1.
czSM ØEc~l ds vykok lHkh lkefxz;ksa dks ,d lkFk feyk ysaA fQj mlls piVs dVySV~l
cuk ysaA dVySV~l ij cz'k ls rsy yxk ysaA
2.
Åij ls czSM ØEc~l dks yxk nsaA gkbZ jSd ds Åij j[k nsaA
3.
esU;w pqudj LVkVZ nck,aA
4.
chi lqukbZ nsus ij] iyV nsa vkSj LVkVZ nck,aA
fof/k %
1. Mix all the ingredients except bread crumbs together. Shape them into flat
cutlets. Brush the cutlets with oil.
2. Coat with bread crumbs. Keep on the high rack.
3. Select menu and press start.
4. When beeps, turn over and press start.
Method :
Boiled Vegetables-(Potato,
Cauliflower, Carrots, green peas)
Cornflour
Bread crumbs
Ginger garlic paste
Chilli paste
Salt, garam masala
Lemon juice
300 g
2 tbsp - 3 tbsp
2 tbsp
1½ tsp
1½ tsp
As per taste
As per taste
bF-4
Veg
Cutlet
0.3 kg
High rack
For
0.3 kg
Weight Limit
Utensil
Instructions
32
bF-5
Ven
Pongal
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
For
Rice (soaked for 1 hour)
Moong dal (soaked for 2 hours)
Water
Ghee
Cashewnuts, Pepper, Cumin, Salt
1. In a MWS bowl add soaked rice, moong dal, water, salt and few drops of
ghee. Select menu and weight and press start.
2 When beeps, stir well and add more water (if required). Press start.
3. When beeps, stir well and remove. In another MWS bowl add ghee,
cashewnuts, cumin and pepper. Press start.
4. Pour over cooked pongal and serve.
Method :
1.
ekbØksoso lsQ ckmy esa Hkhxs gq, pkoy] eawx nky] ikuh] ued vkSj dqN cawnsa ?kh dh
MkysaA esU;w ,oa otu pqudj LVkVZ nck,aA
2.
chi lqukbZ nsus ij vPNh rjg fgyk,a vkSj ;fn vko';d gks rks dqN vkSj ikuh MkysaA
LVkVZ nck,aA
3.
chi lqukbZ nsus ij vPNh rjg fgykdj ckgj fudky ysaA nwljs ekbØksoso lsQ cky esa
?kh] dktw] thjk vkSj dkyh fepZ Mkydj LVkVZ nck,aA
4.
ids gq, iksaxy ds Åij Mkysa vkSj ijkslsaA
fof/k %
0.1 kg
50 g
50 g
200 mL
½ tbsp
As per taste
0.2 kg
100 g
100 g
400 mL
1 tbsp
0.3 kg
150 g
150 g
600 mL
1½ tbsp
Breakfast
czsdQkLV
24 Hours
24
vkolZ
Menu
Содержание MH2045HB
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