Owner's Manual

28
Charcoal
Category Weight Limit Utensil
Instructions
14
CORN
0.2 ~ 0.4 kg
Multi cook tawa
For
0.2 kg 0.3 kg 0.4 kg
KABABS
&
Boiled potatoes
2 medium 3 medium 4 medium
Low Rack
#
Boiled sweet corns
¼ cup ½ cup 1 cup
Onions (Chopped)
¼ cup ½ cup 1 cup
Green chillies (Chopped)
1 no. 1 no. 2 nos.
Fresh coriander (finely chopped)
1 tbsp. 2 tbsp. 3 tbsp
Pudina (finely chopped)
½ tbsp. 1 tbsp 1½ tbsp
Melted butter
¼ tbsp. ½ tbsp 1 tbsp
Garam Masala, pepper powder, salt
As per taste
Lemon juice
2 tsp 3 tsp 3 tsp
Bread crumbs
1 tbsp 2 tbsp 3 tbsp
Method
:
1. Mash the boiled potatoes & corns. Mix well.
2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt & pepper. Add bread crumbs & lemon juice.
3. Make long kababs out of this mixture.
4. Now keep the tawa on low rack. Select category & weight & press start (Pre-heat mode).
5. When beeps, keep the kababs on tawa. Press start.
6. When beeps, turn over & press start.
7. Serve with chutney or sauce.
15
KASTOORI
0.2 ~ 0.4 kg
Multi cook tawa
For 0.2 kg 0.3 kg 0.4 kg
KABAB
&
Boneless Chicken mince (Keema) 200 g 300 g 400 g
Low Rack
#
For marinade
Ginger garlic paste
¼ tbsp ½ tbsp 1 tbsp
Lemon juice ¼ tbsp ½ tbsp 1 tbsp
Roasted besan 2 tbsp 3 tbsp 4 tbsp
Bread crumbs 2 tbsp 3 tbsp 4 tbsp
Pepper powder, Salt, Red chilli powder As per taste
Ginger finely chopped ½ tsp ½ tsp 1 tsp
Chopped Coriander leaves 2 tbsp 3 tbsp 4 tbsp
Oil 1 tsp 2 tsp 3 tbsp
Choti elaichi powder ½ tsp ½ tsp 1 tsp
Jeera 1 tsp 1 tsp 1 tsp
Kesar (Soaked in ½ cup in milk) ½ tsp ½ tsp 1 tsp
Method
:
1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.
2. Marinate the mince with all the ingredients mentioned under marinade.
3. Make flat Kababs of the mixture.
4. Now keep the tawa on low rack. Select category & weight & press start (Pre-heat mode).
5. When beeps, keep the kababs on tawa. Press start.
6. When beeps, turn over the kababs & press start. Sprinkle chaat masala & serve.
16
TIKKA
0.3 kg
Microwave safe
For 0.3 kg
ACHAARI
(MWS) glass bowl
Boneless mutton (Cut into 1½" pieces) 300 g
&
Rotisserie
For marinade
Hung curd 2 tbsp
Raw papaya Paste (Green papaya,
½ tbsp
peeled, deseed & grind in a mixer
Onion (Sliced)
¼ cup
Salt, Red chilli powder, Amchoor
As per taste
powder
Saunf
2 tsp
Jeera
½ tsp
Mustard seeds
½ tsp
Ginger garlic paste
½ tbsp
Tandoori Color
A pinch
Methidana
A pinch
Method
:
1. Wash & pat dry the mutton pieces. Prick them with a fork.
2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces & keep for 3-4 hours in refrigerator.
3. Remove from fridge & let them come to room temperature.
4. In a MWS glass bowl add the marinated pieces. Select category & press start.
5. When beeps, remove the bowl from microwave oven, spread the tissue paper on glass tray & insert the mutton pieces in
rotisserie skewers. Assemble the rotisseries & install in the microwave.
6. Press start.
7. When beeps, pour 1 tsp oil on the mutton pieces.
8. Press start.
Note : For rotisserie installation refer Pg. 129.
# Refer Page 128, fig 1