Microwave Oven
User manual
MC32K7056
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ContentsContents
Safety instructions 3
Contents
Important safety instructions 3
General safety 6
Microwave operation precautions 7
Limited warranty 8
Installation 8
Accessories 8
Installation site 9
Turntable 9
Maintenance 10
Cleaning 10
Replacement (repair) 10
Care against an extended period of disuse 10
Using the indian combo/dairy features 95
Using the power defrost features 99
Using the crusty plate 100
Spit-roasting (MC32K7056Q* Model Only) 101
Using the vertical multi-spit (MC32K7056Q* Model Only) 102
Hot Blast 103
Grilling 103
Choosing the accessories 104
Combining microwaves and grill 104
Combining microwaves and hot blast 105
Switching the beeper off 106
Using the child lock features 107
Using the turntable on/off features 107
Cookware guide 108
Cooking guide 109
Oven features 11
Oven 11
Control panel 11
Oven use 12
How a microwave oven works 12
Checking that your oven is operating correctly 12
Setting the time 13
Cooking/Reheating 13
Power levels and time variations 14
Adjusting the cooking time 14
Stopping the cooking 15
Setting the energy save mode 15
Using the hot blast auto features 15
Using the slim fry features 21
Using the indian recipe features 28
Using the masala & sun dry features 81
Troubleshooting and information code 120
Troubleshooting 120
Information codes 123
Technical specications 124
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Safety instructions
IMPORTANT SAFETY INSTRUCTIONS
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
WARNING: If the door or door seals are damaged, the oven
must not be operated until it has been repaired by a competent
person.
WARNING: It is hazardous for anyone other than a competent
person to carry out any service or repair operation that
involves the removal of a cover which gives protection against
exposure to microwave energy.
WARNING: Liquids and other foods must not be heated in
sealed containers since they are liable to explode.
WARNING: Only allow children to use the oven without
supervision when adequate instructions have been given
so that the child is able to use the oven in a safe way and
understands the hazards of improper use.
This appliance is intended to be used in household only and it
is not intended to be used such as:
• staff kitchen areas in shops, ofces and other working
environments;
• farm houses;
• by clients in hotels, motels and other residential
environments;
• bed and breakfast type environments.
Only use utensils that are suitable for use in microwave ovens.
When heating food in plastic or paper containers, keep an eye
on the oven due to the possibility of ignition.
The microwave oven is intended for heating food and
beverages. Drying of food or clothing and heating of warming
pads, slippers, sponges, damp cloth and similar may lead to risk
of injury, ignition or re.
If smoke is observed (emitted), switch off or unplug the
appliance and keep the door closed in order to stie any
ames.
Microwave heating of beverages can result in delayed eruptive
boiling, therefore care must be taken when handling the
container.
The contents of feeding bottles and baby food jars shall
be stirred or shaken and the temperature checked before
consumption, in order to avoid burns.
Eggs in their shell and whole hard-boiled eggs should not be
heated in microwave ovens since they may explode, even after
Safety instructions
microwave heating has ended.
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Safety instructions
Safety instructions
The oven should be cleaned regularly and any food deposits
removed.
Failure to maintain the oven in a clean condition could lead to
deterioration of the surface that could adversely affect the life
of the appliance and possibly result in a hazardous situation.
The microwave oven is intended to be used on the counter top
(freestanding) use only, the microwave oven shall not be placed
in a cabinet.
Metallic containers for food and beverages are not allowed
during microwave cooking.
The care should be taken not to displace the turntable when
removing containers from the appliance.
The appliance shall not be cleaned with a steam cleaner.
The appliance should not be cleaned with a water jet.
The appliance is not intended for installing in road vehicles,
caravans and similar vehicles etc.
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities,
or lack of experience and knowledge, unless they have
been given supervision or instruction concerning use of the
appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play
with the appliance.
This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have
been given supervision or instruction concerning use of the
appliance in a safe way and understand the hazards involved.
Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children without supervision.
If the supply cord is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualied persons in
order to avoid a hazard.
This oven should be positioned proper direction and height
permitting easy access to cavity and control area.
Before using the your oven rst time, oven should be operated
with the water during 10 minute and then used.
If the oven generates a strange noise, a burning smell, or smoke
is emitted, unplug the power plug immediately and contact
your nearest service center.
The microwave oven has to be positioned so that plug is
accessible.
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WARNING: When the appliance is operated in the combination
CAUTION: The cooking process has to be supervised. A short
mode, children should only use the oven under adult
supervision due to the temperatures generated.
During use the appliance becomes hot. Care should be taken to
avoid touching heating elements inside the oven.
WARNING: Accessible parts may become hot during use. Young
children should be kept away.
Do not use harsh abrasive cleaners or sharp metal scrapers to
clean the oven door glass since they can scratch the surface,
which may result in shattering of the glass.
A steam cleaner is not to be used.
WARNING: Ensure that the appliance is switched off before
replacing the lamp to avoid the possibility of electric shock.
The appliance must not be installed behind a decorative door in
order to avoid overheating.
WARNING: The appliance and its accessible parts become hot
during use.
Care should be taken to avoid touching heating elements.
Children less than 8 years of age shall be kept away unless
term cooking process has to be supervised continuously.
The door or the outer surface may get hot when the appliance
is operating.
The temperature of accessible surfaces may be high when the
appliance is operating.
The surfaces are liable to get hot during use.
The appliances are not intended to be operated by means of an
external timer or separate remote-control system.
This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have
been given supervision or instruction concerning use of the
appliance in a safe way and understand the hazards involved.
Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children unless they are
older than 8 and supervised.
Keep the appliance and its cord out of reach of children less
than 8 years.
Safety instructions
continuously supervised.
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Safety instructions
Safety instructions
General safety
Any modications or repairs must be performed by qualied personnel only.
Do not heat food or liquids sealed in containers for the microwave function.
Do not use benzene, thinner, alcohol, or steam or high-pressure cleaners to clean
the oven.
Do not install the oven: near a heater or ammable material; locations that are
humid, oily, dusty or exposed to direct sunlight or water; or where gas may leak;
or an uneven surface.
This oven must be properly grounded in accordance with local and national codes.
Regularly use a dry cloth to remove foreign substances from the power plug
terminals and contacts.
Do not pull, excessively bend, or place heavy objects on the power cord.
If there is a gas leak (propane, LP, etc) ventilate immediately. Do not touch the
power cord.
Do not touch the power cord with wet hands.
While the oven is operating, do not turn it off by unplugging the power cord.
Do not insert ngers or foreign substances. If foreign substances enter the oven,
unplug the power cord and contact a local Samsung service centre.
Do not apply excessive pressure or impact to the oven.
Do not place the oven over fragile objects.
Ensure the power voltage, frequency, and current matches the product
specications.
Firmly plug the power plug into the wall socket. Do not use multiple plug adapters,
extension cords, or electric transformers.
Do not hook the power cord on metal objects. Make sure the cord is between
objects or behind the oven.
Do not use a damaged power plug, power cord, or loose wall socket. For damaged
power plugs or cords, contact a local Samsung service centre.
Do not pour or directly spray water onto the oven.
Do not place objects on the oven, inside, or on the oven door.
Do not spray volatile materials such as insecticide on the oven.
Do not store ammable materials in the oven. Because alcohol vapours can contact
hot parts of the oven, use caution when heating food or drinks containing alcohol.
Children may bump themselves or catch their ngers on the door. When opening/
closing the door, keep children away.
Microwave warning
Microwave heating of beverages may result in delayed eruptive boiling; always
use caution when handling the container. Always allow beverages to stand at least
20 seconds before handling. If necessary, stir during heating. Always stir after
heating.
In the event of scalding, follow these First Aid instructions:
1. Immerse the scalded area in cold water for at least 10 minutes.
2. Cover with a clean, dry dressing.
3. Do not apply any creams, oils, or lotions.
To avoid damaging the tray or rack, do not put the tray or rack in water shortly
after cooking.
Do not use the oven for deep fat frying because the oil temperature cannot be
controlled. This could result in a sudden boil over of hot oils.
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Microwave oven precautions
Only use microwave-safe utensils. Do not use metallic containers, gold or silver
trimmed dinnerware, skewers, etc.
Remove wire twist ties. Electric arcing may occur.
Do not use the oven to dry papers or clothes.
Use shorter times for small amounts of food to prevent overheating or burning.
Keep the power cord and power plug away from water and heat sources.
To avoid the risk of explosion, do not heat eggs with shells or hard-boiled eggs. Do
not heat airtight or vacuum-sealed containers, nuts, tomatoes, etc.
Do not cover the ventilation slots with cloth or paper. This is a re hazard. The
oven may overheat and turn off automatically and will remain off until it cools
sufciently.
Always use oven mitts when removing a dish.
Stir liquids halfway during heating or after heating ends and allow the liquid stand
at least 20 seconds after heating to prevent eruptive boiling.
Stand at arms length from the oven when opening the door to avoid getting
scalded by escaping hot air or steam.
Do not operate the oven when it is empty. The oven will automatically shut down
for 30 minutes for safety purposes. We recommend placing a glass of water inside
the oven at all times to absorb microwave energy in case the oven is started
accidentally.
Install the oven in compliance with the clearances in this manual. (See Installing
your microwave oven.)
Use caution when connecting other electrical appliances to sockets near the oven.
Microwave operation precautions
Failure to observe the following safety precautions may result in harmful exposure
to microwave energy.
• Do not operate the oven with the door open. Do not tamper with the safety
interlocks (door latches). Do not insert anything into the safety interlock holes.
• Do not place any object between the oven door and front face or allow food
or cleaner residue to accumulate on sealing surfaces. Keep the door and door
sealing surfaces clean by wiping with a damp cloth and then with a soft, dry
cloth after each use.
• Do not operate the oven if it is damaged. Only operate after it has been repaired
by a qualied technician.
Important: the oven door must close properly. The door must not be bent; the
door hinges must not be broken or loose; the door seals and sealing surfaces
must not be damaged.
• All adjustments or repairs must be done by a qualied technician.
Safety instructions
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Safety instructions
Installation
Installation
Limited warranty
Samsung will charge a repair fee for replacing an accessory or repairing a cosmetic
defect if the damage to the unit or accessory was caused by the customer. Items
this stipulation covers include:
• Door, handles, out-panel, or control panel that are dented, scratched, or broken.
• A broken or missing tray, guide roller, coupler, or wire rack.
Use this oven only for its intended purpose as described in this instruction manual.
Warnings and Important Safety Instructions in this manual do not cover all
possible conditions and situations that may occur. It is your responsibility to use
common sense, caution, and care when installing, maintaining, and operating your
oven.
Because these following operating instructions cover various models, the
characteristics of your microwave oven may differ slightly from those described in
this manual and not all warning signs may be applicable. If you have any questions
or concerns, contact a local Samsung service centre or nd help and information
online at www.samsung.com.
Use this oven for heating food only. It is intended for domestic use only. Do not
heat any type of textiles or cushions lled with grains. The manufacturer cannot
be held liable for damage caused by improper or incorrect use of the oven.
To avoid deterioration of the oven surface and hazardous situations, always keep
the oven clean and well maintained.
Accessories
Depending on the model that you have purchased, you are supplied with several
accessories that can be used in a variety of ways.
01 Roller ring, to be placed in the centre of
the oven.
Purpose: The roller ring supports the
turntable.
02 Turntable, to be placed on the roller ring
with the centre tting on to the coupler.
Purpose: The turntable serves as the
main cooking surface; it
can be easily removed for
cleaning.
03 High rack, Low rack, to be placed on the
turntable.
Purpose: The metal racks can be used
to cook two dishes at the
same time. A small dish may
be placed on the turntable
and a second dish on the
rack. The metal racks can be
used in grill, hot blast and
combination cooking.
04 Crusty plate, see page 100.
Purpose: The crusty plate is used
to brown food better in
the microwave or grill
combination cooking modes.
It helps keep pastry and pizza
dough crisp.
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05 Roasting spit, coupler barbecue and
Skewer (MC32K7056Q* Model Only) to
be placed in the glass bowl.
Purpose: The roasting spit is a
convenient of barbecuing a
chicken, as the meat does not
have to be turned over. It can
be used for grill combination
cooking.
06 Glass bowl (MC32K7056Q* Model Only),
to be placed on the turntable.
Purpose: Roasting stand is placed on
the glass bowl.
CAUTION
DO NOT operate the microwave oven without the roller ring and turntable.
Installation site
20 cm above
85 cm of
the oor
Turntable
10 cm behind
10 cm on
the side
• Select a at, level surface approx. 85 cm
above the oor. The surface must support
the weight of the oven.
• Secure room for ventilation, at least 10 cm
from the rear wall and both sides, and
20 cm from above.
• Do not install the oven in hot or damp
surroundings, such as next to other
microwave ovens or radiators.
• Conform to the power supply
specications of this oven. Use only
approved extension cables if you need to
use.
• Wipe the interior and the door seal with a
damp cloth before using your oven for the
rst time.
Remove all packing materials inside the
oven. Install the roller ring and turntable.
Check that the turntable rotates freely.
Installation
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MaintenanceMaintenance
Cleaning
Clean the oven regularly to prevent impurities from building up on or inside the
oven. Also pay special attention to the door, door sealing, and turntable and roller
ring (applicable models only).
If the door won’t open or close smoothly, rst check if the door seals have built up
impurities. Use a soft cloth in soapy water to clean both the inner and outer sides
of the oven. Rinse and dry well.
To remove stubborn impurities with bad smells from inside the oven
Maintenance
1. With an empty oven, put a cup of diluted lemon juice on the centre of the
turntable.
2. Heat the oven for 10 minutes at max power.
3. When the cycle is complete, wait until the oven cools down. Then, open the door
and clean the cooking chamber.
To clean inside swing-heater models
To clean the upper area of the cooking
chamber, lower the top heating element by
45° as shown. This will help clean the upper
area. When done, reposition the top heating
element.
CAUTION
• Keep the door and door sealing clean and ensure the door opens and closes
smoothly. Otherwise, the oven’s lifecycle may be shortened.
• Take caution not to spill water into the oven vents.
• Do not use any abrasive or chemical substances for cleaning.
• After each use of the oven, use a mild detergent to clean the cooking chamber
after waiting for the oven to cool down.
Replacement (repair)
WARNING
This oven has no user-removable parts inside. Do not try to replace or repair the
oven yourself.
• If you encounter a problem with hinges, sealing, and/or the door, contact a
qualied technician or a local Samsung service centre for technical assistance.
• If you want to replace the light bulb, contact a local Samsung service centre. Do
not replace it yourself.
• If you encounter a problem with the outer housing of the oven, rst unplug the
power cord from the power source, and then contact a local Samsung service
centre.
Care against an extended period of disuse
If you don’t use the oven for an extended period of time, unplug the power cord
and move the oven to a dry, dust-free location. Dust and moisture that builds up
inside the oven may affect the performance of the oven.
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Oven features
Oven
01 02 03
1004 07 08 0905 06
Control panel
01
03
05
07
09
11
01 Hot Blast Auto Button
02 Slim Fry Button
03 Indian Recipe Button
04 Masala & Sun Dry Button
05 Power Defrost Button
06 Combo/Dairy Button
02
07 Hot Blast Button
08 Grill Button
04
09 Microwave Button
10 Combi Button
11 Turntable On/Off Button
06
12 Multi Function Selector Dial
13 Child Lock Button
08
14 STOP/ECO Button
Oven features
15 START/+30s Button
10
12
13
01 Safety interlock holes 02 Heating element 03 Ventilation holes
14
15
04 Door latches 05 Turntable 06 Coupler
07 Door handle 08 Roller ring 09 Door
10 Control panel
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Oven useOven use
Oven use
How a microwave oven works
Microwaves are high-frequency electromagnetic waves; the energy released
enables food to be cooked or reheated without changing either the form or the
colour.
You can use your microwave oven to:
• Defrost
• Reheat
• Cook
Cooking principle.
1. The microwaves generated by the
magnetron reected at cavity and are
distributed uniformly as the food rotates
on the turntable. The food is thus cooked
evenly.
2. The microwaves are absorbed by the
food up to a depth of about 1 inch
(2.5 cm). Cooking then continues as the
heat is dissipated within the food.
3. Cooking times vary according to the
container used and the properties of the
food:
• Quantity and density
• Water content
• Initial temperature (refrigerated or not)
Checking that your oven is operating correctly
The following simple procedure enables you to check that your oven is
working correctly at all times. If you are in doubt, refer to the section entitled
“Troubleshooting” on the page 120-123.
NOTE
The oven must be plugged into an appropriate wall socket. The turntable must be
in position in the oven. If a power level other than the maximum (100 % - 900 W)
is used, the water takes longer to boil.
Open the oven door by pulling the handle on the upper side of the door.
Place a glass of water on the turntable. Close the door.
Press the Microwave mode and set the
time to 4 or 5 minutes by pressing the
START/+30s button.
Result: The oven heats the water for 4 or
5 minutes. The water should then
be boiling.
NOTE
As the centre of the food is cooked by heat dissipation, cooking continues even
when you have taken the food out of the oven. Standing times specied in recipes
and in this booklet must therefore be respected to ensure:
• Even cooking of the food right to the centre.
• The same temperature throughout the food.
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Setting the time
When power is supplied, “88:88” and then “12:00” is automatically displayed on
the display.
Please set the current time. The time can be displayed in either the 24-hour or 12hour notation. You must set the clock:
• When you rst install your microwave oven
• After a power failure
NOTE
Do not forget to reset the clock when you switch to and from summer and winter
time.
1
2 5
3 6
4 7
1. Press the Multi Function Selector Dial.
2. Turn the Multi Function Selector Dial to
set time display type. (12H or 24H)
3. Press the Multi Function Selector Dial to
complete the setup.
4. Turn the Multi Function Selector Dial to
set the hour.
5. Press the Multi Function Selector Dial.
6. Turn the Multi Function Selector Dial to
set the minute.
7. When the right time is displayed, press
the Multi Function Selector Dial to start
the clock.
Result: The time is displayed whenever
you are not using the microwave
oven.
Cooking/Reheating
The following procedure explains how to cook or reheat food.
CAUTION
ALWAYS check your cooking settings before leaving the oven unattended.
Open the door. Place the food in the centre of the turntable. Close the door. Never
switch the microwave oven on when it is empty.
1. Press the Microwave button.
1
2
3
4
Result: The following indications are
displayed:
(Microwave mode)
900 W (Output power)
2. Turn the Multi Function Selector Dial until
the appropriate power level is displayed.
At that time, press the Multi Function
Selector Dial to set the power level.
• If don’t set the power level within
5 seconds, Automatically changes to the
cooking time setting stage.
3. Set the cooking time by turning the Multi
Function Selector Dial.
Result: The cooking time is displayed.
4. Press the START/+30s button.
Result: The oven light comes on and the
turntable starts rotating. Cooking
starts. When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep
3 times (once every minute).
3) The current time is displayed again.
Oven use
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Oven use
Oven use
Power levels and time variations
The power level function enables you to adapt the amount of energy dissipated
and thus the time required to cook or reheat your food, according to its type and
quantity.
You can choose between six power levels.
Power level Percentage Output
HIGH 100 % 900 W
MEDIUM HIGH 67 % 600 W
MEDIUM 50 % 450 W
MEDIUM LOW 33 % 300 W
DEFROST 20 % 180 W
LOW 11 % 100 W
The cooking times given in recipes and in this booklet correspond to the specic
power level indicated.
If you select a... Then the cooking time must be...
Higher power level Decreased
Lower power level Increased
Adjusting the cooking time
You can increase the cooking time by pressing the START/+30s button once for
each 30 seconds to be added.
• Check how cooking is progressing at any time simply by opening the door
• Increase the remaining cooking time
Method 1
To increase the cooking time of your food
during cooking, press the START/+30s
2
button once for each 30 seconds that you
wish to add.
• Example: To add three minutes, press the
START/+30s button six times.
Method 2
1
Just turning Multi Function Selector Dial to
adjust cooking time.
• To increase cooking time, turn to right and
to decrease cooking time, turn to left.
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Stopping the cooking
You can stop cooking at any time so that you can:
• Check the food
• Turn the food over or stir it
• Leave it to stand
To stop the cooking... Then...
Temporarily
Open the door or press the STOP/ECO button once.
Result: Cooking stops.
To resume cooking, close the door again and press the
START/+30s button.
Completely
Press the STOP/ECO button once.
Result: Cooking stops.
If you wish to cancel the cooking settings, press the
STOP/ECO button again.
Setting the energy save mode
The oven has an energy save mode.
• Press the STOP/ECO button.
Result: Display off.
• To remove energy save mode, open the
door or press the STOP/ECO button and
then display shows current time. The oven
is ready for use.
NOTE
Auto energy saving function
If you do not select any function when appliance is in the middle of setting or
operating with temporary stop condition, function is canceled and clock will be
displayed after 25 minutes.
Oven Lamp will be turned off after 5 minutes with door open condition.
Using the hot blast auto features
The 20 Hot Blast Auto features include/provide pre-programmed cooking times.
You do not need to set either the cooking times or the power level. You can adjust
the size of the serving by turning the Multi Function Selector Dial.
CAUTION
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Hot Blast Auto button.
1
2. Turn the Multi Function Selector Dial to
select Cook category.
At that time, press the Multi Function
2
3
4
Selector Dial to select the cook category.
1. Veggie
2. Non-Veggie
3. Select the type of food that you are
cooking by turning the Multi Fuction
Selector Dial. Refer to the table on the
following page for a description of the
various pre-programmed settings.
4. Press the START/+30s button.
Result: The food is cooked according
to the pre-programmed setting
selected. When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep
3 times (once every minute).
3) The current time is displayed again.
Oven use
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Oven use
Oven use
Hot Blast guide
The following table presents 20 Hot Blast Auto programmes, quantities and
appropriate instructions. Those programmes are running with a combination of
microwaves, grill and convection heater.
1. Veggie
Code/Food Serving Size Ingredients
1-1
Baigan
(Brinjal) Bharta
1-2
Gajar (carrot)
ka Halwa
1-3
Banarasi
Kheer
650-700 g Bharte Ka Baigan (Brinjal) 500 g, Chopped
Onion – 2 pcs., Chopped tomato - 2 pcs., Ginger
Garlic Paste - 1 tsp., Oil - 2 tbsp., Turmeric
Powder, Red Chili Powder, Cumin Powder,
Coriander Powder, Salt as per your taste, Chop
Coriander 2 tbsp.
Instructions
Keep brinjals on high rack and cook. When beep, peel & chop
the brinjal, keep aside. In microwave safe glass bowl add
all ingredients and mashed brinjal and cook. Garnish with
chopped Coriander.
900-1000 g Grated carrot - 1 kg, Milk - 100 g, Khoya – 50 g,
Sugar - 100 g, Milk Powder - 50 g, Cardamom
powder - 1 tsp., Almonds & resins - 2 tbsp.
Instructions
In microwave safe glass bowl add grated carrot, milk, khoya,
milk powder, mix it well and cook. When beep, stir well and
add sugar, cardamom powder, mix it well and cook again.
Decorate it with almonds & resins. Serve hot or cold.
600-700 g Soaked rice -½ cup,
milk - 100 ml,
chopped pistachios - ¼ cup, sugar - 1 cup.
Instructions
In a microwave safe glass bowl and milk, condensed milk, rice
and cook. When beep, add sugar, and nuts and cook again.
Serve and garnish with silver leaf.
Milk -1.5 ltr, condensed
chopped almonds - ½ cup, and
Code/Food Serving Size Ingredients
1-4
Shakkarkandi
1-5
Stuffed Baked
Potatoes
1-6
Suji Halwa
300-350 g Shakkarkandi (Sweet Potato) - 200 g, Chaat
Masala - as per taste, rock salt - ½ tsp., salt as
per taste, lemon juice - 1 tbsp.
Instructions
Place the shakkarkandi on high rack. When beep, turn over and
cook again on hot blast feature.
4 shell Boiled potato - 4 (for shell), Cottage cheese -
½ cup (grated), Mozzarella - 2 tbsp. (grated),
Peas - 2 tbsp. (blanched), Sweet corns - 2 tbsp.,
Chili akes - ½ tsp., Black pepper - ½ tsp.,
Oregano - ½ tsp., Pure olive oil - 1 tbsp., Salt- to
taste.
Instructions
Cut the boiled potatoes into equal portions vertically. Scoop out
the potatoes to make shells. In a bowl, add all the ingredients
except cheese and mix well.
Fill the potatoes with mixture and grate cheese, put on the
crusty plate at the low rack and cook.
200-250 g Roasted Suji - 150 g, Ghee - 4 tbsp., Sugar -
¾ cup, Water - 3 cups, Dry Fruit, Cardamom
Powder as per your test.
Instructions
In microwave safe glass bowl add all and cook. When beep, stir
well and add nuts cook again on hot blast mode. Serve hot.
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Code/Food Serving Size Ingredients
1-7
Summer Time
Cream Puffs
8-10 puffs For the Puffs :
Butter - 5 tbsp. (cut into small pieces), Water ⅔ cup, Regular Flour - ¾ cup (sifted), Eggs – 2 pcs.
For Filling :
Black berries - ¼ cup, Fresh Cream - ½ cup, Icing
sugar - ¼ cup.
Instructions
In a sauce pan pour the water, butter and heat gently until
the butter melts. Bring to a rolling boil, remove the pan from
the heat and add the our all at once, beating well until the
mixture leave the sides of the pan and forms a ball. Let cool
slightly, and then gradually beat in the eggs to form a smooth,
glossy mixture. Spoon the mixture into a piping bag tted with
a ½ inch/1 cm plait tip. Pre-heat the oven 200 °C with the hot
blast mode. Sprinkle the crusty plate with a little water. Make
small clumps of the dough using a tbsp and put them on the
crusty plate, each about 5 cm/2 apart. spaced well apart and
place the crusty plate on low rack, then cook.
•
FOR FILLING
Mash the black berries with help of a fork. Beat cream and
icing sugar until stiff add crushed black berries.Slit the puffs
from middle and stuff the cream. And serve.
1-8
Tandoori Aloo
400-450 g
Baby Potato - 1 cup, Cream - 1 tbsp., Dried
Fenugreek leaves - ¼ tsp., Oil - 1 tbsp., Salt to taste.
To be ground into a paste :
Kashmiri chili - 4 pcs., Garlic - 2 cloves, Ginger 12 mm (½”), Coriander-cumin seed powder - 2 tsp.
Instructions
In a bowl add the prepared paste and all the ingredients. Place
them over greased crusty plate on low rack and cook. When
beep, cook again. Serve hot.
Code/Food Serving Size Ingredients
1-9
Tandoori Arvi
450-500 g Arbi - 400 g, Curd - 1 cup, Chat Masala, Salt,
Garam Masala, Ginger garlic paste, Red chili
powder, Turmeric powder as per your taste, Oil
and water required.
Instructions
In microwave safe glass bowl take arbi with some water. Peel
the arbi and mix with all ingredients. Keep high rack in the
oven & place Arbi with Masala on it and cook. When beep, turn
the Arbi and cook again.
1-10
Tandoori Sabzi
500-550 g Mix vegetables - Ladies nger, Dauli ower,
Brinjals, Mushroom, Potato, Paneer cubes -
0.5 kg (cut into medium size pieces), Onion
paste Ginger-Garlic Paste, Tomato Puree, Red
Chilli Powder, Turmeric Powder, Garam Masala,
Salt as per your taste Oil - 3-4 tbsp., Coriander –
For garnishing.
Instructions
In microwave safe glass bowl take oil, onion paste, ginger
garlic paste, vegetables, red chilli powder, turmeric powder,
garam masala, chat masala, salt and tomato puree, mix well
and cook. When beep, transfer this mixture to crusty plate,
spread evenly. Put crusty Plate on high rack and press the
START/+30s button. Serve hot with tandoori nan.
Oven use
English 17
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Oven use
Oven use
2. Non-Veggie
Code/Food Serving Size Ingredients
2-1
Baked Keema
Paratha
6 pieces Regular our - 250 g, Milk - ½ cup, Eno fruit
salt - 1 tsp., Warm water - ½ cup, Salt- to taste,
Cooked mutton mince - 50 g.
Instructions
Add eno fruit salt to warm milk. Keep aside for 1-2 minutes
till it starts to bubble. Sift maida and and salt together. Add
maida to the milk and mix. Knead to dough with just enough
warm water to get a dough of rolling consistency. Knead
once again with wet hands till very smooth and elastic. Keep
covered with damp cloth in a warm place for 3-4 hours. Knead
again till smooth and elastic. Make 6 to 8 balls. Cover with a
damp cloth and keep aside for 15 min. Roll out the dough on
a our covered working surface give the balls a small circle
shape. Stuff cooked mince, make ball again, roll out again in to
paratha shape. Pull one side of the naan to give it a pointed
end like naan. Preheat the microwave on 180 °C for 5 min.
Place it onto a greased crusty plate at high rack and brush with
milk and butter then cook.
Code/Food Serving Size Ingredients
2-2
Baked Mava
Paratha
2-3
Bombay
Prawn
6 pieces
Instructions
Add eno fruit salt to warm milk. Keep aside for 1-2 minutes
till it starts to bubble. Sift maida and and salt together. Add
maida to the milk and mix. Knead to dough with just enough
warm water to get a dough of rolling consistency. Knead
once again with wet hands till very smooth and elastic. Keep
covered with damp cloth in a warm place for 3-4 hours. Knead
again till smooth and elastic. Make 6 to 8 balls. Cover with a
damp cloth and keep aside for 15 min. Roll out the dough on
a our covered working surface give the balls a small circle
shape. Stuff blanched almonds and Mava, make ball again,
roll out again in to paratha shape. Pull one side of the naan to
give it a pointed end like naan. Place it onto a greased crusty
plate on high rack and brush with milk and butter. Preheat the
microwave on hot blast mode at 180° and cook on hot blast
mode.
800-900 g
Instructions
In microwave safe glass bowl take oil, chopped onion, chopped
tomato, cumin seeds, ginger-garlic paste, cloves, cinnamon,
cumin seeds, mustard seeds, chili, prawns and cook. When
beep, add vinegar, salt, and sugar, mix it well and press the
START/+30s button. Serve hot.
Regular Flour - 250 g, Milk - ½ cup, Eno fruit
salt - 1 tsp., Warm Water - ½ cup, Salt - to taste,
Almonds - 8 to 10 pcs. (skinned & cut into long
thin pieces), Mava (Dried residue of milk) - 100 g.
Prawns - 500 g, Ginger-garlic - each 1 tsp.,
Cumin seeds - 1 tsp., Red chilies whole - 12
15 pcs., Cloves - 7-8, Cinnamon - 2 inch stick,
Mustard seeds - 1 tsp., Vinegar - 4 tbsp.,
Chopped Onions - 2 medium size, Chopped
tomato – 4 medium size, Oil - ½ cup, Sugar 2 tbsp., Salt to taste.
-
18 English
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Code/Food Serving Size Ingredients
2-4
Chicken Pizza
200-250 g Pizza Base - 100 g, Pizza toping - 3 tbsp., Boiled
Boneless Chicken - 100 g, Grated Cheese ½ cup, Chili Flakes as per your taste, Oregano
for seasoning.
Instructions
Pre-heat the oven 180 °C with the hot blast mode. Add pizza
toping, boneless chicken, cheese on pizza base. Put the pizza
on crusty plate low rack. After preheating, select menu and
cook. Serve with oregano and chili akes on top.
2-5
Roasted
Prawns
600-700 g Prawns - 500 g, Chopped onion - 2 pcs.,
Chopped tomato - 2 pcs., Oil - 2 tbsp., Red Chili
powder – 1 tsp., Turmeric powder - ½ tsp.,
Ginger-garlic paste - each 1 tsp., Garam Masala 1 tsp., Cumin powder - 1 tsp., Coriander powder
- 1 tsp., Chopped coriander leaves - 2 tbsp.
Instructions
In microwave safe glass bowl add oil, nely chopped onion,
chopped tomato, ginger-garlic paste, red chili powder,
turmeric powder and cook. When beep, add prawns, all other
ingredients mix it well, and press the START/+30s button.
Garnish with coriander leaves. Serve hot.
2-6
Tandoori
Chicken
700-800 g Chicken - 650 g, Garlic paste - 1 tsp., Ginger
paste - 1 tsp., Red chili powder - 1 tsp.,
Coriander, cumin powder - 1 tsp. each, Yogurt
- 1 cup, Orange-red colour - 1 pinch, Corn our
– 2 tbsp., Salt to taste, Oil - 2 tbsp., Garnish with
onion ring & lemon pieces.
Instructions
In a bowl mix all ingredients except oil. Add chicken & mix
well. Let it marinate for 2-3 hrs. in refrigerator. Place chicken
on crusty plate on high rack and cook. When beep, cook on hot
blast mode. Garnish with onion ring & lemon pieces. Serve hot.
Code/Food Serving Size Ingredients
2-7
Tandoori
Chicken Chaat
650-700 g
Boneless Chicken - 500 g, Red chili powder
– 1 tsp., Ginger-garlic paste - 1 tsp., Yoghurt ½ cup, Salt to taste, Lemon juice - 1 tbsp., Garam
masala - 1 tsp., Oil - 2 tbsp., Small green, yellow,
red capsicum seeded - 1 (thin strip), Onion - 1 pc.
(medium size, sliced), Green chili - 2 (chopped),
Chopped coriander - 2 tbsp., Chaat masala - 1 tsp.
Instructions
In microwave safe glass bowl take chicken with oil, ginger
garlic paste yogurt, salt, lemon juice, garam masala. Mix it
well & take it in refrigerator for 2 hrs. Preheat it in oven. Put
all this on crusty plate high rack and cook on hot blast mode
After done, add all other ingredients, mix it well, garnish with
corriender.
2-8
Tandoori
Mutton
800-900 g Boneless Mutton - 700 g, Garlic paste - 1 tsp.,
Ginger paste -1 tsp., Red chili powder - 1 tsp.,
Coriander, cumin powder - 1 tsp. each, Yogurt 1 cup, Orange-red colour - 1 pinch, Corn our –
2 tbsp., Salt - to taste, Oil - 2 tbsp., Garnish with
onion ring & lemon pieces.
Instructions
In a bowl mix all ingredients except oil. Add mutton & mix well.
Let it marinate for 2-3 hrs. in refrigerator. Place chicken on a
crusty plate on high rack and cook. when beep cook again on
hot blast mode. Garnish with onion ring & lemon pieces. Serve
hot.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
2-9
Tandoori
Pomfret
2 servings
Instructions
Wash and make 3 or 4 deep incisions on the shes. Mix the
rest of the ingredients well and rub the shes with the paste
and allow it for 1 hour. Grease the crusty plate with thick
butter and place the sh. Place a thin layer of butter on sh.
