5 Everyday Recipes You Can Make in an Electric Multi-Cooker

Using an electric multi-cooker like the Milton Champ can transform how you prepare daily meals. Here are some key benefits, especially when comparing traditional cooking methods to multi-cooker cooking:

• Time Savings & Efficiency: Electric multi-cookers heat up fast. The Milton Champ’s rapid heating means you spend less time waiting for water to boil or food to cook. In fact, electric kettles/multi-cookers can be around 80% energy efficient at boiling, compared to roughly 70% efficiency on a stovetop. This focused efficiency often translates to faster cooking times for small portions.
• Convenience: With an all-in-one multi-cooker, you can cook one-pot meals with minimal cleanup. There’s no need to use multiple pots and pans; you can sauté, boil, and even steam in the same vessel. This is especially handy for quick meals or in limited spaces (hostel rooms, small kitchens).
• Safety Features: Traditional stovetop cooking requires careful attention – a watched pot to prevent spills or burning. The Milton Champ, on the other hand, has auto shut-off and temperature control. Once your water or food reaches the desired temperature, it can automatically turn off or switch to Keep Warm mode, greatly reducing the risk of boil-overs or forgotten pots. No open flames or gas is involved, making it safer for dorms and family use.
• Versatility: A multi-cooker can handle a wide range of cooking tasks. The Milton Champ isn’t just for boiling water – it’s a rice cooker, egg boiler, tea maker, soup maker, and steamer all in one. This means one appliance can help you prepare breakfast, lunch, snacks, and dinner. From making oatmeal to boiling eggs or cooking pasta, the possibilities are endless (as you’ll see in the recipes below).
• Energy & Space Saving: Instead of keeping a gas stove on for long or using multiple burners, the 600W electric cooker efficiently uses power only as needed. It’s compact and portable, so you can use it on a countertop, a dorm desk, or even take it traveling. It also doesn’t heat up your kitchen the way a stove does, which is a nice bonus in warm climates.

Before we get into the recipes, it’s helpful to understand what the Milton Champ Electric Multi-Cooker offers and how to use its settings. This appliance is essentially a 1.5-liter electric kettle with multi-cooking capabilities. It comes with a removable steamer tray (egg boiler tray) that can hold up to 5 eggs for steaming or boiling, and a sturdy stainless steel body for durability. The heating element is concealed, and the interior has a non-stick coating for easy cleaning and to prevent food from sticking.

One of the standout features of the Milton Champ is its 3 cooking modes, controlled by a simple turn-knob on the base. The modes are typically labeled as Keep Warm, Heating, and Boiling on the dial (with an Off position as well). These correspond to different temperature/power settings:

• Keep Warm: This low heat setting keeps your food or liquids warm once they’re cooked, without reaching a boil. Use this for simmering soups or keeping tea/coffee warm. It’s great for gently heating milk or slow-cooking something that needs a light simmer.
• Heating (Medium): The mid-range setting provides a gentle boil or sauté. Use this mode to cook things like noodles, instant meals, or anything that needs a steady medium heat. For example, when cooking poha or upma, you might start on Heating mode to sauté ingredients. It’s also useful for slow boiling eggs so they don’t crack, or cooking items that need a controlled boil.
• Boiling: This is the highest setting for rapid boiling. It brings water to a rolling boil quickly. Perfect for boiling eggs (fast), cooking rice or pasta, or heating water for tea. The Milton Champ’s rapid boil is efficient for tasks like bringing soup to a boil or making a quick cup of noodles. Once the boil is reached, you can switch to Heating or Keep Warm as needed.

For a quick overview, here’s a summary of the Milton Champ’s mode settings and their ideal uses:

There’s nothing more comforting and quick than a bowl of instant noodles, especially for students and busy folks. With the Milton Champ, you can prepare masala noodles in one go, and even make them healthier by adding veggies. This is an ideal one-pot dish for a light meal or a midnight snack.

Ingredients: (Serves 1-2)

• 1 pack instant noodles (plain or masala flavor)
• 1 small carrot, diced (or a handful of peas and corn)
• 1 small onion, sliced (optional)
• 1/2 teaspoon oil or butter (optional, for sautéing extra flavor)
• 2 cups water (adjust according to noodle package instructions)
• Seasonings: Spice tastemaker packet from the noodles, or 1/2 tsp garam masala and salt to taste if using plain noodles. You can also add a pinch of chili flakes for extra heat.

Instructions:

Prep: Chop the vegetables into small pieces so they cook quickly. The Milton Champ can handle sautéing small quantities – if you want to lightly sauté the onions or tougher veggies, add a drop of oil and switch the cooker to Heating mode. Sauté the onions/carrots for 1–2 minutes with the lid open, stirring with a wooden or silicone spoon. (This step is optional but adds flavor.)

• Boil Water: Add about 2 cups of water to the cooker. Switch to Boiling mode and cover with the lid. In a couple of minutes, you’ll see the water bubbling. (Auto cut-off will kick in once it’s fully boiled, but for continuous boiling you can keep the knob on Boiling.)
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• Cook Noodles: Once the water is hot, add the instant noodles (break them into halves if needed to fit) and the diced vegetables. Add the noodle’s spice masala packet (or your own seasoning) into the water. Give it a quick stir with a non-metal utensil.
• Simmer: Switch to Heating mode (medium) and let the noodles cook for about 3–4 minutes. Stir occasionally to prevent sticking, and ensure the vegetables soften. The automatic shut-off will prevent overboiling, but it’s good to monitor and turn off manually when the noodles are at desired softness.
• Serve: Once the noodles are cooked and most of the water is absorbed (you can leave a little broth if you like it soupy), turn the knob to Off (or Keep Warm to hold temperature). Pour the hot vegetable masala noodles into a bowl. Enjoy straight away – careful, it’s hot!

Why the Milton Champ? Using the multi-cooker for instant noodles means you don’t need a separate pot to boil water and another pan to stir-fry veggies – it all happens in one container. It’s faster than using a stove (no need to wait for a heavy pan to heat up) and perfect for hostel rooms. Plus, the Keep Warm mode can keep your noodles warm if you’re not eating immediately. This recipe showcases an electric multi-cooker recipe at its easiest – minimal ingredients, one-pot cooking, and quick results.

A warm bowl of soup can be a lifesaver on a busy day or a chilly evening. This quick Tomato Soup recipe lets you prepare a comforting soup in the Milton Champ without needing a stove or blender. It’s an everyday recipe that works as a light meal or a starter. We’ll use pantry ingredients to keep it simple.

Ingredients: (Serves 2)

• 3 ripe tomatoes, finely chopped (or 1 cup tomato puree for a smoother soup)
• 1 small onion, finely chopped
• 1 clove garlic, minced (optional, for flavor)
• 1 cup water (or vegetable stock if available)
• 1 tbsp butter or oil
• 1 tsp cornflour (cornstarch) dissolved in 2 tbsp water (to thicken; optional)
• Salt and pepper to taste
• 1/2 tsp sugar (balances the tomato acidity)
• 1/4 tsp black pepper powder (or to taste)
• Garnish: Chopped coriander leaves or a dash of cream (optional)

Instructions:

Sauté Base (Heating mode): Add butter/oil to the multi-cooker and turn the knob to Heating mode. Once the butter melts, add the chopped onions and garlic. Sauté for about 2 minutes until the onions turn translucent (stir with a wooden spoon). The Milton Champ’s medium heat is perfect for gently frying these without burning.

