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Samsung Microwave Oven Cookbook

Samsung microwave oven user manual
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See also: Cookbook , User Manual
Ceramic
P P r r e e v v e e n n t t s s s s c c r r a a t t c c h h , ,
Enamel Cavity
r r u u s s t t a a n n d d b b a a c c t t e e r r i i a a
• No Scratch • No Rust • No Bacteria
Trio
F F o o r r e e v v e e n n a a n n d d
d d e e e e p p c c o o o o k k i i n n g g
Technology
3 WAY COOKING
N N o o w w o o r r r r y y f f o o r r y y e e a a r r s s
W W ARRANTY
ARRANTY
Explore
D D E E L L I I C C I I O O U U S S
M M O O M M E E N N T T S S
S S a a m m s s u u n n g g M M i i c c r r o o w w a a v v e e O O v v e e n n C C o o o o k k b b o o o o k k
B B y y G G o o u u r r m m e e t t E E x x p p e e r r t t
K K A A R R E E N N A A N N A A N N D D
P P o o w w e e r r e e d d b b y y
THE TIMES OF INDIA

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  • Page 1 Ceramic P P r r e e v v e e n n t t s s s s c c r r a a t t c c h h , , Enamel Cavity r r u u s s t t a a n n d d b b a a c c t t e e r r i i a a •...
  • Page 2 Times Group Books Times Group Books (A division of Bennett, Coleman and Company Limited) Times Annexe, 9-10, Bahadur Shah Zafar Marg, New Delhi-110002 Printed at: Paras Offset Pvt. Ltd. Complimentary copy with Samsung Convection Microwave Oven. Not for Sale.
  • Page 3 D D E E L L I I C C I I O O U U S S MOMENTS Samsung M M icrowave O O ven C C ookbook By G G ourmet E E xpert KAREN A A NAND...
  • Page 4 Author’s Note I have been using a microwave oven for 25 years, mainly to heat up leftovers, tea and coffee and defrosting meat, poultry, seafood and bread. It was only when I was asked by Samsung to come up with a collection of my favourite recipes and some diehard “sure shots” that I realized the versatility and extraordinary potential of the new Samsung Microwave.

  • Page 5: Table Of Contents

    Introduction ..... .5 Accessories ..... . .7 Cooking Guide .
  • Page 6 Lazizi Bhindi ....52 Cabbage Foogath ... . .52 Paneer Peshawari ....53 Paneer Tikka .

  • Page 7: Introduction

    The kitchen is the centre of all household activities in a traditional Indian home. The kitchen is the place where the lady of the house reigns supreme. Your new Samsung Microwave Oven is going to make life for you easier as well as more exciting.
  • Page 8 — in the voice guiding model. Auto-cook menus are available in various other Samsung Microwave Oven models as well. So, you will never run out of options. Another exceptional feature of this product is its Ceramic Enamel Cavity. An exceptionally smooth ceramic interior allows grease and oil to be easily cleaned off the inside walls with an added advantage of 5 years warranty on the cavity.

  • Page 9: Accessories

    Pro-steamer Samsung’s unique cookware enables healthy and low-fat cooking by using steam. Steam cooking in the microwave oven (MWO) usually makes the surface of food dry. To solve this weak-point, Samsung came up with the Pro-steamer. The Pro-steamer consists of two parts — a bottom plate and a stainless steel lid.

  • Page 10: Grill Rack

    Multi-spit Samsung’s Multi-spit allows you to enjoy barbecuing without the hassle of cleaning the inside of the MWO. The Multi-spit is Samsung’s unique accessory for barbecuing — far more useful and convenient than other similar accessories. It can provide all kinds of skewer-styled cooking, not only Western-style food like Roast Chicken but also Indian food like tikkas.

  • Page 11: Cooking Guide

    Microwaves The MWO is a new cooking appliance, and since quite a few people are not aware of its mechanism, given below is a short note on how it works. Microwave energy actually penetrates food, heating water, fat, and sugar molecules in food. The microwave rays cause the molecules in the food to move rapidly.

