English 51
O
v
en use
Code/Food
Serving Size
Ingredients
8-8
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 and roll into the coconut so that
fully coated with it. Place fish in crusty plate on high rack and
cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
8-9
Chicken Tikka
400-450 g
Boneless chicken - 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 chicken with salt, thick yogurt, ginger-garlic paste,
orange-red colour, red chili powder, mix it well and keep it in
refrigerator for ½ hr. Roll it in semolina. Put them in crusty plate
on high rack and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
Code/Food
Serving Size
Ingredients
8-10
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 kheema & all other ingredients except oil and mix
well. Make cutlets. Put them in crusty plate, add some oil around
the cutlets. Put them on high rack and cook. When beep, turn them
over and press start. Garnish with coriander leaves. Serve hot.
8-11
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 kabab in crusty plate on
high rack and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
8-12
Green
Chicken
Kabab
400-450 g
Boneless chicken - 400 g, Ginger-garlic paste - 1 tsp.
each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt as per your
taste, Coriander leaves - 2 tbsp.
For Green paste : Fresh coconut - 1 cup, Coriander
leaves - 4 tbsp., Green chili - 2-3, Cumin seeds - 1 tsp.,
Garlic - 10-12 cloves, Lemon juice - 1 tbsp., Salt &
sugar as per your taste & make a fine paste of it.
Instructions
Make the slice of the chicken. Apply the green paste all over the
chicken pieces. Roll out fish in semolina. Put them in crusty plate
on high rack and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
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30/9/2021 1:56:07 PM
30/9/2021 1:56:07 PM
