Recipe Book English

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Sprout Making

Soak beans overnight in plenty of water (fully immersed) before being put into the sprout maker for sprouting. Open the Red Knob from the sprout maker and place the sprout maker on the main body of steemo multi steam cooker. Transfer the soaked beans along with water into the sprout maker.

After a while water starts flowing from the sprout maker to the main body of steemo in a short time after making the beans wet. In case it does not flow down to the main body, remove the Red Syphon Cap & clean the hole with a pin.
Beans take 12-24 hours for sprouting at a room temperature of 22-260C. A lower room temperature will delay the sprouting. Sprout maker should not be kept in the dark place for sprouting. 

RICE

1. Fill water reservoir in main body with tap water up to the water level as shown in picture in page 3.
2. Put Transparent Steaming Jar on to the Main Body 
3. Add 200g rice and 400ml water to Rice Bowl Kadai / Any Stainless Steel Bowl.
4. Put this Kadai / Stainless Steel Bowl in the steaming jar. Place the upper cover on the Steaming Jar. Make sure the handles line up over each other and taps fit properly into the openings.
5. Plug on the unit in to a standard electrical socket. 
6. Set the auto stop timer for desired cooking time. When the bell rings, the cooking light will stop glowing and then the cooker automatically shuts off. Please note the cooking time given in the book is after water starts boiling. 
7. When cooking has been completed, remove the Steaming Jar from main body base. Unplug cord. Remove the transparent upper cover. 
8. Carefully lift the Rice Bowl Kadai / Stainless Steel Bowl.

Note : Do not use Drip Tray with Rice Bowl.

STEAMED VEGETABLES WITH PURE SOUP

Cooking Time20 Mins. 
Ingredients :Cauliflower10-15  small pcs.
 Cabbege Shredded2 cups.
 Carrot Chopped3 Nos.
 Beans Chopped– 1/2 cup.
 Peas– 1 cup.
 Potatoes– 2 no. cut into small cubes.

Method : Put Soup Attachment in STEEMO base, Put all the above ingredients in the STEEMO and steam for 20 minutes. Sprinkle chat masalla and lemon juice as per taste. 
Extract of the vegetables is collected in soup attachment. This soup is full of vitamins and nutrients and is very good for health. Open black knob to take out the soup.

MIXED VEGETABLES WITH CHEESE 'N' CHIVE SAUCE

Cooking Time27  Mins. 
IngredientsBaby corn (trimmed)125 gm
 Broccoli (cut into small florets)1 medium size head
 Carrots (cut into 1/4 inch slices)2 No.
 French beans (cut into 1 inch pieces)100 gms
 Made mustard1/2 tsp
 Milk1/2 pt
 Buttersmall knob
 Salt1/4 tsp
 Ground pepper1/4 tsp
 Fresh chives (finely chopped)1 tbsp
 Cornflour3/4 oz
 Mature cheddar cheese2 oz

Method : Arrange baby corn in the steaming jar. Place upper cover on the steaming jar. Pour water into the steamer base. Place steaming jar on steamer base. Steam for 12 minutes. Open lid & stir in the remaining vegetables. Close lid and steam further for 15 minutes or till vegetables are tender.
Mix cornflour to a smooth paste with a little cold milk. Warm remaining milk and pour onto paste mixing well. Return to pan and stir until sauce comes to boil and thickens. Simmer for 2 minutes. Remove from the heat. Stir in the butter, cheese, mustard, chives, salt and pepper. Arrange the vegetables in a heated serving dish and pour over the sauce.

DAL

Cooking Time25 Mins. 
IngredientsMoong Dhuli Dal1 cup.
 Water2 cups.
 Salt to taste
 Turmeric1/4 tea spoon
 Ginger & Garlic  Paste1/2 tea spoon

Method : Put the dal, water and all the ingredients together in the Kadai / Stainless Steel Bowl. Put this Kadai / Stainless Steel Bowl in the Steaming jar. Steam for the desired time in STEEMO. 
Please note the cooking time given in the book is after water starts boiling. 
Do not use Drip tray while cooking dal.

CAULIFLOWER WITH CHEESE 'N' CHIVE SAUCE

Cooking Time12  Mins. 
IngredientsCauliflower1 lb
 Made mustard1/2 tsp
 Milk1/2 pt
 Buttersmall knob
 Salt1/4 tsp
 Ground pepper1/4 tsp
 Fresh chives (finely chopped)1 tbsp
 Cornflour3/4 oz
 Mature cheddar cheese2 oz

Method : Clean cauliflower and cut into small florets. Place in the steaming jar. Cover and steam in steemo, turning halfway through cooking.
Mix cornflour to a smooth paste with a little cold milk. Warm remaining milk and pour onto paste mixing well. Return to pan and stir until sauce comes to boil and thickens. Simmer for 2 minutes. Remove from the heat. Stir in the butter, cheese, mustard, chives, salt and pepper. Arrange the cauliflower in a heated serving dish and pour over the sauce.

VEGETABLE MAKHANI

Cooking Time15  Mins. 
IngredientsCauliflower (cut into florets)100gm
 Carrots (quartered & cut into 1inch pieces)100gm
 Beans (cut into 1inch pieces)100gm
 Green peas (shelled)100gm
 Potatoes (cut into cubes)100gm

Method : Put vegetables in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the steamer base. Steam in steemo for 15 minutes. Prepare gravy as given below.

