18
For
Daliya
Sugar or jaggery
Ghee (melted)
Water
Elaichi powder, Nutmeg powder,
Cashewnuts
Milk
0.2 kg
200 g
150 g
2 tbsp
600 mL
As per taste
As required
For
Poha
Oil
Onion Chopped
Green Chilli
Rai, Cumin, Asafoetida,
Turmeric, Curry leaves, Salt,
Sugar
Grated coconut and Coriander
leaves
0.1 kg
100 g
1 tbsp
1/2 cup
2 nos.
As per taste
For garnishing
0.2 kg
200 g
2 tbsp
1 cup
3 nos.
0.3 kg
300 g
3 tbsp
1 cup
4 nos.
Moong Sprout
Water
Salt, Chaat masala,
Coriander leaves
Chopped onion
Chopped tomato
100 g
150 mL
As per taste
2 tbsp
2 tbsp
200 g
200 mL
3 tbsp
3 tbsp
300 g
300 mL
4 tbsp
4 tbsp
For
0.1 kg
0.2 kg
0.3 kg
24 Hours
Menu
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
bF-1
Sprouts
0.1~0.3 kg
Breakfast
1. In MWS bowl add sprouts, water and salt. Select menu and weight and
press start.
2. When cooking ends, take it out and strain add chopped onion, chopped
tomatoes, coriander leaves, chaat masala and serve.
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
bF-2
Poha
0.1~0.3 kg
1. In MWS glass bowl put oil, rai, cumin, green chilli, curry leaves. Select
menu and weight and press start.
2. When beep add chopped onion, turmeric powder and asafoetida.
Press start.
3. When beep add washed poha, salt & sugar, mix well and press start.
Garnish with coconut and coriander leaves serve hot.
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
bF-3
Daliya
0.2 kg
1. In a MWS glass bowl, add dalia and ghee. Mix well.
2. Select menu and press start.
3. When beeps, mix, add water, sugar or jaggery, elaichi, powder/nutmeg
powder, cashewnuts. Mix well & press start. Stand for 5 minutes. Serve
with hot milk.
Note:
If you are using gud for sweetness then add nutmeg powder and
add elaichi powder if using sugar for sweetness.
For
Semolina
Oil
Water
Salt & Sugar, Red chilli powder
Onion
Green chilli
Chopped carrots, Peas,
Sweetcorns
Rai, Cumin, Asafoetida,
Curry leaves, Urad dal
0.1 kg
100g
2 tbsp
200 mL
As per taste
1 no.
2 nos.
½ cup
As per taste
0.2 kg
200g
3 tbsp
400 mL
2 nos.
3 nos.
1 cup
0.3 kg
300g
4 tbsp
600 mL
2 nos.
3 nos.
1 ½ cup
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
bF-4
Upma
0.1~0.3 kg
1. In MWS glass bowl put oil, cumin, rai, urad dal, onions, and semolina.
Select menu and weight and press start.
2. When beep, stir well add carrots, peas, sweet corns, green chillies,
curry leaves and keep inside and press start.
3. When beep, mix well and add water, sugar and salt red chilli powder,
lemon juice mix well and keep inside press start. Stand for 3 minutes.
For
Rice (soaked for 1 hour)
Moong dal (soaked for 2 hours)
Water
Ghee
Cashewnuts, Pepper, Cumin, Salt
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
Menu
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
bF-5
Ven Pongal
0.1~0.3 kg
1. In a MWS bowl add soaked rice, moong dal, water, salt and few drops of
ghee. Select menu and weight and press start.
2 When beeps, stir well and add more water (if required). Press start.
3. When beeps, stir well and remove. In another MWS bowl add ghee,
cashewnuts, cumin and pepper. Press start.
4. Pour over cooked pongal and serve.
Summary of Contents for MS2043DB
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