LG MJ3296BFT User Guide
RECIPE MANUAL
MICROWAVE
OVEN
MJ3296BFT
P/NO : MFL67281864 (00)
Various Cook Functions............................................................................... 3
365 Recipes List ........................................................................................... 4
Charcoal ........................................................................................................ 9
Diet Fry .......................................................................................................... 22
Low Calorie/Steam Cook ............................................................................. 34
Indian Roti Basket ........................................................................................ 65
Indian Cuisine .............................................................................................. 77
Kid’s Delight ................................................................................................. 107
Tea/Dairy Delight .......................................................................................... 123
Paneer/Curd ................................................................................................. 126
Dosa/Ghee ..................................................................................................... 128
Cooking Aid .................................................................................................. 134
Steam Clean .................................................................................................. 137
Usage of Accessories/Utensils ................................................................... 139
2
Various Cook Functions
Please follow the given steps to operate cook functions (Charcoal, Diet Fry, Low
Calorie/Steam Cook, Indian Roti Basket, Indian Cuisine, Kids’ Delight, Tea/Dairy Delight,
Tea/Dairy Delight, Paneer/Curd, Dosa/Ghee, Cooking Aid) in your Microwave.
Cook
Functions
STEP-1
STEP-2
STEP-3
STEP-4
STEP-5
Charcoal
Stop/Clear
Charcoal
pressing
to select
the menu
(CH1-CH30)
30secs
Press
Press
Keep
the key
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
Diet Fry Low
Stop/Clear
Press
Diet Fry
pressing
the key
to select
the menu
(dF1-dF25)
-Less/
+More
weight
30secs
Press
Keep
Press
to set
the
Press
Start/
Add
Calorie/
Steam
Cook
Press
Stop/Clear
Press
Calorie/
Steam
Cook
pressing
the key
to select
the menu
(SA1-SA15,
HP1-HP26,
So1-So20,
Co1-Co24,
St1-St15)
Press
-Less/
+More
to set
weight
Press
Start/
30secs
Low
Keep
the
Add
Indian
Roti
Basket
Press
Stop/Clear
Press
Indian
Roti
Basket
Keep
pressing
the key
to select
the menu
(br1-br25)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Indian
Cuisine
Press
Stop/Clear
Press
Indian
Cuisine
Keep
pressing
the key
to select
the menu
(IC1-IC40,
SC1-SC20,
rd1-rd20,
CC1-CC15)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Kids’
Delight
Press
Stop/Clear
Press
Kids’
Delight
Keep
pressing
the key
to select
the menu
(CF1-CF30,
bA1-bA20)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Tea/
Dairy
Delight
Press
Stop/Clear
Press
Tea/
Dairy
Delight
Keep
pressing
the key
to select
the menu
(dd1-dd11)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Paneer/
Curd
Press
Stop/Clear
Press
Paneer/
Curd
Keep
pressing
the key
to select
the menu
(PA1-PA2,
CU1-CU2)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Dosa/
Ghee
Press
Stop/Clear
Press
Dosa/
Ghee
Keep
pressing
the key
to select
the menu
(do1-do8,
Gh1)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
Cooking
Aid
Press
Stop/Clear
Press
Cooking
Aid
Keep
pressing
the key
to select
the menu
(UC1-UC15)
Press
-Less/
+More
to set
the
weight
Press
Start/
Add
30secs
* Note: If display is blank, press STOP/CLEAR
If display shows “0", do not press STOP/CLEAR, go directly to step 2.
** Note: If recipe has single weight e.g. br1 do not follow step 4 for directly go to step 5.
3
365 Recipes List
Code No.
CHARCOAL
(pg. 9-21)
Charcoal
Recipe Name
Code No.
Recipe Name
LOW CALORIE/STEAM COOK
(pg. 33-64)
Low Calorie
Code No.
Recipe Name
Code No.
Health Plus
DIET FRY
(pg. 22-32)
Diet Fry
Recipe Name
4
Code No.
Recipe Name
Code No.
Recipe Name
Code No.
Recipe Name
Code No.
Recipe Name
Charcoal
In the following example, show you how to cook
0.4Kg of TANDOORI ALOO.
1. Press STOP/CLEAR.
2. Press Charcoal.
The display will show “CH1"
3. Keep pressing the Charcoal key until the display show "CH3".
4. Press -Less/+More to set the weight 0.4kg.
5. Press START/Add 30secs.
When cooking you can increase or decrease by
pressing -Less/+More key.
