LG MJ3283CG User Guide

RECIPE MANUAL

HEALTHY & TASTY COOKING WITH 301 AUTOCOOK MENUS

Please read this recipe manual thoroughly before operating.

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Content

Various Cook Functions 3

Charcoal 4~15

Indian Bread Basket 16~21

Diet Fry/Steam Clean 22~28

Nutricare 29~54

Indian Rasoi 55~79

24 Hours / Kids’ Delight 80~100

Just 4 U/Utility Corner 101~113

Usage of Accessories 114

Rotisserie Installation 115

Various Cook Functions

Please follow the given steps to operate cook functions (Charcoal, Indian Bread Basket, Diet Fry/Steam Clean, Nutricare, Indian Rasoi, 24 Hours/Kids’ delight, Just 4 U/Utility Corner) in your Microwave.

Cook

Functions

STEP-1

STEP-2

STEP-3

STEP-4

STEP-5

STEP-6

Charcoal

Press

Stop/Clear

Press

Charcoal

Turn Dial

to select the food category (1 to 27)

Press

START/

Add

30secs

Turn the

dial to select

the weight

Press

START/

Add

30secs

Indian Bread

Basket

Press

Stop/Clear

Press Indian Bread

Basket

Turn dial to Select

the food

Category

Tandoori

Bharwan

Tamatar

Weight Limit Utensil Instructions

Murg

1 kg

0.3-0.5 kg

Rotisserie

Multicook Tawa

High rack*

Whole Chicken

For Marinade

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

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. 115.

For Tomato (Hollowed)

For Stuffing

Paneer (mashed) Salt, Red Chilli Powder,

Garam Masala, Cumin Powder

Onion Chopped Coriander leaves Chopped Oil

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

5. Turn over the tomato & press start. Put oil.

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

0.3 Kg 300 g

200 g

¼ cup

¼ Tbsp

1 Kg

1 Cup 3 Tbsp 1 Tbsp

As per taste

3 Tsp

As per taste

A pinch

As per taste

0.4 Kg

400 g

250 g

As per taste

¼ cup

A few sprigs

½ Tbsp

0.5 Kg 500 g

300 g

½ cup

1 Tbsp

Tandoori

Aloo

* Refer Pg. 114 Fig. 2 MWS - Microwave safe

0.3 ~ 0.5 kg

Multicook Tawa

High rack*

For Aloo (Cut into quarters)

For marinade

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

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.

0.3 kg 300 g

2 Tbsp 1 Tbsp

1 Tsp

0.4 kg 400 g

3 Tbsp

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

2 Tsp

A pinch

0.5 kg 500 g

4 Tbsp 2 Tbsp

3 Tsp

CHARCOAL

Category

Tandoori

Bharwan

Weight Limit Utensil Instructions

Gobhi

Bhindi

0.3 ~ 0.5 kg

0.2 ~ 0.4 kg

Multicook Tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

For Caulifower florets

For Marinade

Jeera powder

Red Chilli Powder, Salt, Dhaniya Powder, Garam Masala, Anardana

Tandoori Color/Haldi Oil Hung Curd

Method :

1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade & rub them properly with the marinade. Keep aside for 1 hours.

2. Transfer the marinated cauliflower on tawa & keep on high rack. Select category & weight and press start.

3. When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start.

Serve with onion rings, coriander leaves & tomato slices.

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

For Stuffing

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

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.

0.3 Kg 0.4 Kg 0.5 Kg 300 g 400 g 500 g

½ Tsp 1 Tsp 1 Tsp

1 Tbsp 1½ Tbsp 2 Tbsp 2 Tbsp 3 Tbsp 4 Tbsp

0.2 kg 200 g

¼ tbsp

¼ tsp ½ no.

1 no.

½ no.

1 tsp 1 tsp 1 tsp 1 tsp

As per taste

A pinch

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

0.4 kg 400 g

1 tbsp

1 tsp 1no. 2 no.

½"

1 no.

3 tsp 2 tsp 2 tsp 2 tsp

Bharwan

Baigan

* Refer Pg. 114 Fig. 2

0.2 ~ 0.4 kg

Microwave safe

(MWS) glass bowl

Multicook tawa*

High rack

For Baigan (Medium)

For Stuffing

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

amchoor, garam masala, red chilli powder

Oil

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.

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

0.4 kg 400 g

2 nos. 1 cup.

