A Twist In Cooking Chicken 65

I have tried something really hot and spicy today for lunch. It was really really tasty if you love spicy food. It is actually the famous Indian food Chicken 65 but I cook it with a twist. I love it. Give it a try and you'll know what I mean.

Serving for 2


Part 1 : For Marinade

50gm Chicken 65 spices (you can buy in Indian grocery shop)
200gm chicken chop into smaller pieces

Part 2 : For Gravy

20gm Chicken 65 spices
5 inch of Cinnamon stick (break into 2)
1 tbs of ghee
A pinch of salt for taste
100 gm of potatoes chopped into small cube
2 tbs of corn flour
60ml of water


Put the Chicken 65 spices in a bowl and marinade the chicken for at least half an hour.

Note: I love to keep it overnight for a more boosting taste

Put the chicken in the clay pot and add all the ingredients in part 2 except the corn flour and 10ml of water.

Pop the clay pot into the microwave oven for 10 minutes.

Mix the corn flour with water.

After that take it out and pour the well mixed corn flour into the pot.

Pop it back into the microwave oven and cook for another 2 minutes.

Enjoy your delicious Chicken 65!

Crabmeat Puffs

Today I want to have something fun... and Big Mama has something for me. It was really good. Please give it a try if you want something simple yet taste great!


3/4 c. crabmeat (about 6 oz.)
1/2 c. mayonnaise
2 tbsp. finely chopped onion
1 tsp. prepared mustard
1 tsp. lemon juice
12 crisp crackers or Melba toast


Drain crabmeat and combine well with all ingredients, except crackers or Melba toast.

Mound crab mixture on crackers or toast.

Arrange 6 crackers in a circle on a glass or paper plate.

Microwave, uncovered, for 1 1/2 to 2 minutes, or until puffed and very hot.

Repeat procedure with remaining 6 crackers.

Source: Big Mama's Recipes.com

Sweet Sour Microwave Chicken

My week has been sweet and sour... so today I am cooking the sweet sour chicken to 'celebrate' it.

Prep Time: 20 minutes

Cook Time: 11 minutes

Serving: 4 servings


* 4 boneless, skinless chicken breasts
* 8 oz. can pineapple chunks, drained, reserving juice
* 2 Tbsp. water
* 2 Tbsp. orange marmalade
* 1 Tbsp. plus 2 tsp. cornstarch
* 1/4 cup ketchup
* 2 Tbsp. soy sauce
* 3 Tbsp. apple cider vinegar
* 2 Tbsp. sugar
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1/2 cup halved green grapes


Cut chicken into 1" pieces and combine with pineapple chunks in 9" square glass baking dish.

Combine pineapple juice, water, marmalade, cornstarch, ketchup, soy sauce, vinegar, sugar, salt, and pepper in 2 cup microwave safe glass measuring cup and mix well to blend.

Microwave on high for 3-4 minutes, or until mixture thickens, stirring once during cooking.

Pour over chicken and pineapple in baking dish.

Cover with microwave safe waxed paper.

Microwave on high for 4-8 minutes or until chicken is no longer pink in center, turning dish once during cooking time.

Sprinkle grapes over chicken and microwave on high for 1 more minute. Let stand, covered, for 3 minutes before serving.

Source: By Linda Larsen, About.com

Microwave Meal Magic

Have you ever used your microwave to cook an entire meal? Using the microwave won't heat up your kitchen, more nutrients are retained during the cooking process, and some foods, like vegetables, have better taste and texture. These tips and recipes will make you a microwaving expert in no time.

* Standing Time

Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.

* Doneness Tests

Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.

* Food Temperature

Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.

* Quantity

Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.

* Food Sizes and Shapes

Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".

* Stirring

Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.

* Rearranging Foods

Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.

* Browning

Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of carmelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.

* Covering

Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.

* Shielding

Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.

Source: By Linda Larsen, About.com

Food-Specific Microwave Cooking Tips

Note: Temperature settings between microwave ovens may vary. Therefore, the time periods suggested for cooking or heating as listed below are approximate. For best results, check your user’s manual for recommendations from the manufacturer.


* Thaw frozen juices by removing the metal lid, placing the packaging cylinder in a microwavable container and heating for approximately 30 seconds.

* Keep morning coffee, tea or hot chocolate fresh by covering leftovers with plastic wrap and placing in the fridge. Reheat one mug at a time for 1-2 minutes on high power. Prior to microwaving, peel loosen plastic wrap to allow steam to escape.


