Mushroom Chilli - LG MC3286BRUM Owner's Manual

Indian Cuisine
IC34
Menu
Utensil:
Microwave safe (MWS) bowl
For
Mushroom (chopped)
Onion (chopped)
Tomato (chopped)
Oil
Ginger garlic paste
Green chilli (chopped)
Salt, red chilli powder, garam masala
IC35
Menu
Utensil:
Microwave safe (MWS) bowl
For
Boiled Potato (chopped)
Kalonji
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, garam
masala, haldi
IC36
Menu
Utensil:
Microwave safe (MWS) bowl
For
Boiled Potato (chopped)
Fresh Curd
Tomato (chopped)
Besan
Water
Oil
Green chilli (chopped)
Salt, red chilli powder, garam
masala, haldi, jeera
IC37
Menu
Utensil:
Microwave safe (MWS) bowl
For
Potato (chopped)
Capsicum (chopped)
Tomato (chopped)
Oil
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
IC38
Menu
Utensil:
Microwave safe (MWS) bowl
For
Paneer (mashed)
Oil
Chopped capsicum
Chopped onion
Coriander leaves
Coriander powder, jeera powder,
red chilli powder, salt

Mushroom Chilli

Instructions
0.3 kg 0.4 kg
300g 400g
1 cup
1 cup
2 nos. 3 nos.
1½ tbsp 2 tbsp
1 tbsp 1½ tbsp
2 nos. 2 nos.
As per taste
Instructions
0.3 kg 0.4 kg
300g 400g
1 tbsp
1 tbsp
2 nos. 3 nos.
1½ tbsp 2 tbsp
2 nos. 2 nos.
As per taste
Instructions
0.3 kg 0.4 kg
300g 400g
1 Cup
1 Cup
2 nos. 3 nos.
2 tbsp 2 tbsp
1 Cup 1 Cup
1½ tbsp 2 tbsp
2 nos. 2 nos.
As per taste
Aloo Shimlamirch
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
Paneer Bhurji
Instructions
0.1 Kg 0.2 kg 0.3 kg
100 g 200 g 300 g
1 tbsp 1½ tbsp 2 tbsp
1 no. 2 nos. 3 nos.
½ cup 1 cup 1 cup
A few sprigs
As per taste
Weight Limit
Method:
0.5 kg
1. In a MWS bowl take oil, ginger garlic paste, chopped green chilli &
chopped onion. Mix well. Select category & weight and press start.
500g
2. When beeps, mix & add chopped tomato. Sprinkle little water on top.
½ cup
Cover & press start.
3 nos.
3. When beeps, remove cover. Add chopped mushroom & all the spices.
2 tbsp
Mix well & cover. Press start. Give standing time for 5 minutes. Serve
1½ tbsp hot with chappati or parantha.
2 nos.
Kalonji Aloo Weight Limit
Method:
0.5 kg
1. In a MWS bowl take oil, chopped green chilli & add kalolnji & chopped
tomato. Mix well. Select category & weight and press start.
500g
2. When beeps, mix & add potato. Sprinkle little water on top. Cover &
1½ tbsp
press start.
3 nos.
3. When beeps, remove cover. Add all the spices. Mix well & cover. Press
2 tbsp
start. Give standing time for 2 minutes. Serve hot with chappati or
2 nos. parantha.
Dahi Aloo Weight Limit
Method:
0.5 kg
1. In a MWS bowl take oil, chopped green chilli, jeera & chopped tomato.
Mix well. Select category & weight and press start.
500g
2. When beeps, mix & add potato, besan & water. Sprinkle little water on
1½ Cup
top. Cover & press start.
3 nos.
3. When beeps, remove cover. Add curd & all the spices. Mix well & cover.
3 tbsp
Press start. Give standing time for 2 minutes. Serve hot with chappati or
1½ Cup
parantha.
2 tbsp
2 nos.
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 potato. Sprinkle little water on top. Cover &
½ cup
press start.
3 nos.
3. When beeps, remove cover. Add chopped capsicum & all the spices.
2 tbsp
Mix well & cover. Press start. Give standing time for 5 minutes. Serve
2 nos. hot with chappati or parantha.
Weight Limit
Method:
0.4 kg 0.5 kg
1. In a MWS bowl add oil, onion & capsicum. Select category & weight and
press start.
400 g 500 g
2. When beeps, mix well & add paneer, coriander leaves, coriander
2½ tbsp 3 tbsp
powder, jeera powder, red chilli powder & salt. Mix well & press start.
4 nos. 4 nos.
3. Serve with toast or wrapped in roti.
1½ cup 2 cup
78
Indian Cuisine
0.3 ~ 0.5 kg
0.3 ~ 0.5 kg
0.3 ~ 0.5 kg
0.3 ~ 0.5 kg
0.1 ~ 0.5 kg