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RECIPE MANUAL HEALTHY & TASTY COOKING WITH 201 AUTOCOOK MENUS Please read this recipe manual thoroughly before operating. www.lg.com Content Various Cook Functions 3 Indian Bread Basket 4~9 Diet Fry/Kids’ Delight 10~27 Nutricare 28~49 Indian Rasoi 50~71 Pasteurize Milk/Dairy Delight 72~74 Utility Corner/Steam Clean 75~77 Usage of Accessories 78 Rotisserie Installation 79 Various Cook Functions Please follow the given steps to operate cook functions (Indian Bread Basket, Diet Fry/ Kids’ Delight, Nutricare, Indian Rasoi, Pasteurize Milk/Dairy Delight, Utility Corner/Steam Clean) in your Microwave. Cook Functions Indian Bread Basket Diet Fry/ Kids’ Delight Nutricare Indian Rasoi Pasteurize Milk/Dairy Delight Utility Corner/ Steam Clean STEP-1 Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear Press Stop/Clear STEP-2 Press Indian Bread Basket Press button once to select Diet fry/& twice For Kids’ delight Press Nutricare Press Indian Rasoi STEP-3 Turn dial to select the food category (br1-br11) STEP-4 Press START / Add 30sec Press START / Add 30sec Press START / Add 30sec Press START / Add 30sec Press START / Add 30sec Press START / Add 30sec STEP-5 *Turn the dial to select the weight *Turn the dial to select the weight *Turn the dial to select the weight *Turn the dial to select the weight *Turn the dial to select the weight *Turn the dial to select the weight STEP-6 *Press START / Add 30sec *Press START / Add 30sec *Press START / Add 30sec *Press START / Add 30sec *Press START / Add 30sec *Press START / Add 30sec Press Press button once button once to select to select Pasteurize Utility Milk/& twice corner/& for Dairy twice for Delight Steam Clean Turn dial Turn Dial Turn Dial Turn Dial to select to select to select to select the food the food the food the food category category category category (dF1-dF12), (SA1-SA13), (IC1-IC24), (PS1), (CF1-CF15), (HP1-HP13), (SC1-SC16), (dd1-dd3) (bA1-bA13), (So1-So16), (rd1-rd16), (bb1-bb8) (Co1-Co13), (CC1-CC11) (SF1-SF7) Turn Dial to select the food category (UC1-UC5), (FE1-FE3), (SL1) *Note – If the recipe has single weight e.g “br1”-2Pc, do not follow step-5,6 3 INDIAN BREAD BASKET In the following example, show you how to cook 2 Pc of Lachha Parantha 1. Press STOP/CLEAR. 2. Press INDIAN BREAD BASKET. 3. Turn Dial until display show "br2". 4. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. • Indian Bread Basket menus are programmed. • Indian Bread Basket cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. 4 INDIAN BREAD BASKET Category br1 Naan Weight Limit Utensil 2 Pc Multicook Tawa & Low Rack* Instructions For Refined flour (Maida) Curd Milk Butter Salt Castor Sugar Baking powder Butter (Melted) Soda-bi-carb Onion seeds Method : br2 Lachha Parantha 2 Pc Multicook Tawa & low rack* br3 Appam 1 Pc Multicook Tawa & High Rack# 1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi-carb & add to the dough. Mix it well & knead a soft dough adding the milk & water (if required). After making the dough add melted butter & knead the dough again. Keep the dough covered in a warm place for about 1-2 hours to ferment properly. 2. Keep the tawa on low rack & keep inside the microwave. select category & press start. 3. Divide the dough into 10 equal portions/balls. (approx. of 40 gm each). Roll out each portion in an oblong shape. Brush with melted butter & sprinkle onion seeds on the top. 4. When beeps, keep 2 rolled out naan on the tawa & press start. 5. Serve hot with gravy curry for your choice. Note: Grease the surface with little oil to prevent the naan from sticking while rolling. For Whole wheat flour Salt Ghee Milk Water Method : Dough 2 cups ½ tsp 2 Tbsp ½ cup ½ cup 1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk & then water & knead a soft dough. 2. Keep tawa on low rack, keep inside the microwave. select category & press start. 3. Divide the dough into 11-12 equal portion (approx of 45-46 gms). Roll out each portion to a diameter of 6" spread ½ tsp ghee/oil all over & dust some dry flour. Fold to half & again repeat the same procedure. So that you get a long strip (like a fan). 4. Apply few drops of ghee on the strip. again roll the strip to form a ball. Roll out the ball to 5" diameter for laccha parantha. 5. When beeps, keep 2 rolled out laccha parantha on tawa & press start. 6. When beeps, turn the paranthas & again press start. Make all laccha paranthas following the same procedure. 7. Apply some ghee on top (optional) & crush the parantha slightly to open up the layers. Serve hot with gravy/curry of your choice. Wrap in foil & store. For Rice (soaked for 5-6 hours) Cooked rice (Boiled) Fresh coconut shavings Yeast Coconut water Salt & Sugar Method : Dough 225 gms 4 tbsp 100 ml 1 tbsp 1/8 tsp 1 tsp ½ tsp 1 tsp ¼ tsp 1 tsp Batter 1 cup ½ cup 2 cups ¼ tsp To dissolve yeast & for diluting the batter As per taste 1. Grind together soaked rice, cooked rice & coconut shaving till get a fine thick paste. Do not add too much water. Instead use coconut water for grinding & diluting. Batter should have a consistency similar to dosa batter or slightly thickened. 2. Add the yeast (diluted in 2 tbsp coconut water) & salt & sugar to taste. Allow the batter to ferment at room temperature for atleast 6-8 hours. 3. Keep the tawa on high rack, keep inside the microwave. Select category & press start. 4. When beeps, pour ½ cup batter (approx 100 ml) on tawa & spread evenly to a circle keep on the rack & press start. 5. When beeps, turn the appam carefully without breaking. Press start. 6. Serve hot with coconut chutney or veg stew. Note: While pouring the appam batter, try to make a thin size appam. It should not be very thick. *Refer Pg 78 Fig 1 #Refer Pg. 78 Fig 2 5 INDIAN BREAD BASKET Category br4 Masala Roti Weight Limit Utensil 2 Pc Multicook Tawa & Low Rack* Instructions For Whole wheat flour Besan Finely copped onion Finely chopped green chilli Black pepper powder Red chilli powder Garam Masala Ghee Salt Fresh Curd Water (to knead dough) Oil Coriander leaves (Chopped) Method : br5 Missi Roti 2 Pc Multicook Tawa & low rack* * Refer Pg. 78 Fig. 1 6 1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green chillies, coriander leaves & all the spices. Rub in ghee & curds. Mix well & knead soft dough adding the water. Knead the dough again after adding oil. Keep the dough covered for 5-10 minutes. 2. Keep the tawa on low rack. Keep inside the microwave Select category & press start. 3. Divide the dough into 7 equal portions (approx of 60gm each). Roll out each portion into a diameter of 5 inches. use little dry flour while rolling the roti to prevent it from sticking to surface. 4. When beeps keep 2 rolled out roties on tawa & press start. 5. When beeps, turn & again press start. Make all the roties following the same procedure. 6. Serve hot with pickle or curd. Wrap in foil & store. For Wheat flour Besan Oil Kasuri methi, Red Chilli powder, Salt Water (for dough kneading) Curd Method : Dough 1 cup 3/4 cup 1 no. (medium) 2 no. 1 tsp 1 tsp ½ tsp 1 tbsp As per taste ¼ cup ¼ cup ½ tsp 2 tbsp Dough 1½ cups 1½ cups 4 Tbsp As per taste 50 ml ½ cup 1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in the flour & slowly adding water to make a soft dough. 2. Divide the dough into, 11 equal portions (each approx 50g) grease the surface on which roti will be rolled with little oil. Take the dough & roll out the roti to 5 diameter. 3. Keep the tawa on low rack & put few drops of oil & spread. Select category & keep the tawa & low rack inside the microwave & press start. 4. When beeps, keep the rolled out missi roties on the tawa & press start. 5. When beeps, add ¼ tsp oil on the roties & turn over. Press start. Wrap in foil & store. INDIAN BREAD BASKET Category br6 Stuffed Naan Weight Limit Utensil 2 Pc Multicook Tawa & Low Rack* Instructions For Refined flour (maida) Curd Milk Butter Salt Castor Sugar Baking powder Butter (melted) Soda-bi-carb Onion seeds For filling Grated Paneer Chopped onions Chopped green chilli Coriander leaves (Chopped) Red Chilli powder, salt, garam masala, anardana powder Method : br7 Khasta Paratha 2 Pc Multicook Tawa & Low Rack* 150 g 1 no (medium) 2 nos. A few sprigs As per taste 1. In a bowl add all the ingredients mentioned for filling & mix well & prepare the stuffing for naan. 2. In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi carb & add to the dough. Mix well & knead & soft dough adding the milk & water (if required). Add melted butter & again knead the dough. Keep the dough covered in a warm place of about 1-2 hours to ferment properly. 3. Keep the tawa on low rack. Keep inside the microwave. Select category & press start. 4. Divide the dough into 10-11 equal portions (approx 40 gm each) Roll out a portion & put 2 tbsp stuffing & fold from all sides & again make a ball. Roll out again to an oblong shape. Brush the top with melted butter & sprinkle onion seeds. 5. When beeps, keep 2 rolled out naans on tawa & press start. 6. Make all other naans following the same procedure. Serve hot with the gravy/curry of your choice. Note: Grease the surface with little oil to prevent the naan from sticking to the surface while rolling. For Whole wheat flour Melted butter Salt Buttermilk Method : Dough 225 g 4 tbsp 100 ml 1 tbsp 1/8 tsp 1 tsp ½ tsp 1 tsp ¼ tsp 1 tsp Dough 1½ cup 1/3 cup As per taste ½ cup 1. Mix whole wheat flour, melted butter, salt in a bowl. 2. Gradually add buttermilk to form a firm dough. Add more buttermilk (if required). 3. After kneading lightly on a floured surface, form into a smooth ball. 4. Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 equal portion (45gms). 5. On a lightly floured surface, roll out each portion into 5" diameter rounds. 6. Keep the tawa on low rack & select category & keep the tawa inside the microwave & press start. 7. When beeps, put 2 parathas on tawa & press start. 8. When beeps, smear with ½ tsp oil & turn over & press start. Wrap in foil & store. *Refer Pg.78 Fig.1 7 INDIAN BREAD BASKET Category br8 Pudina Parantha Weight Limit Utensil 2 Pc Multicook Tawa & High Rack* Instructions For Whole wheat flour Mint leaves Salt Butter Chaat Masala Oil/ghee Dry pudina powder Water Method : br9 Rajma Parantha 2 Pc Multicook Tawa & high rack* * Refer Pg. 78 Fig. 2 8 1. Wash & put dry & chop mint leaves finely. 2. In a bowl combine wheat flour, mint leaves, salt, butter, chaat masala, gradually add water & knead a soft dough. Keep the dough covered for 5-7 minutes. 3. Keep the tawa on high rack. Keep inside the microwave Select category & press start. 4. Divide the dough into 5-6 equal sized portions. Roll out each dough into a diameter of 6". Spread ½ tsp oil/ghee all over & dust with some dry pudina powder, fold the rolled out chapati like a fan & again make a ball & again roll out the ball to a measure of 5" diameter. 5. When beeps keep 2 rolled out paranthas on tawa & press start. 6. When beeps apply ¼ tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the similar procedure. 7. Serve them hot with curd or pickle. Wrap in foil & store. For Boiled Rajma Whole Wheat flour (atta) Soyabean flour Chopped green chillies Fresh mint leaves Anardana (Crushed) Red Chilli Powder Tomato Puree Salt Oil Coriander leaves (Chopped) Water Method : Dough 1 cup ½ cup As per taste 2 tbsp 2 tsp 2 tsp 1 tbsp As required to make the dough Dough 1/3 cup 1 cup 2 Tbsp 3-4 nos. 8-10 nos. 1 tsp 1 tsp 2 tbsp. As per taste 2 tsp 2 tbsp To knead to dough 1. In a bowl combine wheat flour boiled & mashed rajma, soyabean flour, tomato puree, chopped green chilli, coriander leaves, freshly crushed mint leaves, Anardana, oil, red chilli powder, salt. Mix & gradually add water & knead a soft dough. 2. Keep the tawa on high rack. Keep inside the microwave. Select category & press start. 3. Divide the dough into 6-7 equal sized portions (approx of 45gms). Roll out each dough into 5" diameter circle. 4. When beeps keep 2 rolled out paranthas on tawa & press start. 5. When beeps, turn the paranthas. Press start. Make all the paranthas with the similar procedure. 6. Serve them hot with curd or pickle. Wrap in foil & store. INDIAN BREAD BASKET Category br10 Paneer Parantha Weight Limit Utensil 2 Pc Multicook Tawa & High Rack* Instructions For Whole wheat flour (atta) Desi ghee Salt Water (to knead dough For stuffing Grated paneer Chopped green chilli (deseeded) Chopped coriander leaves Salt, red chilli powder, garam masala Anardana powder Method : br11 Kulche 2 Pc Multicook Tawa & Low Rack# 2 cups 3 nos. 2 tbsp As per taste 1 tsp 1. In a bowl take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover with a muslin cloth & leave for some time. 2. In another bowl take all the ingredients of stuffing & mix well. 3. Grease the multicook tawa with ¼ tsp ghee & keep on high rack. Keep the high rack & tawa inside the microwave. Select category and press start. 4. Take 35gm dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it carefully & roll it again slightly to 5" diameter. 5. When beeps, keep 2 rolled out paranthas on preheated tawa & high rack & keep inside the microwave and press start. 6. When beeps, apply ¼ tsp ghee on top of paranthas & turn and press start. Serve the paneer paranthas hot with fresh curd. For Maida Salt Fresh cream Lukewarm water Sugar Dry yeast Oil Kalonji (onion seeds) Coriander leaves Method : Dough 2 cups 1 tbsp + 1 tsp A pinch 1 cup (200 ml) Dough 1 cup A pinch 2 tbsp 50 ml 1 tbsp 1 tsp ½ tsp As required As required 1. In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry yeast & stir again to dissolve. Keep aside for at least 5-7 minutes. 2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast water & knead a firm dough. Pour ½ tsp oil & knead again. 3. Divide the dough into 4 equal portions (approx. 60 gm each). Make balls & apply butter on top & sprinkle kalonji (onion seeds) & fresh coriander leaves on top. Press with fingers & dust with maida & roll out each ball into a diameter of 5". Keep the rolled dough on dusted multi cook tawa. Keep them covered in dark & warm place for at least 30 minutes. 4. Select category & press start. 5. When beeps, keep tawa with rolled doughs & press start. 6. Apply butter on top of kulchas or roast them a little & serve them hot with chhole. *Refer Pg.78 Fig.2 # Refer Pg.78 Fig.1 9 DIET FRY/KIDS’ DELIGHT In the following example, show you how to cook 0.3Kg Chicken Nuggets. 1. Press STOP/CLEAR. 2. Press DIET FRY/KIDS’ DELIGHT. 3. Turn Dial until display show "dF1". 4. *Press START/Add 30secs for category confirmation. 5. *Turn Dial until display show "0.3Kg". 6. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. 7. If you want to select KIDS’ DELIGHT, Press the button twice, the display will show “CF1” 8. Turn the dial to select CF1 to bb8. 9. Again follow Step 4 to 6. • Diet Fry/Kids’ Delight menus are programmed. • Diet Fry/Kids’ Delight cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. *Note: If the recipe has single weight e.g “dF6” Samosa -8Pc, do not follow step 4, 5. Directly go to step 6. 10 DIET FRY Category dF1 Chicken Nuggets Weight Limit Utensil 0.1-0.3 Kg Microwave safe (MWS) glass bowl & Multcook tawa* & High Rack Instructions For Boneless Chicken Bread slice Pepper corns Cloves Garlic paste Olive oil Salt Chopped garlic Method : dF2 Aloo Chips 0.2 Kg Microwave glass tray dF3 Bread Pakora 4 Pc Multicook tawa* & High Rack 0.3 kg 200 g 2 nos. 6-7 4-5 1½ tsp 2 tsp 4 cloves 0.2 Kg 200 g A few drops As per taste 1. In a bowl mix very thinly sliced potatoes, salt, chaat masala. 2. Put few drop of oil on the glass tray of the microwave oven & smear it properly throughout. 3. Spread the potato slices throughout the glass tray. select category & press start. Allow the glass tray to cool down. Remove the chips & serve. For Besan Water Salt, haldi, garam masala, red chilli powder, For filling Boiled potatoes Chopped green chillies Chopped Coriander Chopped ginger Salt, garam masala, red chilli powder Bread slices Oil Method : 2 cloves 0.2 kg 150 g 2 nos. 5-6 3-4 1 tsp 1½ tsp As per taste 3 cloves 1. In a MWS glass bowl put boneless chicken, pepper corns, clones, olive oil, chopped garlic. Mix well & cover. Select Category & weight. press start. 2. When beeps, remove the bowl from microwave oven. allow to cool & grind everything in a mixer. Take out in the bowl add salt, crumbled bread slices. Mix well. 3. Make small round shaped nuggets from the mixture. Keep on tawa. Place the tawa on high rack. 4. Press start. 5. When beeps, turn the nuggets 6. Press start. 7. Serve them hot with tomato Ketchup & shredded salad. Note: If the mixture of nuggets is too dry, them sprinkle few drops of water to it. For Potato (very thinly sliced) Oil Salt, Chaat masala (optional) Method : 0.1 kg 100 g 1 no. 4-5 2-3 ½ tsp 1 tsp Batter 1 cup (130 gms) 200 ml As per taste 2 nos. (medium) 2 nos. 1 tbsp 1 tsp As per taste 4 nos. 2 tsp 1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander leaves, ginger, salt, garam masala & red chilli powder & mix well. 2. In another bowl put besan & all spices & gradually add water & make a smooth batter for bread pakoras without any lumps. 3. Take bread slices, cut them half diagonally, spread the filling on one part of the bread slice & cover with the other. Prepare all other slices using same procedure. Grease the tawa with 2-3 drops oil. 4. Keep the tawa on high rack. Select category the press start. 5. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa & press start. 6. When beeps, turn the bread pakoras. Sprinkle 2 tsp oil on all & press start. Serve hot with tomato ketchup. *Refer Pg.78 Fig.2 11 DIET FRY Category dF4 Paneer Pakora Weight Limit Utensil 0.4 Kg Multicook tawa* & High rack Instructions Paneer (Cut into 1.5" cubes) For Batter Besan Water Salt, red chilli powder, haldi, garam masala Oil Method : dF5 Gujia 10 Pc Multicook tawa & Low rack & High rack *Refer Pg.78 Fig.2 12 2 tsp 1. In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any lumps. Grease the tawa with 2-3 drops oil. 2. Keep the tawa on high rack. keep inside microwave. Select category & press start. 3. When beeps, place all paneer pieces evenly coated with the batter on the tawa. Keep tawa on high rack. Press start. 4. When beeps, turn the pakoras & pour 2tsp oil on all pakoras & again press start. 5. Serve hot with Chutney or Sauce. For dough Maida Desi ghee Water For stuffing Grated Khoya Dessicated coconut Powdered Sugar Elaichi powder Kishmish, Chopped, Almonds, Cashew nuts Method : 400 gm 1 cup (130 g) 200 ml As per taste 100 g 1 tbsp & 1 tsp To knead the dough 50 g 50 g 50 g 1 tsp As required 1. In a bowl put all the ingredients of stuffing & mix well. 2. In another bowl put maida, 1 tbsp ghee, gradually add water & knead a soft dough for gujias. Put 1tsp ghee in dough & knead again & keep the dough covered for 15-20 minutes. 3. Divide the dough in small balls of equal size & roll out each ball into a thin circle. *Place the rolled out circle in a *gujia mould & fill the centre with stuffing (as required). Close the gujia mould carefully & press firmly at edges to seal them properly. remove the excess part of the dough bulging out of the mould. Remove the gujia from the mould. Prepare all the gujias in the similar way. Brush the gujias with 2tsp oil. 4. Grease the tawa with ¼ tsp oil. Keep on low rack. keep in the microwave. Select category & press start. 5. When beeps, place the gujias on tawa & keep on low rack. Press start. 