Koryo KOT3521C, User Manual

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NON-VEGETARIAN
KAsTUrI MACHCHI
Ingredients
Rohu fish, Sliced/cut in chunks 500 gm
Salt and turmeric To marinate
Groundnut oil or ghee 7-8 tbs.
Onion (large) 5 nos.
Ginger 100 gm
Garlic 10 cloves
Curd 1 cup
Salt To taste
Sugar 1 tbs.
Tomato ketchup 1/4 cup
Chilli sauce 1 tsp.
Bay leaves 4 nos.
Green cardamom 10 nos., pounded
Cinnamon 1 stick, pounded
Settings
Cooking Time 30 minutes
Temperature 180ºC
Shelf placement Centre
Heater select Both
Method
Smear each piece of fish with a little salt and turmeric. Heat oil in pan and fry lightly. Keep aside for the moment. Put onion, ginger and
garlic into the grinder. Puree and then pour into a fine strainer or clean muslin cloth. Squeeze the juice out and discard the residue. Heat
the remaining oil or ghee in pan. Temper with bay leaves, pounded cardamom and cinnamon. Add curd and juice of onion, etc., stir, fry
2 minutes. Pour the curd mixture, tomato ketchup, chilli sauce and sugar into baking dish with well fitting lid or foil. Lay fish pieces in it.
Bake for 30 minutes and serve immediately.
sHAHJAHANI PULAO
Ingredients
Bones from mutton 70 gms
Chopped onion 1 no.
Pepper corns 16 nos.
Salt 1 1/2 tsp.
Cloves 8 nos.
Cinnamon 1/2 pc.
Water 3 cups.
FOr GArNIsH
Ghee 9 tbs
Sultanas 2 tbs
Almonds 12 nos.
Cashew nuts 18-20 nos.
Finely sliced onion 2 (medium) nos.
Shredded green chillies 2-3 no.
Finely chopped coriander 1 tbs
FOr THe PULAO
Finely chopped onion 2 (medium) nos.
Lean mutton 500 gms.
Salt 1/2 tsp
Red chilli powder 1/2 tsp
Ginger 11/2 pc
Garlic 3-4 cloves
Rice (washed and soaked) 2 cups
Strained curd 1/2 cup +cream 1/2 cup +
salt 1/4 tsp mixed together
Red chilli powder To taste
Garam masala 1 tsp
Black cumin seeds 1 tsp
Setting
Cooking time 15 min.
Temperature 150ºC
Shelf placement Centre
Heater select Both
Method
Put the stock mixture into cooker. After it reaches maximum pressure, reduce heat and keep for 25 minutes. Allow pressure to drop by
itself. Strain the stock- the yakhni-and reserve. While the stock as being cooked , heat the ghee and the sultanas. Fry lightly. Separately,
fry the nuts and sliced onions. Keep aside. Into the same ghee, add chopped onions for the pulao. Fry golden brown. Add the meat,
a few pieces at a time, and fry till juices dry up. Mix the chopped onions, salt and chilli and fry for another 10 minutes. While the meat
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