IFB 25BCS1, Instructions Manual

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Sr.no Noodles
INGREDIENTS
METHOD
40
Noodles/past
a boiling
Noodles, pasta, Spaghetti,
Macaroni for stew etc (for 100
gms add 800 ml water )
Mix in 800ml of water for
100gms pasta and cook by
selecting pasta programme.
Sr.no Bake
Chicken Cookware Ingredients Method
41
Chicken
Tandoori
Heat
resistant
flat dish
Chicken- Make slits in the
flesh of the chicken pieces,
Add Tandoori masala and Salt
-As per taste Marinate the chicken and
then use this programme to
prepare the tandoor. Turn
over the chicken tandoor
inbetween.
42
Chicken
tikka
Grill rack
Chicken Cubes
Crushed Ginger-1 Tsp
Crushed Garlic-2 Cloves
Lemon Juice, Turmeric -1/2
Tsp
Chilli Powder-1 Tsp
Curry Powder-1/4 Tsp
Hung Curd-2/3rd Cup
Garam Masala -1/4 Tsp
Coriander -1/4 Tsp
Corn Starch-1/4 Tsp
Oil ,Salt-as per taste
Mix all the ingredients
together and let the chicken
marinate for 3-4 hours.
Put the chicken onto the
grill rack and use the menu
to cook.
Turn over the chicken tikka
in-between the programme.
43
Minced
meat
kebab
Heat
resistant
flat dish
500 gms minced lamb
-boiled
1/2 cup besan,
Ingredients to be ground to
paste:
1/2 teaspoon poppy
seeds-roasted,
4 cloves garlic,
1 teaspoon garam masala,
1 teaspoon black cumin seeds
roasted
1 tablespoon coriander seeds
roasted,
1 teaspoon grated green
ginger ;
salt to taste;
24
Grind cooked and water
dried lamb mince along with
½ cup besan, poppy seeds,
garlic
cloves, garam
masala, black cumin,
coriander seeds.
Add the chillies and onion
and mix well. Add one egg
over the mince and add the
chopped coriander and mix
thoroughly.
Divide the mixture into 16
portions.
First roll each one into a ball
and then flatten into a fat
round disc.