Samsung CE108MDF, Инструкции владельца и руководство по приготовлению

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23
ENGLISH
Code Food Serving
Size
Ingredients Recommendations
Ib-3. Chicken
Cofta
Curry
400-450 g Minced Chicken - 400
g, Ginger Chopped -½
inch chopped, Fresh
Coriander - ½ cup,
Salt to taste, Fried
onion paste - 2 tbsp,
Ginger Garlic paste - 1
tsp, Oil - 3 tsp, Red
chili powder - 1 ½ tsp,
Coriander powder - 1
½ tsp, Turmeric - ¼
tsp, Cashew Nut Paste
- 2 tbsp, Water - ½ cup
In a bowl add minced
chicken, chopped
ginger, fresh coriander,
salt and make small
balls of the mixture.
In another bowl add
fried onion paste,
ginger garlic paste,
1 tsp oil and chicken
balls than marinate
for 20 minutes. In a
microwave safe glass
bowl add tomato
puree, red chilli powder,
coriander powder,
turmeric, cashew nut
paste, salt, oil, water
and marinated chicken
balls and cook on
microwave mode and
garnish with coriander
leaves.
Note : Cover with clear
foil and make holes to
release steam.
Ib-4. Gajar ka
Halwa
500-550 g
Carrot - 500 g, Milk - 1
½ Cup, Sugar - 80
g, Khoya - 100 g,
Desi Ghee - 2 tbsp,
Chopped Nuts - 2 tbsp
In a microwave safe
glass dish add grated
carrot and all the
ingredients. Cook and
serve hot with cold and
fresh cream
Ib-5. Maharani
Dal
100-120 g
Moong dhuli (Yellow
lentils) - ½ cup, Water -
1 cup, Ginger Paste - 1
tsp, Oil - 1 tbsp, Salt to
taste, Turmeric Powder
- ¼ tsp, Red Chili
Powder - ¼ tsp, Dry
Mango Powder - ½
tsp, Coriander Powder
- ½ tsp, Curry Leaves
- 3 to 4, Whole Green
Chilies, Slit - 1 to 2
In a microwave safe
glass dish add all the
ingredients and cover
it with clear foil. Make
a hole to release the
steam and cook and
serve hot.
Code Food Serving
Size
Ingredients Recommendations
Ib-6. Amritsari
Fish
600-650 g Fish - 500 g, Curd
- 2 tbsp, Coriander
Powder - 2 tsp,
Ginger Garlic Paste
- 2 tsp, Dried Mango
Powder - 2 tsp, Cumin
Powder - 2 tsp, Red
Chilli Powder - 2 tsp,
Chicken Colour - 1
pinch, Onion - ½
cup(chopped), Tomato
- 1/2 cup chopped, Oil
- 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Marinate fish with curd,
Ginger Garlic paste,
Red chili powder, salt.
Grease a flat dish add
tomato, onion and
all spices, place the
fish pieces over it and
cover the dish with
a clear foil and make
small holes to release
steam.
Ib-7. Goan Fish
Curry
600-650 g Pomfret - ½ kg,
Cumin Seeds - 1 tbsp,
Coriander Seeds - 1
tbsp, Coconut scraped
- ½ cup, Ginger Paste
- 1 tsp, Garlic Paste - 1
tsp, Tamarind - lemon
sized ball, Oil - 4
tbsp, Fried Onion - 2
medium, Tomato Puree
- 4 tbsp, Red Chilies
- 3 to 4, Green Chilies
- 3 to 4, Salt to taste,
Water - 200ml
Clean wash and cut
fish into pieces. Dry
roast cumin seeds,
coriander seeds &
whole red chilies, make
a fine paste of all the
roasted spices along
with coconut, ginger,
garlic and tamarind
and fried onions. In
a microwave safe
glass bowl mix all the
ingredients. Add salt
to taste and ½ cup
water. Cover with clear
foil make a small hole
to release steam and
cook. Serve hot with
steam rice.
Ib-8. Stuffed
Egg plants
250 g Eggplants - 250 g,
Dried Mango Powder -
½ tsp, Onion - 1(paste),
Tomato - 2 (pureed &
strained), Coriander
Powder - 1 tsp, Green
Chillies - 2 (small), Chaat
Masala - 1 tsp, Oil - 1
tsp, Salt to taste
Slit the Eggplants in four
equal portions and keep
aside. In a bowl add
pureed tomatoes and
other ingredients. Stuff
the eggplants with the
mixture. Grease the dish
and place the eggplants
and cover it with clear
foil, make 2 to3 small
holes to release steam.
Garnish with coriander
leaves and serve hot.
CE108MDF_03900A_XTL-EN.indd 23 2010-12-14 8:53:14