Glen GL 4052, GL 4052 SX User Manual

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Page 1

FOOD PROCESSOR

GL 4052

The pulse of modern kitchen

Glen Appliances Pvt. Ltd.

EPIP Phase II, Thana Baddi,

Tehsil Nalagarh, Distt. Solan (H.P.)

I-34, DLF Industrial Area Phase-I, Faridabad

Customer Care No. : 0129-2254191 Fax 0129-2274344

E-mail : info@glenindia.com Website www.glenindia.com

Head Office

User’s Guide & Recipe Book

Page 2

We welc ome you to t he G len fami ly. A fam ily that car es

for your h ealt h and re spec ts yo ur tas te.

At Gle n w e h ave a reput atio n o f b ringi ng you the mos t

inn ovati ve and adv ance d fe atu res t o ma ke y our c ook ing

co nven ien t and e njoyab le. th e glen GL 40 52 with i ts

mod ern st reaml ine lo oks an d new i nnovat ive fe ature s,

be ars the s ame di stin ctiv e mar k of excel lenc e.

In your ki tchen you ne ed to do over 16 tas ks even bef ore you

star t c ooki ng. Th e Glen fo od pro ces sor do es them a ll,

fro m chi ppin g, cho pping , crumb ing, cr ushin g, minc ing,

mas hing a nd jul ienni ng to knead ing, gr indin g, jui cing,

ble nding , pur eeing , s hred ding , sli cin g to whi skin g and

mu ch m ore. Leng thy k itch en ch ores redu ced t o jus t a few

seconds.

Mo reo ver w ith i t’s l ow RP M it g ives you t he de sire d

co ars ene ss wh ile pr oces sin g food . A wide bo wl,

cen trali sed f eeder tube and shar p fo od gr ade b lades

ens ure mu ch bet ter p roce ssin g than c onve ntio nal mi xies .

Ma nuf actu red un der t he s trin ges t qua lity n orm s wi th

th e hi ghe st g rad e ra w mate rials it come s with a po werfu l

700 W m otor to e nsu re a tr ouble f ree performance for years to

come.

To brin g out t he bes t of y our ne w Gle n f ood p roce ssor a n

arra y of e xcit ing r ecip es, r angi ng f rom the ever yday

it ems to the e xoti c tast e trea ts, are pr ovide d in thi s book.

Each ent ry ha s be en c reated espe ciall y for the Glen food

proc essor. We h ope yo u enjo y prepa ring t hese rec ipes as

mu ch as w e en joye d br ingi ng them t o you.

WARRANTY

THIS GLEN Food Processor is fully warranted against any defect arising out of defective

materials or faulty workmanship for a period of one year from the date of purchase. Should

any defect develop in this product, the customer should bring the product to the nearest

authorised service centre, where the company undertakes to get the product repaired free

of charge. The motor is fully warranted against any manufacturing defects for a period of

5 years from the date of manufacture (inscribed on the motor).

Terms to Warranty

•

• No repair work should be carried out by any unauthorised person.

• The Food Processor should be used as per the directions given in the user’s guide. Any

defects caused by improper or reckless use are not covered under guarantee.

• No modification/alteration of any nature is made in the Food Processor.

The Bill/Cash Memo should be presented.

The company a ccepts no responsibil ity for any consequent ial losses arising o ut of misuse or

negligence on the part of the user.

PRODUCT : FOOD PROCESSOR GL 4052

DATE OF PURCHASE

SERIAL NUMBER

NAME OF OWNER

ADDRESS

BILL NO. DATE

DEALER’S STAMP & SIGNATURE

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Identifying your Food Processor 4

Using your Food Processor 6

Using the Liquidiser Jar 8

Using the Grinder Jar / Chutney Jar 9

Using the Centrifugal Juicer 10

Using the Citrus Juicer 11

Processing Chart 12

Cleaning the Bowl, Blades, Lid and Pusher 13

Cleaning the Liquidiser/Grinder/Chutney Jar 14

Overload Protection 15

Safety Precautions 15

CONTENTS

RECIPES

SOUPS

• FRENCH ONION SOUP 17

• SOUR ‘N’ HOT SOUP 17

• DHOKLA 18

• MOONG DAL DOSA 19

• SAMBAR 19

• HARE MASALE KA GOSHT 20

• SEEKH KABABS 20

• LASAUNI MURG 21

• NIMBU PANI 21

• AAM KA PANNA 22

• TAMATAR KI CHUTNEY 22

• COCONUT CHUTNEY 23

• PUDEENA CHUTNEY 23

STARTERS

DRINKS

CHUTNEY / SPICES

English Hindi Index

• SONTH 24

• GARAM MASALA 24

• SAMBAR POWDER 25

MAIN DISHES

• TANDOORI NAN 25

• SARSON KA SAAG 26

• HARI MIRCHI KA SALAN 26

• BUTTER CHICKEN 27

CHINESE DISHES

• SHREDDED LAMB IN 28 HOT GARLIC SAUCE

• STIR FRIED SZECHUAN 28 CABBAGE / BROCCOLI

DESSERTS

• GULAB JAMUN 29

• KULFI 30

• GAJA R HALWA 30

TECHNICAL SPECIFICATIONS

Voltage

Power

Rating

Motor

Material (Basic Unit)

Speed Control

(Bowl and cover)

(Liqui diser Jar)

(Grind er/Chutney Jar)

Motor Speed (RPM)

Weight

Carton Dimensions (mm) (w x d x h)

Capacity

Processor Bowl Liquidiser Jar Grinder Jar Chutney Jar

Polycarbonate (Food Grade) Polycarbonate (Food Grade) Stainless Steel (Food Grade)

230 V AC 50Hz

700 W

30 minutes

Universal

A.B.S.

