 13 14 15 16 17 19 22 23 25 26 28 29 9 Tava: Uttapam (Savoury Rice and Gram Pancakes) Yield: 6 uttapam 11/2 cups (102/3 oz / 300 g) 3/4 cup (51/3 oz / 150 g) 1 cup + 2 tbsp / 270 ml 1 tbsp / 15 ml 1 large (61/3 oz / 180 g) 4 2 tbsp / 30 ml 3 tbsp + 1/2 tsp / 47.5 ml rice urad dal water other than for step 1 salt onion finely chopped green chillies chopped coriander leaves chopped vegetable oil 1. In separate bowls, cover rice and urad dal with water at least 1 inch/2.5 cm above ingredients. Soak 4 hours. Drain. 2. Grind rice into a paste, adding water (1/2 cup/120 ml) a little at a time. 3. Grind dal into a paste, adding remaining water (1/2 cup+ 2 tbsp/150 ml) a little at a time. 4. In a large bowl, mix rice and dal pastes and salt to make batter. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. 5. Gently mix fermented batter and all other ingredients except oil. 6. Rub 1/2 tsp/2.5 ml oil all over the inside base of Tava using a clean cotton cloth or a pastry brush. Heat Tava on medium-high heat till oil just begins to smoke. See General Cooking Tips, page 7, para 3. Reduce heat to medium-low. 7. Stir batter and pour 3/4 cup/180 ml in centre of Tava. With the flat base of a metal ladle, quickly and gently spread batter to make a round of even thickness about 71/4 inch/18 cm 10 in diameter. Add 1/2 tsp/2.5 ml oil around edges of uttapam. Fry till surface becomes dull and underside is golden brown (about 3 minutes). Dribble 1 tsp/5 ml oil all over uttapam. Turn over. Fry till underside is golden brown (about 3 minutes). Remove. Fry remaining uttapam in the same way. Serve hot, accompanied with coconut chutney. · Alu Tikki (Potato Cutlets Sindhi Style) Yield: 12 tikki 4 slices (each 31/2 inch x 31/2 inch x 3/8 inch / 9 cm x 9 cm x 1 cm) 1 cup / 240 ml 6 medium (1 lb 5 oz / 600 g) 2 2 tbsp / 30 ml 11/2 tbsp / 22.5 ml 11/2 tsp / 7.5 ml 1/2 tsp / 2.5 ml 1 tsp / 5 ml 3 tbsp / 45 ml bread water potatoes boiled*, peeled and mashed while still hot green chillies finely chopped coriander leaves finely chopped mint leaves finely chopped salt red chilli powder cumin seeds vegetable oil 1. Immerse each bread slice in water for 15 seconds. Squeeze out and discard water. Break bread into tiny pieces. Mix bread and all other ingredients except oil. Make 12 patties about 23/4 inch/7 cm in diameter, 1/2 inch/1.3 cm thick. 2. Rub 1/2 tsp/2.5 ml oil all over the inside base of Tava using a clean cotton cloth or a pastry brush. Heat Tava on medium-high heat till oil just begins to smoke. See General 11 Cooking Tips, page 7, para 3. Reduce heat to medium. Add 1 tbsp/15 ml oil. Spread oil with spatula all over base of Tava. 3. Add 4 patties. Fry on both sides till golden brown (about 3 minutes on each side). Remove. 4. Fry remaining patties in the same way as in step 3, adding and immediately spreading 1 tbsp/15 ml oil on Tava for each batch. Serve hot, accompanied with tomato ketchup or dhania chutney. · * "Boiled" Potatoes in a Pressure Cooker: Size of the Potato Water Pressure Cooking (Whole, Unpeeled) Quantity Time (Small 75 g) (Medium 100 g) (Large 150 g) 1 cup 1 cup 11/2 cups 6 minutes 10 minutes 15 minutes Pour water in cooker. Place potatoes in cooker, preferably on a grid. Close cooker. Bring to full pressure (first whistle) on high heat. Reduce heat to medium and cook the required time. Remove cooker from heat. Release pressure by slight lifting of vent weight. Open cooker. 