LG | MJEN326SF | User guide | LG MJEN326SF User Guide

LG MJEN326SF User Guide
RECIPE MANUAL
MICROWAVE
OVEN
MJEN326SF
MFL67281882
Rev.00_06072019
www.lg.com
Copyright © 2019 LG Electronics Inc. All Rights Reserved.
Various Cook Functions...............................................................................
3
401 Recipes List ...........................................................................................
4
Charcoal/Indian Cuisine .............................................................................. 10
Mantras for Heart Friendly Recipes by Heart Care Foundation of India ... 53
Healthy Heart
............................................................................................
54
Indian Roti Basket/Ghee ............................................................................
65
Diet Fry / Steam Chef ..................................................................................... 79
Kids’/Dairy Delight ....................................................................................... 116
Usage of Accessories/Utensils ................................................................... 144
2
Various Cook Functions
Please follow the given steps to operate cook functions (Charcoal/Indian
Cuisine, Healthy Heart, Indian Roti Basket/Ghee, Diet Fry/ Steam Chef , Kids’/
Dairy Delight) in your Microwave.
Cook
Functions
STEP-1
STEP-2
Charcoal/
Indian
Cuisine
Indian
Roti
Basket/
Ghee
Healthy
Heart
Diet Fry /
Steam Chef
Kids’ /
Dairy
Delight
Press
Press
Press
Press
Press
STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel
Charcoal/
Indian
Cuisine
Healthy
Heart
Indian
Roti
Basket/
Ghee
Diet Fry /
Steam Chef
Kids’ /
Dairy
Delight
Turn Dial
to select
the food
category
(1-1 to 1-32)
(2-1 to 2-28)
(3-1 to 3-23)
(4-1 to 4-8)
(5-1 to 5-4)
(6-1 to 6-2)
STEP-3
Turn Dial
to select
the food
category
(1-1 to 1-35)
(2-1 to 2-41)
(3-1 to 3-25)
(4-1 to 4-15)
(5-1 to 5-17)
Turn dial
to Select
the food
category
(1 to 30)
Turn dial
to Select
the food
category
(1-1 to 1-28)
(2-1 to 2-4)
Turn Dial
to select
the food
category
(1-1 to 1-29)
(2-1 to 2-15)
(3-1 to 3-20)
(4-1 to 4-26)
(5-1 to 5-19)
STEP-4
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
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
STEP-6
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
+30seconds
Press
START/
Select /
3
+30seconds
401 Recipes List
Code No.
Charcoal/Indian Cuisine
(pg. 10-52)
2-16
2-17
2-18
2-19
2-20
2-21
2-22
2-23
2-24
2-25
2-26
2-27
2-28
2-29
2-30
2-31
2-32
2-33
2-34
2-35
2-36
2-37
2-38
2-39
2-40
2-41
Charcoal
Code No.
Recipe Name
1-1
1-2
1-3
1-4
1-5
1-6
1-7
1-8
1-9
1-10
1-11
1-12
1-13
1-14
1-15
1-16
1-17
1-18
1-19
1-20
1-21
1-22
1-23
1-24
1-25
1-26
1-27
1-28
1-29
1-30
1-31
1-32
1-33
1-34
1-35
MURG TANDOORI
BHARWAN TAMAATAR
TANDOORI ALOO
TANDOORI GOBHI
BHARWAN BHINDI
BHARWAN BAIGAN
TANDOORI JHINGA
CHANA KABABS
PANEER TIKKA
MATAR KABABS
TANDOORI MUSHROOMS
ARBI TANDOORI
MALAI TIKKA
CORN KABABS
KASTOORI KABAB
TIKKA ACHAARI
MAHI TIKKA
TANDOORI SUBJI
MIX VEG PLATTER
FISH TANDOORI
FALDARI KABABS
SPICY CHICKEN KABABS
CHILKA KABABS
JIMIKAND KE KABABS
KAJU KABABS
MUTTON & TOMATO KABABS
DAHI KABABS
CHICKEN LOLLIPOPS
TANDOORI FRUIT CHAAT
CHICKEN SAUTE
STUFFED MUSHROOM
TOFU TIKKA
STUFFED CAPSICUM
PUTTA TIKKA
RESHMI TIKKA
2-1
2-2
2-3
2-4
2-5
2-6
2-7
2-8
2-9
2-10
2-11
2-12
2-13
2-14
2-15
MIX VEG
KADHAI PANEER
DAL TADKA
SAMBHAR
DUM ALOO
KADHI
BAATI
DALMA
PITHLA
PANCHMEL KI SUBZI
GUJARATI TUVAR DAL
BUTTER CHICKEN
BEANS PORIAL
GOAN POTATO CURRY
VEG. HANDVA
10
10
10
11
11
11
12
12
12
13
13
13
14
14
14
15
15
16
16
17
17
18
18
18
19
19
20
20
20
21
21
21
22
22
22
Recipe Name
KASHMIRI KAJU PANEER
KADHAI CHICKEN
BAIGAN KA BHARTA
KOFTA CURRY
ALOO GOBHI
MATAR PANEER
GATTEKI SABZI
EGG CURRY
JHINGA MATAR CURRY
DUM TANGRI
MAKKI KORMA
LITTI
CHOKHA
METHI ALOO
KADDU KI SABZI
PALAK KEEMA
PANEER PISTA HARYALI
BANDGOBHI MATAR
MUSHROOM CHILLI
KALONJI ALOO
DAHI ALOO
ALOO SHIMLA MIRCH
PANEER BHURJI
SCRAMBLED EGGS
MUSHROOM CAPSICUM
MURI GHANTO
28
28
28
29
29
29
30
30
30
31
31
32
32
32
33
33
33
34
34
34
34
35
35
35
35
36
Rice Delight
3-1
3-2
3-3
3-4
3-5
3-6
3-7
3-8
3-9
3-10
3-11
3-12
3-13
3-14
3-15
3-16
3-17
3-18
3-19
3-20
3-21
3-22
3-23
3-24
3-25
Indian Cuisine
23
23
23
23
24
24
24
25
25
25
26
26
26
27
27
4
CHICKEN BIRYANI
GOSHT DUM BIRYANI
MALABAR BIRYANI
PINEAPPLE FRIED RICE
VEG. PULAO
VEG. TAHIRI
PEPPER RICE
ZAFRANI PULAO
BENGALI BIRYANI
KHUMB PULAO
TIRANGA PULAO
EGG BIRYANI
ACHARI CHANA PULAO
METHI RICE
COCONUT RICE
CURD RICE
KEEMA PULAO
TOMATO PULAO
PANEER FRIED RICE
CHILLI GARLIC RICE
MUSHROOM BIRYANI
YAKHINI PULAO
PALAK PULAO
VANGI BHATH
ZARDA PULAO
37
37
37
38
38
38
38
39
39
39
40
40
41
41
41
42
42
42
43
43
43
44
44
44
45
401 Recipes List
Code No.
Recipe Name
Code No.
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Chatpat Corner
4-1
4-2
4-3
4-4
4-5
4-6
4-7
4-8
4-9
4-10
4-11
4-12
4-13
4-14
4-15
APPLE TOMATO CHUTNEY
LEMON PICKLE
MIX VEG PICKLE
PIZZA SAUCE
TOMATO SAUCE
MASALA CHUTNEY
LEHSUN KI CHUTNEY
MANCHURIAN SAUCE
AAM KI CHUTNEY
COCONUT CHUTNEY
TIL KI CHUTNEY
CHANA CHAAT
ALOO KAND CHAAT
AMLA CHUTNEY
BAINGAN CHUTNEY
46
46
46
46
46
47
47
47
47
47
48
48
48
48
49
Cooking Aid
5-1
5-2
5-3
5-4
5-5
5-6
5-7
5-8
5-9
5-10
5-11
5-12
5-13
5-14
5-15
5-16
5-17
KEEP WARM
DEFROST VEG
DEFROST NON VEG
DEHUMIDIFICATION
LIGHT DISINFECT
BODY MASSAGE OIL
PIZZA BASE
YEAST DOUGH
BOIL POTATOES
LEMON SQUEEZE
GARLIC PEEL
TEAR FREE ONIONS
CRISPY NUTS
SMOOTH HONEY
STALE TO FRESH BREAD
MELTING CHOCOLATE
STEAM CLEAN
50
50
50
50
50
50
50
50
51
51
51
51
51
51
51
51
52
Indian Roti Basket
Code No.
1-1
1-2
1-3
1-4
1-5
1-6
1-7
1-8
1-9
1-10
1-11
1-12
1-13
1-14
1-15
1-16
1-17
1-18
1-19
1-20
1-21
1-22
1-23
1-24
1-25
1-26
1-27
1-28
Healthy Heart
1
2
3
4
5
6
7
8
9
10
Recipe Name
WHEAT RAVA IDLI
CHANA DAL PANCAKE
MOONG DAAL CHEELA
SPINACH AND TOFU TOAST
QUINOA VEG UPMA
RICE AND MOONG DAAL IDLI
BUCKWHEAT PORRIDGE
METHI MISSI ROTI
GRILLED VEGGIE ZUCCHINI
SOYA BHURJI
BROWN RICE RISOTTO
58
KADHAI TOFU
58
DHANSAK DAAL VEG
59
TOMATO METHI RICE
59
HEALTHY RAGI PIZZA
60
SAFFRON POTATOES
60
BROCCOLI TIKKI
60
FLAVOURED SOYA MILK
61
61
CARROT & MOONG DAAL SOUP
61
GLUTEN FREE PASTA
61
GARLIC CELERY TOAST
62
MASOOR PULAO
62
KALE & CHICKPEA CURRY
62
STUFFED KARELA
63
GAWARFALI SABZI
63
FLAXSEED UTTAPAM
WHOLE WHEAT VEGETABLE KHICHDI 63
BROWN RICE DALIYA
64
ROASTED GARLIC
64
ROASTED FLAXSEEDS
64
Indian Roti Basket / Ghee
(pg. 66-78)
Healthy Heart
(pg. 55-64)
Code No.
Recipe Name
55
55
55
55
56
56
56
57
57
57
5
Recipe Name
NAAN
LACHHA PARANTHA
APPAM
THEPLA
MASALA ROTI
MISSI ROTI
STUFFED NAAN
KHASTA PARANTHA
PUDINA PARANTHA
RAJMA PARANTHA
PANEER PARANTHA
KULCHE
ALOO PARANTHA
PALAK PARANTHA
GOBHI PARANTHA
AJWAIN PARANTHA
PYAAZ PARANTHA
CHATPATA PARANTHA
ALOO GOBHI PARANTHA
METHI PARANTHA
CABBAGE PARANTHA
CORN PARANTHA
CARROT PARANTHA
PEA PARANTHA
MUSHROOM PARANTHA
MIX VEG PARANTHA
BATHUA PARANTHA
RADISH PARANTHA
66
66
66
67
67
67
68
68
69
69
70
70
71
71
72
72
72
73
73
73
74
74
75
75
76
76
77
77
401 Recipes List
Code No.
Ghee
Code No.
2-1
2-2
2-3
2-4
2-11
2-12
2-13
2-14
2-15
Recipe Name
GHEE
GHEE SHAKKAR
GUDH SHAKKAR
PANJIRI
78
78
78
78
3-1
3-2
3-3
3-4
3-5
3-6
3-7
3-8
3-9
3-10
3-11
3-12
3-13
3-14
3-15
3-16
3-17
3-18
3-19
3-20
Diet Fry
1-1
1-2
1-3
1-4
1-5
1-6
1-7
1-8
1-9
1-10
1-11
1-12
1-13
1-14
1-15
1-16
1-17
1-18
1-19
1-20
1-21
1-22
1-23
1-24
1-25
1-26
1-27
1-28
1-29
Recipe Name
CHICKEN NUGGETS
ALOO CHIPS
BREAD PAKORA
PANEER PAKORA
GUJIYA
SAMOSA
MASALA VADA
CHICKEN 65
STUFFED ALOO PATTIES
MUSHROOM ROLLS
SABUDANA VADA
FISH AMRITSARI
BATATA VADA
PYAAZ PAKORA
MIRCHI VADA
ALOO BHAJI
SOYABEAN TIKKI
OATS CUTLET
METHI MASALA VADA
POHA PATTIES
FRENCH TOAST
BUFF VADA
PALAK TIKKI
CORN ALOO TIKKI
MIX VEG BHAJIYA
PUNJABI MATTHI
FAFDA
THATTAI SNACKS
DAHI OATS VADA
80
80
80
81
81
82
82
83
83
84
84
85
85
85
86
86
86
87
87
87
88
88
88
89
89
89
90
90
91
BEETROOT SALAD
COUS COUS SALAD
PASTA SALAD
RICE SALAD
CHICKEN IN TOMATO TOWERS
TIRANGA SALAD
HARI SEEKH SALAD
BABY CORN AND BEAN SALAD
CARROT AND PEAS SALAD
PAPAYA LACHCHA SALAD
94
94
95
95
95
CHICKEN SHORBA
TAMATAR SHORBA
SWEET CORN SOUP
MUSHROOM SOUP
RASAM
HOT & SOUR SOUP
TOMATO SOUP
MULLIGATAWNY SOUP
TOM YUM KUNG
SICHUAN SOUP
PALAK MAKAI SHORBA
RAJMA SOUP
SHAHI SHORBA
BOMBAY CURRY SOUP
BADAM SOUP
LIMBU DHANIA SHORBA
MUTTON SHORBA
DAL SHORBA
CHICKEN SOUP
WONTON SOUP
96
96
96
96
97
97
97
98
98
98
99
99
99
100
100
100
101
101
101
102
Continental
4-1
4-2
4-3
4-4
4-5
4-6
4-7
4-8
4-9
4-10
4-11
4-12
4-13
4-14
4-15
4-16
4-17
4-18
4-19
4-20
4-21
4-22
4-23
4-24
4-25
4-26
Salads
2-1
2-2
2-3
2-4
2-5
2-6
2-7
2-8
2-9
2-10
WHOLE WHEAT & MIND SALAD
BREAD SALAD
SPRING BASKET SALAD
CRUNCHY CHICKEN SALAD
BROCCOLI SALAD
Soups
Diet Fry/Steam Chef
(pg. 80-115)
Code No.
Recipe Name
92
92
92
92
93
93
93
93
94
94
6
103
PASTA
103
VEG AU GRATIN
103
BAKED MUSHROOM
103
POTATO DUMPLING
104
LASANEYA
104
MACARONI
104
CHILLI VEG
105
THAI CHICKEN
105
SWEET & SOUR VEG
105
MEDITERRANEAN CROSTINI
106
RISOTTO RICE
SPAGHETTI WITH TOMATO SAUCE 106
107
COTTAGE CHEESE TORTELLINI
107
MEXICAN CORN RICE
108
BROCCOLI IN BUTTER SAUCE
108
SHRIMPS IN GARLIC BUTTER
108
CHILLI CHICKEN
108
HAKKA NOODLES
109
VEG. IN HOT GARLIC SAUCE
109
SCHEZWAN CHICKEN
109
VEG MANCHURIAN
110
CHILLI SOY NUGGETS
110
STEAMED EGG WITH TOFU
ALMOND & VEGETABLES STIR FRY 110
111
MIX SAUCE PASTA
111
PRAWN MAGIC
401 Recipes List
Code No.
Recipe Name
Code No.
1-27
1-28
1-29
1-30
1-31
1-32
Steam Chef
5-1
5-2
5-3
5-4
5-5
5-6
5-7
5-8
5-9
5-10
5-11
5-12
5-13
5-14
5-15
5-16
5-17
5-18
5-19
MOMOS
SPROUTS
STEAMED CHICKEN
SARSON KA SAAG
MATAR MUSHROOM
BOILED EGGS
GAJAR KA HALWA
AVIAL
SHORSHE ILISH
ALUVADI
RASIA MUTHIYA
STEAMED PEAS
BHAFOURI
KEEMA BALLS
METHI MUTHIYA
FARA
BROCCOLI CAULIFLOWER
CARROT
STEAMED VEG
112
112
112
112
113
113
113
113
114
114
114
114
114
115
115
115
115
115
115
2-1
2-2
2-3
2-4
2-5
2-6
2-7
2-8
2-9
2-10
2-11
2-12
2-13
2-14
2-15
2-16
2-17
2-18
2-19
2-20
2-21
2-22
2-23
2-24
2-25
2-26
2-27
2-28
Child's Favourite
1-1
1-2
1-3
1-4
1-5
1-6
1-7
1-8
1-9
1-10
1-11
1-12
1-13
1-14
1-15
1-16
1-17
1-18
1-19
1-20
1-21
1-22
1-23
1-24
1-25
1-26
Recipe Name
CORN CHAAT
VERMICELLI KHICHDI
OMELETTE
PIZZA
GARLIC BREAD
BREAD PUDDING
CHEESY NACHOS
CHOCOLATE BALLS
STRAWBERRY CUSTARD
VEG BURGER
CHOCO BARS
MUSHROOM & PEPPER PIZZA
CHEESE BREAD DELIGHT
NOODLE ROSTI
APPLE PIE
APPLE CUSTARD
DHOKLA
POHA
UPMA
BESAN CHEELA
VEG SANDWICH
PANEER SANDWICH
MASALA CHEESE TOAST
KHANDVI
COTTAGE HONEY TOAST
TOKRI CHAAT
SPICY BABY CORN
BREAD UPMA
UGGANI
MURMURA
NON VEG PIZZA
PUFF SNACKS
124
124
125
125
125
126
Bakery
Kids’ /Dairy Delight
(pg. 117-143)
Code No.
Recipe Name
117
117
117
117
118
118
118
118
118
119
119
119
120
120
121
121
121
122
122
122
122
123
123
123
123
124
CHOCOLATE CAKE
LAMINGTON CAKE
DOUGHNUTS
NAN KHATAI
WHOLE WHEAT COOKIES
CHENA PODA
VANILLA CAKE
BUNS
APPLE CUP CAKES
EGGLESS CHOCOLATE CAKE
SWISS ROLL
PATTIES
JEERA BISCUITS
PINWHEEL COOKIES
BROWNIE
MUFFINS
WALNUT CAKE
CARROT CAKE
MASALA BISCUITS
CHEESE STRAW
STRAWBERRY CAKE
CARAMEL CAKE
TUTI FRUITI CAKE
ORANGE CAKE
CURD PUDDING CAKE
CHEESE BUNS
CHEESE POTATO MUFFINS
CHICKEN EGG MUFFINS
127
127
127
128
128
128
128
129
129
129
130
130
130
131
131
131
132
132
132
132
133
133
133
133
134
134
134
134
Sweet Corner
3-1
3-2
3-3
3-4
3-5
3-6
3-7
3-8
3-9
3-10
3-11
3-12
3-13
3-14
3-15
7
SUJI HALWA
BESAN LADOO
KHEER
PAYASAM
MYSORE PAK
NARIYAL BURFI
SANDESH
SEVIYAN ZARDA
BURFI
KALAKAND
SHAHI RABDI
SHAHI TUKDA
KADDU KHEER
RAVA LADOO
KAJU BURFI
135
135
135
135
135
136
136
136
136
136
137
137
137
137
138
401 Recipes List
Code No.
3-16
3-17
3-18
3-19
3-20
3-21
3-22
3-23
Recipe Name
BADAM HALWA
SUJI KHEER
FRUIT DESSERT
RAGGI KHEER
FRUIT RAVA KESARI
MUMBAI HALWA
CHOCOLATE BITES
PEDA PISTA
138
138
138
138
139
139
139
139
Tea
4-1
4-2
4-3
4-4
4-5
4-6
4-7
4-8
TEA
COFFEE
MASALA TEA
GINGER TEA
TULSI TEA
LEMON TEA
BLACK TEA
GREEN TEA
5-1
5-2
5-3
5-4
PANEER
MASALA PANEER
CURD
FLAVOURED YOGHURT
140
140
140
140
140
141
141
141
Dairy Delight
142
142
142
142
Pasteurize Milk
6-1
6-2
PASTEURIZE MILK - 25°C
PASTEURIZE MILK - 4°C
143
143
8
Charcoal/Indian Cuisine
In the following example, show you how to cook
0.4Kg of TANDOORI ALOO.
1. Press STOP/Cancel
STOP
Cancel
2. Press Charcoal/Indian Cuisine.
Charcoal /
Indian
Cuisine
The display will show "1" .
3. Turn DIAL until display show "1-3".
Press START /Select /+30seconds for category confirmation.
Select /+30seconds
4. Turn DIAL until display shows "0.4Kg".
5. Press START /Select /+30seconds
Select /+30seconds
6. When cooking you can increase or decrease
cooking time by turning DIAL.
• Charcoal/Indian Cuisine menus are programmed.
• Charcoal/Indian Cuisine menus allows you to cook
your favourite food by selecting food & weight of
food.
9
Charcoal
Category
1-1
MURG
TANDOORI
Weight Limit
1 kg
Utensil
Rotisserie
##
Instructions
Whole Chicken
For Marinade
Hung Curd
Garlic Paste
Ginger Paste
Salt
Tandoori Masala
Cumin Powder
Tandoori Color
Red Chilli Powder
1 Kg
1 Cup
3 Tbsp
1 Tbsp
As per taste
3 Tsp
As per taste
A pinch
As per taste
Method :
1. Mix all the ingredient of marinade in a bowl
2. Wash the Chicken properly & make cuts on the chicken all over.
3. Marinade the Chicken properly coating all the places. keep marinated for 3-4 hours in
refrigerator.
4. Keep paper towel (Kitchen towel) on glass tray.
5. Assemble the rotisserie & insert the Chicken & tie up with thread.
6. Install the rotisserie in the microwave select category & press start. Serve with grilled
onion slices, lemon wedges & onion chutney.
Note : For Rotisserie installation refer Pg. 145.
1-2
BHARWAN
TAMATAR
0.3-0.5 kg
Multicook Tawa
&
High rack*
For
Tomato (Hollowed)
For Stuffing
Paneer (mashed)
Salt, Red Chilli Powder,
Garam Masala, Cumin Powder
0.3 Kg
300 g
0.4 Kg
400 g
0.5 Kg
500 g
200 g
250 g
As per taste
300 g
Onion Chopped
Coriander leaves Chopped
Oil
¼ cup
¼ cup
A few sprigs
½ Tbsp
½ cup
¼ Tbsp
1 Tbsp
Method :
1. Precook the paneer stuffing- In a MWS bowl add oil, Onions & microwave 100 % for 3
minutes. Add paneer & all the spices & coriander leaves & microwave 100% for 2
minutes
2. Stuff the hollowed tomatoes with paneer.
3. Grease the tomatoes with few drops of oil.
4. Keep the Tomatoes on tawa & tawa on high rack. Select Category & weight and press
start
5. Turn over the tomato & press start. Put oil.
6. Turn over the side again & press start. Garnish with fresh coriander leaves & serve.
1-3
TANDOORI
ALOO
0.3 ~ 0.5 kg
Multicook Tawa
&
High rack*
For
Aloo (Cut into quarters)
For marinade
Hung Curd
Garlic Paste
Cumin Powder
Red Chilli powder
Salt
Tandoori Masala
Tandoori Color
0.3 kg
300 g
0.4 kg
400 g
0.5 kg
500 g
2 Tbsp
1 Tbsp
3 Tbsp
1 ½ Tbsp
As per taste
As per taste
As per taste
2 Tsp
A pinch
4 Tbsp
2 Tbsp
1 Tsp
3 Tsp
Method :
1. Mix all the ingredients of marinade in a bowl.
2. Add the aloo pieces & keep for ½ hour.
3. Keep the marinated aloo on tawa & tawa on high rack. Select category & weight & press
start.
4. When beeps, turn over the pieces & drizzle few drops of oil & press start again.
Sprinkle chaat masala or lemon juice & serve.
##
Refer page 145, fig
* Refer page 144, fig 2
10
Charcoal
Category
1-4
TANDOORI
GOBHI
Weight Limit
Utensil
0.3 ~ 0.5 kg
Multicook Tawa
&
High rack*
Instructions
For
Caulifower florets
For Marinade
Jeera powder
Red Chilli Powder, Salt, Dhaniya
Powder, Garam Masala, Anardana
Tandoori Color/Haldi
Oil
Hung Curd
0.3 Kg
300 g
0.4 Kg
400 g
0.5 Kg
500 g
½ Tsp
1 Tsp
As per taste
1 Tsp
1 Tbsp
2 Tbsp
A pinch
1½ Tbsp
3 Tbsp
2 Tbsp
4 Tbsp
Method :
1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the
marinade & rub them properly with the marinade. Keep aside for 1 hours.
2. Transfer the marinated cauliflower on tawa & keep on high rack. Select category &
weight and press start.
3. When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start.
Serve with onion rings, coriander leaves & tomato slices.
1-5
BHARWAN
BHINDI
0.2 ~ 0.4 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
For
Bhindi
Oil
Jeera
Onion (chopped)
Green Chillies
Ginger
Hing
Tomato
For Stuffing
Coriander Powder
Turmeric Powder
Saunf Powder
Amchoor
Red Chilli Powder, Salt
0.2 kg
200 g
¼ tbsp
¼ tsp
½ no.
1 no.
¼"
½ no.
1 tsp
1 tsp
1 tsp
1 tsp
0.3 kg
300 g
½ tbsp
½ tsp
1 no.
2 no.
¼"
A pinch
1 no.
0.4 kg
400 g
1 tbsp
1 tsp
1no.
2 no.
½"
2 tsp
1½ tsp
1½ tsp
1½ tsp
As per taste
3 tsp
2 tsp
2 tsp
2 tsp
1 no.
Method :
1. Cut stalk of each bhindi & make lengthwise slit.
2. Combine stuffing ingredients & mix well stuff each bhindi with this mixture.
3. In MWS glass bowl add oil, jeera, onion, green chilli, ginger, tomato & hing. Select
category & weight & press start.
4. When beeps, remove the bowl from microwave oven & keep the stuffed bhindi on tawa,
drizzle few drops of oil on bhindis. Keep tawa on high rack.
5. Press start.
6. When beeps, turn over bhindis & add the onion mixture & mix well.
7. Press start.
1-6
BHARWAN
BAIGAN
0.2 ~ 0.4 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa*
&
High rack
For
Baigan (Medium)
For Stuffing
Tomato(grated)
Onion (chopped))
Salt, Coriander powder, haldi,
amchoor, garam masala, red chilli
powder
0.2 kg
200 g
0.3 kg
300 g
0.4 kg
400 g
1 no.
¼ cup
1½ no.
½ cup
As per taste
2 nos.
1 cup.
Oil
1 tbsp
1½ tbsp
2 tbsp
Method :
1. Pre-prepare the stuffing - In a MWS glass bowl add oil, onions, tomatoes & all spices &
microwave at 100% for 3 minutes. Keep aside slit the baigans cross ways with stems
intact.
2. In a MWS glass bowl add slit baigans & sprinkle some water & cover. Select category &
weight & press start.
3. When beeps, Remove the bowl from microwave oven & Add the stuffing to the baigans.
4. Keep the baigans on tawa drizzle some drops of oil & keep tawa on high rack.
5. Press start.
6. When beeps, turn over again.
7. Press start.
* Refer page 144, fig 2
11
Charcoal
Category
1-7
TANDOORI
JHINGA
Weight Limit
Utensil
0.2 ~ 0.5 kg
Multicook tawa
&
High rack*
Instructions
For
King Size Prawns
Ist Marinade
Lemon juice
Salt, Red chilli powder
Oil
2nd Marinade
Thick cream
Mozarella cheese (grated)
Oil
Red Chilli Powder
Tandoori Masala
Cornflour
Garam Masala
Ginger Paste
Tandoori Colour/Haldi
Hung Curd
0.2 kg
200 g
2 tbsp
½ tbsp
2 tbsp
1 tsp
½ tbsp
1 tsp
2 tsp
2 tsp
1 tbsp
0.3 kg
300 g
0.4 kg
400 g
0.5 kg
500 g
2½ tbsp
3 tbsp
As per taste
1 tbsp
1½ tbsp
3½ tbsp
3 tbsp
4 tbsp
2 tsp
3 tsp
1 tbsp
1½ tbsp
As per taste
2 tsp
3 tsp
3 tsp
4 tsp
As per taste
2½ tsp
3 tsp
A pinch (for colour)
2 tbsp
3 tbsp
4 tbsp
4 tsp
2 tbsp
2 tbsp
3½ tsp
5 tsp
3½ tsp
4 tbsp
Method :
1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.
2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the
lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.
3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select category &
weight and press start.
4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina
chutney.
Note: In case the prawns get watery drain excess water & then cook.
1-8
CHANA
KABABS
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
For
Boiled Kabuli Chana (Chhole)
Cloves
Pepper powder
Cinnamon powder
Garlic Cloves
Salt
Ginger Chopped
Bread pieces
Whole red chilly
Bread crumbs
0.2 kg
200 g
1 no.
¼ tsp
2 nos.
1 tsp.
1 no.
1 no
0.3 kg
300 g
2 nos.
As per taste
¼ tsp
3 nos.
As per taste
2 tsp.
2 nos.
2 nos.
For coating
0.4 kg
400 g
2 nos.
½ tsp
3 nos.
3 tsp
2 nos.
3 nos.
Method :
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves,
salt, ginger, soaked bread pieces, whole red chilli, to a paste.
2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for
complete coating.
3. Now keep the kababs on tawa & keep the tawa on high rack. Select category & weight &
press start.
4. When beeps, turn over the side & press start.
1-9
PANEER
TIKKA
0.3 kg
Rotisserie##
For
Paneer cubes (cut into 1½" cubes),
Capsicum (cut into cubes), onion (cut
into cube), tomato(cut into cubes,
pulp removed)
For marinade
Hung curd
Ginger garlic paste
Salt, Garam masala, Red Chilli powder
Tandoori masala
Tandoori Color
Oil
0.3 kg
300 g
2 tbsp
1 tbsp
As per taste
1 tsp
A pinch
For basting
Method :
1. Mix all the ingredients of the marinade in a bowl.
2. Make holes in the paneer pieces with the rotisserie skewers.
3. Now add the paneer pieces capsicum, onion, tomato & mix well keep in the refrigerator
for 1 hour.
4. Skewer all the vegetables in the rotisserie & assemble the rotisserie & install the
rotisserie in the oven. Select category & press start.
5. When beeps, pour some oil & press start.
Note: For rotisserie installation refer Pg. 145.
##
Refer page 145, fig
* Refer page 144, fig 2
12
Charcoal
Category
1-10
MATAR
KABABS
Weight Limit
Utensil
0.2 ~ 0.4 kg
Multicook tawa*
&
High rack
Instructions
For
Boiled peas
Roasted makhanas
Chopped green chillies
Salt, pepper, garam masala
Seeds of Chhoti Elaichi
Roasted Cashewnuts
0.2 kg
200 g
1 cup.
2 nos.
4 nos.
2 tbsp
0.3 kg
300 g
1½ cups.
3 nos.
As per taste
5 nos.
3 tbsp
0.4 kg
400 g
2 cups.
4 nos.
6 nos.