Place the crusty plate on high rack and cook on hot blast mode.
Pomfrets - ½ kg (approx 2 nos), Carom seeds
- 2 tsp., Cream - 2 tbsp., Ginger garlic paste
- 2 tbsp., Lemon juice - 2 tbsp., Chilli powder 1 tsp., Hung curd - 2 cups, Oil - 1 tbsp., Salt- to
taste,
Butter for greasing.
Code/Food Serving Size Ingredients
2-10
Til Tikka
800-900 g Boneless chicken - 500 g (cubed), Sesame seeds
- ¼ cup.
MARINADE : 1
Hung curd - 1 cup, Lemon juice - 1 tbsp., Black
cardamom seeds - ¼ tsp. (crushed), Green
cardamom seeds - ¼ tsp. (crushed), Nutmeg
powder - ¼ tsp., Mace powder - ¼ tsp., Black
pepper powder - ½ tsp., Oil - 2 tbsp., Salt to
taste, Chilli powder - ¼ tsp.
GRIND TO PASTE :
Fresh coriander - ½ cup, Green chillies - 3 pcs., a
pinch of salt.
BATTER :
Egg - 1 pc., Maida - ¼ cup, Salt to taste, Food
colour- a pinch, Butter for greasing.
Instructions
Wash the chicken pieces and pat dry on a kitchen towel.
Marinade the chicken in 1 marinade for ½ hour. Grind fresh
coriander, green chillies and salt to a ne paste add sesame
seeds, spread it in plate keep aside. For the batter, beat egg,
maida, and salt in bowl and add food colour. Take one piece
at a time and dip it in prepared batter, coating it well. Then
roll the coated piece in sesame and green paste mixture.
Grease the crusty plate with thick butter and place the chicken
pieces, place few akes of butter on each piece. Preheat the
microwave at 200 °C. Place the crusty plate at high rack and
bake it on hot blast mode.
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Using the slim fry features
The 31 Slim Fry features include/provide pre-programmed cooking times. You do
not need to set either the cooking times or the power level. You can adjust the Slim
Fry category by turning the Multi Function Selector Dial.
CAUTION
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Slim Fry button.
1
2. Turn the Multi Function Selector Dial to
select Cook category. At that time, press
2
3
4
the Multi Function Selector Dial to select
the cook category.
1. Indian Slim Fry
2. Potatoes/Vegetables
3. Seafood
4. Chicken
3. Select the type of food that you are
cooking by turning the Multi Fuction
Selector Dial. Refer to the table on the
following page for a description of the
various pre-programmed settings. At that
time, press the Multi Fuction Selector Dial
to select the type of food and Press the
Multi Function Selector Dial to complete
the setup.
4. If you select Category 2,3,4, Select the
size of the serving by turning the Multi
Function Selector Dial.
5. Press the START/+30s button.
5
Result: The food is cooked according
to the pre-programmed setting
selected. When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep
3 times (once every minute).
3) The current time is displayed again.
Oven use
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Oven use
Oven use
Slim fry guide
The following table presents the 31 Slim Fry auto programmes for frying. It
contains its quantities and appropriate instructions. You will use less oil compared
to frying with oil fryer, while you will get tasty results. Programmes are running
with a combination of convection, top heater and microwave energy.
1. Indian Slim Fry
Code/Food Serving Size Ingredients
1-1
Samosa
Pockets
4 pieces All-purpose our - 1 cup maida, Oil - 2 tbsp.,
ajwain - large pinch (optional), enough water to
knead the maida, salt to taste, oil for brushing.
For the lling :
Potatoes - 2 boiled crumble, peas - ¼ cup
boiled, ginger - ¼ tsp. grated, Red chili powder
- 1 tsp., coriander powder - ½ tsp., pinch
cumin powder, pinch kasuri methi, dash of
lemon juice, pinch of garam masala, chopped
coriander leaves, salt to taste.
Instructions
Mix the maida with salt, oil, ghee and ajwain, combine to form
a crumbly mixture. Now slowly add enough water to make
pliable dough, not too soft. Divide the dough and shape into
balls. Keep aside covered with moist cloth for 15-20 minutes.
Now prepare the ling for the samosa by mixing all the
ingredients for lling. Divide the dough into 4 equal parts and
make into balls. Roll each ball into 6-inch diameter circles and
cut each circle in half. Spread the paste lightly all along the
edge of one semicircle. Spread potato lling in centre leaving
the edges fold it into triangle shape pockets or desired shape
seal the edges with a little water. Continue lling the rest of
the Samosa Pockets. Now Keep the 4 Samosa Pockets on the
crusty plate and brush all sides with vegetable oil. Put the
crusty plate on high rack and press the START/+30s button.
When beep, turn the side and press the START/+30s button.
Code/Food Serving Size Ingredients
1-2
Veg Cutlets
6 pieces Potatoes – 2 medium (300 g), boiled and
shredded, Mixed Vegetables – 2 cups (250 g)
– (peas, carrots, green beans, corn), Paneer –
3-4oz (100 g)
Onions – ¼ medium (75 g), chopped very
ne, Green Chillies – to taste, nely chopped,
Cilantro (Coriander leaves) – 10 sprigs, nely
chopped, Assorted Nuts – 1 tbsp. (example:
walnuts, peanuts, etc), Salt – to taste, Chaat
Masala – 1 tsp., Dried Mango Powder (Amchur)
– 1 tsp., Red Chilli Powder – ½ tsp. or to taste,
Roasted Cumin Powder – ½ tsp., Bread Crumbs
– for coating, Oil – for brushing.
Instructions
Finely chop all the Mixed Vegetables and put them in a bowl.
Do the same with the Paneer and pour into a bowl. Into the
bowl, add in Potatoes, Onions, Green Chillies, Cilantro, and
Mixed Nuts. Mix gently but well. Add in the dry spices: Salt,
Chaat Masala, Dry Mango Powder, Roasted Cumin Powder and
Red Chilli Powder. Again mix well but gently. Put the bread
crumbs in a plate. Make cutlets to the size desired, roll in the
crumbs and coat well with the bread crumbs. Brush a little Oil
on the crusty plate. Now Keep the 4 Veg Cutlets on the crusty
plate and brush all sides with vegetable oil. Put the crusty
plate on High rack and press the START/+30s button. When
beep turn the side and press the START/+30s button.
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Code/Food Serving Size Ingredients
1-3
Bread Pakoras
4 pieces Bread slices - 4 pcs., Salt to taste, Green chilli,
chopped 1, Coriander powder ¼ tsp., Red chilli
powder ¼ tsp., Roasted cumin powder ½ tsp.
For Batter - Gram our (besan) -1 cups, Salt
to taste, Red chilli powder ¼ tsp., Dry mango
powder (amchur) ¼ tsp., Garam masala powder
⅛ tsp., Oil for brushing.
Instructions
Mix gram our, salt, soda bicarbonate, red chilli powder,
amchur, garam masala powder in a bowl. Add sufcient water
to make thick and smooth batter. Cut the slices into desired
shape. Brush little Oil on the crusty plate. Dip the bread slices
in the batter. Keep the 4 pieces on the crusty plate and brush
all sides with vegetables oil. Put the crusty plate on High rack
and press the START/+30s button. When beep, turn the side
and press the START/+30s button.
1-4
Masala French
Fries
30 to
35 pieces
Potatoes - 2 pcs., Chaat masala powder - ¾ tsp.,
Red chili akes - ½ tsp., Black pepper powder
-½ tsp., Oil to brush. Salt to taste.
Instructions
Wash and peel the potatoes. Slice the potato into thin, long
pieces put them in salt water. In a small bowl, prepare the
masala spice mix salt, chaat masala powder, red chilli akes
& black pepper powder. Now drain the salt water and dry the
potatoes using a paper towel. Grease the crusty plate with
a little vegetable oil, Place fries on crusty plate and spread
evenly, brush them up with oil. Put the crusty plate on High
rack and press the START/+30s button. When beep, transfer the
fries to a bowl and sprinkle spice mix evenly and serve.
Code/Food Serving Size Ingredients
1-5
Mix Veg
Pakora
12 pieces
Chickpea our - 1 cup, salt - 1 tsp., turmeric ¼ tsp., ground cumin - ½ tsp., green chili powder
- ¼ tsp., potato - 1 pc., onion - 1 pc., olive oil.
Instructions
Mix the chickpea our with the salt, green chillies and the
spices. Stirring with a whisk, add 200 ml (1 cup) of water.
Finely chop the Potatoes and onions. Add them to the waterchickpea batter. Brush a little Oil on the crusty plate. Put
one-one tbsp of batter on the crusty plate and brush them with
cooking oil. Put the crusty plate on High rack and press the
START/+30s button. When beep, turn the side and press the
START/+30s button.
1-6
Aloo Bonda
Flip Overs
6 pieces Potatoes - 2 Large Boiled, Mashed Aloo, Green
Chilies – 1-2 chopped, Coriander leaves 1 tbsp. (nely chopped), our - 1 cup, Salt to
taste. Red chili powder to taste, Garam masala
powder - ¼ tsp., turmeric powder - ¼ tsp., Oil
for brushing.
Instructions
Add salt, chili powder, garam masala, coriander, and green
chilies to the mashed aloo (potatoes) and mix well. In a bowl
take a cup of gram our; add turmeric powder, little salt and
chili powder to it. Add little water bit by bit and mixing with
hand make a batter (neither too thick nor too loses). Make
small balls of aloo (potato) mixture and atten them to make
turnovers. Brush little oil on the crusty plate. Dip each ball in
the batter and keep it on the crusty plate and brush it with oil.
Put the crusty plate on High rack and press the START/+30s
button. When beep, turn the side and press the START/+30s
button. Serve aloo bonda hot with chutney.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
1-7
Flat Bread Roll
4 pieces
Instructions
Boil the potatoes. When they are still warm, peel and mash
them and keep aside. Add the pomegranate powder, crushed
black pepper, red chili powder, chopped green chilies, coriander
leaves, garam masala powder, cumin powder and chaat masala
powder and salt. Mix the whole lling well. Make small to
medium rolls of the lling depending on the size of the bread
and how many you are going to use. Take a slice of bread and
dampen it with water, squeeze the water from the bread. Place
the lling in the center of the bread. Roll the bread and close
the edges so as to get an even outer cover and to cook them
evenly gently press them to make them at. Make all bread
rolls this way and keep aside. Brush little oil on the crusty
plate. Now Keep the 4 bread rolls on the crusty plate and
brush all sides with olive oil. Put the crusty plate on High rack
and press the START/+30s button. When beep, turn the side
and press the START/+30s button. Serve the bread rolls with
tomato sauce or green chutney.
White or brown bread - 5-6 slices, potatoes 2 medium sized, dry pomegranate seeds or dry
mango powder - ½ tsp., Crushed black pepper ½ tsp. or black pepper powder - ¼ tsp., red chili
powder - ¼ tsp., green chili - 1 chopped, garam
masala powder - ¼ tsp., cumin powder - ¼ tsp.,
chaat masala - ½ tsp., coriander leaves - 2 to
3 tsp. chopped, salt as required, Oil for brushing.
Code/Food Serving Size Ingredients
1-8
Paneer Pakora
1-9
Mirchi Pakora
10 pieces Paneer - 150 g (10 square pieces), Gram /
besan our - 1 cup, Red chilly powder - 1 tsp.,
Mango powder - ½ tsp., Roasted cumin powder
- ½ tsp., Garam masala powder - ½ tsp., Oil to
brush, Salt to taste.
Instructions
Cut paneer into thick medium sized square shaped pieces.
Sprinkle salt, red chilli and cumin powder over the paneer
pieces and mix well. In a bowl, mix, gram our, red chilli
powder, mango powder, roasted cumin powder, garam masala
powder and salt. Add little water and beat the mixture to form
a thick & smooth batter. Brush little oil on the crusty plate. Dip
the paneer pieces, into the batter and keep on the crusty plate.
Brush all sides of paneer pieces with olive oil. Put the crusty
plate on High rack and press the START/+30s button. When
beep, turn the side and press the START/+30s button. Serve the
Paneer pakora with tomato sauce or green chutney.
6 pieces
Instructions
Add all the dry ingredients to the batter. Add little water so as
to form a thick batter. Give 1 vertical slits on the green chillies
and deseed them. in a small bowl mash boiled potato and add
dry spices. Fill the chillies with potato lling. Brush, little oil on
the crusty plate. Dip them in the batter. Evenly coat the mirch
(chillies) with batter. Put the mirchi pakora on the crusty plate
and brush them with oil. Put the crusty plate on High rack and
press the START/+30s button. When beep, turn the side and
press the START/+30s button.
Beasn/chickenpea our - 1 and ½ cup, chilli
powder - ½ tsp., turmeric powder - ½ tsp., garam
masala powder - ¼ tsp., a pinch of asafoetida
mango (Amchoor) powder, salt as required, water,
green chilies - 6 pcs., oil, Rice our - 1 tbsp.
Filling :
Potato - 1 medium size (boiled), salt, red chilli
powder, and chaat masala.
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Code/Food Serving Size Ingredients
1-10
Aloo Tikki
6 pieces
Potatoes - 2 pcs. boiled peeled and mashed,
green peas - ¼ cup boiled and coarsely crushed,
coriander (dhania) - ⅓ tbsp. nely chopped,
chaat masala - ⅓ tsp., chilli powder - ⅛ tsp.,
lemon juice - ½ tsp., salt to taste, olive oil.
Instructions
Combine all the ingredients in a bowl (except green peas)
and mix well. Divide the mixture into 6 equal portions and
shape each portion into a round. Fill the crushed green peas
in the potato ball and make it at. Brush little oil on the crusty
plate. Keep the tikki on the crusty plate and brush both sides
with olive oil. Put crusty plate on High rack and press the
START/+30s button. When beep, turn the side and press the
START/+30s button.
1-11
Kuttu Atta
Pakora
10-15 pieces
Potatoes - 3 pcs. Medium-Sized, Buckwheat
Flour (kuttu ka atta) - 1 cup, Coriander Leaves
- ¼ cup (nely chopped), Black Pepper Powder
- ½ tbsp., Salt - ½ tsp., Oil for brushing.
Instructions
Peel and slice potatoes into diagonal slices and soak them into
the water for 5 minutes. Dry the potato slices using towel. Mix
the Buckwheat our, salt, pepper and coriander leaves in a
bowl. Add water to the mixture and beat into a smooth batter.
Cover it and keep aside for about 20 minutes. Douse pieces
of potato in the batter. Put each slice of batter-coated potato.
Keep the pieces on the crusty plate and brush all sides with oil.
Put the crusty plate on High rack and press the START/+30s
button. When beep, turn the side and press the START/+30s
button.
Code/Food Serving Size Ingredients
1-12
Sabudana
Vada
10-12 pieces
Potato – 2 pcs. boiled peeled and mashed, Sago
(Sabudana) - ¾ cup soaked for 2 hours, Green
chilies – 2 pcs. nely chopped, Salt to taste, Oil
for brushing.
Instructions
Mix together potato, sago, green chillies and salt in a bowl.
Divide the mixture into equal sized balls and shape them into
tikkis. Keep the 9 pieces on the crusty plate and brush all
sides with oil. Put the crusty plate on High rack and press the
START/+30s button. When beep, turn the side and press the
START/+30s button.
1-13
Fried Aloo
Chat
25-30 pieces
Potatoes - 3-4 pcs. medium sized, Salt to taste,
Oil for brushing, black pepper powder - ½ tsp.,
Green chilies - 2 chopped, coriander leaves 3 tbsp. chopped.
Instructions
Peel and slice potatoes into ½ inch cube size and soak them
into the water for 5 minutes. Dry the potato slices using towel.
Keep the potato cubes on the crusty plate and brush all sides
with vegetables oil. Put the crusty plate on High rack and press
the START/+30s button. When beep, turn the side and press
the START/+30s button. After long beep, transfer the potatoes
into a big bowl. Add salt, black pepper powder, green chilies,
coriander leaves.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
1-14
Namak
Paare(Matar)
1-15
Crispy Corn
20-25 pieces
Instructions
Grind basil leaves, garlic and green chilli until it becomes
slightly smooth paste. Add maida, semolina, black pepper
powder, ghee, prepared garlic-basil paste and salt and mix
them well. Add water as needed in small quantities) and bind
stiff dough. Knead it until smooth surface, about 2-minutes.
Divide it into 2-equal portions and give each portion a round
shape. Roll it out and cut it vertically into 1-inch wide strips.
Put them on crusty plate and brush the oil on both sides. Keep
the crusty plate on high rack and press the START/+30s button.
When beep, turn the side and press the START/+30s button.
200 g Corn Kernels (fresh, canned or frozen) - 200 g,
Instructions
Drain the corn kernels and let it dry a little. Dust the corn
kernels with cornour properly; making sure every kernel is
coated. Keep them aside for 30 minutes, so that the cornour
can absorb any excess moisture left in the corn. Mix well corn
and add onion, spring onion and green chillies, pepper powder,
salt and honey and the vinegar, toss once. Transfer the mixture
to the crusty plate and apply some oil with brush. Put the
crusty plate on high rack and start the microwave oven. When
beep, Garnish with spring onion greens and serve hot.
Maida (all-purpose our/plain our) - 1 cup,
Rava (suji/ semolina) - 2 tbsp., Black Pepper
Powder - ¼ tsp., Ghee - 2 tbsp., Oil for deep
frying, Salt, Water, Fresh Basil Leaves - 7-8 pcs.,
Garlic Cloves - 4-5 pcs., Green Chili – 1 chopped.
Cornour - ½ cup, Onion - 1 nely chopped,
Spring Onion - ½ cup chopped, Green Chilli 2 pcs. chopped, Pepper Powder - ½ tsp., White
Vinegar - ½ tsp., honey - 2 tsp., Salt according
to taste, Oil for brushing.
Code/Food Serving Size Ingredients
1-16
Roasted Nuts
1-17
Fried Masala
Papad
1-18
Frozen Smiley/
Nuggets
200 g Almonds - 40 g, Cashew - 40 g, Peanuts - 40 g,
Fox ower (Makhane) - 40 g, Pistachio (pista) 40 g, Salt to taste, Oil for brushing.
Instructions
Put almonds, cashew, peanuts, foxower and Pistachio on crusty
plate and apply some oil with brush. Place the crusty place on
high rack and press the
the nuts into serving bowl and sprinkle some salt and serve.
4 pieces Papads - 4 pcs. medium sized, onion - 1 pc.
medium nely chopped or ½ cup nely
chopped, tomato - 1 medium nely chopped
or ½ cup nely chopped, coriander/dhania 2 tbsp. chopped, lime or lemon juice - 1 tsp.,
red chili powder - ½ tsp. or green chilies - 1 or
2 nely chopped, chaat masala - 1 tsp., salt as
required, oil for brushing.
Instructions
Take all the ingredients for the masala toppings in a bowl nely chopped onions, tomatoes, red chili powder, roasted
cumin powder, chaat masala powder and salt. Add lime juice
and mix well. Put crusty plate on high rack in microwave
oven and press the START/+30s button. When beep, open the
microwave oven and put 3 papad on the crusty plate on high
rack and brush some oil on both the sides of papad. When
beep, transfer the papad in the plate And spoon the masala
lling on the fried papads. Sprinkle chopped coriander leaves
and serve masala papad immediately.
9-12 pieces Frozen smiley, Oil for brushing.
Instructions
Take frozen smiley on put it on crusty plate and apply some oil.
Place the crusty plate on high rack and press the START/+30s
button. When beep, take out and serve with tomato ketchup.
START/+30s
button. When beep, transfer
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Code/Food Serving Size Ingredients
1-19
Onion Ring
Pakora
20 pieces Onions – 4 pcs. thickly sliced, besan - 2 cups,
Cornour/corn starch - 3 tbsp., Salt to taste,
Red pepper powder - ½ tsp., Baking powder ½ tsp., Oil for brushing.
Instructions
Separate the onion roundels into rings and keep the centre
part aside. Use only the outer big rings. Sieve together besan,
cornstarch, salt, red pepper powder and baking powder and
add sufcient water to make a thick batter. Dip onion rings
into the batter. Put the onion ring pakora on the crusty plate
and brush them with oil. Put the crusty plate on High rack and
press the START/+30s button. When beep, serve with green
chutney.
1-20
Aloo Paneer
Pops
20 pieces Paneer (cottage cheese) - 200 g grated,
Potatoes - 2 pcs. large boiled and mashed, Oil
for brushing, Onion - 1 pc. medium chopped,
Green chilies - 4 chopped, Fresh coriander
leaves - 4 tbsp. chopped, Garam masala powder
- 1 tsp., Salt to taste, Black peppercorns - ½ tsp.
powdered, Rened our (maida) - 4 tbsp.
Instructions
Mix together paneer, potatoes, red chillies, onion, green
chillies, coriander leaves, garam masala powder and salt.
Make cylindrical shaped croquettes one inch thick and two
inches long. Make a thin batter of rened our, salt, pepper
powder and water. Dip the croquettes in this batter. Keep the
croquettes in the refrigerator for an hour or more. Put the
croquettes on the crusty plate and apply oil on both the sides.
Put the crusty plate on high rack and start the microwave
oven. When beep, turn them over and press the START/+30s
button and cook again. Take the aloo paneer pops and garnish
chopped coriander leaves and serve hot.
2. Potatoes/Vegetables
Code/Food Serving Size Instructions
2-1
Frozen Potato
Croquettes
2-2
Homemade
French Fries
200-250 g
300-350 g
300-350 g
400-450 g
Distribute frozen potato croquettes evenly on
the crusty plate. Set plate on low rack. Stand for
1-2 minutes.
Use hard to medium type of potatoes and wash
them.
Peel potatoes and cut into sticks with a
thickness of 10 x 10 mm. Soak in cold water
(for 30 min.).
Dry them with a towel, weigh them and brush
with 5 g olive oil.
Distribute homemade fries evenly on the
crusty plate. Set plate on high rack. Stand for
1-2 minutes.
2-3
Potato Wedges
200-250 g
300-350 g
400-450 g
Wash normal sized potatoes and cut them into
wedges. Brush with olive oil and spices.
Put them with the cut side on the crusty plate.
Set plate on high rack. Stand for 1-3 minutes.
2-4
Frozen Onion
Ring
100-150 g
200-250 g
Put frozen breaded onion rings or frozen
breaded squid rings evenly on the crusty plate.
Set plate on low rack.
Stand for 1-2 minutes.
2-5
Sliced
Courgettes
100-150 g
200-250 g
Rinse and slice courgettes. Brush with 5 g
olive oil and add spices. Put slices evenly
on the crusty plate and set plate on high
rack. Turnover after beep sounds. Press the
START/+30s button to continue. (The oven
keeps operating if you do not turn over).
Stand for 1-2 minutes.
Oven use
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Oven use
Oven use
3. Seafood
Code/Food Serving Size Instructions
3-1
Frozen Prawns
3-2
Frozen Fish
Cutlets
3-3
Frozen Fried
Squid
4. Chicken
Code/Food Serving Size Instructions
4-1
Frozen Chicken
Nuggets
4-2
Chicken
Drumsticks
4-3
Chicken Wings
200-250 g
300-350 g
200-250 g
300-350 g
100-150 g
200-250 g
200-250 g
300-350 g
200-250 g
300-350 g
400-450 g
200-250 g
300-350 g
Distribute frozen breaded prawns evenly on
the crusty plate. Set plate on low rack. Stand for
1-2 minutes.
Distribute frozen breaded sh cutlets evenly on
the crusty plate. Set plate on low rack. Stand for
1-2 minutes.
Distribute frozen breaded squid rings evenly on
the crusty plate. Set plate on low rack. Stand for
1-2 minutes.
Distribute frozen chicken nuggets evenly on
the crusty plate. Set plate on high rack. Stand
for 1-2 minutes.
Weigh drumsticks and brush with oil and
spices. Place them evenly on high rack.
Turnover after beep sounds, oven will stop
process. Press the START/+30s button to
continue. Stand for 1-3 minutes.
Weigh chicken wings and brush with oil
and spices. Place them evenly on high rack.
Turnover after beep sounds, oven will stop
process. Press the START/+30s button to
continue. Stand for 1-2 minutes.
Using the indian recipe features
The 234 Indian Recipe features provide pre-programmed cooking times.
You do not need to set either the cooking times or the power level.
You can adjust the type of food by turning the Multi Function Selector Dial.
CAUTION
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Indian Recipe button.
1
2. Select the category of food by turning
the Multi Function Selector Dial and
press the Multi Function Selector Dial to
2
3
complete the setup.
0. Roti/Naan
1. Curd
2. Soups / Snacks (Veggie)
3. Sweets / Confectionary (Veggie)
4. Continental (Veggie)
5. Veggies / Kebabs (Veggie)
6. Soups / Snacks (Non-veggie)
7. Indian Famous Variety / Kebabs (NonVeggie)
8. Indian Special Chicken Dishes (NonVeggie)
9. All time favorite (Non-Veggie)
3. Select the type of food that you are
cooking by turning the Multi Function
Selector Dial. Refer to the table on the
following page for a description of the
various pre-programmed settings.
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4. Press the START/+30s button.
4
Result: The food is cooked according
to the pre-programmed setting
selected. When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep
3 times (once every minute).
3) The current time is displayed again.
Indian recipe guide
The following table presents quantities and appropriate instructions about 234
Indian Recipe programmes.
0. Roti/Naan
Code/Food Serving Size Ingredients
0-1
Roti
3 pieces Whole wheat our - 2 cups, Water as required
for dough, Ghee - 50 g, Salt to taste.
Instructions
In a bowl add our, salt and ghee. Knead with sufcient water
and make smooth dough. Cover and leave for ½ hour. Divide
into 3 equal balls, roll out with the help of a rolling pin and
make rotis. Apply a little water at one side of roti and place
that side down on the crusty plate and cook. Serve hot with
butter. Repeat the same process until all the Roti has been
prepared.
Code/Food Serving Size Ingredients
0-2
Naan
3 pieces All-purpose our - 2 cups, Sugar – ¼ tbsp.,
Hot water (but not boiling, just hot tap water)
- ¼ cup, Active dry yeast – ½ tsp., Warm
milk – ½ cup, Melted butter for brushing (may
use olive oil), Fresh garlic or other herbs for
topping.
Instructions
Combine the warm water with the sugar and yeast. Let sit for
10 minutes until foamy. It should smell like bread. In a bowl
add the our, warm milk and yeast mixture. Mix with a wooden
spoon until dough starts to come together and then nish
mixing the dough with your hands until a smooth but still
sticky ball forms. Cover the dough with a damp towel or plastic
wrap and let sit in a warm place for 2 to 3 hour. After 2 to 3
hours dough will be double to its size, punch the dough down
and divide into 3 equal balls. Using a rolling-pin, roll each piece
of dough into an oval shape. The dough should be about 6-8
inches long and about ¼-inch thick, but no thinner. Repeat this
method with the rest of the dough. Apply a little water at one
side of roti and Place the dough on the crusty plate and cook.
Serve hot with butter.
Oven use
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Oven use
1. Curd
Code/Food Serving Size Ingredients
1-1
Large Glass
Bowl
1-2
Clay Pots
2. Soups / Snacks (Veggie)
Code/Food Serving Size Ingredients
2-1
Cream of
Lettuce Soup
500 ml Milk - 500 ml, Thick curd starter - 70 g.
Instructions
Beat 500 ml of lukewarm milk with help of beater to create
froth in the milk then add 70 gram starter and mix it well in
circular motion. Pour evenly into large glass bowl. Put in a
circle on turntable. After nish, keep for 45 min outside at
room temperature then refrigerate it till it settles.
500 ml Milk - 500 ml, Thick curd starter - 70 g.
Instructions
Beat 500 ml of lukewarm milk with help of beater to create
froth in the milk then add 70 gram starter and mix it well in
circular motion. Pour evenly into large glass bowl. Put in a
circle on turntable. After nish, keep for 45 min outside at
room temperature then refrigerate it till it settles.
400-500 g
Instructions
In microwave safe glass bowl add lettuce leaves with water
and cook. When beep, grind the stalk with some water and
then put the butter, plain our, onion, milk, salt, sugar and
pepper. Mix well and press the START/+30s button. Serve hot.
Lettuce leaves - 2 cups, Onion – 2 pcs. (chopped),
Milk - 2 cups, Plain our - 2 tbsp., Butter –
2 tbsp., Salt, Sugar, Pepper as per your taste.
Lettuce leaves - 2 cups, Onion – 2 pcs. (chopped),
Milk - 2 cups, Plain our - 2 tbsp., Butter –
2 tbsp., Salt, Sugar, Pepper as per your taste.
Code/Food Serving Size Ingredients
2-2
Mix Vegetable
Soup
2-3
Mushroom
Soup
2-4
Spinach Soup
400-500 g Carrot - 1 pc. (medium size, chopped),
Cauliower - 50 g (chopped), Onion - 2 tbsp.
(chopped), Green peas - ¼ cup, Butter - 1 tbsp.,
Milk – 1 cup, Salt & pepper as per your taste,
Water - 1 cup.
Instructions
In microwave safe glass bowl add 1 cup of water, carrot,
cauliower and green peas. When Beep, grind the stalk with
some water. Put the butter in a glass bowl. Add chopped onion,
stalk, milk, salt and pepper. Mix well and press the START/+30s
button. Serve hot.
400-450 g Potato - 1 pc., Cabbage - 50 g, Onion - 1 pc.
(small size), Mushroom - 100 g, Tomato sauce 2 tbsp., Oil - 2 tbsp., Water - 2 cups, Salt, Sugar,
Pepper as per taste.
Instructions
Chop all vegetables. In microwave safe glass bowl put potato,
cabbage, onion, 2 cups of water and cook. When beep,
grind the stalk with some water and then add oil, chopped
mushroom, salt, black pepper, sugar and tomato sauce. Mix
well and press the START/+30s button. Serve hot and garnish
with grated cheese.
400-500 g Spinach leaves – 2 cup (chopped), Butter –
1 tbsp., Milk - ½ cup, Salt, Pepper, Nutmeg
powder as per your taste.
Instructions
In microwave safe glass bowl Put spinach leaves and some
water. When beep, blend the spinach to a smooth puree in a
blender. And then add butter, the milk, salt, pepper, and nutmeg
powder. Mix well and press the START/+30s button.
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Code/Food Serving Size Ingredients
2-5
Sprouts &
Vegetable
Soup
700-800 g Bean sprouts - 250 g (boiled), Carrot - 1 (grate),
Spring onion - 2 chopped, Cabbage - 100 g
(shredded), Cottage cheese - 100 g (chopped),
Golden corns - 100 g, French Beans - 100 g,
Corn Flour - 2 ½ tbsp., Vegetable stock - 3 cups,
Salt & Pepper- to taste, Butter - 1 tbsp., Soy
sauce - 1 tsp., Vinegar - 2 tsp.
Instructions
Mix corn our with normal water and add to all the ingredients
in a microwave safe container. Cook and serve hot.
2-6
Sweet Corn
Soup
300-350 g Sweet corn - 200 g, Water - 1.5 cup, Oil –
1 tbsp., Corn our - 1 tbsp., Chopped onion
- 2 tbsp., Green chili – 1 pc. (chopped), Salt,
Sugar, Pepper corns as per your taste.
Instructions
In a microwave safe bowl add crushed sweet corns with water
and cook when beep add all other ingredients and cook.
Garnish with fresh coriander and serve hot.
2-7
Tom Yum Soup
300-350 g
Mushroom - 6-7 pcs. (chopped), Fresh coriander
leaves a few spring, Green or fresh red chili - 3-4,
Lemon grass - 4 inches stalk, Lime leaves - 4-5
pcs., Salt as per your taste, Thai red curry paste –
2 tbsp., Lemon juice - 2 tbsp., Water - 4 cups.
Instructions
In microwave safe glass bowl add 4 cups of water, lemon grass,
lime leaves, 2 red or green chilli and salt. Mix well and cook.
When beep, grind the stalk with some water and then add oil,
chopped mushroom and Thai red curry paste. Serve hot with
Lemon juice & red or green chili.
Code/Food Serving Size Ingredients
2-8
Hot & Sour
Soup
250-300 ml Fresh tomato puree - 4 tbsp., Readymade
tomato puree - 1 tbsp., Water - 2 cups,
Seasoning cube - 1, Capsicum - 1 tbsp. (nely
chopped), Cottage cheese - 1 tbsp. (nely
chopped), Corn our - 2½ tbsp., Vinegar - 1 tsp.
Instructions
Mix corn our with normal water and add to all the ingredients
except vinegar in a microwave safe glass bowl. Cook and serve
hot with vinegar.
2-9
Tomato Soup
400-500 g Tomato - 6 pcs. (medium size), Garlic -
7-8 Cloves, Carrot - 1 pc. (small size), Celery
- 1 stalk, Onion - 1 pc. (medium size), Pepper
corns - 5-6, Oil – 1 tbsp., Butter - 1 tbsp., Salt &
sugar as per your taste, Cream - 2 tbsp., Water
- 2 cups.
Instructions
Wash all vegetables. Cut tomatoes into quarters. Peel & chop
garlic. Peel & cut carrots in rounds. Chop celery, slice onion &
crush pepper corns. In microwave safe glass bowl put oil onion,
carrot, celery and garlic. Add 2 cups of water & cook. When
beep, let it be cool and then blend in blender. Pour them in
microwave safe glass bowl and add butter, tomato puree, salt
and sugar. Stir well and cook. After cook add cream and serve
it hot.
Oven use
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Oven use
Code/Food Serving Size Ingredients
2-10
Chana Chat
2-11
Chili Honey
Vegetables
2-12
Cheese Cutlet
200-250 g Boiled Chana - 100 g, Boiled Potato - 1 pc.,
Ginger paste - 1 tbsp., Green chili paste 1 tbsp., Oil - 1 tbsp., Salt, Red chili powder,
Pepper, Garam masala, Chat Masala and Lemon
juice as per taste, Muster seeds, Cumin and
Asafetida for tempering.
Instructions
In microwave safe glass bowl add oil, muster seeds, cumin
seeds, and asafetida and cook, when beep add all other
ingredients except lemon juice and cook.
Mix mix lemon juice and serve warm.
200 g
Instructions
In microwave safe bowl take vegetables and some water. When
beep drains water and adds honey, salt, lemon juice, pepper
powder mix well and then press the START/+30s button.
8 pieces
Instructions
Mash the potatoes very well, add all ingredients, mix it well
and shape the cutlet as you wish. Take it in crusty plate on
high rack, applying oil and cook. When beep, turn the pieces
and press the START/+30s button.
