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

Functions

STEP-1

STEP-2

STEP-3

STEP-4

STEP-5

STEP-6

Charcoal/

Indian

Cuisine

Press

Stop/Clear

Charcoal/

Indian

Cuisine

Turn Dial

to select the food category

(1 to 125)

Press

START/

Add

30secs

Turn the

dial to select

the weight

Press

START/

Add

30secs

Diet

Fry/Low

Calorie

Press

Stop/Clear

Diet

Fry/Low

Calorie

Turn dial to Select

the food

Category

MURG

TANDOORI

BHARWAN

TAMATAR

Weight Limit Utensil Instructions

1 kg

0.3-0.5 kg

Rotisserie

Multicook Tawa

High rack*

Whole Chicken

For Marinade

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

Method :

1. Mix all the ingredient of marinade in a bowl

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

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

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

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

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

Note : For Rotisserie installation refer Pg. 113.

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

Garam Masala, Cumin Powder

Onion Chopped Coriander leaves Chopped Oil

Method :

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

2. Stuff the hollowed tomatoes with paneer.

3. Grease the tomatoes with few drops of oil.

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

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

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

0.3 Kg 300 g

200 g

¼ cup

¼ Tbsp

1 Kg

1 Cup 3 Tbsp 1 Tbsp

As per taste

3 Tsp

As per taste

A pinch

As per taste

0.4 Kg

400 g

250 g

As per taste

¼ cup

A few sprigs

½ Tbsp

0.5 Kg 500 g

300 g

½ cup

1 Tbsp

TANDOORI

ALOO

Refer page 136, fig

* Refer page 135, fig 2

0.3 ~ 0.5 kg

Multicook Tawa

High rack*

For Aloo (Cut into quarters)

For marinade

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

Method :

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

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

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

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

Sprinkle chaat masala or lemon juice & serve.

0.3 kg 300 g

2 Tbsp 1 Tbsp

1 Tsp

0.4 kg 400 g

3 Tbsp

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

2 Tsp

A pinch

0.5 kg 500 g

4 Tbsp 2 Tbsp

3 Tsp

Charcoal

Category

TANDOORI

GOBHI

BHARWAN

BHINDI

Weight Limit Utensil Instructions

0.3 ~ 0.5 kg

0.2 ~ 0.4 kg

Multicook Tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

For Caulifower florets

For Marinade

Jeera powder

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

Tandoori Color/Haldi Oil Hung Curd

Method :

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

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

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

Serve with onion rings, coriander leaves & tomato slices.

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

For Stuffing

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

Method :

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

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

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

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

5. Press start.

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

7. Press start.

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

½ Tsp 1 Tsp 1 Tsp

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

0.2 kg 200 g

¼ tbsp

¼ tsp ½ no.

1 no.

¼"

½ no.

1 tsp 1 tsp 1 tsp 1 tsp

As per taste

A pinch

0.3 kg 300 g

½ tbsp

½ tsp 1 no. 2 no.

¼"

A pinch

1 no.

2 tsp 1½ tsp 1½ tsp 1½ tsp

As per taste

0.4 kg 400 g

1 tbsp

1 tsp 1no. 2 no.

½"

1 no.

3 tsp 2 tsp 2 tsp 2 tsp

BHARWAN

BAIGAN

* Refer page 135, fig 2

0.2 ~ 0.4 kg

Microwave safe

(MWS) glass bowl

Multicook tawa*

High rack

For Baigan (Medium)

For Stuffing

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

amchoor, garam masala, red chilli powder

Oil

Method :

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

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

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

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

5. Press start.

6. When beeps, turn over again.

7. Press start.

0.2 kg 200 g

1 no.

¼ cup

1 tbsp

0.3 kg 300 g

1½ no.

½ cup

As per taste

1½ tbsp

0.4 kg 400 g

2 nos. 1 cup.

2 tbsp

Charcoal

Category

TANDOORI

JHINGA

CHANA

KABABS

PANEER

TIKKA

Refer page 136, fig

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.2 ~ 0.5 kg

0.2 ~ 0.4 kg

0.3 kg

Multicook tawa

High rack*

Multicook tawa

High rack*

Rotisserie

For King Size Prawns

Ist Marinade

Lemon juice Salt, Red chilli powder Oil

2nd Marinade

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

Method :

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

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

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

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

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

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

Method :

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

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

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

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

For Paneer cubes (cut into 1½" cubes),

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

For marinade

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

Method :

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

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

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

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

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

Note: For rotisserie installation refer Pg. 116.

