Recipe & Cooking Tips - Steemo Multi Steam Cooker (English)

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• Sprout Maker

• Steamed Vegetables With Pure Soup

• Dal

• Vegetable Makhani

• Stuffed Shimla Mirch (capsicum)

• Stuffed Tomatoes

• Rice

• Mixed Vegetables With Cheese ‘n’ Chive Sauce

• Cauliflower With Cheese ‘n’ Chive Sauce

• Corn Bhel

• Hot Chilli Corn

• Spinach (saag) With Yogurt

• Hot Potato Salad

• Vegetable Salad

• Szechun Bean Sprout Salad

• Russian Salad

• Mushroom Parfait

• Rice Idli / Vegetable Idli

• Rava Idli

• Dhokla

• Modak

• Dolmas

• Cream Cheese Omelette

• Veg./chicken Noodles

• Veg./chicken/mutton Cutlets

• Momos

• Butter Chicken

• Chilli Chicken

• Chicken Supreme With ‘veloute’

• Steamed Chicken Dry

• Steamed Fish

• Patrani Macchi

• Illish Sarso Bata (hilsa Fish In Mustard)

• Mutton Stew Rice

• Hub Glased Carrots

• Bhapa Pithe (steamed Fudge)

• Bhapa Sandesh

• Indian Cheese Cake

• Fruity Sponge Pudding

• Orange Fruit Pudding

• Bread & Butter Pudding

• Chocolate Custard

• Caramel Custard

• Danish Apple Desserts

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

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

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

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

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

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.

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

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)

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

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

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

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.

STUFFED SHIMLA MIRCH (CAPSICUM)

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 POTATO SALAD

Method : Scrub the potatoes with the skins on. Place in the steaming jar with the mint spring. Cover and steam until tender, turning halfway through cooking.
Heat butter in a pan and stir in the spring onions, vinegar, salt, pepper and mint sauce.
Place the cooked potatoes in a warmed serving dish and pour over the hot dressing. Serve immediately. (Could be served cold.)

Vegetable Salad

Method : 1. Peel the potatoes and cut them into small Cubes double the size of beans.
2. Cut the french beans and carrots into 1-cm size cubes.
3. Steam all items in STEEMO for 10-12 minutes.
4. Cool and mix all the vegetables in salad bowl and add mayonnaise sauce.
5. Mix well and serve cold.

Szechun Bean Sprout Salad

Method : 1. Cut the French beans length wise or diagonally into fine long strips.
2. Steam French beans and sprouts in STEEMO for 10-12 minutes.
3. Cut the red pepper into juliennes fine, long strips.
4. Cut paneer into matching fine long strips.
5. Add the sprouts, French beans juliennes to the salad bowl. Toss well together to coat them with the dressing.
6. Cover the bowl and chill for 20 mins.
7. Arrange the salad on a platter or flat serving dish.
8. Garnish with paneer strips and red pepper.

Russian Salad

Method : 1. Put peas, Potatoes, French beans and Coarse cut cabbage in
STEEMO and Steam for 10-12 mins.
2. Mix all Vegetables in a Salad bowl.
3. Sprinkle salt and pepper.
4. Fold the mayonnaise into vegetables and mix.
5. Serve Chilled.

Mushroom Parfait

Method :1. Clean Mushroom very thoroughly.
2. Coarsely chop Mushroom, Garlic and Onion.
3. Put Bay leaf, Pepper Corn, Celery in Soup Tray.
4. Put Chopped items in STEEMO and Steam for 25 mins.
5. Cool and chop till evenly fine.
6. Blend with hung yoghurt, salt and pepper.
7. Chill the mixture.
Serve as a starter.
* Put Curd into a muslin cloth and hang for about ½ hr.
** Green onions with long stalks.

Rice Idli / Vegetable Idli

Method :Wash and soak rice in water for 3 to 4 hours and dal for 1-2 hours. Grind dal to soft fluffy paste. Grind rice to the consistency of fine rawa. Mix both, add salt and enough water to get a batter of medium thickness. Allow to ferment overnight. Put water in the reservoir of the main body and plug on the unit into Electrical Socket.
Grease idli mould stand with little oil. Pour mixture in the stand. Steam in STEEMO for 10-15 minutes. When done, serve hot with chutney and sambhar. For Vegetables Idli add grated carrot and peas to the batter just before pouring the batter in the Idli Stand.

