LG MJ2886BWUM User Guide

RECIPE MANUAL

MICROWAVE
OVEN

MJ2886BWUM

MFL67281875

Rev.00_05012018

www.lg.com

Copyright © 2018 LG Electronics Inc. All Rights Reserved.

Various Cook Functions............................................................................... 3

271 Recipes List ........................................................................................... 4

Diet Fry/Low Calorie .................................................................................... 8

Charcoal ........................................................................................................ 36

Indian Roti Basket ........................................................................................ 45

Ghee / Indian Cuisine ................................................................................... 55

Pasterurize Milk/Tea/Dairy Delight .............................................................. 73

Kids’ Delight / Cooking Aid/Steam Clean .................................................... 77

Usage of Accessories/Utensils ................................................................... 90

2

Various Cook Functions

Please follow the given steps to operate cook functions (Diet Fry/Low Calorie,
Charcoal, Indian Roti Basket, Ghee / Indian Cuisine, Pasteurize
Milk/Tea/Dairy Delight, Kids’ Delight / Cooking Aid/Steam Clean) in your
Microwave.

Cook

Functions

Diet Fry/

Low Calorie

Charcoal

Indian

Roti Basket

Ghee/Indian

Cuisine

Pasteurize

Milk/Tea/

Dairy Delight

Kids’ Delight/
Cooking Aid/
Steam Clean

STEP-1

STEP-2

STEP-3

STEP-4

STEP-5

STEP-6

Press

STOP/CLEAR

Press

Diet Fry &

twice for Low

Calorie

Turn Dial

to select

the Menu
(dF1-dF25
HP1-HP25

So1-So18

Co1-Co24)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

Press

STOP/CLEAR

Press

Charcoal

Turn Dial

to select

the Menu

(CH1-CH25)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

Press

STOP/CLEAR

Press

Indian Roti

Basket

Turn Dial

to select

the Menu

(br1-br25)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

Press

STOP/CLEAR

Press

Ghee & twice

for Indian

Cuisine

Turn Dial

to select

the Menu

(Gh1

IC1-IC26

SC1-SC15

rd1-rd15

CC1-CC10)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

Press

STOP/CLEAR

Press

Pasteurize
Milk & twice
forTea/Dairy

Delight

Turn Dial

to select

the Menu

(PS1

dd1-dd5)

PA1

CU1-CU2)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

Press

STOP/CLEAR

Press Kids’

Delight & twice

for Cooking

Aid/Steam

Clean

Turn Dial

to select

the Menu

(CF1-CF25

bA1-bA15

UC1-UC12)

SL1)

Press

START/

Add

30secs

Turn the

dial to
select

the weight

Press

START/

Add

30secs

3

271 Recipes List

Code No.

dF1

Chicken Nuggets

dF2

Aloo Chips

dF3

Gujia

dF4

Samosa

dF5

Bread Pakora

dF6

Paneer Pakora

dF7

Masala Vada
Chicken 65

dF8

Stuffed Aloo Patties

dF9

Mushroom Rolls

dF10

Sabudana Vada

dF11

Fish Amritsari

dF12

Batata Vada

dF13

Pyaaz Pakora

dF14

Mirchi Vada

dF15

Aloo bhaji

dF16

Soyabean Tikki

dF17

Oats cutlet

dF18

Methi masala vada

dF19

Poha patties

dF20

French toast

dF21

Buff vada

dF22

Palak tikki

dF23

Corn aloo tikki

dF24

Mix veg bhajia

dF25

HP1

Kala Chana

HP2

Karela sabzi

HP3

Lemon chicken

HP4

Machi Kali Mirch

HP5

Soya Idli

HP6

Nutrinuggets

HP7

Curd Brinjal

HP8

Bathua raita

HP9

Soyabean curry

HP10

Spinach dal

HP11

Moong Dal

HP12

Leaf Rolls

HP13

Fish Bharta

HP14

Healthy Khichdi

HP15

Oats Idli

HP16

Daliya Khichdi

Diet Fry/Low Calorie

(Pg. 8-35)

Diet Fry

Recipe Name

Health Plus

10
10
10
11
11
11
12
12
12
13
13
13
13
14
14
14
14
15
15
15
15
16

16
16
16
17
17
17
17
17
18
18
18
18
19
19
19
19

Code No.

HP17

Fish Cutlet

HP18

Fish Masala

HP19

Fish Pulusu

HP20

9
9
9

Coconut Prawns

HP21

Crab Curry

HP22

Mase Kalavan

HP23

Sabudana Khichdi

HP24

Home Made Cereal

HP25

Khichdi

Recipe Name

20
20
20
20
21
21
21
22
22

Soups

So1

Sweet corn soup

So2

Mushroom soup

So3

Wonton Soup
Chicken shorba

So4

Tamatar shorba

So5

Rasam

So6

Mulligtawny soup

So7

Hot & Sour Soup

So8

Tomato Soup

So9

Palak Makai Shorba

So10

Chicken Soup

So11

Tom Yum Kung

So12

Dal Shorba

So13

Shahi Shorba

So14

Bombay Curry Soup

So15

Badam Soup

So16

Limbu Dhania Shorba

So17

Mutton Shorba

So18

22
22
23
23
23
23
24
24
24
24
25
25
25
25
26
26
26
27

Continental

Co1

Pasta

Co2

Veg au Gratin

Co3

Baked mushrooms

Co4

Lasaneya

Co5

Macaroni

Co6

Thai Chicken

Co7

Mediterrnean Crostini

Co8

Chilli Veg

Co9

Potato dumpling

Co10

Sweet & Sour Veg

Co11

Risotto Rice

Co12

Spaghetti with Tomato Sauce

Co13

Cottage Cheese Tortellini

Co14

Mexican Corn Rice

Co15

Broccoli In Butter Sauce

Co16

Shrimps in Garlic Butter

28
28
28
28
29
29
29
29
30
30
30
31
31
32
32
32

4

271 Recipes List

Continental

Co17

Chilli Chicken

Co18

Hakka Noodles

Co19

Veg. in hot garlic sauce

Co20

Schezwan Chicken

Co21

Veg Manchurian
Chilli Soy Nuggets

Co22

Steamed egg with Tofu

Co23

Almond & Vegetables Stir Fry

Co24

Charcoal

(Pg. 36-44)

Charcoal

Code No.

CH1

Paneer Tikka

CH2

Murg Tandoori
Chana Kababs

CH3

Bharwan Baigan

CH4

Fish tandoori

CH5

Shaami Kababs

CH6

Corn Kababs

CH7

Bharwan Tamatar

CH8

Tandoori Aloo

CH9

Chicken Saute

CH10

Tandoori Mushrooms

CH11

Mahi tikka

CH12

Arbi Tandoori

CH13

Veg Kababs

CH14

Spicy Chicken Kababs

CH15

Kastoori Kabab

CH16

Chilka Kababs

CH17

Kaju Kababs

CH18

Mutton & Tomato Kababs

CH19

Bharwan Bhindi

CH20

Tandoori Jhinga

CH21

Malai Tikka

CH22

Tikka Achaari

CH23

Faldari Kababs

CH24

Dahi Kababs

CH25

Indian Roti Basket

(Pg. 45-54)

Code No.

br1

Naan

br2

Lachha Parantha

br3

Appam

br4

Masala Roti

br5

Missi roti

Recipe Name

Recipe Name

32
33
33
33
34
34
34
35

37
37
37
38
38
38
39
39
39
39
40
40
40
41
41
41
42
42
42
43
43
43
44
44
44

46
46
46
47
47

Code No.

br6

Stuffed Naan

br7

Khasta Parantha

br8

Pudina Parantha

br9

Rajma Parantha

br10

Paneer Parantha

br11

Kulche

br12

Daal parantha

br13

Aloo parantha

br14

Palak parantha

br15

Gobhi Parantha

br16

Ajwain Parantha

br17

Payaaz Parantha

br18

Chatpata Parantha

br19

Aloo gobhi Parantha

br20

Methi Parantha

br21

Cabbage Parantha

br22

Corn Parantha

br23

Carrot Parantha

br24

Pea Parantha

br25

Mushroom Parantha

Recipe Name

47
48
48
48
49
49
49
50
50
50
51
51
51
52
52
52
53
53
53
54

Ghee / Indian Cuisine

(pg. 55-72)

Ghee

Code No.

Gh1 Ghee 56

IC1

Mix Veg

IC2

Kadhai Paneer

IC3

Dal Tadka
Sambhar

IC4

Dum Aloo

IC5

Baigan Ka Barta

IC6

Kadhi

IC7

Baati

IC8

Dalma

IC9

Gujrati tuvar dal

IC10

Butter Chiicken

IC11

Beans Porial

IC12

Kashmiri Kaju Paneer

IC13

Veg Handva

IC14

Gatte ki sabzi

IC15

Aloo Gobhi

IC16

Matar Paneer

IC17

Kadhai Chicken

IC18

Kofta Curry

IC19

Recipe Name

Indian Cuisine

56
56
56
56
57
57
57
57
58
58
58
59
59
59
60
60
60
61
61

5

271 Recipes List

Code No.

IC20

Egg Curry

IC21

Jhinga Matar Curry

IC22

Dum Tangri

IC23

Makki Korma

IC24

Litti

IC25

Chokha

IC26

Methi Aloo

SC1

Suji Halwa

SC2

Besan ladoo

SC3

Shahi tukda

SC4

Kheer

SC5

Mysore Pak

SC6

Nariyal burfi

SC7

Sandesh

SC8

Shahi rabdi

SC9

Payasum

SC10

Kaddu Kheer

SC11

Seviyan Zarda

SC12

Burfi

SC13

Kalakand

SC14

Kaju Burfi

SC15

Badam Halwa

rd1

Chicken Biryani

rd2

Gosht dum biryan

rd3

Malabar biryani

rd4

Pineapple Fried rice

rd5

Veg Pulao

rd6

Veg tahiri
Pepper rice

rd7

Zafrani Pulao

rd8

Bengali Biryani

rd9

Khumb Pulao

rd10

Tiranga Pulao

rd11

Egg Biryani

rd12

Achari Chana Pulao

rd13

Methi Rice

rd14

Coconut Rice

rd15

CC1

Apple Tomato Chutney

CC2

Lemon Pickle

CC3

Mix veg Pickle

CC4

Pizza Sauce

Recipe Name

Sweet Corner

Rice Delight

Chatpat Corner

61
62
62
62
63
63
63

64
64
64
64
64
64
65
65
65
65
65
66
66
66
66

67
67
67
67
68
68
68
68
69
69
69
70
70
70
70

71
71
71
71

Code No.

CC5

Tomato Sauce

CC6

Masala Chutney

CC7

Lehsun ki chutney

CC8

Manchurian Sauce

CC9

Aam ki chutney

CC10

Coconut Chutney

Recipe Name

71
71
72
72
72
72

Pasterurize Milk/Tea/Dairy Delight

(pg. 73-76)

Pasteurize Milk

Code No.

PS1 Pasteurize milk 74

Recipe Name

Tea

dd1
dd2
dd3
dd4
dd5

Tea
Coffee
Masala tea
Ginger tea
Tulsi tea

74
74
75
75
75

Dairy Delight

PA1

Paneer

CU1

Curd

CU2

Flavoured Yoghurt

76
76
76

Kids’ Delight

(77-89)

Child’s Favourite

Code No.

CF1

Omelette

CF2

Corn Chaat

CF3

Vermicelli khichdi

CF4

Pizza

CF5

Garlic Bread

CF6

Choco Bars

CF7

Apple pie

CF8

Bread Pudding

CF9

Cheesy Nachos

CF10

Chocolate Balls

CF11

Strawberry Custard

CF12

Veg Burger

CF13

Mushroom & Pepper pizza

CF14

Noodle Rosti

CF15

Bread Rolls

CF16

Apple Custard

CF17

Dhokla

Recipe Name

78
78
78
78
78
79
79
79
79
80
80
80
80
81
81
81
81

6

271 Recipes List

Code No.

CF18

Poha

CF19

Upma

CF20

Besan Cheela

CF21

Veg Sandwich

CF22

Paneer Sandwich

CF23

Masala Cheese Toast

CF24

Khandvi

CF25

Cottage Honey Toast

bA1

Brownie

bA2

Muffins

bA3

Swiss Roll

bA4

Carrot Cake

bA5

Chocolate Cake

bA6

Jeera biscuit

bA7

Naan Khatai

bA8

Masala Biscuit

bA9

Lamington Cake

bA10

Doughnuts

bA11

Whole Wheat cookies

bA12

Apple cup cakes

bA13

Cheese Straw

Recipe Name

Bakery

82
82
82
82
82
83
83
83

84
84
84
84
85
85
85
85
86
86
86
86
87

Code No.

bA14
bA15

Vanilla Cake
Chocolate cookies

Recipe Name

Cooking Aid

UC1
UC2
UC3
UC4
UC5
UC6
UC7
UC8
UC9
UC10
UC11
UC12

Keep Warm
Defrost Veg
Defrost Non-Veg
De-humidification
Light Disinfect
Pizza Base
Yeast Dough
Boil potatoes
Lemon Squeeze
Garlic peel
Tear free onions
Crispy nuts

88
88
88
88
88
88
88
89
89
89
89
89

Steam Clean

SL1 Steam Clean 89

87
87

7

Diet Fry/Low Calorie

In the following example, show you how to cook

0.4kgofChicken65.

1. Press STOP/CLEAR.

2. Press DietFry/LowCalorie.

3. Turn DIAL until display show "dF8".

4. Press START/Add30secs for category confirmation.

5. *Turn DIAL until display show “0.4 kg”

6. Press START/Add30secs.

For Low Calorie

7.

If you want to select Low Calorie, Press the button twice, the display will show “HP1"

8.

Turn the dial to select HP1 to Co24.

9.

Again follow step 4 to 6.

• Diet Fry/Low Calorie menus are
programmed.

• Diet Fry/Low Calorie allows you
to cook most of your favorite food by
selecting the food type and the
weight of the food.

* Note: If the recipe has single weight e.g.
“dF4" Samosa-8pc, do not follow step 4, 5. Directly go to step 6.

8

Diet Fry

Category

Chicken

dF1

Nuggets

Method :

1. In a MWS glass bowl put boneless chicken, pepper corns, clones, olive oil, chopped garlic. Mix well & cover. Select Category & weight. press start.

2. When beeps, remove the bowl from microwave oven. allow to cool & grind everything in a mixer. Take out in the bowl add salt, crumbled bread slices. Mix well.

3. Make small round shaped nuggets from the mixture. Keep on tawa. Place the tawa on high rack.

4. Press start.

5. When beeps, turn the nuggets

6. Press start.

7. Serve them hot with tomato Ketchup & shredded salad.
Note: If the mixture of nuggets is too dry, them sprinkle few drops of water to it.

dF2

Method :

1. In a bowl mix very thinly sliced potatoes, salt, chaat masala.

2. Put few drop of oil on the glass tray of the microwave oven & smear it properly throughout.

3. Spread the potato slices throughout the glass tray. select category & press start. Allow the glass tray to cool down. Remove the chips & serve.

dF3

Method :

1. In a bowl put all the ingredients of stuffing & mix well.

2. In another bowl put maida, 1 tbsp ghee, gradually add water & knead a soft dough for gujias. Put 1tsp ghee in dough & knead again & keep the dough covered for
15-20 minutes.

3. Divide the dough in small balls of equal size & roll out each ball into a thin circle. *Place the rolled out circle in a *gujia mould & fill the centre with stuffing (as
required). Close the gujia mould carefully & press firmly at edges to seal them properly. remove the excess part of the dough bulging out of the mould. Remove
the gujia from the mould. Prepare all the gujias in the similar way. Brush the gujias with 2tsp oil.

4. Grease the tawa with ¼ tsp oil. Keep on low rack. keep in the microwave. Select category & press start. (Pre-heat)

5. When beeps, place the gujias on tawa & keep on low rack. Press start.

*Note: Grease the surface with 1-2 drops of oil before rolling the circle for gujias.
*Not provided with the start up kit.

Weight Limit Utensil Instructions

Aloo

Chips

Gujia

0.1-0.3 Kg

0.2 Kg

10 Pc

Microwave safe

(MWS) glass bowl

&

Multcook tawa*

&

High Rack

Microwave

glass tray

Multicook tawa

&

#

Low rack

For
Boneless Chicken
Bread slice
Pepper corns
Cloves
Garlic paste
Olive oil
Salt
Chopped garlic

For
Potato (very thinly sliced)
Oil
Salt, Chaat masala (optional)

For dough

Maida
Desi ghee
Water

For stuffing

Grated Khoya
Dessicated coconut
Powdered Sugar
Elaichi powder
Kishmish, Chopped, Almonds,

Cashew nuts

0.1 kg
100 g

1 no.

4-5

2-3
½ tsp
1 tsp

2 cloves

0.2 kg
150 g

2 nos.

5-6
3-4

1 tsp

1½ tsp

As per taste

3 cloves

0.2 Kg
200 g

A few drops
As per taste

100 g

1 tbsp & 1 tsp

To knead the dough

50 g
50 g
50 g
1 tsp

As required

0.3 kg
200 g
2 nos.

6-7
4-5

1½ tsp

2 tsp

4 cloves

*Refer page 90, fig 2

#

Refer Page 90, fig 1

9

Diet Fry

Category

Samosa

dF4

Method :

1. Preparation for stuffing - In a MWS glass bowl add oil, jeera, microwave 100% of 3 minutes. Add boiled & mashed potatoes, green chilli & ginger paste, salt,
amchoor, red chilli powder, green peas & coriander leaves. Mix well & microwave 100% for 3 minutes. Allow cool.

2. For dough - Combine all the ingredients together in a bowl & knead into a firm dough using enough water. Keep aside covered for 15 minutes Knead again using
oil until smooth.

3. Prepare medium size 8 chapaties out of the dough Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with the portion of stuffing.
seal the edges carefully using little water. Keep aside. Brush the samosas with 2tsp oil.

4. Grease the tawa with ¼ tsp oil. Keep on low rack & keep the it inside the microwave. Select category & press start.

5. When beeps, keep the samosas on the tawa & press start. Serve with chutney.

dF5

Method :

1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander leaves, ginger, salt, garam masala & red chilli powder & mix well.

2. In another bowl put besan & all spices & gradually add water & make a smooth batter for bread pakoras without any lumps.

3. Take bread slices, cut them half diagonally, spread the filling on one part of the bread slice & cover with the other. Prepare all other slices using same procedure.
Grease the tawa with 2-3 drops oil.

4. Keep the tawa on high rack. Select category the press start.

5. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa & press start.

6. When beeps, turn the bread pakoras. Sprinkle 2 tsp oil on all & press start. Serve hot with tomato ketchup.

dF6

Method :

1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any
lumps. Grease the tawa with 2-3 drops oil.

2. Keep the tawa on high rack. keep inside microwave. Select category & press start.

3. When beeps, place all paneer pieces evenly coated with the batter on the tawa. Keep tawa on high rack. Press start.

4. When beeps, turn the pakoras & pour 2tsp oil on all pakoras & again press start.

5. Serve hot with Chutney or Sauce.

Weight Limit Utensil Instructions

Bread

Pakora

Paneer
Pakora

8 Pc

4 Pc

0.4 Kg

Multicook tawa

&

#

Low rack

Multicook tawa*

&

High Rack

Multicook tawa*

&

High rack

For Dough
Wheat flour (Refined)
Melted ghee
Oil
Salt

For stuffing

Boiled potatoes
Boiled peas
Ginger-green chilli paste
Amchoor
Red chilli powder
Finely chopped Coriander leaves
Jeera
Oil

For
Besan
Water
Salt, haldi, garam masala, red chilli

powder,

For filling

Boiled potatoes
Chopped green chillies
Chopped Coriander
Chopped ginger
Salt, garam masala, red chilli powder
Bread slices
Oil

Paneer (Cut into 1.5" cubes)

For Batter

Besan
Water
Salt, red chilli powder, haldi, garam

masala

Oil

1 cup

½ tbsp

for kneading

½ tsp

2 cup

½ cup

1 tsp

1½ tsp

1 tsp

2 tbsp

1 tsp

2¼ tsp

Batter

1 cup (130 gms)

200 ml

As per taste

2 nos. (medium)

2 nos.
1 tbsp

1 tsp

As per taste

4 nos.

2 tsp

400 gm

1 cup (130 g)

200 ml

As per taste

2 tsp

#

Refer page 90, fig 1

* Refer page 90, fig 2

10

Diet Fry

Category

dF7

Method :

1. Soak the chanas for 3-4 hours. Keep 1 tbsp of soaked chanas aside.

2. In a blender grind soaked chanas, green chillies, cumin seeds, ginger & salt into a coarse paste. (Don't make it into smooth paste).

3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked chana dal, red chilli powder with the coarse paste.

4. Grease the tawa with 1 tsp of oil. Keep the tawa on low rack. Keep both inside the microwave oven. Select category & press start.

5. When beeps, pour 1 tbsp of paste & spread a little. Same way prepare all the 5 vadas. Press start.

6. When beeps, pour 1 tsp oil on vadas & keep the tawa on high rack. Press start. Serve with sambhar or coconut chutney.

Chicken

dF8

Method :

1. Add all the ingredients of marinade in a bowl & mix well. Add boneless chicken pieces & mix and cover. Keep in refrigerator for atleast 30 minutes.

2. Take marinated chicken pieces & place on tawa. Keep tawa & high rack inside the microwave.

3. Select category & weight and press start.

4. When beeps, remove high rack & tawa from microwave. Keep aside. In a MWS glass bowl take oil, mustard seeds, curry leaves, split green chillies & press start.

5. When beeps, add roasted chicken pieces pieces & tomato ketchup to the MWS glass bowl. Mix well & press start. Squeeze lime juice on top & serve
immediately.

dF9

Method :

1. Pre-Preparation for Stuffing : In a MWS glass bowl take oil & cumin seeds & microwave 100% for 3 minutes. Add boiled green pea, ginger & green chilli paste,
chopped coriander leaves & all spices. Mix well & microwave 100% for 2 minutes. Squeeze fresh lemon juice & mix well.

2. In a bowl take boiled & mashed potatoes, chopped green chilli, cornflour, salt & mix very well and make a dough for patties.

3. Divide the dough into 6 equal parts & make round balls.

4. Stuff each potato ball with the stuffing in the centre & seal. Give the shape of round patties.

5. Place all the patties on tawa & place tawa on high rack. Put both tawa & high rack inside the microwave. Select category & press start.

6. When beeps, turn over the patties & again press start. Serve stuffed aloo patties hot with mint chutney or tomato ketchup.

Weight Limit Utensil Instructions

Masala

Vada

65

Stuffed

Aloo

Patties

5 Pc

0.2 ~ 0.4 kg

3 Pc

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

&

Microwave safe

(MWS) glass bowl

Multicook tawa

&

High rack*

Soaked chana dal
Chopped onions, chopped green

chillies

Grated ginger
Cumin seeds
Chopped garlic
Chopped coriander leaves
Salt
Red chillies
Oil

For
Chicken boneless (cut in 1½" pieces)
Oil
Curry leaves
Split green chilli
Mustard seeds
Tomato ketchup
Lime juice (optional)

For Marinade

Hung curd
Maida
Cornfloì r
Egg (beaten)
Red food colour
Ginger-garlic paste
Salt, turmeric powder
Red chilli powder

For Patties

Boiled & mashed potatoes
Cornflour
Finely chopped green chilli
Salt
Oil

For Stuffing

Oil
Boiled green pea
Ginger & green chilli paste
Chopped coriander leaves
Cumin seeds
Salt, red chilli powder, garam masala
Lemon juice (optional)

0.2 kg
200 g
1 tbsp

3 nos.

1 tsp

3 tbsp

1 tsp

1 tbsp
1 tbsp

1 tsp

½ no.

1 tsp

1 cup

½ cup

1 tsp
1 tbsp
1 tbsp
3 tbsp

As per taste
As per taste

2 tsp

0.3 kg

300 g

1½ tbsp

As required

4 nos.
1½ tsp
4 tbsp

2 tsp

1½ tbsp
1½ tbsp

1½ tsp

1 no.

A pinch

As required

As per taste

1½ tstp

2 cups
1 tbsp
2 nos.

As per taste

1 tsp

2 tsp

½ cup

2 tsp

2 tbsp

1 tsp

As per taste

2 tbsp

0.4 kg
400 g
2 tbsp

5 nos.

2 tsp

5 tbsp

3 tsp

2 tbsp
2 tbsp

2 tsp
1 no.

1½ tsp

* Refer page 90, fig 2

11

Diet Fry

Category

Mushroom

dF10

Method :

1. Pre-Preparation for Stuffing : In a MWS glass bowl take butter, chopped cumin, green chilli & mushrooms. Mix & microwave 100% for 6 minutes. Add boiled
peas, chopped coriander, garlic paste, fresh cream, lemon, salt & black pepper powder. Mix very well & microwave 100% for 3 minutes. Cover & keep aside.

2. Trim the sides of the bread slices with a knife. Flatten the bread slices with a rolling pin. Fill one portion of stuffing in the centre of flatten bread slice & roll tightly,
covering the mixture. Keep aside for 5-7 minutes.

3. Grease the tawa with ½ tsp oil & keep the low rack & tawa inside the microwave. Select category & press start.

4. When beeps, cut the bread rolls from centre (into 2). Put them carefully on the tawa. Press start. Serve them hot with the chutney of your choice.

Sabudana

dF11

Method :

1. In a bowl take all the ingredients & mix well. Make mixture for sabudana vada. Divide the dough in equal parts & make round & flat vadas.

2. Take the multicook tawa & keep the vadas on tawa. Keep tawa on high rack & keep inside the microwave. Select category & weight and press start.

3. When beeps, turn the vadas & press start.

4. When beeps, again turn the vadas & press start. Serve them hot with the chutney of your choice.

dF12

Amritsari

Method :

1. Sprinkle salt & lemon juice on fish pieces. Rub well & keep aside for 5 minutes & wash well. Remove excess moisture with an absorbent kitchen towel.

2. In a bowl, mix together besan, hung curd, ginger garlic paste, ajwain, all the spices, beaten egg & lemon juice. Mix well & make a thick batter for marinade.

3. Rub this marinade well on the fish pieces & keep covered in refrigerator for atleast half an hour.

4. In a flat dish / plate take bread crumbs & coat the fish pieces one-by-one & keep on tawa. Keep tawa & high rack inside the microwave. Select category & press
start.

5. When beeps, turnover fish pieces & sprinkle 1 tbsp oil on all pieces & press start.

6. Sprinkle chaat masala on fish pieces & serve them hot with lemon wedges & lachha onions.

Weight Limit Utensil Instructions

Rolls

vada

Fish

8 Pc

0.1 ~ 0.3 kg

0.3 kg

Multicook tawa

&

Low rack

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

For Stuffing

Mushroom (finely chopped)

#

Onions (chopped)
Green chilli (chopped)
Butter (melted)
Fresh cream
Maida
Boiled peas
Lemon juice
Coriander leaves (chopped)
Garlic paste
Salt, black pepper powder

For Rolls

Bread slices (white)
Butter / oil
Oil (for greasing)

For
Boiled potato
Sabudana (soaked for at least 1 hour)
Roasted & crushed peanuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boneless fish (cut into 2" pieces)
Lemon juice
Salt

For Batter

Egg (beaten)
Besan
Hung curd
Ajwain
Ginger-garlic paste
Lemon juice
Salt, red chilli powder, garam masala,

chaat masala, turmeric powder

Bread crumbs (for coating)
Oil (for basting)

0.1 kg
1 no.

½ cup
1 tbsp

1 no.
¼ tsp

½ tbsp

1½ cup

4 tbsp
2 nos.
2 tbsp
4 tbsp
1 tbsp
½ cup

1 tsp

3 tbsp

½ tsp

As per taste

8 nos.

For basting

½ tsp

0.2 kg
2 nos.
¾ cup
2 tbsp
2 nos.

½ tsp

As required

1 tbsp

As per taste

0.3 kg
250 g

1 tsp

¼ tsp

1 no.
2 tbsp
2 tbsp

1 tsp
½ tbsp

1 no.

As per taste

1 cup

1 tbsp

0.3 kg
3 nos.

1 cup
3 tbsp
3 nos.

1 tsp

1½ tbsp

#

Refer page 90, fig 1

* Refer page 90, fig 2

12

Diet Fry

Category

dF13

Method :

1. Mix all the ingredients together. Make big vadas of the mixture.

2. Grease the multicook tawa with some oil. Arrange the vada on the tawa. Keep the tawa on low rack.

3. Select category & weight and press start.

4. When beeps, turn over the vadas & press start.

dF14

Method :

1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any
lumps. Grease the tawa with 2-3 drops oil.

2. Keep the tawa on low rack. Keep inside microwave. Select menu & press start.(Preheat process)

3. When beeps, place all Pyaaz rings evenly coated with the batter on the tawa. Keep tawa on low rack. Press start.

4. When beeps, turn the pakoras & pour 2 tsp oil on all pakoras & again press start.

5. Serve hot with Chutney or Sauce. ( Cut into 1.5" cubes)

Mirch Vada

dF15

Method :

1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander leaves, ginger, salt, garam masala & red chilli powder & mix well.

2. In another bowl put besan & all spices & gradually add water & make a smooth batter without any lumps.

3. Take Mirchi pieces & slit them from between add boiled mash potato in it and cover chillies with potato mixture and keep it in batter 10-15 min~ Grease the tawa
with 2-3 drops oil.

4. Keep the tawa on low rack. Select menu the press start.(Preheat process)

5. When beeps, keep theMirchi Vada coated with the batter evenly on all sides on tawa & press start.

6. When beeps, turn the Mirchi Vada Sprinkle 2 tsp oil on all & press start. Serve hot with tomato ketchup.

Aloo Bhaji

dF16

Method :

1. In a bowl, add besan, haldi red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any
lumps. Grease the tawa with 2-3 drops oil.

2. Keep the tawa on low rack. Keep inside microwave. Select menu & press start.(Preheat process)

3. When beeps, place all Potatoe pieces evenly coated with the batter on the tawa. Keep tawa on low rack. Press start.

4. When beeps, turn the pakoras & pour 2 tsp oil on all pakoras & again press start.

5. Serve hot with Chutney or Sauce.

#

Refer page 90, fig 1

Weight Limit Utensil Instructions

Batata

Vada

Pyaaz

Pakora

0.1 ~ 0.3 kg

0.1 kg

0.2 kg

0.1 kg

Multicook tawa

&

Low rack

Multicook tawa

&

Low rack

Multicook tawa

&

Low rack

Multicook tawa

&

Low rack

For

Boiled potatoes

#

Chopped coriander leaves
Chopped green chillies
Chopped onion
Salt, red chilli powder, garam masala,

chaat masala

Roasted jeera

For
Pyaaz (Cut into rings)

#

For Batter

Besan
Water
Salt, Red chilli powder, haldi, garam

masala

Oil

For
Mirchi (blanched)

#

For filling

Boiled potatoes
Chopped green chillies
Chopped coriander
Chopped ginger
Salt, garam masala, red chilli powder

For Batter

Besan
Water
Salt, red chilli powder, haldi, garam

masala

Oil

For
Potato (cube)

#

For batter

Besan
Water
Salt, red chilli powder, haldi, garam

masala

Oil

0.1 kg

100 g
2 tbsp
2 nos.

1 no.

1 tsp

0.2 kg

200 g

3 tbsp
2 nos.
1½ no.

As per taste

1½ tsp

0.1 kg
100 g

1 cup (130 g)

200 mL

As per taste

2 tsp

0.2 kg
200 g

2 nos. (medium)

2 nos.
1 tbsp

1 tsp

As per taste

1 cup (130 g)

200 mL

As per taste

2 tsp

0.1 kg
100 g

1 cup (130 g)

200 mL

As per taste

2 tsp

0.3 kg

300 g
4 tbsp
3 nos.
2 nos.

2 tsp

13

Diet Fry

Category

Soyabean

dF17

Method :

1. In a bowl take all the ingredientgs & mix wen. Make mixture for Tikki. Divide the dough in equalparts & make round & flat Soyabean Tikki.

2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside the microwave. Select menu & weight and press start.

3. When beeps, tum the Tikkis & press start.

4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your choice.

dF18

Method :

1. In a bowl take all the ingredientgs & mix well. Make mixture for Oats Tikki Divide the dough in equal parts & make round & flat Oats Tikki.

