4 Dish Meal To Make Simultaneously On A 4 Burner Stove
Image Credit: Glen India

Have you ever had a surprise visit from friends or family, and you had to come up with an entire meal, but there was no time to do it all? Cooking an elaborate Indian meal with multiple dishes can seem like a daunting task, but with the right planning and execution, it's entirely achievable, especially if you have Glen’s 4-burner stove. With 705x555 mm dimensions which provide sufficient space to cook and forged brass burners for faster cooking, Glen’s stove is all that you need.

Why Pick Glen's 4-Burner Stove?

Burner Size
2 Small, 2 Large
Burner Type
Double Ring Burner
Number of Burners
Knob Type
Bakelite Burners
Gas Support
5 Years on Glass
Gross Weight
17.8 Kgs

Here are 4 dishes you can easily cook on this efficient burner, including a starter, 2 main dishes and a dessert for a full, lavish meal.

Starter: Vegetable Pakoras

For starters you can opt for vegetable fritters or pakoras. They are an easy to make one pot dish, and can be the perfect appetiser for your hearty meal.


 1 cup besan (gram flour)

 1/4 cup rice flour

 1/2 tsp red chili powder

 1/4 tsp turmeric powder

 Salt to taste

 1/2 tsp cumin seeds

 1 cup mixed vegetables (sliced thinly, e.g., onions, potatoes, spinach leaves)

 Water (for batter)

 Oil for deep frying


 Heat a deep frying pan on the first burner and pour enough oil for deep frying.

 In a mixing bowl, prepare the batter by combining besan, rice flour, red chilli powder, turmeric powder, salt, cumin seeds, and enough water to make a thick but flowing batter. Add the sliced vegetables for dipping into the batter.

 As the oil on the first burner heats up, start dipping the sliced vegetables into the batter on the third burner. Fry them in batches until they turn golden brown and crisp. Keep them warm on a plate lined with paper towels. The Matt Stainless Steel Drip Trays for ease of cleaning makes sure your burner is not too messy.

 Your starter is ready!

Main Course 1: Vegetable Biryani

Vegetable biryani is a great option for a filling and delicious main course. The one pot dish can easily be prepared on one of your burners.


 1 1/2 cups Basmati rice

 2 cups mixed vegetables (e.g., carrots, peas, beans)

 1 large onion, thinly sliced

 2 tomatoes, chopped

 1/2 cup curd

 2 tsp biryani masala

 1/2 tsp turmeric powder

 1 tsp red chili powder

 2 tsp ghee or oil

 Whole spices (cumin seeds, cinnamon, cardamom, cloves)

 Salt to taste

 Fresh coriander leaves for garnish


 Place a large, heavy-bottomed pot on the second burner. Sauté sliced onions, whole spices, tomatoes and chopped vegetables in ghee or oil. Add the rice and cook until it's 70-80% done. Remove from flame. 

 On the same burner, use a tawa to toast some cashews and raisins in ghee or oil until they're lightly golden. Keep them aside.

 Bring the large pot with rice back and add curd and spices and stir well.

 Cover and let it cook on low heat until the rice is fully done. Add the cashews and raisins. Garnish with coriander leaves.

Main Course 2: Chicken Curry

What goes perfectly with a comforting bowl of vegetable biryani is some spicy chicken curry. Here is how you can make it in a few easy steps.


 500 grams chicken pieces

 2 large onions, finely chopped

 2-3 green chilies, slit

 3-4 cloves of garlic, minced

 2 tomatoes, chopped

 1-inch piece of ginger, minced

 1/2 cup yogurt

 2 tablespoons mustard oil

 1 teaspoon cumin seeds

 1 teaspoon coriander powder

 1/2 teaspoon turmeric powder

 1 teaspoon red chili powder (adjust to your spice preference)

 1 teaspoon garam masala

 Salt to taste

 Fresh coriander leaves for garnish


 Heat a large kadhai on the third burner to prepare the chicken curry. Sauté onions, garlic, and ginger.

 When the oil separates, add the chopped tomatoes.

 After 5 minutes, add the chicken pieces and the rest of the spices.

 Cook on medium flame for 10 minutes and then add water.

 Next, cover the kadhai and cook on low flame for 10-12 minutes.

 Once the chicken is cooked, add garam masala and give it a final stir. Garnish with coriander leaves. 

Dessert: Kheer

No feast is complete without a dessert and for this quick fix meal, you can fall back on a traditional kheer recipe to rescue you.


 1/2 cup Basmati rice

 1 liter milk

 1/2 cup sugar

 1/4 cup mixed nuts (almonds, pistachios, cashews), chopped

 A pinch of saffron strands

 1/2 tsp cardamom powder


 In a heavy-bottomed pot on the fourth burner add milk and bring it to a boil. 

 Reduce the heat and add rice.

 Keep stirring on low flame till the rice is fully cooked and the milk thickens.

 When the rice is fully cooked and the milk has thickened, add sugar, nuts and cardamom powder.

 Stir well and let it simmer for a few more minutes until it reaches the desired consistency.

 Garnish with saffron strands. Your entire meal is ready!

Preparing a sumptuous 4-dish Indian meal on your 4-burner stove may seem like a complex undertaking, but with careful planning and Glen’s 4 Burner Ultra Slim Mirror Glass Gas Stove, it becomes a seamless and rewarding culinary experience. Now you can impress your family and guests with an authentic Indian feast—all cooked simultaneously in no time. Bon appétit!