Indian Rasoi; Indian Cuisine 13~14 - LG MS2043DB Owner's Manual

Indian Rasoi

Menu Weight Limit
IC-1 Idli
Method :
1. Wash and soak rice, urad dal and soyabeans granules for 4 hours.
2. Grind, mix and ferment for 8 to 10 hours. Grind the mixture to paste consistency.
3. Grease MWS idli stand with oil. Put idli batter in it. Add ½ cup water in the MWS bowl. Keep the idli stand in bowl and cover. Select menu and press
start to cook. Allow to stand for 3 minutes.
Note: After preparing the batter, you can use it for making 4,8 idli.
4, 8 indicates the number of idli that can be prepared.
IC-2 Aloo Sabzi
Method :
1. In a MWS glass bowl add oil, cumin, salt and green chillies.
2. Put in microwave, select menu and press start.
3. After 2 minutes, add Potatoes and water in the above bowl. Cover it up and press Start.
IC-3 Veg 0.1 ~ 0.3 kg
Biryani
Method :
1. In MWS bowl put oil add cloves, cinnamon, elaichi, bay leaf and pepper corns, add mix vegetables, select menu and weight and press Start.
2. When beeps, add rice, water, salt and all spices. Mix well, cover it and press start. Stand in 5 minutes after cook ends. Serve hot with raita & salad.
Dal Tadka
IC-4
Method :
1. Take dal in MWS bowl, add water, turmeric and asafoetida.
2. Select menu and press start to cook.
3. When beeps, take another bowl add oil, roasted cumin, green chilli, curry leaves, add dal, salt, coriander powder, cumin powder, coriander
leaves, kasuri methi (optional), water (if required). Press start.
4. When beeps, mix well and again press start.
IC-5 Mix Veg 0.1 ~ 0.3 kg
Method :
1. In a MWS bowl add oil, onion, tomato and all spices. Mix well, select menu and weight and press start.
2. When beeps, remove and mix well. Add vegetable & some water. Cover and press start.
3. When beeps, mix well. Cover and press start. Garnish with coriander leaves.
Utensil
4, 8 Microwave
safe (MWS)
bowl
&
Microwave safe
(MWS) idli stand
0.3 kg Microwave
safe (MWS)
glass bowl
Microwave safe
(MWS) bowl
0.2 kg Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
Rice
Urad
Soyabean
Water
Salt
For
Peeled Potatoes
Cumin
Green chilli
Oil
Water
Salt
For
Basmati Rice (soaked for 1 hour)
Water
Oil
Cloves, Elaichi, Cinnamon, Pepper
corns, Bay leaf, Salt, Garam masala
& Red chilli powder
Mix Vegetables - (Gobhi, Mutter,
Gajar, French Beans etc.)
For
Dal (soaked for 2 hours)
Water
Oil
Rai, Roasted cumin, Kasuri methi, Cumin
powder, Coriander leaves, Asafoetida,
Coriander powder, Turmeric, Green Chilli,
Curry leaves
Salt
For
Mix Veg. (Carrot, Cauliflower, peas,
beans, potato)
Oil
Onion (chopped)
Tomato (chopped)
Salt, Cumin powder, Garam masala,
Red Chilli powder, Coriander powder
Indian Cuisine
Instructions
100 g
4 tbsp
4 tbsp
As required
As per taste
0.3 kg
300 g
1 tsp
2 tsp
1 tbsp
1/4 cup
As per taste
0.1 kg 0.2 kg
100 g 200 g
200 mL 400 mL
1 tbsp 2 tbsp
As per taste
½ cup 1 cup
0.2 kg
200 g
400 mL
2½ tbsp
As per taste
As per taste
0.1 kg 0.2 kg
100 g (Total) 200 g (Total)
¼ tbsp ½ tbsp
½ cup 1 cup
¼ cup 1 cup
As per taste
0.3 kg
300 g
600 mL
3 tbsp
1½ cups
0.3 kg
300 g (Total)
1 tbsp
1½ cup
1½ cup
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