6. when beeps, keep the tawa on high rack, sprinkle 1 tsp ghee/oil on all the gujias & Press start. *Note: Grease the surface with 1-2 drops of oil before rolling the circle for gujias. *Not provided with the start up kit. DIET FRY Category dF6 Samosa Weight Limit Utensil 8 Pc Multicook tawa & Low rack & High rack Instructions For Dough Wheat flour (Refined) Melted ghee Oil Salt For stuffing Boiled potatoes Boiled peas Ginger-green chilli paste Amchoor Red chilli powder Finely chopped Coriander leaves Jeera Oil Method : dF7 Masala Vada 5 Pc Multicook tawa & Low rack & High rack 2 cup ½ cup 1 tsp 1½ tsp 1 tsp 2 tbsp 1 tsp 2¼ tsp 1. Preparation for stuffing - In a MWS glass bowl add oil, jeera, microwave 100% of 3 minutes. Add boiled & mashed potatoes, green chilli & ginger paste, salt, amchoor, red chilli powder, green peas & coriander leaves. Mix well & microwave 100% for 3 minutes. Allow cool. 2. For dough - Combine all the ingredients together in a bowl & knead into a firm dough using enough water. Keep aside covered for 15 minutes Knead again using oil until smooth. 3. Prepare medium size 8 chapaties out of the dough Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with the portion of stuffing. seal the edges carefully using little water. Keep aside. Brush the samosas with 2tsp oil. 4. Grease the tawa with ¼ tsp oil. Keep on low rack & keep the it inside the microwave. Select category & press start. 5. When beeps, keep the samosas on the tawa. Keep tawa on low rack & press start. 6. When beeps, keep the tawa on high rack. Pour 1tsp oil on all the samosas & turn over. Press start. Serve with chutney. Soaked chana dal Chopped onions, chopped green chillies Grated ginger Cumin seeds Chopped garlic Chopped coriander leaves Salt Red chillies Oil Method : 1 cup ½ tbsp for kneading ½ tsp 1 cup ½ cup 1 tsp 1 tbsp 1 tbsp 3 tbsp As per taste As per taste 2 tsp 1. Soak the chanas for 3-4 hours. Keep 1 tbsp of soaked chanas aside. 2. In a blender grind soaked chanas, green chillies, cumin seeds, ginger & salt into a coarse paste. (Don't make it into smooth paste). 3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked chana dal, red chilli powder with the coarse paste. 4. Grease the tawa with 1 tsp of oil. Keep the tawa on low rack. Keep both inside the microwave oven. Select category & press start. 5. When beeps, pour 1 tbsp of paste & spread a little. Same way prepare all the 5 vadas. Press start. 6. When beeps, pour 1 tsp oil on vadas & keep the tawa on high rack. Press start. Serve with sambhar or coconut chutney. 13 DIET FRY Category dF8 Chicken 65 Weight Limit Utensil 0.2 ~ 0.4 kg Multicook tawa & High rack* & Microwave safe (MWS) glass bowl Instructions For Chicken boneless (cut in 1½" pieces) Oil Curry leaves Split green chilli Mustard seeds Tomato ketchup Lime juice (optional) For Marinade Hung curd Maida Cornflour Egg (beaten) Red food colour Ginger-garlic paste Salt, turmeric powder Red chilli powder Method : dF9 Stuffed Aloo Patties 6 Pc Multicook tawa & High rack* * Refer Pg. 78 Fig. 2 14 3 nos. 1 tsp 3 tbsp 1 tsp 1 tbsp 1 tbsp 1 tsp ½ no. 1 tsp 0.3 kg 300 g 1½ tbsp As required 4 nos. 1½ tsp 4 tbsp 2 tsp 0.4 kg 400 g 2 tbsp 1½ tbsp 1½ tbsp 1½ tsp 1 no. A pinch As required As per taste 1½ tstp 2 tbsp 2 tbsp 2 tsp 1 no. 5 nos. 2 tsp 5 tbsp 3 tsp 1½ tsp 1. Add all the ingredients of marinade in a bowl & mix well. Add boneless chicken pieces & mix and cover. Keep in refrigerator for atleast 30 minutes. 2. When beeps, take marinated chicken pieces & place on tawa. Keep tawa & high rack inside the microwave. 3. Select category & weight and press start. 4. When beeps, remove high rack & tawa from microwave. Keep aside. In a MWS glass bowl take oil, mustard seeds, curry leaves, split green chillies & press start. 5. When beeps, add roasted chicken pieces pieces & tomato ketchup to the MWS glass bowl. Mix well & press start. Squeeze lime juice on top & serve immediately. For Patties Boiled & mashed potatoes Cornflour Finely chopped green chilli Salt Oil For Stuffing Oil Boiled green pea Ginger & green chilli paste Chopped coriander leaves Cumin seeds Salt, red chilli powder, garam masala Lemon juice (optional) Method : 0.2 kg 200 g 1 tbsp 2 cups 1 tbsp 2 nos. As per taste 1 tsp 2 tsp ½ cup 2 tsp 2 tbsp 1 tsp As per taste 2 tbsp 1. Pre-Preparation for Stuffing : In a MWS glass bowl take oil & cumin seeds & microwave 100% for 3 minutes. Add boiled green pea, ginger & green chilli paste, chopped coriander leaves & all spices. Mix well & microwave 100% for 2 minutes. Squeeze fresh lemon juice & mix well. 2. In a bowl take boiled & mashed potatoes, chopped green chilli, cornflour, salt & mix very well and make a dough for patties. 3. Divide the dough into 6 equal parts & make round balls. 4. Stuff each potato ball with the stuffing in the centre & seal. Give the shape of round patties. 5. Place all the patties on tawa & place tawa on high rack. Put both tawa & high rack inside the microwave. Select category & press start. 6. When beeps, turn over the patties & again press start. Serve stuffed aloo patties hot with mint chutney or tomato ketchup. DIET FRY Category dF10 Mushroom Rolls Weight Limit Utensil 16 Pc Multicook tawa & Low rack* Instructions For Stuffing Mushroom (finely chopped) Onions (chopped) Green chilli (chopped) Butter (melted) Fresh cream Maida Boiled peas Lemon juice Coriander leaves (chopped) Garlic paste Salt, black pepper powder For Rolls Bread slices (white) Butter / oil Oil (for greasing) Method : dF11 Sabudana vada 0.1 ~ 0.3 kg Multicook tawa & High rack# 8 nos. For basting ½ tsp 1. Pre-Preparation for Stuffing : In a MWS glass bowl take butter, chopped cumin, green chilli & mushrooms. Mix & microwave 100% for 6 minutes. Add boiled peas, chopped coriander, garlic paste, fresh cream, lemon, salt & black pepper powder. Mix very well & microwave 100% for 3 minutes. Cover & keep aside. 2. Trim the sides of the bread slices with a knife. Flatten the bread slices with a rolling pin. Fill one portion of stuffing in the centre of flatten bread slice & roll tightly, covering the mixture. Keep aside for 5-7 minutes. 3. Grease the tawa with ½ tsp oil & keep the low rack & tawa inside the microwave. Select category & press start. 4. When beeps, cut the bread rolls from centre (into 2). Put them carefully on the tawa. Press start. Serve them hot with the chutney of your choice. For Boiled potato Sabudana (soaked for at least 1 hour) Roasted & crushed peanuts Chopped green chilli Finely chopped ginger Fresh curry leaves Coriander leaves (chopped) Salt Method : 1½ cup 4 tbsp 2 nos. 2 tbsp 4 tbsp 1 tbsp ½ cup 1 tsp 3 tbsp ½ tsp As per taste 0.1 kg 1 no. ½ cup 1 tbsp 1 no. ¼ tsp ½ tbsp 0.2 kg 2 nos. ¾ cup 2 tbsp 2 nos. ½ tsp As required 1 tbsp As per taste 0.3 kg 3 nos. 1 cup 3 tbsp 3 nos. 1 tsp 1½ tbsp 1. In a bowl take all the ingredientgs & mix well. Make mixture for sabudana vada. Divide the dough in equal parts & make round & flat vadas. 2. Take the multicook tawa & keep the vadas on tawa. Keep tawa on high rack & keep inside the microwave. Select category & weight and press start. 3. When beeps, turn the vadas & press start. 4. When beeps, again turn the vadas & press start. Serve them hot with the chutney of your choice. *Refer Pg.78 Fig.1 #Refer Pg.78 Fig.2 15 DIET FRY Category dF12 Fish Amritsari Weight Limit Utensil 0.3 kg Multicook tawa & High rack* Instructions For Boneless fish (cut into 2" pieces) Lemon juice Salt For Batter Egg (beaten) Besan Hung curd Ajwain Ginger-garlic paste Lemon juice Salt, red chilli powder, garam masala, chaat masala, turmeric powder Bread crumbs (for coating) Oil (for basting) Method : *Refer Pg.78 Fig.2 16 0.3 kg 250 g 1 tsp ¼ tsp 1 no. 2 tbsp 2 tbsp 1 tsp ½ tbsp 1 no. As per taste 1 cup 1 tbsp 1. Sprinkle salt & lemon juice on fish pieces. Rub well & keep aside for 5 minutes & wash well. Remove excess moisture with an absorbent kitchen towel. 2. In a bowl, mix together besan, hung curd, ginger garlic paste, ajwain, all the spices, beaten egg & lemon juice. Mix well & make a thick batter for marinade. 3. Rub this marinade well on the fish pieces & keep covered in refrigerator for atleast half an hour. 4. In a flat dish / plate take bread crumbs & coat the fish pieces one-by-one & keep on tawa. Keep tawa & high rack inside the microwave. Select category & press start. 5. When beeps, turnover fish pieces & sprinkle 1 tbsp oil on all pieces & press start. 6. Sprinkle chaat masala on fish pieces & serve them hot with lemon wedges & lachha onions. KIDS’ DELIGHT Category CF1 Corn Chaat CHILD'S FAVOURITE Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Instructions For Sweet corn Mix fruits (Pomegranate, cucumber, apple) 0.1 kg 100 g ½ cup 0.2 kg 200 g 1 cup Salt, red chilli powder, chaat masala, lemon juice Method : CF2 Vermicelli Khichdi 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Water Lemon juice CF3 Omelette 0.2 ~ 0.4 kg Microwave safe (MWS) flat glass dish Salt, pepper CF4 Pizza@ 0.3 kg Low rack & High rack 0.2 kg 200 g 1½ tbsp As per taste 1 cup 2 Nos. As per taste ½ cup 1 No. 400 ml As per taste 800 ml 0.3 kg 300 g 2 tbsp 1 cup 3 Nos. 1200 ml 0.2 kg 2 Nos. ½ tbsp ½ cup 0.3 kg 3 Nos. 1 tbsp 1 cup 0.4 kg 4 Nos. 1 tbsp 1 cup As per taste 1. Beat the eggs well & add salt, pepper & coriander leaves. 2. Add oil, tomato & onion to MWS flat glass dish. Select category & weight and press start. 3. When beeps, add the egg mixture. Cover & press start. Allow to stand for 3 minutes. Pizza base Topping Mix Vegetables - Tomato, Capsicum, Onion Grated Cheese Oregano & Chilli flakes (Optional) Method : 0.1 kg 100 g 1 tbsp 1. In a MWS bowl add oil, rai, chana dal, curry leaves, chopped onion. Mix. Select category & weight and press start. 2. When beeps, mix & add tomato. Press start. 3. When beeps, mix & add vermicelli, water, salt, red chilli powder, haldi, garam masala. Press start. Stand for 3 minutes. 4. Squeeze lemon, mix & serve. For Eggs Oil Chopped onion, tomato, coriander leaves Method : As per taste 1. In a MWS bowl add some water & sweet corns. Select category & weight and press start. 2. Transfer the corns in a bowl add mix fruits, salt, red chilli powder, chaat masala, lemon juice. Mix well & serve. For Roasted vermicelli Oil Rai, urad dal, curry leaves Chopped onion Chopped tomato Salt, red chilli powder, haldi, garam masala Method : 0.3 kg 300 g 1½ cup 1 medium pizza base 3 tbsp 1 cup 1/2 cup As per your taste 1. Select category & press start to preheat. 2. Spread pizza topping on pizza base, spread chopped vegetables on it. Sprinkle grated cheese. 3. When beeps, place the pizza on low rack & press start. 4. When beeps, transfer the pizza on high rack & press start. @Do not put anything in the oven during pre-heat mode. 17 CHILD'S FAVOURITE Category CF5 Garlic Bread@ Weight Limit Utensil 0.3 kg Low Rack KIDS’ DELIGHT Instructions Bread slices (French Bread) Butter Garlic paste Grated cheese Salt, kali mirchi powder, Oregano, chilli flakes Method : CF6 Bread Pudding 0.1 ~ 0.3 kg Microwave safe (MWS) flat glass dish CF7 Cheesy Nachos 0.3 kg Microwave safe (MWS) flat glass dish Chocolate balls 0.3 kg Microwave safe (MWS) glass bowl CF9 Strawberry Custard 0.5 kg Microwave safe (MWS) bowl @ Do not put anything in the oven during the Preheat mode 18 0.3 kg 4 Nos. 1½ cup 2 Nos. 1 tsp 5 tbsp 0.3 kg 300 g 1 cup 6 tbsp 2 cups 1 cup 1 cup ½ cup ½ cup ½ cup 1. In a MWS safe glass bowl add milkmaid, marie biscuit powder, milk powder, bournvita. Mix well. Select category & press start. 2. Allow to cool. Make balls out of the mixture. Roll out the balls in the grated coconut. 3. Keep in refrigerator for half an hour. For Milk Strawberry custard powder Sugar Strawberry pieces Method : 0.2 kg 3 Nos. 1 cup 2 Nos. ¾ tsp 4 tbsp As per your taste 1. In a MWS flat glass dish add nachos, chopped onion, tomato, pizza sauce & grated cheese. Select category & press start. Milkmaid Marie biscuit powder Milk powder Bournvita Grated coconut Method : 0.1 kg 2 Nos. ½ cup 1 Nos. ½ tsp 3 tbsp 1. Make small pieces of Bread slices. Beat the egg very well . Mix all the ingredient very well. 2. Pour this mixture into MWS flat glass dish. Select category and weight. Press start. For Nachos Grated cheese Pizza sauce Chopped onion, tomato Method : CF8 1. Mix butter, garlic paste, grated cheese, salt, kali mirchi powder and oregano together. Apply this mixture to both sides of bread slices. 2. Select category & press start. 3. When beeps, keep the bread slices on low rack & press start. Note : Use French bread to make garlic bread. For Bread slices Milk (for dipping the bread) Egg Vanilla Essence Sugar Dry fruits Method : 4 pcs 5 tbsp 2 tbsp 4 tbsp As per your taste 1. 2. 3. 4. 0.5 kg 1 cup 3 tbsp 50 g As required In a MWS bowl add milk, strawberry custard powder, sugar. Mix well. Select category & press start. When beeps, stir well. Press start. When beeps, stir well. Press start. Allow to set in refrigerator. KIDS’ DELIGHT Category CF10 Veg Burger CHILD'S FAVOURITE Weight Limit Utensil 0.1 ~ 0.3 kg Multicook tawa & High rack* Instructions For Burger buns For Tikkis Potatoes (boiled) Boiled peas Chopped ginger Green chillies Chopped coriander leaves Salt, red chilli powder, garam masala, chaat masala Cornflour Tomato slices Onion slices Cheese slices Butter Tomato sauce Method : CF11 Choco Bars 0.2 kg Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish 0.2 kg 2 nos. 0.3 kg 3 nos. 100 g ¼ cup 1 tsp 1 no. 2 tbsp 200 g ½ cup 2 tsp 2 nos. 3 tbsp As per taste 300 g 1 cup 3 tsp 3 nos. 4 tbsp 1 no. 2 no. 1 no. 1 tsp 1 tbsp For binding 2 nos. 4 nos. 2 nos. 2 tsp 2 tbsp 3 nos. 6 nos. 3 nos. 3 tsp 3 tbsp 1. In a bowl mix all the ingredients for tikkis & prepare round & flat tikkis out of it. 2. Slit the buns into two halves. Apply the butter inside the buns. 3. Keep the tikkis on the tawa. Keep on high rack. Select category & weight and press start. 4. When beeps, turn over the tikkis & press start. 5. When beeps, remove the tikkis. Now apply tomato sauce on one half of the bun. Keep the cheese slice, tikki, onion slices and then tomato & cheese slices & cover with the second half of the bun. 6. Now keep the burger on high rack & press start. Chocolate chips Oats (crushed) Honey Brown sugar Butter (softened) Chopped nuts (almonds, pistachio, walnut) Method : 0.1 kg 1 no. ½ cup 1 cup 3 tbsp 4 tbsp 8 tbsp As required 1. In a microwave safe glass bowl put oats, half amount of butter (4 tbsp), honey and brown sugar. mix well. Select category and press start. 2. Grease a microwave flat glass dish with butter and line the dish with butter paper. Again grease it with butter. 3. When beeps, remove and pour the oats mixture into greased flat glass dish and press firmly with spoon. 4. In MWS glass bowl add rest of the butter, chocolate chips. Mix & press start. 5. When beeps, pour this mixture on oats & sprinkle chopped nuts. 6. Cut into rectangle bars when set & serve chilled. *Refer to Pg.78 Fig. 2 19 CHILD'S FAVOURITE Category CF12 Apple Pie* Weight Limit Utensil 0.6 kg Metal cake tin# & Low rack KIDS’ DELIGHT Instructions For Apple Filling Apples (pealed, cleaned & sliced thinly) White sugar Brown sugar Lemon juice Cinnamon powder Nutmeg powder Salt Softened butter Cornflour Short Crust Pastry Maida Salt Sugar (granulated) Unsalted butter (chilled & cut into 1 inch pieces) Ice water Method : Fig -1 Fig -2 CF13 Mushroom & Pepper Pizza@ 0.3 kg Multicook tawa & Low rack** 20 2½ cup (300 g) ½ tsp 2 tsbp 1 cup (225 g) ¼ - ½ cup (60-120 ml) Grated cheese Oregano & chilli flakes @Do not put anything in the oven during Pre heat mode. #Refer Pg.78 Fig.4 ** Refer Pg.78 Fig.1 ¼ cup ¼ cup 1 tsp 1 tsp ¼ tsp ¼ tsp 2 tbsp 2 tbsp 1. Put maida, salt, sugar in a food processor/mixer. Grind it well. Take it in a bowl. Add chilled cubes of butter. Rub with hand to make bread crumb texture or till soft & well granulated. 2. Add ¼ cup ice water to make a soft dough when pinched. Roll out the dough into 2 equal parts. Make disc shapes. Cover with plastic wrap & keep refrigerated at least for 30 minutes, 3. When chilled, roll out one disc into big shape & place in a greased cake tin, covering it from the edges. Again keep in refrigerator for 1 hour. 4. Take all the ingredients of apple filling in a mixer. Grind it to make a puree without any water. Pour this mixture in the cake tin. 5. Roll out the second chilled disc & cut out long strips of ½ inch width. Cover the pie dish with these strips, arranging crossways as shown in figure 1 & figure 2. 6. Seal the edges & wet them with water. Cover the edges with foil paper to avoid over burning. 7. Select the category & press start. When beeps, place the cake tin on low rack & press start. When beeps, give a standing time of 5-10 minutes. Cool & serve in pieces. Note: If the butter becomed soft while making pie, keep the rolled dough in freezer. For Pizza base Dry active yeast Water Sugar Maida Salt Oil Topping Pizza sauce Vegetables (sliced mushroom, chopped yellow & red bell pepper) Method : 0.6 kg 4 large sized 0.3 kg 3g 2 tbsp ¼ tsp 60 g ¼ tsp 1 tsp 2 tbsp 1 cup 1 cup As per taste 1. Dissolve the yeast in lukewarm water, stir in sugar & keep for 10 minutes till frothy. 2. Sieve the flour, add the yeast mixture, oil & salt. Prepare a dough using a little water if required. Knead till it does not stick to the pan/bowl. 3. Cover the dough with a muslin cloth & keep it till it doubles the volume. 4. Knead lightly & roll out thin chapati. 5. Keep on greased tawa. Spread the sauce, sprinkle oregano & chilli flakes, add vegetables & spread grated cheese. Keep aside. 6. Select category & press start. 7. When beeps, keep the tawa on low rack. Keep it inside the microwave oven. Press start. KIDS’ DELIGHT Category CF14 Cheese Bread Delight CHILD'S FAVOURITE Weight Limit Utensil 8 Pc High rack Instructions For Brown bread slice (buttered) Cheese slice Butter (softened) Chilli flakes Salt (optional) Cherry tomatoes For Dressing Olive oil Vinegar Light soya sauce Chopped parsley / coriander leaves Salt, black pepper powder Method : CF15 Noodle Rosti 0.2 kg Microwave safe (MWS) glass bowl & Multicook tawa & High rack* 3 tbsp 1 tbsp ½ tsp 1 tbsp As per taste 1. Take bread slices & remove its edges using a sharp bread knife. In a bowl mix together all the ingredients of dressing. 2. Take 2 buttered bread slices. Place a cheese slice on top of a bread & sprinkle some chilli flakes & salt. Cover with the second piece of bread. Press gently to stick them together. Follow same procedure to make more sandwiches like this from rest of the ingredients. 3. Cut each sandwich into 4 quarters/triangles to get 8 quarters/triangles in all. 4. Take a wooden skewer & insert 1 sandwich triangle & followed by a cherry tomato. Repeat the same step in the same skewer. So that 1 skewer has 2 triangles & 2 cherry tomatoes. Make all sandwich in the same way. 5. Brush all skewered sandwiches with the prepared dressing from all sides. Place them on high rack. 6. Keep high rack inside the microwave. Select category and press start. 7. When beeps, turn over the sandwiches carefully & again press start. Serve them hot with tomato ketchup. For Rosti Boiled whole wheat noodles Grated paneer Grated mozarella cheese Oil Salt & pepper Coriander (chopped) For Topping Mixed shredded vegetables (carrot, cabbage, capsicum) Boiled bean sprouts Oil Salt & pepper Tomato ketchup Method : 8 nos. 4 nos. 4 nos. 2 tbsp 1 tbsp As per taste 20 nos. ¾ cup ¼ cup ¼ cup 2 tsp As per taste 2 tbsp ½ cup ¼ cup 1 tbsp As per taste 4 tbsp 1. In a bowl take all the ingredients for rosti & mix well with hands. Divide the dough into 4 equal parts. 2. In a MWS glass bowl take oil, shredded vegetables, boiled bean sprouts, salt & pepper. Mix well. Select category & press start. 3. When beeps, remove the bowl & mix well & divide the topping into 4 equal parts & keep aside for late use. 4. Take the dough & shape each portion into round flat circles (approx. 2.5"). Keep on tawa, keep tawa on high rack & press start. 5. When beeps, turn over the rostis & again press start. 