PULSE OFF 1-Low, 2-Medium, 3-High

Liquidiser drive : 18000 (appx on speed 3) No Load.

Food Processor drive : 1200 (appx on speed 1) No Load.

9 kgs approx

548 x 378 x 315

1.0 litres (0.75 litres for processing)

1.5 litres (0.80 litres for processing) 600ml/ 300g (depending on ingredients) 200ml/ 100g (depending on ingredients)

: : :

: :

Specifications and features are subject to change without prior notice

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IDENTIFYING YOUR FOOD PROCESSOR

FOOD PUSHER

BOWL LID

PLASTIC DISC

SPINDLE

SLICING DISC THICK

SLICING DISC THIN

CHIPPING DISC

SHREDDING DISC

BOWL

PLASTIC BLADE

STAINLESS STEEL BLADE

WHISKER DISC

COCONUT SHREDDING DISC (GRATING DISC)

CONTROL KNOB

LIQUIDISER DRIVE

FOOD PROCESSOR DRIVE SHAFT

LID RELEASE KNOB

SAFETY COVER

LIQUIDISER JAR GRINDER JAR CHUTNEY JAR

CENTRIFUGAL JUICER CITRUS JUICER

JUICER PUSHER

JUICER LID

FILTER MESH

JUICER BODY

CONE

CONE DRIVE

ACCESSORIES STAND

CITRUS FILTER BODY

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Before using ensure that the food processor is placed on a slab in a stable position. Lock the liquidiser drive safety cover.

The Glen food processor comes with an innovative new sealed bowl. Here the centre tube has been eliminated, to prevent the spillage of liquids especially while removing blades.

Lower the bowl on to the power drive shaft and turn anticlockwise to lock. The lugs on the basic unit should precisely fit the slots on the bowl.

Lower the spindle onto the drive spindle inside the bowl, to fit properly.

Add the food to be processed to the bowl. Place the bowl lid over the food processor bowl and rotate anticlockwise to lock. The food to be processed can also be added through the feeder tube while the machine is functioning.

Note : The food processor will not function until the lid is locked properly.

To open the bowl lid, press the release knob and rotate the bowl lid clockwise.

Using the Blades

Select the blade to be used as per the function to be performed. The stainless steel blade is used for most functions like chopping, crumbing, crushing, mashing, mincing, pureeing etc. The plastic blade helps knead atta or is used for churning or beating.

USING YOUR FOOD PROCESSOR

Using the Whisker Disc

Place the whisker disc onto the spindle placed on the drive spindle. Ensure that it sits properly and settles down low inside the bowl.

Add the food to be processed like egg or cream to the bowl. Place the bowl lid over the food processor bowl and rotate anti-clockwise to lock. The food to be processed can also be added through the feeder tube while the machine is functioning.

Connect the food processor to a wall AC outlet. Switch ON or OFF using the knob. The coarseness of the food to be processed can be controlled using the three different speed settings.

The polycarbonate food Pusher can also be used as a measuring cup.

Using the Discs

The food processor comes with a single plastic disc with four easy to fit interchangeable discs.

The chipping disc is used to make finger chips. The slicing disc is used to slice vegetables or fruits. There are two discs for thick and thin slicing. The shredding disc can be used for shredding vegetables like carrot, cucumber, potatoes or cheese. It can also help shred vegetables for chinese dishes. The coconut shredding disc (grating disc) is suitable for fine shredding of coconut.

Select the blade and insert it into the plastic disc cavity. push down to ensure that it rests in position.

Now lower the disc to sit onto the spindle over the drive spindle.

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USING THE DRY GRINDER JAR/ CHUTNEY JAR

Place the grinder jar / chutney jar on to the drive and rotate anti-clockwise to lock. Ensure that the knob is at OFF position.

Add the ingredients to be processed. Place the lid on top of the grinder jar / chutney jar and press down to close. Hold the lid firmly and switch ON. Hold the lid during processing to avoid spillage.

The grinder jar / chutney jar should not be filled more than 2/3 of the jar capacity. Switch ON the machine and turn to position 1 and gradually to higher positions if required. Give a break of 1 minute after three minutes running.

The blades of the grinder and chutney jar are mode up of special food grade 304 stainless steel that do not effect the food quality even when they get heated up.

Once the operation is complete switch OFF the machine and remove the grinder jar / chutney jar by rotating clockwise. Handle carefully as it may be hot.

USING THE LIQUIDISER JAR

Open the safety cover on the liquidiser side by pulling it upwards. Place the liquidiser jar on to the drive and rotate anti-clockwise to lock.

Add the ingredients to be processed. Place the lid on top of the liquidiser jar and rotate it anti-clockwise to lock.

The liquidiser jar should not be filled more than 2/3 of the jar capacity. Switch ON the machine and turn to position

1. The pulse position can be used for additional froth in milk shakes, coffee or lassi.

Once the operation is complete switch OFF the machine and remove the liquidiser jar by rotating clockwise.

The liqudiser jar comes with a unique multi-flow lid. Slide the pointer near the handle to adjust the opening in the jar to either open, sieve or closed setting. Now conveniently choose’your shake with or without ice.