12 Kadhai: Kadhai Masala Chicken (Spicy Stir-Fried Chicken) The recipes are written for the 2 Litre Kadhai. To adapt these recipes to the 3.5 Litre Kadhai increase all ingredients by 75% and to adapt these recipes to 1.5 Litre Kadhai reduce all ingredients by 25%. Serves 3 1 x 1 inch / 2.5 cm piece (1/3 oz / 10 g) 6 small cloves 6 1/2 cup + 3 tbsp / 165 ml 1 tbsp + 2 tsp / 25 ml 2 tsp / 10 ml 1/2 tsp / 2.5 ml 3/4 tsp / 3.8 ml 1/8 tsp / 0.6 ml 3/4 tsp / 3.8 ml 21/2 tsp / 12.5 ml 2 tbsp / 30 ml 1 small (21/2 oz / 80 g) 11/3 lb / 600 g 3/4 tsp / 3.8 ml fresh ginger garlic cashew nuts water coriander powder red chilli powder pepper cumin powder turmeric garam masala powder lemon juice vegetable oil onion finely chopped chicken pieces salt 1. Grind together ginger and garlic into a paste. 2. Grind separately cashew nuts into a paste, adding water (1 tbsp + 2 tsp/25 ml) a little at a time. 3. Mix together coriander, chilli, pepper, cumin, turmeric and garam masala powders, lemon juice and 2 tbsp/30 ml water to make a spice mixture. 4. Heat oil in Kadhai on high heat about 2 minutes. Add onion and fry till golden brown. Add ginger-garlic paste. Stir a few seconds. Add chicken and spice mixture. Stir fry till chicken is lightly browned and oil shows separately (about 15 minutes). 13 5. Add cashew nut paste. Mix. Add remaining water (1/3 cup + 2 tbsp/110 ml) and salt. Stir. Reduce heat to low. Cover and cook till chicken is tender and liquid dries up (about 20 minutes), stirring occasionally. Serve hot. · Alu Methi (Stir-Fried Potatoes with Fenugreek Leaves) Serves 4 3 tbsp / 45 ml 1 tsp / 5 ml a pinch 5 small cloves 1 1 medium (31/2 oz / 100 g) 2 tsp / 10 ml 1/2 tsp / 2.5 ml 1 tsp / 5 ml 6 medium (11/3 lb / 600 g) 4 cups / 160 g 1/2 tsp / 2.5 ml mustard oil cumin seeds hing (asafoetida) garlic finely chopped green chilli finely chopped onion finely chopped salt turmeric red chilli powder potatoes peeled and cut into 3/4 inch / 2 cm cubes methi (fenugreek leaves) chopped amchur (mango powder) 1. Heat oil in Kadhai on high heat till oil smokes (about 3 minutes). Reduce heat to medium. Add cumin seeds, hing, garlic and chilli. Stir a few seconds. Add onion and stir fry till transparent. Add salt, turmeric and red chilli powder. Mix. 2. Add potatoes. Stir fry about 5 minutes. Cover and cook till potatoes are just cooked (about 5 minutes), stirring occasionally. Add half the quantity of methi. Mix. Add remaining methi. Mix carefully. Reduce heat to low. Cover and cook about 5 minutes. Uncover Kadhai. Increase heat to medium. Cook till liquid dries up (about 2 minutes), stirring continuously. Sprinkle amchur. Mix. Remove and serve hot. · 14 Frying Pan: Butter Garlic Vegetables The recipes are written for the 24 cm Frying Pan. To adapt these recipes to the 16 cm Frying Pan reduce all ingredients by two-thirds or 66%. Serves 4 3 tbsp / 45 ml butter 20 small cloves garlic finely chopped 7 oz / 200 g mushrooms cut into quarters 7 oz / 200 g 1 tsp / 5 ml baby corns cut diagonally into 3/4 inch / 2 cm long and 1/4 inch / 6 mm thick pieces salt 1 tsp / 5 ml pepper 1 tsp / 5 ml 1 large (51/3 oz / 150 g) 1 medium head (3/4 lb / 350 g) 1 medium (42/3 oz / 130 g) 1 tsp / 5 ml dried mixed herbs onion cut into 3/4 inch / 2 cm squares and separated into single petals broccoli cut into 1 inch / 2.5 cm flowerettes (175 g) red bell pepper cut into 3/4 inch / 2 cm squares lemon juice 1. Melt butter in the Frying Pan on high heat. Add garlic. Stir fry till garlic turns golden brown. Add mushrooms and baby corns. Reduce heat to medium. Stir fry about 10 minutes. Add salt, pepper and mixed herbs. Mix. 2. Add onion and broccoli. Mix. Reduce heat to low. Cover and cook about 3 minutes. Uncover