Mix Vegetable (Carrot, Muter, Corn, Cornower,
French Beans etc : cut small pieces) - 200 g,
Honey - 2 tbsp., Salt, Lemon juice, Peper
powder as per your test, Water as required.
Potatoes - 4 pcs. (boiled), Cottage cheese –
200 g, Chopped coriander - 2 tbsp., Chopped
green chili - 1 tsp., Chopped onion - 1 pc.,
Chopped cabbage - 2 tbsp., Bread crumbs 4 tbsp., Oil for applying, Salt as per your taste.
Code/Food Serving Size Ingredients
2-13
Potato Chaat
2-14
Dhokla
2-15
Oat Hearts
150-200 g
Instructions
Mix all the ingredients except lemon juice and cook in crusty
plate on high rack at grill mod.
Serve warm with lemon juice.
200 g Gram our - 200 g, Warm water - 75 ml, Curd –
Instructions
Grease the microwave safe at dish, with little oil. Mix gram
our, curd, sugar, salt, water, ginger-green chili paste, yellow
color, fruit and salt together. Pour the mixture in greased dish
and cook. Cut it into pieces, garnish with grated coconut and
coriander and serve with sauce or chutney.
15-16 pieces Oats -1 ½ cup, Boiled Potatoes - 2, Grated
Instructions
In a bowl add mashed potatoes and all the ingredients mix
well. Make heart shaped culets and coat them with oats and
Place it on greased crusty plate on high rack. When beep ip
them and brush with oil then cook again and serve hot with
ketchup.
Boiled Potatoes - 2 pcs., Rock Salt - ¼ tsp., Salt a pinch, Chaat Masala - ½ tsp., Red Chili Powder
- a pinch, Lemon Juice - 1 tbsp.
3 tbsp., Green chili-ginger paste - 1 ½ tsp., Fruit
salt - 1 ½ tsp., Salt, Sugar as per your taste.
Cottage Cheese - ¼ cup, Chili powder - ½ tsp.,
Garam Masala - ¼ tsp.
Dry mango powder - 1 tsp., Salt - to taste,
Chopped Coriander - 2 tbsp., Grated Carrot 2 tbsp., Lemon juice - ¼ tsp.
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Code/Food Serving Size Ingredients
2-16
Kasoori Paneer
Tikka
300-350 g Cottage cheese (paneer) - 250 g, Green chillies -
3, Ginger, peeled - ½ inch piece, Garlic, peeled 5 cloves, Hung yogurt - ¾ cup, Green chutney 2 tbsp., Turmeric powder - ¼ tsp., Carom seeds
(ajwain) - ½ tsp., Garam masala powder - 1 tsp.,
Chaat masala - 1 tsp., Kasoori methi, powder
- 2 tbsp., Roasted chana dal powder - 2 tbsp.,
Fresh cream - ¼ cup, Salt - to taste, Mustard oil
- 2 tbsp., Lemon juice - 2 tbsp., Oil - 2 tbsp.
Instructions
Cut paneer into one and a half inch sized pieces. Deseed and
cut green capsicums into one and a half inch sized pieces.
Grind green chillies, ginger and garlic into a ne paste. Take
hung yogurt in a bowl. Add green chutney, green chilli-gingergarlic paste, turmeric powder, ajwain, garam masala powder,
half of the chaat masala, kasoori methi powder, roasted chana
dal powder, fresh cream, salt and mix. Add paneer cubes to the
marinade and add mustard oil. Skewer the cottage cheese and
place on greased crusty plate and place it on high rack, put
few drops of cooking oil over the tikka and cook on high rack.
Arrange the tikkas on a plate, sprinkle the remaining chaat
masala and lemon juice and serve hot.
Code/Food Serving Size Ingredients
2-17
Lazeez Paneer
Toast
4 slices
Butter - 1 ½ tbsp., Brown or white bread –
4 slices, Garlic (5-6 Flakes, crushed and chopped)
- 1 tsp., Leaves of Palak (Spinach + washed
& shredded) - 100 g, Paneer - 150 g, Basil or
Coriander -1 tbsp. (chopped), Mozzarella cheese
(grated) - 5 tbsp., Salt & Pepper - each ¼ tsp.,
Red chili akes as per your taste.
Instructions
Wash and shred the spinach leaves into thin ribbons. In
microwave safe bowl add butter, garlic, spinach and cook with
MWO 900 W for 4 min. When beep, add grated paneer, basil,
mozzarella cheese and mix well. Spread the mixer on the toast.
Pre-heat the oven 200 °C with the hot-blast function. When
beep, take spread bread slice on the low rack and cook.
2-18
Mixed
Vegetable
Tikkis
5 tikkis Boiled Mix Vegetables - 1 cup (carrots, cabbage,
cauliower, peas potatoes, cottage cheese and
French beans etc), Powdered roasted peanuts
- 1 ½ tbsp., Chopped coriander - 2 tbsp., Sugar
- 1 tsp., Chilli Powder - ½ tsp., Sesame seeds 2 tsp., Salt to taste, Bread Slices - 2 pcs.
Instructions
Add all the ingredients in bowl and mash them with the help
of a masher. Make 5 tikkis and place them over greased crusty
plate at the high rack. Brush the remaining oil thoroughly over
the tikkis and cook. When beep ip them over and brush little
oil and cook again. Serve hot with ketchup.
Oven use
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Oven use
Code/Food Serving Size Ingredients
2-19
Malai Khumb
2-20
Pav Bhaji
8 pieces Mushrooms - 8 pieces, Boiled Peas - 50 g,
Cottage Cheese -1 tbsp., Hung curd - 2 tbsp.,
Cheese spread - 1 tbsp., Ginger paste - 1 tsp.,
Corn Flour - 2 tbsp., Oil - 1 tbsp., Chopped
coriander leaves - 2 tbsp., Garam masala ¼ tsp., Pepper - ¼ tsp., Salt - to taste.
Instructions
Hollow the mushrooms from the middle and marinate with
hung curd, cheese spread, ginger paste, salt and garam masala
for 15 minutes. In a bowl add cottage cheese, boiled peas, salt
and black pepper. Stuff the marinated mushrooms with mixture
and place it on greased crusty plate on high rack then cook.
400-500 g Vegetables (Potato, Cauliower, Capsicum,
Green Peas, Carrot, Beans etc) - 300 g, Oil
- 3 tbsp., Onion (Chopped) - 2 pcs., Tomato
(Chopped) - 2 pcs., Pav Bhaji Masala, Ginger
Garlic Paste, Red Chili Powder, Salt, Lemon juice,
Butter, Hara Dhaniya, Water - As per your taste.
Instructions
In microwave safe glass bowl take all the vegetables, after
that put the bowl in microwave and start to cook. When
beeps, in another bowl add oil, ginger garlic paste, chopped
onion, chopped tomato, mix well and add masala, lemon juice,
smashed vegetables, salt, pav bhaji masala and water as
required. Mix well and cook again.
Serve hot with butter on top and warm pav.
Code/Food Serving Size Ingredients
2-21
Poha
2-22
Potato Fries
300-350 g
Instructions
Wash aked rice under running water thoroughly. Keep
aside for ten minutes. In a microwave safe glass bowl add oil,
mustard seeds, curry leaves and asafetida, mix well and cook,
when beep add all other ingredients and cook. Serve hot with
lemon juice and fresh coriander.
200 g Boiled Potato ngers - 200 g, Seasoning -
Instructions
Glaze the potato nger with oil thoroughly and place them
over a greased crusty plate with high rack and cook. Seasoned
them with seasoning of your choice and serve hot with
ketchup.
Flaked Rice (Poha)-200 g, Onion - 1 pc. (chopped),
Boiled Peas - ½ cup, Green chilies - 2 to 3 pcs.
(chopped), Curry Leaves - 5 to 6 pcs., Mustard
Seeds - 1 tsp., Oil - ½ tbsp., Asafetida (hing)1 pinch, Turmeric - ¼ tsp., Roasted Peanuts
1 tbsp., Roasted Almonds - 1 tbsp., Pepper 1 tsp., Salt-to taste, lemon juice as per taste.
1 tbsp., lemon juice - 1 tsp. (optional).
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Code/Food Serving Size Ingredients
2-23
Veg Shami
Kebab
4 servings
Boiled black Bengal gram - ½ cup, boiled
split Bengal gram - 1 tbsp., chopped onion 1 medium, coriander powder - 1 tsp., green
chilies - 2 chopped, chaat masala - ½ tsp., saltto taste, garam masala - ½ tsp., oil - 2 tbsp.,
bread crumbs to coat, and fresh coriander 1 tbsp.
Instructions
In a bowl add boiled black bengal gram and boiled split bengal
gram and mash well. then add all other ingredients, except
bread crumbs. Make 4 equal sized patties and coat with bread
crumbs. Place them over a greased crusty plate and high rack
then cook, when beep brush the kebabs with oil and ip them
over and cook. Serve hot.
2-24
Stuffed Dahi
Kebab
4 servings Yogurt - 100 g, cottage cheese - 50 g, Corn
our - 2 tbsp., Salt-to taste, Green chili - 2 pcs.
(chopped), Ginger - 1 tsp., Black pepper - 1 tsp.,
Oil - 2 tbsp., chopped raisins and almonds for
stufng.
Instructions
In a bowl add mashed cottage cheese and all other ingredients
except raisins and almonds and mix well.
Make medium sized balls, coat them in the remaining corn
our and give them desired shape and put them on a greased
crusty plate and place it over high rack and cook, when beep
brush a little oil over the kebabs and ip, cook again.
Code/Food Serving Size Ingredients
2-25
Pineapple
Seekh
4 servings Fresh pineapple - 1 pc. (rings), Dark rum -
3 tbsp., Castor sugar - 2 tbsp., Ground ginger
- 1 tsp., Unsalted butter - 4 tbsp., Salt - a pinch,
Oil - for greasing.
Instructions
In a bowl add rum, sugar, butter, ginger and butter and mix well.
Brush the mixture on both sides of pineapple rings and threads
them in metal skewers. Place them over a greased crusty plate
and place the crusty plate on high rack and cook. When beep,
ip over and grill. Serve hot.
2-26
Sago Hearts
4 servings Sabooddana (sago)- 150 g, Boiled potatoes -
3 medium, Ginger - 1 tsp. (chopped), Cumin
seeds - 1 tsp., Red chilli powder - ½ tsp., Garam
masala - ½ tsp., Oil - 2 tbsp., Coriander leaves 2 tbsp., Salt- to taste.
Instructions
In a bowl take, one hour soaked & strain sago and add all the
ingredients and mix well. Make small balls and shape them
into hearts with the help of a heart shape mould and cook on
greased crusty plate on high rack. When beep ip and brush
with oil and cook again.
2-27
Seasame Toast
2 pieces Bread slices - 2 pcs., sesame seeds - 1 tbsp.,
cottage cheese - ¼ cup, basil - 1 tbsp., salt and
pepper - to taste, butter - 1 tbsp.
Instructions
Spread the butter over the slices.
Mix all the ingredients and spread over bread slices and place
it on greased crusty plate on high rack then cook.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
2-28
Sweet and
Sour Stuffed
Baskets
6 pieces
Instructions
Roll out the bread slices with a roller evenly. Make the slices
thin until it gets even from all sides. Cut the bread slices in to
the size of mufn moulds. In a bowl add 3 teaspoon of olive
oil, chili akes, oregano, black pepper powder and chaat masala
mix it well. Brush up the mixture on bread slices evenly. Place
the slices in the moulds giving them the shape of basket and
Place it on greased mufn tray on high rack and cook. When
beep, turn the baskets upside down and cook again.
•
Basket Filling: In a bowl add blanched sprouts, pomegranate,
onion, cucumber, lemon juice, tamarind sauce and salt to taste.
Mix well, Fill the baskets with sprout & pomegranate lling and
garnish with fresh coriander leaves.
Bread Slices - 6 pcs., Olive Oil - 3 tsp., Chili
Flakes - ¼ tsp., Oregano - ¼ tsp., Black Pepper
powder - ¼ tsp., Chaat masala - ¼ tsp., Blanched
Sprouts - ¼ cup, Oil - 1 tbsp., Mustered seeds
- ½ tsp., Urad Dal (split black lentils) - ½ tsp.,
Chana Dal (split Bengal gram) - 1 tsp., Grated
Ginger - ½ tsp., Whole Kashmiri Red Chili 2 (broken into pieces), Curry Leaves - 4 to 5 pcs.,
Turmeric Powder - ⅛ tsp., Cooked Rice - 2 ½ cup,
lemon juice - 1 tbsp., salt - to taste.
Basket Filling :
Onion - ¼ cup (Fine chopped), Cucumber - ¼ cup
(Fine chopped), Tamarind Sauce - 2 tbsp., Lemon
Juice - ½ tsp., Salt - to taste, Fresh Coriander
Leaves for garnishing.
3. Sweets / Confectionary (Veggie)
Code/Food Serving Size Ingredients
3-1
Atta Ladoo
3-2
Besan (Bengal
Gram Flour)
Laddoo
3-3
Kalakand
300-350 g Atta - 2 cups, Ghee - 100 g, Powder Sugar -
75 g, Cardamom powder - 1 tbsp., Almonds
(Chopped) - ¼ cup.
Instructions
In microwave safe glass bowl add atta, ghee, mix well and
cook. When beep, stir well and press the START/+30s button.
Stir in every 5 minutes. When cool and cardamom powder,
sugar powder, mix well and make ladoo.
300-350 g Besan (Bengal Gram our) - 2 cups, Ghee –
100 g, Powder Sugar - 75 g, Cardamom powder
– 1 tbsp., Almonds (Chopped) - ¼ cup.
Instructions
In microwave safe glass bowl add besan and ghee, mix well
and cook. When beep, stir well and press the START/+30s
button. Stir in every 5 minutes. When cool and cardamom
powder, sugar powder, mix well and make ladoo.
450-500 g Grated paneer - 300 g, Condensed Milk - 200 g,
Milk powder - 3 tbsp., Corn Flour - 1 ½ tbsp.,
Cardamom powder - 1 tsp., Almond pieces as
per your taste.
Instructions
In microwave safe glass bowl take grated paneer, condensed
milk, milk powder, corn our, cardamom powder, mix well and
cook. When beep, stir well and press the START/+30s button.
Garnish it with almonds and when set, cut into pieces.
36 English
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Code/Food Serving Size Ingredients
3-4
Khoya Bar
450-500 g Grated Khoya - 300 g, Powdered sugar -
200 g, Milk powder - 2 tbsp., Saffron - ¼ tsp.,
Cardamom powder - 1 tsp., Almond pieces as
per your taste.
Instructions
In microwave safe glass bowl take grated khoya, powdered
sugar, milk powder, saffron & cardamom powder, Mix well and
cook. When beep, stir well and press the START/+30s button.
Garnish it with almonds and when set, cut into pieces.
3-5
Shahi Tukda
250-300 g Bread slice - 4 pcs., Condensed milk - 150 ml,
Milk - 100 ml, Sugar - 4 tbsp., Almond - pista
pieces – 4 tbsp., Saffron & cardamom powder
- 1 tsp.
Instructions
Arrange bread slice on high rack and cook. When beep,
turn slice and press the START/+30s button. After done add
condensed milk, sugar, dry fruits, saffron, cardamom powder.
Mix well and pour the mixture on slice. Serve hot.
3-6
Phirnee
200-250 g Milk - 400 g, condensed milk - 3 tbsp., Sugar
powder - 150 g, rice - ½ cup (soaked), Saffron 5 to 6 strings, cashew nuts - 1 tbsp., Pistachios
- 1 tbsp.
Instructions
Blend the soaked rice in blender. Add everything and cook.
3-7
Almond
Payasum
300-350 g
Almonds - ½ cup, Milk - ½ lt, Sugar - ½ cup,
Condensed Milk - 5 tbsp., Cardamom Powder ¼ tsp., Nutmeg - ½ tsp., Saffron - ½ tsp.
Instructions
Soak the almonds overnight. Peel and blend them into a
smooth paste.
In a bowl add all the ingredients and cook.
Code/Food Serving Size Ingredients
3-8
Ras Malai
400-450 g Milk - 400 g, Powder Sugar - 200 g, Saffron
- 5 to 6 threads, White Rasgullas - 150 g,
Pistachios - 2 tbsp.
Instructions
In a microwave safe bowl add milk, sugar powder, saffron and
cook, when beep, add rasgullas and pistachios and cook. Serve
cold.
3-9
Sweet Rice
400-500 g Soaked Basamati Rice - 200 g, Water - 400 ml,
Sugar - 150 g, Lemon Juice - 1 tsp., Almand –
50 g, Resins - 50 g, Cardamom Powder - 1 tsp.,
Yellow colour a pinch, Ghee - 2 tbsp., Saffron
- ¼ tsp.
Instructions
In microwave safe glass bowl take ghee, soaked basamati rice
and water. Cover and cook. When beep, add sugar, lemon juice,
almand, resins, cardamom powder, Yellow colour, saffron and
3-10
Almond
Cookies
(Pistachio)
press the
250-300 g Rened our - 115 g, Margarine or butter -
START/+30s
button. Serve hot.
50 g, Powder sugar - 50 g, Cardamom powder
- ¼ tsp., Nutmeg powder - ¼ tsp., Chopped
almond - 1 tbsp., Chopped Pistachio - 1 tbsp.,
Little saffron, Milk as required.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Sieve
the our. Cream the margarine & sugar very well until light &
creamy. Add the saffron, cardamom & nutmeg powder & mix
very well. Add the sieved our & make dough. Roll out the
dough using a little our. Sprinkle a few nuts & give a light
nal roll. Cut into desired shape. Put it into low rack. When
beep, Select menu and cook. Cool the cookies serve them.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
3-11
Banana Bread
3-12
Brownie
450 g
Instructions
Pre-heat the oven 120 °C with the Hot-blast function. Grease
and dust 10” cake tin, Sieve our with baking powder & soda
bicarb. Cream butter & sugar until light & uffy. Beat egg
separately. Add gradually to creamed mixture, beating well all
the time. Add mashed banana with 1 table spoon of our. Mix
well. Fold in our. Add chopped walnuts. Pour into a greased
loaf tin. Put it into low rack. When beep, select menu and cook.
400-450 g
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Grease
and dust 8” cake tin. Sieve our with baking powder. Mix cocoa
powder with half cup of hot water. In a bowl add powder sugar
& butter & beat well. Add egg & essence & again beat well. Add
almonds to Rened our, mix well, add maida mix with butter
mixture. Add cocoa solution to it & again mix well. For spoon
dropping consistency add milk. Pour the mixture in a greased
tin. Put it into low rack. When beep, select menu and cook.
Rened our - 225 g, Margarine - 125 g, Egg
- 2 pcs., Powder Sugar - 200 g, Baking Powder
- ½ tsp., Soda Bicarb - 1 tsp., Riped Banana 3 pcs., Walnut - 50 g, Milk as required, Vanilla
essence - 1 tsp.
Rened our - 100 g, Butter - 75 g, Egg 2 pcs., Chopped Almonds - 3 tbsp., Powder
Sugar - 80 g, Baking Powder - 1 tsp., Milk - ¼
cup, Chocolate essence - 1 tsp., Cocoa powder –
2 tbsp., Water - ½ cup.
Code/Food Serving Size Ingredients
3-13
Butter Sponge
3-14
Choco Cashew
Biscuits
450-500 g
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 8” cake tin. Sieve our with baking powder thrice.
Cream margarine and powdered sugar until light and uffy.
Beat egg and add to the creamed mixture little by little beating
thoroughly between each addition. Fold in the shifted our a
little at a time. Adjust consistency of the batter with milk to get
a dropping consistency. Put it into low rack. When beep, select
menu and cook.
250-300 g Rened our - 85 g, Margarine or butter - 85 g,
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
the our. Cream the margarine & sugar very well until light
& creamy. Add the Almond essence & mix very well. Add the
our, cocoa & cashew nut mix well, chill the mixture for 10 min.
Roll out & cut out with round biscuit cutter. Put it into low rack.
When beep, select menu and cook. Cool the biscuits. Serve
them.
Rened our - 120 g, Margarine - 90 g, Egg –
2 pcs., Powder Sugar - 120 g, Baking Powder 1 tsp., Milk as required, Vanilla essence - ¼ tsp.
Powder sugar - 85 g, Cashew nut powder 85 g, Almond Essence - ¼ tsp., Cocoa - 1 tbsp.
38 English
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Code/Food Serving Size Ingredients
3-15
Chocolate Cake
450-500 g Rened our - 115 g, Margarine - 55 g, Egg
– 2 pcs., Powder Sugar - 85 g, Baking Powder
- 1 tsp., Soda Bicarb - ½ tsp., Milk as required,
Cocoa powder - 2 tbsp., Chocolate essence 1 tsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 8” cake tin. Sieve our with baking powder, cocoa
powder & soda bicarb. Cream butter & sugar until light & uffy.
Add egg & beat in well. Add essence & fold in rened our with
sufcient milk to make a soft consistency. Pour in a greased &
lined cake tin. Put it into low rack. When beep, select menu and
cook.
3-16
Chocolate
Cookies
200-225 g Rened our - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence ½ tsp., Baking powder - ½ tsp., Cocoa powder
- 1 tbsp., Golden syrup - 1 tbsp.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Sieve
the our with cocoa & baking powder together. Cream the
margarine & sugar very well until light & creamy. Add the
vanilla essence & golden syrup & beat very well. Add the our
to the mixture & mix it well. Shape the biscuit as you wish.
Arrange them on a baking tin. Put it into low rack. When beep,
select menu and cook.
Code/Food Serving Size Ingredients
3-17
Coconut
Cookies
200-250 g Rened our - 85 g, Margarine or butter - 55 g,
Desiccated coconut - 40 g, Powder sugar - 55 g,
Water - 2 tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Cream
the margarine & sugar very well until light & creamy. Add 2 tsp.
of water. Sieve the our & add to the creamy mixture. Add the
desiccated coconut & mix well. Shape the biscuit as you wish.
Arrange them on a baking tin. Put it into low rack. When beep,
select menu and cook.
3-18
Coconut Toffee
300-350 g Condensed Milk - 200 g, Fresh grated coconut -
1 cup, Chopped walnut - 100 g, Ghee - 2 tbsp.
Instructions
In microwave safe glass bowl, mix the condensed milk, coconut
and coo. When beep, add ghee and press the START/+30s
button. After done add the chopped walnuts & mix well. Spread
the mixture on a well greased tin. Press & level by pressing
with a wet cloth. After 5 min. mark into small pieces. Remove
when cold.
3-19
Cumin Biscuits
200 g Rened our - 120 g, Powder sugar - 1 tbsp.,
Butter - 50 g, Cumin & ajwain powder - 1 tsp.
each, Soda bi carb - 1 pinch, Baking powder ¼ tsp., Water as required.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
rened our, baking powder & soda bi carb in a bowl, add
powder sugar & butter & beep well. Add rened our, cumin
& ajwain powder & little water, make a soft dough. Roll a thick
roti & cut cookies with the cutter. Prick with a fork. Arrange in
a crusty plate on low rack. When beep, select menu and cook.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
3-20
Date & Walnut
Cake
3-21
German
Biscuits
450-500 g Rened our - 115 g, Margarine - 90 g, Egg -
2 pcs., Powder Sugar - 115 g, Baking Powder
- ½ tsp., Soda Bicarb - ¼ tsp., Seedless Date –
100 g, Walnut - 50 g, Milk as required, Vanilla
essence - ½ tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Grease
and dust 8” cake tin, Sieve our with baking powder & soda
bicarb. Cream butter & sugar until light & uffy. Add egg & beat
in well. Add essence. Fold in the our alternating with chopped
dates & walnut. Adjust consistency with milk. Put it in greased
& lined cake tin. Put it into low rack. When beep, select menu
and cook.
400-450 g Rened our - 170 g, Butter - 115 g, Powder
sugar - 60 g, Cashew nut powder - 60 g,
Almond essence - ¼ tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve the
our, cream butter & sugar very well until light & creamy. Add
the Almond essence & beat. Add cashew nut & sieved rened
our & mix well. The mixture will form into dough. Roll into
sticks & shape into a circle. Arrange this on baking tin. Put
it into low rack. When beep, select menu and cook. Cool the
cookies. Serve them.
Code/Food Serving Size Ingredients
3-22
Jam Biscuits
3-23
Kesar Nankatai
200-250 g Rened our - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence ½ tsp., Cornour - 25 g, Salt - 1 pinch, Milk as
required, Jam.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Sieve
the our, salt & corn our together. Rub in the margarine
with nger tips. Add the sugar & mix well. Add just enough
milk to make dough. Roll out the dough into about 6 mm (¼”)
thickness. Cut with a round biscuit cutter. In every alternate
biscuit, make a hole in the centre with about 12 mm (½”)
nozzle. Arrange them on a baking tin. Put it into low rack.
When beep, select menu and cook. Cool the biscuits. Make pairs
of one biscuit with hole and one without and sandwich with
jam.
400 g
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
the our. Cream the ghee & sugar very well until light &
creamy. Add the cardamom & nutmeg powder & cream it again.
Dissolve the saffron in a 1 tsp. of milk. Add the curd, soda
bicarb & prepared saffron. Mix well. Add the our & semolina &
knead well. Make a small round. Arrange them on a baking tin.
Put it into low rack. When beep, select menu and cook. Cool the
biscuits. Serve them.
Rened our - 100 g, Powder sugar - 100 g,
Ghee - 100 g, Semolina - 100 g, Cardamom
powder - ½ tsp., Nutmeg powder - ½ tsp., Fresh
curd - 1 tsp., Soda Bicarb - ¼ tsp., Saffron ¼ tsp., Milk - 1 tsp.
40 English
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Code/Food Serving Size Ingredients
3-24
Marble Cake
450-500 g Rened our - 150 g, Condensed Milk - 200 g,
Butter - 100 g, Soda Bicarb - ½ tsp., Baking
Powder - 1 tsp., Vanilla essence - 1 tsp., Cocoa
Powder - 2 tbsp., Milk or water as required.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Sieve
rened our, baking powder & soda. In a bowl add condensed
milk & butter & beat well. Add rend our, essence & mix. For
spoon dropping consistency add milk or water. Divide the
mixture in two parts. Add cocoa powder in one part. Put the
plain batter & cocoa batter alternately in the tin. Run a spoon
through the batter only once. Put it into low rack. When beep,
select menu and cook.
3-25
Mawa Cake
400-450 g Rened our - 85 g, Margarine - 70 g, Egg -
2 pcs., Powder Sugar - 100 g, Baking Powder
- ¼ tsp., Mava - 30 g, Butter - 30 g, Cardamom
powder - ¼ tsp., Nutmeg - ¼ tsp.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Grease
and dust 7” cake tin. Sieve our with baking powder. Cream
margarine, butter and powdered sugar until light and uffy.
Beat egg and add grated mava mixing will be between each
addition. Fold in oursifted with baking powder & spice. Check
consistency & pour into greased & lined 7” mould. Put it into low
rack. When beep, select menu and cook.
Code/Food Serving Size Ingredients
3-26
Melting
Moments
200-250 g Rened our - 85 g, Margarine or butter - 85 g,
Powder sugar - 100 g, Vanilla essence - ½ tsp.,
Cornour - 25 g, Milk as required.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve the
our & cornour together. Cream the margarine & sugar very
well until light & creamy. Add the our. If required, add a few
drops of milk. Mix very well. Shape the biscuit as you wish.
Arrange them on a baking tin. Put it into low rack. When beep,
select menu and cook. Cool the biscuits. Serve them.
3-27
Shrewsbery
Biscuits
400-450 g Rened our - 225 g, Margarine or butter -
100 g, Powder sugar - 85 g, Lemon essence ¼ tsp., Egg - 1 pc., Milk as required.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
the our. Cream the margarine & sugar very well until light
& creamy. Add the egg & mix it well. Add the sieved our. If
required add a little milk to make a dough. Knead until smooth.
Roll out thinly. Prick all over with a fork. Stamp into round.
Place the biscuits on a baking tin. Put it into low rack. When
beep, select menu and cook. Cool the biscuits. Serve them.
Oven use
English 41
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Oven use
Oven use
Code/Food Serving Size Ingredients
3-28
Swiss Roll
3-29
Victoria
Sponge Cake
200-250 g Rened our - 80 g, Condensed Milk - 100
g, Butter - 50 g, Soda Bicarb - ⅛ tsp., Baking
Powder - ½ tsp., Milk - ½ cup, Vanilla essence ½ tsp., Mix Fruit Jam - 2 tbsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust Square cake tin of 8”, Sieve our with baking powder
& Soda. In a bowl add condensed milk & butter, beat well, add
rened our, essence & for spoon dropping consistency. Place
the butter paper at the bottom of the tray & pour the batter
on it. Put it into low rack. When beep, select menu and cook.
Remove this cake on another butter paper & spread mix fruit
jam over it. Roll it & cut slices.
450 -500 g Rened our - 170 g, Margarine - 170 g, Egg -
3 pcs., Powder Sugar - 170 g, Baking Powder 1½ tsp., Milk - ½ cup, Vanilla essence - 1 tsp.
Instructions
Pre-heat the oven 130 °C with the Hot-blast function. Grease
and dust 9” cake tin, Sieve our with baking powder. Cream
butter & sugar until light & uffy. When the mixture is light
& creamy, add the egg, one at a time, beating each time
thoroughly. If the mixture curdles while adding the egg, add a
little our before adding the next egg. Finally fold the our &
add the milk until the mixture forms a dropping consistency.
Add the vanilla essence. Mix well. Pour the mixture into the
prepared tin.
Put it into low rack. When beep, select menu and cook.
4. Continental (Veggie)
Code/Food Serving Size Ingredients
4-1
Vegetable
Pasta
4-2
Baked
Vegetables
4-3
Cheese
Cabbage Rice
200-250 g Pasta - 200 g, Oil - 1 tbsp., Grated Cheese –
3 tbsp., Pasta Sauce, Spring Onion, Water as per
your taste, Salt as required.
Instructions
In microwave safe bowl add pasta and water and cook. When
beep, strain Pasta and mix with all the ingredients and then
press the START/+30s button. Serve hot.
350-400 g Half boiled vegetables (carrot, cauliower,
French beans - cut into small pieces, sweet corn
& green peas etc.) - 300 g, Plain our - 2 tbsp.,
Butter - 2 tbsp., Milk - 2 cups, Water - ½ cup,
Grated cheese - 5 tbsp., Salt, sugar, pepper as
per your taste.
Instructions
In microwave safe glass dish take butter, vegetables, plain
our, milk, water, salt, sugar and pepper, mix well and cook.
When beep, mix it well & spread grated cheese on it. Keep the
dish on high rack and press the START/+30s button. Serve hot.
350-400 g Soaked rice - 1 cup, Cabbage - 50 g (chopped),
Capsicum - 1 pc. (chopped), corn - 50 g, Grated
cheese - 100 g, chopped coriander - 2 tbsp.,
Water - 3 cups, Black pepper powder - ¼ tsp.,
Salt & Sugar as per your taste, Butter - 2 tbsp.
Instructions
In microwave safe glass bowl take butter, rice, chopped
cabbage, chopped capsicum, corn, black pepper powder, salt,
sugar, mix well and cook. When beep, add all other ingredients
and press the START/+30s button.
42 English
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Code/Food Serving Size Ingredients
4-4
Vegetable
Pizza
200-250 g Pizza Base - 100 g, Pizza toping - 3 tbsp.,
Mixed vegetables (Tomato, Capsicum, Onion)
- 1 cup, Grated Cheese - ½ cup, Chili Flakes as
per your taste, Oregano for seasoning.
Instructions
Pre-heat the oven 180 °C with the Hot-blast function. Add
pizza toping mixed vegetable and cheese on pizza base, and
put the pizza on low lack. When beep, select menu and cook.
Serve with oregano and chili akes on top.
4-5
Cheese Straw
200 g Rened our - 100 g, Grated cheese - 25 g,
Butter - 50 g, Cold water as required, Pepper
powder - ¼ tsp., Baking powder - ⅛ tsp., Chili
powder - ½ tsp., Salt - ¼ tsp.
Instructions
Pre-heat the oven 180 °C with the Hot-blast function. Sieve
rened our, pepper powder, baking powder, chilli powder, salt.
In a bowl maida, butter, cheese & rub it with nger chips till it
resembles bread crumbs. Add little cold water to make a soft
dough. Roll it in ½ cm. roti and cut thin strips, twist them & put
on the baking tray. Put them on low rack. When beep, select
menu and cook.
4-6
Corn & Potato
Baked
300-350 g Boiled sweet corn - 100 g, Boiled Potatoes
– 2 pcs., Finely chopped onion - 1 pc., Finely
chopped green chili - 2 pcs., Grated cheese
- 4 tbsp., White sauce - 1 cup, Fresh cream 2 tbsp., Butter – 2 tbsp., Salt & Pepper as per
you taste.
Instructions
In microwave safe glass bowl take butter, onion, green chili and
cook. When beep add white sauce, chopped potatoes, sweet
corn, fresh cream, salt, pepper, mix it well and sprinkle cheese.
Transfer it on high rack and press the START/+30s button.
Serve hot.
Code/Food Serving Size Ingredients
4-7
Macaroni Hot
Pot
250-300 g
Shell Macaroni - 200 g, Chopped Onion - 2 pcs.,
Chopped capsicum - 1 pc., Chopped Tomato 2 pcs., Chopped Garlic - 1 tsp., Red chili powder
- ½ tsp., One small can baked beans - 200
g, Tomato ketchup - 6 tbsp., Grated cheese 4 tbsp., Butter - 1 tbsp., Salt as per your taste,
Oil - 1 tbsp., Water - 4 cups.
Instructions
In microwave safe glass bowl add shell macaroni, oil, water
and cook. When beep, drain & keep a side. In another bowl add
butter, salt, onion, capsicum, tomato, garlic cloves, chili powder,
cheese, baked beans and press the START/+30s button. When
beep add macaroni, mix it well and serve hot.
4-8
Macaroni
Supreme
300-350 g Macaroni - 200 g, White sauce - 2 tsp., Chopped
Parsley - 4 tbsp., Nutmeg powder - 1 pinch,
Oregano - ½ tsp., Grated cheese - 50 g,
Chopped tomato - 1 pc., Butter - 1 tbsp., Oil –
1 tbsp., Salt & pepper as per your taste.
Instructions
In microwave safe glass bowl add shell macaroni, oil, water and
cook. When beep drain & keep a side. In another bowl add butter,
salt, nutmeg powder, oregano, parsley, white sauce, mix well. Add
macaroni, cover with cheese and press the
START/+30s
Oven use
button.