The central transparent cap of the liquidiser can be removed to add small ingredients during operation. The cap also doubles up as a small measuring jar by virtue of it’s markings.

Open

Sieve

Unlock

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USING THE CENTRIFUGAL JUICER

Close the safety cover on the liquidiser side. Place the bowl on the food processor drive shaft and turn anti-clockwise to lock. Lower the spindle inside the bowl.

Place the filter mesh inside the juicer body and rotate it clockwise to lock. Place the assembly on to the drive spindle.

Place the juicer lid on top of the food processor bowl and rotate anti-clockwise to lock.

Switch ON the food processor to position 1. Insert the precut hard fruits or vegetables to be juiced through the feeder tube. Gently Push down with the pusher. The juice gets collected in the food processor bowl while the pulp accumulates along the walls of the filter. To extract more juice you may run the juicer at speed 2/3 for a while, once the filter mesh is full with the pulp.

For cleaning remove the filter, shake in a bin and wash under tap water.

Note : Remove the pulp & restart in case of excessive vibrations during juicing. (Irregular pulp collection on the filter can cause vibrations) Press the release knob and rotate the juicer lid clockwise to open.

Place the bowl on the processor drive shaft and turn anti-clockwise to lock. Place the co ne dr ive on to the food processor drive spindle.

USING THE CITRUS JUICER

Fit the filter body on to the Food processor bo wl. Rotate anti-clockw ise to lock. Place the cone into the axis of filter body. Check function using Pulse.

Switch ON the machine and turn to speed 1. Cut the citrus fruit to be juiced in to two halves. H old the fruit an d gently press against the co ne for juicing. The juice colle cts in the bowl.

Press the rel ease knob and rotate the fi lter body clockwise to unlock.

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PROCESSING CHART

BLADES

FUNCTION SPEED

Slicing Disc

Shredding Disc

Chipping Disc

Coconut Shredding

Kneading Blade

Chopping Blade

Whisker Disc

Liquidiser Jar

Grinder Jar

Chutney Jar

Citrus Juicer

Centrifugal Juicer

Slicing of onions, potatoes, radish, coconut, cucumber etc .

Shred carr ots, radish e tc.

For finger chips, cabba ge cutting e tc.

For coconut grating

Atta Kneadi ng (250 gms) For removing shell of g reen peas

Chopping o nion, leafy vegetables Mincing me at for keema Crumbing b read Tomato pureeing Potato mash ing Mixing bat ters

Whisking e ggs Churning c ream for butt er

Making sha kes & lassi

Grinding d als & spice s

Preparing chutney & pa stes

Extracting juice from c itrus fruits (mausmi et c.)

Extracting juice from hard fr uits, like apple , pineapple & vegetables like carrot

1 2

1 & 2

1,2 & 3

1 & 2

Unplug the foo d processor from the mains . Disassemble the pusher, bowl lid, bowl and remove the b lades/discs.

CLEANING THE BOWL, BLADES, LID & PUSHER

The SS blade, pl astic blade and the whiske r disc have been specifi cally designed with minimum b ends and edges so as to p revent food particles fro m depositing on them.

Unlock the dis cs from the plastic disc. Clean the blades or disc in tap wa ter. Handle these careful ly as they have very sharp edg es.

When the appli ance is stored for long durations, it is advisable t o apply edible oil on the SS cutt ing blade.

Most of the acc essories like the disc, blad es & spindle can be placed and s tored in the compact acces sories stand. The entire rack can be conveniently p laced inside the bowl, so as to o ccupy minimum shelf space.

It is reco mmended to unscrew the drive spindle/n ut while cleaning . Hold the d rive spindle a nd turn the nut clockwise to op en. Wash with clean water and fix again. Ensure that no fo od particl es are left on the rub ber seal, t o prevent leakages .

Wash the bow l, bowl lid and the pushe r in tap wat er. Use soapy wat er and spon ge to remove oil y substanc es or deposits . Do not use metal nylon bru shes or boi ling water.

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CLEANING THE LIQUIDISER/ GRINDER / CHUTNEY JAR

Pour a little liq uid soap and water into the liquidiser / chutney jar, close the lid and run it on po sition 1 for a few seconds.

Pour out the soa p solution and wash with t ap water.

For the dry grin ding jar remove the cont ents from the jar. Wipe the jar with a dry cloth and s tore.

OVER LOAD PROTECTION

To protect the motor from overload, an ove rload protection de vice is installe d under the base of the basic unit. The ratin g of the same has been kept l ow (2.5 amp) so that in case of overload, it tri ps and safeguards the expensive motor. Remove the excess material from the jar, in case the motor stop s. Allow the motor to cool fo r 2/3 minutes, then press the plunger. Now the food proces sor is ready to start again.

Note : Overloa d protection plunger is to b e pressed to restart only a fter 2/3 minutes .

SAFETY PRECAUTIONS

Keep the machine away from direct heat a nd sunlight, at a suitable he ight on a flat surface for ea sy operation.

Do not use on to p of a cloth or plast ic she et as t hese may get sucked in and block the vent ilation slots on the bottom of the ma chine.

Do not use the food processor empty.

Do not all ow chi ldren t o handle the fo od proc essor.

Do n ot a ttemp t to at tach or re mov e th e b lade s or ja rs while the drive shafts ar e still in mot ion.

Do not push the food through the feed er tu be with fin gers or spoons etc, always use the food p usher p rovide d.

