Owner's Manual
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select category & weight and press start.
2. When beeps, remove kaddu & keep aside. In another MWS bowl put oil, chopped ginger, green chilli, coriander leaves &
chopped tomatoes. Mix well & press start.
3. When beeps, remove & mix well. Add cooked kaddu & all the spices. Mash with the back of laddle / spoon. Press start. Serve
hot.
Method
:
1. In a spice blender take tomatoes (cut into pieces), chopped ginger, chopped garlic, dry red chilli, a pinch of salt & make a puree
of it. Keep aside for later use.
2. In a MWS bowl take oil, saunf, jeera, kalonji & methi dana, chopped onions. Mix well. Select category & weight and press start.
3. When beeps, stir well & add chicken keema & tomato puree. Mix & cover and press start.
4. When beeps, stir well. Add chopped palak leaves, salt & press start. Serve hot with butter naan or tandoori roti.
Method
:
45
Indian Cuisine
0.2 kg
200 g
1 no.
1 no.
½ tsp
1 tbsp
1 tbsp
As per taste
0.3 kg
300 g
2 nos.
2 nos.
½ tsp
2 tbsp
1½ tbsp
0.4 kg
400 g
3 nos.
3 nos.
1 tsp
3 tbsp
2 tbsp
0.5 kg
500 g
4 nos.
4 nos.
1 tsp
4 tbsp
2½ tbsp
1-31
PALAK
KEEMA
0.1 ~ 0.3 kg
For
Palak leaves (chopped)
Chicken keema
Chopped onion
Tomatoes
Dry red chillies
Ginger (chopped)
Garlic (chopped)
Salt
Oil
Kalonji
Saunf
Jeera
Methi dana
1-30
KADDU KI
SUBZI
0.2 ~ 0.5 kg
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam masala,
redwop ciremrut ,roohcma
0.1 kg
1½ cups
½ cup
1 no.
2 nos.
2 nos.
½ tsp
½ tsp
As per taste
1 tbsp
¼ tsp
¼ tsp
¼ tsp
¼ tsp
0.2 kg
2½ cups
1 cup
2 nos.
3 nos.
3 nos.
1 tsp
1 tsp
1½ tbsp
½ tsp
½ tsp
½ tsp
½ tsp
0.3 kg
3½ cups
1½ cups
3 nos.
4 nos.
4 nos.
1 tsp
1 tsp
2 tbsp
½ tsp
½ tsp
½ tsp
½ tsp
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select category & weight and press start.
2. When beeps, mix & add cut potatoes. Sprinkle little water on top. Cover & press start.
3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix well & cover. Press start. Give standing time for 5
minutes. Serve hot with chappati or parantha.
Method
:
Category
Weight Limit Utensil Instructions
0.2 kg
2 cups
1 no.
1 no.
1 tbsp
1 no.
As per taste
0.3 kg
3 cups
2 nos.
2 nos.
1½ tbsp
2 nos.
0.4 kg
4 cups
3 nos.
3 nos.
2 tbsp
2 nos.
1-29
METHI
ALOO
0.2 ~ 0.4 kg
For
Methi leaves (chopped)
Big size potato (cut in pieces)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
Category
Weight Limit Utensil Instructions
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl