Nutri-cook

Rice Cooker with Single Bowl

Recipe Book
Aloo ki Sabzi
Ingredients Instructions

• 2 tbsp. Desi ghee 1.In Nutri-cook rice cooker pot, add some
• 1 tsp. Jeera desi ghee, you can also use oil.
• 1 inch Ginger (Chopped) 2. Add in the 1 tbsp. jeera, ginger
• 2 Green chillies (Chopped & as required) (Chopped), green chillies (Chopped & as
• 1 tsp. Saunf crushed (Fennel seeds) required), crushed saunf (Fennel seeds),
• 1 tsp. Sabut dhania crushed (coriander crushed coriander seeds (Sabut dhania),
seeds ) dry red chillies & sauté for a minute. Do
• 2 Dry red chillies not over burn the spices.
• 1 tsp. Hing (Asafoetida) 3. Add in the hing (Asafoetida), turmeric
• 1 tsp. Turmeric powder (haldi) powder (haldi), red chilli powder, soaked
• 1 tsp. Red chilli powder methi which we had soaked earlier, besan
• 2 tsp. Soaked methi seeds (Fenugreek (Gram flour) & cook for half a minute.
seeds, soaked for 2 hours minimum) 4. Add 7-8 potatoes and 3 cups of water.
• 1 tbsp. Besan (Gram flour) Add salt to taste.
• 7-8 Potatoes peeled and diced 5. Cook for 15 minutes.
• Salt to taste 6. Now add in the amchur powder, kasuri
• Water as required (I used about 1 lire) methi, black salt and cook for 2 minutes.
• 1 tbsp Jaggery/sugar (optional) 7. Add some fresh coriander & garnish
• Amchur powder 1 tsp. with some ginger juliennes & fresh
• Kala namak a pinch (Optional) coriander & serve the delicious aloo ki
• Kasuri methi 1 tsp. sabzi with the crisp bedmi puri hot!
• Fresh coriander as required

02
Dal Makhani
Ingredients
Instructions
In the rice cooker add wash and soaked
• 200 gms Soaked over night black lentil urad dal, garlic & let it cook for 20-30
(sabut urad dal) mins till the dal is cooked completely.
• 3 tbsp. Chopped garlic Once the dal is cooked add butter to it.
• ¼ cup Butter
• Water as required For 1st tempering
For tempering 1. Heat ghee in a Wonderchef fry pan.
• ½ Cup ghee 2. Add ginger garlic paste, red chilli
• 1 tbsp. Ginger garlic paste powder, and fresh tomato puree. Sauté
• 1 tsp. Red chilli powder till the tomato puree is well cooked.
• 1 ½ Cup tomato puree 3. Add the tempering to the cooked dal.
• ¼ cup Butter Mix it well and mash it.
• Salt to taste 4. Add butter and salt to it and cook until
For 2nd tempering well combined.
• 2 tbsp. Ghee
• 1 tsp. Kasuri methi For 2nd tempering
• ½ tsp. Degi red chilli powder 1. Heat ghee in a pan, add kasuri methi,
• 2 tbsp. Water red chilli powder & water. Add the
• ¼ cup Butter tempering to the dal and add butter.
For garnish 2. Serve hot in a serving bowl and garnish
• 2-3 Butter cubes with cream or butter cubes and serve
• ½ tbsp. Fresh cream with hot roti or jeera rice.

03
One pot Spaghetti Instructions
Ingredients 1. Heat oil & butter in a rice cooker.
2. Add chopped garlic and give it a mix.
• 1 tbsp. Olive oil
3. Add onion and cook it for 2 minutes.
• 1 tbsp. Butter
4. Now add yellow, and green capsicum
• 1 tbsp. Garlic chopped
and cook it for a minute.
• 1 Onion, finely chopped
5. Add tomato puree and cook it for 3-4
• 1/2 Yellow capsicum, cut into squares
minutes.
• 1/2 Green Capsicum, cut into squares
6. Add water, once the water comes to a
• 2 Tomatoes, boiled & pureed
boil, add spaghetti, baby corn, broccoli
• 2 cups Water
and cover it and cook it for 8 minutes.
• 100 gms Spaghetti
7. Add oregano, basil leaves, red chilli
• 1/2 cup Baby Corn, chopped
flakes, pepper powder, cherry tomatoes,
• 1 cup Broccoli florets
cheese, fresh cream, and salt give it a
• 1 tsp. Oregano, dried
good mix and let it cook for 3-4 minutes.
• 8-10 Basil leaves
8. Turn the rice cooker off or put it in warm
• 1 tsp. Red Chilli Flakes
mode.
• 1/4 tsp. Pepper Powder
• 6-7 Cherry Tomatoes
• 3 tbsp. Cheese, grated
• 3/4 cup Fresh Cream
• Salt to taste

04
Instant Rice Payasam
| Rice Kheer Instructions
Ingredients 1. In the Nutri-cook rice cooker pot, add
the milk. Bring it to a boil.
• Raw Rice - 1/2 Cup ( Soaked
2. Add the rice to the milk, cover and
For 15 Minutes )
let it simmer till the milk is thickened.
• Milk - 1 litre
3. Add condensed milk (you can also
• Condensed Milk - 200 ml
add sugar) and mix well.
• Ghee - 2 Tsp.
4. Heat some ghee in a Wonderchef
• Cashew Nuts chopped roughly
fry pan, add nuts and roast those till
2 tbsp.
they are golden in colour.
• Raisins 2 tbsp.
5. Add the roasted nuts, cardamom
• Cardamom Powder - 1/2 Tsp
powder & saffron strands to the kheer
• Saffron few strands
& mix well.
6. Serve the instant rice kheer warm.

05
 Instructions
1. To Nutri-cook rice cooker pot add ghee.

Dal Pakwan
Ingredients
Switch on the rice cooker, heat the ghee
and add the cumin seeds.
2. When the cumin seeds crackle, add the
green chilli and garlic, and sauté for a few
For the dal
seconds.
• 1 cup Chana dal
3. Add the onions and sauté on a medium
• ¼ tsp. Turmeric powder
flame for 1 to 2 minutes.
• Salt to taste
4. Add the soaked chana dal, garam
• 1 tbsp. Ghee
masala, chilli powder and little salt, mix
• ½ tsp. Cumin seeds
well and lastly add 4 cups of water, cover
• 1 green Chilli chopped
and cook for 20-25 minutes, while stirring
• 2 tsp. Finely chopped garlic
occasionally.
• ½ cup Ginely chopped onions
5. Once the dal is cooked, add the lemon
• ¼ tsp. Garam masala
juice and mix well. Keep aside.
• ½ tsp. Chilli powder
Serving Dal Pakwan
• 1½ tsp. Lemon juice
1. Just before serving, arrange 9 mini
Ingredients for serving
pakwans on a serving plate.
• 4-5 mini pakwans
2. Top each mini pakwan with a little dal,
• 1 cup Khajur imli ki chutney
1 tbsp. khajur imli ki chutney, ½ tbsp. green
• ½ cup Green chutney
chutney, 1 tbsp. onions and 1 tbsp.
• 1 cup Finely chopped onions
pomegranate.
• 1 cup Pomegranate
3. Sprinkle little salt evenly over each
• Salt for sprinkling
pakwan and top it with 1 tsp. Bikaneri
• 1 cup Bikaneri bhujia
bhujia.
For the garnish
4. Garnish with 1 tbsp. of coriander.
• 5 tbsp. Chopped coriander
5. Repeat steps 1 to 4 to make 4 more
plates.
6. Serve immediately.
06
One Pot Vegetable
Pulao
Ingredients
Instructions
1. Rinse the raw rice thoroughly with fresh
• Basmati rice 1 cup
• Oil 1 tbsp. water and clean it until the water is clear.
• Jeera 1 tsp. Soak rice in water for 20-30min.
• Green cardamom 2 nos. 2. Switch on the Nutri-cook rice cooker,
• Black cardamom 1 nos. heat oil add the whole dried spices and
• Cinnamon stick 1 inch sauté. Once spices release their aroma
• Black peppercorn 3-4 nos. add onions and cook until translucent.
• Cloves 3-4 nos. 3. Add ginger garlic paste, green chillies
• Bay leaf 1-2 nos. and sauté for a minute. Add the
• Onion 2 medium size (sliced) powdered spices & sauté for a minute.
• Ginger garlic paste 1 tbsp 4. Add tomatoes and salt. Cook until they
• Green chillies 1-2 nos. are mushy and add carrots, potatoes,
• Turmeric powder 1/4th tsp green peas and soya chunks.
• Red chilli powder 1 tbsp. 5. Cook for 2-3 minutes.
• Coriander powder 1 tbsp. 6. Add water & bring it to a boil, add the
• Tomatoes 2 medium size (chopped) soaked rice, fresh coriander, lemon
• Salt to taste wedges and garam masala and give it a
• Carrot ½ cup nice stir.
• Potatoes 2 medium size 7. Let it cook for 10-12 minutes. Switch off
• Green peas 1/4th cup the rice cooker. Mix once again very gently
• Soya chunks 1 cup (cooked) 8. Serve hot with chilled vegetable raita
• Water 1 ½ cup or any raita of your choice.
• Fresh coriander 1 tbsp. (chopped)
• Lemon wedges 2 nos.

