English - 55
04
O
VEN USE
Code/Food
Serving
Size
Ingredients
0-5
Butter Keema
700-800 g Keema - 500 g, Lemon juice - 1 tsp., Kashmiri red
chilli powder - 1 tsp., Salt to taste
For marination : Yogurt - 1 cup, Salt to taste, Ginger
paste - 2 tbsp., Garlic paste - 2 tbsp., Lemon juice
- 2 tbsp., Garam masala powder - 1 tsp., Mustard
oil - 2 tbsp.
For gravy : Green chilies - 2, Dried fenugreek leaves
- ½ tsp., Butter - 2~3 tbsp., Bay leaves - 2, Pepper
corns - 10, Cinnamon - 2” stick, Green cardomums -
5 cloves, Ginger paste - 1 tsp., Garlic paste - 1 tbsp.,
Tomato puree - 2 cups, Red chili powder - 1 tbsp.,
Garam masala powder - ½ tsp., Salt to taste, Honey -
2 tbsp., Fresh cream - ½ cup
Instructions
Marinate kheema with all marination ingredients and take it in
refrigerator for 1 hr. In microwave safe glass bowl add marinated
kheema, gravy mixture, red chili powder, salt and cook. When beep
add lemon juice, ¼ cup of water, mix it well and press start. Serve
hot.
0-6
Mutton &
Mushroom in
Hot Tomato
Sauce
700-750 g Boneless Mutton - 500 g, Chopped mushrooms
- 10~12, Chopped spring onions - 3~4, Chopped
garlic - 5 cloves, Red chili (crushed) - 1 tbsp., Pepper
corns - 5~6, Chopped tomato - 1 large size, Butter -
2 tbsp., Salt to taste, Tomato - ¾ cup, Honey - 2 tsp.,
Dried oregano - ¼ tsp.
Instructions
In microwave safe add butter, mutton, 1 cup of water and cook.
When beep add all other ingredients and press start. Serve hot.
Code/Food
Serving
Size
Ingredients
0-7
Bombay
Prawn
700-750 g Prawns - 500 g, Ginger-garlic - each 1 tsp., Cumin
seeds - 1 tsp., Red chilies whole - 12~15, Cloves -
7~8, Cinnamon - 2 inch stick, Mustard seeds - 1 tsp.,
Vinegar - 4 tbsp., Chopped Onions - 2 medium size,
Chopped tomato - 4 medium size, Oil - ½ cup, Sugar
- 2 tbsp., Salt to taste
Instructions
In microwave safe glass bowl take oil, chopped onion, chopped
tomato, cumin seeds, ginger-garlic paste, cloves, cinnamon, cumin
seeds, mustard seeds, chili, prawns and cook. When beep add
vinegar, salt, sugar, mix it well and press start. Serve hot.
0-8
Prawns in
Thai Red
Curry Sauce
350 g
Prawns - 250 g, Oil - 2 tbsp., Lemon - 1 tsp., Soy
sauce - 1 tsp., Grind coconut - 1 cup, Fresh basil
leaves - 6~8
For red curry paste : Onion - 1 medium size, Garlic -
4 cloves, Red chillies whole - 8~10, Lemon grass stalk
- 4” piece, Coriander seeds - 2 tsp., Cumin seeds -
1 tsp., Pepper corns - 6, Salt to taste
Instructions
In microwave safe glass bowl take oil, ginger garlic, prawns, basil
leaves and cook. When beep add coconut, red curry paste. Mix it
well and press start. Serve hot.
0-9
Chicken
Vindaloo
650-700 g Boneless Chicken - 500 g (cut into pieces), Dry red
chilies - 6~7, Vinegar - 3 tbsp., Chopped Onion -
2 ea, Garlic & ginger paste - each 1 tsp., Tomato
puree - ¼ cup, Potato - 1 ea, Oil - 3 tbsp., Stick
cinnamon - 2”, Cumin powder - 1 tsp., Turmeric
powder - ½ tsp., Salt - 1½ tsp., Water - ½ cup
Instructions
In microwave safe glass bowl take oil, stick cinnamon, turmeric
powder, garlic-ginger paste, chopped onion, chicken and cook.
When beep add potato, tomato puree, cumin powder & half cup of
water. Mix it well and press start. Serve hot.
MC28A5147VK_TL_DE68-04362E-00_IB_EN_Revise.indd 55
MC28A5147VK_TL_DE68-04362E-00_IB_EN_Revise.indd 55
7/14/2023 12:27:49 PM
7/14/2023 12:27:49 PM