• Cook Tomatoes: Add the chopped tomatoes (or tomato puree). Stir and let them cook on Heating mode for another 2–3 minutes until they soften. If the mixture seems dry or is catching at the bottom, add a few tablespoons of water.
• Boil and Simmer: Pour in 1 cup of water (or stock). Add salt, pepper, and sugar. Stir well. Close the lid and switch to Boiling mode to bring the soup to a boil. Once it starts bubbling, you can switch back to Heating mode. (If using cornflour for thickness, pour in the cornflour slurry now and stir – it will thicken the soup as it simmers.) Let the soup simmer on Heating for about 4–5 minutes. The Keep Warm mode can be used if you want to hold it at a serving temperature after this.
• Finish: Open the lid, taste and adjust seasoning. If you prefer a completely smooth soup, you could use a hand blender at this stage (or even transfer to a blender carefully), but for everyday quick soup, a slightly chunky texture with bits of tomato and onion is fine.
• Serve: Pour the hot tomato soup into bowls or mugs. Garnish with fresh coriander or a swirl of cream if desired. Serve with bread or croutons on the side for a wholesome treat.

This easy multi-cooker soup saves you the trouble of standing by the stove and stirring constantly. The Milton Champ handles the gentle simmering well, and with the lid on, it retains heat efficiently (cooking faster than an open pot). It’s also a smaller vessel than a big pot, so it’s just right for two servings of soup. And remember, you can explore other soups too – such as instant soup mixes or a quick sweet corn soup – using the same basic method in your multi-cooker.

Craving a comforting rice dish? Vegetable Pulao is a fragrant one-pot rice recipe that you can easily prepare in the Milton Champ multi-cooker. This dish is perfect for lunch or dinner and is made with rice, mixed veggies, and simple spices. Normally one might use a rice cooker or stovetop pot, but your multi-cooker can double up as a mini rice cooker for this purpose.

Ingredients: (Serves 2)

• 1 cup basmati or regular rice (serves 2)
• 2 cups water (for cooking the rice)
• 1 small potato, diced
• 1/2 cup mixed vegetables (e.g., peas, carrot, green beans, chopped)
• 1 small onion, sliced thin
• 1 green chilli, slit (optional for heat)
• 1 tbsp oil or ghee (clarified butter)
• 1/2 tsp cumin seeds
• 1 bay leaf (optional) and 2 cloves (for aroma, optional)
• 1/2 tsp garam masala or pulao masala (optional, for extra flavor)
• Salt to taste

Instructions:

• Rinse Rice: Rinse the rice in water and drain it a couple of times to remove excess starch. This helps keep the pulao fluffy. Soak the rice in water and set aside while you start cooking the veggies (soaking for 10-15 minutes is ideal, but even a short soak while prepping veggies will help).
• Sauté Spices and Veggies: Add oil/ghee to the multi-cooker and turn to Heating mode. When the oil is hot, add cumin seeds (they should sizzle). Then add the bay leaf and cloves (if using) and stir for a few seconds. Add the sliced onions and green chilli, sauté until onions are soft. Next, add the diced potato and other mixed veggies. Sauté for about 2 minutes, stirring so nothing sticks. The Heating mode provides a steady medium heat for this step.
• Add Rice and Water: Drain the soaked rice and add it to the cooker. Gently stir it with the vegetables and spices for a minute, letting it get lightly coated in the oil. (This slight toasting adds flavor.) Now add 2 cups of water. Add salt to taste (about 1 tsp, or as preferred) and the garam masala/pulao masala if you want a spicier pulao. Stir once.
• Cook on Boil then Simmer: Cover with the lid and switch to Boiling mode to bring the water to a boil. Once it’s boiling (you’ll see steam or hear the water bubbling; it shouldn’t take long), switch the knob to Heating mode to let the rice cook through gently. Keep the lid on. In about 8-10 minutes, the rice should absorb the water and cook (you can open briefly to check the grain – be careful of hot steam). The automatic shut-off might trigger when water is mostly absorbed; you can also judge by the aroma and sight. At this point, switch to Keep Warm mode and let it sit covered for another 5 minutes. This resting time on low heat will steam the rice to fluffy perfection and keep it warm.
• Serve: Fluff the rice gently with a fork or spoon, being careful not to scrape the bottom too hard (to avoid scratching the non-stick surface). Serve the vegetable pulao hot. It’s a complete meal on its own, or you can pair it with raita (yogurt dip) or a pickle on the side.

