Owner's Manual

Indian Cuisine
Menu
Instructions
Utensil:
Method:
Weight Limit
IC30
Microwave safe (MWS) bowl
Kaddu ki Subzi
0.2 ~ 0.5 kg
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select
category & weight and press start.
2. When beeps, remove kaddu & keep aside. In another MWS bowl put
oil, chopped ginger, green chilli, coriander leaves & chopped tomatoes.
Mix well & press start.
3. When beeps, remove & mix well. Add cooked kaddu & all the spices.
Mash with the back of laddle / spoon. Press start. Serve hot.
0.2 kg
200 g
1 no.
1 no.
½ tsp
1 tbsp
1 tbsp
As per taste
0.3 kg
300 g
2 nos.
2 nos.
½ tsp
2 tbsp
1½ tbsp
0.4 kg
400 g
3 nos.
3 nos.
1 tsp
3 tbsp
2 tbsp
0.5 kg
500 g
4 nos.
4 nos.
1 tsp
4 tbsp
2½ tbsp
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam masala,
amchoor, turmeric powder
1. In a spice blender take tomatoes (cut into pieces), chopped ginger,
chopped garlic, dry red chilli, a pinch of salt & make a puree of it. Keep
aside for later use.
2. In a MWS bowl take oil, saunf, jeera, kalonji & methi dana, chopped
onions. Mix well. Select category & weight and press start.
3. When beeps, stir well & add chicken keema & tomato puree. Mix &
cover and press start.
4. When beeps, stir well. Add chopped palak leaves, salt & press start.
Serve hot with butter naan or tandoori roti.
Menu
Instructions
Utensil:
Method:
Weight Limit
IC31
Microwave safe (MWS) bowl
For
Palak leaves (chopped)
Chicken keema
Chopped onion
Tomatoes
Dry red chillies
Ginger (chopped)
Garlic (chopped)
Salt
Oil
Kalonji
Saunf
Jeera
Methi dana
0.1 kg
1½ cup
½ cup
1 no.
2 nos.
2 nos.
½ tsp
½ tsp
As per taste
1 tbsp
¼ tsp
¼ tsp
¼ tsp
¼ tsp
0.2 kg
2½ cups
1 cup
2 nos.
3 nos.
3 nos.
1 tsp
1 tsp
1½ tbsp
½ tsp
½ tsp
½ tsp
½ tsp
0.3 kg
3½ cups
1½ cup
3 nos.
4 nos.
4 nos.
1 tsp
1 tsp
2 tbsp
½ tsp
½ tsp
½ tsp
½ tsp
0.1 ~ 0.3 kgPalak Keema
1. Peel & cut onions into 4 pieces. Put pista & chopped onion in a MWS
bowl. Put water & cover. Select category & weight and press start.
2. When beeps, remove from microwave & cool. Grind boiled onion
pieces, pista along with water, salt, pepper, dhania powder, coriander
leaves, green chilli, garlic to a fine green paste.
3. Put the prepared paste in the same MWS bowl, put oil & milk, mix well &
press start.
4. When beeps, mix again, put paneer cubes & mix. Adjust seasoning.
Press start. Garnish with fresh cream. Serve hot.
0.2 kg
200 g
2 tbsp
¼ cup
¼ cup
As per taste
2 nos.
2 nos.
1 tbsp
½ tbsp
1 tsp
½ cup
0.3 kg
300 g
3 tbsp
½ cup
½ cup
3 nos.
3 nos.
2 tbsp
1 tbsp
1½ tsp
1 cup
0.4 kg
400 g
4 tbsp
½ cup
½ cup
4 nos.
4 nos.
2½ tbsp
1 tbsp
1½ tsp
1 cup
For
Paneer (cut into cubes)
Pista (skin removed)
Coriander leaves
Milk
Salt & pepper
Onion
Green chilli (chopped)
Oil
Dhania powder
Garlic (chopped)
Water
Menu
Instructions
Utensil:
Method:
Weight Limit
IC32
Microwave safe (MWS) bowl
0.2 ~ 0.4 kg
Paneer Pista Haryali
As per taste
0.3 kg
300g
1 cup
2 nos.
1½ tbsp
2 nos.
0.5 kg0.4 kg
500g400g
½ cup
1 cup
3 nos.3 nos.
2 tbsp2 tbsp
2 nos.2 nos.
For
Cabbage leaves (chopped)
Peas
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
Menu
Instructions
Utensil:
Method:
Weight Limit
IC33
Microwave safe (MWS) bowl
Bandhgobhi Matar
0.3 ~ 0.5 kg
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix
well. Select category & weight and press start.
2. When beeps, mix & add peas. Sprinkle little water on top. Cover & press
start.
3. When beeps, remove cover. Add chopped cabbages leaves & all the
spices. Mix well & cover. Press start. Give standing time for 5 minutes.
Serve hot with chappati or parantha.
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Indian Cuisine