Owner's Manual

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1. Grind all together onions, green chilli, ginger, coriander powder & turmeric powder without adding any water & make a paste.

2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press start.

3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start.

4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.

Method

1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with a sharp knife & keep aside.

2. In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade on chicken legs all over & inside the

cuts as well. Keep covered inside the refrigerator for at least half an hour.

3. After marination is done, keep the marinated chicken legs on high rack. Place tissue paper on the glass tray to absorb all

drippings. Keep high rack with chicken legs in the microwave. Select category & press start.

4. When beeps, turn the chicken legs & press start.

5. When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS glass bowl take all the ingredients

given for gravy. Mix well & press start.

6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha parantha.

Method

Indian Cuisine

0.2 kg

50 g

½ cup

¼ cup

As per taste

1 tbsp

1 no.

As per taste

1 tsp

0.3 kg

100 g

1 cup

½ cup

1½ tbsp

2 nos.

1½ tsp

0.4 kg

150 g

1 cup

2 tbsp

2½ nos.

2 nos.

2 tsp

1-24

JHINGA

MATAR

CURRY

0.2 ~ 0.4 kg

For

Prawns (deviened & cleaned)

Peas (shelled)

Water

Salt, red chilli power, garam masala

Oil

For Paste

Onions

Green chilli

Coriander powder, turmeric powder

Ginger (chopped)

0.6 kg

5 nos.

4 tbsp

1 tbsp

1 tsp

½ tbsp

1 tbsp

As required

As per taste

5 tbsp

3 tbsp

1 tsp

2 tbsp

As required

As per taste

1-25

DUM

TANGRI

0.6 kg

Microwave safe

(MWS) glass bowl

High Rack

For

Chicken legs

For Marinade

Hung curd

Fresh cream

Ginger-garlic paste

Oil

Tandoori chicken masala

Kasoori methi

Salt, red chilli powder, garam masala,

black pepper powder

For Gravy

Fresh tomato paste

Onion paste

Tomato puree

Ginger-garlic paste

Oil

Fresh coriander leaves (chopped)

Salt, red chilli power, garam masala,

dhaniya powder

1. Put chopped onions, green chilli, garlic, ginger in a spice blender & make paste adding 1 tbsp water.

2. In a MWS bowl take oil & add the paste. Mix well. Select category & weight and press start.

3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix well & press start.

4. When beeps, stir & add boiled eggs (each cut into 2), add some water if required. Mix well & press start. Garnish with fresh

coriander leaves & serve hot.

Method

0.1 kg

2 nos.

1 no.

6-7 nos.

1 tbsp

3 tbsp

½ cup

¼ cup

As per taste

2 tbsp

A few sprigs

0.2 kg

4 nos.

3 nos.

2 nos.

8-10 nos.

1½ tbsp

5 tbsp

1 cup

½ cup

3 tbsp

0.3 kg

6 nos.

4 nos.

3 nos.

10-12 nos.

2 tbsp

6 tbsp

1½ cups

1 cup

3 tbsp

1-23

EGG

CURRY

0.1 ~ 0.3 kg

For

Boiled eggs

Onions (chopped)

Green chilli

Garlic (pods)

Ginger (chopped)

Tomato puree

Water

Green peas (shelled)

Salt, red chilli powder, garam masala,

turmeric powder, dhania powder

Oil

Coriander leaves