2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside the microwave. Select menu & weight and press start.

3. When beeps, tum the Tikkis & press start.

4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your choice.

dF19

Method :

1. In a bowl take all the ingredientgs & mix well. Make mixture for Methi Masala. Divide the dough in aqua|parts & make round & flat

2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight and press start. (Pre-heat process)

3. When beeps, place the vadas on the tawa & press start.

4. When beeps, again tum the vadas & press start. Serve them hot with the chutney of your choice.

dF20

Method :

1. In a bowl take all the ingredientgs & mix well. Make mixture for Divide the dough in equal parts & make round & flat

2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight and press start. (Pre-heat process)

3. When beeps, keep the Poha Patties on tawa & press start.

4. When beeps, again tum the Poha Patties & press start. Serve them hot with the chutney of your choice.

Weight Limit Utensil Instructions

Tikki

Oats

Cutlet

Methi

Masala

Vada

Poha

Patties

5 pc.

5 pc.

5 pc.

5 pc.

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

For
Boiled potato
Soyabean (soaked for at least 1 hour)
Roasted & crushed penuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boiled potato
Oats (roasted)
Grated carrot
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boiled potato
Methi chopped
Chana dal soaked for 1 hr.
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boiled potato
Poha soaked
Yoghurt
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

5 pc.

1 no.
½ cup
1 tbsp

1 no.

¼ tsp

As required

½ tbsp

As per taste

5 pc

1 no.
½ cup
½ cup

1 no.

¼ tsp

As required

½ tbsp

As per taste

5 pc

1 no.
½ cup

1 cup

1 no.

¼ tsp

As required

½ tbsp

As per taste

5 pc

1 no.

1 cup

2 tbsp

1 no.

¼ tsp

As required

½ tbsp

As per taste

* Refer page 90, fig 2

14

Diet Fry

Category

dF21

Method :

1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander leaves, ginger, salt, garam masala & red chilli powder & mix well.

2. In another bowl mix Egg & all spices Take bread slices, cut them half diagonally, spread the filling on one part of the bread slice & cover with the other. Prepare all
other slices using same procedure. Grease the tawa with 2-.3 drops oil.

3. Keep the tawa on high rack. Select menu the press start.(Preheat process)

4. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa & press start.

5. When beeps, turn the bread Toast Sprinkle 2 tsp oil on all & press start.

6. Serve hot with tomato ketchup.

Buff Vada

dF22

Method :

1. In a bowl take all the ingredientgs & mix well. Make mixture for vada Divide the dough in equal parts & make round & flat vada

2. Take the multicook tawa & keep the vada on tawa. Keep tawa on high rack & keep inside the microwave. Select menu & weight and press start.

3. When beeps, turn the vada & press start.

4. When beeps, again turn the vada & press start. Serve them hot with the chutney of your choice.

Palak Tikki

dF23

Method :

1. In a bowl take all the ingredientgs & mix well. Make mixture for palak tikki. Divide the dough in equal parts & make round & flat.

2. Keep tawa on rack, select menu and weight and press start. (Pre-heat process)

3. When beeps, place the tikkies on tawa, brush with oil and press start.

4. When beeps, again turn the tikki & press start. Serve them hot with the chutney of your choice.

dF24

Aloo Tikki

Method :

1. In a bowl take all the ingredients & mix well. Make mixture for aloo tikki. Divide the dough in equal parts & make round & flat.

2. Take the multicook tawa & high rack & put tikkies on tawa and keep inside the microwave. Select menu & weight and press start.

3. When beeps, turn the Tikki & press start.

4. When beeps, again turn the Tikki & press start. Serve them hot with the chutney of your choice.

Weight Limit Utensil Instructions

French

Toast

Corn

2 pc.

5 pc.

5 pc.

5 pc.

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

For
Egg
Salt, haldi, garam masala, red chilli

powder

For filling

Boiled potatoes
Chopped green chillies
Chopped coriander leaves
Chopped ginger
Salt, garam masala, red chilli powder
Bread slices
Oil

For
Boiled potato
Coconut (grated)
Roasted crushed peanuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boiled potato
Palak (chopped)
Corn flour
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

For
Boiled potato
Corn (boiled & crushed)
Corn flour
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt

2 pc

4 nos.

As per taste

2 nos. (medium)

2 nos

1 tbsp

1 tsp

As per taste

4 nos.

2 tsp

5 pc

2 no.

1 cup

1 tbsp

1 no.

¼ tsp

As required

½ tbsp

As per taste

5 pc

1 no.
½ cup
½ cup

1 no.

¼ tsp

As required

½ tbsp

As per taste

5 pc

1 no.

1 cup

½ cup

1 no.

¼ tsp

As required

½ tbsp

As per taste

* Refer page 90, fig 2

15

Diet Fry

Category

Mix Veg

dF25

Method :

1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any
lumps. Grease the tawa with 2-3 drops oil.

2. Keep the tawa on high rack. keep inside microwave. Select menu & press start. (Preheat process)

3. When beeps, place all mix veg. pieces evenly coated with the batter on the tawa. Keep tawa on high rack. Press start.

4. When beeps, turn the pakoras & pour 2 tsp oil on all pakoras & again press start.

5. Serve hot with Chutney or Sauce.

Low Calorie

Category

Kala Chana

HP1

Method :

1. Soak chana overnight, in MWS bowl, put soaked chanas and cover. Select category and weight and press start.

2. When beeps, remove & drain the water. In a MWS bowl add oil, chopped onion, salt, chaat masala, red chilli powder and hara dhania and press start. Mix well.

3. When beeps, add chanas to the MWS bowl along with little water and press start. Mix well. Serve hot.

HP2

Method :

1. In a Microwave safe glass bowl take Oil add Rai, Jeera, Hing, Haldi & Chopped Onion. Select category & weight and press start.

2. When beeps, add Chopped Karela, some water, salt, sugar, masala, dhania-jeera powder & cover. Press start.

3. When beeps, remove the bowl from microwave oven, transfer subzi to a multicook tawa, stir well. Place on High Rack

4. Press start.

Note: Before cooking, scrap & rub the karela with salt & keep aside for 2-3 hours.

HP3

Chicken

Method :

1. Mix boneless chicken, soya sauce, salt & pepper, garlic paste & lemon juice in a bowl. Refrigerate for ½ hour.

2. In a MWS bowl add oil, marinated chicken pieces, sugar, corn flour mixed with water. Cover. Select category & weight & press start.

3. When beeps, mix well. Cover & press start. Allow to stand for 3 minutes.

Weight Limit Utensil Instructions

Bhajia

0.2 kg

Multicook tawa

&

Low rack

For
Potatoe (rings)

#

Cauliflower (florets)
Onion (rings)

For batter

Besan
Water
Salt, red chilli powder, haldi, garam

masala

Oil

Weight Limit Utensil Instructions

Karela
Subzi

Lemon

0.1 ~ 0.5 kg

0.3 kg

0.1 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

&

High rack*

&

Multicook tawa

Microwave

safe (MWS) bowl

For
Soaked Kala Chana
Water
Oil
Onion chopped
Salt, Chaat masala, Red chilli powder,

hara dhania

Chopped Karela
Oil
Chopped Onion
Water
Rai, Jeera, Hing & Haldi
Salt, Sugar, Garam Masala, Dhania,

Jeera Powder

Grated Coconut & Hara Dhania

For
Boneless Chicken
Soya sauce
Corn flour
Water
Salt, pepper & sugar
Garlic paste
Lemon juice
Oil

0.1 Kg
100 g

200 ml

1 tbsp
½ cup

0.1 Kg

100 g
½ tbsp
½ tbsp

½ cup

1 tbsp

2 tsp

½ tbsp

1 cup (130 g)

As per taste

0.2 kg
200 g

400 ml

2 tbsp

1 cup

As per taste

For tempering

As per your taste

For garnishing

0.2 kg
200 g
1 tbsp
1 tbsp
½ cup

As per taste

1½ tbsp

3 tsp

1 tbsp

0.2 kg
1 no.

25 g
25 g

200 mL

2 tsp

Health Plus

0.3 kg

0.4 kg

300 g

400 g

600 ml

800 ml

3½ tbsp

2 cups

0.4 kg
400 g

2 tbsp
2 tbsp

1 cup

2½ tbsp

4 tsp

2 tbsp

1000 ml

2½ cups

2½ tbsp
2½ tbsp

2½ tbsp

3 tbsp

1½ cup

0.3 kg
2 tbsp

1 cup
1 cup

0.3 kg
300 g

1½ tbsp
1½ tbsp

½ cup

2 tbsp

4 tsp

1½ tbsp

0.5 kg
500 g

4 tbsp

0.5 kg
500 g

1 cup

3 tbsp

5 tsp

#

Refer page 90, fig 1

* Refer page 90, fig 2

16

Health Plus

Low Calorie

Category

HP4

Kali Mirch

Method :

1. Take Pomfret Slices as per weight (0.1 kg/ 0.2 kg/ 0.3 kg/ 0.4 kg/ 0.5 kg) and marinate with salt, lemon juice, and kali mirch powder (as per taste) for one
hour.

2. In Microwave Safe bowl put oil, chopped onion, chopped tomatoes, chopped garlic. Select category & weight and press start.

3. When beeps, open door and add marinated fish, salt to taste and some water. Cover & press start.

4. Give standing time for 5 minutes.

Soya Idli

HP5

Method :

1. Wash & soak rice, urad daal & soyabeans granules for 4 hours.

2. Grind, mix & ferment for 8 to 10 hours. Grind the mixture to paste consistency. (You an use the same batter for making 4, 5, 6, 7, 8 idlies)

3. Grease idli in MWS bowl with little oil. Put idli batter in it. Add ½ cup water in MWS bowl. Keep the idli stand in MWS bowl & cover. Select category & number and
press start.

Nutrinuggets

HP6

Method :

1. In a MWS bowl add oil, jeera, onion. Select category and weight and press start. Mix well.

2. When beeps, add tomato puree, nutrinuggets, potato, salt, red chilli powder, haldi, dhania powder and add ½ the amount of water mentioned per weight (For eg.
For 100g, add 1 cup of water). Cover and press start. Mix well.

3. When beeps, add the remaining amount of water and press start. Mix well. Allow to stand for 3 minutes. Garnish with coriander leaves & serve hot with roti.

HP7

Method :

1. In a MWS bowl add oil & brinjal. Cover. Select category & weight and press start.

2. When beeps, remove & in another MWS bowl add oil, mustard & cumin seeds, curry leaves & chopped ginger. Press start.

3. When beeps, add brinjal, curd & salt. Mix well & press start.

HP8

Method :

1. In a MWS bowl add chopped bathua leaves. Sprinkle some water & cover. Select category & weight and press start.

2. When beeps, remove.

3. In a bowl add water, beaten curd, bathua leaves & mix well. Add salt & roasted cumin seed powder.

4. Mix well & refrigerate it for some time & serve.

Weight Limit Utensil Instructions

Machi

Curd

Brinjal

Bathua

Raita

0.1 ~ 0.5 kg

4 pc, 8 pc

0.1 ~ 0.3 kg

0.1 ~ 0.4 kg

0.1 ~ 0.4 kg

Microwave

safe (MWS) bowl

Microwave safe

(MWS) Idli

stand*

&

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Pomfret (fish category)
Salt, Lemon Juice & Kali Mirch

Powder

Oil, Chopped Onion, Chopped
Tomatoes, Chopped Garlic

Rice
Urad
Soyabean granules
Water
Salt

For
Soaked and boiled nutrinuggets
Potato
Oil
Jeera
Chopped onion
Tomato puree
Salt, garam masala, red chilli powder,

haldi, dhania powder

Water
Chopped coriander leaves

For
Brinjal (cut into pieces)
Curd
Oil
Curry leaves
Mustard & cumin seeds
Salt
Chopped ginger

For
Chopped bathua
Water
Beaten curd
Salt, roasted cumin seed powder

0.1 Kg

0.2 kg 0.3 kg 0.4 kg 0.5 kg

To marinate as per your taste

As required

100 g
4 tbsp
4 tbsp

As required

As per taste

0.1 Kg

1 tbsp

1/2 cup

2 tbsp

1½ cup

0.1 Kg
100 g
100 g

1 tbsp

1 tsp

1 tsp

0.1 kg

25 g

50 ml

3 tbsp

50 g
50 g

1½ tbsp

As per taste

As per taste

For garnishing

0.2 kg
200 g

200 g
2 tbsp

A few sprigs

2 tsp

As per taste

2 tsp

0.2 kg

50 g

75 ml

4 tbsp

As per taste

0.2 Kg
100 g
100 g

1 cup

3 tbsp

2 cup

0.3 kg
300 g
300 g
3 tbsp

3 tsp

3 tsp

0.3 kg
75 g

100 ml
5 tbsp

0.3 Kg
150 g
150 g
2 tbsp

1½ cup

4 tbsp

2½ cup

0.4 kg
400 g
400 g
4 tbsp

4 tsp

4 tsp

0.4 kg
100 g

125 ml
6 tbsp

* Provided with LG Kit.

17

Low Calorie Health Plus

Category

Soyabean

HP9

Method :

1. In a MWS bowl add oil, chopped onions. Select category and press start. Mix well.

2. When beeps, in the same bowl add tomato puree and haldi and press start. Mix well.

3. When beeps, add chopped green chillies, red chilli powder, garam masala, coriander powder, salt, soyabean and water Press start.
Garnish with coriander leaves and serve hot.

Spinach

HP10

Method :

1. In a MWS bowl put soaked dal (lentils), water, salt, turmeric powder. Select category & weight and press start.

2. When beeps, in another MWS bowl put oil, chopped onions, cumin seeds, chopped ginger & green chillies, chopped spinach. Mix well and press start.

3. When beeps, mix well & add boiled lentils, add some water (if required). Mix again & press start.

4. Garnish with coriander leaves & serve hot.

HP11

Method :

1. Take 200 gms dal in Microwave Safe bowl, add Water, Haldi & Hing.

2. Select category press start to cook.

3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves & press start.

4. When beeps, add dal, salt, dhania jeera powder, hara dhania, kasuri methi (optional), water (if required) & lemon juice and press start to cook.

HP12

Method :

1. In a bowl mix boiled vegetables, chopped onions, salt, chaat masala & lemon juice.

2. In MWS bowl, add ½ cup water, Keep the leaves in MWS flat glass dish. Keep the dish in MWS bowl. Cover.

3. Select category & weight and press start.

4. When beeps, remove the leaves from the bowl. Spread the filling on leaves & roll them. Make all the rolls in same way.

Weight Limit Utensil Instructions

Curry

Dal

Moong

Dal

Leaf

Rolls

0.2 kg

0.1 ~ 0.3 kg

0.2 kg

0.2-0.4Kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave safe

(MWS) bowl

&

Microwave safe

(MWS) flat
Glass dish

For
Soyabean (soaked overnight)
Oil
Chopped onions
Tomato puree
Chopped green chillies
Red chilli powder, garam masala,

coriander powder, salt

Water
Coriander leaves

For
Dehusked soaked lentils (at least for

2 hours)

Onions chopped
Spinach chopped
Oil
Cumin seeds
Ginger & green chillies (chopped)
Water
Turmeric, salt
Lemon juice
Coriander leaves

Moong Dal soaked in water (for 1
hour)

Water
Oil
Jeera
Hari Mirch
Curry Leaves
Salt, Dhania-Jeera Powder, Haldi,

Hing, Kasuri Methi, Lemon Juice,
Hara Dhania

For
Palak leaves
Cabbage leaves

For filling

Boiled Veg (Potato, Capsicum, Carrot,
French beans, sprouts)

Chopped onion

0.1 Kg
100 g

½ cup

1 cup

1 tbsp

1 tsp

1 tbsp

300 ml

1 tsp

2 tbsp

0.2 Kg

100 g
100 g

1 cup

½ no.

0.2 kg
200 g

1½ tbsp

1 cup

½ cup
1 tbsp

As per taste

200 ml

For garnishing

0.2 kg

200 g

1 cup

1½ cup

2 tbsp

1 tsp
2 tbsp
500 ml

As per taste

2 tsp
3 tbsp

0.2 kg

400 ml
2 tbsp

1 tsp
2-3 nos.
5-6 nos.

As per your taste

0.3 Kg 0.4 Kg
150 g 150 g
150 g 150 g

1½ cup 1½ cup

1 no. 1 no.

As per your taste

0.3 kg
300 g

1 cup
2 cup

2 tbsp

1½ tsp

3 tbsp

700 ml

3 tsp

4 tbsp

18

Low CalorieHealth Plus

Category

HP13

Method :

1. In a MWS bowl add ½ cup water. Place the fish pieces on the MWS flat glass dish. Cover. Keep the dish in MWS bowl. Select category and press start.

2. When beeps, remove & mash the fish. In a MWS bowl, add oil, chopped onions, mashed fish, red chilli powder, garam masala, haldi, salt. Cover and press start.

Healthy

HP14

Method :

1. In a MWS bowl take soaked dal, rice & ghee. Also add grated carrot, soaked & drained soya granules & peas. Mix well. Select category & weight and press start.

2. When beeps, mix, add water & salt. Mix again & press start.

3. When beeps, stir & mash well. Add pepper powder & ½ cup water. Mix & cover and press start.

4. Serve hot with fresh curds.

HP15 Microwave

Oats Idli 4 pc, 8 pc

Method :

1. Mix all the ingredients of batter in a bowl. Allow to stand for 10 minutes.

2. Grease MWS idli stand & pour the batter (depending on the number you want to cook).

3. Add ½ cup water to MWS bowl. Keep the idli stand inside the bowl. Cover.

4. Select the category & number and press start.

5. When beeps, remove the idli from the stand.

6. Take a MWS glass bowl, add oil, mustard seeds, curry leaves & dry red chillies. Press start. Mix with idli & serve. Add lemon juice (optional)

HP16

Method :

1. In a MWS bowl take soaked dalia, soaked moong dal, desi ghee, grated potato & grated carrot. Mix very well. Select category & weight and press start.

2. When beeps, add water, chopped spinach, turmeric powder, salt. Mix well & cover. Press start.

3. When beeps, mix well. Add ½ cup water (or more). Press start. Serve with fresh curds.

Weight Limit Utensil Instructions

Fish

Bharta

Khichdi

Daliya

Khichdi

0.1 ~ 0.5 kg

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

&

Microwave safe

(MWS) flat

glass dish

Microwave

safe (MWS) bowl

safe (MWS)

bowl

&

Microwave

safe (MWS)

idli stand*

&

Microwave

safe (MWS)

glass bowl

Microwave

safe (MWS) bowl

For
Fish (Fillet)
Mustard oil
Mustard seeds
Chopped onion
Red chilli powder, haldi, garam

masala, salt

For
Rice (soaked)
Moong dal, washed (soaked)
Desi ghee
Carrot (grated finely)
Soya granules (soaked)
Salt & pepper
Water

For Idli batter

Roasted & powdered oats
Semolina
Curd
Water
Salt
Soda bi carb
Grated carrot
Chopped green chilies
Oil

For Tempering

Mustard seeds
Curry leaves
Dry red chillies
Oil

For
Soaked dalia
Soaked moong dal
Grated carrot
Grated potato
Spinach (chopped)
Desi ghee
Turmeric powder, salt
Water

0.1 kg
100 g

1 tbsp

1 tsp
1 cup

0.1 Kg
75 g
25 g

½ tbsp

1 no.

2 tbsp

300 ml

0.1 kg
¼ cup
¼ cup

1 no.
½ no.
½ cup
1 tbsp

300 ml

0.2 kg
200 g

1 tbsp

1 tsp

1 cup

0.3 kg
300 g

1 tbsp

1 tsp

1 cup

As per taste

0.2 Kg
150 g

50 g
1 tbsp
2 nos.
3 tbsp

As per taste

500 ml

1 cup
½ cup
½ cup
¾ cup

As per taste

¼ tsp
¼ cup
2 nos.

For greasing

½ tsp

A few

A few
½ tbsp

0.2 kg
½ cup
½ cup
2 nos.

1 no.

1 cup

1½ tbsp

As per taste

500 ml

0.4 kg
400 g

2 tbsp

2 tsp

1 cup

2 tbsp

1 cup

0.3 Kg
225 g

75 g

1½ tbsp

2 nos.
4 tbsp

750 ml

0.3 kg
¾ cup
¾ cup
3 nos.

1 no.

1½ cup

2 tbsp

750 ml

0.5kg
500 g

2 tsp

19

Low Calorie Health Plus

Category

HP17

Fish Cutlet

Method :

1. In a MWS glass bowl take fish fillet add 1 cup water. Select category & press start. Mash the fish.

2. Remove the bowl from microwave oven & add all the other ingredients except oil and mix well with boiled and mashed fish. Make cutlets androll them in bread
crumbs. Put them on tawa, put some oil around the cutlets. Keep this on high rack

3. Press start.

4. When beeps, turn them over.

5. Press start.

6. Remove and serve with lemon wedges & mint chutney.

Fish Masala

HP18

Method :

1. In MWS bowl take oil and chopped onion. Select category and press start.

2. When beeps, remove and add pomphret pieces and tomato. Press start.

3. When beeps, add all the other ingredients and 1 cup water and mix well. Press start. When beeps, remove and garnish with coriander leaves.

HP19

Method :

1. In a MWS glass bowl add oil, ginger garlic paste, methi seeds, fish pieces, lemon juice & cover. Select category & weight & press start.

2. When beeps, mix well & add chopped onions & fish masala. Cover & press start.

3. When beeps, mix well & add tamarind pulp and press start. Allow to stand for 3 minutes.

HP20

Coconut

Method :

1. Marinate the prawn with rai paste, mustard oil, turmeric powder, green chilli paste, sugar & salt for 1 hour.

2. Take the coconut kernel & scoop out the creamy pulp with a spoon. Divide the coconut lengthwise into 2 halves.

3. Put the marinated prawns inside the kernel & cover with the other half kernel. Keep this in a MWS glass bowl. Select category & weight & press start.

Weight Limit Utensil Instructions

Fish

Pulusu

Prawns

0.4 kg

0.2 kg

0.3 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) glass bowl

&

High rack*

&

Multicook tawa

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Fish fillet
Boiled potato
Bread crumbs
Oil
Chilli powder, turmeric, ginger garlic

paste, salt

Garam masala powder
Coriander leaves

For
Pomphret pieces
Onions
Tomato
Oil
Chilli powder, turmeric, ginger garlic

paste, salt, saunf powder

Garam masala powder
Dhaniya and jeera powder
Coriander leaves

For
Koramatta fish pieces
Oil
Ginger garlic paste
Methi seeds
Chopped onion
Fish masala
Tamarind pulp
Red chilli powder, dhaniya powder,

haldi & salt

Lemon juice

For
Prawns
Mustard oil
Rai paste
Green chilli paste
Turmeric powder, sugar & salt
Pulpy green coconut (remove the

coconut water)

0.1 kg

100 g
½ tbsp
½ tbsp

1 tsp

1 no.

0.4 kg
350 g

2 Nos.

1 cup

2 tbsp

As per taste

1 tsp

A few sprigs

0.2 kg
200 g

2 Nos.

1 No.

2 tbsp

As per taste

1 tsp
2 tsp

2 tbsp

0.3 kg
300 g

1½ tbsp

2 tbsp

1 tsp
1 no.

1 tbsp

50 g

As per taste

As per taste

0.2 kg
200 g

1 tbsp
1 tbsp

2 tsp

As per taste

1 no.

0.3 kg

300 g
1½ tbsp
1½ tbsp

3 tsp

1 no.

20

Low CalorieHealth Plus

Category

HP21

Method :

1. In a MWS glass bowl add oil, onion, ginger garlic paste. Select category and press start.

2. When beeps, remove, mix well add crab pieces and 1 cup water and press start.

3. When beeps, add coconut milk, salt, garam masala, dhania jeera powder, chilli powder, turmeric powder and press start. Mix well & serve hot with rice.

HP22

Kalavan

Method :

1. Wash, clean & pat dry fish with kitchen towel. In a bowl mix together ginger-garlic paste, tamarind paste, salt, red chilli powder, coriander powder, turmeric
powder. Mix & rub this marinade on fish pieces & keep aside for atleast 15 minutes.

2. In a MWS bowl take oil, hing, chopped garlic, coriander & green chilli & mix. Select category & weight and press start.

3. When beeps, add the marinated fish to the MWS bowl. Mix well, sprinkle water on top & cover and press start.

4. When beeps, mix & add coconut milk to the fish. Mix well again and press start. Serve more kalavan hot with steamed rice.

Sabudana

HP23

Method :

1. In a MWS bowl add oil, rai, green chillies & coriander leaves. Mix. Select category & weight and press start.

2. When beeps, mix, add boiled potatoes, soaked sabudana. Mix & press start. Squeeze lemon juice & serve.

Weight Limit Utensil Instructions

Crab

Curry

Mase

Khichdi

0.3 kg

0.2 ~ 0.4 kg

0.1 ~ 0.5 kg

Microwave safe

(MWS) glass bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Crab pieces
Ginger garlic paste
Water
Salt, dhania-jeera powder, garam

masala, chilli powder, turmeric

Oil
Chopped onion
Coconut milk

For
Fish pieces
Oil
Ginger-garlic paste
Tamarind paste
Salt, red chilli powder, turmeric

powder, coriander powder

Hing
Green chilli (chopped)
Coriander leaves (chopped)
Garlic (chopped)
Coconut milk

For
Sabudana (soaked for 2 hours)
Oil
Rai, salt, lemon juice, chopped green

chillies

Potatoes (boiled & chopped)
Coriander leaves

0.1 Kg
100 g

½ tbsp

1 No.

0.2 kg
200 g

½ tbsp

1 tsp

1 tbsp

1 no.

1 tbsp

1 tsp

½ cup

0.2 kg
200 g

1½ tbsp

2 Nos.

0.3 kg
250 g

2 tbsp

1 cup

As per taste

2 tbsp

½ no.

2 tbsp

0.3 kg
300 g

1 tbsp

2 tsp

1½ tbsp

As per taste

A pinch

1 no.
2 tbsp
1½ tsp

1 cup

0.3 kg

300 g

2 tbsp

As per taste

3 Nos.

A few springs

0.4 kg
400 g

2½ tbsp

3 Nos.

0.4 kg
400 g
1 tbsp

3 tsp

2 tbsp

2 nos.
3 tbsp

2 tsp

1½ cup

0.5 kg
500 g

2½ tbsp

3 Nos.

21

Low Calorie Health Plus

Category

HP24

Method :

1. Soak rice for 1 hour. In a MWS glass bowl put all the ingredients. Keep it in microwave. Select category & weight and press start.

2. When beeps, remove and grind it in a mixer to a powder. You can store this mixture in a fridge. Take 2 tbsp of this powder, add water, salt, jeera powder and mix.
Put this in microwave and press start.

3. When beeps, remove it.

HP25

Method :

1. Soak rice for 1 hour. In a MWS glass bowl put ghee, rice, daal and water. Keep it in microwave. Select category & weight & press start.

2. When beeps, remove and add salt, jeera powder and cover. Put this in microwave and press start.

3. When beeps, remove and add some water if required. Mix well and put this in microwave and press start.

Weight Limit Utensil Instructions

Home
Made

Cereal

Khichdi

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Rice
Moong daal
Salt, jeera powder, almonds (optional)
Ghee
Groundnuts
Poha
Daliya

For
Soaked rice
Moong daal
Salt, jeera powder (optional)
Ghee
Water

0.1 kg
50 g
50 g

1 tsp
1 tbsp
1 tbsp
1 tbsp

0.1 kg

50 g
25 g

1 tsp
200ml

0.2 kg
100 g
100 g

As per taste

2 tsp
2 tbsp
2 tbsp
2 tbsp

0.2 kg

75 g
50 g

As per taste

2 tsp
400 ml

0.3 kg
150 g
150 g

3 tsp
3 tbsp
3 tbsp
3 tbsp

0.3 kg
100 g

75 g

3 tsp

600 ml

SoupLow Calorie

Category

Sweet Corn

So1

Method :

1. Grind sweet corn with water and put in MWS Glass Bowl. Select category & press start.

2. When beeps, remove, in another MWS glass bowl put oil, green chilli & press start.

3. When beeps, add corn mixture in it. Mix cornflour with ½ cup water and mix with it. Add salt, sugar, kali mirch and press start.

Mushroom

So2

Method :

1. In MWS glass bowl add potato in small pieces, chopped cabbage, onion & mushrooms with water. Select category & press start.

2. When beeps, remove the bowl. Allow to cool & separate the mushrooms & grind the remaining stock & strain it.

3. In a MWS glass bowl, add oil, chopped mushrooms, salt & pepper and then add the stock & press start. Garnish with grated cheese & serve.

Weight Limit Utensil Instructions

Soup

Soup

0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Sweet Corn
Water
Oil
Cornflour
Salt, Sugar and Kali Mirch and Green

Chilli

For
Mushroom
Potato
Cabbage
Onion
Water
Salt, Black Pepper
Oil
Grated cheese

0.3 kg
200 g

600 ml (3 cups)

1 tsp

2 tbsp & ½ cup water

As per your taste

0.3 kg
120 g
1 No.

50 g

1 small

600 ml (3 cups)

As per your taste

1 tsp

As per requirement

22

Soup Low Calorie

Category

Wonton

So3

Method :

1. In MWS glass bowl add oil and vegetables, ginger-garlic paste. Select category & press start.

2. When beeps, add salt, pepper, water & palak (in pieces). Mix well & put in microwave & press start.

3. When beeps, mix well & press start. Add wonton & serve.

How to make Wonton :Maida -1 cup, Salt - 1 pinch, Oil - 1 tsp

Method : Mix all the ingredients in the bowl and make dough with too warm water. After that cover the bowl and leave the mixture for 10-15 minutes.

For Stuffing :Cabbage, carrot, capsicum which is cut in long pieces

Method : Mix all the ingredients for stuffing. Make a small puree of wonton and put the small quantity of stuffing in between them and then cover the puree

and press it.

So4 Microwave safe

Chicken

Method :

1. In a MWS bowl add chicken pieces, chopped garlic and water. Select category and press start.

2. When beeps, remove & strain stock. In another MWS glass bowl add oil, cumin seeds and maida and press start.

3. When beeps, add the chicken stock, salt, pepper and press start. Garnish with fresh cream and serve hot.

Tamatar

So5

Method :

1. In a MWS glass bowl add tomatoes cut into quarters with water, select category and press start.

2. When beeps, grind and strain the whole stock.

3. In another MWS glass bowl add oil, ginger garlic paste, jeera, bay leaf and press start. Mix well.

4. When beeps, add the strained stock, season with salt, garam masala and press start. Add sugar if very sour. Garnish with coriander leaves and serve hot.

So6 Microwave safe

Method :

1. In a MWS glass bowl add chopped tomato & water. Select category & press start.

2. When beeps, remove & cool. Grind & strain it.

3. In a MWS glass bowl add oil, coriander seeds, cumin seeds, cinnamon, hing, chopped garlic, green chillies, salt & jaggery & strained tomato stock. Press start.

4. When beeps, strain it again & add more water (if required), tamarind pulp. Press start.

5. Garnish with coriander & curry leaves & serve.

Weight Limit Utensil Instructions

Soup

Shorba

Shorba

Rasam 0.6 kg

0.6 kg

0.6 kg

0.6 kg

Microwave

safe glass bowl

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

(MWS) glass bowl

For
Chopped cabbage, carrot, capsicum,

french beans

Ginger paste
Garlic paste
Spinach in pieces
Oil
Salt, pepper powder
Water
Ready wonton

For
Boneless chicken
Oil
Chopped garlic
Salt & pepper powder
Maida
Water
Fresh cream

For
Chopped tomato
Oil
Ginger garlic paste
Jeera, bay leaf, salt, garam masala,

sugar

Water
Coriander leaves

For
Tomato
Tamarind pulp
Salt & Jaggery
Green chillies
Coriander & curry leaves
Chopped garlic
Coriander seeds, cumin seeds,

cinnamon, hing

Water
Oil

0.6 kg

200 g (Total)

2 tsp
2 tsp

10 leaves

1 tsp

As per taste

600 ml (3 cup)

6-7 pieces

0.6 kg
300 g

½ tbsp

2 tsp

As per taste

3 tbsp

600 ml (3 cups)

For garnishing

0.6 kg
300 g

1 tbsp
2 tbsp

As per taste

600 ml (3 cups)

For garnishing

0.6 kg
300 g

50 g

As per taste

2 nos.

For garnishing

2-3 flakes

As per taste

600 ml (3 cups)

1 tbsp

23

Low Calorie Soup

Category

So7 Microwave safe

Mulligtawny

Method :

1. In MWS glass bowl add butter, carrot, onion & apples. Mix well. Select category & weight and press start.

2. When, beep, mix well, add cooked rice, lentils & water and press start.

3. When, beep, mix well, allow to cool. Blend & strain. In the same MWS glass bowl add the strained stock, salt, pepper, curry powder & lemon juice. Press start.

Hot & Sour

So8

Method :

1. In a MWS glass bowl add water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto. Select category & press start.

2. When beeps, stir well & add all the chopped vegetables, except paneer. Press start.

3. When beeps, stir well & add corn flour, tomato sauce, paneer pieces & press start.

So9

Method :

1. In a MWS glass bowl add chopped tomato, chopped onion, chopped carrot, chopped ginger-garlic along water. Keep in Microwave. Select category & weight
and press start.

2. When beeps, grind and strain it.

3. In another bowl add oil/butter and stock and then put the bowl in Microwave and press start. When beep, add sugar, salt, black pepper as per your taste and
cornflour paste which is made up by mixing the half cup of cold water. Stir well & press start.

4. Garnish with bread croutons, coriander (green dhania) and fresh cream and serve hot.

So10 Microwave safe

Palak Makai

Method :

1. In a MWS glass bowl add chopped palak & little water. Select category & press start.

2. When beeps, grind the palak,

3. In another MWS glass bowl add butter, jeera, chopped onions. Press start.

4. When beeps, remove & add palak & water, milk, corn niblets & Maggie tastemaker. Press start.

Weight Limit Utensil Instructions

Soup

Soup

Tomato

Soup

Shorba

0.6 kg

0.6 kg

0.6 kg

0.6 kg

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

(MWS) glass bowl

For
Cooked rice
Dehusked lentil
Apples (pealed & sliced)
Carrot
Onion
Veg stock/water
Salt & pepper
Butter
Curry powder
Lemon juice

For
Water
Chilli sauce
Soya sauce
Vinegar
Chopped vegetables ( capsicum,

spring onions, carrots, cabbage)

Tomato sauce
Cornflour
Salt, pepper, sugar
Ajinomoto
Paneer

For
Chopped Tomato
Chopped Carrot
Chopped Onion
Chopped Ginger, Garlic
Salt, Sugar, Pepper
Cornflour & Oil / Butter
Water

For
Palak (chopped)
Water
Maggie tastemaker
Corn Niblets
Chopped onion
Jeera
Butter
Milk

0.6 kg
50 g
30 g

½ no.

50 g
50 g

600 ml (3 cups)

To taste

1 tsp
1 tsp
1 tsp

0.6 kg

600 ml (3 cups)

1 tbsp
2 tbsp

As per taste

100 g

2 tbsp

2 tbsp & ½ cup water

As per taste

1 pinch

50 g

0.6 kg

100 g

25 g

1 small

1 tsp

As per your taste

2 tbsp / 1 tsp

600 ml (3 cups)

0.6 kg

200 g

600 ml (3 cups)

1 cube
½ cup
½ cup

1 tsp
1 tbsp
¼ cup

24

Soup Low Calorie

Category

Chicken

So11

Method :

1. In Microwave safe glass bowl put water & add chicken pieces. Select category & press start.

2. When beeps, remove.

3. In another microwave safe glass bowl add oil, ginger-garlic paste, chicken stock, salt, pepper, cornflour paste, green chillies & 1 cup water. Press start.

Tom Yum

So12

Method :

1. In a MWS glass bowl put head & shells of prawns, green/red chillies (cut into 2), salt, roughly crushed lemon grass, lime leaves & stock. Mix well. Select category
& press start.

2. When beeps, strain the stock. Add cleaned prawns, fish sauce, pepper, thai red curry paste. Stir well & press start.

3. Add lemon juice & adjust the seasoning. Serve pipping hot.

Dal Shorba

So13

Method :

1. In a MWS glass bowl add oil, green chillies, ginger paste, garlic paste. Mix well.

2. Select category & press start.

3. When beeps, mix well & add onion & add all spices. Press start.

4. When beeps, mix well & add dal & water. Press start. Strain the stock.

5. Add 100 ml hot water & spices as per taste & serve

So14

Method :

1. In a MWS glass bowl take butter & chopped onion. Mix well. Select category & press start.

2. When beeps, stir well. Add whole wheat flour, mint paste, coarsely chopped walnuts & mix well. Press start.

3. When beeps, mix and add water. Mix well so that no lumps are formed. Add seasoning. Press start. Serve hot.

Weight Limit Utensil Instructions

Soup

Kung

Shahi

Shorba

0.3 kg

0.6 kg

0.6 kg

0.6 kg

Microwave Safe

(MWS) Glass Bowl

Microwave safe

(MWS) glass bowl

Microwave

safe (MWS)

glass bowl

Microwave safe

(MWS) glass bowl

For
Boneless Chicken
Ginger Paste
Salt & Pepper Powder
Cornflour Paste
Oil
Water

For
Small sized prawns
Mushrooms (sliced)
Lemon grass stem
Lime leaves
Coriander fresh chopped
Fish sauce
Thai red curry paste
Lemon juice
Veg stock/chicken stock
Green/red chillies
Salt & pepper

For
Soaked urad dal (dehusked)
Olive oil
Chopped green chillies
Ginger paste
Garlic paste
Chopped onion
Salt turmeric powder, onion

powder, sugar

Lemon juice
Water

For
Onions (finely chopped)
Walnuts (coarsely chopped)
Mint paste
Whole wheat flour
Butter
Salt, black pepper powder, garam

masala

0.3 kg
300 g

1 tsp

As per your taste

2 tbsp + 1/2 cup of water

1 tsp

600 ml (3 cups)

0.6 kg

10-12 nos.

5-6 nos.

4 inch stalk

5-6 nos.

A few sprigs

2 tbsp
2 tbsp
1 tbsp

600 ml (3 cups)

3 nos.

To taste

0.6 kg

½ cup

1 tsp
2 no.
1 tsp
1 tsp
1 no.

As per taste

As per taste

600 ml (3 cup)

0.6 kg

2 nos.
¼ cup
1 tbsp
2 tbsp
2 tbsp

As per taste

25

SoupLow Calorie

Category

Bombay

So15

Curry Soup

Method :

1. In a MWS glass bowl add soaked masoor dal, tomato & water. Select category & press start.

2. When beeps, remove & allow the dal to cool. Grind it in a mixer & strain.

3. In another MWS glass bowl, add oil, crushed garlic, chopped onion. Press start.

4. when beeps, mix & add strained dal stock, salt, chilli powder, curry powder & add 150 ml of water. Mix well & press start. Garnish with coriander leaves & serve hot.

So16

Method :

1. Grind soaked & blanched badam & basil leaves to a fine paste, adding ½ cup water. Take out in a MWS glass bowl. Add 3 cups water & stir well. Add cinnamon,
elaichi & cloves.

2. Select category & press start.

3. When beeps, stir & strain the soup &sieve. Take the strained soup in a MWS glass bowl. Add salt & peppers & cornflour (mixed with ½ cup water) & press start.
Serve hot.

So17

Method :

1. In a MWS glass bowl add oil, cabbage, carrot, celery, spring onions, ginger, garlic, bayleaves, cloves, peppercorns. Mix well. Select category & press start.

2. When beeps, mix well & add water & press start. When beeps, add besan paste, lemon juice, coriander leaves, salt. Mix well & press start. Garnish with
coriander leaves & serve hot.

Weight Limit Utensil Instructions

Badam

Soup

Limbu
Dhania
Shorba

0.6 kg

0.6 kg

0.6 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Water
Soaked masoor dal (dehusked)
Chopped tomato
Chopped onions
Crushed garlic
Oil
Curry powder
Salt, red chilli powder
Coriander leaves

For
Badam (soaked & blanched)
Fresh basil leaves (Tulsi)
Water
Cinnamon
Elaichi (green)
Cloves
Sugar
Cornflour
Salt & pepper powder

For
Water
Oil
Shredded cabbage
Chopped carrot
Celery
Spring onions
Ginger (grated)
Chopped garlic
Bayleaf
Cloves
Pepper corns
Besan
Lemon juice
Coriander leaves (chopped)
Salt

0.6 kg

500 ml (2½ cups)

200 g

2 nos.

1 no.

3-4 cloves

1 tbsp
As per taste
As per taste

For garnishing

0.6 kg
50 g

8-10 nos.

3 cups (600 ml)

1" stick
2-3 nos.
2-3 nos.

½ tsp

½ tbsp

As per taste

0.6 kg
600 ml
½ tbsp

1 cup
½ cup
½ cup
½ cup

1 tsp
3 nos.
2 nos.
2 nos.
3 nos.

2 tbsp (dissolved in ¼ cup water)

2 tbsp
½ cup

As per taste

26

Soup Low Calorie

Category

So18

Shorba

Method :

1. In a MWS glass bowl add oil, onion, garlic mutton & chilli flakes, salt. Mix well & cover.

2. Select category & press start.

3. When beeps, mix well & add water, tomato, cinnamon, cardamom, cumin seeds, , salt, saffron & dry mint leaves. Mix well & press start.

4. When beeps, remove the bowl & allow to cool. Grind it &add curd. Press start.

Weight Limit Utensil Instructions

Mutton

0.6 kg

Microwave

safe (MWS)

glass bowl

For
Boneless mutton
Water
Oil
Chopped onion
Chopped garlic
Chilli flakes salt
Chopped & skinned tomato
Cinnamon
Cardamom
Cumin seeds
Saffron
Dry mint leaves
Beaten curd

600 ml (3 cup)

3 cloves

As per taste

½ " Stick

0.6 kg

300 g

1 tbsp
1 nos.

2 nos.

1 nos.

1 tsp

A few
½ cup
½ cup

27

Low Calorie Continental

Category

Co1

Method :

1. In MWS glass bowl take pasta with water & oil drops. Select category & weight press start.

2. When beeps, remove the bowl from microwave oven, drain water from pasta. In MWS flat glass dish add butter, onion, garlic & Palak, mix well.

3. Press start.

4. When beeps, add cream, nutmeg powder, oregano, salt & pepper and boiled pasta, mix well & sprinkle grated cheese on the top & keep the vessel on high rack.

5. Press start.

Veg Au Gratin

Co2

Method :

1. In a MWS flat glass dish take butter, milk, vegetables & maida. Mix well. Select category & weight and press start.

2. When beeps, mix well & add salt & pepper. Mix well.

3. Spread grated cheese on it & keep the MWS flat glass dish on high rack.

4. Press start.

Co3

Mushrooms

Method :

1. In MWS flat glass dish put all the ingredients except cheese, mix well. Select category & weight, press start.

2. When beeps, spread grated cheese on the top of the mixture. Place the MWS flat glass dish on high rack.

3. Press Start.

Lasaneya

Co4

Method :

1. Except Lasaneya sheets and cheese mix all the ingredients in MWS flat glass dish. Select category & press start.

2. When beeps, remove the MWS flat glass dish from microwave oven. In MWS flat glass dish arrange lasaneya sheet in the bottom. Then spread vegetable
mixture on it again keep another lasaneya sheet on it and make layers of sheets and vegetable mixture.

3. Press start.

4. When beeps, spread grated cheese on the top & place the glass dish on high rack.

5. Press start.

6. Serve hot.

Weight Limit Utensil Instructions

Pasta

Baked

0.1 ~ 0.3 kg

0.2 kg

0.1 ~ 0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Microwave safe

(MWS) flat glass

dish

&

High rack*

Microwave safe

(MWS) flat glass

dish

&

High rack*

Microwave safe

(MWS) flat glass

dish

&

High Rack*

Microwave safe

(MWS) flat glass

dish

&

High Rack*

Penne Pasta
Butter
Onion Chopped
Garlic Chopped
Chopped Palak leaves
Water
Cream
Grated Cheese
Nutmeg Powder
Oregano
Salt & Pepper

For
Mix Vegetables - Carrot, Cauliflower,

French Beans (cut into small pieces),
Sweet Corns, Green peas etc.

Maida
Butter
Milk
Grated Cheese
Salt, & Pepper

For
Mushrooms
White Sauce
Cheese (grated), Salt, Kali Mirch
Butter

Lasaneya Sheets (cooked)
White Sauce
Pizza Sauce
Mix Vegetables (boiled) - Egg plant,

Zukini, Brocolli, Mushrooms, Sweet
Corns etc.

Oil
Oregano, Salt & Black Pepper
Grated Cheese

0.1 Kg
1 tbsp
2 tbsp

1 tsp

50 g

400 ml

½ cup
4 tbsp

¼ tsp

0.1 Kg
100 g
50 ml

1 tbsp

0.2 Kg
2 tbsp
3 tbsp

2 tsp

75 g

800 ml

1 cup

5 tbsp

1 pinch

½ tsp

As per your taste

0.2 kg
200 g

2 tbsp
2 tbsp

1 cup

4 tbsp

As per your taste

0.2 kg

200 g

100 ml

As per requirement

1½ tbsp

150 gm

1 cup

½ cup
2 cups

2 tbsp

As per your taste

5 tbsp

0.3 Kg
3 tbsp
4 tbsp

3 tsp

100 g

1200 ml

1½ cup

6 tbsp

¾ tsp

0.3 kg
300 g

150 ml

2 tbsp

* Refer page 90, fig 2

28

Low CalorieContinental

Category

Macaroni

Co5

Method :

1. In a MWS flat glass dish take butter, milk, vegetables & maida. Mix well. Select category & weight and press start.

2. When beeps, mix well & add salt & pepper. Mix well.

3. Spread grated cheese on it & keep the MWS flat glass dish on high rack.

4. Press start.

Co6

Chicken

Method :

1. In a MWS bowl put oil, garlic, sugar, soya sauce, red curry paste, broccoli, chicken pieces, mix well. Select category and press start.

2. When beeps, remove. Add red chilli paste crushed peanuts, sauce of milk, maida, butter, mix well press start.

Mediterra-

Co7

Crostini

Method :

1. In a bowl, put all the ingredients of marinade & mix well. Keep it for 15-20 minutes.

2. Butter the bread slices. Top each slice with 2-3 slices of marinated tomatoes. Put chopped olives & sprinkle grated cheese on top.

3. Select the category & press start. (Pre-heat process.)

4. When beeps, keep the bread slices on low rack. Keep the rack in microwave & press start.

Chilli Veg

Co8

Method :

1 In a MWS bowl add oil, onions, green chillies, ginger garlic paste & capsicum. Mix well & cover.

2. Select category & weight press start.

3. When beeps, mix well & add paneer pieces, soya sauce, chilli sauce, cornflour (mixed with ½ cup water), water, salt, pepper & ajinomoto and press start.

4. Mix well & serve.

@

Do not put anything in the oven during Pre-heat mode.

Weight Limit Utensil Instructions

Thai

nean

0.1 ~ 0.3 kg

0.5 kg.

0.3 kg.

@

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Low rack

Microwave

safe (MWS) bowl

Macaroni
Water
Butter
Spring Onion Chopped
Garlic Chopped
Mushrooms Chopped
Tomato Sauce
Chilli Sauce
Salt, Sugar, Pepper & Oregano

Boneless chicken
Red curry paste
Sugar
Soya sauce
Salt
Chopped garlic
Blanched Broccoli (florets)
Peanuts (Roasted & crushed)
Oil
Red chilli paste

For Sauce

Butter
Maida
Milk
Salt & pepper

French bread
Black olives (sliced)
Cheese (grated)
Butter

To be mixed together for the
marinated tomatoes :

Tomatoes (sliced)
Basil leaves (freshly chopped)
Garlic (chopped)
Olive oil
Salt & freshly crushed pepper corns

For
Paneer pieces
Chopped Capsicum & onion
Chopped green chillies
Ginger garlic paste
Oil
Soya sauce
Cornflour
Green chilli sauce
Salt & Pepper
Water
Ajinomoto

0.1 Kg
400 ml

1 tbsp
2 tbsp

1 tsp

3 Nos.

2 tbsp

1 tsp

0.1 Kg
100 g
½ cup

1 no.

½ tbsp

½ tsp

1 tsp
1 tbsp
1 tbsp

½ cup

0.2 Kg
800 ml
2 tbsp
3 tbsp

2 tsp
4 Nos.
3 tbsp

2 tsp

As per your taste

500 gm

2 tbsp

1 tsp
2 tbsp

To taste

1 tsp

1 cup
¼ cup
2 tbsp

1 tsp

2 tbsp
2 tbsp

1 cup

To taste

6 slices

¼ cup
½ cup
2 tbsp

2 nos.

1 tsp
1 tsp
2 tsp

As per taste

0.2 Kg

200 g

1 cup
2 nos.
1 tbsp

1 tsp

1½ tsp

1½ tbsp

2 tbsp

As per your taste

1 cup

A pinch

0.3 Kg

1200 ml

3 tbsp
4 tbsp

5 Nos.

4 tbsp

0.3 Kg
300 g

1½ cup

3 nos.

1½ tbsp

1½ tsp

2 tbsp
3 tbsp

1 cup

29

3 tsp

3 tsp

2 tsp

Low Calorie Continental

Category

Co9

dumpling

Method :

1. Mix all the ingredients together for making dough for dumplings. Make 9-10 balls out of the dough.

2. In the MWS bowl, add ½ cup water. Place the dumplings on the MWS flat glass dish and cover. Select category and press start.

3. When beeps, take out the dumplings.

4. Allow them to cool. In a microwave safe flat glass dish add butter and put the dumplings in it and press start.

Sweet &

Co10

Sour Veg

Method :

1. In a microwave safe bowl add oil, chopped spring onions & garlic, red chilli paste. Select category & weight and press start.

2. When beeps, mix well & cut vegetables, tomato ketchup, vinegar, salt, sugar, ajinomoto, soya sauce, pineapple juice, water & cornflour. Mix well, press start.
Stand for 5 minutes.

Co11

Method :

1. In a MWS bowl add olive oil, garlic, mushrooms, peas, carrots & tomato puree. Mix well. Select category & weight and press start.

2. When beeps, mix well & add rice. Mix well and press start.

3. When beeps, mix well & add water & salt. Press start.

4. Mix well & stand for 5 minutes.

5. Add spinach, tomato puree, cream, grated cheese & chopped coriander/parseley & serve.

Weight Limit Utensil Instructions

Potato

Risotto

Rice

0.3 kg

0.1 ~ 0.3 kg.

0.1 ~ 0.4 kg.

Microwave safe

(MWS) bowl

&

Microwave safe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Maida
Boiled & grated potato
Grated paneer
Salt, pepper, nutmeg powder
Finely chopped spinach
Butter & finely chopped garlic
Pizza sauce

For
Cut vegetables (Baby corns cut

lengthwise, Broccoli florets,Mushroom
pieces, Pineapple slices, Capsicum)

Oil
Chopped spring onion & garlic
Red chilli paste
Tomato Ketchup
Vinegar
Sugar
Salt
Ajinomoto
Soya sauce
Pineapple juice
Water
Cornflour

For
Arborio rice (soaked)
Water
Chopped carrots
Chopped garlic
Peas
Sliced mushroom
Chopped coriander leaves/parseley
Spinach (blended & pureed)
Tomato puree
Fresh cream
Olive oil
Grated cheese
Salt

0.3 kg

3-4 tbsp

100 g

75 g

As per taste

1 cup

1 tbsp each

4 tbsp

0.1 Kg
100 g

½ tbsp

¼ cup

¼ tsp

¼ cup

½ tsp

¼ tsp
1 tsp

¼ cup

1 cup

0.1 kg
100 g

200 ml

¼ cup

1 tsp
¼ cup
¼ cup

¼ cup

1

/3 cup
3 tbsp
1 tbsp

0.2 Kg
200 g

1 tbsp
½ cup

¼ tsp

¼ cup

As per taste

1 tsp

As per taste

¼ tsp

1 tsp

¼ cup

1 cup

2 tbsp mixed with ½ cup water

0.2 kg
200 g

400 ml

½ cup

1½ tsp

½ cup
½ cup

As required
½ cup
½ cup
4 tbsp
2 tbsp

As required

As per taste

0.3 kg
300 g

600 ml

1 cup
2 tsp
1 cup
1 cup

1 cup
1 cup

5 tbsp
3 tbsp

0.3 Kg
300 g

1½ tbsp

1 cup
½ tsp

½ cup

1 tsp

½ tsp

1 tsp

½ cup

1 cup

0.4 kg
400 g

650 ml

1½ cup

2½ tsp
1½ cup
1½ cup

1 cup

1 cup
6 tbsp
4 tbsp

30

Low CalorieContinental

Category

Spaghetti

Co12

Method :

1. In a MWS bowl add spaghetti noodles, water & few drops of oil. Select category & weight and press start.

2. When beeps, remove & drain the water. Wash the noodles under running water to separate.

3. In another MWS bowl add olive oil, garlic, olives, onions, mushrooms, chopped tomatoes, salt, peppers, oregano & chilli flakes. Press start.

4. When beeps, mix well & add the spaghetti. Mix well & press start. Rip all the basil over it & spread grated parmesan cheese & serve.

Cottage

Co13

Cheese
Tortellini

Method :
Pre-Preparation for Stuffing :

1. In a MWS glass bowl take olive oil & minced garlic, mix and microwave 100% for 2 minutes. Add mashed paneer & blanced & chopped spinach, salt & pepper.
Mix well & microwave 100 % for 2 minutes.

2. In another bowl take maida, salt, beaten egg & olive oil. Mix well & knead a firm dough adding enough water. Cover & keep aside for 10-15 minutes.

3. Divide the dough into 5-6 equal sized balls & roll out each ball into a long & rectangular strip (approx. 2.5" broad) & cut into squares.

4. Fill each square shape with spinach & cottage cheese stuffing (1 tsp). Wet the edges with little water & cover with another square & seal it by pressing tightly.
There should be no air-bubble left within. Make all tortellinis following same procedure.

5. Take 500 ml water in a MWS bowl & keep inside the microwave. Select category & press start.

6. When beeps, put the tortellinis in the boiling water. Cover & press start.

7. When beeps, remove & strain the tortellinis & place in a serving dish & keep aside covered.

8. Blend together blanced tomatoes, garlic pods, coriander leaves with a blender. Take this puree in a MWS bowl, add olive oil, salt, pepper oregano & chilli flakes.
Mix well & press start.

9. When cooking ends, pour this sauce over the cooked tortellini & serve hot.

Weight Limit Utensil Instructions

with

tomato

sauce

0.1 ~ 0.3 kg.

8 Pc

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Spaghetti noodles
Water
Olive oil
Chopped garlic
Chopped tomatoes
Chopped mushrooms
Chopped onion
Sliced olives (pitted)
Fresh basil
Parmesan cheese
Salt, pepper, oregano & chilli flakes

For
Maida
Egg
Olive oil
Salt
Water (to knead the dough)

For Stuffing

Blanched spinach
Paneer (roughly mashed)
Olive oil
Garlic (minced)
Salt & pepper

For Sauce

Blanced tomatoes (skin removed)
Garlic pods
Coriander leaves (fresh)
Olive oil
Chilli flakes
Oregano
Salt, pepper

0.1 Kg
100 g

400 ml

1 tbsp
1 tbsp

1 cup
¼ cup
½ cup
5 nos.

0.2 Kg
200 g

800 ml
1½ tbsp
1½ tbsp

1½ cup

½ cup

1 cup

6 nos.

As required
As required

As per taste

Dough

1 cup

1 no.

1 tbsp

As per taste

As required

½ cup

100 g
1 tbsp
1 tbsp

As per taste

5 nos.

8-10 nos.

1 tbsp
1 tbsp

1 tsp

½ tsp

As per taste

0.3 Kg
300 g

1200 ml

2 tbsp
2 tbsp

2 cup
1 cup

1½ cup

7 nos.

31

Low Calorie Continental

Category

Mexican

Co14

Corn Rice

Method :

1. In a MWS glass bowl add rice, cloves, water. Select category & weight and press start.

2. When beeps, remove the bowl & keep aside after mixing.

3. In another MWS glass bowl add butter & sweet corns & press start.

4. When beeps, add hot sauce, cooked rice, cheese cubes, salt & red chilli power (if required). Mix well. Now take a MWS flat glass dish & spread chopped
tomatoes at the bottom, now layer with cooked rice & press it down properly. Cover with aluminium foil. Keep the MWS flat glass dish on low rack& press start.

*Note : For Hot Sauce - In a MWS glass bowl take 8 blanded & pureed tomatoes, 4 tbsp butter, 1 cup chopped onions, salt, red chilli powder, oregano, sugar, chilli

sauce (as per taste), 1 tbsp garlic paste, 2 tbsp tomato sauce, a pinch ajwain. Mix well & microwave at 100% for 5 minutes.

Broccoli

Co15

Method :

1. In a MWS bowl take broccoli florets. Sprinkle some water & cover. Select category & weight and press start.

2. When beeps, remove broccoli & keep aside. In a MWS flat glass dish take butter, chopper garlic, chopped onions. Mix well & press start.

3. When beeps, stir & add milk, fresh cream, mustard powder, coriander, salt & pepper powder & broccoli. Mix & press start.

Co16

Shrimps

Garlic Butter

Method :

1. Remove heads and shells of shrimps & clean and drain thoroughly.

2. In a MWS bowl place shrimps, garlic paste, mustard paste, butter, parsley, lemon juice, pepper corns (Crush) & salt mix well Select Category & press start.

3. When beeps. Remove and serve hot.

Co17

Chicken

Method :

1. In a MWS bowl add oil, chopped ginger, garlic, boneless chicken, soya sauce, chilli sauce and cover. Select category & weight & press start.

2. When beeps add, chopped onions, capsicum, chopped green chillies, vinegar, salt, sugar, pepper, cornflour mixed with water. Cover & press start. Stand for 5
minutes. Serve.

Weight Limit Utensil Instructions

in
Butter
Sauce

In

Chilli

0.1 ~ 0.4 kg.

0.1 ~ 0.3 kg

0.4 Kg

0.1 ~ 0.4 kg

Microwave safe

(MWS) glass bowl

&

Microwave safe

(MWS) flat glass

dish

&

Low rack

Microwave

safe (MWS) bowl

&

Microwave safe

(MWS) glass dish

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Rice
Cloves
Oil
Water
Butter
Sweet corns
Hot sauce*
Cheese cubes
Salt (if required)
Red chilli powder (if required)
Tomato (chopped)

For
Broccoli
Milk
Fresh cream
Onion (chopped)
Garlic (chopped)
Mustard powder
Butter (melted)
Salt & pepper powder
Coriander leaves (chopped)

Shrimps (Small)
Butter
Parsley (chopped)
Garlic paste
Mustard paste
Lemon juice
Pepper corns (Roughly crushed)
Salt

For
Boneless chicken
Oil
Chopped ginger garlic
Chopped onions
Chopped green chillies
Capsicum
Soya sauce
Chilli sauce
Vinegar
Salt, sugar & pepper
Cornflour (mixed with ½ cup water)

0.1 kg
100 g

2 nos.
½ tbsp
200 ml
½ tbsp
¼ cup
¼ cup

1 no.

2 nos.

0.1 Kg
100 g
½ cup
¼ cup

1 no.
½ tsp
½ tsp

1 tbsp

1 tbsp

0.1 kg
100 g
1 tbsp

½ tbsp

½ No.

½ tbsp

½ no.
½ tbsp
½ tbsp
½ tbsp

1 tbsp

0.2 kg
200 g

3 nos.
1 tbsp

400 ml

1 tbsp
½ cup
½ cup
2 nos.

As per taste
As per taste

3 nos.

As per taste

A few sprigs

0.2 kg
200 g

1½ tbsp

1 tbsp

1 No.

1 tbsp

1 no.

½ tbsp
½ tbsp
½ tbsp

As per taste

1 tbsp

0.2 Kg
200 g
1 cup

½ cup
2 nos.

1 tsp
1 tsp

1½ tbsp

2 tbsp

400 g

4 tbsp

3 tbsp
1 tbsp
1 tbsp

8-10 nos.

To taste

0.3 kg
300 g

4 nos.

1½ tbsp

600 ml

1½ tbsp

1 cup
1 cup

3 nos.

4 nos.

0.3 kg
300 g

2 tbsp

1½ tbsp

1 No.

2 tbsp
2 nos.
1 tbsp
1 tbsp
1 tbsp

1 tbsp

0.4 kg
400 g

5 nos.
2 tbsp
650 ml

2 tbsp
1½ cup
1½ cup

4 nos.

5 nos.

0.3 Kg
300 g

1½ cup

¾ cup
3 nos.

1 tsp
1 tsp

2 tbsp

3 tbsp

0.4 kg
400 g

2½ tbsp

2 tbsp

2 No.

2½ tbsp

2 nos.
1½ tbsp
1½ tbsp
1½ tbsp

1½ tbsp

32

Low CalorieContinental

Category

Co18

Noodles

Method :

1. In a MWS bowl add hakka noodles, water & few drops of oil. Select category & weight & press start.

2. When beeps, remove drain water & wash & separate the noodles under running water.

3. In another MWS bowl add oil, mix vegetables, ajinomoto, salt, red chilli powder, green chilli sauce. Mix well & press start.

4. When beeps, add noodles to the bowl. Mix & press start.

Veg in hot

Co19

garlic sauce

Method :

1. Cut the capsicum & cauliflower into medium sized pieces, baby corns & french beans into small sized pieces.

2. In a MWS bowl add oil, chopped onion, ginger, green chillies. Select category & weight and press start.

3. When beeps, mix & add vegetables, pepper, salt, sugar, cornflour mixed with water, ajinomoto. Press start. Stand for 5 minutes. Serve.

Schezwan

Co20

Chicken

Method :

1. In a MWS bowl mix together oil, garlic paste, dry red chillies, chicken pieces, tomato ketchup, ajinomoto, vinegar, red chilli paste, sugar. Mix well. Select category
& press start.

2. When beeps, mix well and add spring onions, cornflour, salt. Mix well & press start.

Weight Limit Utensil Instructions

Hakka

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Hakka noodles
Water
Oil
Chopped veg - carrot, peas, french

beans, capsicum

Ajinomoto
Salt, red chilli powder, green chilli

sauce

For
Mix veg - Cauliflower florets,

capsicum, baby corns, beans

Oil
Chopped garlic, ginger, green chillies
Corn flour
Pepper, salt, sugar
Ajinomoto
Oregano (optional)
Water

For
Boneless chicken
Dry red chillies
Garlic paste
Tomato ketchup
Vinegar
Red chilli sauce
Ajinomoto (optional)
Sugar & salt
Spring onions (with greens)
Cornflour (mixed with ¼ cup water)
Oil

0.1 kg
100 g

400 ml

1 tbsp

1 cup

0.1 kg
100 g

1 tbsp
1 tbsp
1 tbsp

2 cups

0.2 kg
200 g

800 ml

1½ tbsp

1½ cup

A pinch

As per taste

0.2 kg
200 g

1½ tbsp

2 tbsp

1½ tbsp

As per taste

A pinch

As per taste

3 cups

0.5 kg
500 g

8 nos.

4 tsp

5 tbsp

2 tsp

2 tbsp

¼ tsp

As per taste

1 cup

2 tsp

3 tbsp

0.3 kg
300 g

1200 ml

2 tbsp

2 cup

0.3 kg
300 g

1½ tbsp

2 tbsp
2 tbsp

3 cups

33

Low Calorie Continental

Category

Co21

Manchurian

Method :

1. Mix all the ingredients of Manchurian balls in a bowl. Make balls of medium size from the mixture.

2. In a MWS flat glass dish keep the manchurian balls.

3. When beeps, remove & allow to cool.

4. In a MWS bowl oil, ginger, green chilli, onion, soya sauce, tomato sauce, vinegar, pepper, salt, mix well & press start.

5. When beeps mix well add cornflour mixed with 1½ cups water. Press start. Add Manchurian ball. Stand for 3 minutes & serve hot with steamed rice or fried rice.

Co22

Soy Nuggets

Method :

1. Pre-Preparation of Sauce : Puree tomatoes & garlic pods in a blender. In a MWS glass bowl take 2 tbsp oil & all the vegetables. Mix well & microwave 100% for 2
minutes. Add tomato puree, soya sauce, chilli sauce, vinegar, cornflour (mixed with ½ cup water) & all the spices. Mix well & microwave 100% for 3 minutes.
Sauce is ready.