Pan. Add bell pepper and lemon juice. Mix. Cover and cook about 2 minutes. Uncover Pan. Stir fry about 1 minute. Remove from heat. Serve hot. · 15 Pan-Seared Fish Steaks with Herbs Serves 4 1 x 11/2 inch / 3.8 cm piece (1/2 oz / 15 g) 30 small cloves 3 1 tsp / 5 ml 1 tsp / 5 ml 21/2 tsp / 12.5 ml 1 tbsp / 15 ml 2 tbsp / 30 ml 8 (1 lb 13/4 oz / 500 g) fresh ginger garlic green chillies salt peppercorns coarsely ground mixed dried herbs lemon juice vegetable oil fish steaks cut into 3 inch / 7.5 cm long, 2 inch / 5 cm wide and 3/4 inch / 2 cm thick pieces 1. Grind together ginger, garlic and green chillies into a paste. 2. In a bowl, mix ginger paste, salt, pepper, mixed herbs, lemon juice and 11/2 tsp/7.5 ml oil. Add fish. Rub mixture all over fish. Cover and keep aside 30 minutes. 3. Heat remaining oil (11/2 tbsp/22.5 ml) in Frying Pan on high heat till oil just begins to smoke. Reduce heat to low. Add 4 fish steaks. Fry on both sides till golden brown (about 5 minutes on each side). Remove. 4. Fry remaining steaks in the same way except do not add oil. Serve hot. · 16 Dosa Tava: Masala Dosa (Rice and Gram Pancakes with Spicy Potato Filling) Yield: 20 dosa Batter 1/2 cup (31/2 oz / 100 g) rice 1 cup (7 oz / 200 g) 1/2 cup (31/2 oz / 100 g) 21/2 cups / 600 ml parboiled rice urad dal water other than for step 1 2 tsp / 10 ml salt Filling 5 large (1 lb 12 oz / 790 g) potatoes boiled* (see page 12), peeled and while still hot: 2 potatoes broken into quarters and coarsely mashed with fingers; and 3 potatoes cut into 3/4 inch / 2 cm cubes 21/2 tsp / 12.5 ml 1/2 tsp / 2.5 ml 1/4 cup + 2 tbsp / 90 ml salt turmeric vegetable oil 2 tsp / 10 ml mustard seeds 2 tsp / 10 ml urad dal 16 curry leaves 2 green chillies finely chopped 4 medium (14 oz / 400 g) 1 x 1/2 inch / 1.3 cm piece (1/6 oz / 5 g) onions halved lengthwise (top to bottom) and sliced lengthwise fresh ginger grated 17 Oil for Dosa 3 tbsp + 1 tsp / 50 ml vegetable oil 1. To make batter: In a bowl, cover rice, parboiled rice and urad dal with water at least 1 inch/2.5 cm above ingredients. Soak 4 hours. Drain. 2. Grind rice-dal mixture into a paste adding water (2 cups/480 ml) a little at a time. 3. In a large bowl, mix rice-dal paste and salt. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. 4. To make filling: Mix potatoes, salt and turmeric. 5. Heat oil in a pan on medium-high heat about 2 minutes. Add mustard seeds. When crackling, add urad dal. Stir a few seconds. Add curry leaves and chillies. Stir fry till dal is light golden brown. Add onions and stir fry about 1 minute. Add ginger. Mix. Cover and cook on low heat (about 10 minutes) till onions are soft, stirring at 3 minute intervals. Uncover. 6. Increase heat to medium-high. Add potato mixture. Mix. Remove from heat. Cover and keep warm. 7. To make masala dosa: Mix fermented paste and enough of remaining water (1/2 cup/120 ml) to make a thin batter. 8. Rub 1/2 tsp/2.5 ml oil all over the inside base of Tava using a clean cotton cloth/pastry brush. Heat Tava on medium-high heat till oil just begins to smoke. See General Cooking Tips, page 7, para 3. Reduce heat to medium. 