• Charcoal menus are programmed.
• Charcoal menus allows you to cook
your favourite food by selecting food
& weight of food.
* Note: If display is blank, press STOP/CLEAR
9
Charcoal
Category
CHICKEN
CH1
LOLLIPOPS
BHARWAN
CH2
TAMATAR
TANDOORI
CH3
ALOO
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.1 ~ 0.3Kg
0.3-0.5 kg
0.3 ~ 0.5 kg
Multicook tawa*
&
High rack
Multicook Tawa
&
High rack*
Multicook Tawa
&
High rack*
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
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.
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.
0.1 kg
100 g
1 No.
1 tbsp
0.3 Kg
300 g
200 g
¼ cup
¼ Tbsp
0.3 kg
300 g
2 Tbsp
1 Tbsp
1 Tsp
0.2 kg
200 g
2 No.
1½ tbsp
As per taste
For coating the loll1pops
0.4 Kg
400 g
250 g
As per taste
¼ cup
A few sprigs
½ Tbsp
0.4 kg
400 g
3 Tbsp
1 ½ Tbsp
As per taste
As per taste
As per taste
2 Tsp
A pinch
0.3 kg
300 g
3 No.
2 tbsp
0.5 Kg
500 g
300 g
½ cup
1 Tbsp
0.5 kg
500 g
4 Tbsp
2 Tbsp
3 Tsp
10
Charcoal
Category
CH4
CH5
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
CH6
BAIGAN
* Refer page 139, 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
11
Charcoal
Category
TANDOORI
CH7
JHINGA
CHANA
CH8
KABABS
PANEER
CH9
TIKKA
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.2 ~ 0.5 kg
0.2 ~ 0.4 kg
0.3 ~ 0.5 kg
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
King Size Prawns
Ist Marinade
Lemon juice
Salt, Red chilli powder
Oil
2nd Marinade
Thick cream
Mozarella cheese (grated)
Oil
Red Chilli Powder
Tandoori Masala
Cornflour
Garam Masala
Ginger Paste
Tandoori Colour/Haldi
Hung Curd
Method :
1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.
2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the
lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.
3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select category &
weight and press start.
4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina
chutney.
Note: In case the prawns get watery drain excess water & then cook.
For
Boiled Kabuli Chana (Chhole)
Cloves
Pepper powder
Cinnamon powder
Garlic Cloves
Salt
Ginger Chopped
Bread pieces
Whole red chilly
Bread crumbs
Method :
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves,
salt, ginger, soaked bread pieces, whole red chilli, to a paste.
2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for
complete coating.
3. Now keep the kababs on tawa & keep the tawa on high rack. Select category & weight &
press start.
4. When beeps, turn over the side & press start.
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. Now add the paneer pieces, capsicum, onion, tomato & mix well. Keep in the refrigerator
for 1 hour.
3. Keep the marinated paneer on tawa. Keep the tawa on high rack. Select menu & weight
& press start.
4. When beeps, turn over the paneer pieces. Press start.
5. When beeps, take out the paneer pieces & keep aside. Now keep the marinated
vegetables on tawa. Press start. Serve with chaat masala or chutney of your choice.
Note: If water seeps during cooking, drain the excess water continue cooking.
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
12
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
1 tbsp
2½ tsp
A pinch (for colour)
2 tbsp
3 tsp
1½ tbsp
As per taste
2 tsp
3 tsp
3 tsp
4 tsp
As per taste
3 tsp
3 tbsp
0.3 kg
300 g
2 nos.
As per taste
¼ tsp
3 nos.
As per taste
2 tsp.
2 nos.
2 nos.
For coating
0.4 kg0.3 kg 0.5 kg
300 g300 g 300 g
3 tbsp2 tbsp 4 tbsp
1½ tbsp1 tbsp 2 tbsp
As per taste
1 tsp1 tsp 1 tsp
A pinch
For basting
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
CH10
KABABS
TANDOORI
CH11
MUSH-
ROOMS
ARBI
CH12
TANDOORI
* Refer page 139, 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
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
13
Charcoal
Category
CH13
CH14
MALAI
TIKKA
CORN
KABABS
Weight Limit Utensil Instructions
0.3 ~ 0.5 kg
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
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. Keep the marinated chicken pieces on tawa. Keep the tawa on high rack. Select menu &
weight & press start.
3. When beeps, baste with some oil & turn over the pieces.
4. When beeps, again turn over. Press start. Serve with chaat masala or chutney of your
choice.
Note: If water seeps during cooking, drain the excess water & continue cooking.
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.
0.3 kg 0.4 kg 0.5 kg
300 g
¼ cup
¼ tsp
½ tsp
1 tsp
¼ tbsp
1 no.
0.2 kg
2 medium
¼ cup
¼ cup
1 no.
1 tbsp.
½ tbsp.
¼ tbsp.
2 tsp
1 tbsp
400 g
For basting
¼ cup
¼ tsp
As per taste
½ tsp
1½ tsp
½ 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
400 g
½ cup
¼ tsp
1 tsp
2 tsp
1 tbsp
2 no.
0.4 kg
4 medium
1 cup
1 cup
2 no.
3 tbsp
1½ tbsp
1 tbsp
3 tsp
3 tbsp
KASTOORI
CH15
KABABS
* Refer page 139, 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
1 tsp
1 tsp
14
Charcoal
Category
TIKKA
CH16
ACHAARI
MAHI TIKKA
CH17
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.3 ~ 0.5 kg
0.3 ~ 0.5 kg
Multicook tawa
&
High rack*
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 comets room temperature.
4. In a MWS glass bowl add the marinated pieces. Select menu &, weight press start.
5. When beeps, take out the mutton pieces, baste with some oil & keep on tawa. Keep the
tawa on high rack. Press start.
6. When beeps, again turn over. Press start.
Note : If water seeps during cooking, drain the excess water & continue cooking.
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
0.4 kg0.3 kg 0.5 kg
400 g300 g 500 g
2 tbsp2 tbsp 2 tbsp
½ tbsp½ tbsp 1 tbsp
½ cup¼ cup 1 cup
As per taste
2 tsp.2 tsp. 2 tsp.
½ tsp.½ tsp. 1 tsp.
½ tsp½ tsp 1 tsp
½ tbsp½ tbsp 1½ 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
15
Charcoal
Category
CH18
CH19
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 139, fig 2
16
Charcoal
Category
CH20
CH21
FISH
TANDOORI
FALDARI
KABABS
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
* Refer page 139, fig 2
17
Charcoal
Category
CH22
CH23
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
CH24
KE KABABS
* Refer page 139, 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
18
Charcoal
Category
KAJU
CH25
KABABS
MUTTON &
CH26
TOMATO
KABABS
* Refer page 139, 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
19
Charcoal
Category
CH27
CH28
DAHI
KABABS
CHICKEN
TIKKA
Weight Limit Utensil Instructions
0.2 ~ 0.4 kg
0.3 kg
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
Boiled potatoes
Boiled peas
Chopped & boiled spinach
Hung curd
Grated ginger
Chopped green chillies
Chopped almonds
Chopped raisins
Besan
Chopped coriander leaves
Salt, garam masala, red chilli powder
Oil
Cornflour
Method :
1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the
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
Boneless chicken
Oil
For Marinade
Hung curd
Ginger garlic paste
Salt, garam masala, chaat masala,
red chilli powder, Tandoori masala,
Tandoori color
Method :
1. Mix all the ingredients of marinade in a bowl.
2. Mix boneless chicken with marinade & keep in refrigerator for 2-3 hours.
3. Now place the marinated chicken on multicook tawa & keep the tawa on high rack.
4. Select category & press start.
5. When beeps, turn over & baste with some oil. Press start.
6. When beeps, again turn over. Press start.
0.2 kg
100 g
50 g
2 tbsp
2 tbsp
1 tsp
½ tbsp
½ tbsp
½ tbsp
1 tbsp
1 tbsp
1 tsp
0.3 kg
200 g
75 g
3 tbsp
3 tbsp
1½ tsp
1 tbsp
1 tbsp
1 tbsp
2 tbsp
2 tbsp
As per taste
1 tsp
For coating
0.3 kg
300 g
For basting
2 tbsp
2 tbsp
As per taste
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
TANDOORI
CH29
FRUIT
CHAAT
* Refer page 139, fig 2
0.3 ~ 0.5 kg
Multicook tawa
&
High rack*
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 tawa with some oil. Put fruit pieces on tawa. And keep tawa on high rack
inside the microwave.