6. Place the rostis on a serving plate & top them with a portion of prepared topping & tomato ketchup. Serve immediately. * Refer Pg.78 Fig.2 21 BAKERY Category bA1 Chocolate@ Cake KIDS’ DELIGHT Weight Limit Utensil 0.4Kg Metal Cake Tin & Low rack** Instructions For Refined Wheat flour Powdered Sugar Oil Cocoa powder Baking powder Vanilla essence Eggs Method : bA2 Lamington@ Cake 0.4 kg Low rack & Metal cake tin* & Microwave safe (MWS) glass bowl Doughnuts@ 0.2 kg Multicook tawa** & Low rack 22 0.4 kg 100 g 75 g 75 g 1 No. 1 tsp 1 tsp 75ml 2 tbsp 1tbsp 1 cup As required 1. Sieve maida, baking powder. In a bowl add powdeLred sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk. Pour the mixture in a greased cake tin. 2. Select category, press start. When there is a beep put the tin on low rack. Press start to bake. Remove when it gives a beep. 3. In MWS glass bowl add water and coco powder and put in the microwave. Press start. When it gives a beep remove and cool. Cut the cake in to squares and dip the pieces in the coco solution on all sides. Roll these in the desiccated coconut and serve. For Maida Yeast Luke warm milk Powdered sugar Nutmeg powder Egg Vanilla essence Butter Method : @ Do not put anything in the oven during the Preheat mode *Refer Pg.78 Fig.4 **Refer Pg.78 Fig.1 Grease a metal cake tin. Dust light with flour. Sift flour, baking powder & cocoa powder together. Separate eggs yolk from whites. Beat egg whites in clean & dry bowl till fluffy. Add sugar gradually, beating till thick & retains shape. Beat yolks & essence till thick & fluffy again. Add oil gradually beating till thick again. Fold in flour gently with wooden spoon, by sprinkling evenly in 2-3 batches. Pour the cake batter in cake tin. Meanwhile during batter making, select category & press start. When beeps, keep the cake tin on low rack. Press start For Maida Powdered sugar Butter Eggs Baking powder Vanilla essence Milk For Lamington solution - Coco powder Powdered Sugar Water Desiccated coconut Method : bA3 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 0.4Kg 110g 120g ¼ cup ¼ cup 1 tsp 1 tsp 4 no. 0.2 kg 200 g ½ tbsp 100 ml 50 g A pinch ½ (beaten) ¼ tsp 1 tbsp 1. Dissolve yeast in milk & set aside for 5 minutes to prepare yeast mixture. 2. Add sugar & butter to milk & dissolve. Add to yeast mixture. 3. Now add maida, egg, vanilla essence & nutmeg powder & make a soft dough. Keep it covered for 1hour. Roll out the dough to ½ inch thickness. Cut it with a doughnut cutter. 4. Select category & press start. When beeps arrange the doughnuts on tawa & keep tawa on low rack & press start. Note : If the dough is too dry add milk & if too soft then add maida. BAKERY KIDS’ DELIGHT Category Weight Limit Utensil bA4 Nan Khatai@ 0.4 kg Multicook tawa* & Low rack Instructions For Maida Suji Powdered sugar Vanilla essence Butter Almonds & cashewnuts Method : bA5 Whole Wheat@ Cookies 0.3 kg Multicook tawa & Low rack* bA6 bA7 Chena Poda@ Vanilla@ Cake 0.3 kg 0.4 kg Low rack & Microwave safe (MWS) flat glass dish & High rack Metal Cake Tin** & Low Rack 1. 2. 3. 4. Cream the butter & sugar together till it turns fluffy. Add vanilla essence followed by maida & suji. Make a dough out of this mixture. Make medium sized balls & put cashewnut on the top of each piece. Arrange them on tawa & keep aside. 5. Select category & press start. When beeps, keep the tawa on low rack & press start. For Whole wheat flour Brown sugar Granulated sugar Butter Egg Vanilla essence Baking powder Method : 0.3 kg 300 g 100 g 20 g 1. 2. 3. 4. 5. Mix chena, sugar & suji together adding little water. Transfer this mixture to MWS flat glass dish. Select category & press start. When beeps, place the MWS flat glass dish on low rack. Press start. When beeps, keep the dish on high rack. Press start. For Maida Powdered Sugar Butter Eggs Baking Powder Vanilla essence Method : 0.3 kg 200 g 100 g 50 g 100 g 1 No. ½ tsp ½ tsp 1. In a bowl cream brown sugar, butter, granulated sugar together and beat till fluffy. Add egg, vanilla essence, baking powder. Finally add flour and make a soft dough. 2. Roll out the dough and cut with a cookie cutter. 3. Select category, press start. When beeps, put the cookies on tawa & tawa on low rack. Press start to bake. Remove when it gives a beep. For Chena Sugar Suji Method : 0.4 kg 150 g 50 g 85 g 1 tsp 100 g A few 0.4 kg 100 g 75 g 75 g 1 no. 1 tsp 1 tsp 1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin. 2. Select category & press start. 3. When beeps, keep the cake tin on low rack & press start. @ Do not put anything in the oven during the Preheat mode *Refer Pg.78 Fig.1 **Refer Pg.78 Fig.4 23 BAKERY Category bA8 Buns@ KIDS’ DELIGHT Weight Limit Utensil 4 Pc Multicook tawa & Low rack* Instructions For Dough Maida Salt Sugar Dry yeast Beaten egg Milk powder Warm water Oil Method : bA9 Apple cup cakes@ 0.4 kg Metal muffin tray & Low rack 1. In a bowl / cup take sugar & warm water and dissolve it. Add dry yeast & stir to dissoslve. Cover & keep aside for 5-6 minutes. 2. In another bowl take maida, salt & milk powder. Add beaten egg & mix well with hands to get a crumbly texture. Now add yeast water & knead a soft dough for buns. The dough may be a little sticky at this stage. Add oil & knead the dough again. 3. Take multicook tawa & grease it with little oil & then dust with little flour. Divide the dough into 4 equal parts & make round shape & keep on tawa at equal distance. 4. Cover the tawa with a lid & keep at warm & dark place for atleast 45 minutes to 1 hour. 5. Select category & press start. 6. When beeps, keep tawa with dough balls on low rack & keep both inside the microwave & press start. 7. When beeps, turn over the buns & again press start. Immediately remove the buns from tray & use when cool. For Maida Apple (peeled & pureed) Powdered sugar Brown sugar Butter (softened) Cinnamon powder, clove powder, nutmeg powder Eggs Chopped almonds Baking powder Method : bA10 Eggless Chocolate Cake@ 0.5 kg Metal cake tin & Low rack** @ Do not put anything in the oven during the Preheat mode *Refer Pg.78 Fig.1 **Refer Pg.78 Fig.4 24 0.4 kg 1 cup ½ cup ½ cup ¼ cup 50 g A pinch (each) 2 nos. 2 tbsp ½ tsp 1. In a dry & clean bowl take maida, baking powder, cinnamon powder, nutmeg powder, salt & mix with a fork & keep aside. 2. In anaother bowl take softened butter, powdered sugar, brown sugar & beat with a electric beater till light & fluffy. Add one egg at a time & beat. Add apple puree & again mix well. 3. Select category & press start. 4. Softly mix all the dry mixture to the beaten butter & sugar mixture with a wooden spoon. Do not over mix. 5. Pour 2 tbsp batter (for each muffin) in the greased muffin tray. When beeps, keep the low rack & metal tray and press start. Give standing time of 5 minutes. For Maida Coco powder Baking powder Soda bi carb Milkmaid Water Butter (melted) Method : 1½ cup 1 tsp 1 tbsp 1½ tsp 1 no. 1 tbsp 100 ml 1 tbsp 0.5 kg 125 g 2 tbsp 1 tsp ½ tsp 200 ml 100 ml 60 ml 1. Select category & press start for pre-heating. 2. Meanwhile, prepare the cake batter - sieve the maida, coco powder, baking powder, soda bi carb together. 3. Add milkmaid, water & melted butter. Beat the cake batter well. Pour the batter in cake tin lined with greased butter paper. 4. When beeps (pre-heat over), keep the cake tin on low rack & keep in microwave oven. Press start. Allow the cake to cool properly & then serve. BAKERY KIDS’ DELIGHT Category bA11 Weight Limit Utensil 0.2 kg Multicook tawa & Low Rack* Swiss@ Roll Instructions For Maida Condensed Milk (Milkmaid) Butter Soda bicarb Vanilla essence Mix fruit jam Method : bA12 Patties@ 3 Pc Multicook tawa & Low rack & High rack 1 2 3 3 Fig. 1 Fig. 2 3 Fig. 3 bA13 Jeera@ Biscuits Fig. 4 0.2 kg Low rack & Multi cook tawa* 1. Sieve maida & soda. In a bowl add milkmaid & butter. Beat well. Add the maida mixture, vanilla essence & mix well. 2. For spoon dropping consistency add milk or water. Place the butter paper at the bottom of the tray. Pour the batter. 3. Select category & press start. 4. When beeps, put the tawa on low rack & keep inside microwave. Press start. 5. Select category & press start. 6. When beeps, keep tawa with dough balls on low rack & keep both inside the microwave & press start. 7. When beeps, turn over the buns & again press start. Immediately remove the buns from tray & use when cool. For Maida Salt Cold fat (Butter or margarine) Cold water Dry mix vegetables for stuffing Method : 1 3 No. 200 g 1/2 tsp 100 g For making dough As required 1. Sieve the flour with salt. Divide the fat into three equal portions. Rub one portion into the flour to get a bread crumb texture, add salt & make a dough of rolling consistency with iced water.Divide the dough into 3 equal portions. 2. On a lightly floured marble top roll out the dough (about ½ cm thickness) into oblong shape (Fig.1). Take the second portion of fat; cut into small pieces; place them on 2/3rd of the rolled dough. Leave the remaining 1/3rd portion without fat. 3. Bring up the bottom third of the pastry dough & fold like an envelope with its flap open (Fig.2). Then bring up the folded portion over again so as to close the envelope (Fig.3). 4. Turn the pastry at right angles; seal open ends of the pastry & rib it (Fig.4). This means to depress it with rolling pin at intervals. Cover & cool in the fridge for 5-10 minutes. Repeat the step 2 with third portion of the fat & chill it for 30 minutes. 5. Roll out the dough 1/4” thick & put the stuffing. Fold it back. Prepare all the patties in same way. 6. Select category & press start. When beeps, arrange the patties on tawa. Keep tawa on low rack & press start. 7. When beeps, brush with 2 tsp oil. Keep the tawa on high rack & press start. Note : If the butter gets soft while rolling the dough, keep the rolled dough in freezer. For Maida Powdered suger Butter Jeera / Ajwain Soda bi carb Baking powder Water Method : 0.2 kg 80 gm 100 ml 75 gm ¼ tsp ¼ tsp 2 tbsp 0.2 kg 120 g 50 g 50 g As per taste 1 pinch 1.4 tsp As required 1. Sieve maida, baking powder and soda. In a bowl add powdered sugar and butter and beat well. Add maida, jeera powder, ajwain and make a soft dough with little water.Roll a thick roti and cut cookies with the cutter. Prick with a fork. Arrange on tawa. 2. Select category & press start. When beeps, keep the tawa on low rack. Keep both inside the microwave & press start to bake. Remove when it gives a beep. Allow them to cool. * Refer to Pg.78 Fig. 1 @Do not put anything in the oven during Pre heat mode. 25 BABY FOOD Category bb1 Apple Custard KIDS’ DELIGHT Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl Instructions For Apple Sugar Method : bb2 Fruit Dessert 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl Home made Cereal 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl bb4 Khichdi 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl bb5 Raggi Kheer 0.3 kg Microwave safe (MWS) glass bowl 26 0.2 kg 200 g 2 tbsp 2 tbsp 0.3 kg 300 g 3 tbsp 3 tbsp 0.1 kg 50 g 50 g 1 tsp 1 tbsp 1 tbsp 1 tbsp 0.2 kg 100 g 100 g As per taste 2 tsp 2 tbsp 2 tbsp 2 tbsp 0.3 kg 150 g 150 g 3 tsp 3 tbsp 3 tbsp 3 tbsp 0.1 kg 50 g 25 g 1 tsp 200ml 0.2 kg 75 g 50 g As per taste 2 tsp 400 ml 0.3 kg 100 g 75 g 3 tsp 600 ml 1. Soak rice for 1 hour. In a MWS glass bowl put ghee, rice, daal and water. Keep it in microwave. Select category & weight & press start. 2. When beeps, remove and add salt, jeera powder and cover. Put this in microwave and press start. 3. When beeps, remove and add some water if required. Mix well and put this in microwave and press start. For Raggi powder Milk Milk Ghee Water Method : 0.1 kg 100 g 1 tbsp 1 tbsp 1. Soak rice for 1 hour. In a MWS glass bowl put all the ingredients. Keep it in microwave. Select category & weight and press start. 2. When beeps, remove and grind it in a mixer to a powder. You can store this mixture in a fridge. Take 2 tbsp of this powder, add water, salt, jeera powder and mix. Put this in microwave and press start. 3. When beeps, remove it. For Soaked rice Moong daal Salt, jeera powder (optional) Ghee Water Method : 0.3 kg 300 g 3 tbsp 1. Put the peeled apple & banana pieces, orange juice & sugar in a MWS glass bowl. Select category & weight & press start. 2. When beeps, remove & mash well. Cover & press start. For Rice Moong daal Salt, jeera powder, almonds (optional) Ghee Groundnuts Poha Daliya Method : 0.2 kg 200 g 2 tbsp 1. Mix all the ingredients in a MWS glass bowl. Select category & weight and press start. 2. When beeps, mix well & press start. For Apple, banana Orange juice Sugar Method : bb3 0.1 kg 100 g 1 tbsp 0.3 kg 2 tbsp 1 cup As per taste 1 tsp ½ cup 1. Put Raggi powder and water in MWS glass bowl and keep in microwave. Select category and press start. 2. when beeps, remove and add sugar, milk and ghee. Mix well. Put this in microwave and press start. KIDS’ DELIGHT Category bb6 Vegetable Mix BABY FOOD Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl Instructions For Dehusked green gram dal (roasted & ground) Carrot (chopped) Potato (chopped) Spinach (chopped) Curd Jaggery Method : bb7 Daliya Khichdi 0.1 ~ 0.3 kg Microwave safe (MWS) bowl bb8 Suji Kheer 0.2 kg Microwave safe (MWS) glass bowl 0.3 kg 60 g 20 g 40 g 20 g 40 g 50 g 40 g 80 g 40 g 80 g 90 g 60 g 120 g 60 g 120 g 100 g 0.1 kg ¼ cup ¼ cup 1 no. ½ no. ½ cup 1 tbsp 300 ml 0.2 kg ½ cup ½ cup 2 nos. 1 no. 1 cup 1½ tbsp As per taste 500 ml 0.3 kg ¾ cup ¾ cup 3 nos. 1 no. 1½ cup 2 tbsp 750 ml 1. In a MWS bowl take soaked dalia, soaked moong dal, desi ghee, grated potato & grated carrot. Mix very well. Select category & weight and press start. 2. When beeps, add water, chopped spinach, turmeric powder, salt. Mix well & cover. Press start. 3. When beeps, mix well. Add ½ cup water (or more). Press start. Serve with fresh curds. For Moong dal (dehusked) Suji Powdered jaggery Milk Method : 0.2 kg 40 g 1. In a MWS glass bowl add vegetables, add some water. Select category and weight and press start. 2. When beeps, add the ground dal. Press start. 3. When beeps, remove and allow to cool. Grind all the ingredients adding curd and jaggery. Keep in MWS bowl & again press start. For Soaked dalia Soaked moong dal Grated carrot Grated potato Spinach (chopped) Desi ghee Turmeric powder, salt Water Method : 0.1 kg 20 g 0.2 kg 10 g 20 g 30 g 140 ml 1. In a MWS glass bowl add moong dal. Select category & press start. 2. When beeps, remove & grind the dal in a grinder. Sieve the dal to get fine powder. 3. In the same MWS glass bowl add dal & suji. Press start. 4. When beeps, add powdered jaggery, milk & mix well. Press start. 5. Add more warm milk to get kheer consistency. 27 NUTRICARE In the following example, show you how to cook 0.3Kg of Kala Chana. 1. Press STOP/CLEAR. 2. Press NUTRICARE. 3. Turn Dial until display show "HP2". 4. *Press START/Add 30secs for category confirmation. 5. *Turn Dial until display show "0.3Kg". 6. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. • Nutricare cook menus are programmed. • Nutricare cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. *Note: If the recipe has single weight e.g “SA5” , do not follow step 4, 5. Directly go to step 6. 28 SALADS Category SA1 Beetroot Salad Weight Limit Utensil 0.1 ~ 0.3 Kg Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish Instructions For Beetroot (sliced) Saunf Coriander powder, pepper powder, salt, lemon juice Method : SA2 Cous Cous Salad 0.1 ~ 0.3 Kg Microwave Safe (MWS) bowl Lettuce leaves For dressing Pudina leaves (finely chopped) Lemon juice, pepper powder SA3 Pasta Salad 0.2 Kg Microwave Safe (MWS) bowl Salt, pepper powder Olive oil Vinegar Oregano (optional) Curd SA4 Rice Salad 0.2 Kg Microwave Safe (MWS) bowl 0.1 Kg 100 g 300 ml 2 cups 0.2 Kg 200 g 600 ml As per taste Few drops 2½ cups 0.3 Kg 300 g 900 ml 3 cups 2-3 leaves ¼ cup ½ cup As per taste 1 cup 0.2 Kg 200 g 400 ml 1½ cup As per taste 2 tsp 1 tsp As per taste 2 tbsp 1. In a MWS bowl add pasta, water & few drops of oil. Select category & press start. 2. Wash the boiled paste under cold water to separate them. 3. In a bowl take boiled pasta, add vegetable, salt, pepper powder, vinegar, curd, olive oil. Toss them together. Chill & serve. For Basmati Rice Water Apples (diced) Green peas Cauliflower florets Lemon Juice, salt, pepper Lettuce leaves Shredded Cabbage leaves Coriander leaves Method : 0.3 Kg 300 g 1 tsp 1. In a MWS bowl take daliya (Cous cous), add water & salt & few drops of oil. Select category & weight and press start. 2. When beeps, remove & allow the daliya to cool for sometime so that the grains separate. 3. Now add the vegetables & press start. 4. Mix all the ingredients of dressing in a bowl. 5. When cooking ends, add the cous cous to the dressing bowl. Toss all the ingredients together. 6. Spread the lettuce leaves on a plate. And transfer the cous cous salad to the plate. Chill & serve. For Penne pasta Water Vegetable (Grated carrot, capsicum, sliced olives, chopped spring onion) Method : 0.2 Kg 200 g 1 tsp As per taste 1. In MWS bowl add ½ cup water. Keep the sliced beetroot on MWS flat glass dish. Keep the dish in MWS bowl. Cover. Select category & weight and press start. 2. In a bowl take the steamed beetroot add saunf, coriander powder, pepper powder, salt & lemon juice. Toss well. Chill & serve. For Daliya Water Salt Oil Vegetables (Cucumber cubes, chopped tomatoes, broccoli florets, sliced mushrooms) Method : 0.1 Kg 100 g ½ tsp 0.2 Kg 200 g 400 ml 1 no. ½ cup 1 cup As per taste 2-3 leaves For garnishing 1. In a MWS bowl add rice & water. Select category & press start. 2. When beeps, remove & in another MWS bowl add peas, Cauliflower florets & ½ cup water. Cover. Press start. 3. In cooled rice add apple, green peas, cauliflower florets, salt & pepper. 4. Now add lemon juice & toss well & transfer to serving dish lined with lettuce leaves. Garnish with shredded cabbage & coriander leaves. 29 SALADS Category SA5 Chicken in Tomato Towers Weight Limit Utensil 0.3 Kg Microwave safe (MWS) glass bowl & Multicook tawa* & High Rack Instructions For Tomatoes Chicken Keema Onion (finely chopped) Salt & pepper Method : SA6 Tiranga Salad 0.3 Kg Microwave Safe (MWS) flat glass dish SA7 Hari Seekh Salad 0.3 Kg Rotisserie 1. Take tomatoes wash & clean them. Cut from top & scoop out the pulp & seeds from tomatoes for the filling. 2. In a MWS glass bowl put chicken keema chopped onion, salt & pepper. Mix well. Select category & press start. 3. When beeps, Remove the bowl from microwave oven. Discard excess water (if present) & adjust the seasoning. Now fill the hollowed omatoes with chicken mixture. 4. Put the filled tomatoes on multicook tawa in standing position. Place tawa on high rack 5. Press start. For Grated carrot Grated raddish Broccoli florets Olive Salt, lemon juice Method : For Marinade Hung curd Onion paste Garam Masala, Amchoor, Salt Oil *Refer Pg.78 Fig.2 30 0.3 kg 100 g 100 g 100 g 1-2 As per taste 1. In a MWS flat glass dish arrange grated carrot first in form of a band, then grated raddish & then broccoli florets, sprinkle water. cover with cling film select category & press start. 2. Add salt & lemon juice. Mix each layer separately. 3. Take olive & cut into thin slices. Now make a flower at the centre of the raddish layer with olive slices chill & serve. For Vegetable (Spinach leaves, broccoli, bulbs of spring onion, cabbage leave) Method : 0.3 kg 300 g (3 nos.) 100 g 1 no. As per taste 0.3 kg 300 g 3 tbsp 2 tbsp As per taste For basting 1. Mix all the ingredients of marinade in a bowl. 2. Take one vegetable at a time and spread the marinade on each vegetable or leaf on both the sides thoroughly. Mix well leave aside for 1 hour mixing at least twice in between. 3. Oil & wipe the skewers of the rotisserie. 