Owner's Manual

37
Indian Cuisine
Category
Weight Limit Utensil Instructions
1-3
DAL TADKA
0.2 ~ 0.4 kg
For 0.2 kg 0.3 kg 0.4 kg
Dal (soaked for 2 hours) 200 g 300 g 400 g
Water 400 ml 600 ml 800 ml
Oil 2 tbsp 2½ tbsp 3 tbsp
Rai, Jeera, Kasuri methi, Hara dhania,
To taste
Curry leaves, Hing, Haldi, Hari mirch
Salt, dhania powder
To taste
Method:
1. Take dal in Microwave Safe bowl, add Water, Haldi & Hing.
2. Select category & weight and press start to cook.
3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves, salt, dhania jeera powder, hara dhania, kasuri methi
(optional). Press start.
4. When beeps, add dal, water (if required), mix well & again press start.
1-4
SAMBHAR
0.2 kg
Arhar Dal (Soaked for 2 hrs) 200 g
Oil 2 tbsp
Onion chopped 1 medium
Tomato chopped 1 medium
Mixed Vegetables chopped - 1 cup
Drumsticks, ghiya, Brinjals, Red
Pumpkin
Boiled Water
400 ml
Imli pulp, Green Chilli, Sambhar
As per your taste
Masala, Salt, Gud
Method:
1. Soak dal for 2 hours, In Microwave Safe Bowl take dal, haldi, onion, green chilli, tomato, mix vegetables and boiled water.
Select category and press start.
2. When beeps, in another Microwave Safe Bowl take oil, add rai, hing, curry leaves, dhania, red chilli. Press start.
3. When beeps, mash dal very well and add to tadka. Add imli pulp sambhar masala, gud and some water (if required). Press
start. Stand for 5 minutes. Garnish with coconut and hara dhania and serve with Idli.
1-5
DUM
0.1 ~ 0.5 kg
For
0.1 kg
0.2 kg
0.3 kg
0.4 kg
0.5 kg
ALOO
Boiled Aloo (small)
100 g
200 g
300 g
400 g
500 g
Oil
2 tbsp
3 tbsp
3 tbsp
3½ tbsp
3½ tbsp
Jeera, pepper seeds, cloves, hing
As required
Onion paste
2 tbsp
3 tbsp
4 tbsp
5 tbsp
6 tbsp
Ginger & garlic paste
1 tsp
1½ tsp
1½ tsp
2 tsp
2 tsp
Tomato puree
1 tbsp
2 tbsp
3 tbsp
4 tbsp
5 tbsp
Curd
½ cup
1 cup
1 cup
1½ cups
1½ cups
T
urmeric powder, red chilli powder,
As per taste
deghi mirch, salt, garam masala,
saunf powder
Method:
1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well.
2. Select category & weight and press start.
3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start.
4. When beeps, mix well & add curd. Cover & press start.
5. Allow to stand for 3 minutes.
1-6
KADHI
0.3 ~ 0.5 kg
For 0.3 kg 0.4 kg 0.5 kg
Besan 25 g 50 g 75 g
Curd / matha 1/2 cup 1 cup 1½ cups
Oil 1 tbsp 1½ tbsp 2 tbsp
Rai, cumin seeds As per taste
Chopped onions 1 cup 1½ cups 1½ cups
Salt, red chilli powder, haldi, coriander
As per taste
powder, amchur
Water
2 cups 3 cups 4 cups
Method:
1. In a MWS bowl add oil, rai, jeera, chopped onion. Select category & weight and press start.
2. When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (½ the
amount mentioned per weight). Mix & press start.
3. When beeps, mix & add remaining water & press start. Pour tempering & serve.
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl