Owner's Manual

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1. In a MWS bowl put daals and keep it in Microwave. Select category & press start to cook.

2. When beeps, remove. Add the rest of the ingredients and keep it in microwave and press start.

3. Remove, cool it and grind it in a mixer adding required amount of water. This chutney can be served with Idly, Parantha or

Rice.

Method

1. In a MWS bowl mix all the ingredients. Select category & press start.

2. Remove when cooking ends. Allow to cool. Grind it & serve as an accompaniment.

Method

1. In a MWS bowl add all the ingredients. Select category & press start.

Method

1. Grind grated coconut, chopped green chillies, ginger, roasted split gram dhal, salt together in a blender.

2. In a MWS glass bowl add oil, mustard seeds, broken dry red chillies, curry leaves. Select category & press start.3. Pour the

tempering over the chutney & serve.

Method

1. In a MWS bowl mix all the ingredients. Cover. Select category & press start.

Method

Chatpat Corner

4-6

MASALA

CHUTNEY

0.3 kg

Microwave Safe

(MWS) Glass Bowl

Chana Daal, Urad Daal

Grated dry coconut

Sesame, Salt, Sugar, Turmeric,

Dhaniya powder, Jeera powder,

Curry leaves, Methi seeds

Oil

100 g each

100 g

As per your taste

1 tsp

4-7

LEHSUN KI

CHUTNEY

0.2 kg

Microwave

safe (MWS) bowl

Chopped tomatoes

Chopped garlic

Chopped green chillies

Chopped onion

Oil

Jeera

Haldi, red chilli powder, salt

Water

2 nos.

20 g

2 nos.

½ cup

2 tsp

1 tsp

As per taste

¼ cup

4-8

MANCHU-

RIAN

SAUCE

0.3 kg

Microwave

safe (MWS) bowl

For

Water

Vinegar sauce

Soya sauce

Tomato sauce

Ajinomoto

Cornflour

0.3 kg

1½ cups (300 ml)

1 tbsp

1 tsp

½ cup

A pinch

2 tbsp + ½ cup water

4-9

AAM KI

CHUTNEY

0.3 kg

Microwave

safe (MWS) bowl

For

Aam (peeled & chopped)

Kishmish (seedless & chopped)

Chopped ginger & garlic

Tamarind pulp

Salt & sugar

0.3 kg

300 g

25 g

2 tsp

1 tbsp

As per taste

4-10

COCONUT

CHUTNEY

0.3 kg

Microwave Safe

(MWS) Glass Bowl

For

Fresh grated coconut

Chopped green chillies

Chopped ginger

Roasted split gram dal (optional)

Salt

For tempering

Oil

Mustard seeds

Broken dry red chillies

Curry leaves

0.3 kg

300 g

2 nos.

½ tbsp

1 tbsp

As per taste

1 tbsp

½ tsp

1 no.

A few