English - 32
English - 33
code/food
serving
size
ingredients
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.
code/food
serving
size
ingredients
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.
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.
code/food
serving
size
ingredients
8-5
Chicken
Malai Kabab
400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp.,
Anissed powder - 1 tsp., Dry mango powder -
1 tsp., Red chili powder - 1 tsp., Cream - 4 tbsp.,
Oil - 2 tbsp., Salt as per your taste, Coriander leaves
- 1 tbsp.
instructions
Place chicken in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. 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.
8-6
Chicken
Kheema
Cutlet
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder -
1 tsp., Turmeric powder - 1 tsp., Ginger-garlic paste
- 1 tsp., Salt as per your taste, Garam Masala - 1 tsp.,
Coriander leaves - 2 tbsp.
instructions
In bowl take chicken kheema, all other ingredients except oil & mix
well. Make cutlets. Put them on a metal tray, put some oil around
the cutlets. Keep this on crusty plate at high rack, put some oil
around the cutlets and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
8-7
Sesame
Chicken
400-500 g Boneless chicken - 400 g (cut into pieces), Dry mango
powder - 1 tsp., Red chili powder - 1 tsp., Turmeric
powder - ½ tsp., Garam Masala - 1 tsp., Ginger-garlic
paste - 1 tsp. each, Coconut oil - 2 tbsp., Rice flour -
1 tbsp., Salt as per your taste, Sesame seeds - 4~5,
Coriander leaves - 1 tbsp.
instructions
In a bowl add chicken, all the other ingredients except sesame
seeds and mix well, let marinate for 2 hrs. at room temperature. Lift
one piece at a time, roll in sesame seed so that it is fully covered.
Place fish on crusty plate at high rack , put some oil around chicken
and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
MC28H5015VK_TL_DE68-04234L-02_EN.indd 32
2014-05-16 �� 5:58:17