2 tbsp

CHARCOAL

Category

Tandoori

Jhinga

Chana

Kababs

Weight Limit Utensil Instructions

0.2 ~ 0.5 kg

0.2 ~ 0.4 kg

Multicook tawa

High rack*

Multicook tawa

High rack*

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

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. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select category & weight and press start.

4. 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.

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

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. Now keep the kababs on tawa & keep the tawa on high rack. Select category & weight & press start.

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

0.2 kg 200 g

2 tbsp

½ tbsp

2 tbsp

1 tsp

½ tbsp

1 tsp 2 tsp

2 tsp

1 tbsp

0.2 kg 200 g

1 no.

¼ tsp

2 nos.

1 tsp.

1 no.

1 no

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

As per taste 2 tsp 3 tsp

As per taste

For coating

0.3 kg 300 g 2 nos.

¼ tsp

3 nos.

2 tsp. 2 nos. 2 nos.

3 tsp

1½ tbsp

3 tsp 4 tsp

3 tsp

3 tbsp

1 tbsp

2½ tsp

A pinch (for colour) 2 tbsp

0.5 kg 500 g

3½ tbsp

2 tbsp

4 tbsp

4 tsp

2 tbsp

3½ tsp

5 tsp

3½ tsp

4 tbsp

0.4 kg 400 g

2 nos.

½ tsp

3 nos.

3 tsp 2 nos. 3 nos.

Paneer

tikka

* Refer Pg. 114 Fig. 2

0.3 kg

Rotisserie

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

Method :

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

2. Make holes in the paneer pieces with the rotisserie skewers.

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

4. Skewer all the vegetables in the rotisserie & assemble the rotisserie & install the rotisserie in the oven. Select category & press start.

5. When beeps, pour some oil & press start.

Note: For rotisserie installation refer Pg. 115.

0.3 kg 300 g

2 tbsp 1 tbsp

As per taste

1 tsp

A pinch

For basting

CHARCOAL

Category

Matar

Kababs

Tandoori

Mushrooms

Arbi

Tandoori

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

0.2 ~ 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 Boiled peas Roasted makhanas Chopped green chillies Salt, pepper, garam masala Seeds of Chhoti Elaichi Roasted Cashewnuts

Method :

1. Grind the boiled peas, green chillies & elaichi seeds together to a fine paste.

2. Grind the makhanas & cashewnuts together to a rough powder.

3. Mix peas & makhanas paste. Add salt, pepper, garam masala.

4. Make small balls & flatten them to get small round kababs.

5. Keep on tawa & keep the tawa on high rack. Select category & weight and press start.

6. When beeps, turn over & press start

7. When beeps, turn over & press start.

Sprinkle chaat masala & serve.

For Mushroom Buttons (stalk removed)

For Marinade

Hung Curd Ginger Garlic Paste Salt, Coriander powder, cumin

powder, amchoor

Cornflour Tandoori Color

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. Transfer the mushrooms on tawa & keep the tawa on high rack. Select category & weight and press start.

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

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

Note: If mushroom run watery while cooking, drain water & start cooking

again.

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

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.

0.2 kg 200 g

1 cup. 2 nos.

4 nos. 2 tbsp

0.2 kg 200 g

1 tbsp

½ tbsp

¼ tsp

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

1½ cups.

As per taste

0.3 kg 300 g

2 tbsp 1 tbsp

As per taste

½ tsp

As per taste

0.3 kg 300 g

3 nos.

5 nos. 3 tbsp

A pinch

0.4 kg 400 g

3 tsp

1½ cup

3 nos.

1½ tsp 1½ tsp

3 tbsp 1 tbsp

½ tsp

5 nos.

½ tsp

A pinch

½ tbsp ½ tbsp

0.4 kg 400 g

3 tbsp 2 tbsp

1 tsp

0.4 kg 400 g

2 cups.

4 nos.

6 nos. 4 tbsp

0.5 kg 500 g

4 tbsp

2½ tbsp

1½ tsp

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

CHARCOAL

Category

Malai Tikka

Corn

Kababs

Weight Limit Utensil Instructions

0.3 kg

0.2 ~ 0.4 kg

Rotisserie

Multicook tawa

High rack*

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

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. 115.

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

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 & press start.

5. When beeps, turn over & press start.

6. When beeps, turn over & press start.

Serve with chutney or sauce.

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

For basting

¼ cup

¼ tsp

As per taste

½ tsp

1 tsp

¼ tbsp

As per taste

1 no.

