50
INDIAN CUISINE
Hkkjrh; O;atu
Category
Weight Limit
Utensil
Instructions
IC8
Dum
Aloo
0.1-0.3Kg
Microwave
safe (MWS)
bowl
For
Boiled Aloo (small)
Oil
Jeera, pepper seeds, cloves, hing
Onion paste
Ginger & garlic paste
Tomato puree
Curd
Turmeric powder, red chilli, powder,
deghi mirch, salt, garam masala,
saunf powder
1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste,
ginger garlic paste. Mix well.
2. Select category & weight and press start.
3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well &
cover. Press start.
4. When beeps, mix well & add curd & all spices. Cover & press start.
5. Allow to stand for 3 minutes.
Method :
0.1 kg
100 g
2 tbsp
As required
2 tsp
1 tsp
1 tbsp
½ cup
As per taste
0.2 kg
200 g
3 tbsp
3 tsp
1½ tsp
2 tbsp
1 cup
0.3 kg
300 g
3 tbsp
4 tsp
1½ tsp
3 tbsp
1 cup
1.
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isLV Mkydj vPNh rjg feyk ysaA
2.
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3.
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rjg feykdj <d nsa vkSj LVkVZ nck,aA
4.
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nck,aA
5. 3
feuV rd j[kk jgus nsaA
fof/k %
IC9
Baigan Ka
Bhartha
0.3 ~ 0.5 kg
Microwave
safe (MWS)
bowl
For
Baingan (Chopped in big pieces)
Oil
Chopped onions
Chopped green chillies
Chopped ginger
Chopped tomato
Tomato puree
Salt, dhania powder, garam
masala, red chilli powder, haldi
Chopped coriander leaves
1. In a MWS bowl add peeled & chopped baigan. Sprinkle some water. Cover.
Select category & weight and press start.
2. When beeps, remove & mash the baigan well.
3. In another MWS bowl add oil, chopped onion, green chillies, ginger, tomato,
tomato puree, salt, dhania powder, garam masala, red chilli powder, haldi.
Mix well. Cover & press start.
4. When beeps, mix well. Add the mashed baingan & mix well. Press start.
Allow to stand for 3 minutes. Garnish with coriander leaves.
Method :
0.3 kg
300 g
1 tbsp
1 cup
3 nos.
1 tbsp
2 nos.
4 tbsp
As per taste
A few sprigs
0.4 kg
400 g
1½ tbsp
1½ cup
4 nos.
1½ tbsp
3 nos.
5 tbsp
0.5 kg
500 g
2 cup
500 g
5 nos.
2 tbsp
4 nos.
6 tbsp
1.
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oxZ ,oa otu pqudj LVkVZ nck,aA
2.
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3.
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VksesVks I;wjh] ued] /kfu;k ikmMj] xje elkyk] yky fepZ ikmMj] gYnh Mkydj
vPNh rjg feyk,a vkSj <ddj LVkVZ nck,aA
4.
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LVkVZ nck,aA
3
feuV rd j[kk jgus nsaA gjs /kfu;k dh ifÙk;ksa ls ltk,aA
fof/k %