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 |
Charcoal |
Indian |
Diet |
Nutricare |
Indian |
24 |
Just |
Functions |
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Bread |
Fry/ |
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Rasoi |
Hours/ |
4 U/ |
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Basket |
Steam |
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Kids’ |
Utility |
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Clean |
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Delight |
corner |
STEP-1 |
Press |
Press |
Press |
Press |
Press |
Press |
Press |
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Stop/Clear |
Stop/Clear |
Stop/Clear |
Stop/Clear |
Stop/Clear |
Stop/Clear |
Stop/Clear |
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STEP-2 |
Press |
Press |
Press |
Press |
Press |
Press |
Just |
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Charcoal |
Indian |
Diet Fry/ |
Nutricare |
Indian |
24 Hours/ |
4 U/ Utility |
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Bread |
Steam |
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Rasoi |
Kid's |
corner |
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Basket |
Clean |
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Delight |
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STEP-3 |
Turn Dial |
Turn dial |
Turn dial |
Turn Dial |
Turn Dial |
Turn Dial |
Turn Dial |
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to select |
to Select |
to Select |
to select |
to select |
to select |
to select |
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the food |
the food |
the food |
the food |
the food |
the food |
the food |
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category |
category |
category |
category |
category |
category |
category |
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(1 to 27) |
(1 to 11) |
(1 to 13) |
(1 to 77) |
(1 to 75) |
(1 to 63) |
(1 to 35) |
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STEP-4 |
Press |
Press |
Press |
Press |
Press |
Press |
Press |
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START/ |
START/ |
START/ |
START/ |
START/ |
START/ |
START/ |
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Add |
Add |
Add |
Add |
Add |
Add |
Add |
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30secs |
30secs |
30secs |
30secs |
30secs |
30secs |
30secs |
STEP-5 |
Turn the |
Turn the |
Turn the |
Turn the |
Turn the |
Turn the |
Turn the |
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dial to |
dial to |
dial to |
dial to |
dial to |
dial to |
dial to |
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select |
select |
select |
select |
select |
select |
select |
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the weight |
the weight |
the weight |
the weight |
the weight |
the weight |
the weight |
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STEP-6 |
Press |
Press |
Press |
Press |
Press |
Press |
Press |
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START/ |
START/ |
START/ |
START/ |
START/ |
START/ |
START/ |
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Add |
Add |
Add |
Add |
Add |
Add |
Add |
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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.
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CHARCOAL |
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Category |
Weight Limit |
Utensil |
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Instructions |
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1 |
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Murg |
1 kg |
Rotisserie |
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Whole Chicken |
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1 Kg |
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Tandoori |
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For Marinade |
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Hung Curd |
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1 Cup |
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Garlic Paste |
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3 Tbsp |
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Ginger Paste |
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1 Tbsp |
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Salt |
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As per taste |
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Tandoori Masala |
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3 Tsp |
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Cumin Powder |
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As per taste |
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Tandoori Color |
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A pinch |
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Red Chilli Powder |
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As per taste |
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Method : |
1. |
Mix all the ingredient of marinade in a bowl |
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2. |
Wash the Chicken properly & make cuts on the chicken all over. |
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3. |
Marinade the Chicken properly coating all the places. keep marinated for 3-4 |
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hours in refrigerator. |
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4. |
Keep paper towel (Kitchen towel) on glass tray. |
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5. |
Assemble the rotisserie & insert the Chicken & tie up with thread. |
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6. |
Install the rotisserie in the microwave select category & press start. Serve |
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with grilled onion slices, lemon wedges & onion chutney. |
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Note : For Rotisserie installation refer Pg. 115. |
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2 |
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Bharwan |
0.3-0.5 kg |
Multicook Tawa |
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For |
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0.3 Kg |
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0.4 Kg |
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0.5 Kg |
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Tamatar |
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Tomato (Hollowed) |
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300 g |
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400 g |
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500 g |
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High rack* |
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For Stuffing |
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Paneer (mashed) |
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200 g |
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250 g |
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300 g |
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Salt, Red Chilli Powder, |
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As per taste |
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Garam Masala, Cumin Powder |
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Onion Chopped |
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¼ cup |
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¼ cup |
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½ cup |
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Coriander leaves Chopped |
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A few sprigs |
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Oil |
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¼ Tbsp |
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½ Tbsp |
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1 Tbsp |
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Method : |
1. Precook the paneer stuffingIn a MWS bowl add oil, Onions & microwave |
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100 % for 3 minutes. Add paneer & all the spices & coriander leaves & |
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microwave 100% for 2 minutes |
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2. |
Stuff the hollowed tomatoes with paneer. |
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3. |
Grease the tomatoes with few drops of oil. |
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4. |
Keep the Tomatoes on tawa & tawa on high rack. Select Category & weight |
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and press start |
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5. |
Turn over the tomato & press start. Put oil. |
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6. |
Turn over the side again & press start. Garnish with fresh coriander leaves & |
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serve. |
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3 |
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Tandoori |
0.3 ~ 0.5 kg |
Multicook Tawa |
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For |
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0.3 kg |
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0.4 kg |
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0.5 kg |
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Aloo |
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Aloo (Cut into quarters) |
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300 g |
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400 g |
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500 g |
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High rack* |
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For marinade |
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Hung Curd |
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2 Tbsp |
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3 Tbsp |
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4 Tbsp |
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Garlic Paste |
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1 Tbsp |
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1 ½ Tbsp |
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2 Tbsp |
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Cumin Powder |
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As per taste |
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Red Chilli powder |
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As per taste |
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Salt |
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As per taste |
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Tandoori Masala |
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1 Tsp |
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2 Tsp |
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3 Tsp |
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Tandoori Color |
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A pinch |
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Method : |
1. |
Mix all the ingredients of marinade in a bowl. |
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2. |
Add the aloo pieces & keep for ½ hour. |
