English - 47
04
O
VEN USE
Code/Food
Serving
Size
Ingredients
8-8
Coconut Fish
Kabab
400-500 g Fish (pomfert) - 400 g (cut into pieces), Ginger- garlic
paste - each 1 tsp., Pepper powder - ½ tsp., Cumin
powder - ½ tsp., Lemon juice - 2 tbsp., Corn flour
- 1 tsp., Powdered coconut (desiccated coconut) -
4 tbsp., Salt as per your taste
Instructions
In a bowl add fish pieces & all other ingredients except coconut.
Mix well, late it marinate for 2-3 hrs. at room temperature. Pick fish
pieces one by one & roll into the coconut so that fully coated with
it. Place fish on crusty plate at high rack, put some oil around the
kebabs and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
8-9
Chicken
Tikka
400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup, Chat
Masala - 1 tsp., Ginger-garlic paste - each 1 tsp.,
Orange red colour - 1 pinch, Oil - 2 tbsp., Semolina
- 2 tbsp., Red chili powder - 1 tsp., Salt as per your
taste, Coriander leaves - 2 tbsp.
Instructions
Marinate chicken with salt, thick yogurt, ginger-garlic paste, orange-
red colour, red chili powder, mix it well & keep it in refrigerator for ½
hr. Roll it in semolina. Put on crusty plate at high rack, put some oil
around the tikkas and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
Code/Food
Serving
Size
Ingredients
8-10
Kheema
Cutlet
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder -
1 tsp., Turmeric powder - 1 tsp., Ginger-garlic paste
- 1 tsp., Salt as per your taste, Garam Masala - 1 tsp.,
Coriander leaves - 2 tbsp.
Instructions
In bowl take kheema & all other ingredients except oil & mix well.
Make cutlets. Put them on a metal tray, add some oil around the
cutlets. Put them on crusty plate on rack, put some oil around
the cutlets and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
8-11
Chicken
Malai Kabab
400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp.,
Anissed powder - 1 tsp., Dry mango powder -
1 tsp., Red chili powder - 1 tsp., Cream - 4 tbsp.,
Oil - 2 tbsp., Salt as per your taste, Coriander leaves
- 1 tbsp.
Instructions
Place chicken in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kebab on crusty plate at
high rack, put some oil around kebabs and cook. When beep, turn
them over and press start. Garnish with coriander leaves. Serve hot.
8-12
Green
Chicken
Kabab
400-450 g Boneless chicken - 400 g, Ginger-garlic paste - 1 tsp.
each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt as per your
taste, Coriander leaves - 2 tbsp.
For Green paste : Fresh coconut - 1 cup, Coriander
leaves - 4 tbsp., Green chili - 2~3, Cumin seeds -
1 tsp., Garlic - 10~12 cloves, Lemon juice - 1 tbsp.,
Salt & sugar as per your taste & make a fine paste of it.
Instructions
Make the slice of the chicken. Apply the green paste all over the
chicken pieces. Roll out fish in semolina. Keep on crusty plate at
high rack, put some oil around kebabs and cook. When beep, turn
them over and press start. Garnish with coriander leaves. Serve hot.
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