Ingredients50gm cashewnuts200gm tomato puree
 1/2 tsp poppy seeds1/2 tsp chilli powder
 2 tbsp butter1 tsp salt
 1/4 tsp cummin seeds4 tbsp cream
 4 black peppers whole 1 tsp sugar
 3 cloves 1/2 cup water
 1/2tsp ginger-garlic paste1/4 tsp garam masala powder

Method : Grind cashewnuts and poppy seeds to a paste adding a little water. Keep aside. Heat butter in a pan. Add cummin seeds. Add pepper and cloves. Stir for 1 minute. Add ginger-garlic paste, tomato puree, chilli powder and salt. Cook till butter separates, stirring constantly. Add cashew paste. Stir well. Add cream, sugar, water and cook for a few minutes till smooth gravy is formed. Add vegetables. Mix well. Sprinkle garam masala. Serve hot.

CORN BHEL

Cooking Time25 Mins. 
IngredientsCorn kernals (tender),300 gm
 Potatoes (peeled & diced)200 gm
 Cummin seeds1/2 tsp
 Oil2 tbsp
 Onions (Finely chopped)200 gm
 Tomatoes (Finely chopped)100 gm
 Green Chillies (Finely chopped) 2 No.
 Sugar1 tsp
 Saltto taste
 lemon (juice)1 No.
 Coriander leaves (Finely chopped)1 tbsp
 Sev50 gm
 Papadi100 gm

Method : Put corn and potatoes in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the water reservoir till high level. Place the steaming jar on the steamer base. Steam for 25 minutes. Heat oil in a pan. Add cummin seeds. Stir fry till seeds change colour. Add onions and stir fry till transparent. Add tomatoes and stir for a few seconds. Add green chillies, sugar and salt. Mix well. Add corn potatoes and lemon juice. Allow to cool. Arrange corn-potatoes and lemon juice. Allow to cool. Arrange corn-potato mixture on a serving dish. Garnish with sev and coriander leaves. Place papadis all around the dish. Serve bhel with green chutney.

STUFFED SHIMLA MIRCH (CAPSICUM)

Cooking Time10-15  Mins. 
IngredientsCapsicums medium sized4 No.
 Cooked rice3/4 cup
 Small Onion (grated)1 No.
 Small Tomato (Peeled and finely chopped)1 No.
 Green Chilli (finely chopped)1 No.
 Salt1/2 tsp
 Pepper1/2 tsp
 Cheese (grated) for stuffing1/2 cup
 Cheese (grated) for sprinkling1 tbsp

Method : Cut a hole on top of each capsicum and remove the core, seeds and pith. In a bowl mix together all the ingredients, except cheese for sprinkling.Stuff each capsicum pressing down well. Sprinkle remaining cheese on top of each capsicum. Place capsicums in the Steaming jar. Place upper cover on top of the steaming jar. Pour water into the steamer base. Place the steaming jar on the steamer base and steam for 10 to 15 minutes.

HOT CHILLI CORN

Cooking Time25 Mins. 
IngredientsCorn cobs (whole and cut into 4 cm rounds)3 No.
 Butter (melted)40 gm
 Coriander leaves (finely chopped)2 tbsp
 Tomato paste1 tbsp
 Chilli powder1/2 tsp

Method : Place corn in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the water reservoir till high level. Place the steaming jar on the steamer base. Steam for 25 minutes/ or till corn is tender. Combine butter, coriander, tomato paste and chilli powder in a large bowl. Add hot corn. Mix well. Serve hot or accompanied with sour cream.

STUFFED TOMATOES

Cooking Time10-15  Mins. 
IngredientsTomatoes medium sized (100 gm each) 5 No.
 Butter1tbsp
 Cummin seeds1/4 tsp
 Onion (Finely chopped)1 No.
 Green chillies (Finely chopped) 2 No.
 Green peas (shelled)1/2 cup
 Cottage cheese1 cup
 Salt1 tsp
 Pepper1/2 tsp
 Bread slice crumbled1 No.
 Coriander leaves (chopped)1 tbsp

Method : Cut a thin circular slice from top of each tomato to make a cap and keep aside. Scoop out pulp from each tomato and keep tomato shells aside. Chop pulp. Melt butter in a pan. Add cummin seeds, onion and green chillies. Stir fry till onion is transparent. Add peas and tomato pulp. Cook till liquid evaporates stirring occasionally. Add remaining ingredients. Mix well. Stuff each tomato shell with the mixture covering it with a cap. Place the tomatoes in the steaming jar. Place upper cover on top of the steaming jar. Steam in steemo for 10 to 15 minutes. Serve hot.

SPINACH (SAAG) WITH YOGURT

Cooking Time5  Mins. 
IngredientsSpinach (with stalks removed and chopped coarsely):100gm
 Yogurt (beaten)2 cups
 Saltto taste
 Pepper powder1/2 tsp
 Cummin powder1/4 tsp

Method : Put spinach in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the steamer base. Place the steaming jar on the steamer base. Steam for 5 minutes. Allow to cool. Mix yogurt, salt, pepper and cummin powder. Add spinach and stir. Serve chilled.