LG MJ3283CG User Guide

RECIPE MANUAL

HEALTHY & TASTY COOKING

WITH 301 AUTOCOOK MENUS

Please read this recipe manual thoroughly before operating.

www.lg.com

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	Charcoal	Indian	Diet	Nutricare	Indian	24	Just
Functions		Bread	Fry/		Rasoi	Hours/	4 U/
		Basket	Steam			Kids’	Utility
			Clean			Delight	corner
STEP-1	Press	Press	Press	Press	Press	Press	Press
	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear
STEP-2	Press	Press	Press	Press	Press	Press	Just
	Charcoal	Indian	Diet Fry/	Nutricare	Indian	24 Hours/	4 U/ Utility
		Bread	Steam		Rasoi	Kid's	corner
		Basket	Clean			Delight
STEP-3	Turn Dial	Turn dial	Turn dial	Turn Dial	Turn Dial	Turn Dial	Turn Dial
	to select	to Select	to Select	to select	to select	to select	to select
	the food	the food	the food	the food	the food	the food	the food
	category	category	category	category	category	category	category
	(1 to 27)	(1 to 11)	(1 to 13)	(1 to 77)	(1 to 75)	(1 to 63)	(1 to 35)
STEP-4	Press	Press	Press	Press	Press	Press	Press
	START/	START/	START/	START/	START/	START/	START/
	Add	Add	Add	Add	Add	Add	Add
	30secs	30secs	30secs	30secs	30secs	30secs	30secs
STEP-5	Turn the	Turn the	Turn the	Turn the	Turn the	Turn the	Turn the
	dial to	dial to	dial to	dial to	dial to	dial to	dial to
	select	select	select	select	select	select	select
	the weight	the weight	the weight	the weight	the weight	the weight	the weight
STEP-6	Press	Press	Press	Press	Press	Press	Press
	START/	START/	START/	START/	START/	START/	START/
	Add	Add	Add	Add	Add	Add	Add
	30secs	30secs	30secs	30secs	30secs	30secs	30secs

3

CHARCOAL

In the following example, show you how to cook

0.3Kg of Paneer Tikka.

1.Press STOP/CLEAR.

2.Press CHARCOAL. CHARCOAL

The following indication is displayed "auto".

3.Turn COOK MODE until display show "9 Paneer Tikka". Press START/Add 30secs for category confirmation.

4.Turn COOK MODE until display shows "0.3Kg". Press START/Add 30secs.

When cooking you can increase or decrease cooking time by turning COOK MODE.

•Charcoal menus are programmed.

•Charcoal menus allows you to cook your favourite food by selecting food & weight of food.

4

CHARCOAL

Category

Weight Limit

Utensil

Instructions

1

Murg

1 kg

Rotisserie

Whole Chicken

1 Kg

Tandoori

For Marinade

Hung Curd

1 Cup

Garlic Paste

3 Tbsp

Ginger Paste

1 Tbsp

Salt

As per taste

Tandoori Masala

3 Tsp

Cumin Powder

As per taste

Tandoori Color

A pinch

Red Chilli Powder

As per taste

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.

2

Bharwan

0.3-0.5 kg

Multicook Tawa

For

0.3 Kg

0.4 Kg

0.5 Kg

Tamatar

&

Tomato (Hollowed)

300 g

400 g

500 g

High rack*

For Stuffing

Paneer (mashed)

200 g

250 g

300 g

Salt, Red Chilli Powder,

As per taste

Garam Masala, Cumin Powder

Onion Chopped

¼ cup

¼ cup

½ cup

Coriander leaves Chopped

A few sprigs

Oil

¼ Tbsp

½ Tbsp

1 Tbsp

Method :

1. Precook the paneer stuffingIn 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.

3

Tandoori

0.3 ~ 0.5 kg

Multicook Tawa

For

0.3 kg

0.4 kg

0.5 kg

Aloo

&

Aloo (Cut into quarters)

300 g

400 g

500 g

High rack*

For marinade

Hung Curd

2 Tbsp

3 Tbsp

4 Tbsp

Garlic Paste

1 Tbsp

1 ½ Tbsp

2 Tbsp

Cumin Powder

As per taste

Red Chilli powder

As per taste

Salt

As per taste

Tandoori Masala

1 Tsp

2 Tsp

3 Tsp

Tandoori Color

A pinch

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.

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

5

CHARCOAL

Category

Weight Limit

Utensil

Instructions

4

Tandoori

0.3 ~ 0.5 kg

Multicook Tawa

For

0.3 Kg

0.4 Kg

0.5 Kg

Gobhi

&

Caulifower florets

300 g

400 g

500 g

High rack*

For Marinade

Jeera powder

½ Tsp

1 Tsp

1 Tsp

Red Chilli Powder, Salt, Dhaniya

As per taste

Powder, Garam Masala, Anardana

Tandoori Color/Haldi

A pinch

Oil

1 Tbsp

1½ Tbsp

2 Tbsp

Hung Curd

2 Tbsp

3 Tbsp

4 Tbsp

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.