0.2 kg 200 g

2 tbsp

½ tbsp

2 tbsp

1 tsp

½ tbsp

1 tsp 2 tsp

2 tsp

1 tbsp

0.2 kg 200 g

1 no.

¼ tsp

2 nos.

1 tsp.

1 no.

1 no

0.3 kg

0.4 kg

300 g

400 g

2½ tbsp

3 tbsp

As per taste

1 tbsp

1½ tbsp

3 tbsp

4 tbsp

2 tsp

As per taste 2 tsp 3 tsp

As per taste

0.3 kg 300 g 2 nos.

As per taste

3 nos.

As per taste

2 nos. 2 nos.

For coating

0.3 kg 300 g

2 tbsp 1 tbsp

As per taste

A pinch

For basting

¼ tsp

2 tsp.

1 tsp

3 tsp

1½ tbsp

3 tsp 4 tsp

3 tsp

3 tbsp

1 tbsp

2½ tsp A pinch (for colour) 2 tbsp

0.5 kg 500 g

3½ tbsp

2 tbsp

4 tbsp

4 tsp

2 tbsp

3½ tsp

5 tsp

3½ tsp

4 tbsp

0.4 kg 400 g

2 nos.

½ tsp

3 nos.

3 tsp 2 nos. 3 nos.

Charcoal

Category

MATAR

KABABS

TANDOORI

MUSH-

ROOMS

ARBI

TANDOORI

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

0.2 ~ 0.5 kg

0.3 ~ 0.5 kg

Multicook tawa*

High rack

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

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

Method :

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

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

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

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

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

6. When beeps, turn over & press start

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

For Mushroom Buttons (stalk removed)

For Marinade

Hung Curd Ginger Garlic Paste Salt, Coriander powder, cumin

powder, amchoor

Cornflour Tandoori Color

Method :

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

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

3. Keep the mushroom marinated for 1 hour.

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

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

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

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

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

For Marinade

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

Method :

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

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

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

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

5. Press start.

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

7. Press start.

0.2 kg 200 g

1 cup. 2 nos.

4 nos. 2 tbsp

0.2 kg 200 g

1 tbsp

½ tbsp

¼ tsp

0.3 kg 300 g

2 tsp

1 cup

2 nos.

1 tsp

½ tsp

2 tbsp ½ tbsp

½ tsp

4 nos.

½ tsp

½ tbsp.

½ tbsp

1½ cups.

As per taste

0.3 kg 300 g

2 tbsp 1 tbsp

As per taste

½ tsp

As per taste

0.3 kg 300 g

3 nos.

5 nos. 3 tbsp

A pinch

0.4 kg 400 g

3 tsp

1½ cup

3 nos. 1½ tsp 1½ tsp

3 tbsp

1 tbsp

½ tsp

5 nos.

½ tsp

A pinch

½ tbsp ½ tbsp

0.4 kg 400 g

3 tbsp 2 tbsp

1 tsp

0.4 kg 400 g

2 cups.

4 nos.

6 nos. 4 tbsp

0.5 kg 500 g

4 tbsp

2½ tbsp

1½ tsp

0.5 kg 500 g

4 tsp

2 cups

4 nos.

2 tsp 1 tsp

4 tbsp

1½ tbsp

1 tsp

6 nos.

1 tsp.

1 tbsp 1 tbsp

Charcoal

Category

MALAI TIKKA

CORN

KABABS

Weight Limit Utensil Instructions

0.3 kg

0.2 ~ 0.4 kg

Rotisserie

Multicook tawa

High rack*

For Boneless Chicken (1½" pieces ) Oil

For Marinade

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

powder, salt

Green chillies

Method :

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

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

3. Select category & press start.

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

Sprinkle the chaat masala & serve. Note: For rotisserie installation refer Pg. 113.

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

Method :

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

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

3. Make long kababs out of this mixture.

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

5. When beeps, turn over & press start.

6. When beeps, turn over & press start.

Serve with chutney or sauce.

0.2 kg

2 medium

¼ cup ¼ cup

1 no.

1 tbsp. ½ tbsp. ¼ tbsp.

2 tsp

1 tbsp

0.3 kg 300 g

For basting

¼ cup

¼ tsp

As per taste

½ tsp

1 tsp

¼ tbsp

As per taste

1 no.

0.3 kg

3 medium

½ cup ½ cup

1 no.

2 tbsp.

1 tbsp

½ tbsp

As per taste

3 tsp

2 tbsp

0.4 kg

4 medium

1 cup 1 cup

2 no.