4. Select menu & press start.
5. When beeps, turn the pieces & press start again.
0.4 Kg 0.5 Kg0.3 Kg
2 No. 3 No.2 No.
1 no. 1 no.1 no.
200 g 300 g100 g
1 no. 2 no.1 no.
2 tbsp 3 tbsp2 tbsp
1cup 1½cup½cup
7 tsp 8 tsp6 tsp
5 tbsp 6 tbsp5 tbsp
1½tbsp 2 tbsp1 tbsp
As per taste
2 tsp 3 tsp2 tsp
20
Charcoal
Category
CH30
CHICKEN
SAUTE
* Refer page 139, 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
21
Diet Fry
In the following example, show you how to cook
0.4Kg of Chicken 65.
1. Press STOP/CLEAR.
2. Press Diet Fry.
The display will show “dF1"
3. Keep pressing the Diet Fry key until the display show "dF8".
4. Press -Less/+More to set the weight 0.4kg.
5. Press START/Add 30secs.
When cooking you can increase or decrease by
pressing -Less/+More key.
• Diet Fry menus are programmed.
• Diet Fry menus allows you to cook
your favourite food by selecting food
& weight of food.
* Note: If display is blank, press STOP/CLEAR
22
Diet Fry
Category
CHICKEN
dF1
NUGGETS
ALOO
dF2
CHIPS
BREAD
dF3
PAKORA
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.1-0.3 Kg
0.2 Kg
4 Pc
Microwave safe
(MWS) glass bowl
&
Multcook tawa
&
High Rack*
Microwave
glass tray
Multicook tawa
&
High Rack*
For
Boneless Chicken
Bread slice
Pepper corns
Cloves
Garlic paste
Olive oil
Salt
Chopped garlic
Method :
1. In a MWS glass bowl put boneless chicken, pepper corns, clones, olive oil, chopped
garlic. Mix well & cover. Select Category & weight. press start.
2. When beeps, remove the bowl from microwave oven. allow to cool & grind everything in
a mixer. Take out in the bowl add salt, crumbled bread slices. Mix well.
3. Make small round shaped nuggets from the mixture. Keep on tawa. Place the tawa on
high rack.
4. Press start.
5. When beeps, turn the nuggets
6. Press start.
7. Serve them hot with tomato Ketchup & shredded salad.
Note: If the mixture of nuggets is too dry, them sprinkle few drops of water to it.
For
Potato (very thinly sliced)
Oil
Salt, Chaat masala (optional)
Method :
1. In a bowl mix very thinly sliced potatoes, salt, chaat masala.
2. Put few drop of oil on the glass tray of the microwave oven & smear it properly
throughout.
3. Spread the potato slices throughout the glass tray. select category & press start. Allow
the glass tray to cool down. Remove the chips & serve.
For
Besan
Water
Salt, haldi, garam masala, red chilli
powder,
For filling
Boiled potatoes
Chopped green chillies
Chopped Coriander
Chopped ginger
Salt, garam masala, red chilli powder
Bread slices
Oil
Method :
1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander
leaves, ginger, salt, garam masala & red chilli powder & mix well.
2. In another bowl put besan & all spices & gradually add water & make a smooth batter for
bread pakoras without any lumps.
3. Take bread slices, cut them half diagonally, spread the filling on one part of the bread
slice & cover with the other. Prepare all other slices using same procedure. Grease the
tawa with 2-3 drops oil.
4. Keep the tawa on high rack. Select category the press start.
5. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa &
press start.
6. When beeps, turn the bread pakoras. Sprinkle 2 tsp oil on all & press start. Serve hot with
tomato ketchup.
0.1 kg
100 g
1 no.
4-5
2-3
½ tsp
1 tsp
2 cloves
0.2 kg
150 g
2 nos.
5-6
3-4
1 tsp
1½ tsp
As per taste
3 cloves
0.2 Kg
200 g
A few drops
As per taste
Batter
1 cup (130 gms)
200 ml
As per taste
2 nos. (medium)
2 nos.
1 tbsp
1 tsp
As per taste
4 nos.
2 tsp
0.3 kg
200 g
2 nos.
6-7
4-5
1½ tsp
2 tsp
4 cloves
23
Diet Fry
Category
PANEER
dF4
PAKORA
GUJIA
dF5
#
Refer page 139, fig 1
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.4 Kg
10 Pc
Multicook tawa
&
High rack*
Multicook tawa
&
Low rack
&
High rack*
Paneer (Cut into 1.5" cubes)
For Batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
Method :
1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add
water in small amounts to make the batter for pakoras without any lumps. Grease the
tawa with 2-3 drops oil.
