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You have just purchased an OTG (Oven, Toaster, Grill) and want to know how to use it to its maximum potential; or you have invited friends over tomorrow and just run out of cooking gas? Don't panic-you see, your OTG can become your best friend in the kitchen. A lot of Indian homes have begun using the OTG not just for instant snacking but also for making full-blown meals. Whether you are a beginner at OTG cooking or need to feed a big group of people without using the stove, this small oven can work magic. What makes an OTG so good is that it bakes, grills, and even toasts everything in one place, and you can make starters, desserts, or anything else for a meal with much less fuss.
Appetizer: Tandoori Paneer Tikka
Tandoori Paneer Tikka is a great way to start an OTG-cooked meal. Its cooking is very easy in the OTG and is an alternative to the traditional tandoor cook. Marinate cubes of paneer in yoghurt, spices, ginger-garlic paste, and lemon juice. Then skew them with some bell peppers and onions, and grill them at 200°C on the OTG for 15-20 minutes. You end up with the perfectly charred, juicy paneer tikka without even having a tandoor.
Main Course: Baked Vegetable Biryani
Biryani doesn't necessarily have to be an all-day stovetop-cooked meal. Your Calypso OTG with Air Fryer 
can easily handle it. So first of all, prepare a spicy vegetable curry by cooking potatoes, carrots, peas, and cauliflower with a few cloves of garlic and jeera. Layer over top, curry over layers of cooked basmati rice. Sprinkle fried onions over top, saffron milk, and a few drops of ghee. Cover with foil and bake it in the OTG at 180°C for 25-30 minutes. Slow heat of the OTG lets the perfect fusion of flavours while giving you an aromatic and flavor biryani.
Side Dish: Grill Masala Baingan
Masala baingan grilled is a super flavorful accompaniment for an Indian meal. All one needs to do is cut the eggplants into slices, sprinkle this mix of cumin, coriander, red chilli powder, and turmeric on it, brush some oil, and then grill it in the OTG at 200°C for 10-12 minutes on either side. The OTG gives the eggplants a flavour of smoke, a roasted flavour like that of a tandoor; hence, this could really be an excellent side to go with your biryani or any other Indian main course.
Bread: Naan or Garlic Kulcha
You do not really need a tandoor to make naan or kulcha; your OTG can bake them to perfection. Make a simple dough using flour, yoghurt, and a pinch of baking powder. Knead the dough into flat rounds, brush with garlic butter (for garlic kulcha), and sprinkle some sesame seeds. Bake it in a preheated OTG at 220°C for 8-10 minutes or till they start puffing up and become golden-spotted. You will get soft, fluffy naan or kulcha, which can be used as an accompaniment with Indian curries and gravies.
Snack: Baked Samosa
Often, samosas are fried, but you could have a baked version using the OTG, thus making it healthier. Prepare your traditional spiced potato filling and instead of frying, bake samosas at 180°C for 25-30 minutes until they turn golden brown and crispy. Mess-free and getting that same crunch outside and that beautiful softness within is what they provide. Very healthy indeed.
Dessert: Baked Shahi Tukda
Shahi Tukda is a rich Indian dessert, speaking in royalty, made from bread, rabri, and nuts. Instead of deep-frying bread slices, you can toast the pieces in your OTG till they turn golden brown. Rabri is to be prepared on the stovetop, or you can use the store-prepared version too. Dip the ready bread slices in the rabri and arrange them in a baking dish followed by rabri poured on it. Finally, bake it at 180°C for 10 minutes. Covered with chopped nuts and saffron, it is a luxurious dessert that is much less oily than the traditional version.
Final Touch: Roasted Papad
If you want to add that final crunch to your meal, the OTG can easily roast papads. Put the papads directly on the rack and grill at 180°C for 2-3 minutes; they puff up beautifully and offer a healthier, oil-free version of the crispy papad.
