English - 22
Code/Food
Serving size
Ingredients
10
Machchi
Patiala
400-500 g
Fish (preferably skinless & boneless) – 500
g (cut into 2” pieces (but fish with skin
and bones can also be used)), Oil – 4 tbsp,
Large Onion , (Chopped very fine) – 1 (1
cup),
Green Chilies – 2 to 3, Garlic Paste – ½ tsp,
Ginger Paste – ½ tsp, Turmeric Powder – ½
tsp, Red Chili Powder – ½ tsp, Salt – ½ tsp,
Medium Tomatoes (chopped very fine) – 3
(2½ cups), Water – ¾ cup, Corn Flour – 2
heaped tsp
Instructions
In a glass bowl take oil. Add powdered muster seeds,
cumin and ajwain and press
START
. Add turmeric, onion,
ginger, garlic and green chilies. Mix well. Add Fish pieces,
red chili powder, salt, tomatoes and ¾ cup water. Mix well
with a spoon. Add corn flour dissolved in 2 tbsp water.
Mix well and covered then cook.
USING THE TIKKA SERIES SETTINGS
The following table presents the various Tikka Series Programmes
and appropriate instructions.
Code/Food
Serving size
Ingredients
1
Harabhara
Kabab
300-400 g
Boiled Potato (mashed) – 200 g, Mix Veg
(mashed) – 100 g, Ginger Garlic Paste – 1
tsp, Chili Paste – 1 tsp, Salt, Garam Masala,
Oil and Bread Crump’s – As required.
Instructions
Mix all the ingredients and make cutlets in desired shape.
Keep high rack inside and place cutlets on metal flat dish,
Keep this on high rack and then cook. When beeps, turn
the cutlets and keep this on high rack and cook. Serve
with sauce.
2
Chicken
Tikka
300-350 g
Boneless Chicken – 225 g, Thick Curd –
1 cup, Chat Masala – 1 tbsp, Ginger Garlic
Paste – 1½ tbsp, Eatable Orange – A Pinch,
Oil – 2 tbsp, Salt & Lemon Juice – As per
your taste, Cream – 2 tbsp
Instructions
Mix all the ingredients together and keep in the
refrigerator for 1 hour. After marinating add chicken
pieces in a greased metal tray. Sprinkle some oil on it and
cook on the high rack. When beeps, turn pieces of side
down and cook. Serve hot with green Chutney.
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