English - 31
English - 30
04
O
VEN
U
SE
code/food
serving
size
ingredients
5-8
chocolate
cookies
200-225 g Refined flour - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence -
½ tsp., Baking powder - ½ tsp., Cocoa powder
- 1 tbsp., Golden syrup - 1 tbsp.
instructions
Pre-heat the oven 160 °C with the convection function.
Sieve the flour with cocoa & baking powder together.
Cream the margarine & sugar very well until light &
creamy. Add the vanilla essence & golden syrup & beat
very well. Add the flour to the mixture & mix it well. Shape
the biscuit as you wish. Arrange them on a baking tray. Put
it on low rack, When beep, select menu and cook.
5-9
almond
cookies
(pistachio)
250-300 g Refined flour - 115 g, Margarine or butter
- 50 g, Powder sugar - 50 g., Cardamom
powder - ¼ tsp., Nutmeg powder - ¼ tsp.,
Chopped almond - 1 tbsp., Chopped Pistachio
- 1 tbsp., Little saffron, Milk as required
instructions
Pre-heat the oven 180 °C with the convection function.
Sieve the flour. Cream the margarine & sugar very well
until light & creamy. Add the saffron, cardamom & nutmeg
powder & mix very well. Add the sieved flour & make a
dough. Roll out the dough using a little flour. Sprinkle a
few nuts & give a light final roll. Cut into desired shape. Put
it on cookie tray at low rack, When beep, select menu and
cook. Cool the biscuits. Serve them.
code/food
serving
size
ingredients
5-10
kesar
nankatai
400 g
Refined flour - 100 g, Powder sugar - 100 g,
Ghee - 100 g, Semolina - 100 g, Cardamom
powder - ½ tsp., Nutmeg powder - ½ tsp.,
Fresh curd - 1 tsp., Soda Bicarb - ¼ tsp.,
Saffron - ¼ tsp., Milk - 1 tsp.
instructions
Pre-heat the oven 180 °C with the convection function.
Sieve the flour. Cream the ghee & sugar very well until
light & creamy. Add the cardamom & nutmeg powder &
cream it again. The saffron dissolve in a 1 tsp. of milk. Add
the curd, soda bicarb & prepared saffron. Mix well. Add
the flour & semolina & knead well. Make a small round.
Arrange them on a baking tray. Put it on low rack, When
beep, select menu and cook. Cool the biscuits. Serve them.
The following table presents the various
indian recipe
(Non-Veggie)
programmes and appropriate Instructions.
6. soups & snacks
code/food
serving
size
ingredients
6-1
chicken
shorba
300-400 g Boneless Chicken - 100 g, Chopped Onion -
1 (medium size), Chopped Garlic - 4~5 cloves,
Oil - 1 tbsp., Cumin Seeds - ½ tsp., Water
- 1 cup, Coconut Milk - 1 cup, Peppercorns
- 5~6, Salt as per taste, Cream - ¼ cup,
Chopped Coriander Leaves - 2 tbsp.
instructions
In microwave safe glass bowl add oil, chopped onion, garlic
cloves, cumin seeds & chicken, peppercorns. Mix well and
cook. When beep add all the other ingredients, mix it well
and press start.
code/food
serving
size
ingredients
6-2
chicken
soup
350-400 g Boneless Chicken - 150 g, Ginger paste -
1 tsp., Garlic paste - 1 tsp. , Salt & Pepper
powder as per your taste, Corn Flour Paste
- 2 tbsp.(dissolve in ½ cup of water), Oil -
2 tbsp., Water - 300 ml
instructions
In microwave safe glass bowl add oil, chicken in small
pieces, ginger paste, garlic paste, corn flour paste & water,
mix it well and cook. Serve hot.
6-3
crab soup
400-450 g Crab - 150 g, Ginger paste - 1 tsp., Garlic
paste - 1 tsp., Salt & Pepper powder as per
your taste, Corn Flour Paste - 2 tbsp.(dissolve
in ½ cup of water), Oil - 2 tbsp., Water -
350 ml
instructions
In microwave safe glass bowl add oil, crab, ginger paste,
garlic paste, corn flour paste & water, mix it well. Mix it
well and cook. Serve hot.
6-4
chicken
manchow
soup
450-500 g Boneless Chicken - 150 g, Ginger, Garlic,
Green Chili - 1 tbsp.(small pieces), Salt &
Pepper Powder as per your taste, Corn Flour
Paste - 2 tbsp.(dissolve in ½ cup of water),
Vinegar - 1 tsp., Chili sauce - ½ tsp., Soya
sauce - ½ tbsp., Oil - 2 tbsp., Water - 350 ml
instructions
In microwave safe glass bowl add oil, chicken in small
pieces, ginger, garlic, green chili pieces, corn flour paste
& chili sauce, soya sauce & vinegar, water, mix it well and
cook. Serve hot.
(continued)
CE1041DFB2_XTL_ DE68-04373A-00_EN.indd 31
2015-06-26 �� 1:26:03
