Samsung CE103FF Owner's Instructions & Cooking Manual page 43

category/ Serving
food Size
7 400-500g 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.
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.
8 400-500g 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 - 1
Kabab
tsp., Powdered coconut (desiccated coconut) - 4 tbsp.,
Salt as per your taste
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.
9 400-450g 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.
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.
CE103FF-2S_XTL_DE68-04069A_EN.indd 43
Ingredients
recommendations
recommendations
recommendations
category/ Serving
food Size
10 350-400g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder - 1 tsp.,
Kheema
Turmeric powder - 1 tsp., Ginger-garlic paste - 1 tsp.,
Cutlet
Salt as per your taste, Garam Masala - 1 tsp., Coriander
leaves - 2 tbsp.
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.
11 400-450g 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.
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.
12 400 -450g Boneless chicken - 400 g, Ginger-garlic paste - 1 tsp.
each. Oil - 2 tbsp., Semolina - 2 tbsp., Salt as per your
Green
taste, Coriander leaves - 2 tbsp.
Chicken
For Green paste : Fresh coconut - 1 cup, Coriander
Kabab
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 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.
43
Ingredients
recommendations
recommendations
recommendations
2011-09-19 10:58:44