  • Page 12: Standing Time

    Standing time Once cooking is over, the standing time allows the temperature to even out in the food. Cooking guide for frozen vegetables FOOD PORTION POWER Spinach 150 gm Broccoli 300 gm Peas 300 gm Green Beans 300 gm Mixed Vegetables 300 gm (carrots/peas/corn) Mixed Vegetables...
  • Page 13 HINT: Cut the fresh vegetables into even-sized pieces. The smaller they are cut, the quicker they will cook. All fresh vegetables should be cooked using full microwave power (900W). FOOD PORTION Broccoli 250 gm 500 gm Brussels Sprouts 250 gm Carrots 250 gm Cauliflower...
  • Page 14 Power levels and stirring You can adjust the power level from 900W to 300W, according to the kind of food that you want to reheat. Stir well or turn food over during reheating for best results. When possible, stir again before serving.
  • Page 15 Pour into cups and reheat uncovered: 1 cup in the centre, 2 cups opposite of each other, 3 cups in a circle. Keep in microwave oven during standing time and stir well. Pour into a deep ceramic plate or deep ceramic bowl. Cover with plastic lid.

  • Page 16: Cleaning Your Microwave Oven

    Food suitable for grilling: Chops, sausages, steaks, hamburgers, bacon and gammon rashers, thin fish portions, sandwiches, and all kinds of toasts with toppings. Cleaning your microwave oven The following parts of your microwave oven should be cleaned regularly to prevent grease and food particles from building up: Inside and outside surfaces...
  • Page 17 FOOD PORTION POWER Baby food 190 gm (vegetables + meat) Baby porridge 190 gm (grain + milk + fruit) Baby milk 100 ml 200 ml could adversely affect the appliance and possibly result in a hazardous situation. Clean the outside surfaces with a soft cloth and warm, soapy water. Rinse and dry. Remove any splashes or stains on the inside surfaces or on the roller ring with a soapy cloth.

  • Page 18: Interesting Usage Of The Microwave

    Interesting Usage of the Microwave MELTING BUTTER Put 50gm butter on a small deep glass dish. Cover with plastic lid. Heat for 30–40 seconds, on 900W, until the butter melts. MELTING CHOCOLATE Put 100gm chocolate on a small deep glass dish. Heat for 3–5 minutes, on 450W, until the chocolate melts.
  • Page 19 Put 600gm fruits (for example, mixed berries) in a suitable-sized glass pyrex bowl with lid. Add 300gm preserving sugar and stir well. Cook covered for 10–12 minutes, on 900W. Stir several times during cooking. Empty directly into small jam glasses with twist-off lids. BROWNING ALMOND SLICES Spread 30gm sliced almonds evenly on a medium-sized ceramic plate.

  • Page 20: Know Your Ingredients

    Know Your Ingredients Dried fenugreek leaves Mace Mint leaves Peppercorns (Kasuri methi) (Javitri) ( Pudina) ( Sabut kali mirch) Dried mango powder Turmeric powder Red chilli powder Ground coriander seeds ( Amchur) ( Haldi) ( Lal mirch powder) (Dhania powder) Cumin seeds Fenugreek seeds Cloves...
  • Page 21 Coriander seeds Nigella (onion seeds) Mustard seeds White sesame seeds (Sabut dhania) (Kalaunji) (Rai, Sarson) (Safed til) Green Cardamom Cinnamon Asafoetida Dried Pomegranate seeds (Chhoti elaichi) (Dalchini) (Hing) (Anardana) Black cumin seeds Black cardamom Bay leaves Garlic (Shah jeera) (Moti elaichi) (Tej patta) (Lahsun) Green chillies...

  • Page 22: Soups

    soups EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 23: Country Vegetable Soup

    COUNTRY VEGETABLE SOUP PREPARATION TIME: INGREDIENTS 2 tbsp Butter 2 cups Leeks, sliced 1 cup Carrot, sliced finely 1 cup Potato, diced METHOD Place the butter, all the vegetables and stock into casserole. Microwave covered on HIGH for 15 minutes. Blend together cornflour and water, and stir into soup mixture.

  • Page 24: Hot & Sour Soup

    HOT & SOUR SOUP PREPARATION TIME: INGREDIENTS Dried Chinese mushrooms Eggs 1 tsp Sesame oil 1 litre Stock 1½ cups Tofu (bean curd) cut into thin slices/cubes 3 mins COOKING TIME: 2 tsp 3 tbsp 1 tsp 2 tbsp 2 tbsp 2 tbsp 1 tbsp 12 mins...

  • Page 25: Tomato & Basil Soup

    TOMATO & BASIL SOUP PREPARATION TIME: INGREDIENTS 1 kg Ripe tomatoes, skinned and chopped fine* Onion, chopped Garlic cloves, crushed METHOD In a bowl combine tomatoes, onion, garlic and vegetable stock. Cook covered on HIGH for 15 minutes or until soft, stirring often. Process tomato mixture until smooth in a food processor or mixer. Return to bowl. Add tomato purée, basil, salt and pepper.

  • Page 26: Quick Sweet Corn Soup

    QUICK SWEET CORN SOUP PREPARATION TIME: INGREDIENTS 1 pkt Corn 1 large tin Creamed-style sweet corn 1 tsp Grated ginger 2 cups Vegetable stock Spring onion, finely chopped METHOD Pour both the corns into a large dish. Add stock and grated ginger. Mix well. Microwave on HIGH for 7 minutes.

  • Page 27: Mulligatawny Soup

    MULLIGATAWNY SOUP PREPARATION TIME: INGREDIENTS 2 tsp Coriander seeds ½ tsp Cumin seeds 2 tsp Poppy seeds 6 cloves Garlic ¾” pc Fresh ginger Dry red chillies Onion METHOD Place coriander, cumin and poppy seeds in a bowl. Microwave on HIGH for 2 minutes or GRILL on a pre- heated crusty plate for 1 minute.

  • Page 28: Tom Yam Goong - Thai

    TOM YAM GOONG – THAI SPICY PRAWN SOUP PREPARATION TIME: INGREDIENTS 3 cups Chicken stock Kaffir lime leaves Lemon grass stalks Medium to large prawns, peeled, cleaned and de-veined* 15 pcs Button mushrooms, cleaned and cut into 2 METHOD Put the stock, lemon grass and kaffir lime leaves in the microwave on HIGH for 5 minutes.

  • Page 29: Chinese Chicken & Vegetable Soup

    CHINESE CHICKEN & VEGETABLE SOUP PREPARATION TIME: INGREDIENTS 1 cup Boneless chicken, diced 1 tbsp Sherry or rice wine 2 tbsp Light soy sauce Button mushrooms, sliced 1 litre Chicken stock METHOD Put the chicken, sherry, 1tbsp soy sauce and oil into a bowl.
  • Page 30 starters EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 31: Colourful Carrot Salad

    COLOURFUL CARROT SALAD PREPARATION TIME: INGREDIENTS 500 gm Orange carrots, peeled and cut into juliennes ½ cup Roasted peanuts, roughly crushed 6–8 California prunes 2 tbsp Coriander chopped 2 tbsp Sesame seeds, roasted METHOD Put the sugar into a bowl and microwave on HIGH for 2 minutes or until you get a dark caramel. Remove. Add the orange and lemon juice.

  • Page 32: Caribbean Rice Salad

    CARIBBEAN RICE SALAD PREPARATION TIME: INGREDIENTS 2 cups Rice (wild, brown or Basmati or a mix of all three) 6 cups Water ½ cup Fresh pineapple pieces, diced into 1” pieces ½ cup Cashew nuts ( kaju ) 1 tbsp ½...

  • Page 33: Khaman (Yellow) Dhokla

    KHAMAN (Yellow) DHOKLA PREPARATION TIME: INGREDIENTS 2 cups Split Bengal gram (Chana Dal) ½ tsp Soda bicarbonate 2 cups Water Asafoetida ( hing ) ¼ tsp Green chillies ½” pc Ginger 5 tbsp Salt to taste For tempering ¼ tsp Mustard seeds Curry leaves METHOD...

  • Page 34: Herby Oven Fries

    HERBY OVEN FRIES PREPARATION TIME: 10 mins INGREDIENTS 1 tsp Red chilli flakes 4 tsp Pizza seasoning (packets which arrive with a take-out pizza) 4 tbsp Parmesan cheese, grated 2 tbsp Large potatoes, cut lengthwise into thin finger chips METHOD Make a seasoning mix with the chilli flakes, pizza seasoning and cheese.

  • Page 35: Upma

    UPMA PREPARATION TIME: INGREDIENTS Ghee 3 tbsp Cashew nuts ( kaju ) ¼ cup 1 tsp Mustard seeds 8–10 Curry leaves 1½ cups Semolina ( rava, suji ) METHOD Combine 1tbsp ghee and cashews. Microwave on HIGH for 1 minute. In another bowl, combine remaining ghee , mustard seeds, curry leaves, chopped onion, green chillies and ginger and microwave on HIGH for 4 minutes.

