Samsung ME732KD, Инструкции владельца и руководство по приготовлению пищи

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ENGLISH
Code Food Serving
Size (g)
Ingredients Recommendations
CA-3 Choconut
cake
500 Regular Flour (Maida) -
100 g, Powdered Sugar
- 2 tbsp, Butter - 75 g
(preferably unsalted), Milk
- ½ cup, Milk Maid - ½
tin, Cocoa Powder - ¼
cup, Soda bi carb - ½ tsp,
Baking powder - ½ tsp,
Vanilla Essence - 1 tsp,
Walnut - 2 tbs
Sift regular flour with
cocoa, soda bicarb and
baking powder. Keep
aside. Mix sugar and
butter. Beat till it gets
light and fluffy. Add milk
maid and beat again for
1 minute. Add milk and
essence. Add Maida.
Beat well for 3-4 minutes
till the mixture is smooth
and light. Add walnuts,
Mix well, transfer to big,
greased deep dish of 9”
inch diameter. Cook and
let it cool. Let it stand for
3-4 minutes. Let it cool
till it leaves the sides of
container. And serve.
CA-4 Veggie Idli 15-20 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,
Mustered Seeds - ½ tsp,
Oil for greasing, Water for
steaming
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.
CA-5 Hakka
Noodles
300-350 Hakka Noodles - ¼
Packet, Oil - 2 tsp,
Cabbage - ¼ cup, Onion
- ¼ cup Sliced, Capsicum
- ¼ cup sliced, Carrot
Julian - ¼ cup, Soya
Sauce - 1tsp, Ajinomoto
-¼ tsp, Salt to taste, White
Vinegar - ½ tbsp
In a microwave safe
glass dish add boiled
hakka noodles and all the
ingredients except vinegar.
Cook add vinegar serve
hot.
Code Food Serving
Size (g)
Ingredients Recommendations
CA-6 Curry
noodles
500-550
For the noodles and
vegetables : Boiled Rice
Noodles - 1 ½ cup, Boiled
Bean Sprouts - ½ cup,
Blanched Broccoli - ¾ cup
For the Curry Sauce :
Coconut Milk - 1 cup, Red
Curry paste - 1 ½ tbsp,
Tamarind paste - 1 tsp,
Sugar - 1tsp, Roasted
Peanuts - 1 tbsp, Onion -
1 (chopped), Salt to taste
Red Curry Paste :
Red
Chillies - 10 (soaked
in warm water), Onion
-1(chopped), Garlic - 4
cloves, Ginger - 1
tbsp(grated), Lemon grass
- 2 stalks, Coriander - 6
stalks, Coriander Seeds -
1 tbsp, Ground Cumin - 2
tbsp, White pepper - ½
tsp, Salt to taste.
Grind everything into
a small paste. Add
everything and cook.
CA-7 Chicken
65
250 Boneless Chicken - 250 g,
Salt to taste, Ginger Garlic
Paste - 1tsp, Orange food
colour - one pinch, Fried
Onion - 1 cup chopped,
Chicken Masala - 1 tbsp,
Coriander powder - 1 tsp,
Coriander leaves - 1 tbsp,
Cheese - ½ cup grated
Grind fried onion, ginger
garlic paste, coriander
powder, chicken masala,
in to fine paste. In a bowl
mix all the ingredients with
chicken and onion paste.
Cook and garnish with
coriander leaves.
CA-8 Garlic
Sauce
Veggies
400-500 Parboiled Mix
vegetables(cauliflower,
carrots, green peas,
cabbage, baby corns
& French beans) - 2
cups, Capsicum Sliced
- 1, Ajinomoto - 1 pinch,
Ginger - 2 tsp, Garlic - 2
tsp, Green Chillies - 2 tsp,
Corn flour - 2 tsp(mixed
with water), Tomato Puree
- ½ cup, Oil - 2 tbsp, Salt
to taste
Mix everything and cook.
ME732KD-B_XTL-DE68-03993F-EN.indd 14 2011-12-13 �� 3:42:29