2. Take soaked & squeezed soyabean nuggets in a bowl & pour ½ tbsp oil & mix well. Put all soya nuggets on tawa. Keep tawa & high rack inside the microwave.
Select category & press start.

3. When beeps, turnover the soya nuggets & again press start.

4. When beeps, transfer roasted soya nuggets in the sauce & stir well. Press start. Serve them hot with steamed rice.

Steamed

Co23

with Tofu

Method :

1. In a bowl take sesame oil, soya sauce, black pepper powder, salt & egg. Beat well with blender. Mix tofu chunks into it & mix.

2. Put this mixture in a MWS flat glass dish. Sprinkle chopped spring onions & chopped red chilli on top. Now put boiled egg yolk (cut in pieces) on top. Cover the flat
dish with plastic film.

3. Keep the MWS flat glass dish in the microwave. Select category & weight and press start.

4. Give standing time of 5 minutes & serve hot.

Weight Limit Utensil Instructions

Veg

Chilli

Egg

0.6 kg

0.4 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) flat

glass dish

&

Microwave

safe (MWS) bowl

Multicook tawa

&

High rack*

&

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) flat glass

dish

For Manchurian Balls
Grated Cabbage
Grated carrots
Grated cauliflower
Cornflour
Maida
Ajinomoto
Salt & pepper

For Manchurian Sauce

Chopped ginger
Chopped green chilli
Chopped Onion
Soya sauce
Tomato sauce
Vinegar
Pepper, Salt, Cornflour
Oil

For
Soyabean nuggets (soaked in hot

water for 1 hour & squeezed)

Oil
Capsicum (cut in long strips)
Spring onions (cut into pieces)
Blanched tomatoes
Garlic pods
Soya sauce
Vinegar
Cornflour (mixed with ½ water)
Chilli sauce
Salt, red chilli powder, black pepper

powder

For
Tofu (cut into chunks)
Egg
Sesame oil
Light soya sauce
Red chilli (chopped)
Spring onion (chopped)
Boiled egg yolk (cut into pieces)
Salt & pepper

0.1 kg
50 g

1 no.
½ tsp
½ tsp
1 no.

1 tbsp

1 no.

1 cup

3/4 cup

½ cup
3 tbsp
1 tbsp

¼ tsp

As per taste

1 tsp
1 no.

½ no.
1 tbsp
2 tbsp

2 tsp

As per taste

1 tbsp

0.4 kg

150 g

2½ tbsp

¼ cup
¼ cup
3 nos.

7-8 nos.

2 tsp

1 tsp
1½ tsp
1 tbsp

As per taste

0.2 kg

100 g

2 nos.

1 tsp

1 tsp

1 no.
2 tbsp
2 nos.

A pinch

0.3 kg
150 g
3 nos.

1 tsp
1 tsp

1 no.
3 tbsp
2 nos.

* Refer page 90, fig 2

34

Low CalorieContinental

Category

Almond &

Co24

Vegetables

Method :

1. In a MWS glass bowl take canola oil, chopped ginger- garlic, sliced onions. Select category & weight and press start.

2. In a small bowl, take sugar, cornflour. Add water, soya sauce, sesame oil & mix well. Make a smooth paste.

3. When beeps, add broccoli, red capsicum, slivered almonds. Mix well & press start.

4. When beeps, add the sauce & stir well. Press start. Serve stir fried vegetables hot.

Weight Limit Utensil Instructions

0.1 ~ 0.3 kg

Stir Fry

Microwave safe

(MWS) glass bowl

For
Broccoli (cut into florets)
Red capsicum (cut into big square

pieces)

Garlic (chopped)
Ginger (chopped)
Onions (sliced)
Slivered almonds
Canola oil

For Sauce

Soya sauce
Water
Sesame oil
Sugar
Cornflour
Salt & black pepper powder

0.1 kg 0.2 kg 0.3 kg
50 g 100 g 150 g

¼ cup ½ cup ¾ cup

½ tsp 1 tsp 1 tsp
½ tsp 1 tsp 1 tsp

1 no. 1½ no. 2 nos.
2 tbsp 3 tbsp 4 tbsp
1 tbsp 1½ tbsp 2 tbsp

1 tsp 1½ tsp 2 tsp
3 tbsp 6 tbsp 9 tbsp

½ tsp 1 tsp 1½ tsp

1 tsp 2 tsp 3 tsp

½ tsp 1 tsp 1½ tsp

As per taste

35

Charcoal

In the following example, show you how to cook

0.4kgofTandooriAloo.

1. Press STOP/CLEAR.

2. Press Charcoal.

3. Turn DIAL until display show "CH9".

4. Press START/Add30secs for category confirmation.

5. *Turn DIAL until display show “0.4 kg”

6. Press START/Add30secs.

• Charcoal menus are programmed.

• Charcoal allows you to cook most of
your favorite food by selecting the
food type and the weight of the food.

* Note: If the recipe has single weight e.g.
“CH2" Murg Tandoori, do not follow step 4, 5. Directly go to step 6.

36

Charcoal

Category

CH1

Method :

1. Mix all the ingredients of the marinade in a bowl.

2. Now add the paneer pieces capsicum, onion, tomato & mix well keep in the refrigerator for 1 hour.

3. Now keep tawa and rack inside Microwave. Select category & press start.

4. When beeps, keep paneer pieces on the tawa and pour some oil & press start.

5. After beep, turn over pieces, apply oil and again press start.

CH2

Tandoori

Method :

1. Mix all the ingredient of marinade in a bowl

2. Wash the Chicken properly & make cuts on the chicken all over.

3. Marinade the Chicken properly coating all the places. keep marinated for 3-4 hours in refrigerator.

4. Keep paper towel (Kitchen towel) on glass tray.

5. Assemble the rotisserie & insert the Chicken & tie up with thread.

6. Install the rotisserie in the microwave select category & press start. Serve with grilled onion slices, lemon wedges & onion chutney.
Note : For Rotisserie installation refer Pg. 91.

CH3

Kababs

Method :

1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste.

2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for complete coating.

3. Keep tawa and high rack inside MWO. Press start. (Pre-heat process)

4. When beeps, keep kababs on tawa & press start.

5. When beeps, turn over the side & press start.

Weight Limit Utensil Instructions

Paneer

Tikka

Murg

Chana

0.3 kg

1 kg

0.2 ~ 0.5 kg

Multicook tawa

&

Low rack*

Rotisserie

Multicook tawa

&

High rack*

For
Paneer cubes (cut into 1½" cubes),

Capsicum (cut into cubes), onion (cut
into cube), tomato(cut into cubes,
pulp removed)

For marinade

Hung curd
Ginger garlic paste
Salt, Garam masala, Red Chilli powder
Tandoori masala
Tandoori Color
Oil

# #

Whole Chicken

For Marinade

Hung Curd
Garlic Paste
Ginger Paste
Salt
Tandoori Masala
Cumin Powder
Tandoori Color
Red Chilli Powder

For
Boiled Kabuli Chana (Chhole)
Cloves
Pepper powder
Cinnamon powder
Garlic Cloves
Salt
Ginger Chopped
Bread pieces
Whole red chilly
Bread crumbs

0.2 kg
200 g

1 no.

¼ tsp

2 nos.

1 tsp.

1 no.

1 no

As per taste

A pinch

For basting

3 Tbsp
1 Tbsp

As per taste

As per taste

A pinch

As per taste

0.3 kg
300 g
2 nos.

As per taste
¼ tsp
3 nos.

As per taste

2 tsp.
2 nos.
2 nos.

For coating

0.3 kg
300 g

2 tbsp
1 tbsp

1 tsp

1 Kg

1 Cup

3 Tsp

0.4 kg
400 g

2 nos.

½ tsp

3 nos.

3 tsp

2 nos.
3 nos.

0.5 kg
500 g
2 nos.

½ tsp

3 nos.

3 tsp
2 nos.
3 nos.

#

Refer page 90, fig 1

* Refer page 90, fig 2

# #

Refer page 91

37

Charcoal

Category

Bharwan

CH4

Method :

1. Pre-prepare the stuffing - In a MWS glass bowl add oil, onions, tomatoes & all spices & microwave at 100% for 3 minutes. Keep aside slit the baigans cross ways
with stems intact.

2. In a MWS glass bowl add slit baigans & sprinkle some water & cover. Select category & weight & press start.

3. When beeps, Remove the bowl from microwave oven & Add the stuffing to the baigans.

4. Keep the baigans on tawa drizzle some drops of oil & keep tawa on high rack.

5. Press start.

6. When beeps, turn over again.

7. Press start.

CH5

Tandoori

Method :

1. Rub the fish well with besan (3tbsp), 2 tbsp lemon juice to remove fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Prick the fish all over with a fork or
give shallow cuts with a knife.

2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces & let it marinade for 2-3 hours.

3. Select the category & press start. (Pre-heat)

4. When beeps, Keep the marinated fish pieces on tawa & press start.

5. When beeps, turn over again & press start. Sprinkle chaat masala & serve with Pudina chutney & onion rings.

Shaami

CH6

Kababs

Method :

1. In a MWS glass bowl add minced mutton. Select menu and press start.

2. Grind the cooked mutton, bengal gram, cumin seeds, coriander powder, salt and chilli powder, chaat masala, chopped coriander and onion. Make long flat
kababs of the paste.

3. Place the kababs on greased multicook tawa and high rack. Press start.

4. Turn over the kababs and again press start.

Note : For binding roll the kababs in maida.

Weight Limit Utensil Instructions

Baigan

Fish

0.2 ~ 0.4 kg

0.5 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Microwave safe

(MWS) glass bowl

&

High rack*

&

Multicook tawa

For
Baigan (Medium)

For Stuffing

Tomato(grated)
Onion (chopped))
Salt, Coriander powder, haldi,

amchoor, garam masala, red chilli
powder

Oil

For
Pomfret

For Marinade

Degi Mirch
Jeera
Ginger paste
Garlic paste
Tandoori Masala
Garam Masala
Amchoor
Dhania Powder
Lemon juice
Chaat Masala
Salt

For
Minced mutton
Soaked bengal gram
Roasted cumin seeds

Salt, Red chilli powder
Chaat masala, Coriander powder

Chopped onion
Chopped coriander leaves

0.2 kg
200 g

1 no.

¼ cup

1 tbsp

0.3 kg
300 g

1½ no.
½ cup

As per taste

1½ tbsp

0.5 Kg

3 small sized

2½ tsp

½ tsp

1 tsp
1 tsp

½ tsp

1½ tsp

1 tsp
1 tsp

2 tbsp

¼ tsp

As per taste

0.3 kg
300 g

50 g

As per taste

As per taste

2 nos.

A few sprigs

0.4 kg
400 g

2 nos.
1 cup.

2 tbsp

* Refer page 90, fig 2

38

Charcoal

Category

CH7

Kababs

Method :

1. Mash the boiled potatoes & corns. Mix well.

2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt & pepper. Add bread crumbs & lemon juice.

3. Make long kababs out of this mixture.

4. Keep the kababs on tawa & tawa on high rack. Select category & weight and press start. (Pre-heat)

5. When beeps, keep kababs on the tawa & press start.

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

Bharwan

CH8

Tamatar

Method :

1. Precook the paneer stuffing- In a MWS bowl add oil, Onions & microwave 100 % for 3 minutes. Add paneer & all the spices & coriander leaves & microwave
100% for 2 minutes

2. Stuff the hollowed tomatoes with paneer.

3. Grease the tomatoes with few drops of oil.

4. Keep the Tomatoes on tawa & tawa on high rack. Select Category & weight and press start. (Pre-heat)

5. After beep, keep greased tomatoes on the tawa & press start. Put oil.

6. Turn over the side again & press start. Garnish with fresh coriander leaves & serve.

Tandoori

CH9

Method :

1. Mix all the ingredients of marinade in a bowl.

2. Add the aloo pieces & keep for ½ hour.

3. Keep the marinated aloo on tawa & tawa on high rack. Select category & weight & press start.

4. When beeps, turn over the pieces & drizzle few drops of oil & press start again. Sprinkle chaat masala or lemon juice & serve.

CH10

Chicken

Method :

1. Mix all the ingredients of marinade in a bowl. Marinade the chicken pieces & keep in refrigerator for one hour.

2. Adjust the wooden skewers inside the chicken pieces(1 skew in 1 piece).

3. Transfer the chicken pieces on tawa & keep the tawa on high rack. Select menu & weight and press start.

4. When beeps, turn over the pieces & press start.

5. When beeps, turn over again & press start.

* Refer page 90, fig 2

Weight Limit Utensil Instructions

Corn

Aloo

Saute

0.2 ~ 0.4 kg

0.3-0.5 kg

0.3 ~ 0.5 kg

0.2 ~ 0.4 kg

Multicook tawa

&

High rack*

Multicook Tawa

&

High rack*

Multicook Tawa

&

High rack*

Multicook tawa

&

High rack*

For
Boiled potatoes
Boiled sweet corns
Onions (Chopped)
Green chillies (Chopped)
Fresh coriander (finely chopped)
Pudina (finely chopped)
Melted butter
Garam Masala, pepper powder, salt
Lemon juice
Bread crumbs

For
Tomato (Hollowed)
For Stuffing
Paneer (mashed)
Salt, Red Chilli Powder,

Garam Masala, Cumin Powder

Onion Chopped
Coriander leaves Chopped
Oil

For
Aloo (Cut into quarters)

For marinade

Hung Curd
Garlic Paste
Cumin Powder
Red Chilli powder
Salt
Tandoori Masala
Tandoori Color

For
Supreme chicken peices

For Marination

Ginger garlic paste
Olive oil
Black pepper
Thyme/Basil leaves
Salt

0.2 kg

2 medium

¼ cup
¼ cup

1 no.

1 tbsp.
½ tbsp.
¼ tbsp.

2 tsp

1 tbsp

0.3 Kg
300 g

200 g

¼ cup

¼ Tbsp

0.3 kg
300 g

2 Tbsp
1 Tbsp

1 Tsp

0.2 kg
200 g

2 tbsp
2 tbsp

1 tsp

½ tbsp

0.3 kg

3 medium

½ cup
½ cup

1 no.
2 tbsp.
1 tbsp
½ tbsp

As per taste

3 tsp
2 tbsp

0.4 Kg

400 g

250 g

As per taste

¼ cup

A few sprigs

½ Tbsp

0.4 kg

400 g

3 Tbsp

1 ½ Tbsp
As per taste
As per taste
As per taste

2 Tsp

A pinch

0.3 kg
300 g

3 tbsp
3 tbsp
1½ tsp
1 tbsp

As per taste

0.4 kg

4 medium

1 cup
1 cup
2 no.

3 tbsp

1½ tbsp

1 tbsp

3 tsp

3 tbsp

0.5 Kg
500 g

300 g

½ cup

1 Tbsp

0.5 kg
500 g

4 Tbsp
2 Tbsp

3 Tsp

0.4 kg
400 g

4 tbsp
4 tbsp

2 tsp

1½ tbsp

39

Charcoal

Category

Tandoori

CH11

Mushrooms

Method :

1. Mix all the ingredients of the marinade in a bowl.

2. Prick all the mushroom buttons & add to the marinade.

3. Keep the mushroom marinated for 1 hour.

4. Keep the tawa on high rack. Select category & weight and press start. (Pre-heat process)

5. When beeps, keep the mushroom & press start.

6. When beeps, turn over again & press start.
Note: If mushroom run watery while cooking, drain water & start cooking again.

Mahi Tikka

CH12

Method :

1. Rub the fish well with 3 tbsp besan & 2 tbsp lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Pick fish all over with a forks.

2. Mix all the ingredients of marinade. Add the fish pieces & keep aside for 3-4 hours.

3. Keep tawa + high rack inside. select category & weight & press start. (Pre-heat process)

4. When beeps, keep marinated pieces on the tawa & press start.

5. When beep, turn over the pieces & press start. Sprinkle chaat masala & serve onion slices.
Note: In case there is excess water during cooking & drain it & restart.

CH13

Tandoori

Method :

1. Pre- preparation –In a MWS glass bowl arbi slices with some water. Cover & micro at 100% for 5 mins.

2. Mix all the ingredients of marinade in a bowl. Add the arbi slices & keep for ½ an hour.

3. In a MWS glass bowl add oil, onion rings, shredded ginger & green chillies, garam masala, amchoor & salt. Mix well. Select Category & weight & press start

4. When beeps, remove the bowl from microwave oven, Transfer the marinated arbi on tawa & keep the tawa on high rack.

5. Press start.

6. When beeps, drizzle few drops of oil. Add onion rings mixture & turn over the slices

7. Press start.

Weight Limit Utensil Instructions

Arbi

0.2 ~ 0.5 kg

0.3 ~ 0.5 kg

0.3 ~ 0.5 kg

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

For
Mushroom Buttons (stalk removed)

For Marinade

Hung Curd
Ginger Garlic Paste
Salt, Coriander powder, cumin

powder, amchoor

Cornflour
Tandoori Color

For
Fish fillets (Cut into 2" cubes)

For marinade

Hung Curd
Thick cream
Ginger garlic paste
Ajwain
Garam masala
Salt pepper
Lemon juice
Red chilli powder, salt

For
Arbi (Cut into slices)
Oil
Onion rings
Garam Masala, Amchoor, Salt
Green Chillies (Chopped)
Ginger (shredded)
Coriander Seeds

For Marinade

Hung curd
Tandoori Masala
Ginger Paste
Pepper corns (crushed)
Ajwain
Haldi
Salt
Oil
Besan

0.2 kg
200 g

1 tbsp
½ tbsp

¼ tsp

0.3 kg
300 g

2 tbsp
¼ cup

1 tsp
¼ tsp

1 tbsp

0.3 kg
300 g

2 tsp
1 cup

2 nos.

1 tsp
½ tsp

2 tbsp

½ tbsp

½ tsp

4 nos.

½ tsp

½ tbsp.

½ tbsp

0.3 kg
300 g

2 tbsp
1 tbsp

As per taste

½ tsp

A pinch

As per taste
As per taste

As per taste

1½ cup

As per taste

A pinch

As per taste

0.4 kg
400 g

3 tbsp
¼ cup

2 tsp

½ tsp

2 tbsp

0.4 kg
400 g

3 tsp

3 nos.
1½ tsp
1½ tsp

3 tbsp
1 tbsp

½ tsp

5 nos.

½ tsp

½ tbsp
½ tbsp

0.4 kg
400 g

3 tbsp
2 tbsp

1 tsp

0.5 kg
500 g

4 tbsp

2½ tbsp

1½ tsp

0.5 kg
500 g

4 tbsp
½ cup

2½ tsp

½ tsp

2½ tbsp

0.5 kg
500 g

4 tsp

2 cups

4 nos.

2 tsp
1 tsp

4 tbsp

1½ tbsp

1 tsp

6 nos.

1 tsp.

1 tbsp
1 tbsp

* Refer page 90, fig 2

40

Charcoal

Category

CH14

Kababs

Method :

1. Mix all the ingredients in a bowl. Mix well & shape them into rolls.

2. Select category & press start. (Pre-heat process)

3. When beeps, keep the kababs on greased tawa & press start.

4. When beeps, turn over the kababs & press start again.

CH15

Chicken
Kababs

Method :

1. Clean & wash chicken pieces & cut into 1½" cubes. Prick them with fork.

2. In a bowl take chicken pieces & add all the ingredients of marinade & mix well. Keep covered for at least 30-45 minutes in refrigerator.

3. Place tawa on high rack. Keep in the microwave. Select category & weight and press start. (Pre-heat process)

4. When beeps, keep chicken pieces on tawa & press start.

5. When beeps, turn over & remove excess water & again press start.

5. Serve spicy chicken kababs hot with mint chutney or onion rings.

Kastoori

CH16

Kababs

Method :

1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.

2. Marinate the mince with all the ingredients mentioned under marinade.

3. Make flat Kababs of the mixture. Select category & press start. (Pre-heat process)

4. When beeps, keep the kababs on tawa & place tawa + high rack inside MWO and press start.

5. When beeps, turn over the kababs & press start. Sprinkle chaat masala & serve.

Weight Limit Utensil Instructions

Veg

Spicy

0.3 kg

0.2 ~ 0.4 kg

0.2 ~ 0.4 kg

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

For
Boiled potatoes
Grated paneer
Chopped green chillies
Chopped coriander
Roughly ground anardana seeds
Salt, red chilli powder

For
Boneless chicken (cut into 1½" pieces)
For Marinade
Barbeque sauce
Olive oil
Garlic powder / Ginger paste
Red chilli flakes
Black pepper (freshly crushed)
Onion paste
Oregano
Thyme
Cumin powder
Salt

For
Boneless Chicken mince (Keema)

For marinade

Ginger garlic paste
Lemon juice
Roasted besan
Bread crumbs
Pepper powder, Salt, Red chilli powder
Ginger finely chopped
Chopped Coriander leaves
Oil
Choti elaichi powder
Jeera
Kesar (Soaked in ½ cup in milk)

0.2 kg
200 g

1 tbsp

½ tsp
1 tsp
1 tsp
½ tsp

1 tbsp

½ tsp
½ tsp
1 tsp

0.2 kg
200 g

¼ tbsp
¼ tbsp

2 tbsp
2 tbsp

½ tsp

2 tbsp

1 tsp
½ tsp
1 tsp
½ tsp

A few sprigs

As per taste

As per taste

As per taste

0.3 kg
200 g

100 g
2 nos.

1 tbsp

0.3 kg
300 g

1½ tbsp

1 tsp

1½ tsp

1 tsp

½ tsp

1½ tbsp

1 tbsp

½ tsp

1½ tsp

0.3 kg
300 g

½ tbsp
½ tbsp
3 tbsp
3 tbsp

½ tsp

3 tbsp

2 tsp

½ tsp

1 tsp

½ tsp

0.4 kg
400 g

2 tbsp

1 tsp
2 tsp
1 tsp

1 tsp
2 tbsp
1 tbsp

1 tsp

1½ tsp

0.4 kg
400 g

1 tbsp
1 tbsp
4 tbsp
4 tbsp

1 tsp
4 tbsp
3 tbsp

1 tsp

1 tsp

1 tsp

* Refer page 90, fig 2

41

Charcoal

Category

CH17

Kababs

Method :

1. In a MWS glass bowl take soaked chana dal, pumpkin peels, snake gourd peels & all the whole spices except salt & coriander leaves. Sprinkle ¼ cup water & cover.
Select category & press start.

2. When beeps, take out the bowl, remove javitri & black cardamom and allow to cool the mixture.

3. Grind the cooked mixture to a coarse paste in a mixer, adding ¼ cup water & salt to taste. Take out in a bowl and add freshly chopped coriander leaves. Mix well with
hands & make kababs of equal size & shape.

4. Grease the tawa with ¼ tsp oil & put the kababs on it. Keep the tawa on high rack. Keep high rack & tawa with kababs inside the microwave and press start.

5. When beeps, sprinkle ¼ tsp oil on all kababs and turnover the kababs and press start.

6. Serve the kababs hot with the chutney of your choice.

CH18

Kababs

Method :

1. In a MWS glass bowl take cut potatoes, chopped onion, peas & cauliflower. Put ½ cjup water & cover. Select category & weight and press start.

2. When beeps, remove the bowl, strain the vegetables. Remove all the moisture & mash well when cool.

3. To the mashed vegetables add all the spices, chopped green chilli, coriander leaves, kaju powder, ginger-garlic paste, tomato ketchup, fresh bread crumbs. Mix
all the ingredients very well. Make equal sized kababs out of the mixture.

4. Keep the kababs on tawa & tawa on high rack. Keep inside the microwave and press start.

5. When beeps turn the kababs & press start. Serve them hot with mint chutney.

Mutton &

CH19

Kababs

Method :

1. In a MWS glass bowl take minced mutton, laung, badi elaichi, cinnamon, dried red chilli, whole black peppers. Mix well & cover. Select category and press start.

2. When beeps, take out the bowl, remove cover & remove all the whole spices & discard the water. Allow the mutton to get cooled & grind the mutton coarsely.

3. Take the ground mutton in a bowl, add all the spices, chopped green chilli, coriander leaves, bread crumbs & lemon juice (optional) & mix very well.

4. Make equal sized round kababs from the mixture & keep on greased tawa. Keep the tawa on high rack. Keep inside the microwave & press start.

5. When beeps, turnover the kababs & keep tomato pieces (seeds removed) and press start. Serve them hot with mint chutney.

Weight Limit Utensil Instructions

Chilka

Kaju

Tomato

0.4 kg

0.1 ~ 0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

For
Chana dal (soaked overnight)
Snake gourd peels (roughly chopped)
Pumpkin peels (roughly chopped)
Whole black pepper
Dried red chilli
Laung
Black cardamom
Cinnamon
Water
Oil
Javitri
Fresh coriander leaves
Salt

For
Potato (cut into pieces)
Onion (chopped)
Peas (shelled)
Cauliflower (florets)
Ginger-garlic paste
Kaju powder
Fresh bread crumbs (sides removed)
Green chilli (chopped)
Tomato ketchup
Salt, red chilli powder, garam masala
Coriander leaves (chopped)

For
Minced mutton
Badi Elaichi
Dalchini
Laung
Whole black pepper
Dried red chilli
Bread crumbs
Green chilli (chopped)
Coriander (chopped)
Lemon juice (optional)
Salt, red chilli powder, garam masala
Tomatoes (cut into big pieces)

0.1 kg
½ no.
½ no.
3 tbsp
½ cup

½ tsp

2 tbsp

3 slices

1 no.
½ tsp

1 tbsp

0.4 Kg
200 g

½ cup
½ cup

¼ tsp

1 no.

3-4 nos.

1 no.

1" piece

½ cup

½ tsp

1 no.

2 tbsp

As per taste

0.2 kg

1 no.

1 no.
4 tbsp
½ cup

1 tsp
4 tbsp

4 slices

2 nos.

1 tsp

As per taste

1½ tbsp

0.3 Kg

300 g

1 no.

2" piece
3-4 nos.

8 to10 nos.

2 nos.
¼ cup
2 nos.
2 tbsp

1 tsp

As per taste

2 nos.

0.3 kg

1½ no.

1 no.
4 tbsp
¾ cup

1 tsp

5 tbsp

4 slices

2 nos.

1 tsp

2 tbsp

* Refer page 90, fig 2

42

Charcoal

Category

Bharwan

CH20

Method :

1. Cut stalk of each bhindi & make lengthwise slit.

2. Combine stuffing ingredients & mix well stuff each bhindi with this mixture.

3. In MWS glass bowl add oil, jeera, onion, green chilli, ginger, tomato & hing. Select category & weight & press start.

4. When beeps, remove the bowl from microwave oven & keep the stuffed bhindi on tawa, drizzle few drops of oil on bhindis. Keep tawa on high rack.

5. Press start.

6. When beeps, turn over bhindis & add the onion mixture & mix well.

7. Press start.

Tandoori

CH21

Method :

1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.

2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.

3. Select category & press start. Keep tawa + rack inside MWO.

4. When beeps, transfer the marinated prawns on tawa & keep the tawa on high rack and press start.

5. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina chutney.
Note: In case the prawns get watery drain excess water & then cook.

CH22

Method :

1. Mix all the ingredients of the marinade in a bowl. Marinate Chicken & keep in refrigerator for 1 hour.

2. Grease the rotisserie skewers with some oil. Put the chicken pieces on skewers. Assemble the rotisserie. Install the rotisserie in the microwave, spread the
tissue paper on the glass tray.

3. Select category & press start.

4. When beeps, add 1tsp oil & again press start.

Sprinkle the chaat masala & serve.
Note: For rotisserie installation refer Pg. 91.

* Refer page 90, fig 2

# #

Refer page 91

Weight Limit Utensil Instructions

Bhindi

Jhinga

Malai
Tikka

0.2 ~ 0.4 kg

0.2 ~ 0.5 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

##

Rotisserie

For
Bhindi
Oil
Jeera
Onion (chopped)
Green Chillies
Ginger
Hing
Tomato

For Stuffing

Coriander Powder
Turmeric Powder
Saunf Powder
Amchoor
Red Chilli Powder, Salt

For
King Size Prawns

Ist Marinade

Lemon juice
Salt, Red chilli powder
Oil

2nd Marinade

Thick cream
Mozarella cheese (grated)
Oil
Red Chilli Powder
Tandoori Masala
Cornflour
Garam Masala
Ginger Paste
Tandoori Colour/Haldi
Hung Curd

For
Boneless Chicken (1½" pieces )
Oil

For Marinade

Thick cream
Green cardamom powder
Pepper powder
Garlic paste
Ginger paste
Melted butter
Garam masala, amchoor, jeera

powder, salt

Green chillies

43

0.2 kg
200 g

¼ tbsp

¼ tsp

½ no.

1 no.

½ no.

1 tsp
1 tsp
1 tsp
1 tsp

0.2 kg
200 g

2 tbsp

½ tbsp

2 tbsp

1 tsp

½ tbsp

1 tsp
2 tsp

2 tsp

1 tbsp

¼"

0.3 kg
300 g

½ tbsp

½ tsp

1 no.
2 no.

¼"

A pinch

1 no.

2 tsp
1½ tsp
1½ tsp
1½ tsp

As per taste

0.3 kg

0.4 kg

300 g

400 g

2½ tbsp

3 tbsp

As per taste

1 tbsp

1½ tbsp

3 tbsp

4 tbsp

2 tsp

3 tsp

1 tbsp

1½ tbsp

As per taste

2 tsp

3 tsp

3 tsp

4 tsp

As per taste
2½ tsp
A pinch (for colour)

2 tbsp

For basting

As per taste

As per taste

0.3 kg
300 g

¼ cup

¼ tsp

½ tsp

1 tsp

¼ tbsp

1 no.

3 tsp

3 tbsp

0.4 kg
400 g
1 tbsp

1 tsp
1no.

2 no.

½"

1 no.

3 tsp
2 tsp
2 tsp
2 tsp

0.5 kg
500 g

3½ tbsp

2 tbsp

4 tbsp

4 tsp

2 tbsp

3½ tsp

5 tsp

3½ tsp

4 tbsp

Charcoal

Category

CH23

Achaari

Method :

1. Wash & pat dry the mutton pieces. Prick them with a fork.

2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces & keep for 3-4 hours in refrigerator.

3. Remove from fridge & let them come to room temperature.

4. In a MWS glass bowl add the marinated pieces. Select category & press start.

5. When beeps, remove the bowl from microwave oven, spread the tissue paper on glass tray & insert the mutton pieces in rotisserie skewers. Assemble the
rotisseries & install in the microwave.

6. Press start.

7. When beeps, pour 1 tsp oil on the mutton pieces.

8. Press start.

Note : For rotisserie installation refer Pg. 91.

CH24

Kababs

Method :

1. In a bowl take chopped almonds, cashewnuts & raisins for stuffing. Mix well & keep aside for later use.

2. In another bowl take boiled & mashed banana, shakarkandi, grated apple, chopped coriander & mint leaves, chopped ginger & green chillies & all the spices. Mix
well. When the mixture cools down, add bread crumbs & mix well to make a dough for kababs.

3. Divide the dough into 10 equal portions. Make round balls. Flatten each ball & fill stuffing (as required) in the center & again re-shape into round kababs.

4. Keep tawa on high rack. Put both inside the microwave. Select category & press start. (Pre-heat process)

5. When beeps,put kababs on tawa & press start.

6. When beeps, again turnover the kababs & press start. Serve kababs hot with chutney of your choice.

CH25

Kababs

Method :

1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the potatoes & peas. Make flat kababs & roll each kabab in cornflour.