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

4 medium

1 cup 1 cup

2 no.

3 tbsp

1½ tbsp

1 tbsp

3 tsp

3 tbsp

Kastoori

Kababs

* Refer Pg. 114 Fig. 2

0.2 ~ 0.4 kg

Multicook tawa

High rack*

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)

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.

4. Keep the kababs on tawa & tawa on high rack. Select category & weight and press start.

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

Sprinkle chaat masala & serve.

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

0.3 kg 300 g

½ tbsp ½ tbsp

3 tbsp 3 tbsp

As per taste

½ tsp

3 tbsp

2 tsp

½ tsp

1 tsp

½ tsp

0.4 kg 400 g

1 tbsp 1 tbsp 4 tbsp 4 tbsp

1 tsp 4 tbsp 3 tbsp

1 tsp

CHARCOAL

Category

Mahi Tikka

Tikka

Achaari

Weight Limit Utensil Instructions

0.3 kg

0.3 ~ 0.5 kg

Microwave safe

(MWS) glass bowl

Rotisserie

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

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. 115.

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

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. Transfer the marinated fish pieces to tawa & keep tawa on high rack. select category & weight & press start.

4. When beeps, turn over the pieces & 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.

0.3 kg 300 g

2 tbsp ¼ cup

1 tsp

¼ tsp

1 tbsp

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

400 g

3 tbsp ¼ cup

2 tsp

½ tsp

As per taste As per taste

2 tbsp

As per taste

0.5 kg 500 g

4 tbsp ½ cup

2½ tsp

½ tsp

2½ tbsp

* Refer Pg. 114 Fig. 2

CHARCOAL

Category

Tandoori

Subzi

Mix Veg

Platter

Weight Limit Utensil Instructions

0.3 ~ 0.5 kg

0.5 kg

Microwave safe

(MWS) glass bowl

High rack

Multicook tawa*

Multicook tawa

High rack*

For Paneer (Cut 1" inch) Salt, Red chilli powder Lemon juice Oil Capsicum (Cut into fine rings) Onion (Cut into fine rings) Black salt Tandoori Masala Tandoori Color

For Paste

Ginger Green Chillies Jeera Garlic flakes (Optional)

Method :

1. Grind garlic, ginger, jeera & green chillies to a thick rough paste. Do not add water. Keep the paste aside.

2. Add salt, chilli powder & lemon juice to the paste. Add the tandoori color.

3. Cut the paneer into 1" square pieces. Apply the paste on all the pieces properly.

4. In a MWS glass bowl add oil, capsicum & onion. Select category & weight & press start.

5. When beeps, remove the bowl from microwave oven & add lemon juice, black & salt, keep aside.

6. Keep the paneer pieces on tawa & tawa on high rack.

7. Press start.

8. When beeps, add the capsicum & onion rings & mix well. Drizzle few oil drops.

9. Press start.

For Paneer (Cut 1½" cubes) Mushroom buttons (trim the stalk) Baby corn (blanched) Capsicum (Cut into large cubes) Tomatoes (cut into quarters &

deseeded)

Onion (Cut into quarters & separated)

For Marinade

Hung Curd Thick cream Cornflour Ginger garlic paste Black Salt Tandoori Color Tandoori masala Red chilli powder, salt

Method :

1. Mix all the ingredients of marinade.

2. Add paneer, mushrooms, baby corns, onions & tomatoes to the marinade & mix well to coat the vegetables..

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

4. When beeps, turn over the side & drizzle few drops of oil & press start.

5. When beep, again turn over & press start. Serve with barbeque sauce.

Note: In case there is excess water during the cooking process, drain it &

cook.

0.3 kg 300 g

1 tsp 1 tbsp 2 cups 2 cups

2 tsp.

1½" piece

2 nos.

1 tsp 3 nos.

0.4 kg 400 g

As per taste

1½ tsp 1½ tbsp 2½ cups 2½ cups

As per taste

2½ tsp

A pinch

2" piece

3 nos.

1½ tsp

4 nos.

0.5 Kg 200 g 100 g

25 g

100 g

25 g

50 g

4 tbsp 2 tbsp 1 tbsp 1 tbsp

As per taste

A pinch

2 tsp

as per taste

0.5 kg 500 g

2 tsp 2 tbsp 3 cups 3 cups

3 tsp

2½" piece

4 nos.

