English - 22
Code
Food
Serving
Size
Ingredients
11
Steamed
chicken
with
coriander
filling
1,000
gm
Chicken(roasting, 1.4kg) - 1b
,onion(medium) - 2 turnip(small) -
4 ,carrot(medium) - 6 virgin olive
oil - 1 tbs ,peeled zest of lemon - 1
chicken stock - 1/2 pint (285ml) for
the stuffing tomato - 4 oz (115g)
mushrooms - 2 oz (50g) whole
meal breadcrumbs - 3 oz (75g)
coriander(chopped) - 3tbs freshly
ground black pepper, lemon juice -
1 tbs chicken stock - 3tbs.
< Recommendations >
1. Skin the tomatoes by plunging them into boiling water
for 30 seconds and then into cold water for 1 minute. The
skins should peel away very easily. De-seed the tomatoes
and roughly chop them. Finely chop the mushrooms.
2. To make the stuffing, place the breadcrumbs in a basin
with the tomatoes, mushrooms and coriander. Season with
black pepper, and then bind with the lemon juice and the
chicken stock. Remove any excess fat from inside the bird,
then stuff the bird with the breadcrumb mixture.
3. Peel and quarter the onions and turnips and peel and
roughly chop the carrots. Heat the olive oil in a large
saucepan and fry the onions, turnips and carrots gently
for about 5 minutes. Add the lemon zest and the chicken
stock.
4. Place the chicken on a steam bowl and place chicken
stock under the steam bowl rack. Place it carefully so that
sets well without touching the stock or vegetables.
5. Cover it tightly, Microwave for 35 minutes. Until the
juices from the chicken thigh are quite clear when it is
skewered.
6. Lift the chicken onto a serving dish. Remove the
vegetables from the saucepan with a draining spoon
and arrange them around the chicken. Serve the juices
separately in a jug.
Code
Food
Serving
Size
Ingredients
12
Moong
Dal
Khichadi
400 -
450 gm
Rice - 1 cup sprouted moong dal - 1
cup asafoetida - 2 pinches turmeric
powder - ¼ tbs ghee - 2 tbs to be
mixed in masala mixture : coriander
and cumin seed powder - 2 tbs
sugar - 2 tbs chilli powder - 1
tbs grated fresh coconut - 2 tbs
asafoetida - one pinch salt to taste.
< Recommendations >
Wash the rice and drain. Wash the moong
dal sprouts and drain. Put the ghee in a
glass bowl and microwave on high for about
30 seconds. Add the rice, moong sprouts,
asafoetida, turmeric powder, Masal Mixture
and 2 ½ cup of water. Cover and microwave
on high for about 18 min, stirring in between
after every 5 min. Serve hot.
MS23A301TAK_TL_DE68-04237R-00_EN.indd 22
MS23A301TAK_TL_DE68-04237R-00_EN.indd 22
2022-02-16 오후 5:22:53
2022-02-16 오후 5:22:53
