LG MJ3286BRUS User Guide

RECIPE MANUAL

MICROWAVE OVEN

MJ3286BRUS

P/NO : MFL67281855 (00)

Various Cook Functions...............................................................................	3
365 Recipes List ...........................................................................................	4
Charcoal/Indian Cuisine ..............................................................................	9
Diet Fry/Low Calorie ....................................................................................	51
Kids' Delight/Steam Chef ............................................................................	89
Indian Roti Basket ........................................................................................	109
Tea/Dairy Delight ..........................................................................................	121
Dosa/Ghee .....................................................................................................	125
Cooking Aid/Steam Clean ...........................................................................	131
Usage of Accessories/Utensils ...................................................................	135

Various Cook Functions

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

Cook	Charcoal/	Diet	Kids'	Indian	Tea/Dairy	Dosa/	Cooking
Functions	Indian	Fry/Low	Delight/	Roti	Delight	Ghee	Aid/Steam
	Cuisine	Calorie	Steam	Basket			Clean
			Chef
STEP-1	Press	Press	Press	Press	Press	Press	Press
	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear	Stop/Clear

STEP-2	Charcoal/	Diet	Kids'	Indian	Tea/Dairy	Dosa/	Cooking
	Indian	Fry/Low	Delight/	Roti	Delight	Ghee	Aid/Steam
	Cuisine	Calorie	Steam	Basket			Clean
			Chef

STEP-3	Turn Dial	Turn dial	Turn dial	Turn Dial	Turn Dial	Turn Dial	Turn Dial
	to select	to Select	to Select	to select	to select	to select	to select
	the food	the food	the food	the food	the food	the food	the food
	category	category	category	category	category	category	category
	(1 to 125)	(1 to 110)	(1 to 66)	(1 to 25)	(1 to 14)	(1 to 9)	(1 to 16)

STEP-4	Press	Press	Press	Press	Press	Press	Press
	START/	START/	START/	START/	START/	START/	START/
	Add	Add	Add	Add	Add	Add	Add
	30secs	30secs	30secs	30secs	30secs	30secs	30secs
STEP-5	Turn the	Turn the	Turn the	Turn the	Turn the	Turn the	Turn the
	dial to	dial to	dial to	dial to	dial to	dial to	dial to
	select	select	select	select	select	select	select
	the weight	the weight	the weight	the weight	the weight	the weight	the weight

STEP-6	Press	Press	Press	Press	Press	Press	Press
	START/	START/	START/	START/	START/	START/	START/
	Add	Add	Add	Add	Add	Add	Add
	30secs	30secs	30secs	30secs	30secs	30secs	30secs

365 Recipes List

Charcoal/Indian Cuisine

(pg. 9-50)

Charcoal

Code No.

Recipe Name

Indian Cuisine

Code No.	Recipe Name
		27
		28
		28
		28
		29
		29
		29
		30
		30
		31
		31
		31
		32
		32
		32
		33
		33
		33
		33
		34
		34
		34
UKADICHE MODAK		34

Sweet Corner

Rice Delight

Code No.

Recipe Name

Chatpat Corner

Diet Fry/Low Calorie

(pg. 51-88)

Diet Fry

Code No.

Recipe Name

365 Recipes List

Code No.

Recipe Name

Low Calorie

Salads

Code No.

Recipe Name

Health Plus

365 Recipes List

Code No.

Recipe Name

Soups

Continental

Kid’s Delight/Steam Chef

(pg. 89-108)

Child's Favourite

Code No.		Recipe Name
1	CORN CHAAT		90
2	VERMICELLI KHICHDI		90
3	OMELETTE		90
4	PIZZA		90
5	GARLIC BREAD		91
6	BREAD PUDDING		91
7	CHEESY NACHOS		91
8	CHOCOLATE BALLS		91
9	STRAWBERRY CUSTARD		91
10	VEG BURGER		92
11	CHOCO BARS		92
12	MUSHROOM & PEPPER PIZZA		92
13	CHEESE BREAD DELIGHT		93
14	NOODLE ROSTI		93
15	APPLE PIE		94
16	APPLE CUSTARD		94
17	DHOKLA		94
18	POHA		95
19	UPMA		95
20	BESAN CHEELA		95
21	VEG SANDWICH		95
22	PANEER SANDWICH		96
23	MASALA CHEESE TOAST		96
24	KHANDVI		96
25	COTTAGE HONEY TOAST		96
26	TOKRI CHAAT		97
27	SPICY BABY CORN		97
28	BREAD UPMA		97
29	UGGANI		98
30	UKADICHE MODAK		98

Bakery

100

101

102

103

104

Code No.	Recipe Name
	104
	104
	104

Steam Chef

51	MOMOS	105
52	SPROUTS	105
53	STEAMED CHICKEN	105
54	SARSON KA SAAG	105
55	MATAR MUSHROOM	105
56	BOILED EGGS	106
57	GAJAR KA HALWA	106
58	AVIAL	106
59	SHORSHE ILISH	106
60	ALUVADI	106
61	RASIA MUTHIYA	107
62	STEAMED PEAS	107
63	BHAFOURI	107
64	KEEMA BALLS	107
65	METHI MUTHIYA	108
66	FARA	108

Indian Roti Basket

(pg. 109-120)

Indian Roti Basket

Code No.		Recipe Name
1	NAAN		110
2	LACHHA PARANTHA		110
3	APPAM		110
4	THEPLA		111
5	MASALA ROTI		111
6	MISSI ROTI		111
7	STUFFED NAAN		112
8	KHASTA PARANTHA		112
9	PUDINA PARANTHA		113
10	RAJMA PARANTHA		113
11	PANEER PARANTHA		114
12	KULCHE		114
13	ALOO PARANTHA		115
14	PALAK PARANTHA		115
15	GOBHI PARANTHA		116
16	AJWAIN PARANTHA		116
17	PAYAAZ PARANTHA		116
18	CHATPATA PARANTHA		117
19	ALOO GOBHI PARANTHA		117
20	METHI PARANTHA		117
21	CABBAGE PARANTHA		118
22	CORN PARANTHA		118
23	CARROT PARANTHA		119
24	PEA PARANTHA		119
25	MUSHROOM PARANTHA		120

365 Recipes List

Tea/Dairy Delight

(pg. 121-124)

Tea/Dairy Delight

Code No.

Recipe Name

122

123

122

124

Dosa/Ghee (pg. 125-130)

Dosa/Ghee

Code No.

Recipe Name

126

127

128

129

130

Cooking Aid/Steam Clean

(pg. 131-134)

Cooking Aid

Code No.

Recipe Name

132

133

365 Recipes List

Code No.

Recipe Name

133

Steam Clean

134

Charcoal/Indian Cuisine

In the following example, show you how to cook 0.4Kg of TANDOORI ALOO.

1. Press STOP/CLEAR.

2. Press Charcoal/Indian Cuisine.

The following indication is displayed "auto".

3.Turn DIAL until display show "3 TANDOORI ALOO".

Press START/Add 30secs for category confirmation.

4.Turn DIAL until display shows "0.4Kg".

5.Press START/Add 30secs.

6.When cooking you can increase or decrease cooking time by turning DIAL.

•Charcoal/Indian Cuisine menus are programmed.

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

* Note: If display is blank, press STOP/CLEAR

If display shows, ":", do not press STOP/CLEAR, go directly to step 2.

