Owner's Manual
Menu
Instructions
Utensil:
Method:
Weight Limit
rd7
0.1 ~ 0.5 kg
Microwave safe (MWS) bowl
Pepper Rice
1. In a MWS bowl add oil, dry red chilli, green chilli, chopped garlic,
mustard seeds, black gram dal, Bengal gram dal, curry leaves. Select
category & weight and press start.
2. When beeps, add soaked rice, water, ghee, salt, black pepper powder.
Mix well & press start. Stand for 5 minutes. Add grated coconut & serve
hot.
For
Soaked Rice (2 hours)
Water
Dry coconut
Green chilli (Chopped)
Garlic (Chopped)
Ghee
Salt
Black pepper powder
Seasoning
Mustard seeds
Black gram dal
Bengal gram dal
Curry leaves
Dry Red Chilli
Oil
0.1 kg
100 g
200 ml
2 tbsp
2 nos.
2 cloves
1 tbsp
As per taste
As per taste
½ tsp
½ tsp
½ tsp
A few leaves
1 no.
1 tbsp
0.2 kg
200 g
400 ml
3 tbsp
3 nos.
3 cloves
2 tbsp
1 tsp
1 tsp
1 tsp
2 nos.
2 tbsp
0.3 kg
300 g
600 ml
4 tbsp
4 nos.
4 cloves
2½ tbsp
1½ tsp
1½ tsp
1½ tsp
3 nos.
3 tbsp
0.4 kg
400 g
650 ml
4½ tbsp
5 nos.
5 cloves
3 tbsp
2 tsp
2 tsp
2 tsp
4 nos.
3½ tbsp
0.5 kg
500 g
750 ml
5 tbsp
6 nos.
6 cloves
3½ tbsp
2½ tsp
2½ tsp
2½ tsp
5 nos.
4 tbsp
Menu
Instructions
Utensil:
Method:
Weight Limit
rd8
0.1 ~ 0.5 kg
Microwave safe (MWS) bowl
Zafrani Pulao
For
Basmati rice
Melted ghee
Nutmeg powder, cardamon powder
Sugar
Saffron (Kesar)
Warm milk
Water
Kishmish, Kaju
0.1 kg
100 g
1 tbsp
As per taste
1 tbsp
A pinch
1 tbsp
150 ml
As per required
0.2 kg
200 g
2 tbsp
1½ tbsp
2 tbsp
300 ml
0.3 kg
300 g
3 tbsp
2 tbsp
3 tbsp
350 ml
0.4 kg
400 g
4 tbsp
2½ tbsp
4 tbsp
650 ml
0.5 kg
500 g
5 tbsp
3 tbsp
5 tbsp
750 ml
1. In a MWS bowl add ghee & rice. Mix well. select category & weight and
press start.
2. When beeps, mix well add nutmeg powder, cardamom powder,
kishmish, kaju, sugar, saffron mixed with warm milk, water. Press start.
Stand for 5 minutes. Garnish with kishmish & kaju and serve.
84
Menu
Instructions
Utensil:
Method:
Weight Limit
rd9
0.1 ~ 0.5 kg
Microwave safe (MWS) bowl
Bengali Biryani
1. In a bowl take hung curd, ginger-garlic paste, oil, all the spices, mix well
& make a paste for marinade. Apply this marinade on fish pieces evenly
keep the marinated fish in refrigerator for atleast 1-1½ hours.
2. In a MWS bowl take soaked rice, water, select category & weight &
press start.
3. When beeps remove rice from microwave. In another MWS bowl take
sliced onions, desi ghee, black pepper corns, cloves, cinnamon stick,
bay leaf, cardamom, mix well. Press start.
4. When beeps add the cooked onions to rice, add marinated fish pieces,
salt. Mix well, cover & press start. Allow to stand for 5-10 minutes.
5. Serve hot with curd or gravy of your choice.
For
Basmati Rice (Cooked)
Fish (Hilsa)
Desi Ghee
Onion (sliced)
Ginger-garlic paste
Red chilli powder, salt, turmerics
powder, cumin powder, garam masala
Black pepper corns, cloves, cinnamon,
bayleaf, cardamom (green)
Hung curd
Oil
Water
0.1 kg
100 g
250 g
1 tbsp
1 no.
1 tsp
As per taste
As per requirement
1 tsp
2 tbsp
200 ml
0.2 kg
200 g
350 g
2 tbsp
2 nos.
1½ tsp
1½ tsp
2½ tbsp
400 ml
0.3 kg
300 g
450 g
2 tbsp
2 nos.
2 tsp
2 tsp
3 tbsp
600 ml
0.4 kg
400 g
550 g
3 tbsp
3 nos.
2½ tsp
2½ tsp
3½ tbsp
650 ml
0.5 kg
500 g
650 g
3 tbsp
3 nos.
3 tsp
3 tsp
4 tbsp
750 ml
Menu
Instructions
Utensil:
Method:
Weight Limit
rd10
0.1 ~ 0.5 kg
Microwave safe (MWS) bowl
Khumb Pulao
1. In a MWS bowl add oil, chopped garlic & spring onions. Select category
& weight and press start.
2. When beeps, mix well & add mushrooms. Press start.
3. When beeps, mix well & add rice, milk, water, salt & pepper. Press start.
Stand for 3 minutes.
For
Basmati Rice (Soaked)
Sliced mushrooms
Water
Milk
Oil
Chopped spring onions
Chopped garlic
Salt, pepper
0.1 Kg
100 g
50 g
100 ml
100 ml
½ tbsp
2 nos.
½ tbsp
As per taste
0.2 kg
200 g
100 g
200 ml
200 ml
1 tbsp
3 nos.
1 tbsp
0.3 kg
300 g
150 g
300 ml
300 ml
1½ tbsp
4 nos.
1½ tbsp
0.4 kg
400 g
200 g
325 ml
325 ml
2 tbsp
5 nos.
2 tbsp
0.5 kg
500 g
250 g
375 ml
375 ml
2½ tbsp
6 nos.
2½ tbsp
Rice DelightIndian Cuisine