3 tbsp

1½ tbsp

1 tbsp

3 tsp

3 tbsp

KASTOORI

KABAB

Refer page 136, fig

* Refer page 135, fig 2

0.2 ~ 0.4 kg

Multicook tawa

High rack*

For Boneless Chicken mince (Keema)

For marinade

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

Method :

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

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

3. Make flat Kababs of the mixture.

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

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

0.2 kg 200 g

¼ tbsp ¼ tbsp 2 tbsp 2 tbsp

½ tsp

2 tbsp

1 tsp

½ tsp

1 tsp

½ tsp

0.3 kg 300 g

½ tbsp ½ tbsp

3 tbsp 3 tbsp

As per taste

½ tsp

3 tbsp

2 tsp

½ tsp

1 tsp

½ tsp

0.4 kg 400 g

1 tbsp 1 tbsp 4 tbsp 4 tbsp

1 tsp 4 tbsp 3 tbsp

1 tsp

Charcoal

Category

MAHI TIKKA

TIKKA

ACHAARI

Weight Limit Utensil Instructions

0.3 kg

0.3 ~ 0.5 kg

Microwave safe

(MWS) glass bowl

Rotisserie

Multicook tawa

High rack*

For Boneless mutton (Cut into 1½" pieces)

For marinade

Hung curd Raw papaya Paste (Green papaya,

peeled, deseed & grind in a mixer

Onion (Sliced) Salt, Red chilli powder, Amchoor

powder

Saunf Jeera Mustard seeds Ginger garlic paste Tandoori Color Methidana

Method :

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

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

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

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

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

6. Press start.

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

8. Press start.

Note : For rotisserie installation refer Pg. 113.

For Fish fillets (Cut into 2" cubes)

For marinade

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

Method :

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

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

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

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

5. When beep, turn over the pieces & press start. Sprinkle chaat masala & serve onion slices.

Note: In case there is excess water during cooking & drain it & restart.

0.3 kg 300 g

2 tbsp ¼ cup

1 tsp

¼ tsp

1 tbsp

0.3 kg 300 g

2 tbsp

½ tbsp

¼ cup

As per taste

2 tsp.

½ tsp.

½ tsp ½ tbsp A pinch A pinch

0.4 kg 400 g

3 tbsp ¼ cup

2 tsp

½ tsp

As per taste As per taste

2 tbsp

As per taste

0.5 kg 500 g

4 tbsp ½ cup

2½ tsp

½ tsp

2½ tbsp

Refer page 136, fig

* Refer page 135, fig 2

Charcoal

Category

TANDOORI

SUBZI

MIX VEG PLATTER

Weight Limit Utensil Instructions

0.3 ~ 0.5 kg

0.5 kg

Microwave safe

(MWS) glass bowl

High rack

Multicook tawa*

Multicook tawa

High rack*

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

For Paste

Ginger Green Chillies Jeera Garlic flakes (Optional)

Method :

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

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

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

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

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

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

7. Press start.

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

9. Press start.

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

deseeded)

Onion (Cut into quarters & separated)

For Marinade

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

Method :

1. Mix all the ingredients of marinade.

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

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

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

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

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

0.3 kg 300 g

1 tsp 1 tbsp 2 cups 2 cups

2 tsp.

1½" piece

2 nos.

1 tsp 3 nos.

0.4 kg 400 g

As per taste

1½ tsp 1½ tbsp 2½ cups 2½ cups

As per taste

2½ tsp

A pinch

2" piece

3 nos.

1½ tsp

4 nos.

0.5 Kg 200 g 100 g

25 g

100 g

25 g

50 g

4 tbsp 2 tbsp 1 tbsp 1 tbsp

As per taste

A pinch

2 tsp

as per taste

0.5 kg 500 g

2 tsp 2 tbsp 3 cups 3 cups

3 tsp

2½" piece

4 nos.

2 tsp 5 nos.

