Chicken tikka masala

Chicken Tikka Masala - another Indian favourite, a lovely combination of spices in a typical tomato based masala Indian sauce.

Ingredients

4 thin sliced tomatoes

2 thin sliced onions

1 little finger-width/length of ginger (julienne sliced)

5 cloves of garlic (julienne sliced)

1 green chilli

Chicken breast

3 cardamom seeds

1 pinch of fennel seeds

5 cloves

1 pinch of cinnamon

Tikka spices

½ spoon garlic/ginger paste on chicken breast

½ spoon turmeric

½ spoon chilli powder

½ spoon garam masala

Small amount of vinegar to mix

Pinch of salt

If you want the traditional pink colouring of chicken tikka add ‘red colour’ powder

For the chicken

Put chicken in a bowl and add the 'tikka spices', leave to stand for a while. Then gently fry to cook the chicken.

For the sauce

Fry cardamom seeds, fennel seeds, cloves and cinnamon with the garlic and ginger until golden then add the onion, chilli and a pinch of salt. Add 1 spoon chilli powder, ½ spoon turmeric, 2 spoons coriander, 1 spoon garam masala then add tomatoes and water to make a sauce. Add salt to taste and some milk or yoghurt. Add cooked chicken and leave to cook a while longer, garnish with fresh coriander and serve with rice and nan.

Aloo Gobi

ALOO GOBI - an Indian vegetarian favourite of ours, simply potatoes and cauliflower in a masala curry sauce. We learnt to make this on a cookery course in Kerala, Southern India. Perfect serves with fluffy rice from your Zojirushi and with a chapati or nan to soak up the sauce.

Ingredients

Cauliflower and potatoes chopped

3 sliced onions (very thin slices)

3 tomatoes (very thin slices)

½ spoon of garlic/ginger paste

1 big pinch fennel seeds

2 cardamom seeds

1 clove

1 big pinch cinnamon

1 green chilli

To make

Half boil potatoes with salt and a pinch of turmeric, then add the cauliflower. Once boiled you can shallow fry in oil to give colour so they are golden.

Sauce:

Fry spices in sunflower oil then add sliced onion, green chilli and pinch of salt. Also add the ½ spoon of garlic/ginger paste, 1 spoon turmeric, 1 spoon chilli powder, 2 spoons coriander, 1 spoon garam masala. Add sliced tomatoes then add water until it is a sauce.

Add the potatoes and cauliflower and mix, add a little milk (or yoghurt if you prefer) to the sauce, some larger slices of tomatoes and garnish with a bit of fresh coriander.

Rice pudding in a Zojirushi

The best rice pudding ever...so delicious! See our recipes page for more ideas!

Ingredients

• 2 cups arborio rice or short-grain rice (this is measured in your rice cooker cup measure)
• 2 cups cold water
• 1 teaspoon salt
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• 1 cup sweetened condensed milk
• 1 cinnamon stick
• 1 lemon zest, one large piece of lemon peel
• 1/2 teaspoon nutmeg
• 3 tablespoons ground cinnamon (to garnish)

Directions
1. Measure your short grain rice with the measuring cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
2. Measure first the rice then rinse rice in cold water, and place rice, water and salt into the rice cooker and click to on. Cook until it clicks automatically to warm.
3. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest (a large thin slice of zest, not grated) and nutmeg together.
4. When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let the mixture cool for 15 minutes.
5. Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
6. Discard the cinnamon stick and the lemon zest.
7. Place into individual dishes and garnish with ground cinnamon and cream if desired.

How to make porridge (steel cut oatmeal) in your Zojirushi

For more details or more recipes see our recipes page.



(quantities for cooking in a 5 cup Zojirushi Rice Cooker, scale down for the 3 cup Zojirushi)

Ingredients (serves 4*)
• 1 cup steel cut oats
• 3 cups water
• 1 cup half oats & half water
• 3-4 spoons (or more to your own taste) honey or brown sugar
* You may need to experiment with the amounts of oats and water, depending on whether you like thick or thin oat porridge!

Directions

Place steel cut oats and water in the inner cooking pan.

Place the inner cooking pan in the main body of the rice cooker, plug in the unit, select the "Porridge" setting and push the "Cooking" button to start.

When the rice cooker turns to "Keep Warm," open the lid, stir and add the remaining ingredients.

Using the Timer function and soaking the oats overnight will help soften the texture.

Add any dried or fresh fruit to the porridge instead of sugar - delicious and healthy on a cold winter's day!!

NOTE: Do not use the Timer function when cooking with milk or other dairy products, as they may spoil.

Chilli con carne

We love our chilli con carne, it's perfect for warming you up on a cold winters night!

Start with chopping red onion and red pepper into small pieces and crush a clove of garlic. Fry these for a while to slightly brown the onion and soften the red pepper. Add the minced beef and cook until browned.

In the meantime, empty a tin of chopped tomatoes, 200ml of passata sauce, a dessertspoon of tomato puree, a shake of mixed herbs, black pepper, pinch of salt, sugar and a squirt of tomato ketchup into a deeper saucepan. if you have some red wine (or even vodka!) put a slosh of this in too as it adds to the flavour. Usually we put cooked red kidney beans in at this point but we ran out so substituted carrots instead! Add half a teaspoon of chilli powder and a quarter of a teaspoon of paprika (add more or less chilli and paprika as to whether you want it hotter or milder).

Mix the tomato sauce mixture thoroughly and then add the cooked mince - at this point take out the garlic. Give the mixture a really good stir, bring to the boil and then reduce to simmer with a lid on for at least 20 minutes - the longer you simmer the fuller the flavour. We usually simmer for around an hour, checking half way that the seasoning is right, if it isn't add what you think it needs.

 

Once you are happy with the flavour, it's ready to serve with rice and plain or nacho cheese flavour tortilla crisps (lovely dunked into the chilli sauce!)