52 English
O
v
en use
Code/Food
Serving Size
Ingredients
5-30
Tofu Tikka
250 g
Tofu - 250 g, Lemon Juice - 2 tbsp., Mix herbs-
2 tsp., Orange Food colour-one pinch, Salt - to
taste, Garlic paste - 1 tsp.
Instructions
Marinate Tofu with all the ingredients for half an hour and
cook on greased crusty plate and place it on the high rack.
5-31
Harabhara
Kabab
300-400 g
Boiled Potato (mashed) - 200 g, Mix vegetable
(mashed) - 100 g, Ginger garlic paste - 1 tsp.,
Chili paste - 1 tsp., Salt, Garam masala, Oil and
bread crump’s as required.
Instructions
Mix all the ingredients and make cutlets in desired shape. Place
cutlets on metal flat dish, keep this on high rack and cook.
When beeps, turn the cutlets and press the
START/+30s
button.
Serve with sauce.
5-32
Yam Kebabs
Serve 4
Yam - 1 ½ cup, Split Bengal gram - ½ cup
(soaked), Ginger - 1 tsp. (chopped), Green chillies
- 2 pcs. (chopped), Onion - 1 (chopped), Salt to
taste, gram flour - 2 tbsp., Coriander - 2 tbsp.
Instructions
Pressure cook together yam and split bengal gram until
cooked. Strain and mash in a bowl and add all the ingredients
and make rolls. Place them over a greased crusty plate and
place it over high rack and cook and serve hot.
Code/Food
Serving Size
Ingredients
5-27
Stuffed
Brinjals
300-350 g
Small brinjals – 250 g, chopped Onion - 1 small,
ginger garlic Paste - 1 tbsp., Red chilli powder
- ½ tbsp., Coriander powder - 1 tbsp., Aamchur
powder - ½ tbsp., Turmeric - ½ tbsp., Garam
masal - ¼ tbsp., oil - 2 tbsp., Tomato Puree -
¼ cup, salt to taste Fresh coriander - 1 tbsp.
Instructions
Slit the brinjals from middle and keep aside. In a small bowl
add onion, ginger garlic paste, and dry spices, mix well and
stuff it in brinjals. Place the brinjals in a microwave safe glass
bowl and add tomato Puree, salt to taste in puree and cook.
sprinkle fresh coriander.
5-28
Veggie Idli
15 to
20 pieces
Semolina - 100 g, Curd - 200 g, Capsicum
- ¼ cup (fine chopped), Onion - ¼ cup (fine
chopped), Tomatoes - ¼ cup (Fine chopped),
Salt - to taste, Regular Eno - 1 ½ tsp., Curry
Leaves - 3 to 4 pcs., Mustard Seeds - ½ tsp., Oil
- for greasing, Water - for steaming.
Instructions
Mix all the ingredients in a bowl, make the batter of dropping
consistency. Grease the molds and fill with batter. Pour ½ cup
water in rice container and place the idli stands. Cook and
serve hot with coconut chutney.
5-29
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, other spices
and salt. Mix them well and put in crusty plate on high rack.
Sprinkle oil and cook. When beep, turn potato and press the
START/+30s
button. Serve hot.
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2/25/2022 12:19:44 PM
2/25/2022 12:19:44 PM