Indian Cuisine / Kids' Delight / Fdm~ L Fmykbv 49 - LG MH2344DB Owner's Manual

Indian Cuisine
bfUM;u D;q t + h u
Menu Weight Limit
IC-1 Gajar Ka
Halwa
Mix Veg 0.1 ~ 0.3 kg
IC-2
IC-3 Kadhai 0.1 ~ 0.3 kg
Chicken
44
Utensil
0.3 kg Microwave Safe
(MWS)
Glass Bowl
&
Microwave Safe
(MWS)
bowl
Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
For
Grated gajar
Ghee
Milk powder
Khoa
Sugar
Elaichi Powder and Dry Fruits
Method :
1. In MWS glass bowl take all the ingredients and mix well. Add ½ cup water to
MWS bowl. Put the MWS glass bowl in MWS bowl. Cover. Select menu and
press start.
fof/k %
ekbØks o s o ls Q Xykl ckmy es a lHkh lkefxz ; ks a dks ys d j vPNh rjg feyk ys a A ekbØks o s o
1.
ls Q ckmy es a
½
ckmy es a j[ks a A <ddj es U ;w pq u s a vkS j LVkVZ nck,a A
For
Mix Veg. (Carrot, Cauliflower, Peas,
Beans, Potato)
Oil
Onion (chopped)
Tomato (chopped)
Salt, Cumin powder, Garam masala,
Red chilli powder, Coriander
Method :
1. In a MWS bowl add oil, onion, tomato & all spices. Mix well, select menu and
weight and press start.
2. When beeps, remove & mix well. Add vegetable & some water. Cover &
press start.
3. When beeps, mix well. Cover & press start. Garnish with coriander leaves.
fof/k %
ekbØks o s o ls Q ckmy es a rs y ] I;kt] VekVj rFkk lHkh elkys Mkys a A vPNh rjg feyk,a ]
1.
es U ;w ,oa otu pq u dj LVkVZ nck,a A
chi lq u kbZ ns u s ij ckgj fudkys a vkS j vPNh rjg feyk,a A lHkh lfCt;ka vkS j dq N ikuh
2.
Mkydj <d ns a vkS j LVkVZ nck,a A
chi lq u kbZ ns u s ij vPNh rjg feyk,a vkS j <ddj LVkVZ nck,a A /kfu;s dh ifÙk;ks a ls
3.
ltk,a A
For
Boneless chicken
Oil
Methidana
Onion slices
Chopped garlic
Dhania powder, Red chilli powder, Salt
Tomato puree
Hara dhania
Capsicum
Ginger (finely sliced)
Cream
Method :
1. In MWS bowl add oil, onion slices, garlic, dhania powder, red chilli powder,
methidana, chicken & salt. Cover. Select menu and weight and press start.
2. When beeps, mix well & add tomato puree, hara dhana, capsicum & ginger.
Mix well & cover and press start. Stand for 3 minutes.
3. Add cream. Mix well. Serve hot.
fof/k %
ekbØks o s o ls Q ckmy es a rs y ] I;kt dh Lykbl] yglq u ] /kfu;k ikmMj] yky fepZ
1.
ikmMj] eS F khnkuk] fpdu vkS j ued Mkydj <d ns a A es U ;w ,oa otu pq u dj LVkVZ
nck,a A
^chi* lq u kbZ ns u s ij vPNh rjg feyk,a vkS j VkW e s V ks I;w j h] gjk /kfu;k] f'keyk fepZ vkS j
2.
vnjd Mkys a A vPNh rjg feykdj <d ns a vkS j LVkVZ nck,a A
Øhe Mkydj vPNh rjg feyk,a vkS j xje&xje ijks l s a A
3.
Instructions
0.3 kg
300 g
2 tbsp
5 tbsp
6 tbsp
5 tbsp
As per taste
di ikuh Mkys a A ekbØks o s o ls Q Xykl ckmy dks ekbØks o s o ls Q
0.1 kg 0.2 kg
100 g (Total) 200 g (Total)
¼ tbsp ½ tbsp
½ cup
¼ cup
As per taste
0.1 kg 0.2 kg
100 g
½ tbsp 1 tbsp
¼ tsp
1 no. 2 nos.
1 tsp
As per taste
¼ cup ½ cup
A few sprigs
1 no. 2 nos.
1 tbsp 2 tbsp
For garnishing
0.3 kg
300 g (Total)
1 tbsp
1 cup 1½ cup
1 cup 1½ cup
0.3 kg
200 g 300 g
2 tbsp
¼ tsp 1 tsp
3 nos.
2 tsp 3 tsp
1 cup
2 nos.
3 tbsp
feuV rd j[kk jgus ns a A
3