1. Soak Chana overnight, in a MWS bowl take soaked chana with water, cover
it.
2. Select category and weight and press start to cook.
3. When beeps, strain the water from it. In a Microwave Safe bowl, add oil,
Chopped onion, Chaat masala, Red Chilli Powder, coriander leaves and
press start to cook.
4. When beeps, add boiled chana, mix well & press start.
Method :
1.
pus dks jkrHkj fHkxks,aA ekbØksoso lsQ ckmy esa Hkhxs gq, pus ikuh ds lkFk ysa vkSj <+d
nsaA
2.
oxZ ,oa otu pqudj idkus ds fy, LVkVZ nck,aA
3.
chi lqukbZ nsus ij blesa ls ikuh fudky nsaA ekbØksoso lsQ ckmy esa rsy] dVh gqbZ
I;kt] pkV elkyk] yky fepZ] gjk /kfu;k Mkysa vkSj idkus ds fy, LVkVZ nck,aA
4.
chi lqukbZ nsus ij mcys gq, pus Mkydj vPNh rjg feyk,a vkSj LVkVZ nck,aA
fof/k %
For
Soaked Kala Chana (overnight)
Water
Oil
Onion Chopped
Salt, Chat Masala, Red Chilli
Powder, Coriander leaves
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
HP1
Kala
Chana
Category
Weight Limit
Utensil
Instructions
HEALTH PLUS
gSYFk Iyl
38
HP2
Karela
Subzi
0.3 kg
Microwave safe
(MWS) glass bowl
+
High rack
+
Microwave safe
(MWS) flat glass
dish
For
Chopped Karela
Oil
Chopped Onion
Water
Rai, Cumin, asafoetida & turmeric
Salt, Sugar, Garam Masala,
Coriander powder, cumin powder
Grated Coconut & Coriander leaves
1. In a MWS glass bowl take Oil add Rai, cumin, asafoetida, turmeric &
chopped onion. Select category and press start.
2. When beeps, add Chopped Karela, some water, salt, sugar, masala,
coriander powder, Cumin powder & cover. Press start.
3. When beeps, transfer subzi to a MWS Glass Flat Dish, stir well. Place on
High Rack & press start.
Note:
Before cooking, scrap & rub the karela with salt & keep aside for 2-3
hours.
Method :
1.
ekbØksoso lsQ Xykl ckmy esa rsy ysa vkSj jkbZ] thjk] ghax] gYnh rFkk dVh gqbZ I;kt
MkysaA oxZ ,oa otu pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij dVk gqvk djsyk] dqN ikuh] ued] phuh] elkyk] /kfu;k&thjk
ikmMj Mkydj <d nsaA LVkVZ nck,aA
3.
chi lqukbZ nsus ij lCth dks ekbØksoso lsQ Xykl ¶ySV fM'k ij foLFkkfir dj nsaA
vPNh rjg fgyk,aA gkbZ jSd ds Åij j[k dj LVkVZ nck,aA
uksV%
idkus ls igys] djsyksa dks [kqjpdj ued ds lkFk jxM+sa vkSj
2-3
?kaVs ds fy,
vyx j[k nsaA
fof/k %
0.3 kg
300g
2 tbsp
1 cup
As required
For tempering
As per your taste
For garnishing
0.1 kg
100g
200 ml
1 tbsp
1/2 cup
As per your taste
0.2 kg
200g
400 ml
2 tbsp
1 cup
0.3 kg
300g
600 ml
3 tbsp
1½ cup