Owner's Manual

Indian Cuisine
Menu
Instructions
Utensil:
Method:
Weight Limit
IC23
Egg Curry
0.1 ~ 0.3 kg
Microwave safe (MWS) bowl
1. Put chopped onions, green chilli, garlic, ginger in a spice blender &
make paste adding 1 tbsp water.
2. In a MWS bowl take oil & add the paste. Mix well. Select category &
weight and press start.
3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix
well & press start.
4. When beeps, stir & add boiled eggs (each cut into 2), add some water if
required. Mix well & press start. Garnish with fresh coriander leaves &
serve hot.
0.1 kg
2 nos.
2 nos.
1 no.
6-7 nos.
1 tbsp
3 tbsp
½ cup
¼ cup
As per taste
2 tbsp
A few sprigs
0.2 kg
4 nos.
3 nos.
2 nos.
8-10 nos.
1½ tbsp
5 tbsp
1 cup
½ cup
3 tbsp
0.3 kg
6 nos.
4 nos.
3 nos.
10-12 nos.
2 tbsp
6 tbsp
1½ cup
1 cup
3 tbsp
For
Boiled eggs
Onions (chopped)
Green chilli
Garlic (pods)
Ginger (chopped)
Tomato puree
Water
Green peas (shelled)
Salt, red chilli powder, garam masala,
turmeric powder, dhania powder
Oil
Coriander leaves
Menu
Instructions
Utensil:
Method:
Weight Limit
IC24
Microwave safe (MWS) bowl
Jhinga Matar Curry
0.2 ~ 0.4 kg
1. Grind all together onions, green chilli, ginger, coriander powder & turmeric
powder without adding any water & make a paste.
2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press
start.
3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well
& cover and press start.
4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.
0.2 Kg
50 g
½ cup
¼ cup
As per taste
1 tbsp
1 no.
1 no.
As per taste
1 tsp
0.3 Kg
100 g
1 cup
½ cup
1½ tbsp
2 nos.
2 nos.
1½ tsp
0.4 Kg
150 g
1 cup
1 cup
2 tbsp
2½ nos.
2 nos.
2 tsp
For
Prawns (deviened & cleaned)
Peas (shelled)
Water
Salt, red chilli power, garam masala
Oil
For Paste
Onions
Green chilli
Coriander powder, turmeric powder
Ginger (chopped)
Menu
Instructions
Utensil:
Method:
Weight Limit
IC25
Dum Tangri
0.6 kg
Microwave safe (MWS) glass bowl & High rack
1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make
cuts on legs with a sharp knife & keep aside.
2. In a bowl take all the ingredients of marinade & mix to a thick paste.
Apply the marinade on chicken legs all over & inside the cuts as well.
Keep covered inside the refrigerator for at least half an hour.
3. After marination is done, keep the marinated chicken legs on high rack.
Place tissue paper on the glass tray to absorb all drippings. Keep high
rack with chicken legs in the microwave. Select category & press start.
4. When beeps, turn the chicken legs & press start.
5. When beeps, remove chicken legs & high rack from microwave & keep
aside. In a MWS glass bowl take all the ingredients given for gravy. Mix
well & press start.
6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter
naan or laccha parantha.
0.6 kg
5 nos.
4 tbsp
1 tbsp
1 tsp
½ tbsp
1 tbsp
As required
As per taste
5 tbsp
5 tbsp
3 tbsp
1 tsp
2 tbsp
As required
As per taste
For
Chicken legs
For Marinade
Hung curd
Fresh cream
Ginger-garlic paste
Oil
Tandoori chicken masala
Kasoori methi
Salt, red chilli powder, garam
masala, black pepper powder
For Gravy
Fresh tomato paste
Onion paste
Tomato puree
Ginger-garlic paste
Oil
Fresh coriander leaves (chopped)
Salt, red chilli power, garam
masala, dhaniya powder
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Indian Cuisine