Dosa Kebab Roll (When South meets North)

'Jaldi Aana' (In English, 'Come back soon') is that phrase which has made my life extra beautiful these days. Don't think that I'm the one who says this to my hubby when he's leaving for office in the morning (he he....IT guys can never follow that I know! :P) That's my pocket-sized rocket, I mean my little chirpy, perky doll who keeps talking the day long these days, firing all sort of questions, and then replying back to them with her silly wisdom. 'Jaldi aana' is her favorite phrase these days which she would say to anyone and everyone she meets. And just not that, she suffixes it so well with 'Theek Hai/ Okay'...ha ha...she's a complete dadi amma! :)

Well, I had been a little busy in the last months due to some reasons that just didn't let me sit on my blog for long. I know I will not be as regular on it as I was in Kenya, but cooking is still going on, and so will be blogging for sure. :) Today's post was an innovation in disguise. I had made daal kebabs and lacchha paranthas one evening and didn't know what to do with the leftover kebabs. Next morning, I was preparing breakfast for hubby and wooosh, this fab idea clicked! I had some green chutney with me, so made delicious Dosa Kebab Rolls with them, a variation to the usual Lucknowi Kebab Roll. They turned out fantastic, far better than what I had imagined. They were masaledaar/ spicy, they were flavorful, yet they weren't unhealthy. My hubby adored them and then I decided not to miss on the clicks and copyright my new creation.

DOSA KEBAB ROLL:

Preparation Time: 5 minutes

Cooking Time: 5 minutes (With previously cooked kebabs)

Info Meter: 

The protein-carb rich dosa with the spicy lentil/daal kebab is perhaps one of the quickest fusion breakfast you can have, commingling the flavors from the South and the North India. All you need is the ready to use dosa batter and some leftover kebabs that you might have after a gala dinner, or you might even think of making some fresh ones, especially for these hot rolls.

Ingredients:

For Kebabs:

1. Black Masoor Daal: 1 cup

2. Green Chilly:1

3. Garlic Pods: 3 or 1 tsp ginger-garlic paste

4. Garam Masala: 1 tbs

5. Salt: 1 tbs or as per taste

6. Oil: 1 tbs for cooking and some for shallow frying the kebabs

7. Amchoor/ Dry Mango Powder: 1/2 tsp (optional)

8. Green Chutney

9. Sliced Onion Rings dipped in lime juice

For Dosa Batter: 

1. Split Urad Daal: 1 cup

2. Dosa Rice: 2 cups

3. Tuar/ Arhar Daal: a handful

4. Poha: 1/4 cup

5. Fenugreek Seeds/ Methi Dana: 1/4 tsp

Method:

Preparing Kebabs:

1. Soak the masoor daal for 2 hours. Then boil it with the green chilly till the daal gets fairly cooked and soft. It took me 20 minutes to do that.
2. Pound it with the back of a spoon and make into a fine paste. Take the green chilly out.
3. Mash the garlic pods and keep them ready.
4. Take 1 tbs oil in a pan and heat it. Add the daal paste to it followed by garam masala and salt. 
5. Cook for 3-5 minutes till it becomes thick, like dough. 
6. Let it cool.
7. Form balls with it and flatten them in between your palms. 
8. Take 2 tbs oil/ghee in a non stick skillet/pan. Shallow fry the kebabs on it, flipping on the side when they turn brown (Like for Aloo Tikki).
9. The kebabs are ready to use. You can either have them with Lacckka Paranthas or with the Dosa Rolls.

Preparing Dosa Batter:

1. Soak the daals and the rice separately for 4-6 hours.
2. Add methi seeds to the daal before soaking.
3. Now grind the daal to a smooth batter.
4. Add poha to the soaked rice and grind it well. See that it is not granular, but fine and smooth.
5. Now mix the two together and let them ferment overnight.
6. The batter should almost rise to double by the morning.
7. Now store it in the refrigerator and take small portions out for use whenever required.
8. Add a little salt to the batter before making dosas. If you find the consistency thick, add a little water, but the batter should not be runny.