2 tsp 5 nos.

* Refer Pg. 114 Fig. 2

CHARCOAL

Category

Fish

Tandoori

Faldari

Kababs

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

0.5 kg

0.4 kg

Multicook tawa

High rack*

Multicook tawa

High rack*

For Pomfret

For Marinade

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

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. Keep the marinated fish pieces on tawa & tawa on high rack. Select the category & press start.

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

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

Sprinkle chaat masala & serve with Pudina chutney & onion rings.

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

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. Place kababs on tawa & tawa on high rack. Put both inside the microwave. Select category & press start.

5. When beeps, turnover the kababs & press start.

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

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

0.4 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

CHARCOAL

Category

Spicy chicken kababs

Chilka kababs

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

0.4 kg

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

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

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 all the marinated chicken pieces on tawa & place tawa on high rack. Keep in the microwave. Select category & weight and press start.

4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if present) & press start.

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

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

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.

0.2 kg 200 g

1 tbsp

½ tsp

1 tsp 1 tsp

½ tsp

1 tbsp

½ tsp ½ tsp

1 tsp

0.3 kg 300 g

1½ tbsp

1 tsp

1½ tsp

1 tsp

½ tsp

1½ tbsp

1 tbsp

½ tsp

1½ tsp

As per taste

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

0.4 kg 400 g

2 tbsp

1 tsp 2 tsp 1 tsp

1 tsp 2 tbsp 1 tbsp

1 tsp

1½ tsp

Jimikand

ke kababs

* Refer Pg. 114 Fig. 2

0.2 ~ 0.4 kg

Multicook tawa

High rack*

For Jimikand (boiled & grated) Fresh bread (crumbled) Green chilli (chopped) Cornflour Coriander leaves (chopped) Anardana powder Salt, red chilli powder, garam masala

Method :

1. In a bowl take boiled & grilled jimikand, chopped green chilli, coriander leaves, cornflour, anardana powder & all the spices. Mix well.

2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands & add this to jimikand mixture. Mix well and make equal sized flat kababs.

3. Keep the kababs on multicook tawa. Keep tawa on high rack & keep inside the microwave. Select category & weight and press start.

4. When beeps, turn all the kababs & press start.

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

0.2 kg 1 cup

2 nos. 2 nos. 1 tbsp

¼ tsp

0.3 kg

1½ cup

3 nos. 3 nos.

1½ tbsp

As required

½ tsp

As per taste

0.4 kg 2 cups 4 nos. 4 nos. 2 tbsp

½ tsp

CHARCOAL

Category

Kaju

kababs

Mutton &

Tomato kababs

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

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*

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)

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.

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)

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.

0.1 kg ½ no. ½ no.

3 tbsp ½ cup

½ tsp

2 tbsp

3 slices

1 no.

½ tsp

1 tbsp

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

CHARCOAL

Category

Dahi

kababs

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

Multicook tawa

High rack*

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

Method :

1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the pot ato es & pea s. Make fl at kaba bs & rol l e ach ka bab in cornflour.

2. Keep the kababs on tawa & keep the tawa on high rack. Select category & weight and press start.

3. When beeps, turn over the kababs, pour the oil & press start.

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

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 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 BREAD BASKET

In the following example, show you how to cook 2PcofNaan.

1. Press STOP/CLEAR.

2. Press INDIANBREADBASKET.

The following indication is displayed "auto".

3. Turn COOKMODE until display show "1Naan". Press START/Add30secsfor category confirmation.

4. Turn COOKMODE until display shows "2Pc". Press START/Add30secs. When cooking you can increase or decrease

cooking time by turning COOKMODE.

• Indian Bread Basket menus are programmed.

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

INDIAN BREAD BASKET

Category

Lachha

Parantha

Weight Limit Utensil Instructions

Naan

2 Pc

Multicook Tawa

Low Rack*

Multicook Tawa

low rack*

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

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.

For Whole wheat flour Salt Ghee Milk Water

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.

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

Appam

*Refer Pg 114 Fig 1 #Refer Pg. 114 Fig 2

1 Pc

Multicook Tawa

High Rack#

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

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.

To dissolve yeast & for diluting the batter

Batter

1 cup

½ cup

2 cups

¼ tsp

As per taste

INDIAN BREAD BASKET

Category

Masala

Roti

Missi Roti

* Refer Pg. 114 Fig. 1

Weight Limit Utensil Instructions

2 Pc

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)

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.