2. Keep the tawa on high rack. keep inside microwave. Select category & press start.
3. When beeps, place all paneer pieces evenly coated with the batter on the tawa. Keep
tawa on high rack. Press start.
4. When beeps, turn the pakoras & pour 2tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
For dough
Maida
#
Desi ghee
Water
For stuffing
Grated Khoya
Dessicated coconut
Powdered Sugar
Elaichi powder
Kishmish, Chopped, Almonds,
Cashew nuts
Method :
1. In a bowl put all the ingredients of stuffing & mix well.
2. In another bowl put maida, 1 tbsp ghee, gradually add water & knead a soft dough for
gujias. Put 1tsp ghee in dough & knead again & keep the dough covered for 15-20
minutes.
3. Divide the dough in small balls of equal size & roll out each ball into a thin circle. *Place
the rolled out circle in a *gujia mould & fill the centre with stuffing (as required). Close the
gujia mould carefully & press firmly at edges to seal them properly. remove the excess
part of the dough bulging out of the mould. Remove the gujia from the mould. Prepare all
the gujias in the similar way. Brush the gujias with 2tsp oil.
4. Grease the tawa with ¼ tsp oil. Keep on low rack. keep in the microwave. Select category
& press start.
5. When beeps, place the gujias on tawa & keep on low rack. Press start.
6. when beeps, keep the tawa on high rack, sprinkle 1 tsp ghee/oil on all the gujias & Press
start.
*Note: Grease the surface with 1-2 drops of oil before rolling the circle for gujias.
*Not provided with the start up kit.
400 gm
1 cup (130 g)
200 ml
As per taste
2 tsp
100 g
1 tbsp & 1 tsp
To knead the dough
50 g
50 g
50 g
1 tsp
As required
24
Diet Fry
Category
SAMOSA
dF6
MASALA
dF7
VADA
#
Refer page 139, fig 1
* Refer page 139, fig 2
Weight Limit Utensil Instructions
8 Pc
5 Pc
Multicook tawa
&
Low rack
&
High rack*
Multicook tawa
&
Low rack
For Dough
Wheat flour (Refined)
#
Melted ghee
Oil
Salt
For stuffing
Boiled potatoes
Boiled peas
Ginger-green chilli paste
Amchoor
Red chilli powder
Finely chopped Coriander leaves
Jeera
Oil
Method :
1. Preparation for stuffing - In a MWS glass bowl add oil, jeera, microwave 100% of 3
minutes. Add boiled & mashed potatoes, green chilli & ginger paste, salt, amchoor, red
chilli powder, green peas & coriander leaves. Mix well & microwave 100% for 3 minutes.
Allow cool.
2. For dough - Combine all the ingredients together in a bowl & knead into a firm dough
using enough water. Keep aside covered for 15 minutes Knead again using oil until
smooth.
3. Prepare medium size 8 chapaties out of the dough Divide each chapati into 2 halves,
make a cone from each half. Stuff each cone with the portion of stuffing. seal the edges
carefully using little water. Keep aside. Brush the samosas with 2tsp oil.
4. Grease the tawa with ¼ tsp oil. Keep on low rack & keep the it inside the microwave.
Select category & press start.
5. When beeps, keep the samosas on the tawa. Keep tawa on low rack & press start.
6. When beeps, keep the tawa on high rack. Pour 1tsp oil on all the samosas & turn over.
Press start. Serve with chutney.
Soaked chana dal
Chopped onions, chopped green
#
chillies
Grated ginger
Cumin seeds
Chopped garlic
Chopped coriander leaves
Salt
Red chillies
Oil
Method :
1. Soak the chanas for 3-4 hours. Keep 1 tbsp of soaked chanas aside.
2. In a blender grind soaked chanas, green chillies, cumin seeds, ginger & salt into a coarse
paste. (Don't make it into smooth paste).
3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked chana dal, red
chilli powder with the coarse paste.
4. Grease the tawa with 1 tsp of oil. Keep the tawa on low rack. Keep both inside the
microwave oven. Select category & press start.
5. When beeps, pour 1 tbsp of paste & spread a little. Same way prepare all the 5 vadas.
Press start.