07
 Moong Dal Instructions
1. To prepare the Dal Khichdi, rinse and

Khichdi soak the lentil for 10 – 15 minutes. Wash

and soak rice in a separate bowl as well.
Drain out the water from lentils rice and
Ingredients keep them aside.
• ½ cup Moong dal 2. Switch on the rice cooker. Heat ghee or
• ¾ cup Rice basmati rice oil, add cumin seeds and allow them to
• 2 tbsp. Ghee splutter for 1-2 minutes.
• 1 tsp. Grated Ginger 3. Add grated ginger, chopped onion &
• 2 tbsp. Chopped onion sauté till it is translucent
• 1 tsp. Turmeric powder 4. Add salt to taste, red chilli powder,
• ¼ tsp. Hing/ asafoetida garam masala, turmeric powder,
• 1 tsp. Garam masala powder asafoetida and sauté well.
• ½ tsp. Red Chilli Powder 5. Add some water, cover the lid & set the
• 1.5 tsp. Salt rice cooker to cook mode.
• 5 cups Water Garnish with coriander and serve the
moong dal khichdi with some extra ghee
on top. Also, it’s usually served with some
papad, achar and yoghurt on the side.

02
08
 Dalia Khichdi Instructions
Ingredients 1. Dry roast dalia over low heat for 3 – 5
• 1 cup Dalia (broken wheat) minutes or till aromatic and light brown in
• 1 cup Finely chopped onion colour.
• ¼ cup Green peas 2. Transfer to a plate and set aside. To
• ¼ cup Finely chopped carrot make dalia khichdi heat oil in the rice
• ¼ cup Finely chopped green beans cooker.
• 1 tbsp. Peanut 3. Once the oil is hot enough add jeera and
• 1 tbsp. Cashews, sliced wait till the seeds start crackling.
• 1 – 2 Green chili, chopped 4. Then add peanuts, cashews and fry for
• Salt to taste 10 – 20 seconds.
• 1 tsp. Cumin seeds (jeera) 5. Add chopped onion and green chilli.
• 1 tsp. Red chili powder Sauté till the onion turn light brown.
• ½ tsp. Turmeric powder 6. Now add the vegetables and sauté for 3
• Juice of 1 lemon – 5 minutes.
• 2 tbsp. Cooking oil 7. Add broken wheat to the sautéed
• 1.5 cup Water vegetables. Season with salt and spices.
8. Stir to evenly combine the seasoning.
Pour water into the rice cooker, stir once,
close the lid and set on cook more. Let it
cook for 10-12 minutes.
9. Remove the lid. Gently, fluff the khichdi
with a fork. Drizzle lemon juice and freshly
chopped coriander. Gently mix.
10. Serve hot with curd.
09
Pearl millet khichdi
/ Bajra Khichdi Instructions
1. Soak bajra for one hour.
Ingredients 2. Switch on the Nutri-cook rice cooker
and heat the ghee.
• 1 cup Pearl millet Bajra – 1 cup broken
3. Put asafoetida (hing) and cumin seeds
• 1/3 cup Split moong lentil chilka moong
(jeera).
dal
4. Let it splutter. Then add ginger, green
• 1 medium Potatoes chopped
chillies, potato and all the vegetables.
• 1 cup Cauliflower florets
5. Mix nicely and sauté for 3-4 minutes.
• 1/2 cup Broccoli florets
6. Then add soaked bajra and lentil (no
• 1 cup Chopped carrot
need to soak the lentil just wash it and
• 1 cup Green peas
add it to the rice cooker).
• 3 Tomato chopped
7. Add salt and other spices and water,
• 1 big piece chopped Ginger
mix well and close the lid.
• Green chilies as per your need
8. Cover with a lid and let it cook for 20
• Cilantro handful
minutes.
• 2 tsp. Cumin seeds Jeera
9. Open the lid and give it a good stir.
• 1/4 tsp. Asafoetida Hing
10. Transfer the khichdi in a serving bowl
• 1/2 tsp. Turmeric powder
and put some ghee on top.
• 1/2 tsp. Red chili powder
11. Serve with papad, yoghurt or pickle.
• 1 tsp. Coriander powder
• 1 tsp. Salt to taste
• 2 tsp. Ghee Ghee
• 4 cup Water 1:4 ratio of bajra

