Godrej Appliances GMX 20CA7 PLM User Manual

User Manual

GMX 20CA7 PLM

20 ltr. Microwave, Convection

User Manual

GMX 20CA7 PLM

20 ltr. Microwave, Convection

HOW T O GET THE BEST OUT OF YOUR

GODREJ MICROWAVE OVEN...

HOW T O GET THE BEST OUT OF YOUR

GODREJ MICROWAVE OVEN...

20:30

Microwave Grill

Convec.

Combi.

1 2 3

STOP

CLEAR

START

+30 EC.

4 5 6

7 8 9

0

Vegetable Fish Meat

Pasta

Potato

Soap

Roast

Broad

Cake

Kitchen Timer/

Clock

Pizza

Memory

IMPORTANT SAFETY INSTRUCTIONS

Example: If you want to use 80% microwave power to cook for 10 minutes, you can
operate the oven as the following steps.

When the microwave oven is electrified,the oven will display "0:00", buzzer will ring once.

OPERATION INSTRUCTION

2. Microwave Cooking

Select different microwave power level and set cooking time as you wish. There are five
power levels available for choosing. Keep on pressing "MICROWAVE" to choose the power.

4) Press "START/+30SEC." to start cooking, ":" will light.

1) Press "MICROWAVE" once, the oven will display "P100".

Presses

Instructions

Microwave

Power

Display

1
2
3
4
5

100%

80%
50%
30%
10%

2) Press "MICROWAVE" once again to choose 80% power, the oven will display "P80".

3) Press the number buttons of "1","0","0","0" in order, the oven will display "10:00"

The input time should be within 0:00--23:59(24 Hour).
Example: To set 12:12 .
(1) Press " KITCHEN TIMER/CLOCK " ce,"00:00" displays.
(2) Press the number buttons of "1","2","1","2" in order.
(3) Press "KITCHEN TIMER/CLOCK" to finish clock setting. ":" will flash, and the time will light.
Note: 1) The clock will not work if it is not set when powered.

2) During the process of clock setting, if you press "STOP/CLEAR" or if no
operation in minute , the oven will go back to the previous status automatically.

P100

P 80

P 50

P 30
P 10

1.Clock Setting

Note: "MICROWAVE" Pad presses instructions

8

5 s

.

twi

4. Grill Cooking

Example: If you want to use 100% to cooking for 35 minutes, you can operate
the oven as the following steps.

5. Convection Cooking(With preheating function)

1) Press the "GRILL" key , the oven will display " G-1 ".

2) Press the number buttons of "3","5","0","0" in order, the oven will display "35:00"

3) Press the "START/+30SEC." key to start cooking.

1) Press the "CONVEC." key several times, the oven will display "180".
(Press the "CONVEC." key several times to select the temperature.)

2) Press the "START/+30SEC." key to start cooking. The temperature figure will flash
when reach to the temperature in advance and buzzer will ring twice to remind you

to put the food into the oven.

3) Press the number buttons of "4","0","0","0" in order, the oven will display "40:00"

4) Press the "START/+30SEC." key to start cooking.

3. Kitchen Timer

(1) Press " KITCHEN TIMER/CLOCK " once, LED will display 00:00.
(2) Press the number keys and enter the correct time.(The maximum cooking time is
99 minutes and 99 seconds.)
(3) Press " START/+30SEC. " to confirm setting, clock indicator will be lit.
(4) When the kitchen time is reached, the buzzer will ring 5 times. Then turn back to waiting
state. If the clock has been set (24-hour system), LED will display the current time.

Note: 1) The kitchen Time is different from 24-hour system. Kitchen Timer is a timer.

2) During kitchen timer, any program cannot be set.

The convection cooking can let you to cook the food as a traditional oven. Microwave is not
used. It is recommended that you should preheat the oven to the appropriate temperature
before placing the food in the oven.

Note: a. Cooking time cannot be input until the preheating temperature arrives.
If the temperature arrives, door must be opened to input the cooking time.

b. If the time not input in 5 minutes, the oven will stop preheating. The buzzer sound
five times and turn back to waiting states.

9

Note: If half the grill time passes, the oven will sound twice to tell you to turn the food
over. You can just leave it continue cooking. But in order to have a better effect of
grilling food, you should turn the food over, close the door, and then press
"START/+30SEC." to continue cooking.