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Oven use
Oven use
Code/Food Serving Size Ingredients
4-9
Mushroom
Gratin
4-10
Noodles
500-550 g Mushrooms quartered (cut into 4 pieces each)
- 200 g, Oil or butter - 2 tbsp., Maida (our)
– 2 tbsp., Salt - 1 tsp., Pepper - 1 tsp., Rum
or sherry (optional) - 1 tsp., Cream - 100 g
(½ cup), Water - ½ cup, Some chopped celery or
coriander leaves for garnishing.
Instructions
In microwave safe plate butter, maida and cook. When beep, add
all other ingredients, mix well and press the
Sprinkle chopped celery or coriander and serve hot.
150-300 g Noodles - 300 g, Oil - 3 tbsp., Vinegar - 1 tbsp.,
Soya Sauce - 1 tbsp., Chili Sauce - 1 tbsp., Mix
vegetables - 1 cup (Cabbage, Carrot, Capsicum,
French, Beans, etc).
Instructions
In microwave safe bowl take noodles, water, oil and salt and
put the bowl in microwave and cook. When beeps, strain
noodles and pour cold water over it. In the bowl put some oil
and nally chopped vegetables, add vinegar, soya sauce, chili
sauce, MSG salt and paper to taste and ¼ cup water and After
that put the bowl in microwave and cook again. Add noodles
and mix well.
START/+30s
button.
Code/Food Serving Size Ingredients
4-11
Noodles with
Tomato and
Cheese Sauce
4-12
Nutrition
Noodles
4-13
Garlic Bread
400-450 g
Instructions
In microwave safe glass bowl add noodles, oil and cook. When
beep drain & keep a side. In another bowl add tomato sauce,
pizza sauce, cheese sauce, fresh cream, salt, sugar & pepper,
mix it well and add boiled noodles, sprinkle cheese and press
the START/+30s button. Serve hot.
500-550 g
Instructions
Mix all in a glass bowl except lemon juice. Cook and add lemon
juice to serve.
300-400 g
Instructions
Pre-heat the oven 180 °C with the Hot-blast function. Mix
butter, garlic, salt, pepper, oregano and make a paste. Apply
this paste on both sides of the bread and sprinkle grated
cheese and chili akes. Put these breads on crusty plate on low
rack. When beep, select menu and cook.
Ribbon noodles - 250 g, Tomato sauce - ½ cup,
Pizza sauce - ½ cup, Cheese sauce - 1 cup, Oil
- 2 tbsp., Grated cheese - 2 tbsp., Salt, sugar &
pepper as per your taste, Fresh Cream – 2 tbsp.,
Oregano - ½ tsp., Water - 4 cups.
Boiled Rice Noodles - 200 g, Oil - 1 tbsp., Garlic
paste - 2 tsp., Chopped Spring Onions - ¼ cup,
French Beans - ¼ cup, Carrot Julian - ¼ cup,
Sliced Mushrooms - ¼ cup, Blanched Bean
Sprouts - ¼ cup, Roasted Peanuts - ¼ cup, Soya
Sauce - 2 tsp., Sugar - 1 tsp., Lemon Juice 1 tbsp., Salt - to taste, Black Pepper - to taste.
Bread (French) - 3 slices, Butter - 3 tbsp., Garlic
- 2 tbsp., Grated cheese - 3 tbsp., Salt, Pepper,
Oregano, Chili akes as per taste.
44 English
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Code/Food Serving Size Ingredients
4-14
Pasta
400-450 g Penne Pasta - 200 g, Chopped onion - 2 tbsp.,
Chopped garlic - 2 tsp., Chopped spinach - 75 g,
Cream - 1 cup, Grated cheese - 3 tbsp., Butter
- 2 tbsp., Nutmeg Powder - 1 pinch, Oregano
- ½ tsp., Salt & pepper as per your taste, Oil –
1 tbsp., Water - 3 cups.
Instructions
In microwave safe glass bowl take pasta, water, oil and When
beep drain the water & keep a side. In another bowl add
butter, chopped onion, chopped garlic, spinach, cream, nutmeg
powder, salt, pepper powder, oregano, mix it well and press the
START/+30s button. After done pasta & cheese, mix it well &
serve hot.
4-15
Pasta in Pesto
Sauce
400-450 g Fussily Pasta - 200 g, Oil - 1 tbsp., Cream –
1 cup, Grated cheese - 3 tbsp., Butter - 2 tbsp.,
Oregano - ½ tsp., Salt & pepper as per your
taste, Olive Oil - 1 tbsp., Pesto Sauce - 4 tbsp.,
Water - 3 cups.
Instructions
In microwave safe glass bowl take Pasta with water, oil
and cook. When beeps, drain the water & keep a side. In
another bowl add butter, olive oil, pasta, cream, salt, pepper
powder, oregano, cheese, pesto sauce. Mix it well & press the
START/+30s
button. Serve hot.
Code/Food Serving Size Ingredients
4-16
Potato
Dumpling
200-250 g Boiled & Grated Potatoes - 2 pcs., Grated
Paneer - 2 tbsp., Chopped Spinach - ½ cup,
Chopped Green Chili - 1 tsp., Maida - 2-3 tbsp.,
Baking Powder - 1 pinch, Nutmeg Powder - 1
pinch, Salt & Pepper as per your taste, Butter
- 1 tbsp., Chopped Garlic - 1 tbsp., Pizza Sauce ½ cup, Grated Cheese - 3 tbsp.
Instructions
Mix grated potatoes, paneer, spinach, green chili, maida, baking
powder, nutmeg powder, salt & pepper together and make 1012 balls from it, place them in MWO steamer and cook. When
beep, in other microwave safe bowl take butter, chopped garlic,
steamed balls, cheese, pizza sauce, mix well and press the
START/+30s button.
4-17
Risotto Rice
450-500 g Basmati Rice (soaked) - 150 g, Spinach
(chopped) - 100 g, Butter - 3 tbsp., Chopped
onion - 2 pcs., Chopped Garlic - 2 tsp., Grated
cheese - 3 tbsp., Salt & Pepper as per your
taste, Water - 300 ml.
Instructions
In microwave safe glass bowl take butter, onion, garlic and
cook. When beep, add spinach (chopped) soaked rice, water,
salt & pepper and mix well. Cover and press the START/+30s
button. Garnish with grated cheese and serve hot.
4-18
Sun Dried
Tomato Risotto
400-500 g Rice - 1 cup, Garlic - 2 cloves, Onion - 1 pc.
(chopped), White wine - ½ cup, Seasoning cube
- 1 cup, Broccoli - 1 cup, Sun dried tomatoes
- ¼ cup, Oregano - 1 tsp., Chilli Flakes - 1 tsp.,
Grated Cheese - ¼ cup, Cream - 4 tbsp., Butter 2 tbsp., Salt - to taste.
Instructions
Add everything and cook.
Oven use
English 45
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Oven use
Oven use
Code/Food Serving Size Ingredients
4-19
Vegetable
Aa’la Kiev
4-20
Vegetable
Chowmain
550-600 g Mix vegetable (cauliower, peas, cabbage :
cut into long pieces 18-20) - 350 g, French
beans cut into 1 piece, Carrots - 2 pcs. (medium
size, cut into 1 piece), Celery - 2 pcs. (chopped
ne), Capsicums (cut into ¼” pieces) - 2, Milk ½ cup, Maida – 2 tbsp., Pepper - 1 tsp., Mustard
powder - 1 tsp., Salt - 1 tsp., Grated cheese
(Amul) - 4 tbsp.
Instructions
In microwave safe glass bowl mix vegetable, cauliower,
peas, carrots, celery and french beans & add 2-3 tbsp. water,
cover and cook. When beep, add all ingredients and press the
START/+30s button. Add grated cheese. Garnish with parsley or
coriander.
400-450 g Noodles - 200 g, Water - 2 cups, Mix
Vegetables - 100 g, Soya Sauce, Chili Sauce,
Viengar, Salt & Pepper as per your taste, Oil as
required.
Instructions
In microwave safe glass bowl take noodles and 2 cups water
and cook. When beep, drain all the water from it & keep
noodles a side. In other microwave safe glass bowl take oil &
vegetables and press the START/+30s button. After done add
all ingredients with noodles mix well & serve hot.
Code/Food Serving Size Ingredients
4-21
Vegetable in
Thai Curry
4-22
Vegetable O’
Gratin
500-600 g
Instructions
In grinder prepare green paste. Churn grated one coconut in
mixer. In microwave safe glass bowl add vegetables, oil and
cook. When beep, add salt, jaggery and coconut milk. Mix well
& press the START/+30s button.
500-550 g Vegetables (carrot, cauliower, peas, French
Instructions
In microwave safe bowl butter, mix vegetables, water and
cook. When beep, add all other ingredients and press the
START/+30s button.
Sprinkle chopped celery or coriander and serve hot.
For green paste :
Green chillies - 6-8 pcs., Spring onions - 3 pcs.
(chopped along with the green part), Lemon
grass leaves - 4 pcs. (optional), Ginger - 2” piece,
Coriander leaves - 3 tbsp.,
For main dish :
Coconut milk - 1½ cups, Salt - 1½ tsp., A tiny
piece of jaggery, Coriander powder - 1 tbsp.,
Cumin powder - 1 tbsp., Oil - 2 tbsp., Chopped
mix vegetable (carrot, cabbage, peas) - 1 cup.
beans : cut into bite size pieces) - 300 g, Oil or
butter - 2 tbsp., White sauce - 1 cup, Pepper –
1 tsp., Cream - 100 g (½ cup), Water - ½ cup,
some chopped celery or coriander leaves for
garnishing.
46 English
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5. Veggies / Kebabs (Veggie)
Code/Food Serving Size Ingredients
5-1
Aloo (Potato)
Masala
450-500 g Chopped Aloo (potato) - 300 g, Onion - 1 pc.
(Chopped), Tomato - 1 pc. (Chopped), Ginger
Garlic paste - 1 tsp., Coriander powder - 1 tsp.,
Cumin powder - ½ tsp., Garam Masala - ½ tsp.,
Oil - 2 tbsp., Red chili powder, Turmeric powder,
salt as per your taste, Chopped coriander
leaves, 1 cup of water.
Instructions
In microwave safe glass bowl take oil, chopped onion, ginger
garlic paste, chopped tomato, chopped potato. Mix well and
cook. When beep, add chopped potato, powder masala, 1 cup
of water, mix it well and press the START/+30s button. Garnish
with coriander leaves.
5-2
Aloo Ghobi
300-400 g Cut Potatoes - 200 g, Cut Cauliower - 200 g,
Cut Tomatoes - 100 g, Oil - 2 tbsp., Turmeric
powder, Coriander powder, Red chili powder,
Cumin seeds, Salt, Garam masala, Water as per
your taste.
Instructions
In microwave safe glass bowl take oil, potatoes, cauliower.
Mix well and cook. When beep, add tomatoes, other
ingredients, water and then press the START/+30s button.
5-3
Aloo Poshto
400 g Boiled potatoes - 2 cups, Poppy seeds - 2 tbsp.,
Dry red chillies - 3 pcs., Turmeric powder ¼ tsp., Oil - 2 tsp., Salt- to taste.
Instructions
Add everything in microwave safe glass dish and cook.
Code/Food Serving Size Ingredients
5-4
Aloo Methi
150-200 g Aloo (Boiled) - 2 pcs., Methi - 1 bunch, Green
chilies - 2-3 pcs., Oil - 2 tbsp., Salt, turmeric,
Mustard seeds, Cumin as required.
Instructions
In microwave safe bowl take oil, muster, cumin, green chilies
amd cook. When beep, add methi leaves, turmeric, salt and mix
well. Press the START/+30s button. After done, add boiled aloo
and mix well.
5-5
Corn, Simla
Mirch Rice
400-500 g Soaked Rice 200 g, Corn 50 g, Chopped Simla
Mirch - 1 pc., Oil - 2 tbsp., Black cardamom - 2
or 3 pcs., Cumin seeds - ½ tsp., Onions - 2 pcs.
(Chopped), Green chili & salt as per your taste
Instructions
In microwave safe glass bowl take oil, black cardamom, cumin
seeds, chopped onions, green chili & salt, soaked rice and cook.
When beep add water and salt. Mix well and cover and then
press the START/+30s button.
5-6
Dal Tadaka
400-500 g Boiled Arhar Dal - 200 g, Water - 300 g, Oil -
2 tbsp., Cumin - 1 tbsp., green Chilies - 2-3 pcs.,
Curry Leaves - 5-6 pcs., Salt, coriander, Cumin
Powder, Turmeric, Asafetida, Kasoori methi,
Lemon juice as per your taste.
Instructions
In microwave safe bowl take dal, water, turmeric, asafetida.
Cover and cook. When beep take oil, cumin, chopped green
chilies, curry leaves, salt, coriander, cumin powder, kasurimethi,
lemon juice, water and then press the START/+30s button.
Garnish with tomato.
Oven use
English 47
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Oven use
Oven use
Code/Food Serving Size Ingredients
5-7
Dosa Sabji
5-8
Vegetable
Hariyali
5-9
Jeera Aloo
400-500 g
Instructions
In microwave safe glass bowl take oil, mustered seeds, cumin
seeds, curry leaves, green chili, turmeric powder, onion and
cook. When beep, mix it well and add chopped potato. Mix it
well and press the START/+30s button. Garnish with coriander
leaves.
300-320 g Carrot - ¼ cup, French Beans - ¼ cup,
Instructions
In a bowl add vegetables and water then cook. When beep add
all other ingredients, mix all the ingredients except salt & lemon
and cook again. Add lemon & salt at serving time.
400-500 g Half boiled potatoes 400 g (cut into nger
Instructions
In microwave safe glass bowl take oil, cumin seeds and cook.
When beep, add all ingredients and then press the
button. Garnish chopped coriander and serve hot.
Boiled potato peeled & chop 300 g, Chopped
Onion 2 pcs., Green chili salt, turmeric powder as
per your taste, Oil 2 tbsp., Mustard Seeds, Cumin
seeds, Curry leaves for tempering.
Cauliower - ¼ cup, Peas - ¼ cup, Baby Corns ¼ cup, Coriander - ½ cup, Garlic - 1 tsp., Green
Chilies - 1 tsp., Coconut Milk - ½ cup, Milk 2 tbsp., Butter - 1 tsp., Oil - 1 tsp., Lemon Juice
- ½ tsp., Salt - to taste, water - 1 ½ cup.
chips), Cumin seeds - 1 tsp., Turmeric Power ¼ tsp., Red Chilli Powder - 1 tsp., Oil - 2 tbsp.,
Salt as per your taste, Chopped Coriander
Leaves – 1 tsp.
START/+30s
Code/Food Serving Size Ingredients
5-10
Kadhi Pakoda
5-11
Karela Masala
400-500 g Ghee - 2 tbsp., Gram Flour - 3 tbsp., Curd –
200 g, Water - 300 ml, Salt, Cumin, Green Chili,
Ginger, Curry Leaves as per your taste, Gram
our for Pakoda - 100 g, Red Chili powder,
Turmeric, Ajwain, Salt as per your taste.
Instructions
In bowl add curd, gram our, turmeric, chili and water mix well
keep aside.
In bowl take gram our and add salt, ajwain, red chili powder,
little oil to it and make soft dough and make small ball form it.
In another microwave safe glass bowl add ghee, cumin, curry
leave, dough balls, green chili, ginger. Mix well and cook. When
beep, add kadhi mixture to prepared ball dough and then press
the START/+30s button. Serve hot with rice.
300-400 g
Instructions
In microwave safe bowl take oil, onions and cook. When beeps,
add ginger garlic paste, karela pieces and all the spices, add
tomato puree, half cup water, cream with cover and then press
the START/+30s button. Serve hot with rice.
Karela (Cut small Pieces) - 8/10, Onion Grind –
2 pcs., Tomato Puree - 2 pcs., Ginger, Garlic Past
– 2 tbsp., Coriander Powder, Cumin Powder,
Turmeric Powder, Red chili powder, Garam
Masala, Salt as per your taste, Oil - 3 tbsp.,
Cream - ¼ cup, Water - ½ cup.
48 English
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Code/Food Serving Size Ingredients
5-12
Kashmiri Aloo
300-400 g
Small peeled Potato - 8/10, Onion Grind 2 pcs., Tomato Puree - 2 pcs., Ginger, Garlic
Paste - 2 tbsp., Coriander Powder, Cumin
Powder, Turmeric Powder, Red chili powder,
Garam Masala, Salt as per your taste, Oil 3 tbsp., Cream - ¼ cup, Water - ½ cup.
Instructions
In microwave safe bowl take water, prick potatoes and cook.
When beep, add oil, onions, ginger-garlic paste, all other
ingredients and then press the START/+30s button.
5-13
Lazeez Bhindi
400-500 g
Bhindi (Cut into pieces) - 400 g, Onion
(Chopped) - 2 pcs., Tomato (Chopped) - 2 pcs.,
Ginger Garlic Paste - 2 tbsp., Coriander Powder,
Cumin Powder, Turmeric, Red Chili Powder,
Garam Masala, Salt as per your taste, Oil as
required, Cream - 2 tbsp.
Instructions
In microwave safe glass bowl take oil, chopped onion, ginger
garlic paste and cook. When beep, add powder masala,
chopped tomato, bhindi, salt, cream and then press the
START/+30s button.
5-14
Lemon Rice
400-500 g Soaked Rice - 150 g, Mustard seeds - ½ tsp.,
Urad dal - ½ tsp., Grated ginger - 1 tsp.,
Roasted Daria - 1 tsp., Dry red chili – 2, Curry
leaves – 7-8, Turmeric powder - ½ tsp., Lemon
juice - 1 tsp., Oil - 2 tbsp., Salt as per your taste,
Chopped coriander - 1 tbsp., Water - 350 ml.
Instructions
In microwave safe glass bowl take oil, mustard seeds, urad dal,
grated ginger, roasted daria, dry red chili, curry leaves, turmeric
powder, lemon juice, salt, soaked rice and cook. When beep, add
water and salt, mix it well, cover it and press the START/+30s
button. Garnish with chopped coriander & serve hot.
Code/Food Serving Size Ingredients
5-15
Mixed Masala
Vegetables
(South Indian
Style)
400-500 g Mix Vegetables (yam, custer beans, white
ash guard, white pumpkin, red pumpkin, raw
banana, carrots) - 400 g (peeled and cut),
2” pieces fresh coconut - 1 cup, Green Chili 2-3 pcs., Cumin - ½ tsp., Curry Leaves - 7-8 pcs.,
Turmeric - ¼ tsp., Curd - ¼ cup, Coconut oil 1 tsp., Salt and Sugar as per taste.
Instructions
Make paste of coconut, green chill and cumin with little water
and keep aside. In microwave safe take all the vegetables with
some water and cook. When beep, take coconut oils, curry
leaves, turmeric. Mix well and press the
After done add curd, paste of coconut and mix well.
5-16
Mutter Paneer
400-500 g Boiled Mutter - 100 g, Paneer - 200 g, Onions
– 2 pcs. (paste), Tomato - 2 pcs. (puree),
Garlic-ginger paste - 1 tsp., Oil - 2 tbsp., Red
chili powder, Garam masala, Fresh Cream, Salt,
Turmeric, Sugar, Kasoori methi, Coriander as
per your taste, Cream - 2 tbsp.
Instructions
In microwave safe bowl add oil, onions and ginger-garlic paste
and cook. When beep, add tomato puree, cream, salt, turmeric,
sugar, boiled mutter, paneer, kasoori methi (except masala) and
then press the START/+30s button.
START/+30s
button.
Oven use
English 49
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Oven use
Oven use
Code/Food Serving Size Ingredients
5-17
Palak Paneer
5-18
Potato Chaat
5-19
Sambhar
400-500 g Palak Leaves (Spinach) (Boiled & Grinded)
– 300 g, Onion (Chopped) - 2 pcs., Tomato
(Chopped) – 2 pcs., Ginger Garlic Paste - 2 tbsp.,
Paneer – 150 g, Oil - 3 tbsp., Garam Masala,
Coriander, Cumin Powder, Salt, Fresh Cream as
per your taste.
Instructions
In microwave safe glass bowl take oil, chopped onion, ginger
garlic paste and cook. When beep, add tomato and all the
masala, palak paste, paneer and cream. Mix it well and then
press the START/+30s button.
150-200 g Boiled Potatoes - 2 pcs., Rock Salt - ¼ tsp., Salt -
a pinch, Chaat Masala - ½ tsp., Red Chili Powder
- a pinch, Lemon Juice - 1 tbsp.
Instructions
Mix all the ingredients except lemon juice and cook in crusty
plate on high rack at grill mod.
Serve warm with lemon juice.
400-500 g Arhar Dal/Red Gram - 100 g, Oil - 2 tbsp., Onion
- 1 pc. (Chopped), Tomato - 1 pc. (Chopped), Mix
vegetables (drumsticks, ghia/bottle gourd, red
pumpkin, brinjal, ladies nger) - 1 cup, Mustard
Seeds - 1 tsp., Asafetida - ¼ tsp., Tamarind pulp,
Cumin seeds, Green chili, Sambhar masala, Salt
as required.
Instructions
In microwave safe bowl dal, turmeric powder, onions, green
chilies, tomatoes, mixed vegetables and add some water. Cover
and cook. When beep, add oil, safetida, cumin, curry leaves, red
chilies, sambhar masala, tamarind pulp, salt, water and then
press the START/+30s button.
Code/Food Serving Size Ingredients
5-20
Khumb Ki
Subzi
5-21
Shahi Paneer
5-22
Steamed
Vegetables
5-23
Stuffed Tomato
200-225 g Sliced Mushroom - 1 cup, Milk - 1 tbsp., Curds
- 2 tbsp., Cornour - ½ tsp., Cloves - 2 pcs.,
Cardamoms - 2 pcs., Chopped green Chillies
- ½ tsp., Chilli powder - ¼ tsp., Garam masala ¼ tsp., Salt to taste, Oil - 1 tbsp.
Instructions
Add all in a bowl and cook.
700 -750 g Cottage Cheese - 100 g, Tomato Puree - 2 tbsp.,
Pure Ghee - 1 ½ tbsp., Garam Masala - ½ tsp.,
Green Cardamom Powder - ¼ tsp., Cumin
Seeds - ½ tsp., Salt - to taste, Tomato ketchup
- 2 tbsp., Fresh Cream - 1 tsp., Dry Fenugreek
leaves - ¼ tsp., Water - 6 tbsp.
Instructions
Cut cottage cheese in 1 inch cubes add all the ingredients mix
well, cook and serve hot with assorted Indian bread.
200 g Mix Vegetable (Cauliower, Carrot, Capsicum
Muter Corn, French beans : Cut in small pieces)
- 200 g, Sugar, Peper powder, Salt as per your
taste, Water - 3 cups.
Instructions
In microwave safe glass bowl take vegetables and some water.
Drain water and in another bowl take cooked vegetables, sugar,
paper powder, salt. Mix well and serve hot.
200-300 g Tomato - 4 pcs., Onion Chopped) - 1 pc., Paneer
- ½ cup, Coriander, Cumin Powder, Salt & Sugar
as per your taste, Butter - 1 tbsp.
Instructions
Cut tomatoes and scoop out the pulp to have plain tomato
cups. Grate paneer then mix coriander, cumin powder and stuff
the mixture with tomatoes. In microwave safe glass bowl add
butter, chopped onions, tomatoes and cook.
50 English
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Code/Food Serving Size Ingredients
5-24
Tamarind Rice
500-550 g
For the Masala :
Split Bengal gram - 1 ½ tsp. (roasted), Split Black
Gram - 1 ½ tsp. (roasted), Coriander Seeds 1 ½ tsp., Red Chilli - 3 to 4, Sesame Seeds - 2 tsp.
(grind to ne powder)
Other ingredients :
Oil - 1 tbsp., Peanuts - ½ cup (roasted), Split
Bengal Gram - ½ tsp. (roasted), Split Black gram
- ½ tsp., Curry leaves - 10, Asafoetida - 1 pinch,
Turmeric - ¼ tsp., Tamarind Pulp - ½ cup, Rice 1 ½ cup, Salt - to Taste, water - 2 ½ cup.
Instructions
In a microwave safe glass bowl add masala, oil, crice and cook.
When beep, add all other ingredients and cook again. Serve hot.
5-25
Vegetable
Biryani
400-500 g Soaked Basamati Rice 200 g, Water - 400 ml,
Ghee - 2 tbsp., Cloves, Cinnamon, Black pepper,
Cardamom - 2 pieces, Salt & Sugar as per your
taste, Mixed vegetables (cauliower, peas,
French beans & carrot : chopped) - 1 cup.
Instructions
In microwave safe glass bowl add ghee, vegetables, all masalas
and soaked basamati rice, mix it well and cook. When beep,
add water, salt & sugar. Cover it and press the START/+30s
button. Serve hot.
5-26
Sukhi Moong
Dal
300-400 g Moong dal - 150 g, Onion (chopped) - 2 pcs.,
Water - 1 cup, Ginger garlic paste, salt, turmeric
powder, Chili garam masala, coriander powder,
cumin powder & pepper powder.
Instructions
In microwave safe glass bowl take oil, onion and ginger-garlic
paste and cook. When beep add moong dal and all other
ingredients with water and press the START/+30s button.
Code/Food Serving Size Ingredients
5-27
Stuffed
Brinjals
300-350 g Small brinjals – 250 g, chopped Onion - 1 small,
ginger garlic Paste - 1 tbsp., Red chilli powder
- ½ tbsp., Coriander powder - 1 tbsp., Aamchur
powder - ½ tbsp., Turmeric - ½ tbsp., Garam
masal - ¼ tbsp., oil - 2 tbsp., Tomato Puree ¼ cup, salt to taste Fresh coriander - 1 tbsp.
Instructions
Slit the brinjals from middle and keep aside. In a small bowl
add onion, ginger garlic paste, and dry spices, mix well and
stuff it in brinjals. Place the brinjals in a microwave safe glass
bowl and add tomato Puree, salt to taste in puree and cook.
sprinkle fresh coriander.
5-28
Veggie Idli
15 to
20 pieces
Semolina - 100 g, Curd - 200 g, Capsicum
- ¼ cup (ne chopped), Onion - ¼ cup (ne
chopped), Tomatoes - ¼ cup (Fine chopped),
Salt - to taste, Regular Eno - 1 ½ tsp., Curry
Leaves - 3 to 4 pcs., Mustard Seeds - ½ tsp., Oil
- for greasing, Water - for steaming.
Instructions
Mix all the ingredients in a bowl, make the batter of dropping
consistency. Grease the molds and ll with batter. Pour ½ cup
water in rice container and place the idli stands. Cook and
serve hot with coconut chutney.
5-29
Aloo Tikka
400-500 g Baby Potato (peeled) - 400 g, Curd - ½ cup
Ginger garlic paste - ½ tbsp., Coriander powder,
cumin powder, red chili powder, kasoori methi,
salt & oil as per your test.
Instructions
Take peeled aloo, add curd, ginger garlic paste, other spices
and salt. Mix them well and put in crusty plate on high rack.
Sprinkle oil and cook. When beep, turn potato and press the
START/+30s button. Serve hot.
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Oven use
Code/Food Serving Size Ingredients
5-30
Tofu Tikka
5-31
Harabhara
Kabab
5-32
Yam Kebabs
250 g Tofu - 250 g, Lemon Juice - 2 tbsp., Mix herbs-
2 tsp., Orange Food colour-one pinch, Salt - to
taste, Garlic paste - 1 tsp.
Instructions
Marinate Tofu with all the ingredients for half an hour and
cook on greased crusty plate and place it on the high rack.
300-400 g Boiled Potato (mashed) - 200 g, Mix vegetable
(mashed) - 100 g, Ginger garlic paste - 1 tsp.,
Chili paste - 1 tsp., Salt, Garam masala, Oil and
bread crump’s as required.
Instructions
Mix all the ingredients and make cutlets in desired shape. Place
cutlets on metal at dish, keep this on high rack and cook.
When beeps, turn the cutlets and press the START/+30s button.
Serve with sauce.
Serve 4
Instructions
Pressure cook together yam and split bengal gram until
cooked. Strain and mash in a bowl and add all the ingredients
and make rolls. Place them over a greased crusty plate and
place it over high rack and cook and serve hot.
Yam - 1 ½ cup, Split Bengal gram - ½ cup
(soaked), Ginger - 1 tsp. (chopped), Green chillies
- 2 pcs. (chopped), Onion - 1 (chopped), Salt to
taste, gram our - 2 tbsp., Coriander - 2 tbsp.
Code/Food Serving Size Ingredients
5-33
Paneer Tikka
5-34
Stuffed
Mushroom
5-35
Tandoori
Gobhi
250-300 g Paneer - 200 g, Marinate : Hung Curd – 4 tbsp.,
Ginger Garlic Paste - 1 ½ tbsp., Red Chili
Powder, Garam Masala as per your taste, Lemon
Juice - 1 tbsp., Edible Red Color - 1 pinch, Oil –
1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add paneer
pieces and keep it for 2 hrs in a refrigerator. Keep the pieces in
crusty plate on high rack. Apply little oil on it and cook. When
beep, turn the pieces and then press the START/+30s button.
Serve hot with chutney.
200-250 g Mushroom - 150 g, White sauce - 4 tbsp.,
Grated cheese - 2 tbsp., Salt and pepper powder
as per your taste, Butter - 2 tbsp.
Instructions
In microwave safe glass bowl add butter, mushrooms and cook.
When beep, cover the mushrooms with white sauce, sprinkle
cheese, salt, pepper powder and transfer it on high rack and
press the START/+30s button.
250-300 g Gobhi (Cut big owers) - 200 g, Marinate : Hung
Curd - 4 tbsp., Ginger Garlic Paste - 1 ½ tbsp.,
Red Chili Powder, Garam Masala as per your
taste, Lemon Juice - 1 tbsp., Edible Red Color –
1 pinch, Oil - 1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add gobhi
pieces and keep it for 2 hrs in a refrigerator. Keep the pieces in
crusty plate on high rack. Apply little oil on it and cook. When
beep, turn the pieces and press the START/+30s button. Serve
hot with chutney.
52 English
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Code/Food Serving Size Ingredients
5-36
Vegetable
Kebab
8 Kababs Boiled vegetables - Potato, Cauliower, Carrot,
Green peas - 0.1 kg, Water - 3 tbsp., Cornour
– 1-2 tbsp., Bread crumbs - 1 tbsp., GingerGarlic paste - ½ tsp., Chili paste - ½ tsp., Garam
Masala - ¼ tsp., Lemon juice, salt, sugar as per
your taste.
Instructions
Mix boiled vegetables and strained bengal gram, ginger-garlic
paste, red chili powder, garam masala, coriander-cumin powder,
salt, bread crumbs, coriander leaves together.
Apply little oil to your palms and shape as desired like tikki
balls and roll over with corn our. Cutlet rolls, brush with little
oil. Keep crusty plate on high rack place kababs on it and cook.
When beep, turn kababs and press the START/+30s button.
Serve it with chutney and salads.
6. Soups / Snacks (Non-Veggie)
Code/Food Serving Size Ingredients
6-1
Chicken
Chowmein
Soup
400-450 g Noodles - 200 g, Water - 2 cups, Boiled
Boneless Chicken -100 g, Soya Sauce, Chili
Sauce, Vinegar, Salt & Pepper as per your taste,
Oil as required.
Instructions
In microwave safe glass bowl take noodles and 2 cups water
and cook. When beep, drain all the water from it & keep
noodles a side. In other microwave safe glass bowl take oil &
boneless chicken and press the START/+30s button. After done
add all ingredients with noodles mix well & serve hot.
Code/Food Serving Size Ingredients
6-2
Chicken Corn
Soup
450-500 g Boneless Chicken - 100 g, Crushed Corn – 50 g,
Ginger Paste - 1 tsp., Garlic Paste - 1 tsp., Salt
& Pepper Powder as per your taste, Corn Flour
Paste - 2 tbsp. (dissolve in ½ cup of water), Oil
– 2 tbsp., Water - 300 ml.
Instructions
In microwave safe glass bowl add oil, chicken in small pieces,
crushed corn, ginger paste, garlic paste, corn our paste &
water, mix it well and cook. Serve hot.
6-3
Chicken Hot &
Sour Soup
350-400 g Chicken - 100 g ( cut into 2-3 pieces), Water –
4 cups, Salt as per your taste. Other.
Other ingredients :
Oil - 1 tbsp., Crushed garlic -¾ tsp., Red chili
paste - ½ tsp., Chopped cabbage - 2 tbsp.,
Grated carrot - 2 tbsp., 1 Chicken soup cubes
crushed, Sugar - 1 tsp., Pepper - ¼ tsp. Soya
sauce - ½ tsp., Tomato ketchup - 1 tbsp., White
vinegar - 1 tbsp., Corn our (dissolve ¼ cup of
water) - 4 tbsp.
Instructions
In microwave safe glass bowl take chicken, water, salt and
cook. When beep, add all other ingredients and press the
START/+30s button. Serve hot.
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Oven use
Code/Food Serving Size Ingredients
6-4
Chicken in
Barley Soup
6-5
Chicken in
Nuddle Soup
600-700 g Chicken pieces - 200 g, Barley - ½ cup, Bay
leaf - 1 pc., Crushed peppercorns - 5-6 pcs.,
Chopped onion - 1 pc., Celery stick - 2 tbsp.,
Butter – 2 tbsp., Salt and pepper powder as
per your taste, Corn our - 1 tbsp. (dissolve
in ½ cup of water), Water - 6 cups, Chopped
parsley - 1 tbsp. for garnish.
Instructions
Soak the barley in 2 cups of water for 2 hrs. In microwave
safe deep glass bowl, take barley, chicken, onion and press
the START/+30s button. When beep add all other ingredients,
mix it well and press the START/+30s button. Serve hot with
chopped parsley.
550-600 g
Instructions
In microwave safe glass bowl add chicken, onion, oil, 1 cup
of water and cook. When beep, add all other ingredients and
press the START/+30s button. Serve hot, garnish with coriander
leaves and spring onion.
Noodles - 200 g, Boneless Chicken – 200
g, Water - 4 cups, Fresh red chilies - 2 pcs.
(sliced), Soya sauce - 2 tbsp., Chopped onion 1 pc., White pepper powder& salt as per your
taste, Fresh basil leaves - 10-12 pcs., Chopped
Coriander leaves - 2 tbsp., Chopped spring onion
- 2 tbsp., Sugar as per your taste, Oil - 2 tbsp.