Do not imm erse the ba sic unit in wa ter.

Rem ove the bla de / di sc before emptyi ng the conten ts.

Handle the bla des / discs with care a s they are ver y sharp .

Do not al low the foo d co ll ect ed in t he b owl to accu mulate so m uch s o a s to to uch the d is c s d uri ng oper atio n. T his co uld thru st the disc upw ard s an d c oul d caus e damag e.

Always use the spatula for scraping off the contents from the side wall o f bowl / jars.

Before runnin g the machine ensure that th e jars and lids are firmly placed and locked. Do not remove or replace jars when the motor is o n.

Do not overlo ad the machine.

In case of smoke or smell put off the ma chin e.

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FRENCH ONION SOUP

You will need :

How to Prepare

8 (450 gms.) Onion s • 50 g ms. Bu tter 3 clo ves G arlic 2 tbsp. Flour 6 ½ cups (1.5 Litres) Stocks or Water and Stock Cubes • 50 gms. Cheese • 1 tsp. Mustard • 5-6 s lices Bre ad • Sal t and fre shly grou nd Black Pepper to taste

• 2 tb sp. She rry

• • •

Halve onions. Slice with 2 cloves of garlic.

Bring the chicken stock to boil. Add salt and pepper. Mix vinegar, soyabean sauce, Chinese chilly sauce and sherry. Stir cornflour in ¼ cup cold water. Add this mixture to the boiling stock. Stir constantly.

SOUR ‘N’ HOT SOUP

You will need :

• 6 c ups (1 .3 lit res) Chic ken S tock Capsicums • 75 gms. Beans • 75 gms. Beans Sprouts • 3 Mushrooms soaked in water • 100 gms. Peas or Sweet Corn • 3 cubes Panner • 3 tbsp. Vinegar • 4 tbsp. Soyabean Sa uc e • 1 t bs p. Ch ine se Ch il ly Sa uc e • 2 tb sp . C orn fl ou r ( he ape d)

• 2 tb sp. She rry • 1 Eg g W hit e

• 1 Carrot • ¼ Cabbage • 4 (330 gms.)

How to Prepare

Heat butter. Add sliced onions and garlic and cook over moderately low heat, stirring every now and then to prevent sticking, until the onions are golden brown. This will take about 30-40 minutes, but care must be taken not to allow the onions to burn.

Add flour and stir till flour is also brown.

Gradually add stock and sherry stirring continuously until all the stock has been used and the soup has come to boil.

Season with salt and pepper and simmer for 20 minutes.

Place cheese with remaining garlic clove in the Food Processor Bowl. Chop fine. Add mustard and blend well.

Spread cheese mixture on one side of toasted bread.

Place slice in soup bowls. Pour in the soup and when the slices of bread have risen to the top, place the bowls under a hot grill until the cheese turns golden brown. Serve hot.

R E C I P E S

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Place cabbage wedges horizontally in the Feeder Tube. Shred using firm pressure. Then position carrots horizontally in the Feeder Tube. Shred using firm pressu re. Follow the same procedure for the capsicums and beans. Add the shredded vegetables, panner and bean sprouts to the boiling stock. Simmer for 15 minutes. Add lightly beaten egg white, stirring continuously. Check seasoning and serve hot.

DHOKLA

You will need :

• 2 cups (200 gms.) B engal Gra m ¾ cup (80 g ms.) Black Gram ½” Gi nger

• 8 Green Chillies • 6 tbsp. (90 gms) Oil • 1 tsp. Mustard Seeds • a pinch of Asafoetida • 3-4 Curry leaves • ½ tsp. Sugar • 1 tsp. Baking Soda • 2 tsp. Salt

• ½ tsp. Turmeric • 1 cup (275 gms.) Curd • 2-3 tbsp. Lemon Juice or Tamarind Water

• •

How to Prepare

Mix the two cup grams and soak for 5-6 hours.

Place the grams in the Food Processor Bowl. Add curd, sugar and salt. Grind

until a fine texture is obtained. Remove to a bowl.

Grind ginger, asafoetida and 2 green chillies. Add to the above mixture.

Add all the remaining ingredients except baking soda and lemon juice/tamarind

water and leave for 12 hours or till the mixture starts to ferment.

Add baking soda and 1tsp. lemon juice. Mix well and pressure cook the mixture

for 20 minutes.

Heat oil and fry mustard seeds and curry leaves. Add to steamed mixture.

Remove from pressure cooker and cut into small pieces.

Slice and seed the remaining green chillies. Soak them in the lemon juice/

tamarind water. Pour the juice over the small pieces and serve garnished with green chillies.

MOONG DAL DOSA

You will need :

How to Prepare

• 1 1/3 cup s (2 00 gm s.) G reen Gram • 1 tbsp. chopped Ginger • 3 chopped Green Chill ies • 1 tsp. Salt • ½ tsp. Red pepper • ½ t sp. Garam Masala • ½ tsp groun d Cumin Se eds • 1 ts p. ground C oriander S eeds • Oil for fryin g.

Soak green gram for 5 hours. Drain and transfer to Food Processor Bowl. Add ginger, green chillies, a little water and grind till a smooth paste is formed. The butter should be of pouring consistency. Add seasoning. Mix well. Heat tawa. Smear a little oil. Pour ladleful of butter. Spread to form a thin pancake. Pour a tsp. of oil around and over it. cook for 2-3 minutes. Turn the other side and cook for a minute or two. Serve with chutney.