4. Skewer the vegetables-thread them starting with broccoli, then fold a cabbage leaf & insert, fold a spinach leaf one & then fold again (like a pan) & insert, then insert a whole spring onion & then again another folded cabbage leaf & spinach leaf in the same skewer, Repeat the same for all the skewers. 5. Install the rotisserie in the oven. (Refer Pg. 79) 6. Select category & press start. Serve hot. SALADS Category SA8 Crunchy Chicken Salad Weight Limit Utensil 0.5 Kg Multicook Tawa # & High rack Instructions For Boneless Chicken Vegetables (Boiled peas sweet corns, chopped tomato) 0.5 Kg 300 g 200 g Lettuce leaves Boiled Eggs Lemon juice Salt Poppy seeds Olive oil Method : SA9 Babycorn and Bean salad 0.1 ~ 0.3 Kg Microwave safe (MWS) bowl SA10 Carrot and peas Salad 0.1 ~ 0.3 Kg Microwave safe (MWS) Bowl Papaya Lachcha Salad 0.1 ~ 0.3 Kg Microwave safe (MWS) bowl 0.2 Kg 100 g 100 g As per taste 0.3 Kg 150 g 150 g 0.1 Kg 50 g 50 g 0.2 Kg 100 g 100 g As per taste 0.3 Kg 150 g 150 g 1. In a MWS bowl add carrot & peas together. Add some water cover. 2. Select Category & weight & press start 3. Add salt, lemon juice, pepper powder. Mix well & Serve. For Papaya (thinly sliced) Water Sugar Cardamom essence Method : 0.1 Kg 50 g 50 g 1. In a MWS bowl add babycom & beans together. Add some water cover. 2. Select category & weight & press start. 3. Add salt, lemon juice, pepper powder. Mix well & serve. For Carrot Peas Salt, lemon juice, pepper powder (Optional) Method : SA11 1. In a bowl mix lemon juice, salt & poppy seeds. Now take each piece of boneless chicken & throughly coat with poppy seeds. 2. In another bowl mix boiled peas sweet corns, chopped tomatoes, add some salt, red chilli powder, lemon juice, olive oil. Adjust the seasoning as per your taste. Mix well. 5. Now keep the marinated boneless chicken pieces on tawa. Keep the tawa on high rack. Select category & press start. 6. When beeps, turn over the side & press start. 7. Line a serving dish with lettuce leaves. 8. Transfer the chicken pieces & vegetable to serving dish. Toss them over. Garnish with slices of boiled eggs & serve. For Babycorn Bean Salt, lemon juice, pepper powder (Optional) Method : For garnishing 2 nos. 2 tbsp As pet taste 4 tsp 1 tbsp 0.1 Kg 100 g 10 g 1 no. 0.2 Kg 200 g As required 20 g Few drops 0.3 Kg 300 g 30 g 3 nos. 1. In a MWS bowl add papaya slices, sugar, some wter, cardamom essence. Select category and weight & press start. # Refer Pg.78 Fig.2 31 SALADS Category SA12 Whole Wheat & Mint Salad Weight Limit Utensil 0.1 ~ 0.3 Kg Microwave safe (MWS) bowl Instructions For Whole wheat (Soaked in hot water for 2 hours) 0.1 Kg 100 g 0.2 Kg 200 g 0.3 Kg 300 g Mint leaves Sprouted Chana Green Chilli Ginger Salt & pepper Lemon Juice Water (with salt) 1 cup 100 g 1 no. 1½ cups 200 g 2 nos. As per taste As per taste 1½ tsp 400 ml 2 cups 300 g 3 nos. Method : SA13 Bread Salad 0.1 ~ 0.3 Kg High rack 32 2 tsp 600 ml 1. In a microwave safe bowl put soaked whole wheat & salty water. Select category & weight. Press start. 2. When beeps, remove & drain the whole wheat & allow to cool. 3. In MWS bowl add sprouted chana and water (double the amount of chana), cover. Press start. When beeps, remove & allow to cool. 4. In a mixer, put clean mint leaves, ginger, green chillies, lemon juice & make a smooth paste. 5. In a bowl put whole wheat, sprouted chana, mint paste, salt, pepper & lemon-juice. Mix well. Serve chilled. For Whole wheat bread slices Tomatoes (seedless & cut in pieces) Cucumber (Cut in pieces) Steamed french beans Fresh basil leaves For Salad Dressing Olive Oil Vinegar Salt, pepper & Sugar Method : 1 tsp 200 ml 0.1 Kg 2 nos. ¼ cup ¼ cup ¼ cup 0.2 Kg 3 nos. ½ cup ½ cup ½ cup A few sprigs 0.3 Kg 4 nos. 1 cup 1 cup 1 cup 1 tbsp ½ tsp 1½ tbsp 1 tsp As per taste 2 tbsp 1½ tsp 1. Take bread slices (0.1kg/0.2kg/0.3kg) & keep on high rack. Select Category & weight. Press start. 2. When beeps, turn bread slices. Again press start. Remove from microwave allow to cool. Cut the slices into croutons. 3. Put all the ingredients of salad dressing in a bowl cover the bowl & shake well to make the dressing for salad. 4. In a bowl put cut tomatoes, cucumber, french beans, basil leaves & bread croutons. Pour dressing over the ingredients. Mix well & serve immediately (before the bread croutons gets soggy) HEALTH PLUS Category HP1 Lemon Chicken Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Boneless Chicken Soya sauce Corn flour Water Salt, pepper & sugar Garlic paste Lemon juice Oil Method : HP2 Kala Chana 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Karela Subzi 0.3 kg Microwave safe (MWS) glass bowl & High rack* & Multicook tawa 1 tbsp 2 tsp ½ tbsp Machi Kali Mirch 0.1 ~ 0.5 kg Microwave safe (MWS) bowl 0.3 kg 0.4 kg 0.5 kg 300 g 400 g 500 g 600 ml 800 ml 1000 ml 3 tbsp 3½ tbsp 4 tbsp 1½ cup 2 cups 2½ cups As per taste For garnishing 1. In a Microwave safe glass bowl take Oil add Rai, Jeera, Hing, Haldi & Chopped Onion. Select category & weight and press start. 2. When beeps, add Chopped Karela, some water, salt, sugar, masala, dhaniajeera powder & cover. Press start. 3. When beeps, remove the bowl from microwave oven, transfer subzi to a multicook tawa, stir well. Place on High Rack 4. Press start. Note: Before cooking, scrap & rub the karela with salt & keep aside for 2-3 hours. Pomfret (fish category) Salt, Lemon Juice & Kali Mirch Powder Oil, Chopped Onion, Chopped Tomatoes, Chopped Garlic Method : 0.2 kg 200 g 400 ml 2 tbsp 1 cup 0.3 kg 2 tbsp 1 cup 1 cup For tempering As per your taste Grated Coconut & Hara Dhania HP4 0.3 kg 0.4 kg 0.5 kg 300 g 400 g 500 g 1½ tbsp 2 tbsp 2½ tbsp 1½ tbsp 2 tbsp 2½ tbsp ½ cup 1 cup 1 cup As per taste 1½ tbsp 2 tbsp 2½ tbsp 3 tbsp 3 tsp 4 tsp 4 tsp 5 tsp 1 tbsp 1½ tbsp 2 tbsp 2½ tbsp 1. Soak chana overnight, in MWS bowl, put soaked chanas and cover. Select category and weight and press start. 2. When beeps, remove & drain the water. In a MWS bowl add oil, chopped onion, salt, chaat masala, red chilli powder and hara dhania and press start. Mix well. 3. When beeps, add chanas to the MWS bowl along with little water and press start. Mix well. Serve hot. Chopped Karela Oil Chopped Onion Water Rai, Jeera, Hing & Haldi Salt, Sugar, Garam Masala, Dhania, Jeera Powder Method : 0.2 kg 200 g 1 tbsp 1 tbsp ½ cup 1. Mix boneless chicken, soya sauce, salt & pepper, garlic paste & lemon juice in a bowl. Refrigerate for ½ hour. 2. In a MWS bowl add oil, marinated chicken pieces, sugar, corn flour mixed with water. Cover. Select category & weight & press start. 3. When beeps, mix well. Cover & press start. Allow to stand for 3 minutes. For 0.1 Kg Soaked Kala Chana 100 g Water 200 ml Oil 1 tbsp Onion chopped ½ cup Salt, Chaat masala, Red chilli powder, hara dhania Method : HP3 0.1 Kg 100 g ½ tbsp ½ tbsp ½ cup 0.1 Kg 0.2 kg 0.3 kg 0.4 kg 0.5 kg To marinate as per your taste As required 1. Take Pomfret Slices as per weight (0.1 kg/ 0.2 kg/ 0.3 kg/ 0.4 kg/ 0.5 kg) and marinate with salt, lemon juice, and kali mirch powder (as per taste) for one hour. 2. In Microwave Safe bowl put oil, chopped onion, chopped tomatoes, chopped garlic. Select category & weight and press start. 3. When beeps, open door and add marinated fish, salt to taste and some water. Cover & press start. 4. Give standing time for 5 minutes. *Refer Pg.78 Fig.2 33 HEALTH PLUS Category HP5 Nutrinuggets Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Instructions For Soaked and boiled nutrinuggets Potato Oil Jeera Chopped onion Tomato puree Salt, garam masala, red chilli powder, haldi, dhania powder Water Chopped coriander leaves Method : HP6 Soyabean Curry 0.2 kg Microwave safe (MWS) bowl 0.1 Kg 50 g 50 g 1 tbsp 1/2 cup 2 tbsp 1½ cup Curd Brinjal 0.1-0.5Kg Microwave safe (MWS) bowl HP8 Fish Bharta 0.3 kg Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish 0.2 kg 200 g 1½ tbsp 1 cup ½ cup 1 tbsp As per taste 34 200 ml For garnishing 0.1 Kg 100 g 100 g 1 tbsp 1 tsp 1 tsp 0.2 kg 200 g 200 g 2 tbsp 0.3 kg 300 g 300 g 3 tbsp A few sprigs 2 tsp 3 tsp As per taste 2 tsp 3 tsp 0.4 kg 400 g 400 g 4 tbsp 0.5 kg 500 g 500 g 4 tbsp 4 tsp 4 tsp 4 tsp 4 tsp 1. In a MWS bowl add oil & brinjal. Cover. Select category & weight and press start. 2. When beeps, remove & in another MWS bowl add oil, mustard & cumin seeds, curry leaves & chopped ginger. Press start. 3. When beeps, add brinjal, curd & salt. Mix well & press start. For Fish (Fillet) Mustard oil Mustard seeds Chopped onion Red chilli powder, haldi, garam masala, salt Method : 2½ cup 1. In a MWS bowl add oil, chopped onions. Select category and press start. Mix well. 2. When beeps, in the same bowl add tomato puree and haldi and press start. Mix well. 3. When beeps, add chopped green chillies, red chilli powder, garam masala, coriander powder, salt, soyabean and water Press start. Garnish with coriander leaves and serve hot. For Brinjal (cut into pieces) Curd Oil Curry leaves Mustard & cumin seeds Salt Chopped ginger Method : 1½ cup 4 tbsp 2 cup For garnishing For Soyabean (soaked overnight) Oil Chopped onions Tomato puree Chopped green chillies Red chilli powder, garam masala, coriander powder, salt Method : 0.3 Kg 150 g 150 g 2 tbsp 1. In a MWS bowl add oil, jeera, onion. Select category and weight and press start. Mix well. 2. When beeps, add tomato puree, nutrinuggets, potato, salt, red chilli powder, haldi, dhania powder and add ½ the amount of water mentioned per weight (For eg. For 100g, add 1 cup of water). Cover and press start. Mix well. 3. When beeps, add the remaining amount of water and press start. Mix well. Allow to stand for 3 minutes. Garnish with coriander leaves & serve hot with roti. Water Coriander leaves HP7 0.2 Kg 100 g 100 g 1½ tbsp As per taste 1 cup 3 tbsp As per taste 0.3 kg 300 g 1 tbsp 1 tsp 1 cup As per taste 1. In a MWS bowl add ½ cup water. Place the fish pieces on the MWS flat glass dish. Cover. Keep the dish in MWS bowl. Select category and press start. 2. When beeps, remove & mash the fish. In a MWS bowl, add oil, chopped onions, mashed fish, red chilli powder, garam masala, haldi, salt. Cover and press start. HEALTH PLUS Category HP9 Soya Idli Weight Limit Utensil 4 ~ 8 Pc Microwave safe (MWS) Idli stand* & Microwave safe (MWS) bowl Instructions Rice Urad Soyabean granules Water Salt Method : HP10 Bathua Raita 0.1 ~ 0.4 kg Microwave safe (MWS) bowl HP11 Spinach Dal 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Healthy Khichdi 0.1 ~ 0.3 kg Microwave safe (MWS) bowl 0.1 kg 25 g 50 ml 3 tbsp 0.2 kg 50 g 75 ml 4 tbsp As per taste 0.1 Kg 100 g 0.2 kg 200 g Onions chopped Spinach chopped Oil Cumin seeds Ginger & green chillies (chopped) Water Turmeric, salt Lemon juice Coriander leaves ½ cup 1 cup 1 tbsp 1 tsp 1 tbsp 300 ml 1 cup 1½ cup 2 tbsp 1 tsp 2 tbsp 500 ml 0.4 kg 100 g 125 ml 6 tbsp 1 tsp 2 tbsp 0.3 kg 300 g 0.4 kg 400 g 0.5 kg 500 g 1 cup 1½ cup 2 cups 2 cup 2 cup 2½ cups 2 tbsp 2½ tbsp 2½ tbsp 1½ tsp 1½ tsp 2 tsp 3 tbsp 3 tbsp 3½ tbsp 700 ml 800 ml 900 ml As per taste 2 tsp 3 tsp 3½ tsp 4 tsp 3 tbsp 4 tbsp 4½ tbsp 5 tbsp 1. In a MWS bowl put soaked dal (lentils), water, salt, turmeric powder. Select category & weight and press start. 2. When beeps, in another MWS bowl put oil, chopped onions, cumin seeds, chopped ginger & green chillies, chopped spinach. Mix well and press start. 3. When beeps, mix well & add boiled lentils, add some water (if required). Mix again & press start. 4. Garnish with coriander leaves & serve hot. For Rice (soaked) Moong dal, washed (soaked) Desi ghee Carrot (grated finely) Soya granules (soaked) Salt & pepper Water Method : 0.3 kg 75 g 100 ml 5 tbsp 1. In a MWS bowl add chopped bathua leaves. Sprinkle some water & cover. Select category & weight and press start. 2. When beeps, remove. 3. In a bowl add water, beaten curd, bathua leaves & mix well. Add salt & roasted cumin seed powder. 4. Mix well & refrigerate it for some time & serve. For Dehusked soaked lentils (at least for 2 hours) Method : HP12 1. Wash & soak rice, urad daal & soyabeans granules for 4 hours. 2. Grind, mix & ferment for 8 to 10 hours. Grind the mixture to paste consistency. (You an use the same batter for making 4, 5, 6, 7, 8 idlies) 3. Grease idli in MWS bowl with little oil. Put idli batter in it. Add ½ cup water in MWS bowl. Keep the idli stand in MWS bowl & cover. Select category & number and press start. For Chopped bathua Water Beaten curd Salt, roasted cumin seed powder Method : 100 g 4 tbsp 4 tbsp As required As per taste 0.1 Kg 75 g 25 g ½ tbsp 1 no. 2 tbsp 300 ml 0.2 Kg 150 g 50 g 1 tbsp 2 nos. 3 tbsp As per taste 500 ml 0.3 Kg 225 g 75 g 1½ tbsp 2 nos. 4 tbsp 750 ml 1. In a MWS bowl take soaked dal, rice & ghee. Also add grated carrot, soaked & drained soya granules & peas. Mix well. Select category & weight and press start. 2. When beeps, mix, add water & salt. Mix again & press start. 3. When beeps, stir & mash well. Add pepper powder & ½ cup water. Mix & cover and press start. 4. Serve hot with fresh curds. *Provided with the Start Up Kit. 35 HEALTH PLUS Category HP13 Leaf Rolls Weight Limit Utensil 0.2-0.4Kg Microwave safe (MWS) bowl & Microwave safe (MWS) flat Glass dish Instructions For Palak leaves Cabbage leaves For filling Boiled Veg (Potato, Capsicum, Carrot, French beans, sprouts) 0.2 Kg 100 g 100 g 0.3 Kg 150 g 150 g 0.4 Kg 150 g 150 g 1 cup 1½ cup 1½ cup Chopped onion ½ no. 1 no. As per your taste 1 no. Method : 36 1. In a bowl mix boiled vegetables, chopped onions, salt, chaat masala & lemon juice. 2. In MWS bowl, add ½ cup water, Keep the leaves in MWS flat glass dish. Keep the dish in MWS bowl. Cover. 3. Select category & weight and press start. 4. When beeps, remove the leaves from the bowl. Spread the filling on leaves & roll them. Make all the rolls in same way. SOUP Category So1 Chicken Shorba Weight Limit Utensil 0.6 kg Microwave safe (MWS) glass bowl Instructions For Boneless chicken Oil Chopped garlic Salt & pepper powder Maida Water Fresh cream Method : So2 Tamatar Shorba 0.6 kg Microwave safe (MWS) glass bowl 1. In a MWS bowl add chicken pieces, chopped garlic and water. Select category and press start. 2. When beeps, remove & strain stock. In another MWS glass bowl add oil, cumin seeds and maida and press start. 3. When beeps, add the chicken stock, salt, pepper and press start. Garnish with fresh cream and serve hot. For Chopped tomato Oil Ginger garlic paste Jeera, bay leaf, salt, garam masala, sugar Water Coriander leaves Method : So3 Sweet Corn Soup 0.6 kg Microwave safe (MWS) glass bowl So4 Mushroom Soup 0.6 kg Microwave safe (MWS) glass bowl 600 ml (3 cups) For garnishing 0.6 kg 200 g 600 ml (3 cups) 1 tsp 2 tbsp & ½ cup water As per your taste 1. Grind sweet corn with water and put in MWS Glass Bowl. Select category & press start. 2. When beeps, remove, in another MWS glass bowl put oil, green chilli & press start. 3. When beeps, add corn mixture in it. Mix cornflour with ½ cup water and mix with it. Add salt, sugar, kali mirch and press start. For Mushroom Potato Cabbage Onion Water Salt, Black Pepper Oil Grated cheese Method : 0.6 kg 300 g 1 tbsp 2 tbsp As per taste 1. In a MWS glass bowl add tomatoes cut into quarters with water, select category and press start. 2. When beeps, grind and strain the whole stock. 3. In another MWS glass bowl add oil, ginger garlic paste, jeera, bay leaf and press start. Mix well. 4. When beeps, add the strained stock, season with salt, garam masala and press start. Add sugar if very sour. Garnish with coriander leaves and serve hot. For Sweet Corn Water Oil Cornflour Salt, Sugar and Kali Mirch and Green Chilli Method : 0.6 kg 300 g ½ tbsp 2 tsp As per taste 3 tbsp 600 ml (3 cups) For garnishing 0.6 kg 120 g 1 No. 50 g 1 small 600 ml (3 cups) As per your taste 1 tsp As per requirement 1. In MWS glass bowl add potato in small pieces, chopped cabbage, onion & mushrooms with water. Select category & press start. 2. When beeps, remove the bowl. Allow to cool & separate the mushrooms & grind the remaining stock & strain it. 3. In a MWS glass bowl, add oil, chopped mushrooms, salt & pepper and then add the stock & press start. Garnish with grated cheese & serve. 37 SOUP Category So5 Rasam Weight Limit Utensil 0.6 kg Microwave safe (MWS) glass bowl Instructions For Tomato Tamarind pulp Salt & Jaggery Green chillies Coriander & curry leaves Chopped garlic Coriander seeds, cumin seeds, cinnamon, hing 0.6 kg 300 g 50 g As per taste 2 nos. For garnishing 2-3 flakes As per taste Water Oil 600 ml (3 cups) 1 tbsp Method : So6 Hot & Sour Soup 0.6 kg Microwave safe (MWS) glass bowl 1. In a MWS glass bowl add chopped tomato & water. Select category & press start. 2. When beeps, remove & cool. Grind & strain it. 3. In a MWS glass bowl add oil, coriander seeds, cumin seeds, cinnamon, hing, chopped garlic, green chillies, salt & jaggery & strained tomato stock. Press start. 4. When beeps, strain it again & add more water (if required), tamarind pulp. Press start. 5. Garnish with coriander & curry leaves & serve. For Water Chilli sauce Soya sauce Vinegar Chopped vegetables ( capsicum, spring onions, carrots, cabbage) Tomato sauce Cornflour Salt, pepper, sugar Ajinomoto Paneer Method : So7 Tomato Soup 0.6 kg Microwave safe (MWS) glass bowl 38 2 tbsp 2 tbsp & ½ cup water As per taste 1 pinch 50 g 1. In a MWS glass bowl add water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto. Select category & press start. 2. When beeps, stir well & add all the chopped vegetables, except paneer. Press start. 3. When beeps, stir well & add corn flour, tomato sauce, paneer pieces & press start. For Chopped Tomato Chopped Carrot Chopped Onion Chopped Ginger, Garlic Salt, Sugar, Pepper Cornflour & Oil / Butter Water Method : 0.6 kg 600 ml (3 cups) 1 tbsp 2 tbsp As per taste 100 g 0.6 kg 100 g 25 g 1 small 1 tsp As per your taste 2 tbsp / 1 tsp 600 ml (3 cups) 1. In a MWS glass bowl add chopped tomato, chopped onion, chopped carrot, chopped ginger-garlic along water. Keep in Microwave. Select category & weight and press start. 2. When beeps, grind and strain it. 3. In another bowl add oil/butter and stock and then put the bowl in Microwave and press start. When beep, add sugar, salt, black pepper as per your taste and cornflour paste which is made up by mixing the half cup of cold water. Stir well & press start. 4. Garnish with bread croutons, coriander (green dhania) and fresh cream and serve hot. SOUP Category So8 Mulligtawny Soup Weight Limit Utensil 0.6 kg Microwave safe (MWS) glass bowl Instructions For Cooked rice Dehusked lentil Apples (pealed & sliced) Carrot Onion Veg stock/water Salt & pepper Butter Curry powder Lemon juice Method : So9 Tom Yum Kung 0.6 kg Microwave safe (MWS) glass bowl So10 Sichuan Soup 0.6 kg Microwave safe (MWS) glass bowl 1. In MWS glass bowl add butter, carrot, onion & apples. Mix well. Select category & weight and press start. 2. When, beep, mix well, add cooked rice, lentils & water and press start. 3. When, beep, mix well, allow to cool. Blend & strain. In the same MWS glass bowl add the strained stock, salt, pepper, curry powder & lemon juice. Press start. For Small sized prawns Mushrooms (sliced) Lemon grass stem Lime leaves Coriander fresh chopped Fish sauce Thai red curry paste Lemon juice Veg stock/chicken stock Green/red chillies Salt & pepper Method : 0.6 kg 10-12 nos. 5-6 nos. 4 inch stalk 5-6 nos. A few sprigs 2 tbsp 2 tbsp 1 tbsp 600 ml (3 cups) 3 nos. To taste 1. In a MWS glass bowl put head & shells of prawns, green/red chillies (cut into 2), salt, roughly crushed lemon grass, lime leaves & stock. Mix well. Select category & press start. 2. When beeps, strain the stock. Add cleaned prawns, fish sauce, pepper, thai red curry paste. Stir well & press start. 