Whirlpool MAGICOOK 20 L Elite-B, Owner'S Manual

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Tomatoes, chopped 150 grams 225 grams 300 grams
Water 250 ml 375 ml 500 ml
Turmeric Powder ½ teaspoon ¾ teaspoon 1 teaspoon
Salt to taste to taste to taste
Curry Leaves 2 – 3 4 – 5 4 – 5
Dry Red Chillies, broken 1 2 2
Asafoetida a pinch a pinch a pinch
Cumin Seeds 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Mustard Seeds 1/8 teaspoon 1/6 teaspoon ¼ teaspoon
Oil 1.5
tablespoons
2 ¼
tablespoons
3 tablespoons
Dish Size ½ litre 750 Ml 1 litre
Method
1. Wash and soak the dals for 10:00 minutes. Drain and set aside.
2. Pour the oil in a dish. Add the cumin seeds, mustard seeds, asafoetida, dry
red chillies and curry leaves.
3. Place the dish inside the oven cavity.
4. Select Auto Cook Category “Breakfast – bF 11”.
5. Select number of servings by pressing “Serves 2 / 3 / 4”.
6.
Press start
7. When the oven starts to beep, add the dals. Mix and press start.
8. When the oven starts to beep, add the onions, Press start.
9. When the oven beeps again add the tomatoes, green chillies, salt, vermicelli
and water,
10. Mix well to avoid the formation of lumps. Partially cover the dish either with a
loose fitting lid / with a cling film after a leaving a vent on one side of the dish
and press start.
11. Stir when the oven starts to beep. Press start.
12. Remove from the oven when “END” is displayed
13. Allow to stand covered for 10:00 minutes before serving.
14. Serve hot
Cardamom Tea
Ingredients For 2 Persons
(300 Ml)
For 3 Persons
(450 Ml)
For 4 Persons
(600 Ml)
Water 300 ml 450 ml 600 Ml
Milk (chilled) 100 ml 150 ml 200 Ml
Tea Leaves 1 teaspoon 1.5 teaspoon 2 teaspoons
Cinnamon Stick ½” 1” 1”