LG MC3286BRUM Owner's Manual page 85

Rice Delight
rd11
Menu
Utensil: Microwave safe (MWS) bowl & Microwave safe (MWS) glass bowl
For
Rice (soaked for 1 hour)
Water
Salt
For Red Mixture
Beat root (grated)
Onion (sliced)
Oil / ghee
Salt
Laung, dalchini, chhoti elaichi
For White Mixture
Cashewnuts (broken into pieces)
Oil / ghee
For Green Mixture
Mint leaves
Coriander leaves
Onion
Green chilli
Garlic paste
Salt
rd12
Menu
Utensil: Microwave safe (MWS) bowl
For
Boiled eggs
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam masala,
dhania powder, turmeric powder
Biryani masala
Slit green chillies
rd13
Menu
Utensil:
Microwave safe (MWS) bowl
For
Soaked rice
Soaked & boiled kabuli chana
Sliced onions
Water
Ginger-garlic paste
Desi ghee
Laung, chhoti elaichi, badi elaichi,
saunf, jeera
Salt, red chilli powder, garam
masala, haldi
Mango pickle paste
Slit green chilli
rd14
Menu
Utensil: Microwave safe (MWS) bowl
For
Methi leaves (chopped)
Soaked rice
Water
Onions (sliced)
Ginger-garlic paste
Salt, red chilli powder, garam masala
Oil / ghee
Tiranga Pulao
Instructions
0.2 Kg 0.3 Kg
200 g 300 g
350 ml 500 ml
As per taste
½ cup 1 cup
½ nos. 1 no.
½ tbsp 1 tbsp
As per taste
As requite
1 tbsp 2 tbsp
½ tbsp 1 tbsp
½ cup 1cup
½ cup 1cup
1 no. 2 nos.
1 no. 2 nos.
½ tsp 1 tsp
As per taste
Instructions
0.1 Kg 0.2 Kg
2 nos. 3 nos.
100 g 200 g
200 ml 350 ml
1 no. 2 nos.
1 tbsp 2 tbsp
½ tsp 1 tsp
As per taste
½ tsp 1 tsp
1 no. 2 nos.
Achari Chana Pulao
Instructions
0.1 Kg 0.2 Kg
100 g 200 g
½ cup 1 cup
½ cup 1 cup
200 ml 350 ml
½ tsp 1 tsp
1 tbsp 1½ tbsp
As per requirement
As per taste
1 tbsp 1½ tbsp
1 no. 2 nos.
Instructions
0.1 Kg 0.2 Kg
1 cup 1½ cup
100 g 200 g
200 ml 350 ml
1 no. 2 nos.
½ tsp 1 tsp
As per taste
1½ tbsp 2 tbsp
Weight Limit
Method:
0.4 Kg
1. In a spice grinder take mint leaves, coriander leaves, onion (cut into
pieces), green chilli & salt. Grind them & make green chutney. Keep
400 g
aside for late use.
650 ml
2. In a MWS bowl take soaked rice & water. Add ¼ salt. Select category &
weight and press start.
3. When beeps, remove the MWS bowl & drain excess water from the
1 cup
rice. Divide the cooked rice into 3 equal parts. Cover them.
4. In another MWS bowl add oil/ghee, grated beet root, sliced onion,
1 no.
laung, elaichi & salt. Mix well. Press start.
1 tbsp
5. When beeps, remove the MWS bowl and in a MWS glass bowl add
oil/ghee & cashewnuts. Press start.
6. Mix one portion of rice to the red mixture with a fork. Do not break the
rice. Mix second portion with green chutney & third portion of rice with
chashewnuts.
3 tbsp
7. Take square / rectangular dish & arrange the red coloured layer first,
1½ tbsp
white layer in the centre & green layer in the end. Serve them hot.
1 cup
1 cup
3 nos.
3 nos.
1 tsp
Weight Limit
Egg Biryani
Method:
0.3 Kg
1. In a MWS bowl take soaked rice, water. Select category & weight and
press start.
4 nos.
2. When beeps, take out the cooked rice & keep aside. In another MWS
300 g
bowl take oil, chopped coriander leaves, sliced onions, biryani masala,
500 ml
ginger-garlic paste, slit green chillies & all the spices. Mix very well &
2 nos.
press start.
3 tbsp
3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced
onions. Mix well without breaking the eggs. Press start.
1 tsp
4. Serve egg biryani hot with plain curd or raita.
1 tsp
2 nos.
Weight Limit
Method:
0.3 Kg
1. In a MWS bowl take soaked rice & water. Select category & weight and
300 g press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
1½ cup
desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic
1½ cup
paste, sliced onions & slit green chillies. Mix very well & press start.
500 ml
3. When beeps, add onion-mixture to the cooked rice, also add mango
1½ tsp
pickle paste & all the spices. Mix very well & press start.
4. Serve achari chana pulao hot with fresh curd.
2 tbsp
2 tbsp
2 nos.
Methi Rice
Weight Limit
Method:
0.3 Kg
1. In a MWS bowl take soaked rice & water. Select category & weight and
2 cup press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
300 g
oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix
500 ml
well & press start.
3 nos.
3. When beeps, add methi leaves to cooked rice, add all the spices. Mix
1½ tsp
very well. Press start. Serve rice hot with curd or raita.
2½ tbsp
85
Indian Cuisine
0.2 ~ 0.4Kg
0.1 ~ 0.3Kg
0.1 ~ 0.3 kg
0.1 ~ 0.3 kg