3. Add lemon juice & adjust the seasoning. Serve pipping hot. For Boneless chicken pieces Carrot (grated) Capsicum (chopped) Cabbage (shredded) Mushrooms (sliced) Paneer (pieces) Spring onions (bulb & greens) Peppercorns (freshly crushed) Chicken stock Cornflour Salt & sugar Vinegar Red chilli paste Method : 0.6 kg 50 g 30 g ½ no. 50 g 50 g 600 ml (3 cups) To taste 1 tsp 1 tsp 1 tsp 0.6 kg 100 g 1 no. ½ no. ½ no. 4-5 nos. 50 g 1-2 nos. 4-5 nos. 600 ml (3 cups) 3 tbsp & ¼ cup To taste 2 tbsp 1 tbsp 1. Put chicken pieces, cabbage, carrot, capsicum, mushrooms, spring onion bulbs, peppercorns and chicken stock in a MWS glass bowl. Select category and press start. 2. When beeps, take the bowl out & add red chilli paste, vinegar, salt & sugar, cornflour dissolved in ¼ cup cold water & paneer pieces. Stir well & press start. 3. Garnish with greens of spring onions. Adjust seasonings & serve hot. 39 SOUP Category So11 Palak Makai Shorba Weight Limit Utensil 0.6 kg Microwave safe (MWS) glass bowl Instructions For Palak (chopped) Water Maggie tastemaker Corn Niblets Chopped onion Jeera Butter Milk Method : So12 Rajma Soup 0.6 kg Microwave safe (MWS) glass bowl So13 Shahi Shorba 0.6 kg Microwave safe (MWS) glass bowl 0.6 kg 600 ml 1 cup (170 g) ½ tbsp 2 nos. ½ cup ½ cup ¼ cup As per taste 1 tbsp 1. Grind the boiled rajma. Add water & strain it. 2. In a MWS glass bowl add oil, garlic, onion, tomato. Mix well. Select category & press start. 3. When beeps, mix well & add salt, pepper, red chilli powder & rajma stock. Mix well & press start. 4. Add lemon juice & garnish with coriander leaves & serve hot. For Onions (finely chopped) Walnuts (coarsely chopped) Mint paste Whole wheat flour Butter Salt, black pepper powder, garam masala Method : 40 1. In a MWS glass bowl add chopped palak & little water. Select category & press start. 2. When beeps, grind the palak, 3. In another MWS glass bowl add butter, jeera, chopped onions. Press start. 4. When beeps, remove & add palak & water, milk, corn niblets & Maggie tastemaker. Press start. For Water Rajma (boiled) Oil Garlic cloves (chopped) Onion (chopped) Tomato (chopped) Coriander (chopped) Salt, pepper, red chilli powder Lemon juice Method : 0.6 kg 200 g 600 ml (3 cups) 1 cube ½ cup ½ cup 1 tsp 1 tbsp ¼ cup 0.6 kg 2 nos. ¼ cup 1 tbsp 2 tbsp 2 tbsp As per taste 1. In a MWS glass bowl take butter & chopped onion. Mix well. Select category & press start. 2. When beeps, stir well. Add whole wheat flour, mint paste, coarsely chopped walnuts & mix well. Press start. 3. When beeps, mix and add water. Mix well so that no lumps are formed. Add seasoning. Press start. Serve hot. SOUP Category So14 Bombay Curry Soup Weight Limit Utensil 0.6 kg Microwave safe (MWS) glass bowl Instructions For Water Soaked masoor dal (dehusked) Chopped tomato Chopped onions Crushed garlic Oil Curry powder Salt, red chilli powder Coriander leaves Method : So15 Badam Soup 0.6 kg Microwave safe (MWS) glass bowl So16 Limbu Dhania Shorba 0.6 kg Microwave safe (MWS) glass bowl 1. In a MWS glass bowl add soaked masoor dal, tomato & water. Select category & press start. 2. When beeps, remove & allow the dal to cool. Grind it in a mixer & strain. 3. In another MWS glass bowl, add oil, crushed garlic, chopped onion. Press start. 4. when beeps, mix & add strained dal stock, salt, chilli powder, curry powder & add 150 ml of water. Mix well & press start. Garnish with coriander leaves & serve hot. For Badam (soaked & blanched) Fresh basil leaves (Tulsi) Water Cinnamon Elaichi (green) Cloves Sugar Cornflour Salt & pepper powder Method : 0.6 kg 50 g 8-10 nos. 3 cups (600 ml) 1" stick 2-3 nos. 2-3 nos. ½ tsp ½ tbsp As per taste 1. Grind soaked & blanched badam & basil leaves to a fine paste, adding ½ cup water. Take out in a MWS glass bowl. Add 3 cups water & stir well. Add cinnamon, elaichi & cloves. 2. Select category & press start. 3. When beeps, stir & strain the soup &sieve. Take the strained soup in a MWS glass bowl. Add salt & peppers & cornflour (mixed with ½ cup water) & press start. Serve hot. For Water Oil Shredded cabbage Chopped carrot Celery Spring onions Ginger (grated) Chopped garlic Bayleaf Cloves Pepper corns Besan Lemon juice Coriander leaves (chopped) Salt Method : 0.6 kg 500 ml (2½ cups) 200 g 2 nos. 1 no. 3-4 cloves 1 tbsp As per taste As per taste For garnishing 0.6 kg 600 ml ½ tbsp 1 cup ½ cup ½ cup ½ cup 1 tsp 3 nos. 2 nos. 2 nos. 3 nos. 2 tbsp (dissolved in ¼ cup water) 2 tbsp ½ cup As per taste 1. In a MWS glass bowl add oil, cabbage, carrot, celery, spring onions, ginger, garlic, bayleaves, cloves, peppercorns. Mix well. Select category & press start. 2. When beeps, mix well & add water & press start. When beeps, add besan paste, lemon juice, coriander leaves, salt. Mix well & press start. Garnish with coriander leaves & serve hot. 41 CONTINENTAL Category Co1 Pasta Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish & High rack* Instructions Penne Pasta Butter Onion Chopped Garlic Chopped Chopped Palak leaves Water Cream Grated Cheese Nutmeg Powder Oregano Salt & Pepper Method : Co2 Veg Au Gratin 0.1 ~ 0.5 kg Microwave safe (MWS) flat glass dish & High rack* Baked Mushrooms 0.1 ~ 0.5 kg Microwave safe (MWS) flat glass dish & High Rack* Potato dumpling 0.3 kg Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish 42 ¾ tsp 1. In MWS glass bowl take pasta with water & oil drops. Select category & weight press start. 2. When beeps, remove the bowl from microwave oven, drain water from pasta. In MWS flat glass dish add butter, onion, garlic & Palak, mix well. 3. Press start. 4. When beeps, add cream, nutmeg powder, oregano, salt & pepper and boiled pasta, mix well & sprinkle grated cheese on the top & keep the vessel on high rack. 5. Press start. 0.2 kg 200 g 0.4 kg 400 g 0.5 kg 500 g Maida Butter Milk Grated Cheese Salt, & Pepper 1 tbsp 1 tbsp ½ cup 2 tbsp 2 tbsp 3 tbsp 4 tbsp 2 tbsp 3 tbsp 4 tbsp 1 cup 1 cup 1½ cup 4 tbsp 6 tbsp 8 tbsp As per your taste 5 tbsp 5 tbsp 1½ cup 10 tbsp 0.3 kg 300 g 1. In a MWS flat glass dish take butter, milk, vegetables & maida. Mix well. Select category & weight and press start. 2. When beeps, mix well & add salt & pepper. Mix well. 3. Spread grated cheese on it & keep the MWS flat glass dish on high rack. 4. Press start. For Mushrooms White Sauce Cheese (grated), Salt, Kali Mirch Butter 0.1 Kg 100 g 50 ml 1 tbsp 0.2 kg 0.3 kg 0.4 kg 200 g 300 g 400 g 100 ml 150 ml 200 ml As per requirement 1½ tbsp 2 tbsp 2½ tbsp 0.5 kg 500 g 250 ml 3 tbsp 1. In MWS flat glass dish put all the ingredients except cheese, mix well. Select category & weight, press start. 2. When beeps, spread grated cheese on the top of the mixture. Place the MWS flat glass dish on high rack. 3. Press Start. For Maida Boiled & grated potato Grated paneer Salt, pepper, nutmeg powder Finely chopped spinach Butter & finely chopped garlic Pizza sauce Method : * Refer Pg. 78 Fig. 5 0.3 Kg 3 tbsp 4 tbsp 3 tsp 100 g 1200 ml 1½ cup 6 tbsp 0.1 Kg 100 g Method : Co4 ¼ tsp 0.2 Kg 2 tbsp 3 tbsp 2 tsp 75 g 800 ml 1 cup 5 tbsp 1 pinch ½ tsp As per your taste For Mix Vegetables - Carrot, Cauliflower, French Beans (cut into small pieces), Sweet Corns, Green peas etc. Method : Co3 0.1 Kg 1 tbsp 2 tbsp 1 tsp 50 g 400 ml ½ cup 4 tbsp 0.3 kg 3-4 tbsp 100 g 75 g As per taste 1 cup 1 tbsp each 4 tbsp 1. Mix all the ingredients together for making dough for dumplings. Make 9-10 balls out of the dough. 2. In the MWS bowl, add ½ cup water. Place the dumplings on the MWS flat glass dish and cover. Select category and press start. 3. When beeps, take out the dumplings. 4. Allow them to cool. In a microwave safe flat glass dish add butter and put the dumplings in it and press start. CONTINENTAL Category Co5 Lasaneya Weight Limit Utensil 0.3 kg Microwave safe (MWS) flat glass dish & High Rack* Instructions Lasaneya Sheets (cooked) White Sauce Pizza Sauce Mix Vegetables (boiled) - Egg plant, Zukini, Brocolli, Mushrooms, Sweet Corns etc. 150 gm 1 cup ½ cup 2 cups Oil Oregano, Salt & Black Pepper Grated Cheese Method : Co6 Macaroni 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Co7 Chilli Veg 0.1 ~ 0.3 kg Microwave safe (MWS) bowl 1. Except Lasaneya sheets and cheese mix all the ingredients in MWS flat glass dishl. Select category & press start. 2. When beeps, remove the MWS flat glass dish from microwave oven. In MWS flat glass dish arrange lasaneya sheet in the bottom. Then spread vegetable mixture on it again keep another lasaneya sheet on it and make layers of sheets and vegetable mixture. 3. Press start. 4. When beeps, spread grated cheese on the top & place the glass dish on high rack. 5. Press start. 6. Serve hot. Macaroni Water Butter Spring Onion Chopped Garlic Chopped Mushrooms Chopped Tomato Sauce Chilli Sauce Salt, Sugar, Pepper & Oregano Method : 0.1 Kg 400 ml 1 tbsp 2 tbsp 1 tsp 3 Nos. 2 tbsp 1 tsp 0.2 Kg 800 ml 2 tbsp 3 tbsp 2 tsp 4 Nos. 3 tbsp 2 tsp As per your taste 0.3 Kg 1200 ml 3 tbsp 4 tbsp 3 tsp 5 Nos. 4 tbsp 3 tsp 1. In a MWS flat glass dish take butter, milk, vegetables & maida. Mix well. Select category & weight and press start. 2. When beeps, mix well & add salt & pepper. Mix well. 3. Spread grated cheese on it & keep the MWS flat glass dish on high rack. 4. Press start. For Paneer pieces Chopped Capsicum & onion Chopped green chillies Ginger garlic paste Oil Soya sauce Cornflour Green chilli sauce Salt & Pepper Water Ajinomoto Method : 2 tbsp As per your taste 5 tbsp 0.1 Kg 100 g ½ cup 1 no. ½ tbsp ½ tsp 1 tsp 1 tbsp 1 tbsp ½ cup 0.2 Kg 200 g 1 cup 2 nos. 1 tbsp 1 tsp 1½ tsp 1½ tbsp 2 tbsp As per your taste 1 cup A pinch 0.3 Kg 300 g 1½ cup 3 nos. 1½ tbsp 1½ tsp 2 tsp 2 tbsp 3 tbsp 1 cup 1 In a MWS bowl add oil, onions, green chillies, ginger garlic paste & capsicum. Mix well & cover. 2. Select category & weight press start. 3. When beeps, mix well & add paneer pieces, soya sauce, chilli sauce, cornflour (mixed with ½ cup water), water, salt, pepper & ajinomoto and press start. 4. Mix well & serve. * Refer Pg. 78 Fig. 5 43 CONTINENTAL Category Co8 Thai Chicken Weight Limit Utensil 0.5 kg. Microwave safe (MWS) bowl Instructions Boneless chicken Red curry paste Sugar Soya sauce Salt Chopped garlic Blanched Broccoli (florets) Peanuts (Roasted & crushed) Oil Red chilli paste For Sauce Butter Maida Milk Salt & pepper Method : Co9 Sweet & Sour Veg 0.1 ~ 0.3 kg. Microwave safe (MWS) bowl Mediterranean Crostini@ 0.3 kg. Low rack 2 tbsp 2 tbsp 1 cup To taste 1. In a MWS bowl put oil, garlic, sugar, soya sauce, red curry paste, broccoli, chicken pieces, mix well. Select category and press start. 2. when beeps, remove. Add red chilli paste crushed peanuts, sauce of milk, maida, butter, mix well press start. For Cut vegetables (Baby corns cut lengthwise, Broccoli florets,Mushroom pieces, Pineapple slices, Capsicum) 0.1 Kg 100 g Oil Chopped spring onion & garlic Red chilli paste Tomato Ketchup Vinegar Sugar Salt Ajinomoto Soya sauce Pineapple juice Water Cornflour ½ tbsp ¼ cup ¼ tsp ¼ cup Method : Co10 500 gm 2 tbsp 1 tsp 2 tbsp To taste 1 tsp 1 cup ¼ cup 2 tbsp 1 tsp 0.2 Kg 200 g 0.3 Kg 300 g 1 tbsp 1½ tbsp ½ cup 1 cup ¼ tsp ½ tsp ¼ cup ½ cup As per taste ½ tsp 1 tsp 1 tsp As per taste ¼ tsp ¼ tsp ½ tsp 1 tsp 1 tsp 1 tsp ¼ cup ¼ cup ½ cup 1 cup 1 cup 1 cup 2 tbsp mixed with ½ cup water 1. In a microwave safe bowl add oil, chopped spring onions & garlic, red chilli paste. Select category & weight and press start. 2. When beeps, mix well & cut vegetables, tomato ketchup, vinegar, salt, sugar, ajinomoto, soya sauce, pineapple juice, water & cornflour. Mix well, press start. Stand for 5 minutes. French bread Black olives (sliced) Cheese (grated) Butter To be mixed together for the marinated tomatoes : 6 slices ¼ cup ½ cup 2 tbsp Tomatoes (sliced) 2 nos. Basil leaves (freshly chopped) 1 tsp Garlic (chopped) 1 tsp Olive oil 2 tsp Salt & freshly crushed pepper corns As per taste Method : 1. In a bowl, put all the ingredients of marinade & mix well. Keep it for 15-20 minutes. 2. Butter the bread slices. Top each slice with 2-3 slices of marinated tomatoes. Put chopped olives & sprinkle grated cheese on top. 3. Select the category & press start. 4. When beeps, keep the bread slices on low rack. Keep the rack in microwave & press start. @Do not put anything in the oven during the Preheat mode. 44 CONTINENTAL Category Co11 Risotto Rice Weight Limit Utensil 0.1 ~ 0.4 kg. Microwave safe (MWS) bowl Instructions For Arborio rice (soaked) Water Chopped carrots Chopped garlic Peas Sliced mushroom Chopped coriander leaves/parseley Spinach (blended & pureed) Tomato puree Fresh cream Olive oil Grated cheese Salt Method : 0.1 kg 100 g 200 ml ¼ cup 1 tsp ¼ cup ¼ cup ¼ cup 1 /3 cup 3 tbsp 1 tbsp 0.2 kg 0.3 kg 200 g 300 g 400 ml 600 ml ½ cup 1 cup 1½ tsp 2 tsp ½ cup 1 cup ½ cup 1 cup As required ½ cup 1 cup ½ cup 1 cup 4 tbsp 5 tbsp 2 tbsp 3 tbsp As required As per taste 0.4 kg 400 g 650 ml 1½ cup 2½ tsp 1½ cup 1½ cup 1 cup 1 cup 6 tbsp 4 tbsp 1. In a MWS bowl add olive oil, garlic, mushrooms, peas, carrots & tomato puree. Mix well. Select category & weight and press start. When beeps, mix well & add rice. Mix well and press start. When beeps, mix well & add water & salt. Press start. Mix well & stand for 5 minutes. Add spinach, tomato puree, cream, grated cheese & chopped coriander/parseley & serve. 2. 3. 4. 5. Co12 Spaghetti with tomato sauce 0.1 ~ 0.3 kg. Microwave safe (MWS) bowl For Spaghetti noodles Water Olive oil Chopped garlic Chopped tomatoes Chopped mushrooms Chopped onion Sliced olives (pitted) Fresh basil Parmesan cheese Salt, pepper, oregano & chilli flakes Method : 0.1 Kg 100 g 400 ml 1 tbsp 1 tbsp 1 cup ¼ cup ½ cup 5 nos. 0.2 Kg 200 g 800 ml 1½ tbsp 1½ tbsp 1½ cup ½ cup 1 cup 6 nos. As required As required As per taste 0.3 Kg 300 g 1200 ml 2 tbsp 2 tbsp 2 cup 1 cup 1½ cup 7 nos. 1. In a MWS bowl add spaghetti noodles, water & few drops of oil. Select category & weight and press start. 2. When beeps, remove & drain the water. Wash the noodles under running water to separate. 3. In another MWS bowl add olive oil, garlic, olives, onions, mushrooms, chopped tomatoes, salt, peppers, oregano & chilli flakes. Press start. 4. When beeps, mix well & add the spaghetti. Mix well & press start. Rip all the basil over it & spread grated parmesan cheese & serve. 45 CONTINENTAL Category Co13 Cottage Cheese Tortellini Weight Limit Utensil 8 Pc Microwave safe (MWS) bowl Instructions For Maida Egg Olive oil Salt Water (to knead the dough) For Stuffing Blanched spinach Paneer (roughly mashed) Olive oil Garlic (minced) Salt & pepper For Sauce Blanced tomatoes (skin removed) Garlic pods Coriander leaves (fresh) Olive oil Chilli flakes Oregano Salt, pepper Method : 46 Dough 1 cup 1 no. 1 tbsp As per taste As required ½ cup 100 g 1 tbsp 1 tbsp As per taste 5 nos. 8-10 nos. 1 tbsp 1 tbsp 1 tsp ½ tsp As per taste Pre-Preparation for Stuffing : 1. In a MWS glass bowl take olive oil & minced garlic, mix and microwave 100% for 2 minutes. Add mashed paneer & blanced & chopped spinach, salt & pepper. Mix well & microwave 100 % for 2 minutes. 2. In another bowl take maida, salt, beaten egg & olive oil. Mix well & knead a firm dough adding enough water. Cover & keep aside for 10-15 minutes. 3. Divide the dough into 5-6 equal sized balls & roll out each ball into a long & rectangular strip (approx. 2.5" broad) & cut into squares. 4. Fill each square shape with spinach & cottage cheese stuffing (1 tsp). Wet the edges with little water & cover with another square & seal it by pressing tightly. There should be no air-bubble left within. Make all tortellinis following same procedure. 5. Take 500 ml water in a MWS bowl & keep inside the microwave. Select category & press start. 6. When beeps, put the tortellinis in the boiling water. Cover & press start. 7. When beeps, remove & strain the tortellinis & place in a serving dish & keep aside covered. 8. Blend together blanced tomatoes, garlic pods, coriander leaves with a blender. Take this puree in a MWS bowl, add olive oil, salt, pepper oregano & chilli flakes. Mix well & press start. 9. When cooking ends, pour this sauce over the cooked tortellini & serve hot. SEA FOOD Category SF1 Fish Cutlet Weight Limit Utensil 0.4 kg Microwave safe (MWS) glass bowl & High rack* & Multicook tawa Instructions For Fish fillet Boiled potato Bread crumbs Oil Chilli powder, turmeric, ginger garlic paste, salt 0.4 kg 350 g 2 Nos. 1 cup 2 tbsp As per taste Garam masala powder Coriander leaves 1 tsp A few sprigs Method : SF2 Fish Masala 0.2 kg Microwave safe (MWS) bowl 1. In a MWS glass bowl take fish fillet add 1 cup water. Select category & press start. Mash the fish. 2. Remove the bowl from microwave oven & add all the other ingredients except oil and mix well with boiled and mashed fish. Make cutlets androll them in bread crumbs. Put them on tawa, put some oil around the cutlets. Keep this on high rack 3. Press start. 4. When beeps, turn them over. 5. Press start. 6. Remove and serve with lemon wedges & mint chutney. For Pomphret pieces Onions Tomato Oil Chilli powder, turmeric, ginger garlic paste, salt, saunf powder Garam masala powder Dhaniya and jeera powder Coriander leaves Method : SF3 Fish Pulusu 0.3 kg Microwave safe (MWS) glass bowl 0.2 kg 200 g 2 Nos. 1 No. 2 tbsp As per taste 1 tsp 2 tsp 2 tbsp 1. In MWS bowl take oil and chopped onion. Select category and press start. 2. When beeps, remove and add pomphret pieces and tomato. Press start. 3. When beeps, add all the other ingredients and 1 cup water and mix well. Press start. When beeps, remove and garnish with coriander leaves. For Koramatta fish pieces Oil Ginger garlic paste Methi seeds Chopped onion Fish masala Tamarind pulp Red chilli powder, dhaniya powder, haldi & salt 0.3 kg 300 g 1½ tbsp 2 tbsp 1 tsp 1 no. 1 tbsp 50 g As per taste Lemon juice As per taste Method : 1. In a MWS glass bowl add oil, ginger garlic paste, methi seeds, fish pieces, lemon juice & cover. Select category & weight & press start. 2. When beeps, mix well & add chopped onions & fish masala. Cover & press start. 3. When beeps, mix well & add tamarind pulp and press start. Allow to stand for 3 minutes. *Refer to Pg.78 Fig. 2 47 SEA FOOD Category SF4 Coconut Prawn Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl Instructions For Prawns Mustard oil Rai paste Green chilli paste Turmeric powder, sugar & salt Pulpy green coconut (remove the coconut water) Method : SF5 Crab Curry 0.3 kg Microwave safe (MWS) glass bowl Oil Chopped onion Coconut milk SF6 Shrimps in Garlic Butter 0.4 Kg Microwave safe (MWS) bowl 48 0.3 kg 300 g 1½ tbsp 1½ tbsp 3 tsp 1 no. 0.3 kg 250 g 2 tbsp 1 cup As per taste 2 tbsp ½ no. 2 tbsp 1. In a MWS glass bowl add oil, onion, ginger garlic paste. Select category and press start. 2. When beeps, remove, mix well add crab pieces and 1 cup water and press start. 3. When beeps, add coconut milk, salt, garam masala, dhania jeera powder, chilli powder, turmeric powder and press start. Mix well & serve hot with rice. Shrimps (Small) Butter Parsley (chopped) Garlic paste Mustard paste Lemon juice Pepper corns (Roughly crushed) Salt Method : 1 no. 0.2 kg 200 g 1 tbsp 1 tbsp 2 tsp As per taste 1 no. 1. Marinate the prawn with rai paste, mustard oil, turmeric powder, green chilli paste, sugar & salt for 1 hour. 2. Take the coconut kernel & scoop out the creamy pulp with a spoon. Divide the coconut lengthwise into 2 halves. 3. Put the marinated prawns inside the kernel & cover with the other half kernel. Keep this in a MWS glass bowl. Select category & weight & press start. For Crab pieces Ginger garlic paste Water Salt, dhania-jeera powder, garam masala, chilli powder, turmeric Method : 0.1 kg 100 g ½ tbsp ½ tbsp 1 tsp 400 g 4 tbsp A few sprigs 3 tbsp 1 tbsp 1 tbsp 8-10 nos. To taste 1. Remove heads and shells of shrimps & clean and drain thoroughly. 2. In a MWS bowl place shrimps, garlic paste, mustard paste, butter, parsley, lemon juice, pepper corns (Crush) & salt mix well Select Category & press start. 