4 tbsp
Method :
1. Grind the boiled peas, green chillies & elaichi seeds together to a fine paste.
2. Grind the makhanas & cashewnuts together to a rough powder.
3. Mix peas & makhanas paste. Add salt, pepper, garam masala.
4. Make small balls & flatten them to get small round kababs.
5. Keep on tawa & keep the tawa on high rack. Select category & weight and press start.
6. When beeps, turn over & press start
7. When beeps, turn over & press start.
Sprinkle chaat masala & serve.
1-11
TANDOORI
MUSHROOMS
0.2 ~ 0.5 kg
Multicook tawa
&
High rack*
For
Mushroom Buttons (stalk removed)
For Marinade
Hung Curd
Ginger Garlic Paste
Salt, Coriander powder, cumin
powder, amchoor
Cornflour
Tandoori Color
0.2 kg
200 g
0.3 kg
300 g
0.4 kg
400 g
0.5 kg
500 g
1 tbsp
½ tbsp
2 tbsp
3 tbsp
1 tbsp
2 tbsp
As per taste
4 tbsp
2½ tbsp
¼ tsp
½ tsp
1 tsp
A pinch
1½ tsp
Method :
1. Mix all the ingredients of the marinade in a bowl.
2. Prick all the mushroom buttons & add to the marinade.
3. Keep the mushroom marinated for 1 hour.
4. Transfer the mushrooms on tawa & keep the tawa on high rack. Select category & weight
and press start.
5. When beeps, turn over the mushroom & press start.
6. When beeps, turn over again & press start.
Note: If mushroom run watery while cooking, drain water & start cooking again.
1-12
ARBI
TANDOORI
0.3 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
For
Arbi (Cut into slices)
Oil
Onion rings
Garam Masala, Amchoor, Salt
Green Chillies (Chopped)
Ginger (shredded)
Coriander Seeds
For Marinade
Hung curd
Tandoori Masala
Ginger Paste
Pepper corns (crushed)
Ajwain
Haldi
Salt
Oil
Besan
0.3 kg
300 g
2 tsp
1 cup
2 nos.
1 tsp
½ tsp
2 tbsp
½ tbsp
½ tsp
4 nos.
½ tsp
½ tbsp.
½ tbsp
0.4 kg
400 g
3 tsp
1½ cup
As per taste
3 nos.
1½ tsp
1½ tsp
0.5 kg
500 g
4 tsp
2 cups
3 tbsp
1 tbsp
½ tsp
5 nos.
½ tsp
A pinch
As per taste
½ tbsp
½ tbsp
4 tbsp
1½ tbsp
1 tsp
6 nos.
1 tsp.
4 nos.
2 tsp
1 tsp
1 tbsp
1 tbsp
Method :
1. Pre- preparation –In a MWS glass bowl arbi slices with some water. Cover & micro at
100% for 5 mins.
2. Mix all the ingredients of marinade in a bowl. Add the arbi slices & keep for ½ an hour.
3. In a MWS glass bowl add oil, onion rings, shredded ginger & green chillies, garam
masala, amchoor & salt. Mix well. Select Category & weight & press start
4. When beeps, remove the bowl from microwave oven, Transfer the marinated arbi on
tawa & keep the tawa on high rack.
5. Press start.
6. When beeps, drizzle few drops of oil. Add onion rings mixture & turn over the slices
7. Press start.
* Refer page 144, fig 2
13
Charcoal
Category
1-13
MALAI
TIKKA
Weight Limit
0.3 kg
Utensil
Rotisserie
##
Instructions
For
Boneless Chicken (1½" pieces )
Oil
For Marinade
Thick cream
Green cardamom powder
Pepper powder
Garlic paste
Ginger paste
Melted butter
Garam masala, amchoor, jeera
powder, salt
0.3 kg
300 g
For basting
¼ cup
¼ tsp
As per taste
½ tsp
1 tsp
¼ tbsp
As per taste
Green chillies
1 no.
Method :
1. Mix all the ingredients of the marinade in a bowl. Marinate Chicken & keep in refrigerator
for 1 hour.
2. Grease the rotisserie skewers with some oil. Put the chicken pieces on skewers.
Assemble the rotisserie. Install the rotisserie in the microwave, spread the tissue paper
on the glass tray.
3. Select category & press start.
4. When beeps, add 1tsp oil & again press start.
Sprinkle the chaat masala & serve.
Note: For rotisserie installation refer Pg. 145.
1-14
CORN
KABABS
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
For
Boiled potatoes
Boiled sweet corns
Onions (Chopped)
Green chillies (Chopped)
Fresh coriander (finely chopped)
Pudina (finely chopped)
Melted butter
Garam Masala, pepper powder, salt
Lemon juice
Bread crumbs
0.2 kg
2 medium
¼ cup
¼ cup
1 no.
1 tbsp.
½ tbsp.
¼ tbsp.
2 tsp
1 tbsp
0.3 kg
3 medium
½ cup
½ cup
1 no.
2 tbsp.
1 tbsp
½ tbsp
As per taste
3 tsp
2 tbsp
0.4 kg
4 medium
1 cup
1 cup
2 no.
3 tbsp
1½ tbsp
1 tbsp
3 tsp
3 tbsp
Method :
1. Mash the boiled potatoes & corns. Mix well.
2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt &
pepper. Add bread crumbs & lemon juice.
3. Make long kababs out of this mixture.
4. Keep the kababs on tawa & tawa on high rack. Select category & weight & press start.
5. When beeps, turn over & press start.
6. When beeps, turn over & press start.
Serve with chutney or sauce.
1-15
KASTOORI
KABAB
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
For
Boneless Chicken mince (Keema)
For marinade
Ginger garlic paste
Lemon juice
Roasted besan
Bread crumbs
Pepper powder, Salt, Red chilli powder
Ginger finely chopped
Chopped Coriander leaves
Oil
Choti elaichi powder
Jeera
Kesar (Soaked in ½ cup in milk)
0.2 kg
200 g
0.3 kg
300 g
0.4 kg
400 g
¼ tbsp
¼ tbsp
2 tbsp
2 tbsp
½ tbsp
½ tbsp
3 tbsp
3 tbsp
As per taste
½ tsp
3 tbsp
2 tsp
½ tsp
1 tsp
½ tsp
1 tbsp
1 tbsp
4 tbsp
4 tbsp
½ tsp
2 tbsp
1 tsp
½ tsp
1 tsp
½ tsp
1 tsp
4 tbsp
3 tbsp
1 tsp
1 tsp
1 tsp
Method :
1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.
2. Marinate the mince with all the ingredients mentioned under marinade.
3. Make flat Kababs of the mixture.
4. Keep the kababs on tawa & tawa on high rack. Select category & weight and press start.
5. When beeps, turn over the kababs & press start,
Sprinkle chaat masala & serve.
##
Refer page 145, fig
* Refer page 144, fig 2
14
Charcoal
Category
1-16
TIKKA
ACHAARI
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
&
Rotisserie##
Instructions
For
Boneless mutton (Cut into 1½" pieces)
For marinade
Hung curd
Raw papaya Paste (Green papaya,
peeled, deseed & grind in a mixer
0.3 kg
300 g
2 tbsp
½ tbsp
Onion (Sliced)
Salt, Red chilli powder, Amchoor
powder
¼ cup
As per taste
Saunf
Jeera
Mustard seeds
Ginger garlic paste
Tandoori Color
Methidana
2 tsp.
½ tsp.
½ tsp
½ tbsp
A pinch
A pinch
Method :
1. Wash & pat dry the mutton pieces. Prick them with a fork.
2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces & keep for 3-4 hours
in refrigerator.
3. Remove from fridge & let them come to room temperature.
4. In a MWS glass bowl add the marinated pieces. Select category & press start.
5. When beeps, remove the bowl from microwave oven, spread the tissue paper on glass
tray & insert the mutton pieces in rotisserie skewers. Assemble the rotisseries & install in
the microwave.
6. Press start.
7. When beeps, pour 1 tsp oil on the mutton pieces.
8. Press start.
Note : For rotisserie installation refer Pg. 145.
1-17
MAHI TIKKA
0.3 ~ 0.5 kg
Multicook tawa
&
High rack*
For
Fish fillets (Cut into 2" cubes)
For marinade
Hung Curd
Thick cream
Ginger garlic paste
Ajwain
Garam masala
Salt pepper
Lemon juice
Red chilli powder, salt
0.3 kg
300 g
0.4 kg
400 g
0.5 kg
500 g
2 tbsp
¼ cup
1 tsp
¼ tsp
3 tbsp
¼ cup
2 tsp
½ tsp
As per taste
As per taste
2 tbsp
As per taste
4 tbsp
½ cup
2½ tsp
½ tsp
1 tbsp
2½ tbsp
Method :
1. Rub the fish well with 3 tbsp besan & 2 tbsp lemon juice to remove the fishy odour. Keep
aside for 15 minutes. Wash well & pat dry. Pick fish all over with a forks.
2. Mix all the ingredients of marinade. Add the fish pieces & keep aside for 3-4 hours.
3. Transfer the marinated fish pieces to tawa & keep tawa on high rack. select category &
weight & press start.
4. When beeps, turn over the pieces & press start.
5. When beep, turn over the pieces & press start. Sprinkle chaat masala & serve onion
slices.
Note: In case there is excess water during cooking & drain it & restart.
##
Refer page 145, fig
* Refer page 144, fig 2
15
Charcoal
Category
1-18
TANDOORI
SUBZI
Weight Limit
Utensil
0.3 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
&
High rack
&
Multicook tawa*
Instructions
For
Paneer (Cut 1" inch)
Salt, Red chilli powder
Lemon juice
Oil
Capsicum (Cut into fine rings)
Onion (Cut into fine rings)
Black salt
Tandoori Masala
Tandoori Color
For Paste
Ginger
Green Chillies
Jeera
Garlic flakes (Optional)
0.3 kg
300 g
1 tsp
1 tbsp
2 cups
2 cups
2 tsp.
1½" piece
2 nos.
1 tsp
3 nos.
0.4 kg
400 g
As per taste
1½ tsp
1½ tbsp
2½ cups
2½ cups
As per taste
2½ tsp
A pinch
0.5 kg
500 g
2 tsp
2 tbsp
3 cups
3 cups
2" piece
3 nos.
1½ tsp
4 nos.
2½" piece
4 nos.
2 tsp
5 nos.
3 tsp
Method :
1. Grind garlic, ginger, jeera & green chillies to a thick rough paste. Do not add water. Keep
the paste aside.
2. Add salt, chilli powder & lemon juice to the paste. Add the tandoori color.
3. Cut the paneer into 1" square pieces. Apply the paste on all the pieces properly.
4. In a MWS glass bowl add oil, capsicum & onion. Select category & weight & press start.
5. When beeps, remove the bowl from microwave oven & add lemon juice, black & salt,
keep aside.
6. Keep the paneer pieces on tawa & tawa on high rack.
7. Press start.
8. When beeps, add the capsicum & onion rings & mix well. Drizzle few oil drops.
9. Press start.
1-19
MIX VEG
PLATTER
0.5 kg
Multicook tawa
&
High rack*
For
Paneer (Cut 1½" cubes)
Mushroom buttons (trim the stalk)
Baby corn (blanched)
Capsicum (Cut into large cubes)
Tomatoes (cut into quarters &
deseeded)
Onion (Cut into quarters & separated)
For Marinade
Hung Curd
Thick cream
Cornflour
Ginger garlic paste
Black Salt
Tandoori Color
Tandoori masala
Red chilli powder, salt
0.5 Kg
200 g
100 g
25 g
100 g
25 g
50 g
4 tbsp
2 tbsp
1 tbsp
1 tbsp
As per taste
A pinch
2 tsp
as per taste
Method :
1. Mix all the ingredients of marinade.
2. Add paneer, mushrooms, baby corns, onions & tomatoes to the marinade & mix well to
coat the vegetables..
3. Keep the marinated vegetables on tawa & tawa on high rack. Select category & press
start.
4. When beeps, turn over the side & drizzle few drops of oil & press start.
5. When beep, again turn over & press start. Serve with barbeque sauce.
Note: In case there is excess water during the cooking process, drain it & cook.
* Refer page 144, fig 2
16
Charcoal
Category
1-20
FISH
TANDOORI
Weight Limit
Utensil
0.5 kg
Multicook tawa
&
High rack*
Instructions
For
Pomfret
For Marinade
Degi Mirch
Jeera
Ginger paste
Garlic paste
Tandoori Masala
Garam Masala
Amchoor
Dhania Powder
Lemon juice
Chaat Masala
Salt
0.5 Kg
3 small sized
2½ tsp
½ tsp
1 tsp
1 tsp
½ tsp
1½ tsp
1 tsp
1 tsp
2 tbsp
¼ tsp
As per taste
Method :
1. Rub the fish well with besan (3tbsp), 2 tbsp lemon juice to remove fishy odour. Keep
aside for 15 minutes. Wash well & pat dry. Prick the fish all over with a fork or give shallow
cuts with a knife.
2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces
& let it marinade for 2-3 hours.
3. Keep the marinated fish pieces on tawa & tawa on high rack. Select the category & press
start.
4. When beeps, turn over the fish & press start.
5. When beeps, turn over again & press start.
Sprinkle chaat masala & serve with Pudina chutney & onion rings.
1-21
FALDARI
KABABS
0.4 kg
Multicook tawa
&
High rack*
For
Boiled & mashed raw bananas
Boiled & mashed shakarkandi
Peeled & grated apple
Fresh coriander (chopped)
Fresh mint leaves (chopped)
Green chillies (chopped)
Ginger (chopped)
Bread crumbs
Salt, red chilli powder, jeera powder
For stuffing
Chopped almonds
Chopped cashewnuts
Chopped raisins
0.4 Kg
2 nos.
2 nos.
½ cup
2 tbsp
2 tbsp
2 nos.
2 tsp
½ cup
As per taste
2 tbsp
2 tbsp
2 tbsp
Method :
1. In a bowl take chopped almonds, cashewnuts & raisins for stuffing. Mix well & keep aside
for later use.
2. In another bowl take boiled & mashed banana, shakarkandi, grated apple, chopped
coriander & mint leaves, chopped ginger & green chillies & all the spices. Mix well. When
the mixture cools down, add bread crumbs & mix well to make a dough for kababs.
3. Divide the dough into 10 equal portions. Make round balls. Flatten each ball & fill stuffing
(as required) in the center & again re-shape into round kababs.
4. Place kababs on tawa & tawa on high rack. Put both inside the microwave. Select
category & press start.
5. When beeps, turnover the kababs & press start.
6. When beeps, again turnover the kababs & press start. Serve kababs hot with chutney of
your choice.
* Refer page 144, fig 2
17
Charcoal
Category
1-22
SPICY
CHICKEN
KABABS
Weight Limit
Utensil
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
Instructions
For
Boneless chicken (cut into 1½" pieces)
For Marinade
Barbeque sauce
Olive oil
Garlic powder / Ginger paste
Red chilli flakes
Black pepper (freshly crushed)
Onion paste
Oregano
Thyme
Cumin powder
Salt
0.2 kg
200 g
0.3 kg
300 g
0.4 kg
400 g
1 tbsp
½ tsp
1 tsp
1 tsp
½ tsp
1 tbsp
½ tsp
½ tsp
1 tsp
1½ tbsp
1 tsp
1½ tsp
1 tsp
½ tsp
1½ tbsp
1 tbsp
½ tsp
1½ tsp
As per taste
2 tbsp
1 tsp
2 tsp
1 tsp
1 tsp
2 tbsp
1 tbsp
1 tsp
1½ tsp
Method :
1. Clean & wash chicken pieces & cut into 1½" cubes. Prick them with fork.
2. In a bowl take chicken pieces & add all the ingredients of marinade & mix well. Keep
covered for at least 30-45 minutes in refrigerator.
3. Place all the marinated chicken pieces on tawa & place tawa on high rack. Keep in the
microwave. Select category & weight and press start.
4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if
present) & press start.
5. Serve spicy chicken kababs hot with mint chutney or onion rings.
1-23
CHILKA
KABABS
0.4 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
For
Chana dal (soaked overnight)
Snake gourd peels (roughly chopped)
Pumpkin peels (roughly chopped)
Whole black pepper
Dried red chilli
Laung
Black cardamom
Cinnamon
Water
Oil
Javitri
Fresh coriander leaves
Salt
0.4 Kg
200 g
½ cup
½ cup
¼ tsp
1 no.
3-4 nos.
1 no.
1" piece
½ cup
½ tsp
1 no.
2 tbsp
As per taste
Method :
1. In a MWS glass bowl take soaked chana dal, pumpkin peels, snake gourd peels & all the
whole spices except salt & coriander leaves. Sprinkle ¼ cup water & cover. Select
category & press start.
2. When beeps, take out the bowl, remove javitri & black cardamom and allow to cool the
mixture.
3. Grind the cooked mixture to a coarse paste in a mixer, adding ¼ cup water & salt to taste. Take
out in a bowl and add freshly chopped coriander leaves. Mix well with hands & make
kababs of equal size & shape.
4. Grease the tawa with ¼ tsp oil & put the kababs on it. Keep the tawa on high rack. Keep high
rack & tawa with kababs inside the microwave and press start.
5. When beeps, sprinkle ¼ tsp oil on all kababs and turnover the kababs and press start.
6. Serve the kababs hot with the chutney of your choice.
1-24
JIMIKAND
KE KABABS
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
For
Jimikand (boiled & grated)
Fresh bread (crumbled)
Green chilli (chopped)
Cornflour
Coriander leaves (chopped)
Anardana powder
Salt, red chilli powder, garam masala
0.2 kg
1 cup
2 nos.
2 nos.
1 tbsp
¼ tsp
0.3 kg
1½ cup
3 nos.
3 nos.
1½ tbsp
As required
½ tsp
As per taste
0.4 kg
2 cups
4 nos.
4 nos.
2 tbsp
½ tsp
Method :
1. In a bowl take boiled & grilled jimikand, chopped green chilli, coriander leaves, cornflour,
anardana powder & all the spices. Mix well.
2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands
& add this to jimikand mixture. Mix well and make equal sized flat kababs.
3. Keep the kababs on multicook tawa. Keep tawa on high rack & keep inside the
microwave. Select category & weight and press start.
4. When beeps, turn all the kababs & press start.
5. When beeps, again turn the kababs & press start. Serve them hot with onion rings & mint
chutney.
* Refer page 144, fig 2
18
Charcoal
Category
1-25
KAJU
KABABS
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
Instructions
For
Potato (cut into pieces)
Onion (chopped)
Peas (shelled)
Cauliflower (florets)
Ginger-garlic paste
Kaju powder
Fresh bread crumbs (sides removed)
Green chilli (chopped)
Tomato ketchup
Salt, red chilli powder, garam masala
Coriander leaves (chopped)
0.1 kg
½ no.
½ no.
3 tbsp
½ cup
½ tsp
2 tbsp
3 slices
1 no.
½ tsp
1 tbsp
0.2 kg
1 no.
1 no.
4 tbsp
½ cup
1 tsp
4 tbsp
4 slices
2 nos.
1 tsp
As per taste
1½ tbsp
0.3 kg
1½ no.
1 no.
4 tbsp
¾ cup
1 tsp
5 tbsp
4 slices
2 nos.
1 tsp
2 tbsp
Method :
1. In a MWS glass bowl take cut potatoes, chopped onion, peas & cauliflower. Put ½ cjup
water & cover. Select category & weight and press start.
2. When beeps, remove the bowl, strain the vegetables. Remove all the moisture & mash
well when cool.
3. To the mashed vegetables add all the spices, chopped green chilli, coriander leaves,
kaju powder, ginger-garlic paste, tomato ketchup, fresh bread crumbs. Mix all the
ingredients very well. Make equal sized kababs out of the mixture.
4. Keep the kababs on tawa & tawa on high rack. Keep inside the microwave and press
start.
5. When beeps turn the kababs & press start. Serve them hot with mint chutney.
1-26
MUTTON
AND
TOMATO
KABABS
0.3 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
For
Minced mutton
Badi Elaichi
Dalchini
Laung
Whole black pepper
Dried red chilli
Bread crumbs
Green chilli (chopped)
Coriander (chopped)
Lemon juice (optional)
Salt, red chilli powder, garam masala
Tomatoes (cut into big pieces)
0.3 Kg
300 g
1 no.
2" piece
3-4 nos.
8 to10 nos.
2 nos.
¼ cup
2 nos.
2 tbsp
1 tsp
As per taste
2 nos.
Method :
1. In a MWS glass bowl take minced mutton, laung, badi elaichi, cinnamon, dried red chilli,
whole black peppers. Mix well & cover. Select category and press start.
2. When beeps, take out the bowl, remove cover & remove all the whole spices & discard
the water. Allow the mutton to get cooled & grind the mutton coarsely.
3. Take the ground mutton in a bowl, add all the spices, chopped green chilli, coriander
leaves, bread crumbs & lemon juice (optional) & mix very well.
4. Make equal sized round kababs from the mixture & keep on greased tawa. Keep the
tawa on high rack. Keep inside the microwave & press start.
5. When beeps, turnover the kababs & keep tomato pieces (seeds removed) and press
start. Serve them hot with mint chutney.
* Refer page 144, fig 2
19
Charcoal
Category
1-27
DAHI
KABABS
Weight Limit
Utensil
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
Instructions
For
Boiled potatoes
Boiled peas
Chopped & boiled spinach
Hung curd
Grated ginger
Chopped green chillies
Chopped almonds
Chopped raisins
Besan
Chopped coriander leaves
Salt, garam masala, red chilli powder
Oil
Cornflour
0.2 kg
100 g
50 g
2 tbsp
2 tbsp
1 tsp
½ tbsp
½ tbsp
½ tbsp
1 tbsp
1 tbsp
1 tsp
0.3 kg
200 g
75 g
3 tbsp
3 tbsp
1½ tsp
1 tbsp
1 tbsp
1 tbsp
2 tbsp
2 tbsp
As per taste
1 tsp
For coating
0.4 kg
250 g
100 g
4 tbsp
4 tbsp
2 tsp
1½ tbsp
1½ tbsp
1½ tbsp
3 tbsp
3 tbsp
1 tsp
Method :
1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the
potatoes & peas. Make flat kababs & roll each kabab in cornflour.
2. Keep the kababs on tawa & keep the tawa on high rack. Select category & weight and
press start.
3. When beeps, turn over the kababs, pour the oil & press start.
4. When beeps, turn over again & press start. Serve with coriander chutney.
1-28
CHICKEN
LOLLIPOPS
0.1 ~ 0.3Kg
Multicook tawa*
&
High rack
For
Chicken keema
Boiled potato
Ginger garlic paste
Red chilli powder, garam masala,
amchur powder, salt
Bread crumbs
0.1 kg
100 g
1 No.
1 tbsp
0.2 kg
200 g
2 No.
1½ tbsp
As per taste
0.3 kg
300 g
3 No.
2 tbsp
For coating the loll1pops
Method :
1. Mix the chicken keema with boiled potatoes, ginger garlic paste, red chilli powder, garam
masala, amchur powder, salt.
2. Coat the lollipops with breadcrumbs.
3. Arrange the lollipops on greased tawa. Place the tawa on high rack. Select category and
press start.
4. When beeps, turn the lollipops & press start. Serve with chutney or sauce.
1-29
TANDOORI
FRUIT
CHAAT
0.2 kg
Rotisserie##
For
Sweet potatoes
Star Fruit
Pineapple
Green apple
For Marination
Olive oil
Vinegar
Powder sugar
Anaardana
Roasted cumin powder
Black salt, peppercorn, chaat masala,
garam masala
Kashmiri mirch
0.2 Kg
2 No.
1 no.
100 g
1 no.
2 tbsp
½cup
6 tsp
5 tbsp
1 tbsp
As per taste
2 tsp
Method :
1. Take olive oil in a bowl & add vinegar, powder sugar, anardana powder, garam masala,
roasted cumin powder, kashmiri mirch, & black salt and crushed peppercorn. Mix it well.
2. Marinate boiled sweet potatoes, green apple, pineapple & star fruit in the prepared
mixture for about an hour.
3. Grease the rotisserie with some oil. Put fruit pieces on skewer. And install the rotisserie in
microwave.
4. Select menu & press start.
5. Use rotisserie handle to take out of the microwave oven. Sprinkle chaat masala and
serve.
##
Refer page 145, fig
* Refer page 144, fig 2
20
Charcoal
Category
1-30
CHICKEN
SAUTE
Weight Limit
Utensil
0.2 ~ 0.4 kg
Multicook tawa
&
High rack*
Instructions
For
Supreme chicken peices
For Marination
Ginger garlic paste
Olive oil
Black pepper
Thyme/Basil leaves
Salt
0.2 kg
200 g
0.3 kg
300 g
0.4 kg
400 g
2 tbsp
2 tbsp
1 tsp
½ tbsp
3 tbsp
3 tbsp
1½ tsp
1 tbsp
As per taste
4 tbsp
4 tbsp
2 tsp
1½ tbsp
Method :
1. Mix all the ingredients of marinade in a bowl. Marinade the chicken pieces & keep in
refrigerator for one hour.
2. Adjust the wooden skewers inside the chicken pieces(1 skew in 1 piece).
3. Transfer the chicken pieces on tawa & keep the tawa on high rack. Select menu & weight
and press start.
4. When beeps, turn over the pieces & press start.
5. When beeps, turn over again & press start.
1-31
STUFFED
MUSHROOM
10 Pcs.
Multicook tawa
&
High rack*
For
Mushroom (Stem remove)
For Stuffing
Cheese (soften)
Salt, Red Chilli Powder,
Onion Powder, Black pepper
Minced garlic
Cayenne pepper
Oil
10 pcs
300 g
200 g
As per taste
¼ cup
As per taste
¼ tbsp
Method :
1. Clean mushrooms with damp paper towel. Carefully break off stems.
2. Mix cheese salt, red chilli powder, onion powder, black pepper, minced garlic & cayenne
pepper and prepare mushroom stuffing.
3. Using a little spoon fill each mushroom cap with generous amount of stuffing.
4. Now keep the tawa on high rack. Select category & weight & press start.
5. When beep, transfer mushroom on oil greased tawa and keep inside microwave. Press
start.
6. When beep, again press start.
1-32
TOFU
TIKKA
0.5 kg
Multicook tawa
&
Low rack#
For
0.5 kg
Tofu cubes (cut into 1½" cubes),
Capsicum (cut into cubes), onion (cut
into cube), tomato(cut into cubes,
pulp removed)
500 g
For marinade
Hung curd
Ginger garlic paste
Salt, Garam masala, Red Chilli powder
Tandoori masala
Tandoori Color
Oil
2 tbsp
1 tbsp
As per taste
1 tsp
A pinch
For basting
Method :
1. Mix all the ingredients of the marinade in a bowl. Now add the paneer pieces capsicum,
onion, tomato & mix well keep in the refrigerator for 1 hour.
2. Now keep the tawa on low rack. Select category & weight & press start.
3. Now keep the tikka on tawa. Press start.
4. When beeps, turn over the side & pour some oil. Press start.
* Refer page 144, fig 2
# Refer page 144, fig 1
21
Charcoal
Category
1-33
STUFFED
CAPSICUM
Weight Limit
Utensil
0.5 kg
Multicook Tawa
&
Low rack#
Instructions
For
Capsicum (Hollowed)
For Stuffing
Paneer (mashed)
Salt, Red Chilli Powder,
Garam Masala, Cumin Powder
Onion Chopped
Coriander leaves Chopped
Oil
0.5 kg
500 g
200 g
As per taste
¼ cup
As per taste
¼ tbsp
Method :
1. Precook the paneer stuffing- In a MWS bowl add oil, Onions & microwave 100 % for 3
minutes. Add paneer & all the spices & coriander leaves & microwave 100% for 2
minutes.
2. Stuff the hollowed capsicum with paneer.
3. Grease the capsicum with few drops of oil.
4. Keep tawa on low rack. Select Category & weight and press start(Pre-heat mode).
5. Keep the capsicum on tawa & press start.
6. When beeps brush with oil & press start again.
7. Garnish with fresh coriander leaves & serve.
1-34
PUTTA
TIKKA
0.5 kg
Multicook tawa
&
Low rack#
For
Diced Mutton
For marinade
Degi Mirch
Jeera
Ginger paste
Garlic paste
Tandoori Masala
Garam Masala
Amchoor
Dhania Powder
Curd
Lemon juice
Chaat Masala
Salt
0.5 kg
500 g
2½ tsp
½ tsp
1 tsp
1 tsp
½ tsp
1½ tsp
1 tsp
1 tsp
50 g
2 tbsp
¼ tsp
As per taste
Method :
1. Mix all ingredients given under marinade. Rub the marinade well all over the mutton
pieces & let it marinade for 2-3 hours.
2. Now keep the tawa on low rack. Select category & weight & press start.
3. Keep the marinated mutton pieces on tawa. Press start.
4. When beeps, turn over the mutton pieces & press start.
5. Sprinkle chaat masala & serve with Pudina chutney & onion rings.
1-35
RESHMI
TIKKA
0.5 kg
Multicook tawa
&
Low rack#
For
Diced Chicken
For marinade
Degi Mirch
Jeera
Ginger paste
Garlic paste
Tandoori Masala
Garam Masala
Amchoor
Malai
Curd
Dhania Powder
Lemon juice
Chaat Masala
Salt
0.5 kg
500 g
2½ tsp
½ tsp
1 tsp
1 tsp
½ tsp
1½ tsp
1 tsp
50 g
50 g
1 tsp
2 tbsp
¼ tsp
As per taste
Method :
1. Mix all ingredients given under marinade. Rub the marinade well all over the chicken
pieces & let it marinade for 2-3 hours.
2. Now keep the tawa on low rack. Select category & weight & press start.
3. Keep the marinated chicken pieces on tawa. Press start.
4. When beeps, turn over the chicken pieces & press start.
5. Sprinkle chaat masala & serve with Pudina chutney & onion rings.
* Refer page 144, fig 1
22
Indian Cuisine
Category
2-1
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
0.3 kg
300 g
(Total)
0.4 kg
400 g
(Total)
0.5 kg
500 g
(Total)
1 tbsp 1½ tbsp 2 tbsp
1½ cup 2 cup
2 cup
1½ cup 1½ cup 1½ cup
As per taste
Method :
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.
2-2
KADHAI
PANEER
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
Paneer
Capsicum & Onion (sliced)
Onion Paste
Tomato Puree
Ginger-Garlic Paste, Salt & Sugar
Red Chilli Powder, Haldi, Kasuri
Methi, Garam Masala
Butter
Fresh Cream
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
4 tbsp
5 tbsp
Method :
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.
2-3
DAL TADKA
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Dal (soaked for 2 hours)
Water
Oil
Rai, Jeera, Kasuri methi, Hara dhania,
Curry leaves, Hing, Haldi, Hari mirch
Salt, dhania powder
0.2 kg
200 g
400 ml
2 tbsp
0.3 kg
300 g
600 ml
2½ tbsp
To taste
0.4 kg
400 g
800 ml
3 tbsp
To taste
Method :
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.
2-4
SAMBHAR
0.2 kg
Microwave
safe (MWS) bowl
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 :
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.
23
Indian Cuisine
Category
2-5
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
0.1 kg
100 g
2 tbsp
2 tbsp
1 tsp
1 tbsp
½ cup
0.2 kg
200 g
3 tbsp
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
Method :
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.
