LG MC2841SPS User Guide

IC16

Goan

Potato

Curry

0.3 ~ 0.5 kg

Microwave

safe (MWS) bowl

For
Boiled potato
Boiled mix veg (Capsicum
Cauliflower, Carrot, Peas)

Chopped onion
Oil
Mustard seeds
Grated coconut
Coconut milk
Tomato puree
Kaju powder
Salt, Red chilli powder
Fresh cream
Coriander

Method :

1. In a MWS bowl add oil, mustard seeds & chopped onion. Select menu and
weight and press start.

2. When beeps, add grated coconut, coconut milk, tomato puree, kaju powder,
salt, red chilli powder & press start.

3. When beeps, mix well & add boiled potato & mix vegetables & fresh cream.
Press start. Give standing time of 3 minutes.

4. Garnish with chopped coriander leaves & serve.

fof/k %

1. ekbØksoso lsQ ckmy esa rsy] ljlksa ds cht vkSj dVh gqbZ I;kt Mkysa vkSj esU;w vkSj

otu pqudj LVkVZ nck,aA

2. chi lqukbZ nsus ij] dlk gqvk ukfj;y] ukfj;y nw/k] VksesVks I;wjh] dktw ikmMj] ued]

yky fepZ ikmMj Mkydj LVkVZ nck,aA

3. chi lqukbZ nsus ij] vPNh rjg feyk, vkSj mcys gq, vkyw] fefJr lfCt;ka vkSj rktk

Øhe Mkydj LVkVZ nck,aA 3 feuV rd j[ksaA

4. dVs gq, gjs /kfu;s dh ifÙk;ksa ls ltkdj ijkslsaA

0.3 kg
300 g
100 g

1 no.

1½ tbsp

1 tsp

2 tbsp

1 cup
½ cup
1 tbsp

2 tbsp

0.4 kg
400 g
150 g

2 nos.
2 tbsp

1½ tsp

2½ tbsp

1½ cup

1 cup

2 tbsp

As per taste

3 tbsp

A few sprigs

0.5 kg
500 g
200 g

3 nos.
2 tbsp

2 tsp

3 tbsp

1½ cup

1 cup

3 tbsp

4 tbsp

IC18

Baigan Ka

Bharta

0.3 ~ 0.5 kg

Microwave

safe (MWS) bowl

For
Baigan (Chopped in big pieces)
Oil
Chopped onions
Chopped green chillies
Chopped ginger
Chopped tomato
Tomato puree
Salt, dhania powder, garam
masala, red chilli powder, haldi

Chopped coriander leaves

Method :

1. In a MWS bowl add peeled & chopped baigan. Sprinkle some water. Cover.
Select menu andweight and press start.

2. When beeps, remove & mash the baigan well.

3. In another MWS bowl add oil, chopped onion, green chillies, ginger, tomato,
tomato puree, salt, dhania powder, garam masala, red chilli powder, haldi.
Mix well. Cover & press start.

4. When beeps, mix well. Add the mashed baingan & mix well. Press start.

fof/k %

Allow to stand for 3 minutes. Garnish with coriander leaves.

1. ekbØksoso lsQ ckmy esa fNys vkSj dVs gq, cSaxu ysaA FkksM+k lk ikuh fNM+ddj <d nsaA

esU;w vkSj otu pqudj LVkVZ nck,aA

2. chi lqukbZ nsus ij cSaxu dks ckgj fudkydj vPNh rjg dqpy ysaA

3. ,d nwljs ekbØksoso lsQ ckmy esa rsy] dVh gqbZ I;kt] gjh fepZ] vnjd] VekVj]

VksesVks I;wjh] ued] /kfu;k ikmMj] xje elkyk] yky fepZ ikmMj] gYnh Mkydj
vPNh rjg feyk,a vkSj <ddj LVkVZ nck,aA

4. chi lqukbZ nsus ij vPNh rjg feyk,aA dqpys gq, cSaxu Mkydj vPNh rjg feyk,a vkSj

LVkVZ nck,aA 3 feuV rd j[kk jgus nsaA gjs /kfu;k dh ifÙk;ksa ls ltk,aA

0.3 kg
300 g
1 tbsp

1 cup
3 nos.
1 tbsp
2 nos.
4 tbsp

0.4 kg
400 g

1½ tbsp

1½ cup

4 nos.

1½ tbsp

3 nos.
5 tbsp

As per taste

A few sprigs

0.5 kg
500 g

2 cup
500 g
5 nos.
2 tbsp
4 nos.
6 tbsp

IC19

Gatte Ki

Sabzi

0.3 ~ 0.5 kg

Microwave safe

(MWS) bowl

For
For making gattas
Besan
Red chilli powder, Haldi, Dhania
powder, Salt

Water
For Sabzi
Oil
Rai, Jeera
Curry leaves
Sour curd
Red chilli powder, Haldi, Dhania

powder, Salt

Tomato puree

Method :

1. In a bowl mix besan, red chilli powder, haldi, dhania powder, salt. Add water,
little oil and make it like a chapati dough.

