English
135
Oven use
Code
Food
Serving size
Ingredients
2-1
Non-Veg
Tandoori
Platter
Instructions
Chop the chicken in square shaped cubes. The veggies
also should be chopped in square shapes. Keep the
chopped veggies and chicken aside. In a large bowl,
take the curd and whisk it till it becomes smooth. Add
ginger garlic paste and all the spice powders plus ajwain,
including black salt. Mix the spice powders with the curd.
Add oil. Add the veggies and chicken to the marinade.
Marinate for at least 2 hours or more in the refrigerator.
Remove after 2 hours and bring the marinated chicken
and veggies at room temperature. Filter flour mixed with
baking soda and salt. Create a small crater in the flour
then pour curd, milk and oil in it. Mix all these ingredients
properly and use some water enough to knead soft dough.
Press the dough nicely with your hand making it smooth,
it becomes very light. Cover the dough and keep aside
for some time allowing it to ferment only then dough
will be ready to make Naan. Break of the dough into 8
equal pieces and round them off into balls. Take a ball of
dough, wrap it in dry flour and flatten with a rolling pin
into a Naan and expand a little with your fingers. Gently
roll with a rolling pin into a round Naan. Select a autocook
program and put the crusty plate on the high rack in the
microwave oven. Press the
START/+30s
button. Display
show a “preheat” at this step. When the first beeps, take
out the crusty plate. Apply some oil with brush on crusty
plate and place two naan and some portion of marinated
vegetable. Put the crusty plate on the low rack in a
microwave oven and press the
START/+30s
button again.
When the second beeps, turn the side of naan and press
the
START/+30s
button. When the third beeps, take out
the naan and press the
START/+30s
button. After cooking,
take out non veg tandoori platter and serve hot with naan.
Code
Food
Serving size
Ingredients
2-2
Chilli
Chicken
with Lemon
Rice
1 plate
For lemon rice
Basmati Rice - 1 cup, Big cardamom -
2 pcs., Lemon juice - 1 tbsp., Curry leaves
- 4-5 pcs., Turmeric powder - 2 tsp., Salt as
per taste.
For chilli chicken
Boneless chicken pieces, cubed - 250 g.
For batter
Plain flour (maida) - ½ cup, Corn flour or
corn-starch - ¼ cup, Ginger garlic paste - 1
tsp., Kashmiri chilli powder - ¼ tsp., Soya
sauce - 1 tsp., Black pepper powder - ½
tsp., Curd - 2 tbsp.
For stir-frying
Oil - 1 tbsp., Cubed onions - 1 cup, Soya
sauce - 1 tsp., Cubed capsicum (bell pepper)
- ½ cup, Green chillies, slit - 2-3 pcs.,
Crushed garlic - 1 tsp., Grated ginger - 1
tsp., Tomato ketchup - 1 tsp., Vinegar or
lime juice - 1 tsp., Minced spring onions or
coriander leaves for garnish - 2 tbsp.
MC28M6036CB_TL_DE68-04544A-00_EN.indd 135
4/19/2018 4:21:27 PM