3. When beeps. Remove and serve hot. SEA FOOD Category SF7 Mase Kalavan Weight Limit Utensil 0.2 ~ 0.4 kg Microwave safe (MWS) bowl Instructions For Fish pieces Oil Ginger-garlic paste Tamarind paste Salt, red chilli powder, turmeric powder, coriander powder Hing Green chilli (chopped) Coriander leaves (chopped) Garlic (chopped) Coconut milk Method : 0.2 kg 200 g ½ tbsp 1 tsp 1 tbsp 1 no. 1 tbsp 1 tsp ½ cup 0.3 kg 300 g 1 tbsp 2 tsp 1½ tbsp As per taste A pinch 1 no. 2 tbsp 1½ tsp 1 cup 0.4 kg 400 g 1 tbsp 3 tsp 2 tbsp 2 nos. 3 tbsp 2 tsp 1½ cup 1. Wash, clean & pat dry fish with kitchen towel. In a bowl mix together gingergarlic paste, tamarind paste, salt, red chilli powder, coriander powder, turmeric powder. Mix & rub this marinade on fish pieces & keep aside for atleast 15 minutes. 2. In a MWS bowl take oil, hing, chopped garlic, coriander & green chilli & mix. Select category & weight and press start. 3. When beeps, add the marinated fish to the MWS bowl. Mix well, sprinkle water on top & cover and press start. 4. When beeps, mix & add coconut milk to the fish. Mix well again and press start. Serve more kalavan hot with steamed rice. 49 INDIAN RASOI In the following example, show you how to cook 0.5Kg Kala Chana. 1. Press STOP/CLEAR. 2. Press INDIAN RASOI 3. Turn Dial until display show "IC12". 4. *Press START/Add 30secs for category confirmation. 5. *Turn Dial until display show "0.5Kg". 6. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. • Indian Rasoi menus are programmed. • Indian Rasoi cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. *Note: If the recipe has single weight e.g “IC4” , do not follow step 4, 5. Directly go to step 6. 50 INDIAN CUISINE Category IC1 Mix Veg Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Mix Veg. (Carrot, Cauliflower, peas, beans, potato) 0.1 kg 100 g (Total) 0.2 kg 200 g (Total) Oil Onion (chopped) Tomato (chopped) Salt, Cumin powder, Garam masala, Red Chilli powder, Coriander powder ¼ tbsp ½ cup ¼ cup ½ tbsp 1 cup 1 cup Method : IC2 Kadhai Paneer 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Butter Fresh Cream IC3 Dal Tadka 0.2 ~ 0.4 kg Microwave safe (MWS) bowl Salt, dhania powder IC4 Sambhar 0.2 kg Microwave safe (MWS) bowl 1 tbsp 1½ tbsp 2 tbsp 1½ cup 2 cup 2 cup 1½ cup 1½ cup 1½ cup As per taste 0.1 kg ½ cup 3 tbsp 2 tbsp 0.2 kg 1 cup 4 tbsp 3 tbsp 1½ tbsp 1 tbsp 2 tbsp 2 tbsp 0.3 kg 0.4 kg 0.5 kg 1½ cup 2 cup 2½ cup 5 tbsp 6 tbsp 6½ tbsp 4 tbsp 4½ tbsp 5 tbsp To taste To taste 3 tbsp 3 tbsp 3½ tbsp 4 tbsp 0.2 kg 200 g 400 ml 2 tbsp 0.3 kg 300 g 600 ml 2½ tbsp To taste 4 tbsp 5 tbsp 0.4 kg 400 g 800 ml 3 tbsp To taste 1. Take dal in Microwave Safe bowl, add Water, Haldi & Hing. 2. Select category & weight and press start to cook. 3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves, salt, dhania jeera powder, hara dhania, kasuri methi (optional). Press start. 4. When beeps, add dal, water (if required), mix well & again press start. Arhar Dal (Soaked for 2 hrs) Oil Onion chopped Tomato chopped Mixed Vegetables chopped Drumsticks, ghiya, Brinjals, Red Pumpkin 200 g 2 tbsp 1 medium 1 medium 1 cup Boiled Water Imli pulp, Green Chilli, Sambhar Masala, Salt, Gud 400 ml As per your taste Method : 0.5 kg 500 g (Total) 1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum & onion. Mix well, cover. Select category & weight and press start. 2. When beep, add tomato puree, butter, fresh cream, haldi, red chilli powder, garam masala, kasuri methi, salt, sugar and paneer cubes, mix well and press start. Stand for 5 minutes. Garnish with hara dhania and serve hot. For Dal (soaked for 2 hours) Water Oil Rai, Jeera, Kasuri methi, Hara dhania, Curry leaves, Hing, Haldi, Hari mirch Method : 0.4 kg 400 g (Total) 1. In a MWS bowl add oil, onion, tomato & all spices. Mix well, select category & weight and press start. 2. When beeps, remove & mix well. Add vegetable & some water. Cover & press start. 3. When beeps, mix well. Cover & press start. Garnish with coriander leaves. Paneer Capsicum & Onion (sliced) Onion Paste Tomato Puree Ginger-Garlic Paste, Salt & Sugar Red Chilli Powder, Haldi, Kasuri Methi, Garam Masala Method : 0.3 kg 300 g (Total) 1. Soak dal for 2 hours, In Microwave Safe Bowl take dal, haldi, onion, green chilli, tomato, mix vegetables and boiled water. Select category and press start. 2. When beeps, in another Microwave Safe Bowl take oil, add rai, hing, curry leaves, dhania, red chilli. Press start. 3. When beeps, mash dal very well and add to tadka. Add imli pulp sambhar masala, gud and some water (if required). Press start. Stand for 5 minutes. Garnish with coconut and hara dhania and serve with Idli. 51 INDIAN CUISINE Category IC5 Dum Aloo Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Boiled Aloo (small) Oil Jeera, pepper seeds, cloves, hing Onion paste Ginger & garlic paste Tomato puree Curd Turmeric powder, red chilli powder, deghi mirch, salt, garam masala, saunf powder Method : IC6 Kadhi 0.3 ~ 0.5 kg Microwave safe (MWS) bowl Baati@ 0.4 kg Multicook tawa & Low rack & High rack 52 0.3 kg 0.4 kg 0.5 kg 300 g 400 g 500 g 3 tbsp 3½ tbsp 3½ tbsp As required 3 tbsp 4 tbsp 5 tbsp 6 tbsp 1½ tsp 1½ tsp 2 tsp 2 tsp 2 tbsp 3 tbsp 4 tbsp 5 tbsp 1 cup 1 cup 1½ cup 1½ cup As per taste 1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well. 2. Select category & weight and press start. 3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start. 4. When beeps, mix well & add curd. Cover & press start. 5. Allow to stand for 3 minutes. 0.3 kg 25 g 1/2 cup 1 tbsp Water 2 cups 1 cup 0.4 kg 50 g 1 cup 1½ tbsp As per taste 1½ cup As per taste 0.5 kg 75 g 1½ cup 2 tbsp 3 cups 4 cups 1½ cup 1. In a MWS bowl add oil, rai, jeera, chopped onion. Select category & weight and press start. 2. When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (½ the amount mentioned per weight). Mix & press start. 3. When beeps, mix & add remaining water & press start. Pour tempering & serve. For Wheat flour Suji Melted ghee Jeera Ajwain Baking powder Salt Haldi Method : @Do not put anything in the oven during Pre heat mode. 2 tbsp 1 tsp 1 tbsp ½ cup 0.2 kg 200 g 3 tbsp For Besan Curd / matha Oil Rai, cumin seeds Chopped onions Salt, red chilli powder, haldi, coriander powder, amchur Method : IC7 0.1 kg 100 g 2 tbsp 0.4 kg 200 g 50 g 75 ml (5 tbsp) ½ tsp ¼ tsp ¼ tsp As per taste As required 1. In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough with little warm water to make it like poori dough. Cover and keep for half an hour. 2. Make medium sized balls of the dough. Keep them on tawa & keep the tawa on low rack. Keep aside. 3. Select category & press start. 4. When beeps, keep the tawa & low rack & press start. 5. When beeps, keep the tawa on high rack.Press start. Dip the baati in melted ghee & serve with dal. INDIAN CUISINE Category IC8 Dalma Weight Limit Utensil 0.3 kg Microwave safe (MWS) bowl Instructions For Moong dal (soaked for 2 hours) Water Chopped vegetables (drumsticks, potato, raw banana, pumpkin, brinjal, tomato) 0.3 kg 300 g 600 ml 2 cups For tadka Oil Bay leafs, jeera, dry chillies, salt, haldi Grated coconut Chopped onion Method : IC9 Pithla 0.6 kg Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish Panchmel Ki Subzi 0.1 ~ 0.3 kg Microwave safe (MWS) bowl 1. In a MWS bowl add soaked moong dal, chopped vegetables & water. Mix well. Select category & press start. 2. When beeps, in another MWS bowl add oil, bay leafs, jeera, dry chillies, salt, haldi, grated coconut & chopped onion. Mix well & press start. 3. When beeps, mix well add the tadka ingredients to the dal. Mix well & press start. For Besan Oil Ginger, garlic, green chillies (chopped) Onion, Tomato (chopped) Coriander chopped Water Salt, turmeric powder, garam masala, red chilli powder Method : IC10 2 tbsp As per taste 4 tbsp 1 no. 0.6 kg ½ cup 1½ tbsp 1 tsp each 1 no. each A few sprigs 2 cups (400 ml) As per taste 1. In a MWS flat glass dish put besan. Select category & press start. 2. When beeps, remove & in another MWS glass bowl put oil, chopped ginger, garlic, green chilli, chopped onion & tomato, turmeric powder, garam masala, red chilli powder. Mix well & press start. 3. When beeps, mix besan with masala & add water & salt. Mix well. Keep MWS glass bowl in microwave & press start. 4. Stir well. Garnish with fresh coriander & serve. For Chopped vegetables (Gavarfali, chawli, shimla mirch, kheera, gajar) 0.1 kg 100 g 0.2 kg 200 g 0.3 kg 300 g Oil Jeera Onion Ginger & green chilli paste Coriander powder, amchur, haldi & salt ½ tbsp ½ tsp ½ cup 1 tsp 1 tbsp 1 tsp ½ cup 1½ tsp As per taste 2 tbsp 1 tsp 1 cup 2 tsp Method : 1. In a MWS bowl add oil, jeera, onion, ginger & green chilli paste. Mix well. 2. Select category & weight and press start. 3. When beeps, mix well & add the chopped vegetables & little water. Cover and press start. 4. When beeps, mix well & add coriander powder, amchur, haldi & salt. Press start. Allow to stand for 5 minutes. 53 INDIAN CUISINE Category IC11 Gujarati Tuvar Dal Weight Limit Utensil 0.3 kg Microwave safe (MWS) bowl Instructions For Tuvar dal / Arhar dal (soaked for 2 hours) 0.3 kg 300 g Water Oil Mustard seeds Jeera Finely chopped ginger Slit green chillies Curry leaves Chopped tomato Chopped onion Hing Salt, turmeric powder, red chilli powder Jaggery (Gud) Method : IC12 Butter Chicken 0.3 ~ 0.5 kg Microwave safe (MWS) bowl Beans Porial 0.1 ~ 0.3 kg Microwave safe (MWS) bowl 0.3 kg 300 g 2 tbsp ½ cup 1 no. 0.4 kg 400 g 2½ tbsp 1 cup 1 no. As per taste 0.5 kg 500 g 3 tbsp 1 cup 2 nos. Kaju paste Fresh cream Butter Oil Slit green chillies 2 tbsp 1 cup 2 tbsp 2 tbsp 3 nos. 2½ tbsp 1½ cup 3 tbsp 2½ tbsp 4 nos. 3 tbsp 1½ cup 3½ tbsp 2½ tbsp 5 nos. 1. In a MWS bowl add oil, ginger garlic paste, chopped onions, garam masala, dhania powder, jeera powder, salt. Mix well. Select category & weight & press start. 2. When beeps, mix well, add tomato puree, red chilli powder, kasuri methi, chicken pieces. Mix well & cover. Press start. 3. When beeps, mix well, add kaju paste, cream & butter. Mix well & cover. Press start. 4. Garnish with slit chillies. For French beans (cut evenly) Oil Mustard seeds Urad dhal Grated coconut Green chillies Salt Method : 54 1. In a MWS bowl add tuvar dal, salt, hing, turmeric powder, water. Mix well. Select category & press start. 2. When beeps, remove the dal. 3. In another MWS bowl add oil, mustard seeds, jeera, finely chopped ginger, slit green chillies, curry leaves, chopped, onions, red chilli powder. Mix well & press start. 4. When beeps, remove the bowl & add these ingredients to the dal. Add tomato, jaggery & mix well. Press start. Squeeze lemon juice & serve. For Chicken (boneless) Ginger garlic paste Tomato puree Chopped onions Garam masala, dhania powder, jeera powder, kasuri methi, red chilli powder, salt Method : IC13 600 ml 1 tbsp ½ tsp ½ tsp 1 tbsp 3 nos. A few 2 nos. 1 no. A pinch As per taste As per taste 0.1 kg 100 g 1 tsp ¼ tsp ¼ tsp 2 tbsp 1 no. 0.2 kg 200 g 1 tsp ½ tsp ½ tsp 3 tbsp 2 nos. As per taste 0.3 kg 300 g 2 tsp ½ tsp ½ tsp 4 tbsp 3 nos. 1. In a MWS bowl add oil, mustard seeds, urad dal, green chillies & salt. Select category & weight and press start. 2. When beeps, add beans, sprinkle little water. Cover & press start. 3. Add grated coconut, cover & stand for 3 minutes. INDIAN CUISINE Category IC14 Goan Potato Curry Weight Limit Utensil 0.3 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Boiled potato Boiled mix veg (capsicum, cauliflower, carrot, peas) Chopped onion Oil Mustard seeds Grated coconut Coconut milk Tomato puree Kaju powder Salt, red chilli powder Fresh cream Coriander Method : IC15 Veg Handva 0.3 kg Microwave safe (MWS) flat glass dish & Low rack & High rack 0.3 kg 300 g 100 g 0.4 kg 400 g 150 g 0.5 kg 500 g 200 g 1 no. 1½ tbsp 1 tsp 2 tbsp 1 cup ½ cup 1 tbsp 2 nos. 2 tbsp 1½ tsp 2½ tbsp 1½ cup 1 cup 2 tbsp As per taste 3 tbsp A few sprigs 3 nos. 2 tbsp 2 tsp 3 tbsp 1½ cup 1 cup 3 tbsp 2 tbsp 1. In a MWS bowl add oil, mustard seeds & chopped onion. Select category & weight and press start. 2. When beeps, add grated coconut, coconut milk, tomato puree, kaju powder, salt, red chilli powder & press start. 3. When beeps, mix well & add boiled potato & mix vegetables & fresh cream. Press start. Give standing time of 3 minutes. 4. Garnish with chopped coriander leaves & serve. For Rice Urad Dal (Dehusked) Sour curd Boiled vegetables (Potato, Carrots, Peas, Palak) 0.3 kg 200 g (1 cup) 2 tbsp ½ cup 2 cups Oil Lemon juice Soda bi carb Chilli powder, turmeric powder, salt Ginger & chilli paste Mustard seeds Curry leaves Hing 1 tsp 2 tsp A pinch As per taste 1 tsp 1 tsp A few sprigs ¼ tsp Method : 4 tbsp 1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain & keep aside. 2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight. 3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well. 4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside. 5. Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice & hing. Mix well all the ingredients. 6. Pour the batter in MWS flat glass dish. Keep aside. 7. Select category & press start. 8. When beeps, keep the MWS flat glass dish on low rack & press start. 9. When beeps, transfer the MWS flat glass dish to high rack & press start. 55 INDIAN CUISINE Category IC16 Kashmiri Kaju Paneer Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Paneer pieces Kaju paste Sliced onions Chopped ginger Chopped garlic Chilli powder Khus Khus paste Tomato puree Milk Garam masala & salt Method : IC17 Kadhai Chicken 0.1 ~ 0.5 kg Microwave safe (MWS) bowl IC18 Baigan Ka Bhartha 0.3 ~ 0.5 kg Microwave safe (MWS) bowl Chopped coriander leaves 56 0.3 kg 0.4 kg 0.5 kg 300 g 400 g 500 g 4 tsp 5 tsp 6 tsp 1½ nos. 1½ nos. 2 nos. 3 tsp 4 tsp 5 tsp 3 tsp 4 tsp 5 tsp As per taste 2 tbsp 3 tbsp 4 tbsp 5 tbsp 1 cup 1½ cup 2 cup 2 cup ½ cup 1 cup 1½ cup 1½ cup As per taste 1 tbsp ½ cup ¼ cup 0.1 kg 100 g 1 tbsp ¼ tsp 1 no. 1 tsp ¼ cup 1 no. 1 tbsp 0.2 kg 200 g 2 tbsp ¼ tsp 2 nos. 2 tsp 0.3 kg 0.4 kg 0.5 kg 300 g 400 g 500 g 3 tbsp 3 tbsp 3½ tbsp 1 tsp 1 tsp 1 tsp 3 nos. 3 nos. 3½ nos. 3 tsp 4 tsp 5 tsp As per taste ½ cup 1 cup 1½ cup 1½ cup A few sprigs 1½ nos. 2 nos. 2 nos. 2 nos. 2 tbsp 3 tbsp 4 tbsp 4½ tbsp For garnishing 1. In Microwave Safe Bowl add oil, methidana, onion slices, garlic, dhania powder, red chilli powder, chicken & salt. Cover. Select category & weight and press start. 2. When beeps, mix well & add tomato puree, hara dhana, capsicum & ginger. Mix well & cover and press start. Stand for 3 minutes. 3. Add cream. Mix well. Serve hot. For Baingan (Chopped in big pieces) Oil Chopped onions Chopped green chillies Chopped ginger Chopped tomato Tomato puree Salt, dhania powder, garam masala, red chilli powder, haldi Method : 0.2 kg 200 g 3 tsp 1 nos. 2 tsp 2 tsp 1. In a MWS bowl add oil, onion slices, chopped ginger & garlic. Select category & weight and press start. 2. When beeps, mix well, add khus khus paste, kaju paste, tomato puree, chilli powder, garam masala & salt and press start. 3. When beeps, mix well, add paneer pieces and milk. Press start. Stand for 3 minutes. For Boneless chicken Oil Methidana Onion slices Chopped garlic Dhania powder, red chilli powder salt Tomato puree Hara dhania Capsicum Ginger (finely sliced) Cream Method : 0.1 kg 100 g 2 tsp ½ no. 1 tsp 1 tsp 0.3 kg 300 g 1 tbsp 1 cup 3 nos. 1 tbsp 2 nos. 4 tbsp 0.4 kg 400 g 1½ tbsp 1½ cup 4 nos. 1½ tbsp 3 nos. 5 tbsp As per taste 0.5 kg 500 g 2 tbsp 2 cup 5 nos. 2 tbsp 4 nos. 6 tbsp A few sprigs 1. In a MWS bowl add peeled & chopped baigan. Sprinkle some water. Cover. Select category & weight and press start. 2. When beeps, remove & mash the baigan well. 3. In another MWS bowl add oil, chopped onion, green chillies, ginger, tomato, tomato puree, salt, dhania powder, garam masala, red chilli powder, haldi. Mix well. Cover & press start. 4. When beeps, mix well. Add the mashed baingan & mix well. Press start. Allow to stand for 3 minutes. Garnish with coriander leaves. INDIAN CUISINE Category IC19 Kofta Curry Weight Limit Utensil 0.1-0.3 kg Microwavesafe (MWS) flat glass dish & Microwave safe (MWS) bowl Instructions For Grated Lauki Besan Chopped Onion Tomato puree Chopped garlic Chopped Ginger Coriander power, haldi, garam masala, red chilli powder, jeera, salt 0.1 Kg 100 g 1 tbsp ½ cup ¼ cup 1 tsp 1 tsp 0.2 Kg 200 g 2 tbsp 1 cup ½ cup 1½ tsp 1½ tsp As per taste 0.3 Kg 300 g 3 tbsp 1 cup 1 cup 2 tsp 2 tsp Oil Water Lemon juice ½ tbsp ½ cup 1 tbsp 1 cup As per taste 1½ tbsp 1½ cup Method : IC20 Aloo Gobhi 0.3-0.5 kg Microwave safe (MWS) bowl 1. In a bowl mix grated lauki, besan, salt & haldi together. Mix well & prepare balls of medium size out of the mixture. 2. Grease a MWS flat glass dish & keep the koftas on it select category & weight & press start. 3. When beeps, remove in a MWS bowl add oil, jeera, onion, garlic & ginger & press start. 4. When beeps, mix well, add tomato puree, coriander power, garam masala, red chilli powder, salt, water. Add koftas & press start. Stand for 5 minutes. Squeeze lemon juice & serve. For Potatoes (chopped) Cauliflower florets Oil Jeera Chopped onion Chopped green chillies Coriander powder, red chilli powder, haldi, salt, garam masala 0.3 kg 150 g 150 g 1 tbsp 1 tbsp ½ cup 1 no Coriander leaves Method : IC21 Matar Paneer 0.2-0.4 kg Microwave safe (MWS) bowl 0.5 kg 250 g 250 g 3 tbsp 1 tbsp 1 cup 3 nos. A few sprigs 1. In a MWS bowl add oil, jeera, chopped onion, green chillies, mix well. Select Category & weight & press start. 2. When beeps, mix well and add potatoes (chopped in medium sizes), cauliflower florets, coriander powder, red chilli powder, haldi, salt, garam masala & mix well. Add some water Cover. Press start. 3. When beeps, mix well & add coriander leaves and cover. Press start. Allow to stand for 15 mins with cover inside the microwave. Garnish with coriander leaves & serve. For Matar Paneer Cubes Oil Tomato puree Chopped Onion Chopped Ginger Chopped garlic Jeera powder, salt, haldi, red chilli powder, garam masala Coriander leaves Water Method : 0.4 kg 200 g 200 g 2 tbsp 1 tbsp ½ cup 2 nos. As per taste 0.2 Kg 100 g 100 g 1 tbsp ¼ cup 1 tbsp 1 tsp 1 tsp ¼ cup 0.3 Kg 150 g 150 g 1½tbsp ½ cup 1½ tbsp 1½ tsp 1½ tsp As per taste A few sprigs ½ cup 0.4 Kg 200 g 200 g 2 tbsp 1 cup 2 tbsp 2 tsp 2 tsp 1 cup 1. In a MWS bowl add oil, chopped ginger, garlic, onion. Mix well select category & weight & press start. 2. When beeps, mix well, add paneer cubes, peas, tomato puree, jeera, powder, salt, haldi, red chilli powder, garam masala. Mix well cover. Press Start. 3. When beeps, mix well, add water, coriander leaves & cover. Press start. Stand for 5 minutes. 57 INDIAN CUISINE Category IC22 Gatte Ki Subzi Weight Limit Utensil 0.3 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For For making gattas Besan Red chilli powder, haldi, dhania powder, salt Water For Subzi Oil Rai, jeera Curry leaves Sour curd Red chilli powder, haldi, dhaniya powder, salt Tomato puree Method : IC23 Egg Curry 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Oil Coriander leaves IC24 Jhinga Matar Curry 0.2 ~ 0.4 kg Microwave safe (MWS) bowl 58 0.5 kg 125 g As per taste 150 g As required 1 tbsp 2 tsp 1 cup ¼ cup 1½ tbsp 2 tsp A few 1 cup As per taste ½ cup 2 tbsp 3 tsp 1½ cup 1 cup 0.1 kg 2 nos. 2 nos. 1 no. 6-7 nos. 1 tbsp 3 tbsp ½ cup ¼ cup 0.2 kg 4 nos. 3 nos. 2 nos. 8-10 nos. 1½ tbsp 5 tbsp 1 cup ½ cup As per taste 0.3 kg 6 nos. 4 nos. 3 nos. 10-12 nos. 2 tbsp 6 tbsp 1½ cup 1 cup 2 tbsp 3 tbsp A few sprigs 3 tbsp 1. Put chopped onions, green chilli, garlic, ginger in a spice blender & make paste adding 1 tbsp water. 2. In a MWS bowl take oil & add the paste. Mix well. Select category & weight and press start. 3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix well & press start. 