User manual

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Cooking Smart
Food Serving size Ingredients
15 Hyderabadi
Murg Korma
800-900 g Chicken - 1000 g, Fried onions paste - 1
1
/
2
cup,
Blanched and chopped tomatoes -
1
/
2
cup,
Chopped Ginger and garlic - 2 tbsp., Fresh
cream - 4 tbsp., Saffron - 2 pinches (dissolved in
1
/
2
cup water), Oil - 3 tbsp., Salt - to taste, Water
- 1 cup
To be ground to a smooth paste:
Red chillies - 6, Poppy seeds - 1 tbsp., Almonds
- 8, Cashew nuts - 6, Cloves - 4, Cinnamon - 2
(small pieces), Cardamoms - 3, Water -
1
/
4
cup
In a microwave safe glass bowl add everything except cream.
Cook and garnish with fresh coriander and cream.
16 Kadhai Chicken 600-700 g Chicken - 400 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tbsp., Tomato puree
-
1
/
2
cup, Red chilli powder -
1
/
2
tbsp., Coriander
powder - 1 tbsp., Garam masala - 1 tbsp., Sugar
- 1 tbsp., Two large capsicum cut into strips,
Corn our - 2 tbsp. (dissolve in 3 cups of water),
Oil - 4 tbsp., Dried fenugreek leaves - 1 tbsp.
In microwave safe glass bowl take oil, ginger-garlic, onion,
chicken, red chilli powder and cook. When beep add 3 cup water,
all other ingredients, mix it well and press start. Garnish with
coriander leaves and serve hot.
17 Kheema Masala 400-500 g Kheema (chicken) - 200 g, Chopped onion -
1 ea, Chopped tomato - 1 ea, Ginger garlic
paste – 1 tbsp., Turmeric, Salt, Red chilli, Cumin
powder, Garam masala as per taste, Oil and
water as required, Dhaniya for garnishing
In microwave safe glass bowl take kheema with water and cook.
When beep, drain water and keep aside. In another microwave
safe bowl add oil, chopped onion, tomato, ginger garlic paste and
all the masala and press start. After done, add boiled kheema to
this, mix well and serve.
MC35J8085PT_TL_DE68-04346F-00_EN.indd 125 2015-01-16  6:50:49