5

Bharwan

0.2 ~ 0.4 kg

Microwave safe

For

0.2 kg

0.3 kg

0.4 kg

Bhindi

(MWS) glass bowl

Bhindi

200 g

300 g

400 g

&

Oil

¼ tbsp

½ tbsp

1 tbsp

Multicook tawa

&

Jeera

¼ tsp

½ tsp

1 tsp

High rack*

Onion (chopped)

½ no.

1 no.

1no.

Green Chillies

1 no.

2 no.

2 no.

Ginger

¼"

¼"

½"

Hing

A pinch

Tomato

½ no.

1 no.

1 no.

For Stuffing

Coriander Powder

1 tsp

2 tsp

3 tsp

Turmeric Powder

1 tsp

1½ tsp

2 tsp

Saunf Powder

1 tsp

1½ tsp

2 tsp

Amchoor

1 tsp

1½ tsp

2 tsp

Red Chilli Powder, Salt

As per taste

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.

6

Bharwan

0.2 ~ 0.4 kg

Microwave safe

For

0.2 kg

0.3 kg

0.4 kg

Baigan

(MWS) glass bowl

Baigan (Medium)

200 g

300 g

400 g

&

Multicook tawa*

For Stuffing

&

Tomato(grated)

1 no.

1½ no.

2 nos.

High rack

Onion (chopped))

¼ cup

½ cup

1 cup.

Salt, Coriander powder, haldi,

As per taste

amchoor, garam masala, red chilli

powder

Oil

1 tbsp

1½ tbsp

2 tbsp

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.

* Refer Pg. 114 Fig. 2

6

CHARCOAL

Category

Weight Limit

Utensil

Instructions

7

Tandoori

0.2 ~ 0.5 kg

Multicook tawa

For

0.2 kg

0.3 kg

0.4 kg

0.5 kg

Jhinga

&

King Size Prawns

200 g

300 g

400 g

500 g

High rack*

Ist Marinade

Lemon juice

2 tbsp

2½ tbsp

3 tbsp

3½ tbsp

Salt, Red chilli powder

As per taste

Oil

½ tbsp

1 tbsp

1½ tbsp

2 tbsp

2nd Marinade

Thick cream

2 tbsp

3 tbsp

4 tbsp

4 tbsp

Mozarella cheese (grated)

1 tsp

2 tsp

3 tsp

4 tsp

Oil

½ tbsp

1 tbsp

1½ tbsp

2 tbsp

Red Chilli Powder

As per taste

Tandoori Masala

1 tsp

2 tsp

3 tsp

3½ tsp

Cornflour

2 tsp

3 tsp

4 tsp

5 tsp

Garam Masala

As per taste

Ginger Paste

2 tsp

2½ tsp

3 tsp

3½ tsp

Tandoori Colour/Haldi

A pinch (for colour)

Hung Curd

1 tbsp

2 tbsp

3 tbsp

4 tbsp

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.

8

Chana

0.2 ~ 0.4 kg

Multicook tawa

For

0.2 kg

0.3 kg

0.4 kg

Kababs

&

Boiled Kabuli Chana (Chhole)

200 g

300 g

400 g

High rack*

Cloves

1 no.

2 nos.

2 nos.

Pepper powder

As per taste

Cinnamon powder

¼ tsp

¼ tsp

½ tsp

Garlic Cloves

2 nos.

3 nos.

3 nos.

Salt

As per taste

Ginger Chopped

1 tsp.

2 tsp.

3 tsp

Bread pieces

1 no.

2 nos.

2 nos.

Whole red chilly

1 no

2 nos.

3 nos.

Bread crumbs

For coating

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.

9

Paneer

0.3 kg

Rotisserie

For

0.3 kg

tikka

Paneer cubes (cut into 1½" cubes),

300 g

Capsicum (cut into cubes), onion (cut

into cube), tomato(cut into cubes,

pulp removed)

For marinade

Hung curd

2 tbsp

Ginger garlic paste

1 tbsp

Salt, Garam masala, Red Chilli powder

As per taste

Tandoori masala

1 tsp

Tandoori Color

A pinch

Oil

For basting

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.

* Refer Pg. 114 Fig. 2

7

CHARCOAL

Category

Weight Limit

Utensil

Instructions

10

Matar

0.2 ~ 0.4 kg

Multicook tawa*

For

0.2 kg

0.3 kg

0.4 kg

Kababs

&

Boiled peas

200 g

300 g

400 g

High rack

Roasted makhanas

1 cup.

1½ cups.

2 cups.

Chopped green chillies

2 nos.

3 nos.

4 nos.

Salt, pepper, garam masala

As per taste

Seeds of Chhoti Elaichi

4 nos.

5 nos.

6 nos.

Roasted Cashewnuts

2 tbsp

3 tbsp

4 tbsp

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.

