Samsung MC32A7056 Series User Manual page 25

Code/Food Serving Size
1-8 10 pieces
Paneer Pakora
Instructions
Cut paneer into thick medium sized square shaped pieces.
Sprinkle salt, red chilli and cumin powder over the paneer
pieces and mix well. In a bowl, mix, gram flour, red chilli
powder, mango powder, roasted cumin powder, garam masala
powder and salt. Add little water and beat the mixture to form
a thick & smooth batter. Brush little oil on the crusty plate. Dip
the paneer pieces, into the batter and keep on the crusty plate.
Brush all sides of paneer pieces with olive oil. Put the crusty
plate on High rack and press the START/+30s button. When
beep, turn the side and press the START/+30s button. Serve the
Paneer pakora with tomato sauce or green chutney.
1-9 6 pieces
Mirchi Pakora
Instructions
Add all the dry ingredients to the batter. Add little water so as
to form a thick batter. Give 1 vertical slits on the green chillies
and deseed them. in a small bowl mash boiled potato and add
dry spices. Fill the chillies with potato filling. Brush, little oil on
the crusty plate. Dip them in the batter. Evenly coat the mirch
(chillies) with batter. Put the mirchi pakora on the crusty plate
and brush them with oil. Put the crusty plate on High rack and
press the START/+30s button. When beep, turn the side and
press the START/+30s button.
MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 25 MC32A7056CB_TL_DE68-04545F-00_EN_Revise.indd 25
Ingredients
Paneer - 150 g (10 square pieces), Gram /
besan flour - 1 cup, Red chilly powder - 1 tsp.,
Mango powder - ½ tsp., Roasted cumin powder
- ½ tsp., Garam masala powder - ½ tsp., Oil to
brush, Salt to taste.
Beasn/chickenpea flour - 1 and ½ cup, chilli
powder - ½ tsp., turmeric powder - ½ tsp., garam
masala powder - ¼ tsp., a pinch of asafoetida
mango (Amchoor) powder, salt as required, water,
green chilies - 6 pcs., oil, Rice flour - 1 tbsp.
Filling :
Potato - 1 medium size (boiled), salt, red chilli
powder, and chaat masala.
Code/Food Serving Size
1-10 6 pieces Potatoes - 2 pcs. boiled peeled and mashed,
Aloo Tikki green peas - ¼ cup boiled and coarsely crushed,
coriander (dhania) - ⅓ tbsp. finely chopped,
chaat masala - ⅓ tsp., chilli powder - ⅛ tsp.,
lemon juice - ½ tsp., salt to taste, olive oil.
Instructions
Combine all the ingredients in a bowl (except green peas)
and mix well. Divide the mixture into 6 equal portions and
shape each portion into a round. Fill the crushed green peas
in the potato ball and make it flat. Brush little oil on the crusty
plate. Keep the tikki on the crusty plate and brush both sides
with olive oil. Put crusty plate on High rack and press the
START/+30s button. When beep, turn the side and press the
START/+30s button.
1-11 10-15 pieces Potatoes - 3 pcs. Medium-Sized, Buckwheat
Kuttu Atta Flour (kuttu ka atta) - 1 cup, Coriander Leaves
- ¼ cup (finely chopped), Black Pepper Powder
Pakora
- ½ tbsp., Salt - ½ tsp., Oil for brushing.
Instructions
Peel and slice potatoes into diagonal slices and soak them into
the water for 5 minutes. Dry the potato slices using towel. Mix
the Buckwheat flour, salt, pepper and coriander leaves in a
bowl. Add water to the mixture and beat into a smooth batter.
Cover it and keep aside for about 20 minutes. Douse pieces
of potato in the batter. Put each slice of batter-coated potato.
Keep the pieces on the crusty plate and brush all sides with oil.
Put the crusty plate on High rack and press the START/+30s
button. When beep, turn the side and press the START/+30s
button.
Ingredients
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