Saucy Kabab; Sesame Chicken; Tandoori Chicken; Chicken Kheema Cutlet - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
8-11 400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp, Anissed
powder - 1 tsp, Dry mango powder - 1 tsp, Red chili
Chicken malai
powder - 1 tsp, Cream - 4 tbsp, Oil - 2 tbsp, Salt as
kabab
per your taste, Coriander leaves - 1 tbsp
Instructions
Place chicken in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kabab on a metal tray with
high rack and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
8-12 400-450 g Boneless chicken - 400 g, Ginger-garlic paste - 1 tsp
each. Oil - 2 tbsp, Semolina - 2 tbsp, Salt as per your
Green chicken
taste, Coriander leaves - 2 tbsp.
kabab
For Green paste : Fresh coconut - 1 cup, Coriander
leaves - 4 tbsp, Green chili - 2~3, Cumin seeds - 1 tsp,
Garlic - 10~12 cloves, Lemon juice - 1 tbsp, Salt &
sugar as per your taste & make a fine paste of it.
Instructions
Make the slice of the chicken. Apply the green paste all over the
chicken pieces. Roll out fish in semolina. Keep on metal tray on high
rack and cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
8-13 350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp, Red chili powder -
Chicken
1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste
kheema cutlet
- 1 tsp, Salt as per your taste, Garam Masala - 1 tsp,
Coriander leaves - 2 tbsp
Instructions
In bowl take chicken kheema, all other ingredients except oil & mix
well. Make cutlets. Put them on a metal tray, put some oil around
the cutlets. Keep this 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 45
Ingredients
English - 45
Serving
Code/Food
Size
8-14 500-550 g Boiled Kheema - 500 g, Ginger-garlic-green chili paste
- 1 tsp each, Chopped onion - 1 ea, Red chili powder

Saucy kabab

- 1 tsp, Cumin powder - ½ tsp, Garam Masala - 1 tsp,
Salt as per your taste, Corn flour - 2 tbsp.
For sauce : Mix vinegar - 1 tsp, Soya sauce - 1 tsp,
Tomato sauce - 2 tbsp, Chili sauce - 1 tbsp
Instructions
Mix kheema, all other ingredients and shape into kabab as you wish.
Apply little oil, place this on high rack and cook. When beep, turn
them over and press start. Coat kabab with sauce. Serve hot.
8-15 400-500 g Boneless chicken - 400 g (cut into pieces), Dry mango
powder - 1 tsp, Red chili powder - 1 tsp, Turmeric
Sesame
powder - ½ tsp, Garam Masala - 1 tsp, Ginger-garlic
chicken
paste - 1 tsp each, Coconut oil - 2 tbsp, Rice flour -
1 tbsp, Salt as per your taste, Sesame seeds - 4~5,
Coriander leaves - 1 tbsp
Instructions
In a bowl add chicken, all the other ingredients except sesame
seeds and 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.
8-16 500-600 g Chicken - 500 g, Garlic paste - 1 tsp, Ginger paste
- 1 tsp, Red chili powder - 1 tsp, Coriander, cumin
Tandoori
powder - 1 tsp each, Yogurt - 1 cup, Orange-red
chicken
colour - 1 pinch, Corn flour - 2 tbsp, Salt to taste, Oil -
2 tbsp, Garnish with onion ring & lemon pieces
Instructions
In a bowl mix all ingredients except oil. Add chicken & mix well. Let
it marinate for 2-3 hrs. in refrigerator. Place chicken on a metal tray
on high rack and cook. When beep, turn them over and press start.
Garnish with onion ring & lemon pieces. Serve hot.
Ingredients
(continued)
3/19/2015 1:39:20 PM