9. Stir batter and pour 1/4 cup/60 ml in centre of Tava. Quickly place the flat base of a metal ladle or katori very lightly on batter. Using a continuous circular motion in one direction, gently spread batter evenly outwards from centre to make a thin round about 83/4 inch/ 22 cm in diameter. Add 1/4 tsp/1.3 ml oil around edges of dosa. Dribble 1/4 tsp/1.3 ml oil all over dosa. Cook about 2 minutes. Turn over. Cook 45 seconds, pressing gently with spatula all over dosa to flatten. Turn over. Quickly place 1/4 cup/50 g filling on one side of the centre of dosa and spread into a rectangular shape. Fold one large side of dosa over filling. Fold over the opposite side of dosa. Remove. Cook remaining masala dosa in the same way. Serve hot, accompanied with coconut chutney. ·18 Egg Rolls Yield: 4 rolls Dough 11/4 cups (41/3 oz / 125 g) sifted refined flour (maida) 1/4 + 1/8 tsp / 1.9 ml salt 1/4 tsp / 1.3 ml sugar 1 tbsp + 1 tsp / 20 ml milk 1/4 cup + 2 tsp / 70 ml water Oil 2 tbsp / 30 ml vegetable oil Filling 8 eggs 1/2 tsp / 2.5 ml salt 1/2 tsp / 2.5 ml pepper 2 small (31/2 oz / 100 g) onions cut into rounds and separated into single rings 1 tsp / 5 ml green chilli chopped (optional) 2 tsp / 10 ml vinegar with green chillies* (see page 21) 2 tsp / 10 ml chaat masala 1. Mix flour, salt, sugar and milk. Add 2 tbsp + 2 tsp/40 ml water. Mix. Add enough of remaining water (2 tbsp/30 ml), 1 tbsp/15 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes very wet and sticky). Knead till dough is smooth and elastic (about 5 minutes). Keep covered with a damp cloth about 30 minutes. 19 2. Rub hands with a few drops of oil. Knead dough briefly. Make 4 balls about 11/2 inch/3.8 cm in diameter. Keep covered with a damp cloth. 3. On a floured board, roll a ball of dough into a flat round 8 inch/20 cm in diameter. Spread 1/2 tsp/2.5 ml oil all over the top surface of the round. 4. Starting at one edge, tightly roll up round (Figure A). With palms of both hands roll back and forth till extended to 12 inch/30 cm long (Figure B). Wind around one end into a flat coil (Figure C). Put free end over centre top of coil (Figure D). Press down free end gently. Flatten coil slightly. Figure A Figure B Figure C Figure D 5. Make remaining balls into coils in the same way as in step 3 and step 4. Keep covered with a damp cloth. 6. On a floured board, roll each coil into a flat round 8 inch/20 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. 7. Break 2 eggs into each of 4 small bowls. Beat eggs in each bowl with a fork just till yolks and whites are mixed. Keep aside. Put 1/8 tsp/0.6 ml salt and 1/8 tsp/0.6 ml pepper onto each of 4 small plates to make four portions. Keep aside. 8. Heat Tava on medium heat about 4 minutes. Put one round on Tava. Cook 1 minute (Top should begin to look dry. There should be a few light golden brown specks on the underside if the round does not have the desired light golden brown specks on the underside, cook 30 seconds longer). Turn over. Spread 1/4 tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Cook about 45 seconds or till a few light golden brown specks appear. Turn over. Spread 1/4 tsp/1.3 ml oil all over the top surface of round (about 15 seconds). Lightly press entire round with spatula, rotating and pressing a small area at a time (about 20 45 seconds). Turn over. Cook, pressing round in the same way, about 1 minute. (Roti should be evenly cooked on both sides, with golden brown spots. It should not be very crisp so do not allow spots to become dark brown. A roti takes about 4 minutes to cook.) Remove. Keep aside. Cook remaining rounds in the same way. Wipe Tava with a kitchen cloth or paper napkin. 9. Spread 1/2 tsp/2.5 ml oil outwards from centre of Tava over the circular area (about 8 inch/20 cm in diameter) where the eggs will be poured. Quickly take one of the bowls containing eggs, add one portion salt and pepper (pre-measured in step 7), beat till mixed and pour egg mixture in centre of Tava. Quickly place one roti over egg mixture. Press top surface of roti lightly with spatula till eggs stick to roti (about 30 seconds). Cook till eggs are set (about 30 seconds). Turn over. Cook about 30 seconds. Slide roti (egg side up) onto a plate. Put empty, hot Tava on a coaster or grid. Do step 10 without delay. 