User manual

43
ENGLISH
Category/
Food
Serving
Size
Ingredients
7
Sesame Fish
(Goanese
Recipe)
400-500g Surmai ( Goanese fish) - 400 g (cut into pieces), Dry
mango powder - 1 tsp., Red chili powder - 1 tsp.,
Turmeric powder - ½ tsp., Garam Masala - 1 tsp.,
Ginger-garlic paste - each 1 tsp., Coconut oil - 2 tbsp.,
Rice flour - 1 tbsp., Salt as per your taste, Sesame
seeds - 4~5, Coriander leaves - 1 tbsp.
Recommendations
In a bowl add fish & all the other ingredients except sesame seeds &
mix well & let marinate for 2 hrs. at room temperature. Lift one piece
at a time & roll in sesame seed so that it is fully covered. Place fish on
a metal tray on high rack and cook. When beep, turn them over and
press start. Garnish with coriander leaves. Serve hot.
8
Coconut Fish
Kabab
400-500g Fish (pomfert) - 400 g (cut into pieces), Ginger- garlic
paste - each 1 tsp., Pepper powder - ½ tsp., Cumin
powder - ½ tsp., Lemon juice - 2 tbsp., Corn flour - 1
tsp., Powdered coconut (desiccated coconut) - 4 tbsp.,
Salt as per your taste
Recommendations
In a bowl add fish pieces & all other ingredients except coconut. Mix
well, late it marinate for 2-3 hrs. at room temperature. Pick fish pieces
one by one & roll into the coconut so that fully coated with it. Place fish
on a metal tray on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
9
Chicken Tikka
400-450g Boneless chicken - 400 g, Thick yogurt - ½ cup, Chat
Masala - 1 tsp., Ginger-garlic paste - each 1 tsp.,
Orange red colour - 1 pinch, Oil - 2 tbsp., Semolina - 2
tbsp., Red chili powder - 1 tsp., Salt as per your taste,
Coriander leaves - 2 tbsp.
Recommendations
Marinate chicken with salt, thick yogurt, ginger-garlic paste, orange-
red colour, red chili powder, mix it well & keep it in refrigerator for ½ hr.
Roll it in semolina. Put on metal tray with high rack and cook. When
beep, turn them over and press start. Garnish with coriander leaves.
Serve hot.
Category/
Food
Serving
Size
Ingredients
10
Kheema
Cutlet
350-400g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder - 1 tsp.,
Turmeric powder - 1 tsp., Ginger-garlic paste - 1 tsp.,
Salt as per your taste, Garam Masala - 1 tsp., Coriander
leaves - 2 tbsp.
Recommendations
In bowl take kheema & all other ingredients except oil & mix well. Make
cutlets. Put them on a metal tray, add some oil around the cutlets. Put
them on high rack and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
11
Chicken Malai
Kabab
400-450g Boneless chicken - 300 g, Garlic paste - 1 tsp., Anissed
powder - 1 tsp., Dry mango powder - 1 tsp., Red chili
powder - 1 tsp., Cream - 4 tbsp., Oil - 2 tbsp., Salt as
per your taste, Coriander leaves - 1 tbsp.
Recommendations
Place chicken in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kabab on a metal tray with
high rack and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
12
Green
Chicken
Kabab
400 -450g Boneless chicken - 400 g, Ginger-garlic paste - 1 tsp.
each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt as per your
taste, Coriander leaves - 2 tbsp.
For Green paste : Fresh coconut - 1 cup, Coriander
leaves - 4 tbsp., Green chili - 2~3, Cumin seeds - 1tsp.,
Garlic - 10~12 cloves, Lemon juice - 1tbsp., Salt & sugar
as per your taste & make a fine paste of it.
Recommendations
Make the slice of the chicken. Apply the green paste all over the
chicken pieces. Roll out fish in semolina. Keep on metal tray on high
rack and cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
CE103FF-2S_XTL_DE68-04069A_EN.indd 43 2011-09-19  10:58:44