Sc14 Kaju Burfi; Sc15 Badam Halwa; Rice Delight; Rd1 Chicken Biryani - LG MJ2886BFUM Owner's Manual

Sweet Corner
Menu SC14
Utensil: Microwave safe (MWS) glass bowl
For
Kaju
Powdered sugar
Water
Menu SC15
Utensil: Microwave safe (MWS) glass bowl
For
Badam (soaked in hot water for
1 hour)
Milk (for making paste)
Milk (for cooking)
Sugar
Desi ghee
Slivered almonds (for
garnishing)

Rice Delight

Menu rd1
Utensil: Microwave safe (MWS) bowl
For
Basmati rice (soaked for 1 hour)
Boneless chicken
For Marinade
Hung curd
Tomato puree
Ginger garlic paste
Salt, garam masala, coriander
powder, red chilli powder,
turmeric powder
Oil
Onion
Salt
Coriander leaves
Water
Menu rd2
Utensil: Microwave safe (MWS) bowl
For
Basmati rice (soaked for 1 hour)
Boneless mutton
Oil
Chopped onion
Ginger garlic paste
Jeera, laung, tej patta, salt, red
chilli powder, garam masala
Water
Instructions
0.4 kg
2 cups
1¼ cup
½ cup
Badam Halwa
Instructions
0.1 kg 0.2 kg
½ cup 1 cup
½ cup 1 cup
½ cup ¾ cup
3 tbsp 5 tbsp
2 tbsp 3 tbsp
A few
Chicken Biryani
Instructions
0.1 kg 0.2 kg 0.3 kg
100 g 200 g 300 g
100 g 200 g 300 g
½ cup 1 cup 1½ cup
2 tbsp 3 tbsp 4 tbsp
1 tbsp 1½ tbsp 1½ tbsp
As per taste
1 tbsp 1½ tbsp 2 tbsp
½ cup 1 cup 1 cup
If required
A few springs
200 ml 400 ml 600 ml
Gosht Dum Biryani
Instructions
0.1 kg 0.2 kg 0.3 kg
100 g 200 g 300 g
100 g 200 g 300 g
1 tbsp 1½ tbsp 2 tbsp
½ cup 1 cup 1 cup
1 tbsp 1½ tbsp 1½ tbsp
As per taste
200 ml 400 ml 600 ml
Weight Limit
Kaju Burfi
Method:
1. Take kaju in a spice-grinder & make a fine powder and keep aside.
2. In a MWS glass bowl take powdered sugar & water. Stir very well. Select
category & press start.
3. When beeps, stir very well & dissolve all the sugar. Add kaju powder &
stir till all the lumps are removed. Keep stirring till the paste becomes like
a dough (ball formation stage).
4. Grease the kitchen-slab (marble top) a little with ghee. Take the dough &
roll out to 1" thickness carefully. Cut the kaju burfi in desired square or
diamond shape & decorate with vark and serve.
Weight Limit
Method:
0.3 kg
1. Remove the skin from badam & grind them to a fine paste adding milk.
1½ cup
Take out this paste in a MWS glass bowl.
2. Add desi ghee to the paste & mix well. Select category & weight and
1 cup
press start.
3. When beeps, stir very well & again press start.
1 cup
4. When beeps, stir very well. Add sugar & milk (for cooking). Again mix
7 tbsp
well & press start. Give standing time of 5-6 minutes & mix well. Garnish
4 tbsp
with slivered almonds & serve badam halwa hot.
Weight Limit
Method:
0.4 kg 0.5 kg
1. Marinade the chicken & keep it in refrigerator for 1 hour.
400 g 500 g
2. In a MWS bowl add oil, chopped onions & marinated chicken & cover.
400 g 500 g
Select category & weight and press start.
3. When beeps, mix well, add rice, salt (if required), coriander leaves,
water. Cover & press start. Stand for 5 minutes. Serve hot.
2 cup 2½ cup
5 tbsp 6 tbsp
2 tbsp 2 tbsp
2½ tbsp 3 tbsp
1½ cup 1½ cup
650 ml 750 ml
Weight Limit
Method:
0.4 kg 0.5 kg
1. In a MWS bowl add oil, jeera, laung, tej patta onion, ginger garlic paste,
400 g 500 g
mutton & cover. Select category & weight and press start.
400 g 500 g
2. When beeps, mix well, add rice, water, salt, red chilli powder, garam
masala & cover. Press start. Stand for 5 minutes. Serve hot.
2½ tbsp 3 tbsp
1½ cup 1½ cup
2 tbsp 2 tbsp
650 ml 750 ml
75
Ghee/Indian Cuisine
0.1 ~ 0.3 kg
Ghee/Indian Cuisine
0.1 ~ 0.5 kg
0.1 ~ 0.5 kg
0.4 kg