Fish Malai Kabab; Coconut Fish Kabab; Chicken Tikka; Goanese Fish Kabab - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
400-450 g Fish fillet - 300 g, Garlic paste - 1 tsp, Anissed powder
8-5
- 1 tsp, Dry mango powder - 1 tsp, Red chili powder-
Fish malai
1 tsp, Cream - 4 tbsp, Oil - 2 tbsp, Salt as per your
kabab
taste, Coriander leaves - 1 tbsp
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let it marinate
for 2 hrs. at refrigerator. Place kabab on a metal tray on high rack
and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
8-6 400-500 g Surmai (Goanese fish) - 300 g (cut into pieces),
Tamarind juice - 2 tbsp, Red chili powder - 1 tsp,
Goanese fish
Turmeric powder - ½ tsp, Cumin powder - ½ tsp,
kabab
Coconut oil - 1 tbsp, Rice flour - 1 tbsp, Chopped
peppercorn - 1 tsp, Salt as per your taste, Coriander
leaves - 1 tbsp
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let it marinate
for 1 hr. at refrigerator. Place kabab on a metal tray on high rack
and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
8-7 400-500 g Surmai (Goanese fish) - 400 g (cut into pieces), Dry
mango powder - 1 tsp, Red chili powder - 1 tsp,
Sesame fish
Turmeric powder - ½ tsp, Garam Masala - 1 tsp,
(Goanese
Ginger-garlic paste - each 1 tsp, Coconut oil - 2 tbsp,
recipe)
Rice flour - 1 tbsp, Salt as per your taste, Sesame
seeds - 4~5, Coriander leaves - 1 tbsp
Instructions
In a bowl add fish & all the other ingredients except sesame seeds &
mix well & let marinate for 2 hrs. at room temperature. Lift one piece
at a time & roll in sesame seed so that it is fully covered. Place fish
on a metal tray on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 44
Ingredients
English - 44
Serving
Code/Food
Size
8-8 400-500 g Fish (pomfert) - 400 g (cut into pieces), Ginger- garlic
paste - each 1 tsp, Pepper powder - ½ tsp, Cumin
Coconut fish
powder - ½ tsp, Lemon juice - 2 tbsp, Corn flour
kabab
- 1 tsp, Powdered coconut (desiccated coconut) -
4 tbsp, Salt as per your taste
Instructions
In a bowl add fish pieces & all other ingredients except coconut.
Mix well, late it marinate for 2-3 hrs. at room temperature. Pick fish
pieces one by one & roll into the coconut so that fully coated with it.
Place fish on a metal tray on high rack and cook. When beep, turn
them over and press start. Garnish with coriander leaves. Serve hot.
8-9 400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup,
Chat Masala - 1 tsp, Ginger-garlic paste - each 1 tsp,

Chicken tikka

Orange red colour - 1 pinch, Oil - 2 tbsp, Semolina -
2 tbsp, Red chili powder - 1 tsp, Salt as per your taste,
Coriander leaves - 2 tbsp
Instructions
Marinate chicken with salt, thick yogurt, ginger-garlic paste, orange-
red colour, red chili powder, mix it well & keep it in refrigerator for
½ hr. Roll it in semolina. Put on metal tray with high rack and cook.
When beep, turn them over and press start. Garnish with coriander
leaves. Serve hot.
8-10 350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp, Red chili powder -
Kheema cutlet
1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste
- 1 tsp, Salt as per your taste, Garam Masala - 1 tsp,
Coriander leaves - 2 tbsp
Instructions
In bowl take kheema & all other ingredients except oil & mix well.
Make cutlets. Put them on a metal tray, add some oil around the
cutlets. Put them on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
Ingredients
3/19/2015 1:39:20 PM