Code/Food Serving Size Ingredients
6-6
Chicken
Mainchaw
Soup
6-7
Chicken
Shorba
6-8
Chicken Soup
450-500 g Boneless Chicken - 150 g, Ginger, Garlic, Green
Chili - 1 tbsp. (small pieces), Salt & Pepper
Powder as per your taste, Corn Flour Paste –
2 tbsp. (dissolve in ½ cup of water), Vinegar 1 tsp., Chili sauce - ½ tsp., Soya sauce - ½ tbsp.,
Oil – 2 tbsp., Water - 350 ml.
Instructions
In microwave safe glass bowl add oil, chicken in small pieces,
ginger, garlic, green chili pieces, corn our paste & chili sauce,
soya sauce & vinegar, water, mix it well and cook. Serve hot.
300-400 g
Instructions
In microwave safe glass bowl add oil, chopped onion, garlic
cloves, cumin seeds & chicken, peppercorns. Mix well and cook.
When beep, add all the other ingredients, mix it well and press
the START/+30s button.
350-400 g Boneless Chicken - 150 g, Ginger paste - 1 tsp.,
Instructions
In microwave safe glass bowl add oil, chicken in small pieces,
ginger paste, garlic paste, corn our paste & water, mix it well
and cook. Serve hot.
Boneless Chicken - 100 g, Chopped Onion –
1 (medium size), Chopped Garlic - 4-5 cloves,
Oil - 1 tbsp., Cumin Seeds - ½ tsp., Water - 1 cup,
Coconut Milk - 1 cup, Peppercorns - 5-6 pcs., Salt
as per taste, Cream - ¼ cup, Chopped Coriander
Leaves - 2 tbsp.
Garlic paste - 1 tsp., Salt & Pepper powder
as per your taste, Corn Flour Paste - 2 tbsp.
(dissolve in ½ cup of water), Oil - 2 tbsp., Water
- 300 ml.
54 English
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Code/Food Serving Size Ingredients
6-9
Chicken with
Mushroom &
Baby Corn
400-450 g Boneless Chicken - 225 g, Sliced Mushroom
- 100 g, Diagonally sliced baby corn - 100 g,
Garlic Paste - 1 tsp., Ginger Paste - 1 tsp., Oil –
2 tbsp., Soya Sauce - 1 tsp., Vinegar - 1 tsp., Salt
& Pepper as per your taste, Corn Flour - 2 tbsp.
(dissolve with half cup of water), Ajinomoto ¼ tsp.
Instructions
In microwave safe glass bowl take oil, ginger paste, garlic
paste, chicken and cook. When beep add mushroom, baby corn,
all other ingredients, ½ cup of water, mix it well & press the
6-10
Crab Soup
START/+30s
400-450 g Crab - 150 g, Ginger paste - 1 tsp., Garlic paste
button. Serve hot.
- 1 tsp., Salt & Pepper powder as per your taste,
Corn Flour Paste - 2 tbsp. (dissolve in ½ cup of
water), Oil - 2 tbsp., Water - 350 ml.
Instructions
In microwave safe glass bowl add oil, crab, ginger paste, garlic
paste, corn our paste & water, mix it well. Mix it well and
cook. Serve hot.
6-11
Herb Chicken
Soup
350-400 g
Boneless Chicken - 150 g, Chopped Celery –
1 tbsp., Chopped Parsley - 1 tbsp., Oregano
- ½ tsp., Chopped Coriander - 1 tbsp., Ginger
Paste - 1 tsp., Garlic Paste - 1 tsp., Salt &
Pepper powder as per your taste, Corn Flour
Paste - 2 tbsp. (dissolve in ½ cup of water), Oil 2 tbsp., Water - 300 ml.
Instructions
In microwave safe glass bowl add oil, chicken in small pieces,
ginger paste, garlic paste, chopped celery, chopped parsley,
oregano, chopped coriander, corn our paste & water, mix it
well and cook. Serve hot.
Code/Food Serving Size Ingredients
6-12
Mutton Soup
300-350 g
Boneless Mutton - 150 g, Ginger paste - 1 tsp.,
Garlic Paste - 1 tsp., Salt & Pepper powder
as per your taste, Corn Flour Paste - 2 tbsp.
(dissolve in ½ cup of water), Oil - 2 tbsp., Water
- 300 ml.
Instructions
In microwave safe glass bowl add oil, mutton in small pieces,
ginger paste, garlic paste, corn our paste & water, mix it well,
cook. Serve hot.
6-13
Sea Food Soup
300-350 g
Water - 200 ml, Prawns - 100 g, Ginger, Garlic,
Green Chili – 1 tbsp. (small pieces), Salt &
Pepper powder as per your taste, Corn Flour
Paste – 2 tbsp. (dissolve in ½ cup of water), Oil
- 2 tbsp.
Instructions
In microwave safe glass bowl add oil, chicken in small pieces,
ginger, garlic, green chili pieces, corn our paste & water, mix it
well and cook. Serve hot.
6-14
Chicken
Hongkong
400-450 g
Boneless Chicken - 250 g (cut into bite size
pieces), Cashew nut - 15-20 pcs., Dried broken
red chilies - 6, Fresh garlic - 4-5 (chopped),
Sherry - 2 tbsp., Salt & Sugar as per your taste,
Oil – 2 tbsp., Ajinomoto - ½ tsp., Cornour 2 tsp. (dissolve in 1 cup of water).
Instructions
In microwave safe glass bowl add oil, ginger, soya sauce,
sherry, ajinomoto, salt, sugar, chicken and cook. When beep
add broken dried red chili powder, garlic, corn our, cashew
nut, all other ingredients. Mix it well and press the START/+30s
button.
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Code/Food Serving Size Ingredients
6-15
Chili Chicken
6-16
Shami Kebab
300-350 g
Instructions
In microwave safe glass bowl mix oil, ajinomoto, gingergarlic, chili, soya sauce & chicken and cook. When beep add all
ingredients & ¼ cup of water, mix it well, cover it & press the
START/+30s
8 pcs. Chicken mince - 500 g, eggs - 2 pcs., chopped
Instructions
Grind the mince into ne paste and add all the ingredients and
make equal sized paties. Grease the crusty plate with ghee and
place shami kebabs on it brush with ghee thoroughly. Place
it on the high rack and cook. When beep, turn over and brush
with ghee again and cook. Serve hot with mint chutney.
Boneless Chicken - 250 g, Chopped Ginger ½ tsp., Chopped Garlic - ½ tsp., Vinegar - 1 tbsp.,
Soya sauce - 2 tbsp., Ajinomoto - ½ tsp., Green
chili - 4-5 pcs. (slit length ways), One medium
capsicum : cut into thin strips, One small onion
- cut into ½” thin strips, Onion leaves - 2-3
(cut into long strips), Sugar - 1 tsp., Salt as per
your taste, Sherry - 2 tsp., Corn Flour - 2 tsp.
(dissolve in ½ of water), Oil - 2 tbsp.
button. Serve hot.
onion - 1 medium, chopped green chillies 1 tbsp., ginger garlic paste - 1 tsp., bengal
gram - 3 tbsp., red chilli powder - ½ tsp., garam
masala - ½ tsp., ghee - 4 tbsp.
Code/Food Serving Size Ingredients
6-17
Ginger Chicken
6-18
Kheema Ball
6-19
Lemon Chicken
300-350 g Boneless Chicken - cut into small pieces, Soya
sauce - 3 tbsp., Grated Ginger - 1 tbsp., Thinly
sliced Ginger - 1 tbsp., Spring onion - 3-4 pcs.
(chopped with green part), Sherry - 2 tbsp.,
Ajinomoto - ½ tsp., Salt as per your taste,
Pepper powder - 1 tsp., Corn Flour - 2 tsp.
(dissolve in ½ of water), Oil - 2 tbsp.
Instructions
In microwave safe glass bowl mix oil, chicken, grated ginger,
sherry, spring onion & soya sauce. Mix it well & cover it &
cook. When beep, add salt, pepper & sliced ginger. Mix it well
add corn our paste, ¼ cup of water, mix it well and press the
START/+30s button. Serve hot.
300-350 g Boiled Chicken Kheema - 175 g, Boiled &
Mashed Potato - 3 pcs., Ginger, Garlic paste,
Salt, Garam Masala, Coriander, Lemon juice as
per your taste, Bengali Gram powder - 2 tbsp.
Instructions
Mix all the ingredients together. Make balls from it. Place the
balls in greased microwave safe at dish. Keep it in steamer &
cook.
400-450 g Boneless Chicken - 300 g, Lemon juice - 3 tbsp.,
Salt as per your taste, Honey - 3 tsp., Pepper
powder - 1 tsp., Olive Oil - 2 tbsp., Corn Flour
- 2 tbsp., Corn Flour Paste - 2 tbsp. (dissolve in
½ cup of water), Chopped Coriander leaves 1 tbsp.
Instructions
Marinate chicken with pepper powder, salt, lemon juice &
keep for one hour in refrigerator. In microwave safe bowl take
olive oil, marinated chicken & mix it well, and cook. When
beep, turn the chicken, add honey, corn our paste & press the
START/+30s button.
56 English
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Code/Food Serving Size Ingredients
6-20
Mutton Cutlets
12-14 cutlets Soaked together for 10 minutes.
1 slice stale bread broken into pieces, Milk ½ cup, Tomato ketchup - 1 tbsp., Worcestershire
sauce - 1 tbsp., Fine mutton mince - 250 g,
Ginger and garlic paste - 1 tsp., Crushed
browned onions - 1 tsp., Chopped coriander
leaves - 1 tbsp., Finely chopped green chilli
- 1, Turmeric powder - ¼ tsp., Garam masala
powder - ¼ tsp., Salt- to taste, Oil - 3 tbsp.
Instructions
Mix all the ingredients up to salt together thoroughly using
one tablespoon of the oil and keep aside for 15 minutes. Divide
mixture into 6 round patties 3” x 1/4 thick (or oblong cutlets).
Preheat the microwave by using Hot-blast mode at 180 °C for
5 min. Brush patties with remaining oil on either side and place
patties on crusty plate and place it at high rack then bake.
6-21
Galouti Kebab
16 kebabs Mutton mince - ½ kg, Ginger paste - 2 tbsp.,
Garlic paste - 2 tbsp., Split bengal gram our
- ½ cup, Butter - 2 tbsp., Raw papaya paste
- 2 tbsp., Chilli powder - 1 tsp., Cardamom
powder - 1 tsp., Mace powder - ½ tsp., Butter
for greasing - 2 tbsp., Salt - to taste.
Instructions
Pressure cook mince and split bengal gram. Add except oil,
blend in blender and mince well. Divide the mixture in 16
equal portions and shape into at kebabs. Grease the crusty
plate with thick butter and place the kebabs over it and grease
the kebabs with butter grill. Place the crusty plate over high
rack and grill. When beep, turn over and brush with butter and
cook again.
Code/Food Serving Size Ingredients
6-22
Schejwan
Chicken
500-550 g Boneless Chicken - 400 g, Grind red chili -
10 pcs., Oil - 3 tbsp., Garlic paste - 1 tbsp.,
Garlic nely - 1 tbsp. (chopped), Tomato sauce
- 4 tbsp., Vinegar - 1 tbsp., Red Chili Sauce 2 tbsp., Soya Sauce -1½ tbsp., Salt & Sugar as
per your taste, Corn our - 1 tbsp., Ajinomoto
- ¼ tsp., Orange color - 1 pinch.
Instructions
In microwave safe glass bowl add oil, chopped garlic, grind
red chili and cook. When beep add garlic paste & all other
ingredients. Mix it well & press the START/+30s button.
6-23
Seekh Kebab
500 g Chicken mince (Keema) - 500 g, Garam masala
- ¾ tsp., Garlic (Lasun) paste - 1 tsp., Ginger
(Adrak) paste - 1 tsp., Cashewnut (Kaju) 2 tbsp., thick Cream (Malai)- 2 tsp., Onion (Pyaj)
- 2, Carom seeds / thyme (Ajwain)- 2 tsp., Dried
mango powder (Amchoor) - 2 tsp., Rock salt
(Kala Namak) - 2 tbsp., Cumin seed (Jeera)3 tbsp., Dry ginger (Saunth) - 1 tblsp, Black
pepper (Kali Mirch) - 1 tsp., Nutmeg powder
(Jaiphal)- ½ tsp.
Instructions
Wash the keema and put in a strainer and gently press to
squeeze out all the water. Mix all the ingredients to the keema
and knead well. Keep aside for 1 hour. Take a big ball of the
keema mixture and hold a skewer carefully. Press the mince
on to a skewer. Repeat with left over mince on all the other
skewers. Place the skewers in the greased crusty plate on high
rack and cook. When cooked, gently remove the kebabs from
the skewers with the help of a napkin. To serve sprinkle some
chaat masala and lemon juice on the kababs.
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Code/Food Serving Size Ingredients
6-24
Sweet & Sour
Chicken
6-25
Tangri Kebab
500 g Boneless Chicken - 500 g, Honey - ¼ cup, chilli
akes - 1 tbsp., soya sauce - 3 tbsp., salt to
taste, pepper powder - ½ tsp., vinegar - 2 tbsp.,
oil - 3 tbsp., ginger paste - ½ tsp.
Instructions
In a bowl marinate chicken with all the ingredients and
refrigerate for 1 hour.
Grease a crusty plate with oil and put marinated chicken, brush
thoroughly with oil, place on high rack and cook.
350-400 g Chicken - 2 large leg pieces, Hung curd - ½ cup,
Lemon - 1 tbsp., Garam masala powder - 1 tsp.,
Red chili powder - 1 tsp., Salt- to taste, Ginger
garlic paste - 1 tbsp., Edible orange color- A
few drops, Oil - 2 tbsp.
Instructions
Clean and wash the chicken pieces and make random slits on
them. Damp with kitchen towel to remove extra water. Mix
all the ingredients except salt together. Rub and wrap chicken
pieces in it and keep aside for an hour. Now mix in the salt.
Cook the chicken on greased crusty plate with high rack and
pour few drops of oil over it, cook. Sprinkle lemon juice and
chat masala and serve with onion rings.
Code/Food Serving Size Ingredients
6-26
Peanut Tikka
6-27
Spicy Chicken
Wings
400-450 g Boneless chicken - 500 g (cubed).
1st MARINADE :
Lemon juice - 2 tbsp., Salt to taste, Red chilli
powder - ½ tsp., Oil - 1 tbsp.
2nd MARINADE :
Thick curd - 1 cup, Peanuts - 6 tbsp., Milk - 2 tbsp.,
Tamarind pulp - 2 tbsp., Ginger garlic paste 2 tbsp., Salt- to taste, Red chilli powder - ½ tsp.
TEMPERING :
Oil - 2 tbsp., Mustard seeds - 1 tsp., Cumin
seeds - 1 tsp., Dry red chillies - 4 pcs., Curry
patta - 15 pcs., Butter for greasing.
Instructions
Wash and pat dry chicken. Marinate the chicken in 1st marinade
for ½ hour. Grind peanuts with 2 tbsp. of milk to form a paste.
Prepare the tempering on gas stove and keep aside.
In a bowl mix together, hung curd, ginger garlic paste, peanut
paste, tamarind pulp, salt, chilli powder, tempering and chicken
pieces.
Grease the crusty plate with thick butter and place the chicken
pieces, Put few butter akes on each tikka. Place the peanut
tikka on greased crusty plate. Place the crusty plate on high
rack and cook. When beep, ip them over and press the
START/+30s button. Serve hot.
250 g Chicken wings - 250 g, Oil - 2 tbsp., Chicken
masala - 2 tbsp., Lemon juice - 2 tbsp., Salt- to
taste.
Instructions
Marinate for ½ an hour and cook. Place it on greased crusty
plate on high rack.
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7. Indian Famous Variety / Kebabs (Non-Veggie)
Code/Food Serving Size Ingredients
7-1
Badami Tangri
550-600 g Drumsticks - 5 (500 g chicken legs).
First marinade :
Lemon juice - 2 tbsp., Oil - 1 tbsp., Salt - ½ tsp.,
Red chili powder - ½ tsp.
Second Marinade :
Yogurt - ½ cup, Oil - 2 tbsp., Gingergarlic
paste - 2 tbsp., Almonds ground to powder
- 8-10 pcs., Thick cream - ¼ cup, Corn our
- 1 tbsp., Salt - ¾ tsp., Chopped coriander 2 tbsp., Dry fenugreek leaves - 2 tsp.
Instructions
In microwave safe glass bowl take drum stick & add 1st
marinade material, mix it well & keep it in refrigerator for 1
hr. After 1 hr. take 2nd marinate & keep it in refrigerator for 1
hr. Arrange drum stick in crusty plate. Apply little oil & place
it on high rack and cook. When beep, turn it and press the
START/+30s button. Serve hot.
7-2
Bengali Fish
Curry
400-450 g Fish - 300 g (cut into 1½” at pieces), Lemon
juice - 1 tbsp., Salt - ½ tsp., Turmeric - ½ tsp.,
Oil - 4 tbsp., Chili powder - ¼ tsp., Chopped
coriander - 1 tsp., Water - 1 cup.
Mustard paste (grind) :
Yellow mustard - 4 tsp., Dry red chilies deseed
- 2 pcs., Finely chopped onion - 1, Salt - ¼ tsp.,
Water to grind - 2-3 tbsp.
Instructions
In microwave safe glass bowl take oil, sh, lemon juice, chili
powder, turmeric powder, salt and cook. When beep, add
mustard paste, one cup of water. Mix it well and press the
START/+30s button. Serve hot with rice.
Code/Food Serving Size Ingredients
7-3
Butter Keema
700-800 g Keema - 500 g, Lemon juice - 1 tsp., Kashmiri
red chilli powder - 1 tsp., Salt to taste.
For marination :
Yogurt - 1 cup, Salt to taste, Ginger paste
- 2 tbsp., Garlic paste - 2 tbsp., Lemon juice 2 tbsp., Garam masala powder - 1 tsp., Mustard
oil - 2 tbsp.
For gravy
Green chillies - 2, Dried fenugreek leaves ½ tsp., Butter - 2-3 tbsp., Bay leaves - 2 pcs.,
Pepper corns - 10, Cinnamon - 2” stick, Green
cardomums – 5 cloves, Ginger paste - 1 tsp.,
Garlic paste - 1 tbsp., Tomato puree - 2 cups,
Red chili powder - 1 tbsp., Garam masala
powder - ½ tsp., Salt to taste, Honey - 2 tbsp.,
Fresh cream - ½ cup.
Instructions
Marinate kheema with all marination ingredients and take
it in refrigerator for 1 hr. In microwave safe glass bowl add
marinated kheema, gravy mixture, red chili powder, salt and
cook. When beep add lemon juice, ¼ cup of water, mix it well
and press the START/+30s button. Serve hot.
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Code/Food Serving Size Ingredients
7-4
Chettinad
Prawn Curry
7-5
Chicken Sirke
ka Pyaz
500 g For the Chettinad Masala :
Grated Coconut - ½ cup, Coriander Seeds ½ tsp., Red Chilli - 1 pc., Cardamom - 3 pcs.,
Fennel Seeds - 1 tsp., Cloves - 1 pc., Cinnamon
- 25 mm stick, Oil - 1 tbsp.
Other Ingredients :
Poppy Seeds - 1 tbsp., Broken Cashew nuts 2 tbsp., Ginger - 25 mm piece, Garlic - 6 cloves,
Oil - 3 tbsp., Chopped Onion - ½ cup, Tomatoes
Puree - 5 tbsp., Turmeric Powder - ½ tsp., Chilli
Powder - ½ tsp., Curry leaves - 5, Prawn 350 g, Coconut milk - ½ cup.
Instructions
For Chettinad Masala
Sauté all the ingredients till you get the pleasant aroma. Keep
aside. Grind into a smooth paste.
In a bowl add all the ingredients and Chettinad Masala. Cook
and serve hot.
600-650 g Boneless chicken - 500 g (1” pieces), Chopped
onion - 3 pcs., Vinegar - ½ cup, Black cumin
– 1 tsp., Crushed cloves - 4 pcs., Cardamom
Seeds crushed - 3 pcs., Chopped garlic -ginger 1 tsp., Chopped tomato - 2 pcs., Green chili - 1,
Chopped mint - ¼ cup, Coriander - ¼ cup, Salt 1 tsp., Garam masala - ½ tsp., Red chili powder
- ½ tsp., Turemeric powder - ¼ tsp., Oil - 3 tsp.,
Cream -2 tbsp., Water - 1 cup.
Instructions
In microwave safe glass bowl take oil, chicken, chopped onion,
vinegar, black cumin, crushed cardamom seeds, chopped
garlic ginger, green chili and cook. When beep, add all other
ingredients with water. Mix it well and press the START/+30s
button. Serve hot.
Code/Food Serving Size Ingredients
7-6
Chicken
Vindaloo
7-7
Chicken with
Sweet & Sour
Vegetables
650-700 g Boneless Chicken - 500 g (cut into pieces), Dry
red chilies - 6-7 pcs., Vinegar - 3 tbsp., Chopped
Onion - 2 pcs., Garlic & ginger paste - each
1 tsp., Tomato puree - ¼ cup, Potato - 1 pc., Oil
- 3 tbsp., Stick cinnamon - 2”, Cumin powder –
1 tsp., Turmeric powder - ½ tsp., Salt - 1 ½ tsp.,
Water - ½ cup.
Instructions
In microwave safe glass bowl take oil, stick cinnamon, turmeric
powder, garlic-ginger paste, chopped onion, chicken and cook.
When beep add potato, tomato puree, cumin powder & half cup
of water. Mix it well and press the START/+30s button. Serve hot.
800-900 g
Instructions
In microwave safe glass bowl add 1 ½ cups water, pineapple
juice, baby corn, orets, mushrooms and cook. When beep
add chicken, all other ingredients. Mix it well and press the
START/+30s button. Serve hot.
Boneless Chicken - 500 g, Pineapple juice ½ cup, Baby corns (cut into lengthwise) - 3-4 pcs.
pcs., Broccoli/ cauliower - 4-5 pcs., Mushrooms
- 3-4 pcs. (cut into pieces), Slices of pineapple 2 pcs., Small capsicum - 1 pc. (cut into pieces),
Red chili paste - ½ tsp., Crushed garlic - 1 ½ tsp.,
Spring onion white - 2-3 pcs. (cut into slices),
Tomato ketchup - ¼ cup, Vinegar - 3 tbsp.,
Ajinomoto - ¼ tsp., Sugar - 4 tsp., Soya sauce 1 tsp., Salt to taste, Stock cube - 1 crushed, Corn
our - 4 tbsp. (mixed in ¼ cup of water).
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Code/Food Serving Size Ingredients
7-8
Dum Chicken
Kali Mirch
600-650 g Chicken - 400 g (cut into 8 pieces).
Marinade :
Thick yogurt - ½ cup, Almonds - 8-10 pcs.
(ground to powder), Ginger-garlic paste 1 tbsp., Oil - 1 tbsp., Red chili powder - ½ tsp.,
Salt - ¾ tsp., Garama masala powder - ½ tsp.
Other ingredients :
Oil - 3 tbsp., Peppercorns - ½ tsp., Onion paste 2 pcs., Coriander powder - 1 tsp.
Instructions
In microwave safe glass bowl take oil, chicken & marinated
ingredients. Mix it well & keep it in refrigerator for 1 hr. and
cook. When beep, mix it well and press the START/+30s button.
Serve hot.
7-9
Keema Curry
350-400 g
Minced meat - 250 g, Roasted cloves - 5 pcs.,
Roasted cardamoms - 2 pcs. (crushed), Roasted
bay leaf - 1 pc., Oil - 4 tsp., Garlic paste - 1 tsp.,
Fried onion paste - 1 pc. (nely sliced), Tomatoes
- 2 (pureed), Fennel powder - 1 ½ tsp., Chilli
powder - 1 tsp., Water - 1 ½ cup, Salt- to taste.
Instructions
In a microwave safe glass bowl add all the ingredients. Cover
with cling foil and make holes to release steam then cook.
7-10
Keema Pulav
350-400 g Keema - 200 g, Basmati Rice - 1 cup, Ghee -
4 tbsp., Cloves - 5 laung, Green cardamoms
(broken) - 4 pcs., Ginger paste - 1 tbsp.,
Cinnamon - 1” piece, Bay leaf - 1 pc., Onion 1 pc. (sliced thinly), Red chili powder - 1 tsp.,
Salt - 1 tsp., Garam masala - 1 tsp.
Instructions
In microwave safe glass bowl mix ghee, laung, dalchini, bay leaf,
cardmoms, rice, onion and cook. When beep, add keema, rice,
water, mix it well and press the START/+30s button. Serve hot.
Code/Food Serving Size Ingredients
7-11
Kheema Kofta
450-500 g
Keema - 250 g, Ginger-garlic paste - 1 tsp., Green
chilies - 2 (chopped), Garam masala - ½ tsp., Salt
- ¾ tsp., Bread-crumbs - ½ cup, Fresh coriander
leaves - 2 tbsp. (chopped).
For Creamy tomato sauce :
Tomato puree – 1 cup, Chopped ginger - 1 tbsp.,
Salt - ¾ tsp., Red chili powder - ¾ tsp., Cumin
powder – 1 tsp., Cream - ½ cup, Orange red
colour - 1 pinch.
Instructions
In microwave safe glass bowl take kheema, ginger-garlic paste,
garam masala, chopped green chilies, salt, make a kofta and
cook. When beep, add creamy tomato sauce material, kofta and
press the START/+30s button. Serve hot with coriander leaves.
7-12
Mahi Fish
Tikka
650-700 g
Surmai - 500 g (cut into pieces), Gram our –
3 tbsp., Lemon juice - 1 tbsp.
First marinade :
Vinegar or lemon juice - 2 tbsp., Red chili
powder - ½ tsp., Salt - ¼ tsp.
Second marinade :
Yogurt - ½ cup, Carom seeds - ½ tsp., Gingergarlic paste - 2 tsp., Garam masala - ½ tsp., Salt
– 1 tsp., Pepper - ½ tsp., Corn our - 1 tbsp.
Instructions
In microwave safe glass bowl take sh & add 1st marinade
material, mix it well & keep it in refrigerator for 1 hr. After 1
hr. take 2nd marinade & keep it in refrigerator for 1 hr. Roll out
in gram our. Arrange sh in crusty plate. Apply little oil and
place it on high rack and cook. When beep, turn it and press the
START/+30s
button. Serve hot.
Oven use
English 61
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Oven use
Code/Food Serving Size Ingredients
7-13
Mutton &
Mushroom in
Hot Tomato
Sauce
7-14
Mutton Egg
Nets Kebab
700-750 g
Instructions
In microwave safe add butter, mutton, 1 cup of water and cook.
When beep, add all other ingredients and press the
button. Serve hot.
6-8 servings Pressure cook together :
Instructions
In a cooker add keema, cinnamon, cardamom seeds, salt and
garam masala and 4 cups water. Pressure cook till 5 to 6
whistles. Open and dry out the water completely. Blend the
mince into smooth paste and keep aside. Grind all the paste
ingredients in a blender, strain and reserve the capsicum
liquid. In paste add mince and again grind it to get a sticky
consistency. Make at tiikis of the mixture and refrigerate for
30 minutes. Add all-purpose our in the capsicum liquid and
coat the tikkis with it. Place the tikkis over a greased crusty
plate and put it on high rack and pure 2 tbsp. oil over them
thoroughly. Cook and serve hot with mint chutney.
Boneless Mutton - 500 g, Chopped mushrooms
- 10-12 pcs., Chopped spring onions - 3-4 pcs.,
Chopped garlic - 5 cloves, Red chili (crushed) 1 tbsp., Pepper corns - 5-6 pcs., Chopped tomato
- 1 large size, Butter - 2 tbsp., Salt to taste, Tomato
- ¾ cup, Honey - 2 tsp., Dried oregano - ¼ tsp.
Lamb mince (keema)- 500 g, Big cardamom
Seeds - 3 pcs., Cinnamon - 2” stick, Salt- to
taste, Garam masala - ½ tsp.
Grind to a paste :
Chopped capsicum - 2, Raw papaya paste 1 tbsp., Chilli powder - 1 tsp., Coriander seeds
- 2 tsp., Cumin seeds - 2 tsp., Ginger - 1’’ piece,
Garlic - 5 to 6 cloves, Thick cream - 2 tbsp.,
Eggs - 2 pcs., Salt & pepper- to taste, Maida 2 tsp., Oil - 2 tbsp.
START/+30s
Code/Food Serving Size Ingredients
7-15
Mutton
Jalfraizee
7-16
Mutton Kurma
400-450 g Lamb steaks - 500 g, Tomato puree - 1 cup,
Brown Onion paste - ½ cup, Chillies - 4 pcs.,
Curry powder - 1 tsp., Chilly powder - ½ tsp.,
Garlic akes - 5 pcs., Ginger - 2 inch, Chopped
coriander leaves - 2 tbsp., Garam masala (hot
spice mix)- ½ tsp., Cumin seeds - ½ tbsp.,
Cardamoms seeds only - 3, Green pepper - 1,
Oil - 3 tbsp., Salt- to taste, Water - ½ cup.
Instructions
Take a small bowl and add the curry powder and chilli powder
and a little water and make a paste.
In a microwave safe glass bowl add all the ingredients and mix
well.
Preheat the microwave at 160 °C for 5 min. Cover the bowl with
silver foil properly and place the bowl at low rack then cook.
800-850 g Boneless Mutton - 600 g, Cashewnuts - ½,
chopped Green chillies - 2-3 pcs., Fresh
coriander leaves - 1 few sprigs, Yogurt - 1 cup,
Gingergarlic paste - 2 tsp., Red chili powder –
1 tsp., Coriander powder - 2 tsp., Salt to taste,
Oil - 2 tbsp., Bay leaf - 1 pc., Cloves - 4-5 pcs.,
Green cardamom - 4-5, Green cardamoms - 4-5,
Garam masala powder - 1 tsp., White pepper
powder - ¼ tsp., Fresh cream - ⅓ cup.
Instructions
In microwave safe glass bowl add oil, boneless mutton, green
chili, cloves, green cardamom, garama masala, white pepper
powder, ginger-garlic paste, 1 cup of water and cook. When
beep, add all other ingredients, mix it well and press the
START/+30s button.
62 English
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Code/Food Serving Size Ingredients
7-17
Mutton Malai
650-700 g Keema - 500 g, Ginger paste - 1 tbsp., Green
chilies nely - 3-4 pcs. (chopped), Garam
masala - 1 tsp., Bread slices - 3 pcs., Egg - 1 pc.,
Salt - 1¼ tsp., Fresh coriander leaves - ¼ cup
(chopped), coriander-for garnishing.
For tomato sauce :
tomatoes - 5 pcs., Ginger - 2 ½”, Salt - 1 tsp.,
Red chili powder - 1 tsp., Cumin powder - 1 tsp.,
Cream - 1 cup, Orange red colour - 1 pinch.
Instructions
Mix tomato sauce, cream & orange colour and keep aside. To
make koftas, soak bread in water, squeeze and crumble. Mix
all ingredients of kofta with bread and make into balls and
cook. When beep, put koftas in sauce mixture and press the
START/+30s button.
7-18
Mutton Mint
Shorba
550-600 g Boneless Mutton - 300 g (cut into pieces), Mint
leaves - 25-30 pcs. (rawly chopped), Olive oil
– 1 tbsp., Cumin seed powder - 1 tsp., Chopped
onion - 1 pc., Chopped garlic - 1 tsp., Red chili
akes - ¼ tsp., Cinnamon powder - ½ tsp.,
Green cardamom - 1 pc., Chopped tomato 2 pcs., Salt & pepper powder as per your taste,
Coconut milk - ½ cup, Water - 4 cups.
Instructions
In microwave safe glass bowl add boneless mutton, olive oil,
tomato, onion and cook. When beep, add all other ingredients
and press the START/+30s button. Serve hot.
Code/Food Serving Size Ingredients
7-19
Mutton Mirchi
800-900 g Boneless Mutton - 600 g, Cashewnuts - ½ cup,
Green chillies - 2-3 pcs., Fresh coriander
leaves – 1 few springs, Yogurt - 1 cup, Gingergarlic paste - 2 tsp.s, Red chilli powder - 1 tsp.,
Coriander powder - 2 tsp., Salt to taste, Oil 2 tbsp., Bay leaf - 1 pc., Cloves - 4-5 pcs., Green
cardamoms - 4-5 pcs., Garam masala powder
- 1 tsp., White pepper powder - ¼ tsp., Fresh
cream - ⅓ cup.
Instructions
Make a paste of green chili, coriander and spring onion. In
microwave safe glass bowl add oil, boneless mutton, green
paste, ½ cup of water and cook. When beep, add all other
ingredients and press the START/+30s button.
7-20
Mutton
Tetrazini
500-550 g Mutton - 250 g, Spaghetti - 100 g, Oil - 2 tbsp.,
Green capsicum - 1 small sized, Red capsicum 1 small sized, Yellow capsicum - 1 small sized,
Mushrooms - 4-5 pcs., Onion - 1 pc. large sized,
Garlic - 5-6 cloves, Basil Leaves - 5-6 pcs.,
Tomatoes – 4 pcs. medium size, Olive oil 4 tbsp., Pepper powder - ½ tsp., Salt to taste,
Grated Cheese - ⅓ cup.
Instructions
In microwave safe bowl mix oil, salt, mutton, 1 cup of water,
cover it and cook. When beep, add chopped capsicum,
mushroom, onion, garlic, basil, tomato, pepper powder, salt,
grated cheese and press the START/+30s button. Serve hot.
Oven use
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Oven use
Code/Food Serving Size Ingredients
7-21
Prawns in Thai
Red Curry
Sauce
7-22
Schejwan
Prawns
350 g Prawns - 250 g, Oil - 2 tbsp., Lemon - 1 tsp.,
Soy sauce - 1 tsp., Grind coconut - 1 cup, Fresh
basil leaves - 6-8 pcs.
For red curry paste :
Onion - 1 medium size, Garlic - 4 cloves, Red
chillies whole - 8-10 pcs., Lemon grass stalk 4” piece, Coriander seeds - 2 tsp., Cumin seeds
- 1 tsp., Pepper corns - 6, Salt to taste.
Instructions
In microwave safe glass bowl take oil, ginger garlic, prawns,
basil leaves and cook. When beep, add coconut, red curry paste.
Mix it well and press the
450-500 g
Instructions
In microwave safe glass bowl take prawns, ginger, garlic, green
chili, water and cook. When beep, add all other ingredients. Mix
it well and press the START/+30s button.
