Samsung GE109MD Owner's Instructions & Cooking Manual page 20

Brunch
food Serving Ingredients
size
potato 150-200 g Boiled Potatoes - 2, Rock
Salt - ¼ tsp, Salt a pinch,
chaat
Chaat Masala - ½ tsp, Red
Chili Powder - a pinch,
Lemon Juice - 1 tbsp
poha
220-250 g Flaked Rice (Poha) - 200
g, Onion - 1 (chopped),
Boiled Peas - ½ Cup,
Green chilies - 2 to 3
(chopped), Curry Leaves -
5 to 6, Mustered Seeds - 1
tsp, Oil - ½ tbsp, Asafetida
(hing) - 1 pinch, Turmeric
- ¼ tsp, Roasted Peanuts
- 1 tbsp, Roasted Almonds
- 1 tbsp, Pepper - 1 tsp,
Salt to taste
almond
300-350 g Almonds - ½ cup, Milk
- ½ lt, Sugar - ½ cup,
payasum
Condensed Milk - 5 tbsp,
Cardamom Powder - ¼
tsp, Nutmeg - ½ tsp,
Saffron - ½ tsp
oat 300-350 g
Oats - 1 ½ Cup, Boiled
Potatoes - 2, Grated
Hearts
Cottage Cheese - ¼ Cup,
Chili powder - ½ tsp,
Garam Masal - ¼ tsp, Dry
mango powder - 1 tsp,
Salt to taste, Chopped
Coriander - 2 tbsp, Grated
Carrot - 2 tbsp, Lemon
juice - ¼ tsp
ven 200-250 g Moong Dal - ¼ cup, Raw
Rice - ½ cup, Milk - ¼
pongal
cup, Ghee - 1 tbsp, Black
pepper corns - ½ tsp,
Broken Cashew nuts - 1
tbsp, Curry leaves - 4 to 5,
Ghee for serving - 1tbsp,.
Water - 1 ½ cup, Salt to
taste
food
Recommendations
omlette
Mix all the ingredients
and Grill on high rack with
crusty plate.
Wash flaked rice under
running water thoroughly. Lemon
Keep aside for ten minutes.
Rice
In a container mix all the
ingredients well and cover
it with clear foil, make
a small hole to release
steam. Cook and serve hot
with mint chutney.
Soak the almonds
overnight. Peel and blend tamarind
them into a smooth paste.
Rice
In a bowl add all the
ingredients and cook.
In a bowl add mashed
potatoes and all the
ingredients mix well. Make
heart shaped culets and
coat them with oats then
and Grill on high rack with
crusty plate. Serve hot with
ketchup.
Add all in rice container
and cook.
oat toast
20
Serving Ingredients
size
100-150 g Egg - 2, Chopped Onion
- ½ tbsp, Chopped
Capsicum - ½ tbsp,
Chopped Mushroom - ½
tbsp, Grated Cream
Cheese - ½ tbsp, Salt
to taste, Black Pepper
powder - ¼ tsp, Oil -2 tsp
500-550 g Oil - 1 tbsp, Mustered
seeds - ½ tsp, Urad Dal
(split black lentils) - ½ tsp,
Chana Dal (split Bengal
gram) - 1 tsp, Grated
Ginger - ½ tsp, Whole
Kashmiri Red Chili - 2
(broken into pieces), Curry
Leaves - 4 to 5, Turmeric
Powder - 1/8 tsp, Cooked
Rice - 2 ½ cup, lemon juice
- 1 tbsp, Salt to taste
500-550 g Cooking Oil- 1 tbsp,
Peanuts- ½ cup, Chana
Dal (split Bengal gram)- ½
tsp, Urad Dal (split black
gram)- ½ tsp, Curry leaves-
8 to 10, Asafoetida- one
pinch, Turmeric Powder- ¼
tsp, Tamarind Pulp- ½ cup,
Cooked Rice- 2 ½ cup,
Salt- to taste
For Masala
Chana Dal (split Bengal
gram)- 1 ½ tsp, Urad
Dal- 1 ½ tsp, Coriander
Seeds- 1 ½ tsp, Whole dry
kashmiri red chili- 3 to 4,
Sesame seeds- 2 tsp.
250 g
Roasted Oats - ¼ cup,
Bread Slices - 2, Curd - ¼
cup, Capsicum - ½ tbsp
(chopped), Carrot - ½
tbsp (grated), Cumin
Powder - 1 pinch (roasted),
Salt-to taste, Black pepper
powder to taste, Tomato
Ketchup - 1 tbsp, Butter
Recommendations
Whisk egg till it becomes
fluffy and all the ingredients
mix well. Grease the glass
dish evenly and spread the
mixture evenly. Cook and
serve hot.
Add all in a bowl and cook.
Serve hot with curd.
Masala
Everything should be
roasted and to be ground
into a rough powder.
Add all in bowl and cook.
Butter the slices lightly.
Keep aside. Mix all the
ingredients and spread on
slices and Grill on high rack
with crusty plate.