1.
czSM ds VqdM+ksa ds vykok lHkh lkefxz;ksa dks ,d lkFk feyk ysaA fQj mlls piVs
dVySV~l cuk ysaA dVySV~l ij cz'k ls rsy yxk ysaA
2.
Åij ls czSM ds VqdM+ksa dks yxk nsaA gkbZ jSd ds Åij j[k nsaA
3.
oxZ pqudj LVkVZ nck,aA
4.
chi lqukbZ nsus ij] iyV nsa vkSj LVkVZ nck,aA
fof/k %
1. Mix all the ingredients except bread crumbs together. Shape them into flat
cutlets. Brush the cutlets with oil.
2. Coat with bread crumbs. Keep on the high rack.
3. Select category & press start.
4. When beeps, turn over & press start.
Method :
Boiled Vegetables-(Potato,
Cauliflower, Carrots, green peas)
Cornflour
Bread crumbs
Ginger garlic paste
Chilli paste
Salt, garam masala
Lemon juice
300 g
2 tbsp - 3 tbsp
2 tbsp
1½ tsp
1½ tsp
As per taste
As per taste
bF4
Veg
Cutlet
0.3 kg
High rack
For
0.3 kg
Category
Weight Limit
Utensil
Instructions
BREAKFAST
czsdQkLV
30
bF5
Ven
Pongal
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
For
Rice (soaked for 1 hour)
Moong dal (soaked for 2 hours)
Water
Ghee
Cashewnuts, pepper, jeera & salt
1. In a MWS bowl add soaked rice, moong dal, water, salt & few drops of ghee.
Select category & weight and press start.
2 When beeps, stir well & add more water (if required). Press start.
3. When beeps, stir well & remove. In another MWS bowl add ghee,
cashewnuts, cumin & pepper. Press start.
4. Pour over cooked pongal & serve.
Method :
1.
ekbØksoso lsQ ckmy esa Hkhxs gq, pkoy] eawx nky] ikuh] ued vkSj dqN cawnsa ?kh dh
MkysaA oxZ ,oa otu pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij vPNh rjg fgyk,a vkSj ;fn vko';d gks rks dqN vkSj ikuh MkysaA
LVkVZ nck,aA
3.
chi lqukbZ nsus ij vPNh rjg fgykdj ckgj fudky ysaA nwljs ekbØksoso lsQ cky esa
?kh] dktw] thjk vkSj fepZ Mkydj LVkVZ nck,aA
4.
ids gq, iksaxy ds Åij Mkysa vkSj ijkslsaA
fof/k %
0.1 kg
50 g
50 g
200 ml
½ tbsp
As per taste
0.2 kg
100 g
100 g
400 ml
1 tbsp
0.3 kg
150 g
150 g
600 ml
1½ tbsp