Preparing Dosa:

1. Take a non stick tawa/skillet and heat it.
2. It should be really hot, else the dosa will not go crisp.
3. Pour a spoonful of the batter on the hot skillet and spread it in a circular fashion either with the back of the spoon or with the back of a flat bowl. The circular spreading should be in a single direction and without lifting the spoon or the bowl up till you finish.
4. Slide droplets of oil on the sides of the dosa and keep the flame on high. 
5. When you see it going brown in the centre and sides, insert a nonstick flat spoon/ khurpi from the sides and lift it up. 
6. Transfer this to a plate.

 

Assembling The Roll:

1. Take the dosa and spread a layer of green chutney on it. 
2. Crush one kebab and layer it vertically in the middle line of the dosa.
3. Jewel the crushed kebab with some lemon dipped onion rings and roll it over to get that perfect 'Roll'.
4. Serve hot with your loving heart.

 

Suggestions:

1. I used ready made batter available in the market, which was as good as the home-made one. 
2. Instead of daal kebabs, you can use any other variety of kebab as well.
3. After spreading chutney, keep your hands moving fast and serve immediately, else the dosa wrap will go soft and start breaking.
4. NEVER use oil on a non stick tawa/skillet before pouring the batter. It will not let the batter stick to the base properly. Always add droplets of oil after you have already spread the batter. 
5. If you want the dosa to go crispier, add a little rice flour to the batter, add more oil, and cook it even on the other side, which is not a general way of making dosa. 
6. You can also cut the roll in small portions and serve.
7. Make sure that your chutney is not watery, but thick, otherwise the dosa base will go soggy.
8. You can also make a multigrain dosa and add kebab to it for that healthy kick.

Guest post for CWK Series: Instant Raw Mango Pickle

In this life full of hustle n bustle, hurries and worries, sometimes you come across pearls that shine and leave their radiating reflection in your eyes never to be forgotten. One fine day when I was playing with my daughter, rhyming with her on the tunes of 'Twinkle Twinkle Little Star', and I received a buzz from this young, talented girl on my chat. I only knew her as a blogger by then and that day I saw the other side of her, the brilliant girl who's going for her C.A., all destined and aimed towards her goals, and still the passion for cooking reigning her mind. I was bewildered to know that she learnt cooking at the age of 9; gosh, I didn't know how to make tea at that age!! She is a girl full of life, vivacious and charming, talented and determined, and I wish she stays like that forever. We all love you, Kavi, and your blog 'Edible Entertainment' rocks!!

This girl has been hosting a number of events, and now with this new event of hers, called 'Cooking With Kin', she's inviting her fellow blogger and non-blogger friends to guest post on her blog; what an honour!! I'm literally delighted to be a part of that team and I feel great in writing this post for her. 

 

This recipe is a favorite in my family because it's very simple, very quick and goes well with just anything and everything. I always used to see my mom and grand-mom making pickles/ achaar during summers and saving them for the whole year, but I never did that. For me, life has always been a run from here to there, flipping countries like pages and going on and on. With this fast pace of life, this recipe is what I cherish as a gift. This one is very close to my heart and hence I feel elated in posting this for someone who's also a sweetheart. 

 

Please click here for the recipe and do check her fabulous blog for those utter tempting recipes. :)

 

 

Linking this recipe to my ongoing event: Cooking Made Easy With Mango

 

 

 

Tango with Mango

Holi, the festival of colors, for some, it's just about splashing gulal, going filthy, arresting others and throwing them in the pool full of muddy water, but for others, it's quite the other way. My kiddo mind just can't help itself going back to those cuddly-buddly childhood days, especially when it's Holi and then on the top of that, when I don't happen to be in the 'Land of Colors'. The vivid memories of past, from waking up as early at 7am on a holiday to polishing your whole body with oil and cold-cream, this all can never be drawn blank. I remember gearing up in the morning before anyone could arrive, assembling all the possible colors, from dry gulal to pakka rang, even some silver tubes with that pungent smell. And then arranging gulab-jamuns and some 10 varieties of sweets and savories, also some grapes in those glass and steel bowls; filling old buckets with water and keeping them outside; pumping water into the flyseck red, yellow, green balloons, and finally getting dressed in some quondam clothes which had all the rights to go dirty. The day always used to begin with a bountiful smile, and then it used to pass away in a flash like an interesting 3 hour movie. With bags and pichkaris loaded, hair tied in some stupid fashion, the whole gang/toli of around 15 kids would head on. Ringing bells of each and every house in the colony, we were then adorably invited by all uncles and aunties to come over and fetch some sweets. Ornamenting them with some gulal on their face, we collected so many blessings, but the kids in that house, if any, could not rescue themselves from our color-water-terror. Throwing balloons on the back with full force, and watching that 'aah' expression, it always was so much fun. And then running on the roads to catch the only non-colored fellow left was the biggest thrill. Those days were and will always be the best throughout my life; recreating my soul and refreshing it every time I think about. 

