Owner's Manual

1. Soak chana overnight, in a MWS bowl take soaked chana with water, cover
it.
2. Select menu and weight and press start to cook.
3. When beeps, strain the water from it. In a MWS bowl, add oil, chopped onion,
chaat masala, red chilli powder, coriander leaves and press start to cook.
4. When beeps, add boiled chana, mix well & press start.
Method :
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fof/k%
For
Soaked kala chana (overnight)
Water
Oil
Chopped onion
Salt, Chaat masala, Red chilli
powder, Coriander leaves
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
HP-1 Kala
Chana
Weight Limit Utensil Instructions
26
HP-2
Karela
Sabzi
0.3 kg
Microwave safe
(MWS) glass bowl
+
High rack
+
Microwave safe
(MWS) flat glass
dish
For
Chopped karela
Oil
Chopped onion
Water
Rai, Cumin, Asafoetida, Turmeric
Salt, Sugar, Garam masala,
Coriander powder, Cumin powder
Grated coconut, Coriander leaves
1. In a MWS glass bowl add oil, rai, cumin, asafoetida, turmeric & chopped
onion. Select menu and press start.
2. When beeps, add chopped karela, some water, salt, sugar, garam masala,
coriander powder, cumin powder & cover. Press start.
3. When beeps, transfer sabzi to a MWS glass flat dish, stir well. Place on high
rack & press start.
Note: Before cooking, scrap & rub the karela with salt & keep aside for 2-3
hours.
Method :
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fof/k%
0.3 kg
300g
2 tbsp
1 cup
As required
For tempering
As per taste
For garnishing
0.1 kg
100g
200 mL
1 tbsp
1/2 cup
As per taste
0.2 kg
200g
400 mL
2 tbsp
1 cup
0.3 kg
300g
600 mL
3 tbsp
1½ cup
Health Plus
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