Category
Recipe-
Ingredients:
OF38
PANEER CUTLET
Grated Paneer
250 g
Boiled Potato
2
Bread Crumbs
1 cup
Ginger, Garlic Paste
1 tsp
Red Chili Powder
1 tsp
Turmeric Powder
¼ tsp
Garam Masala
1 tsp
Coriander Leaves
2 tbsp
Salt to taste
Method of Preparation: 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. Now
prepare the filing for the samosa by mixing all the ingredients for filling. 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 filling in center leaving the edges fold it into triangle
shape pockets or desired shape seal the edges with a little water.
Continue filling the rest of the Samosa’s.
Step 1:- Now Keep the 4 Samosa on the crusty plate and brush all sides with oil. Put the crusty plate on grill
high rack and select category OF38,enter recipe code and press start. Step 2;- When beep, turn the side and
press start.Serve hot.
Category
Recipe-
Ingredients:
OF39
BENGALI DOI ILISH
Hilsa Fish chunks(Ilish Mach)
250 g
Green Chili
4
Smooth Curd
200 g
Turmeric Powder
1 tsp
Sugar
1 tbsp
Salt to taste
Method of Preparation: Rub fish chunks with oil, turmeric powder and salt and leave fish chunks for 15
minutes. Take a microwave oven safe bowl, add curd, sugar, green chili, mix well, place hilsa chunks in the curd
mixture and coat from both sides. Cover the bowl with lid and marinade it for 30 minutes. After marinade,
arrange the fish pieces in a baking or crusty plate. Place the baking dish or crusty plate on the grill mesh rack in
the oven.
Step 1:- Select category OF39, enter recipe code and press start. Step 2:- After beep, remove and turn the
fish pieces and press start. Serve hot.
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