Owner's Manual

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Instructions
Utensil:
Method:
Weight Limit
CC10
0.3 kg
Coconut Chutney
Microwave Safe (MWS) Glass Bowl
1. Grind grated coconut, chopped green chillies, ginger, roasted split
gram dhal, salt together in a blender.
2. In a MWS glass bowl add oil, mustard seeds, broken dry red chillies,
curry leaves. Select category & press start.
3. Pour the tempering over the chutney & serve.
For
Fresh grated coconut
Chopped green chillies
Chopped ginger
Roasted split gram dal (optional)
Salt
For tempering
Oil
Mustard seeds
Broken dry red chillies
Curry leaves
0.3 kg
300 g
2 nos.
½ tbsp
1 tbsp
As per taste
1 tbsp
½ tsp
1 no.
A few
Menu
Instructions
Utensil:
Method:
Weight Limit
CC11
0.2 kg
Microwave Safe (MWS) Glass Bowl
Til Ki Chutney
For
Roasted til
Tamarind paste
Green chilli
Coriander leaves
Mint leaves
Water
Garlic pods
Salt
For Tempering
Oil
Cumin seeds
Curry leaves
Red chilli (dry)
0.2 kg
½ cup
2 tbsp
4-5 nos.
2 tbsp
1 tbsp
½ cup
2-3 nos.
As per taste
1 tbsp
1 tsp
6-7 nos.
2 nos.
1. Grind together roasted til, tamarind paste, green chilli, coriander
leaves, mint leaves, garlic pods, salt & water in spice grinder. Make a
rough paste.
2. In a MWS glass bowl take oil, cumin seeds, curry leaves & dried red
chilli. Mix well. Select category & press start.
3. When beeps, add the grounded paste to the tempering & mix well.
89
Chatpat Corner Indian Cuisine
Menu
Instructions
Utensil:
Method:
Weight Limit
CC12
Microwave safe (MWS) bowl
Chana Chaat
0.1 ~ 0.4 kg
For
Kala chana (soaked overnight)
Water
Oil
Jeera, hing
Chopped onion
Boiled potato
Salt, red chilli powder, chaat
masala, lemon juice, imli chatni
0.1 kg
100 g
250 ml
1 tsp
1 tsp
½ cup
1 no.
As per taste
0.2 kg
200 g
500 ml
2 tsp
1½ tsp
1 cup
2 nos.
0.3 kg
300 g
750 ml
3 tsp
2 tsp
1 cup
3 nos.
0.4 kg
400 g
1000 ml
4 tsp
2 tsp
1½ cup
3 nos.
1. In a MWS bowl add soaked chana, water & cover. Select category &
weight and press start.
2. When beeps, remove & drain water from the chanas. In a MWS bowl
add oil, jeera, hing & chopped onion and press start.
3. Add boiled chanas, salt, red chilli powder, chaat masala, lemon juice,
imli chutney, boiled potato. Mix well & serve.
Menu
Instructions
Utensil:
Method:
Weight Limit
CC13
Microwave safe (MWS) bowl
0.1 ~ 0.3 kg
Aloo Kand Chaat
1. In a MWS bowl add aloo, jimikand & add little water Cover. Select
category & weight & press start.
2. When beeps, stir well. Cover & press start.
3. Add sugar, salt, red chilli powder, chaat masala. Allow to stand for 3
minutes.
For
Aloo (cut in medium pieces)
Jimikand (cut in medium pieces)
Sugar, salt, red chilli powder, chaat
masala
0.1 kg
50 g
50 g
As per taste
0.2 kg
100 g
100 g
0.3 kg
150 g
150 g
Menu
Instructions
Utensil:
Method:
Weight Limit
CC14
Amla chutney
0.5 kg
Microwave Safe (MWS) Glass Bowl
1. In a MWS glass bowl put amla, water & press start.
2. When beeps, remove, allow to cool and grind it in a mixer. In another
MWS glass bowl add oil and tempering and press start.
3. When beeps, add ground mixture and green chillies, salt and sugar and
keep it in Microwave. Select category and press start to cook.
Amla
Water for boiling
Green chillies, Salt, Sugar
Oil
For Tempering : Rai, Jeera, Hing etc.
500 g
As per required
As per your taste
2 tbsp