2. Keep the tawa & high rack in MWO. Select category & weight and press start. (Pre-heat process)

3. When beeps, keep kababs on the tawa, pour the oil & press start.

4. When beeps, turn over again & press start. Serve with coriander chutney.

* Refer page 90, fig 2

# #

Refer page 91

Weight Limit Utensil Instructions

Tikka

Faldari

Dahi

0.3 kg

0.4 kg

0.2 ~ 0.4 kg

Microwave safe

(MWS) glass bowl

&

##

Rotisserie

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

For
Boneless mutton (Cut into 1½" pieces)

For marinade

Hung curd
Raw papaya Paste (Green papaya,

peeled, deseed & grind in a mixer

Onion (Sliced)
Salt, Red chilli powder, Amchoor

powder

Saunf
Jeera
Mustard seeds
Ginger garlic paste
Tandoori Color
Methidana

For
Boiled & mashed raw bananas
Boiled & mashed shakarkandi
Peeled & grated apple
Fresh coriander (chopped)
Fresh mint leaves (chopped)
Green chillies (chopped)
Ginger (chopped)
Bread crumbs
Salt, red chilli powder, jeera powder

For stuffing

Chopped almonds
Chopped cashewnuts
Chopped raisins

For
Boiled potatoes
Boiled peas
Chopped & boiled spinach
Hung curd
Grated ginger
Chopped green chillies
Chopped almonds
Chopped raisins
Besan
Chopped coriander leaves
Salt, garam masala, red chilli powder
Oil
Cornflour

44

0.2 kg
100 g

50 g
2 tbsp
2 tbsp

1 tsp
½ tbsp
½ tbsp
½ tbsp

1 tbsp
1 tbsp

1 tsp

0.3 kg
300 g

2 tbsp
½ tbsp

¼ cup

As per taste

2 tsp.

½ tsp.

½ tsp

½ tbsp
A pinch
A pinch

0.4 Kg

2 nos.

2 nos.

½ cup

2 tbsp

2 tbsp

2 nos.

2 tsp

½ cup

As per taste

2 tbsp

2 tbsp

2 tbsp

0.3 kg
200 g

75 g
3 tbsp
3 tbsp
1½ tsp
1 tbsp
1 tbsp
1 tbsp
2 tbsp
2 tbsp

As per taste

1 tsp

For coating

0.4 kg
250 g
100 g
4 tbsp
4 tbsp

2 tsp
1½ tbsp
1½ tbsp
1½ tbsp

3 tbsp
3 tbsp

1 tsp

Indian Roti Basket

In the following example, show you how to cook

2pcsofNaan.

1. Press STOP/CLEAR.

2. Press IndianRotiBasket.

3. The display will show "br1".

4. Press START/Add30secs.

• Indian Roti Basket menus are
programmed.

• Indian Roti Basket cook allows
you to cook most of your favorite food
by selecting the food type and the
weight of the food.

45

Indian Roti Basket

Category

br1

Method :

1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi-carb & add to the dough. Mix it well & knead a soft dough adding the milk &
water (if required). After making the dough add melted butter & knead the dough again. Keep the dough covered in a warm place for about 1-2 hours to ferment
properly.

2. Keep the tawa on low rack & keep inside the microwave. select category & press start.

3. Divide the dough into 10 equal portions/balls. (approx. of 40 gm each). Roll out each portion in an oblong shape. Brush with melted butter & sprinkle onion seeds
on the top.

4. When beeps, keep 2 rolled out naan on the tawa & press start.

5. Serve hot with gravy curry for your choice.

Note: Grease the surface with little oil to prevent the naan from sticking while rolling.

br2

Parantha

Method :

1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk & then water & knead a soft dough.

2. Keep tawa on low rack, keep inside the microwave. select category & press start.

3. Divide the dough into 11-12 equal portion (approx of 45-46 gms). Roll out each portion to a diameter of 6" spread ½ tsp ghee/oil all over & dust some dry flour.
Fold to half & again repeat the same procedure. So that you get a long strip (like a fan).

4. Apply few drops of ghee on the strip. again roll the strip to form a ball. Roll out the ball to 5" diameter for laccha parantha.

5. When beeps, keep 2 rolled out laccha parantha on tawa & press start.

6. When beeps, turn the paranthas & again press start. Make all laccha paranthas following the same procedure.

7. Apply some ghee on top (optional) & crush the parantha slightly to open up the layers. Serve hot with gravy/curry of your choice. Wrap in foil & store.

br3

Method :

1. Grind together soaked rice, cooked rice & coconut shaving till get a fine thick paste. Do not add too much water. Instead use coconut water for grinding & diluting.
Batter should have a consistency similar to dosa batter or slightly thickened.

2. Add the yeast (diluted in 2 tbsp coconut water) & salt & sugar to taste. Allow the batter to ferment at room temperature for atleast 6-8 hours.

3. Keep the tawa on high rack, keep inside the microwave. Select category & press start.

4. When beeps, pour ½ cup batter (approx 100 ml) on tawa & spread evenly to a circle keep on the rack & press start.

5. When beeps, turn the appam carefully without breaking. Press start.

6. Serve hot with coconut chutney or veg stew.

Note: While pouring the appam batter, try to make a thin size appam. It should not be very thick.

Weight Limit Utensil Instructions

Naan

Lachha

Appam

2 Pc

2 Pc

1 Pc

Multicook Tawa

&

Low Rack

Multicook Tawa

&

Low rack

Multicook Tawa

&

High Rack*

For
Refined flour (Maida)

#

Curd
Milk
Butter
Salt
Castor Sugar
Baking powder
Butter (Melted)
Soda-bi-carb
Onion seeds

For
Whole wheat flour

#

Salt
Ghee
Milk
Water

For
Rice (soaked for 5-6 hours)
Cooked rice (Boiled)
Fresh coconut shavings
Yeast
Coconut water
Salt & Sugar

Dough

225 gms

4 tbsp
100 ml
1 tbsp
1/8 tsp

1 tsp

½ tsp

1 tsp

¼ tsp

1 tsp

Dough
2 cups

½ tsp
2 Tbsp
½ cup
½ cup

Batter

1 cup
½ cup
2 cups

To dissolve yeast & for diluting the batter

¼ tsp

As per taste

* Refer page 90, fig 2

#

Refer page 90, fig 1

46

Indian Roti Basket

Category

br4

Method :

1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green chillies, coriander leaves & all the spices. Rub in ghee & curds. Mix well & knead soft
dough adding the water. Knead the dough again after adding oil. Keep the dough covered for 5-10 minutes.

2. Keep the tawa on low rack. Keep inside the microwave Select category & press start.

3. Divide the dough into 7 equal portions (approx of 60gm each). Roll out each portion into a diameter of 5 inches. use little dry flour while rolling the roti to prevent it
from sticking to surface.

4. When beeps keep 2 rolled out roties on tawa & press start.

5. When beeps, turn & again press start. Make all the roties following the same procedure.

6. Serve hot with pickle or curd. Wrap in foil & store.

Missi Roti

br5

Method :

1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in the flour & slowly adding water to make a soft dough.

2. Divide the dough into, 11 equal portions (each approx 50g) grease the surface on which roti will be rolled with little oil. Take the dough & roll out the roti to 5
diameter.

3. Keep the tawa on low rack & put few drops of oil & spread. Select category & keep the tawa & low rack inside the microwave & press start.

4. When beeps, keep the rolled out missi roties on the tawa & press start.

5. When beeps, add ¼ tsp oil on the roties & turn over. Press start. Wrap in foil & store.

br6

Method :

1. In a bowl add all the ingredients mentioned for filling & mix well & prepare the stuffing for naan.

2. In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi carb & add to the dough. Mix well & knead & soft dough adding the
milk & water (if required). Add melted butter & again knead the dough. Keep the dough covered in a warm place of about 1-2 hours to ferment properly.

3. Keep the tawa on low rack. Keep inside the microwave. Select category & press start.

4. Divide the dough into 10-11 equal portions (approx 40 gm each) Roll out a portion & put 2 tbsp stuffing & fold from all sides & again make a ball. Roll out again to
an oblong shape. Brush the top with melted butter & sprinkle onion seeds.

5. When beeps, keep 2 rolled out naans on tawa & press start.

6. Make all other naans following the same procedure. Serve hot with the gravy/curry of your choice.

Note: Grease the surface with little oil to prevent the naan from sticking to the surface while rolling.

#

Refer page 90, fig 1

Weight Limit Utensil Instructions

Masala

Roti

Stuffed

Naan

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

Low Rack

Multicook Tawa

&

Low rack

Multicook Tawa

&

Low Rack

For
Whole wheat flour

#

Besan
Finely copped onion
Finely chopped green chilli
Black pepper powder
Red chilli powder
Garam Masala
Ghee
Salt
Fresh Curd
Water (to knead dough)
Oil
Coriander leaves (Chopped)

For
Wheat flour

#

Besan
Oil
Kasuri methi, Red Chilli powder, Salt
Water (for dough kneading)
Curd

For
Refined flour (maida)

#

Curd
Milk
Butter
Salt
Castor Sugar
Baking powder
Butter (melted)
Soda-bi-carb
Onion seeds

For filling

Grated Paneer
Chopped onions
Chopped green chilli
Coriander leaves (Chopped)
Red Chilli powder, salt, garam

masala, anardana powder

Dough

1 cup

3/4 cup

1 no. (medium)

2 no.
1 tsp
1 tsp

½ tsp

1 tbsp

As per taste

¼ cup
¼ cup

½ tsp

2 tbsp

Dough
1½ cups
1½ cups

4 Tbsp

As per taste

50 ml

½ cup

Dough

225 g
4 tbsp
100 ml
1 tbsp
1/8 tsp

1 tsp

½ tsp

1 tsp

¼ tsp

1 tsp

150 g

1 no (medium)

2 nos.

A few sprigs
As per taste

47

Indian Roti Basket

Category

br7

Paratha

Method :

1. Mix whole wheat flour, melted butter, salt in a bowl.

2. Gradually add buttermilk to form a firm dough. Add more buttermilk (if required).

3. After kneading lightly on a floured surface, form into a smooth ball.

4. Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 equal portion (45gms).

5. On a lightly floured surface, roll out each portion into 5" diameter rounds.

6. Keep the tawa on low rack & select category & keep the tawa inside the microwave & press start.

7. When beeps, put 2 parathas on tawa & press start.

8. When beeps, smear with ½ tsp oil & turn over & press start. Wrap in foil & store.

br8

Parantha

Method :

1. Wash & put dry & chop mint leaves finely.

2. In a bowl combine wheat flour, mint leaves, salt, butter, chaat masala, gradually add water & knead a soft dough. Keep the dough covered for 5-7 minutes.

3. Keep the tawa on high rack. Keep inside the microwave Select category & press start.

4. Divide the dough into 5-6 equal sized portions. Roll out each dough into a diameter of 6". Spread ½ tsp oil/ghee all over & dust with some dry pudina powder, fold
the rolled out chapati like a fan & again make a ball & again roll out the ball to a measure of 5" diameter.

5. When beeps keep 2 rolled out paranthas on tawa & press start.

6. When beeps apply ¼ tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the similar procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br9

Parantha

Method :

1. In a bowl combine wheat flour boiled & mashed rajma, soyabean flour, tomato puree, chopped green chilli, coriander leaves, freshly crushed mint leaves,
Anardana, oil, red chilli powder, salt. Mix & gradually add water & knead a soft dough.

2. Keep the tawa on high rack. Keep inside the microwave. Select category & press start.

3. Divide the dough into 6-7 equal sized portions (approx of 45gms). Roll out each dough into 5" diameter circle.

4. When beeps keep 2 rolled out paranthas on tawa & press start.

5. When beeps, turn the paranthas. Press start. Make all the paranthas with the similar procedure.

6. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

Khasta

Pudina

Rajma

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

Low Rack

Multicook Tawa

&

High Rack*

Multicook Tawa

&

High rack*

For
Whole wheat flour

#

Melted butter
Salt
Buttermilk

For
Whole wheat flour
Mint leaves
Salt
Butter
Chaat Masala
Oil/ghee
Dry pudina powder
Water

For
Boiled Rajma
Whole Wheat flour (atta)
Soyabean flour
Chopped green chillies
Fresh mint leaves
Anardana (Crushed)
Red Chilli Powder
Tomato Puree
Salt
Oil
Coriander leaves (Chopped)
Water

Dough
1½ cup
1/3 cup

As per taste

½ cup

Dough

1 cup

½ cup

As per taste

2 tbsp

2 tsp
2 tsp

1 tbsp

As required to make the dough

Dough
1/3 cup

1 cup

2 Tbsp

3-4 nos.

8-10 nos.

1 tsp
1 tsp

2 tbsp.

As per taste

2 tsp

2 tbsp

To knead to dough

* Refer page 90, fig 2

#

Refer page 90, fig 1

48

Indian Roti Basket

Category

br10

Parantha

Method :

1. In a bowl take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multicook tawa with ¼ tsp ghee & keep on low rack. Keep the high rack & tawa inside the microwave. Select category and press start.

4. Take 35gm dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it carefully & roll it again
slightly to 5" diameter.

5. When beeps, keep 2 rolled out paranthas on preheated tawa & high rack & keep inside the microwave and press start.

6. When beeps, apply ¼ tsp ghee on top of paranthas & turn and press start. Serve the paneer paranthas hot with fresh curd.

br11

Method :

1. In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry yeast & stir again to dissolve. Keep aside for at least 5-7 minutes.

2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast water & knead a firm dough. Pour ½ tsp oil & knead again.

3. Divide the dough into 4 equal portions (approx. 60 gm each). Make balls & apply butter on top & sprinkle kalonji (onion seeds) & fresh coriander leaves on top.
Press with fingers & dust with maida & roll out each ball into a diameter of 5". Keep the rolled dough on dusted multi cook tawa. Keep them covered in dark &
warm place for at least 30 minutes.

4. Select category & press start.

5. When beeps, keep tawa with rolled doughs & press start.

6. Apply butter on top of kulchas or roast them a little & serve them hot with chhole.

br12

Parantha

Method :

1. In a bowl, combine wheat flour, daal, chopped green chilli, coriander leaves, anardana powder, oil, red chilli powder, salt. Mix and gradually, add water and knead
a dough.

2. Keep tawa on low rack. Keep inside microwave. Select menu & press start.

3. Divide dough into 6 to 7 equal size portions(approximate 35 to 40 gram). Rollout each dough into ovular shape of length 15cm length.

4. When beeps keep to rolled out paranthas on tawa & press start.

5. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

6. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

Paneer

Kulche

Daal

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

Low Rack

Multicook Tawa

&

Low Rack

Multicook Tawa

&

#

Low rack

For
Whole wheat flour (atta)

#

Desi ghee
Salt
Water (to knead dough

For stuffing

Grated paneer
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, red chilli powder, garam masala
Anardana powder

For
Maida

#

Salt
Fresh cream
Lukewarm water
Sugar
Dry yeast
Oil
Kalonji (onion seeds)
Coriander leaves

For Dough

Boiled Daal/Left over daal
Whole wheat flour(aata)
Chopped green chilies
Anardana powder
Red chilli powder
Salt
Oil
Coriander leaves
Water

Dough
2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

Dough

1 cup

A pinch

2 tbsp

50 ml

1 tbsp

1 tsp

½ tsp
As required
As required

1/3rd cup

1 cup

3 to 4 no.

1 tsp
1 tsp

As per taste

2 tsp

Copped

To knead dough

#

Refer page 90, fig 1

49

Indian Roti Basket

Category

br13

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br14

Parantha

Method :

1. Take boiled spinach leaves & puree the spinach in a blender.

2. In a bowl combine wheat floar, salt, hing, ajwain, spinach puree, red chilli powder & garam masala and knead a soft dough. Keep the dough covered for 5 to 7
minutes.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br15

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

Aloo

Palak

Gobhi

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Boiled & mashed potato
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

For Dough

Whole wheat flour(aata)
Palak (boiled)
Green chilli chopped
Ajwain
Hing
Salt, Red chilli powder, Garam masala
Oil/Ghee
Water

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Grated Gobhi
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

2 cups

250 g
2 nos.
1/4 tsp

A pinch

As per taste

2 tsp

To knead dough

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

#

Refer page 90, fig 1

50

Indian Roti Basket

Category

br16

Parantha

Method :

1. In a bowl combine wheat flour, salt, 1 tsp oil, water to knead a soft dough.

2. Keep the tawa on low rack, keep inside microwave. Select menu & press start.

3. Divide the dough 5 to 6 equal size portions. Roll out each dough into diameter of 5 inch. Spread 1/2 tsp oil/ghee all over & dust with some ajwain and salt, fold the
rolled out chapati like a fan & again make a ball & roll out the ball to a length of 15cm(oval shape).

4. When beeps keep 2 rolled out paranthas on tawa & press start.

5. When beeps apply 1/4 tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the same procedure.

6. Serve them hot with curd or pickle. Wrap in foil & store.

br17

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br18

Chatpata
Parantha

Method :

1. In a bowl combine wheat flour, salt, amchoor, 1 tsp oil, water to knead a soft dough.

2. Keep the tawa on low rack, keep inside microwave. Select menu & press start.

3. Divide the dough 5 to 6 equal size portions. Roll out each dough into diameter of 5 inch. Spread 1/2 tsp oil/ghee all over & dust with some chaat masala fold the
rolled out chapati like a fan & again make a ball & roll out the ball to a length of 15cm(oval shape).

4. When beeps keep 2 rolled out paranthas on tawa & press start.

5. When beeps apply 1/4 tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the same procedure.

6. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

Ajwain

Pyaaz

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

For Dough

Whole wheat flour(aata)
Ajwain
Salt, Red chilli powder, Garam masala
Water

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Grated Pyaaz
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder

For Dough

Whole wheat flour(aata)
Amchoor
Chaat Masala
Salt, Red chilli powder, Garam masala
Water

2 cups

2 tsp

As per taste

To knead dough

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

2 cups
1/2 tsp

1 tsp

As per taste

To knead dough

#

Refer page 90, fig 1

51

Indian Roti Basket

Category

br19

Aloo Gobhi

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly into 15cm ovular length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn parantha. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br20

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br21

Cabbage
Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

Methi

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Boiled & mashed potato
Boiled & grated gobhi
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Chopped Methi
Chopped green chilli (deseeded)
Salt, Red chilli powder, Garam masala
Water

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Grated Cabbage
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

1 cup

1 cup
3 nos.
2 tbsp

As per taste

1 tsp

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.

As per taste

To knead dough

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

#

Refer page 90, fig 1

52

Indian Roti Basket

Category

br22

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br23

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

br24

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

#

Refer page 90, fig 1

Weight Limit Utensil Instructions

Corn

Carrot

Pea

2 Pc

2 Pc

2 Pc

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

Multicook Tawa

&

#

Low rack

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Boiled & mashed corns
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Grated Carrot
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Boiled & mashed pea
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

53

Indian Roti Basket

Category

br25

Mushroom

Parantha

Method :

1. In a bowl, take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. Gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover
with a muslin cloth & leave for some time.

2. In another bowl take all the ingredients of stuffing & mix well.

3. Grease the multi cook tawa with 1/4 tsp ghee & keep on low rack. Keep low rack & tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again
slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa & press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil & store.

Weight Limit Utensil Instructions

2 Pc

Multicook Tawa

&

#

Low rack

For Dough

Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)

For Stuffing

Boiled & mashed Mushrooms
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water

2 cups

1 tbsp + 1 tsp

A pinch

1 cup (200 ml)

2 cups
3 nos.
2 tbsp

As per taste

1 tsp

To knead dough

#

Refer page 90, fig 1

54

Ghee / Indian Cuisine

In the following example, show you how to cook

0.4kgofKadhi.

1. Press STOP/CLEAR.

2. Press Ghee/IndianCuisinetwice.

3. Turn DIAL until display show "IC6".

4. Press START/Add30secs for category confirmation.

5. *Turn DIAL until display show “0.4 kg”

6. Press START/Add30secs.

• Ghee / Indian Cuisine menus are
programmed.

• Ghee / Indian Cuisine cook allows you
to cook most of your favorite food by
selecting the food type and the
weight of the food.

* Note: If the recipe has single weight e.g.
“IC4" Sambhar 0.2 kg, do not follow step 4, 5. Directly go to step 6.

55

Ghee

Category

Gh1

Method :

1. In a big vessel put all the malai & blend with a hand mixer till it solidifies into butter & separates from residual liquid.

2. Wash this white butter in cold water as couple of times, so as to remove any remaining smell of milk.

3. Now collect all the butter in a MWS glass bowl & keep in the microwave. Select menu & press start.

4. When beeps, stir it properly with the spoon (not plastic) & again press start.

5. After beeps, allow it to stand for 5 minutes & then strain it through stainless steel strainer into a glass jar & then store it.

Weight Limit Utensil Instructions

Ghee

500 g

Microwave safe

(MWS) glass bowl

Malai/Cream (Collected over 10 days)
Cold water

500g

As required

Indian Cuisine

Category

Mix Veg

IC1

Method :

1. In a MWS bowl add oil, onion, tomato & all spices. Mix well, select category & weight and press start.

2. When beeps, remove & mix well. Add vegetable & some water. Cover & press start.

3. When beeps, mix well. Cover & press start. Garnish with coriander leaves.

IC2

Method :

1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum & onion. Mix well, cover. Select category & weight and press start.

2. When beep, add tomato puree, butter, fresh cream, haldi, red chilli powder, garam masala, kasuri methi, salt, sugar and paneer cubes, mix well and press start.
Stand for 5 minutes. Garnish with hara dhania and serve hot.

Dal Tadka

IC3

Method :

1. Take dal in Microwave Safe bowl, add Water, Haldi & Hing.

2. Select category & weight and press start to cook.

3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves, salt, dhania jeera powder, hara dhania, kasuri methi (optional). Press start.

4. When beeps, add dal, water (if required), mix well & again press start.

Sambhar

IC4

Method :

1. Soak dal for 2 hours, In Microwave Safe Bowl take dal, haldi, onion, green chilli, tomato, mix vegetables and boiled water. Select category and press start.

2. When beeps, in another Microwave Safe Bowl take oil, add rai, hing, curry leaves, dhania, red chilli. Press start.

3. When beeps, mash dal very well and add to tadka. Add imli pulp sambhar masala, gud and some water (if required). Press start. Stand for 5 minutes. Garnish
with coconut and hara dhania and serve with Idli.

Weight Limit Utensil Instructions

Kadhai
Paneer

0.1 ~ 0.5 kg

0.1 ~ 0.5 kg

0.2 kg

0.2 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Mix Veg. (Carrot, Cauliflower, peas,

beans, potato)

Oil
Onion (chopped)
Tomato (chopped)
Salt, Cumin powder, Garam masala,

Red Chilli powder, Coriander powder

Paneer
Capsicum & Onion (sliced)
Onion Paste
Tomato Puree
Ginger-Garlic Paste, Salt & Sugar
Red Chilli Powder, Haldi, Kasuri

Methi, Garam Masala

Butter
Fresh Cream

For
Dal (soaked for 2 hours)
Water
Oil
Rai, Jeera, Kasuri methi, Hara dhania,

Curry leaves, Hing, Haldi, Hari mirch

Salt, dhania powder

Arhar Dal (Soaked for 2 hrs)
Oil
Onion chopped
Tomato chopped
Mixed Vegetables chopped -

Drumsticks, ghiya, Brinjals, Red
Pumpkin

Boiled Water
Imli pulp, Green Chilli, Sambhar

Masala, Salt, Gud

56

0.1 kg
100 g

(Total)

¼ tbsp

½ cup
¼ cup

0.1 kg
½ cup
3 tbsp
2 tbsp

1½ tbsp

1 tbsp

0.2 kg
200 g

(Total)

½ tbsp

1 cup
1 cup

As per taste

0.2 kg
1 cup

4 tbsp
3 tbsp

2 tbsp
2 tbsp

1 medium
1 medium

As per your taste

0.3 kg
300 g

(Total)

1 tbsp
1½ cup
1½ cup

0.3 kg

1½ cup

5 tbsp

4 tbsp

To taste
To taste

3 tbsp

3 tbsp

0.2 kg
200 g

400 ml
2 tbsp

To taste

To taste

200 g

2 tbsp

1 cup

400 ml

0.4 kg
400 g

(Total)

1½ tbsp

2 cup

1½ cup

0.4 kg
2 cup

6 tbsp

4½ tbsp

3½ tbsp

4 tbsp

0.5 kg
500 g

(Total)

2 tbsp

2 cup

1½ cup

0.5 kg

2½ cup

6½ tbsp

5 tbsp

4 tbsp
5 tbsp

Indian Cuisine

Category

IC5

Method :

1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well.

2. Select category & weight and press start.

3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start.

4. When beeps, mix well & add curd. Cover & press start.

5. Allow to stand for 3 minutes.

Baigan Ka

IC6

Method :

1. In a MWS bowl add peeled & chopped baigan. Sprinkle some water. Cover. Select category & weight 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. Allow to stand for 3 minutes. Garnish with coriander leaves.

IC7

Method :

1. In a MWS bowl add oil, rai, jeera, chopped onion. Select category & weight and press start.

2. When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (½ the amount mentioned per weight). Mix &
press start.

3. When beeps, mix & add remaining water & press start. Pour tempering & serve.

IC8

Method :

1. In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough with little warm water to make it like poori dough. Cover and keep for half an hour.

2. Make medium sized balls of the dough. Keep them on tawa & keep the tawa on low rack. Keep aside.

3. Select category & press start. (Pre-heat process).

4. When beeps, keep baati on tawa & press start.

5. When beeps, turn over. Press start. Dip the baati in melted ghee & serve with dal.

#

Refer page 90, fig 1

Weight Limit Utensil Instructions

Dum

Aloo

Bharta

Kadhi

Baati

0.1 ~ 0.5 kg

0.3 ~ 0.5 kg

0.3 ~ 0.5 kg

0.4 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Multicook tawa

&

#

Low rack

For
Boiled Aloo (small)
Oil
Jeera, pepper seeds, cloves, hing
Onion paste
Ginger & garlic paste
Tomato puree
Curd
Turmeric powder, red chilli powder,

deghi mirch, salt, garam masala,
saunf powder

For
Baingan (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

For
Besan
Curd / matha
Oil
Rai, cumin seeds
Chopped onions
Salt, red chilli powder, haldi, coriander

powder, amchur

Water

For
Wheat flour
Suji
Melted ghee
Jeera
Ajwain
Baking powder
Salt
Haldi

0.1 kg
100 g
2 tbsp

2 tbsp

1 tsp
1 tbsp
½ cup

1/2 cup

0.3 kg
300 g
1 tbsp

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

0.3 kg

25 g

1 tbsp

1 cup

2 cups

0.2 kg
200 g
3 tbsp

3 tbsp

1½ tsp

2 tbsp

1 cup

0.3 kg
300 g

3 tbsp

As required

4 tbsp
1½ tsp
3 tbsp

1 cup

As per taste

0.4 kg
400 g

1½ tbsp

1½ cup

4 nos.

1½ tbsp

3 nos.
5 tbsp

As per taste

A few sprigs

0.4 kg

50 g

1 cup

1½ tbsp

As per taste

1½ cup

As per taste

3 cups

0.4 kg
200 g

50 g

75 ml (5 tbsp)

½ tsp
¼ tsp
¼ tsp

As per taste

As required

0.4 kg
400 g

3½ tbsp

5 tbsp

2 tsp

4 tbsp

1½ cup

0.5 kg
500 g

3½ tbsp

6 tbsp

5 tbsp

1½ cup

0.5 kg
500 g
2 tbsp

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

0.5 kg

75 g

1½ cup

2 tbsp

1½ cup

4 cups

2 tsp

57

Indian Cuisine

Category

IC9

Method :

1. In a MWS bowl add soaked moong dal, chopped vegetables & water. Mix well. Select category & press start.

2. When beeps, in another MWS bowl add oil, bay leafs, jeera, dry chillies, salt, haldi, grated coconut & chopped onion. Mix well & press start.

3. When beeps, mix well add the tadka ingredients to the dal. Mix well & press start.

Gujarati

IC10

Tuvar Dal

Method :

1. In a MWS bowl add tuvar dal, salt, hing, turmeric powder, water. Mix well. Select category & press start.

2. When beeps, remove the dal.

3. In another MWS bowl add oil, mustard seeds, jeera, finely chopped ginger, slit green chillies, curry leaves, chopped, onions, red chilli powder. Mix well & press
start.

4. When beeps, remove the bowl & add these ingredients to the dal. Add tomato, jaggery & mix well. Press start. Squeeze lemon juice & serve.

IC11

Chicken

Method :

1. In a MWS bowl add oil, ginger garlic paste, chopped onions, garam masala, dhania powder, jeera powder, salt. Mix well. Select category & weight & press start.

2. When beeps, mix well, add tomato puree, red chilli powder, kasuri methi, chicken pieces. Mix well & cover. Press start.

3. When beeps, mix well, add kaju paste, cream & butter. Mix well & cover. Press start.

4. Garnish with slit chillies.

Weight Limit Utensil Instructions

Dalma

Butter

0.3 kg

0.3 kg

0.3 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Moong dal (soaked for 2 hours)
Water
Chopped vegetables (drumsticks,

potato, raw banana, pumpkin, brinjal,
tomato)

For tadka

Oil
Bay leafs, jeera, dry chillies, salt, haldi
Grated coconut
Chopped onion

For
Tuvar dal / Arhar dal (soaked for 2

hours)

Water
Oil
Mustard seeds
Jeera
Finely chopped ginger
Slit green chillies
Curry leaves
Chopped tomato
Chopped onion
Hing
Salt, turmeric powder, red chilli powder
Jaggery (Gud)

For
Chicken (boneless)
Ginger garlic paste
Tomato puree
Chopped onions
Garam masala, dhania powder, jeera

powder, kasuri methi, red chilli
powder, salt

Kaju paste
Fresh cream
Butter
Oil
Slit green chillies

0.3 kg
300 g
2 tbsp
½ cup

1 no.

2 tbsp

1 cup
2 tbsp
2 tbsp
3 nos.

0.3 kg
300 g

600 ml
2 cups

2 tbsp

As per taste

4 tbsp

1 no.

0.3 kg
300 g

600 ml
1 tbsp

½ tsp
½ tsp

1 tbsp
3 nos.

A few

2 nos.

1 no.

A pinch
As per taste
As per taste

0.4 kg
400 g

2½ tbsp

1 cup

1 no.

As per taste

2½ tbsp

1½ cup

3 tbsp

2½ tbsp

4 nos.

0.5 kg
500 g
3 tbsp

1 cup

2 nos.

3 tbsp

1½ cup
3½ tbsp
2½ tbsp

5 nos.

58

Indian Cuisine

Category

IC12

Method :

1. In a MWS bowl add oil, mustard seeds, urad dal, green chillies & salt. Select category & weight and press start.

2. When beeps, add beans, sprinkle little water. Cover & press start.

3. Add grated coconut, cover & stand for 3 minutes.

Kashmiri

IC13

Kaju Paneer

Method :

1. In a MWS bowl add oil, onion slices, chopped ginger & garlic. Select category & weight and press start.

2. When beeps, mix well, add khus khus paste, kaju paste, tomato puree, chilli powder, garam masala & salt and press start.

3. When beeps, mix well, add paneer pieces and milk. Press start. Stand for 3 minutes.

IC14

Handva

Method :

1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain & keep aside.

2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight.

3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well.

4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside.

5. Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice & hing. Mix well all the ingredients.

6. Pour the batter in MWS flat glass dish. Keep aside.

7. Select category & press start. (Pre-heat process).

8. When beeps, keep the MWS flat glass dish on low rack & press start.

9. When beeps, transfer the MWS flat glass dish to high rack & press start.

Weight Limit Utensil Instructions

Beans
Porial

Veg

0.1 ~ 0.3 kg

0.1 ~ 0.5 kg

0.3 kg

@

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave safe

(MWS) flat glass

dish

&

Low rack

&

# #

High rack

For
French beans (cut evenly)
Oil
Mustard seeds
Urad dhal
Grated coconut
Green chillies
Salt

For
Paneer pieces
Kaju paste
Sliced onions
Chopped ginger
Chopped garlic
Chilli powder
Khus Khus paste
Tomato puree
Milk
Garam masala & salt

For
Rice
Urad Dal (Dehusked)
Sour curd
Boiled vegetables (Potato, Carrots,

Peas, Palak)

Oil
Lemon juice
Soda bi carb
Chilli powder, turmeric powder, salt
Ginger & chilli paste
Mustard seeds
Curry leaves
Hing

0.1 kg
100 g

2 tsp

½ no.

1 tsp
1 tsp

1 tbsp
½ cup
¼ cup

0.1 kg
100 g

1 tsp
¼ tsp
¼ tsp

2 tbsp

1 no.

0.2 kg
200 g

3 tsp

1 nos.

2 tsp
2 tsp

2 tbsp

1 cup

½ cup

0.2 kg
200 g

1 tsp
½ tsp
½ tsp

3 tbsp
2 nos.