2-6
KADHI
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Besan
Curd / matha
Oil
Rai, cumin seeds
Chopped onions
Salt, red chilli powder, haldi, coriander
powder, amchur
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
Method :
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.
2-7
BAATI
0.4 kg
Multicook tawa
&
Low rack#
&
High rack*
For
Wheat flour
Suji
Melted ghee
Jeera
Ajwain
Baking powder
Salt
Haldi
0.4 kg
200 g
50 g
75 ml (5 tbsp)
½ tsp
¼ tsp
¼ tsp
As per taste
As required
Method :
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.
#
Refer page 144, fig 1
* Refer page 144, fig 2
24
Indian Cuisine
Category
2-8
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
2 tbsp
As per taste
4 tbsp
1 no.
Method :
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.
2-9
PITHLA
0.6 kg
Microwave safe
(MWS) glass bowl
&
Microwave safe
(MWS) flat glass
dish
For
Besan
Oil
Ginger, garlic, green chillies (chopped)
Onion, Tomato (chopped)
Coriander chopped
Water
Salt, turmeric powder, garam masala,
red chilli powder
0.6 kg
½ cup
1½ tbsp
1 tsp each
1 no. each
A few sprigs
2 cups (400 ml)
As per taste
Method :
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.
2-10
PANCHMEL
KI SABZI
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
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.
25
Indian Cuisine
Category
2-11
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)
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
Method :
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.
2-12
BUTTER
CHICKEN
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Chicken (boneless)
Ginger garlic paste
Tomato puree
Chopped onions
Garam masala, dhania powder, jeera
powder, kasuri methi, red chilli
powder, salt
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.
Method :
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.
2-13
BEANS
PORIAL
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
French beans (cut evenly)
Oil
Mustard seeds
Urad dhal
Grated coconut
Green chillies
Salt
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.
Method :
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.
26
Indian Cuisine
Category
2-14
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
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
4 tbsp
Method :
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.
2-15
VEG
HANDVA@
0.3 kg
Microwave safe
(MWS) flat glass
dish
&
Low rack
&
High rack**
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 :
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. (Pre-heat process)
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.
@ Do not put anything in the oven during Pre-heat mode.
** Refer page 144, fig 5
27
Indian Cuisine
Category
2-16
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
0.1 kg
100 g
2 tsp
½ no.
1 tsp
1 tsp
0.2 kg
200 g
3 tsp
1 nos.
2 tsp
2 tsp
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
Method :
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.
2-17
KADHAI
CHICKEN
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Boneless chicken
Oil
Methidana
Onion slices
Chopped garlic
Dhania powder, red chilli powder salt
Tomato puree
Hara dhania
Capsicum
Ginger (finely sliced)
Cream
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
Method :
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.
2-18
BAIGAN KA
BHARTA
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
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
Chopped coriander leaves
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
Method :
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.
28
Indian Cuisine
Category
2-19
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 :
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.
2-20
ALOO
GOBHI
0.3-0.5 kg
Microwave
safe (MWS) bowl
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
0.4 kg
200 g
200 g
2 tbsp
1 tbsp
½ cup
2 nos.
As per taste
0.5 kg
250 g
250 g
3 tbsp
1 tbsp
1 cup
3 nos.
A few sprigs
Method :
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.
2-21
MATAR
PANEER
0.2-0.4 kg
Microwave
safe (MWS) bowl
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
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
Method :
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.
29
Indian Cuisine
Category
2-22
GATTE KI
SABZI
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
0.3 kg
0.4 kg
0.5 kg
100 g
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
Method :
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.
2-23
EGG
CURRY
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
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
Oil
Coriander leaves
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
Method :
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.
2-24
JHINGA
MATAR
CURRY
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
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)
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
Method :
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.
30
Indian Cuisine
Category
2-25
DUM
TANGRI
Weight Limit
Utensil
0.6 kg
Microwave safe
(MWS) glass bowl
&
High rack
Instructions
For
Chicken legs
For Marinade
Hung curd
Fresh cream
Ginger-garlic paste
Oil
Tandoori chicken masala
Kasoori methi
Salt, red chilli powder, garam masala,
black pepper powder
0.6 kg
5 nos.
4 tbsp
1 tbsp
1 tsp
½ tbsp
1 tbsp
As required
As per taste
For Gravy
Fresh tomato paste
Onion paste
Tomato puree
Ginger-garlic paste
Oil
Fresh coriander leaves (chopped)
Salt, red chilli power, garam masala,
dhaniya powder
5 tbsp
5 tbsp
3 tbsp
1 tsp
2 tbsp
As required
As per taste
Method :
1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with
a sharp knife & keep aside.
2. In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade
on chicken legs all over & inside the cuts as well. Keep covered inside the refrigerator for
at least half an hour.
3. After marination is done, keep the marinated chicken legs on high rack. Place tissue
paper on the glass tray to absorb all drippings. Keep high rack with chicken legs in the
microwave. Select category & press start.
4. When beeps, turn the chicken legs & press start.
5. When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS
glass bowl take all the ingredients given for gravy. Mix well & press start.
6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha
parantha.
2-26
MAKKI
KORMA
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Corns
Peas
Onion (chopped)
Tomato (chopped)
Green chilli (chopped)
Beaten curd
Water (for boiling)
Water (for cooking)
Salt, red chilli power, turmeric powder,
garam masala
0.1 kg
100 g
¼ cup
1 no.
1 no.
1 no.
4 tbsp
½ cup
¼ cup
0.2 kg
200 g
½ cup
2 nos.
2 nos.
2 nos.
6 tbsp
1 cup
½ cup
As per taste
0.3 kg
300 g
½ cup
2 nos.
2 nos.
3 nos.
8 tbsp
1 cup
1 cup
Oil
½ tbsp
1 tbsp
1½ tbsp
Method :
1. In a MWS glass bowl put corns, peas, water (for boiling) & stir. Select category & weight
and press start.
2. When beeps, remove & strain the corns & peas in a strainer & keep aside. In the same
glass bowl add put oil, chopped onion, tomato & green chilli. Mix well & press start.
3. When beeps, add corns & peas, water (for cooking), add all spices, beaten curd & mix
well. Press start. Give standing time of 5-10 minutes & serve hot.
31
Indian Cuisine
Category
Category
2-27
LITTI
Weight Limit
Weight Limit
Utensil
Utensil
6 Pc
Multicook tawa
&
Low rack#
Instructions
Instructions
For
Whole wheat flour
Curd
Desi ghee
Ajwain
Salt
Baking soda
Water (to knead the dough)
For Stuffing
Sattu
Chopped onion
Chopped coriander
Chopped green chilli
Chopped ginger
Mustard oil
Red chilli pickle masala
Lemon juice
Salt, red chilli powder, garam masala
Dough
1 cup
¼ cup
2 tbsp
1 tsp
As per taste
A pinch
¼ cup
½ cup
½ cup
½ cup
1 tbsp
1 tsp
1 tbsp
1 tbsp
1 tsp
As per taste
Method :
1. In a bowl mix all the ingredients of dough except water & mix well with hands. Now add
water & knead a soft dough. Cover & keep aside for 10-15 minutes.
2. In another bowl take all the ingredients of stuffing & mix very well. If the stuffing is too dry,
then add 1 or 2 cup water (just enough to mix all the ingredients) & mix well. The stuffing
should not be wet.
3. Divide the dough into 6 equal medium sized balls (approx. 45 gms each). Now fill the
stuffing (1-2 tbsp) & make round shape balls.
4. Keep multicook tawa on low rack & keep tawa and rack inside the microwave. Select
category and press start.
5. When beeps, keep the prepared balls on tawa & keep tawa on low rack & press start.
6. When beeps, change over the side. Press start. Dip the hot Litti in melted ghee & serve
hot with chokha.
2-28
CHOKHA
0.3 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
For
Brinjal (peeled & chopped)
Onion (chopped)
Tomato (de-seeded & cut into pieces)
Green chilli (chopped)
Coriander leaves (chopped)
Ginger (chopped)
Mustard oil
Salt, red chilli powder
0.3 kg
300 g
1 no.
3 nos.
2 nos.
2 tbsp
1 tsp
½ tbsp
As per taste
Method :
1. In a MWS glass bowl take peeled & chopped brinjal pieces. Sprinkle some water. Select
category & press start.
2. When beeps, remove MWS glass bowl from the microwave. Mash the cooked brinjal
with the back of the spoon/laddle & keep aside.
3. Take tomatoes pieces & keep on tawa. Keep tawa & high rack inside the microwave &
press start.
4. When cooking ends, add grilled tomatoes to the mashed brinjal. Add all the spices,
mustard oil, chopped onions & green chilli, coriander leaves & mix very well & mash a
little. Serve chokha with freshly made Litti.
2-29
METHI
ALOO
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Methi leaves (chopped)
Big size potato (cut in pieces)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
0.2 kg
2 cups
1 no.
1 no.
1 tbsp
1 no.
As per taste
0.3 kg
3 cups
2 nos.
2 nos.
1½ tbsp
2 nos.
0.4 kg
4 cups
3 nos.
3 nos.
2 tbsp
2 nos.
Method :
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select
category & weight and press start.
2. When beeps, mix & add cut potatoes. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix well & cover.
Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
#
Refer page 144, fig 1
* Refer page 144, fig 2
32
Indian Cuisine
Category
2-30
KADDU KI
SABZI
Weight Limit
Utensil
0.2 ~ 0.5 kg
Microwave
safe (MWS) bowl
Instructions
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam masala,
amchoor, turmeric powder
0.2 kg
200 g
1 no.
1 no.
½ tsp
1 tbsp
1 tbsp
0.3 kg
0.4 kg
300 g
400 g
2 nos.
3 nos.
2 nos.
3 nos.
½ tsp
1 tsp
2 tbsp
3 tbsp
1½ tbsp
2 tbsp
As per taste
0.5 kg
500 g
4 nos.
4 nos.
1 tsp
4 tbsp
2½ tbsp
Method :
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select category &
weight and press start.
2. When beeps, remove kaddu & keep aside. In another MWS bowl put oil, chopped ginger,
green chilli, coriander leaves & chopped tomatoes. Mix well & press start.
3. When beeps, remove & mix well. Add cooked kaddu & all the spices. Mash with the back
of laddle / spoon. Press start. Serve hot.
2-31
PALAK
KEEMA
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Palak leaves (chopped)
Chicken keema
Chopped onion
Tomatoes
Dry red chillies
Ginger (chopped)
Garlic (chopped)
Salt
Oil
Kalonji
Saunf
Jeera
Methi dana
0.1 kg
1½ cup
½ cup
1 no.
2 nos.
2 nos.
½ tsp
½ tsp
1 tbsp
¼ tsp
¼ tsp
¼ tsp
¼ tsp
0.2 kg
2½ cups
1 cup
2 nos.
3 nos.
3 nos.
1 tsp
1 tsp
As per taste
1½ tbsp
½ tsp
½ tsp
½ tsp
½ tsp
0.3 kg
3½ cups
1½ cup
3 nos.
4 nos.
4 nos.
1 tsp
1 tsp
2 tbsp
½ tsp
½ tsp
½ tsp
½ tsp
Method :
1. In a spice blender take tomatoes (cut into pieces), chopped ginger, chopped garlic, dry
red chilli, a pinch of salt & make a puree of it. Keep aside for later use.
2. In a MWS bowl take oil, saunf, jeera, kalonji & methi dana, chopped onions. Mix well.
Select category & weight and press start.
3. When beeps, stir well & add chicken keema & tomato puree. Mix & cover and press start.
4. When beeps, stir well. Add chopped palak leaves, salt & press start. Serve hot with butter
naan or tandoori roti.
2-32
PANEER
PISTA
HARYALI
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Paneer (cut into cubes)
Pista (skin removed)
Coriander leaves
Milk
Salt & pepper
Onion
Green chilli (chopped)
Oil
Dhania powder
Garlic (chopped)
Water
0.2 kg
200 g
2 tbsp
¼ cup
¼ cup
2 nos.
2 nos.
1 tbsp
½ tbsp
1 tsp
½ cup
0.3 kg
300 g
3 tbsp
½ cup
½ cup
As per taste
3 nos.
3 nos.
2 tbsp
1 tbsp
1½ tsp
1 cup
0.4 kg
400 g
4 tbsp
½ cup
½ cup
4 nos.
4 nos.
2½ tbsp
1 tbsp
1½ tsp
1 cup
Method :
1. Peel & cut onions into 4 pieces. Put pista & chopped onion in a MWS bowl. Put water &
cover. Select category & weight and press start.
2. When beeps, remove from microwave & cool. Grind boiled onion pieces, pista along with
water, salt, pepper, dhania powder, coriander leaves, green chilli, garlic to a fine green
paste.
3. Put the prepared paste in the same MWS bowl, put oil & milk, mix well & press start.
4. When beeps, mix again, put paneer cubes & mix. Adjust seasoning. Press start. Garnish
with fresh cream. Serve hot.
33
Indian Cuisine
Category
2-33
BANDHGOBHI
MATAR
Weight Limit
Utensil
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
Instructions
For
Cabbage leaves (chopped)
Peas
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
0.3 kg
300g
1 cup
2 nos.
1½ tbsp
2 nos.
0.4 kg
400g
1 cup
3 nos.
2 tbsp
2 nos.
As per taste
0.5 kg
500g
½ cup
3 nos.
2 tbsp
2 nos.
Method :
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select
category & weight and press start.
2. When beeps, mix & add peas. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped cabbages leaves & all the spices. Mix well &
cover. Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
2-34 MUSHROOM
CHILLI
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Mushroom (chopped)
Onion (chopped)
Tomato (chopped)
Oil
Ginger garlic paste
Green chilli (chopped)
Salt, red chilli powder, garam masala
0.3 kg
300g
1 cup
2 nos.
1½ tbsp
1 tbsp
2 nos.
0.4 kg
400g
1 cup
3 nos.
2 tbsp
1½ tbsp
2 nos.
As per taste
0.5 kg
500g
½ cup
3 nos.
2 tbsp
1½ tbsp
2 nos.
Method :
1. In a MWS bowl take oil, ginger garlic paste, chopped green chilli & chopped onion. Mix
well. Select category & weight and press start.
2. When beeps, mix & add chopped tomato. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped mushroom & all the spices. Mix well & cover.
Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
2-35
KALONJI
ALOO
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Boiled Potato (chopped)
Kalonji
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, garam masala,
haldi
0.3 kg
300g
1 tbsp
2 nos.
1½ tbsp
2 nos.
0.4 kg
400g
1 tbsp
3 nos.
2 tbsp
2 nos.
As per taste
0.5 kg
500g
1½ tbsp
3 nos.
2 tbsp
2 nos.
Method :
1. In a MWS bowl take oil, chopped green chilli & add kalolnji & chopped tomato. Mix well.
Select category & weight and press start.
2. When beeps, mix & add potato. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add all the spices. Mix well & cover. Press start. Give
standing time for 2 minutes. Serve hot with chappati or parantha.
2-36
DAHI ALOO
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Boiled Potato (chopped)
Fresh Curd
Tomato (chopped)
Besan
Water
Oil
Green chilli (chopped)
Salt, red chilli powder, garam masala,
haldi, jeera
0.3 kg
300g
1 Cup
2 nos.
2 tbsp
1 Cup
1½ tbsp
2 nos.
0.4 kg
400g
1 Cup
3 nos.
2 tbsp
1 Cup
2 tbsp
2 nos.
As per taste
0.5 kg
500g
1½ Cup
3 nos.
3 tbsp
1½ Cup
2 tbsp
2 nos.
Method :
1. In a MWS bowl take oil, chopped green chilli, jeera & chopped tomato. Mix well. Select
category & weight and press start.
2. When beeps, mix & add potato, besan & water. Sprinkle little water on top. Cover & press
start.
3. When beeps, remove cover. Add curd & all the spices. Mix well & cover. Press start. Give
standing time for 2 minutes. Serve hot with chappati or parantha.
34
Indian Cuisine
Category
2-37
ALOO
SHIMLAMIRCH
Weight Limit
Utensil
0.3 ~ 0.5 kg
Microwave
safe (MWS) bowl
Instructions
For
Potato (chopped)
Capsicum (chopped)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
0.3 kg
300g
1 cup
2 nos.
1½ tbsp
2 nos.
0.4 kg
400g
1 cup
3 nos.
2 tbsp
2 nos.
As per taste
0.5 kg
500g
½ cup
3 nos.
2 tbsp
2 nos.
Method :
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select
category & weight and press start.
2. When beeps, mix & add potato. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped capsicum & all the spices. Mix well & cover.
Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
2-38
PANEER
BHURJI
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Paneer (mashed)
Oil
Chopped capsicum
Chopped onion
Coriander leaves
Coriander powder, jeera powder, red
chilli powder, salt
0.1 Kg
100 g
1 tbsp
1 no.
½ cup
0.2 kg
0.3 kg
0.4 kg
200 g
300 g
400 g
1½ tbsp 2 tbsp 2½ tbsp
2 nos.
3 nos.
4 nos.
1 cup
1 cup 1½ cup
A few sprigs
As per taste
0.5 kg
500 g
3 tbsp
4 nos.
2 cup
Method :
1. In a MWS bowl add oil, onion & capsicum. Select category & weight and press start.
2. When beeps, mix well & add paneer, coriander leaves, coriander powder, jeera powder,
red chilli powder & salt. Mix well & press start.
3. Serve with toast or wrapped in roti.
2-39 SCRAMBLED
EGGS
0.2 ~ 0.4 kg
Microwave safe
(MWS) flat glass
dish
For
Eggs
Milk
Salt, pepper
Butter / oil
Coriander leaves (chopped)
0.2 kg
2 nos.
2 tbsp
0.3 kg
3 nos.
3 tbsp
As per taste
For greasing
For garnishing
0.4 kg
4 nos.
4 tbsp
Method :
1. Grease a MWS flat glass dish with butter or oil.
2. In another bowl lightly beat eggs, milk, salt & pepper together.
3. Now pour the egg mixture in greased MWS flat glass dish. Select category & weight and
press start.
4. When beeps, mix well & again press start. Stand for 3 minutes. Mix well & garnish with
chopped coriander leaves & serve.
2-40 MUSHROOM
CAPSICUM
0.5 kg
Microwave
Safe (MWS) Bowl
For
Mushroom (chopped)
Capsicum (chopped)
Tomato (chopped)
Oil
Ginger garlic paste
Green chilli (chopped)
Salt, red chilli powder, garam masala
0.5 kg
500g
½ cup
3 nos.
2 tbsp
1½ tbsp
2 nos.
As per taste
Method :
1. In a MWS bowl take oil, ginger garlic paste, chopped green chilli & chopped tomato. Mix
well. Select category & weight and press start.
2. When beeps, mix & add mushrooms. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped capsicum & all the spices. Mix well & cover.
Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
35
Indian Cuisine
Category
2-41
MURI
GHANTO
Weight Limit
Utensil
0.5 kg
Microwave
safe (MWS) bowl
Instructions
For
Potato (chopped)
Capsicum (chopped)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
0.5 kg
500g
½ cup
3 nos.
2 tbsp
2 nos.
As per taste
Method :
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select
category & weight and press start.
2. When beeps, mix & add potato. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped capsicum & all the spices. Mix well & cover.
Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.
36
Rice Delight
Category
3-1
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
0.4 kg
400 g
400 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
200 ml
0.2 kg
200 g
200 g
0.3 kg
300 g
300 g
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
Method :
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.
3-2
GOSHT
DUM
BIRYANI
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
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
600 ml
650 ml
750 ml
Method :
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.
3-3
MALABAR
BIRYANI
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
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
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
Method :
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.
37
Rice Delight
Category
3-4
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
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
1 cup 1½ cup
A pinch
As per taste
600 ml
650 ml
2 cup
750 ml
Method :
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.
3-5
VEG PULAO
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Basmati rice (soaked for 1 hour)
Water
Oil
Jeera, laung, tej patta, salt, garam
masala, red chilli powder
0.1 kg
100 g
200 ml
1 tbsp
Mix veg - Gobhi, matar, gajar, french
beans etc.
½ 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
Method :
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.
3-6
VEG TAHIRI
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Basmati rice (soaked for 1 hour)
Water
Oil
Jeera, laung, tej patta, salt, garam
masala, haldi, red chilli powder
0.1 kg
100 g
200 ml
1 tbsp
Mix veg - Gobhi, matar, gajar, tomato,
potato etc.
½ 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
Method :
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.
3-7
PEPPER
RICE
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
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
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
Method :
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.
38
Rice Delight
Category
3-8
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
0.1 kg
100 g
1 tbsp
1 tbsp
1 tbsp
150 ml
0.2 kg
200 g
2 tbsp
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
0.5 kg
500 g
5 tbsp
3 tbsp
5 tbsp
750 ml
Method :
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.
3-9
BENGALI
BIRYANI
0.1 ~ 0.5 Kg
Microwave
safe (MWS) bowl
For
Basmati Rice (Cooked)
Fish (Hilsa)
Desi Ghee
Onion (sliced)
Ginger-garlic paste
Red chilli powder, salt, turmerics
powder, cumin powder, garam masala
0.1 kg
100 g
250 g
1 tbsp
1 no.
1 tsp
0.2 kg
200 g
350 g
2 tbsp
2 nos.
1½ tsp
2 tbsp
1 tsp
200 ml
2½ tbsp
1½ tsp
400 ml
Black pepper corns, cloves, cinnamon,
bayleaf, cardamom (green)
Hung curd
Oil
Water
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
3 tbsp
2 tsp
600 ml
3½ tbsp
2½ tsp
650 ml
4 tbsp
3 tsp
750 ml
Method :
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.
3-10
KHUMB
PULAO
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Basmati Rice (Soaked)
Sliced mushrooms
Water
Milk
Oil
Chopped spring onions
Chopped garlic
Salt, pepper
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
Method :
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.
39
Rice Delight
Category
3-11
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
0.2 Kg
200 g
350 ml
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
Method :
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.
3-12
EGG
BIRYANI
0.1 ~ 0.3Kg
Microwave
safe (MWS) bowl
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 :
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, ginger-garlic 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.
40
Rice Delight
Category
3-13
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
0.2 Kg
200 g
1 cup
1 cup
350 ml
1 tsp
1½ tbsp
As per requirement
0.3 Kg
300 g
1½ cup
1½ cup
500 ml
1½ tsp
2 tbsp
As per taste
1 tbsp
1 no.
1½ tbsp
2 nos.
2 tbsp
2 nos.
Method :
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.
3-14
METHI
RICE
0.1 ~ 0.3Kg
Microwave
safe (MWS) bowl
For
Methi leaves (chopped)
Soaked rice
Water
Onions (sliced)
Ginger-garlic paste
Salt, red chilli powder, garam masala
Oil / ghee
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
Method :
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.
3-15
COCONUT
RICE
0.1 ~ 0.3Kg
Microwave
safe (MWS) bowl
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
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
Method :
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.
41
Rice Delight
Category
3-16
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)
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
Method :
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.
3-17
KEEMA
PULAO
0.3 kg
Microwave
safe (MWS) bowl
For
Basmati rice (soaked for 1 hour)
Minced Keema
Black cardamom
Salt, red chilli powder, turmeric powder
Oil
Salt, biryani masala
Ginger garlic paste
Sliced tomato
Sliced onion
Water
0.3kg
200 g
100 g
4 No.
As per taste
1 tbsp
As per taste
1 tbsp
1 No.
1 No.
200 ml
Method :
1. In a MWS bowl add oil, ginger garlic paste & spring onions. Select category & weight and
press start.
2. When beeps, add keema & biryani masala, tomato, black cardamom. Press start.
3. When beeps, mix well & add rice, water, salt & pepper. Press start. Stand for 3 minutes.
3-18
TOMATO
PULAO
0.1 ~ 0.3Kg
Microwave
safe (MWS) bowl
For
Chopped tomato
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 :
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, ginger-garlic paste, slit green
chillies, chopped tomatos & all the spices. Mix very well & press start.
3. When beeps, add boiled rice to the sliced onions. Mix well. Press start.
4. Serve tomato pulao hot with plain curd or raita.
42
Rice Delight
Category
3-19
PANEER
FRIED RICE
Weight Limit
Utensil
0.1 ~ 0.5Kg
Microwave
safe (MWS) bowl
Instructions
For
Paneer (cubes)
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
½ cup
100 g
200 ml
1 no.
1 tbsp
½ tsp
0.2 Kg
1 cup
200 g
350 ml
2 nos.
2 tbsp
1 tsp
Biryani masala
Slit green chillies
½ tsp
1 no.
1 tsp
2 nos.
0.3 Kg 0.4 Kg
1½ cup 1½ cup
300 g
400 g
500 ml 650 ml
2 nos.
3 nos.
3 tbsp
4 tbsp
1 tsp
2 tsp
As per taste
1 tsp
2 nos.
2 tsp
3 nos.
0.5 Kg
2cup
500 g
800 ml
3 nos.
4 tbsp
2 tsp
2 tsp
3 nos.
Method :
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, ginger-garlic paste, slit green
chillies, paneer cubes & all the spices. Mix very well & press start.
3. When beeps, add boiled rice to the sliced onions. Mix well. Press start.
4. Serve paneer fried rice hot with plain curd or raita.
3-20
CHILLI
GARLIC
RICE
0.2 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
For
Rice (soaked)
Water
Oil
Ghee
Jeera
Chopped garlic
Garlic paste
Chopped green chillies
Chopped coriander leaves
Chilli sauce
Salt
0.2 kg
200 g
400 ml
2 tsp
2 tsp
1 tsp
1 tsp
½ tbsp
3 nos.
½ cup
2 tbsp
0.3 kg
0.4 kg
300 g
400 g
600 ml
650 ml
2½ tsp
3 tsp
2½ tsp
3 tsp
1½ tsp
2 tsp
1½ tsp
2 tsp
1 tbsp
1½ tbsp
4 nos.
5 nos.
1 cup
1½ cup
3 tbsp
4 tbsp
As per taste
0.5 kg
500 g
750 ml
3½ tsp
3½ tsp
2½ tsp
2½ tsp
2 tbsp
6 nos.
2 cup
5 tbsp
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, coriander leaves, garlic paste. Mix well & press start.
3. When beeps, add cooked rice, chilli sauce, salt. Mix well & press start.
3-21 MUSHROOM
BIRYANI
0.1 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
For
0.1 kg
Rice (soaked)
100 g
Water
200 g
Oil
1 tsp
Ghee
1 tsp
Jeera & Red Chillies powder 1 tsp
Chopped garlic
1 tsp
Garlic paste
½ tsp
Chopped green chillies
1 nos.
Chopped coriander leaves
½ cup
Chopped Mushroom
1 cup
Salt
0.2 kg
200 g
400 ml
2 tsp
2 tsp
1 tsp
1 tsp
½ tbsp
3 nos.
½ cup
1 cup
0.3 kg
0.4 kg
300 g
400 g
600 ml
650 ml
2½ tsp
3 tsp
2½ tsp
3 tsp
1½ tsp
2 tsp
1½ tsp
2 tsp
1 tbsp
1½ tbsp
4 nos.
5 nos.
1 cup
1½ cup
2 cup
2½ cup
As per taste
0.5 kg
500 g
750 ml
3½ tsp
3½ tsp
2½ tsp
2½ tsp
2 tbsp
6 nos.
2 cup
3 cup
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, chopped mushroom, coriander leaves, garlic paste. Mix well & press start.
3. When beeps, add cooked rice, chilli sauce, salt. Mix well & press start.
43
Rice Delight
Category
3-22
YAKHNI
PULAO
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
For
Rice (soaked)
Water
Oil
Ghee
Jeera & Red Chillies powder
Chopped garlic
Garlic paste
Chopped green chillies
Chopped coriander leaves
Chicken Cut into 2 inch pieces
Yoghurt
Green Cardamom, Fennel Seeds
Salt
0.3 kg
300 g
600 ml
2½ tsp
2½ tsp
1½ tsp
1½ tsp
1 tbsp
4 nos.
1 cup
2 cup
1 cup
1½ tsp
As per taste
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, chicken pieces, coriander leaves, garlic paste. Mix well & press start.
3. When beeps, add cooked rice, Yoghurt, green cardamom, Fennel seeds, salt. Mix well &
press start.
3-23
PALAK
PULAO
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Rice (soaked)
Water
Oil
Ghee
Jeera & Red Chillies powder
Chopped garlic
Garlic paste
Chopped green chillies
Chopped coriander leaves
Corn Kernels & Spinach(chopped)
Yoghurt
Green Cardamom, Fennel Seeds
Salt
0.1 kg
100 g
200 ml
1 tsp
1 tsp
1 tsp
1 tsp
½ tbsp
2 nos.
½ cup
½ cup
½ cup
1 tsp
0.2 kg
200 g
400 ml
2 tsp
2 tsp
1 tsp
1 tsp
½ tbsp
3 nos.
½ cup
1 cup
½ cup
1 tsp
As per taste
0.3 kg
300 g
600 ml
2½ tsp
2½ tsp
1½ tsp
1½ tsp
1 tbsp
4 nos.
1 cup
2 cup
1 cup
1½ tsp
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, corn kernels & spinach(chopped), coriander leaves, garlic paste. Mix well &
press start.
3. When beeps, add cooked rice, Yoghurt, green cardamom, Fennel seeds, salt. Mix well &
press start.
3-24
VANGI
BHAT
0.1 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
For
Rice (soaked)
Water
Oil
Ghee
Jeera & Red Chillies powder
Chopped garlic
Garlic paste
Chopped green chillies
Chopped coriander leaves
Chopped Brinjal
Peas
Green Cardamom, Fennel Seeds
Salt
0.1 kg
100 g
200 ml
1 tsp
1 tsp
1 tsp
1 tsp
½ tbsp
1nos.
½ cup
½ cup
½ cup
1 tsp
0.2 kg
200 g
400 ml
2 tsp
2 tsp
1 tsp
1 tsp
½ tbsp
3 nos.
½ cup
1 cup
½ cup
1 tsp
0.3 kg
0.4 kg
300 g
400 g
600 ml
650 ml
2½ tsp
3 tsp
2½ tsp
3 tsp
1½ tsp
2 tsp
1½ tsp
2 tsp
1 tbsp
1½ tbsp
4 nos.
5 nos.
1 cup
1½ cup
2 cup
2½ cup
1 cup
1½ cup
2 tsp
1½ tsp
As per taste
0.5 kg
500 g
750 ml
3½ tsp
3½ tsp
2½ tsp
2½ tsp
2 tbsp
6 nos.
2 cup
3 cup
2 cup
2½ tsp
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, brinjal, coriander leaves, garlic paste. Mix well & press start.
3. When beeps, add cooked rice, peas, green cardamom, Fennel seeds, salt. Mix well &
press start.
44
Rice Delight
Category
3-25
ZARDA
PULAO
Weight Limit
Utensil
0.2 ~ 0.5 kg
Microwave safe
(MWS) glass bowl
Instructions
For
Rice (soaked)
Water
Oil
Ghee
Lemon juice
Green & Black Cardamoms
Sugar
Saffron
Chopped mixed nuts
Chopped coconuts
Salt
0.2 kg
200 g
400 ml
2 tsp
2 tsp
1 tsp
1 tsp
½ tbsp
½ cup
2 tbsp
0.3 kg
0.4 kg
300 g
400 g
600 ml
650 ml
2½ tsp
3 tsp
2½ tsp
3 tsp
1½ tsp
2 tsp
1½ tsp
2 tsp
1 tbsp
1½ tbsp
Pinch
1 cup
1½ cup
3 tbsp
4 tbsp
As per taste
0.5 kg
500 g
750 ml
3½ tsp
3½ tsp
2½ tsp
2½ tsp
2 tbsp
2 cup
5 tbsp
Method :
1. In a MWS glass bowl add soaked rice & water. Select category & weight and press start.
2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green
chillies, coriander leaves, garlic paste. Mix well & press start.
