Owner's Manual

25
Charcoal
Category Weight Limit Utensil
Instructions
6
BHARWAN
0.2 ~ 0.4 kg
Microwave safe
For 0.2 kg 0.3 kg 0.4 kg
BAIGAN
(MWS) glass bowl
Baigan (Medium)
200 g 300 g 400 g
&
For Stuffing
Multi cook tawa
#
Tomato(grated) 1 no. 1½ no. 2 nos.
&
Onion (chopped)) ¼ cup ½ cup 1 cup
Low Rack
Salt, Coriander powder, haldi, As per taste
amchoo,r garam masala, red chilli
powder
Oil
1 tbsp
1½ tbsp 2 tbsp
Method:
1. Pre-prepare the stuffing - In a MWS glass bowl add oil, onions, tomatoes & all spices & microwave at 100% for 3 minutes.
Keep aside slit the baigans cross ways with stems intact.
2. In a MWS Glass Bowl add slit baigans and sprinkle some water and cover and microwave at 100% for 3 minutes.
3. When beeps, Remove the bowl from microwave oven & Add the stuffing to the baigans.
4. Keep tawa on low rack. Select Category and weight and press start(Preheat process).
5. When beeps, keep the baigans on tawa drizzle some drops of oil.
6. Press start.
7. When beeps, turn over again.
8. Press start.
7
TANDOORI
0.2 ~ 0.5 kg
Multi cook tawa
For
0.2 kg
0.3 kg 0.4 kg 0.5 kg
JHINGA
&
King Size Prawns
200 g
300 g 400 g 500 g
High Rack*
Ist Marinade
Lemon juice
2 tbsp
2½ tbsp 3 tbsp 3½ tbsp
Salt, Red chilli powder
As per taste
Oil
½ tbsp
1 tbsp 1½ tbsp 2 tbsp
2nd Marinade
Thick cream
2 tbsp
3 tbsp 4 tbsp 4 tbsp
Mozarella cheese (grated)
1 tsp
2 tsp 3 tsp 4 tsp
Oil
½ tbsp
1 tbsp 1½ tbsp 2 tbsp
Red Chilli Powder
As per taste
Tandoori Masala
1 tsp
2 tsp 3 tsp 3½ tsp
Cornflour
2 tsp
3 tsp 4 tsp 5 tsp
Garam Masala
As per taste
Ginger Paste
2 tsp
2½ tsp 3 tsp 3½ tsp
Tandoori Colour/Haldi
A pinch (for colour)
Hung Curd
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Method:
1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.
2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the lemon juice & add to the 2nd marinade
& keep in refrigerator for 2-3 hours or more.
3. Now keep the tawa on high rack. Select category & weight & press start (Pre-heat mode).
4. When beeps, transfer the marinated prawns on tawa & keep the tawa on high rack. Press start.
5. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina chutney.
Note: In case the prawns get watery drain excess water & then cook.
8
CHANA
0.2 ~ 0.4 kg
Multi cook tawa
For
0.2 kg
0.3 kg 0.4 kg
KABABS
&
Boiled Kabuli Chana (Chhole)
200 g
300 g 400 g
Low Rack
Cloves
1 no.
2 nos. 2 nos.
Pepper powder As per taste
Cinnamon powder
¼ tsp
¼ tsp ½ tsp
Garlic Cloves
2 nos.
3 nos. 3 nos.
Salt
As per taste
Ginger Chopped
1 tsp.
2 tsp. 3 tsp
Bread pieces
1 no.
2 nos. 2 nos.
Whole red chilly
1 no.
2 nos. 3 nos.
Bread crumbs
For coating
Method
:
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves, salt, ginger, soaked bread pieces, whole
red chilli, to a paste.
2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for complete coating.
3. Now keep the tawa on low rack. Select category & weight & press start (Pre-heat mode).
4. When beeps, now keep the kababs on tawa. Press start.
5. When beeps, turn over the side & press start.
# Refer page 128, Fig 1
* Refer page 128, fig 2
#