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

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.

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

INDIAN BREAD BASKET

Category

Stuffed

Naan

Khasta

Paratha

*Refer Pg.114 Fig.1

Weight Limit Utensil Instructions

2 Pc

Multicook Tawa

Low Rack*

Multicook Tawa

Low Rack*

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

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.

For Whole wheat flour Melted butter Salt Buttermilk

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.

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

Dough 1½ cup 1/3 cup

As per taste

½ cup

INDIAN BREAD BASKET

Category

Pudina

Parantha

Rajma

Parantha

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

2 Pc

Multicook Tawa

High Rack*

Multicook Tawa

high rack*

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

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.

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

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.

As required to make the dough

Dough

1 cup

½ cup

As per taste

2 tbsp

2 tsp 2 tsp

1 tbsp

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

INDIAN BREAD BASKET

Category

Paneer

Parantha

Kulche

*Refer Pg.114 Fig.2 # Refer Pg.114 Fig.1

Weight Limit Utensil Instructions

2 Pc

Multicook Tawa

High 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

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 high 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.

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

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.

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

DIET FRY /STEAM CLEAN

In the following example, show you how to cook

8PcofSamosa

1. Press STOP/CLEAR.

2. Press DietFry/SteamClean.

The following indication is displayed "auto".

3. Turn COOKMODE until display show "6Samosa". Press START/Add30secs for category confirmation.

4. Turn COOKMODE until display shows "8Pc". Press START/Add30secs. When cooking you can increase or decrease

cooking time by turning COOKMODE.

• Diet Fry /Steam Clean menus are programmed.

• Diet Fry /Steam Clean cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

DIET FRY /STEAM CLEAN

DIET FRY/STEAM CLEAN

Category

Chicken

Nuggets

Pakora

Weight Limit Utensil Instructions

Aloo

Chips

Bread

0.1-0.3 Kg

0.2 Kg

4 Pc

Microwave safe

(MWS) glass bowl

Multcook tawa*

High Rack

Microwave

glass tray

Multicook tawa*

High Rack

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

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.

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

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.

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

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.

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

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

0.3 kg 200 g

2 nos.

6-7 4-5

1½ tsp

2 tsp

4 cloves

*Refer Pg.114 Fig.2

DIET FRY/STEAM CLEAN

Category

Paneer

Pakora

Weight Limit Utensil Instructions

Gujia

0.4 Kg

10 Pc

Multicook tawa*

High rack

Multicook tawa

Low rack

High rack

Paneer (Cut into 1.5" cubes)

For Batter

Besan Water Salt, red chilli powder, haldi, garam

masala

Oil

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.

For dough

Maida Desi ghee Water

For stuffing

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

Cashew nuts

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.

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

6. when beeps, keep the tawa on high rack, sprinkle 1 tsp ghee/oil on all the gujias & 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.

400 gm

1 cup (130 g)

200 ml

As per taste

2 tsp

100 g

1 tbsp & 1 tsp

To knead the dough

50 g 50 g 50 g 1 tsp

As required

DIET FRY/STEAM CLEAN

Category

Samosa

Masala

Vada

*Refer Pg.114 Fig.1

Weight Limit Utensil Instructions

8 Pc

5 Pc

Multicook tawa

Low rack

High rack

Multicook tawa

Low 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

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. Keep tawa on low rack & press start.

6. When beeps, keep the tawa on high rack. Pour 1tsp oil on all the samosas & turn over. Press start. Serve with chutney.

Soaked chana dal Chopped onions, chopped green

chillies

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

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, turn over & pour 1 tstp oil & press vadas a bit with spatula. Press start. Serve with sambhar or coconut chutney.

1 cup

½ tbsp

for kneading

½ tsp

2 cup

½ cup

1 tsp

1½ tsp

1 tsp

2 tbsp

1 tsp

2¼ tsp

1 cup

½ cup

1 tsp 1 tbsp 1 tbsp 3 tbsp

As per taste As per taste

2 tsp

DIET FRY/STEAM CLEAN

Category

Chicken

Stuffed

Aloo

Patties

* Refer Pg. 114 Fig. 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

6 Pc

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

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 Cornflour Egg (beaten) Red food colour Ginger-garlic paste Salt, turmeric powder Red chilli powder

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. When beeps, 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.

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)

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.