11

Tandoori

0.2 ~ 0.5 kg

Multicook tawa

For

0.2 kg

0.3 kg

0.4 kg

0.5 kg

Mushrooms

&

Mushroom Buttons (stalk removed)

200 g

300 g

400 g

500 g

High rack*

For Marinade

Hung Curd

1 tbsp

2 tbsp

3 tbsp

4 tbsp

Ginger Garlic Paste

½ tbsp

1 tbsp

2 tbsp

2½ tbsp

Salt, Coriander powder, cumin

As per taste

powder, amchoor

Cornflour

¼ tsp

½ tsp

1 tsp

1½ tsp

Tandoori Color

A pinch

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.

12

Arbi

0.3 ~ 0.5 kg

Microwave safe

For

0.3 kg

0.4

kg

0.5 kg

Tandoori

(MWS) glass bowl

Arbi (Cut into slices)

300 g

400 g

500 g

&

Oil

2 tsp

3 tsp

4 tsp

Multicook tawa

&

Onion rings

1 cup

1½ cup

2 cups

High rack*

Garam Masala, Amchoor, Salt

As per taste

Green Chillies (Chopped)

2 nos.

3 nos.

4 nos.

Ginger (shredded)

1 tsp

1½ tsp

2 tsp

Coriander Seeds

½ tsp

1½ tsp

1 tsp

For Marinade

Hung curd

2 tbsp

3 tbsp

4 tbsp

Tandoori Masala

½ tbsp

1 tbsp

1½ tbsp

Ginger Paste

½ tsp

½ tsp

1 tsp

Pepper corns (crushed)

4 nos.

5 nos.

6 nos.

Ajwain

½ tsp

½ tsp

1 tsp.

Haldi

A pinch

Salt

As per taste

Oil

½ tbsp.

½ tbsp

1 tbsp

Besan

½ tbsp

½ tbsp

1 tbsp

Method :

1. Prepreparation –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.

* Refer Pg. 114 Fig. 2

8

CHARCOAL

Category

Weight Limit

Utensil

Instructions

13

Malai

0.3 kg

Rotisserie

For

0.3

kg

Tikka

Boneless Chicken (1½" pieces )

300 g

Oil

For basting

For Marinade

Thick cream

¼ cup

Green cardamom powder

¼ tsp

Pepper powder

As per taste

Garlic paste

½ tsp

Ginger paste

1 tsp

Melted butter

¼ tbsp

Garam masala, amchoor, jeera

As per taste

powder, salt

Green chillies

1 no.

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.

14

Corn

0.2 ~ 0.4 kg

Multicook tawa

For

0.2 kg

0.3

kg

0.4 kg

Kababs

&

Boiled potatoes

2 medium

3 medium

4 medium

High rack*

Boiled sweet corns

¼ cup

½ cup

1 cup

Onions (Chopped)

¼ cup

½ cup

1 cup

Green chillies (Chopped)

1 no.

1 no.

2 no.

Fresh coriander (finely chopped)

1 tbsp.

2 tbsp.

3 tbsp

Pudina (finely chopped)

½ tbsp.

1 tbsp

1½ tbsp

Melted butter

¼ tbsp.

½ tbsp

1 tbsp

Garam Masala, pepper powder, salt

As per taste

Lemon juice

2 tsp

3 tsp

3 tsp

Bread crumbs

1 tbsp

2 tbsp

3 tbsp

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.

15

Kastoori

0.2 ~ 0.4 kg

Multicook tawa

For

0.2 kg

0.3

kg

0.4 kg

Kababs

&

Boneless Chicken mince (Keema)

200 g

300 g

400 g

High rack*

For marinade

Ginger garlic paste

¼ tbsp

½ tbsp

1 tbsp

Lemon juice

¼ tbsp

½ tbsp

1 tbsp

Roasted besan

2 tbsp

3 tbsp

4 tbsp

Bread crumbs

2 tbsp

3 tbsp

4 tbsp

Pepper powder, Salt, Red chilli powder

As per taste

Ginger finely chopped

½ tsp

½ tsp

1 tsp

Chopped Coriander leaves

2 tbsp

3 tbsp

4 tbsp

Oil

1 tsp

2 tsp

3 tbsp

Choti elaichi powder

½ tsp

½

tsp

1 tsp

Jeera

1 tsp

1

tsp

1 tsp

Kesar (Soaked in ½ cup in milk)

½ tsp

½

tsp

1 tsp

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.

* Refer Pg. 114 Fig. 2

9

CHARCOAL

Category

Weight Limit

Utensil

Instructions

16

Tikka

0.3 kg

Microwave safe

For

0.3 kg

Achaari

(MWS) glass bowl

Boneless mutton (Cut into 1½" pieces)

300 g

&

For marinade

Rotisserie

Hung curd

2 tbsp

Raw papaya Paste (Green papaya,

½ tbsp

peeled, deseed & grind in a mixer

Onion (Sliced)

¼ cup

Salt, Red chilli powder, Amchoor

As per taste

powder

Saunf

2 tsp.

Jeera

½ tsp.

Mustard seeds

½ tsp

Ginger garlic

paste

½ tbsp

Tandoori Color

A pinch

Methidana

A pinch

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.

