English
67
O
v
en use
Code/Food
Serving Size
Ingredients
5-20
Kesar Nankatai
400 g
Refined flour - 100 g, Powder sugar - 100 g, Ghee - 100 g,
Semolina - 100 g, Cardamom powder - ½ tsp., Nutmeg
powder - ½ tsp., Fresh curd - 1 tsp., Soda Bicarb - ¼ tsp.,
Saffron - ¼ tsp., Milk - 1 tsp.
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the ghee & sugar very well until light & creamy. Add the cardamom &
nutmeg powder & cream it again. The saffron dissolve in a 1 tsp. of milk. Add
the curd, soda bicarb & prepared saffron. Mix well. Add the flour & semolina
& knead well. Make a small round. Arrange them on a baking tin. Put it on
low rack. When beep, select menu and cook. Cool the biscuits. Serve them.
The following table presents the various Indian Recipe (Non Veggie) programmes and
appropriate Instructions.
6.
Soups / Snacks
Code/Food
Serving Size
Ingredients
6-1
Chicken
Shorba
300-400 g
Boneless Chicken - 100 g, Chopped Onion - 1 (medium size),
Chopped Garlic - 4-5 cloves, Oil - 1 tbsp., Cumin Seeds -
½ tsp., Water - 1 cup, Coconut Milk - 1 cup, Peppercorns - 5-6,
Salt as per taste, Cream - ¼ cup, Chopped Coriander Leaves
- 2 tbsp.
Instructions
In microwave safe glass bowl add oil, chopped onion, garlic cloves, cumin
seeds & chicken, peppercorns. Mix well and cook. When beep, add all the
other ingredients, mix it well and press start.
6-2
Chicken Soup
350-400 g
Boneless Chicken - 150 g, Ginger paste - 1 tsp., Garlic paste
- 1 tsp., Salt & Pepper powder as per your taste, Corn Flour
Paste - 2 tbsp.(dissolve in ½ cup of water), Oil - 2 tbsp., Water
- 300 ml
Instructions
In microwave safe glass bowl add oil, chicken in small pieces, ginger paste,
garlic paste, corn flour paste & water, mix it well and cook. Serve hot.
6-3
Crab Soup
400-450 g
Crab - 150 g, Ginger paste - 1 tsp., Garlic paste - 1 tsp., Salt &
Pepper powder as per your taste, Corn Flour Paste - 2 tbsp.
(dissolve in ½ cup of water), Oil - 2 tbsp., Water - 350 ml
Instructions
In microwave safe glass bowl add oil, crab, ginger paste, garlic paste, corn
flour paste & water. Mix it well and cook. Serve hot.
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