  • Page 36: Pav Bhaji - Vegetable Purée

    PAV BHAJI — Vegetable purée with butter & soft rolls PREPARATION TIME: 20 mins INGREDIENTS 3 tbsp Medium onions, chopped Green chillies, chopped 1 tsp Ginger paste 3 tsp Garlic paste Medium tomatoes, chopped Medium capsicum, chopped ¼ cup* Green peas, boiled and coarsely mashed METHOD Mix the oil, chopped onions, chopped green chillies and ginger-garlic paste.

  • Page 37: Cheese & Cumin Scones

    CHEESE & CUMIN SCONES PREPARATION TIME: 20 mins INGREDIENTS 250 gm Plain flour 1 tsp Salt 2½ tsp Baking powder 50 gm Firm butter, cut into small cubes ½ cup Milk METHOD Sift together flour, salt and baking powder. Mix butter into the flour until it resembles fine...

  • Page 38: Poha

    POHA PREPARATION TIME: INGREDIENTS 500 gm Medium or thick beaten rice ( pohe ) (not the fine beaten rice used for chivda ) 3 tbsp Vegetable oil 1½ tsp Mustard seeds ½ tsp Turmeric powder Green chillies, sliced METHOD Briefly rinse beaten rice in a colander under running cold water. Drain well.

  • Page 39: Idli

    IDLI PREPARATION TIME: 10 mins INGREDIENTS 2 cups “Boiled” rice 1 cup Husked white gram ( dhuli Urad Dal) Salt to taste Alternatively, you can use a readymade mix available in the market. Mix according to instructions on the packet and follow cooking instructions below. METHOD Soak the rice and gram separately overnight in water to just cover.

  • Page 40: Instant Noodles

    INSTANT NOODLES PREPARATION TIME: INGREDIENTS 1 cup Water 1 pkt Instant Noodles 1 cup Mixed vegetables (carrot, tomato, capsicum, onion), diced METHOD Heat a cup of water for 1-2 minutes in the MWO. Break the noodles into smaller pieces. Add to the bowl of water.

  • Page 41: Hot Potato & Sausage Salad

    HOT POTATO & SAUSAGE SALAD PREPARATION TIME: INGREDIENTS Large potatoes, peeled 2 tbsp Butter 2 cups Chicken stock, salted 1tbsp Chicken sausages/franks 1 tbsp Parsley, chopped 1 tsp Lemon ( nimbu ) juice METHOD Cut potatoes into thick slices. Put the potato slices, butter and stock into a large bowl.

  • Page 42: Thai-Style Chicken Salad

    THAI-STYLE CHICKEN SALAD PREPARATION TIME: INGREDIENTS Chicken breasts, skinless, boneless Marinade ¼ cup Fresh lemon ( nimbu ) juice 2 tbsp Thai fish sauce 2 cloves Garlic, crushed 1 tbsp Brown sugar or jaggery 2 tbsp Fresh coriander, finely chopped Dressing 1 tbsp Thai sweet chilli sauce...

  • Page 43: Chicken 65

    CHICKEN 65 PREPARATION TIME: INGREDIENTS 500 gm Chicken thighs, boneless, skinless, cut into 1” pieces Garam masala powder 1 tsp 1½ tsp Garlic paste ¼ cup 2½ tsp Salt 1½ tsp Ginger paste METHOD Take a bowl and mix the ginger-garlic paste, 2tsp oil, chilli powder and salt with a little water to form a thick paste.

  • Page 44: Main Course (Veg)

    main course EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 45: Stuffed Baked Potatoes

    STUFFED BAKED POTATOES PREPARATION TIME: 5 mins INGREDIENTS Large potatoes, scrubbed Knobs of butter Green bell pepper, finely diced 1½ cups Grated cheese METHOD Prick the potatoes all over with a fork. Wrap in kitchen paper towels. Microwave on HIGH for about 10 minutes until soft when squeezed.

  • Page 46: Vegetable Lasagne

    VEGETABLE LASAGNE PREPARATION TIME: INGREDIENTS 2 tbsp Olive oil Large onion, chopped 2 cloves Garlic, crushed Carrot, chopped Red pepper, chopped Large aubergine ( baingan ), cut into half vertically and sliced into rounds 25 mins COOKING TIME: 2 tbsp 600 gm 225 gm 600 ml...
  • Page 47 METHOD Pour oil in a bowl. Add garlic and onion. Microwave on HIGH for 4 minutes. Add carrot and red pepper with ¼ cup water. Microwave on HIGH for 4-5 minutes until soft. Add most of the pasta sauce. Stir. Season with salt and pepper.

  • Page 48: Stuffed Tomatoes

    STUFFED TOMATOES PREPARATION TIME: INGREDIENTS Large red tomatoes, firm 1 tbsp Olive oil ½ cup Parsley/coriander, chopped fine Onion, chopped 200 gm Feta cheese, crumbled Green chillies to taste, finely chopped Salt and pepper to taste METHOD Slice the top of the tomatoes. Scoop out gently. Pour oil into a shallow, microwave-safe dish. Add the onion and green chillies.

  • Page 49: Matar Paneer

    MATAR PANEER PREPARATION TIME: INGREDIENTS 3 tbsp ½ tsp Cumin 1 tsp Coriander powder 1 tsp Red chilli powder Onions, chopped 1 tsp Ginger paste 1 tsp Garlic paste METHOD Put the oil in a bowl. Add cumin, turmeric, coriander and chilli. Microwave for 2 minutes. Add chopped onion, ginger and garlic.

  • Page 50: Aloo Methi

    ALOO METHI PREPARATION TIME: INGREDIENTS Medium-sized potatoes, cut into 1” pieces 1 cup Water Tomatoes, skin removed* Green chillies, slit 20 mins COOKING TIME: 2 cups 1tbsp 1 tsp 6–8 cloves Garlic, crushed Salt to taste METHOD In a bowl, put the cut potatoes in 1 cup water. Microwave covered on HIGH for 7 minutes.

  • Page 51: Stir-Fried Vegetables

    STIR-FRIED VEGETABLES PREPARATION TIME: INGREDIENTS 2 tbsp Oil, preferably groundnut 2 tsp Fresh ginger, finely chopped 2 tsp Spring onions, finely chopped 2 tsp Garlic, finely chopped 3 cups Button mushrooms, carrots, bok choy and broccoli, all diced METHOD In a bowl, pour oil. Add ginger, spring onions and garlic. Microwave for about 2 minutes. Add the vegetables.

  • Page 52: Masala Mushrooms

    MASALA MUSHROOMS PREPARATION TIME: INGREDIENTS ½ cup Olive oil 6 cloves Large garlic, lightly crushed 4 cups Button mushrooms, cleaned and cut into halves 1 tsp Oregano 5 mins COOKING TIME: 1 tsp 1 tsp Dash of lemon ( nimbu ) juice 10 mins SERVES: Cumin seeds...

  • Page 53: Corn In Creamy Milk

    CORN IN CREAMY MILK PREPARATION TIME: 15 mins INGREDIENTS Fresh sweet corn cobs, each broken into 3 2 cups Water 1 tsp Salt ½ tsp Sugar ½ cup Coconut cream (thick coconut milk) METHOD In a flat baking dish, put the corn and water. Add 1tsp of salt. Microwave covered on HIGH for 12 minutes.

  • Page 54: Lazizi Bhindi

    LAZIZI BHINDI PREPARATION TIME: INGREDIENTS 6 tbsp Oil Onions, sliced roughly 1 tbsp Coriander powder 1 tbsp Cumin powder METHOD In a bowl, put oil and the sliced onions. Microwave for 4 minutes until onions are pink. Add okra, coriander, cumin, chilli powder and salt. Mix well. Microwave on HIGH for 12 minutes until they are just done.

  • Page 55: Paneer Peshawari

    PANEER PESHAWARI PREPARATION TIME: INGREDIENTS ½ cup Paneer (cottage cheese), cut into ½” cubes Cashew nuts ( kaju ) 1 tbsp ½ tsp Chopped ginger 1 tsp Finely chopped green chillies 2 tbsp Mava (khoya) Cardamoms Cloves 1 tbsp Onion paste A pinch of white pepper powder 15 mins COOKING TIME:...

  • Page 56: Paneer Tikka

    PANEER TIKKA PREPARATION TIME: INGREDIENTS 500 gm Paneer (cottage cheese) chunks, cut into 2” 1 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Dry fenugreek leaves ( methi ) 1-2 tsp Salt For marinade paste 250 gm Hung curd 1 tbsp Dry fenugreek leaves ( methi ) METHOD...

  • Page 57: Simple Thai Red Curry

    SIMPLE THAI RED CURRY PREPARATION TIME: 10 mins INGREDIENTS 4 cups Coconut milk 3 tbsp Thai red curry paste 3 cups Baby corn (roughly chopped), mushrooms (halved) and broccoli (cut into florets) METHOD In a large bowl, mix 1 cup of the coconut milk and the red curry paste. Microwave covered on HIGH for 4 minutes.