17

Mahi Tikka

0.3 ~ 0.5 kg

Multicook tawa

For

0.3 kg

0.4 kg

0.5 kg

&

Fish fillets (Cut into 2" cubes)

300 g

400 g

500 g

High rack*

For marinade

Hung Curd

2 tbsp

3 tbsp

4 tbsp

Thick cream

¼ cup

¼ cup

½ cup

Ginger garlic paste

1 tsp

2 tsp

2½ tsp

Ajwain

¼ tsp

½ tsp

½ tsp

Garam masala

As per taste

Salt pepper

As per taste

Lemon juice

1 tbsp

2 tbsp

2½ tbsp

Red chilli powder, salt

As per taste

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.

* Refer Pg. 114 Fig. 2

10

CHARCOAL

Category		Weight Limit	Utensil				Instructions
18	Tandoori	0.3 ~ 0.5 kg	Microwave safe		For			0.3 kg	0.4 kg	0.5 kg
	Subzi		(MWS) glass bowl
					Paneer (Cut 1" inch)			300 g	400 g	500 g
			&
					Salt, Red chilli powder				As per taste
			High rack
			&		Lemon juice			1 tsp	1½ tsp	2 tsp
			Multicook tawa*		Oil			1 tbsp	1½ tbsp	2 tbsp
					Capsicum (Cut into fine rings)			2 cups	2½ cups	3 cups
					Onion (Cut into fine rings)			2 cups	2½ cups	3 cups
					Black salt				As per taste
					Tandoori Masala			2 tsp.	2½ tsp	3 tsp
					Tandoori Color				A pinch
					For Paste
					Ginger			1½" piece	2" piece	2½" piece
					Green Chillies			2 nos.	3 nos.	4 nos.
					Jeera			1 tsp	1½ tsp	2 tsp
					Garlic flakes (Optional)			3 nos.	4 nos.	5 nos.
					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.
19	Mix Veg	0.5 kg	Multicook tawa
					For				0.5 Kg
	Platter		&
					Paneer (Cut 1½" cubes)				200 g
			High rack*
					Mushroom buttons (trim the stalk)				100 g
					Baby corn (blanched)				25 g
					Capsicum (Cut into large cubes)				100 g
					Tomatoes (cut into quarters &				25 g
					deseeded)
					Onion (Cut into quarters & separated)				50 g
					For Marinade
					Hung Curd				4 tbsp
					Thick cream				2 tbsp
					Cornflour				1 tbsp
					Ginger garlic paste				1 tbsp
					Black Salt				As per taste
					Tandoori Color				A pinch
					Tandoori masala				2 tsp
					Red chilli powder, salt				as per taste
					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.
* Refer Pg. 114 Fig. 2

11

CHARCOAL

Category		Weight Limit	Utensil			Instructions
20	Fish	0.5 kg	Multicook tawa		For			0.5 Kg
	Tandoori		&
					Pomfret			3 small sized
			High rack*
					For Marinade
					Degi Mirch			2½ tsp
					Jeera			½ tsp
					Ginger paste			1 tsp
					Garlic paste			1 tsp
					Tandoori Masala			½ tsp
					Garam Masala			1½ tsp
					Amchoor			1 tsp
					Dhania Powder			1 tsp
					Lemon juice			2 tbsp
					Chaat Masala			¼ tsp
					Salt			As per taste
					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.
21	Faldari	0.4 kg	Multicook tawa
					For			0.4 Kg
	Kababs		&
					Boiled & mashed raw bananas			2 nos.
			High rack*
					Boiled & mashed shakarkandi			2 nos.
					Peeled & grated apple			½ cup
					Fresh coriander (chopped)			2 tbsp
					Fresh mint leaves (chopped)			2 tbsp
					Green chillies (chopped)			2 nos.
					Ginger (chopped)			2 tsp
					Bread crumbs			½ cup
					Salt, red chilli powder, jeera powder			As per taste
					For stuffing
					Chopped almonds			2 tbsp
					Chopped cashewnuts			2 tbsp
					Chopped raisins			2 tbsp
					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.
* Refer Pg. 114 Fig. 2

