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Instructions

Utensil:

Method:

Weight Limit

dF11

Sabudana vada

0.1 ~ 0.3 kg

Multicook tawa & High rack

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.

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

As required

As per taste

0.2 kg

2 nos.

¾ cup

2 tbsp

2 nos.

½ tsp

1 tbsp

0.3 kg

3 nos.

1 cup

3 tbsp

3 nos.

1 tsp

1½ tbsp

Instructions

Utensil:

Method:

Weight Limit

dF12

0.3 kg

Multicook tawa & High rack

Fish Amritsari

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.

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

Bread crumbs (for coating)

Oil (for basting)

0.3 kg

250 g

1 tsp

¼ tsp

1 no.

2 tbsp

1 tsp

½ tbsp

1 no.

As per taste

1 cup

1 tbsp

* Refer page 101, fig 2

Salad

Instructions

Utensil:

Method:

Weight Limit

SA1

0.1 ~ 0.3 kg

Beetroot Salad

Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish

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.

For

Beetroot (sliced)

Saunf

Coriander powder, pepper powder,

salt, lemon juice

0.1 Kg

100 g

½ tsp

As per taste

0.2 Kg

200 g

1 tsp

0.3 Kg

300 g

1 tsp

Diet Fry/Low Calorie

Microwave Safe (MWS) bowl

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.

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

As per taste

Few drops

2 cups 2½ cups 3 cups

2-3 leaves

¼ cup

As per taste

0.2 Kg

200 g

600 ml

½ cup

0.3 Kg

300 g

900 ml

1 cup

Instructions

Utensil:

Method:

Weight Limit

SA2

0.1 ~ 0.3 kg

Cous Cous Salad

Diet Fry

Diet Fry/Low Calorie