6. When beeps, pour 1 tsp oil on vadas & keep the tawa on high rack. Press start. Serve
with sambhar or coconut chutney.
1 cup
½ tbsp
for kneading
½ tsp
2 cup
½ cup
1 tsp
1½ tsp
1 tsp
2 tbsp
1 tsp
2¼ tsp
1 cup
½ cup
1 tsp
1 tbsp
1 tbsp
3 tbsp
As per taste
As per taste
2 tsp
25
Diet Fry
Category
CHICKEN
dF8
65
STUFFED
dF9
ALOO
PATTIES
* Refer page 139, fig 2
Weight Limit Utensil Instructions
0.2 ~ 0.4 kg
6 Pc
Multicook tawa
&
High rack*
&
Microwave safe
(MWS) glass bowl
Multicook tawa
&
High rack*
For
Chicken boneless (cut in 1½" pieces)
Oil
Curry leaves
Split green chilli
Mustard seeds
Tomato ketchup
Lime juice (optional)
For Marinade
Hung curd
Maida
Cornflour
Egg (beaten)
Red food colour
Ginger-garlic paste
Salt, turmeric powder
Red chilli powder
Method :
1. Add all the ingredients of marinade in a bowl & mix well. Add boneless chicken pieces &
mix and cover. Keep in refrigerator for atleast 30 minutes.
2. When beeps, take marinated chicken pieces & place on tawa. Keep tawa & high rack
inside the microwave.
3. Select category & weight and press start.
4. When beeps, remove high rack & tawa from microwave. Keep aside. In a MWS glass
bowl take oil, mustard seeds, curry leaves, split green chillies & press start.
5. When beeps, add roasted chicken pieces pieces & tomato ketchup to the MWS glass
bowl. Mix well & press start. Squeeze lime juice on top & serve immediately.
For Patties
Boiled & mashed potatoes
Cornflour
Finely chopped green chilli
Salt
Oil
For Stuffing
Oil
Boiled green pea
Ginger & green chilli paste
Chopped coriander leaves
Cumin seeds
Salt, red chilli powder, garam masala
Lemon juice (optional)
Method :
1. Pre-Preparation for Stuffing : In a MWS glass bowl take oil & cumin seeds & microwave
100% for 3 minutes. Add boiled green pea, ginger & green chilli paste, chopped
coriander leaves & all spices. Mix well & microwave 100% for 2 minutes. Squeeze fresh
lemon juice & mix well.
2. In a bowl take boiled & mashed potatoes, chopped green chilli, cornflour, salt & mix very
well and make a dough for patties.
3. Divide the dough into 6 equal parts & make round balls.
4. Stuff each potato ball with the stuffing in the centre & seal. Give the shape of round
patties.
5. Place all the patties on tawa & place tawa on high rack. Put both tawa & high rack inside
the microwave. Select category & press start.
6. When beeps, turn over the patties & again press start. Serve stuffed aloo patties hot with
mint chutney or tomato ketchup.
0.2 kg
200 g
1 tbsp
3 nos.
1 tsp
3 tbsp
1 tsp
1 tbsp
1 tbsp
1 tsp
½ no.
1 tsp
0.3 kg
300 g
1½ tbsp
As required
4 nos.
1½ tsp
4 tbsp
2 tsp
1½ tbsp
1½ tbsp
1½ tsp
1 no.
A pinch
As required
As per taste
1½ tstp
2 cups
1 tbsp
2 nos.
As per taste
1 tsp
2 tsp
½ cup
2 tsp
2 tbsp
1 tsp
As per taste
2 tbsp
0.4 kg
400 g
2 tbsp
5 nos.
2 tsp
5 tbsp
3 tsp
2 tbsp
2 tbsp
2 tsp
1 no.
1½ tsp
26
Diet Fry
Category
MUSHROOM
dF10
ROLLS
SABUDANA
dF11
VADA
#
Refer page 139, fig 1
* Refer page 139, fig 2
Weight Limit Utensil Instructions
16 Pc
0.1 ~ 0.3 kg
Multicook tawa
&
Low rack
Multicook tawa
&
High rack*
For Stuffing
Mushroom (finely chopped)
#
Onions (chopped)
Green chilli (chopped)
Butter (melted)
Fresh cream
Maida
Boiled peas
Lemon juice
Coriander leaves (chopped)
Garlic paste
Salt, black pepper powder
For Rolls
Bread slices (white)
Butter / oil
Oil (for greasing)
Method :
1. Pre-Preparation for Stuffing : In a MWS glass bowl take butter, chopped cumin, green
chilli & mushrooms. Mix & microwave 100% for 6 minutes. Add boiled peas, chopped
coriander, garlic paste, fresh cream, lemon, salt & black pepper powder. Mix very well &
microwave 100% for 3 minutes. Cover & keep aside.