* Soften a chilled or frozen stick of butter by reducing power to 50% and heating for approximately 40 seconds.

* When heating cream or sour cream, lower the power to 50-75% to help avoid curdling.

* Soften hard-packed brown sugar by placing in a microwavable container with a slice of apple or a slice of fresh bread and cover loosely with plastic wrap. Heat on high for approximately 30 seconds.

* Make breadcrumbs by cutting bread slices into cubes and microwaving on high until hard. Crush cubes in a resealable plastic bag for a quick cleanup.

* To renew hardened honey, check to see that it is contained in a microwavable jar and that the cap or lid has been removed. Cover the opening with plastic wrap, leaving a small gap for steam to escape, and microwave for approximately 1 minute. If you are uncertain as to whether the packaging container is appropriate for microwave use, transfer pieces of the hardened honey to a container that you know is appropriate for the microwave oven.


* Melt chocolate squares by heating at full power for approximately 45 seconds per ounce of chocolate.

* Soften rock-hard ice cream by heating at 30% power for approximately 20 seconds.

* Toast coconut by spreading into a thin layer and heating on high power for approximately 2-3 minutes. Stop and stir after 1 ½ - 2 minutes.

* To dry lemon and orange peel, place grated rind in small microwavable container and heat on high power for approximately 30 to 60 seconds.


* Microwave lemons and other citrus fruits for approximately 20 seconds to help get more juice when squeezed. Just before cutting the fruit, roll it against a countertop or cutting board surface, applying pressure with the palm of your hand, until softened.

* To plump dried raisins and other dried fruits, measure one cup of dried fruit and sprinkle with two tablespoons of water. Cover loosely with plastic wrap and heat on high approximately 30 seconds.


* Dry herbs in the microwave by spreading into a single layer between paper towels and heating at full power for approximately 2-3 minutes. After the first minute, begin checking herbs at 30-second intervals. When herbs are dry, crumble and store in airtight containers. Heating times will vary for different herbs.

* To help maximize flavor, try adding herbs after food has been cooked or heated in the microwave.

Meats and Fish

* Separate cold or frozen meats by microwaving at the defrost setting for approximately 30 seconds to 1 minute.

* Drain fat from hamburgers by microwaving in a plastic colander placed on top of a dish or bowl.


* Crisp stale chips, cookies or crackers by microwaving them at full power for approximately 10 seconds.

* Blanch nuts by placing them in boiling water and heating on high up to one minute. Remove skins by rubbing between paper towels.

* Roast nuts by spreading evenly in a single layer and cooking on high for approximately 2 ½ – 3 minutes.


* Veggies can be steamed in the microwave in just a few minutes with no added fat. Simply chop vegetables as desired, place in a microwavable container with 1 to 2 Tbsp. of water and cover loosely with plastic wrap. Cook on high until soft.

* To make mashed potatoes in the microwave, cut potatoes into small pieces and place in a microwavable container with 1 to 2 Tbsp. water. Cover container with plastic wrap, turning back one corner to allow steam to escape, and microwave on high until soft. Mash and season with milk and herbs.

* When baking a potato in the microwave, be sure to pierce the skin to release steam.

* When peeling garlic or onions, snip off the ends and microwave for approximately 10 to 15 seconds to make the job easier.

* Make great corn on the cob by rinsing ears in cold water with the husks on. Heat in the microwave on high for up to six minutes for two ears and up to eight minutes for four.

Tips from: plasticsinfo.org

Thinking of buying a microwave? Get it at Shop the AJ Madison Outlet for Savings up to 50%!

Easy Chinese Noodles

This is something that I have cooked last week and my sister loved it. So, I better record it here and share with all of you. It is very simple, delicious, fast and economy.

Serving: 1


Part 1 : Noodle

1 piece of Instant noodle
100ml water
2 tbs of sesame oil
A pinch of white pepper
A pinch of black pepper

Part 2 : Gravy

1 potato chopped into small cube
1 carrot chopped into small cube
4 shitake mushrooms soaked and slice into small slices
50ml shitake mushroom broth
A pinch of white pepper
A pinch of black pepper
2 tbs of light soya sauce
1 tbs of oyster sauce
2 tbs of corn flour mixed with 10ml of water



Put the instant noodle in a bowl and pour in the water.

Leave it there for about 10 minutes.