Charcoal

	Category	Weight Limit	Utensil		Instructions
1	MURG	1 kg	Rotisserie##
1	MURG	1 kg	Rotisserie##	Whole Chicken		1 Kg
	TANDOORI
	TANDOORI			For Marinade
				For Marinade
				Hung Curd		1 Cup
				Garlic Paste		3 Tbsp
				Ginger Paste		1 Tbsp
				Salt		As per taste
				Tandoori Masala		3 Tsp
				Cumin Powder		As per taste
				Tandoori Color		A pinch
				Red Chilli Powder		As per taste

Method :

1.Mix all the ingredient of marinade in a bowl

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

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

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

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

6.Install the rotisserie in the microwave select category & press start. Serve with grilled onion slices, lemon wedges & onion chutney.

Note : For Rotisserie installation refer Pg. 113.

2	BHARWAN	0.3-0.5 kg	Multicook Tawa	For	0.3 Kg	0.4 Kg	0.5 Kg
	TAMATAR		&
	TAMATAR		&	Tomato (Hollowed)	300 g	400 g	500 g
			High rack*	Tomato (Hollowed)	300 g	400 g	500 g
			High rack*	For Stuffing
				For Stuffing
				Paneer (mashed)	200 g	250 g	300 g
				Salt, Red Chilli Powder,		As per taste
				Garam Masala, Cumin Powder

				Onion Chopped	¼ cup	¼ cup	½ cup
				Coriander leaves Chopped		A few sprigs
				Oil	¼ Tbsp	½ Tbsp	1 Tbsp

Method :

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

2.Stuff the hollowed tomatoes with paneer.

3.Grease the tomatoes with few drops of oil.

4.Keep the Tomatoes on tawa & tawa on high rack. Select Category & weight and press start

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

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

3	TANDOORI	0.3 ~ 0.5 kg	Multicook Tawa	For	0.3 kg	0.4 kg	0.5 kg
	ALOO		&
	ALOO		&	Aloo (Cut into quarters)	300 g	400 g	500 g
			High rack*	Aloo (Cut into quarters)	300 g	400 g	500 g
			High rack*	For marinade
				For marinade
				Hung Curd	2 Tbsp	3 Tbsp	4 Tbsp
				Garlic Paste	1 Tbsp	1 ½ Tbsp	2 Tbsp
				Cumin Powder		As per taste
				Red Chilli powder		As per taste
				Salt		As per taste
				Tandoori Masala	1 Tsp	2 Tsp	3 Tsp
				Tandoori Color		A pinch

Method :

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

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

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

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

##Refer page 136, fig * Refer page 135, fig 2

Charcoal

	Category	Weight Limit	Utensil		Instructions
4	TANDOORI	0.3 ~ 0.5 kg	Multicook Tawa
4	TANDOORI	0.3 ~ 0.5 kg	Multicook Tawa	For		0.3 Kg	0.4 Kg	0.5 Kg
	GOBHI		&
	GOBHI		&	Caulifower florets		300 g	400 g	500 g
			High rack*	Caulifower florets		300 g	400 g	500 g
			High rack*	For Marinade
				For Marinade
				Jeera powder		½ Tsp	1 Tsp	1 Tsp
				Red Chilli Powder, Salt, Dhaniya			As per taste
				Powder, Garam Masala, Anardana

				Tandoori Color/Haldi			A pinch
				Oil		1 Tbsp	1½ Tbsp	2 Tbsp
				Hung Curd		2 Tbsp	3 Tbsp	4 Tbsp

Method :

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

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

3.When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start. Serve with onion rings, coriander leaves & tomato slices.

5	BHARWAN	0.2 ~ 0.4 kg	Microwave safe	For	0.2 kg	0.3 kg	0.4 kg
	BHINDI		(MWS) glass bowl
	BHINDI		(MWS) glass bowl	Bhindi	200 g	300 g	400 g
			&	Bhindi	200 g	300 g	400 g
			Multicook tawa	Oil	¼ tbsp	½ tbsp	1 tbsp
			&	Jeera	¼ tsp	½ tsp	1 tsp
			High rack*	Onion (chopped)	½ no.	1 no.	1no.
				Green Chillies	1 no.	2 no.	2 no.
				Ginger	¼"	¼"	½"
				Hing		A pinch
				Tomato	½ no.	1 no.	1 no.
				For Stuffing
				Coriander Powder	1 tsp	2 tsp	3 tsp
				Turmeric Powder	1 tsp	1½ tsp	2 tsp
				Saunf Powder	1 tsp	1½ tsp	2 tsp
				Amchoor	1 tsp	1½ tsp	2 tsp
				Red Chilli Powder, Salt		As per taste

Method :

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

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

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

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

5.Press start.

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

7.Press start.

6	BHARWAN	0.2 ~ 0.4 kg	Microwave safe	For	0.2 kg	0.3 kg	0.4 kg
	BAIGAN		(MWS) glass bowl
	BAIGAN		(MWS) glass bowl	Baigan (Medium)	200 g	300 g	400 g
			&	Baigan (Medium)	200 g	300 g	400 g
			Multicook tawa*	For Stuffing
			&	Tomato(grated)	1 no.	1½ no.	2 nos.
			High rack	Onion (chopped))	¼ cup	½ cup	1 cup.
				Salt, Coriander powder, haldi,		As per taste
				amchoor, garam masala, red chilli
				powder

				Oil	1 tbsp	1½ tbsp	2 tbsp

Method :

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

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

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

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

5.Press start.

6.When beeps, turn over again.

7.Press start.

* Refer page 135, fig 2

Charcoal

	Category	Weight Limit	Utensil		Instructions
7	TANDOORI	0.2 ~ 0.5 kg	Multicook tawa
7	TANDOORI	0.2 ~ 0.5 kg	Multicook tawa	For		0.2 kg	0.3 kg	0.4 kg	0.5 kg
	JHINGA		&
	JHINGA		&	King Size Prawns		200 g	300 g	400 g	500 g
			High rack*	King Size Prawns		200 g	300 g	400 g	500 g
			High rack*	Ist Marinade
				Ist Marinade
				Lemon juice		2 tbsp	2½ tbsp	3 tbsp	3½ tbsp
				Salt, Red chilli powder			As per taste
				Oil		½ tbsp	1 tbsp	1½ tbsp	2 tbsp
				2nd Marinade
				Thick cream		2 tbsp	3 tbsp	4 tbsp	4 tbsp
				Mozarella cheese (grated)		1 tsp	2 tsp	3 tsp	4 tsp
				Oil		½ tbsp	1 tbsp	1½ tbsp	2 tbsp
				Red Chilli Powder			As per taste
				Tandoori Masala		1 tsp	2 tsp	3 tsp	3½ tsp
				Cornflour		2 tsp	3 tsp	4 tsp	5 tsp
				Garam Masala			As per taste
				Ginger Paste		2 tsp	2½ tsp	3 tsp	3½ tsp
				Tandoori Colour/Haldi			A pinch (for colour)
				Hung Curd		1 tbsp	2 tbsp	3 tbsp	4 tbsp

Method :

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

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

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

4.When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina chutney.

Note: In case the prawns get watery drain excess water & then cook.

