Samsung CE108MDF Owner's Instructions & Cooking Manual page 23

Code Food Serving
Size
Ib-3. Chicken 400-450 g
Cofta
Curry
Ib-4. Gajar ka 500-550 g
Halwa
Ib-5. Maharani 100-120 g
Dal
CE108MDF_03900A_XTL-EN.indd 23
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Ingredients Recommendations
Minced Chicken - 400 In a bowl add minced
g, Ginger Chopped -½ chicken, chopped
inch chopped, Fresh ginger, fresh coriander,
Coriander - ½ cup, salt and make small
Salt to taste, Fried balls of the mixture.
onion paste - 2 tbsp, In another bowl add
Ginger Garlic paste - 1 fried onion paste,
tsp, Oil - 3 tsp, Red ginger garlic paste,
chili powder - 1 ½ tsp, 1 tsp oil and chicken
Coriander powder - 1 balls than marinate
½ tsp, Turmeric - ¼ for 20 minutes. In a
tsp, Cashew Nut Paste microwave safe glass
- 2 tbsp, Water - ½ cup bowl add tomato
puree, red chilli powder,
coriander powder,
turmeric, cashew nut
paste, salt, oil, water
and marinated chicken
balls and cook on
microwave mode and
garnish with coriander
leaves.
Note : Cover with clear
foil and make holes to
release steam.
Carrot - 500 g, Milk - 1 In a microwave safe
½ Cup, Sugar - 80 glass dish add grated
g, Khoya - 100 g, carrot and all the
Desi Ghee - 2 tbsp, ingredients. Cook and
Chopped Nuts - 2 tbsp serve hot with cold and
fresh cream
Moong dhuli (Yellow In a microwave safe
lentils) - ½ cup, Water - glass dish add all the
1 cup, Ginger Paste - 1 ingredients and cover
tsp, Oil - 1 tbsp, Salt to it with clear foil. Make
taste, Turmeric Powder a hole to release the
- ¼ tsp, Red Chili steam and cook and
Powder - ¼ tsp, Dry serve hot.
Mango Powder - ½
tsp, Coriander Powder
- ½ tsp, Curry Leaves
- 3 to 4, Whole Green
Chilies, Slit - 1 to 2
Code Food Serving
Size
Ib-6. Amritsari 600-650 g
Fish
Ib-7. Goan Fish 600-650 g
Curry
Ib-8. Stuffed 250 g
Egg plants
23
Ingredients Recommendations
Fish - 500 g, Curd Marinate fish with curd,
- 2 tbsp, Coriander Ginger Garlic paste,
Powder - 2 tsp, Red chili powder, salt.
Ginger Garlic Paste Grease a flat dish add
- 2 tsp, Dried Mango tomato, onion and
Powder - 2 tsp, Cumin all spices, place the
Powder - 2 tsp, Red fish pieces over it and
Chilli Powder - 2 tsp, cover the dish with
Chicken Colour - 1 a clear foil and make
pinch, Onion - ½ small holes to release
cup(chopped), Tomato steam.
- 1/2 cup chopped, Oil
- 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Pomfret - ½ kg, Clean wash and cut
Cumin Seeds - 1 tbsp, fish into pieces. Dry
Coriander Seeds - 1 roast cumin seeds,
tbsp, Coconut scraped coriander seeds &
- ½ cup, Ginger Paste whole red chilies, make
- 1 tsp, Garlic Paste - 1 a fine paste of all the
tsp, Tamarind - lemon roasted spices along
sized ball, Oil - 4 with coconut, ginger,
tbsp, Fried Onion - 2 garlic and tamarind
medium, Tomato Puree and fried onions. In
- 4 tbsp, Red Chilies a microwave safe
- 3 to 4, Green Chilies glass bowl mix all the
- 3 to 4, Salt to taste, ingredients. Add salt
Water - 200ml to taste and ½ cup
water. Cover with clear
foil make a small hole
to release steam and
cook. Serve hot with
steam rice.
Eggplants - 250 g, Slit the Eggplants in four
Dried Mango Powder - equal portions and keep
½ tsp, Onion - 1(paste), aside. In a bowl add
Tomato - 2 (pureed & pureed tomatoes and
strained), Coriander other ingredients. Stuff
Powder - 1 tsp, Green the eggplants with the
Chillies - 2 (small), Chaat mixture. Grease the dish
Masala - 1 tsp, Oil - 1 and place the eggplants
tsp, Salt to taste and cover it with clear
foil, make 2 to3 small
holes to release steam.
Garnish with coriander
leaves and serve hot.
2010-12-14 8:53:14