With the Milton Champ multi-cooker acting as a small electric rice cooker, you’ll find that making pulao or even plain rice is very convenient. The 1.5L capacity is just right for about 2 cups of rice plus add-ins. No need to worry about rice boiling over – the controlled heat and auto shut-off take care of that. This recipe is an example of how everyday recipes with Milton Champ can range from simple snacks to hearty meals. Feel free to experiment with other one-pot rice dishes like a mild khichdi (rice and lentils) or a simple fried rice (you can boil rice first, then sauté with veggies on Heating mode).

Poha is a much-loved Indian breakfast made from flattened rice flakes. It’s light, fluffy, and flavored with basic spices, peanuts, and veggies. Traditionally made in a pan, poha can easily be prepared in the Milton Champ multi-cooker. This is great for mornings or an evening snack, especially when you want something warm and homemade without much fuss.

Ingredients: (Serves 2)

• 1.5 cups poha (flattened rice flakes, medium thickness)
• 1 small onion, finely chopped
• 1 small potato, peeled and diced very small (so it cooks quickly)
• 1 green chilli, chopped (optional for spice)
• 8-10 curry leaves (if available)
• 2 tbsp peanuts (raw or roasted)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder (for that yellow color and taste)
• Salt to taste
• 1 tsp lemon juice (to sprinkle at the end)
• Garnish: Fresh coriander leaves and a handful of sev (crispy gram noodles) or extra peanuts on top.

Instructions:

• Prep Poha: Put the poha in a strainer and rinse it under gentle running water for a few seconds. Let it drain and soften for 4-5 minutes. (Do not soak poha in water; just washing it and leaving it moist is enough to soften it. It should be soft but not mushy when pressed between fingers. This step can be done first, so the poha is resting while you do the next steps.)
• Tempering: Add oil to the multi-cooker and turn to Heating mode. Once the oil is hot, add mustard seeds. They will start to crackle. Immediately add the peanuts and fry for 30-40 seconds, stirring so they roast evenly (if using already-roasted peanuts, just sauté briefly). Then add the curry leaves and chopped green chilli. Stir for a few seconds.
• Onions & Potatoes: Add the chopped onions and diced potatoes to the cooker. Sauté on Heating mode for about 2-3 minutes, until onions turn translucent and the tiny potato cubes start to cook. (Cutting the potato into very small pieces is key; in a multi-cooker they will cook through, but large chunks would take too long.) You can cover the cooker for a minute to help the potatoes along, just be sure to stir so nothing sticks or burns.
• Spice and Poha: Add turmeric powder and salt to the onion-potato mixture. Stir well. The turmeric will give a nice golden color. Now add the rinsed & drained poha flakes. Gently mix everything with a spoon, so the poha gets coated with the yellow turmeric and oil, and combines with the peanuts and vegetables. If it seems a bit dry, sprinkle a tablespoon of water to help it steam.
• Steam (Keep Warm mode): Cover the cooker and switch to Keep Warm mode (or stay on Heating if you feel it needs a bit more heat) for 2-3 minutes. This will let the poha heat through and the flavors meld without making it soggy or overcooked. Because the Milton Champ retains heat well, the residual warmth is usually enough to steam the poha to the right texture.
• Finish & Serve: Turn off the cooker. Open the lid and sprinkle the lemon juice over the poha. Give a final gentle toss. Serve the poha onto plates and garnish with fresh coriander leaves and a sprinkle of sev or extra peanuts on top for crunch. Enjoy this light, flavorful dish with a cup of chai.

Cooking poha in the Milton Champ is a breeze – it showcases that the appliance can handle light frying/tempering and steaming, not just boiling. Since poha is an everyday breakfast for many, using the multi-cooker means you can make it right in your bedroom or dorm without a stovetop. It’s also energy-efficient; a small quantity cooks perfectly in the 600W cooker. As a bonus tip, you can add other quick-cooking veggies like peas or grated carrot to make it more nutritious. This recipe is a fine example of easy meals in a multi-cooker that are both tasty and time-saving.