8	CHANA	0.2 ~ 0.4 kg	Multicook tawa	For	0.2 kg	0.3 kg	0.4 kg
	KABABS		&
	KABABS		&	Boiled Kabuli Chana (Chhole)	200 g	300 g	400 g
			High rack*	Boiled Kabuli Chana (Chhole)	200 g	300 g	400 g
			High rack*	Cloves	1 no.	2 nos.	2 nos.
				Cloves	1 no.	2 nos.	2 nos.
				Pepper powder		As per taste
				Cinnamon powder	¼ tsp	¼ tsp	½ tsp
				Garlic Cloves	2 nos.	3 nos.	3 nos.
				Salt		As per taste
				Ginger Chopped	1 tsp.	2 tsp.	3 tsp
				Bread pieces	1 no.	2 nos.	2 nos.
				Whole red chilly	1 no	2 nos.	3 nos.
				Bread crumbs		For coating

Method :

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

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

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

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

9	PANEER	0.3 kg	Rotisserie##	For		0.3 kg
	TIKKA
	TIKKA			Paneer cubes (cut into 1½" cubes),		300 g
				Capsicum (cut into cubes), onion (cut
				into cube), tomato(cut into cubes,
				pulp removed)

				For marinade
				Hung curd		2 tbsp
				Ginger garlic paste		1 tbsp
				Salt, Garam masala, Red Chilli powder		As per taste
				Tandoori masala		1 tsp
				Tandoori Color		A pinch
				Oil		For basting
				Method :
				1.	Mix all the ingredients of the marinade in a bowl.
				2.	Make holes in the paneer pieces with the rotisserie skewers.
				3.	Now add the paneer pieces capsicum, onion, tomato & mix well keep in the refrigerator
					for 1 hour.
				4.	Skewer all the vegetables in the rotisserie & assemble the rotisserie & install the
					rotisserie in the oven. Select category & press start.
				5.	When beeps, pour some oil & press start.
					Note: For rotisserie installation refer Pg. 116.

## Refer page 136, fig					12
* Refer page 135, fig 2					12

Charcoal

Category		Weight Limit	Utensil		Instructions
10	MATAR	0.2 ~ 0.4 kg	Multicook tawa*
10	MATAR	0.2 ~ 0.4 kg	Multicook tawa*	For		0.2 kg	0.3 kg	0.4 kg
	KABABS		&
	KABABS		&	Boiled peas		200 g	300 g	400 g
			High rack	Boiled peas		200 g	300 g	400 g
			High rack	Roasted makhanas		1 cup.	1½ cups.	2 cups.
				Roasted makhanas		1 cup.	1½ cups.	2 cups.
				Chopped green chillies		2 nos.	3 nos.	4 nos.
				Salt, pepper, garam masala			As per taste
				Seeds of Chhoti Elaichi		4 nos.	5 nos.	6 nos.
				Roasted Cashewnuts		2 tbsp	3 tbsp	4 tbsp

Method :

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

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

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

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

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

6.When beeps, turn over & press start

7.When beeps, turn over & press start. Sprinkle chaat masala & serve.

11 TANDOORI	0.2 ~ 0.5 kg	Multicook tawa	For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
MUSH-		&
MUSH-		&	Mushroom Buttons (stalk removed)	200 g	300 g	400 g	500 g
ROOMS		High rack*	Mushroom Buttons (stalk removed)	200 g	300 g	400 g	500 g
ROOMS		High rack*	For Marinade
			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
	TANDOORI		(MWS) glass bowl	Arbi (Cut into slices)	300 g	400 g	500 g
			&	Arbi (Cut into slices)	300 g	400 g	500 g
			Multicook tawa	Oil	2 tsp	3 tsp	4 tsp
			&	Onion rings	1 cup	1½ cup	2 cups
			High rack*	Garam Masala, Amchoor, Salt		As per taste
				Green Chillies (Chopped)	2 nos.	3 nos.	4 nos.
				Ginger (shredded)	1 tsp	1½ tsp	2 tsp
				Coriander Seeds	½ tsp	1½ tsp	1 tsp
				For Marinade
				Hung curd	2 tbsp	3 tbsp	4 tbsp
				Tandoori Masala	½ tbsp	1 tbsp	1½ tbsp
				Ginger Paste	½ tsp	½ tsp	1 tsp
				Pepper corns (crushed)	4 nos.	5 nos.	6 nos.
				Ajwain	½ tsp	½ tsp	1 tsp.
				Haldi		A pinch
				Salt		As per taste
				Oil	½ tbsp.	½ tbsp	1 tbsp
				Besan	½ tbsp	½ tbsp	1 tbsp

Method :

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

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

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

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

5.Press start.

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

7.Press start.

* Refer page 135, fig 2

Charcoal

Category		Weight Limit	Utensil		Instructions
13	MALAI	0.3 kg	Rotisserie##
13	MALAI	0.3 kg	Rotisserie##	For		0.3 kg
	TIKKA
	TIKKA			Boneless Chicken (1½" pieces )		300 g
				Boneless Chicken (1½" pieces )		300 g
				Oil		For basting
				For Marinade
				Thick cream		¼ cup
				Green cardamom powder		¼ tsp
				Pepper powder		As per taste
				Garlic paste		½ tsp
				Ginger paste		1 tsp
				Melted butter		¼ tbsp
				Garam masala, amchoor, jeera		As per taste
				powder, salt

				Green chillies		1 no.

Method :

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

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

3.Select category & press start.

4.When beeps, add 1tsp oil & again press start. Sprinkle the chaat masala & serve.

Note: For rotisserie installation refer Pg. 113.

14	CORN	0.2 ~ 0.4 kg	Multicook tawa	For	0.2 kg	0.3 kg	0.4 kg
	KABABS		&
	KABABS		&	Boiled potatoes	2 medium	3 medium	4 medium
			High rack*	Boiled potatoes	2 medium	3 medium	4 medium
			High rack*	Boiled sweet corns	¼ cup	½ cup	1 cup
				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
	KABAB		&
	KABAB		&	Boneless Chicken mince (Keema)	200 g	300 g	400 g
			High rack*	Boneless Chicken mince (Keema)	200 g	300 g	400 g
			High rack*	For marinade
				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 page 136, fig * Refer page 135, fig 2

						Charcoal

Category		Weight Limit	Utensil		Instructions

16	TIKKA	0.3 kg	Microwave safe
16	TIKKA	0.3 kg	Microwave safe		For	0.3 kg
	ACHAARI		(MWS) glass bowl
	ACHAARI		(MWS) glass bowl		Boneless mutton (Cut into 1½" pieces)	300 g
			&		Boneless mutton (Cut into 1½" pieces)	300 g
			Rotisserie	##	For marinade
					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. 113.

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*	Fish fillets (Cut into 2" cubes)	300 g	400 g	500 g
		High rack*	For marinade
			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 page 136, fig * Refer page 135, fig 2

Charcoal

Category	Weight Limit	Utensil		Instructions
18 TANDOORI	0.3 ~ 0.5 kg	Microwave safe
18 TANDOORI	0.3 ~ 0.5 kg	Microwave safe	For		0.3 kg	0.4 kg	0.5 kg
SUBZI		(MWS) glass bowl
SUBZI		(MWS) glass bowl	Paneer (Cut 1" inch)		300 g	400 g	500 g
		&	Paneer (Cut 1" inch)		300 g	400 g	500 g
		High rack	Salt, Red chilli powder			As per taste
		&	Lemon juice		1 tsp	1½ tsp	2 tsp
		Multicook tawa*	Oil		1 tbsp	1½ tbsp	2 tbsp
			Capsicum (Cut into fine rings)		2 cups	2½ cups	3 cups
			Onion (Cut into fine rings)		2 cups	2½ cups	3 cups
			Black salt			As per taste
			Tandoori Masala		2 tsp.	2½ tsp	3 tsp
			Tandoori Color			A pinch
			For Paste
			Ginger		1½" piece	2" piece	2½" piece
			Green Chillies		2 nos.	3 nos.	4 nos.
			Jeera		1 tsp	1½ tsp	2 tsp
			Garlic flakes (Optional)		3 nos.	4 nos.	5 nos.

Method :

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

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

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

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

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

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

7.Press start.

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

9.Press start.