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3. |
Keep the marinated aloo on tawa & tawa on high rack. Select category & |
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weight & press start. |
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4. |
When beeps, turn over the pieces & drizzle few drops of oil & press start |
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again. |
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Sprinkle chaat masala or lemon juice & serve. |
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* Refer Pg. 114 Fig. 2 MWS - Microwave safe
5
CHARCOAL
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Category |
Weight Limit |
Utensil |
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Instructions |
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4 |
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Tandoori |
0.3 ~ 0.5 kg |
Multicook Tawa |
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For |
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0.3 Kg |
0.4 Kg |
0.5 Kg |
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Gobhi |
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Caulifower florets |
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300 g |
400 g |
500 g |
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High rack* |
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For Marinade |
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Jeera powder |
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½ Tsp |
1 Tsp |
1 Tsp |
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Red Chilli Powder, Salt, Dhaniya |
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As per taste |
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Powder, Garam Masala, Anardana |
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Tandoori Color/Haldi |
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A pinch |
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Oil |
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1 Tbsp |
1½ Tbsp |
2 Tbsp |
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Hung Curd |
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2 Tbsp |
3 Tbsp |
4 Tbsp |
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Method : |
1. |
Mix together in a bowl all the ingredients of marinade. Add the cauliflower to |
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the marinade & rub them properly with the marinade. Keep aside for 1 hours. |
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2. |
Transfer the marinated cauliflower on tawa & keep on high rack. Select |
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category & weight and press start. |
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3. |
When beeps, drizzle few drops of oil on cauliflower & turn them over. Press |
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start. |
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Serve with onion rings, coriander leaves & tomato slices. |
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5 |
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Bharwan |
0.2 ~ 0.4 kg |
Microwave safe |
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For |
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0.2 kg |
0.3 kg |
0.4 kg |
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Bhindi |
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(MWS) glass bowl |
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Bhindi |
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200 g |
300 g |
400 g |
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& |
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Oil |
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¼ tbsp |
½ tbsp |
1 tbsp |
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Multicook tawa |
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Jeera |
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¼ tsp |
½ tsp |
1 tsp |
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High rack* |
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Onion (chopped) |
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½ no. |
1 no. |
1no. |
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Green Chillies |
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1 no. |
2 no. |
2 no. |
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Ginger |
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¼" |
¼" |
½" |
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Hing |
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A pinch |
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Tomato |
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½ no. |
1 no. |
1 no. |
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For Stuffing |
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Coriander Powder |
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1 tsp |
2 tsp |
3 tsp |
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Turmeric Powder |
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1 tsp |
1½ tsp |
2 tsp |
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Saunf Powder |
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1 tsp |
1½ tsp |
2 tsp |
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Amchoor |
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1 tsp |
1½ tsp |
2 tsp |
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Red Chilli Powder, Salt |
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As per taste |
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Method : |
1. |
Cut stalk of each bhindi & make lengthwise slit. |
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2. |
Combine stuffing ingredients & mix well stuff each bhindi with this mixture. |
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3. |
In MWS glass bowl add oil, jeera, onion, green chilli, ginger, tomato & hing. |
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Select category & weight & press start. |
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4. |
When beeps, remove the bowl from microwave oven & keep the stuffed |
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bhindi on tawa, drizzle few drops of oil on bhindis. Keep tawa on high rack. |
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5. |
Press start. |
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6. |
When beeps, turn over bhindis & add the onion mixture & mix well. |
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7. |
Press start. |
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6 |
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Bharwan |
0.2 ~ 0.4 kg |
Microwave safe |
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For |
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0.2 kg |
0.3 kg |
0.4 kg |
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Baigan |
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(MWS) glass bowl |
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Baigan (Medium) |
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200 g |
300 g |
400 g |
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& |
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Multicook tawa* |
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For Stuffing |
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Tomato(grated) |
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1 no. |
1½ no. |
2 nos. |
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High rack |
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Onion (chopped)) |
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¼ cup |
½ cup |
1 cup. |
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Salt, Coriander powder, haldi, |
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As per taste |
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amchoor, garam masala, red chilli |
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powder |
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Oil |
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|
|
1 tbsp |
1½ tbsp |
2 tbsp |
|
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|
|
Method : |
1. Pre-prepare the stuffing - In a MWS glass bowl add oil, onions, tomatoes & |
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all spices & microwave at 100% for 3 minutes. Keep aside slit the baigans |
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cross ways with stems intact. |
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2. |
In a MWS glass bowl add slit baigans & sprinkle some water & cover. Select |
|||||
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category & weight & press start. |
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3. |
When beeps, Remove the bowl from microwave oven & Add the stuffing to |
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the baigans. |
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4. |
Keep the baigans on tawa drizzle some drops of oil & keep tawa on high |
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rack. |
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5. |
Press start. |
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6. |
When beeps, turn over again. |
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7. |
Press start. |
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* Refer Pg. 114 Fig. 2
6
CHARCOAL
|
Category |
Weight Limit |
Utensil |
|
|
|
Instructions |
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7 |
|
Tandoori |
0.2 ~ 0.5 kg |
Multicook tawa |
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For |
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|
0.2 kg |
|
0.3 kg |
0.4 kg |
0.5 kg |
|
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Jhinga |
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& |
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King Size Prawns |
|
200 g |
|
300 g |
400 g |
500 g |
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High rack* |
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||||||||
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Ist Marinade |
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Lemon juice |
|
2 tbsp |
|
2½ tbsp |
3 tbsp |
3½ tbsp |
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Salt, Red chilli powder |
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As per taste |
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Oil |
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|
½ tbsp |
|
1 tbsp |
1½ tbsp |
2 tbsp |
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2nd Marinade |
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Thick cream |
|
2 tbsp |
|
3 tbsp |
4 tbsp |
4 tbsp |
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Mozarella cheese (grated) |
|
1 tsp |
|
2 tsp |
3 tsp |
4 tsp |
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Oil |
|
|
½ tbsp |
|
1 tbsp |
1½ tbsp |
2 tbsp |
|
||
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Red Chilli Powder |
|
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|
|
As per taste |
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|||
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Tandoori Masala |
|
1 tsp |
|
2 tsp |
3 tsp |
3½ tsp |
|
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Cornflour |
|
|
2 tsp |
|
3 tsp |
4 tsp |
5 tsp |
|
||