* Refer page 135, fig 2

Charcoal

Category

FISH

TANDOORI

FALDARI

KABABS

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.5 kg

0.4 kg

Multicook tawa

High rack*

Multicook tawa

High rack*

For Pomfret

For Marinade

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

Method :

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

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

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

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

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

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

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

For stuffing

Chopped almonds Chopped cashewnuts Chopped raisins

Method :

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

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

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

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

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

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

0.5 Kg

3 small sized

2½ tsp

½ tsp

1 tsp 1 tsp

½ tsp

1½ tsp

1 tsp 1 tsp

2 tbsp

¼ tsp

As per taste

0.4 Kg 2 nos. 2 nos. ½ cup 2 tbsp 2 tbsp 2 nos.

2 tsp

½ cup

As per taste

2 tbsp 2 tbsp 2 tbsp

Charcoal

Category

SPICY

CHICKEN

KABABS

CHILKA

KABABS

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

0.4 kg

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

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

Method :

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

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

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

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

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

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

Method :

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

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

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

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

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

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

0.2 kg 200 g

1 tbsp

½ tsp

1 tsp 1 tsp

½ tsp

1 tbsp

½ tsp ½ tsp

1 tsp

0.3 kg 300 g

1½ tbsp

1 tsp

1½ tsp

1 tsp

½ tsp

1½ tbsp

1 tbsp

½ tsp

1½ tsp

As per taste

0.4 Kg 200 g ½ cup ½ cup

¼ tsp 1 no.

3-4 nos.

1 no.

1" piece

½ cup

½ tsp 1 no.

2 tbsp

As per taste

0.4 kg 400 g

2 tbsp

1 tsp 2 tsp 1 tsp

1 tsp 2 tbsp 1 tbsp

1 tsp

1½ tsp

JIMIKAND

KE KABABS

* Refer page 135, fig 2

0.2 ~ 0.4 kg

Multicook tawa

High rack*

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

Method :

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

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

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

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

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

0.2 kg 1 cup

2 nos. 2 nos. 1 tbsp

¼ tsp

0.3 kg

1½ cup

3 nos. 3 nos.

1½ tbsp

As required

½ tsp

As per taste

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

½ tsp

Charcoal

Category

KAJU

KABABS

MUTTON

AND

TOMATO

KABABS

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.1 ~ 0.3 kg

0.3 kg

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

Microwave safe

(MWS) glass bowl

Multicook tawa

High rack*

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

Method :

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

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

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

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

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

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

Method :

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

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

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

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

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

0.1 kg ½ no. ½ no.

3 tbsp ½ cup

½ tsp

2 tbsp

3 slices

1 no.

½ tsp

1 tbsp

0.2 kg 1 no. 1 no.

4 tbsp ½ cup

1 tsp

4 tbsp

4 slices

2 nos.

1 tsp

As per taste

1½ tbsp

0.3 Kg 300 g

1 no. 2" piece 3-4 nos.

8 to10 nos.

2 nos. ¼ cup 2 nos. 2 tbsp

1 tsp

As per taste

2 nos.

0.3 kg

1½ no.

1 no. 4 tbsp ¾ cup

1 tsp 5 tbsp

4 slices

2 nos.

1 tsp

2 tbsp

Charcoal

Category

DAHI

KABABS

CHICKEN

LOLLIPOPS

TANDOORI

FRUIT

CHAAT

Refer page 136, fig

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

0.1 ~ 0.3Kg

0.2 kg

Multicook tawa

High rack*

Multicook tawa*

High rack

Rotisserie

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

Method :

1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the 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.

For Chicken keema Boiled potato Ginger garlic paste Red chilli powder, garam masala,

amchur powder, salt

Bread crumbs

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.

For Sweet potatoes Star Fruit Pineapple Green apple

For Marination

Olive oil Vinegar Powder sugar Anaardana Roasted cumin powder Black salt, peppercorn, chaat masala,

garam masala

Kashmiri mirch

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.

0.2 kg 100 g

50 g 2 tbsp 2 tbsp

1 tsp ½ tbsp ½ tbsp ½ tbsp 1 tbsp 1 tbsp

1 tsp

0.1 kg

100 g 1 No.

1 tbsp

0.3 kg 200 g

75 g 3 tbsp 3 tbsp

1½ tsp

1 tbsp 1 tbsp 1 tbsp 2 tbsp 2 tbsp

As per taste

1 tsp

For coating

0.2 kg 200 g

2 No.

1½ tbsp

As per taste

For coating the loll1pops

0.2 Kg 2 No. 1 no.

100 g

1 no.

2 tbsp

½cup

6 tsp 5 tbsp 1 tbsp

As per taste

2 tsp

0.4 kg 250 g 100 g

4 tbsp 4 tbsp

2 tsp 1½ tbsp 1½ tbsp 1½ tbsp

3 tbsp 3 tbsp

1 tsp

0.3 kg 300 g 3 No.

2 tbsp

Charcoal

Category

CHICKEN

SAUTE

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.2 ~ 0.4 kg

Multicook tawa

High rack*

For Supreme chicken peices

For Marination

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

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.