2. After making the dough break the dough into different pieces and make the
rolls out of those pieces.

3. In a MWS bowl add the rolls & water (to cover the rolls completely). Cover.

4. Select menu and weight and press start.

5. When beeps, remove. Take out the gattas, allow to cool. Cut them into slices.

6. In a MWS bowl add oil, rai, jeera, curry leaves, tomato puree, red chilli
powder, dhania powder, haldi, salt. Cover & press start.

7. When beeps, add beaten curd, gattas & haldi. Mix well & press start.

fof/k %

1. ,d ckmy esa cslu] yky fepZ ikmMj] gYnh] /kfu;k ikmMj] ued ysdj feyk ysaA

ikuh vkSj FkksM+k rsy Mkydj pikrh ds vkVk xwaFk ys ds leku cuk ysaA

2. vkVk cukus ds ckn vkVs dks fofHké VqdM+ksa esa rksM+ ysa vkSj mu VqdM+ksa ds jksYl cuk ysaA

3. ekbØksoso lsQ ckmy esa jksYl vkSj ikuh Mkydj ¼jksYl ikuh esa iwjh rjg Mwc tk,a½A

<d nsaA

4. esU;w vkSj otu pqudj LVkVZ nck,asA

5. chi lqukbZ nsus ij] ckmy dks ckgj fudkysaA xêksa dks fudkydj BaMk gksus nsaA fQj

mudks Lykbflt esa dkV ysaA

6. ekbØksoso lsQ ckmy esa rsy] thjk] djh iÙkk] VksesVks I;wjh] yky fepZ ikmMj] /kfu;k

ikmMj] gYnh] ued MkysaA <ddj LVkVZ nck,aA

7. chi lqukbZ nsus ij] QSaVh gqbZ ngh] xês vkSj gYnh Mkydj vPNh rjg feyk,a LVkVZ

nck,aA

0.3 kg

100 g

1 tbsp

2 tsp

1 cup

¼ cup

0.4 kg

125 g

As per taste

As required

1½ tbsp

2 tsp
A few
1 cup

As per taste

½ cup

0.5 kg

150 g

2 tbsp

3 tsp

1½ cups

1 cup

SC2

Besan
Ladoo

0.1 ~ 0.3 kg

Microwave safe

(MWS) flat

glass dish

Low

For
Besan
Ghee (melted)
Powder sugar
Elaichi powder

Method :

1. In MWS flat glass dish take besan and ghee. Select menu and weight and
press start.

2. When beeps, stir it & press start.

3. When beeps, stir it & press start.

4. Allow to cool. Sieve the mixture. Add powdered sugar and elaichi powder.
Mix it well and make a ladoo of same size.

Note : For binding the ladoo use ghee.

fof/k %

1. ekbØkoso lsQ ¶ySV Xykl fM'k esa cslu vkSj ?kh ysaA esU;w vkSj otu pqusa vkSj LVkVZ

nck,aA

2. chi lqukbZ nsus ij bls fgyk,a vkSj LVkVZ nck,aA

3. chi lqukbZ nsus ij bls fgyk,a vkSj LVkVZ nck,aA

4. BaMk gksus nsaA feJ.k dks Nkudj cwjk vkSj byk;ph ikmMj MkysaA vPNh rjg

feyk,a vkSj leku vkdkj ds yM~Mw cuk,aA
uksV % yìw cka/kus ds fy, ?kh dk bLrseky djsaA

0.1 kg
100 g
3 tbsp

50 g

1/2 tsp

low

0.2 kg
200 g
5 tbsp
100 g

1 tsp

yks

0.3 kg
300 g
7 tbsp
150 g

1 tsp

and

SC6

Mysore Pak

0.1 ~ 0.3 kg

Microwave safe

(MWS) flat

glass dish

&

Microwave safe

(MWS) glass bowl

For
Besan
Sugar
Ghee
Water
Cardamom powder

Method :

1. In a MWS flat glass dish add besan. Select menu and weight and press start.

2. When beeps, remove & in another MWS glass bowl add water & sugar.
Press start.

3. When beeps, add sugar to the besan stirring continuously. After this add
melted ghee, stirring continuously. Pour the mixture in a MWS flat glass dish.
Press start.

4. Allow to cool. Cut it into square shape pieces & serve.

Note: For stirring take the help of one more person.

fof/k %

1. ekbØkoso lsQ ¶ySV Xykl fM'k esa cslu MkysaA esU;w vkSj otu pqudj LVkVZ nck,aA

2. chi lqukbZ nsus ij] ckgj fudky ysa vkSj ,d vU; ekbØksoso lsQ Xykl ckmy esa ikuh

vkSj phuh Mkydj LVkVZ nck,aA

3. chi lqukbZ nsus ij] yxkrkj pykrs gq, cslu eas phuh MkysaA blds ckn fi?kyk gqvk ?kh

yxkrkj pykrs gq, MkysaA feJ.k dks ekbØksoso lsQ ¶ySV Xykl fM'k esa Mkydj LVkVZ
nck,aA

