Ghee/Indian Cuisine
Menu
1. Grind all together onions, green chilli, ginger, coriander powder &
turmeric powder without adding any water & make a paste.
2. In a MWS bowl take oil & paste. Mix well. Select category & weight and
press start.
3. When beeps, mix & add shelled peas, prawns, all other spices & water.
Mix well & cover and press start.
4. When beeps, remove lid & stir well. Press start. Serve hot with steamed
rice.
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
0.2 ~ 0.4 kg
IC21
Jhinga Matar Curry
0.2 Kg
50 g
½ cup
¼ cup
As per taste
1 tbsp
1 no.
1 no.
As per taste
1 tsp
0.3 Kg
100 g
1 cup
½ cup
1½ tbsp
2 nos.
2 nos.
1½ tsp
0.4 Kg
150 g
1 cup
1 cup
2 tbsp
2½ nos.
2 nos.
2 tsp
For
Prawns (deviened & cleaned)
Peas (shelled)
Water
Salt, red chilli power, garam
masala
Oil
For Paste
Onions
Green chilli
Coriander powder, turmeric
powder
Ginger (chopped)
0.6 kg
5 nos.
4 tbsp
1 tbsp
1 tsp
½ tbsp
1 tbsp
As required
As per taste
5 tbsp
5 tbsp
3 tbsp
1 tsp
2 tbsp
As required
As per taste
For
Chicken legs
For Marinade
Hung curd
Fresh cream
Ginger-garlic paste
Oil
Tandoori chicken masala
Kasoori methi
Salt, red chilli powder, garam
masala, black pepper powder
For Gravy
Fresh tomato paste
Onion paste
Tomato puree
Ginger-garlic paste
Oil
Fresh coriander leaves
(chopped)
Salt, red chilli power, garam
masala, dhaniya powder
Menu
1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make
cuts on legs with a sharp knife & keep aside.
2. In a bowl take all the ingredients of marinade & mix to a thick paste.
Apply the marinade on chicken legs all over & inside the cuts as well.
Keep covered inside the refrigerator for at least half an hour.
3. After marination is done, keep the marinated chicken legs on high rack.
Place tissue paper on the glass tray to absorb all drippings. Keep high
rack with chicken legs in the microwave. Select category & press start.
4. When beeps, turn the chicken legs & press start.
5. When beeps, remove chicken legs & high rack from microwave & keep
aside. In a MWS glass bowl take all the ingredients given for gravy. Mix
well & press start.
6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter
naan or laccha parantha.
Instructions
Utensil:
Microwave safe (MWS) glass bowl & High rack
Method:
Weight Limit
0.6 kg
IC22
Dum Tangri
Menu
1. In a MWS glass bowl put corns, peas, water (for boiling) & stir. Select
category & weight and press start.
2. When beeps, remove & strain the corns & peas in a strainer & keep
aside. In the same glass bowl add put oil, chopped onion, tomato &
green chilli. Mix well & press start.
3. When beeps, add corns & peas, water (for cooking), add all spices,
beaten curd & mix well. Press start. Give standing time of 5-10 minutes
& serve hot.
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
0.1 ~ 0.3 kg
IC23
Makki Korma
0.1 kg
100 g
¼ cup
1 no.
1 no.
1 no.
4 tbsp
½ cup
¼ cup
As per taste
½ tbsp
0.2 kg
200 g
½ cup
2 nos.
2 nos.
2 nos.
6 tbsp
1 cup
½ cup
1 tbsp
0.3 kg
300 g
½ cup
2 nos.
2 nos.
3 nos.
8 tbsp
1 cup
1 cup
1½ tbsp
For
Corns
Peas
Onion (chopped)
Tomato (chopped)
Green chilli (chopped)
Beaten curd
Water (for boiling)
Water (for cooking)
Salt, red chilli power, turmeric
powder, garam masala
Oil
Indian Cuisine
71
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