English 105
Cooking Smar
t
Food
Serving size
Ingredients
34
Mutton Tikka
400-450 g
Mutton (cut into pieces) - 400 g, Thick yogurt - ½
cup, Chat Masala - 1 tsp., Ginger-garlic paste – 1
tsp. each, Orange red colour - 1 pinch, Oil - 2 tbsp.,
Semolina - 2 tbsp., Red chilli powder - 1 tsp., Salt
as per your taste, Coriander leaves - 2 tbsp.
Marinate mutton with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chilli powder, mix it well & keep it in
refrigerator for ½ hour. Roll it in semolina. Keep on metal tray on
high rack and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
35
Saucy K
e
bab
500-550 g
Boiled Keema - 500 g, Ginger-garlic-green chilli
paste - 1 tsp. each, Chopped onion - 1 ea, Red
chilli powder - 1 tsp., Cumin powder - ½ tsp.,
Garam Masala - 1 tsp., Salt as per your taste, Corn
flour - 2 tbsp.For sauce :Mix vinegar – 1 tsp., Soya
sauce - 1 tsp., Tomato sauce – 2 tbsp., Chilli sauce
- 1 tbsp.
Mix keema, all other ingredients and shape into k
e
bab as you
wish. Apply little oil, place this on high rack and cook. When beep,
turn them over and press start. Coat k
e
bab with sauce.Serve hot.
36
Sesame Chicken
400-500 g
Boneless chicken - 400 g (cut into pieces), Dry
mango powder - 1 tsp., Red chilli powder - 1 tsp.,
Turmeric powder - ½ tsp., Garam Masala - 1 tsp.,
Ginger-garlic paste - 1 tsp. each, Coconut oil – 2
tbsp., Rice flour - 1 tbsp., Salt as per your taste,
Sesame seeds – 4-5, Coriander leaves - 1 tbsp.
In a bowl add chicken, all the other ingredients except sesame
seeds and mix well, let marinate for 2 hours at room temperature.
Lift one piece at a time and roll in sesame seed so that it is fully
covered. Place fish on a metal tray on high rack and cook. When
beep, turn them over and press start.Garnish with coriander
leaves. Serve hot.
MC35J8055QT_TL_DE68-04336J-00_EN.indd 105
2015-01-09 12:22:08