This time on Holi, I was away from the family, away from those colors, but one thing could still connect me to that time: Sweets. Though there was no party, not many dishes to rock the table, but at least some sugar on the palate and some on the plate. I've never been this emotional while writing a post, so I guess it's better that I jump on to the recipe directly rather than flooding the blog and food table with my tears.

TANGO WITH MANGO

Preparation Time: 10 minutes

Cooking Time: Nil

Serves: 2 

Ingredients:

1. One Ripe Mango or 1 cup Mango Puree and a few mango cubes

2. Whipped Cream: 1/4 cup

3. Vanilla Ice-cream: 1 cup

4. Sugar: 2 tbs or as per taste

Method:

1. Peel off the mango and de-seed it. 
2. Saving some tiny cubes for garnish, use the rest to form a smooth puree with a blender/juicer.
3. Add the sugar to the paste and swirl it once again to give a quick mix.
4. Keep this aside.
5. Now take chilled whipping cream and whip it till soft peaks are formed. Add 1 tsp sugar, 2 tbs mango puree and again beat for a minute.
6. Now take the ice-cream block and slice it out.
7. Layer one slice on the plate, followed by the mango puree, hen one more ice-cream slice and then the mango cream. Drizzle some cubes on the top and slurrrrrrp.

 

Suggestions:

1. The mango should be fully ripe and sweet.
2. In place of fresh mango, mango puree can also be used.
3. I also added a little gelatin (1 tbs) in the cream and puree to make it slightly mousse-like, but that needs to be set 4-6 hours prior to use.
4. If whipping cream is not available, you can use fresh cream but do not expect any peaks then. Whip it slightly with sugar and mango puree to get that creamy feel. 
5. Serve immediately and be quick in assembling. Rather keep everything ready by your side in different plates and keep shaping.

 The recipe goes to:
Cooking Made Easy With Mango  at my space,

My event: Cakes, Cookies and Desserts,  Holi Hai and Beat the Heat at My Cook Book,   

 Just 4 Fun by Sobha, Walk Through Memory Lane by Gayatri hosted by Roshan,
  Summer Spunk at Tomato Blues, Summer Splash by Kalyani hosted by Sangee,
Spotlight- Colorful Holi  initiated by Indrani and hosted by Chandrani,

I'm The Star by  Veg Food and Me,  ABC Series: Fruit Fiesta by Ramya,

Comfort Food by Daily Cuppa,  Color n Sweet - Holi Fest by Preeti,

Midweek Fiesta at Food Corner

Cake Truffles and Kit Kat Crunchies

Simplicity, wherever it comes, wherever it goes, just brings smiles. A characteristic hardly found in this charismatic, dramatic world of ostentation, it is perhaps the most important trait required in constituting a captivating personality. The ones who wear the right attitude of simplicity perhaps are the most enchanting, and the ones who are intoxicated with vanity and pomposity rarely appreciate that. Whether your attire or your speech, whether your intentions or your reach, whether you study or you teach, you still need this everywhere. And when I talk of 'Cooking', of course it has to be there to bewitch the toughest recipes. One out of such simplicity-bound recipes is here to awaken your taste-buds and make you dive into the chocolaty river: Cake Truffles. When I came across this recipe at Sugar n Spice of Harini, I was charmed to try it soon. I have made a few variations here and there, and also tried new crunchy chocolates to emerge with different pops and burst, and here are the end results. :)

CAKE TRUFFLES AND KIT KAT CRUNCHIES

Preparation Time: 5 minutes

Cooking Time: 1 minute

Ingredients:

1. Leftover Cake/ Pastries: 6 slices

2. Butter: 1 tbs (room temperature)

3. Dairy Milk or any other chocolate: 1 big bar

4. Kit Kat: 2 packs

Method:

CAKE TRUFFLES:

1. Take 3 leftover cake/pastry slices (without cream/frosting) and crumble them to make a coarse mixture.
2. Now add 1 tbs butter to it and mix with your hands so as to form a dough.
3. Divide the dough into 6 equal parts and form firm round balls.
4. Refrigerate these balls for 30 minutes. ( I skipped this step, still they were done!)
5. Now melt the chocolate in a bowl by microwaving for 30 seconds to 1 minute (see that it just melts and doesn't burn).
6. Dip the balls in this molten chocolate one by one and carefully transfer them to a butter paper.
7. Let it stand for 15-20 minutes outside to set or refrigerate for 10 minutes.
8. When done and set, plate them and serve.