3. When beeps, add cooked rice, suger, lemon juice, soaked saffron, chopped coconuts.
Mix well & press start.
45
Chatpat Corner
Category
4-1
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.
150 g
150 g
As per your taste
2 tbsp
Method :
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.
4-2
LEMON
PICKLE
0.3 kg
Microwave Safe
(MWS) Glass Bowl
Lemon pieces
Sugar
Chilli powder, Salt
For Tempering : Rai, Jeera, Hing etc.
150 g
150 g
As per your taste
Method :
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.
4-3
MIX VEG.
PICKLE
0.3 kg
Microwave Safe
(MWS) Glass Bowl
For
Mix Vegetable (Cauliflower, Carrot,
Radish, Shalgam, Green peas)
Lemon juice
Salt, Chilli powder, Sugar, Pickle
Masala
Oil
For tempering : Rai, Jeera, Hing etc.
0.3 kg
300 g
2 tbsp
As per your taste
2 tbsp
As required
Method :
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.
4-4
PIZZA
SAUCE
0.3 kg
Microwave Safe
(MWS) Glass Bowl
Tomato
Onion
Salt, Sugar, Ajwain, Oregano, Basil
leaves
Garlic pods
Oil
200 g
1 No.
As per your taste
7-8 nos.
2 tbsp
Method :
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.
4-5
TOMATO
SAUCE
0.5 kg
Microwave Safe
(MWS) Glass Bowl
Tomato
Onion
Chilli powder, Salt, Sugar
Chopped ginger and garlic
Garam masala
500 g
1 No.
As per your taste
2 tbsp
1 tsp
Method :
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.
46
Chatpat Corner
Category
4-6
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
100 g each
100 g
As per your taste
1 tsp
Method :
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.
4-7
LEHSUN KI
CHUTNEY
0.2 kg
Microwave
safe (MWS) bowl
Chopped tomatoes
Chopped garlic
Chopped green chillies
Chopped onion
Oil
Jeera
Haldi, red chilli powder, salt
Water
2 nos.
20 g
2 nos.
½ cup
2 tsp
1 tsp
As per taste
¼ cup
Method :
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.
4-8
MANCHURIAN
SAUCE
0.3 kg
Microwave
safe (MWS) bowl
For
Water
Vinegar sauce
Soya sauce
Tomato sauce
Ajinomoto
Cornflour
0.3 kg
1½ cups (300 ml)
1 tbsp
1 tsp
½ cup
A pinch
2 tbsp + ½ cup water
Method :
1. In a MWS bowl add all the ingredients. Select category & press start.
4-9
AAM KI
CHUTNEY
0.3 kg
Microwave
safe (MWS) bowl
For
Aam (peeled & chopped)
Kishmish (seedless & chopped)
Chopped ginger & garlic
Tamarind pulp
Salt & sugar
0.3 kg
300 g
25 g
2 tsp
1 tbsp
As per taste
Method :
1. In a MWS bowl mix all the ingredients. Cover. Select category & press start.
4-10
COCONUT
CHUTNEY
0.3 kg
Microwave Safe
(MWS) Glass Bowl
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
0.3 kg
300 g
2 nos.
½ tbsp
1 tbsp
As per taste
1 tbsp
½ tsp
1 no.
A few
Method :
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.
47
Chatpat Corner
Category
4-11
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)
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.
Method :
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.
4-12
CHANA
CHAAT
0.1 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Kala chana (soaked overnight)
Water
Oil
Jeera, hing
Chopped onion
Boiled potato
Salt, red chilli powder, chaat masala,
lemon juice, imli chatni
0.1 kg
100 g
250 ml
1 tsp
1 tsp
½ cup
1 no.
0.2 kg
0.3 kg
200 g
300 g
500 ml
750 ml
2 tsp
3 tsp
1½ tsp
2 tsp
1 cup
1 cup
2 nos.
3 nos.
As per taste
0.4 kg
400 g
1000 ml
4 tsp
2 tsp
1½ cup
3 nos.
Method :
1. In a MWS bowl add soaked chana, water & cover. Select category & weight and press
start.
2. When beeps, remove & drain water from the chanas. In a MWS bowl add oil, jeera, hing
& chopped onion and press start.
3. Add boiled chanas, salt, red chilli powder, chaat masala, lemon juice, imli chutney, boiled
potato. Mix well & serve.
4-13 ALOO KAND
CHAAT
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Aloo (cut in medium pieces)
Jimikand (cut in medium pieces)
Sugar, salt, red chilli powder, chaat
masala
0.1 kg
50 g
50 g
0.2 kg
100 g
100 g
As per taste
0.3 kg
150 g
150 g
Method :
1. In a MWS bowl add aloo, jimikand & add little water Cover. Select category & weight &
press start.
2. When beeps, stir well. Cover & press start.
3. Add sugar, salt, red chilli powder, chaat masala. Allow to stand for 3 minutes.
4-14
AMLA
CHUTNEY
0.5 kg
Microwave Safe
(MWS) Glass Bowl
Amla
Water for boiling
Green chillies, Salt, Sugar
Oil
500 g
As per required
As per your taste
2 tbsp
For Tempering : Rai, Jeera, Hing etc.
Method :
1. In a MWS glass bowl put amla, water & press start.
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 green chillies, salt and sugar and keep it in
Microwave. Select category and press start to cook.
48
Chatpat Corner
Category
4-15
BAINGAN
CHUTNEY
Weight Limit
Utensil
0.5 kg
Microwave Safe
(MWS) Glass Bowl
Instructions
Baingan (Whole)
Amchoor powder
Green chillies, Salt, Sugar
Oil
500 g
As per required
As per your taste
2 tbsp
For Tempering : Rai, Jeera, Hing etc.
Method :
1. In a MWS glass bowl keep baingan & press start.
2. When beeps, allow to cool and peel off the skin. In another MWS glass bowl add oil and
tempering and press start.
3. When beeps, add mashed baingan and green chillies, salt and sugar and keep it in
Microwave. Select category and press start to cook.
49
Cooking Aid
Category
Weight Limit
Utensil
Instructions
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.
5-1
KEEP
WARM
0.3 kg
Microwave
safe (MWS) bowl
5-2
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.
5-3
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.
5-4
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.
5-5
LIGHT
DISINFECT
5-6
BODY
MASSAGE
OIL
Namkin, Biscuits, Bhujia, Papad and Wafers etc.
Microwave safe
Method :
(MWS) glass utensil 1. Sterilize Microwave safe glass utensil - Keep the empty utensil & select category & press
&
start.
Empty cavity
2. Clean the cavity - Keep the cavity empty. Select category & press start. 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.
0.2 kg
Microwave safe
(MWS) glass bowl
For
Garlic
Ajwain
Cloves
Almonds
Mustard oil
0.2 kg
10 pods
½ tsp
2-3 nos.
3-4 nos.
1 cup
Method :
1. In a MWS glass bowl put all the ingredients. Select category and press start.
2. Remove when it gives a beep. Keep it for 2 hours.
3. Strain and store in a glass a jar.
5-7
PIZZA
BASE@
0.2 kg
Low rack#
&
Multicook tawa
For
Maida
Yeast
Salt
Sugar
Water
0.2 kg
200 g
1 tbsp
1/2 tsp
1 tsp
As required
Method :
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. (Pre-heat process)
3. When beeps, keep the tawa on low rack. Press start.
5-8
YEAST
DOUGH
0.3 kg
Microwave safe
(MWS) glass bowl
For
Maida
Yeast
Salt
Sugar
Water
0.3 kg
300 g
1 tbsp
½ tsp
1 tsp
As required
Method :
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.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
50
Cooking Aid
Category
5-9
BOIL
POTATOES
Weight Limit
Utensil
0.3 kg
Glass tray
Instructions
For
Potato
0.3 kg
300 g
Method :
1. Take potatoes and pierce with fork or knife from all side & keep in a microwave on a glass
tray. And press start.
2. Boiled potatoes are ready for use.
5-10
5-11
5-12
5-13
LEMON
SQUEEZE
5 Pcs
GARLIC
PEEL
10 Cloves
TEAR
FREE
ONIONS
5 Pcs
CRISPY
NUTS
0.1 kg
Glass tray
Lemon
5 pcs
Method :
1. Take 5 no. of lemons & keep on glass tray of microwave oven.
2. Now select menu & press start.
3. When beeps, take out lemons & squeeze it to get more juice out of them.
Glass tray
Garlic Cloves
10 nos
Method :
1. Take 10 cloves of garlic & keep in MWS glass tray of microwave oven.
2. Select menu & press start.
3. When beeps, take out cloves will slide right out of their skin, hassle free.
Glass tray
Onions
10 nos
Method :
1. Take 5 onions & pierce it with knife & keep in MWS glass tray of microwave oven.
2. Select menu & press start.
3. When beeps, take out onions & peel it off & chop easily without getting tears in eyes.
Microwave safe
(MWS) flat glass
dish
For
Nuts
Oil
0.1 kg
100 g
As required
Method :
1. In a microwave safe flat glass dish add drops of oil, nuts. Mix well.
2. Select category & weight & press start.
3. Serve plain or with chaat masala.
5-14
SMOOTH
HONEY
0.3 kg
Microwave safe
(MWS) glass
Utensils
For
Crystallized Honey
0.3 kg
300 g
Method :
1. Keep Crystallize honey in a microwave safe glass utensil or jar in microwave & press
start.
2. Smooth and free flowing honey ready to use.
5-15
STALE TO
FRESH
BREAD
2 Pc
Microwave safe
(MWS) Rotating
Glass tray
For
Stale or hard bread
2 Pc
2 Pc
Method :
1. Keep hardened bread or refrigerated bread enveloped in damped cotton cloth in a
microwave glass tray. Press start.
2. Hardened bread turns soft & fresh.
5-16
MELTING
CHOCOLATE
0.1 Kg
Microwave safe
(MWS)
Flat Glass
Dish.
For
0.1 Kg
Method :
1. Chocolate chips or squares of baking chocolate may be used.
2. Unwrap and place food on a a MWS flat glass dish.
3. Place food in the oven. Choose the menu and weight press start.
4. After cooking, stir to complete melting.
51
Steam Clean
Category
5-17
STEAM
CLEAN
Weight Limit
Utensil
0.3 kg
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 clean napkin. Press start.
3. Again wipe out. Take out the plug.
52
Mantras for Heart Friendly Recipes by Heart Care Foundation of India
1.
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Dry fruits such as almonds, cashew nuts have zero cholesterol. Foods of plant in origin have zero
cholesterol.
Artificial ghee is Vanaspati ghee, which is made by hydrogenation of oil and is bad for the heart.
It increases levels of the “bad” LDL cholesterol and reduces levels of the “good” HDL cholesterol.
Limit the intake of trans fats in diet.
Clarified butter (desi ghee) increases the LDL “bad” cholesterol but does not reduce the HDL “good”
cholesterol and is better than trans fats.
White meat and sea foods are better than red meat.
Whole wheat is better than simple wheat; simple wheat is better than broken wheat and broken
wheat is better than refined flour (maida).
Eat seasonal and locally grown vegetables and fruits.
Include all seven colors and six tastes in diet.
Eat a variety of fruits and vegetables, in moderation.
Do not consume more than 5 g of common salt (sodium chloride) in a day.
Soak pulses (dal) overnight or slow boil them to reduce bloating in the abdomen and retain folic acid.
Potatoes/Carrot/Radish (vegetables grown underground): Soak them in water before use for few
hours or slow boil them to reduce adverse effects like bloating.
Asafoetida (hing) is added to any recipe to reduce flatulence.
Brown rice is better than white rice.
Methi leaves are added to any sweet vegetable (such as potato). It has anti-insulin resistance action.
Wheat sensitive people should switch to millets such as pearl millet (bajra), sorghum (jowar) and
finger millet (ragi). They are gluten-free.
Fruit-based flours such as buckwheat (kuttu), water chestnut (singhara), jungle rice/barnyard millet
(samak chawal), amaranth (rajgira) are gluten-free.
Besan is gluten-free.
Thinner you cut the vegetables, more will be the surface area and more will be the oil absorbed. Boil
vegetables separately and cook the masala separately.
All bitter and green vegetables (except sweet peas) reduce insulin resistance.
Drink low-fat milk or soya, almond or cashew nut milk.
Wheat and gluten sensitive people may also not tolerate oats, corn and dairy products.
Broccoli and zucchini have anti-cancer properties.
Patients with celiac disease cannot take wheat, barley, rye as they contain gluten.
Barley beer has gluten. Whiskey is often gluten-free.
Onion and garlic are heart and diabetes friendly. They reduce cholesterol levels in the blood.
Tofu (prepared from soya milk) lowers cholesterol and helps to restore hormonal imbalance in women.
Til or sesame seeds are high in calcium and can be added to any food.
Patients with wheat sensitivity should avoid corn flour.
Cinnamon (dalchini) and curry leaves (kadi patta) reduce insulin resistance.
Consume a variety of oils in your diet.
Coffee in moderation is good for health.
People who cannot tolerate milk can often tolerate curd.
One gram of carbohydrate and protein produces 4 calories and 1g of fat generates 9 calories.
Jaggery is better than brown sugar and brown sugar is better than white sugar.
Stevia is a plant-based sweetner and can be consumed.
Take 30 mL of liquid per kg body weight per day.
One egg a day is not unhealthy.
Not more than 500 g of butter, oil and ghee in a month should be consumed per person.
Black tea and black coffee are better than tea or coffee with added milk or sugar.
53
Healthy Heart
8 PC of Wheat Rava Idli.
STOP/Cancel
STOP
Cancel
Press Healthy Heart.
Healthy
Heart
Display will show “1”
Press START/Select /+30seconds for menu confirmations. Display will show 4PC
Select /+30seconds
and
“ 8 PC ’’
START /Select/+30seconds
Select /+30seconds
While
Healthy Heart cook menus are
programmed.
Healthy Heart
54
Healthy Heart
Breakfast
Category
1
WHEAT
RAVA IDLI
Weight Limit
Utensil
4 PC , 8 PC
Microwave safe
(MWS) Idli stand
&
Microwave safe
(MWS) bowl
Instructions
Wheat rava
Urad
Chana dal
Water
Salt
Olive oil
Curry leaves
Mustard seeds
Red chilli powder
Curd
Eno/Fruit salt
100 g
½ tbsp
4 tbsp
As required
As per taste
2 tsp
A few sprigs
½ tsp
As per taste
1½ cup
1 tsp
Method :
1. Wash & soak urad dal, chana dal, pepper and jeera.
2. Grind, mix & ferment for 8-10 hours. Grind the mixture to paste consistency (You can use
the same batter for making 4, 8 idlis). Now mix the rava and curd.
3. Grease the MWS idli stand with little oil and put idli batter in it. Add ½ cup water in MWS
bowl. Keep the Idli stand in MWS bowl & cover. Select & number and press start.
4. After the beep, give standing time of 5 minutes and then remove.
2
CHANA DAL
PANCAKE
1 Pc
Multicook tawa
& High rack*
Chana dal
Fenugreek leaves, chopped
Spinach, chopped
Carrot, grated
Coconut, grated
Coriander leaves, chopped
Ginger, grated
Chopped green chillies
Olive oil
Salt
100 g
½ cup
½ cup
½ cup
1 tsp
1 tsp
1 tsp
½ tsp
1 tbsp
As per taste
Method :
1. Grind soaked chana dal into a coarse paste adding a little water if required.
2. Add fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt. Mix
well.
3. Select menu and press start (preheat process).
4. Take a spoonful of batter and spread on the tawa and make a pancake of approximately.
5" diameter (125 mm).
5. After beep, put tawa on high rack and press start.
6. When beeps, turn the pancake by greasing with oil.
3
MOONG DAL
CHEELA
1 Pc
Multicook tawa
&
High rack*
Moong dal
Crushed tofu mixed with chaat masala
Capsicum (Green) and cabbage,
chopped
Onion, chopped
Cashew nuts (chopped)
Salt
Ghee
200 g
1 tsp
1 tsp
½ tsp
1 tsp
As per taste
1 tsp
Method :
1. Soak the moong dal overnight and grind it with some salt into a consistent flowing batter
and press start.
2. Keep tawa on high rack and press start (preheat). After preheating is over, spread some
batter in a circular motion over tawa and press start again.
3. After the beep, turn the cheela by greasing with ghee and press start.
4. Add cashew nuts and chopped vegetables and onions.
5. Serve with mint chutney.
4
SPINACH
AND
TOFU TOAST
2 Pc
High rack
Brown bread slices
To be mixed into a Spinach and Tofu Spread
Spinach chopped (blanched)
Tofu
Hung curd
Green chillies finely chopped
Salt and black pepper
4 nos
3
cup
¼ cup
2 tbsp
1½ tsp
As per taste
Method :
1. Mix spinach and tofu into paste by adding all the ingredients.
2. Now keep the bread slices on high rack and press start. After the beep, turn the slices
and again press start.
3. Spread a portion of mixture on each bread slices and cut them diagonally.
4. Serve with coffee or tea.
*Refer page 144, fig 2
55
Healthy Heart
Category
5
QUINOA
VEG UPMA
Breakfast
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
Quinoa
Olive oil
Mustard seeds
Asafoetida (hing)
Curry leaves
Green chillies, finely chopped
Onions, finely chopped
Carrots, grated
Salt
Red chilli powder
Coriander finely chopped
Water
1 cup
2 tsp
1 tsp
a pinch
2-3 nos.
2 tsp
¼ cup
½ cup
As per taste
As per taste
¼ cup
4 cup
Method :
1. In MWS bowl, add oil, mustard seeds, asafoetida, curry leaves, green chillies, onion,
carrots and press start.
2. After beep, add quinoa and salt, mix well and press start again.
3. When beeps, add water and coriander leaves and press start again.
4. After beep is over, mix well and cover and keep aside for 2-3 minutes.
5. Serve hot.
6
RICE AND
MOONG DAL
IDLI
4 PC , 8 PC
Microwave safe
(MWS) Idli Stand
&
Microwave safe
(MWS) bowl
Brown rice
Green moong dal (split)
Fenugreek (methi) seeds
Carrot grated
Spring onions finely chopped
Salt
Eno/Fruit salt
1 cup
½ cup
¼ tsp
½ cup
½ cup
As per taste
1 tsp
Method :
1. Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5-6
hours.
2. Drain and blend in a mixer to a smooth paste using little water.
3. Transfer the mixture into a bowl; add the carrots, spring onion whites and greens and salt
and mix well.
4. Just before steaming, add fruit salt to the batter and pour 2 tsp of water over it.
5. When the bubbles form, mix gently.
6. Put a little batter into each greased idli mould and select category and menu and press
start.(You can use the same batter for making 4, 8 idlis)
7. Serve with sambhar or chutney.
7
BUCKWHEAT
PORRIDGE
0.3 kg
Microwave safe
(MWS) glass bowl
&
Microwave safe
(MWS) flat glass dish
Buckwheat (kuttu)
Almond milk
Maple syrup or honey
Chopped green apple
½ cup
½ cup
2 tsp
½ cup
Method :
1. Take 3/4 cup of water in a MWS glass dish. Select category and menu. Press start.
2. When beeps, add buckwheat and salt. Mix well and press start.
3. When beeps, transfer the cooked buckwheat into a deep bowl. Add the almond milk and
whisk well.
4. Add honey and mix well.
5. Top it evenly with the chopped apples. Press start again.
56
Healthy Heart
Lunch
Category
8
METHI
MISSI ROTI
Weight Limit
Utensil
2 Pc
Multicook tawa
&
Low rack#
Instructions
Gram flour (besan)
Plain flour
Whole wheat flour
Finely chopped onions
Shredded fenugreek (methi) leaves
Finely chopped green chillies
Carom seeds (ajwain)
Salt
Oil for kneading
Whole wheat flour
1 cup
¼ cup
¾ cup
½ cup
½ cup
1 tsp
½ tsp
As per taste
1/8 tsp
For dusting
Method :
1. Combine all the ingredients together in a bowl and knead into a firm dough using enough
warm water. Keep aside for 30 minutes under a wet muslin cloth.
2. Knead again using ghee till smooth and divide into two equal portions.
3. Roll out each portion into a thin circle of 125 mm (5") in diameter using a little flour for
rolling.
4. Select category and press start (preheat). Keep tawa on low rack inside microwave.
5. When beeps, keep roti on tawa and press start again.
6. After beep, turn the roti, apply ghee and press start again.
7. Serve hot.
9
GRILLED
VEGGIE
ZUCCHINI
0.3 kg
Microwave safe
(MWS) glass bowl
&
High rack
Zucchini, sliced
Carrots, raw, chopped
Mushrooms
Capsicum (yellow, red, green)
Olive oil
Pepper (black)
Italian herb seasoning mix
Salt
1 cup
1 cup
1 cup
1 cup
2 tbsp
1 tbsp
2 tsp
1 tsp
Method :
1. Cut all the vegetables in slices.
2. Put olive oil in a glass bowl and add all vegetables. Mix and press start.
3. After beep, mix it again and sprinkle salt and seasoning mix and press start again,
transferring the vegetables on high rack and tawa.
4. Sprinkle more herbs as per your taste.
10
SOYA
BHURJI
0.3 kg
Microwave safe
(MWS) glass bowl
Soya granules
Olive oil
Cumin seeds (jeera)
Finely chopped garlic (lehsun)
Finely chopped green chillies
Finely chopped ginger (adrak)
Finely chopped onions
Finely chopped capsicum
(green/yellow)
Chopped tomatoes
Turmeric powder (haldi)
Chilli powder
Garam masala
Salt
Finely chopped coriander (dhania)
¾ cup
2 tsp
1 tsp
1 tsp
1 tsp
½ tsp
¼ cup
½ cup
¼ cup
½ tsp
¼ tsp
½ tsp
As per taste
2 tbsp
Method :
1. To soak the soya granules, combine the soya granules, salt and 1½ cup of warm water
together in a bowl and keep aside for 5-7 minutes.
2. Squeeze the soya granules thoroughly, retain them and discard the drained water. After
soaking, the granules are approximately 1½ cup.
3. In a MWS bowl, add the cumin seeds, finely chopped garlic, green chillies and ginger and
keep inside microwave oven (MWO). Select category, menu, weight and press start.
4. When the MWO beeps, add finely chopped onions and capsicum. Then add tomatoes,
turmeric powder, chilli powder, garam masala, salt and ¼ cup of water and press start
again.
5. When beeps, add the soaked soya granules, mix well and press start.
6. Serve hot.
#
Refer page 144, fig 1
57
Healthy Heart
Category
11
BROWN
RICE
RISOTTO
Lunch
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
Brown rice
Water
Finely chopped onions
Finely chopped garlic (lehsun)
Finely chopped Bell peppers
(red, green and yellow)
Corn flour
Low-fat milk
Salt
Dry red chilli flakes
Dried oregano
Grated mozzarella cheese
2 cups
5 cups
¼ cup
2 tsp
½ cup
2 tsp
1 cup
As per taste
1½ tsp
2 tsp
2 tsp
Method :
1. Dissolve the corn flour in one tablespoon of warm milk and keep aside.
2. In a MWS bowl, add onions and garlic, bell peppers. Select menu and press start.
3. When the microwave beeps, put brown rice in another MWS bowl with water and press
start again.
4. After beep is over, add milk, corn flour mixture, salt, oregano, chilli flakes and cheese and
press start again.
5. Serve hot.
12
KADHAI
TOFU
0.3 kg
Microwave safe
(MWS) glass bowl
Olive oil
Ginger-garlic (adrak-lehsun) paste
Finely chopped onions
Turmeric powder (haldi)
Coriander-cumin
(dhania-jeera) powder
Chilli powder
Garam masala
Dried fenugreek leaves (kasuri methi)
Fresh tomato puree
Sliced capsicum
Tofu, cut into thick strips
Sugar
Low-fat cream
Salt
Chopped coriander for garnishing
2 tsp
2 tsp
½ cup
¼ tsp
1 tsp
1 tsp
1 tsp
1 tsp
½ cup
¼ cup
300 g
½ tsp
2 tbsp
As per taste
2 tbsp
Method :
1. In a MWS bowl, add oil, ginger-garlic paste and onions, turmeric powder, coriandercurmin seeds powder, chilli powder, garam masala and dried fenugreek leaves. Select
menu and press start.
2. After the beep, add the tomato puree and ¼ cup of water and press start again.
3. When the microwave beeps, add the capsicum, tofu, sugar, cream, salt and ¼ cup of
water. Mix lightly and press start again.
4. Garnish with coriander and serve hot.
58
Healthy Heart
Lunch
Category
13
DHANSAK
DAL VEG
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
Toovar (arhar) dal, washed and drained
Split yellow gram (peeli moong
dal), washed and drained
Split red lentil (masoor dal),
washed and drained
½ cup
2 tsp
2 tsp
2 tsp
Split black lentils (urad dal),
washed and drained
Chopped brinjals (baingan)
¼ cup
Chopped bottle gourd (lauki)
¼ cup
Chopped red pumpkin (kaddu)
¼ cup
¼ cup
Finely chopped spring onions
(whites and greens)
Chopped tomatoes
½ cup
As per taste
Salt
Tamarind pulp (imli)
2 tbsp
To be ground into a smooth paste (using 2 tbsp water)
4 pcs
Garlic (lehsun) cloves
Whole kashmiri dry red chillies
3 pcs
Coriander (dhania) seeds
1 tsp
Cumin seeds (jeera)
½ tsp
1 pc
Green chilli
4 pcs
Pepper corns (kali mirch)
4 pcs
Cloves (laung)
Cardamom (elaichi)
1 pcs
Chopped coriander (dhania)
1 tbsp
Method :
1. Combine the toovar dal, yellow moong dal, masoor dal, urad dal, 2 cups of water,
potatoes, brinjal, bottle gourd, red pumpkin, tomatoes, spring onions (whites and
greens) and salt in a MWS bowl and cover. Press start. After beeps, let it cool.
2. Blend in a mixer to smoothen the dal-vegetable mixture. Keep aside after cooling.
3. When the microwave beeps, add the prepared paste in another MWS bowl and press
start again.
4. Now add the dal-vegetable mixture, ½ cup water, mix well and add tamarind pulp. Press
start again, stirring once in between.
5. Serve hot.
14
TOMATO
METHI
RICE
0.3 kg
Microwave safe
(MWS) glass bowl
Rice
Water
Onion, thinly sliced
Ginger
Garlic cloves
Tomato, finely chopped
Fenugreek (Methi) leaves, roughly chopped
Red chilli powder
Coriander (dhania) powder
Garam masala powder
Cinnamon (dalchini) stick
Cloves (laung)
Cardamom (elaichi) pods/seeds
Ghee
Salt
300 g
500 mL
1 pc
1 inch
4 pc
3 pc
2 cups
1 tsp
2 tsp
1 tsp
1 pc
2 pc
1 pc
2 tbsp
As per taste
Method :
1. In a MWS bowl, add rice and water. Cover. Select category and menu. Press start.
2. When beeps, in another MWS bowl, add ghee, onion, ginger, garlic, cinnamon sticks,
cloves, cardamom, tomatoes, red chillies, coriander, garam masala powder, chopped
methi and press start again.
3. When beeps, mix well, then add rice and cooked masala and again mix well. Press start
again (add more water if dry).
4. Serve hot.
59
Healthy Heart
Category
15
HEALTHY
RAGI PIZZA
Snacks
Weight Limit
Utensil
0.2 kg
Multicook tawa
&
Low rack#
&
High rack*
Instructions
Cheese (mozzarella + processed)
grated
Millet (ragi) flour
Refined flour (maida)
Oil
Salt
Fresh yeast
Sugar
Green capsicum
Red capsicum
Yellow capsicum
Pizza sauce
Yellow zucchini sliced
Green zucchini sliced
Corn kernels
Black olive slices
6 tbsp
½ cup
½ cup + for dusting
For greasing
½ tsp + to taste
7g
½ tsp
1 small pc
1 small pc
1 small pc
2-3 tbsp
½ small
½ small
2 tbsp
As required
Method
1. Sift together refined flour, millet flour and ½ tsp salt into a bowl.
2. Take yeast in another bowl. Add some warm water and sugar, mix well and set aside till it
activates.
3. Make a well in the flour mixture and pour the activated yeast in it. Mix and knead into a
soft dough using water as required. Place in a bowl, cover with a damp muslin cloth and
set aside in a warm place to prove.
4. Cut the capsicum into small pieces (juliennes).
5. Dust the worktop with some refined flour, place the proved dough on it and knock it back.
Roll out into a medium thick square, dusting with flour.
6. Place the square on the greased baking tray. Spread pizza sauce on it and top with 3
tbsps mixed cheese, zucchini slices (reserve some), capsicum and corn kernels.
Sprinkle some salt and top with remaining mixed cheese. Prepare a funny face using the
reserved zucchini slices, capsicum juliennes and olive slices (eyes).
7. Now select category and weight & press start (preheat).
8. When the microwave beeps, keep the pizza on tawa and low rack and press start.
9. After the beep, keep the tawa on high rack and press start again.
16
SAFFRON
POTATOES
0.3 kg
Multicook tawa
&
High rack*
Potatoes (cut into wedges)
Olive oil
Saffron strands (crushed properly)
Salt
Chilli flakes
4 large pcs
1 tbsp
1 pinch
As per taste
1 tsp
Method :
1. Cut the potatoes in wedges.
2. Add the salt, pepper, saffron, seasoning to coat the potatoes. Now keep in MWO on tawa
on low rack. Select category and press start.
3. After beep is over, turn the wedges and press start again.
4. Serve with ketchup.
17
BROCCOLI
TIKKI
0.3 kg
Microwave safe
(MWS) glass bowl
Broccoli
Potatoes, washed with skin on
Oil
Cumin powder
Coriander seeds
Salt
Green chillies, finely chopped
Turmeric
Chaat masala
Spring onions
Fresh coriander
500 g
4 medium
1 tbsp
2 tsp
1 tsp
1 tsp
2 pcs
½ tsp
1 tsp
3 pcs
Handful
Method :
1. Add shredded broccoli and mashed potatoes. Sprinkle in salt, red chilli powder, chaat
masala, cumin powder.
