Samsung MC28H5145VK Owner's Instructions & Cooking Manual page 32

Serving
Code/Food
Size
3-9 450-500 g Rice (soaked in 200 ml. milk for 1 hr.) - 0.3 kg, Milk
- 300 ml, Sugar - 200 g, Saffron - 1 tsp., Cardamom
Phirani
powder - 1 tsp., Pista pieces - 1 tbsp.
Instructions
Blend soaked rice with milk. Pour this microwave safe bowl and
cook. When beep adds sugar, saffron, cardamom powder, mix it
well & press start. Take it out, stir it. When cool, decorate with pista
pieces and serve cool.
3-10 350-400 g Soaked rice - 100 g, Soaked green gram - 50 g,
Water - 500 ml, Grated Jaggery - 200 g, Ghee - 50 g,
Pongal
Cardamom powder - 1 tbsp., Dry fruits as per your
(South Indian
taste
Sweet)
Instructions
In microwave safe glass bowl put ghee, soaked rice, green gram,
water, mix it well, cover it and cook. When beep add jaggery,
cardamom powder, dry fruits and press start.
3-11 300-350 g Shakkarkandi (Sweet Potato) - 200 g, lemon Juice
1 tbsp., Chaat Masala - ½ tbsp., rock salt powder -
Shakkarkandi
½ tsp.
(Sweet
Potato) Instructions
Put Shakkarkandi on high rack and cook. When beep turn it over
and cook. Peel and cut shakkarkandi into small pieces add all other
ingredients and serve hot.
3-12 300-400 g Boiled Potato (mashed) - 200 g, Mix vegetable
(mashed) - 100 g, Ginger garlic paste - 1 tsp., Chili
Harabhara
paste - 1 tsp., Salt, Garam masala, Oil and bread
Kabab
crump's as required
Instructions
Mix all the ingredients and make cutlets in desired shape. Place
cutlets on crusty plate at high rack and cook. When beeps turn the
cutlets and press start. Serve with sauce.
MC28H5145VK_TL_EN_DE68-04362A-00.indd 32
Ingredients
English - 32
Serving
Code/Food
Size
3-13 250-300 g Paneer - 200 g, Marinate : Hung Curd - 4 tbsp.,
Ginger Garlic Paste - 1 ½ tbsp., Red Chili Powder,
Paneer Tikka
Garam Masala as per your taste, Lemon Juice -
1 tbsp., Edible Red Color - 1 pinch, Oil - 1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add paneer pieces
and keep it for 2 hrs in a refrigerator. Keep the pieces on crusty
plate at high rack. Apply little oil on it and cook. When beep, turn
the pieces and then press start. Serve hot with chutney.
3-14 400-500 g Baby Potato (peeled) - 400 g Curd - ½ cup Ginger
garlic paste - ½ tbsp., Coriander powder, cumin
Aloo Tikka
powder, red chili powder, kasoori methi, salt & oil as
per your test
Instructions
Take peeled aloo, add curd, ginger garlic paste, other spices and salt.
Mix them well and put them on crusty plate at high rack, Sprinkle oil
and cook. When beep turn potato and press start. Serve hot.
3-15 250-300 g Gobhi (Cut big flowers) - 200 g, Marinate : Hung Curd
- 4 tbsp., Ginger Garlic Paste - 1½ tbsp., Red Chili
Tandoori
Powder, Garam Masala as per your taste, Lemon Juice
Gobhi
- 1 tbsp., Edible Red Color - 1 pinch, Oil - 1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add gobhi pieces and
keep it for 2 hrs in a refrigerator. Keep the pieces on crusty plate at
high rack. Apply little oil on it and cook. When beep, turn the pieces
and press start. Serve hot with chutney.
3-16 450-500 g Arbi - 400 g, Curd - 1 cup, Chat Masala, Salt, Garam
Masala, Ginger garlic paste, Red chili powder, Turmeric
Tandoori Arvi
powder as per your taste, Oil and water required.
Instructions
In microwave safe glass bowl take arbi with some water. Peel the
arbi and mix with all ingredients. Keep crusty plate on high rack &
place Arbi with Masala on it and cook. When beep turn the Arbi and
press start.
Ingredients
4/17/2015 11:27:14 AM