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

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

DIET FRY/STEAM CLEAN

Category

Mushroom

Rolls

Sabudana

vada

*Refer Pg.114 Fig.1 #Refer Pg.114 Fig.2

Weight Limit Utensil Instructions

16 Pc

0.1 ~ 0.3 kg

Multicook tawa

Low 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)

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.

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

Method :

1. In a bowl take all the ingredientgs & 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.

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 3 nos.

1 cup 3 tbsp 3 nos.

1 tsp

1½ tbsp

DIET FRY/STEAM CLEAN

Category

Fish

Amritsari

Steam Clean

*Refer Pg.114 Fig.2

Weight Limit Utensil Instructions

0.3 kg

Multicook tawa

High rack*

Microwave

safe (MWS) bowl

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)

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.

Method :

1. Take water in MWS bowl, add vinegar or lemon juice. Select category & press start.

2. When beeps, wipe out with salt & clean napkin. Press start.

3. Again wipe out. Take out the plug.

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

NUTRICARE

In the following example, show you how to cook

0.1KgofKalaChana.

1. Press STOP/CLEAR.

2. Press NUTRICARE.

The following indication is displayed "auto".

3. Turn COOKMODE until display show "16KalaChana". Press START/Add30secs for category confirmation.

4. Turn COOKMODE until display shows "0.1Kg". Press START/Add30secs. When cooking you can increase or decrease

cooking time by turning COOKMODE.

• Nutricare cook menus are programmed.

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

NUTRICARE

SALADS

Category

Beetroot

Tiranga

Weight Limit Utensil Instructions

Salad

Pasta Salad

Salad

0.1 ~ 0.3 Kg

0.2 Kg

0.3 Kg

Microwave safe

(MWS) bowl

Microwave safe

(MWS) flat

glass dish

Microwave

Safe (MWS) bowl

Microwave Safe

(MWS) flat glass

dish

For Beetroot (sliced) Saunf Coriander powder, pepper powder,

salt, lemon juice

Method :

1. In MWS bowl add ½ cup water. Keep the sliced beetroot on MWS flat glass dish. Keep the dish in MWS bowl. Cover. Select category & weight and press start.

2. In a bowl take the steamed beetroot add saunf, coriander powder, pepper powder, salt & lemon juice. Toss well. Chill & serve.

For Penne pasta Water Vegetable (Grated carrot, capsicum,

sliced olives, chopped spring onion)

Salt, pepper powder Olive oil Vinegar Oregano (optional) Curd

Method :

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

2. Wash the boiled paste under cold water to separate them.

3. In a bowl take boiled pasta, add vegetable, salt, pepper powder, vinegar, curd, olive oil. Toss them together. Chill & serve.

For Grated carrot Grated raddish Broccoli florets Olive Salt, lemon juice

Method :

1. In a MWS flat glass dish arrange grated carrot first in form of a band, then grated raddish & then broccoli florets, sprinkle water. cover with cling film select category & press start.

2. Add salt & lemon juice. Mix each layer separately.

3. Take olive & cut into thin slices. Now make a flower at the centre of the raddish layer with olive slices chill & serve.

0.1 Kg 100 g ½ tsp

0.2 Kg 200 g

1 tsp

As per taste

0.2 Kg 200 g

400 ml 1½ cup

As per taste

2 tsp 1 tsp

As per taste

2 tbsp

0.3 kg 100 g 100 g 100 g

1-2

As per taste

0.3 Kg 300 g

1 tsp

Hari Seekh

Salad

0.3 Kg

Rotisserie

For Vegetable (Spinach leaves, broccoli,

bulbs of spring onion, cabbage leave)

For Marinade

Hung curd Onion paste Garam Masala, Amchoor, Salt Oil

Method :

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

2. Take one vegetable at a time and spread the marinade on each vegetable or leaf on both the sides thoroughly. Mix well leave aside for 1 hour mixing at least twice in between.

3. Oil & wipe the skewers of the rotisserie.

4. Skewer the vegetables-thread them starting with broccoli, then fold a cabbage leaf & insert, fold a spinach leaf one & then fold again (like a pan) & insert, then insert a whole spring onion & then again another folded cabbage leaf & spinach leaf in the same skewer, Repeat the same for all the skewers.

5. Install the rotisserie in the oven. (Refer Pg. 115)

6. Select category & press start. Serve hot.

0.3 kg 300 g

3 tbsp 2 tbsp

As per taste

For basting

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