Category
Recipe-
Ingredients:
300 gr
OF16
MATAR KABAB
Boiled Peas
300 gr
Roasted Makhanas
1½ cup
Chopped Green Chillies
1½ tsp
Garam Masala
1½ tsp
Seeds Of Elaichi
Few
Cashewnuts
3 tbsp
Pepper Powder
¾ tsp
Chaat Masala For Garnish
¾ tsp
Salt To Taste
Method of Preparation:
Grind the boiled peas, green chillies & elaichi seeds together to form a fine paste.
Grind the makhanas & cashew-nuts together into a rough powder. Mix peas & makhanas paste. Add salt,
pepper and garam masala. Make small balls & flatten them to get small round kababs. Keep the kababs on
lightly greased crusty plate, place the crusty plate, on the mesh rack in the microwave oven. Select category
OF16, enter recipe code & press start. Sprinkle chaat masala & serve.
Category
Recipe-
Ingredients:
300 gr
OF17
CORN KABAB
Boiled Potatoes
300 gr
Boiled Sweet Corns
¾ cup
Onions (Chopped)
¾ cup
Green Chillies (Chopped)
1½ tsp
Coriander (Chopped)
3 tbsp
Pudina (Chopped)
3 tbsp
Melted Butter
3 tbsp
Garam Masala
1½ tsp
Lemon Juice
1½ tsp
Bread Crumbs
1 cup
Pepper Powder
¾ tsp
Salt To Taste
Method of Preparation:
Mash the boiled potatoes &
corns. Mix them well. Now add onions, green chillies,
coriander pudina, garam masala, melted butter, salt & pepper. Add bread crumbs & lemon juice. Make long
kababs out of this mixture. Keep the kababs on lightly greased crusty plate. Place the crusty pla te on the mesh
rack in the microwave oven. Select category OF17, enter recipe code and press start. Turn once in between.
Serve with chutney or sauce.
Serve hot.
Category
Recipe-
Ingredients:
300 gr
OF18
CHEESE CORN BALLS
Boiled Sweet Corn Kernels,
2 cup
Cheese Grated
½ cup
Potatoes, Boiled And Mashed
½ cup
Capsicum,
½ cup
Breadcrumbs
1½ cup
Maida
1 tbsp
Corn Flour,
1 tbsp
Oregano,
Few
Salt To Taste,
Method of Preparation:
Blend all ingredients together. Roll them to make corn balls. Arrange corn balls in a
crusty plate and place the crusty plate on the mesh rack in the microwave oven. Select category OF18,enter
recipe code and press start. Turn once in -between. Serve hot.
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