SAMBAR

You will need :

How to Prepare

• 2 cups (200 gms.) Yell ow Lent ils • 4 (2 00 gms.) Onions • 2 tbsp. grated Coconu t • 4 ts p. Salt • 1 tsp. M ustard See ds • 1 s pring of Curry Leav es • 50 gms. Tamari nd • A pinch of Turm eric and Asafoe tida • 2 tbsp. Sambar Powde r

• Oil for frying

Soak tamarind in water.

Cook lentils on low heat with salt and turmeric till the grains break partly.

Transfer lentils to Food Processor Bowl. Grind to form a smooth paste.

Heat oil. Add quartered onions and fry to separate the layers. Add mustard

seeds, curry leaves, asoafoetida dissolved in little water, grated coconut and

sambar powder. Cook for a few minutes.

Add tamarind water to the lentils.

Add onion mixture and bring to boil. Reduce heat after a minute.

Coarsely chopped fried tomatoes can be added to the sambar before serving.

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HARE MASALE KA GOSHT

• 450 gms boneles s tender La mb • 3 tbsp. (45 gms.) Ghee • 6 Spring Onions

• 12 c loves crushed G arlic • 1” Ginger • 50 gms Coriander Leaves • 2 G reen Chillies • 50 gms Mint • 1 c up ( 225 ml.) Water • ½ tso Garam Masala • 4 tbsp. Basil Leaves • 4 (200 gms.) Tomatoes • ½ cup (140 gms) Curd • Vinegar for coatin g mea t.

You will need :

How to Prepare

Remove fat and cut meat into 1” cubes. Add salt and vinegar. Fry lightly. Place quartered onion in Food Proce ssor Bowl Chop fine. Fry the chopped onions lightly. Add the meat and fry for 5 minutes. Place garlic, ginger, green chillies, coriander leaves, quartered tomatoes and mint in the Food processor Bowl. Chop fine. Add curd. Blend into mixture for 30 seconds. Add this paste and salt to the meat, stir well and add water. Cover and cook on a slow fire stirring occasionally, for about 1½ hours or till the water dries up. If the meat is not tender add more water and continue to cook. Serve garnished with garam masala and chopped mint, basil and coriander leaves.

SEEKH KABABS

You will need :

• 500 gms. boneless Meat • ½ cup (150 gms.) Curd • 2 tbsp. (15 gms.) ground Parched Gram (Channa) • 1 tbsp. desiccated Coconut • 1½ tsp. Salt • 4-6 ground Cardamoms • 1 tsp. Red Pepper • 1 tsp. ground Mace • 1 pinch ground Nutmeg • 1 tsp. ground Cumin Seeds • 1 tsp. ground poppy Seeds • 3 tsp ground Black Pepper • Paste of 1½ “Ginger, 12 cloves Garlic, ½ 30gms.) Onion

• 1 tbs p. (15 gms ) O il.

How to Prepare

Place mutton in food processor Bowl. Mince into a fine paste. Blend all ingredients, except meat and oil, to make masala paste.

Mix minced meat with the paste and leave for ½ hour to marinate. Shape the mixture over skewers in the form of seekhs. Apply oil on seekhs. Place skewers on a rack. Push rack into a preheated Grill Chamber with burner on ‘high’ position. Leave for a few minutes.

Rotate skewers periodically to ensure uniform grilling. It takes about 10 minutes to cook. Remove and serve hot with slices of tomato, onion, cucumber, lemon wedges and mint chutney.

LA SAU NI MU RG

You will need :

How to Prepare

• 1 (800 gms.-1kg.) Chicken • 4 small Cardamoms • 4 Cloves • 1½” Cinnamon

• 10 Pepper corns • 1 (60 gms.) Oni on • 2 whole pods Garl ic • 1 cup (275 gms.) Curd • 6 tbsp. (90 gms.) Oil • 1 tsp. Garam Masala • 4 L emons • Sal t to taste

• A bun ch o f Co rian der Leav es.

Skin the chicken, Cut into 6-8 pieces. Prick the pieces with a fork.

Chop coriander leaves. Remove.

Place onion, peeled garlic, 1 tsp. salt and the juice of 2 lemons in the Food

Processor Bowl. Puree till a coarse paste is formed.

Rub paste on chicken pieces. Put aside the remaining paste.

Heat oil. Add cardamoms, cloves, cinnamon and peppercorn when the oil is

very hot. Afte r 1 minute, reduce the heat to medium and remove the spices.

Add the remaining paste to the oil and stir till golden brown.

Add curd and continue stirring for 5 minutes.

Add the chicken pieces and reduce the heat to low position. Cook for 15

minutes or until the liquid dries up.

Garnish with garam masala and chopped coriander leaves. Serve hot.

NIMBU PA N I

You will need :

• 2 2/3 glass (600 ml.) Cold water or Soda • 2 Limes • ¾ tsp. Salt • Freshly ground Black Pepper • Slices of Lime to decorate • 6-8 Ice Cubes • 4/5 tsp. Sugar.

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Place the water/soda, lime juice, salt, sugar and black pepper in the Liquidiser Jar. Blend well to dissolve the sugar. Pour into glasses. Place ice cubes in the Food Processor Bowl. Crush. Add crushed ice to glasses, decorate with slices of lime and serve.