2. Trim the sides of the bread slices with a knife. Flatten the bread slices with a rolling pin.
Fill one portion of stuffing in the centre of flatten bread slice & roll tightly, covering the
mixture. Keep aside for 5-7 minutes.
3. Grease the tawa with ½ tsp oil & keep the low rack & tawa inside the microwave. Select
category & press start.
4. When beeps, cut the bread rolls from centre (into 2). Put them carefully on the tawa.
Press start. Serve them hot with the chutney of your choice.
For
Boiled potato
Sabudana (soaked for at least 1 hour)
Roasted & crushed peanuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for sabudana vada. Divide
the dough in equal parts & make round & flat vadas.
2. Take the multicook tawa & keep the vadas on tawa. Keep tawa on high rack & keep inside
the microwave. Select category & weight and press start.
3. When beeps, turn the vadas & press start.
4. When beeps, again turn the vadas & press start. Serve them hot with the chutney of your
choice.
0.1 kg
1 no.
½ cup
1 tbsp
1 no.
¼ tsp
½ tbsp
1½ cup
4 tbsp
2 nos.
2 tbsp
4 tbsp
1 tbsp
½ cup
1 tsp
3 tbsp
½ tsp
As per taste
8 nos.
For basting
½ tsp
0.2 kg
2 nos.
¾ cup
2 tbsp
2 nos.
½ tsp
As required
1 tbsp
As per taste
0.3 kg
3 nos.
1 cup
3 tbsp
3 nos.
1 tsp
1½ tbsp
27
Diet Fry
Category
dF12
dF13
FISH
AMRITSARI
BATATA
VADA
Weight Limit Utensil Instructions
0.3 kg
0.1 ~ 0.3 kg
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
Boneless fish (cut into 2" pieces)
Lemon juice
Salt
For Batter
Egg (beaten)
Besan
Hung curd
Ajwain
Ginger-garlic paste
Lemon juice
Salt, red chilli powder, garam masala,
chaat masala, turmeric powder
Bread crumbs (for coating)
Oil (for basting)
Method :
1. Sprinkle salt & lemon juice on fish pieces. Rub well & keep aside for 5 minutes & wash
well. Remove excess moisture with an absorbent kitchen towel.
2. In a bowl, mix together besan, hung curd, ginger garlic paste, ajwain, all the spices,
beaten egg & lemon juice. Mix well & make a thick batter for marinade.
3. Rub this marinade well on the fish pieces & keep covered in refrigerator for atleast half an
hour.
4. In a flat dish / plate take bread crumbs & coat the fish pieces one-by-one & keep on tawa.
Keep tawa & high rack inside the microwave. Select category & press start.
5. When beeps, turnover fish pieces & sprinkle 1 tbsp oil on all pieces & press start.
6. Sprinkle chaat masala on fish pieces & serve them hot with lemon wedges & lachha
onions.
For
Boiled potatoes
Chopped coriander leaves
Chopped green chillies
Chopped onion
Salt, red chilli powder, garam masala,
chaat masala
Roasted jeera
Method :
1. Mix all the ingredients together. Make big vadas of the mixture.
2. Grease the multicook tawa with some oil. Arrange the vada on the tawa. Keep the tawa
on high rack.
3. Select category & weight and press start.
4. When beeps, turn over the vadas & press start.
0.1 kg
100 g
2 tbsp
2 nos.
1 no.
1 tsp
0.3 kg
250 g
1 tsp
¼ tsp
1 no.
2 tbsp
2 tbsp
1 tsp
½ tbsp
1 no.
As per taste
1 cup
1 tbsp
0.2 kg
200 g
3 tbsp
2 nos.
1½ no.
As per taste
1½ tsp
0.3 kg
300 g
4 tbsp
3 nos.
2 nos.