KIT KAT CRUNCHIES:

1. Since I did not have enough Dairy Milk and Milky Bar, so I planned to use Kit Kat.
2. Melt Kit Kat in a microwave for 30 seconds-1 minute. 
3. Break the wafers to small pieces using a spoon (do this when the chocolate is hot).
   
4. When it's done, let it cool for a minute.
5. Now add the cake crumbles from the remaining 3 slices to it and mix well.
6. Form a dough and then shape balls just like how you did for the truffles.
7. You need not coat them with any chocolate now, as they already have the crunchy, wafery chocolate in them. 
8. Embellish with leftover molten chocolate by making pearls or so.
9. Refrigerate for 10 minutes and serve. 

 SUGGESTIONS:

1. Butter can be replaced by fresh cream/whipping cream as well.
2. If you have the cake frosting/cream, then you can use it instead of butter. Just crumble the whole pastry with the cream frosting (do not use too much cream here; just that much which is required to bind the balls) and prepare the dough.
3. You can also decorate the balls and crunchies with coned chocolate (i.e. molten chocolate filled in a cone).
4. If the cake mixture is not binding up and falling apart, add in a little more butter/cream and reform.
5. While coating with chocolates, use a spoon or fork to ease out the process. 
6. If the balls are breaking while coating, they need to be refrigerated and set first, and then coated.
7. Instead of microwaving, you can also melt the chocolates by double-boiling.
   

The crunchies take off to:

My event: Cakes, Cookies and Desserts, Let’s Cook ~ Sweet Somethings by Radhika,

Tea Time Treats  by Karen and Kate, Sweet Heat at Vanilla Clouds and Lemon Drops,

Vardhini’s Sweet Luv, Kalyani’s Served with love, Sumee’s Bon Vivant,  

Dish For Loved Ones by Srav's,  Holi Hai at My Cook Book,  

Midweek Fiesta at Food Corner, Love n Chocolate Fest by Vimitha,

Bookmarked Recipes by Priya, Cooking Made Easy With Chocolates/Cocoa 

Luscious Mango Shrikhand/ Yogurt

Nairobi, as fresh as the sparkling dew, as beautiful as the blossoming flowers, and as amicable as the grazing giraffes; a perfect holiday destination pertaining to its luscious green grasslands and mystical forests. Summer is shining its glory, and sun-rays are penetrating enough to burn and tan your skin. While going out on a Sunday after-noon to the Masai Market for some tribal shopping, I saw a young lady with a small kiddo resting on the road-corner, selling some mangoes. The little one was dancing around her mom, hiding in the surrounding bushes, and playing with the twigs and leaves. And then suddenly I realized that she was the tiny doll my hubby was telling about the last night. The two-some, mommy and daughter, sit in the scorching summers, selling fruits, especially mangoes to earn their daily breads. The first thought that flashed a smile on my face was the fact that they were not begging, but earning to survive. I adore such people who decide to work rather than to beg on the road-sides, and I respect such mothers who take this plunge of raising their kids just on their own without a wrinkle of worry on their forehead. I bought some mangoes from this lady, and I can't measure the  sweetness these mangoes carried, not just in terms of taste, but the warmth with which they were passed on with. My recipe for today has all that sweetness stirred in to the core, and for sure this is one of the best Shrikhands I've had till date. :)

LUSCIOUS MANGO SHRIKHAND/ YOGURT

Preparation Time: 10 minutes

Cooking Time: None

Serves: 4

Fun Facts:

- Even inedible parts of the mango have interesting uses. The bark, leaves, skin and
  pit have been used as folk remedies for centuries.

- Mangoes are bursting with protective nutrients. The vitamin content depends upon the
  variety and maturity of the fruit. When the mango is immature the amount of vitamin
  C is higher, as it ripens the amount of beta carotene (vitamin A) increases.

- Mangoes are distantly related to a few plants that you'd probably never guess: the
  cashew and pistachio.

Ingredients:

1. Fully Ripe Mango: 1 ( Big and sweet)

2. Hung Curd/ Yogurt: 2 small cups

3. Sugar: 4 tbs or as per taste (also depends on the amount of sugar contained in the mango by itself)

4. Milk: 1/4 cup

Method:

1. Peel out the mango skin and cube the flesh, excluding the inner seed. In simple words, take the mango flesh and cut it in small cubes/pieces. Save some finely cut cubes separately for garnish.
2. Push the remaining cubed mango into a blender/juicer with the milk and sugar, and then pulse it till you get a smooth mango pulp/paste. 
3. Now add the hung curd or yogurt to it and give a strong stir so as to blend them well. 
4. For ease, you can use a blender for this too, but I prefer using a spoon to do that, because blending hard and fast can sometimes cause the curd to leave butter if it is too chilled.
5. Ornament the Mango Shrikhand/Yogurt with the saved mango delights/cubes.

Tips:

1. Always prefer fully ripe mangoes for preparing this which are sweet in taste.
2. If you are using home-made curd, please make sure that it is fresh and not sour. 
3. Hang the curd in a muslin cloth for 1 hour prior to use, for getting the perfect creamy texture.
4. Adjust the sugar addition as per your taste and based on the glucose the mango already carries.

The recipe takes off to my event, Cakes, Cookies and Desserts,

Just 4 Fun  by Sobha, Show Me Your Hits by Spicy Treats

Let’s Cook ~ Sweet Somethings by Radhika, Vardhini’s Sweet Luv,
Kalyani’s Serve with love, Sumee’s Bon Vivant,
Kid's Delight hosted by Edible Entertainment,
  Dish For Loved Ones by Srav's, Holi Hai at My Cook Book
Simple and in Season on Fabulicious Food

Chocolate Hazelnut/ Nutella Banana Shake

'Healthy breakfast ideas with Nutella'...how many of you there have heard this and wanted to really freak on this maddening Choco- Hazelnut Spread to find the real benefits and pleasure?

Well, if not you, I am surely that one who would love to do so and you have to bear with me on this for the next few posts where Nutella will be reigning. ;)

A few days back while flickering channels, I suddenly shot upon Master Chef India's repeat telecast ( I'm a big fan of this show yet have to miss all the episodes because of my sweetheart) and there I found this Nutella back with exciting new recipes by the connoisseurs. Here's one of those basic recipes that I have replicated just with a small change. 

Also, banana is one great fruit that I barely eat as a fruit, but I love to use in all other ways, be it baking, shakes, smoothies, fries, rolls, salad, chaat, custard, pudding or whatsoever, and I'm always looking for new recipes with it so that I don't miss on the minerals I can yield from it. 

So, banana together with Nutella is a perfect combination, and that too loaded with some raisins...wow! You can just imagine how tasty and healthy it would be, especially for kids who are finicky eaters and run away from plain milk. The Master Chef recipe uses almonds with Nutella and Banana but I have altered it a bit by replacing almonds with raisins just because I don't like to eat raisins directly otherwise, so a blend of that with the chocolate will surely not keep me away from it then :)

CHOCOLATE HAZELNUT/ NUTELLA BANANA SHAKE:

Preparation Time: 5 minutes

Cooking Time: Nil

Serves: 2

Health Meter:

The goodness of banana, milk, hazelnut and raisins, flavored with chocolate; what better could I ask for a healthy morning breakfast than this?

For those who haven't heard about Hazelnuts: 

A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. The kernel of the seed is edible and used raw or roasted, or ground into a paste. 

Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.

Ingredients:

1. Ripe big bananas: 2

2. Milk: 1 glass

3. Sugar: 2 tsp or as per taste

4. Nutella spread: 3 tbs

5. Raisins: a handful

Method:

1. As easy as it appears, simply take all the ingredients in a mixer and blend well.
2. Ornament with raisins and chocolate sauce/ syrup.

Suggestions:

1. You could add more milk if you do not want the shake too thick.
2. Raisins could be replaced by any dry fruit you wish, or it could simply be Nutella Banana Shake as Nutella already has the goodness of Hazelnut.
3. Serve immediately to avoid deterioration of milk.
4. If you do not have Nutella ( haha, most of you would be waiting for this line I know, like I used to unless I had it), you could add some chocolate syrup/ drinking chocolate or even a dairy milk (wow, now that sounds logic!) and some other nuts like walnuts/ cashews/ pistachios/ almonds. ( who says that only Hazelnuts are flooded with protein and minerals?? )
5. Aesthetics work for kids at least, so pour in a beautifully curved glass or a cup with some cartoon on it; hope this helps a bit. :)

  

The recipe goes to:
Cooking Made Easy With Chocolates/Cocoa
Breakfast Club  by Food, Je t'Aimee and Fuss Free Flavors
Kid's Delight  by Veg Junction and Srivalli
Chocolate Lover  by Daily Cuppa
 New 'U'  by Vardhini's Kitchen

Milk Shake Event by Foodies Nest
World Nutella Day  by Ms Adventures in Italy, Bleeding Espresso

Corn Capsicum Bhel/ Salad

Bland food! I just want to know your first reaction to these two words; some of you with your taste buds enticed and spiced would surely be reacting in a 'Nah' fashion and others who are deeply in love with their sensitive tummies or lifestyle would be perfectly alright with it. Well, if you ask my reaction, I am always a neutral bird who can go chilly-folly at times and better-keep-it-less the other time. But in all this dilemma of going for spices or not, the Indian within me will never let me  run away from them and then surely an Indian version (though not very spicy, just balanced) has to emerge out for that so-called bland recipe.

I'm not sure about you guys, but I am a big time lover of Paav Bhaji and Bhel, so anything close to that can soon be transformed into any of them. 

Now say about a week back, we had a very special guest from Romania who happens to be my husband's colleague, but for my daughter, she is someone who will really spoil her silly.  Since she is not much in love with chillies and strong spices, so I had to screen for a menu that makes her fall in love with Indian food but at the same time matches her style too. So, there I was, shooting from the starters to the dessert and make her feel home. 'Corn' and 'Capsicum' happen to be her classmates I believe, because I usually find them in most of her recipes, so I was up with an Indian Style Corn Capsicum Salad; better call it 'Bhel'. :P

CORN CAPSICUM BHEL/ SALAD: (Microwave Method)

Preparation Time: 5 minutes

Cooking (Microwaving) Time: 5-7 minutes

Serves: 4

Ingredients:

1. Corn kennels: 2 cups (approx 200 gms)

2. Capsicum: 1 (very finely chopped)

3. Tomato (big): 1 (very finely chopped)

4. Onion: 1 (very finely chopped)

5. Coriander leaves/ Parsley: 3 tbs

6. Dried Mint leaves/ herb: 1 tbs

7. Lemon juice: 2 tbs ( of one lemon usually)

8. Salt: as per taste

9. Ground Pepper/ Black Pepper Powder: 1 tbs

10. Cumin powder: 1 tsp

11. Red/Black Salt : 1 tsp

12. Bhel Sev/ Aloo Bhujiya/ Regular Bhujiya

13. Green Coriander Mint Chutney (optional): 2 tbs

Method:

1. Wash and boil/steam/ microwave the corn kennels till they go soft and tender. I usually microwave them for 3-5 minutes.
2. Finely chop the capsicum, tomato and onion.
3. Now add these chopped veggies to the corn.
4. Throw in salt, black salt, cumin powder, ground pepper, parsley/coriander and dried mint. Mix well.
5. Microwave for about 2 minutes.
6. At last add lemon juice and fold.
7. Spoon some chutney if you wish and blend it with the bhel.
8. Finally serve it with crunchy bhel sev/ bhujiya on the top.

Suggestions:

1. I always prefer using the microwave but this can be prepared by steaming on gas stove also.
2. Always add the sev/bhujiya towards the end, just before serving, else it will become soggy.
3. This can be served hot or cold; just your wish!
4. Do not steam/ microwave after adding lemon juice as it might pour in some bitter taste.

The recipe flies off to:

Lets Cook for Christmas- Red and Green by Nayna
Jingle All The Way  by Edible Entertainment

Srivalli's 365 Days of MW  Cooking ,

 and Microwave Easy Cooking by Kavi and Srivalli