LG MH2044BP Owner's Manual page 20

Indian Rasoi
bfUM;u jlks b Z
Weight Limit
Menu
Idli 4pc,8pc
IC-5
(40-50 g each)
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 idli.
4 indicates the number of idli that can be prepared.
fof/k %
pkoy] mM+ n nky vkS j lks ; kchu ds nkuks a dks /kks d j
1.
ihls a ] feyk,a vkS j
2.
ekbØks o s o ls Q bMyh LVS a M ij rs y yxk,a A bMyh dk ?kks y mlds vUnj j[ks a A
3.
j[kdj <d ns a A es U ;w fu/kkZ f jr djs a vkS j idkus ds fy, LVkVZ nck,a A
uks V % feJ.k rS ; kj djus ds ckn vki blls
bMyh dh la [ ;k gS tks fd cukbZ tk ldrh gS A
4
IC-6 Sambhar
Method :
1. Soak dal for 2 hours, In MWS bowl take dal, turmeric, onion, green chilli, tomato, mix vegetables and boiled water. Select menu and press start.
2. When beeps, in another MWS bowl take oil, rai, asafoetida, curry leaves, coriander powder, red chilli powder. Press start.
3. When beeps, mash dal very well and add to tadka. Add tamarind pulp sambhar masala, jaggery and some water (if required). Press start. Stand
for 5 minutes. Garnish with coconut and coriander leaves and serve with Idli.
fof/k %
nky dks ?k.Vs fHkxks , a A ekbØos o ls Q ckmy es a nky] gYnh] I;kt] gjh fepZ ] VekVj ys a A fefJr lfCt;ks a vkS j mcys gq , ikuh dks ys a A es U ;w pq u s a vkS j LVkVZ nck,a A
1. 2
chi lq u kbZ ns u s ij ,d nw l js ekbØks o s o ls Q ckmy es a rs y ys a A mLes a jkbZ ] gha x ] djh iÙkk] /kfu;k ikmMj] yky fepZ ikmMj Mkys a A LVkVZ nck,a A
2.
chi lq u kbZ ns u s ij nky dks vPNh rjg dq p ys a vkS j mLes a rM+ d k yxk ys a A fQj beyh] lk¡ H kj elkyk] xq M + vkS j vko';drkuq l kj ikuh feyk,a A LVkVZ nck,a A
3.
rd idus ns a A ukfj;y vkS j gjk /kfu;k ls ltk,a vkS j bMyh ds lkFk ijks l s a A
Kadhai
IC-7 0.1 ~ 0.3 kg
Paneer
Method :
1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum and onion. Mix well, cover. Select menu and weight and press start.
2. When beep, add tomato puree, butter, fresh cream, turmeric, red chilli powder, garam masala, kasuri methi, salt and paneer cubes, mix well and
press start, garnish with hara dhania and serve hot.
fof/k %
ekbØks o s o ls Q ckmy es a rs y ] I;kt is L V] vnjd&yglq u is L V] f'keyk fepZ vkS j I;kt dh Lykbl Mkys a ] vPNh rjg feykdj <d ns a A es U ;w ,oa otu pq u dj LVkVZ
1.
nck,a A
chi lq u kbZ ns u s ij Vks e s V ks I;w j h] eD[ku] rktk Øhe] gYnh] yky fepZ ikmMj] xeZ elkyk] dlw j h eS F kh] ued vkS j iuhj ds Vq d M+ s Mkys a ] vPNh rjg feyk;s a vkS j LVkVZ
2.
nck,a A gjk /kfu;k ds lkFk ltk,a vkS j xeZ & xeZ ijks l s a A
20
Utensil
Microwave
safe (MWS)
bowl
&
Microwave safe
(MWS) idli stand
4
ls ?k.Vs rd [kehj cuk,a A feJ.k dks is L V cuus rd yxkrkj ihls a A
8 10
bMyh cuk ldrs gS a A
4
0.2 kg Microwave safe
(MWS) bowl
Microwave safe
(MWS) bowl
For
Rice
Urad
Soyabean
Water
Salt
?k.Vs ds fy, fHkxks d j j[k ns a A
ekbØks o s o ls Q ckmy
feuV rd j[kk jgus ns a A
3
For
Arhar Dal (Soaked for 2 hrs)
Oil
Onion chopped
Tomato chopped
Mixed Vegetables chopped -
Drumsticks, ghiya, Brinjals,
Red Pumpkin
Boiled Water
Tamarind pulp, Green Chilli, Sambhar
Masala, Salt, Jaggery, Rai, Asafoetida.
Curry leaves, Coriander powder,
Turmeric, Red chilli powder
For
Paneer
Capsicum & Onion (sliced)
Onion Paste
Tomato Puree
Ginger-Garlic Paste, Salt
Red Chilli Powder, Turmeric, Kasuri
Methi, Garam Masala
Butter
Fresh Cream
Oil
Indian Cuisine
bfUM;u D;q t + h u
Instructions
4 Nos.
100 g
4 tbsp
4 tbsp
As required
As per taste
es a di ikuh Mkys a A bMyh LVS a M dks
½
0.2 kg
200 g
2 tbsp
1 medium
1 medium
1 cup
400 mL
As per taste
0.1 kg 0.2 kg
100 kg 200 kg
½ cup 1 cup
3 tbsp 4 tbsp
2 tbsp 3 tbsp
As per taste
As per taste
1½ tbsp 2 tbsp
1 tbsp 2 tbsp
½ tbsp 1 tbsp
ekbØks o s o ls Q ckmy es a
feuV
5
0.3 kg
300 kg
1½ cup
5 tbsp
4 tbsp
3 tbsp
3 tbsp
2 tbsp