7. Combination Cooking

Example: If you want to use combination to cook (C-1) for 40 minutes, you can
operate the oven as per the following steps.

6. Convection Cooking(Without preheating function)

3

4

5

6

7

8

9

10

1) Press the "COMBI." key once, the oven will display "C-1".

2) Press the number buttons of "4", "0", "0", "0" in order, the oven will display "40:00".

3) Press the "START/+30SEC." key to start cooking.

1) Press the "CONVEC." key once, the oven will display "1
(Press the "CONVEC." key several times to select the temperature.)

2) Press the number buttons of "4", "0", "0", "0" in order, the oven will display "40:00".

3) Press the "START/+30SEC." key to start cooking.

1

2

Presses

Instructions

Display

Convection

130 C

0

140 C

0

150 C

0

160 C

0

0

0

0

200 C

0

120 C

0

210 C

0

Note: "CONVEC." Pad presses instructions

10

20".

170 C

180 C

190 C

8. Reheat

Reheat Chart

1) Press "REHEAT" pad , the "h-1" will display in oven and flash.
(Press the "REHEAT" pad several times to select the the cooking program you wanted.)

2) Press ""START/+30SEC." key to confirm,the "h-1" will display.

3) Press "REHEAT" pad , the oven will display "150".
(Press the "REHEAT" pad several times to select the the weight of the cooking food.)

4) Press "START/+30SEC." key to start cooking.

Menu

Weight(g)

Display

h-1

(Auto Reheat)

h-2

(Dinner Plate)

h-3

(Coffee)

h-4

(Roll)

150
250
350
450
600
250
350

450
1(approximately 240g)
2(approximately 480g)
3(approximately 720g)

1(approximately 70g)
2(approximately 140g)
3(approximately 210g)

150
250
350
450
600
250
350
450

1
2
3
1
2
3

Presses

Instructions

Microwave

Power

Display

Convection

Power

1

2

3

4

Grill

Power

C-1

C-2

C-3

C-4

Note: "COMBI." Pad presses instructions

11

9. Defrost By time

11. Defrost Groud meat

10. Defrost By weight

12. Defrost Sea food

1) Press "DEFROST" pad thrice, the oven will display "d-3".

2) Input the figure of the weight of food.

1) Press "DEFROST" pad twice, the oven will display "d-2".

3) Press "START/+30SEC." key to start defrosting.

2) Input the figure of the weight of food.

1) Press "DEFROST" once, the oven will display "d-1".

3) Press "START/+30SEC." key to start defrosting.

2) Input the figure of the time of cooking.
(The maximum cooking time is 99 minutes and 99 seconds.)

1) Press "DEFROST" pad 4 times, the oven will display "d-4".

2) Input the figure of the weight of food.

3) Press "START/+30SEC." key to start defrosting.

3) Press "START/+30SEC." key to start defrosting.

12

(The input figure of the weight should be within 100--2000g ).

14.Multi-Stage Cooking

Two stages of cooking can be maximumly set. If one of the stages is defrosting, it should
be put in the first stage, and auto menu should not be set here. The buzzer will ring once
after each stage and the next stage will begin.

13.MEMORY

15. EXPRESS COOKING

Example: If you want to cook the food with 100% microwave power for 10 minutes+ 80%
microwave power for 15 minutes. Do it as following:

1) Press "MICROWAVE" once to choose 100% microwave power;

2) Press number keys "1","0","0","0" in order to adjust the cooking time;

3) Press "MICROWAVE" twice to choose 80% microwave power;

4) Press number keys "1","5","0","0" in order to adjust the cooking time;

5) Press "START/+30SEC. " to start cooking.

When the oven is in the waiting states, press "START/+30SEC." key to start
cooking with full microwave power for 30 seconds.(The maximum setting is 99 minutes and
99 senonds.)
When the oven is in the grill, convection and combination cooking states, press
"START/+30SEC." key to add 30 seconds cooking time.

1) Press "MEMORY" key one to three times to set "memory 1", "memory 2" or "memory 3"
program, and the oven will display "1", "2" or "3".