19	MIX VEG	0.5 kg	Multicook tawa	For	0.5 Kg
	PLATTER		&
	PLATTER		&	Paneer (Cut 1½" cubes)	200 g
			High rack*	Paneer (Cut 1½" cubes)	200 g
			High rack*	Mushroom buttons (trim the stalk)	100 g
				Mushroom buttons (trim the stalk)	100 g
				Baby corn (blanched)	25 g
				Capsicum (Cut into large cubes)	100 g
				Tomatoes (cut into quarters &	25 g
				deseeded)
				Onion (Cut into quarters & separated)	50 g
				For Marinade
				Hung Curd	4 tbsp
				Thick cream	2 tbsp
				Cornflour	1 tbsp
				Ginger garlic paste	1 tbsp
				Black Salt	As per taste
				Tandoori Color	A pinch
				Tandoori masala	2 tsp
				Red chilli powder, salt	as per taste

Method :

1.Mix all the ingredients of marinade.

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

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

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

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

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

* Refer page 135, fig 2

						Charcoal

Category		Weight Limit	Utensil		Instructions

20	FISH	0.5 kg	Multicook tawa
20	FISH	0.5 kg	Multicook tawa	For		0.5 Kg
	TANDOORI		&
	TANDOORI		&	Pomfret		3 small sized
			High rack*	Pomfret		3 small sized
			High rack*	For Marinade
				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		&
	KABABS		&	Boiled & mashed raw bananas	2 nos.
			High rack*	Boiled & mashed raw bananas	2 nos.
			High rack*	Boiled & mashed shakarkandi	2 nos.
				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 page 135, fig 2

Charcoal

Category		Weight Limit	Utensil		Instructions
22	SPICY	0.2 ~ 0.4 kg	Multicook tawa
22	SPICY	0.2 ~ 0.4 kg	Multicook tawa	For		0.2 kg	0.3 kg	0.4 kg
	CHICKEN		&
	CHICKEN		&	Boneless chicken (cut into 1½" pieces)		200 g	300 g	400 g
	KABABS		High rack*	Boneless chicken (cut into 1½" pieces)		200 g	300 g	400 g
	KABABS		High rack*	For Marinade
				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
	KABABS		(MWS) glass bowl	Chana dal (soaked overnight)	200 g
			&	Chana dal (soaked overnight)	200 g
			&	Snake gourd peels (roughly chopped)	½ cup
			Multicook tawa	Snake gourd peels (roughly chopped)	½ cup
			&	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.When beeps, take out the bowl, remove javitri & 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.Whenbeeps,sprinkle¼tspoilonallkababsandturnover 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		&
	KE KABABS		&	Jimikand (boiled & grated)	1 cup	1½ cup	2 cups
			High rack*	Jimikand (boiled & grated)	1 cup	1½ cup	2 cups
			High rack*	Fresh bread (crumbled)	2 nos.	3 nos.	4 nos.
				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 page 135, fig 2

Charcoal

Category		Weight Limit	Utensil	Instructions
25	KAJU	0.1 ~ 0.3 kg	Microwave safe
25	KAJU	0.1 ~ 0.3 kg	Microwave safe	For	0.1 kg	0.2 kg	0.3 kg
	KABABS		(MWS) glass bowl
	KABABS		(MWS) glass bowl	Potato (cut into pieces)	½ no.	1 no.	1½ no.
			&	Potato (cut into pieces)	½ no.	1 no.	1½ no.
			Multicook tawa	Onion (chopped)	½ no.	1 no.	1 no.
			&	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
	AND		(MWS) glass bowl
	AND		(MWS) glass bowl	Minced mutton	300 g
	TOMATO		&	Minced mutton	300 g
	KABABS		Multicook tawa	Badi Elaichi	1 no.
			&	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 page 135, fig 2

Charcoal

Category		Weight Limit	Utensil		Instructions
27	DAHI	0.2 ~ 0.4 kg	Multicook tawa
27	DAHI	0.2 ~ 0.4 kg	Multicook tawa	For		0.2 kg	0.3 kg	0.4 kg
	KABABS		&
	KABABS		&	Boiled potatoes		100 g	200 g	250 g
			High rack*	Boiled potatoes		100 g	200 g	250 g
			High rack*	Boiled peas		50 g	75 g	100 g
				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.

28	CHICKEN	0.1 ~ 0.3Kg	Multicook tawa*	For	0.1 kg		0.2 kg	0.3 kg
	LOLLIPOPS		&
	LOLLIPOPS		&	Chicken keema	100 g		200 g	300 g
			High rack	Chicken keema	100 g		200 g	300 g
			High rack	Boiled potato	1 No.		2 No.	3 No.
				Boiled potato	1 No.		2 No.	3 No.
				Ginger garlic paste	1 tbsp		1½ tbsp	2 tbsp
				Red chilli powder, garam masala,			As per taste
				amchur powder, salt
				Bread crumbs		For coating the loll1pops

Method :

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

2.Coat the lollipops with breadcrumbs.

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

4.When beeps, turn the lollipops & press start. Serve with chutney or sauce.

29	TANDOORI	0.2 kg	Rotisserie##	For	0.2 Kg
	FRUIT
	FRUIT			Sweet potatoes	2 No.
	CHAAT			Sweet potatoes	2 No.
	CHAAT			Star Fruit	1 no.
				Star Fruit	1 no.
				Pineapple	100 g
				Green apple	1 no.
				For Marination
				Olive oil	2 tbsp
				Vinegar	½cup
				Powder sugar	6 tsp
				Anaardana	5 tbsp
				Roasted cumin powder	1 tbsp
				Black salt, peppercorn, chaat masala,	As per taste
				garam masala
				Kashmiri mirch	2 tsp

Method :

1.Take olive oil in a bowl & add vinegar, powder sugar, anardana powder, garam masala, roasted cumin powder, kashmiri mirch, & black salt and crushed peppercorn. Mix it well.

2.Marinate boiled sweet potatoes, green apple, pineapple & star fruit in the prepared mixture for about an hour.

3.Grease the rotisserie with some oil. Put fruit pieces on skewer. And install the rotisserie in microwave.

4.Select menu & press start.

5.Use rotisserie handle to take out of the microwave oven. Sprinkle chaat masala and serve.

##Refer page 136, fig * Refer page 135, fig 2

Charcoal

Category		Weight Limit	Utensil		Instructions
30	CHICKEN	0.2 ~ 0.4 kg	Multicook tawa
30	CHICKEN	0.2 ~ 0.4 kg	Multicook tawa	For		0.2 kg	0.3 kg	0.4 kg
	SAUTE		&
	SAUTE		&	Supreme chicken peices		200 g	300 g	400 g
			High rack*	Supreme chicken peices		200 g	300 g	400 g
			High rack*	For Marination
				For Marination
				Ginger garlic paste		2 tbsp	3 tbsp	4 tbsp
				Olive oil		2 tbsp	3 tbsp	4 tbsp
				Black pepper		1 tsp	1½ tsp	2 tsp
				Thyme/Basil leaves		½ tbsp	1 tbsp	1½ tbsp
				Salt			As per taste

Method :

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

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

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

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

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

* Refer page 135, fig 2

Indian Cuisine

Category		Weight Limit	Utensil	Instructions
31	MIX VEG	0.1 ~ 0.5 kg	Microwave
31	MIX VEG	0.1 ~ 0.5 kg	Microwave	For	0.1 kg	0.2 kg		0.3 kg	0.4 kg	0.5 kg
			safe (MWS) bowl
			safe (MWS) bowl	Mix Veg. (Carrot, Cauliflower, peas,	100 g	200 g		300 g	400 g	500 g
				beans, potato)	(Total)	(Total)		(Total)	(Total)	(Total)

				Oil	¼ tbsp	½ tbsp		1 tbsp	1½ tbsp	2 tbsp
				Onion (chopped)	½ cup	1 cup		1½ cup	2 cup	2 cup
				Tomato (chopped)	¼ cup	1 cup		1½ cup	1½ cup	1½ cup
				Salt, Cumin powder, Garam masala,			As per taste
				Red Chilli powder, Coriander powder

Method :

1.In a MWS bowl add oil, onion, tomato & all spices. Mix well, select category & weight and press start.

