Palak Keema - LG MC3286BRUM Owner's Manual

Indian Cuisine
IC30
Menu
Utensil:
Microwave safe (MWS) bowl
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam masala,
amchoor, turmeric powder
IC31
Menu
Utensil:
Microwave safe (MWS) bowl
For
Palak leaves (chopped)
Chicken keema
Chopped onion
Tomatoes
Dry red chillies
Ginger (chopped)
Garlic (chopped)
Salt
Oil
Kalonji
Saunf
Jeera
Methi dana
IC32
Menu
Utensil:
Microwave safe (MWS) bowl
For
Paneer (cut into cubes)
Pista (skin removed)
Coriander leaves
Milk
Salt & pepper
Onion
Green chilli (chopped)
Oil
Dhania powder
Garlic (chopped)
Water
IC33
Menu
Utensil:
Microwave safe (MWS) bowl
For
Cabbage leaves (chopped)
Peas
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
Kaddu ki Subzi
Instructions
0.2 kg 0.3 kg
200 g 300 g
1 no. 2 nos.
1 no. 2 nos.
½ tsp ½ tsp
1 tbsp 2 tbsp
1 tbsp 1½ tbsp
As per taste
Instructions
0.1 kg 0.2 kg
1½ cup 2½ cups
½ cup 1 cup
1 no. 2 nos.
2 nos. 3 nos.
2 nos. 3 nos.
½ tsp 1 tsp
½ tsp 1 tsp
As per taste
1 tbsp 1½ tbsp
¼ tsp ½ tsp
¼ tsp ½ tsp
¼ tsp ½ tsp
¼ tsp ½ tsp
Paneer Pista Haryali
Instructions
0.2 kg 0.3 kg
200 g 300 g
2 tbsp 3 tbsp
¼ cup ½ cup
¼ cup ½ cup
As per taste
2 nos. 3 nos.
2 nos. 3 nos.
1 tbsp 2 tbsp
½ tbsp 1 tbsp
1 tsp 1½ tsp
½ cup 1 cup
Bandhgobhi Matar
Instructions
0.3 kg 0.4 kg
300g 400g
1 cup
1 cup
2 nos. 3 nos.
1½ tbsp 2 tbsp
2 nos. 2 nos.
As per taste
Weight Limit
Method:
0.4 kg 0.5 kg
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select
category & weight and press start.
400 g 500 g
2. When beeps, remove kaddu & keep aside. In another MWS bowl put
3 nos. 4 nos.
oil, chopped ginger, green chilli, coriander leaves & chopped tomatoes.
3 nos. 4 nos.
Mix well & press start.
1 tsp 1 tsp
3. When beeps, remove & mix well. Add cooked kaddu & all the spices.
3 tbsp 4 tbsp Mash with the back of laddle / spoon. Press start. Serve hot.
2 tbsp 2½ tbsp
Weight Limit

Palak Keema

Method:
0.3 kg
1. In a spice blender take tomatoes (cut into pieces), chopped ginger,
chopped garlic, dry red chilli, a pinch of salt & make a puree of it. Keep
3½ cups
aside for later use.
1½ cup
2. In a MWS bowl take oil, saunf, jeera, kalonji & methi dana, chopped
3 nos.
onions. Mix well. Select category & weight and press start.
4 nos.
3. When beeps, stir well & add chicken keema & tomato puree. Mix &
4 nos. cover and press start.
4. When beeps, stir well. Add chopped palak leaves, salt & press start.
1 tsp
Serve hot with butter naan or tandoori roti.
1 tsp
2 tbsp
½ tsp
½ tsp
½ tsp
½ tsp
Weight Limit
Method:
0.4 kg
1. Peel & cut onions into 4 pieces. Put pista & chopped onion in a MWS
bowl. Put water & cover. Select category & weight and press start.
400 g
2. When beeps, remove from microwave & cool. Grind boiled onion
4 tbsp
pieces, pista along with water, salt, pepper, dhania powder, coriander
½ cup
leaves, green chilli, garlic to a fine green paste.
½ cup
3. Put the prepared paste in the same MWS bowl, put oil & milk, mix well &
press start.
4. When beeps, mix again, put paneer cubes & mix. Adjust seasoning.
4 nos.
Press start. Garnish with fresh cream. Serve hot.
4 nos.
2½ tbsp
1 tbsp
1½ tsp
1 cup
Weight Limit
Method:
0.5 kg
1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix
well. Select category & weight and press start.
500g
2. When beeps, mix & add peas. Sprinkle little water on top. Cover & press
½ cup
start.
3 nos.
3. When beeps, remove cover. Add chopped cabbages leaves & all the
2 tbsp
spices. Mix well & cover. Press start. Give standing time for 5 minutes.
2 nos. Serve hot with chappati or parantha.
77
Indian Cuisine
0.2 ~ 0.5 kg
0.1 ~ 0.3 kg
0.2 ~ 0.4 kg
0.3 ~ 0.5 kg