As per taste

0.3 kg
300 g

4 tsp

1½ nos.

3 tsp
3 tsp

As per taste

3 tbsp

1½ cup

1 cup

As per taste

0.3 kg

200 g (1 cup)

2 tbsp
½ cup
2 cups

1 tsp
2 tsp

A pinch

As per taste

1 tsp
1 tsp

A few sprigs

¼ tsp

0.4 kg
400 g

5 tsp

1½ nos.

4 tsp
4 tsp

4 tbsp

2 cup

1½ cup

0.3 kg
300 g

2 tsp
½ tsp
½ tsp

4 tbsp
3 nos.

1½ cup

0.5 kg
500 g

6 tsp

2 nos.

5 tsp
5 tsp

5 tbsp

2 cup

@

Do not put anything in the oven during Pre-heat mode.

# #

Refer page 90, fig 5

59

Indian Cuisine

Category

Gatte Ki

IC15

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 category & 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, dhaniya powder, haldi, salt. Cover & press start.

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

Aloo Gobhi

IC16

Method :

1. In a MWS bowl add oil, jeera, chopped onion, green chillies, mix well. Select Category & weight & press start.

2. When beeps, mix well and add potatoes (chopped in medium sizes), cauliflower florets, coriander powder, red chilli powder, haldi, salt, garam masala & mix well.
Add some water Cover. Press start.

3. When beeps, mix well & add coriander leaves and cover. Press start. Allow to stand for 15 mins with cover inside the microwave. Garnish with coriander leaves & serve.

IC17

Method :

1. In a MWS bowl add oil, chopped ginger, garlic, onion. Mix well select category & weight & press start.

2. When beeps, mix well, add paneer cubes, peas, tomato puree, jeera, powder, salt, haldi, red chilli powder, garam masala. Mix well cover. Press Start.

3. When beeps, mix well, add water, coriander leaves & cover. Press start. Stand for 5 minutes.

Weight Limit Utensil Instructions

Subzi

Matar

Paneer

0.3 ~ 0.5 kg

0.3-0.5 kg

0.2-0.4 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For

For making gattas

Besan
Red chilli powder, haldi, dhania

powder, salt

Water

For Subzi

Oil
Rai, jeera
Curry leaves
Sour curd
Red chilli powder, haldi, dhaniya

powder, salt

Tomato puree

For
Potatoes (chopped)
Cauliflower florets
Oil
Jeera
Chopped onion
Chopped green chillies
Coriander powder, red chilli powder,

haldi, salt, garam masala

Coriander leaves

For
Matar
Paneer Cubes
Oil
Tomato puree
Chopped Onion
Chopped Ginger
Chopped garlic
Jeera powder, salt, haldi, red chilli

powder, garam masala

Coriander leaves
Water

0.3 kg

100 g

1 tbsp

2 tsp

1 cup

¼ cup

0.3 kg
150 g
150 g
1 tbsp
1 tbsp
½ cup

1 no

0.2 Kg
100 g
100 g
1 tbsp
¼ cup
1 tbsp

1 tsp
1 tsp

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

0.4 kg
200 g
200 g

2 tbsp
1 tbsp
½ cup
2 nos.

As per taste

A few sprigs

0.3 Kg
150 g
150 g

1½tbsp

½ cup

1½ tbsp

1½ tsp
1½ tsp

As per taste

A few sprigs

½ cup

0.5 kg

150 g

2 tbsp

3 tsp

1½ cup

1 cup

0.5 kg
250 g
250 g
3 tbsp
1 tbsp

1 cup

3 nos.

0.4 Kg
200 g
200 g
2 tbsp

1 cup

2 tbsp

2 tsp
2 tsp

1 cup

60

Indian Cuisine

Category

IC18

Chicken

Method :

1. In Microwave Safe Bowl add oil, methidana, onion slices, garlic, dhania powder, red chilli powder, chicken & salt. Cover. Select category & weight and press
start.

2. When beeps, mix well & add tomato puree, hara dhana, capsicum & ginger. Mix well & cover and press start. Stand for 3 minutes.

3. Add cream. Mix well. Serve hot.

IC19

Method :

1. In a bowl mix grated lauki, besan, salt & haldi together. Mix well & prepare balls of medium size out of the mixture.

2. Grease a MWS flat glass dish & keep the koftas on it select category & weight & press start.

3. When beeps, remove in a MWS bowl add oil, jeera, onion, garlic & ginger & press start.

4. When beeps, mix well, add tomato puree, coriander power, garam masala, red chilli powder, salt, water. Add koftas & press start. Stand for 5 minutes. Squeeze
lemon juice & serve.

IC20

Method :

1. Put chopped onions, green chilli, garlic, ginger in a spice blender & make paste adding 1 tbsp water.

2. In a MWS bowl take oil & add the paste. Mix well. Select category & weight and press start.

3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix well & press start.

4. When beeps, stir & add boiled eggs (each cut into 2), add some water if required. Mix well & press start. Garnish with fresh coriander leaves & serve hot.

Weight Limit Utensil Instructions

Kadhai

Kofta

Curry

Egg

Curry

0.1 ~ 0.5 kg

0.1-0.3 kg

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

Microwavesafe

(MWS) flat glass

dish

&

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Boneless chicken
Oil
Methidana
Onion slices
Chopped garlic
Dhania powder, red chilli powder salt
Tomato puree
Hara dhania
Capsicum
Ginger (finely sliced)
Cream

For
Grated Lauki
Besan
Chopped Onion
Tomato puree
Chopped garlic
Chopped Ginger
Coriander power, haldi, garam masala,

red chilli powder, jeera, salt

Oil
Water
Lemon juice

For
Boiled eggs
Onions (chopped)
Green chilli
Garlic (pods)
Ginger (chopped)
Tomato puree
Water
Green peas (shelled)
Salt, red chilli powder, garam masala,

turmeric powder, dhania powder

Oil
Coriander leaves

0.1 kg
100 g
1 tbsp

¼ tsp
1 no.
1 tsp

¼ cup

1 no.

1 tbsp

6-7 nos.

0.1 Kg
100 g
1 tbsp
½ cup
¼ cup

1 tsp
1 tsp

½ tbsp

½ cup

0.1 kg
2 nos.
2 nos.

1 no.

1 tbsp
3 tbsp
½ cup
¼ cup

2 tbsp

0.2 kg
200 g
2 tbsp

¼ tsp

2 nos.

2 tsp

½ cup

1½ nos.

2 tbsp

0.3 kg
300 g

3 tbsp

1 tsp

3 nos.

3 tsp

As per taste

1 cup

A few sprigs

2 nos.
3 tbsp

For garnishing

0.2 Kg
200 g

2 tbsp

1 cup

½ cup
1½ tsp
1½ tsp

As per taste

1 tbsp

1 cup

As per taste

0.2 kg

4 nos.
3 nos.
2 nos.

8-10 nos.

1½ tbsp

5 tbsp

1 cup

½ cup

As per taste

3 tbsp

A few sprigs

0.4 kg
400 g

3 tbsp

1 tsp

3 nos.

4 tsp

1½ cup

2 nos.
4 tbsp

0.5 kg
500 g

3½ tbsp

1 tsp

3½ nos.

5 tsp

1½ cup

2 nos.

4½ tbsp

0.3 Kg
300 g
3 tbsp

1 cup
1 cup

2 tsp
2 tsp

1½ tbsp

1½ cup

0.3 kg
6 nos.
4 nos.
3 nos.

10-12 nos.

2 tbsp
6 tbsp

1½ cup

1 cup

3 tbsp

61

Indian Cuisine

Category

IC21

Method :

1. Grind all together onions, green chilli, ginger, coriander powder & turmeric p owder without adding any water & make a paste.

2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press start.

3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start.

4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.

IC22

Method :

1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with a sharp knife & keep aside.

2. In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade on chicken legs all over & inside the cuts as well. Keep covered inside the
refrigerator for at least half an hour.

3. After marination is done, keep the marinated chicken legs on high rack. Place tissue paper on the glass tray to absorb all drippings. Keep high rack with chicken
legs in the microwave. Select category & press start.

4. When beeps, turn the chicken legs & press start.

5. When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS glass bowl take all the ingredients given for gravy. Mix well & press start.

6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha parantha.

IC23

Method :

1. In a MWS glass bowl put corns, peas, water (for boiling) & stir. Select category & weight and press start.

2. When beeps, remove & strain the corns & peas in a strainer & keep aside. In the same glass bowl add put oil, chopped onion, tomato & green chilli. Mix well &
press start.

3. When beeps, add corns & peas, water (for cooking), add all spices, beaten curd & mix well. Press start. Give standing time of 5-10 minutes & serve hot.

Weight Limit Utensil Instructions

Jhinga

Matar
Curry

Dum

Tangri

Makki

Korma

0.2 ~ 0.4 kg

0.6 kg

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

&

High rack

Microwave

safe (MWS) bowl

For
Prawns (deviened & cleaned)
Peas (shelled)
Water
Salt, red chilli power, garam masala
Oil

For Paste

Onions
Green chilli
Coriander powder, turmeric powder
Ginger (chopped)

For
Chicken legs

For Marinade

Hung curd
Fresh cream
Ginger-garlic paste
Oil
Tandoori chicken masala
Kasoori methi
Salt, red chilli powder, garam masala,

black pepper powder

For Gravy

Fresh tomato paste
Onion paste
Tomato puree
Ginger-garlic paste
Oil
Fresh coriander leaves (chopped)
Salt, red chilli power, garam masala,

dhaniya powder

For
Corns
Peas
Onion (chopped)
Tomato (chopped)
Green chilli (chopped)
Beaten curd
Water (for boiling)
Water (for cooking)
Salt, red chilli power, turmeric powder,

garam masala

Oil

0.2 Kg
50 g

½ cup
¼ cup

1 tbsp

1 no.
1 no.

1 tsp

0.1 kg
100 g
¼ cup

1 no.
1 no.

1 no.
4 tbsp
½ cup
¼ cup

½ tbsp

0.3 Kg
100 g
1 cup

½ cup

As per taste

1½ tbsp

2 nos.
2 nos.

As per taste

1½ tsp

0.6 kg

5 nos.

4 tbsp
1 tbsp

1 tsp
½ tbsp
1 tbsp

As required

As per taste

5 tbsp
5 tbsp
3 tbsp

1 tsp
2 tbsp

As required

As per taste

0.2 kg

200 g
½ cup
2 nos.
2 nos.
2 nos.
6 tbsp

1 cup
½ cup

As per taste

1 tbsp

0.4 Kg
150 g

1 cup
1 cup

2 tbsp

2½ nos.

2 nos.

2 tsp

0.3 kg
300 g
½ cup
2 nos.
2 nos.
3 nos.
8 tbsp

1 cup
1 cup

1½ tbsp

62

Indian Cuisine

Category

IC24

Method :

1. In a bowl mix all the ingredients of dough except water & mix well with hands. Now add water & knead a soft dough. Cover & keep aside for 10-15 minutes.

2. In another bowl take all the ingredients of stuffing & mix very well. If the stuffing is too dry, then add 1 or 2 cup water (just enough to mix all the ingredients) & mix
well. The stuffing should not be wet.

3. Divide the dough into 6 equal medium sized balls (approx. 45 gms each). Now fill the stuffing (1-2 tbsp) & make round shape balls.

4. Keep multicook tawa on low rack & keep tawa and rack inside the microwave. Select category and press start. (Pre-heat process)

5. When beeps, keep the prepared balls on tawa & keep tawa on low rack & press start.

6. When beeps, change over the side. Press start. Dip the hot Litti in melted ghee & serve hot with chokha.

Chokha

IC25

Method :

1. In a MWS glass bowl take peeled & chopped brinjal pieces. Sprinkle some water. Select category & press start.

2. When beeps, remove MWS glass bowl from the microwave. Mash the cooked brinjal with the back of the spoon/laddle & keep aside.

3. Take tomatoes pieces & keep on tawa. Keep tawa & high rack inside the microwave & press start.

4. When cooking ends, add grilled tomatoes to the mashed brinjal. Add all the spices, mustard oil, chopped onions & green chilli, coriander leaves & mix very well &
mash a little. Serve chokha with freshly made Litti.

IC26

Method :

1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select category & weight and press start.

2. When beeps, mix & add cut potatoes. Sprinkle little water on top. Cover & press start.

3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix well & cover. Press start. Give standing time for 5 minutes. Serve hot with chappati
or parantha.

Weight Limit Utensil Instructions

Litti

Methi

Aloo

6 Pc

0.3 kg

0.2 ~ 0.4 kg

Multicook tawa

&

#

Low rack

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack**

Microwave

safe (MWS) bowl

For
Whole wheat flour
Curd
Desi ghee
Ajwain
Salt
Baking soda
Water (to knead the dough)

For Stuffing

Sattu
Chopped onion
Chopped coriander
Chopped green chilli
Chopped ginger
Mustard oil
Red chilli pickle masala
Lemon juice
Salt, red chilli powder, garam masala

For
Brinjal (peeled & chopped)
Onion (chopped)
Tomato (de-seeded & cut into pieces)
Green chilli (chopped)
Coriander leaves (chopped)
Ginger (chopped)
Mustard oil
Salt, red chilli powder

For
Methi leaves (chopped)
Big size potato (cut in pieces)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam

masala

0.2 kg

2 cups

1 no.
1 no.

1 tbsp

1 no.

As per taste

Dough

1 cup
¼ cup
2 tbsp

1 tsp

As per taste

A pinch

¼ cup

½ cup
½ cup
½ cup
1 tbsp

1 tsp
1 tbsp
1 tbsp

1 tsp

As per taste

0.3 kg

300 g

1 no.
3 nos.
2 nos.
2 tbsp

1 tsp
½ tbsp

As per taste

0.3 kg
3 cups
2 nos.
2 nos.

1½ tbsp

2 nos.

0.4 kg

4 cups

3 nos.
3 nos.
2 tbsp
2 nos.

#

Refer page 90, fig 1

63

Indian Cuisine

Sweet Corner

Category

Suji Halwa

SC1

Method :

1. In Microwave safe glass bowl take Suji, add ghee, mix it together. Select category & weight and press start.

2. When beeps, stir it and press start. Allow to cool.

3. When beeps, add water, sugar, cashewnuts, kishmish, kesar, Elaichi powder, mix it well and press start. Stand for 5 minutes. Serve hot.

SC2

Method :

1. In Microwave safe flat glass dish take besan and ghee. Select category & weight and press start.

2. When beeps, stir it & press start.

3. When beeps, stir it & press start.

4. Allow to cool. Add powdered sugar and elaichi powder. Mix it well and make a ladoo of same size.
Note : For binding the ladoo use ghee.

SC3

Method :

1. Arrange bread slices on high rack. Select category & weight & press start.

2. When beeps, turn slices press start.

3. When beeps, mix milkmaid, milk, sugar, dry fruits and kesar elaichi powder in Microwave Safe Flat Glass Dish. Pour the mixture on slices and press start. Serve hot.

SC4

Method :

1. In Microwave Safe Glass Bowl add milk, milkmaid & mix well. Select category and weight & press start.

2. When beeps, add Badam Pista pieces, Kesar Elaichi Powder & Seviyaan. Mix well and press start.

3. When beeps, mix it well. Add more milk (if required) & press start. Stand for 5 minutes. Serve hot or chilled.
Note : The bowl should be filled at 1/4 level of the total volume.

SC5

Method :

1. In a MWS flat glass dish add besan. Select Category & press start.

2. When beeps, mix well & add melted ghee, powdered sugar. Mix very well while adding. Press start.

3. When beeps, mix well & add milk. Press start. Allow to cool & cut into pieces & serve.

SC6

Method :

1. In a MWS bowl add ghee & fresh grated coconut. Mix well.

2. Select category & weight and press start.

3. When beeps, add milkmaid, milk powder, elaichi powder & press start.

4. When beeps, remove & spread the mixture onto a greased thali & allow to set for 1 hour. Cut into rectangles & store in a air tight container

Weight Limit Utensil Instructions

Besan
Ladoo

Shahi
Tukda

Kheer

Mysore

Pak

Nariyal

Burfi

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

0.1 ~ 0.4 kg

0.5 kg

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) flat glass

dish

Microwave safe

(MWS) flat glass

dish

&

High Rack

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

Suji
Ghee (melted)
Water
Sugar
Cashewnuts, Kishmish, Kesar Elaichi

Powder

Besan
Ghee (melted)
Powder Sugar
Elaichi Powder

For
Bread Slices
Milkmaid
Milk
Sugar
Badam, Pista Pieces
Kesar-Elaichi Powder

For
Milk
Milkmaid
Seviyaan (roasted)
Badam, Pista Pieces
Kesar & Elaichi Powder

For
Besan
Melted ghee
Powdered Sugar
Milk

For
Grated coconut
Milkmaid
Milk powder
Ghee
Elaichi powder

0.1 kg
2 tbsp

300 ml

100 g

0.1 kg
3 tbsp

1/2 tsp

0.1 kg
1 slice

50 ml

50 ml
1 tbsp
2 tbsp

0.1 Kg

50 ml

¼ cup

0.1 kg
100 g
½ cup
3 tbsp

1 tsp
1 tsp

50 g

50 g

50 g

0.2 kg
3 tbsp
600 ml

200 g

As per your taste

0.2 kg
5 tbsp

100 g

1 tsp

0.2 kg

2 slices

100 ml
100 ml

2 tbsp
3 tbsp

As per your taste

0.5 kg
500 ml
500 ml

60 gm
5 tbsp

As per taste

0.2 Kg

100 g

100 ml

100 g

¼ cup

0.2 kg

200 g
1 cup

4 tbsp

2 tsp
2 tsp

0.3 kg

3 slices

150 ml
125 ml

3 tbsp
4 tbsp

0.3 kg
4 tbsp

900 ml

300 g

0.3 kg
7 tbsp
150 g

1 tsp

0.4 kg
4 slices
175 ml
150 ml

4 tbsp
4 tbsp

0.3 Kg
150 g

150 ml

150 g

½ cup

0.3 kg
300 g

1½ cup

5 tbsp

3 tsp
3 tsp

64

Sweet Corner Indian Cuisine

Category

Sandesh

SC7

Method :

1. In a MWS bowl add grated paneer, khoa, rose water & milkmaid. Mix well.

2. Select menu & weight and press start.

3. When beeps, stir well & press start.

4. Allow to cool. Hang in Muslin cloth for 20 minutes if it is too wet. Make balls out of the mixture & roll them in elaichi powder & chopped pista. Refrigerate till set.

Shahi Rabdi

SC8

Method :

1. Dissolve strands of saffron in 2 tbsp lukewarm milk.

2. In a MWS bowl, put all the ingredients of rabdi except chopped pistachios. Mix well.

3. Keep the bowl in Microwave. Select category & press start.

4. Serve chilled garnished with chopped pistachios.

Payasam

SC9

Method :

1. In a MWS bowl take ghee, soaked rice, milk, sugar & water & cover it.

2. Select category & weight and press start.

3. When beeps, add more milk, dry fruits, kesar, elaichi powder. Mix well & press start. Stand for 5 minutes. Sprinkle kewada jal on it. Serve hot or chilled.

SC10

Method :

1. In a MWS glass bowl add milk & milkmaid, grated kaddu. Select category & press start.

2. When beeps, mix well. Press start.

3. When beeps, mix well & add dry fruits. Press start. Serve it chilled or hot.

Seviyan

SC11

Method :

1. In a MWS glass bowl add sugar & water. Select category & press start.

2. When beeps, add rose essence , cardamom powder, seviyan to the bowl. Press start. Give standing time of 3 minutes. Garnish with almonds & pista & serve.

Weight Limit Utensil Instructions

Kaddu
Kheer

Zarda

0.2 ~ 0.4 kg

0.3 kg

0.1 ~ 0.3 kg

0.5 kg

0.2 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Paneer (grated)
Milkmaid
Rose water
Elaichi seeds
Chopped pista
Khoa (mashed)

For
Milk
Grated paneer
Condensed milk
Deshi ghee
Elaichi powder
Saffron
Rose essence
Chopped pistachios
Chopped almonds (skin removed)

For
Broken Rice (soaked for 2 hour)
Milk & Water
Sugar
Kesar, elaichi powder dry fruits
Ghee

For
Milk
Grated kaddu
Milkmaid
Dry fruits (Kaju, kishmish, pista)

Roasted Seviyan
Sugar
Water
Rose essence
Almonds
Chopped pista
Elaichi powder
Ghee

0.2 kg
200 g

50 g

1 tbsp

½ tsp

100 gm

0.1 kg
100 g

300 ml

75 g

1 tbsp

0.3 kg
300 g

75 g

1½ tbsp

1 tsp

A few

150 gm

0.3 kg
1 cup
1 cup

½ cup
1 tbsp

¼ tsp

A few strands

A few drops

1 tbsp
2 tbsp

0.2 kg
200 g

500 ml

150 g

As per taste

1½ tbsp

0.5 kg

300 ml

200 g
150 g

As required

200 g

5 tbsp
3 cups

A few drops

A few
A few
½ tsp

1 ½ tbsp

0.4 kg
400 g
100 g
2 tbsp

1½ tsp

200 gm

0.3 kg
300 g

700 ml

200 g

2 tbsp

65

Sweet CornerIndian Cuisine

Category

SC12

Method :

1. In a bowl mix milk powder, corn flour, milkmaid & cream. Beat well till smooth.

2. Pour the mixture in a MWS flat glass dish. Select category & press start.

3. When beeps, mix well (remove lumps if formed). Press start.

4. When beeps, mix well & press start.

5. Remove, allow to cool & refrigerate till set. After setting cut into pieces & sprinkle chopped almonds & pistas & serve.

Kalakand

SC13

Method :

1. In Microwave Safe Bowl take grated paneer, milkmaid, milk powder, cornflour, Elaichi powder. Mix well, select category & weight and press start.

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

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

SC14

Method :

1. Take kaju in a spice-grinder & make a fine powder and keep aside.

2. In a MWS glass bowl take powdered sugar & water. Stir very well. Select category & press start.

3. When beeps, stir very well & dissolve all the sugar. Add kaju powder & stir till all the lumps are removed. Keep stirring till the paste becomes like a dough (ball
formation stage).

4. Grease the kitchen-slab (marble top) a little with ghee. Take the dough & roll out to 1" thickness carefully. Cut the kaju burfi in desired square or diamond shape &
decorate with vark and serve.

SC15

Method :

1. Remove the skin from badam & grind them to a fine paste adding milk. Take out this paste in a MWS glass bowl.

2. Add desi ghee to the paste & mix well. Select category & weight and press start.

3. When beeps, stir very well & again press start.

4. When beeps, stir very well. Add sugar & milk (for cooking). Again mix well & press start. Give standing time of 5-6 minutes & mix well. Garnish with slivered
almonds & serve badam halwa hot.

Weight Limit Utensil Instructions

Burfi

Kaju
Burfi

Badam

Halwa

0.3 kg

0.1 ~ 0.3 kg

0.4 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

For
Milk powder
Milkmaid
Cream
Corn flour
Chopped almonds & pistas

Grated Paneer
Milkmaid
Milk Powder
Cornflour
Elaichi Powder

For
Kaju
Powdered sugar
Water

For
Badam (soaked in hot water for 1 hour)
Milk (for making paste)
Milk (for cooking)
Sugar
Desi ghee
Slivered almonds (for garnishing)

0.1 kg
50 ml

2 tbsp
1/2 tsp
1/2 tsp

0.1 kg

½ cup

½ cup

½ cup

3 tbsp

2 tbsp

0.3 kg
100 g

100 ml
100 ml
4 tbsp

As required

0.2 kg

100 ml
3 tbsp

1 tsp
1 tsp

0.4 kg

2 cups

1¼ cup

½ cup

0.2 kg
1 cup
1 cup

¾ cup
5 tbsp
3 tbsp

A few

0.3 kg

200 ml

4 tbsp

1 tsp
1 tsp

0.3 kg

1½ cup

1 cup

1 cup
7 tbsp
4 tbsp

66

Rice Delight Indian Cuisine

Category

Chicken

rd1

Method :

1. Marinade the chicken & keep it in refrigerator for 1 hour.

2. In a MWS bowl add oil, chopped onions & marinated chicken & cover. Select category & weight and press start.

3. When beeps, mix well, add rice, salt (if required), coriander leaves, water. Cover & press start. Stand for 5 minutes. Serve hot.

Gosht Dum

rd2

Method :

1. In a MWS bowl add oil, jeera, laung, tej patta onion, ginger garlic paste, mutton & cover. Select category & weight and press start.

2. When beeps, mix well, add rice, water, salt, red chilli powder, garam masala & cover. Press start. Stand for 5 minutes. Serve hot.

Malabar

rd3

Method :

1. Marinade the chicken & refrigerate it for 1 hour.

2. In a MWS bowl add oil, onion, chopped coriander & mint leaves, biryani masala & salt. Mix, select category & weight & press start.

3. When beeps, remove the bowl & in another MWS bowl add soaked rice, water, tomato, curd, mix & cover. Press start.

4. When beeps, add the marinated chicken to the first bowl. Cover & press start. Stand for 5 minutes. Serve hot.

Pineapple

rd4

Fried Rice

Method :

1. In a MWS bowl add oil, mix vegetables, ajinomoto, red chilli powder, soy sauce, chilli sauce. Mix & select category & weight & press start.

2. When beeps, remove, in another MWS bowl add rice & water & press start.

3. When beeps, add the boiled rice to the vegetables, add pineapple pieces. Mix & press start. Stand for 5 minutes.

Weight Limit Utensil Instructions

Biryani

Biryani

Biryani

0.1 ~ 0.5 kg

0.1 ~ 0.5 kg

0.1 ~ 0.5 kg

0.1 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Basmati rice (soaked for 1 hour)
Boneless chicken

For Marinade

Hung curd
Tomato puree
Ginger garlic paste
Salt, garam masala, coriander powder,

red chilli powder, turmeric powder

Oil
Onion
Salt
Coriander leaves
Water

For
Basmati rice (soaked for 1 hour)
Boneless mutton
Oil
Chopped onion
Ginger garlic paste
Jeera, laung, tej patta, salt, red chilli

powder, garam masala

Water

For
Basmati rice (soaked for 1 hour)
Boneless chicken

For Marinade

Salt, red chilli powder, turmeric powder
Oil
Salt, biryani masala
Curd
Sliced tomato
Sliced onion
Water

For
Basmati rice (soaked for 1 hour)
Oil
Mix veg - Peas, french beans, carrots,

capsicum

Pineapple (chopped)
Ajinomoto
Red chilli powder, chilli sauce, soya

sauce

Water

0.1 kg
100 g
100 g

½ cup
2 tbsp
1 tbsp

1 tbsp
½ cup

200 ml

0.1 kg
100 g
100 g
1 tbsp
½ cup
1 tbsp

200 ml

0.1 kg
100 g
100 g

1 tbsp

1 tbsp

1 No.
1 No.

200 ml

0.1 kg

100 g
1 tbsp
½ cup

½ cup

200 ml

0.2 kg
200 g
200 g

1 cup

3 tbsp

1½ tbsp

1½ tbsp

1 cup

400 ml

0.2 kg
200 g
200 g

1½ tbsp

1 cup

1½ tbsp

400 ml

0.2 kg
200 g
200 g

1½ tbsp

1½ tbsp

1 No.
1 No.

400 ml

0.2 kg

200 g

1½ tbsp

1 cup

1 cup

400 ml

0.3 kg
300 g
300 g

1½ cup

4 tbsp

1½ tbsp

As per taste

2 tbsp

1 cup

If required

A few springs

600 ml

0.3 kg
300 g
300 g

2 tbsp

1 cup

1½ tbsp

As per taste

600 ml

0.3 kg
300 g
300 g

As per taste

2 tbsp

As per taste

2 tbsp
2 Nos.
2 Nos.
600 ml

0.3 kg

300 g

2 tbsp

1½ cup

1 cup

A pinch

As per taste

600 ml

0.4 kg
400 g
400 g

2 cup

5 tbsp
2 tbsp

2½ tbsp
1½ cup

650 ml

0.4 kg
400 g
400 g

2½ tbsp
1½ cup

2 tbsp

650 ml

0.4 kg
400 g
400 g

2½ tbsp

2½ tbsp

2 Nos.
2 Nos.
650 ml

0.4 kg

400 g

2½ tbsp

2 cup

1½ cup

650 ml

0.5 kg
500 g
500 g

2½ cup

6 tbsp
2 tbsp

3 tbsp

1½ cup

750 ml

0.5 kg
500 g
500 g
3 tbsp

1½ cup

2 tbsp

750 ml

0.5 kg
500 g
500 g

3 tbsp

3 tbsp
3 Nos.
3 Nos.
750 ml

0.5 kg

500 g

3 tbsp

2½ cup

2 cup

750 ml

67

Rice DelightIndian Cuisine

Category

Veg Pulao

rd5

Method :

1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables.

2. Select category & weight and press start.

3. When beeps, mix well & add rice, water, salt, garam masala, red chilli powder. Press start. Mix well. Stand for 5 minutes.

Veg Tahiri

rd6

Method :

1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables.

2. Select category & weight and press start.

3. When beeps, mix well & add rice, water, salt, garam masala, haldi, red chilli powder. Press start. Mix well. Stand for 5 minutes. Serve hot.

rd7

Method :

1. In a MWS bowl add oil, dry red chilli, green chilli, chopped garlic, mustard seeds, black gram dal, Bengal gram dal, curry leaves. Select category & weight and
press start.

2. When beeps, add soaked rice, water, ghee, salt, black pepper powder. Mix well & press start. Stand for 5 minutes. Add grated coconut & serve hot.

rd8

Method :

1. In a MWS bowl add ghee & rice. Mix well. select category & weight and press start.

2. When beeps, mix well add nutmeg powder, cardamom powder, kishmish, kaju, sugar, saffron mixed with warm milk, water. Press start. Stand for 5 minutes.
Garnish with kishmish & kaju and serve.

Weight Limit Utensil Instructions

Pepper

Rice

Zafrani

Pulao

0.1 ~ 0.5 kg

0.1 ~ 0.5 kg

0.1 ~ 0.3 kg

01 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Basmati rice (soaked for 1 hour)
Water
Oil
Jeera, laung, tej patta, salt, garam

masala, red chilli powder

Mix veg - Gobhi, matar, gajar, french
beans etc.

For
Basmati rice (soaked for 1 hour)
Water
Oil
Jeera, laung, tej patta, salt, garam

masala, haldi, red chilli powder

Mix veg - Gobhi, matar, gajar, tomato,
potato etc.

For
Soaked Rice (2 hours)
Water
Dry coconut
Green chilli (Chopped)
Garlic (Chopped)
Ghee
Salt
Black pepper powder

Seasoning

Mustard seeds
Black gram dal
Bengal gram dal
Curry leaves
Dry Red Chilli
Oil

For
Basmati rice
Melted ghee
Nutmeg powder, cardamon powder
Sugar
Saffron (Kesar)
Warm milk
Water
Kishmish, Kaju

0.1 kg
100 g

200 ml

1 tbsp

½ cup

0.1 kg
100 g

200 ml

1 tbsp

½ cup

2 cloves

0.1 kg
100 g
1 tbsp

1 tbsp

1 tbsp

150 ml

0.1 kg
100 g

200 ml
2 tbsp
2 nos.

1 tbsp

½ tsp
½ tsp
½ tsp

1 no.

1 tbsp

0.2 kg
200 g

400 ml

1½ tbsp

1 cup

0.2 kg
200 g

400 ml

1½ tbsp

1 cup

0.2 kg
200 g
2 tbsp

1½ tbsp

2 tbsp

300 ml

0.3 kg
300 g

600 ml
2 tbsp

As per taste

1½ cup

0.3 kg
300 g

600 ml
2 tbsp

As per taste

1½ cup

0.2 kg
200 g

400 ml
3 tbsp
3 nos.

3 cloves

2 tbsp
As per taste
As per taste

1 tsp
1 tsp
1 tsp

A few leaves

2 nos.

2 tbsp

0.3 kg
300 g

3 tbsp

As per taste

2 tbsp

A pinch

3 tbsp
350 ml

As per required

0.4 kg
400 g

650 ml

2½ tbsp

2 cup

0.4 kg
400 g

650 ml

2½ tbsp

2 cup

0.4 kg
400 g

4 tbsp

2½ tbsp

4 tbsp
650 ml

0.5 kg
500 g

750 ml

3 tbsp

2½ cup

0.5 kg
500 g

750 ml

3 tbsp

2½ cup

0.3 kg
300 g

600 ml

4 tbsp

4 nos.
4 cloves
2½ tbsp

1½ tsp
1½ tsp
1½ tsp

3 nos.

3 tbsp

0.5 kg
500 g
5 tbsp

3 tbsp

5 tbsp

750 ml

68

Rice Delight Indian Cuisine

Category

rd9

Method :

1. In a bowl take hung curd, ginger-garlic paste, oil, all the spices, mix well & make a paste for marinade. Apply this marinade on fish pieces evenly keep the
marinated fish in refrigerator for atleast 1-1½ hours.

2. In a MWS bowl take soaked rice, water, select category & weight & press start.

3. When beeps remove rice from microwave. In another MWS bowl take sliced onions, desi ghee, black pepper corns, cloves, cinnamon stick, bay leaf, cardamom,
mix well. Press start.

4. When beeps add the cooked onions to rice, add marinated fish pieces, salt. Mix well, cover & press start. Allow to stand for 5-10 minutes.

5. Serve hot with curd or gravy of your choice.

rd10

Method :

1. In a MWS bowl add oil, chopped garlic & spring onions. Select category & weight and press start.

2. When beeps, mix well & add mushrooms. Press start.

3. When beeps, mix well & add rice, milk, water, salt & pepper. Press start. Stand for 3 minutes.

rd11

Method :

1. In a spice grinder take mint leaves, coriander leaves, onion (cut into pieces), green chilli & salt. Grind them & make green chutney. Keep aside for late use.

2. In a MWS bowl take soaked rice & water. Add ¼ salt. Select category & weight and press start.

3. When beeps, remove the MWS bowl & drain excess water from the rice. Divide the cooked rice into 3 equal parts. Cover them.

4. In another MWS bowl add oil/ghee, grated beet root, sliced onion, laung, elaichi & salt. Mix well. Press start.

5. When beeps, remove the MWS bowl and in a MWS glass bowl add oil/ghee & cashewnuts. Press start.

6. Mix one portion of rice to the red mixture with a fork. Do not break the rice. Mix second portion with green chutney & third portion of rice with chashewnuts.

7. Take square / rectangular dish & arrange the red coloured layer first, white layer in the centre & green layer in the end. Serve them hot.

Weight Limit Utensil Instructions

Bengali
Biryani

Khumb

Pulao

Tiranga

Pulao

0.1 ~ 0.5 Kg

0.1 ~ 0.5 kg

0.2 ~ 0.4Kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

&

Microwave safe

(MWS) glass bowl

For
Basmati Rice (Cooked)
Fish (Hilsa)
Desi Ghee
Onion (sliced)
Ginger-garlic paste
Red chilli powder, salt, turmerics

powder, cumin powder, garam masala

Black pepper corns, cloves, cinnamon,
bayleaf, cardamom (green)

Hung curd
Oil
Water

For
Basmati Rice (Soaked)
Sliced mushrooms
Water
Milk
Oil
Chopped spring onions
Chopped garlic
Salt, pepper

For
Rice (soaked for 1 hour)
Water
Salt

For Red Mixture

Beat root (grated)
Onion (sliced)
Oil / ghee
Salt
Laung, dalchini, chhoti elaichi

For White Mixture

Cashewnuts (broken into pieces)
Oil / ghee

For Green Mixture

Mint leaves
Coriander leaves
Onion
Green chilli
Garlic paste
Salt

0.1 kg
100 g
250 g
1 tbsp

1 no.
1 tsp

2 tbsp

1 tsp

200 ml

0.1 Kg
100 g

50 g
100 ml
100 ml
½ tbsp

2 nos.

½ tbsp

0.2 Kg
200 g

350 ml

½ cup

½ nos.
½ tbsp

1 tbsp

½ tbsp

½ cup
½ cup

1 no.
1 no.
½ tsp

0.2 kg

0.3 kg

200 g

300 g

350 g

450 g

2 tbsp

2 tbsp

2 nos.

2 nos.

1½ tsp

2 tsp

As per taste

As per requirement

2½ tbsp

3 tbsp

1½ tsp

2 tsp

400 ml

600 ml

0.2 kg

0.3 kg

200 g

300 g

100 g

150 g

200 ml

300 ml

200 ml

300 ml

1 tbsp

1½ tbsp

3 nos.

4 nos.

1 tbsp

1½ tbsp

As per taste

0.3 Kg
300 g

500 ml

As per taste

1 cup

1 no.

1 tbsp

As per taste

As requite

2 tbsp
1 tbsp

1cup

1cup
2 nos.
2 nos.

1 tsp

As per taste

0.4 kg
400 g
550 g

3 tbsp
3 nos.
2½ tsp

3½ tbsp

2½ tsp
650 ml

0.4 kg
400 g
200 g

325 ml
325 ml
2 tbsp
5 nos.
2 tbsp

0.5 kg
500 g
650 g
3 tbsp
3 nos.

4 tbsp

750 ml

0.5 kg
500 g

250 g
375 ml
375 ml

2½ tbsp

6 nos.

2½ tbsp

0.4 Kg
400 g

650 ml

1 cup
1 no.

1 tbsp

3 tbsp

1½ tbsp

1 cup

1 cup
3 nos.
3 nos.

1 tsp

3 tsp

3 tsp

69

Rice DelightIndian Cuisine

Category

rd12

Method :

1. In a MWS bowl take soaked rice, water. Select category & weight and press start.

2. When beeps, take out the cooked rice & keep aside. In another MWS bowl take oil, chopped coriander leaves, sliced onions, biryani masala, ginger-garlic paste,
slit green chillies & all the spices. Mix very well & press start.

3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced onions. Mix well without breaking the eggs. Press start.

4. Serve egg biryani hot with plain curd or raita.

rd13

Method :

1. In a MWS bowl take soaked rice & water. Select category & weight and press start.

2. When beeps, remove the rice & keep aside. In another MWS bowl take desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic paste, sliced
onions & slit green chillies. Mix very well & press start.

3. When beeps, add onion-mixture to the cooked rice, also add mango pickle paste & all the spices. Mix very well & press start.

4. Serve achari chana pulao hot with fresh curd.

rd14

Method :

1. In a MWS bowl take soaked rice & water. Select category & weight and press start.

2. When beeps, remove the rice & keep aside. In another MWS bowl take oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix well & press start.

3. When beeps, add methi leaves to cooked rice, add all the spices. Mix very well. Press start. Serve rice hot with curd or raita.

Coconut

rd15

Method :

1. In a MWS bowl take soaked rice coconut milk & water. Select category & weight and press start.

2. When beeps, remove the rice & separate rice grains using a fork & keep aside. In another MWS bowl take oil, mustard seeds, chopped cashewnuts, curry
leaves, chopped ginger, chopped green chilli. Mix well & press start.

3. When beeps, add cooked rice to the tadka. Add beaten curd, grated coconut, salt & pepper. Mix very well & press start. Serve coconut rice hot with sambhar.

Weight Limit Utensil Instructions

Egg

Biryani

Achari

Chana

Pulao

Methi

Rice

Rice

0.1 ~ 0.3Kg

0.1 ~ 0.3 kg

0.1 ~ 0.3Kg

0.1 ~ 0.3Kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For
Boiled eggs
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam masala,

dhania powder, turmeric powder

Biryani masala
Slit green chillies

For
Soaked rice
Soaked & boiled kabuli chana
Sliced onions
Water
Ginger-garlic paste
Desi ghee
Laung, chhoti elaichi, badi elaichi,

saunf, jeera

Salt, red chilli powder, garam masala,
haldi

Mango pickle paste
Slit green chilli

For
Methi leaves (chopped)
Soaked rice
Water
Onions (sliced)
Ginger-garlic paste
Salt, red chilli powder, garam masala
Oil / ghee

For
Rice (soaked for 1 hour)
Coconut (grated)
Coconut milk
Water
Oil
Chopped cashewnuts
Mustard seeds
Curry leaves
Chopped green chilli
Salt & pepper
Finely chopped ginger
Beaten curd

0.1 Kg
2 nos.
100 g

200 ml

1 no.

1 tbsp

½ tsp

½ tsp
1 no.

0.1 Kg
100 g
½ cup
½ cup

200 ml

½ tsp

1 tbsp

1 tbsp

1 no.

0.1 Kg

1 cup

100 g

200 ml

1 no.
½ tsp

1½ tbsp

0.1 Kg
100 g
¼ cup

100 ml
100 ml

1 tbsp
1 tbsp

½ tsp

10 nos.

2 nos.

1 tsp

1 tbsp

0.2 Kg
3 nos.

200 g
350 ml
2 nos.
2 tbsp

1 tsp

As per taste

1 tsp

2 nos.

0.2 Kg

200 g

1 cup

1 cup
350 ml

1 tsp

1½ tbsp

As per requirement

As per taste

1½ tbsp

2 nos.

0.2 Kg

1½ cup

200 g
350 ml
2 nos.

1 tsp

As per taste

2 tbsp

0.2 Kg

200 g
½ cup
200 ml
150 ml
2 tbsp
2 tbsp

1 tsp

15 nos.

3 nos.

As per taste

1½ tsp
2 tbsp

0.3 Kg
4 nos.
300 g

500 ml

2 nos.
3 tbsp

1 tsp

1 tsp

2 nos.

0.3 Kg
300 g

1½ cup
1½ cup

500 ml
1½ tsp

2 tbsp

2 tbsp
2 nos.

0.3 Kg

2 cup

300 g

500 ml

3 nos.

1½ tsp

2½ tbsp

0.3 Kg

1 cup

0.3 Kg

300 ml
200 ml

2 tbsp
3 tbsp

1 tsp

20 nos.

3 nos.

2 tsp

3 tbsp

70

Chatpat Corner Indian Cuisine

Category

CC1

Chutney

Method :

1. In a MWS glass bowl put apple, tomato, green chillies, salt and sugar and keep it in Microwave. Select category and press start to cook.

2. When beeps, remove, allow to cool and grind it in a mixer. In another MWS glass bowl add oil and tempering and press start.

3. When beeps, add ground mixture and press start. Garnish with chopped coriander.

CC2

Method :

1. Cut lemon and remove seeds. In MWS glass bowl add lemon pieces, sugar, salt and chilli powder. Select category and press start. Store it in a bottle after it cools.

Mix Veg.

CC3

Method :

1. In a MWS glass bowl put vegetables cut in long strips. Cover and keep it in Microwave. Select category and press start to cook.

2. When it gives a beep, remove.

3. In another MWS glass bowl add oil and tempering and press start. When it gives a beep add masala, sugar, salt & lemon juice. Add vegetables to this when it
cools. Mix well and store it in a fridge.

CC4

Method :

1. In a MWS glass bowl put oil, tomato, onion, garlic pods and keep it in Microwave. Select category & press start to cook.

2. When beeps, remove, allow to cool and grind it in a mixer. Now add salt, sugar, ajwain, basil leaves. Keep it in Microwave and press start.

3. When cooking ends, the sauce is ready.

CC5

Method :

1. In a MWS glass bowl put tomato pieces, cover and keep it in a Microwave. Select category & press start to cook.

2. When beeps, remove, allow to cool and grind it in a mixer. Strain it. Add salt, sugar, garam masala. Mix well. Press start.

CC6

Chutney

Method :

1. In a MWS bowl put daals and keep it in Microwave. Select category & press start to cook.

2. When beeps, remove. Add the rest of the ingredients and keep it in microwave and press start.

3. Remove, cool it and grind it in a mixer adding required amount of water. This chutney can be served with Idly, Parantha or Rice.

Weight Limit Utensil Instructions

Apple

Tomato

Lemon

Pickle

Pickle

Pizza
Sauce

Tomato

Sauce

Masala

0.3 kg

0.3 kg

0.3 kg

0.3 kg

0.5 kg

0.3 kg

Microwave Safe

(MWS) Glass Bowl

Microwave Safe

(MWS) Glass Bowl

Microwave Safe

(MWS) Glass Bowl

Microwave Safe

(MWS) Glass Bowl

Microwave Safe

(MWS) Glass Bowl

Microwave Safe

(MWS) Glass Bowl

Apple pieces
Tomato pieces
Green chillies, Salt, Sugar
Oil
For Tempering : Rai, Jeera, Hing etc.

Lemon pieces
Sugar
Chilli powder, Salt
For Tempering : Rai, Jeera, Hing etc.

For
Mix Vegetable (Cauliflower, Carrot,

Radish, Shalgam, Green peas)

Lemon juice
Salt, Chilli powder, Sugar, Pickle

Masala

Oil
For tempering : Rai, Jeera, Hing etc.

Tomato
Onion
Salt, Sugar, Ajwain, Oregano, Basil

leaves

Garlic pods
Oil

Tomato
Onion
Chilli powder, Salt, Sugar
Chopped ginger and garlic
Garam masala

Chana Daal, Urad Daal
Grated dry coconut
Sesame, Salt, Sugar, Turmeric,

Dhaniya powder, Jeera powder, Curry
leaves, Methi seeds

Oil

150 g
150 g

As per your taste

2 tbsp

150 g
150 g

As per your taste

0.3 kg
300 g

2 tbsp

As per your taste

2 tbsp

As required

200 g
1 No.

As per your taste

7-8 nos.

2 tbsp

500 g
1 No.

As per your taste

2 tbsp

1 tsp

100 g each

100 g

As per your taste

1 tsp

71

Chatpat CornerIndian Cuisine

Category

Lehsun ki

CC7

Chutney

Method :

1. In a MWS bowl mix all the ingredients. Select category & press start.

2. Remove when cooking ends. Allow to cool. Grind it & serve as an accompaniment.

Manchurian

CC8

Method :

1. In a MWS bowl add all the ingredients. Select category & press start.

CC9

Chutney

Method :

1. In a MWS bowl mix all the ingredients. Cover. Select category & press start.

Coconut

CC10

Chutney

Method :

1. Grind grated coconut, chopped green chillies, ginger, roasted split gram dhal, salt together in a blender.

2. In a MWS glass bowl add oil, mustard seeds, broken dry red chillies, curry leaves. Select category & press start.

3. Pour the tempering over the chutney & serve.

Weight Limit Utensil Instructions

Sauce

Aam Ki

0.2 kg

0.3 kg

0.3 kg

0.3 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave Safe

(MWS) Glass Bowl

Chopped tomatoes
Chopped garlic
Chopped green chillies
Chopped onion
Oil
Jeera
Haldi, red chilli powder, salt
Water

For
Water
Vinegar sauce
Soya sauce
Tomato sauce
Ajinomoto
Cornflour

For
Aam (peeled & chopped)
Kishmish (seedless & chopped)
Chopped ginger & garlic
Tamarind pulp
Salt & sugar

For
Fresh grated coconut
Chopped green chillies
Chopped ginger
Roasted split gram dal (optional)
Salt

For tempering

Oil
Mustard seeds
Broken dry red chillies
Curry leaves

2 nos.

20 g
2 nos.
½ cup

2 tsp
1 tsp

As per taste

¼ cup

0.3 kg

1½ cups (300 ml)

1 tbsp

1 tsp

½ cup

A pinch

2 tbsp + ½ cup water

0.3 kg

300 g

25 g

2 tsp

1 tbsp

As per taste

0.3 kg

300 g
2 nos.
½ tbsp
1 tbsp

As per taste

1 tbsp

½ tsp

1 no.

A few

72

Pasteurize Milk/Tea/Dairy Delight

In the following example, show you how to pasteurize

2.0 L of Milk at 25°C.

1. Press STOP/CLEAR.

2. Press Pasteurize Milk/Tea/Dairy Delight the display will show "PS1".

3. Turn Dial until display shows "2.0 L"

4.

*Press START/Add 30secs for weight confirmation.

5.

*Turn Dial until display show "25 °C".

6.

Press START/Add 30secs
(Do not increase/decrease cook
time during Pasteurize Milk)

For Tea/Dairy Delight

7.

If you want to select Tea/Dairy Delight, Press the button twice, the display will show “dd1”

8.

Turn the dial to select dd1 to CU2.

9.

Press START/Add 30secs for category confirmation.

10.

Turn dial to select weight.

11.

Press START/Add 30secs
When cooking you can increase or decrease
cooking time by turning Dial. (Dairy delight only)

• Pasteurize Milk/Tea/Dairy Delight menus
are programmed.

• Pasteurize Milk/Tea/Dairy Delight cook
allows you to cook most of your
favorite food by selecting the food
type and the weight of the food.

*Note: If the recipe has single weight e.g
“PA1", do not follow step 9, 10, directly go to step 11.

73

Pasteurize Milk

Category

Pasteurize

PS1

Method :

1. Pour milk to the scale shown in the Milk Pasteurization kit. (Fig.1)

2. Cover with lid & close as per the directions on the kit. (Fig.2)

3. Place the kit in microwave oven.

4. Select the category, weight & temperature. (refrigerated - select 4℃, room temp – select 25℃)

5. Press start.
When pasteurization is over, use the milk for drinking, making tea or coffee etc.
For opening the lid refer (Fig.3)

Tips :

1. Milk Pasteurization kit is only for milk. Do not use for other purpose.

2. Use fresh loose or packet milk. Do not repeat pasteurization.

3. For storage, let the milk stand to cool down after pasteurization, and then keep it in a refrigerator with covered. Do not move to another container.

4. The pasteurized milk can be consumed up to 2-3 days.

Weight Limit Utensil Instructions

Milk

1-2 L

2

.

0

l

1

.

5

l

1

.

0

l

Scale

Milk Pasteurization

Kit

Milk (Cow, buffalo, Packet etc)

CLOSE

OPEN

1.0 L 1.5 L 2.0L

OPEN

OSE

CL

}

Fig.1 Fig.2 Fig.3

Tea/Dairy Delight Tea

Category

dd1

Method :

1. In a MWS glass bowl add water, tea leaves. Select category & weight. Press start.

2. When beeps, add milk & sugar. Press start.
Serve hot.
1 cup tea = 150ml approx

dd2

Method :

1. In a MWS glass bowl add water. Select category & weight & press start.

2. Meanwhile in each cup add 1/2tsp coffee (with few water drops ) & sugar. Beat well.

3. When beeps, add milk to boiling water. Press start.

4. Add milk to each cup & serve hot.
1 cup coffee = 150ml approx

Weight Limit Utensil Instructions

Tea

Coffee

1-4 cups

1-4 cups

Microwave safe

glass bowl

Microwave safe

glass bowl

For
Water
Tea leaves
Milk
Sugar

For
Water
Coffee
Milk
Sugar
Ginger/cardamon (crushed)

74

1cup

120ml

1tsp

120ml

1cup
60ml

120ml

2cups

3cups

240ml

360ml

2tsp

150ml

2cups
120ml

150ml

As per taste(optional)

3tsp

225ml

As per taste

3cups
180ml

½ tsp (Each cup)

225ml

As per taste

4cups
480ml

4tsp

300ml

4cups
240ml

300ml

Tea

Tea/Dairy Delight

Category

Masala Tea

dd3

Method :

1. In a MWS glass bowl add water, tea leaves & chai masala. Select category & weight. Press start.

2. When beeps, add milk & sugar. Press start.

3. When beeps, keep it again in microwave and press start for dragging tea.

4. Serve hot.
1 cup tea = 150ml approx

Ginger Tea

dd4

Method :

1. In a MWS glass bowl add water, tea leaves & crushed ginger. Select category & weight. Press start.

2. When beeps, add milk & sugar. Press start.

3. When beeps, keep it again in microwave and press start for dragging tea.

4. Serve hot.
1 cup tea = 150ml approx

Tulsi Tea

dd5

Method :

1. In a MWS glass bowl add water, tea leaves & tulsi leaves. Select category & weight. Press start.

2. When beeps, add milk & sugar. Press start.

3. When beeps, keep it again in microwave and press start for dragging tea.

4. Serve hot.
1 cup tea = 150ml approx

Weight Limit Utensil Instructions

1-4 cups

1-4 cups

1-4 cups

Microwave safe

glass bowl

Microwave safe

glass bowl

Microwave safe

glass bowl

For
Water
Tea leaves
Milk
Sugar
Chai masala

For
Water
Tea leaves
Milk
Sugar
Ginger

For
Water
Tea leaves
Milk
Sugar
Tulsi leaves

1cup

120ml

1tsp

120ml

1cup

120ml

1tsp

120ml

1cup

120ml

1tsp

120ml

2cups
240ml

2tsp

150ml

As per taste
As per taste

2cups
240ml

2tsp

150ml

As per taste
As per taste

2cups
240ml

2tsp

150ml

As per taste
As per taste

3cups
360ml

3tsp

225ml

3cups
360ml

3tsp

225ml

3cups
360ml

3tsp

225ml

4cups
480ml

4tsp

300ml

4cups
480ml

4tsp

300ml

4cups
480ml

4tsp

300ml

75

Tea/Dairy Delight

Dairy Delight

Category

PA1

Method :

1. In a MWS glass bowl add milk and lemon juice/vinegar. Select menu & press start.

2. When it gives beeps, stir it & again press start.

3. When beeps, remove the bowl & strain in a muslin cloth & press it.

CU1 Curd

Method :

1. In a MWS glass bowl add milk and select menu & press start.

2. When beeps add starter culture of curd for inoculation & stir it. Again press start.

3. Now take out the bowl & keep it in a casserole & store in warm place for proceeding appropriate setting temperature & time for 5-6 hours

Flavoured

CU2

yoghurt

Method :

1. In a MWS glass bowl mix all the ingredients. Beat well till smooth.

2. Select menu & press start. (Pre-heat process)

3. When beeps, keep the MWS glass bowl on low rack & keep it in microwave. Press start.

4. When cooking ends, take out & allow to come to room temperature. Keep in freezer 1 hour.
Note: In case you use strawberry essence, add a pinch of pink food colour to add colour to the yoghurt. For pineapple youghurt, add pineapple slices t the times

serving.

Weight Limit Utensil Instructions

Paneer

0.5 kg

0.5 kg

0.6 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

&

# #

Low rack

Milk
Lemon juice/Vinager

Milk
Starter curd

For
Curd
Milkmaid
Fresh cream
Flavours (Venilla, Strawberry,

Pineapple essence)

500ml
4 tbsp

500 ml
2 tbsp

0.6 kg
200 ml
100 ml
200 ml
500 ml

@ Do not put anything in the oven during Pre-heat mode.

##

Refer page 90, fig 3

76

Kids’ Delight/Cooking Aid/Steam Clean

In the following example, show you how to cook

0.2kgofCornChaat.

1. Press STOP/CLEAR.

2. Press KidsʼDelight/CookingAid/SteamClean

3. Turn DIAL until display show "CF2".

4. Press START/Add30secs for category confirmation.

5. *Turn DIAL until display show “0.2 kg”

6. Press START/Add30secs.

For Cooking Aid/Steam Clean

7.

If you want to select for Cooking Aid/Steam Clean, Press the button twice, the display will show “UC1"

8.

Turn the dial to select UC1 to SL1.

9.

Again follow step 4 to 6.

• Kids’ Delight/Cooking Aid/Steam Clean
menus are programmed.

• Kids’ Delight/Cooking Aid/Steam Clean
cook allows you to cook most of your
favorite food by selecting the food
type and the weight of the food.

* Note: If the recipe has single weight e.g.
“UC1" Keep warm, do not follow step 4, 5. Directly go to step 6.

77

Kids’ Delight Child’s Favourite

Category

CF1

Omelette

Method :

1. Beat the eggs well & add salt, pepper & coriander leaves.

2. Add oil, tomato & onion to MWS flat glass dish. Select category & weight and press start.

3. When beeps, add the egg mixture. Cover & press start. Allow to stand for 3 minutes.

CF2

Method :

1. In a MWS bowl add some water & sweet corns. Select category & weight and press start.

2. Transfer the corns in a bowl add mix fruits, salt, red chilli powder, chaat masala, lemon juice. Mix well & serve.

CF3

Vermicelli

Method :

1. In a MWS bowl add oil, rai, chana dal, curry leaves, chopped onion. Mix. Select category & weight and press start.

2. When beeps, mix & add tomato. Press start.

3. When beeps, mix & add vermicelli, water, salt, red chilli powder, haldi, garam masala. Press start. Stand for 3 minutes.

4. Squeeze lemon, mix & serve.

CF4

Method :

1. Select category & press start to preheat.

2. Spread pizza topping on pizza base, spread chopped vegetables on it. Sprinkle grated cheese.

3. When beeps, place the pizza on low rack & press start.

4. When beeps, transfer the pizza on high rack & press start.

CF5

Method :

1. Mix butter, garlic paste, grated cheese, salt, kali mirchi powder and oregano together. Apply this mixture to both sides of bread slices.

2. Select category & press start. (Pre-heat process).

3. When beeps, keep the bread slices on low rack & press start.
Note : Use French bread to make garlic bread.

Weight Limit Utensil Instructions

Corn

Chaat

Khichdi

Pizza

Garlic
Bread

0.2 ~ 0.4 kg

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

0.3 kg

0.3 kg

Microwave safe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Low rack

&

High rack

Low Rack

For
Eggs
Oil
Chopped onion, tomato, coriander

leaves

Salt, pepper

For
Sweet corn
Mix fruits (Pomegranate, cucumber,

apple)

Salt, red chilli powder, chaat masala,
lemon juice

For
Roasted vermicelli
Oil
Rai, urad dal, curry leaves
Chopped onion
Chopped tomato
Salt, red chilli powder, haldi, garam

masala

Water
Lemon juice

Pizza base
Topping
Mix Vegetables - Tomato, Capsicum,

Onion

Grated Cheese
Oregano & Chilli flakes (Optional)

Bread slices (French Bread)
Butter
Garlic paste
Grated cheese
Salt, kali mirchi powder, Oregano,

chilli flakes

0.2 kg
2 Nos.
½ tbsp

½ cup

0.1 kg

100 g
½ cup

0.1 kg

100 g
1 tbsp

½ cup

1 No.

400 ml

As per taste

As per taste

As per taste

As per taste

As per taste

1 medium pizza base

As per your taste

As per your taste

0.3 kg
3 Nos.
1 tbsp

1 cup

0.2 kg
200 g
1 cup

0.2 kg
200 g

1½ tbsp

1 cup

2 Nos.

800 ml

3 tbsp

1 cup

1/2 cup

4 pcs

5 tbsp
2 tbsp
4 tbsp

0.4 kg

4 Nos.

1 tbsp

1 cup

0.3 kg
300 g

1½ cup

0.3 kg
300 g
2 tbsp

1 cup

3 Nos.

1200 ml

78

Kids’ DelightChild’s Favourite

Category

CF6

Choco Bars

Method :

1. In a microwave safe glass bowl put oats, half amount of butter (4 tbsp), honey and brown sugar. mix well. Select category and press start.

2. Grease a microwave flat glass dish with butter and line the dish with butter paper. Again grease it with butter.

3. When beeps, remove and pour the oats mixture into greased flat glass dish and press firmly with spoon.

4. In MWS glass bowl add rest of the butter, chocolate chips. Mix & press start.

5. When beeps, pour this mixture on oats & sprinkle chopped nuts.

6. Cut into rectangle bars when set & serve chilled.

CF7

Method :

1. Put maida, salt, sugar in a food processor/mixer. Grind it well. Take it in a bowl. Add chilled cubes of butter. Rub with hand to make bread crumb texture or till soft
& well granulated.

2. Add ¼ cup ice water to make a soft dough when pinched. Roll out the dough into 2 equal parts. Make disc shapes. Cover with plastic wrap & keep refrigerated at
least for 30 minutes,

3. When chilled, roll out one disc into big shape & place in a greased cake tin, covering it from the edges. Again keep in refrigerator for 1 hour.

4. Take all the ingredients of apple filling in a mixer. Grind it to make a puree without any water. Pour this mixture in the cake tin.

5. Roll out the second chilled disc & cut out long strips of ½ inch width. Cover the pie dish with these strips, arranging crossways as shown in figure 1 & figure 2.

6. Seal the edges & wet them with water. Cover the edges with foil paper to avoid over burning.

7. Select the category & press start. (Pre-heat process). When beeps, place the cake tin on low rack & press start. When beeps, give a standing time of 5-10
minutes. Cool & serve in pieces.

Note: If the butter becomes soft while making pie, keep the rolled dough in freezer.

CF8

Pudding

Method :

1. Make small pieces of Bread slices. Beat the egg very well . Mix all the ingredient very well.

2. Pour this mixture into MWS flat glass dish. Select category and weight. Press start.

CF9

Cheesy
Nachos

Method :

1. In a MWS flat glass dish add nachos, chopped onion, tomato, pizza sauce & grated cheese. Select category & press start.

Weight Limit Utensil Instructions

0.2 kg

Apple

Pie

@

0.6 kg

Fig -1 Fig -2

Bread

0.1 ~ 0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Microwave safe

(MWS) flat glass

dish

Metal cake tin

&

# #

Low rack

Microwave safe

(MWS) flat glass

dish

Microwave safe

(MWS) flat glass

dish

Chocolate chips
Oats (crushed)
Honey
Brown sugar
Butter (softened)
Chopped nuts (almonds, pistachio,

walnut)

For

Apple Filling

Apples (pealed, cleaned &
sliced thinly)

White sugar
Brown sugar
Lemon juice
Cinnamon powder
Nutmeg powder
Salt
Softened butter
Cornflour

Short Crust Pastry

Maida
Salt
Sugar (granulated)
Unsalted butter (chilled & cut

into 1 inch pieces)

Ice water

For
Bread slices
Milk (for dipping the bread)
Egg
Vanilla Essence
Sugar
Dry fruits

For
Nachos
Grated cheese
Pizza sauce
Chopped onion, tomato

¼ - ½ cup (60-120 ml)

0.1 kg

2 Nos.

½ cup

1 Nos.

½ tsp

3 tbsp

½ cup

1 cup
3 tbsp
4 tbsp
8 tbsp

As required

0.6 kg

4 large sized

¼ cup
¼ cup

1 tsp

1 tsp
¼ tsp
¼ tsp

2 tbsp
2 tbsp

2½ cup (300 g)

½ tsp

2 tsbp

1 cup (225 g)

0.2 kg
3 Nos.

1 cup

2 Nos.

¾ tsp

4 tbsp

As per your taste

0.3 kg
300 g
1 cup

6 tbsp
2 cups

0.3 kg

4 Nos.

1½ cup

2 Nos.

1 tsp

5 tbsp

##

Refer page 90, fig 4

@

Do not put anything in the oven during preheat mode.

79

Kids’ Delight Child’s Favourite

Category

CF10

Chocolate

Method :

1. In a MWS safe glass bowl add milkmaid, marie biscuit powder, milk powder, bournvita. Mix well. Select category & press start.

2. Allow to cool. Make balls out of the mixture. Roll out the balls in the grated coconut.

3. Keep in refrigerator for half an hour.

CF11

Strawberry

Custard

Method :

1. In a MWS bowl add milk, strawberry custard powder, sugar. Mix well.

2. Select category & press start.

3. When beeps, stir well. Press start.

4. When beeps, stir well. Press start. Allow to set in refrigerator.

Veg Burger

CF12

Method :

1. In a bowl mix all the ingredients for tikkis & prepare round & flat tikkis out of it.

2. Slit the buns into two halves. Apply the butter inside the buns.

3. Keep the tikkis on the tawa. Keep on high rack. Select category & weight and press start.

4. When beeps, turn over the tikkis & press start.

5. When beeps, remove the tikkis. Now apply tomato sauce on one half of the bun. Keep the cheese slice, tikki, onion slices and then tomato & cheese slices &
cover with the second half of the bun.

6. Now keep the burger on high rack & press start.

CF13

Mushroom

Pepper Pizza

Method :

1. Dissolve the yeast in lukewarm water, stir in sugar & keep for 10 minutes till frothy.

2. Sieve the flour, add the yeast mixture, oil & salt. Prepare a dough using a little water if required. Knead till it does not stick to the pan/bowl.

3. Cover the dough with a muslin cloth & keep it till it doubles the volume.

4. Knead lightly & roll out thin chapati.

5. Keep on greased tawa. Spread the sauce, sprinkle oregano & chilli flakes, add vegetables & spread grated cheese. Keep aside.