Note : For idli boil the water first to make steam and then only put the Idli Stand in the jar to cook for the time mentioned.

Rava Idli

Method :Method : In a heavy pan lightly roast rava, stirring constantly, till it changes colour (not to brown). Mix together roasted rava, curd, salt and water. Cover and keep the batter aside for 2 hours. Heat oil in pan. Add mustard seeds. Add channa dal and urad dal. Stir for a few seconds till the dals become golden in colour. Allow to cool. Mix in the rava batter. Add curry leaves, coriander leaves & green chillies. Mix well.
Just before making idlis : Add soda bi-carbonate to the rava batter and mix. Put the batter in greased idli stands. Place the idli stand in the steaming jar. Place upper cover on top of the steaming jar. Steam in Steemo for 15 minutes.

Dhokla

Method :1. Rub little oil to sooji and leave aside for 10 mins.
2. Make a thick batter by adding a cup of curd, ginger strips (Juliennen), salt, turmeric, sugar, Eno fruit salt along with sooji.
3. Immediately pour this thick batter into a greased container. Cover with silver foil and pierce a small hole.
4. Steam them in the STEEMO for 15 mins.
5. When done, serve with tamarind or lemon juice. A tempering (tadka) of curry leaves and sarson may be sprinkled on Dhokla.

Modak

Method :1. Heat water in a thick bottomed pan. Quantity of water to be used is 1½ times volume of rice powder.
2. When the water boils, add salt and oil. Then add all the rice powder.
3. Stir well till no lumps remain. Lower the heat and cook for a few minutes.
4. When the mixture is a little cool, make small balls.
For Filling :
1. In 1½ tbsp., fry grated coconut.
2. Add sugar and the raisins.
3. Cook and stir till mixture is dry (15 mins.)
4. Cool.
Take the stuffing and put in the ball and shape it like a modak, i.e. a ball with a pinch on top.
Put Modak in STEEMO and steam for 10-15 minutes. Serve hot.

Dolmas

Method :1. Separate out the leaves of cabbage.
2. Put in STEEMO and steam for 3 mins. till leaves are limp.
3. Put 50 g chicken mince in each leaf.
4. Shape into a round ball.
5. Put back into STEEMO and steam for 20 mins. Serve hot.

CREAM CHEESE OMELETTE

Method :Beat eggs and milk together. Season with salt & pepper. Stir in chives and parsley. Place the greased stainless steel plate in the steaming jar. Pour omelette mixture into the plate. Place upper cover on the steaming jar. Steam in steemo for 12 to 15 minutes.
Remove steaming jar and carefully take the plate out with the omelette. Put the filling on one half and fold over. Serve hot.

Veg./Chicken Noodles

Method :1. Cut vegetable into 1 cm Cube steam them in STEEMO.
2. Heat little oil in non stick pan. Put noodles in it and fry for 5 minutes.
3. Add vinegar, soya sauce, tomato ketchup and salt. Fry again for 2 min.
4. Add all steamed vegetables or chicken serve hot.

Veg./Chicken/Mutton Cutlets

Method :1. Mix all the above ingredients and shape it into balls and flatten to form cutlets.
2.Place in steamer container and steam for 30-45 mins. Remove and serve with tomato sauce.

Momos

Method :1. Make a stiff dough of flour and cold water.
2. Mix mince with rest of the ingredients.
3. Make small balls of dough, roll them out thinly.
4. Put stuffing in the centre.
5. Make dumplings as a small bag.
6. Steam in STEEMO for 20-25 mins.
Serve hot with red chilli Vinegar Sauce/Tomato Sauce.