12

CHARCOAL

Category		Weight Limit	Utensil			Instructions
22	Spicy	0.2 ~ 0.4 kg	Multicook tawa		For		0.2 kg	0.3 kg		0.4 kg
	chicken		&
					Boneless chicken (cut into 1½" pieces)		200 g	300 g		400 g
	kababs		High rack*
					For Marinade
					Barbeque sauce		1 tbsp	1½ tbsp		2 tbsp
					Olive oil		½ tsp	1 tsp		1 tsp
					Garlic powder / Ginger paste		1 tsp	1½ tsp		2 tsp
					Red chilli flakes		1 tsp	1 tsp		1 tsp
					Black pepper (freshly crushed)		½ tsp	½ tsp		1 tsp
					Onion paste		1 tbsp	1½ tbsp		2 tbsp
					Oregano		½ tsp	1 tbsp		1 tbsp
					Thyme		½ tsp	½ tsp		1 tsp
					Cumin powder		1 tsp	1½ tsp		1½ tsp
					Salt			As per taste
					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.
23	Chilka	0.4 kg	Microwave safe
					For			0.4 Kg
	kababs		(MWS) glass bowl
					Chana dal (soaked overnight)			200 g
			&
					Snake gourd peels (roughly chopped)			½ cup
			Multicook tawa
			&		Pumpkin peels (roughly chopped)			½ cup
			High rack*		Whole black pepper			¼ tsp
					Dried red chilli			1 no.
					Laung			3-4 nos.
					Black cardamom			1 no.
					Cinnamon			1" piece
					Water			½ cup
					Oil			½ tsp
					Javitri			1 no.
					Fresh coriander leaves			2 tbsp
					Salt			As per taste
					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. Whenbeeps,takeoutthebowl,removejavitri&black cardamom and allow to cool
						the mixture.
						3. Grindthecookedmixturetoacoarsepasteinamixer, 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. Servethekababshotwiththechutneyofyourchoice.
24	Jimikand	0.2 ~ 0.4 kg	Multicook tawa
					For		0.2 kg	0.3 kg		0.4 kg
	ke kababs		&
					Jimikand (boiled & grated)		1 cup	1½ cup		2 cups
			High rack*
					Fresh bread (crumbled)		2 nos.	3 nos.		4 nos.
					Green chilli (chopped)		2 nos.	3 nos.		4 nos.
					Cornflour		1 tbsp	1½ tbsp		2 tbsp
					Coriander leaves (chopped)			As required
					Anardana powder		¼ tsp	½ tsp		½ tsp
					Salt, red chilli powder, garam masala			As per taste
					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.
* Refer Pg. 114 Fig. 2

13

CHARCOAL

Category		Weight Limit	Utensil			Instructions
25	Kaju	0.1 ~ 0.3 kg	Microwave safe		For		0.1 kg	0.2 kg	0.3 kg
	kababs		(MWS) glass bowl
					Potato (cut into pieces)		½ no.	1 no.	1½ no.
			&
					Onion (chopped)		½ no.	1 no.	1 no.
			Multicook tawa
			&		Peas (shelled)		3 tbsp	4 tbsp	4 tbsp
			High rack*		Cauliflower (florets)		½ cup	½ cup	¾ cup
					Ginger-garlic paste		½ tsp	1 tsp	1 tsp
					Kaju powder		2 tbsp	4 tbsp	5 tbsp
					Fresh bread crumbs (sides removed)		3 slices	4 slices	4 slices
					Green chilli (chopped)		1 no.	2 nos.	2 nos.
					Tomato ketchup		½ tsp	1 tsp	1 tsp
					Salt, red chilli powder, garam masala			As per taste
					Coriander leaves (chopped)		1 tbsp	1½ tbsp	2 tbsp
					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.
26	Mutton &	0.3 kg	Microwave safe
					For			0.3 Kg
	Tomato		(MWS) glass bowl
					Minced mutton			300 g
	kababs		&
					Badi Elaichi			1 no.
			Multicook tawa
			&		Dalchini			2" piece
			High rack*		Laung			3-4 nos.
					Whole black pepper			8 to10 nos.
					Dried red chilli			2 nos.
					Bread crumbs			¼ cup
					Green chilli (chopped)			2 nos.
					Coriander (chopped)			2 tbsp
					Lemon juice (optional)			1 tsp
					Salt, red chilli powder, garam masala			As per taste
					Tomatoes (cut into big pieces)			2 nos.
					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.
* Refer Pg. 114 Fig. 2

14

CHARCOAL

Category		Weight Limit	Utensil			Instructions
27	Dahi	0.2 ~ 0.4 kg	Multicook tawa		For		0.2 kg	0.3 kg		0.4 kg
	kababs		&
					Boiled potatoes		100 g	200 g		250 g
			High rack*
					Boiled peas		50 g	75 g		100 g
					Chopped & boiled spinach		2 tbsp	3 tbsp		4 tbsp
					Hung curd		2 tbsp	3 tbsp		4 tbsp
					Grated ginger		1 tsp	1½ tsp		2 tsp
					Chopped green chillies		½ tbsp	1 tbsp		1½ tbsp
					Chopped almonds		½ tbsp	1 tbsp		1½ tbsp
					Chopped raisins		½ tbsp	1 tbsp		1½ tbsp
					Besan		1 tbsp	2 tbsp		3 tbsp
					Chopped coriander leaves		1 tbsp	2 tbsp		3 tbsp
					Salt, garam masala, red chilli powder			As per taste
					Oil		1 tsp	1 tsp		1 tsp
					Cornflour			For coating
					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 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.
* Refer Pg. 114 Fig. 2

15

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.	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.