Prawns - 200 g, Red chili paste - 2 tbsp., Tomato
sauce - 4 tbsp., Soya sauce - 1 tbsp., Ajinomoto ¼ tsp., Sugar - 2 tsp., Salt as per your taste,
Water - 1 cup, Oil - 2 tbsp., Pepper powder
- ¼ tsp., 1” ginger chopped, Garlic - 5-6 pcs.
(chopped), Green chili - 1 tsp., Spring onion
- 2 tbsp. (chopped), Water - ½ cup, Corn our 2 tbsp. (dissolve in 1 cup water), Vinegar - 1 tbsp.
START/+30s
button. Serve hot.
Code/Food Serving Size Ingredients
7-23
Chicken
Kheema Cutlet
7-24
Chicken Malai
Kabab
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 pcs.,
Bread crumbs - 1 cup, Oil - 2 tbsp., Red chili
powder - 1 tsp., Turmeric powder - 1 tsp.,
Ginger-garlic paste - 1 tsp., Salt as per your
taste, Garam Masala - 1 tsp., Coriander leaves
- 2 tbsp.
Instructions
In bowl take chicken kheema, all other ingredients except
oil & mix well. Make cutlets. Put them on a crusty plate, put
some oil around the cutlets. Keep this on high rack and cook.
When beep, turn them over and press the START/+30s button.
Garnish with coriander leaves. Serve hot.
400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp.,
Anissed powder - 1 tsp., Dry mango powder –
1 tsp., Red chili powder - 1 tsp., Cream - 4 tbsp.,
Oil - 2 tbsp., Salt as per your taste, Coriander
leaves - 1 tbsp.
Instructions
Place chicken in a bowl. Add all the ingredients & mix well. Let
it marinate for 2 hrs. at refrigerator. Place kabab on a crusty
plate with high rack and cook. When beep, turn them over and
press the START/+30s button. Garnish with coriander leaves.
Serve hot.
64 English
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Code/Food Serving Size Ingredients
7-25
Chicken Tikka
400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp., Ginger-garlic paste – each
1 tsp., Orange red colour - 1 pinch, Oil - 2 tbsp.,
Semolina - 2 tbsp., Red chili powder - 1 tsp.,
Salt as per your taste, Coriander leaves - 2 tbsp.
Instructions
Marinate chicken with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well & keep it in
refrigerator for ½ hr. Roll it in semolina. Put on crusty plate with
high rack and cook. When beep, turn them over and press the
START/+30s button. Garnish with coriander leaves. Serve hot.
7-26
Coconut Fish
Kabab
400-500 g Fish (pomfert) - 400 g (cut into pieces),
Gingergarlic paste - each 1 tsp., Pepper powder
- ½ tsp., Cumin powder - ½ tsp., Lemon juice 2 tbsp., Corn our - 1 tsp., Powdered coconut
(desiccated coconut) - 4 tbsp., Salt as per your
taste.
Instructions
In a bowl add sh pieces & all other ingredients except coconut.
Mix well, late it marinate for 2-3 hrs. at room temperature.
Pick sh pieces one by one & roll into the coconut so that fully
coated with it. Place sh on a crusty plate on high rack and
cook. When beep, turn them over and press the START/+30s
button. Garnish with coriander leaves. Serve hot.
Code/Food Serving Size Ingredients
7-27
Fish Cutlet
350-400 g Fish llet - 250 g, Boiled potato - 2 pcs., Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder
- 1 tsp., Turmeric powder - 1 tsp., Ginger-garlic
paste - 1 tsp., Salt as per your taste, Garam
Masala - 1 tsp., Coriander leaves - 2 tbsp.
Instructions
In bowl take sh llet, all other ingredients except oil and mix
well. Make cutlets. Put them on a crusty plate, put some oil
around the cutlets. Put this on high rack and cook. When beep,
turn them over and press the START/+30s button. Garnish with
coriander leaves. Serve hot.
7-28
Fish Malai
Kabab
400-450 g Fish llet - 300 g, Garlic paste - 1 tsp., Anissed
powder - 1 tsp., Dry mango powder - 1 tsp.,
Red chili powder - 1 tsp., Cream - 4 tbsp., Oil 2 tbsp., Salt as per your taste, Coriander leaves
- 1 tbsp.
Instructions
Place sh in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kabab on a crusty plate
on high rack and cook. When beep, turn them over and press the
START/+30s button. Garnish with coriander leaves. Serve hot.
7-29
Fish Tikka
500 g Fish (pomfert) - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp., Ginger-garlic paste – each
1 tsp., Orange red colour - 1 pinch, Oil - 2 tbsp.,
Semolina - 2 tbsp., Red chili powder - 1 tsp.,
Salt as per your taste, Coriander leaves - 2 tbsp.
Instructions
Marinate sh slice with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well & keep it in
refrigerator for ½ hr. Roll it in semolina. Put them on crusty plate
with high rack and cook. When beep, turn them over and press
the START/+30s button. Garnish with coriander leaves. Serve hot.
Oven use
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Oven use
Code/Food Serving Size Ingredients
7-30
Fish Tikka
Achari
7-31
Goanese Fish
Kabab
450-500 g Surmai llets - 300 g (cut into 2” pieces),
Lemon juice - 2 tbsp., Ginger-garlic paste 1 tsp. each, Turmeric powder - ½ tsp., Kashmiri
red chili powder - 2 tsp., Mustard seed powder
- 1 tsp., Onion seeds powder - 1 tsp., Fenugreek
seed powder - ½ tsp., Black salt - ½ tsp.,
Mustard oil - 2 tbsp., Yogurt whisked - 1 cup,
Butter - 2 tbsp.
Instructions
Place the sh in a bowl, add salt, lemon juice, ginger-garlic
paste, turmeric powder, chili powder, mustard seed powder,
fenugreek seed powder, onion seed powder, mix it well & take
it refrigerator for 2 hrs. Arrange the sh pieces and brush the
oil on crusty plate, put it on high rack and cook.
When beep, turn the pieces, apply little oil and press the
START/+30s button. Serve hot.
400-500 g Surmai ( Goanese sh) - 300 g (cut into pieces),
Tamarind juice - 2 tbsp., Red chili powder –
1 tsp., Turmeric powder - ½ tsp., Cumin powder
- ½ tsp., Coconut oil - 1 tbsp., Rice our 1 tbsp., Chopped peppercorn - 1 tsp., Salt as per
your taste, Coriander leaves - 1 tbsp.
Instructions
Place sh in a bowl. Add all the ingredients & mix well. Let it
marinate for 1 hr. at refrigerator. Place kabab on a crusty plate
on high rack and cook. When beep, turn them over and press
the START/+30s button. Garnish with coriander leaves. Serve
hot.
Code/Food Serving Size Ingredients
7-32
Green Masala
Pomfert
7-33
Kheema Cutlet
400 g Fish (pomfert) - 400 g, Ginger-garlic paste -
1 tsp. each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt
as per your taste, Coriander leaves - 2 tbsp.
For green paste :
Fresh coconut - 1 cup, Coriander leaves - 4 tbsp.,
Green chili - 2-3, Cumin seeds - 1 tsp., Garlic 10-12 cloves, Lemon juice - 1 tbsp., Salt & Sugar
as per your taste, Make a ne paste of it.
Instructions
Make the slice of the sh. Apply the green paste all over the
sh. Roll out sh in semolina. Put on crusty plate with high
rack and cook. When beep, turn them over and press the
START/+30s button. Garnish with coriander leaves. Serve hot.
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 pcs.,
Bread crumbs - 1 cup, Oil - 2 tbsp., Red chili
powder - 1 tsp., Turmeric powder - 1 tsp.,
Ginger-garlic paste - 1 tsp., Salt as per your
taste, Garam Masala - 1 tsp., Coriander leaves
- 2 tbsp.
Instructions
In bowl take kheema & all other ingredients except oil & mix
well. Make cutlets. Put them on a crusty plate, add some oil
around the cutlets. Put them on high rack and cook. When
beep, turn them over and press the START/+30s button.
Garnish with coriander leaves. Serve hot.
66 English
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Code/Food Serving Size Ingredients
7-34
Mutton Tikka
400-450 g Mutton (cut into pieces) - 400 g, Thick yogurt -
½ cup, Chat Masala - 1 tsp., Ginger-garlic paste
– 1 tsp. each, Orange red colour - 1 pinch, Oil
- 2 tbsp., Semolina - 2 tbsp., Red chili powder 1 tsp., Salt as per your taste, Coriander leaves
- 2 tbsp.
Instructions
Marinate mutton with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well & keep it in
refrigerator for ½ hr. Roll it in semolina. Keep on crusty plate on
high rack and cook. When beep, turn them over and press the
START/+30s button. Garnish with coriander leaves. Serve hot.
7-35
Saucy Kabab
500-550 g Boiled Kheema - 500 g, Ginger-garlic-green
chili paste - 1 tsp. each, Chopped onion - 1 pc.,
Red chili powder - 1 tsp., Cumin powder ½ tsp., Garam Masala - 1 tsp., Salt as per your
taste, Corn our - 2 tbsp.
For sauce :
Mix vinegar – 1 tsp., Soya sauce - 1 tsp.,
Tomato sauce – 2 tbsp., Chili sauce - 1 tbsp.
Instructions
Mix kheema, all other ingredients and shape into kabab as you
wish. Apply little oil, place this on high rack and cook. When
beep, turn them over and press the START/+30s button. Coat
kabab with sauce. Serve hot.
Code/Food Serving Size Ingredients
7-36
Sesame
Chicken
400-500 g Boneless chicken - 400 g (cut into pieces),
Dry mango powder - 1 tsp., Red chili powder
- 1 tsp., Turmeric powder - ½ tsp., Garam
Masala - 1 tsp., Ginger-garlic paste - 1 tsp.
each, Coconut oil – 2 tbsp., Rice our - 1 tbsp.,
Salt as per your taste, Sesame seeds - 4-5 pcs.,
Coriander leaves - 1 tbsp.
Instructions
In a bowl add chicken, all the other ingredients except
sesame seeds and mix well, let marinate for 2 hrs. at room
temperature. Lift one piece at a time, roll in sesame seed so
that it is fully covered. Place sh on a crusty plate on high
rack and cook. When beep, turn them over and press the
START/+30s button. Garnish with coriander leaves. Serve hot.
7-37
Sesame Fish
(Goanese
Recipe)
400-500 g Surmai (Goanese sh) - 400 g (cut into pieces),
Dry mango powder - 1 tsp., Red chili powder
- 1 tsp., Turmeric powder - ½ tsp., Garam
Masala - 1 tsp., Ginger-garlic paste - each 1 tsp.,
Coconut oil – 2 tbsp., Rice our - 1 tbsp., Salt
as per your taste, Sesame seeds - 4-5 pcs.,
Coriander leaves - 1 tbsp.
Instructions
In a bowl add sh & all the other ingredients except sesame
seeds & mix well & let marinate for 2 hrs. at room temperature.
Lift one piece at a time & roll in sesame seed so that it is fully
covered. Place sh on a crusty plate on high rack and cook.
When beep, turn them over and press the START/+30s button.
Garnish with coriander leaves. Serve hot.
Oven use
English 67
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Oven use
8. Indian Special Chicken Dishes (Non-Veggie)
Code/Food Serving Size Ingredients
8-1
Butter Chicken
8-2
Chicken
Chettinad
500-550 g Boneless Chicken - 400 g, Lemon juice - 1 tbsp.,
Kashmiri red chili powder - 1 tsp., Salt & sugar
- as per your taste, Butter - 4 tbsp., Gingergarlic paste - 2 tbsp., Garam Masala - 1 tsp.,
Yogurt - ½ cup, Dried fenugreek leaves - 1 tsp.,
Mustard oil - 2 tsp., fried onion paste - 1 cup,
Tomato puree - ½ cup, Chopped coriander 1 tbsp., Fresh cream - ½ cup & orange-red color
- 1 pinch.
Instructions
Marinate chicken with yogurt, oil, lemon juice, ginger garlic
paste & place it in refrigerator for 1 hr. In microwave safe glass
bowl add butter, onion paste, chicken & cook.
When Beep, add all other ingredients, mix it well & cover it &
press the START/+30s button. Garnish with chopped coriander.
700-800 g Chicken - 500 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp., Tomato puree
- ½ cup, Red chili powder - ½ tsp., Chopped
onion - 2 pcs., Coconut Oil - 3 tbsp., Curry
leaves -10-12 pcs., Freshly Crushed pepper
- 2 tsp., Chopped Coriander powder - 1 tsp.,
Garam masala - 1 tsp., Water - 2 cups, Yogurt ½ cup.
Instructions
Marinate chicken with yogurt, ginger-garlic paste, pepper
corns, salt and keep in refrigerator for 1 hr. In microwave safe
glass bowl add coconut oil, chopped onion, garam masala and
marinated chicken. Mix well and cook. When beep, add all
other ingredients mix it well and press the START/+30s button.
Garnish with coriander leaves. Serve hot.
Code/Food Serving Size Ingredients
8-3
Chicken Dil
Bahar
8-4
Chicken
Jafrani
600-700 g Chicken - 500 g (cut into pieces of your choice),
Chopped onion - 2 pcs., Garlic paste - 1 tsp.,
Oil - 4 tbsp., Chopped green chili - 2-3 pcs.,
Chopped Almond paste - 2 tbsp., Garam Masala
- 1 tsp., Milk - 1 cup, Chopped coriander 1 tbsp., Water - ½ cup, Salt as per your taste.
Instructions
In microwave safe glass take oil, onion, garlic paste, green
chili, chicken. Mix it well and cook. When beep, add all other
ingredients ½ cup of water, cover it and press the START/+30s
button. Garnish with coriander leaves.
600-700 g Chicken - 500 g (cut into long pieces), Yogurt
- ½ cup, Lemon juice - 2 tbsp., Cream - ½ cup,
Salt as per your taste, Garam Masala - 1 tsp.,
Coriander powder - 1 tsp., Cumin powder
– 1 tsp., Saffron - ¼ tsp., Chopped coriander 1 tsp. for garnish.
Instructions
Beat well yogurt, cream & lemon juice & add all other
ingredients. Marinate chicken & put it in refrigerator for 2 hrs.
In microwave safe glass bowl add marinated chicken, cover it
and cook.
68 English
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Code/Food Serving Size Ingredients
8-5
Chicken
Jalfreji
500-600 g Chicken - 500 g (medium size pieces), Onion
– 1 pc. (chopped), Garlic - 4-5 akes, Tomato
Puree – 4 pcs., Grated Ginger - 1 tsp., Garam
Masala - 1 tsp., Cumin Powder - 1 tsp., Red Chili
Powder - 1 tsp., Lemon Juice - ½ tsp., Turmeric
powder - 1 tsp., Oil - 3 tbsp., Capsicum - 1 pc.,
Cream - 1 cup.
Instructions
In microwave safe glass bowl add oil, onion, ginger, garlic,
haldi, chicken and cook. When beep, add capsicum & all other
ingredients, all spices & lemon juice except cream. Mix well and
press the START/+30s button. After done add cream, mix it well
& serve hot.
8-6
Chicken Korma
500-550 g Chicken - 450 g, Cashew nut powder - 2 tbsp.,
Ginger-garlic & green chili paste - 2 tbsp.,
Yogurt - ½ cup, Red chili powder - 1 tsp.,
Coriander powder - 2 tsp., Oil - 3 tbsp., Salt - as
per your taste, Fresh cream - ½ cup, Garam
Masala Powder - 1 tsp., Turmeric powder 1 tsp., Chopped Coriander leaves.
Instructions
Beat yogurt with ginger-garlic & green chili paste, red chili
powder, coriander powder & salt. Marinate chicken in this
mixture for one hour. Take it in refrigerator. In microwave safe
glass bowl take oil, marinated chicken & cook. When beep,
mix cashew nut paste, garam masala powder and press the
START/+30s button. Mix it well & serve hot. Garnish it with
chopped coriander leaves.
Code/Food Serving Size Ingredients
8-7
Chicken
Makhani
600-700 g
Chicken - 600 g (cut into pieces of your choice),
brown onion paste - ¼ cup, Ginger paste - 1 tsp.,
Garlic paste - 1 tsp., Tomato puree - ½ cup,
Garam Masala - 1 tsp., Coriander powder - 1 tsp.,
Cumin powder - 1 tsp., Chili powder – 1 tsp.,
Turmeric powder - 1 tsp., Dried Fenugreek
leaves - 1 tsp., Cashew nut powder - 4 tbsp.,
Cream - ½
cup, Oil - 4 tbsp., Orange-red colour -
1 pinch, Chopped coriander leaves.
Instructions
In microwave safe glass bowl take oil, ginger-garlic paste,
onion paste, turmeric, chili powder, chicken and cook. When
beep, add all other ingredients, 1 cup of water. Cover it and
press the START/+30s button. Garnish with coriander leaves.
8-8
Chicken
Masala
500-600 g Chicken - 400 g (cut into pieces of your choice),
Chopped onion - 3 pcs., Chopped tomato
- 3 pcs., Ginger-garlic paste - each 1 tsp.,
Turmeric, Red chili powder - each 1 tsp., Garam
Masala - 1 tsp., Oil - 2 tbsp., Salt as per your
taste, Chopped coriander, Water - 1 cup.
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion,
chicken, red chili powder, turmeric powder and cook. When beep,
add 1 cup water, all other ingredients, mix it well and press the
START/+30s
button. Garnish with coriander leaves & serve hot.
Oven use
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Oven use
Code/Food Serving Size Ingredients
8-9
Chicken
Mushroom
with Tomato
8-10
Chicken with
Capsicum
8-11
Chicken with
Fenugreek
500-600 g Boneless Chicken - 450 g, Chopped Mushroom
- 8-10 pcs., Spring onion - 3-4 pcs., Finley
chopped Garlic - 5-6 pcs., Chopped red chili 1 tbsp., Pepper powder - ¼ tsp., Tomato puree
- ½ cup, Honey - 2 tsp., Oregano - ¼ tsp., Butter
- 2 tbsp., Salt as per your taste.
Instructions
In microwave safe glass bowl take oil, garlic, chicken, salt and
cook. When beep, add mushroom, tomato puree & all other
ingredients, mix it well. Cover it and press the
button. Sprinkle spring onion & serve hot.
450-500 g Chicken Breast - 250 g, Chopped Spaghetti –
75 g, Chopped green, Red, Yellow capsicum
– Each 1 pc., Chopped Onion - 1 pc., Chopped
tomato - 2 pcs., Olive oil - 4 tbsp., Salt & pepper
as per your taste, Grated cheese - 2 tbsp.,
Water - ½ cup.
Instructions
In microwave safe glass bowl add olive oil, chicken, salt and cook.
When beep, add all ingredients. Mix it well, add water, cover it &
press the START/+30s button. Sprinkle grated cheese & serve hot.
500-550 g
Instructions
In microwave safe glass bowl take butter, chicken, paste and
cook. When beep, add fenugreek leaves, yogurt & all other
ingredients, ½ cup of water press the START/+30s button.
Serve hot. Garnish with coriander leaves.
Chicken - 500 g (medium size pieces), Chopped
fresh fenugreek - 2 cup, Coriander leaves –
2 tbsp., Garam masala powder - 1 tsp., Red chili
powder - 1 tsp., Yogurt - 1 cup, Butter - 2 tbsp.
For Fine Paste :
Onion - 1 pc., Garlic - 4
Green chili - 2-3 pcs., Water - 1 cup.
-
5 cloves, Ginger - 1”,
START/+30s
Code/Food Serving Size Ingredients
8-12
Goanese
Chicken
8-13
Green Chicken
Kabab
600-700 g
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion,
chicken, red chili powder, turmeric powder and cook. When
beep, add 1 cup water, all other ingredients, mix it well and
press the
and serve hot.
400-450 g
Instructions
Make the slice of the chicken. Apply the green paste all over
the chicken pieces. Roll out chicken in semolina. Keep on crusty
plate on high rack and cook. When beep, turn them over and
press the
Serve hot.
Chicken - 500 g (cut into pieces of your choice),
Chopped onion - 2 pcs., Chopped tomato –
2 pcs., Ginger-garlic paste - each 1 tsp., Red chili
powder - 1 tsp., Turmeric powder - 1 tsp., Cumin
powder - 1 tsp., Cinnamon powder - ½ tsp., Oil 4 tbsp., Vinegar - 2 tbsp., Water - 1 cup.
START/+30s
START/+30s
button. Garnish with coriander leaves
Boneless chicken - 400 g, Ginger-garlic paste –
1 sp. each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt
as per your taste, Coriander leaves - 2 tbsp.
For Green paste :
Fresh coconut - 1 cup, Coriander leaves - 4 tbsp.,
Green chili - 2
- 10-12 cloves, Lemon juice - 1 tbsp., Salt &
sugar as per your taste & make a ne paste of it.
-
3 pcs., Cumin seeds - 1 tsp., Garlic
button. Garnish with coriander leaves.
70 English
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Code/Food Serving Size Ingredients
8-14
Hyderabadi
Chicken
700-800 g
Chicken - 600 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp., Tomato puree
- ½ cup, Finely chopped onion - 2 pcs., Finely
Chopped tomato - 2 pcs., Oil - 4 tbsp., Water 1 cup, Cream - 4 tbsp., Salt as per taste, Chopped
coriander leaves.
For paste :
Red chili - 4-5, Cashew nut - 10-12, Magaj 2 tbsp., Poppy seeds - 1 tbsp., Almond - 7-8,
Cloves - 4 pcs., Cinnamon - 2 sticks, Cardamom 2 pcs., Make a ne paste of all these ingredients.
Instructions
In microwave safe glass bowl add oil, nely chopped onion,
chicken with given paste and cook. When beep, add all other
ingredients, water, mix it well and press the START/+30s
button. Garnish with coriander leaves. Serve hot.
8-15
Hyderabadi
Murg Korma
800-900 g Chicken- 1 kg, Fried onions paste - 1 ½ cup,
Blanched and chopped tomatoes - ½ cup,
Chopped Ginger & garlic- 2 tbsp., Fresh cream 4 tbsp., Saffron - 2 pinches (dissolved in ½ cup
water), Oil - 3 tbsp., Salt- to taste, Water - 1 cup.
To be ground to a smooth paste :
Red chillies - 6 pcs., Poppy seeds - 1 tbsp.,
Almonds - 8 pcs., Cashewnuts - 6 pcs., Cloves
- 4 pcs., Cinnamon - 2 pcs. (small pieces),
Cardamoms - 3 pcs., water - ¼ cup.
Instructions
In a microwave safe glass bowl add everything except cream.
Cook and garnish with fresh coriander and cream.
Code/Food Serving Size Ingredients
8-16
Kadhai
Chicken
600-700 g Chicken - 400 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp., Tomato puree
- ½ cup, Red chili powder - ½ tsp., Coriander
powder - 1 tsp., Garam masala - 1 tsp., Sugar 1 tsp., Two large capsicum cut into strips, Corn
our - 2 tbsp. (dissolve in 3 cups of water), Oil
- 4 tbsp., Dried fenugreek leaves - 1 tsp.
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion,
chicken, red chili powder and cook. When beep, add 3
cup water, all other ingredients, mix it well and press the
START/+30s button. Garnish with coriander leaves & serve hot.
8-17
Kheema
Masala
400-500 g Kheema (chicken) - 200 g, Chopped onion -
1 pc., Chopped tomato - 1 pc., Ginger garlic
paste – 1 tsp., Turmeric, Salt, Red chili, Cumin
powder, Garam masala as per taste, Oil and
water as required, Dhaniya for garnishing.
Instructions
In microwave safe glass bowl take kheema with water and
cook. When beep, drain water and keep aside. In another
microwave safe bowl add oil, chopped onion, tomato, ginger
garlic paste and all the masala and press the START/+30s
button. After done, add boiled kheema to this, mix well and
serve.
Oven use
English 71
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Oven use
Code/Food Serving Size Ingredients
8-18
Mirchi Chicken
8-19
Murg Malai
Kabab
400-450 g
Instructions
Marinate chicken with onion, ginger-garlic & green chili
paste. Place it in refrigerator for 2-3 hrs. In microwave safe
glass bowl add oil, marinated chicken & cook. When beep,
add tomato puree, salt, sugar, garam masala & press the
START/+30s button. Garnish with coriander leaves & serve hot
400-500 g Chicken – 300 g (Cut-Boneless (skinless), Cut in
Instructions
In microwave safe glass bowl take all the ingredients. Marinate
in refrigerator for 1 hr. In crusty plate arrange the pieces,
sprinkle oil, and cook at high rack. When beeps, turn the pieces
and cook.
Chicken legs - 5-6 pcs., Chopped coriander
leaves - 2 tbsp., Oil - 4 tbsp., Tomato puree - 1
cup, Sugar & salt as per your taste, Onion paste –
4 tbsp., Ginger-garlic & green chili paste - 2 tbsp.,
Lemon juice - 2 tsp., Garam Masala - 1 tsp.
1½” - 2” pieces (pieces should be of even size)
Saunf (aniseed), powder - 1 tsp., Salt - 1 tsp.,
Amchoor (dry mango) Powder - 1 tsp., Red Chili
Powder - 1 tsp., Nutmeg powder - ¼ tsp., Cream
or Malai - 4 tbsp.
Code/Food Serving Size Ingredients
8-20
Murg
Mussallam
8-21
Pepper
Chicken
1.50 - 1.70 kg
Instructions
In a microwave safe glass bowl add all the ingredients and
cook.
400-450 g Boneless chicken - 300 g, Salt, Lemon juice,
Instructions
Take chicken, marinate with salt, lemon juice, pepper powder
for 1 hour. In microwave safe bowl put oil, chopped onion,
chopped tomato, chopped garlic and cook. When beep, add
marinated chicken, salt to taste, ¼ cup of water and press the
START/+30s
Chicken - 1 kg, Papaya (raw)- 25 g, Onions
(fried) - 4 pcs. (medium sized), Ginger paste 1 tbsp., Garlic- 1 tbsp., Salt- to taste,
Masala ‘A’ (to be ground to a ne paste) :
Desiccated coconut - 50 g, Chironji - 20 g,
Cardamom (green) - 8 g, Cloves - 8 to 10, Black
pepper - 5 g, Poppy seeds - 5 g, Cinnamon - 5 g.
Masala ‘B’ :
Curd - 250 g, Ghee - 250 g, Almonds - 30 g,
Cumin seeds - 20 g, Coriander seeds- 20 g, Chilli
powder - 5 g, Silver leaves (clean and wash)- 2
to 3, Saffron- A pinch, Saffron colour (edible)- A
pinch, Kewra jal - 1 tsp., Water - 1½ cup.
Pepper powder as per your taste, Oil – 3 tbsp.,
Chopped onion - 4 tbsp., Chopped tomato
- 3 tbsp., Chopped garlic - 2 tsp., Water as
required, Coriander leaves - 1 tbsp.
button. Garnish with chopped coriander leaves.
72 English
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Code/Food Serving Size Ingredients
8-22
Pickled
Chicken
350-400 g
Boneless chicken - 250 g (cut into long & thin
strips), Red chili powder - ½ tsp., Vinegar –
4 tbsp., Sugar - 1 tbsp., Soya sauce - 1 tsp.,
Tomato sauce - 2 tbsp., Oil - 2 tbsp., Salt & sugar
as per your taste. Orange red color - 1 pinch,
Corn our - 2 tsp. (dissolve with ½ cup of water).
Instructions
In microwave safe glass bowl add oil, ginger, red chili powder
& chicken. Mix it well & cook. When beep, add all other
ingredients. Mix it well & press the START/+30s button.
Note : Instead of chicken, sh & prawns can be used.
8-23
Nargisi Kofta
500-600 g
Mince meat - ½ kg, Eggs (hard boiled) - 4 pcs.,
Egg (beaten)- 1 pc., Yoghurt - 2 tbsp., Fried
onions paste - ½ cup, Onions chopped- 1 cup,
Tomatoes pureed - 1 cup, Green chillies - 4 to
5 pcs., Whole garlic cloves- 5 to 6 pcs., Chopped
ginger - 1 tbsp., Red chilli powder - 3 tsp.,
Tumeric powder- ½ tsp., Garam masala - 1 tsp.,
Coriander powder- 1 tsp., Oil & Salt - to taste,
Water - ½ cup.
Instructions
Cook the minced meat for about 20 minutes with the quartered
onions, green chillies, chopped ginger and garlic cloves. Once
cooked beat 1 egg into the mixture. Coat the boiled eggs with
the mince. Fry the coated eggs in hot oil and keep aside.
In a microwave safe glass bowl add all the ingredients and
cook.
Code/Food Serving Size Ingredients
8-24
Yogurt Chicken
500-600 g Chicken - 500 g, Yogurt - 1 cup, Finely chopped
mint leaves - 1 tbsp., Corn our - 1 tbsp. (mix
in 2 tbsp. water), Oil - 2 tbsp., Chopped onion 1 pc., Chopped green chili - 2-3 pcs., Chopped
ginger – 1 tbsp., Garam Masala - 1 tsp., Dried
fenugreek leaves - 1 tsp., Salt as per your taste,
Chopped coriander - 1 tbsp.
Instructions
In microwave safe glass bowl add oil, onion, green chili,
ginger & chicken, mix it well & cook. When beep, add all other
ingredients, ½ cup of water. Cover it and press the START/+30s
button. Sprinkle chopped mint & coriander leaves. Serve hot.
9. All Time Favorite (Non-Veggie)
Code/Food Serving Size Ingredients
9-1
Chicken &
Mushroom
Gratin
500-550 g Boneless chicken - 200 g (cut into bite size
pieces), Mushrooms quartered (cut into 4 pieces
each) - 200 g, Oil or butter - 2 tbsp., Maida
(our) - 2 tbsp., Salt - 1 tsp., Pepper - 1 tsp.,
Rum or sherry (optional) - 1 tsp., Cream - 100 g
(½ cup), Water - ½ cup, some chopped celery or
coriander leaves for garnishing.
Instructions
In microwave safe plate butter, maida and cook. When beep,
add chicken, all other ingredients and press the START/+30s
button. Sprinkle chopped celery or coriander and serve hot.
Oven use
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Code/Food Serving Size Ingredients
9-2
Chicken A’la
Kiev
9-3
Chicken Au
Gratin
550-600 g Boneless chicken - 500 g, French beans - 18-20
pcs. (cut into 1 piece), Carrots - 2 pcs. (medium
size, cut into 1 piece), Sticky celery - 2 pcs.
(chopped), Capsicums - 2 pcs. (cut into ¼”
pieces), Milk - ½ cup, Maida – 2 tbsp., Pepper
- 1 tsp., Mustard powder - 1 tsp., Salt - 1 tsp.,
Grated cheese (Amul) - 4 tbsp.
Instructions
In microwave safe glass bowl mix chicken, carrots, celery,
french beans, 2-3 tbsp. water, cover it and cook. When beep,
add all ingredients and press the START/+30s button. Add
grated cheese.
Garnish with parsley or coriander.
400-450 g Boneless chicken - 250 g, White sauce - 2 cup,
Butter - 2 tbsp., Salt - ¾ tsp., Pepper to taste,
Tomato ketchup - 1 tbsp. Vegetables : Chopped
French beans - 10-15 pcs., Carrots - 2 pcs.,
Cauliower - ½, Peas - ½ cup, Potato - 1 pc. cut
into pieces, Bottle gourd - ½ cup, Grated cheese
- ¼ cup.
Instructions
In microwave safe glass bowl add butter, chicken, vegetables,
½ cup of water and cook. When beep, mix all other ingredients,
mix it well, prinkle cheese. Take it on high rack and press the
START/+30s button. Serve hot.
Code/Food Serving Size Ingredients
9-4
Chicken
Chowmein
9-5
Chicken
Croquettes
350-400 g Boiled Chicken - 100 g, Noodles - 100 g,
Onion - 1 pc. (cut into thin slices), Capsicum –
1 pc. (shredded into thin strips), Carrot - 1 pc.
(matchsticks size), Cabbage - 1 cup (shredded),
Salt - ¾ tsp., White Pepper - 1 tsp., Sugar
- 1 pinch, Ajinomoto - ¼ tsp., Soya sauce 1-2 tsp., Vinegar - ½ tbsp., Chili sauce - 1½ tsp.,
Oil – 2 tbsp., Water - 3 cups.
Instructions
Make the noodles by adding water, salt, oil, mix it well and
cook. When beep spread on a greased tray to cool. In a
microwave safe glass bowl add all other ingredients with
chicken, mix well and press the START/+30s button. After done
add noodle, mix well and serve hot.
500-550 g Chicken - 200 g, Oil - 1 tbsp., Butter - 1 tbsp.,
Chopped onion - ½, Green chili - 2 pcs., Rened
our - 1 tbsp., Milk - ¼ cup, Bread crumbs –
2 tbsp., Red chili akes - ¼ tsp., Salt - ½ tsp.,
Pepper - ¼ tsp., Water - ½ cup.
Instructions
In bowl add all ingredients and coat the chicken pieces
properly.
Place them over a greased crusty plate on high rack and cook.
When beeps turn them over and press the START/+30s button.
Serve hot.
74 English
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Code/Food Serving Size Ingredients
9-6
Chicken in Hot
Garlic Sauce
500-550 g Boneless chicken - 250 g, Capsicum - 1 pc.
(cut into pieces), Oil - 3 tbsp., Garlic - 1 tbsp.
(chopped), Dry red chili - 1 pc. (cut into thin
slices), Red chili paste - 1 tsp., Spring onion –
1 pc., Tomato ketchup - 3 tbsp., Red chili sauce
– 1 tbsp., Soya sauce - 2 tsp., Vinegar - 1 tbsp.,
Pepper - ½ tsp., Sugar - ½ tsp., Corn our –
4 tbsp. (dissolve in ½ cup of water).
Instructions
In microwave safe glass bowl put chicken, capsicum, oil,
chopped ginger-garlic, ½ cup of water and cook. When beep,
add all other ingredients, ¼ cup of water, cover it and press the
START/+30s button.
9-7
Chicken in Thai
Red Curry
500-550 g
Boneless chicken - 400 g, Kashmiri red chili
- 4-5 pcs. dry, Onion - ½, Garlic - 8-10 akes,
Chopped ginger - 1 tsp., Lemon grass - 1 pc.,
Coriander seeds - 1 ½ tsp., Cumin seeds - 1 tsp.,
Saboot kali mirch - 6, Soya sauce - ½ tsp., Lemon
juice - 1 tbsp., Salt & sugar - each 1 tsp., Baby
corns - 4-5 pcs., Small carrot - 1 pc., Cauliower
- ½ cup, Mushrooms - 2 pcs., Basil leaves 8-10 pcs., Coconut milk - 2 cups.
