Samsung CE103FF Owner's Instructions & Cooking Manual page 42

The following table presents the various Indian Recipe Programmes, quantities,
standing times and appropriate recommendations.
category/ Serving
food Size
600-700g Prawns - 500 g, Chopped onion - 2 ea, Chopped
1
tomato - 2 ea, Oil - 2 tbsp., Red Chili powder - 1 tsp.,
Roasted
Turmeric powder - ½ tsp., Ginger-garlic paste - each
Prawns
1 tsp., Garam Masala - 1 tsp., Cumin powder - 1 tsp.,
Coriander powder - 1 tsp., Chopped coriander leaves
- 2 tbsp.
In microwave safe glass bowl add oil, finely chopped onion, chopped
tomato, ginger-garlic paste, red chili powder, turmeric powder and
cook. When beep add prawns, all other ingredients mix it well, and
press start. Garnish with coriander leaves. Serve hot.
2 350-400g Fish fillet - 250 g, Boiled potato - 2 ea, Bread crumbs - 1
cup, Oil - 2 tbsp., Red chili powder - 1 tsp., Turmeric
Fish cutlet
powder - 1 tsp., Ginger-garlic paste - 1 tsp., Salt as per
your taste, Garam Masala - 1 tsp., Coriander leaves - 2
tbsp.
In bowl take fish fillet, all other ingredients except oil and mix well.
Make cutlets. Put them on a metal tray, put some oil around the
cutlets. Put this on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
3 500g Fish (pomfert) - 400 g, Thick yogurt - ½ cup, Chat
Masala - 1 tsp., Ginger-garlic paste - each 1 tsp.,
Fish 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.
Marinate fish slice 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 them on metal tray with high rack and cook.
When beep, turn them over and press start. Garnish with coriander
leaves. Serve hot.
CE103FF-2S_XTL_DE68-04069A_EN.indd 42
Ingredients
recommendations
recommendations
recommendations
category/ Serving
food Size
4 400g Fish (pomfert) - 400 g, Ginger-garlic paste - 1 tsp.
each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt as per your
Green Masala
taste, Coriander leaves - 2 tbsp. For green paste : Fresh
Pomfert
coconut - 1 cup, Coriander leaves - 4 tbsp., Green chili -
2~3, Cumin seeds - 1tsp., Garlic - 10~12 cloves, Lemon
juice - 1tbsp., Salt & Sugar as per your taste, Make a
fine paste of it.
Make the slice of the fish. Apply the green paste all over the fish. Roll
out fish 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.
5 400-450g Fish fillet - 300 g, Garlic paste - 1 tsp., Anissed powder
- 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.
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.
400-500g Surmai ( Goanese fish) - 300 g (cut into pieces),
6
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.
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.
42
Ingredients
recommendations
recommendations
recommendations
2011-09-19 10:58:44