4. BaMk gksus ds ckn pkSdksj VqdM+ksa esa dkVdj ijkslsaA

uksV % pykus ds fy, fdlh vU; O;fDr dh enn ys ldrs gksA

0.1 kg
100 g
100 g

1/2 cup

100 mL

1 tsp

0.2 kg
200 g
200 g

1 cup

200 mL

1 tsp

0.3 kg
300 g
300 g

1 cup

250 mL

1½ tsp

SC10

Phirni

0.3 ~ 0.5 kg

Microwave safe

(MWS) glass bowl

For
Milk
Rice (Soaked)
Sugar
Elaichi powder
Cream (whipped)
Dry fruits ( almonds, cashewnuts,

raisins)

Kesar

Method :

1. Grind the soaked rice to a paste with little water.

2. In a MWS glass bowl add milk. Select menu and weight and press start.

3. When beeps, add rice paste & sugar to it. Press start.

4. When beeps, add cream & press start.

5. Mix well, add cardamom powder & dry fruits & keep in the refrigerator to chill.

fof/k %

Garnish with kesar & serve.

1. FkksM+s ls ikuh ds lkFk Hkhxs gq, pkoyksa dks ihldj isLV cuk ysaA

2. ekbØksoso lsQ Xykl ckmy esa nw/k ysaA esU;w vkSj otu pqudj LVkVZ nck,aA

3. chi lqukbZ nsus ij pkoy dh isLV vkSj phuh blesa Mkydj LVkVZ nck,aA

4. chi lqukbZ nsus ij mLkesa Øhe Mkysa vkSj LVkVZ nck,aA

5. vPNh rjg feyk,a] byk;ph ikmMj vkSj lw[ks esos Mkydj BaMk gksus ds fy, jsfÝtjsVj

esa j[k nsaA dslj ls ltk,a vkSj ijkslsaA

0.3 kg

350 mL

50 g

100 g

1 tsp

2 tbsp

0.4 kg

500 mL

75 g

150 g

1 tsp

3 tbsp

As required

A few

0.5 kg

650 mL

100 g
200 g

1½ tsp

4 tbsp

Kalakand

0.1 ~ 0.3 kg

Microwave safe

(MWS) bowl

For
Grated Paneer
Milkmaid
Milk Powder
Cornflour
Elaichi Powder

Method :

1. In MWS Bowl take grated paneer, milkmaid, milk powder, cornflour, elaichi
powder. Mix well, select menu and weight and press start.

2. When beeps, mix it again and press start.

3. When set cut into pieces. Garnish with dry fruits.

fof/k %

1. ekbØksoso lsQ ckmy esa dlk gqvk iuhj] feYdesM] feYd ikmMj] dkWuZ¶yksj vkSj

byk;ph ikmMj vkSj dslj ysaA vPNh rjg feyk,a] esU;w vkSj otu pqusa vkSj LVkVZ
nck,aA

2. chi lqukbZ nsus ij bls nqckjk feyk,a vkSj LVkVZ nck,aA

3. te tkus ds ckn bls VqdM+ksa esa dkVsaA lw[ks esoksa ds lkFk ltk,a

0.1 kg
100 g

50 mL

2 tbsp
1/2 tsp
1/2 tsp

0.2 kg
200 g

100 mL

3 tbsp

1 tsp
1 tsp

0.3 kg
300 g

200 mL

4 tbsp

1 tsp
1 tsp

Chicken

tS6

Lollipops

0.1 ~ 0.3 kg

High rack

&

Multicook tawa*

For
Chicken keema
Boiled potato
Ginger garlic paste
Red chilli powder, Garam masala,

Amchur powder, Salt

Bread crumbs

Method :

1. Mix the chicken keema with boiled potatoes, ginger garlic paste, red chilli
powder, garam masala, amchur powder, salt.

2. Coat the lollipops with breadcrumbs.

3. Arrange the lollipops on greased tawa. Place the tawa on high rack. Select
menu and weight and press start.

4. When beeps, turn the lollipops & press start.

5. When beeps, turn over again & press start. Serve with chutney or sauce.

fof/k %

1. fpdu dhek dks mcys gq, vkyw] vnjd yglqu isLV] yky fepZ ikmMj] xje elkyk]

vepwj ikmMj vkSj ued ds lkFk feyk ysaA

2. ykWyhikWIl ij czSMØECl dh irZ p<+k nsaA

3. ykWyhikWIl dks fpdus ros ij O;ofLFkr djsaA ros dks gkbZ jSd ds Åij j[kdj esU;w vkSj

otu pqusa vkSj LVkVZ nck,aA

4. chi lqukbZ nsus ij ykWyhikWIl dks iyVdj LVkVZ nck,aA

5. chi lqukbZ nsus ij fQjls iyVsa vkSj LVkVZ nck,a A pVuh ;k lkWl ds lkFk ijkslsaA

0.1 kg
100 g

1 no.

1 tbsp

0.2 kg
200 g
2 nos.

1½ tbsp

As per taste

For coating the lollipops

0.3 kg
300 g
3 nos.
2 tbsp