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Code/Food
Serving size
Ingredients
3
Paneer Tikka
250-300 g
Paneer – 200 g, Lemon Juice – 1 tbsp,
Edible Red Color – 1 pinch, Oil – 1 tbsp
Marinate : Hung Curd – 4 tbsp, Ginger
Garlic Paste – 1½ tbsp, Red Chili Powder,
Garam Masala – As per your taste
Instructions
Mix all the ingredients of marinate thoroughly. Add
paneer pieces and keep it for 2 hrs in a refrigerator. Keep
the pieces in metal tray on high rack. Apply little oil on
it. After that put the metal try on high rack and then start
cooking. When beeps, turn the pieces and again put the
metal tray on high rack and then press
START
. Serve hot
with chutney.
4
Fish Tikka
400-500 g
Fish Fillet – 400 g Marinate : Hung Curd –
½ cupLemon juice – 1 tbsp, Salt, Turmeric,
Red Chili Powder, Chat Masala, Garam
Masala, Ginger Garlic Paste – As per your
taste
Instructions
Wash the Fish Fillet. Mix all the ingredients of marinating
and pour this mixture to fish fillet evenly. Keep for 1 hr
in a refrigerator. Arrange the fish fillet on greased metal
tray. Apply little oil on each piece. Keep the metal tray on
high rack and start cooking. When beeps turn the pieces
and take on high rack and cook.
5
Aloo Tikka
400-500 g
Baby Potato (peeled) – 400 g, Curd –
½ cup, Ginger garlic paste – ½ tbsp,
Coriander Powder, Cumin Powder, Red Chili
Powder, Kasoori Methi, Salt & Oil – As per
your test
Instructions
Take peeled Aloo, add curd, ginger garlic paste and other
spices and salt mix them well and put on high rack metal
try sprinkle oil, and start to cook. When beeps, turn potato
and cook again. Serve hot.
Code/Food
Serving size
Ingredients
6
Tandoori
Gobi
250-300 g
Gobi (Cut big flowers) – 200 g, Lemon
Juice – 1 tbsp, Edible Red Color – 1 pinch,
Oil – 1 tbsp Marinate : Hung Curd – 4 tbsp,
Ginger Garlic Paste – 1½ tbsp, Red Chili
Powder, Garam Masala – As per your taste
Instructions
Mix all the ingredients of marinate thoroughly. Add Gobi
pieces and keep it for 2 hrs in a refrigerator. Keep the
pieces in metal tray on high rack. Apply little oil on it.
After that put the metal tray on high rack and then press
START
. When beeps, turn the pieces and again and after
that put the metal tray on high rack and cook. Serve hot
with chutney.
7
Murg Malai
Kabab
400-500 g
Chicken – 300 g (Cut-Boneless (skinless),
Cut in 1½” – 2” pieces (pieces should be of
even size)) Saunf (aniseed) , powder – 1
tsp,
Salt – 1 tsp, Amchoor (dry mango) Powder
– 1 tsp, Red Chili Powder – 1 tsp, Nutmeg
powder – ¼ tsp, Cream or Malai – 4 tbsp
Instructions
In microwave safe glass bowl take all the ingredients.
Marinate in refrigerator for 1 hr. In metal tray arrange the
pieces, sprinkle oil, and cook at high rack. When beeps,
turn the pieces and cook.
8
Mutton Tikka
400-500 g
Mutton (Boneless) – 400 g, Salt, Red Chili
Powder, Turmeric, Garam Masala, Chat
Masala, Oil – As per your taste Marinate :
Hung Curd – 1 cup, Ginger Garlic Paste – 2
tsp
Instructions
In microwave safe glass bowl take all the ingredients.
Marinate in refrigerator for 1 hr. In metal tray arrange the
pieces, sprinkle oil and cook at the high rack. When beeps,
turn the pieces and cook again.
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2019-08-28 6:01:34