10
Instant Palak
Khichdi
Ingredients
Instructions
1. Wash and Drain the Rice and Dal.
Ingredients for Khichdi in Rice Cooker :-
2. Switch on the rice cooker. Add Rice, dal,
• ½ Cup Moong Dal /Yellow Split Moong turmeric, salt and water.
lentil
3. Close the lid and let it cook for 12
• ½ Cup Basmati Rice ,Washed minutes.
• 1 tsp. Salt 4. Puree the blanched spinach leaves with
• ½ tsp. Turmeric Powder ½ cup of water in the blender and keep it
• 3 Cup Water aside.
• 2 Cups Spinach leaves(tightly packed) 5.In a Tadka Pan Add ghee. Heat it. Add
washed and blanched
Cumin seeds, dry red chilli, asafoetida,
• ½ Cup Water for making the spinach bay leaf, black cardamom and garlic to it.
puree
Fry it nicely so that it releases the natural
flavour. Avoid burning it.
Ingredients for making Lasooni Tadka
6. Remove the lid of the Rice cooker and
• 2 tbsp. Desi ghee mix the spinach puree to it.
• 1 tsp. Cumin seeds 7. Add Kashmiri red chilli powder to the
• ½ Inch Cinnamon Stick tadka pan and immediately transfer the
• 2 Black Cardamom tadka to the rice cooker.
• 1 Bay leaf 8. Mix it nicely and let it cook for 2
• 1 tbsp. Garlic (chopped) minutes.
• 1 tsp Kashmiri Lal Mirch 9. Your Spinach / Palak Khichdi is ready to
• 1 Dry Red Chilli(Round One) serve.
• Pinch of Asafoetida 10. Serve this with Papad, Chutney and
Pickle. Enjoy.
11
Vegetable Masala
Khichdi
Ingredients
• ½ cup Short grain rice or broken rice
• ¼ cup Yellow moong dal (split and Instructions
skinless) Making Vegetable Masala Khichdi :
• ¼ cup Chilkewali moong dal 1. Heat the oil in a Nutri-cook rice cooker.
• ½ inch Ginger 2. Add mustard seeds, as they pop add
• 2 cloves Garlic cumin seeds & let them sizzle.
• 1 Green chili 3. Then add chopped onions and crushed
• 3 tablespoons Oil ginger, garlic and chilli. Mix and cook till
• ½ teaspoon Mustard seeds the onion becomes soft and translucent.
• ½ teaspoon Cumin seeds 4. Now add all the vegetables, salt,
• 2 Dried red chilies turmeric, red chilli, coriander, cumin,
• ½ cup Red onion chopped garam masala powder, dal and rice. Mix
• ¼ cup Tomato chopped well.
• ¼ cup Carrot chopped 5. Add water and stir. Close the lid and
• ¼ cup Green peas switch on the rice cooker let it cook for 12
• ¼ cup Capsicum (Green bell pepper) minutes.
chopped 6. Open the lid. Mix with a spatula &
• ¼ cup Potatoes peeled and cubed serve.