  • Page 58: Chinese Greens

    CHINESE GREENS WITH OYSTER SAUCE PREPARATION TIME: INGREDIENTS 5 cups Chinese greens/pak choy, cut into 3” lengths 1 cup Water + 1 tsp salt 3 tbsp Groundnut oil 1½ tbsp Garlic, chopped 2½ tbsp Oyster sauce (vegetarian oyster sauce is available) METHOD In a large bowl, place the Chinese greens in salted water.

  • Page 59: Dal Tadka

    DAL TADKA PREPARATION TIME: INGREDIENTS 1 cup Masoor Dal, cleaned 1 tsp Salt 3 cups Water Ghee or oil 3 tbsp 1 tsp Cumin seeds METHOD Wash and soak dal for 1 hour. Drain water. Place the dal, 1tsp salt and 3 cups of water in a very large bowl.

  • Page 60: Maharani Dal

    MAHARANI DAL PREPARATION TIME: INGREDIENTS 1 cup Black Urad Dal whole 3 cups Water 1 tsp Salt ½ cup Butter 2½ tsp Ginger paste 5 mins COOKING TIME: 3½ tsp Garlic paste 1 tsp 1 cup ¾ cup ½ tsp METHOD Wash dal 4 times till you get transparent water.

  • Page 61: Chhole

    CHHOLE PREPARATION TIME: INGREDIENTS 1 cup Kabuli Chana (chickpeas) 5 cups Water Green cardamom ¼ tsp Cinnamon powder 1 tsp Cumin powder ¼ tsp Pepper powder ¼ tsp Clove powder 1 tsp Turmeric powder 1 tsp Chilli powder 5 mins COOKING TIME: 3 tbsp 1½...

  • Page 62: Main Course (Non-Veg)

    main course NON-VEG EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 63: Alleppey Curry With Prawns

    ALLEPPEY CURRY WITH PRAWNS PREPARATION TIME: INGREDIENTS 500 gm Medium-sized prawns, peeled, cleaned and de-veined ¼ cup Coconut oil 1 tsp Turmeric powder ½ tsp Coriander powder ½ tsp Red chilli powder ½ tsp Black mustard seeds 10–12 Curry leaves METHOD Make a paste of the turmeric, coriander and red chilli powders...

  • Page 64: Goan Prawn Curry With Okra

    GOAN PRAWN CURRY WITH OKRA PREPARATION TIME: INGREDIENTS Grind the following to a fine paste with very little water: Dry Kashmiri chillies 1 tsp Black peppercorns 1 tsp Cumin seeds ¼ tsp Turmeric powder Medium cloves of garlic 1” pc Ginger 2 tsp Sesame seeds ( til ) or 1 tbsp...

  • Page 66: Fish Tikka

    FISH TIKKA PREPARATION TIME: 20 mins INGREDIENTS 600 gm Fresh fish such as Rawas or Beckti, 1½” cubes 2 tbsp Butter, melted For the First Marination 3 tsp Ginger paste 2 tsp Garlic paste 1 tsp Salt 3 tsp Lemon ( nimbu ) juice METHOD Melt butter in MWO on HIGH for 20 seconds.

  • Page 67: Murgh Malai Tikka

    MURGH MALAI TIKKA PREPARATION TIME: INGREDIENTS 500 gm Boneless chicken, cut into 1½” tikka pieces 2 tbsp Dry fenugreek leaves ( methi ) 1 tsp Cumin powder 1 tsp Coriander powder METHOD Marinate chicken pieces with dry fenugreek leaves, salt, coriander powder, cumin powder and garam masala powder.

  • Page 68: Chicken Keema Matar

    CHICKEN KEEMA MATAR PREPARATION TIME: INGREDIENTS 4 tbsp Onions, chopped Cloves 1” Cinnamon piece ½ tsp Turmeric powder 1 tsp Red chilli powder METHOD Place chopped onion, cinnamon, cloves, turmeric powder, red chilli powder, black pepper and ginger-garlic paste in a bowl with the oil. Microwave for 6 minutes. Stir. Add tomato, chicken mince and ½ cup water. Microwave covered on HIGH for approximately 5 minutes, stirring twice, until almost dry.

  • Page 69: Curry Leaf Chicken

    CURRY LEAF CHICKEN PREPARATION TIME: INGREDIENTS 1 cup Curry leaves 500 gm Boneless chicken, cut into 1½” pieces 2 tbsp Tamarind paste METHOD Marinate chicken with half the black pepper and 1tbsp oil. Pour the remaining oil in a bowl. Add the curry leaves.