2.When beeps, remove & mix well. Add vegetable & some water. Cover & press start.

3.When beeps, mix well. Cover & press start. Garnish with coriander leaves.

32	KADHAI	0.1 ~ 0.5 kg	Microwave	Paneer	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
	PANEER		safe (MWS) bowl
	PANEER		safe (MWS) bowl	Capsicum & Onion (sliced)	½ cup	1 cup	1½ cup	2 cup	2½ cup
				Capsicum & Onion (sliced)	½ cup	1 cup	1½ cup	2 cup	2½ cup
				Onion Paste	3 tbsp	4 tbsp	5 tbsp	6 tbsp	6½ tbsp
				Tomato Puree	2 tbsp	3 tbsp	4 tbsp	4½ tbsp	5 tbsp
				Ginger-Garlic Paste, Salt & Sugar			To taste
				Red Chilli Powder, Haldi, Kasuri			To taste
				Methi, Garam Masala
				Butter	1½ tbsp	2 tbsp	3 tbsp	3½ tbsp	4 tbsp
				Fresh Cream	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp

Method :

1.In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum & onion. Mix well, cover. Select category & weight and press start.

2.When beep, add tomato puree, butter, fresh cream, haldi, red chilli powder, garam masala, kasuri methi, salt, sugar and paneer cubes, mix well and press start. Stand for 5 minutes. Garnish with hara dhania and serve hot.

33 DAL TADKA	0.2 ~ 0.4 kg	Microwave	For	0.2 kg	0.3 kg	0.4 kg
		safe (MWS) bowl
		safe (MWS) bowl	Dal (soaked for 2 hours)	200 g	300 g	400 g
			Dal (soaked for 2 hours)	200 g	300 g	400 g
			Water	400 ml	600 ml	800 ml
			Oil	2 tbsp	2½ tbsp	3 tbsp
			Rai, Jeera, Kasuri methi, Hara dhania,		To taste
			Curry leaves, Hing, Haldi, Hari mirch

			Salt, dhania powder		To taste

Method :

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

2.Select category & weight and press start to cook.

3.When beeps, take another bowl add oil, jeera, hari mirch, curry leaves, salt, dhania jeera powder, hara dhania, kasuri methi (optional). Press start.

4.When beeps, add dal, water (if required), mix well & again press start.

34	SAMBHAR	0.2 kg	Microwave	Arhar Dal (Soaked for 2 hrs)	200 g
			safe (MWS) bowl
			safe (MWS) bowl	Oil	2 tbsp
				Oil	2 tbsp
				Onion chopped	1 medium
				Tomato chopped	1 medium
				Mixed Vegetables chopped -	1 cup
				Drumsticks, ghiya, Brinjals, Red
				Pumpkin

				Boiled Water	400 ml
				Imli pulp, Green Chilli, Sambhar	As per your taste
				Masala, Salt, Gud

Method :

1.Soak dal for 2 hours, In Microwave Safe Bowl take dal, haldi, onion, green chilli, tomato, mix vegetables and boiled water. Select category and press start.

2.When beeps, in another Microwave Safe Bowl take oil, add rai, hing, curry leaves, dhania, red chilli. Press start.

3.When beeps, mash dal very well and add to tadka. Add imli pulp sambhar masala, gud and some water (if required). Press start. Stand for 5 minutes. Garnish with coconut and hara dhania and serve with Idli.

Indian Cuisine

Category

Weight Limit

Utensil

Instructions

DUM

0.1 ~ 0.5 kg

Microwave

For

0.1 kg

0.2 kg

0.3 kg

0.4 kg

0.5 kg

ALOO

safe (MWS) bowl

Boiled Aloo (small)

100 g

200 g

300 g

400 g

500 g

Oil

2 tbsp

3 tbsp

3½ tbsp

Jeera, pepper seeds, cloves, hing

As required

Onion paste

2 tbsp

3 tbsp

4 tbsp

5 tbsp

6 tbsp

Ginger & garlic paste

1 tsp

1½ tsp

2 tsp

Tomato puree

1 tbsp

2 tbsp

3 tbsp

4 tbsp

5 tbsp

Curd

½ cup

1 cup

1½ cup

Turmeric powder, red chilli powder,

As per taste

deghi mirch, salt, garam masala,

saunf powder

Method :

1.In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well.

2.Select category & weight and press start.

3.When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start.

4.When beeps, mix well & add curd. Cover & press start.

5.Allow to stand for 3 minutes.

36	KADHI	0.3 ~ 0.5 kg	Microwave	For	0.3 kg	0.4 kg	0.5 kg
			safe (MWS) bowl
			safe (MWS) bowl	Besan	25 g	50 g	75 g
				Besan	25 g	50 g	75 g
				Curd / matha	1/2 cup	1 cup	1½ cup
				Oil	1 tbsp	1½ tbsp	2 tbsp
				Rai, cumin seeds		As per taste
				Chopped onions	1 cup	1½ cup	1½ cup
				Salt, red chilli powder, haldi, coriander		As per taste
				powder, amchur

				Water	2 cups	3 cups	4 cups

Method :

1.In a MWS bowl add oil, rai, jeera, chopped onion. Select category & weight and press start.

2.When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (½ the amount mentioned per weight). Mix & press start.

3.When beeps, mix & add remaining water & press start. Pour tempering & serve.

37	BAATI	0.4 kg	Multicook tawa	For	0.4 kg
			&
			&	Wheat flour	200 g
			Low rack#	Wheat flour	200 g
			Low rack#	Suji	50 g
			&	Suji	50 g
			High rack*	Melted ghee	75 ml (5 tbsp)
				Jeera	½ tsp
				Ajwain	¼ tsp
				Baking powder	¼ tsp
				Salt	As per taste
				Haldi	As required

Method :

1.In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough with little warm water to make it like poori dough. Cover and keep for half an hour.

2.Make medium sized balls of the dough. Keep them on tawa & keep the tawa on low rack. Keep aside.

3.Select category & press start.

4.When beeps, keep the tawa & low rack & press start.

5.When beeps, keep the tawa on high rack.Press start. Dip the baati in melted ghee & serve with dal.

# Refer page 135, fig 1 * Refer page 135, fig 2

Indian Cuisine

Category		Weight Limit	Utensil	Instructions
38	DALMA	0.3 kg	Microwave
38	DALMA	0.3 kg	Microwave	For	0.3 kg
			safe (MWS) bowl
			safe (MWS) bowl	Moong dal (soaked for 2 hours)	300 g
				Moong dal (soaked for 2 hours)	300 g
				Water	600 ml
				Chopped vegetables (drumsticks,	2 cups
				potato, raw banana, pumpkin, brinjal,
				tomato)

				For tadka
				Oil	2 tbsp
				Bay leafs, jeera, dry chillies, salt, haldi	As per taste
				Grated coconut	4 tbsp
				Chopped onion	1 no.

Method :

1.In a MWS bowl add soaked moong dal, chopped vegetables & water. Mix well. Select category & press start.

2.When beeps, in another MWS bowl add oil, bay leafs, jeera, dry chillies, salt, haldi, grated coconut & chopped onion. Mix well & press start.

3.When beeps, mix well add the tadka ingredients to the dal. Mix well & press start.

