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7. Indian Famous Variety / Kebabs (Non-Veggie)
Code/Food
Serving Size
Ingredients
7-1
Badami Tangri
550-600 g
Drumsticks - 5 (500 g chicken legs).
First marinade :
Lemon juice - 2 tbsp., Oil - 1 tbsp., Salt - ½ tsp.,
Red chili powder - ½ tsp.
Second Marinade :
Yogurt - ½ cup, Oil - 2 tbsp., Gingergarlic
paste - 2 tbsp., Almonds ground to powder
- 8-10 pcs., Thick cream - ¼ cup, Corn flour
- 1 tbsp., Salt - ¾ tsp., Chopped coriander -
2 tbsp., Dry fenugreek leaves - 2 tsp.
Instructions
In microwave safe glass bowl take drum stick & add 1st
marinade material, mix it well & keep it in refrigerator for 1
hr. After 1 hr. take 2nd marinate & keep it in refrigerator for 1
hr. Arrange drum stick in crusty plate. Apply little oil & place
it on high rack and cook. When beep, turn it and press the
START/+30s
button. Serve hot.
7-2
Bengali Fish
Curry
400-450 g
Fish - 300 g (cut into 1½” flat pieces), Lemon
juice - 1 tbsp., Salt - ½ tsp., Turmeric - ½ tsp.,
Oil - 4 tbsp., Chili powder - ¼ tsp., Chopped
coriander - 1 tsp., Water - 1 cup.
Mustard paste (grind) :
Yellow mustard - 4 tsp., Dry red chilies deseed
- 2 pcs., Finely chopped onion - 1, Salt - ¼ tsp.,
Water to grind - 2-3 tbsp.
Instructions
In microwave safe glass bowl take oil, fish, lemon juice, chili
powder, turmeric powder, salt and cook. When beep, add
mustard paste, one cup of water. Mix it well and press the
START/+30s
button. Serve hot with rice.
Code/Food
Serving Size
Ingredients
6-26
Peanut Tikka
400-450 g
Boneless chicken - 500 g (cubed).
1st MARINADE :
Lemon juice - 2 tbsp., Salt to taste, Red chilli
powder - ½ tsp., Oil - 1 tbsp.
2nd MARINADE :
Thick curd - 1 cup, Peanuts - 6 tbsp., Milk - 2 tbsp.,
Tamarind pulp - 2 tbsp., Ginger garlic paste -
2 tbsp., Salt- to taste, Red chilli powder - ½ tsp.
TEMPERING :
Oil - 2 tbsp., Mustard seeds - 1 tsp., Cumin
seeds - 1 tsp., Dry red chillies - 4 pcs., Curry
patta - 15 pcs., Butter for greasing.
Instructions
Wash and pat dry chicken. Marinate the chicken in 1st marinade
for ½ hour. Grind peanuts with 2 tbsp. of milk to form a paste.
Prepare the tempering on gas stove and keep aside.
In a bowl mix together, hung curd, ginger garlic paste, peanut
paste, tamarind pulp, salt, chilli powder, tempering and chicken
pieces.
Grease the crusty plate with thick butter and place the chicken
pieces, Put few butter flakes on each tikka. Place the peanut
tikka on greased crusty plate. Place the crusty plate on high
rack and cook. When beep, flip them over and press the
START/+30s
button. Serve hot.
6-27
Spicy Chicken
Wings
250 g
Chicken wings - 250 g, Oil - 2 tbsp., Chicken
masala - 2 tbsp., Lemon juice - 2 tbsp., Salt- to
taste.
Instructions
Marinate for ½ an hour and cook. Place it on greased crusty
plate on high rack.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 59
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 59
2/25/2022 12:19:45 PM
2/25/2022 12:19:45 PM