2 tsp
PYAAZ
dF14
PAKORA
* Refer page 139, fig 2
0.1 kg
Multicook tawa
&
High rack*
For
Pyaaz (Cut into rings)
For Batter
Besan
Water
Salt, Red chilli powder, haldi, garam
masala
Oil
Method :
1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add
water in small amounts to make the batter for pakoras without any lumps. Grease the
tawa with 2-3 drops oil.
2. Keep the tawa on high rack. keep inside microwave. Select menu & press start.(Preheat
process)
3. When beeps, place all Pyaaz rings evenly coated with the batter on the tawa. Keep tawa
on high rack. Press start.
4. When beeps, tum the pakoras & pour 2 tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
Cut into 1.5" cubes)
0.1 kg
100 g
1 cup (130 g)
200 mL
As per taste
2 tsp
28
Diet Fry
Category
dF15
dF16
MIRCHI
VADA
ALOO BHAJI
Weight Limit Utensil Instructions
0.2 kg
0.1 kg
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
Mirchi (blanched)
For filling
Boiled potatoes
Chopped green chillies
Chopped coriander
Chopped ginger
Salt, garam masala, red chilli powder
For Batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
Method :
1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander
leaves, ginger, salt, garam masala & red chilli powder & mix well.
2. In another bowl put besan & all spices & gradually add water & make a smooth batter
without any lumps.
3. Take Mirchi pieces & slit them from between add boiled mash potato in it and cover
chillies with potato mixture and keep it in batter 10-15 min~ Grease the tawa with 2-3
drops oil.
4. Keep the tawa on high rack. Select menu the press start.(Preheat process)
5. When beeps, keep theMirchi Vada coated with the batter evenly on all sides on tawa &
press start.
6. When beeps, turn the Mirchi Vada Sprinkle 2 tsp oil on all & press start.
Serve hot with tomato ketchup.
For
Potato (cube)
For batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
Method :
1. In a bowl, add besan, haldi red chilli powder, garam masala, salt. Mix well. Gradually add
water in small amounts to make the batter for pakoras without any lumps. Grease the
tawa with 2-3 drops oil.
2. Keep the tawa on high rack. keep inside microwave. Select menu & press start.(Preheat
process)
3. When beeps, place all Potatoe pieces evenly coated with the batter on the tawa. Keep
tawa on high rack. Press start.
4. When beeps, tum the pakoras & pour 2 tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
0.2 kg
200 g
2 nos. (medium)
2 nos.
1 tbsp
1 tsp
As per taste
1 cup (130 g)
200 mL
As per taste
2 tsp
0.1 kg
100 g
1 cup (130 g)
200 mL
As per taste
2 tsp
SOYABEAN
dF17
TIKKI
* Refer page 139, fig 2
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Soyabean (soaked for at least 1 hour)
Roasted & crushed penuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Method :
1. In a bowl take all the ingredientgs & mix wen. Make mixture for Tikki. Divide the dough in
equalparts & make round & flat Soyabean Tikki.
2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, tum the Tikkis & press start.
4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your
choice.
5 pc.
1 no.
½ cup
1 tbsp
1 no.
¼ tsp
As required
½ tbsp
As per taste
29
Diet Fry
Category
OATS
dF18
CUTLET
METHI
dF19
MASALA
VADA
POHA
dF20
PATTIES
* Refer page 139, fig 2
Weight Limit Utensil Instructions
5 pc.
5 pc.
5 pc.
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
Boiled potato
Oats (roasted)
Grated carrot
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Oats Tikki Divide the
dough in equal parts & make round & flat Oats Tikki.
2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, tum the Tikkis & press start.
4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your
choice.
For
Boiled potato
Methi chopped
Chana dal soaked for 1 hr.
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Methi Masala. Divide the
dough in aqua|parts & make round & flat
2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight
and press start.
3. When beeps, tum the vadas & press start.
4. When beeps, again tum the vadas & press start. Serve them hot with the chutney of your
choice.
For
Boiled potato
Poha soaked
Yoghurt
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Divide the dough in equal
parts & make round & flat
2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight
and press start.
3. When beeps, turn the Poha Paule & press start.
4. When beeps, again tum the Poha Paule & press start. Serve them hot with the chutney of
your choice.
5 pc
1 no.
½ cup
½ cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
5 pc
1 no.
½ cup
1 cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
5 pc
1 no.
1 cup
2 tbsp
1 no.
¼ tsp
As required
½ tbsp
As per taste
30
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