2) Set one or two stages program you want.
Example:a) Press "MICROWAVE" once to choose 100% microwave power;

b) Press number keys "1","0","0","0" in order to adjust the cooking time;

3) Press "MEMORY" key to save the memory program setted, or press
"START/+30SEC." to start cooking and save the program automatically.

4) Next time when you want to cook with the memory program which has been set, you
just only need to press "MEMORY" key to choose the program wanted and then press
"START/+30SEC." to start cooking.
Note: 1) If the electricity is cut off, the procedure that has been saved will be cancelled.

13

2) Preheating, defrosting and auto menu cooking cannot be set here.

.

16. Inquiring Function

(1) In cooking state, press "COMBI.","MICROWAVE", " " or "CONVEC.", and
the current power will be displayed for 2~3 seconds.
(2) In cooking state, press " " to inquire the time for cooking. The
cooking time will flash for 2-3 seconds.

18. Display Specification

(1) When cooking finishes, buzzer sounds five times to alert user that the cooking finishes.
(2) If the oven door is open, the lamp will turn off automatically after ten minutes.
(3)

17. Lock-out Function for Children

Lock: In waiting state, press "STOP/CLEAR" for 3 seconds, there will be a long "beep"
denoting entering into the children-lock state and a key "

" will light. The oven

will
display "0:00" or current time.
Lock quitting: In locked state, press "STOP/CLEAR" for 3 seconds, there will be a long "beep"

denoting that the lock is released and "

" will go out.

14

GRILL

KITCHEN TIMER/CLOCK

During setting the program, the oven will turn back to waiting state after five minutes.

15

16

Khatte-Meethe Mutter

A1

8 minutes

Ingredients Method

3 cups shelled green - Peas Wash, drain and combine green peas, olive oil and

1 tsp salt in a large micro safe bowl; sprinkle1/4
cup water; cover with lid and select 1, press start.
After beep, Remove & Mix the remaining
ingredients. Serve hot.

2 cups fresh - Pomegranate seeds, 2 tbsp­Olive oil

1 tbsp- Lemon juice

1 tsp leveled- Ginger powder

1 tsp- Pepper powder

1tsp- Black salt powder

1 tsp- Salt

Chaat masala to taste

Masala Idli

A2

5 min, 80%

Ingredients Method

2 cups - Semolina / rava masala Idli mixture Mix all the ingredients in a large bowl and stand for

30 minutes. Mix it again, as the batter should not
be very thick/thin. Lightly grease the Idli stand. Put
1 tbsp full of batter in each cavity of micro safe Idli
stand; put 1/4 cup of water in its vessel and place
Idli stand in it. Cover it and select 2, press start.
After beep, Take out the Idli stand. Stand the dish
for 2 minutes covered and remove the Idlies to be
served. Serve them with Coconut chutney.

1 cup – Curds

1 and 1/2 cup Water

1 tbsp grated – Ginger

2 tbsp chopped – Coriander

1 green - Chili Chopped fine

Salt to taste.

Chaat masala to taste

INSTACOOK MENU’S

17

Moong Sprouts Chaat

A3

3min

Ingredients Method

2 cups - Green moong sprouts Mix all the ingredients (except garnishing

ingredients) in a large micro safe bowl. Cover it and
select 3, press start. After beep, Remove,
add coriander & chaat masala. Serve hot.

1 - Onion finely chopped

1 - Tomatoes finely chopped

2 green - Chilies deseeded and chopped, Salt
& Pepper to taste

1 tbsp- oil

1/2 tsp- Mustard seeds and 1/4 tsp- Asa­fetida powder

Garnishing: 1/4 cup-chopped Coriander

Chaat masala- as per requirement.

Dalia

A4

30 min

Ingredients Method

1½ cup or 300 gm - roasted Dalia In a large micro safe glass bowl combine all the

ingredients and select 4, press start. (Stir twice in
between) Serve hot.

2 cups-Milk

4 cup – Water

1/4 cup-Sugar (opt)

2 tbsp – Ghee

1/4 cup- soaked Raisins

6 - Almond slivers

Chaat masala to taste

Oats

A5

10 min

Ingredients Method

1 and 1/2 cup - ready to cook Oats Mix all the ingredients in a large micro safe glass

bowl and select 5, press start.
(Stir twice in between) Serve hot.

