18
ENGLISH
code food
Serving
size (g)
Ingredients
Recommendations
1-08
Goan
Fish
curry
600-650
Pomfret - ½ kg, Cumin
Seeds - 1 tbsp, Coriander
Seeds - 1 tbsp, Coconut
scraped - ½ cup, Ginger
Paste - 1 tsp, Garlic Paste
- 1 tsp, Tamarind - lemon
sized ball, Oil - 4 tbsp, Fried
Onion (medium) - 2, Tomato
Puree - 4 tbsp, Red Chilies
- 3~4, Green Chilies - 3~4,
Salt to taste, Water - 200 ml
Clean wash and cut fish
into pieces. Dry roast cumin
seeds, coriander seeds &
whole red chilies, make a fine
paste of all the roasted spices
along with coconut, ginger,
garlic and tamarind and
fried onions.In a microwave
safe glass bowl mix all the
ingredients add salt to taste
and ½ cup water cover with
lid or plastic wrap. Make a
small hole to release steam
and cook. Serve hot with
steam rice.
1-09
Banarasi
Kheer
100-150
Milk - 200 g, Boiled
rice - 1/3 Cup (crushed),
Condensed Milk - 4 tbsp,
Cardamom Powder - ¼ tsp,
Kewra Essence - 2 drops,
Badam paste - 1tbsp,
Cottage Cheese - ½ Cup
(grated), Saffron - 4 strings,
Pista to garnish
In a microwave safe glass
bowl mix all the ingredients
and cook and chill for 1
hour. Garnish with Chopped
Pistachio and serve chilled.
1-10
Laziz
Bhindi
300-350
Okara - 250 g, Tomato
- 1, Green Chili - 1,
Onion(medium) - 1, Chaat
Masal - ½ tsp, Garam
Masal - ¼ tsp, Sunflower
Oil - ¼, Salt to taste, Garlic
paste to taste optional
Degi Mirch - ½ tsp
Slit okara from the middle
and keep aside. Blend
onion, tomato, green chili
and garlic paste in to a fine
paste add salt, chaat masala,
garam masala, oil and degi
mirch remove the extra
juice of tomatoes, make it
a thick paste. Fill okara with
paste and place it in a flat
microwave safe dish and
cover it with lid or plastic
wrap and make a small hole
to release the steam. Leave
for 3 minutes
code food
Serving
size (g)
Ingredients
Recommendations
cafeteria (10)
2-01
Dhokla
250
Gram Flour - 75 g,
Semolina - 25 g, Water - ¾
cup, Salt to taste, Regular
Eno - 1 tbsp, Oil For
Greasing
Mix all the ingredients in
bowl with light hand and
in one direction to circulate
air. Batter should have
dropping consistency. In
a greased microwave safe
container pour the Dhokla
batter and set it.
2-02
Malai
Khumb
400-450
Mushrooms - 8 pieces,
Boiled Peas - 50 g, Cottage
Cheese - 1 tbsp, Hung curd
- 2 tbsp, Cheese spread - 1
tbsp, Ginger paste - 1 tsp,
Corn Flour - 2 tbsp, Oil -1
tbsp, Chopped coriander
leaves - 2 tbsp, Garam
masala - ¼ tsp, Pepper - ¼
tsp, Salt to taste
Hollow the mushrooms
from the middle and
marinate with hung curd,
cheese spread, ginger
paste, salt and garam
masala for 15 minutes. In a
bowl add cottage cheese,
boiled peas, salt and black
pepper. Stuff the marinated
mushrooms with mixture
and set on the crusty plate.
Cook with the grill rack.
2-03
Beans
square
400-450
Cream Cracker Biscuits - 8,
Grated cheese - ½ cup,
Canned Kidney Beans - 50
g, Tomato Ketchup - 2
tbsp, Red chili powder - ¼
tsp, Green Chillies - 2,
Oregano - ½ tsp, Roasted
Peanuts for garnishing,
Fresh Cream - 2 tbsp
(chilled), Hung curd - ½
cup, Lemon - 1 tsp, Salt to
taste, White pepper - ¼ tsp
* Sour Cream : Fresh
cream, yogurt, lemon juice,
salt and pepper.
In a bowl add cheese,
kidney beans, ketchup,
red chili powder, chopped
green chilies and mix well.
Put the mixture over the
each biscuit like a heap,
leaving the corners clean.
Put a paper napkin on the
glass turn tray and place
the biscuits carefully on it
and cook on microwave
mode. Garnish the biscuits
with sour cream and a
peanut at the top.
2-04
oat Hearts
700-750
Oats - 1 ½ cup, Boiled
Potatoes - 2, Grated
Cottage Cheese - ¼ cup,
Chili powder - ½ tsp,
Garam Masal - ¼ tsp, Dry
mango powder - 1 tsp,
Salt to taste, Chopped
Coriander - 2 tbsp, Grated
Carrot - 2 tbsp, Lemon juice
- ¼ tsp
In a bowl add mashed
potatoes and all the
ingredients mix well. Make
heart shaped culets and
coat them with oats. Cook
with the grill rack. Serve
hot with ketchup.
GE89ADST_XTL-03597J_EN.indd 18
7/29/2010 4:06:25 PM
