IC-6
Sambhar
0.2 kg
Microwave safe
(MWS) bowl
1. Soak dal for 2 hours, In MWS bowl take dal, turmeric, onion, green chilli,
tomato, mix vegetables and boiled water. Select menu and press start.
2. When beeps, in another MWS bowl take oil, rai, asafoetida, curry leaves,
coriander powder, red chilli powder. Press start.
3. When beeps, mash dal very well and add to tadka. Add tamarind pulp
sambhar masala, jaggery and some water (if required). Press start. Stand
for 5 mins. Garnish with coconut and coriander leaves and serve with Idli.
Method :
For
Arhar Dal (Soaked for 2 hrs)
Oil
Onion chopped
Tomato chopped
Mixed Vegetables chopped -
Drumsticks, ghiya, Brinjals,
Red Pumpkin
Boiled Water
Tamarind pulp, Green Chilli, Sambhar
Masala, Salt, Jaggery, Rai, Asafoetida.
Curry leaves, Coriander powder,
Turmeric, Red chilli powder
1.
nky dks
2
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ysaA fefJr lfCt;ksa vkSj mcys gq, ikuh dks ysaA esU;w pqusa vkSj LVkVZ nck,aA
2.
chi lqukbZ nsus ij ,d nwljs ekbØksoso lsQ ckmy esa rsy ysaA mLesa jkbZ] ghax] djh iÙkk]
/kfu;k ikmMj] yky fepZ ikmMj MkysaA LVkVZ nck,aA
3.
chi lqukbZ nsus ij nky dks vPNh rjg dqpysa vkSj mLesa rM+dk yxk ysaA fQj beyh]
lk¡Hkj elkyk] xqM+ vkSj vko';drkuqlkj ikuh feyk,aA LVkVZ nck,aA
5
feuV rd
idus nsaA ukfj;y vkSj gjk /kfu;k ls ltk,a vkSj bMyh ds lkFk ijkslsaA
fof/k %
0.2 kg
200 g
2 tbsp
1 medium
1 medium
1 cup
400 mL
As per taste
IC-7
Kadhai
Paneer
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum and
onion. Mix well, cover. Select menu and weight and press start.
2. When beep, add tomato puree, butter, fresh cream, turmeric, red chilli
powder, garam masala, kasuri methi, salt and paneer cubes, mix well and
press start, garnish with hara dhania and serve hot.
Method :
Paneer
For
Capsicum & Onion (sliced)
Onion Paste
Tomato Puree
Ginger-Garlic Paste, Salt
Red Chilli Powder, Turmeric, Kasuri
Methi, Garam Masala
Butter
Fresh Cream
Oil
1.
ekbØksoso lsQ ckmy esa rsy] I;kt isLV] vnjd&yglqu isLV] f'keyk fepZ vkSj I;kt
dh Lykbl Mkysa] vPNh rjg feykdj <d nsaA esU;w ,oa otu pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij VksesVks I;wjh] eD[ku] rktk Øhe] gYnh] yky fepZ ikmMj] xeZ
elkyk] dlwjh eSFkh] ued vkSj iuhj ds VqdM+s Mkysa] vPNh rjg feyk;sa vkSj LVkVZ
nck,aA gjk /kfu;k ds lkFk ltk,a vkSj xeZ&xeZ ijkslsaA
fof/k %
Weight Limit
Utensil
Instructions
100 kg
0.1 kg
½ cup
3 tbsp
2 tbsp
As per taste
As per taste
1½ tbsp
1 tbsp
½ tbsp
200 kg
0.2 kg
1 cup
4 tbsp
3 tbsp
2 tbsp
2 tbsp
1 tbsp
300 kg
0.3 kg
1½ cup
5 tbsp
4 tbsp
3 tbsp
3 tbsp
2 tbsp
Indian Cuisine
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Indian Rasoi
bfUM;u jlksbZ
Menu
24
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