10. Scatter 1/4 cup/25 g onion rings over eggs. Sprinkle 1/4 tsp/1.3 ml green chilli (optional), 1/2 tsp/2.5 ml vinegar with green chillies and 1/2 tsp/2.5 ml chaat masala over onions. Starting at one edge, roll up roti. Serve hot. Quickly return Tava to medium heat. 11. Make and serve remaining rolls in the same way as in step 9 and step 10. Serving Suggestions: 1. Serve with tomato ketchup or mustard sauce, if desired. 2. Wrap a piece of aluminium foil around half of roll for holding. · * Vinegar with Green Chillies: Yield: 2 tsp / 10 ml 2 tsp / 10 ml vinegar 1/2 green chilli finely chopped 1/8 tsp / 0.6 ml salt Place vinegar in a bowl. Add green chilli and salt. Mix. Keep covered about 1 hour. 21 Square Tava: French Toast Yield: 8 toasts 3 3/4 cup + 3 tbsp / 225 ml 11/2 tbsp / 22.5 ml 3 drops 1/4 tsp / 1.3 ml 8 slices (each about 31/2 inch x 31/2 inch x 3/8 inch / 9 cm x 9 cm x 1 cm) 1 tbsp + 1 tsp / 20 ml eggs milk sugar vanilla essence (optional) salt bread butter 1. In a bowl, beat eggs just till yolks and whites are mixed. Add milk, sugar, vanilla essence and salt. Mix. 2. Turn 1 slice bread in egg mixture leaving each side in mixture about 20 seconds. Remove with a spatula and put on a plate. Turn and remove 3 more slices in the same way. 3. Heat Tava on medium heat about 3 minutes. Add 2 tsp/10 ml butter and with a spatula spread on tava all over the area where the slices will be placed. Reduce heat to low. 4. Add the 4 soaked slices. (Pour egg mixture leftover on the plate back into the bowl.) Fry on both sides till browned (about 2-3 minutes on each side). Remove. (While slices are frying turn 4 more slices in egg mixture as described in step 2 and keep aside.) 5. Spread remaining butter (2 tsp/10 ml) on Tava. Fry remaining 4 soaked slices in the same way as in step 4. Serve hot with honey or jam. · 22 Hara Bhara Kebab (Spinach and Green Peas Cutlets) Yield: 32 kebab 6 medium (1 lb 31/2 oz / 550 g) 1/4 cup + 2 tsp / 70 ml 1 x 11/2 inch / 3.8 cm piece (1/2 oz / 15 g) 2 2 cups / 300 g 4 cups / 220 g 2 tsp / 10 ml 11/2 tsp / 7.5 ml 1 cup / 50 g 1/2 cup / 72 g 1 tsp / 5 ml 3 tbsp + 1 tsp / 20 g potatoes boiled* (see page 12), peeled and mashed while still hot; allow to cool vegetable oil fresh ginger chopped green chillies chopped peas shelled or frozen spinach (palak) chopped salt garam masala powder coriander leaves chopped bread crumbs chaat masala cornflour 1. In a large pan, heat 2 tsp/10 ml oil on medium heat about 2 minutes. Add ginger and green chillies. Stir fry about 1 minute. Add peas. Stir fry about 2 minutes. Add spinach. Cook about 3 minutes, stirring carefully. Cover and cook till peas are just tender (about 5 minutes). Uncover pan. Add salt and garam masala powder. Mix. Increase heat to high and cook till water has evaporated about 5 minutes, stirring occassionally. Remove from heat. Transfer onto a plate. Allow to cool. 2. Add coriander leaves to peas and spinach on plate. In a mixer-grinder, blend peas, spinach and coriander leaves mixture into a paste. 23 3. In a large plate, mix potatoes, peas-spinach paste and all other ingredients except oil. Make 32 patties about 11/2 inch/4 cm in diameter, 1/2 inch/1.3 cm thick. 