2 cups-Water

3 cups Milk

1/4 cup Sugar

18

Khaman Dhokla

A6

6 min

Ingredients Method

1 cup - Gram flour / besan Mix gram flour, semolina and rice powder; add

butter milk and 1 pinch of cooking soda, stir
properly and stand the batter for 2 hours. Add all
the pastes, turmeric and salt. Mix eno fruit salt
mixed with 1 tbsp water, and immediately mix it
nicely. Pour into a greesed square micro safe dish
and cover with lid. Select 6, press start. (To make
tempering select 3, press start.) Garnish with
coriander leaves, serve hot.

2 tbsp - Rice powder

2 tbsp - Semolina / suji

1 cup - Butter milk

1/2 tsp -Ginger paste

1 tsp - Green chili paste

1/2 tsp- Garlic paste

1 tsp leveled - Turmeric powder

1 tsp leveled - Salt or salt to taste

1 tsp - Sugar (opt)

1 tsp full - Eno fruit salt mixed with 1 tbsp
water

For Tempering: 2 tbsp – Oil

1 tsp- Mustard seeds

a few- Curry leaves

4 - Green chilies

2 tsp - Lemon juice and 1/2 cup – water

Garnishing: 1/4 cup- chopped Coriander.

Corn on the Cob

A7

6 min

Ingredients Method

3 Corn on the cobs Clean the corn on cobs by removing corn husk

and silk. Place them in the steaming basket with
1/4 cup water underneath and Select 7, press
start. Take out the steamed corn. Rub salt with
cut lemon halves and chili powder or chaat masala
on all the steamed corn-cobs and serve hot.

3 – Lemons

2 tsp – Salt

2 tsp - Red chili powder or Chaat masala to
taste.

19

Green Peas Guggni

A8

7 min

Ingredients Method

3 cups tender - Green peas shelled In a large micro safe bowl combine green peas,

oil, salt, sugar, chili, pepper and ginger powders;
mix well with a spatula; add 1/4 cup of water;
cover with a lid and Select 8, press start. After
beep, Remove, sprinkle mango and cumin
powders; add butter and stir gently. Garnish it with
chopped coriander, green chilies and fried potato.
Serve hot.

1 tbsp - Olive / cooking oil

1 tbsp – Butter

1 tsp - Cumin powder

1 tsp – Sugar

1 tsp leveled - Mango powder

2 tsp – Salt

1/2 tsp - Pepper Powder

1/4 tsp - Chili powder

1/4 tsp - Ginger powder

1/4 tsp – Asafetida

2- Green chilies (opt)

1/4 cup - Coriander chopped

1/4 to 1/2 cup grated and crisp fried Potatoes
for
garnishing.

Steamed Wadi

A9

7 min

Ingredients Method

1 cup - Gram flour Grate carrot and onion. Chop capsicum very fine.

Now combine remaing ingredients in a serving
bowl, add carrot, onion and capsicum too. Mix
well. Stand the mixture for 15 minutes and then
transfer it to a micro safe greased shallow dish.
Cover with lid. Select 6, press start.
Take out the steamed vadi, cool a bit and cut
vadies in diamond shape. (To make tempering
select 3, press start.) Temper it and pour over
wadies. Serve with any sauce or chutney.

1 cup grated - Cottage cheese/paneer

1 large – Carrot

1 medium-Capsicum

1 medium – Onion

1/4 cup - Coriander chopped

2 tsp - Chili paste

1/2 tsp- Baking soda

1/4 tsp – Asafetida

Salt to taste

For tempering: 1 tsp- Mustard seeds

1 tbsp- Cooking oil

A few Curry leaves (opt).

20

Moong Dal Idli

A10

5 min 80%

Ingredients Method

2 cups - Split Moong dal Soak moong dal for 5 hours; then wash and

remove as much dal husk as you can
(save nutritious dal husk , season it and use for
making parathas); drain dal and grind it with 1/2
cup water to a fine paste; remove from the mixer
and add a pinch of cooking soda, ginger powder,
garlic and chili paste. Cover and keep aside for 2
hours (it makes dal lighter). Meantime grease a
micro safe idli stand. After 2 hours, add salt and
eno fruit salt mixed with 2 tbsp water; mix
thoroughly and put 1 tbsp full of batter in each Idli
stand cavity. Place it in the vessel with 1/4 th cup
water underneath. Cover it and select 10, press
start. After beep, Take out the Idli stand. Stand the
dish for 2 minutes covered and remove the Idlies
to be served. Serve them with Coconut chutney.