0.2 kg 200 g

2 tbsp 2 tbsp

1 tsp

½ tbsp

0.3 kg 300 g

3 tbsp 3 tbsp

1½ tsp

1 tbsp

As per taste

0.4 kg 400 g

4 tbsp 4 tbsp

2 tsp

1½ tbsp

Indian Cuisine

Category

DAL TADKA

MIX VEG

KADHAI

PANEER

Weight Limit Utensil Instructions

0.1 ~ 0.5 kg

0.2 ~ 0.4 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For Mix Veg. (Carrot, Cauliflower, peas,

beans, potato)

Oil Onion (chopped) Tomato (chopped) Salt, Cumin powder, Garam masala,

Red Chilli powder, Coriander powder

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.

Paneer Capsicum & Onion (sliced) Onion Paste Tomato Puree Ginger-Garlic Paste, Salt & Sugar Red Chilli Powder, Haldi, Kasuri

Methi, Garam Masala

Butter Fresh Cream

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.

For Dal (soaked for 2 hours) Water Oil Rai, Jeera, Kasuri methi, Hara dhania,

Curry leaves, Hing, Haldi, Hari mirch

Salt, dhania powder

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.

0.1 kg 100 g

(Total)

¼ tbsp ½ cup ¼ cup

0.1 kg

½ cup 3 tbsp 2 tbsp

1½ tbsp

1 tbsp

0.2 kg 200 g

400 ml 2 tbsp

0.2 kg 200 g

(Total)

½ tbsp

1 cup 1 cup

0.2 kg 1 cup

4 tbsp 3 tbsp

2 tbsp 2 tbsp

0.3 kg 300 g

(Total)

1 tbsp 1½ cup 1½ cup

As per taste

0.3 kg

1½ cup

5 tbsp

4 tbsp

To taste To taste

3 tbsp

0.3 kg

300 g 600 ml

2½ tbsp To taste

To taste

0.4 kg 400 g

(Total)

1½ tbsp

2 cup

1½ cup

0.4 kg 2 cup 6 tbsp

4½ tbsp

3½ tbsp

4 tbsp

1½ cup

2½ cup

6½ tbsp

0.4 kg 400 g

800 ml

3 tbsp

0.5 kg 500 g

(Total)

2 tbsp

2 cup

0.5 kg

5 tbsp

4 tbsp 5 tbsp

SAMBHAR

0.2 kg

Microwave

safe (MWS) bowl

Arhar Dal (Soaked for 2 hrs) Oil Onion chopped Tomato chopped Mixed Vegetables chopped -

Drumsticks, ghiya, Brinjals, Red Pumpkin

Boiled Water Imli pulp, Green Chilli, Sambhar

Masala, Salt, Gud

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.

200 g

2 tbsp 1 medium 1 medium

1 cup

400 ml

As per your taste

Indian Cuisine

Category

DUM

ALOO

KADHI

BAATI

Refer page 135, fig 1

* Refer page 135, fig 2

Weight Limit Utensil Instructions

0.1 ~ 0.5 kg

0.3 ~ 0.5 kg

0.4 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Multicook tawa

Low rack

High rack*

For Boiled Aloo (small) Oil Jeera, pepper seeds, cloves, hing Onion paste Ginger & garlic paste Tomato puree Curd Turmeric powder, red chilli powder,

deghi mirch, salt, garam masala, saunf powder

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.

For Besan Curd / matha Oil Rai, cumin seeds Chopped onions Salt, red chilli powder, haldi, coriander

powder, amchur

Water

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.

For Wheat flour Suji Melted ghee Jeera Ajwain Baking powder Salt Haldi

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.

0.1 kg 100 g

2 tbsp

1 tsp

1 tbsp ½ cup

0.3 kg 25 g

1/2 cup

1 tbsp

1 cup

2 cups

0.2 kg 200 g

3 tbsp

3 tbsp 1½ tsp 2 tbsp

1 cup

0.3 kg 300 g 3 tbsp

As required

4 tbsp

1½ tsp

3 tbsp

1 cup

As per taste

0.4 kg 50 g

1 cup

1½ tbsp

As per taste

1½ cup

As per taste

3 cups

0.4 kg

200 g

50 g

75 ml (5 tbsp)

½ tsp ¼ tsp ¼ tsp

As per taste

As required

0.4 kg 400 g

3½ tbsp

5 tbsp

2 tsp

4 tbsp

1½ cup

3½ tbsp

1½ cup

0.5 kg 75 g

1½ cup

2 tbsp

1½ cup

4 cups

0.5 kg 500 g

6 tbsp

2 tsp

5 tbsp

Indian Cuisine

Category

PANCHMEL

DALMA

PITHLA

KI SABZI

Weight Limit Utensil Instructions

0.3 kg

0.6 kg

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

Microwave safe

(MWS) glass bowl

Microwave safe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

For Moong dal (soaked for 2 hours) Water Chopped vegetables (drumsticks,

potato, raw banana, pumpkin, brinjal, tomato)

For tadka

Oil Bay leafs, jeera, dry chillies, salt, haldi Grated coconut Chopped onion

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.