4. When beeps, stir & add boiled eggs (each cut into 2), add some water if required. Mix well & press start. Garnish with fresh coriander leaves & serve hot. For Prawns (deviened & cleaned) Peas (shelled) Water Salt, red chilli power, garam masala Oil For Paste Onions Green chilli Coriander powder, turmeric powder Ginger (chopped) Method : 0.4 kg 100 g 1. In a bowl mix besan, red chilli powder, haldi, dhania powder, salt. Add water, little oil and make it like a chapati dough. 2. After making the dough break the dough into different pieces and make the rolls out of those pieces. 3. In a MWS bowl add the rolls & water (to cover the rolls completely). Cover. 4. Select category & weight and press start. 5. When beeps, remove. Take out the gattas, allow to cool. Cut them into slices. 6. In a MWS bowl add oil, rai, jeera, curry leaves, tomato puree, red chilli powder, dhaniya powder, haldi, salt. Cover & press start. 7. When beeps, add beaten curd, gattas & haldi. Mix well & press start. For Boiled eggs Onions (chopped) Green chilli Garlic (pods) Ginger (chopped) Tomato puree Water Green peas (shelled) Salt, red chilli powder, garam masala, turmeric powder, dhania powder Method : 0.3 kg 0.2 Kg 50 g ½ cup ¼ cup 1 tbsp 1 no. 1 no. 1 tsp 0.3 Kg 100 g 1 cup ½ cup As per taste 1½ tbsp 0.4 Kg 150 g 1 cup 1 cup 2 nos. 2 nos. As per taste 1½ tsp 2½ nos. 2 nos. 2 tbsp 2 tsp 1. Grind all together onions, green chilli, ginger, coriander powder & turmeric powder without adding any water & make a paste. 2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press start. 3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start. 4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice. SWEET CORNER Category SC1 Suji Halwa Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl Instructions Suji Ghee (melted) Water Sugar Cashewnuts, Kishmish, Kesar Elaichi Powder Method : SC2 Besan Ladoo 0.1 ~ 0.3 kg Microwave safe (MWS) flat glass dish SC3 Kheer 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl SC4 Payasam 0.1 ~ 0.3 kg Microwave safe (MWS) bowl SC5 Mysore Pak 0.3 Kg Microwave safe (MWS) flat glass dish 0.2 kg 5 tbsp 100 g 1 tsp 0.3 kg 7 tbsp 150 g 1 tsp 0.1 kg 100 ml 150 ml 20 gm 2 tbsp 0.2 kg 200 ml 200 ml 40 gm 3 tbsp As per taste 0.3 kg 300 ml 300 ml 60 gm 4 tbsp 0.1 kg 100 g 300 ml 75 g 1 tbsp 0.2 kg 200 g 500 ml 150 g As per taste 1½ tbsp 0.3 kg 300 g 700 ml 200 g 2 tbsp 1. In a MWS bowl take ghee, soaked rice, milk, sugar & water & cover it. 2. Select category & weight and press start. 3. When beeps, add more milk, dry fruits, kesar, elaichi powder. Mix well & press start. Stand for 5 minutes. Sprinkle kewada jal on it. Serve hot or chilled. For Besan Melted ghee Powdered Sugar Milk Method : 0.1 kg 3 tbsp 50 g 1/2 tsp 1. In Microwave Safe Glass Bowl add milk, milkmaid & mix well. Select category and weight & press start. 2. When beeps, add Badam Pista pieces, Kesar Elaichi Powder & Seviyaan. Mix well and press start. 3. When beeps, mix it well. Add more milk (if required) & press start. Stand for 5 minutes. Serve hot or chilled. Note : The bowl should be filled at 1/4 level of the total volume. For Broken Rice (soaked for 2 hour) Milk & Water Sugar Kesar, elaichi powder dry fruits Ghee Method : 0.3 kg 4 tbsp 900 ml 300 g 1. In Microwave safe flat glass dish take besan and ghee. Select category & weight and press start. 2. When beeps, stir it & press start. 3. When beeps, stir it & press start. 4. Allow to cool. Add powdered sugar and elaichi powder. Mix it well and make a ladoo of same size. Note : For binding the ladoo use ghee. For Milk Milkmaid Seviyaan (roasted) Badam, Pista Pieces Kesar & Elaichi Powder Method : 0.2 kg 3 tbsp 600 ml 200 g As per your taste 1. In Microwave safe glass bowl take Suji, add ghee, mix it together. Select category & weight and press start. 2. When beeps, stir it and press start. Allow to cool. 3. When beeps, add water, sugar, cashewnuts, kishmish, kesar, Elaichi powder, mix it well and press start. Stand for 5 minutes. Serve hot. Besan Ghee (melted) Powder Sugar Elaichi Powder Method : 0.1 kg 2 tbsp 300 ml 100 g 0.3 Kg 100 g 100 ml 100 g ¼ cup 1. In a MWS flat glass dish add besan. Select Category & press start. 2. When beeps, mix well & add melted ghee, powdered sugar. Mix very well while adding. Press start. 3. When beeps, mix well & add milk. Press start. Allow to cool & cut into pieces & serve. 59 SWEET CORNER Category SC6 Nariyal Burfi Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Instructions For Grated coconut Milkmaid Milk powder Ghee Elaichi powder Method : SC7 Sandesh 0.2 ~ 0.4 kg Microwave safe (MWS) bowl Seviyan Zarda 0.2 kg Microwave safe (MWS) glass bowl Burfi 0.3 kg Microwave safe (MWS) flat glass dish Kalakand 0.1 ~ 0.3 kg Microwave safe (MWS) bowl 60 100 gm 0.3 kg 300 g 75 g 1½ tbsp 1 tsp A few 150 gm 0.4 kg 400 g 100 g 2 tbsp 1½ tsp 200 gm 200 g 5 tbsp 3 cups A few drops A few A few ½ tsp 1 ½ tbsp 1. In a MWS glass bowl add sugar & water. Select category & press start. 2. When beeps, add rose essence , cardamom powder, seviyan to the bowl. Press start. Give standing time of 3 minutes. Garnish with almonds & pista & serve. 1. 2. 3. 4. 5. 0.3 kg 100 g 100 ml 100 ml 4 tbsp As required In a bowl mix milk powder, corn flour, milkmaid & cream. Beat well till smooth. Pour the mixture in a MWS flat glass dish. Select category & press start. When beeps, mix well (remove lumps if formed). Press start. When beeps, mix well & press start. Remove, allow to cool & refrigerate till set. After setting cut into pieces & sprinkle chopped almonds & pistas & serve. Grated Paneer Milkmaid Milk Powder Cornflour Elaichi Powder Method : 0.3 kg 300 g 1½ cup 5 tbsp 3 tsp 3 tsp In a MWS bowl add grated paneer, khoa, rose water & milkmaid. Mix well. Select menu & weight and press start. When beeps, stir well & press start. Allow to cool. Hang in Muslin cloth for 20 minutes if it is too wet. Make balls out of the mixture & roll them in elaichi powder & chopped pista. Refrigerate till set. For Milk powder Milkmaid Cream Corn flour Chopped almonds & pistas Method : SC10 0.2 kg 200 g 50 g 1 tbsp ½ tsp Roasted Seviyan Sugar Water Rose essence Almonds Chopped pista Elaichi powder Ghee Method : SC9 1. 2. 3. 4. 0.2 kg 200 g 1 cup 4 tbsp 2 tsp 2 tsp In a MWS bowl add ghee & fresh grated coconut. Mix well. Select category & weight and press start. When beeps, add milkmaid, milk powder, elaichi powder & press start. When beeps, remove & spread the mixture onto a greased thali & allow to set for 1 hour. Cut into rectangles & store in a air tight container For Paneer (grated) Milkmaid Rose water Elaichi seeds Chopped pista Khoa (mashed) Method : SC8 1. 2. 3. 4. 0.1 kg 100 g ½ cup 3 tbsp 1 tsp 1 tsp 0.1 kg 50 ml 2 tbsp 1/2 tsp 1/2 tsp 0.2 kg 100 ml 3 tbsp 1 tsp 1 tsp 0.3 kg 200 ml 4 tbsp 1 tsp 1 tsp 1. In Microwave Safe Bowl take grated paneer, milkmaid, milk powder, cornflour, Elaichi powder. Mix well, select category & weight and press start. 2. When beeps, mix it again and press start. 3. When set cut into pieces. Garnish with dry fruits. SWEET CORNER Category Weight Limit Utensil SC11 Shahi Rabdi 0.3 kg Microwave safe (MWS) bowl Instructions For Milk Grated paneer Condensed milk Deshi ghee Elaichi powder Saffron Rose essence Chopped pistachios Chopped almonds (skin removed) Method : SC12 Shahi Tukda 0.1 ~ 0.3 kg Microwave safe (MWS) flat glass dish & High Rack SC13 Kaddu Kheer 0.5 kg Microwave safe (MWS) glass bowl Rava Ladoo 0.5 kg Microwave safe (MWS) glass bowl 0.2 kg 2 slices 100 ml 100 ml 2 tbsp 3 tbsp As per your taste 0.3 kg 3 slices 150 ml 125 ml 3 tbsp 4 tbsp 0.5 kg 300 ml 200 g 150 g As required 1. n a MWS glass bowl add milk & milkmaid, grated kaddu. Select category & press start. 2. When beeps, mix well. Press start. 3. When beeps, mix well & add dry fruits. Press start. Serve it chilled or hot. For Roasted rava/sooji Grated khoya Sugar Milk Kishmish Chopped almonds Desi ghee Elaichi powder (optional) Method : 0.1 kg 1 slice 50 ml 50 ml 1 tbsp 2 tbsp 1. Arrange bread slices on high rack. Select category & weight & press start. 2. When beeps, turn slices press start. 3. When beeps, mix milkmaid, milk, sugar, dry fruits and kesar elaichi powder in Microwave Safe Flat Glass Dish. Pour the mixture on slices and press start. Serve hot. For Milk Grated kaddu Milkmaid Dry fruits (Kaju, kishmish, pista) Method : SC14 1. Dissolve strands of saffron in 2 tbsp lukewarm milk. 2. In a MWS bowl, put all the ingredients of rabdi except chopped pistachios. Mix well. 3. Keep the bowl in Microwave. Select category & press start. 4. Serve chilled garnished with chopped pistachios. For Bread Slices Milkmaid Milk Sugar Badam, Pista Pieces Kesar-Elaichi Powder Method : 0.3 kg 1 cup 1 cup ½ cup 1 tbsp ¼ tsp A few strands A few drops 1 tbsp 2 tbsp 0.5 kg 1 cup 1½ cup ½ cup ½ cup 2 tbsp 2 tbsp 1 tbsp ½ tsp 1. In a MWS glass bowl take sugar & milk. Mix & select category and press start. 2. When beeps, add roasted rava/sooji, kishmish & chopped almonds. Sprinkle elaichi powder & mix very well. Press start. 3. When beeps, mix well & add grated khoya. Mix well & again press start. 4. Make equal sized ladoos from the mixture, when it is still warm. 61 SWEET CORNER Category SC15 Kaju Burfi Weight Limit Utensil 0.4 kg Microwave safe (MWS) glass bowl Instructions For Kaju Powdered sugar Water Method : SC16 Badam Halwa 0.1 ~ 0.3 kg Microwave safe (MWS) glass bowl 62 1. Take kaju in a spice-grinder & make a fine powder and keep aside. 2. In a MWS glass bowl take powdered sugar & water. Stir very well. Select category & press start. 3. When beeps, stir very well & dissolve all the sugar. Add kaju powder & stir till all the lumps are removed. Keep stirring till the paste becomes like a dough (ball formation stage). 4. Grease the kitchen-slab (marble top) a little with ghee. Take the dough & roll out to 1" thickness carefully. Cut the kaju burfi in desired square or diamond shape & decorate with vark and serve. For Badam (soaked in hot water for 1 hour) Milk (for making paste) Milk (for cooking) Sugar Desi ghee Slivered almonds (for garnishing) Method : 0.4 kg 2 cups 1¼ cup ½ cup 0.1 kg ½ cup ½ cup ½ cup 3 tbsp 2 tbsp 0.2 kg 1 cup 1 cup ¾ cup 5 tbsp 3 tbsp A few 0.3 kg 1½ cup 1 cup 1 cup 7 tbsp 4 tbsp 1. Remove the skin from badam & grind them to a fine paste adding milk. Take out this paste in a MWS glass bowl. 2. Add desi ghee to the paste & mix well. Select category & weight and press start. 3. When beeps, stir very well & again press start. 4. When beeps, stir very well. Add sugar & milk (for cooking). Again mix well & press start. Give standing time of 5-6 minutes & mix well. Garnish with slivered almonds & serve badam halwa hot. RICE DELIGHT Category rd1 Chicken Biryani Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Basmati rice (soaked for 1 hour) Boneless chicken For Marinade Hung curd Tomato puree Ginger garlic paste Salt, garam masala, coriander powder, red chilli powder, turmeric powder 0.1 kg 100 g 100 g Oil Onion Salt Coriander leaves Water Method : rd2 Gosht Dum Biryani 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Malabar Biryani 0.1 ~ 0.5 kg Microwave safe (MWS) bowl 0.3 kg 300 g 300 g 0.5 kg 500 g 500 g ½ cup 2 tbsp 1 tbsp 1 cup 1½ cup 2 cup 3 tbsp 4 tbsp 5 tbsp 1½ tbsp 1½ tbsp 2 tbsp As per taste 2½ cup 6 tbsp 2 tbsp 1 tbsp ½ cup 1½ tbsp 1 cup 2 tbsp 2½ tbsp 3 tbsp 1 cup 1½ cup 1½ cup If required A few springs 400 ml 600 ml 650 ml 750 ml 1. Marinade the chicken & keep it in refrigerator for 1 hour. 2. In a MWS bowl add oil, chopped onions & marinated chicken & cover. Select category & weight and press start. 3. When beeps, mix well, add rice, salt (if required), coriander leaves, water. Cover & press start. Stand for 5 minutes. Serve hot. For Basmati rice (soaked for 1 hour) Boneless mutton Oil Chopped onion Ginger garlic paste Jeera, laung, tej patta, salt, red chilli powder, garam masala 0.1 kg 100 g 100 g 1 tbsp ½ cup 1 tbsp 0.2 kg 0.3 kg 0.4 kg 0.5 kg 200 g 300 g 400 g 500 g 200 g 300 g 400 g 500 g 1½ tbsp 2 tbsp 2½ tbsp 3 tbsp 1 cup 1 cup 1½ cup 1½ cup 1½ tbsp 1½ tbsp 2 tbsp 2 tbsp As per taste Water 200 ml 400 ml Method : rd3 0.4 kg 400 g 400 g 200 ml 0.2 kg 200 g 200 g For Basmati rice (soaked for 1 hour) Boneless chicken For Marinade Salt, red chilli powder, turmeric powder Oil Salt, biryani masala Curd Sliced tomato Sliced onion Water Method : 600 ml 650 ml 750 ml 1. In a MWS bowl add oil, jeera, laung, tej patta onion, ginger garlic paste, mutton & cover. Select category & weight and press start. 2. When beeps, mix well, add rice, water, salt, red chilli powder, garam masala & cover. Press start. Stand for 5 minutes. Serve hot. 0.1 kg 100 g 100 g 1 tbsp 1 tbsp 1 No. 1 No. 200 ml 0.2 kg 200 g 200 g 0.3 kg 300 g 300 g 0.4 kg 400 g 400 g As per taste 1½ tbsp 2 tbsp 2½ tbsp As per taste 1½ tbsp 2 tbsp 2½ tbsp 1 No. 2 Nos. 2 Nos. 1 No. 2 Nos. 2 Nos. 400 ml 600 ml 650 ml 0.5 kg 500 g 500 g 3 tbsp 3 tbsp 3 Nos. 3 Nos. 750 ml 1. Marinade the chicken & refrigerate it for 1 hour. 2. In a MWS bowl add oil, onion, chopped coriander & mint leaves, biryani masala & salt. Mix, select category & weight & press start. 3. When beeps, remove the bowl & in another MWS bowl add soaked rice, water, tomato, curd, mix & cover. Press start. 4. When beeps, add the marinated chicken to the first bowl. Cover & press start. Stand for 5 minutes. Serve hot. 63 RICE DELIGHT Category rd4 Pineapple Fried Rice Weight Limit Utensil 0.1 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Basmati rice (soaked for 1 hour) Oil Mix veg - Peas, french beans, carrots, capsicum 0.1 kg 100 g 1 tbsp ½ cup Pineapple (chopped) Ajinomoto Red chilli powder, chilli sauce, soya sauce ½ cup 1 cup Water 200 ml 400 ml Method : rd5 Veg Pulao 0.1 ~ 0.5 kg Microwave safe (MWS) bowl rd6 Veg Tahiri 0.1 ~ 0.5 kg Microwave safe (MWS) bowl 0.1 kg 100 g 200 ml 1 tbsp Mix veg - Gobhi, matar, gajar, french beans etc. ½ cup rd7 Pepper Rice 0.1 ~ 0.5 kg Microwave safe (MWS) bowl 0.1 kg 100 g 200 ml 1 tbsp Mix veg - Gobhi, matar, gajar, tomato, potato etc. ½ cup 64 650 ml 750 ml 0.2 kg 0.3 kg 0.4 kg 200 g 300 g 400 g 400 ml 600 ml 650 ml 1½ tbsp 2 tbsp 2½ tbsp As per taste 1 cup 1½ cup 2 cup 0.5 kg 500 g 750 ml 3 tbsp 2½ cup 0.2 kg 0.3 kg 0.4 kg 200 g 300 g 400 g 400 ml 600 ml 650 ml 1½ tbsp 2 tbsp 2½ tbsp As per taste 1 cup 1½ cup 2 cup 0.5 kg 500 g 750 ml 3 tbsp 2½ cup 1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables. 2. Select category & weight and press start. 3. When beeps, mix well & add rice, water, salt, garam masala, haldi, red chilli powder. Press start. Mix well. Stand for 5 minutes. Serve hot. For Soaked Rice (2 hours) Water Dry coconut Green chilli (Chopped) Garlic (Chopped) Ghee Salt Black pepper powder Seasoning Mustard seeds Black gram dal Bengal gram dal Curry leaves Dry Red Chilli Oil Method : 600 ml 2 cup 1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables. 2. Select category & weight and press start. 3. When beeps, mix well & add rice, water, salt, garam masala, red chilli powder. Press start. Mix well. Stand for 5 minutes. For Basmati rice (soaked for 1 hour) Water Oil Jeera, laung, tej patta, salt, garam masala, haldi, red chilli powder Method : 1 cup 1½ cup A pinch As per taste 1. In a MWS bowl add oil, mix vegetables, ajinomoto, red chilli powder, soy sauce, chilli sauce. Mix & select category & weight & press start. 2. When beeps, remove, in another MWS bowl add rice & water & press start. 3. When beeps, add the boiled rice to the vegetables, add pineapple pieces. Mix & press start. Stand for 5 minutes. For Basmati rice (soaked for 1 hour) Water Oil Jeera, laung, tej patta, salt, garam masala, red chilli powder Method : 0.2 kg 0.3 kg 0.4 kg 0.5 kg 200 g 300 g 400 g 500 g 1½ tbsp 2 tbsp 2½ tbsp 3 tbsp 1 cup 1½ cup 2 cup 2½ cup 0.1 kg 0.2 kg 0.3 kg 0.4 kg 0.5 kg 100 g 200 g 300 g 400 g 500 g 200 ml 400 ml 600 ml 650 ml 750 ml 2 tbsp 3 tbsp 4 tbsp 4½ tbsp 5 tbsp 2 nos. 3 nos. 4 nos. 5 nos. 6 nos. 2 cloves 3 cloves 4 cloves 5 cloves 6 cloves 1 tbsp 2 tbsp 2½ tbsp 3 tbsp 3½ tbsp As per taste As per taste ½ tsp ½ tsp ½ tsp 1 no. 1 tbsp 1 tsp 1 tsp 1 tsp 1½ tsp 2 tsp 1½ tsp 2 tsp 1½ tsp 2 tsp A few leaves 2 nos. 3 nos. 4 nos. 2 tbsp 3 tbsp 3½ tbsp 2½ tsp 2½ tsp 2½ tsp 5 nos. 4 tbsp 1. In a MWS bowl add oil, dry red chilli, green chilli, chopped garlic, mustard seeds, black gram dal, Bengal gram dal, curry leaves. Select category & weight and press start. 2. When beeps, add soaked rice, water, ghee, salt, black pepper powder. Mix well & press start. Stand for 5 minutes. Add grated coconut & serve hot. RICE DELIGHT Category rd8 Zafrani Pulao Weight Limit Utensil 01 ~ 0.5 kg Microwave safe (MWS) bowl Instructions For Basmati rice Melted ghee Nutmeg powder, cardamon powder Sugar Saffron (Kesar) Warm milk Water Kishmish, Kaju Method : rd9 Bengali Biryani 0.1 ~ 0.5 Kg Microwave safe (MWS) bowl 0.1 kg 100 g 1 tbsp 1 tbsp 1 tbsp 150 ml 0.1 kg 100 g 250 g 1 tbsp 1 no. 1 tsp Black pepper corns, cloves, cinnamon, bayleaf, cardamom (green) Hung curd Oil Water rd10 Khumb Pulao 0.1 ~ 0.5 kg Microwave safe (MWS) bowl 0.5 kg 500 g 5 tbsp 3 tbsp 5 tbsp 750 ml 0.2 kg 200 g 350 g 2 tbsp 2 nos. 1½ tsp 0.3 kg 0.4 kg 300 g 400 g 450 g 550 g 2 tbsp 3 tbsp 2 nos. 3 nos. 2 tsp 2½ tsp As per taste 0.5 kg 500 g 650 g 3 tbsp 3 nos. 3 tsp As per requirement 2 tbsp 1 tsp 200 ml 2½ tbsp 1½ tsp 400 ml 3 tbsp 2 tsp 600 ml 3½ tbsp 2½ tsp 650 ml 4 tbsp 3 tsp 750 ml 1. In a bowl take hung curd, ginger-garlic paste, oil, all the spices, mix well & make a paste for marinade. Apply this marinade on fish pieces evenly keep the marinated fish in refrigerator for atleast 1-1½ hours. 2. In a MWS bowl take soaked rice, water, select category & weight & press start. 3. When beeps remove rice from microwave. In another MWS bowl take sliced onions, desi ghee, black pepper corns, cloves, cinnamon stick, bay leaf, cardamom, mix well. Press start. 4. When beeps add the cooked onions to rice, add marinated fish pieces, salt. Mix well, cover & press start. Allow to stand for 5-10 minutes. 5. Serve hot with curd or gravy of your choice. For Basmati Rice (Soaked) Sliced mushrooms Water Milk Oil Chopped spring onions Chopped garlic Salt, pepper Method : 0.3 kg 0.4 kg 300 g 400 g 3 tbsp 4 tbsp As per taste 1½ tbsp 2 tbsp 2½ tbsp A pinch 2 tbsp 3 tbsp 4 tbsp 300 ml 350 ml 650 ml As per required 1. In a MWS bowl add ghee & rice. Mix well. select category & weight and press start. 2. When beeps, mix well add nutmeg powder, cardamom powder, kishmish, kaju, sugar, saffron mixed with warm milk, water. Press start. Stand for 5 minutes. Garnish with kishmish & kaju and serve. For Basmati Rice (Cooked) Fish (Hilsa) Desi Ghee Onion (sliced) Ginger-garlic paste Red chilli powder, salt, turmerics powder, cumin powder, garam masala Method : 0.2 kg 200 g 2 tbsp 0.1 Kg 100 g 50 g 100 ml 100 ml ½ tbsp 2 nos. ½ tbsp 0.2 kg 200 g 100 g 200 ml 200 ml 1 tbsp 3 nos. 1 tbsp 0.3 kg 0.4 kg 300 g 400 g 150 g 200 g 300 ml 325 ml 300 ml 325 ml 1½ tbsp 2 tbsp 4 nos. 5 nos. 1½ tbsp 2 tbsp As per taste 0.5 kg 500 g 250 g 375 ml 375 ml 2½ tbsp 6 nos. 2½ tbsp 1. In a MWS bowl add oil, chopped garlic & spring onions. Select category & weight and press start. 2. When beeps, mix well & add mushrooms. Press start. 3. When beeps, mix well & add rice, milk, water, salt & pepper. Press start. Stand for 3 minutes. 65 RICE DELIGHT Category rd11 Tiranga Pulao Weight Limit Utensil 0.2 ~ 0.4Kg Microwave safe (MWS) bowl & Microwave safe (MWS) glass bowl Instructions For Rice (soaked for 1 hour) Water Salt For Red Mixture Beat root (grated) Onion (sliced) Oil / ghee Salt Laung, dalchini, chhoti elaichi For White Mixture Cashewnuts (broken into pieces) Oil / ghee For Green Mixture Mint leaves Coriander leaves Onion Green chilli Garlic paste Salt Method : rd12 Egg Biryani 0.1 ~ 0.3Kg Microwave safe (MWS) bowl 0.3 Kg 300 g 500 ml As per taste 0.4 Kg 400 g 650 ml ½ cup ½ nos. ½ tbsp 1 cup 1 no. 1 tbsp As per taste As requite 1 cup 1 no. 1 tbsp 1 tbsp ½ tbsp 2 tbsp 1 tbsp 3 tbsp 1½ tbsp ½ cup ½ cup 1 no. 1 no. ½ tsp 1cup 1cup 2 nos. 2 nos. 1 tsp As per taste 1 cup 1 cup 3 nos. 3 nos. 1 tsp 1. In a spice grinder take mint leaves, coriander leaves, onion (cut into pieces), green chilli & salt. Grind them & make green chutney. Keep aside for late use. 2. In a MWS bowl take soaked rice & water. Add ¼ salt. Select category & weight and press start. 