User manual

44
ENGLISH
Category/
Food
Serving
Size
Ingredients
13
Chicken
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 chicken kheema, all other ingredients except oil & mix
well. Make cutlets. Put them on a metal tray, put some oil around the
cutlets. Keep this on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
14
Saucy Kabab
500-550g Boiled Kheema - 500 g, Ginger-garlic-green chili paste -
1 tsp. each, Chopped onion - 1 ea, Red chili powder - 1
tsp., Cumin powder - ½ tsp., Garam Masala - 1 tsp.,
Salt as per your taste, Corn flour - 2 tbsp. For sauce :
Mix vinegar - 1 tsp., Soya sauce - 1 tsp., Tomato sauce
- 2 tbsp., Chili sauce - 1 tbsp.
Recommendations
Mix kheema, all other ingredients and shape into kabab as you wish.
Apply little oil, place this on high rack and cook. When beep, turn them
over and press start. Coat kabab with sauce. Serve hot.
15
Sesame
Chicken
400-500g Boneless chicken - 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 - 1 tsp. each, 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 chicken, all the other ingredients except sesame seeds
and 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.
Category/
Food
Serving
Size
Ingredients
16
Tandoori
Chicken
500-600g Chicken - 500 g, Garlic paste - 1 tsp, Ginger paste - 1
tsp., Red chili powder - 1 tsp., Coriander, cumin powder
- 1 tsp. each, Yogurt - 1 cup, Orange-red colour - 1
pinch, Corn flour - 2 tbsp., Salt to taste, Oil - 2 tbsp.,
Garnish with onion ring & lemon pieces
Recommendations
In a bowl mix all ingredients except oil. Add chicken & mix well. Let
it marinate for 2-3 hrs. in refrigerator. Place chicken on a metal tray
on high rack and cook. When beep, turn them over and press start.
Garnish with onion ring & lemon pieces. Serve hot.
17
Tandoori
Mutton
500-600g Boneless Mutton - 500 g, Garlic paste - 1 tsp, Ginger
paste-1 tsp., Red chili powder - 1 tsp., Coriander, cumin
powder - 1 tsp. each, Yogurt - 1 cup, Orange-red colour
- 1 pinch, Corn flour - 2 tbsp., Salt - to taste, Oil - 2
tbsp., Garnish with onion ring & lemon pieces
Recommendations
In a bowl mix all ingredients except oil. Add mutton & mix well. Let it
marinate for 2-3 hrs. in refrigerator. Place chicken on a metal tray on
high rack and cook.
When beep, turn them over and press start. Garnish with onion ring &
lemon pieces. Serve hot.
18
Mutton Tikka
400-450g Mutton (cut into pieces) - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp., Ginger-garlic paste - 1 tsp. each,
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 mutton 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. 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 44 2011-09-19  10:58:44