IC6
Sambhar
0.2 kg
Microwave safe
(MWS) bowl
1. Soak dal for 2 hours, In MWS bowl take dal, turmeric, onion, green chilli,
tomato, mix vegetables and boiled water. Select category and press start.
2. When beeps, in another Microwave Safe Bowl take oil, add rai, asafoetida,
curry leaves, coriander powder, red chilli. Press start.
3. When beeps, mash dal very well and add to tadka. Add Tamarind pulp
sambhar masala, jaggery and some water (if required). Press start. Stand
for 5 mins. Garnish with coconut and coriander leaves and serve with Idli.
Method :
Arhar Dal (Soaked for 2 hrs)
Oil
Onion chopped
Tomato chopped
Mixed Vegetables chopped -
Drumsticks, ghiya, Brinjals,
Red Pumpkin
Boiled Water
Tamarind pulp, Green Chilli, Sambhar
Masala, Salt, jaggery, Rai, asafoetida.
Curry leaves, coriander powder,
termeric
1.
nky dks
2
?k.Vs fHkxks,aA ekbØoso lsQ ckmy esa nky] gYnh] I;kt] gjh fepZ] VekVj
ysaA fefJr lfCt;ksa vkSj mcys gq, ikuh dks vPNh rjg feyk,aA oxZ pqusa vkSj LVkVZ
nck,aA
2.
chi lqukbZ nsus ij ,d nwljs ekbØksoso lsQ ckmy esa rsy ysaA mlesa jkbZ] ghax] djh
iÙkk] /kfu;k] yky fepZ MkysaA LVkVZ nck,aA
3.
chi lqukbZ nsus ij nky dks vPNh rjg dqpysa vkSj mlesa rM+dk yxk ysaA fQj beyh]
lk¡Hkj elkyk] xqM+ vkSj vko';drkuqlkj ikuh feyk,aA LVkVZ nck,aA
5
feuV rd
idus nsaA ukfj;y vkSj gjk /kfu;k ls ltk,a vkSj bMyh ds lkFk ijkslsaA
fof/k %
200 g
2 tbsp
1 medium
1 medium
1 cup
400 ml
As per your taste
IC7
Kadhai
Paneer
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum &
onion. Mix well, cover. Select category & weight and press start.
2. When beep, add tomato puree, butter, fresh cream, Turmeric, red chilli
powder, garam masala, kasuri methi, salt, sugar and paneer cubes, mix well
and press start, garnish with hara dhania and serve hot.
Method :
Paneer
Capsicum & Onion (sliced)
Onion Paste
Tomato Puree
Ginger-Garlic Paste, Salt & Sugar
Red Chilli Powder, Turmeric, Kasuri
Methi, Garam Masala
Butter
Fresh Cream
Oil
1.
ekbØksoso lsQ ckmy esa rsy] I;kt isLV] vnjd&yglqu isLV] f'keyk fepZ vkSj I;kt
dh Lykbl Mkysa] vPNh rjg feykdj <d nsaA oxZ ,oa otu pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij VksesVks I;wjh] eD[ku] rktk Øhe] gYnh] yky fepZ ikmMj] xeZ
elkyk] dlwjh eSFkh] ued] 'kdj vkSj iuhj ds VqdM+s Mkysa] vPNh rjg feyk;sa vkSj
LVkVZ nck,aA gjk /kfu;k ds lkFk ltk,a vkSj xeZ&xeZ ijkslsaA
fof/k %
Category
Weight Limit
Utensil
Instructions
INDIAN CUISINE
Hkkjrh; O;atu
21
0.1 kg
½ cup
3 tbsp
2 tbsp
To taste
To taste
1½ tbsp
1 tbsp
½ tbsp
0.2 kg
1 cup
4 tbsp
3 tbsp
2 tbsp
2 tbsp
1 tbsp
0.3 kg
1½ cup
5 tbsp
4 tbsp
3 tbsp
3 tbsp
2 tbsp