Daal Parantha - LG MC3286BRUM Owner's Manual

Indian Roti Basket
br9
Menu
Multicook Tawa & high rack
Utensil:
For
Boiled Rajma
Whole Wheat flour (atta)
Soyabean flour
Chopped green chillies
Fresh mint leaves
Anardana (Crushed)
Red Chilli Powder
Tomato Puree
Salt
Oil
Coriander leaves (Chopped)
Water
br10
Menu
Utensil: Multicook Tawa & high rack
For
Whole wheat flour (atta)
Desi ghee
Salt
Water (to knead dough
For stuffing
Grated paneer
Chopped green chilli (deseeded)
Chopped coriander leaves
Salt, red chilli powder, garam masala
Anardana powder
br11
Menu
Utensil: Multicook Tawa & Low Rack*
For
Maida
Salt
Fresh cream
Lukewarm water
Sugar
Dry yeast
Oil
Kalonji (onion seeds)
Coriander leaves
br12
Menu
Utensil: Multi cook Tawa + High rack
For Dough
Boiled Daal/Left over daal
Whole wheat flour(aata)
Chopped green chilies
Anardana powder
Red chilli powder
Salt
Oil
Coriander leaves
Water
* Refer page 101, fig 1
#
Refer page 101, fig 2
Rajma Parantha
#
Instructions
Dough
1/3 cup
1 cup
2 Tbsp
3-4 nos.
8-10 nos.
1 tsp
1 tsp
2 tbsp.
As per taste
2 tsp
2 tbsp
To knead to dough
Paneer Parantha
#
Instructions
Dough
2 cups
1 tbsp + 1 tsp
A pinch
1 cup (200 ml)
2 cups
3 nos.
2 tbsp
As per taste
1 tsp
Instructions
Dough
1 cup
A pinch
2 tbsp
50 ml
1 tbsp
1 tsp
½ tsp
As required
As required

Daal Parantha

#
Instructions
1/3rd cup
1 cup
3 to 4 no.
1 tsp
1 tsp
As per taste
2 tsp
Copped
To knead dough
Weight Limit
Method:
1. In a bowl combine wheat flour boiled & mashed rajma, soyabean flour,
tomato puree, chopped green chilli, coriander leaves, freshly crushed
mint leaves, Anardana, oil, red chilli powder, salt. Mix & gradually add
water & knead a soft dough.
2. Keep the tawa on high rack. Keep inside the microwave. Select
category & press start.
3. Divide the dough into 6-7 equal sized portions (approx of 45gms). Roll
out each dough into 5" diameter circle.
4. When beeps keep 2 rolled out paranthas on tawa & press start.
5. When beeps, turn the paranthas. Press start. Make all the paranthas
with the similar procedure.
6. Serve them hot with curd or pickle. Wrap in foil & store.
Weight Limit
Method:
1. In a bowl take whole wheat flour, salt & 1 tbsp desi ghee. Rub with
hands. gradually add water & knead a soft dough. Add 1 tsp desi ghee &
knead again. Cover with a muslin cloth & leave for some time.
2. In another bowl take all the ingredients of stuffing & mix well.
3. Grease the multicook tawa with ¼ tsp ghee & keep on high rack. Keep
the high rack & tawa inside the microwave. Select category and press
start.
4. Take 35gm dough (approx.) & make round ball. Grease the surface with
little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it carefully
& roll it again slightly to 5" diameter.
5. When beeps, keep 2 rolled out paranthas on preheated tawa & high
rack & keep inside the microwave and press start.
6. When beeps, apply ¼ tsp ghee on top of paranthas & turn and press
start. Serve the paneer paranthas hot with fresh curd.
Kulche Weight Limit
Method:
1. In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry
yeast & stir again to dissolve. Keep aside for at least 5-7 minutes.
2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the
yeast water & knead a firm dough. Pour ½ tsp oil & knead again.
3. Divide the dough into 4 equal portions (approx. 60 gm each). Make
balls & apply butter on top & sprinkle kalonji (onion seeds) & fresh
coriander leaves on top. Press with fingers & dust with maida & roll out
each ball into a diameter of 5". Keep the rolled dough on dusted multi
cook tawa. Keep them covered in dark & warm place for at least 30
minutes.
4. Select category & press start.
5. When beeps, keep tawa with rolled doughs & press start.
6. Apply butter on top of kulchas or roast them a little & serve them hot with
chhole.
Weight Limit
Method:
1. In a bowl, combine wheat flour, daal, chopped green chilli, coriander
leaves, anardana powder, oil, red chilli powder, salt. Mix and gradually,
add water and knead a dough.
2. Keep tawa on high rack. Keep inside microwave. Select menu & press
start.
3. Divide dough into 6 to 7 equal size portions(approximate 35 to 40
gram). Rollout each dough into ovular shape of length 15cm length.
4. When beeps keep to rolled out paranthas on tawa & press start.
5. When beeps turn paranthas. Press start. Make all the paranthas same
procedure.
6. Serve them hot with curd or pickle. Wrap in foil & store.
64
Indian Roti Basket
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