2. Now make tikkis out of it.
3. Keep the tikkis on high rack on tawa. Select category and press start.
4. When the microwave beeps, turn tikkis, oil brush them and press start again.
5. When beeps, turn again and press start.
#
Refer page 144, fig 1
* Refer page 144, fig 2
60
Healthy Heart
Snacks
Category
18
Weight Limit
Utensil
500 ml
Microwave safe
(MWS) glass bowl
FLAVORED
SOYA MILK
Instructions
Soya beans
Water
Vanilla essence
1 cup
3 cup
1 drop
Method
1. Wash and soak the soya beans in water for at least 3 hours.
2. Drain out all the water.
3. Blend in a mixer with 3 cups of water to a fine puree.
4. Strain through a fine strainer to extract the milk.
5. Now add vanilla essence. Select category and press start.
6. Drink it hot.
19
CARROT &
MOONG DAL
SOUP
0.3 kg
Microwave safe
(MWS) glass bowl
Chopped carrots
Split green gram (hara moong dal)
washed and drained
Olive oil
Black peppercorns (kali mirch)
Sliced onions
Finely chopped garlic (lehsun)
Chopped tomatoes
Low-fat milk (99.7% fat-free)
Salt
Freshly ground black pepper
1 cup
½ cup
1 tsp
4-5 pcs
½ cup
2 tsp
¼ cup
¾ cup
As per taste
1 tsp
Method :
1. Add the cumin seeds, onions, garlic paste and turmeric powder in a MWS bowl and keep
in MWO. Select category and press start.
2. Add the carrots, green moong dal, salt and ½ cup of water and mix well. Press start
again. After the beep, grind the paste.
3. Add the coriander-cumin seeds powder and chilli powder and mix well. Add milk, cover
and press start again.
4. Serve hot.
20
GLUTENFREE
PASTA
0.3 kg
Microwave safe
(MWS) glass bowl
For the Sauce
Fresh tomato puree
Olive oil
Finely chopped onions
Finely chopped garlic (lehsun)
Chilli powder
Sugar
Salt
Other Ingredients
Olive oil
Finely chopped garlic lehsun)
Finely chopped capsicum
(green, yellow, red)
Dry red chilli flakes (paprika)
Gluten-free pasta (readily available)
Mushroom, zucchini
4 large pcs
½ cup
2 tsp
1 cup
1 tbsp
½ tsp
1 tsp
As per taste
1 tbsp
1 tsp
2 tsp
¼ cup
¼ tsp
3 cups
¼ cup
Method :
1. Take gluten-free pasta in a MWS bowl, add oil and salt. Select category and press start.
2. After the beep, strain the pasta.
3. Now add onion, garlic, oil, capsicum, mushroom, zucchini and press start again.
4. When beeps, mix pasta, cooked vegetables and add tomato puree and press start.
5. Serve hot.
21
GARLIC
CELERY
TOAST
4 Pcs
Multicook tawa
&
High rack*
Whole wheat bread slices
For the Celery Garlic Spread
Chopped celery (ajmoda)
Rough chopped garlic (lehsun)
Low-fat butter
Salt
4 pcs
¼ cup
2 tsp
1 tsp
As per taste
Method :
1. For the celery garlic spread, combine all the ingredients and blend in a mixer to a coarse
paste without using water. Divide it into 4 equal portions and keep aside.
2. Place the bread slices on a clean, dry surface and apply 1 portion of celery garlic spread
evenly on each bread slice.
3. Now select category and weight and press start (preheat).
4. When beeps, keep the bread slices on tawa + high rack and press start again.
5. Have them with coffee or tea (low sugar).
* Refer Page 144, Fig. 2
61
Healthy Heart
Category
22
Dinner
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
MASOOR
PULAO
Instructions
For the Rice
Brown rice, soaked for 15 minutes and drained
Bay leaves (tej patta)
Cinnamon stick
Cloves (laung)
Cardamoms
Brown rice
Masoor dal
Water
Low-fat milk
For the Garnish
Finely chopped coriander (dhania)
1 cup
2 pcs
2 pcs
4 pcs
2 pcs
½ cup
¾ cup
5 cup
½ cup
1 tsp
Method :
1. In a MWS bowl, add rice, masoor dal and water. Select category and press start.
2. When the microwave beeps, add onion, tomatoes, cumin seeds, coriander, cloves,
cinnamon, cardamom, ginger-garlic paste in a MWS bowl and press start again.
3. After the beep, add low-fat milk, rice-dal mixture and cooked paste in a bowl and mix well.
Press start again (add water if required).
4. Serve with curd or raita.
23
KALE &
CHICKPEA
CURRY
0.3 kg
Microwave safe
(MWS) glass bowl
Olive oil
Mustard seeds
Onion, diced
Garlic cloves, crushed
Tomatoes, diced
Chickpeas (Kabuli chana) drained and rinsed
Salt
Coriander seeds, crushed
Green chilli, chopped
Red chilli powder
Turmeric
Kale, chopped
Green chilli, sliced for garnish
1-2 tbsp
½ tsp
1 large pc
4 pcs
4 plum
200 g
As per taste
1 heaped tsp
1 pc
1 tsp
1 tsp
200 g
1 pc
Method :
1. In a MWS bowl, add chickpeas (soaked overnight). Select category and press start (You
can use boiled chickpeas too).
2. After the microwave beeps, add oil, mustard seeds, cumin seeds, onion, garlic,
tomatoes, kale, green chilli in another bowl and press start again (Add some water if
required).
3. When the microwave beeps, mix the chickpeas and cooked mixture. Cover and press
start again (Give standing time of 10 minutes).
4. Curry is ready to be served.
24
STUFFED
KARELA
4 Pcs
Microwave safe
(MWS) glass bowl
&
High rack &
Multicook Tawa*
Bitter gourd (karela)
Cumin seeds, crushed
Onion, finely chopped
Mustard oil
Cloves garlic, finely chopped
Ginger, finely chopped
Salt
Chillies, chopped
Turmeric
Amchoor
Coriander seeds, crushed
Fennel seeds, crushed
Besan
4 pcs
1 tsp
1 large pc
3 tbsp
4 pcs
3 cm piece
1 tsp
2 pcs
1 tsp
1 tsp
1 tsp
1 tsp
1 tbsp
Method :
1. Prepare the karela by washing and drying them; use a peeler to peel off the bumpy green
skin and keep in a bowl.
2. Slice open the tummy of each karela without going all the way through and scrape out the
insides including the seeds using a teaspoon into the same bowl. This will make the
stuffing.
3. In a MWS bowl add oil, cumin seeds, ginger, garlic and onions, amchoor, fennel,
coriander, chilli, salt and turmeric. Select category and press start.
4. Once cooled, use a spoon or your hands and stuff the skins with equal amounts of the
mixture. Hands are better as you will also cover the outside with the juices and oils from
the stuffing as well.
5. Press the stuffing into the skins. You can use a little cotton thread to wrap around each to
hold in the stuffing.
6. Now keep the stuffed the karelas on the greased multicook tawa & high rack and press
start again.
7. When beeps, brush it with oil and turn the karelas & press start again.
8. After beep, remove the tawa and serve hot.
* Refer Page 144, Fig. 2
62
Healthy Heart
Dinner
Category
25
Weight Limit
Utensil
0.2 kg
Microwave safe
(MWS) glass bowl
GWARFALI
SABZI
Instructions
Cluster beans (gawarfali),
cut into 25 mm (1" pieces)
Oil
Cumin seeds (jeera)
Chopped onions
Garlic (lehsun) paste
Turmeric powder (haldi)
Salt
Coriander-cumin seeds (dhaniajeera) powder
Chilli powder
2 cups
2 tsp
½ tsp
½ cup
1 tsp
¼ tsp
As per taste
2 tsp
1 tsp
Method :
1. Add the cumin seeds, onions, garlic paste and turmeric powder in a MWS bowl and keep
in MWO. Select category and weight and press start.
2. When the microwave beeps, add the cluster beans, salt and cup of water and mix well. Add
the coriander-cumin powder and chilli powder and mix well. Cover and press start again.
3. When beeps, remove and mix. Cover and press start again.
4. Serve hot.
26
FLAXSEED
UTTAPAM
1 Pc
Multicook tawa
&
High rack*
Semolina (sooji) flour
Flax seed flour
Bengal gram flour (besan)
Lemon juice
Baking powder
Salt
Oil (for greasing and cooking)
To be mixed into a Topping
Chopped onions
Chopped tomatoes
Chopped capsicum
Finely chopped green chillies
Finely chopped coriander (dhania)
Salt
½ cup
½ cup
2 tbsp
1 tsp
1 pinch
As per taste
¼ tsp
¼ cup
¼ cup
¼ cup
1 tsp
2 tbsp
As per taste
Method :
1. Combine the semolina flour, flax seed flour, besan and ½ cup of water in a deep bowl. Mix
well using a whisk. Cover it with a lid and keep aside for 15 minutes.
2. Add the lemon juice, baking soda, 5 tbsp of water and salt and mix well.
3. Pour a ladleful of the batter on the tawa, spread in a circular motion to make a 125 mm.
(5") thick uttapam.
4. Now select category and press start (preheat).
5. After preheat is over, keep tawa on high rack with batter on it and press start.
6. After beep, turn the uttapam by greasing or brushing with little oil/ghee and press start
again.
7. Now add the topping on the uttapam according to your taste.
27
WHOLE
WHEAT
VEGETABLE
KHICHDI
0.3 kg
Microwave safe
(MWS) glass bowl
Whole wheat, soaked for 6 hours
(drained and ground into a paste)
Moong dal (soaked for 15-20
minutes and drained)
Oil
Peppercorns (kali mirch)
Cloves (laung)
Cinnamon (dalchini) stick
Cumin seeds (jeera)
Asafoetida (hing)
Thinly sliced onions
Mixed vegetables (french beans,
carrots and green peas)
Salt
Turmeric powder (haldi)
Chilli powder
Coriander and cumin
Water
For the Garnish
Finely chopped coriander
½ cup
½ cup
1 tsp
2 pcs
2 pcs
1 inch
1 tsp
1 pinch
¼ cup
1 cup
As per taste
½ tsp
1½ tsp
1½ tsp
3½ cup
1 tbsp
Method :
1. In a MWS bowl, add oil, peppercorns, cloves, cumin seeds, cinnamon, asafoetida and
onions. Select category and press start.
2. When the microwave beeps, add turmeric powder, coriander-cumin seeds, chilli powder,
mixed vegetables and press start again.
3. When the microwave beeps, add ground wheat + moong dal paste followed by salt and
adding water. Cover and press start again.
* Refer Page 144, Fig. 2
63
Healthy Heart
Category
28
Dinner
Weight Limit
Utensil
0.3 kg
Microwave safe
(MWS) glass bowl
BROWN
RICE
DALIYA
Instructions
Brown basmati rice soaked for
15 minutes, then drained
Water
Pure ghee
Almond milk
Raw cashews
Stevia
Chopped raw nuts like cashews,
pistachios
Currants or raisins
½ cups
3 cups
1 tbsp
2.5-3 cups
3-4 tbsp
3 drops
2-3 tbsp
2-3 tbsp
Method :
1. In a MWS bowl, take brown rice and water. Select category and press start.
2. When beeps, add ghee & almond milk in another MWS bowl and press start again.
3. After the beep, add nuts, cashews, stevia, raisins. Cover and press start again. (More
water or milk may be added if required).
4. Serve warm or chilled. Garnish with almond/pistachio slivers.
Healthy Heart
Category
29
Supplement
Weight Limit
Utensil
0.2 kg
Multicook tawa
&
High rack*
ROASTED
GARLIC
Instructions
Raw garlic
Olive oil
Salt and pepper
200 g
For brushing
As per taste
Method :
1. Cut the top off each head of garlic, exposing the cloves within.
2. Place the garlic heads on tawa and drizzle with olive oil. Sprinkle lightly with salt and
pepper.
3. Pour in about 1½ tbsp water for each head of garlic.
4. Keep the tawa on high rack and press start.
5. When beeps, remove the tawa.
6. It can be consumed directly or as side dish.
30
ROASTED
FLAX
SEEDS
0.2 kg
Multicook tawa
&
High rack*
Flax seed
Olive oil
200 g
For brushing
Method :
1. Take flax seeds and spread over metal tray.
2. Apply oil brushing over the seeds.
3. Now select category and press start (preheat).
4. When beeps keep the tawa and rack inside MWO.
5. After the beep, remove the tawa and let them cool.
6. Roasted flax seeds can be consumed directly on can be crushed into powder.
* Refer Page 144, Fig. 2
64
Indian Roti Basket/Ghee
In the following example, show you how to cook
2 Pc of NAAN.
1. Press STOP/Cancel.
STOP
Cancel
Indian Roti
Basket /
2. Press Indian Roti Basket/Ghee.
Ghee
3. Turn DIAL until display show "1-1".
Press START/ Select /+30seconds for category confirmation. Preheat will start.
Select /+30seconds
4. When cooking you can increase or decrease
cooking time by turning DIAL.
Ghee
1. Press Indian Roti Basket/Ghee twice.
2. The display will show 2.
Indian Roti
Basket /
Ghee
3. Turn dial untill display shows ‘2-1’
4. Press START /Select /+30seconds for menu confirmation.
Select /+30seconds
• Indian Roti Basket/Ghee menus are programmed.
• Indian Roti Basket/Ghee menus allows you to cook
your favourite food by selecting food & weight of
food.
65
Indian Roti Basket
Category
1-1
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
Dough
225 gms
4 tbsp
100 ml
1 tbsp
1/8 tsp
1 tsp
½ tsp
1 tsp
¼ tsp
1 tsp
Method :
1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bicarb & 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.
1-2
LACHHA
PARANTHA
2 Pc
Multicook Tawa
&
low rack#
For
Whole wheat flour
Salt
Ghee
Milk
Water
Dough
2 cups
½ tsp
2 Tbsp
½ cup
½ cup
Method :
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.
1-3
APPAM
1 Pc
Multicook Tawa
&
High Rack*
For
Rice (soaked for 5-6 hours)
Cooked rice (Boiled)
Fresh coconut shavings
Yeast
Coconut water
Salt & Sugar
Batter
1 cup
½ cup
2 cups
¼ tsp
To dissolve yeast & for diluting the batter
As per taste
Method :
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 page 144, fig 1
* Refer page 144, fig 2
66
Indian Roti Basket
Category
1-4
THEPLA
Weight Limit
Utensil
2 Pc
Steam chef
without steam
plate@
Instructions
For dough
Wheat flour
Curd
Turmeric powder
Chilli powder, coriander powder, salt
Oil
2 cups
1 cup
½ tsp
As per taste
2 tbsp
Method :
1. Mix all the ingredients together & knead into a soft dough using water (if required)
2. Knead the dough till it is smooth & divide into 8 equal portion (approx. 40g)
3. Roll out each portion into 5 inch diameter. Use little flour to prevent sticking.
4. Grease the steam water bowl with few drop of oil and put two rolled out theplas in it &
cover. Keep inside the microwave.
5. Select menu & press start.
6. When beeps, smear ½ tsp oil on both theplas & turn over. Press start. Wrap foil & store.
1-5
MASALA
ROTI
2 Pc
Multicook Tawa
&
Low Rack#
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)
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
Method :
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 510 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.
1-6
MISSI ROTI
2 Pc
Multicook Tawa
&
low rack#
For
Wheat flour
Besan
Oil
Kasuri methi, Red Chilli powder, Salt
Water (for dough kneading)
Curd
Dough
1½ cups
1½ cups
4 Tbsp
As per taste
50 ml
½ cup
Method :
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.
#
Refer page 144, fig 1
@ Refer page 144, fig 7
67
Indian Roti Basket
Category
1-7
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
Dough
225 g
4 tbsp
100 ml
1 tbsp
1/8 tsp
1 tsp
½ tsp
1 tsp
¼ tsp
1 tsp
150 g
1 no (medium)
2 nos.
A few sprigs
As per taste
Method :
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.
1-8
KHASTA
PARANTHA
2 Pc
Multicook Tawa
&
Low Rack#
For
Whole wheat flour
Melted butter
Salt
Buttermilk
Dough
1½ cup
1/3 cup
As per taste
½ cup
Method :
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 page 144, fig 1
68
Indian Roti Basket
Category
1-9
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
Dough
1 cup
½ cup
As per taste
2 tbsp
2 tsp
2 tsp
1 tbsp
As required to make the dough
Method :
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.
1-10
RAJMA
PARANTHA
2 Pc
Multicook Tawa
&
High rack*
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
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
Method :
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.
* Refer page 144, fig 2
69
Indian Roti Basket
Category
1-11
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
Dough
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
Method :
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.
1-12
KULCHE
2 Pc
Multicook Tawa
&
Low Rack#
For
Maida
Salt
Fresh cream
Lukewarm water
Sugar
Dry yeast
Oil
Kalonji (onion seeds)
Coriander leaves
Dough
1 cup
A pinch
2 tbsp
50 ml
1 tbsp
1 tsp
½ tsp
As required
As required
Method :
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 page 144, fig 1
* Refer page 144, fig 2
70
Indian Roti Basket
Category
1-13
ALOO
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed potato
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack & tawa
inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-14
PALAK
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Palak (boiled)
Green chilli chopped
Ajwain
Hing
Salt, Red chilli powder, Garam masala
Oil/Ghee
Water
2 cups
250 g
2 nos.
1/4 tsp
A pinch
As per taste
2 tsp
To knead dough
Method :
1. Take boiled spinach leaves & puree the spinach in a blender.
2. In a bowl combine wheat floar, salt, hing, ajwain, spinach puree, red chilli powder &
garam masala and knead a soft dough. Keep the dough covered for 5 to 7 minutes.
3. Grease the multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack & tawa
inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
71
Indian Roti Basket
Category
1-15
GOBHI
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Grated Gobhi
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-16
AJWAIN
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Ajwain
Salt, Red chilli powder, Garam masala
Water
2 cups
2 tsp
As per taste
To knead dough
Method :
1. In a bowl combine wheat flour, salt, 1 tsp oil, water to knead a soft dough.
2. Keep the tawa on high rack, keep inside microwave. Select menu & press start.
3. Divide the dough 5 to 6 equal size portions. Roll out each dough into diameter of 5 inch.
Spread 1/2 tsp oil/ghee all over & dust with some ajwain and salt, fold the rolled out
chapati like a fan & again make a ball & roll out the ball to a length of 15cm(oval shape).
4. When beeps keep 2 rolled out paranthas on tawa & press start.
5. When beeps apply 1/4 tsp ghee/oil on paranthas & turn & again press start. Make all the
paranthas with the same procedure.
6. Serve them hot with curd or pickle. Wrap in foil & store.
1-17
PAYAAZ
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Grated Pyaaz
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
72
Indian Roti Basket
Category
1-18
CHATPATA
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Amchoor
Chaat Masala
Salt, Red chilli powder, Garam masala
Water
2 cups
1/2 tsp
1 tsp
As per taste
To knead dough
Method :
1. In a bowl combine wheat flour, salt, amchoor, 1 tsp oil, water to knead a soft dough.
2. Keep the tawa on high rack, keep inside microwave. Select menu & press start.
3. Divide the dough 5 to 6 equal size portions. Roll out each dough into diameter of 5 inch.
Spread 1/2 tsp oil/ghee all over & dust with some chaat masala fold the rolled out chapati
like a fan & again make a ball & roll out the ball to a length of 15cm(oval shape).
4. When beeps keep 2 rolled out paranthas on tawa & press start.
5. When beeps apply 1/4 tsp ghee/oil on paranthas & turn & again press start. Make all the
paranthas with the same procedure.
6. Serve them hot with curd or pickle. Wrap in foil & store.
1-19
ALOO
GOBHI
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed potato
Boiled & grated gobhi
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
1 cup
1 cup
3 nos.
2 tbsp
As per taste
1 tsp
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly into 15cm ovular
length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn parantha. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-20
METHI
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Chopped Methi
Chopped green chilli (deseeded)
Salt, Red chilli powder, Garam masala
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
As per taste
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
73
Indian Roti Basket
Category
1-21
CABBAGE
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Grated Cabbage
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-22
CORN
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed corns
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
74
Indian Roti Basket
Category
1-23
CARROT
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Grated Carrot
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-24
PEA
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed pea
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
75
Indian Roti Basket
Category
Weight Limit
Utensil
1-25 MUSHROOM
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed Mushrooms
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-26
MIX VEG
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Boiled & mashed Vegetables
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
76
Indian Roti Basket
Category
1-27
BATHUA
PARANTHA
Weight Limit
Utensil
2 Pc
Multi cook
Tawa
+ High rack*
Instructions
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Chopped Bathua
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
1-28
RADISH
PARANTHA
2 Pc
Multi cook
Tawa
+ High rack*
For Dough
Whole wheat flour(aata)
Desi ghee
Salt
Water (to knead dough)
For Stuffing
Grated Radish
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, Red chilli powder, Garam masala
Anardana powder
Water
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
To knead dough
Method :
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 multi cook tawa with 1/4 tsp ghee & keep on high rack. Keep high rack &
wawa inside the microwave. Select menu and press start.
4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out
the ball a little & put 1 tbsp stuffing & seal it cafefully & roll it again slightly to oval shape to
15cm length.
5. When beeps keep two rolled out paranthas on tawa & press start.
6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.
7. Serve them hot with curd or pickle. Wrap in foil & store.
* Refer page 144, fig 2
77
Ghee
Category
2-1
GHEE
Weight Limit
Utensil
500 g
Microwave safe
(MWS) glass bowl
Instructions
Malai/Cream (Collected over 10 days)
Cold water
500g
As required
Method :
1. In a big vessel put all the malai & blend with a hand mixer till it solidifies into butter &
separates from residual liquid.
2. Wash this white butter in cold water as couple of times, so as to remove any remaining
smell of milk.
3. Now collect all the butter in a MWS glass bowl & keep in the microwave. Select menu &
press start.
4. When beeps, stir it properly with the spoon (not plastic) & again press start.
5. After beeps, allow it to stand for 5 minutes & then strain it through stainless steel strainer
into a glass jar & then store it.
2-2
GHEE
SHAKKAR
500 g
Microwave safe
(MWS) glass bowl
Bhura/shakkar (Grinded sugar)
Ghee
500g
300 g
Method :
1. In MWS glass bowl add bhura and 150g ghee. Mix them well.
2. Select category & weight and press start.
3. When beeps, add remaining ghee and mix well and again press start.
4. Mix properly and serve, after dish is ready.
2-3
GUDH
SHAKKAR
500 g
Microwave safe
(MWS) glass bowl
Gudh (powdered)
Ghee
500g
300 g
Method :
1. In MWS glass bowl add powdered gudh and 150g ghee. Mix them well.
2. Select category & weight and press start.
3. When beeps, add remaining ghee and mix well and again press start.
4. Mix properly and serve, after dish is ready.
2-4
PANJIRI
500 g
Microwave safe
(MWS) glass bowl
Whole wheat flour
Ghee
Roasted nuts
500g
300 g
100 g
Method :
1. In MWS glass bowl add whole wheat flour and 150g ghee. Mix them well.
2. Select category & weight and press start.
3. When beeps, add remaining ghee and mix well and again press start.
4. Mix properly and add roasted nuts and serve.
78
Diet Fry/Stem Chef
In the following example, show you how to cook
0.4Kg of CHICKEN 65.
1. Press STOP/Cancel.
STOP
Cancel
Diet Fry /
Steam
2. Press Diet Fry/Steam Chef.
Chef
The display will show "1".
3. Turn DIAL until display show "1-8".
Press START / Select /+30seconds.for category confirmation.
Select /+30seconds
4. Turn DIAL until display shows "0.4Kg".
5. Press START / Select /+30seconds.
Select /+30seconds
6. When cooking you can increase or decrease
cooking time by turning DIAL.
• Diet Fry/Steam Chef menus are programmed.
• Diet Fry/Steam Chef menus allows you to cook
your favorite food by selecting food & weight of
food.
79
Diet Fry
Category
1-1
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
0.1 kg
100 g
1 no.
4-5
2-3
½ tsp
1 tsp
2 cloves
0.2 kg
150 g
2 nos.
5-6
3-4
1 tsp
1½ tsp
As per taste
3 cloves
0.3 kg
200 g
2 nos.
6-7
4-5
1½ tsp
2 tsp
4 cloves
Method :
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.
1-2
ALOO
CHIPS
0.2 Kg
Microwave
glass tray
For
Potato (very thinly sliced)
Oil
Salt, Chaat masala (optional)
0.2 Kg
200 g
A few drops
As per taste
Method :
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.
1-3
BREAD
PAKORA
4 Pc
Multicook tawa
&
High Rack#
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
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
Method :
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 page 144, fig 2
80
Diet Fry
Category
1-4
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
400 gm
1 cup (130 g)
200 ml
As per taste
2 tsp
Method :
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.
1-5
GUJIYA
10 Pc
Multicook tawa
&
Low rack#
&
High rack*
For dough
Maida
Desi ghee
Water
For stuffing
Grated Khoya
Dessicated coconut
Powdered Sugar
Elaichi powder
Kishmish, Chopped, Almonds,
Cashew nuts
100 g
1 tbsp & 1 tsp
To knead the dough
50 g
50 g
50 g
1 tsp
As required
Method :
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.
#
Refer page 144, fig 1
* Refer page 144, fig 2
81
Diet Fry
Category
1-6
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
1 cup
½ tbsp
for kneading
½ tsp
2 cup
½ cup
1 tsp
1½ tsp
1 tsp
2 tbsp
1 tsp
2¼ tsp
Method :
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.
1-7
MASALA
VADA
5 Pc
Multicook tawa
&
Low rack#
Soaked chana dal
Chopped onions, chopped green
chillies
Grated ginger
Cumin seeds
Chopped garlic
Chopped coriander leaves
Salt
Red chillies
Oil
1 cup
½ cup
1 tsp
1 tbsp
1 tbsp
3 tbsp
As per taste
As per taste
2 tsp
Method :
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.
#
Refer page 144, fig 1
* Refer page 144, fig 2
82
Diet Fry
Category
1-8
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
0.2 kg
200 g
1 tbsp
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
Method :
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.
1-9
STUFFED
ALOO
PATTIES
6 Pc
Multicook tawa
&
High rack*
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)
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
Method :
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.
* Refer page 144, fig 2
83
Diet Fry
Category
Weight Limit
Utensil
1-10 MUSHROOM
ROLLS
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)
1½ cup
4 tbsp
2 nos.
2 tbsp
4 tbsp
1 tbsp
½ cup
1 tsp
3 tbsp
½ tsp
As per taste
8 nos.
For basting
½ tsp
Method :
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.
1-11
SABUDANA
VADA
0.1 ~ 0.3 kg
Multicook tawa
&
High rack*
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
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
Method :
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 page 144, fig 1
* Refer page 144, fig 2
84
Diet Fry
Category
1-12
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
0.3 kg
250 g
1 tsp
¼ tsp
1 no.
2 tbsp
2 tbsp
1 tsp
½ tbsp
1 no.
As per taste
Bread crumbs (for coating)
Oil (for basting)
1 cup
1 tbsp
Method :
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.
1-13
BATATA
VADA
0.1 ~ 0.3 kg
Multicook tawa
&
High rack*
For
Boiled potatoes
Chopped coriander leaves
Chopped green chillies
Chopped onion
Salt, red chilli powder, garam masala,
chaat masala
0.1 kg
100 g
2 tbsp
2 nos.
1 no.
0.2 kg
200 g
3 tbsp
2 nos.
1½ no.
As per taste
0.3 kg
300 g
4 tbsp
3 nos.
2 nos.
Roasted jeera
1 tsp
1½ tsp
2 tsp
Method :
1. Mix all the ingredients together. Make big vadas of the mixture.
2. Grease the multicook tawa with some oil. Arrange the vada on the tawa. Keep the tawa
on high rack.
3. Select category & weight and press start.
4. When beeps, turn over the vadas & press start.
1-14
PYAAZ
PAKORA
0.1 kg
Multicook tawa
&
High rack*
For
Pyaaz (Cut into rings)
For Batter
Besan
Water
Salt, Red chilli powder, haldi, garam
masala
Oil
0.1 kg
100 g
1 cup (130 g)
200 mL
As per taste
2 tsp
Method :
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 menu & press start.(Preheat
process)
3. When beeps, place all Pyaaz rings evenly coated with the batter on the tawa. Keep tawa
on high rack. Press start.
4. When beeps, tum the pakoras & pour 2 tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
Cut into 1.5" cubes)
* Refer page 144, fig 2
85
Diet Fry
Category
1-15
MIRCHI
VADA
Weight Limit
Utensil
0.2 kg
Multicook tawa
&
High rack*
Instructions
For
Mirchi (blanched)
For filling
Boiled potatoes
Chopped green chillies
Chopped coriander
Chopped ginger
Salt, garam masala, red chilli powder
For Batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
0.2 kg
200 g
2 nos. (medium)
2 nos.
1 tbsp
1 tsp
As per taste
1 cup (130 g)
200 mL
As per taste
2 tsp
Method :
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
without any lumps.
3. Take Mirchi pieces & slit them from between add boiled mash potato in it and cover
chillies with potato mixture and keep it in batter 10-15 min~ Grease the tawa with 2-3
drops oil.
4. Keep the tawa on high rack. Select menu the press start.(Preheat process)
5. When beeps, keep theMirchi Vada coated with the batter evenly on all sides on tawa &
press start.
6. When beeps, turn the Mirchi Vada Sprinkle 2 tsp oil on all & press start.
Serve hot with tomato ketchup.
1-16 ALOO BHAJI
0.1 kg
Multicook tawa
&
High rack*
For
Potato (cube)
For batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
0.1 kg
100 g
1 cup (130 g)
200 mL
As per taste
2 tsp
Method :
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 menu & press start.(Preheat
process)
3. When beeps, place all Potatoe pieces evenly coated with the batter on the tawa. Keep
tawa on high rack. Press start.
4. When beeps, tum the pakoras & pour 2 tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
1-17
SOYABEAN
TIKKI
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Soyabean (soaked for at least 1 hour)
Roasted & crushed penuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc.
1 no.
½ cup
1 tbsp
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix wen. Make mixture for Tikki. Divide the dough in
equalparts & make round & flat Soyabean Tikki.
2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, tum the Tikkis & press start.
4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your
choice.
* Refer page 144, fig 2
86
Diet Fry
Category
1-18
OATS
CUTLET
Weight Limit
Utensil
5 pc.
Multicook tawa
&
High rack*
Instructions
For
Boiled potato
Oats (roasted)
Grated carrot
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
1 no.
½ cup
½ cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Oats Tikki Divide the
dough in equal parts & make round & flat Oats Tikki.
2. Take the multicook tawa & keep the Tikkis on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, tum the Tikkis & press start.
4. When beeps, again tum the Tikkis & press start. Serve them hot with the chutney of your
choice.
1-19
METHI
MASALA
VADA
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Methi chopped
Chana dal soaked for 1 hr.
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
1 no.
½ cup
1 cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Methi Masala. Divide the
dough in aqua|parts & make round & flat
2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight
and press start.
3. When beeps, tum the vadas & press start.
4. When beeps, again tum the vadas & press start. Serve them hot with the chutney of your
choice.
1-20
POHA
PATTIES
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Poha soaked
Yoghurt
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
1 no.
1 cup
2 tbsp
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for Divide the dough in equal
parts & make round & flat
2. Take the multicook tawa & high rack & keep inside the microwave. Select menu & weight
and press start.
3. When beeps, turn the Poha Paule & press start.
4. When beeps, again tum the Poha Paule & press start. Serve them hot with the chutney of
your choice.
* Refer page 144, fig 2
87
Diet Fry
Category
1-21
FRENCH
TOAST
Weight Limit
Utensil
2 pc.