Pasta in a multi-cooker? Absolutely! This recipe is for a one-pot pasta – meaning the pasta and sauce cook together, absorbing flavors and starch to become a delicious meal with minimal cleanup. We’ll make a simple tomato-based pasta with a hint of herbs. This is perfect for a quick dinner or a substantial snack, and it’s especially handy for hostel students craving something other than instant noodles.

Ingredients: (Serves 2)

• 1.5 cups pasta (penne, macaroni or fusilli work best for one-pot cooking)
• 3 cups water (enough to cook the pasta; will be drained later if excess remains)
• 1 cup tomato puree (or finely chopped tomatoes)
• 2 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1 tbsp oil or butter
• 1/2 tsp dried mixed herbs (or oregano/basil)
• 1/4 tsp chilli flakes (optional, for spice)
• Salt to taste
• 2 tbsp grated cheese (e.g., cheddar or parmesan) for finishing
• Optional veggies: You can add a handful of sweet corn, diced bell peppers, or mushrooms to enrich the pasta.

Instructions:

• Sauté Base (optional): If using onions or extra veggies like bell pepper/mushrooms, add oil to the cooker, set on Heating mode, and sauté the onions, garlic, and veggies for 2 minutes until softened. This step adds flavor but can be skipped if you’re in a hurry – you can also just add all ingredients together in step 2.
• Add Pasta & Liquids: Add the dry pasta to the cooker. Pour in the tomato puree and 3 cups of water. Add a pinch of salt (about 1/2 tsp, you can adjust later) and the dried herbs and chilli flakes. Stir everything. (If you skipped pre-sauté, also add minced garlic now). Note: Ensure the water level is enough to just cover the pasta; different shapes may require slightly different water amounts. It’s okay if it’s a bit soupy as we will evaporate excess, but avoid overfilling beyond the max limit of the cooker.
• Boil: Cover with the lid and switch to Boiling mode. Let the pasta come to a boil. This might take about 4-5 minutes to really start boiling. Stir once in between to make sure nothing is sticking at the bottom. The Milton Champ’s auto shut-off may trigger if the starch causes lots of foaming; if it stops boiling too soon, give it a stir and turn Boiling mode on again. (Tip: You can slightly ajar the lid to prevent too much foam buildup, but be cautious of hot splatters.)
• Simmer to Cook: Once boiling, switch to Heating mode and let the pasta cook in the simmering sauce-water mixture. This will take another ~8-10 minutes depending on the pasta type (check the package for cooking time; the multi-cooker is similar to stovetop timing). Stir every few minutes to check the texture of the pasta and ensure even cooking. If the water is almost absorbed but pasta is still too firm, add a little more hot water. If there’s too much water remaining when pasta is nearly done, you can leave the lid off and keep on Boiling mode for a minute to evaporate some liquid.
• Finish with Cheese: When the pasta is al dente (cooked but with a slight bite) and the sauce has thickened around it, turn the cooker to Off (or Keep Warm). Stir in the grated cheese. The residual heat will melt it and make the sauce a bit creamy. Taste and adjust seasoning – add more salt or herbs if needed.
• Serve: Transfer the pasta to plates or bowls. Garnish with a sprinkle of extra herbs or cheese on top. Serve hot. You’ve got a comforting bowl of pasta made entirely in one appliance!

