This is done perfectly in the microwave, with many advantages. For one, the herbs retain their colours. It is inherently more hygienic because you are not leaving it to dry outside, where it would normally collect some amount of dust.

You can experiment with drying mint (pudina) and fenugreek (methi). To do this, wash the leaves very well and leave to drain and dry naturally as mush as possible. The drier they are, the shorter would be the time needed in the oven. 100 grams of green need about 10 minutes at 100% power. It is best to do them in small batches.

With the microwave, you do not have to pour water over the tamarind and wait for it to soften before sieving it. Pour the required quantity of tamarind in a bowl; pour over just to cover and heat until the water is very hot. Stand 5 minutes, then sieve and use.

Another fiddly process that the microwave helps to make a lot easier. Put the almonds in a bowl, pour over water to cover, heat until the water is hot, stand 2 minutes and then just slip the skins off.

This is useful if you have a large quantity of garlic to peel. Follow the same procedure as for the almonds except that you do not need to heat the water more than to a comfortable warmth. Stand for a few minutes, then peel.

Some recipes call for skinned tomatoes. Pick each tomato at a few spots and put the required number on a plate. Catering for about 40 seconds on each tomato, microwave at 100% power. Stand for few minutes and then just peel the skin off. Since the tomatoes get heated through, they are also much easier to mash smooth.

An otherwise laborious process that is dramatically simplified in microwave. This is what you need to do:

Put the butter in a microwave - safe dish. In the first stage, cook uncovered until the butter just melts, then cover (to avoid splattering) at 100% power until the fat solids turn a light brown and start floating on the surface. Strain, discard the residue and store the ghee in a clean jar.

250 grams of butter would need around 2 minutes 30 seconds to melt, then about 13- 15 minutes to turn into ghee. You would need to stir occasionally. Exact timing would depend upon the moisture content of the butter. Normally you would be using fresh home-made butter, made from malai to do this.

You may feel this process is equally simple done on the fire but consider this: there is no danger of milk sticking at the bottom; the quality of cottage cheese is smooth and velvety and, at the end, you have only glass dish to wash up.

To make the cheese, bring 4 cups milk to boil. It will take 6 minutes at 100% power. Stir juice of 1-2 lemons or a few teaspoons whipped curds. Stir. The milk will curdle and greenish whey will separate. Cook another minute. Stand 2-3 minutes before straining.

The microwave can help you get perfect results every time since you can work out the exact timings to your preference. The milk for the curds can be heated in a bowl in which it is going to be set a boon in winter. As a rough guide to nervous beginners, in summer heat 2 cups of milk for approximately 2 minutes. It should feel comfortably warm. (Stir the milk before checking). In winter, you will need approximately double the amount of time, as the milk should be comfortably hot. A couple of days trial would help you work out exact timing of your own preference.

Though this may not be a dreaded task for the experienced cook, the microwave can certainly alleviate the novices' fear. Lay a paper napkin on the oven turntable. Put 3 papads on it. Microwave at 100% power for 40 seconds. Turn the papads around so the inner bits go on the outer circumference. Time another 30 seconds at the same power level. Stand 2 minutes before serving.

You can expect evenly cooked papads with no overly burnt bits every time. Especially in the monsoons, you will notice that they have a special crispness that you cannot achieve when you roast on the fire.

You may need 10-20 seconds extra cooking time depending on the quality and the thickness of the papads.

Roasted nuts, to be used as the garnishes over rice or other cooked dishes, are a delight in the microwave since you can eliminate some calories by roasting instead of frying them. They are delicious eaten, as they are too dressed with some spices. Peanuts can be serves hot with some lightly sautéed onions and green chillies.

To roast the nuts, spread out on a microwave - safe plate. Microwave at 100% power until the nuts are aromatic, slightly puffed and beginning to brown. ½ cup almonds, cashews, pistas (unpeeled) or walnuts would need 2 minutes 20 seconds. 1 cup 3 minutes 30 seconds. Stand before tasting - they crispen as they cool.

Put 1 cup grated coconut and 1 cup water in a microwave - safe dish or a bowl. Microwave covered at 100% power for 3 minutes. Leave to infuse before straining.