Drain it and add in the sesame oil, white pepper and black pepper.

Mix well.

Method : Gravy

Put all the the ingredients in Part 2 in a clay pot except the corn flour.

Pop it in the microwave oven for 6 minutes.

Take it out and add in the corn flour mixture in.

Pop it in the microwave oven for another 3 minutes.

Take it out and pour it in the noodle bowl and mix well.

So, you have your easy to cook chinese noodles... enjoy!

Buy a microwave oven today at:
Shop the AJ Madison Outlet for Savings up to 50%!

Clean A Microwave Oven

Microwave ovens are a great convenience in the kitchen, and here's an easy way to clean them.

Difficulty: Easy

Time Required: 15 minutes

Here's How:

1. Wipe excess crumbs from the microwave's interior.
2. Fill a microwave-safe bowl with 1-2 cups water.
3. Heat the water (in the microwave) to boiling, about 2-3 minutes.
4. Carefully remove the bowl of hot water, then remove the tray from microwave and set aside.
5. With a damp cloth, wipe the interior of the microwave.
6. Wash tray in the sink with dish soap. Dry and return to microwave.
7. For the exterior, spray with kitchen cleaner and wipe with paper towels.


1. The steam from the water should loosen all the food particles.
2. For a fresh smell, add some lemon juice to the water before heating.

What You Need:

* Bowl
* Water
* Dish Soap
* Kitchen Cleaner

Shop for a microwave oven? Get it today at:
Shop the AJ Madison Outlet for Savings up to 50%!

Tips by: Barbara Whiting

Microwave Vegetable Curry

My biggest discovery today was that I can cook traditional Indian Food with my microwave oven.... what a surprise and I am going to try out the vegetable curry today.

This is a simple dish that you can have within half and hour. Try it!

Preparation Time: 15 minutes

Microwave Cooking Time: 10-15 minutes

Serves: 4-6 people


1 clove garlic, crushed
15m1/1 tbsp curry paste
1 green chili, seeded and finely chopped
225g/8oz canned tomatoes and juice
Salt and pepper
15g/1 tbsp cornflour/cornstarch mixed with 90m1/6 tbsps water
140ml/ 1/4 pint/ 1/2 cup vegetable stock


Heat the oil for 30 seconds on HIGH and stir in the onion.

Cook on HIGH for 1-2 minutes to soften.

Add the potato and cover the bowl.

Cook on HIGH for 10 minutes.

Stir in the remaining ingredients and re-cover the dish.

Cook on HIGH for a further 5 minutes, or until vegetables are tender and the sauce is thickened.

That was easy wasn't it and it really taste original...

Recipe by: Microwave Cooking

Microwave Potato Salad Recipe

Monday bluesssss.... after a long day at work.... really lazy to cook. I am going to have potato salad for dinner... care to join me?


* 7 cups cubed red potatoes (about 2 pounds)
* 1 cup water
* 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
* 1 cup mayonnaise
* 4 hard-cooked eggs, chopped
* 3/4 cup pimiento-stuffed olives, halved
* 3/4 cup chopped roasted sweet red peppers
* 1/2 cup sliced green onions
* 1/2 teaspoon pepper


Place potatoes in a shallow 2-qt. microwave-safe dish; add water.

Cover and microwave on high for 9-11 minutes or until tender, stirring once.

Drain and rinse in cold water.

In a large bowl, combine the remaining ingredients.

Add potatoes and gently toss to coat.

Cover and refrigerate for at least 1 hour before serving.

Yield: 10 servings.

Recipe by: Bonnie Carell

I Minute Cake Recipe

I found a 1 minute cake recipe. Wow... never thought of that huh! Well, I think I will make the cake before I cook my Chicken Korma. It sounds like fun.

Serving: 1

2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon baking powder
2 teaspoons cocoa powder
1 pinch salt
2 tablespoons milk
1/4 teaspoon vanilla extract
3/4 teaspoon oil


Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a microwave-safe cup with cooking spray. Pour the batter into the cup.

Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.

As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.

It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.

You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.

Recipe by: cdkitchen

Chicken Korma

I have always loved Indian food. But it is messy to cook the traditional way. I have found this Chicken Korma recipe that sounds yummy.... I am going to give it a try tonight for dinner. If you love Indian food, do give it a try today!

Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes


1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril


1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.

2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.

3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.

4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.

5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.

6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.

Recipe by: Sainsbury's