Table of Contents
Advertisement
code
food
serving size
8-8
Coconut
400-500 g
fish
kabab
< recommendations >
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.
400-450 g
8-9
Chicken
tikka
< recommendations >
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.
8-10 Kheema
350-400 g
cutlet
< recommendations >
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.
CE118PF-X1_XTL_DE68-04220E-02_EN.indd 42
ingredients
Fish (pomfert) - 400 g (cut into pieces),
Ginger- garlic paste - each 1 tsp, Pepper
powder - ½ tsp, Cumin powder - ½ tsp,
Lemon juice - 2 tbsp, Corn flour - 1 tsp,
Powdered coconut (desiccated coconut) -
4 tbsp, Salt as per your taste
Boneless chicken - 400 g, Thick yogurt -
½ cup, Chat Masala - 1 tsp, Ginger-garlic
paste - each 1 tsp, 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
Boiled Kheema - 250 g, Boiled potato -
2 ea, Bread crumbs - 1 cup, Oil - 2 tbsp,
Red chili powder - 1 tsp, Turmeric powder -
1 tsp, Ginger-garlic paste - 1 tsp, Salt as per
your taste, Garam Masala - 1 tsp, Coriander
leaves - 2 tbsp
code
food
serving size
8-11 Chicken
400-450 g
malai
kabab
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.
8-12 Green
400 -450 g Boneless chicken - 400 g, Ginger-garlic
chicken
kabab
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.
8-13 Chicken
350-400 g
kheema
cutlet
In bowl take chicken kheema, all other ingredients except oil & mix
well. Make cutlets. Put them on a metal tray, put some oil around the
cutlets. Keep this on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
English - 42
ingredients
Boneless chicken - 300 g, Garlic paste -
1 tsp, Anissed powder - 1 tsp, Dry mango
powder - 1 tsp, Red chili powder - 1 tsp,
Cream - 4 tbsp, Oil - 2 tbsp, Salt as per your
taste, Coriander leaves - 1 tbsp
< recommendations >
paste - 1 tsp each. Oil - 2 tbsp, Semolina
- 2 tbsp, Salt as per your taste, Coriander
leaves - 2 tbsp.
For Green paste : Fresh coconut - 1 cup,
Coriander leaves - 4 tbsp, Green chili - 2~3,
Cumin seeds - 1 tsp, Garlic - 10~12 cloves,
Lemon juice - 1 tbsp, Salt & sugar as per
your taste & make a fine paste of it.
< recommendations >
Boiled Kheema - 250 g, Boiled potato -
2 ea, Bread crumbs - 1 cup, Oil - 2 tbsp,
Red chili powder - 1 tsp, Turmeric powder -
1 tsp, Ginger-garlic paste - 1 tsp, Salt as per
your taste, Garam Masala - 1 tsp, Coriander
leaves - 2 tbsp
< recommendations >
2014-05-16
9:17:24
Advertisement
Table of Contents