  • Page 70: Kali Mirch Tangdi Chicken

    KALI MIRCH TANGDI CHICKEN PREPARATION TIME: 15 mins INGREDIENTS Chicken drumsticks (or 4 full chicken legs), cleaned 2 tbsp Lemon juice 1 cup Hung curd 1½ tbsp Ginger paste 1½ tbsp Garlic paste ½ tsp Turmeric powder METHOD Wipe chicken with kitchen paper. Cut two or three deep slashes in the flesh of each drumstick. Apply lemon juice and salt.

  • Page 71: Honey Mustard Chicken

    HONEY MUSTARD CHICKEN PREPARATION TIME: INGREDIENTS Chicken drumsticks (or 4 full chicken legs) 4 tbsp Olive oil METHOD Wipe chicken with kitchen paper. Cut two or three deep slashes in the flesh of each drumstick. Place them in a flat glass or ceramic dish. Mix together mustard, honey, szechwan sauce, olive oil and lemon juice. Mix with the chicken.

  • Page 72: Thai Green Curry With Chicken

    THAI GREEN CURRY WITH CHICKEN PREPARATION TIME: INGREDIENTS 5 tbsp Thai green curry paste 3 tbsp 2 tbsp Fish sauce (nam pla) Basil leaves 400 gm Chicken breast boneless, shredded Red chillies, sliced 3 stalks Lemon grass or bundle 3 cups Coconut milk Kaffir lime leaves, torn 1½...

  • Page 73: Butter Chicken

    BUTTER CHICKEN PREPARATION TIME: 20 mins INGREDIENTS 500 gm Boneless chicken, cut into 1” pieces To marinate the chicken Grind together 1” pc Ginger 6 cloves Garlic Onion 2 tsp Lemon juice ( nimbu ) ½ tsp Salt 1 tsp Coriander powder ½...

  • Page 74: Rice & Noodles

    rice & noodles EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 75: Tamarind Rice (Served With Raita)

    TAMARIND RICE (Served with Raita) PREPARATION TIME: INGREDIENTS 1½ cups Rice, cleaned, washed and soaked for 1 hour 3 cups Water 4 tbsp Puliyogare Rice readymade mix METHOD Place rice and water in a large bowl and microwave covered on HIGH for 12 minutes or until cooked through.

  • Page 76: Veg Fried Rice

    VEG FRIED RICE PREPARATION TIME: INGREDIENTS 1½ cups Basmati Rice cleaned, washed and soaked for 1 hour 6 cups Water 5 tbsp Groundnut oil 4 cloves Garlic, sliced Red chillies, seeded and finely chopped METHOD Microwave rice and water, covered, on HIGH for 10 minutes, until slightly undercooked.

  • Page 77: Hakka Noodles

    HAKKA NOODLES PREPARATION TIME: INGREDIENTS 200 gm Egg noodles, soaked in warm water for 10 mins (approx. 1 large pkt.) Onion, sliced or 4 spring onions Green chillies, sliced 2 cups Bean sprouts 1 cup Green peas Fresh spinach leaves, torn METHOD Take 1tbsp of the oil and mix with the bean curd or paneer.

  • Page 78: Lemon Rice

    LEMON RICE PREPARATION TIME: INGREDIENTS 1½ cups Rice, cleaned, washed and soaked for 1 hour 3 cups Water 1 tsp Salt ¼ cup Lemon ( nimbu ) juice 2 tbsp 2 tsp Mustard seeds METHOD Place rice, salt and water in a large bowl. Microwave covered on HIGH for 12 minutes or until cooked through.

  • Page 79: Mexican Rice

    MEXICAN RICE PREPARATION TIME: INGREDIENTS 1½ cups Thick grained rice (Kerala or Goa unpolished or “boiled” rice is perfect), cleaned, washed and soaked for 1 hour ¼ cup Olive oil Onions, chopped 2 tbsp Garlic, chopped METHOD Mix the olive oil, garlic and onion in a bowl. Microwave on HIGH for 7 minutes. Add chilli paste, rice, pasta sauce and stock.

  • Page 80: Thai Fried Rice

    THAI FRIED RICE PREPARATION TIME: INGREDIENTS 1½ cups Basmati Rice, cleaned, washed and soaked for 1 hour 6 cups Water 4 tbsp Vegetable oil 2 cloves Garlic, finely chopped Medium-sized onion, finely chopped 3 tbsp Dried shrimp, soaked for 5 mins, drained (optional) METHOD Microwave rice and water, covered,...

