Owner's Manual

31
Charcoal
Category
Weight Limit Utensil Instructions
22
SPICY
0.2 ~ 0.4 kg
Multi cook tawa
For 0.2 kg 0.3 kg 0.4 kg
CHICKEN
&
Boneless chicken (cut into 1½" pieces) 200 g 300 g 400 g
KABABS
High Rack*
For Marinade
Barbeque sauce 1 tbsp 1½ tbsp 2 tbsp
Olive oil ½ tsp 1 tsp 1 tsp
Garlic powder / Ginger paste 1 tsp 1½ tsp 2 tsp
Red chilli flakes 1 tsp 1 tsp 1 tsp
Black pepper (freshly crushed) ½ tsp ½ tsp 1 tsp
Onion paste 1 tbsp 1½ tbsp 2 tbsp
Oregano ½ tsp 1 tbsp 1 tbsp
Thyme ½ tsp ½ tsp 1 tsp
Cumin powder 1 tsp 1½ tsp 1½ tsp
Salt As per taste
Method
:
1. Clean & wash chicken pieces & cut into 1½" cubes. Prick them with fork.
2. In a bowl take chicken pieces & add all the ingredients of marinade & mix well. Keep covered for at least 30-45 minutes in
refrigerator.
3. Place all the marinated chicken pieces on tawa & place tawa on high rack. Keep in the microwave. Select category & weight
and press start.
4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if present) & press start.
5. Serve spicy chicken kababs hot with mint chutney or onion rings.
23
CHILKA
0.4 kg
Microwave safe
For
0.4 kg
KABABS
(MWS) glass bowl
Chana dal (soaked overnight)
200 g
&
Snake gourd peels (roughly chopped)
½ cup
Multi
cook tawa
&
Pumpkin peels (roughly chopped) ½ cup
Low Rack
#
Whole black pepper ¼ tsp
Dried red chilli 1 no.
Laung 3-4 nos.
Black cardamom 1 no.
Cinnamon 1" piece
Water ½ cup
Oil ½ tsp
Javitri 1 no.
Fresh coriander leaves 2 tbsp
Salt As per taste
Method
:
1. In a MWS glass bowl take soaked chana dal, pumpkin peels, snake gourd peels & all the whole spices except salt & coriander
leaves. Sprinkle ¼ cup water & cover. Select category & press start.
2. When beeps, take out the bowl, remove javitri & black cardamom and allow to cool the mixture.
3. Grind the cooked mixture to a coarse paste in a mixer, adding ¼ cup water & salt to taste. Take out in a bowl and add freshly
chopped coriander leaves. Mix well with hands & make kababs of equal size & shape.
4. Now keep the tawa on low rack. Select category & weight & press start (Pre-heat mode).
5. When beeps, grease the tawa with ¼ tsp oil & put the kababs on it. Keep low rack & tawa with kababs inside the microwave
and press start.
6. When beeps, sprinkle ¼ tsp oil on all kababs and turnover the kababs and press start.
7. Serve the kababs hot with the chutney of your choice.
24
JIMIKAND
0.2 ~ 0.4 kg
Multi cook tawa
For
0.2 kg 0.3 kg 0.4 kg
KE KABABS
&
Jimikand (boiled & grated)
1 cup 1½ cups 2 cups
Low Rack
#
Fresh bread (crumbled)
2 nos. 3 nos. 4 nos.
Green chilli (chopped)
2 nos. 3 nos. 4 nos.
Cornflour
1 tbsp 1½ tbsp 2 tbsp
Coriander leaves (chopped)
As required
Anardana powder
¼ tsp ½ tsp ½ tsp
Salt, red chilli powder, garam masala
As per taste
Method
:
1. In a bowl take boiled & grilled jimikand, chopped green chilli, coriander leaves, cornflour, anardana powder & all the spices. Mix
well.
2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands & add this to jimikand mixture. Mix
well and make equal sized flat kababs.
3. Now keep the tawa on low rack. Select category & weight & press start (Pre-heat mode).
4. When beeps, keep the kababs on multi cook tawa. Press start.
5. When beeps, turn all the kababs & press start.
6. Serve them hot with onion rings & mint chutney.
* Refer Page 128, fig 2
# Refer Page 128, fig 1