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Garam Masala |
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As per taste |
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|
|||
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Ginger Paste |
|
2 tsp |
|
2½ tsp |
3 tsp |
3½ tsp |
|
|||
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Tandoori Colour/Haldi |
|
|
|
A pinch (for colour) |
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||||
|
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Hung Curd |
|
1 tbsp |
|
2 tbsp |
3 tbsp |
4 tbsp |
|
|||
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|
|
Method : |
1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours. |
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2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, |
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discarding the lemon juice & add to the 2nd marinade & keep in refrigerator |
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for 2-3 hours or more. |
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3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select |
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category & weight and press start. |
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4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve |
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in pudina chutney. |
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Note: In case the prawns get watery drain excess water & then cook. |
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8 |
|
Chana |
0.2 ~ 0.4 kg |
Multicook tawa |
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For |
|
|
0.2 kg |
|
0.3 kg |
|
0.4 kg |
|||||||
|
|
Kababs |
|
& |
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|
|
Boiled Kabuli Chana (Chhole) |
|
200 g |
|
300 g |
|
400 g |
|
|||||
|
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|
|
High rack* |
|
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|||||||
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|
Cloves |
|
|
1 no. |
|
2 nos. |
|
2 nos. |
|
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||||||
|
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Pepper powder |
|
|
|
|
As per taste |
|
|
|||
|
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Cinnamon powder |
|
¼ tsp |
|
¼ tsp |
|
½ tsp |
|
|||
|
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Garlic Cloves |
|
2 nos. |
|
3 nos. |
|
3 nos. |
|
|||
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Salt |
|
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|
|
As per taste |
|
|
||
|
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|
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Ginger Chopped |
|
1 tsp. |
|
2 tsp. |
|
3 tsp |
|
|||
|
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|
|
Bread pieces |
|
1 no. |
|
2 nos. |
|
2 nos. |
|
|||
|
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|
|
Whole red chilly |
|
1 no |
|
2 nos. |
|
3 nos. |
|
|||
|
|
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|
|
|
Bread crumbs |
|
|
|
|
For coating |
|
|
|||
|
|
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|
|
|
Method : |
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, |
|||||||||
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|
|
garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste. |
|||||||||
|
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|
|
2. Now shape the paste in the form of kababs & roll out each kababs in bread |
|||||||||
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|
|
crumbs for complete coating. |
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|||
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|
3. Now keep the kababs on tawa & keep the tawa on high rack. Select category |
|||||||||
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|
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|
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|
|
& weight & press start. |
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|
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|
|||
|
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|
|
4. When beeps, turn over the side & press start. |
|
|
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|
|||||
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|
||
9 |
|
Paneer |
0.3 kg |
Rotisserie |
|
|
|
|
|
|
|
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|
|
|
|
|
|
For |
|
|
|
|
|
0.3 kg |
|
|
||||||
|
|
tikka |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Paneer cubes (cut into 1½" cubes), |
|
|
|
300 g |
|
|
|||||
|
|
|
|
|
|
Capsicum (cut into cubes), onion (cut |
|
|
|
|
|
|
|
|||
|
|
|
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|
|
into cube), tomato(cut into cubes, |
|
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|
|
pulp removed) |
|
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|
|
|
|
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|
|
|
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. |
|
|
|
|
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|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
|
|
|
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|
||
|
|
|
|
|
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. |
|
||
|
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|
|
|
Haldi |
|
|
|
|
|
|
A pinch |
|
|
||
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|
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 & |
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|
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micro at 100% for 5 mins. |
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2. |
Mix all the ingredients of marinade in a bowl. Add the arbi slices & keep for ½ |
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an hour. |
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3. |
In a MWS glass bowl add oil, onion rings, shredded ginger & green chillies, |
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|
|
|
garam masala, amchoor & salt. Mix well. Select Category & weight & press |
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|
start |
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4. |
When beeps, remove the bowl from microwave oven, Transfer the |
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marinated arbi on tawa & keep the tawa on high rack. |
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5. |
Press start. |
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6. |
When beeps, drizzle few drops of oil. Add onion rings mixture & turn over the |
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slices |
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7. |
Press start. |
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|
|
|
|
|
|
* Refer Pg. 114 Fig. 2
8
CHARCOAL
Category |
Weight Limit |
Utensil |
|
|
|
Instructions |
|
|
|
|
|||
|
|
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|
|
|
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|
|
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 |
|
|
|
|
|
|
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|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
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|
|
Green chillies |
|
|
|
1 no. |
|
|
||
|
|
|
|
|
Method : |
1. Mix all the ingredients of the marinade in a bowl. Marinate Chicken & keep in |
|||||||
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|
|
refrigerator for 1 hour. |
|
|
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|
|||
|
|
|
|
|
|
2. Grease the rotisserie skewers with some oil. Put the chicken pieces on |
|||||||
|
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|
|
|
skewers. Assemble the rotisserie. Install the rotisserie in the microwave, |
|||||||
|
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|
|
|
|
spread the tissue paper on the glass tray. |
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|
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|
|||
|
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|
|
3. Select category & press start. |
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|
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|
|||
|
|
|
|
|
|
4. When beeps, add 1tsp oil & again press start. |
|
|
|
||||
|
|
|
|
|
|
Sprinkle the chaat masala & serve. |
|
|
|
|
|||
|
|
|
|
|
|
Note: For rotisserie installation refer Pg. 115. |
|
|
|
||||
|
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|
|
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 |
|
|||
|
|
|
& |
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|
|
|||||
|
|
|
|
Salt, Red chilli powder |
|
|
As per taste |
|
|
||
|
|
|
High rack |
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|
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|
|
|||
|
|
|
& |
|
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 |
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|
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|
|
Onion (Cut into fine rings) |
|
2 cups |
2½ cups |
3 cups |
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|
|
Black salt |
|
|
|
As per taste |
|
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|
|
|
Tandoori Masala |
|
2 tsp. |
2½ tsp |
3 tsp |
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|
|
Tandoori Color |
|
|
A pinch |
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|
|
For Paste |
|
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|
|
Ginger |
|
|
1½" piece |
2" piece |
2½" piece |
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|
|
Green Chillies |
|
2 nos. |
3 nos. |
4 nos. |
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Jeera |
|
|
1 tsp |
1½ tsp |
2 tsp |
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|
|
Garlic flakes (Optional) |
|
3 nos. |
4 nos. |
5 nos. |
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|
|
Method : |
1. Grind garlic, ginger, jeera & green chillies to a thick rough paste. Do not add |
|||||
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|
water. Keep the paste aside. |
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||
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2. Add salt, chilli powder & lemon juice to the paste. Add the tandoori color. |
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3. Cut the paneer into 1" square pieces. Apply the paste on all the pieces |
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properly. |
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4. In a MWS glass bowl add oil, capsicum & onion. Select category & weight & |
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press start. |
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5. When beeps, remove the bowl from microwave oven & add lemon juice, |
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black & salt, keep aside. |
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6. Keep the paneer pieces on tawa & tawa on high rack. |
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|
7. Press start. |
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8. When beeps, add the capsicum & onion rings & mix well. Drizzle few oil |
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drops. |
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9. Press start. |
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19 |
Mix Veg |
0.5 kg |
Multicook tawa |
|
|
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|
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|
|
|
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For |
|
|
|
0.5 Kg |
|
|
||||
|
Platter |
|
& |
|
|
|
|
|
|
|
|
|
|
|
Paneer (Cut 1½" cubes) |
|
|
200 g |
|
|
|||
|
|
|
High rack* |
|
|
|
|
|
|||
|
|
|
|
Mushroom buttons (trim the stalk) |
|
|
100 g |
|
|
||
|
|
|
|
|
|
|
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|
|||
|
|
|
|
|
Baby corn (blanched) |
|
|
25 g |
|
|
|
|
|
|
|
|
Capsicum (Cut into large cubes) |
|
|
100 g |
|
|
|
|
|
|
|
|
Tomatoes (cut into quarters & |
|
|
25 g |
|
|
|
|
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|
|
deseeded) |
|
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|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
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. |
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|
|
||
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|
|
2. Add paneer, mushrooms, baby corns, onions & tomatoes to the marinade & |
|||||
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|
|
mix well to coat the vegetables.. |
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|
|
||
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|
|
3. Keep the marinated vegetables on tawa & tawa on high rack. Select |
|||||
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|
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|
|
category & press start. |
|
|
|
||
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|
|
4. When beeps, turn over the side & drizzle few drops of oil & press start. |
|||||
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|
|
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|
|
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. |
|
|
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|
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|
|
* Refer Pg. 114 Fig. 2 |
|
|
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|
|
|
|
|
|
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 |
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For |
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Dough |
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Roti |
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& |
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Whole wheat flour |
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1 cup |
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Low Rack* |
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Besan |
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3/4 cup |
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Finely copped onion |
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1 no. (medium) |
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Finely chopped green chilli |
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2 no. |
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Black pepper powder |
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1 tsp |
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Red chilli powder |
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1 tsp |
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Garam Masala |
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½ tsp |
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Ghee |
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1 tbsp |
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Salt |
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As per taste |
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Fresh Curd |
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¼ cup |
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Water (to knead dough) |
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¼ cup |
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Oil |
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½ tsp |
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Coriander leaves (Chopped) |
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2 tbsp |
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Method : |
1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green |
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chillies, coriander leaves & all the spices. Rub in ghee & curds. Mix well & |
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knead soft dough adding the water. Knead the dough again after adding oil. |
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Keep the dough covered for 5-10 minutes. |
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2. Keep the tawa on low rack. Keep inside the microwave Select category & |
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press start. |
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3. Divide the dough into 7 equal portions (approx of 60gm each). Roll out each |
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portion into a diameter of 5 inches. use little dry flour while rolling the roti to |
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prevent it from sticking to surface. |
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4. When beeps keep 2 rolled out roties on tawa & press start. |
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5. When beeps, turn & again press start. Make all the roties following the same |
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procedure. |
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6. Serve hot with pickle or curd. Wrap in foil & store. |
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5 |
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Missi Roti |
2 Pc |
Multicook Tawa |
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For |
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Dough |
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& |
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Wheat flour |
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1½ cups |
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low rack* |
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Besan |
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1½ cups |
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Oil |
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4 Tbsp |
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Kasuri methi, Red Chilli powder, Salt |
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As per taste |
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Water (for dough kneading) |
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50 ml |
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Curd |
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½ cup |
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Method : |
1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in |
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the flour & slowly adding water to make a soft dough. |
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2. Divide the dough into, 11 equal portions (each approx 50g) grease the |
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surface on which roti will be rolled with little oil. Take the dough & roll out the |
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roti to 5 diameter. |
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3. Keep the tawa on low rack & put few drops of oil & spread. Select category & |
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keep the tawa & low rack inside the microwave & press start. |
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4. When beeps, keep the rolled out missi roties on the tawa & press start. |
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5. When beeps, add ¼ tsp oil on the roties & turn over. Press start. Wrap in foil & |
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store. |
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* Refer Pg. 114 Fig. 1 |
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18
INDIAN BREAD BASKET
|
Category |
Weight Limit |
Utensil |
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|
|
Instructions |
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||
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6 |
|
Stuffed |
2 Pc |
Multicook Tawa |
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For |
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Dough |
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Naan |
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& |
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Refined flour (maida) |
|
225 g |
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||||
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Low Rack* |
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Curd |
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4 tbsp |
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Milk |
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100 ml |
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Butter |
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1 tbsp |
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Salt |
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1/8 tsp |
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Castor Sugar |
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1 tsp |
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Baking powder |
|
½ tsp |
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||
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Butter (melted) |
|
1 tsp |
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Soda-bi-carb |
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¼ tsp |
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Onion seeds |
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|
1 tsp |
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For filling |
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|
|
Grated Paneer |
|
150 g |
|
||
|
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Chopped onions |
|
1 no (medium) |
|
||
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|
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|
|
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Chopped green chilli |
|
2 nos. |
|
||
|
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Coriander leaves (Chopped) |
|
A few sprigs |
|
||
|
|
|
|
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Red Chilli powder, salt, garam |
|
As per taste |
|
||
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masala, anardana powder |
|
|
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||
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|
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Method : |
1. |
In a bowl add all the ingredients mentioned for filling & mix well & prepare the |
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stuffing for naan. |
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2. |
In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. |
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Mix curd & soda-bi carb & add to the dough. Mix well & knead & soft dough |
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adding the milk & water (if required). Add melted butter & again knead the |
|||
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|