Instructions
Make ne paste of red chili, water. In microwave safe glass
bowl add oil, red curry paste, onion, ginger-garlic paste and
cook. When beep, add coconut milk, all vegetables, all other
ingredients with chicken and press the START/+30s button.
Add salt, sugar, add basil leaves. Serve hot with steamed rice.
Code/Food Serving Size Ingredients
9-8
Chicken Pasta
in Tomato
Puree
450-500 g Boneless chicken - 150 g, Macaroni or pasta
– 2 cups, Capsicum - 1 pc. (cut into pieces),
Tomato - 1 medium (cut into strips), Olive oil
- 3 tbsp., Crushed garlic - 2 tsp., Tomato puree
- 1 cup, Pepper - ½ tsp., Salt - 1 ¼ tsp., Oregano
- ¾ tsp., Water - ½ cup, Cream - ½ cup, Water –
5 cups.
Instructions
In microwave safe glass bowl take oil add boneless chicken,
macaroni, 4 cups of water and cook. When beep, add all other
ingredients, water as required and press the
9-9
Chicken Pulao
600-700 g
Basmati rice - 1½ cup, Boneless chicken
– 4 pieces (2 legs & 2 thighs or 2 legs &
2 breasts), Onions - 2 pcs. (medium size, sliced
thinly), Cloves - 4 pcs., Cinnamon - 1”, Black
cardamom - 2 pcs., Pure ghee - 3 tbsp., Chopped
tomatoes - 2 pcs., Salt - 2 tsp., Garam masala
- 1 tsp., Red chili powder - 1 tsp., Garlic paste 1 tsp., Ginger paste - 1 tsp., Water -2 ½ cups.
Instructions
In microwave safe glass bowl add ghee onion, black cardamom
and cook. When beep, add rice chicken, tomatoes, salt, garam
masala, red chillies, garlic, ginger paste, water. Mix well and
press the
START/+30s
button. Serve hot.
START/+30s
button.
Oven use
English 75
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Oven use
Code/Food Serving Size Ingredients
9-10
Chicken
Sandwiches
9-11
Chicken with
Sweet & Spicy
Vegetables
3 pieces Boiled Chicken - 100 g, Oil - 1 tbsp., Bread slice
- 6 pcs., Butter - 1 tbsp., Onion - ½ (cut into
slices), Mayonnaise - 5-6 tbsp., Pepper - ½ tsp.,
Oregano - ¾ tsp., Mustard - 1 tsp.
Instructions
In microwave safe glass bowl mix all ingredients except bread
slice. Apply this mixture to one bread slice and put other bread
slice on it. Make a sandwich and take it in high rack and cook.
When beep, turn the side to make it golden in colour & and
press the START/+30s button. Serve hot with tomato sauce.
700-800 g Boneless Chicken - 500 g, Pineapple juice -
½ cup, Baby corns (cut into lengthwise) - 3-4 pcs.,
Broccoli/ cauliower - 4-5 pcs., Mushrooms - 3-4
(cut into pieces), Slices of pineapple - 2 pcs., Small
capsicum - 1 pc. (cut into pieces), Red chili paste
- ½ tsp., Crushed garlic - 1 ½ tsp., Spring onion
white - 2-3 pcs. (cut into slices), Tomato ketchup ¼ cup, Vinegar - 3 tbsp., Ajinomoto - ¼ tsp., Sugar
- 4 tsp., Soya sauce - 1 tsp., Salt to taste, Stock
cube - 1 crushed, Corn our - 4 tbsp. (mixed in
¼ cup of water).
Instructions
In microwave safe glass bowl add 1 ½ cups water, pineapple
juice, baby corn, orets, mushrooms and cook. When beep
add chicken, all other ingredients. Mix it well and press the
START/+30s button. Serve hot.
Code/Food Serving Size Ingredients
9-12
Chicken with
Tomato Rice
9-13
Chilly Chicken
Pizza
550-600 g
Instructions
In microwave safe glass bowl take oil, add soaked rice, chicken,
onion, sprouted green gram and cook. When beep, add all other
ingredients, 3 cups of water and press the
Serve hot.
300-350 g
Instructions
In microwave safe glass bowl take oil, chicken, red chili paste,
chopped onion, capsicum, soya sauce, vinegar, ajinomoto, salt,
pepper, oregano, chopped garlic, tomato puree, tomato ketchup.
Take it in microwave 900 W for 5min. Pre-heat the oven 180 °C
with Hot-blast mode. When beep, select menu, take pizza base,
paste chicken mixture on low rack and press the
button. Serve hot.
Boneless chicken - 150 g, Soaked rice - 1 cup,
Sprouted green gram - ½ cup, Finely chopped
carrot - ½ cup, Finely chopped French beans
- ½ cup, Oil - 2 tbsp., Peanuts - 3 tbsp., Cumin ½ tsp., Slices of Onion - 1 small, Tomato puree
– 4 tbsp., Tomatoes - 2 pcs., Turmeric - 1 pinch,
Garlic paste - ½ tsp., Garam Masala - ½ tsp., Salt
– 1 tsp.
Boiled Boneless chicken - 100 g (cut into
pieces), Pizza base - 2 pcs., Grated cheese 150 g, Red chili paste - 1 tsp., Chopped onion &
capsicum - ½ each, Soya sauce - 1 tsp., Vinegar
- 1 tsp., Ajinomoto - 1 pinch, Salt & pepper ½ tsp., Oregano - 1 tsp., Oil - 1 tbsp., Chopped
Garlic akes - 4 pcs., Tomato puree - ½ cup,
Tomato ketchup - 3 tbsp.
START/+30s
START/+30s
button.
76 English
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Code/Food Serving Size Ingredients
9-14
Crispy Chicken
3 pieces Chicken - 250 g, Beat in Egg - 1 pc., Salt -
¼ tsp., Red chili powder - ¼ tsp., Bread crumbs
- ½ cup, Oil - 1-2 tbsp.
For Marinade :
Butter - 2 tbsp., Garlic paste - 2 tsp., Chili
powder - 1 ½ tsp., Cumin seeds powder - 1 tsp.,
Coriander powder - 2 tsp., Cinnamon - 1 tsp.,
Salt - 1 ½ tsp.
Instructions
Marinated chicken with all marinade ingredients & put it
in refrigerator for 1 hr. In microwave safe glass bowl add
oil, marinated chicken and cook. When beep, add all other
ingredients and press the START/+30s button. Serve hot.
9-15
Goshtaba
500-600 g
Mutton koftas - 8 pcs., Fried onion paste - 1 cup,
Pureed tomatoes - 1 ½ cup, Ginger garlic paste
- 1 tbsp., Cinnamon powder - ½ tsp., Cardamom
powder - ½ tsp., Salt to taste, Curd - 1 ½ cup,
Ghee - ¼ cup, Water - 1 cup, Saffron - 2 to
3 strands, Red chilli powder - ½ tsp., Turmeric ½ tsp., Garam masala - ¼ tsp., Coriander powder
- ½ tsp., Fresh cream - 2 tbsp.
Instructions
In microwave safe glass bowl add all the ingredients and cover
with cling foil and prick few holes to release steam. Cook and
serve hot.
Code/Food Serving Size Ingredients
9-16
Hyderabadi
Mutton
700-750 g Mutton - 500 g, Fried onions- ½ cup, Pureed
tomatoes - 1 cup, Ginger garlic paste- 2 tbps,
Green chillies - 3, Grated coconut- 2 tbsp.,
Tumeric - ¼ tsp., Coriander powder - 2 tsp.,
Cumin seeds - ½ tsp., Red chilly powder - 1 tsp.,
Garam masala powder (hot spice mix)- ½ tsp.,
Curd (yoghurt) - 1 cup, Cinnamon- 1 inch,
Cloves - 4, Green cardamoms - 2 pcs., Bay leaf
- 1, Khus khus (poppy seeds) - 1 tbsp., Strands
saffron- few, Cream - 1 tbsp., Oil - 2 tbsp., Ghee
- 1 tbsp., Salt - to taste, Water - 1 ½ cup.
Instructions
Clean the mutton well. Soak the saffron in a tablespoon of
warm milk. Soak the poppy seeds in a little water for ten
minutes. Put the mutton pieces into a big bowl. Add the ginger
garlic paste, green chillies, red chilly powder, coriander powder,
cumin powder and curd, mix it all up and marinate it for an
hour at least. Now grind the poppy seeds and the grated
coconut into a ne paste. In a microwave safe glass bowl add
all the ingredients and cook.
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Code/Food Serving Size Ingredients
9-17
Kashmiri Dum
Gosht
400-500 g Mutton - ½ kg, Poppy seeds - 1 tbsp., Almonds
- 6 pcs., Salt - to taste, Garlic - 1 pc., Ghee 3 tbsp., Peppercorns - 1 tsp., A small piece of
ginger, Cardamoms - 4 pcs., A small bunch of
coriander leaves, Small sticks cinnamon - 3 pcs.,
A small piece of green papaya, Cumin seeds ½ tsp., Turmeric powder - 1 tsp., Curd - ¼ cup.
Instructions
Chop mutton into medium size pieces. Roast poppy seeds
and almonds, grind them to a paste. Grind the ginger and
garlic together to a paste. Grind cardamom, pepper, papaya
and coriander leaves with salt to taste together and grind the
cinnamon and cumin seeds together. Wash the meat and pound
it on a grinding stone to soften it for about 5 minutes.
Mix the ground paste of poppy seeds and almonds, ginger and
garlic, cardamom, pepper, papaya and coriander leaves and
cinnamon and cumin seeds, curd together properly. Marinate
all the meat pieces in this mixture for an hour.
Preheat the microwave at 180 °C with Hot-blast mode. In a
crusty plate add the mutton with water, marinate and ghee
cover with silver foil properly. Place it over crusty plate at low
rack and cook.
Code/Food Serving Size Ingredients
9-18
Kashmiri Lamb
Curry
650-700 g Lean lamb - ½ kg (ground), Fresh ginger-1 pc.
(4-inch, peeled), Fennel seeds - 1 tbsp. (ground),
Garam masala - 1 tsp., Cumin - 1 tsp. (ground),
Cardamom- ½ tsp. (ground), Salt- to taste,
Vegetable oil - 2 tbsp., Cinnamon stick - 1”,
Cumin seeds - 1 tsp., Fried onion paste - 1 large
(chopped), Paprika - 1 tbsp., Tomato - 2 large
(pureed), Sour cream - 1 cup, Water - 1 cup,
Fresh coriander - 2 tbsp.
Instructions
In a food processor, add the lamb, ginger, fennel, garam masala,
cumin, cardamom and salt. Grind the spice mixture until
smooth. Divide and shape the meat mixture into two ounce
portions. Refrigerate until ready to use. In a microwave safe
glass bowl, add all the ingredients and cook.
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Code/Food Serving Size Ingredients
9-19
Masala Chops
4 to 5 pieces Lamb chops - ½ kg, Oil- 3 tbsp., Salt- to taste.
MARINADE :
Hung curd - 1 ½ cup, Raw papaya paste 1 tbsp., Lemon juice - 1 tbsp., Curry powder
- 5 tsp., Carom seeds - 2 tsp., Barbecue masala
- 1 tsp., Turmeric - 1 tsp., Oil - 3 tsp.
GRIND TO A FINE GREEN PASTE :
Ginger - 2” piece, Garlic - 10 cloves, Green
chillies - 5 pcs., Green coriander - 2 tbsp.
Butter for greasing.
Instructions
Wash and drain the chops. Pat them dry on clean kitchen
towel. Beat them with a roller to atten them. Prick them well
with a fork.
Heat 3 tbsp. oil in pan and stir fry the chops for 5-10 min
on medium ame. Remove from re. Mix all the ingredients
given under marinade in a bowl. Add the green paste and fried
mutton chops marinade for 4 hours in refrigerator. Grease
the crusty plate with thick butter and place the chops. Put a
thin slice of butter on each chop and place the crusty plate
on high rack. Grill. When beep, turn them over and press the
START/+30s button and cook again.
Code/Food Serving Size Ingredients
9-20
Masala
Machhli
350-400 g
Fish llets (washed & cleaned)- 500 g, Lemon
juice - 1 tbsp., Black salt- 1 pinch, Turmeric
powder - ½ tsp., Amchur (mango powder)
powder - ½ tsp., Salt - 1 ½ tsp., Flour - 1 tbsp.,
Egg - 1, Red coloring- 3 to 4 drops.
Grind them altogether :
Cumin seeds - 1 tsp., Cardamom - 2, Ajwain
(oregano) - 1 pinch, Red chilies - 2, Oil - 3 tbsp.
Instructions
Rub the sh pieces with lime juice. Place in a bowl, add
turmeric powder, mango powder, black salt, and rub the pieces
well with the grinded ingredients. Set it aside for 20 minutes
to marinate. Separately combine egg and our with the food
coloring and apply all over the sh. Grease the crusty plate and
place the sh pieces. Pour some oil over it and place the crusty
plate on high rack and grill.
9-21
Masala Mutton
Chops
600-700 g Mutton chops - 500 g, Yogurt - ½ cup, Ginger
garlic paste - ½ tbsp., Green chillies - 1 tbsp.,
Oil - 4 tbsp., Cream - 2 tbsp., Garam masla½ tsp., Turmeric - ¼ tsp., Ready made bhuna
masala - 6 tbsp., Water - 1 cup. Coriander seeds
powder- ½ tsp., Cumin powder - ½ tsp., Bay leaf
- 2, Cloves - 3 to 4 pcs., Big cardamom - 2 pcs.,
Fresh coriander for garnishing.
Instructions
Add everything in a microwave safe glass bowl add everything.
Cook and serve hot.
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Code/Food Serving Size Ingredients
9-22
Meat Loaf
9-23
Olive & Chilli
Mutton Chops
500-550 g
Instructions
Mix all ingredients given under loaf. Grease the dish & put
keema in it and cook. To the juices, add all ingredients given
under sauce. When beep, pour the sauce on a loaf and put on
high rack and press the START/+30s button. Serve with sauce &
decorate with coriander.
6 chops Mutton Chops - 6 pcs., Green Olives - 8 to 10
Instructions
Marinade the chops with all the ingredients for 3 hours. Place
the over a greased crusty plate with high rack and thoroughly
brush with extra olive oil then cook. When beep, turn them
over and press the START/+30s button and cook again.
Keema - 500 g (Meanced meat), Curd - ¾ cup,
Eggs - 2 pcs., Garlic paste - 1 tsp., Ginger paste
- 1 tsp., Garam masala powder - 1 tsp., Lemon
juice - 2 tbsp., Chopped coriander leaves 2 tbsp., Salt - 1 tsp., Pepper - 1 tsp. (adjust to
taste), Bread slices - 3 pcs. ( soaked in water,
squeezed & crumbled).
For sauce :
Maida - 1 tsp., Mustard powder - ½ tsp.,
Worcestershire sauce - 1 tbsp., Tomato sauce 1 tbsp., Chili sauce - 1 tbsp.
pcs. (rings), Red chilli akes - ½ tbsp., Olive oil 2 tbsp., Salt - to taste.
Code/Food Serving Size Ingredients
9-24
Poulet A’la
Burgundy
9-25
Shahi Rogan
Josh
600-650 g Boneless chicken - 500 g, Oil - 2 tbsp., Garlic
- 3-4 akes (minced), Spring onions - 3-4 pcs.
(chopped), Celery - 2-3 sticks (chopped), Tej
patta (bay leaf) - 1 pc., Red wine - ¼ cup, Flour
(maida) - 2 ½ tbsp., Ajwain - ½ tsp. (powdered),
Pepper powder – 1 tsp., Salt - 1 tsp.
Instructions
In microwave safe glass bowl mix chicken with oil, garlic,
chopped spring onions, bay leaf, celery and cook. When beep,
in another dish take our, all ingredients, chicken and cook.
Sprinkle spring onion greens on top and serve hot with garlic
bread.
300-400 g
Instructions
Grind the ginger, garlic, red chilies, cumin seeds, turmeric
powder and salt to form a thick paste. In a microwave
safe glass bowl add all the ingredients except saffron and
cashewnuts. Cover with cling foil and make few holes to
release steam. Cook.
Minced mutton - 250 g, Fried onion paste ½ cup, Garam masala- 1 tsp., Green chilies
- 4 pcs., Tomato - 3 pcs. pureed, Yoghurt - 1
cup, Saffron- 1 pinch, Soaked cashewnuts - 15
pcs., Claried butter- 4 tbsp., Ginger - 1” piece,
Coriander seeds powder - 1 tbsp., Turmeric 1 tbsp., Red chilies - 6 pcs., Cumin seeds - 1 tbsp.,
Garlic doves- 6 pcs., Salt- to taste, Water - 1 cup.
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Code/Food Serving Size Ingredients
9-26
Spinach, Corn
& Chicken in
Ginger Sauce
600-650 g Boneless chicken - 250 g, Spinach - 250 g
(remove stem & tear each leaf into 2-3 pieces),
Frozen corn kernels - ½ cup, Ginger paste ½ tbsp., Salt & pepper powder - each ¾ tsp.,
Corn our paste - 2 tbsp. (dissolve in ¼ cup of
water), Oil - 2 tbsp.
For sauce :
Tomato sauce - 2 tbsp., Tomato puree - ½ cup,
Soya sauce - 1 tsp., Sugar - ½ tsp., Ajinomoto ¼ tsp., Tomato - ½ cut (into 4 pieces).
Instructions
Take spinach leaves in a large bowl, add corn our paste to it
and cook. When beep, add oil, chicken in small pieces, ginger
paste, corn our paste, spinach mixture, all other ingredients
and mix it well and press the START/+30s button. Mix it well &
serve hot.
9-27
Thai Chicken
900 g For green paste :
Green chillies - 6-8 pcs., Spring onions - 3 pcs.
(chopped along with the green part), Lemon
grass leaves - 4 pcs. (optional), Ginger - 2”
piece, Coriander leaves - 3 tbsp.
For main dish :
Boneless chicken - 700-800 g (cut into pieces),
Coconut milk - 1 ½ cups, Salt - 1½ tsp., Jaggery
- a tiny piece, Coriander powder - 1 tbsp.,
Cumin powder - 1 tbsp., Oil - 2 tbsp.
Instructions
In grinder prepare green paste. Churn grated one coconut in
mixer. In microwave safe glass bowl add chicken, oil and cook.
When beep, add salt jaggery and coconut milk. Mix well and
press the START/+30s button.
Using the masala & sun dry features
The 35 Masala & Sun Dry features provide pre-programmed cooking times. You do
not need to set either the cooking times or the power level. You can adjust the sie
of the serving by turning the Multi Function Selector Dial.
CAUTION
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Masala & Sun Dry button.
1
2. Select the category of food by turning
the Multi Function Selector Dial and
press the Multi Function Selector Dial to
2
3
4
complete the setup.
1. Spices
2. Tadka
3. Sun Dry
3. Select the type of food that you are
cooking by turning the Multi Function
Selector Dial. Refer to the table on the
following page for a description of the
various pre-programmed settings.
4. Press the START/+30s button.
Result: The food is cooked according
to the pre-programmed setting
selected. When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep 3
times (once every minute).
3) The current time is displayed again.
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Masala & Sun Dry guide
The following table presents quantities and appropriate instructions for Masala &
Sun Dry.
1. Spices
Code/Food Serving Size Ingredients
1-1
Garam Masala
1 plate Cumin seeds (jeera) - ½ cup, Coriander (dhania)
seeds - 10 g, Black cardamom (badi elaichi)
- 15 g, Black peppercorns (kalimirch) - 10 g,
Green cardamoms (hari elaichi) - ¼ cup,
Cinnamon sticks (dalchini) - 2-3 pcs., Cloves
(lavang) - 10 g, Mace (javantri) - 10 g, Bay
leaves (tej patta) - 8-9 pcs., Nutmegs (jaiphal)
- ¼ tsp.
Instructions
Combine all the ingredients and put them on the crusty plate.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, stir well. Press the
START/+30s button again. After cooking, let them cool slightly
then blend them in a mixer to a ne powder. Cool completely,
then sieve and store in an airtight container.
Code/Food Serving Size Ingredients
1-2
Biryani Masala
1 plate Bay leaf (tej patta) - 1 pc., Fennel seeds
(saunf) - 1½ tsp., Star anise (chakri phool)
- 2 pcs., Green cardamoms (elaichi) - 6 pcs.,
Black cardamoms (badi elaichi) - 2 pcs., Black
peppercorn (kalimirch) - 1 tsp., Cinnamon sticks
(dalchini) - 5 pcs., Cloves (lavang) - 1 tbsp.,
Coriander seeds (dhania) - 2 tbsp., Caraway
seeds (shahjeera) - 2 tbsp., Mace ower
(javantri) or strands from 1 ower - 1 pc.,
Grated nutmeg (jaiphal) - ½ tsp., Medium sized
stone owers (dagad phool) - 3 pcs.
Instructions
Combine all the ingredients and put them on the crusty plate.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, stir well. Press the
START/+30s button again. After cooking, blend them to a
powder and store in an airtight glass jar.
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Code/Food Serving Size Ingredients
1-3
Sambhar
Masala
1 plate Whole dry Kashmiri red chillies, broken into
pieces - 4-5 pcs., Coriander (dhania) seeds
- ½ tbsp., Fenugreek (methi) seeds - 1 tsp.,
Toovar (arhar) dal - 1 tbsp., Split Bengal gram
(chana dal) - 1 tbsp., Split black lentils (urad
dal) - 1 tbsp., Turmeric powder (haldi) - 1 tsp.,
Asafoetida (hing) - ½ tsp., Oil - 1 tsp.
Instructions
Combine tovar dal, split Bengal gram, split black lentils and
grease them with little oil. Put them on the crusty plate.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the rst beeps, stir the ingredients
and add coriander seeds, fenugreek seeds and Kashmiri red
chilies into roasted ingredients in the crusty plate and mix well.
Press the START/+30s button. When the second beeps, add dry
Kashmiri red chilies to the ingredients in the crusty plate and
press the START/+30s button again. After cooking, add turmeric
powder and asafetida. Blend them to a ne powder. Sieve and
store in an airtight glass jar.
Code/Food Serving Size Ingredients
1-4
Chaat Masala
1 plate Coriander (dhania) seeds - ½ cup, Whole dry
Kashmiri red chillies - ¼ cup, Cumin seeds
(jeera) - ½ cup, Dried mango powder (amchur)
- 1 cup, Black peppercorns (kalimirch) - 3 tbsp.,
Salt as per taste, Black salt (sanchal) - 3 tbsp.
Instructions
Put cumin seeds on the crusty plate. Place the crusty plate the
high rack. Put them in the microwave oven. Select the autocook
program and press the START/+30s button. When the rst
beeps, add coriander seeds, peppercorns in the crusty plate
and mix well. Press the START/+30s button. When the second
beeps, add dry Kashmiri red chilies and press the START/+30s
button again. After cooking, add salt and black salt. Blend all
ingredients to a ne powder. Sieve and store in an airtight
glass jar.
1-5
Gunpowder
Masala
1 plate Bengal gram (chana dal) - ⅓ cup, Split black
gram (urad dal) - ⅓ cup, Black sesame seeds
(kala til) - 17 g, Curry leaves (kadi patta) 3 pcs., Red chillies - 3 pcs., Lemon sized ball of
tamarind (imli) (optional) - ⅙ pc., Jaggery (gur),
powdered (optional) - 5 g, Salt as per taste,
Asafoetida (hing) - 2 g.
Instructions
Put Bengal gram, split black gram on the crusty plate. Place
the crusty plate the high rack. Put them in the microwave
oven. Select the autocook program and press the START/+30s
button. When the rst beeps, add sesame seeds curry leaves
in the crusty plate and mix well. Press the START/+30s button.
When the second beeps, add dry red chilies and press the
START/+30s button again. After cooking, add salt, jaggery,
asafoetida and tamarind in roasted mix. Grind the mixture
coarsely. Store in an airtight container.
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Code/Food Serving Size Ingredients
1-6
Rasam Powder
1 plate Bengal gram (channa dal) - ⅛ cup, Toor (arhar)
dal - ⅛ cup, Coriander seeds (dhaniya) - 40 g,
Black peppercorns (kali mirch) - 1½ tbsp., Cumin
seeds (Jeera) - 1½ tbsp., Red chillies (long
variety) - 5-6 pcs., Asafoetida (Hing) powder ¼ tsp.
Instructions
Put Bengal gram and arhar dal on the crusty plate. Place the
crusty plate the high rack. Put them in the microwave oven.
Select the autocook program and press the START/+30s button.
When the rst beeps, add coriander seeds, black peppercorns,
cumin seeds in the crusty plate and mix well. Press the
START/+30s button. When the second beeps, add red chilies
and asafoetida and press the START/+30s button again. After
cooking, add salt, jaggery, asafoetida and tamarind in roasted
mix. Grind the mixture coarsely. Store in an airtight container.
Code/Food Serving Size Ingredients
1-7
Pav Bhaji
Masala
1 plate Black cardamoms (badi elaichi) - 2 pcs. (small),
Coriander seeds (dhaniya) - 2 tbsp., Cumin
(Jeera) - 2 tbsp., Black peppercorns (kali
mirch) - 2 tsp., Fennel seeds (saunf) - ¾ tbsp.,
Cinnamon (dalchini) - 1 stick, Cloves (laung)
- 6 pcs., Red dry chillies - 3 pcs., Dry mango
powder (Amchoor) - 1 tbsp.
Instructions
Put black cardamoms, coriander seeds, cumin seeds, black
peppercorns, fennel seeds, cinnamon, Cloves on the crusty
plate. Place the crusty plate on the high rack and put them in
the microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, add red chilies and
stir well. Press the START/+30s button again. After cooking,
add the dry mango powder to the hot ingredients to release
its aroma. Let the ingredients cool and then blend them to a
ne powder. Sieve the powder if necessary. Refrigerate in an
airtight glass jar.
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Code/Food Serving Size Ingredients
1-8
Punjabi Chole
Masala
1 plate Black cardamoms (badi elaichi) - 4 pcs., Green
cardamoms (hari elaichi) - 10 pcs., Coriander
seeds (dhaniya) - ½ tbsp., Cumin seeds (Jeera) 2 tbsp., Black peppercorns (kali mirch) - ½ tbsp.,
Cinnamon (dalchini) - 5 sticks, Cloves (laung) 10 pcs., White sesame seeds (safed til) - 1 tbsp.,
Caraway seeds (shahjeera) - 1 tbsp., Star anise
(chakriphool) - 1 pc., Dry red chillies - 3 pcs.,
Bay leaves (tejpatta) - 2 pcs., Dry mango
powder (Amchoor) - 1 tbsp., Dry ginger (saunth)
powder - ½ tbsp., Turmeric (haldi) powder 1 tsp., Rock salt (kala namak) - ½ tbsp., Nutmeg
powder - ½ tsp.
Instructions
Put black cardamoms, green cardamoms, coriander seeds cumin
seeds, black peppercorns, cinnamon, cloves, sesame seeds,
caraway seeds and star anise on the crusty plate. Place the
crusty plate on the high rack and put them in the microwave
oven. Select the autocook program and press the START/+30s
button. When the beeps, red chilies and bay leaves and press
the START/+30s button again. After cooking, let the ingredients
to cool down. Grind them to a smooth powder in the mixer,
add powders like mango powder, dry ginger powder, turmeric
powder, rock salt and Nutmeg Powder. Sieve the powder if
necessary. Refrigerate in an airtight glass jar.
Notes
You don’t have to roast spice powders mango powder, dry
ginger powder, turmeric powder, rock salt and nutmeg powder.
Code/Food Serving Size Ingredients
1-9
Kitchen King
Masala
1 plate Bengal gram (channa Dal) - 2 tbsp., Cumin seeds
(Jeera) - 1 tbsp., Caraway seeds (Shah-Jeera)
- ½ tbsp., Coriander seeds (dhaniya) - ½ tbsp.,
Cloves (laung) - 8 pcs., Whole yellow mustard
Seeds (pilirai) - ½ tbsp., Green cardamom
(hari elaichi) - 8 pcs., Black cardamom (badi
elaichi) - 3 pcs., Fennel seeds (saunf) - 1 tbsp.,
Cinnamon (dalchini) - 4 sticks 1 inch each,
Star anise (chakriphool) - 1 pc., Small pieces
Mace (javitri) - 2 pcs., Black peppercorns (kali
mirch) - ½ tbsp., Fenugreek seeds (methi Dana)
- 2 tsp., Poppy seeds (khus khus) - 1 tbsp., Dry
red chilli(sukhi Lal Mirch) - 3-4 pcs., Nutmeg
powder (Jaiphal) - ½ tsp., Ginger powder ½ tbsp., Turmeric powder - 1 tsp., Rock salt
(kala namak) - ½ tbsp.
Instructions
Put Bengal gram on the crusty plate. Place the crusty plate on
the high rack andput them in the microwave oven. Select the
autocook program and press the START/+30s button. When the
rst beeps, add cumin seeds, caraway Seeds, coriander Seeds,
cloves, yellow Mustard, green cardamom, black cardamom,
fennel Seeds, cinnamon, Star anise, mace, black peppercorns,
fenugreek and poppy seeds. Press the START/+30s button.
When the second beeps, add red chilies and press the
START/+30s button again. After cooking, let them cool down.
Add powder like Nutmeg, Ginger Powder, Turmeric Powder and
Rock Salt. Grind them to a ne powder in a mixer and store in
an airtight container.
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Code/Food Serving Size Ingredients
1-10
Chicken Masala
1 plate Coriander seeds - ¼ cup, Fenugreek seeds
(methi Dana) - ½ tbsp., Fennel seeds (saunf)
- 1 tbsp., Cumin seeds (Jeera) - 2 tbsp., Black
cumin seeds (shah-jeera / caraway seeds) 1 tbsp., Black peppercorn - ½ tbsp., Dry red
chillies - 2 pcs.
Instructions
Put coriander seeds, fenugreek seeds, fennel seeds, cumin
seeds, black cumin seeds and peppercorn on the crusty plate.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the beeps, add red chilies and press
the START/+30s button again. After cooking, grind spices
to course powder in a blender. Allow to cool and store in an
airtight container.
Notes
The other optional ingredients are cloves, nutmeg, poppy
seeds, cinnamon stick, and mace.
Code/Food Serving Size Ingredients
1-11
Tandoori
Masala
1-12
Dabeli Masala
1 plate Cumin seeds (Jeera) - 1 tbsp., Coriander seeds
(dhaniya) - ⅛ cup, Cinnamon stick - 1 pc., Clove
(laung) - ½ tbsp., Black peppercorns - ½ tbsp.,
Fenugreek seeds (methi Dana) - 1 tsp., Green
cardamom or use black cardamom - 4-5 pcs.,
Dry red chillies - 4-5 pcs., Nutmeg powder ½ tsp., Turmeric powder - ½ tsp., Garlic powder
- 1 tsp., Dry ginger powder (sonth) - 1 tsp.
Instructions
Put cumin seeds, coriander seeds, cinnamon, cloves, black
peppercorns, fenugreek seeds and cardamom on the crusty
plate. Place the crusty plate on the high rack and put them in
the microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, add red chilies and
press the START/+30s button again. After cooking, grind spices
to course powder in a Blender. Add nutmeg powder, turmeric
powder, garlic powder and dry ginger powder to it and grind
again to smooth powder. Let them cool and store in an airtight
container. Use it to prepare tikka or tandoori recipes.
Notes
You don’t have to roast spice powders like nutmeg powder, dry
ginger powder, turmeric powder and garlic powder.
1 plate Cumin seeds (Jeera) - 2 tsp., Coriander seeds
(dhaniya) - 4 tsp., Cinnamon (dalchini) - 8 pcs.,
Cloves (laung) - 16 pcs., Red chilli - 3-4 pcs.
Instructions
Put cumin seeds, coriander seeds, cinnamon and cloves on the
crusty plate. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the beeps, add red chilies
and press the START/+30s button again. After cooking, grind to
a ne powder in a blender.
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Code/Food Serving Size Ingredients
1-13
Goda Masala
1 plate Cumin Seeds - ¼ cup, Caraway seeds (shahi
jeera) - ½ tsp., Black cardamom - 4 pcs., Cloves
- 10 pcs., Black peppercorns - 3 tsp., Coriander
seeds - ½ cup, Cinnamon - 6 inch pc., Sesame
seeds (til) - 1 tsp., Oil - 1 tbsp., Dry Coconut 5-6 1” slice, Mace - 1 pc., Bay leaves -
10-12 pcs., Dry red chilli - 3 pcs., Asafoetida ¼ tsp.
Instructions
Put cumin Seeds, caraway seeds, black cardamoms, clove,
black peppercorns and coriander seeds, cinnamon, sesame
seeds and oil on the crusty plate. Place the crusty plate on
the high rack and put them in the microwave oven. Select the
autocook program and press the START/+30s button. When the
rst beeps, add coconut slice, mace and bay Leaves. Press the
START/+30s button. When the second beeps, add red chillies,
asafoetida and press the START/+30s button again. After
cooking, grind to a ne powder in a blender and cool and store
in airtight containers.
Code/Food Serving Size Ingredients
1-14
Pani Puri
Masala
1 plate Cumin seeds (jeera) - 2 tbsp., Coriander seeds
(dhaniya) - 1 tbsp., Black pepper (kali mirch) 10 g, Red chilli - 4-5 pcs., Dry mango powder
(Amchoor) - 50 g, Salt to taste, Black salt (kala
namak) - 1 tsp., Asafoetida (Hing) - 1 pinch,
Citric acid (lemon juice) - 1 tsp.
Instructions
Put cumin seeds, coriander seeds and black pepper on the
crusty plate. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the beeps, add red chilies
and press the START/+30s button again. After cooking, grind
them to a powder and add mango powder, salt, black salt,
asafoetida and citric acid. Store Masala in an airtight container.
Notes
You don’t have to roast mango powder, salt, black salt,
asafoetida, citric acid.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
1-15
Tawa Masala
1 plate Coriander seeds (dhaniya) - 1 tbsp., Fennel
seeds (saunf) - 2 tbsp., Cumin seeds (Jeera)
- 2 tsp., Fenugreek seeds (methidhana) 2 tsp., Black peppercorns - 2 tsp., Cinnamon
stick(dalchini) - 2-3 pcs., Cloves - 12-15 pcs.,
Black cardamom (badi elaichi) - 6-7 pcs., Whole
dry red chilli - 3 pcs., Asafoetida - 1-2 pinch,
Turmeric powder (optional) - 2 tsp., Mango
powder (Amchoor) - 2 tsp.