16

INDIAN BREAD BASKET

	Category		Weight Limit	Utensil				Instructions
1		Naan	2 Pc	Multicook Tawa		For				Dough
				&
						Refined flour (Maida)				225 gms
				Low Rack*
						Curd				4 tbsp
						Milk				100 ml
						Butter				1 tbsp
						Salt				1/8 tsp
						Castor Sugar				1 tsp
						Baking powder				½ tsp
						Butter (Melted)				1 tsp
						Soda-bi-carb				¼ tsp
						Onion seeds				1 tsp
						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.
2		Lachha	2 Pc	Multicook Tawa
						For				Dough
		Parantha		&
						Whole wheat flour				2 cups
				low rack*
						Salt				½ tsp
						Ghee				2 Tbsp
						Milk				½ cup
						Water				½ cup
						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.
3		Appam	1 Pc	Multicook Tawa
						For				Batter
				&
						Rice (soaked for 5-6 hours)				1 cup
				High Rack#
						Cooked rice (Boiled)				½ cup
						Fresh coconut shavings				2 cups
						Yeast				¼ tsp
						Coconut water				To dissolve yeast & for diluting the batter
						Salt & Sugar				As per taste
						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.
*Refer Pg 114 Fig 1
#Refer Pg. 114 Fig 2

17

INDIAN BREAD BASKET

	Category		Weight Limit	Utensil			Instructions
4		Masala	2 Pc	Multicook Tawa		For			Dough
		Roti		&
						Whole wheat flour			1 cup
				Low Rack*
						Besan			3/4 cup
						Finely copped onion			1 no. (medium)
						Finely chopped green chilli			2 no.
						Black pepper powder			1 tsp
						Red chilli powder			1 tsp
						Garam Masala			½ tsp
						Ghee			1 tbsp
						Salt			As per taste
						Fresh Curd			¼ cup
						Water (to knead dough)			¼ cup
						Oil			½ tsp
						Coriander leaves (Chopped)			2 tbsp
						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.
5		Missi Roti	2 Pc	Multicook Tawa
						For			Dough
				&
						Wheat flour			1½ cups
				low rack*
						Besan			1½ cups
						Oil			4 Tbsp
						Kasuri methi, Red Chilli powder, Salt			As per taste
						Water (for dough kneading)			50 ml
						Curd			½ cup
						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.
* Refer Pg. 114 Fig. 1

18

INDIAN BREAD BASKET

	Category		Weight Limit	Utensil				Instructions
6		Stuffed	2 Pc	Multicook Tawa		For				Dough
		Naan		&
						Refined flour (maida)				225 g
				Low Rack*
						Curd				4 tbsp
						Milk				100 ml
						Butter				1 tbsp
						Salt				1/8 tsp
						Castor Sugar				1 tsp
						Baking powder				½ tsp
						Butter (melted)				1 tsp
						Soda-bi-carb				¼ tsp
						Onion seeds				1 tsp
						For filling
						Grated Paneer				150 g
						Chopped onions				1 no (medium)
						Chopped green chilli				2 nos.
						Coriander leaves (Chopped)				A few sprigs
						Red Chilli powder, salt, garam				As per taste
						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.
7		Khasta	2 Pc	Multicook Tawa
						For				Dough
		Paratha		&
						Whole wheat flour				1½ cup
				Low Rack*
						Melted butter				1/3 cup
						Salt				As per taste
						Buttermilk				½ cup
						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.
*Refer Pg.114 Fig.1

19

INDIAN BREAD BASKET

	Category		Weight Limit	Utensil					Instructions
8		Pudina	2 Pc	Multicook Tawa		For				Dough
		Parantha		&
						Whole wheat flour				1 cup
				High Rack*
						Mint leaves				½ cup
						Salt				As per taste
						Butter				2 tbsp
						Chaat Masala				2 tsp
						Oil/ghee				2 tsp
						Dry pudina powder				1 tbsp
						Water				As required to make the dough
						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.
9		Rajma	2 Pc	Multicook Tawa
						For				Dough
		Parantha		&
						Boiled Rajma				1/3 cup
				high rack*
						Whole Wheat flour (atta)				1 cup
						Soyabean flour				2 Tbsp
						Chopped green chillies				3-4 nos.
						Fresh mint leaves				8-10 nos.
						Anardana (Crushed)				1 tsp
						Red Chilli Powder				1 tsp
						Tomato Puree				2 tbsp.
						Salt				As per taste
						Oil				2 tsp
						Coriander leaves (Chopped)				2 tbsp
						Water				To knead to dough
						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.

* Refer Pg. 114 Fig. 2

20

INDIAN BREAD BASKET

Category		Weight Limit	Utensil				Instructions
10	Paneer	2 Pc	Multicook Tawa		For				Dough
	Parantha		&
					Whole wheat flour (atta)				2 cups
			High Rack*
					Desi ghee				1 tbsp + 1 tsp
					Salt				A pinch
					Water (to knead dough				1 cup (200 ml)
					For stuffing
					Grated paneer				2 cups
					Chopped green chilli (deseeded)				3 nos.
					Chopped coriander leaves				2 tbsp
					Salt, red chilli powder, garam masala				As per taste
					Anardana powder				1 tsp
					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.
11	Kulche	2 Pc	Multicook Tawa
					For				Dough
			&
					Maida				1 cup
			Low Rack#
					Salt				A pinch
					Fresh cream				2 tbsp
					Lukewarm water				50 ml
					Sugar				1 tbsp
					Dry yeast				1 tsp
					Oil				½ tsp
					Kalonji (onion seeds)				As required
					Coriander leaves				As required
					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.
*Refer Pg.114 Fig.2
# Refer Pg.114 Fig.1

21

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.	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.