Cleaning up is easy – only the multi-cooker pot to wash (and it’s non-stick coated, which helps). This one-pot pasta demonstrates the Milton Champ Multi-Cooker’s ability to handle even Western-style recipes that typically require boiling and sautéing. It’s slightly more involved than boiling eggs or noodles, but it’s still straightforward and much simpler than using multiple pans. Everyday recipes with Milton Champ can indeed span different cuisines, making it a handy tool for creative cooks. Now that we’ve covered five recipes (and you might already be imagining the delicious results), let’s look at a quick summary of how using the Milton Champ multi-cooker makes these everyday recipes easier compared to traditional methods:

To ensure you get the best results and longevity from your Milton Champ, keep these usage tips in mind:

• Stir and Scrape Gently: Always use a wooden or silicone spatula/spoon to stir inside the stainless steel pot. Avoid metal utensils as they can scratch the interior (even though it has a non-stick coating). Gentle stirring will prevent food from sticking, especially for thicker recipes like soup or pasta.
• Liquid First: When cooking solid foods (like rice, pasta, noodles), make sure there is sufficient liquid added. The heating element can heat very fast, so having enough water or broth prevents scorching. If you ever accidentally turn it on dry, the dry boil protection (if equipped) will trigger auto shut-off, but it’s best to always have liquid covering the base when on Heating/Boiling modes.
• Lid Position: Use the lid to your advantage. For faster boiling or when steaming, keep the lid closed to trap heat. If you find something like milk or starchy water is foaming up, partially open the lid or remove it for a moment to release steam (and avoid overflow). The transparent see-through cover lets you monitor without fully opening.
• Cleaning: Unplug the unit and let it cool before cleaning. The Milton Champ’s wide mouth design makes it easier to clean than standard narrow kettles. Use mild soapy water and a soft sponge to clean inside. Do not immerse the electric base in water; just rinse the interior and wipe the exterior with a damp cloth. Thanks to the non-stick interior, most residues will come off easily. For any tough stuck bits (say, after making something like khichdi), add some warm water and a drop of detergent, let it soak for a bit, then clean.
• Use the Right Mode: Get familiar with switching between Boiling, Heating, and Keep Warm. For example, you can start water on Boiling to get it hot quickly, but switch to Heating once you add food that can stick (like noodles or soups) so it continues to cook at a gentler pace. Use Keep Warm at the end if you’re not serving immediately – it’ll hold the food at serving temperature without overcooking.
• Safety First: The Milton Champ has built-in safety (automatic shut-off to prevent dry boiling or overheating). Even so, avoid overfilling the cooker beyond the max level indicated, to prevent spills when boiling. And always use the handle and base (which are designed to stay cooler) when moving the cooker – the stainless steel body can get hot during cooking.
• Experiment in Small Batches: When trying a new recipe, cook a smaller quantity first to gauge timing and water requirements. Since it’s a compact cooker, recipes may need slight adjustments in liquid or cook time compared to a full-sized pot. Once you get the hang of it, you can scale up to the appropriate quantity (keeping in mind the 1.5L capacity).

By following these tips, you’ll ensure your multi-cooker remains in great shape and you consistently get tasty results.

Sometimes the best insights come from everyday users. Here are a few fictional but realistic testimonials from people who have incorporated the Milton Champ Electric Multi-Cooker into their daily routine:

• “I live in a hostel, and the Milton Champ has been a lifesaver! I can cook everything from my morning oats to late-night instant noodles right in my room. It’s compact, heats up fast, and I don’t have to hunt for a stove in the common kitchen. Cleaning up is as easy as making the food!” – Riya, College Student
• “Cooking for two has become so convenient. I often used to skip making proper breakfast because of the hassle, but now I quickly prepare poha or boil eggs in this multi-cooker without messing up multiple utensils. It’s surprisingly fast and the food tastes great. The Milton Champ is now my go-to for quick meals.” – Amit, Young Professional
• “I bought the Milton Champ for travel and ended up using it daily at home. It’s perfect for small portions of soup or tea in the afternoon. I even made pasta in it during a vacation stay! It’s user-friendly and feels safer than using a hot plate or gas stove in unfamiliar places. Definitely a must-have appliance for anyone on the move.” – Sunita, Homemaker & Avid Traveler

These testimonials echo a common theme: the Milton Champ Electric Multi-Cooker brings ease, speed, and flexibility to everyday cooking. Users appreciate how it fits into different lifestyles – whether in a dorm room, a small kitchen, or on a trip – and how it encourages more home cooking with less effort.