Samsung CE108MDF Owner's Instructions & Cooking Manual page 20

Code Food Serving
Size
tS-5. Hariyali 100 g
Kebab
(Vegetarian)
tS-6. Shami 550-600 g
kabab
CE108MDF_03900A_XTL-EN.indd 20
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Ingredients Recommendations
Boiled potato - 1 Mix potato, spinach
medium siz, Boiled puree in a mixing bowl.
spinach puree - 2 tsp, Add ginger paste, chaat
Ginger-green chilli masala, salt, lemon
paste - 1 tsp, Gram juice, turmeric powder,
flour (Besan) – 3~4 tsp, chilli powder and salt.
Chaat masala - 1 tsp, Add gram flour(Besan)
Turmeric powder - ¼ for binding and mix it
tsp, Red chilli powder - properly. Make small
½ tsp, Coriander leaves balls shapes and Stuff
- 2 tsp, Lemon juice - 1 cheese. Make small
tsp, Salt to taste "Kebab" shapes.
Grease the crusty plate
& place the kebabs on
crusty plate and put few
drops of oil on them.
After cook, sprinkle little
chat masala on Kebabs
and serve hot with
onion rings and green
chutney.
minced chicken - 500 Grind meat into a
g, Eggs - 2, Chopped fine paste. Take
Onion (Pyaj) - 1 meduim garlic, cumin seeds,
size, Green Chilly (Hari cardamoms, cinnamon,
Mirch) chopped - 5, ginger, peppercorns,
Bengal Gram (Chana) red chillies and soaked
soaked overnight - gram dal and grind into
100 g, Garlic (Lasan a fine paste. Mix both
/ Lahsun) - 10 pods, the pastes well. Now
Cumin Seed (Jeera) - 1 mix well beaten eggs
tsp, Cardamoms - 4, and prepare uniform
Cinnamon (Tuj/Dalchini) dough. Add finely
- 1 " long piece, Ginger chopped green chillies
(Adrak) - 1 " long piece, and onion to dough
Pepper corns Kalimirchi) and mix well. Shape
- 6, Red Chillies, the dough into small
Clarified Butter (Ghee) round flattened balls
or kababs. Place the
Kebabs on greased
crusty plate and pour
few drops of oil over
the kebabs and cook.
Serve hot with sauce or
chutney.
Code Food Serving
Size
tS-7. Tangri 350-400 g
Kebab
tS-8. Seekh 500 g
Kabab
20
Ingredients Recommendations
Chicken - 2 large leg Clean and wash the
pieces, Hung Curd -1/2 chicken pieces and
cup, Lemon - 1 tbsp, make random slits
Garam masala powder - on them. Damp with
1 tsp, Red chili powder kitchen towel to remove
- 1 tsp, Salt to taste, extra water. Mix all the
Ginger garlic paste - 1 ingredients except salt
tbsp, Edible orange together. Rub and wrap
color - a few drops, Oil chicken pieces in it and
- 2 tbsp keep aside for an hour.
Now mix in the salt.
Cook the chicken on
greased crusty plate
and pour few drops
of oil over it. Sprinkle
lemon juice and chat
masala and serve with
onion rings
Chicken Mince(Keema) Wash the keema
- 500 g, Garam Masala and put in a strainer
- 3/4 tsp, Garlic (Lasun) and gently press to
paste - 1 tsp, Ginger squeezeout all the
(Adrak) Paste - 1 tsp, water. Mix all the
Cashewnut (Kaju) - 2 ingredients to the
tbsp, Thick Cream keema and knead well.
(Malai) - 2 tsp, Onion Keep aside for 1 hour.
(Pyaj) - 2, Carom Seeds take a big ball of the
/ Thyme (Ajwain) - 2 keema mixture and
tsp, Dried Mango hold a skewer carefully
Powder (Amchoor) - 2 press the mince on
tsp, Rock Salt (Kala to a skewer. Repeat
Namak) - 2 tbsp, Cumin with left over mince on
Seed (Jeera) - 3 tbsp, all the other skewers.
Dry Ginger (Saunth) - 1 Place the skewers in the
tbsp, Black Pepper (Kali greased crusty plate..
Mirch) - 1 tsp, Nutmeg When cooked, gently
Powder(Jaiphal) - 1/2 remove the kebabs
tsp from the skewers with
the help of a napkin.
To serve sprinkle some
chaat masala and
lemon juice on the
kababs.
2010-12-14 8:53:14