Egg Curry - LG MC3286BRUM Owner's Manual

Indian Cuisine
IC23
Menu
Utensil: Microwave safe (MWS) bowl
For
Boiled eggs
Onions (chopped)
Green chilli
Garlic (pods)
Ginger (chopped)
Tomato puree
Water
Green peas (shelled)
Salt, red chilli powder, garam masala,
turmeric powder, dhania powder
Oil
Coriander leaves
IC24
Menu
Utensil:
Microwave safe (MWS) bowl
For
Prawns (deviened & cleaned)
Peas (shelled)
Water
Salt, red chilli power, garam masala
Oil
For Paste
Onions
Green chilli
Coriander powder, turmeric powder
Ginger (chopped)
IC25
Menu
Utensil:
Microwave safe (MWS) glass bowl & High rack
For
Chicken legs
For Marinade
Hung curd
Fresh cream
Ginger-garlic paste
Oil
Tandoori chicken masala
Kasoori methi
Salt, red chilli powder, garam
masala, black pepper powder
For Gravy
Fresh tomato paste
Onion paste
Tomato puree
Ginger-garlic paste
Oil
Fresh coriander leaves (chopped)
Salt, red chilli power, garam
masala, dhaniya powder
Instructions
0.1 kg 0.2 kg
2 nos. 4 nos.
2 nos. 3 nos.
1 no. 2 nos.
6-7 nos. 8-10 nos.
1 tbsp 1½ tbsp
3 tbsp 5 tbsp
½ cup 1 cup
¼ cup ½ cup
As per taste
2 tbsp 3 tbsp
A few sprigs
Jhinga Matar Curry
Instructions
0.2 Kg 0.3 Kg
50 g 100 g
½ cup 1 cup
¼ cup ½ cup
As per taste
1 tbsp 1½ tbsp
1 no. 2 nos.
1 no. 2 nos.
As per taste
1 tsp 1½ tsp
Instructions
0.6 kg
5 nos.
4 tbsp
1 tbsp
1 tsp
½ tbsp
1 tbsp
As required
As per taste
5 tbsp
5 tbsp
3 tbsp
1 tsp
2 tbsp
As required
As per taste
Weight Limit

Egg Curry

Method:
0.3 kg
1. Put chopped onions, green chilli, garlic, ginger in a spice blender &
make paste adding 1 tbsp water.
6 nos.
2. In a MWS bowl take oil & add the paste. Mix well. Select category &
4 nos.
weight and press start.
3 nos.
3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix
10-12 nos.
well & press start.
2 tbsp 4. When beeps, stir & add boiled eggs (each cut into 2), add some water if
required. Mix well & press start. Garnish with fresh coriander leaves &
6 tbsp
serve hot.
1½ cup
1 cup
3 tbsp
Weight Limit
Method:
0.4 Kg
1. Grind all together onions, green chilli, ginger, coriander powder & turmeric
150 g powder without adding any water & make a paste.
2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press
1 cup
start.
1 cup
3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well
& cover and press start.
2 tbsp
4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.
2½ nos.
2 nos.
2 tsp
Dum Tangri Weight Limit
Method:
1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make
cuts on legs with a sharp knife & keep aside.
2. In a bowl take all the ingredients of marinade & mix to a thick paste.
Apply the marinade on chicken legs all over & inside the cuts as well.
Keep covered inside the refrigerator for at least half an hour.
3. After marination is done, keep the marinated chicken legs on high rack.
Place tissue paper on the glass tray to absorb all drippings. Keep high
rack with chicken legs in the microwave. Select category & press start.
4. When beeps, turn the chicken legs & press start.
5. When beeps, remove chicken legs & high rack from microwave & keep
aside. In a MWS glass bowl take all the ingredients given for gravy. Mix
well & press start.
6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter
naan or laccha parantha.
75
Indian Cuisine
0.1 ~ 0.3 kg
0.2 ~ 0.4 kg
0.6 kg