English - 17
04
O
VEN USE
The following table presents the 22
Slim Fry
auto programmes for frying. It contains its
quantities and appropriate instructions.
You will use less oil compared to frying with oil fryer, while you will get tasty results.
Programmes are running with a combination of convection, top heater and microwave
energy.
1. Indian Slim Fry
Code/Food
Serving
Size
Ingredients
1-1
Samosa
Pockets
4 pieces
Maida (all-purpose flour) - 1 cup, Oil - 2 tbsp., Ajwain
(optional) - large pinch, Water - enough to knead the
maida, Salt to taste, Oil for brushing
For the filling:
Boiled potatoes (crumbled) - 2, Boiled peas - ¼ cup,
Grated ginger - ¼ tsp., Red chilli powder - 1 tsp.,
Coriander powder - ½ tsp., Cumin powder - a pinch,
Kasuri methi - a pinch, Lemon juice - dash, Garam
masala - a pinch, Chopped coriander leaves, Salt to
taste
Instructions
Mix the maida with salt, oil, ghee and ajwain, combine to form a
crumbly mixture. Now slowly add enough water to make pliable
dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 minutes. Now prepare the
filing for the samosa by mixing all the ingredients for filling. Divide
the dough into 4 equal parts and make into balls. Roll each ball into
6-inch diameter circles and cut each circle in half. Spread the paste
lightly all along the edge of one semicircle. Spread potato filling
in centre leaving the edges fold it into triangle shape pockets or
desired shape seal the edges with a little water. Continue filling the
rest of the Samosa Pockets. Now Keep the 4 Samosa Pockets on
the crusty plate and brush all sides with vegetable oil. Put the crusty
plate on high rack and press start. When beep, turn the side over
and press start button.
Code/Food
Serving
Size
Ingredients
1-2
Veg. Cutlets
6 pieces
Potatoes - 2 medium (300 g), Boiled and shredded,
Mixed vegetables - 2 cups (250 g) : peas, carrots,
green beans, corn, Paneer - 3~4 oz (100 g), Onions -
¼ medium (75 g), Green chillies (chopped) - to taste,
Cilantro (Coriander leaves), chopped - 10 sprigs,
Assorted nuts(chopped) - 1 Tbsp. (example: walnuts,
peanuts, etc), Salt to taste, Chaat masala - 1 tsp.,
Dried mango powder (Amchur) - 1 tsp., Red chilli
powder - ½ tsp. or to taste, Roasted cumin powder -
½ tsp., Bread crumbs for coating, Oil for brushing
Instructions
Finely chop all the Mixed Vegetables and put them in a bowl. Do
the same with the Paneer and pour into a bowl. Into the bowl,
add in Potatoes, Onions, Green Chillies, Cilantro, and Mixed Nuts.
Mix gently but well. Add in the dry spices: Salt, Chaat Masala, Dry
Mango Powder, Roasted Cumin Powder and Red Chilli Powder.
Again mix well but gently. Put the bread crumbs in a plate. Make
cutlets to the size desired, roll in the crumbs and coat well with the
bread crumbs. Brush a little Oil on the crusty plate. Now Keep the
4 Veg Cutlets on the crusty plate and brush all sides with vegetable
oil. Put the crusty plate on high rack and press start. When beep,
turn the side over and press start button.
(continued)
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4/17/2015 11:27:11 AM