22

DIET FRY/STEAM CLEAN

Category

Weight Limit

Utensil

Instructions

1

Chicken

0.1-0.3 Kg

Microwave safe

For

0.1 kg

0.2 kg

0.3 kg

Nuggets

(MWS) glass bowl

Boneless Chicken

100 g

150 g

200 g

&

Bread slice

1 no.

2 nos.

2 nos.

Multcook tawa*

&

Pepper corns

4-5

5-6

6-7

High Rack

Cloves

2-3

3-4

4-5

Garlic paste

½ tsp

1 tsp

1½ tsp

Olive oil

1 tsp

1½ tsp

2 tsp

Salt

As per taste

Chopped garlic

2 cloves

3 cloves

4 cloves

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.

2

Aloo

0.2 Kg

Microwave

For

0.2 Kg

Chips

glass tray

Potato (very thinly sliced)

200 g

Oil

A few drops

Salt, Chaat masala (optional)

As per taste

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.

3

Bread

4 Pc

Multicook tawa*

For

Batter

Pakora

&

Besan

1 cup (130 gms)

High Rack

Water

200 ml

Salt, haldi, garam masala, red chilli

As per taste

powder,

For filling

Boiled potatoes

2 nos. (medium)

Chopped green chillies

2 nos.

Chopped Coriander

1 tbsp

Chopped ginger

1 tsp

Salt, garam masala, red chilli powder

As per taste

Bread slices

4 nos.

Oil

2 tsp

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.

*Refer Pg.114 Fig.2

23

DIET FRY/STEAM CLEAN

	Category		Weight Limit	Utensil			Instructions
4		Paneer	0.4 Kg	Multicook tawa*		Paneer (Cut into 1.5" cubes)			400 gm
		Pakora		&
						For Batter
				High rack
						Besan			1 cup (130 g)
						Water			200 ml
						Salt, red chilli powder, haldi, garam			As per taste
						masala
						Oil			2 tsp
						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.
5		Gujia	10 Pc	Multicook tawa
						For dough
				&
						Maida			100 g
				Low rack
				&		Desi ghee			1 tbsp & 1 tsp
				High rack		Water			To knead the dough
						For stuffing
						Grated Khoya			50 g
						Dessicated coconut			50 g
						Powdered Sugar			50 g
						Elaichi powder			1 tsp
						Kishmish, Chopped, Almonds,			As required
						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.

24

DIET FRY/STEAM CLEAN

	Category	Weight Limit	Utensil		Instructions
6	Samosa	8 Pc	Multicook tawa
				For Dough
			&
				Wheat flour (Refined)		1 cup
			Low rack
				Melted ghee		½ tbsp
			&
			High rack	Oil		for kneading
				Salt		½ tsp
				For stuffing
				Boiled potatoes		2 cup
				Boiled peas		½ cup
				Ginger-green chilli paste		1 tsp
				Amchoor		1½ tsp
				Red chilli powder		1 tsp
				Finely chopped Coriander leaves		2 tbsp
				Jeera		1 tsp
				Oil		2¼ tsp

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.

7	Masala	5 Pc	Multicook tawa	Soaked chana dal	1 cup
	Vada		&
				Chopped onions, chopped green	½ cup
			Low rack*	chillies
				Grated ginger	1 tsp
				Cumin seeds	1 tbsp
				Chopped garlic	1 tbsp
				Chopped coriander leaves	3 tbsp
				Salt	As per taste
				Red chillies	As per taste
				Oil	2 tsp
				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.
*Refer Pg.114 Fig.1

25

DIET FRY/STEAM CLEAN

Category

Weight Limit

Utensil

Instructions

8

Chicken

0.2 ~ 0.4 kg

Multicook tawa

For

0.2 kg

0.3 kg

0.4 kg

65

&

Chicken boneless (cut in 1½" pieces)

200 g

300 g

400 g

High rack*

Oil

1 tbsp

1½ tbsp

2 tbsp

&

Microwave safe

Curry leaves

As required

(MWS) glass bowl

Split green chilli

3 nos.

4 nos.

5 nos.

Mustard seeds

1 tsp

1½ tsp

2 tsp

Tomato ketchup

3 tbsp

4 tbsp

5 tbsp

Lime juice (optional)

1 tsp

2 tsp

3 tsp

For Marinade

Hung curd

1 tbsp

1½ tbsp

2 tbsp

Maida

1 tbsp

1½ tbsp

2 tbsp

Cornflour

1 tsp

1½ tsp

2 tsp

Egg (beaten)

½ no.

1 no.

1 no.

Red food colour

A pinch

Ginger-garlic paste

As required

Salt, turmeric powder

As per taste

Red chilli powder

1 tsp

1½ tstp

1½ tsp

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.

