Owner's Manual

1. In a MWS bowl take soaked rice coconut milk & water. Select category
& weight and press start.
2. When beeps, remove the rice & separate rice grains using a fork & keep
aside. In another MWS bowl take oil, mustard seeds, chopped
cashewnuts, curry leaves, chopped ginger, chopped green chilli. Mix
well & press start.
3. When beeps, add cooked rice to the tadka. Add beaten curd, grated
coconut, salt & pepper. Mix very well & press start. Serve coconut rice
hot with sambhar.
For
Rice (soaked for 1 hour)
Coconut (grated)
Coconut milk
Water
Oil
Chopped cashewnuts
Mustard seeds
Curry leaves
Chopped green chilli
Salt & pepper
Finely chopped ginger
Beaten curd
0.1 Kg
100 g
¼ cup
100 ml
100 ml
1 tbsp
1 tbsp
½ tsp
10 nos.
2 nos.
As per taste
1 tsp
1 tbsp
0.2 Kg
200 g
½ cup
200 ml
150 ml
2 tbsp
2 tbsp
1 tsp
15 nos.
3 nos.
1½ tsp
2 tbsp
0.3 Kg
1 cup
0.3 Kg
300 ml
200 ml
2 tbsp
3 tbsp
1 tsp
20 nos.
3 nos.
2 tsp
3 tbsp
Menu
Instructions
Utensil:
Method:
Weight Limit
rd15
0.1 ~ 0.3 kg
Microwave safe (MWS) bowl
Coconut Rice
Menu
Instructions
Utensil:
Method:
Weight Limit
rd16
0.1 ~ 0.5 kg
Curd Rice
Microwave safe (MWS) glass bowl
For
Basmati Rice (Soaked)
Water
Oil
Mustard seeds
Urad dal
Chana dal
Curry leaves
Green chillies (chopped)
Grated ginger
Curd
Milk
Coriander leaves (chopped)
0.1 Kg
100 g
200 ml
1 tbsp
½ tsp
½ tsp
½ tsp
A few leaves
2 nos.
½ tsp
½ cup
0.2 kg
200 g
400 ml
1½ tbsp
½ tsp
½ tsp
½ tsp
2 nos.
½ tsp
½ cup
0.3 kg
300 g
600 ml
2 tbsp
1 tsp
1 tsp
1 tsp
3 nos.
1 tsp
1cup
0.4 kg
400 g
650 ml
2½ tbsp
1 tsp
1 tsp
1 tsp
3 nos.
1 tsp
1 cup
0.5 kg
500 g
750 ml
3 tbsp
1½ tsp
1½ tsp
1½ tsp
3 nos.
1½ tsp
1½ cup
¼ cup
A few sprigs
¼ cup ½ cup ½ cup 1 cup
1. In a MWS glass bowl add oil, mustard seeds, urad dal, chana dal.
Select category & weight and press start.
2. When beeps, mix well & add curry leaves, green chillies, grated ginger.
Mix well & press start.
3. When beeps, remove the bowl.
4. Now in another MWS glass bowl, add rice & water. Press start. Stand
for 5 minutes.
5. Add cooked rice, curd, milk, chopped coriander leaves to the first MWS
glass bowl. Mix well &serve.
86
Rice DelightIndian Cuisine
Menu
Instructions
Utensil:
Method:
Weight Limit
rd17
Microwave safe (MWS) bowl
Keema pulao
0.3 kg
For
Basmati rice (soaked for 1 hour)
Minced Keema
Black cardamom
Salt, red chilli powder, turmeric powder
Oil
Salt, biryani masala
Ginger garlic paste
Sliced tomato
Sliced onion
Water
0.3kg
200 g
100 g
4 No.
As per taste
1 tbsp
As per taste
1 tbsp
1 No.
1 No.
200 ml
1. In a MWS bowl add oil, ginger garlic paste & spring onions. Select
category & weight and press start.
2. When beeps, add keema & biryani masala, tomato, black cardamom.
Press start.
3. When beeps, mix well & add rice, water, salt & pepper. Press start.
Stand for 3 minutes.
Menu
Instructions
Utensil:
Method:
Weight Limit
rd18
Microwave safe (MWS) bowl
Tomato pulao 0.1 ~ 0.3Kg
1. In a MWS bowl take soaked rice, water. Select category & weight and
press start.
2. When beeps, take out the cooked rice & keep aside. In another MWS
bowl take oil, chopped coriander leaves, sliced onions, biryani masala,
ginger-garlic paste, slit green chillies, chopped tomatos & all the spices.
Mix very well & press start.
3. When beeps, add boiled rice to the sliced onions. Mix well. Press start.
4. Serve tomato pulao hot with plain curd or raita.
For
Chopped tomato
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam masala,
dhania powder, turmeric powder
Biryani masala
Slit green chillies
0.1 Kg
2 nos.
100 g
200 ml
1 no.
1 tbsp
½ tsp
As per taste
½ tsp
1 no.
0.2 Kg
3 nos.
200 g
350 ml
2 nos.
2 tbsp
1 tsp
1 tsp
2 nos.
0.3 Kg
4 nos.
300 g
500 ml
2 nos.
3 tbsp
1 tsp
1 tsp
2 nos.