Samsung GW73BD Owner's Instructions & Cooking Manual page 17

Code food Serving Ingredients
Size (g)
4 Gajar ka
500-550 Carrot - 500 g, Milk - 1
Halwa
½ cup, Sugar - 80
g, Khoya 100 g,
Desi Ghee - 2 tbsp,
Chopped Nuts - 2 tbsp
5 Chicken
400-450 Minced Chicken - 400
Cofta
g, Ginger Chopped - ½
Curry inch chopped, Fresh
Coriander - ½ cup,
Salt to taste, Fried
onion paste - 2 tbsp,
Ginger Garlic paste - 1
tsp, Oil - 3 tsp, Red
chili powder - 1 ½ tsp,
Coriander powder - 1
½ tsp, Turmeric - ¼ tsp,
Cashew Nut Paste - 2
tbsp, Water - ½ cup
6 Amritsari
600-650 Fish - 500 g, Curd - 2
fish
tbsp, Coriander Powder
- 2 tsp, Ginger Garlic
Paste - 2 tsp, Dried
Mango Powder - 2 tsp,
Cumin Powder - 2 tsp,
Red Chilli Powder - 2
tsp, Chicken Colour - 1
pinch, Onion - ½ cup
(Chopped), Tomato -
½ cup chopped, Oil
- 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Recommendations Code food
7
In a microwave safe glass
dish add grated carrot and
all the ingredients. Cook
and serve hot with cold
and fresh cream.
In a bowl add minced
chicken, chopped ginger,
fresh coriander, salt and
make small balls of the
mixture. In another bowl
add fried onion paste,
ginger garlic paste, 1 tsp
oil and chicken balls than
8
marinate for 20 minutes.
In a microwave safe glass
bowl add tomato puree,
red chilli powder, coriander
powder, turmeric, cashew
nut paste, salt, oil, water
and marinated chicken
balls and cook and
garnish with coriander
leaves.
Note : Cover with clear foil
and make holes to release
steam.
9
Marinate fish with curd,
ginger garlic paste, red
chili powder, salt. Grease
a flat dish add tomato,
onion and all spices, place
the fish pieces over it and
cover the dish with a clear
foil and make small holes
to release steam.
17
Serving Ingredients
Size (g)
Amritsari
600-650 Fish - 500 g, Curd - 2
fish
tbsp, Coriander Powder
- 2 tsp, Ginger Garlic
Paste - 2 tsp, Dried
Mango Powder - 2 tsp,
Cumin Powder - 2 tsp,
Red Chilli Powder - 2
tsp, Chicken Colour - 1
pinch, Onion - ½ cup
(Chopped), Tomato -
½ cup chopped, Oil
- 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Maharani
100-120 Moong dhuli (Yellow
dal
lentils) - ½ Cup, Water -
1 Cup, Ginger Paste - 1
tsp, Oil - 1 tbsp, Salt to
taste, Turmeric Powder
- ¼ tsp, Red Chili
Powder - ¼ tsp, Dry
Mango Powder - ½ tsp,
Coriander Powder - ½
tsp, Curry Leaves - 3 to
4, Whole Green Chilies,
Slit - 1 to 2
Goan
600-650 Pomfret - ½ kg,
fish
Cumin Seeds - 1 tbsp,
Curry Coriander Seeds - 1
tbsp, Coconut scraped
- ½ cup, Ginger Paste
- 1 tsp, Garlic Paste - 1
tsp, Tamarind - lemon
sized ball, Oil - 4 tbsp,
Fried Onion - 2 medium,
Tomato Puree - 4 tbsp,
Red Chilies - 3 to 4,
Green Chilies - 3 to 4,
Salt to taste, Water -
200ml
Recommendations
Marinate fish with curd,
ginger garlic paste, red
chili powder, salt. Grease
a flat dish add tomato,
onion and all spices, place
the fish pieces over it and
cover the dish with a clear
foil and make small holes
to release steam.
In a microwave safe glass
dish add all the ingredients
and cover it with clear foil.
Make a hole to release
the steam and cook and
serve hot.
Clean wash and cut fish
into pieces. Dry roast
cumin seeds, coriander
seeds & whole red chilies,
make a fine paste of all the
roasted spices along with
coconut, ginger, garlic
and tamarind and fried
onions. In a microwave
safe glass bowl mix all
the ingredients add salt
to taste and ½ cup water
cover with clear foil make
a small hole to release
steam and cook. Serve
hot with steam rice.