Samsung MC28H5145VK Owner's Instructions & Cooking Manual page 49

Serving
Code/Food
Size
8-5 400-450 g Fish fillet - 300 g, Garlic paste - 1 tsp., Anissed
powder - 1 tsp., Dry mango powder - 1 tsp., Red chili
Fish Malai
powder- 1 tsp., Cream - 4 tbsp., Oil - 2 tbsp., Salt as
Kabab
per your taste, Coriander leaves - 1 tbsp.
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kebab on crusty plate at
high rack, put some oil around kebabs and cook. When beep, turn
them over and press start. Garnish with coriander leaves. Serve hot.
8-6 400-500 g Surmai (Goanese fish) - 300 g (cut into pieces),
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.
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let it
marinate for 1 hr. at refrigerator. Place kebab on crusty plate at high
rack, put some oil around kebabs and cook. When beep, turn them
over and press start. Garnish with coriander leaves. Serve hot.
8-7 400-500 g 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 -
Recipe)
2 tbsp., Rice flour - 1 tbsp., Salt as per your taste,
Sesame seeds - 4~5, Coriander leaves - 1 tbsp.
Instructions
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 crusty plate high rack, put some oil around fish and cook.
When beep, turn them over and press start. Garnish with coriander
leaves. Serve hot.
MC28H5145VK_TL_EN_DE68-04362A-00.indd 49
Ingredients
(continued)
English - 49
Serving
Code/Food
Size
8-8 400-500 g 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
Kabab
- 1 tsp., Powdered coconut (desiccated coconut) -
4 tbsp., Salt as per your taste
Instructions
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 crusty plate at high rack, put some oil around the
kebabs and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
8-9 400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup, Chat
Masala - 1 tsp., Ginger-garlic paste - each 1 tsp.,
Chicken
Orange red colour - 1 pinch, Oil - 2 tbsp., Semolina
Tikka
- 2 tbsp., Red chili powder - 1 tsp., Salt as per your
taste, Coriander leaves - 2 tbsp.
Instructions
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 crusty plate at high rack, put some oil
around the tikkas and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
Ingredients
4/17/2015 11:27:16 AM