Instructions
Put coriander seeds, fennel seeds, cumin seeds, fenugreek
seeds, black peppercorns, cinnamon, cloves and cardamom on
the crusty plate. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the beeps, add red chilies
and press the START/+30s button again. After cooking, grind
them to a powder and add Asafoetida, turmeric powder, mango
powder. Store Masala in an airtight container.
2. Tadka
Code/Food Serving Size Ingredients
2-1
Curry Tadka
2-2
Dal Tadka
4 servings Onion grated - ½ cup, Tomato paste / Puree -
2 cup (If not using paste, cut tomato into small
pieces), Ginger grated - 2 inch, Green chili
each (2 inch in height, chopped) - 2 pcs., Oil 2 tbsp., Cumin seeds - ½ tsp., Salt - ½ tsp., Red
chili powder - ½ tsp., Garam masala - ¼ tsp.,
Coriander powder - 2 tsp., Mango powder
amchoor - 1 tsp., Turmeric powder - ¼ tsp.,
Buds garlic (optional) - 2 pcs.
Instructions
Add all the ingredients in glass bowl and mix well. Put them in
the microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, stir well. Press the
START/+30s button again. After cooking, standing 1-2 minutes.
4 servings Ghee - 2-3 tsp., Mustard seeds - ½ tsp., Jeera
/ cumin seeds - ½ tsp., Pinch of hing, Red chilli
(dried) - 1 pc., Finely chopped ginger (½ inch)
1 pc., Cloves of garlic (optional) - 5-6 pcs.,
Green chilli - 1 pc. (nely chopped), Small
onions - 3-4 pcs. (very nely chopped), Few
curry leaves.
Instructions
Add all the ingredients in glass bowl and mix well. Put them in
the microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, stir well. Press the
START/+30s button again. After cooking, standing 1-2 minutes.
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Code/Food Serving Size Ingredients
2-3
Punjabi Dal
Tadka
4 servings Onion medium size - 1 pc. (nely chopped),
Tomatoes medium size - 2 pcs. (nely chopped),
Claried butter (ghee) - 3 tbsp., Dry red chili
- 2 pcs., Cumin seeds (jeera) - 2 tsp., Ginger
(adrakh, nely chopped) - 1 tsp., Garlic (lehsun)
- 1 tsp., Kashmiri red chili powder - 1 tsp.,
Coriander powder (dhaniya powder) - 1½ tsp.,
Turmeric powder (haldi) - ½ tsp., Salt - 2 tsp.,
Fresh coriander (hara dhaniya) - 1 tbsp.
Instructions
Add nely chopped onions, ginger and garlic, cumin seeds,
oil in glass bowl and mix well. Put them in the microwave
oven. Select the autocook program and press the START/+30s
button. When the beeps, add chopped tomatoes, salt, red
chili, coriander powder, turmeric powder, fresh coriander and
mix well. Press the START/+30s button again. After cooking,
standing 1-2 minutes.
2-4
Punjabi Kadhi
Tadka
4 servings Thin sliced onion - 2 pcs. (Small size) or 1 pc.
(Big size), Chopped ginger - 1 tbsp., Garlic
- 1 tbsp., Fenugreek sees - 8-10 pcs., Green
chillies - 2 pcs. (chopped), Red chillies - 2 pcs.
(broken), Cumin seeds (jeera) - 1 tsp., A pinch
of asafetida (hing), Curry leaves - 8-10 pcs., Oil
- 2 tbsp.
Instructions
Add all the ingredients in glass bowl and mix well. Put them in
the microwave oven. Select the autocook program and press
the START/+30s button. When the beeps, stir well. Press the
START/+30s button again. After cooking, standing 1-2 minutes.
Code/Food Serving Size Ingredients
2-5
Dimer/Bengali
Tadka
4 servings Large onion - 1 pc. (chopped) (small onion -
2 pcs.), Ginger garlic paste - 1½ tbsp., Tomatoes
- 2 pcs. (chopped), Whole cumin - ½ tsp.,
Turmeric powder - 1 tsp., Coriander powder
- 1 tsp., Red chilli powder as per taste, Green
chilli chopped - 1 pc., Kasoori methi - 2 tbsp.,
Oil - 4 tbsp., Bay leaf - 1 pc., Salt as per taste,
Coriander leaves (chopped) as per taste.
Instructions
Add chopped onions, ginger garlic paste cumin seeds, turmeric
powder, coriander powder, red chili powder, chopped green
chili, kasoori methi, oil, bay leaf, salt in glass bowl and mix
well. Put them in the microwave oven. Select the autocook
program and press the START/+30s button. When the beeps,
add tomatoes, chopped coriander leaves and mix well.
Press the START/+30s button again. After cooking, standing
1-2 minutes.
Oven use
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Oven use
Oven use
3. Sun Dry
Code/Food Serving Size Ingredients
3-1
Sun-Dried
Tomatoes
3-2
Sun-Dried
Apple
1 plate Tomatoes (big size) - 2 pcs.
Instructions
Wash and four halve if big tomatoes and 2 halves if small
tomatoes. Place the tomatoes, in microwave safe at glass pie
plate. Put them in the microwave oven. Select the autocook
program and press the START/+30s button. During cooking,
there are beep sounds two times. When the rst beeps, turn
the tomatoes over for good quality. But If you don’t want to
stop the microwave oven, you can keep a cooking whatever
may beep. When the second beeps, turn the tomatoes over for
good quality. But If you don’t want to stop the microwave oven,
you can keep a cooking whatever may beep. After cooking,
leave them sun or air for half an hour.
1 plate Apple (slice thin) - 1 pc.
Instructions
Cut the Apple into thin slices. Wipe them with tissue paper to
remove extra moisture.
Lay one batch of apple slices on the crusty plate without
overlapping. Place them on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the rst beeps, turn the apple slices
over and press the START/+30s button again. When the second
beeps, turn the apple slices over and press the START/+30s
button. After cooking, leave them in sun or air for half an hour.
Code/Food Serving Size Ingredients
3-3
Sun-Dried
Potatoes
3-4
Sun-Dried
Bitter Gourd
3-5
Sun-Dried
Bananas
1 plate Potato (peeled and slice thin) - 1 pc.
Instructions
Cut the potato into thin slices. Wipe them with tissue paper to
remove extra moisture.
Lay one batch of potato slices on the crusty plate without
overlapping. Place them on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the rst beeps, turn the potato slices
over and press the START/+30s button again. When the second
beeps, turn the potato slices over and press the START/+30s
button. After cooking, keep them in sun or air for half an hour.
1 plate Bitter gourd (slice thin) - 1 pc.
Instructions
Cut the bitter gourd into thin slices. Wipe them with tissue
paper to remove extra moisture. Lay one batch of bitter gourd
slices on the crusty plate without overlapping. Place them on
the high rack and put them in the microwave oven. Select the
autocook program and press the START/+30s button. When
the rst beeps, turn the bitter gourd slices over and press the
START/+30s button. When the second beeps, turn the bitter
gourd slices over and press the START/+30s button again. After
cooking, keep them in sun or air for half an hour.
1 plate Raw bananas (peeled and sliced thin) - 1 pc.
Instructions
Peel the banana and cut it into thin slices.
Put the banana pieces on the crusty plate and lay one batch
of banana pieces on it without overlapping. Place them on
the high rack and put them in the microwave oven. Select the
autocook program and press the START/+30s button. When the
beeps, turn each piece over carefully and press the START/+30s
button again. After cooking, keep them in sun or air for half an
hour.
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Code/Food Serving Size Ingredients
3-6
Urad Dal Vadi
1 plate Urad dal - 1 cup, Ginger paste - ½ tbsp., Green
chilies, nely chopped - 3 pcs., Coriander
leaves, nely chopped - ½ cup, Coarsely ground
black cardamom seeds - ½ tsp., Red chili
powder - ½ tbsp., Black pepper, coarsely ground
- ½ tsp., Fennel seeds - ½ tsp., Cloves, coarsely
ground - 5 pcs., Cumin seeds - ½ tsp., Asafetida
or Hing powder. - ½ tsp., Oil - 1 tbsp.
Instructions
Grind coarsely urad dal in a dry grinder. Soak in water such
that it is ½ inch above the dal and leave for a couple of hours.
The water is absorbed to make a thick batter. Add asafoetida
and mix well. Leave overnight in a warm place to let it rise.
Grind ginger, green chillies and coriander leaves, black
cardamom seeds, red chili powder, black pepper, fennel seeds,
cloves, cumin seeds together. Put the dal in a big mixing bowl
and add all the other ingredients. Beat vigorously and mix
well. Add water if necessary to make a dropping consistency.
Grease the crusty plate with 2-3 drops of oil. Make small blobs
by using mixture and put them on the crusty plate. Place the
crusty plate on the high rack and put them in the microwave
oven. Select the autocook program and press the START/+30s
button. When the beeps, turn the foods over. If you don’t want
to turn the foods over, you leave it. The microwave oven will
be operated until nishing. After cooking, leave the vadi in air
for half an hour.
Code/Food Serving Size Ingredients
3-7
Moong Dal
Vadi
1 plate Moong Dal - 1 cup, Cumin seeds (Jeera) - ¼ tsp.,
Asafoetida (Hing) - ¼ tsp., Powdered whole
cloves - ½ tsp., Black peppercorns or ground
black pepper - ¼ tsp., Oil - 1 tbsp., Salt to taste.
Instructions
Grind coarsely moong dal in a dry grinder. Soak in water such
that it is ½ inch above the dal and leave for a couple of hours.
The water is absorbed to make a thick batter. Add all the spices
and salt and mix them well. Leave overnight in a warm place
to let it rise. Put the dal in a big mixing bowl and add all the
other ingredients. Beat vigorously and mix well. Add water if
necessary to make a dropping consistency. Grease the crusty
plate with 2-3 drops of oil. Make small blobs by using mixture
and put them on the crusty plate. Place the crusty plate on
the high rack and put them in the microwave oven. Select the
autocook program and press the START/+30s button. When the
beeps, turn the foods over for good quality. But If you don’t
want to stop the microwave oven, you can keep a cooking
whatever may beep. After cooking, leave the vadi in air for half
an hour.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
3-8
Sabudana
papad
1 plate Sabudana - 1 cup, Salt as per taste, Water -
2.5 cups, Oil - 1 tbsp.
Instructions
Soak the sabudana seeds in 1 cup water for 4 hours. Add
2.5 cups of boiled water in sabudana and add salt as per taste.
Heat the mixture until it is slightly thick and transparent by
cooktop. Grease the crusty plate with 2-3 drops of oil. Put
1-2 tbsp. of mixture and spread it evenly into a round shape
with back of a spoon on the crusty plate. Use the mixture to
make multiple rounds with a gap of 1 inch till the plate is full.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the rst beeps, turn the foods over
for good quality. But If you don’t want to stop the microwave
oven, you can keep a cooking whatever may beep. When
the second beeps, turn the foods over again and press the
START/+30s button. After cooking, leave the papad in air for
10 minutes.
Code/Food Serving Size Ingredients
3-9
Rice Papad
1 plate Rice our - ¼ cup, Cumin seeds - ¼ tsp., Salt as
per taste, Boiled water - 1 ¼ cups, Oil - 1tbsp.
Instructions
Put rice our in a bowl. Add 1¼ cups of boiled water. Add
cumin seeds and salt as per taste. Heat the mixture by cooktop.
Cook for 5 minutes and stir in between so that there are no
lumps in batter. Grease the crusty plate with 2-3 drops of oil.
Put 1-2 tbsp. of mixture and spread it evenly into a round
shape with back of a spoon on the crusty plate. Use the
mixture to make multiple rounds with a gap of 1 inch till the
plate is full. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the rst beeps, turn the
foods over for good quality. But If you don’t want to stop the
microwave oven, you can keep a cooking whatever may beep.
When the second beeps, turn the foods over and press the
START/+30s button. When the third beeps, turn the foods over
again and press the START/+30s button. After cooking, leave
the papad in air for 10 minutes.
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Code/Food Serving Size Ingredients
3-10
Atta Papad
1 plate Wheat our - ¼ cup, Cumin seeds - ¼ tsp., Salt
as per taste, Boiled water - 1¼ cups.
Instructions
Put wheat our in a bowl. Add 1¼ cups of boiled water.
Add cumin seeds and salt as per taste. Heat the mixture by
cooktop. Cook for 5 minutes and stir in between so that there
are no lumps in batter. Grease the crusty plate with 2-3 drops
of oil. Put 1-2 tbsp. of mixture and spread it evenly into a
round shape with back of a spoon on the crusty plate. Use the
mixture to make multiple rounds with a gap of 1 inch till the
plate is full. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the rst beeps, turn the
foods over for good quality. But If you don’t want to stop the
microwave oven, you can keep a cooking whatever may beep.
When the second beeps, turn the foods over again and press
the START/+30s button. After cooking, leave the papad in air
for 10 minutes.
Code/Food Serving Size Ingredients
3-11
Maida Papad
1 plate Maida - ¼ cup, Cumin seeds- ¼ tsp., Salt as per
taste, Boiled water - 1¼ cup.
Instructions
Put maida in a bowl. Add 1¼ cups of boiled water. Add cumin
seeds and salt as per taste. Heat the mixture by cooktop. Cook
for 5 minutes and stir in between so that there are no lumps
in batter. Grease the crusty plate with 2-3 drops of oil. Put
1-2 tbsp. of mixture and spread it evenly into a round shape
with back of a spoon on the crusty plate. Use the mixture to
make multiple rounds with a gap of 1 inch till the plate is full.
Place the crusty plate on the high rack and put them in the
microwave oven. Select the autocook program and press the
START/+30s button. When the rst beeps, turn the foods over
for good quality. But If you don’t want to stop the microwave
oven, you can keep a cooking whatever may beep. When
the second beeps, turn the foods over again and press the
START/+30s button. After cooking, leave the papad in air for
10 minutes.
Oven use
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Oven use
Oven use
Code/Food Serving Size Ingredients
3-12
Rawa papad
3-13
Vimcelli/
sevaiyan/jave
1 plate Rawa/Sooji - ¼ cup, Cumin seeds - ¼ tsp., Salt
as per taste, Boiled water - 1¼ cup, Oil - 1 tbsp.
Instructions
Put rawa/sooji in a bowl. Add 1¼ cups of boiled water. Add
cumin seeds and salt as per taste. Heat the mixture by cooktop.
Cook for 5 minutes and stir in between so that there are no
lumps in batter. Grease the crusty plate with 2-3 drops of oil.
Put 1-2 tbsp. of mixture and spread it evenly into a round
shape with back of a spoon on the crusty plate. Use the
mixture to make multiple rounds with a gap of 1 inch till the
plate is full. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the rst beeps, turn the
foods over for good quality. But If you don’t want to stop the
microwave oven, you can keep a cooking whatever may beep.
When the second beeps, turn the foods over again and press
the START/+30s button. After cooking, leave the papad in air
for 10 minutes.
1 plate Maida - 1 cup, Sooji - 1 cup, Water to knead the
dough.
Instructions
Mix both Maida and sooji and make dough by adding water.
Make a shape from dough like vermicelli and put them on the
crusty plate. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program
and press the START/+30s button. After cooking, leave the
vermicelli in air for 10 minutes.
Code/Food Serving Size Ingredients
3-14
Aloo sabudana
papad
3-15
Aloo lachha
papad
1 plate Sabudana (soaked overnight) - 1 cup, Potato
(boiled and pealed) - 100 g, Cumin seeds (Jeera)
- 1 tsp., Salt or as per taste, Water - 2.5 cups.
Instructions
Put soaked sabudana in a bowl. Add 2.5 cups of boiled water.
Add cumin seeds and salt as per taste. Heat the mixture until
it is slightly thick and transparent by cooktop. Grease the
crusty plate with 2-3 drops of oil. Put 1-2 tbsp. of mixture and
spread it evenly into a round shape with back of a spoon on
the crusty plate. Use the mixture to make multiple rounds with
a gap of 1 inch till the plate is full. Place the crusty plate on
the high rack and put them in the microwave oven. Select the
autocook program and press the START/+30s button. When
the rst beeps, turn the foods over for good quality. But If you
don’t want to stop the microwave oven, you can keep a cooking
whatever may beep. When the second beeps, turn the foods
over again and press the START/+30s button. After cooking,
leave the papad in air for 10 minutes.
1 plate 2 medium potatoes.
Instructions
Peel the potatoes. Wash them under cold water. Make thin slice
by using a potato chips maker or a sharp knife. Cut the potato
slices in small strips to make Aloo Lachcha. Pat dry those with
tissue paper to remove extra moisture. Put the potato strips on
the crusty plate. Place the crusty plate on the high rack and put
them in the microwave oven. Select the autocook program and
press the START/+30s button. When the rst beeps, turn the
foods over and press the START/+30s button. When the second
beeps, turn the foods over again and press the START/+30s
button again. After cooking, leave them in sun or air for half an
hour.
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Using the indian combo/dairy features
The 13 Indian Combo/Dairy features provide pre-programmed cooking times.
You do not need to set either the cooking times or the power level.
You can adjust the type of food by turning the Multi Function Selector Dial.
CAUTION
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Combo/Dairy button.
1
2. Select the category of food by turning
the Multi Function Selector Dial and
press the Multi Function Selector Dial to
2
3
4
complete the setup.
3. Select the type of food that you are
cooking by turning the Multi Function
Selector Dial. Refer to the table on the
following page for a description of the
various pre-programmed settings.
4. Press the START/+30s button.
The food is cooked according to the preprogrammed setting selected. When it
has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep 3
times (once every minute).
3) The current time is displayed again.
Indian combo/dairy guide
The following table presents quantities and appropriate instructions for indian combo.
1. Indian Combo
Code/Food
1-1
Litti Chokha
Serving Size
7 to
10 Littis
with
Chokha
Ingredients
Rened our (maida) - 1 ½ cups, Yogurt - 1 cup, Salt to taste.
Filling :
Sattu - 1 cup, Ginger chopped - 1 inch piece, Garlic chopped
– 1 inch piece, Cloves – 4, Green chillies chopped – 2 pcs.,
Fresh coriander leaves chopped - ½ cup
Carom seeds (ajwain) - 1 tsp., Onion seeds (kalonji) - ½ tsp.,
Salt to taste, Lemon juice - 1 tbsp.
Chokha :
Potatoes - 4 pcs. medium (boiled and mashed), Brinjal - 1 pc.
medium (boiled and mashed), Coriander seeds - 1 pc. tsp.,
Dried red chillies – 2 pcs., Onions chopped - 3 pcs. medium,
Garlic crushed - 3-4 cloves, Green chillies chopped - 3-4 pcs.,
Coriander powder - 1 tsp., Cumin powder - 1 tsp., Dry mango
powder (amchur) - 1 tsp., Salt to taste, Ghee for dipping and
brushing.
Instructions
Add salt and yogurt to the rened our and knead into a soft dough.
Rest the dough for some time. For the lling mix sattu with ginger,
garlic, green chillies, coriander leaves, carom seeds, onion seeds, salt,
lemon juice and a little water. Divide the dough into lemon sized balls
and spread them into small puris with your ngers. Place a portion of
the lling mixture and once again roll into balls.
Add boiled potatoes, brinjal, red chillies, garlic, onions, green chillies,
crushed coriander seeds, coriander powder cumin powder, amchur salt
and mix well.
Apply some oil with brush on crusty plate and pace 7 littis on one side
and chokha on other side of the plate and brush with oil and press
START/
+30s button. When MWO beep once, stir the chokha and press
the START/
chokha and press
+30s button. When MWO beep second time, take out the
the START/
+30s button again. When beep, take out
the
the litti and dip them into ghee and serve hot with chokha.
Oven use
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Oven use
Oven use
Code/Food
1-2
Stuffed
Aloo Naan
and Matar
Paneer
96 English
Serving Size
2 Stuffed
aloo naan
with Matar
Paneer
Instructions
Filter our mixed with baking soda and salt. Create a small crater in the
our then pour curd, milk and oil in it. Mix all these ingredients properly
and use some water enough to knead soft dough. Press the dough nicely
with your hand making it smooth, it becomes very light. Cover the dough
and keep aside for some time allowing it to ferment only then dough will
be ready to make Naan.
Peel and mash the potatoes into small pieces.
Add green chilly, ginger, salt, red chilly, Amchur powder, coriander powder
and green coriander to the potato pieces then mix. Potato stufng for Naan
is ready.
Break of the dough into 8 equal pieces and round them off into balls.
Divide stufng into 8 equal portions as well.
Take a ball of dough, wrap it in dry our and atten with a rolling pin into
a Naan. Place a portion of potato stufng on the rolled Naan, wrap up the
Naan and close all open ends. Wrap this potato stuffed ball in dry our and
expand a little with your ngers. Gently roll with a rolling pin into a Naan
Mix paneer cubes, shelled onion, green chillies, ginger together and add
red chilli powder, cumin seeds, salt and turmeric powder and oil.
Apply some oil with brush on crusty plate and pace 2 naan on one side and
matar paneer on other side of the plate and brush with oil and press the
START/+30s button. When MWO beep once, stir the matar paneer and turn
side of naan and press the START/+30s button. When MWO beep second
time, take out the nstuffed naan and matar paneer and serve hot.
Flour (maida) - 2 cup, Baking soda - ¼ tsp., Salt to taste,
Curd - 2 tbsp., Milk - 2 tbsp., Oil for brushing.
Filing :
Potatoes - 200 g (3-4 medium sized) boiled, Green
chilly - 1 to 2 pcs.
Ginger - 1inch long piece, Salt to taste, Red chilly
powder - ⅙ tsp., Amchur (mango) powder - ¼ tsp.,
Coriander (dhaniya) powder - 1 tsp., Green coriander 1 tbsp. (nely chopped).
Matar Paneer :
Paneer cubes – 100 g, Peas - 1 cup shelled, Onion
- 1 pc. medium size, Green chillies - 1-2 pcs., Ginger ½” piece, Red chilli powder - ¼, Termeric powder - ¼,
Cumin seeds - ½ tsp., Salt to taste.
Ingredients
Code/Food
1-3
Dal Chawal
Serving Size
1 bowl of
dal and
1 bowl of
rice
Instructions
Mix 1 cup dal and 2 cups water in medium size microwave safe
bowl. Add the tomatoes, onions, green chillies, ginger, chilli
powder, coriander, ghee/oil and salt and mix well.
Mix 1 cup rice and 2 cups water in 2 small microwave safe bowls.
Add some cumin seeds and ghee into it.
Place three bowls in microwave oven and press the START/+30s
button.
When beep, take out dal and rice bowls and serve hot.
Dal - 1 cup, Oil to taste, cumin seeds - 2 tsp., Onions
- ½ cup nely chopped, Tomatoes - ⅓ cup chopped,
Green chillies - 1 tsp. nely chopped, Ginger - 1 tsp.
nely chopped, Garlic - 1 tsp. nely chopped, Chilli
powder - 1 tsp., Turmeric powder - ¼ tsp., Salt to
taste, coriander - 2 tbsp. nely chopped, Water 4 cup, Rice - 1 cup.
Ingredients
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Code/Food
1-4
Veg
Tandoori
Platter
Serving Size
2 Naan
with
Tandoori
vegetables
Paneer/cottage cheese - 250 g, Large red bell pepper – 1 pc.,
large yellow bell pepper – 1 pc., large greenbell/pepper/capsicum/
Shimla mirch – 1 pc., Onion - 1 pc. medium size, Tomato - 1 pc.
large size.
Ingredients
Marinade :
Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic
paste or crushed ginger garlic - 1 tbsp., Ajwain/carom seeds 1 tsp., Kashmiri red chili powder - 1 to 2 tsp., turmeric powder/
haldi - ½ tsp., Jeera powder/cumin seeds powder - 1 tsp., Dhania
powder/coriander powder - 1 tsp., garam masala powder - ½ tsp.,
Dry mango powder/amchur powder - 1 tsp., Chaat masala - 1 tsp.,
Black pepper powder (optional) - ½ tsp., Juice of half lemon, Oil or
ghee or butter for brushing - 1 to 2 tbsp., Rock salt or black salt.
Naan :
Flour (maida) - 2 cup, Baking soda - ¼ tsp., Salt to taste, Curd 2 tbsp., Milk - 2 tbsp., Oil for brushing.
Instructions
Chop the paneer in square shaped cubes. The veggies also should be chopped
in square shapes. Keep the chopped veggies and paneer aside.
In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger
garlic paste and all the spice powders plus ajwain, including black salt. Mix
the spice powders with the curd. Add oil. Add the veggies and paneer to the
marinade. Marinate for at least 2 hours or more in the refrigerator. Remove
after 2 hours and bring the marinated paneer and veggies at room temperature.
Filter our mixed with baking soda and salt. Create a small crater in the our
then pour curd, milk and oil in it. Mix all these ingredients properly and use
some water enough to knead soft dough. Press the dough nicely with your hand
making it smooth, it becomes very light. Cover the dough and keep aside for
some time allowing it to ferment only then dough will be ready to make Naan.
Break of the dough into 8 equal pieces and round them off into balls. Take a
ball of dough, wrap it in dry our and atten with a rolling pin into a Naan and
expand a little with your ngers. Gently roll with a rolling pin into a round Naan.
Apply some oil with brush on crusty plate and place two naan and some portion
of marinated vegetable and place the crusty plate on high rack in a microwave
oven and press the START/+30s button. When microwave oven beep once, turn
the side of naan. When microwave oven beep twice, take out the naan. When
beep, take out veg tandoori platter and serve hot with naan.
Code/Food
1-5
Non-Veg
Tandoori
Platter
Serving Size
2 Naan
with
Chicken
and
veggies
Chicken - 250 g, Large red bell pepper – 1 pc., Large yellow bell
pepper – 1 pc., Large green bell pepper/capsicum/shimla mirch
– 1 pc., Onion - 1 pc. medium size, Tomato - 1 pc. large size.
Marinade :
Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic
Ingredients
paste or crushed ginger garlic - 1 tbsp., Ajwain/carom seeds 1 tsp., Kashmiri red chili powder - 1 to 2 tsp., Turmeric powder/
haldi - ½ tsp., Jeera powder/cumin seeds powder - 1 tsp.,
Dhania powder/coriander powder - 1 tsp., Garam masala
powder - ½ tsp., Dry mango powder/amchur powder - 1 tsp.,
Chaat masala - 1 tsp., Black pepper powder (optional) - ½ tsp.,
Juice of half lemon, Oil or ghee or butter for brushing - 1 to
2 tbsp., Rock salt or black salt.
Naan :
Flour (maida) - 2 cup, Baking soda - ¼ tsp., Salt to taste, Curd 2 tbsp., Milk - 2 tbsp., Oil for brushing.
Instructions
Chop the chicken in square shaped cubes. The veggies also should be chopped in
square shapes. Keep the chopped veggies and chicken aside.
In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger
garlic paste and all the spice powders plus ajwain, including black salt. Mix
the spice powders with the curd. Add oil. Add the veggies and chicken to the
marinade. Marinate for at least 2 hours or more in the refrigerator. Remove after
2 hours and bring the marinated chicken and veggies at room temperature.
Filter our mixed with baking soda and salt. Create a small crater in the our
then pour curd, milk and oil in it. Mix all these ingredients properly and use
some water enough to knead soft dough. Press the dough nicely with your hand
making it smooth, it becomes very light. Cover the dough and keep aside for
some time allowing it to ferment only then dough will be ready to make Naan.
Break of the dough into 8 equal pieces and round them off into balls. Take a
ball of dough, wrap it in dry our and atten with a rolling pin into a Naan and
expand a little with your ngers. Gently roll with a rolling pin into a round Naan.
Apply some oil with brush on crusty plate and place two naan and some portion
of marinated vegetable and place the crusty plate on high rack in a microwave
oven and press the START/+30s button. When microwave oven beep once, turn
the side of naan. When microwave oven beep twice, take out the naan. When
beep, take out non veg tandoori platter and serve hot with naan.
Oven use
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Oven use
Oven use
2. Indian Dairy
Code/Food Serving Size Ingredients
2-1
Paneer
2-2
Ghee
2-3
Boil Milk
2-4
Badam-Kesar
Milk
150 g Full cream boiled milk - 2 tbsp., Curd - 2 tbsp.
Instructions
Take boiled milk in microwave safe bowl and add 2 tablespoon
curd and mix it well and press the START/+30s button. When
beep, take out the paneer and place the paneer in cotton cloth
and drain excessive water. You can set the paneer in a shape
by putting some weight over the cotton cloth for 30 minutes.
200 ml Malai/cream - 500 ml.
Instructions
Pour malai/cream in microwave safe bowl of 1.3 L capacity
and press the START/+30s button. When beep, stir the malai.
When long beep, take out the ghee and allow it to cool down at
room temperature.
500 ml Milk – 500 ml.
Instructions
Take the milk and pour it into microwave safe glass bowl of
1.3 L capacity and place it in microwave oven. When Beep,
take out the milk and serve.
500 ml
Instructions
Add sugar, saffron and nely chopped almonds into the boiled
milk in the microwave safe glass bowl of 1.3 L capacity. Place
it in the microwave oven and press the START/+30s button.
When beep, take out and serve hot.
Full cream milk - 500 ml, Kesar (saffron) 1 pinch, Almonds (badam) - 4 nely chopped,
Sugar to taste.
Code/Food Serving Size Ingredients
2-5
Horlicks
2-6
Haldi Milk
2-7
Coffee
2-8
Tea
500 ml Full cream milk - 500 ml, Horlicks - 4 tsp.,
Sugar to taste.
Instructions
Add sugar and horlicks into the boiled milk in the microwave
safe glass bowl of 1.3 L capacity. Place it in the microwave
oven and press the START/+30s button. When beep, take out
and serve hot.
500 ml Full cream milk - 500 ml, Haldi (Turmeric) -
2 tsp., Sugar to taste.
Instructions
Add sugar and turmeric into the boiled milk in the microwave
safe glass bowl of 1.3 L capacity. Place it in the microwave
oven and press
and serve hot.
500 ml
(4 cups)
Instructions
Pour milk, sugar and coffee microwave safe bowl of 1.3 L
capacity and press
and serve.
500 ml
(4 cups)
Instructions
Pour water, milk, tea and sugar in microwave safe bowl of
1.3 L capacity bowl and press the START/+30s button. When
beep, take out and serve.
the START/+30s
Milk - 500 ml, Coffee - 5 tsp., Sugar to taste,
Drinking chocolate to taste.
the START/+30s
Water - 200 ml, Milk - 300 ml, Tea - 4 tsp., Sugar
to taste.
button. When beep, take out
button. When beep, take out
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Using the power defrost features
The Power Defrost features enable you to defrost meat, poultry, sh, bread, cake
and fruit. The defrost time and power level are set automatically. You simply select
the programme and the weight.
NOTE
Use only recipients that are microwave-safe.
Open the door. Place the food in the centre of the turntable. Close the door.
1. Press the Power Defrost button.
1
2. Select the type of food that you are
cooking by turning the Multi Function
Selector Dial. Refer to the table on the
2
3
4
5
following page for a description of the
various pre-programmed settings. At that
time, press the Multi Function Selector
Dial to select the type of food.
3. Select the size of the serving by turning
the Multi Function Selector Dial.
4. Press the START/+30s button.
Result:
• Defrosting begins.
• The oven beeps through defrosting to
remind you to turn the food over.
5. Press the START/+30s button again to
nish defrosting.
Result: When it has nished.
1) The oven beeps 4 times.
2) The end reminder signal will beep
3 times (once every minute).
3) The current time is displayed again.
Power defrost guide
The following table presents the various Power Defrost programmes, quantities
and appropriate instructions. Remove all kind of package material before
defrosting. Place meat, poultry and sh on a at glass plate or on a ceramic plate,
arrange bread, cake and fruit on kitchen paper.
Code/Food Serving size Instructions
1
Meat
200-1500 g Shield the edges with aluminium foil. Turn
the meat over, when the oven beeps. This
programme is suitable for beef, lamb, pork,
steaks, chops, minced meat. Stand for 2060 minutes.
2
Poultry
200-1500 g Shield the leg and wing tips with aluminium
foil. Turn the poultry over, when the oven
beeps. This programme is suitable for whole
chicken as well as for chicken portions. Stand
for 20-60 minutes.
3
Fish
200-1500 g Shield the tail of a whole sh with aluminium
foil. Turn the sh over, when the oven beeps.
This programme is suitable for whole shes
as well as for sh llets. Stand for 2050 minutes.
Oven use
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Oven use
Oven use
Code/Food Serving size Instructions
4
Bread/Cake
5
Fruit
125-1000 g Put bread horizontally on a piece of kitchen
paper and turn over, as soon as the oven
beeps. Place cake on a ceramic plate and
if possible, turn over, as soon as the oven
beeps. (Oven keeps operating and is stopped,
when you open the door.) This programme
is suitable for all kinds of bread, sliced
or whole, as well as for bread rolls and
baguettes. Arrange bread rolls in a circle. This
programme is suitable for all kinds of yeast
cake, biscuit, cheese cake and puff pastry. It
is not suitable for short/crust pastry, fruit and
cream cakes as well as for cake with chocolate
topping. Stand for 10-30 minutes.
100-600 g Spread fruits evenly into a at glass dish. This
programme is suitable for all kind of fruits.
Stand for 5-20 minutes.
Using the crusty plate
This crusty plate allows you to brown food not only on the top with the grill, but
also the bottom of the food turns crispy and brown due to the high temperature
of the crusty plate. Several items which you can prepare on the crusty plate can
be found in the chart (see next page). The crusty plate can also be used for bacon,
eggs, sausages, etc.
1. Place the crusty plate directly on the
turntable and preheat it with highest
Microwave-Grill-Combination [600 W
+ Grill] by following the times and
instructions in the chart.
2. Brush the plate with oil if you are
cooking food, such as bacon and eggs, in
order to brown the food nicely.
3. Place the food on the crusty plate.
4. Place the crusty plate on the metal rack
(or turntable) in the microwave.
5. Select the appropriate cooking time and
power.
(Refer to the table on the side)
CAUTION
• Always use oven gloves to take out the crusty plate, as will become very hot.
• Do not place any objects on the crusty plate that are not heat-resistant.
• Never place the crusty plate in the oven without turntable.
• Please note that the crust plate is not dish washer-safe.
NOTES
• Please note that the crusty plate has a teon layer which is not scratch-resistant.
Do not use any sharp objects like a knife to cut on the crusty plate.
• Clean the crusty plate with warm water and detergent and rinse off with clean water.
• Do not use a scrubbing brush or a hard sponge otherwise the top layer will be
damaged.
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