1. In MWS glass bowl put oil, rai, jeera, green chilli, curry leaves. Select menu
and weight and press start.
2. When beep add chopped onion, haldi powder & hing. Press start.
3. When beep add washed poha, salt & sugar mix well and press start. Garnish
with cocobnut and hara dhania serve hot.
Method :
1.
ekbØksoso lsQ Xykl ckmy esa rsy] jkbZ] thjk] gjh fepZ] djh iÙkk MkysaA esU;w ,oa otu
pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij dVh gqbZ I;kt] gYnh ikmMj ,oa ghax Mkysa vkSj LVkVZ nck,aA
3.
chi vkus ij /kqyk gqvk iksgk] ued vkSj 'kDdj Mkydj vPNh rjg feyk,a vkSj LVkVZ
nck,aA ukfj;y vkSj gjs /kfu;k ds lkFk ltk,a vkSj xeZ&xeZ ijkslsaA
fof/k %
Menu
Weight Limit
Utensil
Instructions
Breakfast
czsdQkLV
bF-1
Poha
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
Poha
For
Oil
Onion Chopped
Green Chilli
Rai, Jeera, Hing, Haldi, Curry Leaves
Grated coconut and Hara dhania
Salt, Sugar
bF-2
Upma
0.1 ~ 0.3 kg
Microwave
safe (MWS)
glass bowl
100 g
0.1 kg
1 tbsp
1/2 cup
2 nos.
For Tempering (Tadka)
For Garnishing
As per taste
200 g
0.2 kg
2 tbsp
1 cup
3 nos.
300 g
0.3 kg
3 tbsp
1 cup
4 nos.
bF-3
Scrambled
Eggs
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Eggs
Milk
Salt, Pepper
Butter / oil
Coriander leaves (chopped)
0.1 kg
1 no.
1 tbsp
As per taste
For greasing
For garnishing
0.2 kg
2 nos.
2 tbsp
0.3 kg
3 nos.
3 tbsp
1. Grease a MWS flat glass dish with butter or oil.
2. In another bowl lightly beat eggs, milk, salt & pepper together.
3. Now pour the egg mixture in greased MWS flat glass dish. Select category &
weight and press start.
4. When beeps, mix well & again press start. Stand for 3 minutes. Mix well &
garnish with chopped coriander leaves & serve.
Method :
1.
ekbØksoso lsQ ¶ySV Xykl fM'k ij FkksM+k eD[ku ;k rsy yxk ysaA
2.
,d nwljs ckmy esa v.Ms] nw/k] ued vkSj dkyh fepZ dks ,d lkFk FkksM+k lk QSaV ysaA
3.
vc bl v.Ms ds feJ.k dks fpduh ekbØksoso lsQ ¶ySV Xykl fM'k esa Mky nsaaA esU;w
,oa otu pqudj LVkVZ nck,aA
4.
chi lqukbZ nsus ij vPNh rjg feyk,a vkSj nqckjk ls LVkVZ nck,aA
3
feuV rd j[kk
jgus nsa vkSj dVs gq, /kfu;s dh ifÙk;ksa ls ltkdj ijkslsaA
fof/k %
1. In a MWS glass bowl add oil, rai, jeera, urad dal, onions suji. Mix well.
2. Select category & weight and press start.
3. When beeps, mix well add carrots, peas, sweet corn, green chillis, curry
leaves, onions, stir well & press start.
4. When beeps, add water, sugar, salt, red chilli powder, lemon juice. Mix well &
press start. Stand for 3 minutes.
Method :
1.
ekbØksoso lsQ Xykl ckmy esa rsy] jkbZ] thjk] mM+n nky] I;kt vkSj lwth Mkydj
vPNh rjg feyk ysaA
2.
esU;w ,oa otu pqudj LVkVZ nck,aA
3.
chi lqukbZ nsus ij] xktj] eVj] LohV dkWUlZ] gjh fepZ] djh ds iRrs] I;kt Mkysa vkSj
vPNh rjg pykdj LVkVZ nck,aA
4.
chi lqukbZ nsus ij] ikuh] phuh] ued] yky fepZ ikmMj vkSj uhacw jl Mkydj vPNh
rjg feyk,a vkSj LVkVZ nck,aA
3
feuV rd j[kk jgus nsaA
fof/k %
For
Suji
Oil
Water
Salt & sugar, red chilli powder
Onion
Green chilli
Chopped carrots, peas, sweet corns
Rai, jeera, hing, curry leacves, urad
dal
Lemon juice
0.1 kg
100 g
1 tbsp
200 ml
As per taste
1 No.
2 No.
½ cup
As per taste
As per taste
0.2 kg
200 g
2 tbsp
400 ml
2 Nos.
3 Nos.
1 cup
0.3 kg
300 g
3 tbsp
600 ml
2 Nos.
3 Nos.
1 ½ cup
35