For Besan Oil Ginger, garlic, green chillies (chopped) Onion, Tomato (chopped) Coriander chopped Water Salt, turmeric powder, garam masala,

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.

For Chopped vegetables (Gavarfali,

chawli, shimla mirch, kheera, gajar)

Oil Jeera Onion Ginger & green chilli paste Coriander powder, amchur, haldi & salt

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.

0.1 kg 100 g

½ tbsp

½ tsp

½ cup

1 tsp

0.3 kg

300 g 600 ml 2 cups

2 tbsp

As per taste

4 tbsp

1 no.

0.6 kg

½ cup

1½ tbsp 1 tsp each 1 no. each

A few sprigs

2 cups (400 ml)

As per taste

0.2 kg 200 g

1 tbsp

1 tsp

½ cup

1½ tsp

As per taste

0.3 kg 300 g

2 tbsp

1 tsp

1 cup

2 tsp

Indian Cuisine

Category

GUJARATI

TUVAR DAL

CHICKEN

BUTTER

Weight Limit Utensil Instructions

0.3 kg

0.3 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For Tuvar dal / Arhar dal (soaked for 2

hours)

Water Oil Mustard seeds Jeera Finely chopped ginger Slit green chillies Curry leaves Chopped tomato Chopped onion Hing Salt, turmeric powder, red chilli powder Jaggery (Gud)

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.

For Chicken (boneless) Ginger garlic paste Tomato puree Chopped onions Garam masala, dhania powder, jeera

powder, kasuri methi, red chilli powder, salt

Kaju paste Fresh cream Butter Oil Slit green chillies

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.

0.3 kg 300 g

2 tbsp ½ cup

1 no.

2 tbsp

1 cup

2 tbsp 2 tbsp 3 nos.

0.3 kg 300 g

600 ml

1 tbsp

½ tsp

½ tsp 1 tbsp 3 nos.

A few 2 nos.

1 no.

A pinch As per taste As per taste

0.4 kg 400 g

2½ tbsp

1 cup 1 no.

As per taste

2½ tbsp

1½ cup

3 tbsp

2½ tbsp

4 nos.

0.5 kg 500 g

3 tbsp

1 cup

2 nos.

3 tbsp 1½ cup 3½ tbsp 2½ tbsp

5 nos.

BEANS

PORIAL

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

For French beans (cut evenly) Oil Mustard seeds Urad dhal Grated coconut Green chillies Salt

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.

0.1 kg 100 g

1 tsp ¼ tsp ¼ tsp

2 tbsp

1 no.

0.2 kg 200 g

1 tsp ½ tsp ½ tsp

3 tbsp 2 nos.

As per taste

0.3 kg 300 g

2 tsp ½ tsp ½ tsp

4 tbsp 3 nos.

Indian Cuisine

Category

HANDVA@

GOAN

POTATO

CURRY

VEG

Weight Limit Utensil Instructions

0.3 ~ 0.5 kg

0.3 kg

Microwave

safe (MWS) bowl

Microwave safe

(MWS) flat glass

dish

Low rack

High rack**

For Boiled potato Boiled mix veg (capsicum, cauliflower,

carrot, peas)

Chopped onion Oil Mustard seeds Grated coconut Coconut milk Tomato puree Kaju powder Salt, red chilli powder Fresh cream Coriander

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.

For Rice Urad Dal (Dehusked) Sour curd Boiled vegetables (Potato, Carrots,

Peas, Palak)

Oil Lemon juice Soda bi carb Chilli powder, turmeric powder, salt Ginger & chilli paste Mustard seeds Curry leaves Hing

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.

0.3 kg 300 g 100 g

1 no.

