English - 41
English - 40
04
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VEN
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Code/Food
Serving
Size
Ingredients
7-7
Kadhai
Chicken
600-700 g Chicken - 400 g (cut into pieces of your
choice), Ginger-garlic paste - each 1 tsp,
Tomato puree - ½ cup, Red chili powder
- ½ tsp, Coriander powder - 1 tsp, Garam
masala - 1 tsp, Sugar - 1 tsp, Two large
capsicum cut into strips, Corn flour - 2 tbsp
(dissolve in 3 cups of water), Oil - 4 tbsp,
Dried fenugreek leaves - 1 tsp.
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion,
chicken, red chili powder and cook. When beep add 3 cup
water, all other ingredients, mix it well and press start.
Garnish with coriander leaves & serve hot.
7-8
Hyderabadi
Chicken
700-800 g Chicken - 600 g (cut into pieces of your
choice), Ginger-garlic paste - each 1 tsp,
Tomato puree - ½ cup, Finely chopped onion
- 2 ea, Finely Chopped tomato - 2 ea, Oil -
4 tbsp, Water - 1 cup, Cream - 4 tbsp, Salt as
per taste, Chopped coriander leaves.
For paste : Red chili - 4~5, Cashew nut -
10~12, Magaj - 2 tbsp, Poppy seeds - 1 tbsp,
Almond - 7~8, Cloves - 4 ea, Cinnamon -
2 sticks, Cardamom - 2 ea, Make a fine paste
of all these ingredients.
Instructions
In microwave safe glass bowl add oil, finely chopped
onion, chicken with given paste and cook. When beep add
all other ingredients, water, mix it well and press start.
Garnish with coriander leaves. Serve hot.
8. Tandoori
Code/Food
Serving
Size
Ingredients
8-1
Roasted
Prawns
600-700 g Prawns - 500 g, Chopped onion - 2 ea,
Chopped tomato - 2 ea, Oil - 2 tbsp, Red
Chili powder - 1 tsp, Turmeric powder -
½ tsp, Ginger-garlic paste - each 1 tsp,
Garam Masala - 1 tsp, Cumin powder - 1 tsp,
Coriander powder - 1 tsp, Chopped coriander
leaves - 2 tbsp.
Little water
Instructions
In microwave safe glass bowl add oil, finely chopped
onion, chopped tomato, ginger-garlic paste, red chili
powder, turmeric powder and cook. When beep add
prawns, all other ingredients mix it well, and press start.
Garnish with coriander leaves. Serve hot.
8-2
Fish Tikka
500 g
Fish (pomfert) - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp, Ginger-garlic paste -
each 1 tsp, Orange red colour - 1 pinch, Oil
- 2 tbsp, Semolina - 2 tbsp, Red chili powder -
1 tsp, Salt as per your taste, Coriander leaves
- 2 tbsp.
Instructions
Marinate fish slice with salt, thick yogurt, ginger-garlic
paste, orange-red colour, red chili powder, mix it well &
keep it in refrigerator for ½ hr. Roll it in semolina. Put
them on crusty plate at high rack, put some oil around, and
cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
Code/Food
Serving
Size
Ingredients
8-3
Goanese Fish
Kabab
400-500 g Surmai (Goanese fish) - 300 g (cut into pieces),
Tamarind juice - 2 tbsp, Red chili powder -
1 tsp, Turmeric powder - ½ tsp, Cumin powder
- ½ tsp, Coconut oil - 1 tbsp, Rice flour - 1 tbsp,
Chopped peppercorn - 1 tsp, Salt as per your
taste, Coriander leaves - 1 tbsp.
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let
it marinate for 1 hr. at refrigerator. Place kebab on crusty
plate at high rack, put some oil around kebabs and cook.
When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
8-4
Coconut Fish
Kabab
400-500 g Fish (pomfert) - 400 g (cut into pieces),
Ginger- garlic paste - each 1 tsp, Pepper
powder - ½ tsp, Cumin powder - ½ tsp,
Lemon juice - 2 tbsp, Corn flour - 1 tsp,
Powdered coconut (desiccated coconut) -
4 tbsp, Salt as per your taste
Instructions
In a bowl add fish pieces & all other ingredients except
coconut. Mix well, late it marinate for 2-3 hrs. at room
temperature. Pick fish pieces one by one & roll into the
coconut so that fully coated with it. Place fish on crusty
plate at high rack, put some oil around the kebabs and
cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
(continued)
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2016-02-22 �� 6:06:49
