tS7
Chana
Kababs
0.2-0.4Kg
Multicook
tawa
&
High rack*
For
Boiled Kabuli Chana (Chhole)
Cloves
Pepper powder
Cinnamon powder
Garlic Cloves
Salt
Ginger Chopped
Bread pieces
Whole red chilly
Bread crumbs
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders,
garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste.
2. Now shape the paste in the form of kababs & roll out each kababs in bread
crumbs for complete coating.
3. Now keep the kababs on tawa & keep the tawa on high rack. Select category
& weight & press start.
4. When beeps, turn over the side & press start.
Method :
1.
mcys gq, dkcqyh pus] ykSax] dkyh fepZ ikmMj] nkyphuh ikmMj] yglqu] ued]
vnjd] Hkhxs gq, czSM ds VqdM+s] lkcqr yky fepZ ihldj isLV cuk ysaA
2.
vc bl isLV dks dckc dk vkdkj nsa vkSj izR;sd dckc ds Åij czSM ØECl dh irZ iw.kZ
:i ls p<+k nsaA
3.
vc dckcksa dks ros ij j[ksa vkSj ros dks gkbZ jSd ds Åij j[k nsaA oxZ ,oa otu
pqudj LVkVZ nck,aA
4.
chi lqukbZ nsus ij dckcksa dks iyVdj LVkVZ nck,aA
fof/k %
0.2 kg
200 g
1 no.
As per taste
¼ tsp
2 nos.
As per taste
1 tsp.
1 no.
1 no
For coating
0.3 kg
300 g
2 nos.
¼ tsp
3 nos.
2 tsp.
2 nos.
2 nos.
0.4 kg
400 g
2 nos.
½ tsp
3 nos.
3 tsp
2 nos.
3 nos.
64
TANDOOR SE
rUnwj ls
Category
Weight Limit
Utensil
Instructions
tS8
Mutton
Tikka
0.4 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa*
&
High rack
For
Mutton boneless pieces
For marinade
Hung curd
Ginger Garlic Paste
Salt, Red Chilli Powder, Garam
Masala & Chat Masala
Oil
Lemon juice
Edible Red Colour
1. Wash the mutton pieces & mix with ginger garlic paste, curd,salt, lemon
juice, garam masala, chaat masala, red chilli powder, edible red colour.
Refrigerate for 1 hour.
2. In a MWS glass bowl take this mixture, Cover. Select category & ress start.
3. When beeps, remove the MWS glass bowl from microwave oven.
4. Keep the marinated mutton pieces on tawa & keep the tawa on high rack.
Baste with oil. Keep in microwave oven.
5. Press Start.
6. When beeps, turn over (if there is excess liquid, drain & continue cooking) &
press start. Serve with naan or roti.
Method :
1.
eVu ds VqdM+ksa dks /kks,a vkSj vjnd&yglqu isLV] ngh] ued] uhacw jl] xje elkyk]
pkV elkyk] yky fepZ ikmMj] [kkus okyk yky jax esa feyk ysaA
1
?k.Vs ds fy,
jsfÝtjsVj esa j[k nsaA
2.
bl feJ.k dks ekbØksoso lsQ Xykl ckmy esa ysdj <d nsaA oxZ pqudj LVkVZ nck,aA
3.
chi lqukbZ nsus ij ekbØksoso lsQ Xykl ckmy dks ekbØksoso vksou ls ckgj fudky
ysaA
4.
elkyk yxs gq, eVu ds VqdM+ksa dks ros ij j[ksa vkSj ros dks gkbZ jSd ij j[k nsaA rsy dh
yidh ekjdj ekbØksoso vksou ds vUnj j[k nsaA
5.
LVkVZ nck,aA
6.
chi lqukbZ nsus ij iyV nsa ¼;fn vf/kd n`O; gks rks fudkydj idkuk tkjh j[ksa½ vkSj
LVkVZ nck,aA uku ;k jksVh ds lkFk ijkslsaA
fof/k %
0.4 kg
400 g
2 tbsp
2½ tbsp
As per taste
For basting
2 tsp
1 pinch
*Refer Pg. 76 Fig. 2