How to Prepare

AAM KA PANNA

You will need :

How to Prepare

• 4 large semi-ripe Mangoes • 4 tbsp. Sugar • A pinch of Salt • 1 tsp. ground White Pepper • 6 cups (750 ml.) Water

Soften the mangoes by pressing them all over. Spear with a fork and hold over a naked flame, turning frequently to scorch the skin completely. Cool slightly and peel off the skin. Place scrapped pulp in the Food Processor Bowl. Add sugar, salt and pepper. Blend well adding water through the Feeder Tube. Cook the mixture till it comes to a boil. Put aside to cool. Then pour into a glass jar. Store in the refrigerator, and serve when required.

TAMATA R K I CH U TNE Y

You will need :

• 9 (450 gms.) Tomatoes • 1 1/8 cups (225 gms.) Sugar • 2/3 cup (150 ml.) Water • 2 Cloves Garlic • 2 Bay Leaves • 2/3 Cup (150 ml.) Malt Vinegar • 2 tsp. Cumin Seeds • 1tsp. Garam Masala • 1 tsp. Coriander Seeds • 1 tsp. Nigella Seeds

• ½ tsp. Chilly Powder • 1 tsp. Salt.

How to Prepare

Place the skinned tomatoes in the Food Processor Bowl. Chop coarsely.

Dissolve sugar in water over a low heat. Add tomatoes, crushed garlic, bay leaves and all the remaining ingredients to the sugar syrup. Reduce heat and boil for 45 minutes, uncovered, until the mixture thickens and the tomatoes are reduced to a pulp. Stir from time to time to ensure that the mixture does not stick to the bottom. Allow the mixture to cool completely. Pour into a jar and store. Makes about 450 gms. Stay good for 2-3 weeks.

COCONUT CHUTNEY

You will need :

• 1 fresh Coconut • 2 cups (550 gms) Curd • 1” Ginger • 2 tsp. Oil • 1 tsp. Mustard Seeds • 2 Curry Leaves

How to Prepare

Position coconut pieces in the Feeder Tube. Shred, using the coconut shredding disc. Remove to a bowl and stir in curd till a semi-thick consistency is obtained. Season with salt and ground ginger. Cool. When ready to serve, heat oil in a small saucepan. Add mustard seeds and curry leaves. When the seeds pop, remove the pan from the fire and pour contents over the coconut-curd mixture.

PUDEENA CHUTNEY

You will need :

• 100 gms. Mint • 50 gms. Coriander Leaves • 1 tbsp. Salt • tsp. ground Cumin Seeds • 2 Green Chilies • 2 tbsp. Lemon Juice • ½ (30 gms.) Onion

• 2 tsp. Sugar

How to Prepare

Put all ingredients in the Chutney Jar and blend to a smooth paste.

Put in an air-tight bottle and refrigerate.

Use as and when required.

Page 14

You will need :

• 115 gms. whole Green Mango • 3 1/3 Cups (750 ml.) Water • 3 tsp. Salt

• 1 tsp. dried Ginger • A pinch of Red Colouring • ½ tsp. Garam Masala • 300 ml. Jaggery • 30-60 gms. Sugar • 1tsp. Red Pepper • 1tsp. ground roasted Cumin Seeds

How to Prepare

Boil whole green mango, red pepper and jaggery in 2 2/3 cups (600ml.) water until the dried mango slices are soft. Alternatively pressure cook and allow pressure to drop on its own. Pour into Food Processor Bowl and Blend, adding little water every now and then through the Feeder Tube till a smooth paste is obtained. Add salt, garam masala, ground dried ginger, cumin seeds and red colouring. Mix thoroughly. Dilute with 2/3 cup (150ml.) water if too thick and add a little more colouring to make it brick red.

• 1 tbsp. (20 gms.) Cardamom Seeds • 1 tbsp. (20 gms.) Cinnamon • 1 tsp (7 gms.) Cloves • 1 tsp. (7 gms.) Black Cumin Seeds • A pinch of Mace and Nutmeg

You will need :

How to Prepare

Lightly roast all ingredients on a tava. Grind all the ingredients together in the grinder jar. Pass through a fine sieve and store in an air-tight bottle. Keeps well for a fortnight.

SONTH

GARAM MASALA

You will need :

• 1 tsp. dry Fenugreek Leaves • 2 t bsp. Bengal Gram • 4t sp. Coriander Seeds

How to Prepare

Roast all ingredients mildly on low heat.

Grind roasted ingredients.

Store in an air-tight container.

You will need :

• 3½” cups (450 gms.) Flour • 25 gms. Fresh Yeast • ½ tsp. Salt • 1 lightly beaten egg

• ½ cup (150 gms.) Curd • 2 tbsp. (30 gms.) Vegetable Oil • 2 tbsp. Nigella Seeds • 2 tbsp. Poppy Seeds

How to Prepare

Dissolve yeast in a little bit of warm water. Shift flour into a bowl with yeast and salt. Grease the Food Processor Bowl. Add flour and yeast mixture, beaten egg, curd and oil. Blend for approx. 1 minute or until the dough forms into a ball and leaves the sides of the Bowl. Grease a bowl and put dough in it. Turn the dough over so that both sides are greased. Cover with a damp cloth or polythene bag and leave it in a warm place for about 1 hour or until the dough has doubled in size. Put back into the Food processor Bowl and blend for a minute or two. Divide the dough into 8 equal portions. Preheat tava by placing in Grill Chamber for 10 minutes, with burner on ‘high’ position. Lightly roll out each portion into an oblong shape about 15 cms. long and about

7.5 cms. wide with one end tapered. Brush inside of nan with a little cold water. On the other side brush a thin layer of oil, sprinkle a few poppy and nigella seeds. Place nan on preheated tava for 3 minutes in the Grill Chamber with burner on ‘low’ position or until nan is risen and well done. Remove the nan and serve hot.