Butter Chicken

Method :1. Make gashes on the chicken and blend with half the spices and salt along with food colouring, set aside for 1½ hrs.
2. Steam the marinated chicken in STEEMO for 25-30 minutes.
3. Heat the butter and add onions fry untill light brown, then add the tomatoes, garam masala, chilli powder and salt mix curd and cook till gravy turn thick. Add the steamed chicken, cream and cook over slow fire for 5-7 min. Serve hot.

Chilli Chicken

Method :
1. Cut the vegetables into small cubes and steam in STEEMO for
10-12 min and chicken for 30 min.
2. Heat very little oil in the nonstick pan, add onion and garlic and fry till half done.
3. Add vinegar, Soya Sauce, Tomato ketchup, Garam Malala, Salt and Red Chilli.
4. Now add steamed vegetables and steamed chicken.
5. Cook for another 5-7 min and serve hot.

Chicken Supreme with ‘Veloute’

Method :
1. Marinate chicken with lemon juice, white wine, salt, rosemary herbs, paprika powder and garlic powder for 1 hr.
2. Put the mire-poix (carrots, leeks, celery, peppercorn and bay leaves) in water in the steamer for flavouring.
3. Place the Soup tray.
4. Put chicken in the STEEMO and steam for 30 min.
5. Collect the juice in the Soup tray.
6. Make roux in a fry pan, by cooking butter and flour, till flour starts emitting a sweet smell. Do not colour.
7. Blend the juice into this roux till sauce is formed. Finish sauce by adding cream.
8. Serve Chicken breast topped with sauce.

STEAMED CHICKEN DRY

Method :
1. Wash and dry the chicken. Pierce the pieces with a knife.
2. Place the Soup tray. Put the container on the top of the Soup tray.
3. Put the chicken pieces in the STEEMO and steam for 35-40 min.
4. Put the chicken pieces in the serving tray, decorate with onion rings.
5. Sprinkle chat masala, salt and squeeze the lemon on it.
6. Serve hot.

STEAMED FISH

Method :
1. Clean the fish and marinate with garlic paste for 1 hr.
2. Steam the fish in STEEMO for 15-20 mins.
3. Put into the serving plate, decorate with onion rings, sprinkle chat masala, salt and lemon Serve hot.
For Variation :
Make thick tomato gravy and pour into the fish. Serve hot.

Patrani Macchi

Method :
1. Make pockets in the fillet of fish sideways.
2. Marinate in malt vinegar for 1 hr.
3. Wash and clean banana leaves.
4. Grate fresh coconut.
5. Blend all the ingredients for coconut chutney in a mixer.
6. Stuff this chutney in the pockets of the fish fillet.
7. Apply a little oil on the banana leaves.
8. Wrap nicely.
9. Steam for 30-45 mins.
10 Uncover, garnish with lemon wedges.
Serve in the leaf of banana.

ILLISH SARSO BATA (HILSA FISH IN MUSTARD)

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

Method :
1. Marinate mutton in salt, wine, pepper powder for 1½ 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

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)

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

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

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

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

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

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

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. Remo

CARAMEL CUSTARD

Preparation of caramel
Spread 2 tbsp sugar in the steaming container. Place container on low heat and stir until sugar is completely melted. Increase heat and continue stirring until sugar turns to a deep golden colour. Remove container from heat.

Method :In a separate bowl beat eggs. Add milk and sugar. Mix well. Pour this mixture over the caramelized sugar in the steaming container. Cover container tightly with aluminum foil securely tied. Pour water into the steamer base till high level. Place the steaming container in the steaming jar. Place the steaming jar on steamer base and steam for 50 to 60 minutes. Take out the container and uncover it. Allow to cool at room temperature and refrigerate. Place a serving dish large enough to accommodate the caramel custard on top of the container and invert. Shake gently to release. Remove the container. Serve chilled.

DANISH APPLE DESSERTS

Method :Peel and core the apples and cut them into quarters. Place in steaming jar and sprinkle over cinnamon. Cover and steam.
Remove the apples and crush them with a fork. Add the sugar. Place apples in serving dish. Crush the biscuits and spread over the apple. Chill until quite cold. Whip the cream until stiff and spoon over the apple mixture. Chill fo