1 and 1/2 tsp - Eno fruit salt

1/2 tsp - Ginger powder

1 tsp - Garlic paste

2 tsp - Green chili paste

1 /4 tsp – Asafetida

Salt to taste

1 pinch - Cooking soda

1/4 cup - chopped Coriander

For Tempering

2 tbsp- Cooking oil

2 tsp-Mustard seeds

Spicy Almonds

A11

7 min

Ingredients Method

2 cups - Almonds shelled Combine all the ingredients except almonds in a

square dish; stir well; add almonds and mix well
with a spatula, so that almonds coat well; and
cook uncovered, select 10, press start. stirring
twice in between.

4 tbsp -Butter at room temperature

4 tbsp - Worcestershire sauce

1 tbsp - Chili garlic sauce

1/2 tsp - Salt

1/4 tsp -Cinnamon powder and

1 pinch - Clove powder

21

Grilled Fish Steaks

A13

3 min, preheat + 12 min, grill

Ingredients Method

100 gm each - 6 fish steaks Combine oil, lemon-juice, salt and pepper in a

small bowl and mix. Brush the fish steaks with
this mixture nicely; cover and stand the fish for 30
minutes. Place fish steaks in a lightly oiled plate /
tray, or on high grilling rack, select 13, press start.

1 tbsp - Garlic paste

1 tbsp - Lemon juice

1 tbsp - Olive oil

1 tsp - Pepper powder

Salt to taste

Cheese Toasts

A14

grill 6 minl

Ingredients Method

4 slices - Sandwich bread Deseed green chilies and chop them fine. Chop

coriander too. Combine cheese, butter and all the
remaining ingredients in a bowl and mix with a
fork; add chopped chilies and coriander, too. Now
spread the cheese mixture on all the slices. Place
4 slices at a time on grilling rack, select 14, press
start.

1/2 cup - grated Cheese

1 tbsp - Butter at room temperature

1/2 tbsp - Milk

2 green - Chilies (opt)

1/2 tsp - Pepper powder

A few sprigs fresh Coriander

Microwave Orange Jelly

A12

12 min

Ingredients Method

2 cups unsweetened - Orange juice Chill the dish in which you want to set jelly. Chop

all the fruits. Combine orange juice and sugar in a
medium microsafe bowl. Mix gelatine with 4 tbsp
water over pan of boiling hot water and mix with
juice. Keep gelatine in hot water till used. Now boil
the juice select 12, press start. Note: Always add
gelatine either in warm liquids or at room
temperature. Stir once in between. Remove the
bowl and cool the contents. Then pour the mixture
in the chilled dish and keep in freezer. After 30 min.
when the jelly is semi solid, mix fruits and stir.

2 tbsp - Sugar (opt)

2 cups - Orange segments (seeds removed)
or mixed fruits of your choice such as orange,
apple, grapes and any berries 1/2 cup each
(chopped)

1 and 1/2 tbsp - Gelatine

22

Spicy-hot Pop Corns

A15

5min

Ingredients Method

1 cup - Popping Corn (plain) Combine butter, salt, pepper/chili powder and

tabasco in a large bowl. Place popping corn in a
paper bag. Select 15, press start. Shake the bag
once in between.

1 large - Brown or white paper bag or a glass
bowl with a lid

2 tbsp melted- Butter

1/4 tsp - Pepper / chili powder

1 tsp - Salt

5 drops - Tabasco sauce

Grilled Fish Kebabs

A16

3 min, preheat +12 min grill

Ingredients Method

500 gm - Fresh thick fish fillets Cut fish in 1 and 1/2-inch squares; marinate with

lemon juice, garlic, salt and pepper; and stand it
for 30 minutes. If using bamboo skewers, soak
them in cold water. Meantime, cut the peppers
also in the same size. Sprinkle 1 tbsp oil, salt and
pepper powder and keep aside. Now arrange the
fish and vegetables alternately on the skewers;
brush lightly with oil and place on grilling rack.
Select 16, press start. Remove the cooked kebab
skewers and sprinkle a little chaat masala over
them. garnish with basil. Serve hot.

