20 English
O
v
en use
Code/Food
Serving Size
Ingredients
2-9
Tandoori
Pomfret
2 servings
Pomfrets - ½ kg (approx 2 nos), Carom seeds
- 2 tsp., Cream - 2 tbsp., Ginger garlic paste
- 2 tbsp., Lemon juice - 2 tbsp., Chilli powder -
1 tsp., Hung curd - 2 cups, Oil - 1 tbsp., Salt- to
taste, Butter for greasing.
Instructions
Wash and make 3 or 4 deep incisions on the fishes. Mix the
rest of the ingredients well and rub the fishes with the paste
and allow it for 1 hour. Grease the crusty plate with thick
butter and place the fish. Place a thin layer of butter on fish.
Place the crusty plate on high rack and cook on hot blast mode.
Code/Food
Serving Size
Ingredients
2-7
Tandoori
Chicken Chaat
650-700 g
Boneless Chicken - 500 g, Red chili powder
– 1 tsp., Ginger-garlic paste - 1 tsp., Yoghurt -
½ cup, Salt to taste, Lemon juice - 1 tbsp., Garam
masala - 1 tsp., Oil - 2 tbsp., Small green, yellow,
red capsicum seeded - 1 (thin strip), Onion - 1 pc.
(medium size, sliced), Green chili - 2 (chopped),
Chopped coriander - 2 tbsp., Chaat masala - 1 tsp.
Instructions
In microwave safe glass bowl take chicken with oil, ginger
garlic paste yogurt, salt, lemon juice, garam masala. Mix it
well & take it in refrigerator for 2 hrs. Preheat it in oven. Put
all this on crusty plate high rack and cook on hot blast mode
After done, add all other ingredients, mix it well, garnish with
corriender.
2-8
Tandoori
Mutton
800-900 g
Boneless Mutton - 700 g, Garlic paste - 1 tsp.,
Ginger paste -1 tsp., Red chili powder - 1 tsp.,
Coriander, cumin powder - 1 tsp. each, Yogurt -
1 cup, Orange-red colour - 1 pinch, Corn flour –
2 tbsp., Salt - to taste, Oil - 2 tbsp., Garnish with
onion ring & lemon pieces.
Instructions
In a bowl mix all ingredients except oil. Add mutton & mix well.
Let it marinate for 2-3 hrs. in refrigerator. Place chicken on a
crusty plate on high rack and cook. when beep cook again on
hot blast mode. Garnish with onion ring & lemon pieces. Serve
hot.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 20
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 20
2/25/2022 12:19:38 PM
2/25/2022 12:19:38 PM