Owner's Manual
Method :
Method :
Method :
4-8
4-9
Microwave safe
(MWS) glass bowl
0.6 kg
Microwave safe
(MWS) glass bowl
0.6 kg
Category
Weight Limit Utensil Instructions
For
Cooked rice
Dehusked lentil
Apples (pealed & sliced)
Carrot
Onion
Veg stock/water
Salt & pepper
Butter
Curry powder
Lemon juice
0.6 kg
50 g
30 g
½ no.
50 g
50 g
600 ml (3 cups)
To taste
1 tsp
1 tsp
1 tsp
1. In MWS glass bowl add butter, carrot, onion & apples. Mix well. Select category & weight and press start.
2. When, beep, mix well, add cooked rice, lentils & water and press start.
3. When, beep, mix well, allow to cool. Blend & strain. In the same MWS glass bowl add the strained stock, salt, pepper,
curry powder & lemon juice. Press start.
MULLIG-
TAWNY
SOUP
TOM YUM
KUNG
For
Small sized prawns
Mushrooms (sliced)
Lemon grass stem
Lime leaves
Coriander fresh chopped
Fish sauce
Thai red curry paste
Lemon juice
Veg stock/chicken stock
Green/red chillies
Salt & pepper
0.6 kg
10-12 nos.
5-6 nos.
4 inch stalk
5-6 nos.
A few sprigs
2 tbsp
2 tbsp
1 tbsp
600 ml (3 cups)
3 nos.
To taste
4-10 Microwave safe
(MWS) glass bowl
0.6 kg
For
Boneless chicken pieces
Carrot (grated)
Capsicum (chopped)
Cabbage (shredded)
Mushrooms (sliced)
Paneer (pieces)
Spring onions (bulb & greens)
Peppercorns (freshly crushed)
Chicken stock
Cornflour
Salt & sugar
Vinegar
0.6 kg
100 g
1 no.
½ no.
½ no.
4-5 nos.
50 g
1-2 nos.
4-5 nos.
600 ml (3 cups)
3 tbsp & ¼ cup
To taste
1. In a MWS glass bowl put head & shells of prawns, green/red chillies (cut into 2), salt, roughly crushed lemon grass,
lime leaves & stock. Mix well. Select category & press start.
2. When beeps, strain the stock. Add cleaned prawns, fish sauce, pepper, thai red curry paste. Stir well & press start.
3. Add lemon juice & adjust the seasoning. Serve pipping hot.
SICHUAN
SOUP
Red chilli paste
2 tbsp
1 tbsp
1. Put chicken pieces, cabbage, carrot, capsicum, mushrooms, spring onion bulbs, peppercorns and chicken stock in a MWS
glass bowl. Select category and press start.
2. When beeps, take the bowl out & add red chilli paste, vinegar, salt & sugar, cornflour dissolved in ¼ cup cold water & paneer
pieces. Stir well & press start.
3. Garnish with greens of spring onions. Adjust seasonings & serve hot.
92
Soup