4. Rub 1/2 tsp/2.5 ml oil all over the inside base of Tava using a clean cotton cloth or a pastry brush. Heat Tava on medium-high heat till oil just begins to smoke. See General Cooking Tips, page 7, para 3. Reduce heat to medium. Add 1 tbsp/15 ml oil. Spread oil with spatula all over base of Tava. 5. Add 16 patties. Fry till golden brown (about 3 minutes). Turn over, add 1 tbsp/15 ml oil. Fry till golden brown. Remove. 6. Add and spread 1 tbsp/15 ml oil all over base of Tava. Fry remaining patties in the same · way as in step 5. Serve hot, accompanied with tomato ketchup or dhania chutney. 24 Cook-n-Serve Bowl: Masala Bhath (Spiced Rice with Vegetables) The recipes are written for the 4 Litre Cook-n-Serve Bowl. To adapt these recipes to the 1.25 Litre Baby Casserole reduce all ingredients by 70%. Serves 8 2/3 cup / 40 g 9 2 x 1 inch / 2.5 cm stick 1 tbsp + 1 tsp / 20 ml 1/3 cup / 27 g 1 tbsp + 1 tsp / 20 ml 2/3 cup / 160 ml 11/4 tsp / 6.3 ml 3 1 large (51/3 oz / 150 g) 1 medium head (3/4 lb / 350 g) 1 medium (4 oz / 115 g) 2/3 cup / 80 g 2/3 cup / 100 g 1/4 cup / 60 ml 1 tbsp + 1 tsp / 20 ml 3/4 tsp / 3.8 ml 2 cups / 400 g 32/3 cups / 880 ml 1/2 cup / 35 g 3 tbsp + 2 tsp / 55 ml 25 copra (dry coconut) grated cloves cinnamon sesame seeds coriander seeds cumin seeds vegetable oil mustard seeds bay leaves potato peeled, cut into 1 inch / 2.5 cm cubes cauliflower cut into 1 inch / 2.5 cm flowerettes (175 g) carrot peeled, cut into 3/4 inch / 2 cm cubes green beans cut into 1 inch / 2.5 cm pieces peas shelled or frozen cashew nuts broken into pieces salt turmeric Basmati rice washed and drained water coconut grated coriander leaves chopped 1. In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown. Allow to cool. Grind to a powder. 2. Heat oil in the Cook-n-Serve Bowl on high heat of big burner of gas stove about 2 minutes. 3. Add mustard seeds, when crackling add bay leaves. Stir a few seconds. Add all vegetables and cashew nuts. Stir fry about 3 minutes. Add ground masala, salt and turmeric. Stir a few seconds. Add rice. Stir fry about 2 minutes. Add water. Stir. Bring to boil. 4. Reduce heat to low. Cover. Simmer 20 minutes or till rice is cooked and water is absorbed stirring at every 5 minute intervals. 5. Remove the Bowl from heat. Uncover. Serve hot, garnished with coconut and coriander leaves. · Egg Curry Serves 8 12 1 x 3 inch / 7.5 cm piece (1 oz / 30 g) 20 small cloves 2 3/4 cup + 1 tbsp / 195 ml 4 large (1 lb 22/3 oz / 530 g) 11/4 tsp / 6.3 ml 5 large (1 lb 7 oz / 650 g) 11 5 eggs fresh ginger garlic green chillies vegetable oil onions chopped cumin seeds tomatoes puréed cloves brown cardamoms 26 5 x 1 inch / 2.5 cm stick 23/4 tsp / 13.8 ml 2 tsp / 10 ml 23/4 tsp / 13.8 ml 11/4 tsp / 6.3 ml 3/4 tsp / 3.8 ml 2 tbsp + 2 tsp / 40 ml 31/3 cups / 800 ml cinnamon salt red chilli powder coriander powder turmeric sugar coriander leaves chopped water 1. To boil eggs: Place eggs in the Cook-n-Serve Bowl and cover with water at least 1 inch/2.5 cm above eggs. Bring to boil on high heat. Reduce heat to low. Cover and simmer 15 minutes. Meanwhile, do step 2. Pour off water. Pour tap water slowly over eggs till eggs are cool. Drain. Remove and keep aside eggs. Wash and dry the Bowl. 2. Grind ginger, garlic and green chillies into a paste. 