Salad - LG MC3286BRUM Owner's Manual

Diet Fry/Low Calorie
Menu dF11
Utensil:
Multicook tawa & High rack
For
Boiled potato
Sabudana (soaked for at least 1 hour)
Roasted & crushed peanuts
Chopped green chilli
Finely chopped ginger
Fresh curry leaves
Coriander leaves (chopped)
Salt
Menu dF12
Utensil:
Multicook tawa & High rack
For
Boneless fish (cut into 2" pieces)
Lemon juice
Salt
For Batter
Egg (beaten)
Besan
Hung curd
Ajwain
Ginger-garlic paste
Lemon juice
Salt, red chilli powder, garam masala,
chaat masala, turmeric powder
Bread crumbs (for coating)
Oil (for basting)
Diet Fry/Low Calorie
Menu SA1
Utensil:
Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish
For
Beetroot (sliced)
Saunf
Coriander powder, pepper powder,
salt, lemon juice
Menu SA2
Utensil:
Microwave Safe (MWS) bowl
For
Daliya
Water
Salt
Oil
Vegetables (Cucumber cubes,
chopped tomatoes, broccoli florets,
sliced mushrooms)
Lettuce leaves
For dressing
Pudina leaves (finely chopped)
Lemon juice, pepper powder
* Refer page 101, fig 2
Sabudana vada
#
Instructions
0.1 kg 0.2 kg
1 no. 2 nos.
½ cup ¾ cup
1 tbsp 2 tbsp
1 no. 2 nos.
¼ tsp ½ tsp
As required
½ tbsp 1 tbsp
As per taste
Fish Amritsari
#
Instructions
0.3 kg
250 g
1 tsp
¼ tsp
1 no.
2 tbsp
2 tbsp
1 tsp
½ tbsp
1 no.
As per taste
1 cup
1 tbsp
Beetroot Salad
Instructions
0.1 Kg 0.2 Kg
100 g 200 g
½ tsp 1 tsp
As per taste
Cous Cous Salad
Instructions
0.1 Kg 0.2 Kg
100 g 200 g
300 ml 600 ml
As per taste
Few drops
2 cups 2½ cups
2-3 leaves
¼ cup ½ cup
As per taste
Weight Limit
Method:
0.3 kg
1. In a bowl take all the ingredientgs & mix well. Make mixture for
3 nos.
sabudana vada. Divide the dough in equal parts & make round & flat
1 cup
vadas.
3 tbsp
2. Take the multicook tawa & keep the vadas on tawa. Keep tawa on high
3 nos. rack & keep inside the microwave. Select category & weight and press
start.
1 tsp
3. When beeps, turn the vadas & press start.
4. When beeps, again turn the vadas & press start. Serve them hot with the
1½ tbsp
chutney of your choice.
Weight Limit
Method:
1. Sprinkle salt & lemon juice on fish pieces. Rub well & keep aside for 5
minutes & wash well. Remove excess moisture with an absorbent
kitchen towel.
2. In a bowl, mix together besan, hung curd, ginger garlic paste, ajwain, all
the spices, beaten egg & lemon juice. Mix well & make a thick batter for
marinade.
3. Rub this marinade well on the fish pieces & keep covered in refrigerator
for atleast half an hour.
4. In a flat dish / plate take bread crumbs & coat the fish pieces one-by-one
& keep on tawa. Keep tawa & high rack inside the microwave. Select
category & press start.
5. When beeps, turnover fish pieces & sprinkle 1 tbsp oil on all pieces &
press start.
6. Sprinkle chaat masala on fish pieces & serve them hot with lemon
wedges & lachha onions.
Weight Limit
Method:
0.3 Kg
1. In MWS bowl add ½ cup water. Keep the sliced beetroot on MWS flat
300 g
glass dish. Keep the dish in MWS bowl. Cover. Select category & weight
and press start.
1 tsp
2. In a bowl take the steamed beetroot add saunf, coriander powder,
pepper powder, salt & lemon juice. Toss well. Chill & serve.
Weight Limit
Method:
0.3 Kg
1. In a MWS bowl take daliya (Cous cous), add water & salt & few drops of
300 g
oil. Select category & weight and press start.
2. When beeps, remove & allow the daliya to cool for sometime so that the
900 ml
grains separate.
3. Now add the vegetables & press start.
4. Mix all the ingredients of dressing in a bowl.
3 cups
5. When cooking ends, add the cous cous to the dressing bowl. Toss all the
ingredients together.
6. Spread the lettuce leaves on a plate. And transfer the cous cous salad to
the plate. Chill & serve.
1 cup
30
Diet Fry
0.1 ~ 0.3 kg
0.3 kg

Salad

0.1 ~ 0.3 kg
0.1 ~ 0.3 kg