So13 Bombay Curry Soup; So14 Badam Soup; So15 Limbu Dhania Shorba - LG MC2146BP Owner's Manual

Soup
Category Weight Limit
So13 Bombay
Curry Soup
Method:
1. In a MWS glass bowl add soaked masoor dal, tomato & water. Select category & press start.
2. When beeps, remove & allow the dal to cool. Grind it in a mixer & strain.
3. In another MWS glass bowl, add oil, crushed garlic, chopped onion. Press start.
4. when beeps, mix & add strained dal stock, salt, chilli powder, curry powder & add 150 ml of water. Mix well & press start. Garnish with
coriander leaves & serve hot.
So14 Badam
Soup
Method:
1. Grind soaked & blanched badam & basil leaves to a fine paste, adding ½ cup water. Take out in a MWS glass bowl. Add 3 cups water & stir
well. Add cinnamon, elaichi & cloves.
2. Select category & press start.
3. When beeps, stir & strain the soup &sieve. Take the strained soup in a MWS glass bowl. Add salt & peppers & cornflour (mixed with ½ cup
water) & press start. Serve hot.
So15 Limbu
Dhania
Shorba
Method:
1. In a MWS glass bowl add oil, cabbage, carrot, celery, spring onions, ginger, garlic, bayleaves, cloves, peppercorns. Mix well. Select
category & press start.
2. When beeps, mix well & add water & press start. When beeps, add besan paste, lemon juice, coriander leaves, salt. Mix well & press start.
Garnish with coriander leaves & serve hot.
Utensil
0.6 kg Microwave safe
(MWS) glass bowl
0.6 kg Microwave safe
(MWS) glass bowl
0.6 kg Microwave safe
(MWS) glass bowl
For
Water
Soaked masoor dal (dehusked)
Chopped tomato
Chopped onions
Crushed garlic
Oil
Curry powder
Salt, red chilli powder
Coriander leaves
For
Badam (soaked & blanched)
Fresh basil leaves (Tulsi)
Water
Cinnamon
Elaichi (green)
Cloves
Sugar
Cornflour
Salt & pepper powder
For
Water
Oil
Shredded cabbage
Chopped carrot
Celery
Spring onions
Ginger (grated)
Chopped garlic
Bayleaf
Cloves
Pepper corns
Besan
Lemon juice
Coriander leaves (chopped)
Salt
46
Instructions
0.6 kg
500 ml (2½ cups)
200 g
2 nos.
1 no.
3-4 cloves
1 tbsp
As per taste
As per taste
For garnishing
0.6 kg
50 g
8-10 nos.
3 cups (600 ml)
1" stick
2-3 nos.
2-3 nos.
½ tsp
½ tbsp
As per taste
0.6 kg
600 ml
½ tbsp
1 cup
½ cup
½ cup
½ cup
1 tsp
3 nos.
2 nos.
2 nos.
3 nos.
2 tbsp (dissolved in ¼ cup water)
2 tbsp
½ cup
As per taste