3. When beeps, remove the MWS bowl & drain excess water from the rice. Divide the cooked rice into 3 equal parts. Cover them. 4. In another MWS bowl add oil/ghee, grated beet root, sliced onion, laung, elaichi & salt. Mix well. Press start. 5. When beeps, remove the MWS bowl and in a MWS glass bowl add oil/ghee & cashewnuts. Press start. 6. Mix one portion of rice to the red mixture with a fork. Do not break the rice. Mix second portion with green chutney & third portion of rice with chashewnuts. 7. Take square / rectangular dish & arrange the red coloured layer first, white layer in the centre & green layer in the end. Serve them hot. For Boiled eggs Rice (soaked for 1 hour) Water Onions (Big sized sliced) Coriander leaves (chopped) Ginger-garlic paste Salt, red chilli powder, garam masala, dhania powder, turmeric powder 0.1 Kg 2 nos. 100 g 200 ml 1 no. 1 tbsp ½ tsp 0.2 Kg 3 nos. 200 g 350 ml 2 nos. 2 tbsp 1 tsp As per taste 0.3 Kg 4 nos. 300 g 500 ml 2 nos. 3 tbsp 1 tsp Biryani masala Slit green chillies ½ tsp 1 no. 1 tsp 2 nos. 1 tsp 2 nos. Method : 66 0.2 Kg 200 g 350 ml 1. In a MWS bowl take soaked rice, water. Select category & weight and press start. 2. When beeps, take out the cooked rice & keep aside. In another MWS bowl take oil, chopped coriander leaves, sliced onions, biryani masala, gingergarlic paste, slit green chillies & all the spices. Mix very well & press start. 3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced onions. Mix well without breaking the eggs. Press start. 4. Serve egg biryani hot with plain curd or raita. RICE DELIGHT Category rd13 Achari Chana Pulao Weight Limit Utensil 0.1 ~ 0.3 kg Microwave safe (MWS) bowl Instructions For Soaked rice Soaked & boiled kabuli chana Sliced onions Water Ginger-garlic paste Desi ghee Laung, chhoti elaichi, badi elaichi, saunf, jeera 0.1 Kg 100 g ½ cup ½ cup 200 ml ½ tsp 1 tbsp Salt, red chilli powder, garam masala, haldi Mango pickle paste Slit green chilli Method : rd14 Methi Rice 0.1 ~ 0.3Kg Microwave safe (MWS) bowl rd15 Coconut Rice 0.1 ~ 0.3Kg Microwave safe (MWS) bowl As per taste 1 tbsp 1 no. 1½ tbsp 2 nos. 2 tbsp 2 nos. 0.1 Kg 1 cup 100 g 200 ml 1 no. ½ tsp 1½ tbsp 0.2 Kg 1½ cup 200 g 350 ml 2 nos. 1 tsp As per taste 2 tbsp 0.3 Kg 2 cup 300 g 500 ml 3 nos. 1½ tsp 2½ tbsp 1. In a MWS bowl take soaked rice & water. Select category & weight and press start. 2. When beeps, remove the rice & keep aside. In another MWS bowl take oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix well & press start. 3. When beeps, add methi leaves to cooked rice, add all the spices. Mix very well. Press start. Serve rice hot with curd or raita. For Rice (soaked for 1 hour) Coconut (grated) Coconut milk Water Oil Chopped cashewnuts Mustard seeds Curry leaves Chopped green chilli Salt & pepper Finely chopped ginger Beaten curd Method : 0.3 Kg 300 g 1½ cup 1½ cup 500 ml 1½ tsp 2 tbsp 1. In a MWS bowl take soaked rice & water. Select category & weight and press start. 2. When beeps, remove the rice & keep aside. In another MWS bowl take desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic paste, sliced onions & slit green chillies. Mix very well & press start. 3. When beeps, add onion-mixture to the cooked rice, also add mango pickle paste & all the spices. Mix very well & press start. 4. Serve achari chana pulao hot with fresh curd. For Methi leaves (chopped) Soaked rice Water Onions (sliced) Ginger-garlic paste Salt, red chilli powder, garam masala Oil / ghee Method : 0.2 Kg 200 g 1 cup 1 cup 350 ml 1 tsp 1½ tbsp As per requirement 0.1 Kg 100 g ¼ cup 100 ml 100 ml 1 tbsp 1 tbsp ½ tsp 10 nos. 2 nos. 1 tsp 1 tbsp 0.2 Kg 200 g ½ cup 200 ml 150 ml 2 tbsp 2 tbsp 1 tsp 15 nos. 3 nos. As per taste 1½ tsp 2 tbsp 0.3 Kg 1 cup 0.3 Kg 300 ml 200 ml 2 tbsp 3 tbsp 1 tsp 20 nos. 3 nos. 2 tsp 3 tbsp 1. In a MWS bowl take soaked rice coconut milk & water. Select category & weight and press start. 2. When beeps, remove the rice & separate rice grains using a fork & keep aside. In another MWS bowl take oil, mustard seeds, chopped cashewnuts, curry leaves, chopped ginger, chopped green chilli. Mix well & press start. 3. When beeps, add cooked rice to the tadka. Add beaten curd, grated coconut, salt & pepper. Mix very well & press start. Serve coconut rice hot with sambhar. 67 RICE DELIGHT Category rd16 Curd Rice Weight Limit Utensil 0.1 ~ 0.5 Kg Microwave safe (MWS) glass bowl Instructions For Basmati Rice (Soaked) Water Oil Mustard seeds Urad dal Chana dal Curry leaves Green chillies (chopped) Grated ginger Curd Milk Coriander leaves (chopped) Method : 68 0.1 Kg 100 g 200 ml 1 tbsp ½ tsp ½ tsp ½ tsp 2 nos. ½ tsp ½ cup ¼ cup 0.2 kg 0.3 kg 0.4 kg 0.5 kg 200 g 300 g 400 g 500 g 400 ml 600 ml 650 ml 750 ml 1½ tbsp 2 tbsp 2½ tbsp 3 tbsp ½ tsp 1 tsp 1 tsp 1½ tsp ½ tsp 1 tsp 1 tsp 1½ tsp ½ tsp 1 tsp 1 tsp 1½ tsp A few leaves 2 nos. 3 nos. 3 nos. 3 nos. ½ tsp 1 tsp 1 tsp 1½ tsp ½ cup 1cup 1 cup 1½ cup ¼ cup ½ cup ½ cup 1 cup A few sprigs 1. In a MWS glass bowl add oil, mustard seeds, urad dal, chana dal. Select category & weight and press start. 2. When beeps, mix well & add curry leaves, green chillies, grated ginger. Mix well & press start. 3. When beeps, remove the bowl. 4. Now in another MWS glass bowl, add rice & water. Press start. Stand for 5 minutes. 5. Add cooked rice, curd, milk, chopped coriander leaves to the first MWS glass bowl. Mix well &serve. CHATPAT CORNER Category CC1 Apple Tomato Chutney Weight Limit Utensil 0.3 kg Microwave Safe (MWS) Glass Bowl Instructions Apple pieces Tomato pieces Green chillies, Salt, Sugar Oil For Tempering : Rai, Jeera, Hing etc. Method : CC2 Lemon Pickle 0.3 kg Microwave Safe (MWS) Glass Bowl CC3 Mix Veg. Pickle 0.3 kg Microwave Safe (MWS) Glass Bowl 1. In a MWS glass bowl put apple, tomato, green chillies, salt and sugar and keep it in Microwave. Select category and press start to cook. 2. When beeps, remove, allow to cool and grind it in a mixer. In another MWS glass bowl add oil and tempering and press start. 3. When beeps, add ground mixture and press start. Garnish with chopped coriander. Lemon pieces Sugar Chilli powder, Salt For Tempering : Rai, Jeera, Hing etc. Method : Lemon juice Salt, Chilli powder, Sugar, Pickle Masala Oil For tempering : Rai, Jeera, Hing etc. CC4 Pizza Sauce 0.3 kg Microwave Safe (MWS) Glass Bowl Garlic pods Oil CC5 Tomato Sauce 0.5 kg Microwave Safe (MWS) Glass Bowl 2 tbsp As per your taste 2 tbsp As required 200 g 1 No. As per your taste 7-8 nos. 2 tbsp 1. In a MWS glass bowl put oil, tomato, onion, garlic pods and keep it in Microwave. Select category & press start to cook. 2. When beeps, remove, allow to cool and grind it in a mixer. Now add salt, sugar, ajwain, basil leaves. Keep it in Microwave and press start. 3. When cooking ends, the sauce is ready. Tomato Onion Chilli powder, Salt, Sugar Chopped ginger and garlic Garam masala Method : 0.3 kg 300 g 1. In a MWS glass bowl put vegetables cut in long strips. Cover and keep it in Microwave. Select category and press start to cook. 2. When it gives a beep, remove. 3. In another MWS glass bowl add oil and tempering and press start. When it gives a beep add masala, sugar, salt & lemon juice. Add vegetables to this when it cools. Mix well and store it in a fridge. Tomato Onion Salt, Sugar, Ajwain, Oregano, Basil leaves Method : 150 g 150 g As per your taste 1. Cut lemon and remove seeds. In MWS glass bowl add lemon pieces, sugar, salt and chilli powder. Select category and press start. Store it in a bottle after it cools. For Mix Vegetable (Cauliflower, Carrot, Radish, Shalgam, Green peas) Method : 150 g 150 g As per your taste 2 tbsp 500 g 1 No. As per your taste 2 tbsp 1 tsp 1. In a MWS glass bowl put tomato pieces, cover and keep it in a Microwave. Select category & press start to cook. 2. When beeps, remove, allow to cool and grind it in a mixer. Strain it. Add salt, sugar, garam masala. Mix well. Press start. 69 CHATPAT CORNER Category CC6 Masala Chutney Weight Limit Utensil 0.3 kg Microwave Safe (MWS) Glass Bowl Instructions Chana Daal, Urad Daal Grated dry coconut Sesame, Salt, Sugar, Turmeric, Dhaniya powder, Jeera powder, Curry leaves, Methi seeds Oil Method : CC7 Lehsun ki Chutney 0.2 kg Microwave safe (MWS) bowl CC8 Manchurian Sauce 0.3 kg Microwave safe (MWS) bowl Aam Ki Chutney 0.3 kg Microwave safe (MWS) bowl CC10 Coconut Chutney 0.3 kg Microwave Safe (MWS) Glass Bowl 70 0.3 kg 300 g 25 g 2 tsp 1 tbsp As per taste 1. In a MWS bowl mix all the ingredients. Cover. Select category & press start. For Fresh grated coconut Chopped green chillies Chopped ginger Roasted split gram dal (optional) Salt For tempering Oil Mustard seeds Broken dry red chillies Curry leaves Method : 0.3 kg 1½ cups (300 ml) 1 tbsp 1 tsp ½ cup A pinch 2 tbsp + ½ cup water 1. In a MWS bowl add all the ingredients. Select category & press start. For Aam (peeled & chopped) Kishmish (seedless & chopped) Chopped ginger & garlic Tamarind pulp Salt & sugar Method : 2 nos. 20 g 2 nos. ½ cup 2 tsp 1 tsp As per taste ¼ cup 1. In a MWS bowl mix all the ingredients. Select category & press start. 2. Remove when cooking ends. Allow to cool. Grind it & serve as an accompaniment. For Water Vinegar sauce Soya sauce Tomato sauce Ajinomoto Cornflour Method : CC9 1 tsp 1. In a MWS bowl put daals and keep it in Microwave. Select category & press start to cook. 2. When beeps, remove. Add the rest of the ingredients and keep it in microwave and press start. 3. Remove, cool it and grind it in a mixer adding required amount of water. This chutney can be served with Idly, Parantha or Rice. Chopped tomatoes Chopped garlic Chopped green chillies Chopped onion Oil Jeera Haldi, red chilli powder, salt Water Method : 100 g each 100 g As per your taste 0.3 kg 300 g 2 nos. ½ tbsp 1 tbsp As per taste 1 tbsp ½ tsp 1 no. A few 1. Grind grated coconut, chopped green chillies, ginger, roasted split gram dhal, salt together in a blender. 2. In a MWS glass bowl add oil, mustard seeds, broken dry red chillies, curry leaves. Select category & press start. 3. Pour the tempering over the chutney & serve. CHATPAT CORNER Category CC11 Til Ki Chutney Weight Limit Utensil 0.2 kg Microwave Safe (MWS) Glass Bowl Instructions For Roasted til Tamarind paste Green chilli Coriander leaves Mint leaves Water Garlic pods Salt For Tempering Oil Cumin seeds Curry leaves Red chilli (dry) Method : 0.2 kg ½ cup 2 tbsp 4-5 nos. 2 tbsp 1 tbsp ½ cup 2-3 nos. As per taste 1 tbsp 1 tsp 6-7 nos. 2 nos. 1. Grind together roasted til, tamarind paste, green chilli, coriander leaves, mint leaves, garlic pods, salt & water in spice grinder. Make a rough paste. 2. In a MWS glass bowl take oil, cumin seeds, curry leaves & dried red chilli. Mix well. Select category & press start. 3. When beeps, add the grounded paste to the tempering & mix well. 71 PASTEURIZE MILK/DAIRY DELIGHT In the following example, show you how to pasteurize 2.0 L of Milk at 25C. 1. Press STOP/CLEAR. 2. Press PASTEURIZE MILK/DAIRY DELIGHT, the display will show "PS1". 3. Turn Dial until display shows "2.0 L" 4. *Press START/Add 30secs for weight confirmation. 5. *Turn Dial until display show "25 C". 6. Press START/Add 30secs (Do not increase/decrease cook time during PASTEURIZE MILK) 7. If you want to select DAIRY DELIGHT, Press the button twice, the display will show “dd1” 8. Turn the dial to select dd1 to dd3. 9. Press START/Add 30secs for category confirmation. 10. Turn dial to select weight. 11. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. (Dairy delight only) • Pasteurize milk/Dairy Delight menus are programmed. • Pasteurize milk/Dairy Delight cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. *Note: If the recipe has single weight e.g “dd3” , do not follow step 9, 10, directly go to step 11. 72 PASTEURIZE MILK Category Utensil 1-2 L Milk Pasteurization Kit Pasteurize Milk Instructions Milk (Cow, buffalo, Packet etc) Method : 1.0 L 1.5 L 2.0L 1. 2. 3. 4. Pour milk to the scale shown in the Milk Pasteurization kit. (Fig.1) Cover with lid & close as per the directions on the kit. (Fig.2) Place the kit in microwave oven. Select the category, weight & temperature. (refrigerated - select 4℃ , room temp – select 25℃) 5. Press start. When pasteurization is over, use the milk for drinking, making tea or coffee etc. For opening the lid refer (Fig.3) Tips : 1. Milk Pasteurization kit is only for milk. Do not use for other purpose. 2. Use fresh loose or packet milk. Do not repeat pasteurization. 3. For storage, let the milk stand to cool down after pasteurization, and then keep it in a refrigerator with covered. Do not move to another container. 4. The pasteurized milk can be consumed up to 2-3 days. CLOSE OPEN OP EN 2.0 1.5 1.0 l CL OS E PS1 Weight Limit l l } Scale Fig.1 Fig.2 Fig.3 73 DAIRY DELIGHT Category dd1 Tea Weight Limit Utensil 1-4 cups Microwave safe glass bowl Instructions For Water Tea leaves Milk Sugar Ginger/cardamon (crushed) Method : dd2 Coffee 1-4 cups Microwave safe glass bowl dd3 Flavoured Yoghurt@ 0.6 kg Microwave safe (MWS) glass bowl & Low rack# @Do not put anything in the oven during Preheat mode # Refer Pg.78 Fig.3 74 4cups 480ml 4tsp 300ml 1cup 60ml 120ml 2cups 3cups 120ml 180ml ½ tsp (Each cup) 150ml 225ml As per taste As per taste(optional) 4cups 240ml 300ml 1. In a MWS glass bowl add water. Select category & weight & press start. 2. Meanwhile in each cup add 1/2tsp coffee (with few water drops ) & sugar. Beat well. 3. When beeps, add milk to boiling water. Press start. 4. Add milk to each cup & serve hot. 1 cup coffee = 150ml approx Curd Milkmaid Fresh cream Flavours (Vanilla, Strawberry, Pineapple essence) Method : 2cups 3cups 240ml 360ml 2tsp 3tsp 150ml 225ml As per taste As per taste(optional) 1. In a MWS glass bowl add water, tea leaves & crushed ginger/cardamom (optional). Select category & weight. Press start. 2. When beeps, add milk & sugar. Press start. Serve hot. 1 cup tea = 150ml approx For Water Coffee Milk Sugar Ginger/cardamon (crushed) Method : 1cup 120ml 1tsp 120ml 200 ml 100 ml 200 ml As per choice (½ tsp) 1. In a MWS glass bowl mix all the ingredients. Beat well till smooth. 2. Select category & press start. 3. When beeps, keep the MWS glass bowl on low rack & keep it in microwave. Press start. 4. When cooking ends, take out & allow to come to room temperature. Keep in refrigerator for 1 hour. Note : In case you use strawberry essence, add a pinch of pink food colour to add colour to the yoghurt. For pineapple yoghurt, add pineapple slices at the time of serving. UTILITY CORNER/STEAM CLEAN In the following example, show you how to cook 0.3Kg of Defrost veg. 1. Press STOP/CLEAR. 2. Press UTILITY CORNER/STEAM CLEAN 3. Turn Dial until display show "UC2". 4. *Press START/Add 30secs for category confirmation. 5. *Turn Dial until display show "0.3Kg". 6. Press START/Add 30secs When cooking you can increase or decrease cooking time by turning Dial. 7. If you want to select STEAM CLEAN, Press the button twice, the display will show “SL1” 8. START/Add 30secs • Utility Corner/Steam Clean menus are programmed. • Utility Corner/Steam Clean cook allows you to cook most of your favourite food by selecting the food type and the weight of the food. *Note: If the recipe has single weight e.g “UC1” , do not follow step 4, 5. Directly go to step 6. 75 UTILITY CORNER Category Weight Limit Utensil Instructions UC1 Keep warm 0.3 kg Microwave safe (MWS) bowl UC2 Defrost Veg 0.2 ~ 0.5 kg Microwave safe (MWS) bowl Veg - (Paneer, Green Peas, Corn etc.) Method : 1. Take in Microwave Safe Bowl, select category & weight and press start. 2. When beeps, turn the food. Press start. UC3 Defrost Non Veg 0.5 ~ 1.0 kg Microwave safe (MWS) bowl Non-Veg - (Chicken, Mutton etc.) Method : 1. Take in Microwave Safe Bowl, select category & weight and press start. 2. When beeps, turn the food. Press start. UC4 Dehumidification 0.3 kg Microwave safe (MWS) bowl Namkin, Biscuits, Bhujia, Papad and Wafers etc. Method : 1. In MWS bowl add the food to be dehumidified. Select category and press start. UC5 Light Disinfect 76 Method : 1. Any cooked food with cover (Rice, Dal, Subzi, Halwa, Upma etc.) Select category & press start. 2. When beeps, mix well & press start. When beeps, mix well & press start. Namkin, Biscuits, Bhujia, Papad and Wafers etc. Microwave safe Method : 1. Sterilize Microwave safe glass utensil - Keep the empty utensil & (MWS) glass utensil select category & press start. & 2. Clean the cavity - Keep the cavity empty. Select category & press start. Empty cavity When time ends (beeps), clean the cavity with a damp cloth. Note : The oven has a special function Light Disinfect which allows to sterilize the MWS glass utensil thereby giving a hygiene & clean utensils/cavity. FERMENTATION Category Weight Limit Utensil FE1 Pizza base@ 0.2 kg Low rack* & Multicook tawa Instructions For Maida Yeast Salt Sugar Water Method : FE2 Masala Paneer 0.5 kg Microwave safe (MWS) glass bowl Yeast dough 0.3 kg Microwave safe (MWS) glass bowl 1. In a bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough. Roll out the dough to 6” to 7”& keep on dusted tawa. Prick with a fork.Keep for half to 1 hour in a dark place. 2. Select category & press start. 3. When beeps, keep the tawa on low rack. Press start. For Milk Curd Coriander powder Jeera powder Method : FE3 0.2 kg 200 g 1 tbsp 1/2 tsp 1 tsp As required 0.5 kg 500 ml 2 tbsp 1 tbsp 1 tsp 1. In MWS glass bowl add milk. Select category and press start. 2. When it gives a beep, remove and add curd, coriander and jeera powder. Press start. When beeps, remove and strain and press in a muslin cloth. For Maida Yeast Salt Sugar Water Method : 0.3 kg 300 g 1 tbsp ½ tsp 1 tsp As required 1. In MWS glass bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough. 2. Select category and press start. Rest for 3 minutes. Now remove. STEAM CLEAN Category SL1 Steam Clean Weight Limit 0.3 kg Utensil Microwave safe (MWS) bowl Instructions Method : 1. Take water in MWS bowl, add vinegar or lemon juice. Select category & press start. 2. When beeps, wipe out with salt & clean napkin. Press start. 3. Again wipe out. Take out the plug. *Refer Pg.78 Fig.1 77 USAGE OF ACCESSORIES/UTENSILS 1) Low rack Multi cook tawa High rack Multi cook tawa Low rack Microwave safe glass bowl (Not provided with LG Kit) 2) 3) 4) Low rack Metal cake tin (Not provided with LG Kit) High rack Microwave flat glass dish (Not provided with LG Kit) 5) 78 ROTISSERIE - INSTALLATION Never operate the oven at combination mode with rotisserie bar (without food). Do not use rotisserie bar in micro mode. 1. Position the food on the spit, ensuring that the rotisserie bar runs centrally through the food. And tie the food with thread to the bar if necessary. 2. Insert the end of the rotisserie bar (E) into the rotisserie jaw (B) on the right hand of the oven wall. Push it to the right, rotating the rotisserie bar slightly until the rotisserie-bar fits into the rotisserie jaw (B). 3. Support the other end of the rotisserie bar (D) on the hollow of the rotisserie holder (A). A C B Rotisserie-Holder D E Rotisserie-Jaw F 79 MODEL: MC3283FMPG MC3283AMPG MC3283AMG LG Electronics India Pvt. Ltd. MFL67281808 Regd. Office : A-27, Mohan Cooperative Industrial Estate, Mathura Road, New Delhi-110044
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