Owner's Manual

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Indian Cuisine

1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain & keep aside.

2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight.

3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well.

4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside.

5. Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice & hing. Mix well all the ingredients.

6. Pour the batter in MWS flat glass dish. Keep aside.

7. Keep the MWS flat glass dish on low rack, select category & press start

8. When beeps, transfer the MWS flat glass dish to high rack & press start.

Method:

1. In a MWS bowl add oil, onion slices, chopped ginger & garlic. Select category & weight and press start.

2. When beeps, mix well, add khus khus paste, kaju paste, tomato puree, chilli powder, garam masala & salt and press start.

3. When beeps, mix well, add paneer pieces and milk. Press start. Stand for 3 minutes.

** Refer page 128, fig 5

Method:

1. In a MWS bowl add oil, mustard seeds & chopped onion. Select category & weight and press start.

2. When beeps, add grated coconut, coconut milk, tomato puree, kaju powder, salt, red chilli powder & press start.

3. When beeps, mix well & add boiled potato & mix vegetables & fresh cream. Press start. Give standing time of 3 minutes.

4. Garnish with chopped coriander leaves & serve.

Method:

0.3 kg

200 g (1 cup)

2 tbsp

½ cup

2 cups

1 tsp

2 tsp

A pinch

As per taste

1 tsp

A few sprigs

¼ tsp

0.3 kg

300 g

100 g

1 no.

1½ tbsp

1 tsp

2 tbsp

1 cup

½ cup

1 tbsp

As per taste

2 tbsp

A few sprigs

0.4 kg

400 g

150 g

2 nos.

2 tbsp

1½ tsp

2½ tbsp

1½ cups

1 cup

2 tbsp

3 tbsp

0.5 kg

500 g

200 g

3 nos.

2 tbsp

2 tsp

3 tbsp

1½ cups

1 cup

3 tbsp

4 tbsp

1-15

VEG

HANDVA

0.3 kg

Microwave safe

(MWS) flat glass

dish

Low Rack

High Rack**

For

Rice

Urad Dal (Dehusked)

Sour curd

Boiled vegetables (Potato, Carrots,

Peas, Palak)

Oil

Lemon juice

Soda bi carb

Chilli powder, turmeric powder, salt

Ginger & chilli paste

Mustard seeds

Curry leaves

Hing

1-14

GOAN

POTATO

CURRY

0.3 ~ 0.5 kg

For

Boiled potato

Boiled mix veg (capsicum,

cauliflower, carrot, peas)

Chopped onion

Oil

Mustard seeds

Grated coconut

Coconut milk

Tomato puree

Kaju powder

Salt, red chilli powder

Fresh cream

Coriander