LG MC2146BL, Owner'S Manual

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Category Weight Limit Utensil Instructions
Indian Cuisine
30
IC21 Methi aloo 0.2~0.4 kg Microwave
safe (MWS)
bowl
For
Methi leaves (chopped)
Big size potato (cut in pieces)
Tomato
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala 0.2 kg
2 cups
1 no.
1 tbsp
0.3 kg
0.3 kg
3 cups
2 nos.
1½ tbsp
0.4 kg
0.4 kg
4 cups
3 nos.
2 tbsp
0.5 kg
1 no. 2 nos. 3 nos.
Method:
1. In a MWS bowl take oil, chopped green chilli, & chopped tomato. Mix well. Select menu & weight and press start.
2. When beeps, mix & add cut potatoes. sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix well & cover. Press start. Give standing time for 5 minutes.
Serve hot with chappati or parantha.
IC22 Veg
@
Handva
0.3 kg Microwave
safe (MWS)
flat glass dish
&
Low rack#
&
High rack*
For
Rice
Urad Dal (Dehusked)
Boiled vegetables (Potato,
Carrots, Peas, Palak)
Oil
Lemon juice
Soda bi carb
Chilli powder, turmeric powder, salt
Ginger & chilli paste
Mustard seeds
Curry leaves
Hing
Method:
1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain & keep aside.
2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight.
3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well.
4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside.
5. Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice & hing. Mix well all the ingredients.
6. Pour the batter in MWS flat glass dish.
7. Select category & weight and press start.
8. When beeps, keep the MWS flat glass dish on low rack & press start.
9. When beeps, transfer the MWS flat glass dish to high rack & press start.
0.3 kg
200 g (1 cup)
½ cup
2 cups
1 tsp
2 tsp
A pinch
As per taste
1 tsp
1 tsp
A few sprigs
¼ tsp
@Do not put anything in the oven during pre heat mode.
* Refer page 62, fig-3 and fig-4.
IC23 Jeera aloo 0.1~0.5 kg Microwave
safe (MWS)
bowl
For
Method:
1. In a MWS bowl take oil, jeera, chopped green chilli, & chopped tomato. Mix well. Select menu & weight and press start.
2. When beeps, mix & add cut potatoes. sprinkle little water on top. Cover & press start.
3. Give standing time for 5 minutes. Serve hot with chappati or parantha.
0.1 kg
1 tbsp
1 no.
1 no.
½ tbsp
As per taste
0.5 kg
2½ tbsp
3 nos.
3 nos.
2½ tbsp
0.2 kg
1 tbsp
1½ nos.
1 tbsp
0.3 kg
1½ tbsp
2 nos.
1½ tbsp
0.4 kg
2 tbsp
2½ nos.
2 tbsp
1 no. 2 nos. 3 nos.
Jeera
Big size potato (cut in pieces)
Tomato
Green chilli (chopped)
Salt, red chilli powder, haldi,
garam masala
0.2 kg
200 g
1 no.
1 no.
½ tsp
1 tbsp
1 tbsp
As per taste
0.3 kg
300 g
2 nos.
2 nos.
½ tsp
2 tbsp
1½ tbsp
0.4 kg
400 g
3 nos.
3 nos.
1 tsp
3 tbsp
2 tbsp
0.5 kg
500 g
4 nos.
4 nos.
1 tsp
4 tbsp
2½ tbsp
IC24 Kaddu ki
Subzi
0.2 ~ 0.5 kg Microwave
safe (MWS) bowl
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam
masala, amchoor, turmeric powder
Method:
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select category & weight and press start.
2. When beeps, remove kaddu & keep aside. In another MWS bowl put oil, chopped ginger, green chilli, coriander leaves & chopped
tomatoes. Mix well & press start.
3. When beeps, remove & mix well. Add cooked kaddu & all the spices. Mash with the back of laddle / spoon. Press start. Serve hot.