1½ tbsp

1 tsp

2 tbsp

1 cup

½ cup 1 tbsp

2 tbsp

0.4 kg 400 g 150 g

2 nos. 2 tbsp

1½ tsp

2½ tbsp

1½ cup

1 cup

2 tbsp

As per taste

3 tbsp

A few sprigs

0.3 kg

200 g (1 cup)

2 tbsp ½ cup

2 cups

1 tsp 2 tsp

A pinch

As per taste

1 tsp 1 tsp

A few sprigs

¼ tsp

0.5 kg 500 g 200 g

3 nos. 2 tbsp

2 tsp

3 tbsp

1½ cup

1 cup

3 tbsp

4 tbsp

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

Indian Cuisine

Category

KASHMIRI

CHICKEN

BAIGAN KA

KAJU

PANEER

KADHAI

BHARTA

Weight Limit Utensil Instructions

0.1 ~ 0.5 kg

0.3 ~ 0.5 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For Paneer pieces Kaju paste Sliced onions Chopped ginger Chopped garlic Chilli powder Khus Khus paste Tomato puree Milk Garam masala & salt

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.

For Boneless chicken Oil Methidana Onion slices Chopped garlic Dhania powder, red chilli powder salt Tomato puree Hara dhania Capsicum Ginger (finely sliced) Cream

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.

For Baingan (Chopped in big pieces) Oil Chopped onions Chopped green chillies Chopped ginger Chopped tomato Tomato puree Salt, dhania powder, garam masala,

red chilli powder, haldi

Chopped coriander leaves

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.

0.1 kg 100 g 2 tsp ½ no. 1 tsp 1 tsp

1 tbsp ½ cup ¼ cup

0.1 kg 100 g

1 tbsp

¼ tsp 1 no. 1 tsp

¼ cup

1 no.

1 tbsp

0.3 kg 300 g

1 tbsp

1 cup

3 nos. 1 tbsp 2 nos. 4 tbsp

0.2 kg 200 g 3 tsp

1 nos.

2 tsp 2 tsp

2 tbsp

1 cup

½ cup

0.2 kg 200 g

2 tbsp

¼ tsp

2 nos.

2 tsp

½ cup

1½ nos.

2 tbsp

0.3 kg 300 g

4 tsp

1½ nos.

3 tsp 3 tsp

As per taste

3 tbsp

1½ cup

1 cup

As per taste

0.3 kg 300 g 3 tbsp

1 tsp

3 nos.

3 tsp

As per taste

1 cup

A few sprigs

2 nos. 3 tbsp

For garnishing

0.4 kg 400 g

1½ tbsp

1½ cup

4 nos.

1½ tbsp

3 nos. 5 tbsp

As per taste

A few sprigs

0.4 kg 400 g

5 tsp

1½ nos.

4 tsp 4 tsp

4 tbsp 2 cup

1½ cup

0.4 kg 400 g 3 tbsp

1 tsp

3 nos.

4 tsp

1½ cup

2 nos. 4 tbsp

3½ tbsp

3½ nos.

4½ tbsp

0.5 kg 500 g

2 tbsp

2 cup

5 nos. 2 tbsp 4 nos. 6 tbsp

0.5 kg 500 g

6 tsp

2 nos.

5 tsp 5 tsp

5 tbsp

2 cup

1½ cup

0.5 kg 500 g

1 tsp

5 tsp

1½ cup

2 nos.

Indian Cuisine

Category

KOFTA

CURRY

ALOO

GOBHI

Weight Limit Utensil Instructions

0.1-0.3 kg

0.3-0.5 kg

Microwavesafe

(MWS) flat glass

dish

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For Grated Lauki Besan Chopped Onion Tomato puree Chopped garlic Chopped Ginger Coriander power, haldi, garam masala,

red chilli powder, jeera, salt

Oil Water Lemon juice

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.

For Potatoes (chopped) Cauliflower florets Oil Jeera Chopped onion Chopped green chillies Coriander powder, red chilli powder,

haldi, salt, garam masala

Coriander leaves

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.

0.1 Kg 100 g

1 tbsp ½ cup ¼ cup

1 tsp 1 tsp

½ tbsp ½ cup

0.3 kg 150 g 150 g

1 tbsp 1 tbsp ½ cup

1 no

0.2 Kg 200 g 2 tbsp

1 cup

½ cup

1½ tsp 1½ tsp

As per taste

1 tbsp

1 cup

As per taste

0.4 kg 200 g 200 g 2 tbsp 1 tbsp ½ cup 2 nos.

As per taste

A few sprigs

0.3 Kg 300 g

3 tbsp

1 cup 1 cup

2 tsp 2 tsp

1½ tbsp 1½ cup

0.5 kg 250 g 250 g

3 tbsp 1 tbsp

1 cup

3 nos.