2 tbsp - Lemon juice

1 tsp - Garlic paste

1 tsp - Pepper powder

1 large Green and Red pepper each

2 tbsp - Olive / cooking oil

A few leaves - Basil

Salt to taste and Chaat Masala as per require­ment

10 to 12 - Metal / Bamboo skewers

23

Chicken Tikka Tandoori

A17

20 min grill

Ingredients Method

600 gm - Chicken breasts Wash chicken breasts; pat them dry and cut into

2-inch squares. Combine hung curds, all the dry
ingredients and ginger-garlic paste, in a large
working bowl and marinate chicken with it. Mix it
nicely with your hands; cover and let it stand for 2
hours. You may refrigerate the marinated chicken
overnight, but must take it out 2 hours before use.
Arrange the marinated chicken pieces on the grill
rack. Select 17, press start. Take out the Chicken
tikkas, sprinkle lemon juice and chaat masala and
serve with Green chutney and Onion rings.

1 tbsp - Ginger-garlic paste

2 cups - Hung curds

1 tbsp - Red chili powder

2 tsp - Salt

1 tsp - Cumin powder

1 tsp- Coriander powder

1 tsp - Ginger powder

1 tsp - Pepper powder

1 tsp - Garam masala

1 pinch - Red tandoori colour.

Any vegetables such as peppers, tomatoes,
onions and mushroom etc can be added.

Cut vegetables and marinate with salt, pepper,
and 1 tbsp oil and stand for 1 hour.

2 - Lemons and Chaat masala to serve with.

Note: For getting hung curd, place 3 cups
curds in muslin cloth and hang for 2 hours or
place in a sieve.

24

Reshmi Kebabs

A18

grill

Ingredients Method

600 gm - Boneless chicken Combine all the ingredients of marination in a bowl

and mix chicken pieces cut into 2-inch squares
properly with it. Cover and refrigerate for 24 hours.
Take out marinated chicken 2 hours before use.
Arrange on skewers and place it on grill stand,
select 18, press start. (Turn twice in between).
Serve with onions and green chutney.

1 cup - Hung curds

1 tbsp – Cashew nuts paste

1 tbsp - Cream / malai

1 tbsp - Lemon juice

1 tsp - Pepper powder

1 tsp - Ginger powder and 2 tsp - Salt or salt
to taste.

Pineapple Relish / Raita

A19

10 min

Ingredients Method

1 small - Pineapple cleaned Beat curds, salt, pepper, sugar and cardamom

powder together and keep under refrigeration.
Deseed and chop the chili very fine. Grate
pistachio nuts and keep aside for garnishing. Cut
pineapple slices into 1/4 - inch pieces and place in
a microsafe bowl; add 1/4 cup sugar and water;
cover with a lid and select 19, press start. After
beep, Remove pineapple from the microwave;
stand it covered for 5 minutes; strain (save the
liquid for a soothing drink) and cool. Place
pineapple, chili and mint in curds and garnish it
with pistachio nuts. Serving: Serve it cold as a
small snack or along with a spicy dish / pulao.

1/4 cup - Sugar

1 cup - Water

2 and 1 /2 cups thick - Curds

1/2 tsp green - Cardamom powder

1 tsp - White pepper powder

1 green - Chili (opt)

1 tbsp - Sugar (opt)

1 tbsp - Pistachio nuts

2 tbsp fresh - Mint leaves chopped

Salt to taste

25

Multi-grains Idli

A20

5 min

Ingredients Method

250 gm - Multigrains Wash and soak multigrains for 6 hours/over-

night. Grind with ginger, garlic and green chili to a
smooth paste. Cover and stand for 4 hours. Add
salt, asafetida and 1 tsp full of eno fruit salt mixed
with 1 tbsp water. Pour 1 tbsp oil in it. Mix very
well. Grease microwave idli stand; put 1 tbsp full
of batter in each cavity and select 20, press start.
Serve it with Coconut chutney / Tomato sauce.

