1. In a MWS glass bowl mix all the ingredients. Beat well till smooth. 2. Select
category & press start. 3. When cooking ends, take out & allow to come to
room temperature. Keep in freezer for 1 hour.
Note:
In case you use strawberry essence, add a pinch of pink food colour to
add colour to the yoghurt. For pineapple yoghurt, add pineapple slices at the
time of serving.
Method :
1.
ekbØksoso lsQ Xykl ckmy esa lkjh lkexzh feykdj bruk QSaVsa fd feJ.k le:i gks
tk,A
2.
oxZ pqudj LVkVZ nck,aA
3.
idus ds ckn ckgj fudkydj dejs ds rkieku
rd BaMk gksus nsaA fQj
1
?kaVs ds fy, Ýhtj esa j[k nsaA
uksV%
;fn vki LVªkWcSjh b=k bLrseky dj jgs gSa] rks ;ksxVZ dks jax nsus ds fy, ,d pqVdh
[kkus okyk fiad dyj MkysaA ikbu,fIiy ;ksxVZ ds fy, ijkslrs le; ikbu,fIiy dh
Lykbl MkysaA
fof/k %
Curd
Milkmaid
Fresh cream
Flavours (Vanilla, Strawberry,
Pineapple essence)
0.6 kg
Microwave safe
(MWS) glass bowl
FE1
Flavoured
Yoghurt
Category
Weight Limit
Utensil
Instructions
UTILITY CORNER
lqfo/kk dkWuZj
42
200 ml
100 ml
200 ml
As per choice (½ tsp)
1. In MWS bowl add milk. Select category and press start. When it gives a
beep, remove and add curd, coriander and cumin. Put in microwave. Press
start. When it gives a beep, remove and strain and press in a muslin cloth.
Method :
1.
ekbØksoso lsQ ckmy esa nw/k ysaA oxZ pqudj LVkVZ nck,aA chi lqukbZ nsus ij ckgj
fudkysa vkSj ngh] /kfu;k vkSj thjk MkysaA vksou esa j[kdj LVkVZ nck,aA chi lqukbZ nsus
ij ckgj fudkysa vkSj dj efLyu ds diM+s ls nck,aA
fof/k %
Milk
Curd
Coriander
Cumin
0.5 kg
Microwave Safe
Glass Bowl
(MWS)
FE2
Masala
Paneer
500 ml
2 tbsp
1 tbsp
1 tsp
1. In MWS bowl add maida, yeast, salt and sugar. Mix well, add water and
make a soft dough. Select category and press start. When it gives a beep,
rest for 3 minutes. Now remove
Method :
1.
ekbØksoso lsQ ckmy esa eSnk] bZLV] ued vkSj phuh Mkydj vPNh rjg feyk,a rFkk
ikuh feykdj eqyk;e MQ cuk ysaA oxZ pqudj LVkVZ nck,aA chi lqukbZ nsus ds
3
feuV ckn ckgj fudky ysaA
fof/k %
Maida
Yeast
Salt
Sugar
Water
0.25 kg
Microwave Safe
Glass Bowl
(MWS)
FE3
Yeast dough
250 ml
1 tbsp
1/2 tsp
1 tsp
As required