6. Select category & press start. (Pre-heat process).

7. When beeps, keep the tawa on low rack. Keep it inside the microwave oven. Press start.

* Refer page 90, fig 2

#

Refer page 90, fig 1

Weight Limit Utensil Instructions

balls

0.3 kg

0.5 kg

0.1 ~ 0.3 kg

&

0.3 kg

Microwave safe

(MWS) glass bowl

Microwave

safe (MWS) bowl

Multicook tawa

&

High rack*

Multicook tawa

&

#

Low rack

Milkmaid
Marie biscuit powder
Milk powder
Bournvita
Grated coconut

For
Milk
Strawberry custard powder
Sugar
Strawberry pieces

For
Burger buns

For Tikkis

Potatoes (boiled)
Boiled peas
Chopped ginger
Green chillies
Chopped coriander leaves
Salt, red chilli powder, garam masala,

chaat masala

Cornflour
Tomato slices
Onion slices
Cheese slices
Butter
Tomato sauce

For

Pizza base

Dry active yeast
Water
Sugar
Maida
Salt
Oil

Topping

Pizza sauce
Vegetables (sliced mushroom,

chopped yellow & red bell pepper)

Grated cheese
Oregano & chilli flakes

0.1 kg
1 no.

100 g
¼ cup

1 tsp
1 no.

2 tbsp

1 no.
2 no.
1 no.
1 tsp

1 tbsp

1 cup

1 cup
½ cup
½ cup
½ cup

0.5 kg

1 cup
3 tbsp

50 g

As required

0.2 kg
2 nos.

200 g
½ cup

2 tsp
2 nos.
3 tbsp

As per taste

For binding

2 nos.
4 nos.
2 nos.

2 tsp
2 tbsp

0.3 kg

3 g

2 tbsp

¼ tsp

60 g

¼ tsp

1 tsp

2 tbsp

1 cup

1 cup

As per taste

0.3 kg
3 nos.

300 g

1 cup

3 tsp
3 nos.
4 tbsp

3 nos.
6 nos.
3 nos.

3 tsp
3 tbsp

80

Kids’ DelightChild’s Favourite

Category

CF14

Method :

1. In a bowl take all the ingredients for rosti & mix well with hands. Divide the dough into 4 equal parts.

2. In a MWS glass bowl take oil, shredded vegetables, boiled bean sprouts, salt & pepper. Mix well. Select category & press start.

3. When beeps, remove the bowl & mix well & divide the topping into 4 equal parts & keep aside for late use.

4. Take the dough & shape each portion into round flat circles (approx. 2.5"). Keep on tawa, keep tawa on high rack & press start.

5. When beeps, turn over the rostis & again press start.

6. Place the rostis on a serving plate & top them with a portion of prepared topping & tomato ketchup. Serve immediately.

CF15

Method :

1. Take the bread slices & cut the edges.

2. Mix all the ingredients for filling in a bowl.

3. Take bread slices one by one & soak in water. Squeeze & drain extra.

4. Fill in the prepared potato mixture & shape into cylindrical rolls.

5. Brush with some oil. Prepare all the rolls.

6. Grease the Multicook tawa with some oil.

7. Keep the roll in Multicook tawa & keep the tawa on high rack.

8. Select category & press start.

9. When beeps, turn over & press start.

10.When beeps, again turn over & press start. Serve with sauce or chutney of your choice.

CF16

Custard

Method :

1. Mix all the ingredients in a MWS glass bowl. Select category & weight and press start.

2. When beeps, mix well & press start.

CF17

Method :

1. Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color, fruit salt together. Mix well. Keep for 5-10 minutes.

2. Pour the mixture in MWS safe flat glass dish. Add ½ cup water to the MWS bowl, keep the flat glass dish, cover. Select category & weight and press start.

3. Add the tempering to the dhokla & cover. Stand for 5 minutes. Garnish with grated coconut & serve.
Note : For tempering in a MWS glass bowl add oil, rai & curry leaves. Microwave at 100% for 2 minutes. Add some water & dissolve sugar.

Weight Limit Utensil Instructions

Noodle

Rosti

Bread

Rolls

Apple

Dhokla

0.2 kg

10 Pc

0.1 ~ 0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

&

Multicook tawa

&

High rack*

Multicook tawa

&

High rack*

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) flat glass

dish

&

Microwave

safe (MWS) bowl

For Rosti

Boiled whole wheat noodles
Grated paneer
Grated mozarella cheese
Oil
Salt & pepper
Coriander (chopped)

For Topping

Mixed shredded vegetables (carrot,
cabbage, capsicum)

Boiled bean sprouts
Oil
Salt & pepper
Tomato ketchup

Bread slices

For filling

Boiled totatoes
Chopped green chillies
Chat masala, garam masala, salt,

red chilli powder, pepper

Oil

For
Apple
Sugar

For
Besan
Warm water
Curd
Green chilli & ginger paste
Salt & sugar
Fruit salt / Mitha Soda
Oil, rai, curry leaves, water
Grated coconut
Yellow colour / Haldi

0.1 kg
100 g
1 tbsp

¾ cup
¼ cup
¼ cup

2 tsp

As per taste

2 tbsp

½ cup

¼ cup
1 tbsp

As per taste

4 tbsp

10 pcs

200 g
2 nos

As per taste

For brushing

0.2 kg
200 g

2 tbsp

0.3 kg
100 g

100 ml
4 tbsp

2 tsp

As per taste

¼ tsp

For tempering
For garnishing

As required

0.3 kg
300 g
3 tbsp

* Refer page 90, fig 2

81

Kids’ Delight Child’s Favourite

Category

CF18

Method :

1. In a MWS glass bowl add oil, rai, jeera, curry leaves. Select category & weight and press start.

2. When beeps, add onion, green chillies, hing, haldi. Mix & press start.

3. When beeps, add washed poha, salt, red chilli powder, garam masala & sugar. Mix & press start. Squeeze lemon juice. Garnish with grated coconut & hara
dhania & serve.

CF19

Method :

1. In a MWS glass bowl add oil, rai, jeera, urad dal, green chilli, suji. Mix well.

2. Select category & weight and press start.

3. When beeps, add onions, stir well & press start.

4. When beeps, add water, sugar, salt, lemon juice. Mix well & press start. Stand for 5 minutes.

CF20

Method :

1. In a bowl take besan, salt, red chilli powder, Garam masala, haldi, chopped coriander & green chillies. Mix & gradually add water in small amounts to make a
batter for cheela without any lumps.

2. Grease the tawa with 2-3 drops of oil, keep on high rack. Select category & press start.

3. When beeps, pour ½ cup (approx 100 ml) batter on the tawa & spread evenly, make a circle. Keep on rack & press start.

4. When beeps, smear ¼ tsp oil on cheela, spread oil evenly & turn & press start.

5. Serve cheela hot with tomato Ketchup or mint Chutney.

CF21

Sandwich

Method :

1. On a bread slice apply butter, layer with sauce, spread chopped vegetables, sprinkle grated cheese. Cover it with the other bread slice.

2. Keep the sandwich on high rack. Select category & weight and press start.

3. When beeps, change the side of the sandwich & again press start.

CF22

Sandwich

Method :

1. In a bowl mix grated paneer, chopped onion, cheese spread, minced ginger salt, pepper & mustard together.

2. Spread the mixture on one bread slice & cover it with the other slice. Keep the sandwich on high rack.

3. Select category & weight & press start.

4. When beeps, change the side & press start.

* Refer page 90, fig 2

Weight Limit Utensil Instructions

Poha

Upma

Besan

Cheela

Veg

Paneer

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

1 Pc

0.1 ~ 0.3 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) glass bowl

Multicook Tawa

&

High Rack*

High rack

High rack

For
Poha (washed)
Oil
Rai, jeera, hing, haldi, curry leaves
Chopped onion
Green chillies
Salt, red chilli powder, garam masala,

sugar

Grated coconut & hara dhania

For
Suji
Oil
Water
Salt & sugar
Onion
Green chilli
Rai, jeera, hing, curry leacves, urad dal
Lemon juice

Besan
Water
Chopped green chillies
Chopped coriander leaves
Salt, Red chilli powder, garam masala,

haldi

For
Bread slices
Butter
Sauce / spread
Chopped vegetables (onion, tomato,

capsicum)

Grated cheese
Salt & pepper

For
Bread slices
Grated paneer
Chopped onion
Cheese spread
Salt, pepper & mustard powder
Minced ginger

0.1 Kg
100 g
1 tbsp

1/2 cup

1 No.

0.1 Kg
100 g
1 tbsp

200 ml

1 No.
2 No.

0.1 kg

100 g (2 slices)

1 tbsp

1½ tbsp

2 tbsp

2 tbsp

0.1 kg
2 nos.
100 g
2 tbsp
2 tbsp

0.2 Kg
200 g

1½ tbsp

As per taste

1 cup

2 Nos.

As per taste

For garnishing

0.2 Kg
200 g

2 tbsp
400 ml

As per taste

2 Nos.

3 Nos.
As per taste
As per taste

1 cup (120 g)

200 ml

2 nos.

2 tbsp
As per taste

0.2 kg

200 g (4 slices)

2 tbsp

3 tbsp

4 tbsp

4 tbsp
As per taste

0.2 kg

4 nos.

150 g
3 tbsp
3 tbsp

As per taste
As per taste

0.3 Kg
300 g
2 tbsp

1 cup

3 Nos.

0.3 Kg
300 g
3 tbsp

600 ml

2 Nos.
3 Nos.

0.3 Kg

300 g (6 slices)

4 tbsp
4 tbsp
6 tbsp

6 tbsp

0.3 kg
6 nos.
200 g
4 tbsp
4 tbsp

82

Kids’ DelightChild’s Favourite

Category

CF23

Cheese

Method :

1. In a bowl add mashed boiled potatoes, boiled vegetables. Mash them well. Add chopped onion, green chillies & chopped coriander leaves. Mix well. Now add
salt, red chilli powder, garam masala. Mix well.

2. Apply butter on one side of all bread slices.

3. Put the filling & grated cheese on one slice & cover with other slice. Prepare all the toasts in same way.

4. Keep the toasts on high rack. Select category & weight and press start.

5. When beeps, turn over the side & press start.

CF24

Khandvi

Method :

1. In a MWS bowl mix besan, water, curd, salt & green chilli & ginger paste together. Mix well. Cover.

2. Select category & press start.

3. When beeps, stir well & press start.

4. When beeps, stir well & press start.

5. Spread the batter on a greased smooth flat kitchen slab. Allow to cool, cut into lengthwise strips.

6. Roll the strips, garnish with spluttered rai, coriander leaves & grated coconut & serve.

Cottage

CF25

Method :

1. Spread cottage cheese & cinnamon powder on the bread slices. Keep on high rack. Select category & weight & press start.

2. When beeps, turn over the slices & press start.

3. Drizzle honey on slices & serve.

Weight Limit Utensil Instructions

Masala

Toast

Honey

Toast

0.1 ~ 0.3 kg

0.3 kg

0.1 ~ 0.3 kg

High rack

Microwave

safe (MWS) bowl

High rack

For
Bread slices
Butter

For Filling

Chopped boiled vegetables ­cabbage, cauliflower, green peas,
french beans, capsicum

Chopped onions
Mashed boiled potatoes
Chopped green chillies
Salt, red chilli powder, garam masala
Chopped coriander leaves
Grated cheese

For
Besan
Water
Curd
Salt
Green chilli & ginger paste
Chopped coriander leaves
Rai seeds (spluttered)
Grated coconut

For
Bread slices
Grated cottage cheese
Cinnamon powder

0.1 kg
2 nos.

1 cup

1 no.

2 nos.

1 no.

1 tsp
2 tsp

0.1 kg
2 nos.

0.2 kg
4 nos.

For applying on bread slices

1½ cup

2 nos.
3 nos.
2 nos.

As per taste

2 tsp
4 tsp

0.3 kg
100 g
1 cup
1 cup

As per taste
As per taste
A few sprigs

½ tsp

As required

0.2 kg

4 nos.
As required
As required

0.3 kg
6 nos.

2 cups

2 nos.
4 nos.
3 nos.

3 tsp
6 tsp

0.3 kg
6 nos.

83

Kids’ Delight Bakery

Category

Brownie

bA1

Method :

1. Sieve maida and baking powder. In a bowl add milkmaid and butter and beat well. Add maida, coco powder, essence and mix. For spoon dropping consistency
add milk or water. Pour the batter in metal cake tin lined with butter paper.

2. Select category & press start. (Pre-heat process) When beeps, put the tin with batter on low rack. Press start to bake. Remove when it gives a beep.

Muffins

bA2

Method :

1. Sieve maida, baking powder . In a bowl add powdered sugar and butter and beat well. Add maida, essence and mix. For spoon dropping consistency add milk or
water. Pour in to the greased muffin tray and sprinkle chopped almonds / walnuts.

2. Select category & press start. (Pre-heat process) When beeps, put the tray on low rack. Press start to bake. Remove when it gives a beep.

Swiss Roll

bA3

Method :

1. Sieve maida & soda. In a bowl add milkmaid & butter. Beat well. Add the maida mixture, vanilla essence & mix well.

2. For spoon dropping consistency add milk or water. Place the butter paper at the bottom of the tray. Pour the batter.

3. Select category & press start. (Pre-heat process)

4. When beeps, put the tawa on low rack & keep inside microwave. Press start.

5. Select category & press start.

6. When beeps, keep tawa with dough balls on low rack & keep both inside the microwave & press start.

7. When beeps, turn over the buns & again press start. Immediately remove the buns from tray & use when cool.

bA4

Method :

1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla essence well.

2. Sieve maida, baking powder & add grated carrot to it.

3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well. Combine all three mixtures & beat well.

4. Grease a metal cake tin or line with butter paper. Add the cake batter.

5. Select category & press start. (Pre-heat process)

6. When beeps, put the cake tin on low rack & keep in microwave & press start.

Weight Limit Utensil Instructions

@

Carrot
Cake

0.3 kg

@

0.3 kg

@

0.2 kg

@

0.3 kg

Low rack

&

Metal cake tin

#

Low rack

&

Metal muffin tray

Multicook tawa

&

#

Low Rack

Metal Cake Tin

&

Low Rack

For
Maida

# #

Condensed milk
Butter
Almonds, Wallnuts
Baking powder
Chocolate Essence
Coco powder

For
Maida
Powdered sugar
Butter
Almonds, Wallnuts
Egg
Baking powder
Almond essence

For
Maida
Condensed Milk (Milkmaid)
Butter
Soda bicarb
Vanilla essence
Mix fruit jam

# #

For
Maida
Baking powder
Grated carrot
Curd
Powdered suger
Egg
Vanilla essence

0.3 kg
125 g
150 g
100 g

As per taste

¼ tsp

1 tsp

2 tbsp

0.3 kg
200 g
100 g

75 g

As per taste

1 No.

1/2 tsp
1/2 tsp

0.2 kg

80 gm
100 ml
75 gm

¼ tsp
¼ tsp

2 tbsp

0.3 kg
110 g
¼ tsp

½ cup

70 ml
170 g
1 no.
¼ tsp

@

Do not put anything in the oven during preheat mode.

#

Refer page 90, fig 1

# #

Refer page 90, fig 4

84

Kids’ DelightBakery

Category

Chocolate

bA5

Method :

1. Grease a metal cake tin. Dust light with flour.

2. Sift flour, baking powder & cocoa powder together.

3. Separate eggs yolk from whites.

4. Beat egg whites in clean & dry bowl till fluffy.

5. Add sugar gradually, beating till thick & retains shape.

6. Beat yolks & essence till thick & fluffy again.

7. Add oil gradually beating till thick again.

8. Fold in flour gently with wooden spoon, by sprinkling evenly in 2-3 batches.

9. Pour the cake batter in cake tin.

10. Meanwhile during batter making, select category & press start. (Pre-heat process).

11. When beeps, keep the cake tin on low rack. Press start

bA6

Biscuits

Method :

1. Sieve maida, baking powder and soda. In a bowl add powdered sugar and butter and beat well. Add maida, jeera powder, ajwain and make a soft dough with little
water.Roll a thick roti and cut cookies with the cutter. Prick with a fork. Arrange on tawa.

2. Select category & press start. (Pre-heat process). When beeps, keep the tawa on low rack. Keep both inside the microwave & press start to bake. Remove when
it gives a beep. Allow them to cool.

Nan Khatai

bA7

Method :

1. Cream the butter & sugar together till it turns fluffy.

2. Add vanilla essence followed by maida & suji.

3. Make a dough out of this mixture.

4. Make medium sized balls & put cashewnut on the top of each piece. Arrange them on tawa & keep aside.

5. Select category & press start. (Pre-heat process). When beeps, keep the tawa on low rack & press start.

bA8

Biscuits

Method :

1. Sieve maida & baking powder together. Cream butter & sugar together.

2. Add maida to the butter & cream mixure. Add salt, chilli powder & coriander powder. Mix them well adding little water (if required) to form a soft dough.

3. Roll out the dough & shape into biscuits with the help of a biscuit cutter.

4. Select category & press start. (Pre-heat process)

5. When beeps, keep the biscuits on the multi cook tawa & place the tawa on low rack & press start.

Weight Limit Utensil Instructions

Cake

Jeera

Masala

0.4Kg

@

0.2 kg

@

Metal Cake Tin

Multi cook tawa

@

0.4 kg

0.2 kg

@

Multicook tawa

Multicook tawa

&

Low rack

Low rack

&

&

Low rack

Low rack

&

# #

For
Refined Wheat flour

#

Powdered Sugar
Oil
Cocoa powder
Baking powder
Vanilla essence
Eggs

#

For
Maida
Powdered suger
Butter
Jeera / Ajwain
Soda bi carb
Baking powder
Water

For
Maida

#

Suji
Powdered sugar
Vanilla essence
Butter
Almonds & cashewnuts

#

For
Maida
Butter
Sugar
Baking powder
Salt, chilli powder, coriander powder

0.4Kg
110g
120g

¼ cup
¼ cup

1 tsp
1 tsp
4 no.

0.2 kg
120 g

50 g
50 g

As per taste

1 pinch

1.4 tsp

As required

0.4 kg
150 g

50 g
85 g

1 tsp
100 g
A few

0.2 kg
100 g

50 g
50 g

1 tsp

As per taste

@

Do not put anything in the oven during preheat mode.

#

Refer page 90, fig 1

# #

Refer page 90, fig 4

85

Kids’ Delight Bakery

Category

bA9

Lamington

Method :

1. Sieve maida, baking powder. In a bowl add powdeLred sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon
dropping consistency add milk. Pour the mixture in a greased cake tin.

2. Select category, press start. (Pre-heat process). When there is a beep put the tin on low rack. Press start to bake. Remove when it gives a beep.

3. In MWS glass bowl add water and coco powder and put in the microwave. Press start. When it gives a beep remove and cool. Cut the cake in to squares and dip
the pieces in the coco solution on all sides. Roll these in the desiccated coconut and serve.

bA10

Doughnuts

Method :

1. Dissolve yeast in milk & set aside for 5 minutes to prepare yeast mixture.

2. Add sugar & butter to milk & dissolve. Add to yeast mixture.

3. Now add maida, egg, vanilla essence & nutmeg powder & make a soft dough. Keep it covered for 1hour. Roll out the dough to ½ inch thickness. Cut it with a
doughnut cutter.

4. Select category & press start. (Pre-heat process). When beeps arrange the doughnuts on tawa & keep tawa on low rack & press start.

Note : If the dough is too dry add milk & if too soft then add maida.

bA11

Cookies

Method :

1. In a bowl cream brown sugar, butter, granulated sugar together and beat till fluffy. Add egg, vanilla essence, baking powder. Finally add flour and make a soft
dough.

2. Roll out the dough and cut with a cookie cutter.

3. Select category, press start. (Pre-heat process). When beeps, put the cookies on tawa & tawa on low rack. Press start to bake. Remove when it gives a beep.

bA12

cup cakes

Method :

1. In a dry & clean bowl take maida, baking powder, cinnamon powder, nutmeg powder, salt & mix with a fork & keep aside.

2. In anaother bowl take softened butter, powdered sugar, brown sugar & beat with a electric beater till light & fluffy. Add one egg at a time & beat. Add apple puree &
again mix well.

3. Select category & press start. (Pre-heat process).

4. Softly mix all the dry mixture to the beaten butter & sugar mixture with a wooden spoon. Do not over mix.

5. Pour 2 tbsp batter (for each muffin) in the greased muffin tray. When beeps, keep the low rack & metal tray and press start. Give standing time of 5 minutes.

#

Refer page 90, fig 1

# #

Refer page 90, fig 4

Weight Limit Utensil Instructions

Cake

Whole
Wheat

Apple

0.4 kg

0.2 kg

0.3 kg

0.4 kg

#

Low rack

&

Metal cake tin

&

Microwave

safe (MWS)

glass bowl

Multicook tawa

&

#

Low rack

Multicook tawa

&

#

Low rack

Metal muffin tray

&

#

Low rack

For
Maida

##

Powdered sugar
Butter
Eggs
Baking powder
Vanilla essence
Milk
For Lamington solution - Coco powder
Powdered Sugar
Water
Desiccated coconut

For
Maida
Yeast
Luke warm milk
Powdered sugar
Nutmeg powder
Egg
Vanilla essence
Butter

For
Whole wheat flour
Brown sugar
Granulated sugar
Butter
Egg
Vanilla essence
Baking powder

For
Maida
Apple (peeled & pureed)
Powdered sugar
Brown sugar
Butter (softened)
Cinnamon powder, clove powder,

nutmeg powder

Eggs
Chopped almonds
Baking powder

86

0.4 kg
100 g

75 g
75 g

1 No.

1 tsp
1 tsp
75ml

2 tbsp

1tbsp
1 cup

As required

0.2 kg
200 g

½ tbsp
100 ml

50 g

A pinch

½ (beaten)

¼ tsp

1 tbsp

0.3 kg
200 g
100 g

50 g
100 g
1 No.
½ tsp
½ tsp

0.4 kg
1 cup

½ cup
½ cup
¼ cup

50 g

A pinch (each)

2 nos.
2 tbsp

½ tsp

Kids’ DelightBakery

Category

bA13

Cheese

Method :

1. Sieve maida, baking powder, chilli powder and pepper powder. In a bowl add maida and butter and cheese and rub it with fingertips till it resembles breadcrumbs.
Add little cold water to make a soft dough. Roll it in to ½ cm thick roti and cut thin strips. Twist them and put in the metal cake tin.

2. Select category & press start. (Pre-heat process) When beeps, put the tawa on low rack. Press start to bake. Remove when it gives a beep.

bA14

Method :

1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon
dropping consistency add milk or water. Pour the mixture in a greased cake tin.

2. Select category & press start. (Pre-heat process).

3. When beeps, keep the cake tin on low rack

& press start.

bA15

Chocolate

cookies

Method :

1. Sieve maida, cocoa powder & baking powder together. In a bowl cream butter & sugar together.

2. Add maida to the creamed butter & sugar. Add vanilla essence.

3. Mix well to make a ssoft dough.

4. Roll out the dough on rolling board & cut with a cookies cutter.

5. Select the menu & press start. (Pre-heat process)

6. When beeps, place the cookies on tawa & place the tawa on low rack. Press start.

Weight Limit Utensil Instructions

Straw

Vanilla

Cake

@

@

0.2 kg

0.4 kg

0.3 kg

@

Multicook tawa

&

Low rack

Metal Cake Tin

&

Low Rack

Multicook tawa

&

Low Rack

#

# #

#

#

For
Maida
Grated cheese
Butter
Cold water
Pepper powder
Baking powder
Chilli powder
Salt

For
Maida
Powdered Sugar
Butter
Eggs
Baking Powder
Vanilla essence

For
Maida
Powdered Sugar
Butter
Baking powder
Cocoa Powder
Vanilla essence

0.2 kg
100 g

25 g
50 g

As required

1/4 tsp
1/8 tsp
1/2 tsp
1/4 tsp

0.4 kg
100 g

75 g

75 g
1 no.
1 tsp
1 tsp

0.3 kg
200 g
100 g

75 g

1 pinch

2-3 tbsp

¼ tsp

@

Do not put anything in the oven during preheat mode.

#

Refer page 90, fig 1

# #

Refer page 90, fig 4

87

Cooking Aid/Steam Clean

Cooking Aid

Category

Keep warm

UC1

Method :

1. Any cooked food with cover (Rice, Dal, Subzi, Halwa, Upma etc.) Select category & press start.

2. When beeps, mix well & press start. When beeps, mix well & press start.

Defrost Veg

UC2

Method :

1. Take in Microwave Safe Bowl, select category & weight and press start.

2. When beeps, turn the food. Press start.

UC3

Non Veg

Method :

1. Take in Microwave Safe Bowl, select category & weight and press start.

2. When beeps, turn the food. Press start.

Dehumidi-

UC4

Method :

1. In MWS bowl add the food to be dehumidified. Select category and press start.

UC5

Disinfect

Method :

1. Sterilize Microwave safe glass utensil - Keep the empty utensil & select category & press start.

2. Clean the cavity - Keep the cavity empty. Select category & press start. When time ends (beeps), clean the cavity with a damp cloth.
Note : The oven has a special function Light Disinfect which allows to sterilize the MWS glass utensil thereby giving a hygiene & clean utensils/cavity.

Pizza base

UC6

Method :

1. In a bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough. Roll out the dough to 6” to 7”& keep on dusted tawa. Prick with a
fork.Keep for half to 1 hour in a dark place.

2. Select category & press start. (Pre-heat process).

3. When beeps, keep the tawa on low rack. Press start.

Yeast dough

UC7

Method :

1. In MWS glass bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough.

2. Select category and press start. Rest for 3 minutes. Now remove.

Weight Limit Utensil Instructions

Defrost

fication

Light

@

0.3 kg

0.2 ~ 0.5 kg

0.5 ~ 1.0 kg

0.3 kg

0.2 kg

0.3 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass utensil

& Empty cavity

#

Low rack

&

Multicook tawa

Microwave safe

(MWS) glass bowl

Veg - (Paneer, Green Peas, Corn etc.)

Non-Veg - (Chicken, Mutton etc.)

Namkin, Biscuits, Bhujia, Papad and Wafers etc.

Namkin, Biscuits, Bhujia, Papad and Wafers etc.

For
Maida
Yeast
Salt
Sugar
Water

For
Maida
Yeast
Salt
Sugar
Water

0.2 kg
200 g

1 tbsp
1/2 tsp

1 tsp

As required

0.3 kg
300 g

1 tbsp

½ tsp

1 tsp

As required

@

Do not put anything in the oven during Pre-heat mode.

#

Refer page 90, fig 1

88

Cooking Aid/Steam CleanCooking Aid

Category

Boil Potatoes

UC8

Method :

1. Take potatoes and pierce with fork or knife from all side & keep in a microwave on a glass tray. And press start.

2. Boiled potatoes are ready for use.

UC9

Squeeze

Method :

1. Take 5 no. of lemons & keep on glass tray of microwave oven.

2. Now select menu & press start.

3. When beeps, take out lemons & squeeze it to get more juice out of them.

UC10

Garlic peel

Method :

1. Take 10 cloves of garlic & keep in MWS glass tray of microwave oven.

2. Select menu & press start.

3. When beeps, take out cloves will slide right out of their skin, hassle free.

UC11

Tear free

Method :

1. Take 5 onions & pierce it with knife & keep in MWS glass tray of microwave oven.

2. Select menu & press start.

3. When beeps, take out onions & peel it off & chop easily without getting tears in eyes.

Crispy nuts

UC12

Method :

1. In a microwave safe flat glass dish add drops of oil, nuts. Mix well.

2. Select category & weight & press start.

3. Serve plain or with chaat masala.

Steam Clean

Weight Limit Utensil Instructions

Lemon

onions

0.3 kg

5 Pcs

10 Cloves

5 Pcs

0.1 kg

Glass tray

Glass tray

Glass tray

Glass tray

Microwave safe

(MWS) flat glass

dish

For
Potato

Lemon

Garlic Cloves

Onions

For
Nuts
Oil

Cooking Aid/Steam Clean

0.3 kg
300 g

5 pcs

10 nos

10 nos

0.1 kg
100 g

As required

Category

Steam Clean

SL1

Method :

1. Take water in MWS bowl, add vinegar or lemon juice. Select category & press start.

2. When beeps, wipe out with clean napkin. Press start.

3. Again wipe out. Take out the plug.

Weight Limit Utensil Instructions

0.3 kg

Microwave

safe (MWS) bowl

89

Usage of Accessories/Utensils90Rotisserie Installation

91

List of Ingredients

Spices Vegetables

English Name

*Ajinomoto (Flavour enhancer) Ajinomoto
Asafoetida Hing
Basil Tulsi
Bay Leaf Tej Patta
Cardamom, black Moti Elaichi
Cardamom, green Choti Elaichi
Carom seeds Ajwain
Cinnamon Dalchini
Cloves Laung
Coriander Seeds Sabut Dhania
Cumin seeds Jeera
Dry Mango Powder Amchur
Dry red chilli Sukhi Sabut Lal Mirch
Fennel Saunf
Fenugreek leaves, dried Kasuri Methi
Fenugreek seeds Methidana
Mustard seeds Sarson, Rai
Nutmeg Jaiphal
Oregano Oregano
Pepper Kali Mirch
Pomegranate seeds, dried Anardana
Poppy seeds Khus Khus
Red Chilli Lal Mirch
Salt Namak
Turmeric Haldi

Hindi Name

Vegetables

English Name

Amaranth Chavli
Baby corn Baby corn
Bittergourd Karela
Bottlegourd Ghiya
Brinjal/Eggplant Baigan
Broccoli Hari Phool Gobhi
Cabbage Pata Gobhi/Bandh Gobhi
Capsicum Shimla Mirch
Cauliflower Phool Gobhi
Carrot Gajar
Celery Ajmod
Cluster Beans Gavar Ki Fali
Coriander leaves Hara Dhania
Cucumber Kheera
Curry leaves Curry Patta
Drumsticks Drumsticks
French beans France beans
Garlic Lehsun
Ginger Adrak
Lady Finger Bhindi
Lemon Nimbu
Lemon Grass Lemon Grass
Lime Nimbu
Mint Pudina

Hindi Name

English Name

Mushroom Kukurmutta
Olives Jaitun
Onion Pyaz
Parsley Ajmoda
Potato Aloo
Peas Hari Matar
Radish Mooli
Red Pumpkin Lal Kaddu
Spinach Palak
Spring Onion Hari Pyaz
Tomato Tamatar
Turnip Shalgam
Chenopodium leaves Bathua
Zucchini Torai

Fruits

English Name

Apple Seb
Coconut Nariyal
Grapes Angoor
Mango Aam
Pineapple Anannas
Pomegranate Anaar
Raw Banana Kacha Kela

Cereals

English Name

Flattened Rice Poha
Oats Jaei
Puffed Rice Murmura
Refined wheat Flour Maida
Rice Chawal
Sago Sabudana
Semolina Suji
Whole wheat broken Daliya
Wheat Flour (whole) Gehun ka Atta

Pulses

English Name

Bengal Gram Dal Chana Dal
Bengal Gram flour Besan
Black Gram Dal Urad Dal
Green Gram Dal(Dehusked) Moong Dal (Dhuli)
Kidney Beans Rajma
Lentils,(Dehusked) Masoor Dal (Dhuli)
Red Gram Dal Arhar/Tuvar Dal
Soyabean Soyabean

Hindi Name

Hindi Name

Hindi Name

Hindi Name

* Ajinomoto (Mono-sodium glutamate) is only a flavour enhancer and shall not be added to food for infants
below 12 month of age.

92

List of Ingredients

Dry Fruits

English Name

Almonds Badam
Cashewnuts Kaju
Pistachio Pista
Raisins Kishmish
Walnuts Akhrot

Hindi Name

Fats & Oils

English Name

Butter Makhan
Ghee Ghee
Oil Tel
Olive Oil Jaitun Ka Tel
Mustard Oil Sarson Ka Tel

Hindi Name

Miscellaneous

English Name

Bread crumbs Bread crumbs
Cornflour Cornflour
Coffee Coffee
Cottage cheese Paneer
Curd Dahi
Eggs Ande
Honey Shahed
Jaggery Gud
Khoa Khoa
Milk Doodh
Powdered Sugar Bura
Sugar Cheeni
Tamarind Imli
Tea Chai
Saffron Kesar
Sprouts Ankur
Vinegar Sirka

Hindi Name

93

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