Godrej GMX 23CA MKM, User Manual

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BEETROOT
RASAM
Insta 2 BEETROOT RASAM 230gms 460gms 690gms
Ingredients:
Beetroot chopped 230 gms 460 gms 690 gms
Tamarind juice 1 cup 1½ cup 2 cup
Urad Dal 1 tsp 1½ tsp 2 tsp
Garlic paste ½ tsp ¾ tsp 1 tsp
Cilantro Sprigs ¼ cup ½ cup ¾ cup
Mustard Seeds ½ tsp ¾ tsp 1 tsp
Cumin Seeds ½ tsp ¾ tsp 1 tsp
Curry Leaves few few Few
Oil as required
Salt to taste
Method of preparation:
Prepare tadka in a microwave oven safe bowl as explained in Insta 5 with all the ingredients other
than beetroot and tamarind juice. After beep, remove, add the all ingredients and mix well. Place the
bowl in the microwave oven selects Insta 2, enter weight and press start.
ARBI/ TARO
ROOT FRY Insta 2 ARBI/ TARO ROOT FRY 230gms 460gms 690gms
Ingredients:
Taro Root (Boiled & Peeled) 230 gms 460 gms 690 gms
Roasted Dalia Powder 1 cup 1½ cup 2 cup
Red Chilli Powder 1 tsp 1 tsp 1½ tsp
Turmeric Powder a pinch a pinch a pinch
Mustard Seeds ½ tsp ½ tsp 1 tsp
Cumin Seeds 1 tsp 1 tsp 1½ tsp
Urad Dal 3 tsp 4 tsp 5 tsp
Curry Leaves few few Few
Oil As Required
Salt To Taste
Method of preparation:
Prepare tadka as explained in Insta 5 in a microwave oven safe bowl with all the ingredients other
than taro root and salt. After the beep, remove and add all remaining ingredients, mix well. Place the
bowl in the microwave oven. Select Insta 2, enter weight and press start. Serve hot.
TINDORA FRY Insta 2 TINDORA FRY 230gms 460gms 690gms
Ingredients:
Tindora Chopped 230 gms 460 gms 690 gms
Roasted Dalia Powder 1 cup 1½ cup 2 cup
Ajwain 1 tsp 1 tsp 1½ tsp
Red Chilli Powder 1 tsp 1½ tsp 2 tsp
Turmeric Powder a pinch a pinch a pinch
Mustard Seeds ½ tsp ½ tsp 1 tsp
Cumin Seeds 1 tsp 1½ tsp 2 tsp
Curry Leaves few few Few
Oil As Required
Salt To Taste
Method of preparation:
Prepare tadka as explained in Insta 5 in a microwave oven safe bowl with all the ingredients other
than tindora and salt. After the beep, remove and add all remaining ingredients, mix well. Place the
bowl in the microwave oven. Select Insta 2, enter weight and press start. Serve hot.
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