39	PITHLA	0.6 kg	Microwave safe	For	0.6 kg
			(MWS) glass bowl
			(MWS) glass bowl	Besan	½ cup
			&	Besan	½ cup
			&	Oil	1½ tbsp
			Microwave safe	Oil	1½ tbsp
			(MWS) flat glass	Ginger, garlic, green chillies (chopped)	1 tsp each
			dish	Onion, Tomato (chopped)	1 no. each
				Coriander chopped	A few sprigs
				Water	2 cups (400 ml)
				Salt, turmeric powder, garam masala,	As per taste
				red chilli powder

Method :

1.In a MWS flat glass dish put besan. Select category & press start.

2.When beeps, remove & in another MWS glass bowl put oil, chopped ginger, garlic, green chilli, chopped onion & tomato, turmeric powder, garam masala, red chilli powder. Mix well & press start.

3.When beeps, mix besan with masala & add water & salt. Mix well. Keep MWS glass bowl in microwave & press start.

4.Stir well. Garnish with fresh coriander & serve.

40 PANCHMEL	0.1 ~ 0.3 kg	Microwave	For	0.1 kg	0.2 kg	0.3 kg
KI SABZI		safe (MWS) bowl
KI SABZI		safe (MWS) bowl	Chopped vegetables (Gavarfali,	100 g	200 g	300 g
			chawli, shimla mirch, kheera, gajar)

			Oil	½ tbsp	1 tbsp	2 tbsp
			Jeera	½ tsp	1 tsp	1 tsp
			Onion	½ cup	½ cup	1 cup
			Ginger & green chilli paste	1 tsp	1½ tsp	2 tsp
			Coriander powder, amchur, haldi & salt		As per taste

Method :

1.In a MWS bowl add oil, jeera, onion, ginger & green chilli paste. Mix well.

2.Select category & weight and press start.

3.When beeps, mix well & add the chopped vegetables & little water. Cover and press start.

4.When beeps, mix well & add coriander powder, amchur, haldi & salt. Press start. Allow to stand for 5 minutes.

					Indian Cuisine

Category	Weight Limit	Utensil		Instructions

41 GUJARATI	0.3 kg	Microwave
41 GUJARATI	0.3 kg	Microwave	For		0.3 kg
TUVAR DAL		safe (MWS) bowl
TUVAR DAL		safe (MWS) bowl	Tuvar dal / Arhar dal (soaked for 2		300 g
			hours)

			Water		600 ml
			Oil		1 tbsp
			Mustard seeds		½ tsp
			Jeera		½ tsp
			Finely chopped ginger		1 tbsp
			Slit green chillies		3 nos.
			Curry leaves		A few
			Chopped tomato		2 nos.
			Chopped onion		1 no.
			Hing		A pinch
			Salt, turmeric powder, red chilli powder		As per taste
			Jaggery (Gud)		As per taste

Method :

1.In a MWS bowl add tuvar dal, salt, hing, turmeric powder, water. Mix well. Select category & press start.

2.When beeps, remove the dal.

3.In another MWS bowl add oil, mustard seeds, jeera, finely chopped ginger, slit green chillies, curry leaves, chopped, onions, red chilli powder. Mix well & press start.

4.When beeps, remove the bowl & add these ingredients to the dal. Add tomato, jaggery & mix well. Press start. Squeeze lemon juice & serve.

42	BUTTER	0.3 ~ 0.5 kg	Microwave	For	0.3 kg	0.4 kg	0.5 kg
	CHICKEN		safe (MWS) bowl
	CHICKEN		safe (MWS) bowl	Chicken (boneless)	300 g	400 g	500 g
				Chicken (boneless)	300 g	400 g	500 g
				Ginger garlic paste	2 tbsp	2½ tbsp	3 tbsp
				Tomato puree	½ cup	1 cup	1 cup
				Chopped onions	1 no.	1 no.	2 nos.
				Garam masala, dhania powder, jeera		As per taste
				powder, kasuri methi, red chilli
				powder, salt

				Kaju paste	2 tbsp	2½ tbsp	3 tbsp
				Fresh cream	1 cup	1½ cup	1½ cup
				Butter	2 tbsp	3 tbsp	3½ tbsp
				Oil	2 tbsp	2½ tbsp	2½ tbsp
				Slit green chillies	3 nos.	4 nos.	5 nos.

Method :

1.In a MWS bowl add oil, ginger garlic paste, chopped onions, garam masala, dhania powder, jeera powder, salt. Mix well. Select category & weight & press start.

2.When beeps, mix well, add tomato puree, red chilli powder, kasuri methi, chicken pieces. Mix well & cover. Press start.

3.When beeps, mix well, add kaju paste, cream & butter. Mix well & cover. Press start.

4.Garnish with slit chillies.

43	BEANS	0.1 ~ 0.3 kg	Microwave	For	0.1 kg	0.2 kg	0.3 kg
	PORIAL		safe (MWS) bowl
	PORIAL		safe (MWS) bowl	French beans (cut evenly)	100 g	200 g	300 g
				French beans (cut evenly)	100 g	200 g	300 g
				Oil	1 tsp	1 tsp	2 tsp
				Mustard seeds	¼ tsp	½ tsp	½ tsp
				Urad dhal	¼ tsp	½ tsp	½ tsp
				Grated coconut	2 tbsp	3 tbsp	4 tbsp
				Green chillies	1 no.	2 nos.	3 nos.
				Salt		As per taste

Method :

1.In a MWS bowl add oil, mustard seeds, urad dal, green chillies & salt. Select category & weight and press start.

2.When beeps, add beans, sprinkle little water. Cover & press start.

3.Add grated coconut, cover & stand for 3 minutes.

Indian Cuisine

Category		Weight Limit	Utensil		Instructions
44	GOAN	0.3 ~ 0.5 kg	Microwave
44	GOAN	0.3 ~ 0.5 kg	Microwave	For		0.3 kg	0.4 kg	0.5 kg
	POTATO		safe (MWS) bowl
	POTATO		safe (MWS) bowl	Boiled potato		300 g	400 g	500 g
	CURRY			Boiled potato		300 g	400 g	500 g
	CURRY			Boiled mix veg (capsicum, cauliflower,		100 g	150 g	200 g
				carrot, peas)

				Chopped onion		1 no.	2 nos.	3 nos.
				Oil		1½ tbsp	2 tbsp	2 tbsp
				Mustard seeds		1 tsp	1½ tsp	2 tsp
				Grated coconut		2 tbsp	2½ tbsp	3 tbsp
				Coconut milk		1 cup	1½ cup	1½ cup
				Tomato puree		½ cup	1 cup	1 cup
				Kaju powder		1 tbsp	2 tbsp	3 tbsp
				Salt, red chilli powder			As per taste
				Fresh cream		2 tbsp	3 tbsp	4 tbsp
				Coriander			A few sprigs

Method :

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

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

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

4.Garnish with chopped coriander leaves & serve.

45	VEG	0.3 kg	Microwave safe	For	0.3 kg
	HANDVA@		(MWS) flat glass
	HANDVA@		(MWS) flat glass	Rice	200 g (1 cup)
			dish	Rice	200 g (1 cup)
			&	Urad Dal (Dehusked)	2 tbsp
			Low rack	Sour curd	½ cup
			&	Boiled vegetables (Potato, Carrots,	2 cups
			High rack**	Peas, Palak)

				Oil	1 tsp
				Lemon juice	2 tsp
				Soda bi carb	A pinch
				Chilli powder, turmeric powder, salt	As per taste
				Ginger & chilli paste	1 tsp
				Mustard seeds	1 tsp
				Curry leaves	A few sprigs
				Hing	¼ tsp

Method :

1.Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain

&keep aside.