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dough. Keep the dough covered in a warm place of about 1-2 hours to |
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ferment properly. |
|
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3. |
Keep the tawa on low rack. Keep inside the microwave. Select category & |
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press start. |
|
|
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4. |
Divide the dough into 10-11 equal portions (approx 40 gm each) Roll out a |
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portion & put 2 tbsp stuffing & fold from all sides & again make a ball. Roll out |
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again to an oblong shape. Brush the top with melted butter & sprinkle onion |
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seeds. |
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5. |
When beeps, keep 2 rolled out naans on tawa & press start. |
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6. |
Make all other naans following the same procedure. Serve hot with the |
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gravy/curry of your choice. |
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|
Note: Grease the surface with little oil to prevent the naan from sticking to |
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|
|
the surface while rolling. |
|
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7 |
|
Khasta |
2 Pc |
Multicook Tawa |
|
|
|
|
|
|
|
|
|
For |
|
|
|
Dough |
|||||
|
|
Paratha |
|
& |
|
|
|
|
|
|
|
|
|
|
|
Whole wheat flour |
|
1½ cup |
|
||||
|
|
|
|
Low Rack* |
|
|
|
||||
|
|
|
|
|
Melted butter |
|
|
1/3 cup |
|
||
|
|
|
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|||
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|
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Salt |
|
|
|
As per taste |
|
|
|
|
|
|
|
Buttermilk |
|
|
|
½ cup |
|
|
|
|
|
|
|
Method : |
1. |
Mix whole wheat flour, melted butter, salt in a bowl. |
|||
|
|
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|
|
|
|
2. |
Gradually add buttermilk to form a firm dough. Add more buttermilk (if |
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|
|
required). |
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|
3. |
After kneading lightly on a floured surface, form into a smooth ball. |
|||
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|
|
4. |
Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 |
|||
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|
|
equal portion (45gms). |
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|
|
5. |
On a lightly floured surface, roll out each portion into 5" diameter rounds. |
|||
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|
|
6. |
Keep the tawa on low rack & select category & keep the tawa inside the |
|||
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|
|
microwave & press start. |
|
|
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|
|
7. |
When beeps, put 2 parathas on tawa & press start. |
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|
|
8. |
When beeps, smear with ½ tsp oil & turn over & press start. Wrap in foil & |
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|
|
|
|
|
|
store. |
|
|
|
*Refer Pg.114 Fig.1 |
|
|
|
|
|
|
|
|
|
19
INDIAN BREAD BASKET
|
Category |
Weight Limit |
Utensil |
|
|
|
|
Instructions |
|||
|
|
|
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|
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8 |
|
Pudina |
2 Pc |
Multicook Tawa |
|
For |
|
|
|
Dough |
|
|
|
Parantha |
|
& |
|
|
|
|
|
|
|
|
|
|
|
Whole wheat flour |
|
1 cup |
|
||||
|
|
|
|
High Rack* |
|
|
|
||||
|
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|
|
Mint leaves |
|
|
½ cup |
|
||
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|||
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|
|
|
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 |
|||
|
|
|
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|
|
|
|
diameter of 6". Spread ½ tsp oil/ghee all over & dust with some dry pudina |
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|
|
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|
|
|
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. |
|||
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|
|
|
|
Make all the paranthas with the similar procedure. |
|||
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|
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|
|
|
|
7. |
Serve them hot with curd or pickle. Wrap in foil & store. |
|||
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|
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|
|
|
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 |
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again. Cover with a muslin cloth & leave for some time. |
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2. |
In another bowl take all the ingredients of stuffing & mix well. |
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3. |
Grease the multicook tawa with ¼ tsp ghee & keep on high rack. Keep the |
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high rack & tawa inside the microwave. Select category and press start. |
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4. |
Take 35gm dough (approx.) & make round ball. Grease the surface with little |
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ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it carefully & roll it |
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again slightly to 5" diameter. |
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5. |
When beeps, keep 2 rolled out paranthas on preheated tawa & high rack & |
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keep inside the microwave and press start. |
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6. |
When beeps, apply ¼ tsp ghee on top of paranthas & turn and press start. |
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Serve the paneer paranthas hot with fresh curd. |
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11 |
Kulche |
2 Pc |
Multicook Tawa |
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For |
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Dough |
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& |
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Maida |
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1 cup |
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Low Rack# |
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Salt |
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A pinch |
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Fresh cream |
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2 tbsp |
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Lukewarm water |
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50 ml |
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Sugar |
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1 tbsp |
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Dry yeast |
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1 tsp |
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Oil |
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½ tsp |
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Kalonji (onion seeds) |
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As required |
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Coriander leaves |
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As required |
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Method : |
1. |
In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry yeast |
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& stir again to dissolve. Keep aside for at least 5-7 minutes. |
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2. |
In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast |
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water & knead a firm dough. Pour ½ tsp oil & knead again. |
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3. |
Divide the dough into 4 equal portions (approx. 60 gm each). Make balls & |
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apply butter on top & sprinkle kalonji (onion seeds) & fresh coriander leaves |
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on top. Press with fingers & dust with maida & roll out each ball into a |
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diameter of 5". Keep the rolled dough on dusted multi cook tawa. Keep them |
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covered in dark & warm place for at least 30 minutes. |
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4. |
Select category & press start. |
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5. |
When beeps, keep tawa with rolled doughs & press start. |
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6. |
Apply butter on top of kulchas or roast them a little & serve them hot with |
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chhole. |
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*Refer Pg.114 Fig.2 |
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# Refer Pg.114 Fig.1 |
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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 |
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|
Instructions |
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1 |
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Chicken |
0.1-0.3 Kg |
Microwave safe |
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For |
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0.1 kg |
0.2 kg |
0.3 kg |
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Nuggets |
|
(MWS) glass bowl |
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Boneless Chicken |
100 g |
150 g |
200 g |
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& |
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Bread slice |
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1 no. |
2 nos. |
2 nos. |
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Multcook tawa* |
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& |
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Pepper corns |
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4-5 |
5-6 |
6-7 |
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High Rack |
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Cloves |
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2-3 |
3-4 |
4-5 |
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Garlic paste |
|
½ tsp |
1 tsp |
1½ tsp |
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Olive oil |
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|
1 tsp |
1½ tsp |
2 tsp |
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Salt |
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As per taste |
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Chopped garlic |
2 cloves |
3 cloves |
4 cloves |
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Method : |
1. In a MWS glass bowl put boneless chicken, pepper corns, clones, olive oil, |
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chopped garlic. Mix well & cover. Select Category & weight. press start. |
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2. When beeps, remove the bowl from microwave oven. allow to cool & grind |
