Samsung MC28H5145VK Owner's Instructions & Cooking Manual page 33

Serving
Code/Food
Size
3-17 500-550 g Mix vegetables - Ladies finger, Dauli flower, Brinjals,
Mushroom, Potato, Paneer cubes - 0.5 kg (cut into
Tandoori
medium size pieces), Onion paste
Sabzi
Ginger-Garlic Paste, Tomato Puree, Red Chilli Powder,
Turmeric Powder, Garam Masala, Salt as per your
taste, Oil - 3-4 tbsp., Coriander - For garnishing
Instructions
In microwave safe glass bowl take oil, onion paste, ginger garlic
paste, vegetables, red chilli powder, turmeric powder, garam
masala, chat masala, salt and tomato puree, mix well and cook.
When beep, transfer this mixture on crusty plate and place it at high
rack, spread evenly and press start. Serve hot with tandoori nan.
3-18 250-300 g Baby Potato - 1 cup, Cream - 1 tbsp., Dried
Fenugreek leaves - ¼ tsp., Oil - 1 tbsp., Salt to taste,
Tandoori
To be ground into a paste : Kashmiri chili - 4 ea, Garlic
Aloo
- 2 cloves, Ginger - 12 mm (½"), Coriander-cumin
seed powder - 2 tsp.
Instructions
In microwave glass bowl add the prepared paste, salt, mix it well
and cook. Add potatoes, cream and kasuri methi and press start.
3-19 8 Kababs Boiled vegetables - Potato, Cauliflower, Carrot, Green
peas - 0.1 kg, Water - 3 tbsp., Cornflour - 1~2 tbsp.,
Vegetable
Bread crumbs - 1 tbsp., Ginger-Garlic paste - ½ tsp.,
Kabab
Chili paste - ½ tsp., Garam Masala - ¼ tsp., Lemon
juice, salt, sugar as per your taste
Instructions
Mix boiled vegetables and strained bengal gram, ginger-garlic
paste, red chili powder, garam masala, coriander-cumin powder,
salt, bread crumbs, coriander leaves together. Apply little oil to your
palms and shape as desired like tikki balls and roll over with corn
flour. Cutlet rolls, brush with little oil. Place kebabs on crusty plate at
high rack and cook. When beep, turn kababs and press start. Serve
it with chutney and salads.
MC28H5145VK_TL_EN_DE68-04362A-00.indd 33
Ingredients
English - 33
Serving
Code/Food
Size
3-20 200-250 g Mushroom - 150 g, cottage cheese- 3 tbsp., Grated
cheese - 2 tbsp., corns - 1 tbsp., corn flour- 2 tbsp.,
Stuffed
lemon juice- 1 tbsp., red chilli powder- ¼ tsp., garam
Mushroom
masala- ¼ tsp., Salt as per your taste, Butter - 2 tbsp.
Instructions
Hollow the mushrooms and marinate with lemon juice, salt, red chilli
powder, butter and garam masala, keep aside for 15 minutes.
In another bowl mix cottage cheese, grated cheese and corn and
season as per tatse.
Stuffed the mushrooms with cottage cheese mixture and coat with
corn. (flour mixed in very less water.)
Grease the crusty plate with some butter and place the mushrooms
on it, brush up a little butter on mushrooms and put the crusty plate
on high rack and cook. When beep brush up a little more butter
and cook.
4. Continental
Serving
Code/Food
Size
4-1 8 ea Potatoes - 4 ea (boiled), Cottage cheese - 200 g,
Chopped coriander - 2 tbsp., Chopped green chili
Cheese
- 1 tsp., Chopped onion - 1 ea, Chopped cabbage -
Cutlet
2 tbsp., Bread crumbs - 4 tbsp., Oil for applying, Salt
as per your taste
Instructions
Mash the potatoes very well, add all ingredients, mix it well and
shape the cutlet as you wish. Take it on crusty plate at high rack,
applying oil and cook. When beep, turn the pieces and press start.
Ingredients
Ingredients
4/17/2015 11:27:14 AM