1 tsp- Eno fruit salt

1/2 tsp-Ginger powder

1 tsp - Garlic paste

1 tsp - Green chili paste

1/4 tsp- Asafoetida (Heeng)

Salt to taste

Baked Buns

A21

Preheat rst up to 200 ° c, +15 min Conv, 200%

Ingredients Method

6 white/brown - Burger buns With the help of a peeler make 2 and 1/2-inch in

diameter and 1” deep cavity on top of each bun.
Preheat the convection mode of your oven to
200 degree Celsius. Apply butter inside the buns;
place 1 tomato slice in the centre of each one;
sprinkle a little cheese and pepper; and break 1
egg each in the centre of the buns. Bake in hot
oven, select 21, press start. Take out the tray with
the buns, season lightly with salt and pepper and
serve hot with tea / coffee / milk / soup and salad.
Tips: Fill the buns with any other veg/non-veg .

6 - Eggs, 3 tbsp - Butter

1/4 cup - grated Cheese

1/4 tsp - Pepper powder

6 leaves - Basil and 6 slices - Tomato

Buttered Mushroom

A22

6 min

Ingredients Method

400 gm - Mush rooms Wash mushrooms and dry with clean kitchen tow-

el. Remove the stems and save for any filling or
soup stock; cut the mushrooms into halves. Don’t
cut if you are using button mushrooms. In a large
microsafe bowl combine mushrooms,
coriander, butter, soy sauce and pepper. With a
rubber spatula stir all the ingredients. Select 22,
press start.(stir once in between). Serve on
toothpicks as starters.

2 tbsp - Butter at room temperature

1 cup - Coriander chopped

2 tbsp - Soy sauce

1 tbsp - Black pepper powder

Salt -optional.

Toothpicks to serve on.

26

Prawns on Skewers

A23

2 min, grill preheat+ 8 min grill

Ingredients Method

24 large - Prawns Soak the wooden skewers in cold water. Clean

and place prawns in a bowl; add oil, bread
crumbs, lemon juice, salt and pepper and
marinate for 30 minutes. Thread (arrange) them
alternately, prawns and cherry tomatoes, on the
skewers. Arrange them on the grilling rack. Select
23, press start.

2 tbsp - Olive oil

3 tbsp - Lemon juice

1/2 cup - Bread crumbs

1 tsp - Salt

1/2 tsp - Pepper powder

24 - Cherry tomatoes and 6 to 8 Skewers.

Mango Panna

A24

8 min

Ingredients Method

500 gm raw - Mangoes Peel, cut mangoes into halves and remove the

stones. Place them in a microsafe bowl, add 1 cup
water, cover and select 24, press start.
Take out the mango pieces and liquidize with
juices in the bowl, 1 cup water and sugar. Return
to the bowl and add jaggery syrup, ginger,
mint, black salt and cumin powders and remaining
water too; stir well; strain through a rice colander
and store under refrigeration. Chill. Serving: While
serving mix 1/2 glass mango panna concentrate
with 1/2 glass cold water, stir well and serve as
a starter. You may add 3 to 4 ice cubes to each
glass.

1 cup - Sugar

1 cup - Jaggery syrup

1/4 tsp - Ginger powder

1 tsp - mint powder

1 tbsp - Black salt powder

2 tsp - Roasted cumin powder

4 cups - Boiled and cooled water Salt to taste
(if required) and 6 tall / stem glasses.

Ice cubes optional

27

Kokum Sour (cold soup)

A25

10 min

Ingredients Method

8 pieces dry - Kokum fruit To Boil 4 cups water, select 25, press start. Soak

kokum fruit in boiling water for 4 hours. Stir and
strain the kokum water through a fine sieve. Mix
coconut milk, salt and pepper with kokum water.
Select 25, press start.
For tempering; Mix all tempering ingredients in a
bowl, select micro mode and cook for 1½minute.

1 cup - Coconut milk

4 cups - Water

Salt-n-Pepper to taste

For Tempering:

1 tsp - Oil

1/2 tsp - Mustard seeds

1 sprig - Curry leaves

1 - Red chili whole.

Badami Soup

A26

10 min

Ingredients Method

1/2 cup - Almond paste Cut almonds in slivers and keep aside. Put water

or stock in a microsafe bowl / jug and select 26,
press start. Mix almond paste, white sauce and
milk, and blend in an electric mixer. Add heated
stock or water, stir well and strain through a sieve.
Season the soup with salt and pepper. Reheat
before serving.
Remove the bowl and add essence. Pour in
individual cups; garnish with a little coriander and
almond slivers.

