Owner's Manual

73
Diet Fry
Category
Weight Limit Utensil Instructions
1-6
SAMOSA
8 Pcs
Multi cook tawa
For Dough
&
Wheat flour (Refined)
Low Rack
#
1 cup
Melted ghee
½ tbsp
&
High Rack*
Oil
for kneading
Salt
½ tsp
For stuffing
Boiled potatoes 2 cups
Boiled peas ½ cup
Ginger-green chilli paste 1 tsp
Amchoor 1½ tsp
Red chilli powder 1 tsp
Finely chopped Coriander leaves 2 tbsp
Jeera 1 tsp
Oil 2¼ tsp
Method :
1. Preparation for stuffing - In a MWS glass bowl add oil, jeera, microwave 100% of 3 minutes. Add boiled & mashed potatoes,
green chilli & ginger paste, salt, amchoor, red chilli powder, green peas & coriander leaves. Mix well & microwave 100% for 3
minutes. Allow cool.
2. For dough - Combine all the ingredients together in a bowl & knead into a firm dough using enough water. Keep aside covered
for 15 minutes Knead again using oil until smooth.
3. Prepare medium size 8 chapaties out of the dough Divide each chapati into 2 halves, make a cone from each half. Stuff each
cone with the portion of stuffing. seal the edges carefully using little water. Keep aside. Brush the samosas with 2tsp oil.
4. Grease the tawa with ¼ tsp oil. Keep on low rack & keep the it inside the microwave. Select category & press start (Pre-heat mode).
5. When beeps, keep the samosas on the tawa. Keep tawa on low rack & press start.
6. When beeps, keep the tawa on high rack. Pour 1tsp oil on all the samosas & turn over. Press start. Serve with chutney.
1-7
MASALA
5 Pcs
Multi cook tawa
Soaked chana dal
1 cup
VADA
&
Low Rack
#
Chopped onions, chopped green
½ cup
chillies
Grated ginger
1 tsp
Cumin seeds
1 tbsp
Chopped garlic
1 tbsp
Chopped coriander leaves
3 tbsp
Salt
As per taste
Red chillies
As per taste
Oil
2 tsp
Method :
1. Soak the chanas for 3-4 hours. Keep 1 tbsp of soaked chanas aside.
2. In a blender grind soaked chanas, green chillies, cumin seeds, ginger & salt into a coarse paste. (Don't make it into smooth
paste).
3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked chana dal, red chilli powder with the coarse paste.
4. Grease the tawa with 1 tsp of oil. Now put vadas on tawa. Keep the tawa on low rack. Keep both inside the microwave oven.
Select category & press start.
5. When beeps, pour 1 tsp oil on vadas & keep and again press start. Serve with sambhar or coconut chutney.
1-8
CHICKEN
0.2 ~ 0.4 kg
Multi cook tawa
For 0.2 kg 0.3 kg 0.4 kg
65
&
Chicken boneless (cut in 1½" pieces)
200 g 300 g 400 g
High Rack*
Oil
1 tbsp 1½ tbsp 2 tbsp
&
Microwave safe
Curry leaves
As required
(MWS) glass bowl
Split green chilli
3 nos. 4 nos. 5 nos.
Mustard seeds
1 tsp 1½ tsp 2 tsp
Tomato ketchup
3 tbsp 4 tbsp 5 tbsp
Lime juice (optional)
1 tsp 2 tsp 3 tsp
For Marinade
Hung curd
1 tbsp 1½ tbsp 2 tbsp
Maida
1 tbsp 1½ tbsp 2 tbsp
Cornflour
1 tsp 1½ tsp 2 tsp
Egg (beaten)
½ no. 1 no. 1 no.
Red food colour
A pinch
Ginger-garlic paste
As required
Salt, turmeric powder
As per taste
Red chilli powder
1 tsp
1½ tstp 1½ tsp
Method :
1. Add all the ingredients of marinade in a bowl & mix well. Add boneless chicken pieces & mix and cover. Keep in refrigerator for
atleast 30 minutes.
2. When beeps, take marinated chicken pieces & place on tawa. Keep tawa & high rack inside the microwave.
3. Select category & weight and press start.
4. When beeps, remove high rack & tawa from microwave. Keep aside. In a MWS glass bowl take oil, mustard seeds, curry leaves,
split green chillies & press start.
5. When beeps, add roasted chicken pieces pieces & tomato ketchup to the MWS glass bowl. Mix well & press start. Squeeze lime
juice on top & serve immediately.
* Refer Page 128, fig 2
# Refer Page 128, fig 1