Instrument Specialties

Manufacturer & Supplier of Steam Cooker & Life Saver

ILLISH SARSO BATA (HILSA FISH IN MUSTARD)

Cooking Time 15-20  Mins.
Ingredients Hilsa fish (cut into 1 cm thick slices) 1/2 Kg
Salt 1 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1.5 tbsp
Green chillies (2 whole and 2 slit) 4 No.
Curd 2 tsp
Water 1/4 cup
Mustard oil 3 tbsp
 

Method :Rub fish with salt and turmeric powder. Grind mustard seeds and whole chillies into a paste adding a little water from time to time. Combine curd with ground paste and mix with fish.
Heat 2 tbsp oil in the steaming container. Add fish with mustard paste, slit chillies and 1/8 cup water. Add remaining 1 tbsp oil. Stir gently to mix well.
Place the steaming container in the steaming jar. Place upper cover on top of the steaming jar. Steam in steemo for 15 to 20 minutes.

 

Mutton Stew Rice

Cooking Time 45 Mins.
Ingredients Mutton 500 g
Rice 1 cup
Potatoes 100 g
Water 1 cup
Carrot 100 g
Leeks 50 g
Celery 20 g
Pepper corn 2 g
Bay leaf 2 Nos.
Onion 100 g
Red wine 50 ml. (optional)
Pepper powder 5 g
 

Method :
1. Marinate mutton in salt, wine, pepper powder for 1 hrs.
2. Put water, bay leaf, pepper corn, shredded onion, diced potatoes carrots, rice and meat in the container.
3. Steam for 45 min.
4. Serve hot.

 

Hub Glased Carrots

Cooking Time 15 Mins.
Ingredients : Baby Carrots 850 g
Butter plain 25 g
Sugar 2 tbsp
6 mint leaves finely chopped
 

Method :1. Peal the carrots and steam in STEEMO for 15 min.
2. Place the butter and sugar in a small pan heat gently, stir until dissolved. Then add the mint and the carrots and toss well. Can be served hot or cold.

 

Bhapa Pithe (Steamed Fudge)

Cooking Time 25 Mins.
Ingredients : Rice Powder 250 g
Sugar 150 g
Jaggery (gur) 250 g
Coconut 1 large
 

Method :1. Make syrup of jaggery and 1 cup of water.
2. Grate coconut and add sugar into it.
3. Make a stiff dough with the rice powder adding very little water at a time. Knead well.
4. Make lemon size balls.
5. Little mixture of coconut & sugar is put into rice balls as stuffing.
6. Steam in STEEMO for 25 minutes, serve with jaggery syrup.

 

Bhapa Sandesh

Cooking Time 40-45 Mins.
Ingredients : Home made paneer from 2 lit. of milk
Condensed milk 200 g
Dry fruits chopped (as per liking)
 

Method :1. Blend the paneer and the condensed milk in a mixer or with a hand-blander.
2. Pour mixture into a mould, Cover with Aluminium foil.
3. Steam in STEEMO for 45 minutes.
4. Cut into desired shapes, Unmould and refrigerate.
5. Serve chilled, garnished with dry fruits.
6. To make do-ranga sandesh, Divide above mixture into two. Mix saffron into one. Rest same as above.

 

Indian Cheese Cake

Cooking Time 55 Mins.
Ingredients : Curd 3 cups
Milk 1cup
Condensed milk 1 cup
Cardamom powder 1/4 tsp
Saffron a pinch dissolved in
1 tsp of  Warm  water
Fruits and nuts to decorate
 

Method :Pour curds in to a fine strainer. When some of the water is drained and the curd is reduced to 1 cup ,pour in to a bowl and beat till smooth. Add milk, condensed milk, cardamom and saffron. Mix well. Pour into a container and cover with aluminum foil securely tied. Put the container in the STEEMO and steam for 55 minutes. Remove the container from the STEEMO.

Cool and chill in the refrigerator. Serve decorated with fruits and nuts.

 

FRUITY SPONGE PUDDING

Cooking Time 60-70  Mins.
Ingredients Margarine 2 oz
Caster sugar 2 oz
Beaten egg 1 No.
Self raising flour 3 oz
Mixed spice 1.5 tsp
Milk 2-3 tbsp
Mixed dry  fruit 3 oz
Pudding basin 1.5 pt
 

Method :Check the pudding basin will fit in the steaming jar. Well grease the basin. Cream the margarine and sugar. Gradually beat in the egg. Mix in the flour, mixed spice, dry fruit and sufficient milk to give a soft dropping consistency. Spoon the mixture into the basin and cover with foil. Cover with lid and steam for 60 minutes. When the timer switches off, carefully top up steamer base with more water to HI level. Reset timer. Serve with custard.

 

Orange Fruit Pudding

Cooking Time 60 Mins.
Ingredients Flour - 1/2 cup
Bread slices - 6 nos
Butter - 1/2 cup
Powdered  Sugar - 1/2 cup
Orange - 1no.
Baking Powder - 1tsp
Eggs -2 nos
Mixed dry fruits -1 cup
(Raisins cherries  etc .)
Candied peel -2 tsp(chopped)
Golden syrup - 2 tbsp
Cashew nuts #NAME?
 

Method : Lightly grease the pudding container. Pour golden syrup in it. Arrange cashew nuts or walnut pieces over the syrup in an attractive pattern. Break the bread slices in to fine crumbs .Sift the flour with baking powder. Grate the rind and extract the juice from the orange . Add water if necessary to the juice to make it 1/2 cup.

Beat the butter and sugar till light. Add the beaten eggs a little at a time, beating well after each addition. Add the grated orange rind and beat well. Add the fruits, bread crumbs and peel. Fold in the flour, alternatively with orange juice. Pour in the prepared container. Cover the container with aluminum foil . Make a small hole in aluminum foil with a tooth pick. 

Put the container in the STEEMO and steam for 60 minutes. Remove the pudding container from STEEMO. After 5 minutes invert on to a serving plate. Serve warm.

 

BREAD & BUTTER PUDDING

Cooking Time 50-60  Mins.
Ingredients Slices of bread 4 No.
Butter (softened) 25 gms
Raisins 50 gms
Whole milk or semi-skimmed 450 ml
Castor sugar 1 tbsp
Eggs 2 No.
 

Method :Thinly butter the slices of bread, lay in a shallow dish (approx. 5"). Sprinkle raisins on bread.
Mix the milk, sugar and eggs together until well blended. Pour over the bread and leave aside for 30 minutes. Cover the dish with foil and put in the steaming jar. Place cover on top of the steaming jar.
Pour water into the steamer base till high level. Steam in Steemo for 50 to 60 minutes. Serve hot.

 

CHOCOLATE CUSTARD

Cooking Time 30-35  Mins.
Ingredients Milk 1.5 cups
Cocoa powder 3 tsp
Eggs 2 No.
Sugar 7 tbsp
Salt a pinch
Vanilla essence 1/2 tsp
 

Method :In a pan boil milk. Add 2 tbsp hot milk to cocoa powder blending until smooth. Pour this mixture gradually into the remaining milk stirring constantly. Allow to cool till lukewarm. Stir in the remaining ingredients. Mix well. Pour the mixture into the steaming container. Cover with aluminum foil securely tied. Place container in the steaming jar. Place upper cover on top of the steaming jar. Pour water into the steamer base till high level. Place the steaming jar on the steamer base. Steam for 30 to 35 minutes. Remove foil from container and allow to cool at room temperature. Refrigerate and serve chilled.