User manual

51
ENGLISH
Category/
Food
Serving
Size
Ingredients
5
Butter Keema
700-800g Keema - 500 g, Lemon juice - 1 tsp., Kashmiri red chilli
powder - 1 tsp., Salt to taste
For marination : Yogurt - 1 cup, Salt to taste, Ginger
paste - 2 tbsp, Garlic paste - 2 tbsp., Lemon juice - 2
tbsp., Garam masala powder - 1 tsp., Mustard oil - 2
tbsp. For gravy : Green chilies - 2, Dried fenugreek
leaves - ½ tsp., Butter - 2~3 tbsp., Bay leaves - 2,
Pepper corns - 10, Cinnamon - 2” stick, Green
cardomums - 5 cloves, Ginger paste - 1 tsp., Garlic
paste - 1 tbsp., Tomato puree - 2 cups, Red chili
powder - 1 tbsp., Garam masala powder - ½ tsp., Salt
to taste, Honey - 2 tbsp, Fresh cream - ½ cup
Recommendations
Marinate kheema with all marination ingredients and take it in
refrigerator for 1 hr. In microwave safe glass bowl add marinated
kheema, gravy mixture, red chili powder, salt and cook. When beep
add lemon juice, ¼ cup of water, mix it well and press start. Serve hot.
6
Mutton &
Mushroom in
hot Tomato
Sauce
700-750g Boneless Mutton - 500 g, Chopped mushrooms -
10~12, Chopped spring onions - 3~4, Chopped garlic
- 5 cloves, Red chili (crushed) - 1 tbsp., Pepper corns
- 5~6, Chopped tomato - 1 large size, Butter - 2 tbsp.,
Salt to taste, Tomato - 3/4 cup, Honey - 2 tsp., Dried
oregano - ¼ tsp.
Recommendations
In microwave safe add butter, mutton, 1 cup of water and cook. When
beep add all other ingredients and press start. Serve hot.
Category/
Food
Serving
Size
Ingredients
7
Bombay
Prawn
700-750g Prawns - 500 g, Ginger-garlic - each 1 tsp., Cumin
seeds - 1 tsp., Red chilies whole - 12~15, Cloves - 7~8,
Cinnamon - 2 inch stick, Mustard seeds - 1 tsp., Vinegar
- 4 tbsp., Chopped Onions - 2 medium size, Chopped
tomato - 4 medium size, Oil - ½ cup, Sugar - 2 tbsp.,
Salt to taste
Recommendations
In microwave safe glass bowl take oil, chopped onion, chopped
tomato, cumin seeds, ginger-garlic paste, cloves, cinnamon, cumin
seeds, mustard seeds, chili, prawns and cook. When beep add
vinegar, salt, sugar, mix it well and press start. Serve hot.
8
Prawns in
Thai Red
Curry Sauce
350g Prawns - 250 g, Oil - 2 tbsp, Lemon - 1 tsp., Soy sauce
- 1 tsp., Grind coconut - 1 cup, Fresh basil leaves - 6~8
For red curry paste : Onion - 1 medium size, Garlic - 4
cloves, Red chillies whole - 8~10, Lemon grass stalk - 4”
piece, Coriander seeds - 2 tsp., Cumin seeds - 1 tsp.,
Pepper corns - 6, Salt to taste
Recommendations
In microwave safe glass bowl take oil, ginger garlic, prawns, basil
leaves and cook. When beep add coconut, red curry paste. Mix it well
and press start. Serve hot.
9
Chicken
Vindaloo
650-700g Boneless Chicken - 500 g (cut into pieces), Dry red
chilies - 6~7, Vinegar - 3 tbsp., Chopped Onion - 2 ea,
Garlic & ginger paste - each 1 tsp., Tomato puree - ¼
cup, Potato - 1 ea, Oil - 3 tbsp., Stick cinnamon - 2",
Cumin powder - 1 tsp., Turmeric powder - ½ tsp., Salt -
1 ½ tsp., Water - ½ cup
Recommendations
In microwave safe glass bowl take oil, stick cinnamon, turmeric
powder, garlic-ginger paste, chopped onion, chicken and cook. When
beep add potato, tomato puree, cumin powder & half cup of water.
Mix it well and press start. Serve hot.
CE103FF-2S_XTL_DE68-04069A_EN.indd 51 2011-09-19  10:58:45