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everything in a mixer. Take out in the bowl add salt, crumbled bread slices. |
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Mix well. |
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3. Make small round shaped nuggets from the mixture. Keep on tawa. Place |
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the tawa on high rack. |
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4. |
Press start. |
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5. When beeps, turn the nuggets |
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6. |
Press start. |
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7. Serve them hot with tomato Ketchup & shredded salad. |
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Note: If the mixture of nuggets is too dry, them sprinkle few drops of water to |
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it. |
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2 |
|
Aloo |
0.2 Kg |
Microwave |
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For |
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|
|
0.2 Kg |
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|
||||||
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|
Chips |
|
glass tray |
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Potato (very thinly sliced) |
|
200 g |
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|
||||||
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Oil |
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|
|
A few drops |
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Salt, Chaat masala (optional) |
|
As per taste |
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Method : |
1. |
In a bowl mix very thinly sliced potatoes, salt, chaat masala. |
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2. |
Put few drop of oil on the glass tray of the microwave oven & smear it |
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properly throughout. |
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3. Spread the potato slices throughout the glass tray. select category & press |
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start. Allow the glass tray to cool down. Remove the chips & serve. |
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3 |
|
Bread |
4 Pc |
Multicook tawa* |
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For |
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|
|
Batter |
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|
||||
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Pakora |
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& |
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Besan |
|
|
|
1 cup (130 gms) |
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|
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High Rack |
|
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||
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Water |
|
|
|
200 ml |
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||
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Salt, haldi, garam masala, red chilli |
|
As per taste |
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||
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powder, |
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For filling |
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|
|
Boiled potatoes |
|
2 nos. (medium) |
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|
||
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|
|
Chopped green chillies |
|
2 nos. |
|
|
||
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|
Chopped Coriander |
|
1 tbsp |
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|
||
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Chopped ginger |
|
1 tsp |
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|
||
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Salt, garam masala, red chilli powder |
|
As per taste |
|
|
||
|
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|
|
Bread slices |
|
|
4 nos. |
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|
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|
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Oil |
|
|
|
2 tsp |
|
|
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|
|
Method : |
1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, |
|||||
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|
|
coriander leaves, ginger, salt, garam masala & red chilli powder & mix well. |
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|
2. In another bowl put besan & all spices & gradually add water & make a |
|||||
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smooth batter for bread pakoras without any lumps. |
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3. Take bread slices, cut them half diagonally, spread the filling on one part of |
|||||
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the bread slice & cover with the other. Prepare all other slices using same |
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procedure. Grease the tawa with 2-3 drops oil. |
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4. Keep the tawa on high rack. Select category the press start. |
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5. When beeps, keep the bread slices coated with the batter evenly on all sides |
|||||
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on tawa & press start. |
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|
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6. When beeps, turn the bread pakoras. Sprinkle 2 tsp oil on all & press start. |
|||||
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|
Serve hot with tomato ketchup. |
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|
*Refer Pg.114 Fig.2 |
|
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|
|
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 |
|
& |
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|
|
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|
|
For Batter |
|
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|||
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|
High rack |
|
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||
|
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|
|
Besan |
|
|
1 cup (130 g) |
|
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|
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|
||
|
|
|
|
|
|
Water |
|
|
200 ml |
|
|
|
|
|
|
|
Salt, red chilli powder, haldi, garam |
|
As per taste |
|
|
|
|
|
|
|
|
masala |
|
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|
|
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|
|
|
|
|
|
|
|
|
|
|
|
|
Oil |
|
|
2 tsp |
|
|
|
|
|
|
|
Method : |
1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. |
|
||
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|
|
Gradually add water in small amounts to make the batter for pakoras without |
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||
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|
any lumps. Grease the tawa with 2-3 drops oil. |
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||
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|
|
2. Keep the tawa on high rack. keep inside microwave. Select category & press |
|
||
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|
start. |
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|
3. When beeps, place all paneer pieces evenly coated with the batter on the |
|
||
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|
|
tawa. Keep tawa on high rack. Press start. |
|
||
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|
|
4. When beeps, turn the pakoras & pour 2tsp oil on all pakoras & again press |
|
||
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|
start. |
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5. Serve hot with Chutney or Sauce. |
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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 |
|
||
|
|
|
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|
|
|
covered for 15-20 minutes. |
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|
|
3. Divide the dough in small balls of equal size & roll out each ball into a thin |
|
||
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|
|
circle. *Place the rolled out circle in a *gujia mould & fill the centre with |
|
||
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|
|
stuffing (as required). Close the gujia |
mould carefully & press firmly at |
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|
|
edges to seal them properly. remove the excess part of the dough bulging |
|
||
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|
|
out of the mould. Remove the gujia from the mould. Prepare all the gujias in |
|
||
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|
|
|
the similar way. Brush the gujias with 2tsp oil. |
|
||
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|
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|
|
4. Grease the tawa with ¼ tsp oil. Keep on low rack. keep in the microwave. |
|
||
|
|
|
|
|
|
|
Select category & press start. |
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|
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|
|
5. When beeps, place the gujias on tawa & keep on low rack. Press start. |
|
||
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|
|
6. when beeps, keep the tawa on high rack, sprinkle 1 tsp ghee/oil on all the |
|
||
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|
|
gujias & Press start. |
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|
*Note: Grease the surface with 1-2 drops of oil before rolling the circle for |
|
||
|
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|
|
gujias. |
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|
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|
*Not provided with the start up kit. |
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|
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 |
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Jeera |
|
1 tsp |
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|
|
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 |
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Vada |
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& |
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Chopped onions, chopped green |
½ cup |
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||
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Low rack* |
chillies |
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Grated ginger |
1 tsp |
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Cumin seeds |
1 tbsp |
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Chopped garlic |
1 tbsp |
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Chopped coriander leaves |
3 tbsp |
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Salt |
As per taste |
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Red chillies |
As per taste |
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Oil |
2 tsp |
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Method : 1. Soak the chanas for 3-4 hours. Keep 1 tbsp of soaked chanas aside. |
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2. In a blender grind soaked chanas, green chillies, cumin seeds, ginger & salt |