Multicook tawa
&
High rack*
Instructions
For
Egg
Salt, haldi, garam masala, red chilli
powder
For filling
Boiled potatoes
Chopped green chillies
Chopped coriander leaves
Chopped ginger
Salt, garam masala, red chilli powder
Bread slices
Oil
2 pc
4 nos.
As per taste
2 nos. (medium)
2 nos
1 tbsp
1 tsp
As per taste
4 nos.
2 tsp
Method :
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 mix Egg & all spices 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.
3. Keep the tawa on high rack. Select menu the press start.(Preheat process)
4. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa &
press start.
5. When beeps, turn the bread Toast Sprinkle 2 tsp oil on all & press start.
6. Serve hot with tomato ketchup.
1-22
BUFF VADA
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Coconut (grated)
Roasted crushed peanuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
2 no.
1 cup
1 tbsp
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for vada Divide the dough in
equal parts & make round & flat vada
2. Take the multicook tawa & keep the vada on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, turn the vada & press start.
4. When beeps, again turn the vada & press start. Serve them hot with the chutney of your
choice.
1-23 PALAK TIKKI
5 pc.
Multicook tawa
&
High rack*
For
Boiled potato
Palak (chopped)
Corn flour
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
1 no.
½ cup
½ cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredientgs & mix well. Make mixture for palak tikki. Divide the
dough in equal parts & make round & flat.
2. Take the multicook tawa & keep the tikki on tawa. Keep tawa on high rack & keep inside
the microwave. Select menu & weight and press start.
3. When beeps, turn the tikki & press start.
4. When beeps, again turn the tikki & press start. Serve them hot with the chutney of your
choice.
* Refer page 144, fig 2
88
Diet Fry
Category
1-24
CORN
ALOO TIKKI
Weight Limit
Utensil
5 pc.
Multicook tawa
&
High rack*
Instructions
For
Boiled potato
Corn (boiled & crushed)
Corn flour
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
5 pc
1 no.
1 cup
½ cup
1 no.
¼ tsp
As required
½ tbsp
As per taste
Method :
1. In a bowl take all the ingredients & mix well. Make mixture for aloo tikki. Divide the dough
in equal parts & make round & flat.
2. Take the multicook tawa & high rack & put tikkies on tawa and keep inside the
microwave. Select menu & weight and press start.
3. When beeps, turn the Tikki & press start.
4. When beeps, again turn the Tikki & press start. Serve them hot with the chutney of your
choice.
1-25
MIX VEG
BHAJIA
0.2 kg
Multicook tawa
&
High rack*
For
Potatoe (rings)
Cauliflower (florets)
Onion (rings)
For batter
Besan
Water
Salt, red chilli powder, haldi, garam
masala
Oil
0.2 kg
1 no.
25 g
25 g
1 cup (130 g)
200 mL
As per taste
2 tsp
Method :
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 menu & press start. (Preheat
process)
3. When beeps, place all mix veg. pieces evenly coated with the batter on the tawa. Keep
tawa on high rack. Press start.
4. When beeps, turn the pakoras & pour 2 tsp oil on all pakoras & again press start.
5. Serve hot with Chutney or Sauce.
1-26
PUNJABI
MATHI
0.2 kg
Multicook tawa
&
High rack*
For
Maida
Semolina
Carom seeds
Kasuri Methi
Black peppercorn (Crushed)
Ghee
Salt
Water
0.2 kg
1 cup
¼ cup
½ tsp
1 tsp
½ tsp
3 tbsp
As per taste
1/3 cup + ½ tbsp
Method :
1. Take Maida, semolina, Carom seeds, Kasuri Methi, Black Peppercorn (Crushed), Ghee,
Salt in bowl.
2. Mix all the ingredients together using finger until turns crumbly .
3. Add water in small steps and knead in to firm dough. It should be harder than Paratha
dough.
4. Cover with Muslin cloth and keep aside for 20 minutes.
5. Knead dough again for a minute and take out portion on rolling board and slightly press
using your palm and make round shape.
6. Make pricks on a flat matthi using fork.
7. Now select category and press start(Preheat).
8. Keep tawa on high rack and place matthi on tawa and press start.
9. When beeps ,turn matthis and brush with ghee and press start again.
* Refer page 144, fig 2
89
Diet Fry
Category
1-27
FAFDA
Weight Limit
Utensil
0.2 Kg
Multicook tawa
&
Low rack#
Instructions
For
Besan
Ajwain
Papad khar
Oil
Water
Salt
0.2 Kg
1 Cup.
3 tsp
1 tsp
1½ tbsp
Required for making dough
As per taste
Method :
1. Add all the ingredientgs & make a dough and keep it aside for 10 minutes after covering .
2. Make a long sheet like scale on flat surface.
3. Now select category and weight, keep tawa and rack inside MWO. Press start(Preheat).
4. When beeps, arrange prepared fafda on tawa properly and press start again.
5. After Beeps, turn over the fafda by brushing with oil and press start again.
6. Fafda is ready, serve with tea or coffee.
1-28
THATTAI
SNACKS
8 pc.
Multicook tawa
&
High rack*
For
Rice (Soaked for 3 hours)
Fried Channa Dal
Butter / Vanaspati
Sesame
Heeng
Chilli Powder
Ajwain
Salt
8 pc
1 Cup
1 Cup
100 Gram
1 table spoon .
2 Pinch
1 Tsp
½ tbsp
As per taste
Method :
1. Take the Soaked rice and grind the rice to make smooth taste.
2. Grind the chana Dal to make powder.
3. Now mix all the ingredients and knead to make thick dough.
4. Make round shape balls out of it and press with both hands to flatten them.
5. Place it in microwave glass tray in round shape.
6. Select menu and press start.
7. When beeps, give the standing time of 5 min.
* Refer page 144, fig 2
# Refer page 144, fig 1
90
Diet Fry
Category
1-29
DAHI
OATS
VADA
Weight Limit
Utensil
Instructions
6 pc.
Low rack
For
6 pc.
Oats
1 Cup
Rava
1 Cup
curd
1 Cup
sprouts
1 Cup
Jeera powder
1 tsp
Chat masala
1 tsp
Promegranate
1 Cup
Coriander
Cup
Salt
As per taste
Method :
1. Mix oats, rava ,curd, sprouts, and salt together and prepare batter
2. pour the batter in to silicone muffin moulds .
3. Select menu and weight and press start (preheat) do not keep anything in the own during
preheat process.
4. When beeps, keep the rack with silicone moulds inside MWO and press start.
5. Serve hot with Chutney or Sauce and Curd with Pomegranate.
91
Salads
Category
2-1
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
0.1 Kg
100 g
½ tsp
0.2 Kg
200 g
1 tsp
As per taste
0.3 Kg
300 g
1 tsp
Method :
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.
2-2
COUS
COUS
SALAD
0.1 ~ 0.3 Kg
Microwave
Safe (MWS) bowl
For
Daliya
Water
Salt
Oil
Vegetables (Cucumber cubes,
chopped tomatoes, broccoli florets,
sliced mushrooms)
Lettuce leaves
For dressing
Pudina leaves (finely chopped)
Lemon juice, pepper powder
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
Method :
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.
2-3
PASTA
SALAD
0.2 Kg
Microwave
Safe (MWS) bowl
For
Penne pasta
Water
Vegetable (Grated carrot, capsicum,
sliced olives, chopped spring onion)
Salt, pepper powder
Olive oil
Vinegar
Oregano (optional)
Curd
0.2 Kg
200 g
400 ml
1½ cup
As per taste
2 tsp
1 tsp
As per taste
2 tbsp
Method :
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.
2-4
RICE SALAD
0.2 Kg
Microwave
Safe (MWS) bowl
For
Basmati Rice
Water
Apples (diced)
Green peas
Cauliflower florets
Lemon Juice, salt, pepper
Lettuce leaves
Shredded Cabbage leaves Coriander
leaves
0.2 Kg
200 g
400 ml
1 no.
½ cup
1 cup
As per taste
2-3 leaves
For garnishing
Method :
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.
92
Salads
Category
2-5
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
0.3 kg
300 g (3 nos.)
100 g
1 no.
As per taste
Method :
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.
2-6
TIRANGA
SALAD
0.3 Kg
Microwave Safe
(MWS) flat glass
dish
For
Grated carrot
Grated raddish
Broccoli florets
Olive
Salt, lemon juice
0.3 kg
100 g
100 g
100 g
1-2
As per taste
Method :
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.
2-7
HARI SEEKH
SALAD
0.3 Kg
Rotisserie##
For
Vegetable (Spinach leaves, broccoli,
bulbs of spring onion, cabbage leave)
0.3 kg
300 g
For Marinade
Hung curd
Onion paste
Garam Masala, Amchoor, Salt
Oil
3 tbsp
2 tbsp
As per taste
For basting
Method :
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. 145)
6. Select category & press start. Serve hot.
2-8
BABYCORN
AND
BEAN
SALAD
0.1 ~ 0.3 Kg
Microwave
safe (MWS) bowl
For
Babycorn
Bean
Salt, lemon juice, pepper powder
(Optional)
0.1 Kg
50 g
50 g
0.2 Kg
100 g
100 g
As per taste
Method :
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.
##
Refer page 145, fig
* Refer page 144, fig 2
93
0.3 Kg
150 g
150 g
Salads
Category
2-9
CARROT
AND
PEAS
SALAD
Weight Limit
Utensil
0.1 ~ 0.3 Kg
Microwave safe
(MWS) Bowl
Instructions
For
Carrot
Peas
Salt, lemon juice, pepper powder
(Optional)
0.1 Kg
50 g
50 g
0.2 Kg
100 g
100 g
As per taste
0.3 Kg
150 g
150 g
Method :
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.
2-10
PAPAYA
LACHCHA
SALAD
0.1 ~ 0.3 Kg
Microwave
safe (MWS) bowl
For
Papaya (thinly sliced)
Water
Sugar
Cardamom essence
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.
Method :
1. In a MWS bowl add papaya slices, sugar, some wter, cardamom essence. Select
category and weight & press start.
2-11
WHOLE
WHEAT
AND MINT
SALAD
0.1 ~ 0.3 Kg
Microwave
safe (MWS) bowl
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.
1 tsp
200 ml
2 tsp
600 ml
Method :
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.
2-12
BREAD
SALAD
0.1 ~ 0.3 Kg
High rack
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
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
Method :
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)
94
Salads
Category
2-13
SPRING
BASKET
SALAD
Weight Limit
Utensil
0.1-0.3 Kg
Microwave safe
(MWS) Bowl
&
Microwave safe
(MWS) flat
glass dish
Instructions
For
Red cabbage leaves
Baby corns
Sprouts
Black/green grapes
Macroni (Boiled)
For Dressing
Olive Oil
Vinegar/lemon juice
Oregano
Finely Chopped Onions
Salt & pepper
Sugar
0.1 Kg
20 g
30 g
20 g
30 g
20 g
0.2 Kg
40 g
60 g
40 g
40 g
40 g
0.3 Kg
60 g
90 g
50 g
50 g
50 g
1 tbsp
½ tbsp
1 tsp
2 tbsp
1 tbsp
1 tbsp
1 tsp
3 tbsp
As per taste
1 tsp
1½ tbsp
1½ tbsp
1½ tsp
4 tbsp
½ tsp
1 tsp
Method :
1. Keep red cabbage leaves in MWS flat glass dish. Keep in MWS bowl & cover. Keep in
microwave. Select category & weight and press start.
2. When beeps, remove steamed cabbage leaves. Do not throw the water from the MWS
bowl. Keep baby corns cut into halves & sprouts in MWS flat glass dish. Cover & keep in
microwave. Press start.
3. Remove from microwave. Allow to cool.
4. In a bottle or container with lid put all the ingredients of dressing & shake for 1-2 minutes
till all ingredients blend well.
5. In a bowl add baby corns, grapes cut into halves, sprouts, boiled macroni & pour
dressing, cover it. Mix well & fill the steamed cabbage leaves with it.
6. Serve the Salad basket chilled.
2-14
CRUNCHY
CHICKEN
SALAD
0.5 Kg
Multicook Tawa*
&
High rack
For
Boneless Chicken
Vegetables (Boiled peas sweet corns,
chopped tomato)
Lettuce leaves
Boiled Eggs
Lemon juice
Salt
Poppy seeds
Olive oil
0.5 Kg
300 g
200 g
For garnishing
2 nos.
2 tbsp
As pet taste
4 tsp
1 tbsp
Method :
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.
2-15
BROCCOLI
SALAD
0.5 Kg
Microwave
safe (MWS) bowl
For
Broccoli florets
Olive oil
Lemon Juice
Salt, Pepper
Sugar
Lettuce leaves
500 g
500 g
2 tbsp
2 tbsp
As per taste
1 tbsp
For garnishing
Method :
1. In a MWS safe bowl add broccoli florets & add some water and cover it.
2. Select menu & press start.
3. When beeps, add olive oil, lemon juice, salt, pepper & sugar to the broccoli florets &
press start.
4. Now garnish with lettuce leaves and serve.
* Refer page 144, fig 2
95
Soups
Category
3-1
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
0.6 kg
300 g
½ tbsp
2 tsp
As per taste
3 tbsp
600 ml (3 cups)
For garnishing
Method :
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.
3-2
TAMATAR
SHORBA
0.6 kg
Microwave safe
(MWS) glass bowl
For
Chopped tomato
Oil
Ginger garlic paste
Jeera, bay leaf, salt, garam masala,
sugar
Water
Coriander leaves
0.6 kg
300 g
1 tbsp
2 tbsp
As per taste
600 ml (3 cups)
For garnishing
Method :
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.
3-3
SWEET
CORN
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Sweet Corn
Water
Oil
Cornflour
Salt, Sugar and Kali Mirch and Green
Chilli
0.6 kg
200 g
600 ml (3 cups)
1 tsp
2 tbsp & ½ cup water
As per your taste
Method :
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.
3-4
MUSHROOM
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Mushroom
Potato
Cabbage
Onion
Water
Salt, Black Pepper
Oil
Grated cheese
0.6 kg
120 g
1 No.
50 g
1 small
600 ml (3 cups)
As per your taste
1 tsp
As per requirement
Method :
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.
96
Soups
Category
3-5
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 :
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.
3-6
HOT & SOUR
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Water
Chilli sauce
Soya sauce
Vinegar
Chopped vegetables ( capsicum,
spring onions, carrots, cabbage)
Tomato sauce
Cornflour
Salt, pepper, sugar
Ajinomoto
Paneer
0.6 kg
600 ml (3 cups)
1 tbsp
2 tbsp
As per taste
100 g
2 tbsp
2 tbsp & ½ cup water
As per taste
1 pinch
50 g
Method :
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.
3-7
TOMATO
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Chopped Tomato
Chopped Carrot
Chopped Onion
Chopped Ginger, Garlic
Salt, Sugar, Pepper
Cornflour & Oil / Butter
Water
0.6 kg
100 g
25 g
1 small
1 tsp
As per your taste
2 tbsp / 1 tsp
600 ml (3 cups)
Method :
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.
97
Soups
Category
3-8
MULLIGATAWNY
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
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
Method :
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.
3-9
TOM YUM
KUNG
0.6 kg
Microwave safe
(MWS) glass bowl
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
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
Method :
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.
3-10
SICHUAN
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
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
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
Method :
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.
98
Soups
Category
3-11
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
0.6 kg
200 g
600 ml (3 cups)
1 cube
½ cup
½ cup
1 tsp
1 tbsp
¼ cup
Method :
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.
3-12
RAJMA
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Water
Rajma (boiled)
Oil
Garlic cloves (chopped)
Onion (chopped)
Tomato (chopped)
Coriander (chopped)
Salt, pepper, red chilli powder
Lemon juice
0.6 kg
600 ml
1 cup (170 g)
½ tbsp
2 nos.
½ cup
½ cup
¼ cup
As per taste
1 tbsp
Method :
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.
3-13
SHAHI
SHORBA
0.6 kg
Microwave safe
(MWS) glass bowl
For
Onions (finely chopped)
Walnuts (coarsely chopped)
Mint paste
Whole wheat flour
Butter
Salt, black pepper powder, garam
masala
0.6 kg
2 nos.
¼ cup
1 tbsp
2 tbsp
2 tbsp
As per taste
Method :
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.
99
Soups
Category
3-14
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
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
Method :
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.
3-15
BADAM
SOUP
0.6 kg
Microwave safe
(MWS) glass bowl
For
Badam (soaked & blanched)
Fresh basil leaves (Tulsi)
Water
Cinnamon
Elaichi (green)
Cloves
Sugar
Cornflour
Salt & pepper powder
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
Method :
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.
3-16
LIMBU
DHANIA
SHORBA
0.6 kg
Microwave safe
(MWS) glass bowl
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
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
Method :
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.
100
Soups
Category
3-17
MUTTON
SHORBA
Weight Limit
Utensil
0.6 kg
Microwave
safe (MWS)
glass bowl
Instructions
For
Boneless mutton
Water
Oil
Chopped onion
Chopped garlic
Chilli flakes salt
Chopped & skinned tomato
Cinnamon
Cardamom
Cumin seeds
Saffron
Dry mint leaves
Beaten curd
0.6 kg
300 g
600 ml (3 cup)
1 tbsp
1 nos.
3 cloves
As per taste
2 nos.
½ " Stick
1 nos.
1 tsp
A few
½ cup
½ cup
Method :
1. In a MWS glass bowl add oil, onion, garlic mutton & chilli flakes, salt. Mix well & cover.
2. Select category & press start.
3. When beeps, mix well & add water, tomato, cinnamon, cardamom, cumin seeds, , salt,
saffron & dry mint leaves. Mix well & press start.
4. When beeps, remove the bowl & allow to cool. Grind it &add curd. Press start.
3-18
DAL
SHORBA
0.6 kg
Microwave
safe (MWS)
glass bowl
For
Soaked urad dal (dehusked)
Olive oil
Chopped green chillies
Ginger paste
Garlic paste
Chopped onion
Salt turmeric powder, onion
powder, sugar
Lemon juice
Water
0.6 kg
½ cup
1 tsp
2 no.
1 tsp
1 tsp
1 no.
As per taste
As per taste
600 ml (3 cup)
Method :
1. In a MWS glass bowl add oil, green chillies, ginger paste, garlic paste. Mix well.
2. Select category & press start.
3. When beeps, mix well & add onion & add all spices. Press start.
4. When beeps, mix well & add dal & water. Press start. Strain the stock.
5. Add 100 ml hot water & spices as per taste & serve
3-19
CHICKEN
SOUP
0.6 kg
Microwave Safe
(MWS) Glass Bowl
For
Boneless Chicken
Ginger Paste
Salt & Pepper Powder
Cornflour Paste
Oil
Water
0.6 kg
300 g
1 tsp
As per your taste
2 tbsp + 1/2 cup of water
1 tsp
600 ml (3 cups)
Method :
1. In Microwave safe glass bowl put water & add chicken pieces. Select category & press
start.
2. When beeps, remove.
3. In another microwave safe glass bowl add oil, ginger-garlic paste, chicken stock, salt,
pepper, cornflour paste, green chillies & 1 cup water. Press start.
101
Soups
Category
3-20
WONTON
SOUP
Weight Limit
Utensil
0.6 kg
Microwave
safe glass bowl
Instructions
For
Chopped cabbage, carrot, capsicum,
french beans
Ginger paste
Garlic paste
Spinach in pieces
Oil
Salt, pepper powder
Water
Ready wonton
0.6 kg
200 g (Total)
2 tsp
2 tsp
10 leaves
1 tsp
As per taste
600 ml (3 cup)
6-7 pieces
Method :
1. In MWS glass bowl add oil and vegetables, ginger-garlic paste. Select category &
press start.
2. When beeps, add salt, pepper, water & palak (in pieces). Mix well & put in microwave
& press start.
3. When beeps, mix well & press start. Add wonton & serve.
How to make Wonton :Maida -1 cup, Salt - 1 pinch, Oil - 1 tsp
Method : Mix all the ingredients in the bowl and make dough with too warm water.
After that cover the bowl and leave the mixture for 10-15 minutes.
For Stuffing :Cabbage, carrot, capsicum which is cut in long pieces
Method : Mix all the ingredients for stuffing. Make a small puree of wonton and put
the small quantity of stuffing in between them and then cover the puree and press it.
102
Continental
Category
4-1
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
0.1 Kg
1 tbsp
2 tbsp
1 tsp
50 g
400 ml
½ cup
4 tbsp
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
0.3 Kg
3 tbsp
4 tbsp
3 tsp
100 g
1200 ml
1½ cup
6 tbsp
¾ tsp
Method :
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.
4-2
VEG AU
GRATIN
0.1 ~ 0.5 kg
Microwave safe
(MWS) flat glass
dish
&
High rack**
For
Mix Vegetables - Carrot, Cauliflower,
French Beans (cut into small pieces),
Sweet Corns, Green peas etc.
0.1 Kg
100 g
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
Method :
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.
4-3
BAKED
MUSHROOM
0.1 ~ 0.5 kg
Microwave safe
(MWS) flat glass
dish
&
High Rack**
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
Method :
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.
4-4
POTATO
DUMPLING
0.3 kg
Microwave safe
(MWS) bowl
&
Microwave safe
(MWS) flat glass
dish
For
Maida
Boiled & grated potato
Grated paneer
Salt, pepper, nutmeg powder
Finely chopped spinach
Butter & finely chopped garlic
Pizza sauce
0.3 kg
3-4 tbsp
100 g
75 g
As per taste
1 cup
1 tbsp each
4 tbsp
Method :
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.
** Refer page 144, fig 5
103
Continental
Category
4-5
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
2 tbsp
As per your taste
5 tbsp
Method :
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.
4-6
MACARONI
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
Macaroni
Water
Butter
Spring Onion Chopped
Garlic Chopped
Mushrooms Chopped
Tomato Sauce
Chilli Sauce
Salt, Sugar, Pepper & Oregano
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
Method :
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.
4-7
CHILLI VEG
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Paneer pieces
Chopped Capsicum & onion
Chopped green chillies
Ginger garlic paste
Oil
Soya sauce
Cornflour
Green chilli sauce
Salt & Pepper
Water
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
0.3 Kg
300 g
1½ cup
3 nos.
1½ tbsp
1½ tsp
2 tsp
2 tbsp
3 tbsp
1 cup
Method :
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 & press start.
4. Mix well & serve.
** Refer page 144, fig 5
104
Continental
Category
4-8
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
500 gm
2 tbsp
1 tsp
2 tbsp
To taste
1 tsp
1 cup
¼ cup
2 tbsp
1 tsp
2 tbsp
2 tbsp
1 cup
To taste
Method :
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.
4-9
SWEET &
SOUR VEG
0.1 ~ 0.3 kg.
Microwave
safe (MWS) bowl
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
Soya sauce
Pineapple juice
Water
Cornflour
½ tbsp
¼ cup
¼ tsp
¼ cup
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
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
Method :
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, soya
sauce, pineapple juice, water & cornflour. Mix well, press start. Stand for 5 minutes.
4-10 MEDITERRANEAN
CROSTINI@
0.3 kg.
Low rack
French bread
Black olives (sliced)
Cheese (grated)
Butter
To be mixed together for the
marinated tomatoes :
Tomatoes (sliced)
Basil leaves (freshly chopped)
Garlic (chopped)
Olive oil
Salt & freshly crushed pepper corns
6 slices
¼ cup
½ cup
2 tbsp
2 nos.
1 tsp
1 tsp
2 tsp
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. (Pre-heat process)
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 Pre-heat mode.
105
Continental
Category
4-11
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
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
Method :
1. In a MWS bowl add olive oil, garlic, mushrooms, peas, carrots & tomato puree. Mix well.
Select category & weight and press start.
2. When beeps, mix well & add rice. Mix well and press start.
3. When beeps, mix well & add water & salt. Press start.
4. Mix well & stand for 5 minutes.
5. Add spinach, tomato puree, cream, grated cheese & chopped coriander/parseley &
serve.
4-12
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
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.
Method :
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.
106
Continental
Category
4-13
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
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
Method :
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.
4-14
MEXICAN
CORN RICE
0.1 ~ 0.4 kg.
Microwave safe
(MWS) glass bowl
&
Microwave safe
(MWS) flat glass
dish
&
Low rack
For
Rice
Cloves
Oil
Water
Butter
Sweet corns
Hot sauce*
Cheese cubes
Salt (if required)
Red chilli powder (if required)
Tomato (chopped)
0.1 kg
100 g
2 nos.
½ tbsp
200 ml
½ tbsp
¼ cup
¼ cup
1 no.
2 nos.
0.2 kg
0.3 kg
200 g
300 g
3 nos.
4 nos.
1 tbsp
1½ tbsp
400 ml
600 ml
1 tbsp
1½ tbsp
½ cup
1 cup
½ cup
1 cup
2 nos.
3 nos.
As per taste
As per taste
3 nos.
4 nos.
0.4 kg
400 g
5 nos.
2 tbsp
650 ml
2 tbsp
1½ cup
1½ cup
4 nos.
5 nos.
Method :
1. In a MWS glass bowl add rice, cloves, water. Select category & weight and press start.
2. When beeps, remove the bowl & keep aside after mixing.
3. In another MWS glass bowl add butter & sweet corns & press start.
4. When beeps, add hot sauce, cooked rice, cheese cubes, salt & red chilli power (if
required). Mix well. Now take a MWS flat glass dish & spread chopped tomatoes at the
bottom, now layer with cooked rice & press it down properly. Cover with aluminium foil.
Keep the MWS flat glass dish on low rack& press start.
*Note : For Hot Sauce - In a MWS glass bowl take 8 blanded & pureed tomatoes, 4 tbsp
butter, 1 cup chopped onions, salt, red chilli powder, oregano, sugar, chilli sauce (as per
taste), 1 tbsp garlic paste, 2 tbsp tomato sauce, a pinch ajwain. Mix well & microwave at
100% for 5 minutes.
107
Continental
Category
4-15
BROCCOLI
IN
BUTTER
SAUCE
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
&
Microwave safe
(MWS) glass dish
Instructions
For
Broccoli
Milk
Fresh cream
Onion (chopped)
Garlic (chopped)
Mustard powder
Butter (melted)
Salt & pepper powder
Coriander leaves (chopped)
0.1 Kg
100 g
½ cup
¼ cup
1 no.
½ tsp
½ tsp
1 tbsp
1 tbsp
0.2 Kg
200 g
1 cup
½ cup
2 nos.
1 tsp
1 tsp
1½ tbsp
As per taste
2 tbsp
0.3 Kg
300 g
1½ cup
¾ cup
3 nos.
1 tsp
1 tsp
2 tbsp
3 tbsp
Method :
1. In a MWS bowl take broccoli florets. Sprinkle some water & cover. Select category &
weight and press start.
2. When beeps, remove broccoli & keep aside. In a MWS flat glass dish take butter,
chopper garlic, chopped onions. Mix well & press start.
3. When beeps, stir & add milk, fresh cream, mustard powder, coriander, salt & pepper
powder & broccoli. Mix & press start.
4-16
SHRIMPS
IN
GARLIC
BUTTER
0.4 Kg
Microwave
safe (MWS) bowl
Shrimps (Small)
Butter
Parsley (chopped)
Garlic paste
Mustard paste
Lemon juice
Pepper corns (Roughly crushed)
Salt
400 g
4 tbsp
A few sprigs
3 tbsp
1 tbsp
1 tbsp
8-10 nos.
To taste
Method :
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.
4-17
CHILLI
CHICKEN
0.1 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Boneless chicken
Oil
Chopped ginger garlic
Chopped onions
Chopped green chillies
Capsicum
Soya sauce
Chilli sauce
Vinegar
Salt, sugar & pepper
Cornflour (mixed with ½ cup water)
0.1 kg
100 g
1 tbsp
½ tbsp
½ No.
½ tbsp
½ no.
½ tbsp
½ tbsp
½ tbsp
1 tbsp
0.2 kg
0.3 kg
200 g
300 g
1½ tbsp
2 tbsp
1 tbsp
1½ tbsp
1 No.
1 No.
1 tbsp
2 tbsp
1 no.
2 nos.
½ tbsp
1 tbsp
½ tbsp
1 tbsp
½ tbsp
1 tbsp
As per taste
1 tbsp
1 tbsp
0.4 kg
400 g
2½ tbsp
2 tbsp
2 No.
2½ tbsp
2 nos.
1½ tbsp
1½ tbsp
1½ tbsp
1½ tbsp
Method :
1. In a MWS bowl add oil, chopped ginger, garlic, boneless chicken, soya sauce, chilli
sauce and cover. Select category & weight & press start.
2. When beeps add, chopped onions, capsicum, chopped green chillies, vinegar, salt, sugar,
pepper, cornflour mixed with water. Cover & press start. Stand for 5 minutes. Serve.
4-18
HAKKA
NOODLES
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Hakka noodles
Water
Oil
Chopped veg - carrot, peas, french
beans, capsicum
Salt, red chilli powder, green chilli
sauce
0.1 kg
100 g
400 ml
1 tbsp
1 cup
0.2 kg
200 g
800 ml
1½ tbsp
1½ cup
0.3 kg
300 g
1200 ml
2 tbsp
2 cup
As per taste
Method :
1. In a MWS bowl add hakka noodles, water & few drops of oil. Select category & weight &
press start.
2. When beeps, remove drain water & wash & separate the noodles under running water.
3. In another MWS bowl add oil, mix vegetables, salt, red chilli powder, green chilli sauce.
Mix well & press start.
4. When beeps, add noodles to the bowl. Mix & press start.
108
Continental
Category
Weight Limit
Utensil
4-19 VEG IN HOT
GARLIC
SAUCE
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
Instructions
For
Mix veg - Cauliflower florets,
capsicum, baby corns, beans
0.1 kg
100 g
0.2 kg
200 g
0.3 kg
300 g
Oil
Chopped garlic, ginger, green chillies
Corn flour
Pepper, salt, sugar
Oregano (optional)
Water
1 tbsp
1 tbsp
1 tbsp
1½ tbsp
2 tbsp
1½ tbsp
As per taste
As per taste
3 cups
1½ tbsp
2 tbsp
2 tbsp
2 cups
3 cups
Method :
1. Cut the capsicum & cauliflower into medium sized pieces, baby corns & french beans
into small sized pieces.
2. In a MWS bowl add oil, chopped onion, ginger, green chillies. Select category & weight
and press start.
3. When beeps, mix & add vegetables, pepper, salt, sugar, cornflour mixed with water.
Press start. Stand for 5 minutes. Serve.
4-20
SCHEZWAN
CHICKEN
0.5 kg
Microwave
safe (MWS) bowl
For
Boneless chicken
Dry red chillies
Garlic paste
Tomato ketchup
Vinegar
Red chilli sauce
Sugar & salt
Spring onions (with greens)
Cornflour (mixed with ¼ cup water)
Oil
0.5 kg
500 g
8 nos.
4 tsp
5 tbsp
2 tsp
2 tbsp
As per taste
1 cup
2 tsp
3 tbsp
Method :
1. In a MWS bowl mix together oil, garlic paste, dry red chillies, chicken pieces, tomato
ketchup, vinegar, red chilli paste, sugar. Mix well. Select category & press start.