2.Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight.

3.After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well.

4.In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside.

5.Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice

&hing. Mix well all the ingredients.

6.Pour the batter in MWS flat glass dish. Keep aside.

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

8.When beeps, keep the MWS flat glass dish on low rack & press start.

9.When beeps, transfer the MWS flat glass dish to high rack & press start.

@ Do not put anything in the oven during Pre-heat mode. ** Refer page 135, fig 5

Indian Cuisine

Category	Weight Limit	Utensil		Instructions
46 KASHMIRI	0.1 ~ 0.5 kg	Microwave
46 KASHMIRI	0.1 ~ 0.5 kg	Microwave	For		0.1 kg	0.2 kg		0.3 kg	0.4 kg	0.5 kg
KAJU		safe (MWS) bowl
KAJU		safe (MWS) bowl	Paneer pieces		100 g	200 g		300 g	400 g	500 g
PANEER			Paneer pieces		100 g	200 g		300 g	400 g	500 g
PANEER			Kaju paste		2 tsp	3 tsp		4 tsp	5 tsp	6 tsp
			Kaju paste		2 tsp	3 tsp		4 tsp	5 tsp	6 tsp
			Sliced onions		½ no.	1 nos.		1½ nos.	1½ nos.	2 nos.
			Chopped ginger		1 tsp	2 tsp		3 tsp	4 tsp	5 tsp
			Chopped garlic		1 tsp	2 tsp		3 tsp	4 tsp	5 tsp
			Chilli powder				As per taste
			Khus Khus paste		1 tbsp	2 tbsp		3 tbsp	4 tbsp	5 tbsp
			Tomato puree		½ cup	1 cup		1½ cup	2 cup	2 cup
			Milk		¼ cup	½ cup		1 cup	1½ cup	1½ cup
			Garam masala & salt				As per taste

Method :

1.In a MWS bowl add oil, onion slices, chopped ginger & garlic. Select category & weight and press start.

2.When beeps, mix well, add khus khus paste, kaju paste, tomato puree, chilli powder, garam masala & salt and press start.

3.When beeps, mix well, add paneer pieces and milk. Press start. Stand for 3 minutes.

47	KADHAI	0.1 ~ 0.5 kg	Microwave	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
	CHICKEN		safe (MWS) bowl
	CHICKEN		safe (MWS) bowl	Boneless chicken	100 g	200 g	300 g	400 g	500 g
				Boneless chicken	100 g	200 g	300 g	400 g	500 g
				Oil	1 tbsp	2 tbsp	3 tbsp	3 tbsp	3½ tbsp
				Methidana	¼ tsp	¼ tsp	1 tsp	1 tsp	1 tsp
				Onion slices	1 no.	2 nos.	3 nos.	3 nos.	3½ nos.
				Chopped garlic	1 tsp	2 tsp	3 tsp	4 tsp	5 tsp
				Dhania powder, red chilli powder salt		As per taste
				Tomato puree	¼ cup	½ cup	1 cup	1½ cup	1½ cup
				Hara dhania		A few sprigs
				Capsicum	1 no.	1½ nos.	2 nos.	2 nos.	2 nos.
				Ginger (finely sliced)	1 tbsp	2 tbsp	3 tbsp	4 tbsp	4½ tbsp
				Cream		For garnishing

Method :

1.In Microwave Safe Bowl add oil, methidana, onion slices, garlic, dhania powder, red chilli powder, chicken & salt. Cover. Select category & weight and press start.

2.When beeps, mix well & add tomato puree, hara dhana, capsicum & ginger. Mix well & cover and press start. Stand for 3 minutes.

3.Add cream. Mix well. Serve hot.

48 BAIGAN KA	0.3 ~ 0.5 kg	Microwave	For	0.3 kg	0.4 kg	0.5 kg
BHARTA		safe (MWS) bowl
BHARTA		safe (MWS) bowl	Baingan (Chopped in big pieces)	300 g	400 g	500 g
			Baingan (Chopped in big pieces)	300 g	400 g	500 g
			Oil	1 tbsp	1½ tbsp	2 tbsp
			Chopped onions	1 cup	1½ cup	2 cup
			Chopped green chillies	3 nos.	4 nos.	5 nos.
			Chopped ginger	1 tbsp	1½ tbsp	2 tbsp
			Chopped tomato	2 nos.	3 nos.	4 nos.
			Tomato puree	4 tbsp	5 tbsp	6 tbsp
			Salt, dhania powder, garam masala,		As per taste
			red chilli powder, haldi
			Chopped coriander leaves		A few sprigs

Method :

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

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

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

4.When beeps, mix well. Add the mashed baingan & mix well. Press start. Allow to stand for 3 minutes. Garnish with coriander leaves.

Indian Cuisine

Category		Weight Limit	Utensil		Instructions
49	KOFTA	0.1-0.3 kg	Microwavesafe
49	KOFTA	0.1-0.3 kg	Microwavesafe	For		0.1 Kg	0.2 Kg	0.3 Kg
	CURRY		(MWS) flat glass
	CURRY		(MWS) flat glass	Grated Lauki		100 g	200 g	300 g
			dish	Grated Lauki		100 g	200 g	300 g
			&	Besan		1 tbsp	2 tbsp	3 tbsp
			Microwave	Chopped Onion		½ cup	1 cup	1 cup
			safe (MWS) bowl	Tomato puree		¼ cup	½ cup	1 cup
				Chopped garlic		1 tsp	1½ tsp	2 tsp
				Chopped Ginger		1 tsp	1½ tsp	2 tsp
				Coriander power, haldi, garam masala,			As per taste
				red chilli powder, jeera, salt
				Oil		½ tbsp	1 tbsp	1½ tbsp
				Water		½ cup	1 cup	1½ cup
				Lemon juice			As per taste

Method :

1.In a bowl mix grated lauki, besan, salt & haldi together. Mix well & prepare balls of medium size out of the mixture.

2.Grease a MWS flat glass dish & keep the koftas on it select category & weight & press start.

3.When beeps, remove in a MWS bowl add oil, jeera, onion, garlic & ginger & press start.

4.When beeps, mix well, add tomato puree, coriander power, garam masala, red chilli powder, salt, water. Add koftas & press start. Stand for 5 minutes. Squeeze lemon juice & serve.

50	ALOO	0.3-0.5 kg	Microwave	For	0.3 kg	0.4 kg	0.5 kg
	GOBHI		safe (MWS) bowl
	GOBHI		safe (MWS) bowl	Potatoes (chopped)	150 g	200 g	250 g
				Potatoes (chopped)	150 g	200 g	250 g
				Cauliflower florets	150 g	200 g	250 g
				Oil	1 tbsp	2 tbsp	3 tbsp
				Jeera	1 tbsp	1 tbsp	1 tbsp
				Chopped onion	½ cup	½ cup	1 cup
				Chopped green chillies	1 no	2 nos.	3 nos.
				Coriander powder, red chilli powder,		As per taste
				haldi, salt, garam masala
				Coriander leaves		A few sprigs

Method :

1.In a MWS bowl add oil, jeera, chopped onion, green chillies, mix well. Select Category & weight & press start.

2.When beeps, mix well and add potatoes (chopped in medium sizes), cauliflower florets, coriander powder, red chilli powder, haldi, salt, garam masala & mix well. Add some water Cover. Press start.

3.When beeps, mix well & add coriander leaves and cover. Press start. Allow to stand for 15 mins with cover inside the microwave. Garnish with coriander leaves & serve.