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into a coarse paste. (Don't make it into smooth paste). |
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3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked |
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chana dal, red chilli powder with the coarse paste. |
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4. Grease the tawa with 1 tsp of oil. Keep the tawa on low rack. Keep both |
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inside the microwave oven. Select category & press start. |
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5. When beeps, pour 1 tbsp of paste & spread a little. Same way prepare all the |
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5 vadas. Press start. |
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6. When beeps, turn over & pour 1 tstp oil & press vadas a bit with spatula. |
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Press start. Serve with sambhar or coconut chutney. |
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*Refer Pg.114 Fig.1 |
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25
DIET FRY/STEAM CLEAN
|
Category |
Weight Limit |
Utensil |
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Instructions |
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8 |
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Chicken |
0.2 ~ 0.4 kg |
Multicook tawa |
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For |
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0.2 kg |
|
0.3 kg |
0.4 kg |
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65 |
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& |
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Chicken boneless (cut in 1½" pieces) |
200 g |
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300 g |
400 g |
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High rack* |
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||||||
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Oil |
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1 tbsp |
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1½ tbsp |
2 tbsp |
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& |
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||||
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Microwave safe |
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Curry leaves |
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As required |
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(MWS) glass bowl |
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Split green chilli |
3 nos. |
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4 nos. |
5 nos. |
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Mustard seeds |
1 tsp |
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1½ tsp |
2 tsp |
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Tomato ketchup |
3 tbsp |
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4 tbsp |
5 tbsp |
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Lime juice (optional) |
1 tsp |
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2 tsp |
3 tsp |
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For Marinade |
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Hung curd |
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1 tbsp |
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1½ tbsp |
2 tbsp |
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Maida |
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1 tbsp |
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1½ tbsp |
2 tbsp |
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Cornflour |
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1 tsp |
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1½ tsp |
2 tsp |
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Egg (beaten) |
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½ no. |
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1 no. |
1 no. |
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Red food colour |
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A pinch |
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Ginger-garlic paste |
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As required |
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Salt, turmeric powder |
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As per taste |
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Red chilli powder |
1 tsp |
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1½ tstp |
1½ tsp |
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Method : |
1. |
Add all the ingredients of marinade in a bowl & mix well. Add boneless |
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chicken pieces & mix and cover. Keep in refrigerator for atleast 30 minutes. |
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2. |
When beeps, take marinated chicken pieces & place on tawa. Keep tawa & |
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high rack inside the microwave. |
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3. |
Select category & weight and press start. |
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4. |
When beeps, remove high rack & tawa from microwave. Keep aside. In a |
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MWS glass bowl take oil, mustard seeds, curry leaves, split green chillies & |
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||||
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press start. |
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5. |
When beeps, add roasted chicken pieces pieces & tomato ketchup to the |
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MWS glass bowl. Mix well & press start. Squeeze lime juice on top & serve |
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immediately. |
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9 |
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Stuffed |
6 Pc |
Multicook tawa |
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For Patties |
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|||||||
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Aloo |
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& |
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Boiled & mashed potatoes |
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2 cups |
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||||||
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Patties |
|
High rack* |
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Cornflour |
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1 tbsp |
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Finely chopped green chilli |
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2 nos. |
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Salt |
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As per taste |
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Oil |
|
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|
1 tsp |
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For Stuffing |
|
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Oil |
|
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|
|
2 tsp |
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Boiled green pea |
|
|
½ cup |
|
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||
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Ginger & green chilli paste |
|
|
2 tsp |
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||
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|
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Chopped coriander leaves |
|
|
2 tbsp |
|
|
||
|
|
|
|
|
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Cumin seeds |
|
|
|
1 tsp |
|
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|
|
|
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|
|
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 & |
|
||||
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|
|
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|
|
|
|
microwave 100% for 3 minutes. Add boiled green pea, ginger & green chilli |
|
||||
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|
|
paste, chopped coriander leaves & all spices. Mix well & microwave 100% |
|
||||
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for 2 minutes. Squeeze fresh lemon juice & mix well. |
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|||
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2. |
In a bowl take boiled & mashed potatoes, chopped green chilli, cornflour, salt |
|
||||
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|
& mix very well and make a dough for patties. |
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3. |
Divide the dough into 6 equal parts & make round balls. |
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4. |
Stuff each potato ball with the stuffing in the centre & seal. Give the shape of |
|
||||
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round patties. |
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5. |
Place all the patties on tawa & place tawa on high rack. Put both tawa & high |
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||||
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rack inside the microwave. Select category & press start. |
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|||
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6. |
When beeps, turn over the patties & again press start. Serve stuffed aloo |
|
||||
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|
patties hot with mint chutney or tomato ketchup. |
|
|
|||
* Refer Pg. 114 Fig. 2 |
|
|
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|
|
|
|
|
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. |
|
||
|
|
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|
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Butter (melted) |
|
2 tbsp |
|
||
|
|
|
|
|
Fresh cream |
|
|
4 tbsp |
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|
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|
|
|
Maida |
|
|
|
1 tbsp |
|
|
|
|
|
|
Boiled peas |
|
|
½ cup |
|
|
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|
|
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Lemon juice |
|
|
1 tsp |
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Coriander leaves (chopped) |
|
3 tbsp |
|
||
|
|
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|
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Garlic paste |
|
|
½ tsp |
|
|
|
|
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|
|
Salt, black pepper powder |
|
As per taste |
|
||
|
|
|
|
|
For Rolls |
|
|
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|
Bread slices (white) |
|
8 nos. |
|
||
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|
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|
|
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 |
|||
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boiled peas, chopped coriander, garlic paste, fresh cream, lemon, salt & |
|||
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black pepper powder. Mix very well & microwave 100% for 3 minutes. Cover |
|||
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& keep aside. |
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|
2. |
Trim the sides of the bread slices with a knife. Flatten the bread slices with a |