2. When beeps, mix well and add spring onions, cornflour, salt. Mix well & press start.
4-21
VEG
MANCHURIAN
0.6 kg
Microwave safe
(MWS) flat
glass dish
&
Microwave
safe (MWS) bowl
For Manchurian Balls
Grated Cabbage
Grated carrots
Grated cauliflower
Cornflour
Maida
Salt & pepper
For Manchurian Sauce
Chopped ginger
Chopped green chilli
Chopped Onion
Soya sauce
Tomato sauce
Vinegar
Pepper, Salt, Cornflour
Oil
1 cup
3/4 cup
½ cup
3 tbsp
1 tbsp
As per taste
1 tsp
1 no.
½ no.
1 tbsp
2 tbsp
2 tsp
As per taste
1 tbsp
Method :
1. Mix all the ingredients of Manchurian balls in a bowl. Make balls of medium size from the
mixture.
2. In a MWS flat glass dish keep the manchurian balls.
3. When beeps, remove & allow to cool.
4. In a MWS bowl oil, ginger, green chilli, onion, soya sauce, tomato sauce, vinegar,
pepper, salt, mix well & press start.
5. When beeps mix well add cornflour mixed with 1½ cups water. Press start. Add
Manchurian ball. Stand for 3 minutes & serve hot with steamed rice or fried rice.
109
Continental
Category
4-22
CHILLI
SOY
NUGGETS
Weight Limit
Utensil
0.4 kg
Multicook tawa
&
High rack*
&
Microwave safe
(MWS) glass bowl
Instructions
For
Soyabean nuggets (soaked in hot
water for 1 hour & squeezed)
0.4 kg
150 g
Oil
Capsicum (cut in long strips)
Spring onions (cut into pieces)
Blanched tomatoes
Garlic pods
Soya sauce
Vinegar
Cornflour (mixed with ½ water)
Chilli sauce
Salt, red chilli powder, black pepper
powder
2½ tbsp
¼ cup
¼ cup
3 nos.
7-8 nos.
2 tsp
1 tsp
1½ tsp
1 tbsp
As per taste
Method :
1. Pre-Preparation of Sauce : Puree tomatoes & garlic pods in a blender. In a MWS glass
bowl take 2 tbsp oil & all the vegetables. Mix well & microwave 100% for 2 minutes. Add
tomato puree, soya sauce, chilli sauce, vinegar, cornflour (mixed with ½ cup water) & all
the spices. Mix well & microwave 100% for 3 minutes. Sauce is ready.
2. Take soaked & squeezed soyabean nuggets in a bowl & pour ½ tbsp oil & mix well. Put all
soya nuggets on tawa. Keep tawa & high rack inside the microwave. Select category &
press start.
3. When beeps, turnover the soya nuggets & again press start.
4. When beeps, transfer roasted soya nuggets in the sauce & stir well. Press start. Serve
them hot with steamed rice.
4-23
STEAMED
EGG
WITH TOFU
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Tofu (cut into chunks)
Egg
Sesame oil
Light soya sauce
Red chilli (chopped)
Spring onion (chopped)
Boiled egg yolk (cut into pieces)
Salt & pepper
0.1 kg
50 g
1 no.
½ tsp
½ tsp
1 no.
1 tbsp
1 no.
0.2 kg
100 g
2 nos.
1 tsp
1 tsp
1 no.
2 tbsp
2 nos.
A pinch
0.3 kg
150 g
3 nos.
1 tsp
1 tsp
1 no.
3 tbsp
2 nos.
Method :
1. In a bowl take sesame oil, soya sauce, black pepper powder, salt & egg. Beat well with
blender. Mix toju chunks into it & mix.
2. Put this mixture in a MWS flat glass dish. Sprinkle chopped spring onions & chopped red
chilli on top. Now put boiled egg yolk (cut in pieces) on top. Cover the flat dish with plastic
film.
3. Keep the MWS flat glass dish in the microwave. Select category & weight and press
start.
4. Give standing time of 5 minutes & serve hot.
4-24
ALMOND &
VEGETABLES
STIR FRY
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Broccoli (cut into florets)
Red capsicum (cut into big square
pieces)
0.1 kg
50 g
¼ cup
0.2 kg
100 g
½ cup
0.3 kg
150 g
¾ cup
Garlic (chopped)
Ginger (chopped)
Onions (sliced)
Slivered almonds
Canola oil
For Sauce
Soya sauce
Water
Sesame oil
Sugar
Cornflour
Salt & black pepper powder
½ tsp
½ tsp
1 no.
2 tbsp
1 tbsp
1 tsp
1 tsp
1½ no.
3 tbsp
1½ tbsp
1 tsp
1 tsp
2 nos.
4 tbsp
2 tbsp
1 tsp
3 tbsp
½ tsp
1 tsp
½ tsp
1½ tsp
6 tbsp
1 tsp
2 tsp
1 tsp
As per taste
2 tsp
9 tbsp
1½ tsp
3 tsp
1½ tsp
Method :
1. In a MWS glass bowl take canola oil, chopped ginger- garlic, sliced onions. Select
category & weight and press start.
2. In a small bowl, take sugar, cornflour. Add water, soya sauce, sesame oil & mix well. Make
a smooth paste.
3. When beeps, add broccoli, red capsicum, slivered almonds. Mix well & press start.
4. When beeps, add the sauce & stir well. Press start. Serve stir fried vegetables hot.
* Refer page 144, fig 2
110
Continental
Category
4-25
MIX SAUCE
PASTA
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
&
Microwave safe
(MWS) flat glass dish
&
High rack**
Instructions
For
Penne Pasta
Butter
Onion Chopped
Garlic Chopped
Chopped vegetables
Water
White sauce
Grated Cheese
Nutmeg Powder
Oregano
Salt & Pepper
0.1 kg
100 g
1 tbsp
2 tbsp
1 tsp
50 g
400 ml
½ cup
4 tbsp
¼ tsp
0.2 kg
200 g
2 tbsp
3 tbsp
2 tsp
75 g
800 ml
1 cup
5 tbsp
1 pinch
½ tsp
As per your taste
0.3 kg
300 g
3 tbsp
4 tbsp
3 tsp
100 g
1200 ml
1½ cup
6 tbsp
¾ tsp
Method :
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 & chopped vegetables & mix well.
3. Press start.
4. When beeps, add white sauce and tomato puree, 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.
4-26
PRAWN
MAGIC
0.5 Kg
Microwave safe
(MWS) glass bowl
&
Multicook Tawa
&
High rack*
For
Parwal
Prawn
Onion Chopped
Tomato
Lemon
Bay Leaves
Elaichi
Raisin
Lal Mirch
Black Pepper
Tumeric
Salt & sugar
Butter/ Ghee/Oil
Fresh cream
Coconut Milk
Ginger Paste
Tomato Ketchup
Coconut Water
0.5 kg
400 g
300 g
2 cup
1 cup
1 pc.
2-3
2-3
1 tbsp
1 tsp
¼ tsp
¼ tsp
As per taste
2 tbsp
½ tsp
½ tsp
½ tsp
1 tsp
½ tsp
Method :
1. Peel off all parwal and wash the prawn properly.
2. Remove all the seeds carefully from parwals.
3. Keep tawa inside MWO after arranging parwals on the tawa. Now select menu and press
start. Simultaneously prepare the mixture using chopped onion, tomato, salt, sugar,
turmeric ,Red and black Pepper, and mix prawns with salt and turmeric.
4. When beeps, removes the tawa and fill parwal with the prawn stuffing and seal the
stuffing side with flour dough.
5 Now take a MWS bowl add oil bay leaves, elaichi, ginger garlic paste, chopped onion, and
press start
6 When beeps, add all the stuffed parwal fresh cream, coconut milk, coconut water and
sugar and press start again.
7. After beep is over garnish with lemon slices and cream
* Refer page 144, fig 2
** Refer page 144, fig 5
111
Steam Chef
Category
Weight Limit
Utensil
Instructions
5-1
5-2
5-3
5-4
* Refer page 144, fig 6
112
Steam Chef
Category
Weight Limit
Utensil
Instructions
5-5
5-6
2-9 Pc
5-7
5-8
* Refer page 144, fig 6
113
Steam Chef
Category
Weight Limit
Utensil
Instructions
5-9
5-10
5-11
5-12
5-13
* Refer page 144, fig 6
114
Steam Chef
Category
Weight Limit
Utensil
0.1 ~ 0.3 kg
Steam chef *
Instructions
5-14
5-15
5-16
5-17
BROCCOLI /
CAULIFLOWER
For
BROCCOLI /CAULIFLOWER
Water
0.1 kg
100 g
0.2 kg
200 g
300 ml
0.3 kg
300 g
Method :
1. Wash vegetables and cut into similar sized pieces.
2. Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam
water bowl. Place prepared food on the steam plate in a single layer. Cover with the
steam cover.
3. Place the steam water bowl in the oven. Choose the menu and weight, press start.
- Cut small florets.(12 - 15 g/ piece)
5-18
CARROT
0.1 ~ 0.3 kg
Steam Chef *
For
Carrot
Water
0.1 kg
100 g
0.2 kg
200 g
300 ml
0.3 kg
300 g
Method :
1. Wash vegetables and cut into similar sized pieces.
2. Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam
water bowl. Place prepared food on the steam plate in a single layer. Cover with the
steam cover.
3. Place the steam water bowl in the oven. Choose the menu and weight, press start.
- Under 5 mm thickness.
5-19
STEAMED
VEG
0.1 ~ 0.3 kg
Steam Chef *
For
Steamed Veg
Water
0.1 kg
100 g
0.2 kg
200 g
300 ml
0.3 kg
300 g
Method :
1. Wash vegetables and cut into similar sized pieces.
2. Pour 300 ml tap water into the steam water bowl. Place the steam plate on the steam
water bowl. Place prepared food on the steam plate in a single layer. Cover with the
steam cover.
3. Place the steam water bowl in the oven. Choose the menu and weight, press start.
- Under 5 mm thickness.
* Refer page 144, fig 6
115
Kids /Dairy Delight
In the following example, show you how to cook
0.4Kg of OMELETTE.
1. Press STOP/Cancel.
STOP
Cancel
2. Press Kids' /Dairy Delight.
The display will show "1".
Kids’/
Dairy
Delight
3. Turn DIAL until display show "1-3".
Press START /Select /+30seconds for category confirmation.
Select /+30seconds
4. Turn DIAL until display shows "0.4Kg".
5. Press START /Select /+30seconds.
Select /+30seconds
6. When cooking you can increase or decrease
cooking time by turning DIAL.
• Kids' /Dairy Delight menus are programmed.
• Kids' /Dairy Delight menus allows you to
cook your favourite food by selecting food & weight
of food.
116
Child's Favourite
Category
1-1
CORN
CHAAT
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
0.3 kg
300 g
1½ cup
As per taste
Method :
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.
1-2
VERMICELLI
KHICHDI
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Roasted vermicelli
Oil
Rai, urad dal, curry leaves
Chopped onion
Chopped tomato
Salt, red chilli powder, haldi, garam
masala
Water
Lemon juice
0.1 kg
100 g
1 tbsp
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
Method :
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.
1-3
OMELETTE
0.2 ~ 0.4 kg
Microwave safe
(MWS) flat glass
dish
For
Eggs
Oil
Chopped onion, tomato, coriander
leaves
Salt, pepper
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
Method :
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.
1-4
PIZZA@
0.3 kg
Low rack
&
High rack
Pizza base
Topping
Mix Vegetables - Tomato, Capsicum,
Onion
Grated Cheese
Oregano & Chilli flakes (Optional)
1 medium pizza base
3 tbsp
1 cup
1/2 cup
As per your taste
Method :
1. Select category & press start. (Pre-heat process)
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.
117
Child's Favourite
Category
1-5
GARLIC
BREAD@
Weight Limit
Utensil
0.3 kg
Low Rack
Instructions
Bread slices (French Bread)
Butter
Garlic paste
Grated cheese
Salt, kali mirchi powder, Oregano,
chilli flakes
4 pcs
5 tbsp
2 tbsp
4 tbsp
As per your taste
Method :
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. (Pre-heat process)
3. When beeps, keep the bread slices on low rack & press start.
Note : Use French bread to make garlic bread.
1-6
BREAD
PUDDING
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Bread slices
Milk (for dipping the bread)
Egg
Vanilla Essence
Sugar
Dry fruits
0.1 kg
2 Nos.
½ cup
1 Nos.
½ tsp
3 tbsp
0.2 kg
3 Nos.
1 cup
2 Nos.
¾ tsp
4 tbsp
As per your taste
0.3 kg
4 Nos.
1½ cup
2 Nos.
1 tsp
5 tbsp
Method :
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.
1-7
CHEESY
NACHOS
0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Nachos
Grated cheese
Pizza sauce
Chopped onion, tomato
0.3 kg
300 g
1 cup
6 tbsp
2 cups
Method :
1. In a MWS flat glass dish add nachos, chopped onion, tomato, pizza sauce & grated
cheese. Select category & press start.
1-8
CHOCOLATE
BALLS
0.3 kg
Microwave safe
(MWS) glass bowl
Milkmaid
Marie biscuit powder
Milk powder
Bournvita
Grated coconut
1 cup
1 cup
½ cup
½ cup
½ cup
Method :
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.
1-9
STRAWBERRY
CUSTARD
0.5 kg
Microwave
safe (MWS) bowl
For
Milk
Strawberry custard powder
Sugar
Strawberry pieces
0.5 kg
1 cup
3 tbsp
50 g
As required
Method :
1. In a MWS bowl add milk, strawberry custard powder, sugar. Mix well.
2. Select category & press start.
3. When beeps, stir well. Press start.
4. When beeps, stir well. Press start. Allow to set in refrigerator.
@ Do not put anything in the oven during Pre-heat mode.
118
Child's Favourite
Category
1-10
VEG
BURGER
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
0.1 kg
1 no.
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
Method :
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.
1-11
CHOCO
BARS
0.2 kg
Microwave safe
(MWS) glass bowl
&
Microwave safe
(MWS) flat glass
dish
Chocolate chips
Oats (crushed)
Honey
Brown sugar
Butter (softened)
Chopped nuts (almonds, pistachio,
walnut)
½ cup
1 cup
3 tbsp
4 tbsp
8 tbsp
As required
Method :
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.
1-12 MUSHROOM
&
PEPPER
PIZZA@
0.3 kg
Multicook tawa
&
Low rack#
For
Pizza base
Dry active yeast
Water
Sugar
Maida
Salt
Oil
Topping
Pizza sauce
Vegetables (sliced mushroom,
chopped yellow & red bell pepper)
Grated cheese
Oregano & chilli flakes
0.3 kg
3g
2 tbsp
¼ tsp
60 g
¼ tsp
1 tsp
2 tbsp
1 cup
1 cup
As per taste
Method :
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.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
* Refer page 144, fig 2
119
Child's Favourite
Category
1-13
CHEESE
BREAD
DELIGHT
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
8 nos.
4 nos.
4 nos.
2 tbsp
1 tbsp
As per taste
20 nos.
3 tbsp
1 tbsp
½ tsp
1 tbsp
As per taste
Method :
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.
1-14
NOODLE
ROSTI
0.2 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
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
¾ cup
¼ cup
¼ cup
2 tsp
As per taste
2 tbsp
½ cup
¼ cup
1 tbsp
As per taste
4 tbsp
Method :
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 page 144, fig 2
120
Child's Favourite
Category
1-15
APPLE
PIE@
Weight Limit
Utensil
0.6 kg
Metal cake tin
&
Low rack# #
Instructions
For
Apple Filling
Apples (pealed, cleaned &
sliced thinly)
0.6 kg
4 large sized
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)
¼ cup
¼ cup
1 tsp
1 tsp
¼ tsp
¼ tsp
2 tbsp
2 tbsp
2½ cup (300 g)
½ tsp
2 tsbp
1 cup (225 g)
Ice water
Fig -1
Fig -2
1-16
APPLE
CUSTARD
0.1 ~ 0.3 kg
¼ - ½ cup (60-120 ml)
Method :
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. (Pre-heat process). 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 becomes soft while making pie, keep the rolled dough in freezer.
Microwave safe
(MWS) glass bowl
For
Apple
Sugar
0.1 kg
100 g
1 tbsp
0.2 kg
200 g
2 tbsp
0.3 kg
300 g
3 tbsp
Method :
1. Mix all the ingredients in a MWS glass bowl. Select category & weight and press start.
2. When beeps, mix well & press start.
1-17
DHOKLA
0.3 kg
Microwave safe
(MWS) flat glass
dish
&
Microwave
safe (MWS) bowl
For
Besan
Warm water
Curd
Green chilli & ginger paste
Salt & sugar
Fruit salt / Mitha Soda
Oil, rai, curry leaves, water
Grated coconut
Yellow colour / Haldi
0.3 kg
100 g
100 ml
4 tbsp
2 tsp
As per taste
¼ tsp
For tempering
For garnishing
As required
Method :
1. Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color, fruit salt
together. Mix well. Keep for 5-10 minutes.
2. Pour the mixture in MWS safe flat glass dish. Add ½ cup water to the MWS bowl, keep the
flat glass dish, cover. Select category & weight and press start.
3. Add the tempering to the dhokla & cover. Stand for 5 minutes. Garnish with grated
coconut & serve.
Note : For tempering in a MWS glass bowl add oil, rai & curry leaves. Microwave at 100%
for 2 minutes. Add some water & dissolve sugar.
@ Do not put anything in the oven during Pre-heat mode.
##
Refer page 144, fig 4
121
Child's Favourite
Category
1-18
POHA
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
For
Poha (washed)
Oil
Rai, jeera, hing, haldi, curry leaves
Chopped onion
Green chillies
Salt, red chilli powder, garam masala,
sugar
0.1 Kg
100 g
1 tbsp
1/2 cup
1 No.
Grated coconut & hara dhania
0.2 Kg
200 g
1½ tbsp
As per taste
1 cup
2 Nos.
As per taste
0.3 Kg
300 g
2 tbsp
1 cup
3 Nos.
For garnishing
Method :
1. In a MWS glass bowl add oil, rai, jeera, curry leaves. Select category & weight and press
start.
2. When beeps, add onion, green chillies, hing, haldi. Mix & press start.
3. When beeps, add washed poha, salt, red chilli powder, garam masala & sugar. Mix &
press start. Squeeze lemon juice. Garnish with grated coconut & hara dhania & serve.
1-19
UPMA
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Suji
Oil
Water
Salt & sugar
Onion
Green chilli
Rai, jeera, hing, curry leacves, urad dal
Lemon juice
0.1 Kg
100 g
1 tbsp
200 ml
1 No.
2 No.
0.2 Kg
200 g
2 tbsp
400 ml
As per taste
2 Nos.
3 Nos.
As per taste
As per taste
0.3 Kg
300 g
3 tbsp
600 ml
2 Nos.
3 Nos.
Method :
1. In a MWS glass bowl add oil, rai, jeera, urad dal, green chilli, suji. Mix well.
2. Select category & weight and press start.
3. When beeps, add onions, stir well & press start.
4. When beeps, add water, sugar, salt, lemon juice. Mix well & press start. Stand for 5
minutes.
1-20
BESAN
CHEELA
1 Pc
Multicook Tawa
&
High Rack*
Besan
Water
Chopped green chillies
Chopped coriander leaves
Salt, Red chilli powder, garam masala,
haldi
1 cup (120 g)
200 ml
2 nos.
2 tbsp
As per taste
Method :
1. In a bowl take besan, salt, red chilli powder, Garam masala, haldi, chopped coriander &
green chillies. Mix & gradually add water in small amounts to make a batter for cheela
without any lumps.
2. Grease the tawa with 2-3 drops of oil, keep on high rack. Select category & press start.
3. When beeps, pour ½ cup (approx 100 ml) batter on the tawa & spread evenly, make a
circle. Keep on rack & press start.
4. When beeps, smear ¼ tsp oil on cheela, spread oil evenly & turn & press start.
5. Serve cheela hot with tomato Ketchup or mint Chutney.
1-21
VEG
SANDWICH
0.1 ~ 0.3 kg
High rack
For
Bread slices
Butter
Sauce / spread
Chopped vegetables (onion, tomato,
capsicum)
Grated cheese
Salt & pepper
0.1 kg
0.2 kg
0.3 Kg
100 g (2 slices) 200 g (4 slices) 300 g (6 slices)
1 tbsp
2 tbsp
4 tbsp
1½ tbsp
3 tbsp
4 tbsp
2 tbsp
4 tbsp
6 tbsp
2 tbsp
4 tbsp
As per taste
6 tbsp
Method :
1. On a bread slice apply butter, layer with sauce, spread chopped vegetables, sprinkle
grated cheese. Cover it with the other bread slice.
2. Keep the sandwich on high rack. Select category & weight and press start.
3. When beeps, change the side of the sandwich & again press start.
* Refer page 144, fig 2
122
Child's Favourite
Category
1-22
PANEER
SANDWICH
Weight Limit
Utensil
0.1 ~ 0.3 kg
High rack
Instructions
For
Bread slices
Grated paneer
Chopped onion
Cheese spread
Salt, pepper & mustard powder
Minced ginger
0.1 kg
2 nos.
100 g
2 tbsp
2 tbsp
0.2 kg
4 nos.
150 g
3 tbsp
3 tbsp
As per taste
As per taste
0.3 kg
6 nos.
200 g
4 tbsp
4 tbsp
Method :
1. In a bowl mix grated paneer, chopped onion, cheese spread, minced ginger salt, pepper
& mustard together.
2. Spread the mixture on one bread slice & cover it with the other slice. Keep the sandwich
on high rack.
3. Select category & weight & press start.
4. When beeps, change the side & press start.
1-23
MASALA
CHEESE
TOAST
0.1 ~ 0.3 kg
High rack
For
Bread slices
Butter
For Filling
Chopped boiled vegetables cabbage, cauliflower, green peas,
french beans, capsicum
0.1 kg
0.2 kg
0.3 kg
4 nos.
2 nos.
6 nos.
For applying on bread slices
1 cup
1½ cup
2 cups
Chopped onions
Mashed boiled potatoes
Chopped green chillies
Salt, red chilli powder, garam masala
Chopped coriander leaves
Grated cheese
1 no.
2 nos.
1 no.
2 nos.
3 nos.
2 nos.
As per taste
2 tsp
4 tsp
2 nos.
4 nos.
3 nos.
1 tsp
2 tsp
3 tsp
6 tsp
Method :
1. In a bowl add mashed boiled potatoes, boiled vegetables. Mash them well. Add chopped
onion, green chillies & chopped coriander leaves. Mix well. Now add salt, red chilli
powder, garam masala. Mix well.
2. Apply butter on one side of all bread slices.
3. Put the filling & grated cheese on one slice & cover with other slice. Prepare all the toasts
in same way.
4. Keep the toasts on high rack. Select category & weight and press start.
5. When beeps, turn over the side & press start.
1-24
KHANDVI
0.3 kg
Microwave
safe (MWS) bowl
For
Besan
Water
Curd
Salt
Green chilli & ginger paste
Chopped coriander leaves
Rai seeds (spluttered)
Grated coconut
0.3 kg
100 g
1 cup
1 cup
As per taste
As per taste
A few sprigs
½ tsp
As required
Method :
1. In a MWS bowl mix besan, water, curd, salt & green chilli & ginger paste together. Mix
well. Cover.
2. Select category & press start.
3. When beeps, stir well & press start.
4. When beeps, stir well & press start.
5. Spread the batter on a greased smooth flat kitchen slab. Allow to cool, cut into lengthwise
strips.
6. Roll the strips, garnish with spluttered rai, coriander leaves & grated coconut & serve.
1-25
COTTAGE
HONEY
TOAST
0.1 ~ 0.3 kg
High rack
For
Bread slices
Grated cottage cheese
Cinnamon powder
0.1 kg
2 nos.
0.2 kg
4 nos.
As required
As required
0.3 kg
6 nos.
Method :
1. Spread cottage cheese & cinnamon powder on the bread slices. Keep on high rack.
Select category & weight & press start.
2. When beeps, turn over the slices & press start.
3. Drizzle honey on slices & serve.
123
Child's Favourite
Category
1-26
TOKRI
CHAAT
Weight Limit
Utensil
0.1 ~ 0.3 kg
Metal muffin case
&
High rack
Instructions
For
Bread slices
For filling
Moong sprouts, pomegranate,
cucumber, onion, boiled potato,
chopped mango
0.1 kg
2 nos.
0.2 kg
4 nos.
0.3 kg
6 nos.
1 cup
1½ cup
2 cups
Salt, chaat masala, imli chutney,
lemon juice
As per taste
Method :
1. In a bowl mix all the ingredients for filling & keep aside.
2. On a rolling board keep the bread slice and with the help of a rolling pin roll out the bread
thinly. Take muffin cases & arrange the bread slices in them.
3. Place the muffin case on high rack. Select category & weight and press start.
4. When beeps, take out the bread slices & turn over & keep on high rack & press start.
5. Remove, allow to cool. Put the ingredients for filling inside the tokri & serve.
1-27
SPICY
BABY
CORN
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Baby corn (cut lengthwise)
Lemon juice
Sugar, salt
Oil
For paste
Chopped coriander leaves
Chopped ginger
Garlic cloves
Chopped green chillies
Chopped onion
Cumin seeds
0.1 kg
100 g
1 tsp
1 cup
½ tsp
1 no.
1 no.
½ cup
0.2 kg
200 g
As per taste
As per taste
1½ tsp
0.3 kg
300 g
1½ cup
1 tsp
2 nos.
2 nos.
1 cup
As required
2 cups
1½ tsp
3 nos.
3 nos.
1 cup
2 tsp
Method :
1. Grind chopped coriander leaves, ginger, garlic cloves, green chillies, onion & cumin
seeds together to prepare the paste.
2. In a MWS bowl add oil, baby corns, sugar, salt & paste. Mix well. Cover. Select category
& weight & press start.
3. Allow to stand for 3 minutes.
1-28
BREAD
UPMA
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Bread slices (cut into small pieces)
Oil
Mustard seeds
Jeera
Curry leaves
Onion (chopped)
Chopped green chillies
Chopped tomatoes
Salt, red chilli powder, haldi
Lemon juice
0.1 kg
100 g
½ tbsp
¼ tsp
¼ tsp
¼ cup
2 nos.
1 no.
0.2 kg
200 g
1 tbsp
½ tsp
½ tsp
As required
½ cup
3 nos.
2 nos.
As per taste
As required
0.3 kg
300 g
1½ tbsp
1 tsp
1 tsp
1 cup
4 nos.
3 nos.
Method :
1. In a MWS bowl add oil, mustard seeds, jeera, curry leaves & onion. Select category &
weight and press start.
2. When beeps, mix well & add green chillies, tomatoes, salt, red chilli powder, haldi &
lemon juice. Mix well & press start.
3. When beeps, mix well, add bread pieces & sprinkle some water. Mix well and press start.
124
Child's Favourite
Category
1-29
UGGANI
Weight Limit
Utensil
0.3 kg
Microwave
safe (MWS) bowl
Instructions
For
Puffed rice (murmura)
Besan (roasted)
Oil
Mustard seeds (spluttered)
Green chilli (chopped)
Curry leaves
Coriander leaves (chopped
Onion (chopped)
Tomato (chopped)
Lemon juice (optional)
Salt, turmeric powder, red chilli
powder, garam masala
0.3 kg
150 g
2 tbsp
1½ tbsp
1 tsp
2 nos.
8-10 nos.
2 tbsp
2 nos.
2 nos.
1 tbsp
As per taste
Method :
1. In a bowl take puffed rice (murmura) & soak in water for 1-2 minutes. Drain all the water
by lightly squeezing murmura with hands. Add roasted besan & mix well with murmura.
Keep aside for later use.
2. In a MWS bowl take oil, spluttered mustard seeds, chopped green chilli, tomato, onion &
curry leaves. Mix well. Select category & press start.
3. When beeps, add all the spices & stir well and again press start.
4. When beeps, add soaked murmura. Mix very well & press start. Squeeze lemon juice &
sprinkle fresh coriander and serve hot.
1-30
MURMURA
0.1 kg
Microwave safe
(MWS) glass bowl
For
Murmura
Roasted peanuts
Oil
Jeera
Salt, chaat masala
Haldi
0.1 kg
100 g
As required
1 tbsp
1 tsp
As per taste
¼ tsp
Method :
1. In a MWS glass bowl add oil, jeera, haldi. Select category & press start.
2. When beeps, add murmura. Mix & press start.
3. When beeps, add roasted peanuts, salt, chaat masala & serve.
1-31
NON-VEG
PIZZA@
0.3 kg
Multicook tawa
&
Low rack#
For
Pizza base
Dry active yeast
Water
Sugar
Maida
Salt
Oil
Topping
Pizza sauce
Chicken (sliced boneless chicken breast)
Grated cheese
Oregano & chilli flakes
0.3 kg
3g
2 tbsp
¼ tsp
60 g
¼ tsp
1 tsp
2 tbsp
1 cup
1 cup
As per taste
Method :
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 chicken &
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.
#
Refer page 144, fig 1
@ Do not put anything in the over during preheat Mode.
125
Child's Favourite
Category
1-32
PUFF
SNACKS
Weight Limit
8 pc.
Utensil
Tawa + Low Rack
Instructions
#
For
Maida
Butter
Salt
8 Pc.
2 Cup
150 Gram.
As Per Taste
Method :
1. Mix all the ingredients add only 2 tbsp of butter for now and make dough.
2. Keep the dough in Refrigerator for resting for half an hour.
3. Take the dough from Refrigerator and Roll the dough and keep the balance butter in
center of the dough and cover the dough and again keep the dough in Refrigerator.
4. After 15 Minutes take out dough from Refrigerator and flatter the dough and fold it
6 times and again keep in Refrigerator.
5. Repeat the process after 15 minutes at least 3 times.
6. Make the shape as you wish to do.
7. Select menu and press start (preheat).
8. After Beeps, place the puffs in multicook tawa using low rack and press start away.
# Refer page 144, fig 1
126
Bakery
Category
2-1
CHOCOLATE
CAKE@
Weight Limit
Utensil
0.4 kg
Metal Cake Tin
&
Low Rack##
Instructions
For
Maida
Baking powder
Cocoa powder
Curd
Powder sugar
Egg
Vanilla essence
Oil
0.4 kg
110 g
¼ tsp
50 g
70 ml
100 g
1 no.
¼ tsp
50 ml
Method :
1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla
essence well.
2. Sieve maida, baking powder & cocoa powder together.
3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well.
Add oil. Combine all, beat well. If required add milk to the batter to adjust the consistency.
4. Grease a metal cake tin or line with butter paper. Add the cake batter.
5. Select category & press start. (Pre-heat process)
6. When beeps, put the cake tin on low rack & keep in microwave & press start.
2-2
LAMINGTON
CAKE@
0.4 kg
Low rack
&
Metal cake tin##
&
Microwave
safe (MWS) bowl
For
Maida
Powdered sugar
Butter
Eggs
Baking powder
Vanilla essence
For Lamington solution - Coco powder
Water
Desiccated coconut
0.4 kg
100 g
75 g
75 g
1 No.
1 tsp
1 tsp
2 tbsp
2 cups
As required
Method :
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 or water. Pour the mixture in a greased cake tin.
2. Select category, press start. (Pre-heat process) When there is a beep put the tin on low
rack. Press start to bake. Remove when it gives a beep.