  • Page 81: Chicken Biryani

    CHICKEN BIRYANI PREPARATION TIME: INGREDIENTS 1 ½ cups Basmati Rice 400 gm Chicken, boneless, diced Medium-sized onion, sliced ½ cup Curd 2 tbsp Ginger paste 2 tbsp Garlic paste ¼ cup Fresh coriander, chopped 1½ tsp Salt METHOD Wash rice twice and soak in just enough water to cover it for an hour with the cinnamon stick.
  • Page 82 desserts EASY MEDIUM DIFFICULT AUTO COOK MENU* Auto Cook Menu dishes available in selected models...

  • Page 83: Fresh Fruit Sponge Cake

    FRESH FRUIT SPONGE CAKE PREPARATION TIME: INGREDIENTS 1¼ cups Butter Eggs Castor sugar ¼ tsp Salt cups Plain flour 1 tsp Baking powder METHOD Whisk the butter and the sugar in a bowl until light and fluffy. Mix in the eggs one at a time. Add the sifted flour, salt and baking powder carefully with a wooden spoon.

  • Page 84: Honey Bee Chocolate Cake

    HONEY BEE CHOCOLATE CAKE PREPARATION TIME: INGREDIENTS Flour ( maida ) 1 cup 2 tbsp Castor sugar ½ cup Butter (preferably unsalted) ½ cup Milk 200 gm Sweetened condensed milk 25 mins COOKING TIME: ¼ cup ½ tsp ½ tsp 1 tsp 1 cup ½...

  • Page 85: Chocolate Fudge

    CHOCOLATE FUDGE PREPARATION TIME: 5 mins INGREDIENTS 1¼ cups Soft brown sugar ½ cup Milk 2 tbsp Cocoa 1 tbsp Butter 400 gm Sweetened condensed milk 1 tsp Vanilla essence/extract METHOD Grease an 8” square sandwich tin with a little butter. Put the soft brown sugar with ½ cup of milk in a bowl.

  • Page 86: Chocolate Chip Cookies

    CHOCOLATE CHIP COOKIES PREPARATION TIME: INGREDIENTS 1¼ cups Butter at room temperature Brown sugar White sugar 1 tsp Vanilla essence ½ tsp Salt METHOD Cream butter in an electric mixer until light. With the mixer running, slowly add brown sugar, sugar, vanilla, salt, egg, flour and dissolved baking powder.

  • Page 87: Gajar Ka Halwa

    GAJAR KA HALWA PREPARATION TIME: INGREDIENTS 1½ cups Milk 500 gm Carrots, peeled and grated (red variety) Sugar METHOD Bring the milk and carrots to a boil on the fire. Put into a large microwave-safe bowl. Microwave on HIGH for 20 minutes. Stir two or three times till all the milk has been absorbed. The timings vary depending on the moisture in the carrots.

  • Page 88: Pistachio Cake

    PISTACHIO CAKE PREPARATION TIME: INGREDIENTS cups Butter, softened Lemons ( nimbu ) 1¼ cups Castor sugar Eggs 2 tsp Vanilla extract 1 cup Almonds, blanched METHOD Grease a microwave-suitable square or rectangular dish with some of the butter or line with parchment paper and grease with butter.

  • Page 89: Cashew Burfi

    CASHEW BURFI PREPARATION TIME: INGREDIENTS ½ cup Water 2½ cups Sugar 1 tbsp Milk 1 kg Cashew nuts, ground fine 3 tsp Ghee METHOD Put water and sugar into a bowl. Microwave on HIGH for 8-9 minutes. Stir twice. The mixture should come to a boil and you should get a really thick syrup.

  • Page 90: Chocolate Brownies

    CHOCOLATE BROWNIES PREPARATION TIME: 25 mins INGREDIENTS 1 cup Butter 2 cups Sugar 4 large Eggs 2 tsp Vanilla essence METHOD Pre-heat the CONVECTION oven setting to 180°C. Grease a baking pan 9”x 9”x 2”. In a bowl beat the butter and sugar till light.
  • Page 92 French food culture. Karen Anand lives in Pune with her husband, Yadu Sankalia, and two sons. THE TIMES OF INDIA Complimentary copy with Samsung Convection Microwave Oven. Not for Sale.

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