|||
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|
|
rolling pin. Fill one portion of stuffing in the centre of flatten bread slice & roll |
|||
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|
|
tightly, covering the mixture. Keep aside for 5-7 minutes. |
|
||
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|
|
3. |
Grease the tawa with ½ tsp oil & keep the low rack & tawa inside the |
|||
|
|
|
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|
|
|
microwave. Select category & press start. |
|
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|
4. |
When beeps, cut the bread rolls from centre (into 2). Put them carefully on |
|||
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|
|
the tawa. Press start. Serve them hot with the chutney of your choice. |
|||
|
|
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|
|
|
|
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. |
|||
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|
|
2. |
Take the multicook tawa & keep the vadas on tawa. Keep tawa on high rack |
|||
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|
|
& keep inside the microwave. Select category & weight and press start. |
|||
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|
3. |
When beeps, turn the vadas & press start. |
|
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|
4. |
When beeps, again turn the vadas & press start. Serve them hot with the |
|||
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|
|
|
chutney of your choice. |
|
|
|
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|
|
|
|
|
|
|
|
|
|
*Refer Pg.114 Fig.1 |
|
|
|
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|
|
|
|
|
|
#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. |
|
|
|
|
|
|
|
|
|
|
|
|
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13 |
Steam Clean |
0.3 kg |
Microwave |
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Method : |
1. Take water in MWS bowl, add vinegar or lemon juice. Select category & |
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safe (MWS) bowl |
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press start. |
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2. When beeps, wipe out with salt & clean napkin. Press start. |
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3. Again wipe out. Take out the plug. |
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*Refer Pg.114 Fig.2 |
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28
NUTRICARE
In the following example, show you how to cook
0.1Kg of Kala Chana. 1. Press STOP/CLEAR.
2. Press NUTRICARE. |
NUTRICARE |
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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
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Category |
Weight Limit |
Utensil |
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Instructions |
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1 |
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Beetroot |
0.1 ~ 0.3 Kg |
Microwave safe |
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For |
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0.1 Kg |
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0.2 Kg |
0.3 Kg |
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Salad |
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(MWS) bowl |
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Beetroot (sliced) |
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100 g |
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200 g |
300 g |
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& |
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Saunf |
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½ tsp |
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1 tsp |
1 tsp |
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Microwave safe |
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(MWS) flat |
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Coriander powder, pepper powder, |
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As per taste |
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glass dish |
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salt, lemon juice |
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Method : |
1. |
In MWS bowl add ½ cup water. Keep the sliced beetroot on MWS flat glass |
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dish. Keep the dish in MWS bowl. Cover. Select category & weight and press |
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start. |
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2. |
In a bowl take the steamed beetroot add saunf, coriander powder, pepper |
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powder, salt & lemon juice. Toss well. Chill & serve. |
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2 |
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Pasta |
0.2 Kg |
Microwave |
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For |
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0.2 Kg |
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Salad |
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Safe (MWS) bowl |
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Penne pasta |
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200 g |
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Water |
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400 ml |
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Vegetable (Grated carrot, capsicum, |
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1½ cup |
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sliced olives, chopped spring onion) |
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Salt, pepper powder |
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As per taste |
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Olive oil |
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2 tsp |
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Vinegar |
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1 tsp |
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Oregano (optional) |
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As per taste |
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Curd |
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2 tbsp |
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Method : |
1. |
In a MWS bowl add pasta, water & few drops of oil. Select category & press |
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start. |
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2. |
Wash the boiled paste under cold water to separate them. |
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3. |
In a bowl take boiled pasta, add vegetable, salt, pepper powder, vinegar, |
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curd, olive oil. Toss them together. Chill & serve. |
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3 |
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Tiranga |
0.3 Kg |
Microwave Safe |
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For |
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0.3 kg |
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Salad |
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(MWS) flat glass |
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Grated carrot |
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100 g |
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dish |
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Grated raddish |
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100 g |
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Broccoli florets |
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100 g |
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Olive |
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1-2 |
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Salt, lemon juice |
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As per taste |
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Method : |
1. |
In a MWS flat glass dish arrange grated carrot first in form of a band, then |
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grated raddish & then broccoli florets, sprinkle water. cover with cling film |
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select category & press start. |
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2. |
Add salt & lemon juice. Mix each layer separately. |
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3. |
Take olive & cut into thin slices. Now make a flower at the centre of the |
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raddish layer with olive slices chill & serve. |
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4 |
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Hari Seekh |
0.3 Kg |
Rotisserie |
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For |
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0.3 kg |
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Salad |
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Vegetable (Spinach leaves, broccoli, |
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300 g |
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bulbs of spring onion, cabbage leave) |
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For Marinade |
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Hung curd |
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3 tbsp |
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Onion paste |
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2 tbsp |
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Garam Masala, Amchoor, Salt |
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As per taste |
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Oil |
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For basting |
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Method : |
1. |
Mix all the ingredients of marinade in a bowl. |
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2. |
Take one vegetable at a time and spread the marinade on each vegetable or |
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leaf on both the sides thoroughly. Mix well leave aside for 1 hour mixing at |
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least twice in between. |
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3. |
Oil & wipe the skewers of the rotisserie. |
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4. Skewer |
the vegetables-thread them |
starting with broccoli, then fold a |
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cabbage leaf & insert, fold a spinach leaf one & then fold again (like a pan) & |
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insert, then insert a whole spring onion & then again another folded cabbage |
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leaf & spinach leaf in the same skewer, Repeat the same for all the skewers. |
||||||
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5. |
Install the rotisserie in the oven. (Refer Pg. 115) |
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||||
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6. |
Select category & press start. Serve hot. |
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|
||||
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30