SAMBAR POWDER

TANDOORI NAN

Page 15

You will need :

• 1 Kg. Sarson Ka Saag • 2 cups (450 ml.) Water • 25 gms. Jaggery • 1tsp. Salt

• 1 tsp. Ginger • 2 tsp. Makki ka Atta

How to Prepare

Wash the sarson ka saag and chop off the hard stems. Place saag in the Food Processor Bowl. Chop fine. Remove and repeat same procedure with the ginger. Place the saag in a pressure cooker containing boiling water and add jaggery, salt and ginger. Cover with lid. Reduce heat and cook for 15-20 minutes. Allow pressure to drop on its own. Remove the lid. Cover the pan with a deep plate. Put some water in the plate and cook for 15 minutes. Remove lid. Add makki ka atta. Stir it well. Cover and cook for another 15 minutes. Remove from heat and cool. Put into Food Processor Bowl and blend. For the tadka, heat the oil, fry the ginger lightly and add the red pepper. Stir well. Add half of the tadka to the sarson pulp and let it come to boil once or twice. Remove to heated serving dish and pour the remaining tadka on top.

For the tadka

• 50 gms. Butter/Oil/Ghee • 1 tsp. Ginger • ¼ tsp. Red Pepper

You will need :

• 300 gms. Green Chillies • 4 (250 gms.) Onions • 1½” Ginger • 6 colves Garlic

• A few Curry Leaves • 1 bunch Coriander Leaves • 50 gms. dessicated Coconut

• 50 gms. Peanuts • 1 tbsp. ground roasted Coriander Seeds • 2 tbsp. roasted Cumin Seeds • 50 gms. Sesame Seeds • 100 gms. Tamarind soaked in warn water

How to Prepare

Cut Green chillies lengthwise. Remove seeds. Heat oil and deep fry green chillies till transparent. Remove and place on absorbent paper.

SARSON KA SAAG

HARI MIRCHI KA SALAN

Halve onions and put in the Feeder Tubes. Slice. Fry onions in the same oil till golden brown. Roast the dessicated coconut separately on medium heat till golden brown in colour. Remove. Add peanuts and sesame seeds. Roast for 5 minutes. Remove. Place coriander leaves in Food Processor Bowl. Chop Coarsely. Remove. Place onions, coconut, peanuts, sesame seeds, coriander seeds, ginger, garlic and cumin seeds in the Food Processor Bowl. Blend into a thick paste. Heat oil. Add paste and cook for 5 minutes. Add coriander leaves, curry leaves and green chillies, stirring continuously. Add tamarind Juice and stir for 10 minutes. Remove from fire. Sprinkle chopped coriander leaves and garam masala. Serve hot.

You will need :

• For the marinade • 1 (1 kg.) Chicken • 1 tsp. Salt • 3 tbsp. Lemon Juice • A pinch of Red Colouring • 12 cloves Garlic • 2tsp. ground Coriander Seeds • 2 tbsp. Vinegar • 1 tsp. ground Cumin Seeds • 1 tsp. Red Pepper • 4 tbsp. Curd

For the Sauce

• 4 tbsp. Butter • 10 (500 gms.) Tomatoes • 2 tsp. Salt • tbsp. Lemon Juice

• 6 tsp. Sugar • 8 tbsp. Cream • A bunch of Coriander Leaves

How to Prepare

Place all dry ingredients in the Food Processor Bowl. Blend for 10 seconds. Add the remaining marinade ingredients and blend till a paste is formed. Make cuts in the chicken and rub the paste on the chicken. Leave to marinate for ½ hour. Roast the chicken pieces in a grill till well done on all sides.

The marinade

The sauce and the chicken

Place coriander leaves in Food Processor Bowl. Chop and remove. Place tomatoes in the Food Processor Bowl. Puree till smooth. Add the remaining ingredients except the butter to the tomato puree. Heat the butter and fry chicken pieces for 5 minutes. Add sauce and leftover marinade mixture and cook over slow heat for 10 minutes. Serve garnished with garam masala and chopped coriander leaves.

BUTTER CHICKEN

Page 16

SHREDDED LAMB IN

HOT GARLIC SAUCE

You will need :

• 1 Kg. Lamb (Pasanda cut) • 3 ½ (200 gms.) Onions • 200 gms. Carrots • 1 (50 gms.) Onion • Paste of 1½” Ginger & 6 cloves of Garlic • 10 gms. Ajinomoto

• 4 tbsp. (60 gms.) Cornflour • 4 tbsp. (60 gms.) Oil • 2¼ cups (500 ml.) Chicken Stock • 2 tbsp. (30 gms.) Tomato Ketchup • 2 tbsp. (30 gms.) Sugar

• 2 tbsp. (30 gms.) Chinese Chilly Sauce • Salt to taste • Oil for frying

How to Prepare

Place boneless lamb in Feeder Tube and Slice into strips using medium

pressure. Remove to a bowl and add Chinese chilly sauce.

Place halved onions in the Feeder Tube. Slice and remove to a plate.

Place carrots horizontally in the Feeder Tube and Shred into Juliennes.