9

Stuffed

6 Pc

Multicook tawa

For Patties

Aloo

&

Boiled & mashed potatoes

2 cups

Patties

High rack*

Cornflour

1 tbsp

Finely chopped green chilli

2 nos.

Salt

As per taste

Oil

1 tsp

For Stuffing

Oil

2 tsp

Boiled green pea

½ cup

Ginger & green chilli paste

2 tsp

Chopped coriander leaves

2 tbsp

Cumin seeds

1 tsp

Salt, red chilli powder, garam masala

As per taste

Lemon juice (optional)

2 tbsp

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.

* Refer Pg. 114 Fig. 2

26

DIET FRY/STEAM CLEAN

Category		Weight Limit	Utensil				Instructions
10	Mushroom	16 Pc	Multicook tawa		For Stuffing
	Rolls		&
					Mushroom (finely chopped)				1½ cup
			Low rack*
					Onions (chopped)				4 tbsp
					Green chilli (chopped)				2 nos.
					Butter (melted)				2 tbsp
					Fresh cream				4 tbsp
					Maida				1 tbsp
					Boiled peas				½ cup
					Lemon juice				1 tsp
					Coriander leaves (chopped)				3 tbsp
					Garlic paste				½ tsp
					Salt, black pepper powder				As per taste
					For Rolls
					Bread slices (white)				8 nos.
					Butter / oil				For basting
					Oil (for greasing)				½ tsp
					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.
11	Sabudana	0.1 ~ 0.3 kg	Multicook tawa
					For			0.1 kg	0.2 kg	0.3 kg
	vada		&
					Boiled potato			1 no.	2 nos.	3 nos.
			High rack#
					Sabudana (soaked for at least 1 hour)			½ cup	¾ cup	1 cup
					Roasted & crushed peanuts			1 tbsp	2 tbsp	3 tbsp
					Chopped green chilli			1 no.	2 nos.	3 nos.
					Finely chopped ginger			¼ tsp	½ tsp	1 tsp
					Fresh curry leaves				As required
					Coriander leaves (chopped)			½ tbsp	1 tbsp	1½ tbsp
					Salt				As per taste
					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.
*Refer Pg.114 Fig.1
#Refer Pg.114 Fig.2

27

DIET FRY/STEAM CLEAN

Category		Weight Limit	Utensil				Instructions
12	Fish	0.3 kg	Multicook tawa		For				0.3 kg
	Amritsari		&
					Boneless fish (cut into 2" pieces)				250 g
			High rack*
					Lemon juice				1 tsp
					Salt				¼ tsp
					For Batter
					Egg (beaten)				1 no.
					Besan				2 tbsp
					Hung curd				2 tbsp
					Ajwain				1 tsp
					Ginger-garlic paste				½ tbsp
					Lemon juice				1 no.
					Salt, red chilli powder, garam masala,				As per taste
					chaat masala, turmeric powder
					Bread crumbs (for coating)				1 cup
					Oil (for basting)				1 tbsp
					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.
13	Steam Clean	0.3 kg	Microwave		Method :	1. Take water in MWS bowl, add vinegar or lemon juice. Select category &
			safe (MWS) bowl				press start.
						2. When beeps, wipe out with salt & clean napkin. Press start.
						3. Again wipe out. Take out the plug.
*Refer Pg.114 Fig.2

28

NUTRICARE

In the following example, show you how to cook

0.1Kg of Kala Chana. 1. Press STOP/CLEAR.

2. Press NUTRICARE.	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.

29

SALADS

Category

Weight Limit

Utensil

Instructions

1

Beetroot

0.1 ~ 0.3 Kg

Microwave safe

For

0.1 Kg

0.2 Kg

0.3 Kg

Salad

(MWS) bowl

Beetroot (sliced)

100 g

200 g

300 g

&

Saunf

½ tsp

1 tsp

1 tsp

Microwave safe

(MWS) flat

Coriander powder, pepper powder,

As per taste

glass dish

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.

2

Pasta

0.2 Kg

Microwave

For

0.2 Kg

Salad

Safe (MWS) bowl

Penne pasta

200 g

Water

400 ml

Vegetable (Grated carrot, capsicum,

1½ cup

sliced olives, chopped spring onion)

Salt, pepper powder

As per taste

Olive oil

2 tsp

Vinegar

1 tsp

Oregano (optional)

As per taste

Curd

2 tbsp

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.

3

Tiranga

0.3 Kg

Microwave Safe

For

0.3 kg

Salad

(MWS) flat glass

Grated carrot

100 g

dish

Grated raddish

100 g

Broccoli florets

100 g

Olive

1-2

Salt, lemon juice

As per taste

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.

4

Hari Seekh

0.3 Kg

Rotisserie

For

0.3 kg

Salad

Vegetable (Spinach leaves, broccoli,

300 g

bulbs of spring onion, cabbage leave)

For Marinade

Hung curd

3 tbsp

Onion paste

2 tbsp

Garam Masala, Amchoor, Salt

As per taste

Oil

For basting

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.

30