1 cup - White sauce

4 cups - Water / veg. stock

1 cup - Milk

6 - Almonds blanched

4 drops - Almond essence (opt)

1 tsp - White pepper powder

Salt to taste

2 tbsp - Coriander chopped

28

Mint and Pepper Mutton

A27

30 min

Ingredients Method

500 gm - Boneless mutton Cut boneless mutton into 1-inch cubes. Combine

in a large deep microsafe bowl mutton, onion
paste, ginger, garlic, 1 tsp salt, green chili, 1 cup of
curds and bouquet garni. Cover with lid and select
27, press start. stir once in between.
Remove the bowl and let the dish stand covered
for 15 minutes. Take out the bag of bouquet garni
and squeeze into the mutton; lift the green chili
and discard; check the seasonings and cool the
dish. Beat remaining curds and add to the cooked
mutton. Sprinkle pepper and mint powders. Mix
well and transfer to the serving bowl. Sprinkle
cumin powder and chopped coriander. Serve hot.

1/2 cup - White onion paste

2 cups - Curds

1 tbsp - Garlic minced

1 tbsp - Grated ginger

1 tsp - Roasted cumin powder

1 tsp - White pepper powder

1 - Green chili

1tsp - Mint powder

2 tbsp - Chopped coriander, Salt to taste

Bouquet Garni (a small bag of whole spices
tied in a muslin cloth).

Whole spices for bouquet garni: 3 -Carda­moms

10 - Peppercorns

2 small pieces - Cinnamon

5 - Cloves

1 tsp - Cumin and 1 - Bay leaf

Mustard Crumbs Coated Chicken

A28

10 min

Ingredients Method

6 - Chicken legs Remove the skin from chicken legs. Heat butter

in a microsafe flat bowl for 1 minute on HIGH and
mix mustard powder with it. Combine dry
breadcrumbs, sesame seeds, paprika, salt and
pepper in on other bowl. Dip the chicken legs first
in butter mixture to coat well and then roll in
breadcrumbs to coat properly. Arrange the
chicken legs in a micro safe plate, select 28, press
start. Serve hot.

4 tbsp - Butter

3 tbsp - Dry mustard powder

1 cup - Bread crumbs

1/4 cup toasted - Sesame seeds

1 tsp - Paprika

1/4 tsp - Pepper powder

1/2 tsp - Salt.

29

Tindli in Curd

A29

15 min

Ingredients Method

350 gm - Tindli/ Ivy Gourd Wash and cut tindli into thin circles, place in a

bowl, Add oil, green chillies, mustard, ginger
powder, mint leaves, salt-n-Pepper, curry leaves
& curd, mix well, select 29, press start. Sprinkle
asafoetida and serve hot.

2green - Chilies

1/4 tsp - Ginger powder

500 gms - Curd

A few-Mint leaves

salt-n-Pepper to taste.

For Tempering:

1tbsp - Cooking oil

A pinch - Asafoetida (Heeng)

1/2 tsp - Mustard seeds

1sprig-Curry leaves

Cabbage-Beans Phoogat

A30

6 min

Ingredients Method

1 small - Cabbage head Separate cabbage leaves. Remove the spine of

leaves from the centre; roll 2 to 3 leaves together
and cut very fine. Soak them in water. Grate
coconut. String beans; cut them into halves and
slice them lengthwise. Peel carrot and cut in match
stick fashion. Drain cabbage nicely and place in a
steaming basket; place beans and carrots on top.
Cover with lid and select 30, press start.
Remove steamed vegetables; transfer to serving
bowl; sprinkle grated coconut, green chili,
coriander and salt to taste. (To make tempering
select 113, press start.)Make Temper using of oil,
mustard, red chilies and curry leaves; add
asafetida and pour over vegetables. Serve hot.

100 gm - Beans

1 large - Carrot

1/4 - grated coconut

1 sprig - Curry leaves

1 - Green chili chopped (opt)

2 - Red chilies whole

1 tsp - Mustard seeds

1 tbsp - oil

1/4 tsp - Asafetida (Heeng)

Salt to taste

2 tbsp - Coriander chopped (opt).