MATAR

PANEER

0.2-0.4 kg

Microwave

safe (MWS) bowl

For Matar Paneer Cubes Oil Tomato puree Chopped Onion Chopped Ginger Chopped garlic Jeera powder, salt, haldi, red chilli

powder, garam masala

Coriander leaves Water

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.

0.2 Kg 100 g 100 g

1 tbsp ¼ cup 1 tbsp

1 tsp 1 tsp

¼ cup

0.3 Kg 150 g 150 g

1½tbsp

½ cup

1½ tbsp

1½ tsp 1½ tsp

As per taste

A few sprigs

½ cup

0.4 Kg 200 g 200 g

2 tbsp

1 cup

2 tbsp

2 tsp 2 tsp

1 cup

Indian Cuisine

Category

GATTE KI

SABZI

EGG

CURRY

Weight Limit Utensil Instructions

0.3 ~ 0.5 kg

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

Microwave

safe (MWS) bowl

For

For making gattas

Besan Red chilli powder, haldi, dhania

powder, salt

Water

For Subzi

Oil Rai, jeera Curry leaves Sour curd Red chilli powder, haldi, dhaniya

powder, salt

Tomato puree

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.

For Boiled eggs Onions (chopped) Green chilli Garlic (pods) Ginger (chopped) Tomato puree Water Green peas (shelled) Salt, red chilli powder, garam masala,

turmeric powder, dhania powder

Oil Coriander leaves

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.

0.3 kg

100 g

1 tbsp

2 tsp

1 cup

¼ cup

0.1 kg 2 nos. 2 nos.

1 no.

6-7 nos.

1 tbsp 3 tbsp ½ cup ¼ cup

2 tbsp

0.4 kg

125 g

As per taste

As required

1½ tbsp

2 tsp

A few

1 cup

As per taste

½ cup

0.2 kg 4 nos. 3 nos. 2 nos.

8-10 nos.

1½ tbsp

5 tbsp

1 cup

½ cup

As per taste

3 tbsp

A few sprigs

0.5 kg

150 g

2 tbsp

3 tsp

1½ cup

1 cup

0.3 kg 6 nos. 4 nos. 3 nos.

10-12 nos.

2 tbsp 6 tbsp

1½ cup

1 cup

3 tbsp

JHINGA

MATAR

CURRY

0.2 ~ 0.4 kg

Microwave

safe (MWS) bowl

For Prawns (deviened & cleaned) Peas (shelled) Water Salt, red chilli power, garam masala Oil

For Paste

Onions Green chilli Coriander powder, turmeric powder Ginger (chopped)

Method :

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

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

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

4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.

0.2 Kg 50 g

½ cup ¼ cup

1 tbsp

1 no. 1 no.

1 tsp

0.3 Kg 100 g

1 cup

½ cup

As per taste

1½ tbsp

2 nos. 2 nos.

As per taste

1½ tsp

0.4 Kg 150 g 1 cup 1 cup

2 tbsp

2½ nos.

2 nos.

2 tsp

Indian Cuisine

Category

DUM

TANGRI

MAKKI

KORMA

Weight Limit Utensil Instructions

0.6 kg

0.1 ~ 0.3 kg

Microwave safe

(MWS) glass bowl

High rack

Microwave

safe (MWS) bowl

For Chicken legs

For Marinade

Hung curd Fresh cream Ginger-garlic paste Oil Tandoori chicken masala Kasoori methi Salt, red chilli powder, garam masala,

black pepper powder

For Gravy

Fresh tomato paste Onion paste Tomato puree Ginger-garlic paste Oil Fresh coriander leaves (chopped) Salt, red chilli power, garam masala,

dhaniya powder

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.

For Corns Peas Onion (chopped) Tomato (chopped) Green chilli (chopped) Beaten curd Water (for boiling) Water (for cooking) Salt, red chilli power, turmeric powder,

garam masala

Oil

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.

0.1 kg 100 g

¼ cup

1 no. 1 no.

1 no. 4 tbsp ½ cup ¼ cup

½ tbsp

0.6 kg 5 nos.

4 tbsp 1 tbsp

1 tsp

½ tbsp

1 tbsp

As required

As per taste

5 tbsp 5 tbsp 3 tbsp

1 tsp

2 tbsp

As required

As per taste

0.2 kg 200 g ½ cup 2 nos. 2 nos. 2 nos. 6 tbsp

1 cup

½ cup

As per taste

1 tbsp

0.3 kg 300 g

½ cup 2 nos. 2 nos. 3 nos. 8 tbsp

1 cup 1 cup

1½ tbsp

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