Charcoal
Menu
1. Wash & pat dry the mutton pieces. Prick them with a fork.
2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces &
keep for 3-4 hours in refrigerator.
3. Remove from fridge & let them come to room temperature.
4. In a MWS glass bowl add the marinated pieces. Select category & press
start.
5. When beeps, remove the bowl from microwave oven, spread the tissue
paper on glass tray & insert the mutton pieces in rotisserie skewers.
Assemble the rotisseries & install in the microwave.
6. Press start.
7. When beeps, pour 1 tsp oil on the mutton pieces.
8. Press start.
Note :
For rotisserie installation refer Pg. 91.
Instructions
Utensil:
##
Microwave safe (MWS) glass bowl & Rotisserie
Method:
Weight Limit
0.3 kg
CH23
Tikka Achaari
For
Boneless mutton (Cut into 1½"
pieces)
For marinade
Hung curd
Raw papaya Paste (Green
papaya, peeled, deseed &
grind in a mixer
Onion (Sliced)
Salt, Red chilli powder,
Amchoor powder
Saunf
Jeera
Mustard seeds
Ginger garlic paste
Tandoori Color
Methidana
0.3 kg
300 g
2 tbsp
½ tbsp
¼ cup
As per taste
2 tsp.
½ tsp.
½ tsp
½ tbsp
A pinch
A pinch
0.4 Kg
2 nos.
2 nos.
½ cup
2 tbsp
2 tbsp
2 nos.
2 tsp
½ cup
As per taste
2 tbsp
2 tbsp
2 tbsp
For
Boiled & mashed raw bananas
Boiled & mashed shakarkandi
Peeled & grated apple
Fresh coriander (chopped)
Fresh mint leaves (chopped)
Green chillies (chopped)
Ginger (chopped)
Bread crumbs
Salt, red chilli powder, jeera
powder
For stuffing
Chopped almonds
Chopped cashewnuts
Chopped raisins
For
Boiled potatoes
Boiled peas
Chopped & boiled spinach
Hung curd
Grated ginger
Chopped green chillies
Chopped almonds
Chopped raisins
Besan
Chopped coriander leaves
Salt, garam masala, red chilli
powder
Oil
Cornflour
0.2 kg
100 g
50 g
2 tbsp
2 tbsp
1 tsp
½ tbsp
½ tbsp
½ tbsp
1 tbsp
1 tbsp
As per taste
1 tsp
For coating
0.3 kg
200 g
75 g
3 tbsp
3 tbsp
1½ tsp
1 tbsp
1 tbsp
1 tbsp
2 tbsp
2 tbsp
1 tsp
0.4 kg
250 g
100 g
4 tbsp
4 tbsp
2 tsp
1½ tbsp
1½ tbsp
1½ tbsp
3 tbsp
3 tbsp
1 tsp
Menu
1. In a bowl take chopped almonds, cashewnuts & raisins for stuffing. Mix
well & keep aside for later use.
2. In another bowl take boiled & mashed banana, shakarkandi, grated
apple, chopped coriander & mint leaves, chopped ginger & green
chillies & all the spices. Mix well. When the mixture cools down, add
bread crumbs & mix well to make a dough for kababs.
3. Divide the dough into 10 equal portions. Make round balls. Flatten each
ball & fill stuffing (as required) in the center & again re-shape into round
kababs.
4. Keep tawa on high rack. Put both inside the microwave. Select category
& press start. (Pre-heat process)
5. When beeps,put kababs on tawa & press start.
6. When beeps, again turnover the kababs & press start. Serve kababs hot
with chutney of your choice.
Instructions
Utensil:
Multicook tawa & High rack*
Method:
Weight Limit
0.4 kg
CH24
Faldari Kababs
Menu
1. In a bowl mix all the ingredients except oil & cornflour. Mix well while
mashing the potatoes & peas. Make flat kababs & roll each kabab in
cornflour.
2. Keep the tawa & high rack in MWO. Select category & weight and press
start. (Pre-heat process)
3. When beeps, keep kababs on the tawa, pour the oil & press start.
4. When beeps, turn over again & press start. Serve with coriander
chutney.
Instructions
Utensil:
Multicook tawa & High rack*
Method:
Weight Limit
0.2 ~ 0.4 kg
CH25
Dahi Kababs
Charcoal
56
* Refer Page 95, fig 2
##
Refer page 95