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Category

Weight Limit Utensil Instructions

Indian Cuisine

0.2 Kg

50 g

½ cup

¼ cup

As per taste

1 tbsp

1 no.

As per taste

1 tsp

0.3 Kg

100 g

1 cup

½ cup

1½ tbsp

2 nos.

1½ tsp

0.4 Kg

150 g

1 cup

2 tbsp

2½ nos.

2 nos.

2 tsp

IC21

Jhinga

Matar

Curry

0.2 ~ 0.4 kg

Microwave

safe (MWS) bowl

For

Prawns (deviened & cleaned)

Peas (shelled)

Water

Salt, red chilli power, garam masala

Oil

For Paste

Onions

Green chilli

Coriander powder, turmeric powder

Ginger (chopped)

Method :

1. Grind all together onions, green chilli, ginger, coriander powder & turmeric powder without adding any water & make a paste.

2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press start.

3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start.

4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.

0.6 kg

5 nos.

4 tbsp

1 tbsp

1 tsp

½ tbsp

1 tbsp

As required

As per taste

5 tbsp

3 tbsp

1 tsp

2 tbsp

As required

As per taste

Dum

Tangri

0.6 kg

Microwave safe

(MWS) glass bowl

High rack

For

Chicken legs

For Marinade

Hung curd

Fresh cream

Ginger-garlic paste

Oil

Tandoori chicken masala

Kasoori methi

Salt, red chilli powder, garam masala,

black pepper powder

For Gravy

Fresh tomato paste

Onion paste

Tomato puree

Ginger-garlic paste

Oil

Fresh coriander leaves (chopped)

Salt, red chilli power, garam masala,

dhaniya powder

Method :

1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with a sharp knife & keep aside.

2. In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade on chicken legs all over & inside the cuts as well. Keep covered inside the

refrigerator for at least half an hour.

3. After marination is done, keep the marinated chicken legs on high rack. Place tissue paper on the glass tray to absorb all drippings. Keep high rack with chicken

legs in the microwave. Select category & press start.

4. When beeps, turn the chicken legs & press start.

5. When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS glass bowl take all the ingredients given for gravy. Mix well & press start.

6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha parantha.

IC22

0.1 kg

100 g

¼ cup

1 no.

4 tbsp

½ cup

¼ cup

As per taste

½ tbsp

0.2 kg

200 g

½ cup

2 nos.

6 tbsp

1 cup

½ cup

1 tbsp

0.3 kg

300 g

½ cup

2 nos.

3 nos.

8 tbsp

1 cup

1½ tbsp

Makki

Korma

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

For

Corns

Peas

Onion (chopped)

Tomato (chopped)

Green chilli (chopped)

Beaten curd

Water (for boiling)

Water (for cooking)

Salt, red chilli power, turmeric powder,

garam masala

Oil

Method :

1. In a MWS glass bowl put corns, peas, water (for boiling) & stir. Select category & weight and press start.

2. When beeps, remove & strain the corns & peas in a strainer & keep aside. In the same glass bowl add put oil, chopped onion, tomato & green chilli. Mix well &

press start.

3. When beeps, add corns & peas, water (for cooking), add all spices, beaten curd & mix well. Press start. Give standing time of 5-10 minutes & serve hot.

IC23