The Challenge: Indian cooking depends on Bhuna (slow sauteing), Tadka (tempering with hot oil), and fire. A microwave, meanwhile, just vibrates water molecules until they get hot. Can I cook a legitimate Sunday Lunch (Dal, Rice, Aloo Gobi, Roti) using ONLY a microwave?
> DISH 1: THE RICE (EASY MODE)
Input: 1 cup Basmati, 2 cups water.
Action: High Power, 12 Minutes.
Result: Perfectly fluffy. I was shocked. Why do we even use pressure cookers?
> DISH 2: THE DAL (THE EXPERIMENT)
Dal usually needs pressure. In a microwave, it needs patience.
Input: Yellow Moong Dal, Turmeric, Salt, Water.
Process: Microwaved for 20 minutes. It kept boiling over.
The Tadka Problem: You can't fry mustard seeds in a microwave easily. I put oil and seeds in a bowl and nuked it for 2 mins. The seeds popped... weakly. It lacked the smoky flavor.
> DISH 3: ALOO GOBI (SURPRISE SUCCESS)
Steaming vegetables is what microwaves do best.
I tossed cauliflower and potatoes in oil and spices. Covered with cling film (poked holes).
Cooked for 8 minutes.
Result: The spices infused surprisingly well. The texture was soft, not mushy.
> DISH 4: THE ROTI (THE IMPOSSIBLE)
This is where hubris met reality. Roti needs direct flame to puff up.
I rolled out the dough. Put it on a plate. Nuke for 30 seconds.
Result: It turned into a frisbee. A hard, cracker-like disc of sadness.
I tried to eat it. It shattered. It was not a Roti; it was a weapon.
> THE TASTE TEST
I plated the meal. It looked visually correct (except the pale Roti).
| Component | Texture | Flavor | Verdict |
|---|---|---|---|
| Rice | Perfect | Neutral | PASS |
| Dal | Watery | Raw | MEH |
| Sabzi | Soft | Good | PASS |
| Roti | CONCRETE | Flour | FAIL |
| Papad | Soggy | Stale | FAIL |
> CONCLUSION
The microwave is a steamer, not a fire. It respects water, but it disrespects wheat. You can survive on Microwave Rice and Sabzi. But a life without a charred Roti is a life half-lived.
Electricity Bill Impact: Minimal. Dignity Impact: Severe.