Heat oil. Fry strips of lamb, onions and carrots. Remove.

Place onion in Food Processor Bowl. Puree for 30 seconds.

Saute onion paste.

Place Chinese chilly sauce, sugar, salt, tomato, ketchup, paste of garlic and

ginger and ajinomoto in Food Processor Bowl. Blend.

Add mixture to sauteed onion paste.

Add lamb, onions, carrots and stock. Cook.

Thicken with cornflour and serve hot.

STIR FRIED SZECHUAN

CABBAGE / BROCCOLI

You will need :

• 500 gms. Cabbage or Broccoli • 3 tbsp. Oil • 1 ½ tbsp. chopped Garlic • 1½ cup (110 ml.) Water • 1 Chicken Cube • 1 tbsp. Chopped Ginger • 6 heads of Spring Onions

For the Sauce

• 3/4 cup (170 ml.) Water • 1 tbsp. Wine • 1 tsp. Soyabean Sauce • 1 tsp. Monosodium Glutamate • 1 tbsp. Sugar • ½ tbsp. Cornflour • 1 tbsp. Water

• 2 tsp. Chinese Chilly Sauce.

How to Prepare

Cut cabbage into wedges and place vertically in the Feeder Tube. Slice. Remove. If using broccoli, cut the stems. Slice heads of spring onions. Remove. Place all the ingredients for the sauce in the Food Processor Bowl. Blend. Heat 3 tbsp. oil. Brown garlic, spring onions, ginger and add cabbage / broccoli. Add chicken cube, water, Chinese chilly sauce, ¼tsp. salt and cook till cabbage/ broccoli is soft. Add the blended sauce ingredients to the cabbage / broccoli and cook until thick.

GULAB JAMUN

You will need :

For the syrup :

tb sp. Mil k.

2½ cup s ( 510 gms .) S uga r • 2½ cup s ( 540 ml. ) Wa ter • 1

For the ba lls :

Po wde r • 17 0 gm s. Pann er • ½ cup (70 gm s.) Cast or Sug ar

85 gms . Kho a • ½ cu p ( 75 gms .) Flo ur • 1/8 ts p. Bak ing

For trying : 2 cup s (45 5 gms .) Ghe e

How to Prepare

Make a sugar syrup with 2½ cups sugar and water. Add milk to the boiling syrup

Strain through a muslin cloth and cool.

Place khoa in Food Processor Bowl and blend it till a smooth dough is formed.

Add panner and blend together well. Add sieved flour, baking powder and

sugar through the Feeder Tube. Blend well. Leave the dough to rise.

Divide the dough into small balls.

Fry the balls in not ghee over a medium fire, till evenly browned.

Drain, cool and soak in syrup for 2-3 hours or overnight.

Boil till the balls become soft and serve with the syrup.

Page 17

Asafoetida

Bay leaf

Black gram

Capsicum

Cream

Curd

Cottage Cheese

Cardamom-green

Clove

Coconut

Coriander

Cumin

Curry leaves

Flour

Garlic

Ginger

Green chillies

Mace

Nigella seeds

Nutmeg

Peanuts

Poppy seeds

Red pepper

Saffron

Spinach

Tamarind

Turmeric

Heeng

Tej patta

Urad dal

Simla mirch

Malai

Dahi

Paneer (prepared from curd)

Choti elaichi

Laung

Khopra, Nariyal

Dhania

Jeera

Kadi patta

Maida

Lahsun

Adrak

Hari mirch

Javitri

Kalonji

Jaifal

Moongphali

Khus Khus

Degi mirchi

Kesar

Palak

Imli

Haldi

ENGLISH-HINDI INDEX

KULFI

You will need :

• 4¼ c ups (9 60 ml.) Milk • ¾ cup (170 gms.) Sugar • 3-4 drops Kewra Essence • 2 tbsp. Cornflour • 85-115 gms. Khoa • 2/3 cup (150 ml.) Cream

• 15 gms. b lanched Pistachios • 15 gms. blanched Alm onds

How to Prepare

Bring milk to boil. Reduce heat and summer for 45 minutes until thick. Add cornflour dissolved in cooled milk or water and cook till mixture is of pouring consistency. Finely chop almonds and pistachios and keep aside. Whisk cream till frothy. Pour mixture into Food Processor Bowl. Add sugar and blend thoroughly. Cool Add khoa, kewra essence, chopped almonds, pistachios and whipped cream. Pour mixture into kulfi cones and freeze. When serving, rub cones with palm of hands. This will help kulfi to come out of the cone easily.

GAJAR HALWA

You will need :

½-¾ cup (115-140 gms.) Pure Ghee • 900 gms. Carrots • 1½ cups (280 gms.) Sugar • ½ cup (120ml.) hot Water • 230 gms. Khoa • 4 Silver Leaves (optional)

• ground Ca rdamom Seeds

How to Prepare

Position carrots in the Feeder Tube. Shred. Heat ghee. Add ground cardamom seeds and stir over a slow fire for a few minutes. Add shredded carrots and cook uncovered over medium heat for 5 minutes. Cover pan, reduce heat and simmer till nearly cooked and dry for approx. 10-15 minutes. Prepare sugar syrup with 1½ cups sugar and ½ cup hot water to a caramalized consistency. Add sugar syrup to the carrots and cook till the mixture is dry. Add the khoa. Stir in well. Remove pan from fire. Decorate with silver leaves.

Optional : Almonds and pistachios for garnishing if required.