3. In MWS 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.
2-3 DOUGHNUTS
@
0.2 kg
Multicook tawa
&
Low rack#
For
Maida
Yeast
Luke warm milk
Powdered sugar
Nutmeg powder
Egg
Vanilla essence
Butter
0.2 kg
200 g
½ tbsp
100 ml
50 g
A pinch
½ (beaten)
¼ tsp
1 tbsp
Method :
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. (Pre-heat process) 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.
@ Do not put anything in the oven during Pre-heat mode.
##
Refer page 144, fig 4
Refer page 144, fig 1
#
127
Bakery
Category
2-4
NAN
KHATAI@
Weight Limit
Utensil
0.4 kg
Multicook tawa
&
Low rack#
Instructions
For
Maida
Suji
Powdered sugar
Vanilla essence
Butter
Almonds & cashewnuts
0.4 kg
150 g
50 g
85 g
1 tsp
100 g
A few
Method :
1. Cream the butter & sugar together till it turns fluffy.
2. Add vanilla essence followed by maida & suji.
3. Make a dough out of this mixture.
4. Make medium sized balls & put cashewnut on the top of each piece. Arrange them on
tawa & keep aside.
5. Select category & press start. (Pre-heat process) When beeps, keep the tawa on low
rack & press start.
2-5
WHOLE
WHEAT
COOKIES@
0.3 kg
Multicook tawa
&
Low rack#
For
Whole wheat flour
Brown sugar
Granulated sugar
Butter
Egg
Vanilla essence
Baking powder
0.3 kg
200 g
100 g
50 g
100 g
1 No.
½ tsp
½ tsp
Method :
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. (Pre-heat process) When beeps, put the cookies on tawa &
tawa on low rack. Press start to bake. Remove when it gives a beep.
2-6
2-7
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##
For
Chena
Sugar
Suji
0.3 kg
300 g
100 g
20 g
Method :
1. Mix chena, sugar & suji together adding little water.
2. Transfer this mixture to MWS flat glass dish.
3. Select category & press start. (Pre-heat process)
4. When beeps, place the MWS flat glass dish on low rack. Press start.
5. When beeps, keep the dish on high rack. Press start.
For
Maida
Powdered Sugar
Butter
Eggs
Baking Powder
Vanilla essence
0.4 kg
100 g
75 g
75 g
1 no.
1 tsp
1 tsp
Method :
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. (Pre-heat process)
3. When beeps, keep the cake tin on low rack
& press start.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
##
Refer page 144, fig 4
** Refer page 144, fig 5
128
Bakery
Category
2-8
BUNS@
Weight Limit
Utensil
4 Pc
Multicook tawa
&
Low rack#
Instructions
For Dough
Maida
Salt
Sugar
Dry yeast
Beaten egg
Milk powder
Warm water
Oil
1½ cup
1 tsp
1 tbsp
1½ tsp
1 no.
1 tbsp
100 ml
1 tbsp
Method :
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. (Pre-heat process)
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.
2-9
APPLE
CUP
CAKES@
0.4 kg
Metal muffin tray
&
Low rack
For
Maida
Apple (peeled & pureed)
Powdered sugar
Brown sugar
Butter (softened)
Cinnamon powder, clove powder,
nutmeg powder
Eggs
Chopped almonds
Baking powder
0.4 kg
1 cup
½ cup
½ cup
¼ cup
50 g
A pinch (each)
2 nos.
2 tbsp
½ tsp
Method :
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. (Pre-heat process)
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.
2-10
EGGLESS
CHOCOLATE
CAKE@
0.5 kg
Metal cake tin
&
Low rack##
For
Maida
Coco powder
Baking powder
Soda bi carb
Milkmaid
Water
Butter (melted)
0.5 kg
125 g
2 tbsp
1 tsp
½ tsp
200 ml
100 ml
60 ml
Method :
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.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
##
Refer page 144, fig 4
129
Bakery
Category
2-11
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
0.2 kg
80 gm
100 ml
75 gm
¼ tsp
¼ tsp
2 tbsp
Method :
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. (Pre-heat process)
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.
2-12
PATTIES@
3 Pc
Multicook tawa
&
Low rack#
&
High rack*
1
1
2
3
Fig. 2
3
Fig. 3
2-13
JEERA
BISCUITS@
3 No.
200 g
1/2 tsp
100 g
For making dough
As required
Method :
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. (Pre-heat process) 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.
3
Fig. 1
For
Maida
Salt
Cold fat (Butter or margarine)
Cold water
Dry mix vegetables for stuffing
Fig. 4
0.2 kg
Low rack
&
Multi cook tawa#
For
Maida
Powdered suger
Butter
Jeera / Ajwain
Soda bi carb
Baking powder
Water
0.2 kg
120 g
50 g
50 g
As per taste
1 pinch
1.4 tsp
As required
Method :
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. (Pre-heat process) 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.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
* Refer page 144, fig 2
130
Bakery
Category
2-14
PINWHEEL
COOKIES@
Weight Limit
Utensil
0.2 kg
Multicook tawa
&
Low rack#
Instructions
For
Maida
Butter (melted)
Powdered sugar
Egg (beaten)
Coco powder
Salt
Baking powder
Vanilla essence
0.2 kg
2½ cups
½ cup
¾ cup
1 no.
2 tbsp
A pinch
¼ tsp
1 tsp
Method :
1. In a bowl take melted butter & powdered sugar. Beat well with beater till creamy & fluffy.
2. Add beaten egg & vanilla essence & again beat. Sift together maida, salt, baking powder.
Add sifted flour to the beaten mixture & knead a dough.
3. Divide the dough into 2 parts. Add coco powder to one portion & knead again. Add 1 tbsp
milk to knead the dough (if required).
4. Dust the kitchen slab with little flour (maida) & roll plain dough into a rectangle & roll
chocolate dough in the same way. Place on top of plain rolled out dough.
5. Roll out both doughs until ½" thick. Starting from one-edge roll the doughs, give the
shape of a log. Cut the cookies of ¼" thickness.
6. Select category & press start. (Pre-heat process)
7. When beeps, place cookies on the tawa. Keep tawa on low rack & keep both inside the
microwave and press start.
8. When cooking ends, remove the cookies immediately from tawa & cool on a rack.
2-15 BROWNIE@
0.3 kg
Low rack
&
metal cake tin##
For
Maida
Condensed milk
Butter
Almonds, Wallnuts
Baking powder
Chocolate Essence
Coco powder
0.3 kg
125 g
150 g
100 g
As per taste
¼ tsp
1 tsp
2 tbsp
Method :
1. Sieve maida and baking powder. In a bowl add milkmaid and butter and beat well.
Add maida, coco powder, essence and mix. For spoon dropping consistency add milk
or water. Pour the batter in metal cake tin lined with butter paper.
2. Select category & press start. (Pre-heat process) When beeps, put the tin with batter
on low rack. Press start to bake. Remove when it gives a beep.
2-16
MUFFINS@
0.3 kg
Low rack
&
metal muffin tray
For
Maida
Powdered sugar
Butter
Almonds, Wallnuts
Egg
Baking powder
Almond essence
0.3 kg
200 g
100 g
75 g
As per taste
1 No.
1/2 tsp
1/2 tsp
Method :
1. Sieve maida, baking powder . In a bowl add powdered sugar and butter and beat well.
Add maida, essence and mix. For spoon dropping consistency add milk or water. Pour in
to the greased muffin tray and sprinkle chopped almonds / walnuts.
2. Select category & press start. (Pre-heat process) When beeps, put the tray on low rack.
Press start to bake. Remove when it gives a beep.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
##
Refer page 144, fig 4
131
Bakery
Category
2-17
WALNUT
CAKE@
Weight Limit
Utensil
0.25 kg
Metal Cake
Tin
&
Low Rack##
Instructions
For
Maida
Baking powder
Walnuts
Curd
Powdered sugar
Egg
Vanilla essence
0.3 kg
110 g
¼ tsp
½ cup
70 ml
170 g
1 no.
¼ tsp
Method :
1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla
essence well.
2. Sieve maida, baking powder & add walnuts to it.
3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well.
Combine all three mixtures & beat well.
4. Grease a metal cake tin or line with a butter paper. Add the cake batter.
5. Select category & press start. (Pre-heat process)
6. When beeps, put the cake tin on low rack & keep in microwave & press start.
2-18
CARROT
CAKE@
0.3 kg
Metal Cake
Tin
&
Low Rack##
For
Maida
Baking powder
Grated carrot
Curd
Powdered suger
Egg
Vanilla essence
0.3 kg
110 g
¼ tsp
½ cup
70 ml
170 g
1 no.
¼ tsp
Method :
1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla
essence well.
2. Sieve maida, baking powder & add grated carrot to it.
3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well.
Combine all three mixtures & beat well.
4. Grease a metal cake tin or line with butter paper. Add the cake batter.
5. Select category & press start. (Pre-heat process)
6. When beeps, put the cake tin on low rack & keep in microwave & press start.
2-19
MASALA
BISCUITS@
0.2 kg
Low rack
&
Multi cook tawa#
For
Maida
Butter
Sugar
Baking powder
Salt, chilli powder, coriander powder
0.2 kg
100 g
50 g
50 g
1 tsp
As per taste
Method :
1. Sieve maida & baking powder together. Cream butter & sugar together.
2. Add maida to the butter & cream mixure. Add salt, chilli powder & coriander powder. Mix
them well adding little water (if required) to form a soft dough.
3. Roll out the dough & shape into biscuits with the help of a biscuit cutter.
4. Select category & press start. (Pre-heat process)
5. When beeps, keep the biscuits on the multi cook tawa & place the tawa on low rack &
press start.
2-20
CHEESE
STRAW@
0.2 kg
Multicook tawa
&
Low rack#
For
Maida
Grated cheese
Butter
Cold water
Pepper powder
Baking powder
Chilli powder
Salt
0.2 kg
100 g
25 g
50 g
As required
1/4 tsp
1/8 tsp
1/2 tsp
1/4 tsp
Method :
1. Sieve maida, baking powder, chilli powder and pepper powder. In a bowl add maida and
butter and cheese and rub it with fingertips till it resembles breadcrumbs. Add little cold
water to make a soft dough. Roll it in to ½ cm thick roti and cut thin strips. Twist them and
put in the metal cake tin.
2. Select category & press start. (Pre-heat process) When beeps, put the tawa on low rack.
Press start to bake. Remove when it gives a beep.
@ Do not put anything in the oven during Pre-heat mode.
#
Refer page 144, fig 1
##
Refer page 144, fig 4
132
Bakery
Category
2-21
STRAWBERRY
CAKE@
Weight Limit
Utensil
0.25 kg
Metal Cake Tin
&
Low Rack##
Instructions
For
Maida
Powdered Sugar
Butter
Eggs
Baking Powder
Strawberry essence
Strawberry Shreds
0.4 kg
100 g
75 g
75 g
1 no.
1 tsp
1 tsp
½ cup
Method :
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 strawberry shreds, to this. For
spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.
2. Select category & press start. (Pre-heat process)
3. When beeps, keep the cake tin on low rack & press start.
2-22
CARAMEL
CAKE@
0.25 kg
Metal Cake Tin
&
Low Rack##
For
Maida
Powdered brown Sugar
Butter
Eggs
Baking Powder
Vanilla essence
Walnuts
0.4 kg
100 g
75 g
75 g
1 no.
1 tsp
1 tsp
½ cup
Method :
1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well.
Add eggs, essence & walnuts 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. (Pre-heat process)
3. When beeps, keep the cake tin on low rack & press start.
2-23
TUTI-FRUTI
CAKE@
0.25 kg
Metal Cake Tin
&
Low Rack##
2-24
ORANGE
CAKE@
0.25 kg
Metal Cake Tin
&
Low Rack##
For
0.4 kg
Maida
100 g
Powdered Sugar
75 g
Butter
75 g
Eggs
1 no.
Baking Powder
1 tsp
Tuti-Fruti (Fruit cherries)
1 tsp
Method :
1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well.
Add eggs and Tuti-Fruti 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. (Pre-heat process)
3. When beeps, keep the cake tin on low rack & press start.
For
Maida
Powdered Sugar
Butter
Eggs
Baking Powder
Orange juice
Lemon extract
0.4 kg
100 g
75 g
50 g
1 no.
1 tsp
½ cup
1 tsp
Method :
1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well.
Add eggs, essence, orange juice & lemon extract 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. (Pre-heat process)
3. When beeps, keep the cake tin on low rack & press start.
@ Do not put anything in the oven during Pre-heat mode.
##
Refer page 144, fig 4
133
Bakery
Category
2-25
CURD
PUDDING
CAKE
Weight Limit
Utensil
0.3 kg
MWS Bowl
Instructions
For
Curd
Condensed Milk
Cherry
Saffron
0.3 kg
1 Cup
1½ Cup
½ cup
1 tsp
Method :
1. Mix all the ingredients together without lumps.
2. Now pour the better MWS bowl
3. Select menu and press start.
4. When beeps, give the standing time of 5 minutes.
2-26
CHEESE
BUNS
0.3 kg
Metal Tawa
&
Low Rack#
For
Maida
Olive Oil
Grated Cheese
Yeast
Powdered sugar
Egg
Water
0.3 kg
150 g
1 tbsp
½ cup
1 tsp
1 tsp
1 no.
1 Cup
Method :
1. In a bowl add flour, Salt, Sugar, Oil, 3 tbsp , Cheese and yeast than add ¼ cup of warm
water and mix with fork.
2. Then add beaten egg ,remaining Cheese and remaining water. Mix with fork until dough
starts to come together and Knead for 5 min.
3. Form the dough into a ball and cover it well and let it rise for two hours.
4. Remove the dough from bowl and on a lightly floured flat surface knead dough a couple
of minutes and shape in to buns. Cover and let rise for 1 hour.
5. Select menu and press start ( Preheat).
6. When beeps, put the buns on low rack & keep in microwave & press start.
2-27
CHEESE
POTATO
MUFFINS
6 pc.
Multicook tawa
&
Low rack#
For
Small Potatos
Yoghurt
Milk
Oil
Black pepper.
Cloves Chopped Garlic.
Basil Leaves
All Purpose Flour
Grated Flour
Spring Onion
Ginger Chilli Paste
Salt
6 pc.
7 nos.
½ cup
1 Cup
½ Cup
½ Tbsp
4 pc.
1 tbsp
¾ Cup
½ Cup
½ Cup
2 Tpsp
As per taste
Method :
1. Take boiled Potatos and mash them.
2. Add Yoghurt, milk and add oil, salt, Black Pepper and other ingredients.
3. Now make soft dough and place the Material in silicon muffin moulds.
4. Select category & press start. (Pre-heat process)
5. When beeps, keep the moulds on low rack and press start again.
2-28
CHICKEN
EGG
MUFFINS
0.2 kg
Multicook tawa
&
Low rack#
For
Boneless Chicken Pieces
Yoghurt
Milk
Oil
Black pepper.
Cloves Chopped Garlic.
Basil Leaves
All Purpose Flour
Grated Flour
Spring Onion
Ginger Chilli Paste
Salt
6 pc.
1 Cup.
½ cup
1 Cup
½ Cup
½ Tbsp
4 pc.
1 tbsp
¾ Cup
½ Cup
½ Cup
2 Tpsp
As per taste
Method :
1. Take boiled Boneless Chicken Piece and mash them.
2. Add Yoghurt, milk and add oil, salt, Black Pepper and other ingredients.
3. Now make soft dough and place the Material in silicon muffin moulds.
4. Select category & press start. (Pre-heat process)
5. When beeps, keep the moulds on low rack and press start again.
#
Refer page 144, fig 1
134
Sweet Corner
Category
3-1
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
0.1 kg
2 tbsp
300 ml
100 g
0.2 kg
3 tbsp
600 ml
200 g
As per your taste
0.3 kg
4 tbsp
900 ml
300 g
Method :
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.
3-2
BESAN
LADOO
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
Besan
Ghee (melted)
Powder Sugar
Elaichi Powder
0.1 kg
3 tbsp
50 g
1/2 tsp
0.2 kg
5 tbsp
100 g
1 tsp
0.3 kg
7 tbsp
150 g
1 tsp
Method :
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.
3-3
KHEER
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Milk
Milkmaid
Seviyaan (roasted)
Badam, Pista Pieces
Kesar & Elaichi Powder
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
Method :
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.
3-4
PAYASAM
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Broken Rice (soaked for 2 hour)
Milk & Water
Sugar
Kesar, elaichi powder dry fruits
Ghee
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
Method :
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.
3-5
MYSORE
PAK
0.3 Kg
Microwave safe
(MWS) flat glass
dish
For
Besan
Melted ghee
Powdered Sugar
Milk
0.3 Kg
100 g
100 ml
100 g
¼ cup
Method :
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.
135
Sweet Corner
Category
3-6
NARIYAL
BURFI
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
Instructions
For
Grated coconut
Milkmaid
Milk powder
Ghee
Elaichi powder
0.1 kg
100 g
½ cup
3 tbsp
1 tsp
1 tsp
0.2 kg
200 g
1 cup
4 tbsp
2 tsp
2 tsp
0.3 kg
300 g
1½ cup
5 tbsp
3 tsp
3 tsp
Method :
1. In a MWS bowl add ghee & fresh grated coconut. Mix well.
2. Select category & weight and press start.
3. When beeps, add milkmaid, milk powder, elaichi powder & press start.
4. 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
3-7
SANDESH
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Paneer (grated)
Milkmaid
Rose water
Elaichi seeds
Chopped pista
Khoa (mashed)
0.2 kg
200 g
50 g
1 tbsp
½ tsp
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
Method :
1. In a MWS bowl add grated paneer, khoa, rose water & milkmaid. Mix well.
2. Select menu & weight and press start.
3. When beeps, stir well & press start.
4. 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.
3-8
SEVIYAN
ZARDA
0.2 kg
Microwave safe
(MWS) glass bowl
Roasted Seviyan
Sugar
Water
Rose essence
Almonds
Chopped pista
Elaichi powder
Ghee
200 g
5 tbsp
3 cups
A few drops
A few
A few
½ tsp
1 ½ tbsp
Method :
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.
3-9
BURFI
0.3 kg
Microwave safe
(MWS) flat glass
dish
For
Milk powder
Milkmaid
Cream
Corn flour
Chopped almonds & pistas
0.3 kg
100 g
100 ml
100 ml
4 tbsp
As required
Method :
1. In a bowl mix milk powder, corn flour, milkmaid & cream. Beat well till smooth.
2. Pour the mixture in a MWS flat glass dish. Select category & press start.
3. When beeps, mix well (remove lumps if formed). Press start.
4. When beeps, mix well & press start.
5. Remove, allow to cool & refrigerate till set. After setting cut into pieces & sprinkle
chopped almonds & pistas & serve.
3-10
KALAKAND
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
Grated Paneer
Milkmaid
Milk Powder
Cornflour
Elaichi Powder
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
Method :
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.
136
Sweet Corner
Category
3-11
SHAHI
RABDI
Weight Limit
Utensil
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)
0.3 kg
1 cup
1 cup
½ cup
1 tbsp
¼ tsp
A few strands
A few drops
1 tbsp
2 tbsp
Method :
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.
3-12
SHAHI
TUKDA
0.1 ~ 0.3 kg
Microwave safe
(MWS) flat glass
dish
&
High Rack**
For
Bread Slices
Milkmaid
Milk
Sugar
Badam, Pista Pieces
Kesar-Elaichi Powder
0.1 kg
1 slice
50 ml
50 ml
1 tbsp
2 tbsp
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
Method :
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.
3-13
KADDU
KHEER
0.5 kg
Microwave safe
(MWS) glass bowl
For
Milk
Grated kaddu
Milkmaid
Dry fruits (Kaju, kishmish, pista)
0.5 kg
300 ml
200 g
150 g
As required
Method :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.
3-14
RAVA
LADOO
0.5 kg
Microwave safe
(MWS) glass bowl
For
Roasted rava/sooji
Grated khoya
Sugar
Milk
Kishmish
Chopped almonds
Desi ghee
Elaichi powder (optional)
0.5 kg
1 cup
1½ cup
½ cup
½ cup
2 tbsp
2 tbsp
1 tbsp
½ tsp
Method :
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.
** Refer page 144, fig 5
137
Sweet Corner
Category
3-15
KAJU
BURFI
Weight Limit
Utensil
0.4 kg
Microwave safe
(MWS) glass bowl
Instructions
For
Kaju
Powdered sugar
Water
0.4 kg
2 cups
1¼ cup
½ cup
Method :
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.
3-16
BADAM
HALWA
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Badam (soaked in hot water for 1 hour)
Milk (for making paste)
Milk (for cooking)
Sugar
Desi ghee
Slivered almonds (for garnishing)
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
Method :
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.
3-17
SUJI
KHEER
0.2 kg
Microwave safe
(MWS) glass bowl
For
Moong dal (dehusked)
Suji
Powdered jaggery
Milk
0.2 kg
10 g
20 g
30 g
140 ml
Method :
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.
3-18
FRUIT
DESSERT
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
For
Apple, banana
Orange juice
Sugar
0.1 kg
100 g
1 tbsp
1 tbsp
0.2 kg
200 g
2 tbsp
2 tbsp
0.3 kg
300 g
3 tbsp
3 tbsp
Method :
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.
3-19
RAGGI
KHEER
0.3 kg
Microwave safe
(MWS) glass bowl
For
Raggi powder
Milk
Milk
Ghee
Water
0.3 kg
2 tbsp
1 cup
As per taste
1 tsp
½ cup
Method :
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.
138
Sweet Corner
Category
3-20
FRUIT
RAVA
KESARI
Weight Limit
Utensil
0.1 ~ 0.3 kg
Microwave safe
(MWS) glass bowl
Instructions
Suji
Ghee (melted)
Water
Sugar
Chopped fruits
Cashewnuts, Kishmish, Kesar Elaichi
Powder
0.1 kg
2 tbsp
300 ml
100 g
1 Cup
0.2 kg
3 tbsp
600 ml
200 g
1 Cup
As per your taste
0.3 kg
4 tbsp
900 ml
300 g
1 Cup
Method :
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, & chopped
fruits mix it well and press start. Stand for 5 minutes. Serve hot.
3-21
MUMBAI
HALWA
0.3 kg
Microwave safe
(MWS) glass bowl
Corn Flour
Water
Edible red colour
Sugar
Lemon Juice
Ghee
Chopped Cashewnut
1 cup
3 cup
1 tbsp
2¼ cup
1 Cup
4 tbsp
10-12
1 tbsp
Cardamom Powder
Method :
1. Add corn flour 1 cup water, food color in bowl in mix well.
2. In another bowl take sugar, rest of water, half lemon juice and mix them. Select menu and
press start .
3. when beeps,Mix both bowl contents in new bowl and add ghee, cashewnut, cardamom
powder, mix all and pour mixture in a plate and let it cool.
4. Mouth- watering mumbai halwa is ready to serve.
3-22 CHOCOLATE
BITES
0.3 kg
Microwave safe
(MWS) glass bowl
&
silicon moulds
Brown compound chocolate
Milk compound chocolate
Olive oil
Coconut powder
Coconut essence
100 g
100 g
3 tbsp
5 tbsp
5 drop
Method :
1. Break all compound chocolate and place it in MWS with 2 tbsp oil.
2. Select menu and press start. when beeps take out the bowl
3. Now grease the moulds with oil and put the mixture in the mould .
4. Refrigerate the mould for 30 minutes and serve.
3-20
PEDA
PISTA
0.3 kg
Microwave safe
(MWS) glass bowl
Ghee
Milkmaid
Milk Powder
Saffron milk
Pista
Cardamom Powder
2 tsp
200 g
¾ cup
½ cup
½ cup
1 pinch
Method :
1. Add 1tbsp ghee , milkmaid, and milk powder in MWS glass bowl and mix well.
2. Select menu and press start, when beeps mix well and keep it in MWO and press start
again.
3. When beeps, add saffron milk and mix it well and press start again.
4. After beep is over take out the bowl and allow it to cool down at room temperature & make
small balls of it by using your hand by applying ghee on it.
5. Garnish with pistas on top.
139
Tea
Category
4-1
TEA
Weight Limit
Utensil
1-4 cups
Microwave safe
glass bowl
Instructions
For
Water
Tea leaves
Milk
Sugar
1cup
120ml
1tsp
120ml
2cups
3cups
240ml
360ml
2tsp
3tsp
150ml
225ml
As per taste
4cups
480ml
4tsp
300ml
Method :
1. In a MWS glass bowl add water, tea leaves. Select category & weight. Press start.
2. When beeps, add milk & sugar. Press start.
Serve hot.
1 cup tea = 150ml approx
4-2
COFFEE
1-4 cups
Microwave safe
glass bowl
For
Water
Coffee
Milk
Sugar
Ginger/cardamon (crushed)
1cup
60ml
120ml
2cups
3cups
120ml
180ml
½ tsp (Each cup)
150ml
225ml
As per taste
As per taste(optional)
4cups
240ml
300ml
Method :
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
4-3
MASALA
TEA
1-4 cups
Microwave safe
glass bowl
For
Water
Tea leaves
Milk
Sugar
Chai masala
1cup
120ml
1tsp
120ml
2cups
3cups
240ml
360ml
2tsp
3tsp
150ml
225ml
As per taste
As per taste
4cups
480ml
4tsp
300ml
Method :
1. In a MWS glass bowl add water, tea leaves & chai masala. Select category & weight.
Press start.
2. When beeps, add milk & sugar. Press start.
3. When beeps, keep it again in microwave and press start for dragging tea.
4. Serve hot.
1 cup tea = 150ml approx
4-4
GINGER
TEA
1-4 cups
Microwave safe
glass bowl
For
Water
Tea leaves
Milk
Sugar
Ginger
1cup
120ml
1tsp
120ml
2cups
3cups
240ml
360ml
2tsp
3tsp
150ml
225ml
As per taste
As per taste
4cups
480ml
4tsp
300ml
Method :
1. In a MWS glass bowl add water, tea leaves & crushed ginger. Select category & weight.
Press start.
2. When beeps, add milk & sugar. Press start.
3. When beeps, keep it again in microwave and press start for dragging tea.
4. Serve hot.
1 cup tea = 150ml approx
4-5
TULSI TEA
1-4 cups
Microwave safe
glass bowl
For
Water
Tea leaves
Milk
Sugar
Tulsi leaves
1cup
120ml
1tsp
120ml
2cups
3cups
240ml
360ml
2tsp
3tsp
150ml
225ml
As per taste
As per taste
4cups
480ml
4tsp
300ml
Method :
1. In a MWS glass bowl add water, tea leaves & tulsi leaves. Select category & weight.
Press start.
2. When beeps, add milk & sugar. Press start.
3. When beeps, keep it again in microwave and press start for dragging tea.
4. Serve hot.
1 cup tea = 150ml approx
140
Tea
Category
4-6
LEMON TEA
Weight Limit
Utensil
1-4 cups
Microwave safe
glass bowl
Instructions
For
Water
Tea leaves
Lemon
Sugar
1cup
120ml
1tsp
½ No.
2cups
3cups
240ml
360ml
2tsp
3tsp
1 No.
1 No.
As per taste
4cups
480ml
4tsp
1½ No.
Method :
1. In a MWS glass bowl add water, tea leaves. Select category & weight. Press start.
2. When beeps, add lemon & sugar. Press start.
Serve hot.
1 cup tea = 150ml approx
4-7
BLACK TEA
1-4 cups
Microwave safe
glass bowl
For
Water
Tea leaves
Sugar
1cup
120ml
1tsp
2cups
3cups
240ml
360ml
2tsp
3tsp
As per taste
4cups
480ml
4tsp
Method :
1. In a MWS glass bowl add water, tea leaves. Select category & weight. Press start.
2. When beeps, add sugar. Press start.
Serve hot.
1 cup tea = 150ml approx
4-8
GREEN TEA
1-4 cups
Microwave safe
glass bowl
For
Water
Green Tea leaves
Sugar
1cup
120ml
1tsp
2cups
3cups
240ml
360ml
2tsp
3tsp
As per taste
4cups
480ml
4tsp
Method :
1. In a MWS glass bowl add water, green tea leaves. Select category & weight. Press start.
2. When beeps, add sugar. Press start. And allow it to for 5 minutes
Serve hot.
1 cup tea = 150ml approx
141
Dairy Delight
Category
5-1
PANEER
Weight Limit
Utensil
0.5 kg
Microwave safe
(MWS) glass bowl
Instructions
Milk
Lemon juice/Vinager
500ml
4 tbsp
Method :
1. In a MWS glass bowl add milk and lemon juice/vinegar. Select menu & press start.
2. When it gives beeps, stir it & again press start.
3. When beeps, remove the bowl & strain in a muslin cloth & press it.
5-2
MASALA
PANEER
0.5 kg
Microwave safe
(MWS) glass bowl
For
Milk
Curd
Coriander powder
Jeera powder
0.5 kg
500 ml
2 tbsp
1 tbsp
1 tsp
Method :
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.
5-3
CURD
0.5 kg
Microwave safe
(MWS) glass bowl
Milk
Starter curd
500 ml
2 tbsp
Method :
1. In a MWS glass bowl add milk and select menu & press start.
2. When beeps add starter culture of curd for inoculation & stir it. Again press start.
3. Now take out the bowl & keep it in a casserole & store in warm place for proceeding
appropriate setting temperature & time for 5-6 hours
5-4
FLAVOURED
YOGHURT@
0.6 kg
Microwave safe
(MWS) glass bowl
&
Low rack##
For
Curd
Milkmaid
Fresh cream
Flavours (Venilla, Strawberry,
Pineapple essence)
0.6 kg
200 ml
100 ml
200 ml
500 ml
Method :
1. In a MWS glass bowl mix all the ingredients. Beat well till smooth.
2. Select menu & press start. (Pre-heat process)
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 freezer 1
hour.
Note: In case you use strawberry essence, add a pinch of pink food colour to add colour
to the yoghurt. For pineapple youghurt, add pineapple slices t the times serving.
@ Do not put anything in the oven during Pre-heat mode.
##
Refer page 144, fig 3
142
Pasteurize Milk
Category
6-1
PASTEURIZE
MILK-25°C
Weight Limit
Utensil
1.0 / 1.5 / 2.0 L
Milk
Pasteurization Kit**
Instructions
Milk (Cow, buffalo, Packet etc)
1.0 L
1.5 L
2.0 L
Method :
1. Pour milk to the scale shown in the Milk Pasteurization kit. (Fig.1)
2. Cover with lid & close as per the directions on the kit. (Fig.2)
3. Place the kit in microwave oven.
4. Select the category & weight.
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.
6-2
PASTEURIZE
MILK-4°C
1.0 / 1.5 / 2.0 L
Milk
Pasteurization Kit**
Milk (Cow, buffalo, Packet etc)
1.0 L
1.5 L
2.0 L
Method :
1. Pour milk to the scale shown in the Milk Pasteurization kit. (Fig.1)
2. Cover with lid & close as per the directions on the kit. (Fig.2)
3. Place the kit in microwave oven.
4. Select the category & weight.
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.
** Not provided with the LG kit.
143
Usage of Accessories/Utensils
6)
7)
144
Rotisserie Installation
145
146
147
148
149
MFL67281882
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