3. Heat 2/3 cup/160 ml oil in the Bowl on high heat about 2 minutes. Add onions and fry till light golden brown. Add cumin seeds and ginger paste. Stir a few seconds. Add tomatoes. Mix. Remove from heat. 4. In a blender, mix tomato mixture till smooth. Wash and dry the Bowl. 5. Heat remaining oil (2 tbsp + 1 tsp/35 ml) in the Bowl on medium-high heat about 2 minutes. Add cloves, cardamoms and cinnamon. Stir a few seconds. Reduce heat to low. Add tomato mixture and remaining ingredients except eggs and water. Cook about 3 minutes, stirring constantly. Add water. Stir. Bring to boil on high heat. Reduce heat to low. 6. Cover and simmer. Meanwhile, shell eggs and cut lengthwise into halves. When gravy is slightly thickened (about 25 minutes), remove the Bowl from heat. 7. Add eggs, keeping yolk sides up. Cover and simmer on low heat just till eggs are hot (about 3 minutes). Serve hot. · 27 Appe Pan: Kuzhi Paniyaram (Savoury Appe) Yield: 24 appe 3/4 cup / 150 g 1/8 tsp / 0.6 ml 1/4 cup / 50 g 1/4 cup / 15 g 3/4 cup / 180 ml 1 tsp / 5 ml 2 tsp / 10 ml 1 small (13/4 oz / 50 g) 1 x 3/4 inch / 2 cm piece (1/4 oz / 8 g) 2 tbsp / 30 ml 15 small colam rice fenugreek seeds (methi) split skinned black gram (urad dal) beaten rice/poha water other than for step 1 salt vegetable oil onion finely chopped fresh ginger finely chopped coriander leaves finely chopped curry leaves torn into pieces 1 green chilli finely chopped 1 tbsp / 15 ml vegetable oil 1. Mix rice and fenugreek seeds. In separate bowls, cover rice-fenugreek mixture and dal with water at least 11/2 inch/3.8 cm above ingredients. Soak 4 hours. Drain. 2. Grind rice into a slightly coarse paste, gradually adding 1/4 cup + 1 tbsp/75 ml water. 3. Grind dal into a paste, gradually adding remaining water (1/4 cup + 3 tbsp/105 ml). Add poha and continue grinding into a smooth paste. 4. In a large bowl, mix rice and dal pastes and salt to make batter. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. 5. In a small pan, heat 2 tsp/10 ml oil on medium heat about 1 minute. Add onion and ginger. Stir fry till light brown. Immediately add to the batter. Add coriander leaves, curry leaves and chilli. Mix. 6. Rub few drops of oil in each cup of Appe Pan using a pastry brush. Heat pan on medium-high heat till oil just begins to smoke. Reduce heat to low. 7. Add and brush 1/8 tsp/0.6 ml oil in each cup. Stir batter and pour 1 tablespoon in each 28 cup. Cover pan and cook about 4 minutes. Uncover pan. Turn over each appe. Cover and cook about 4 minutes. Uncover pan and remove. Keep heat at low. Cook remaining appe in the same way. Serve hot with green coriander chutney. · Unniappam (Sweet Appe) Yield: 24 appe 1 cup / 200 g colam rice 3 tbsp / 45 ml water other than for step 1 2 medium 3/4 cup / 150 g 3 tbsp / 45 ml 1/4 tsp / 1.3 ml 1/2 tsp / 2.5 ml 1/2 tsp / 2.5 ml 11/2 tsp / 7.5 ml 1/4 tsp / 1.3 ml 2 tbsp / 30 ml ripe bananas peeled and chopped jaggery (gur) grated coconut finely chopped salt dry ginger powder green cardamoms husks removed, seeds powdered black sesame seeds (til) baking soda ghee 1. In a bowl, cover rice with water at least 11/2 inch/3.8 cm above rice. Soak 4 hours. Drain. 2. Grind rice into paste, gradually adding 3 tbsp/45 ml water. Add bananas and jaggery, continue grinding till well blended. 3. In a large bowl, mix batter and all other ingredients except baking soda and ghee. Cover and keep aside (not in a refrigerator) at least 2 hours. Add baking soda. Mix. 4. Rub few drops of oil in each cup of Appe Pan using a pastry brush. Heat pan on medium-high heat till oil just begins to smoke. Reduce heat to low. 5. Add and brush 1/4 tsp/1.3 ml ghee in each cup. Stir batter and pour 1 tablespoon in each cup. Cover pan and cook about 4 minutes. Uncover pan. Turn over each appe. Cover and cook about 4 minutes. Uncover pan. Remove. Keep heat at low. Cook remaining appe in the same way. Serve hot. · 29