12
Steamed Idli
Ingredients
Instructions
1. Add urad dal & fenugreek seeds in a
bowl & soak it, add idli rice to another
bowl and wash it very well until the water
Ingredients for Idli batter is clear.
• 1/2 tbsp. Fenugreek seeds 2. Soak them in water for 6-8 hours.
• 1 1/2 cup Urad dal After soaking add dal, fenugreek, salt &
• Salt as required water to a blender jar or a wet grinder.
• 2 1/2 cup Idli rice 3. Blend the batter thick & smooth.
• Water as required Ferment the idli batter overnight.
4. To make idlis, switch on the rice cooker
& press the cook button and add 1 ½
water for steaming.
5. Grease the idli plates & pour the batter
into the moulds. When the water begins
to boil, keep the idli stand in the rice
cooker.
6. Steam it for 12-15 mins, remove the idli
stand & let it cool. Serve it with coconut
chutney & sambhar.

13
 Chocolate Instructions
1. Mix the wet ingredients in a bowl &
sieve the dry ingredients in another bowl.

Sponge Cake 2. Mix wet & dry ingredients in one bowl.

Grease and flour the cake mould (unless
it is non-stick).
3. Pour the mixture into the cake mould.
Ingredients Switch on the rice cooker & press the
cook button. Add 1 ½ cup water in the
• 2 cups all purpose flour (Maida ) pot, the cake mould inside on a stand or
• ½ cup Cocoa powder any raised surface & cook for 35-40
• 1 tsp. Baking powder mins.
• 1 tsp. Baking soda 4. Test your cake with a skewer to see if it
• ¼ Salt is cooked.
• 2 tsp. Sugar powder 5. Remove the mould, Place the sponge
• 400 gm Condensed milk on a cooling rack to cool and serve
• 200 ml Water
• 2 tsp. Vanilla extract
• 1 ½ gm Melted butter

14
Chicken Curry
Ingredients
Instructions
1. Add the items for spice paste in a pan
and dry roast on low heat for 3-4 mins.
2. Remove into a bowl and set aside to
• Chicken, curry cut pieces- 1Kg cool. Grind it in a blender/grinder to a
• Salt- 2 tsp. powder.
• Turmeric powder- 1 tsp. 3. Clean and wash the chicken pieces, drain
• Red Chilli Powder- 2 tsp. the water in a colander.
Spice paste 4. Marinate the chicken pieces with salt,
• Cumin seeds- 2 tsp. turmeric & red chilli powder and set aside
• Kashmiri Chillies- 6 for 30 mins.
• Poppy seeds (Khus khus)- 4 tsp. (White 5. Heat oil in a Nutri-cook rice cooker. Add
sesame seeds can be used as a the spices for tempering and give a stir.
substitute) 6. Now add the chopped onions & cook for
• Dry Coconut (Khopra), small pieces or 12 mins till light brown in colour.
shreds- 2 tsp. 7. Add the ginger garlic paste and mix it till
Tempering: the raw smell goes.
• Green Cardamom- 5 8. Add in the marinated chicken, mix and
• Cloves- 5 cook while stirring for 2-3 mins.
• Cinnamon- 2 pieces 9. Now add the spice powder made earlier
• Bay leaf- 2 ( cut into 2) and cook with a splash of water for 2 mins.
• Onion, chopped- 4 (total 250 gms) 10. You may add a splash of water when-
• Ginger Garlic paste- 4 tsp. ever it tends to stick to the bottom while
• Whisked curd or yogurt- 4 tsp. frying.
• Coriander Powder- 3 tsp. 11. Add the coriander powder and Garam
• Garam Masala Powder- 1 tsp. masala powder and cook for another 2-3
• Refined Oil- 5 tsp. mins.
12. Now add the whisked curd/yoghurt and
cook for 2-3 mins till the oil separates.
13. Add 350 ml water, give a mix and cover
the rice cooker with the lid.
14. Cook for 30 mins or until the chicken is
cooked & add chopped coriander leaves.
15. Serve hot with rice or roti.
15
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