1. Mix all the ingredients together & make a dough. Make flat kababs out of it.
2. Grease the high rack. Select category & press start.
3. When beeps, turn over the kababs & again press start. Serve with coriander
chutney or tomato sauce.
Method :
1.
lHkh lkefxz;ksa dks ,d lkFk feykdj ykSank cuk ysaA fQj bl ykSans ls piVs dckc rS;kj
dj ysaA
2.
gkbZ jSd dks fpduk dj ysaA oxZ pqudj LVkVZ nck,aA
3.
chi lqukbZ nsus ij dckcksa dks iyVdj nqckjk ls LVkVZ nck,aA /kfu;s dh pVuh ;k
VkWesVks lkWl ds lkFk ijkslsaA
fof/k %
For
Potatoes (boiled & grated)
Peas (boiled & mashed)
Palak leaves (boiled)
Coriander leaves
Chopped onion
Salt, red chilli powder, chaat masala,
garam masala
Oil
0.2 kg
200 g
½ cup
1 cup
A few sprigs
1 no.
As per taste
For greasing
0.2 kg
High rack
Sn3
Hara Bhara
Kababs
Sn4
Dhokla
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Besan
Warm water
Curd
Green chilli & ginger paste
Salt & sugar
Fruit salt / Mitha Soda
Oil, rai, curry leaves, water
Grated coconut
Yellow colour / Haldi
1. Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color,
fruit salt together. Mix well. Keep for 5-10 minutes.
2. Pour the mixture in MWS flat glass dish. Select category & weight & press
start.
3. Add tempering to the dhokla & cover. Stand for 5 minutes. Garnish with
grated coconut & serve.
Note:
• For tempering in MWS bowl add oil, rai, curry leaves &
microwave 100% for 2 minutes. Add water to the tempering.
• Mix 2 tsp sugar to water & dissolve before adding to the
tempering.
Method :
1.
cslu] ngh] phuh] ued] ikuh] gjh fepZ&vnjd isLV] ihyk jax] vkSj ÝwV lkYV dks ,d
lkFk vPNh rjg feyk ysaA
5-10
feuV rd j[ksaA
2.
feJ.k dks ekbØksoso lsQ ¶ySV Xykl fM'k esa MkysaA oxZ vkSj otu pqudj LVkVZ
nck,aA
3.
rM+ds dks <ksdyk esa Mkydj <d nsaA
5
feuV rd j[kk jgus nsaA dls gq, ukfj;y ls
ltkdj ijkslsaA
uksV%
rM+ds ds fy, ekbØksoso lsQ ckmy esa rsy] jkbZ] djh iÙkk Mkysa vkSj
2
feuV
•
ds fy, ekbØksoso esa j[k nsaA rM+ds esa ikuh MkysaA
•
rM+ds esa Mkyus ls igys ikuh esa
2
pEep phu Mkydj ?kksy ysaA
fof/k %
Category
Weight Limit
Utensil
Instructions
SNACKS
LuSDl
0.1 kg
50 g
50 ml
2 tbsp
1 tsp
As per taste
1/8 tsp
For tempering
For garnishing
As required
0.2 kg
75 g
75 ml
3 tbsp
1½ tsp
¼ tsp
0.3 kg
100 g
100 ml
4 tbsp
2 tsp
¼ tsp
32