51	MATAR	0.2-0.4 kg	Microwave	For	0.2 Kg	0.3 Kg	0.4 Kg
	PANEER		safe (MWS) bowl
	PANEER		safe (MWS) bowl	Matar	100 g	150 g	200 g
				Matar	100 g	150 g	200 g
				Paneer Cubes	100 g	150 g	200 g
				Oil	1 tbsp	1½tbsp	2 tbsp
				Tomato puree	¼ cup	½ cup	1 cup
				Chopped Onion	1 tbsp	1½ tbsp	2 tbsp
				Chopped Ginger	1 tsp	1½ tsp	2 tsp
				Chopped garlic	1 tsp	1½ tsp	2 tsp
				Jeera powder, salt, haldi, red chilli		As per taste
				powder, garam masala

				Coriander leaves		A few sprigs
				Water	¼ cup	½ cup	1 cup

Method :

1.In a MWS bowl add oil, chopped ginger, garlic, onion. Mix well select category & weight & press start.

2.When beeps, mix well, add paneer cubes, peas, tomato puree, jeera, powder, salt, haldi, red chilli powder, garam masala. Mix well cover. Press Start.

3.When beeps, mix well, add water, coriander leaves & cover. Press start. Stand for 5 minutes.

Indian Cuisine

Category		Weight Limit	Utensil		Instructions
52	GATTE KI	0.3 ~ 0.5 kg	Microwave
52	GATTE KI	0.3 ~ 0.5 kg	Microwave	For		0.3 kg	0.4 kg	0.5 kg
	SABZI		safe (MWS) bowl
	SABZI		safe (MWS) bowl	For making gattas
				For making gattas
				Besan		100 g	125 g	150 g
				Red chilli powder, haldi, dhania			As per taste
				powder, salt

				Water			As required
				For Subzi
				Oil		1 tbsp	1½ tbsp	2 tbsp
				Rai, jeera		2 tsp	2 tsp	3 tsp
				Curry leaves			A few
				Sour curd		1 cup	1 cup	1½ cup
				Red chilli powder, haldi, dhaniya			As per taste
				powder, salt
				Tomato puree		¼ cup	½ cup	1 cup

Method :

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

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

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

4.Select category & weight and press start.

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

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

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

53	EGG	0.1 ~ 0.3 kg	Microwave	For	0.1 kg	0.2 kg	0.3 kg
	CURRY		safe (MWS) bowl
	CURRY		safe (MWS) bowl	Boiled eggs	2 nos.	4 nos.	6 nos.
				Boiled eggs	2 nos.	4 nos.	6 nos.
				Onions (chopped)	2 nos.	3 nos.	4 nos.
				Green chilli	1 no.	2 nos.	3 nos.
				Garlic (pods)	6-7 nos.	8-10 nos.	10-12 nos.
				Ginger (chopped)	1 tbsp	1½ tbsp	2 tbsp
				Tomato puree	3 tbsp	5 tbsp	6 tbsp
				Water	½ cup	1 cup	1½ cup
				Green peas (shelled)	¼ cup	½ cup	1 cup
				Salt, red chilli powder, garam masala,		As per taste
				turmeric powder, dhania powder

				Oil	2 tbsp	3 tbsp	3 tbsp
				Coriander leaves		A few sprigs

Method :

1.Put chopped onions, green chilli, garlic, ginger in a spice blender & make paste adding 1 tbsp water.

2.In a MWS bowl take oil & add the paste. Mix well. Select category & weight and press start.

3.When beeps, stir & add tomato puree, peas, water & all the spices. Mix well & press start.

4.When beeps, stir & add boiled eggs (each cut into 2), add some water if required. Mix well & press start. Garnish with fresh coriander leaves & serve hot.

54	JHINGA	0.2 ~ 0.4 kg	Microwave	For	0.2 Kg	0.3 Kg	0.4 Kg
	MATAR		safe (MWS) bowl
	MATAR		safe (MWS) bowl	Prawns (deviened & cleaned)	50 g	100 g	150 g
	CURRY			Prawns (deviened & cleaned)	50 g	100 g	150 g
	CURRY			Peas (shelled)	½ cup	1 cup	1 cup
				Peas (shelled)	½ cup	1 cup	1 cup
				Water	¼ cup	½ cup	1 cup
				Salt, red chilli power, garam masala		As per taste
				Oil	1 tbsp	1½ tbsp	2 tbsp
				For Paste
				Onions	1 no.	2 nos.	2½ nos.
				Green chilli	1 no.	2 nos.	2 nos.
				Coriander powder, turmeric powder		As per taste
				Ginger (chopped)	1 tsp	1½ tsp	2 tsp

Method:

1.Grind all together onions, green chilli, ginger, coriander powder & turmeric powder without adding any water & make a paste.

2.InaMWSbowltakeoil&paste.Mixwell.Selectcategory&weightandpressstart.

3.When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start.

4.Whenbeeps,removelid&stirwell.Pressstart.Servehotwithsteamedrice.

Indian Cuisine

Category		Weight Limit	Utensil	Instructions
55	DUM	0.6 kg	Microwave safe
55	DUM	0.6 kg	Microwave safe	For	0.6 kg
	TANGRI		(MWS) glass bowl
	TANGRI		(MWS) glass bowl	Chicken legs	5 nos.
			&	Chicken legs	5 nos.
			High rack	For Marinade
				Hung curd	4 tbsp
				Fresh cream	1 tbsp
				Ginger-garlic paste	1 tsp
				Oil	½ tbsp
				Tandoori chicken masala	1 tbsp
				Kasoori methi	As required
				Salt, red chilli powder, garam masala,	As per taste
				black pepper powder
				For Gravy
				Fresh tomato paste	5 tbsp
				Onion paste	5 tbsp
				Tomato puree	3 tbsp
				Ginger-garlic paste	1 tsp
				Oil	2 tbsp
				Fresh coriander leaves (chopped)	As required
				Salt, red chilli power, garam masala,	As per taste
				dhaniya powder

Method :

1.Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with a sharp knife & keep aside.

2.In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade on chicken legs all over & inside the cuts as well. Keep covered inside the refrigerator for at least half an hour.

3.After marination is done, keep the marinated chicken legs on high rack. Place tissue paper on the glass tray to absorb all drippings. Keep high rack with chicken legs in the microwave. Select category & press start.

4.When beeps, turn the chicken legs & press start.

5.When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS glass bowl take all the ingredients given for gravy. Mix well & press start.

6.Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha parantha.

56	MAKKI	0.1 ~ 0.3 kg	Microwave	For	0.1 kg	0.2 kg	0.3 kg
	KORMA		safe (MWS) bowl
	KORMA		safe (MWS) bowl	Corns	100 g	200 g	300 g
				Corns	100 g	200 g	300 g
				Peas	¼ cup	½ cup	½ cup
				Onion (chopped)	1 no.	2 nos.	2 nos.
				Tomato (chopped)	1 no.	2 nos.	2 nos.
				Green chilli (chopped)	1 no.	2 nos.	3 nos.
				Beaten curd	4 tbsp	6 tbsp	8 tbsp
				Water (for boiling)	½ cup	1 cup	1 cup
				Water (for cooking)	¼ cup	½ cup	1 cup
				Salt, red chilli power, turmeric powder,		As per taste
				garam masala

				Oil	½ tbsp	1 tbsp	1½ tbsp

Method :

1.In a MWS glass bowl put corns, peas, water (for boiling) & stir. Select category & weight and press start.

2.When beeps, remove & strain the corns & peas in a strainer & keep aside. In the same glass bowl add put oil, chopped onion, tomato & green chilli. Mix well & press start.

3.When beeps, add corns & peas, water (for cooking), add all spices, beaten curd & mix well. Press start. Give standing time of 5-10 minutes & serve hot.

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