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The following table presents the various Indian Recipe (Roti / Naan) programmes
and appropriate Instructions.
1.
Roti
Code/Food
Serving Size
1-1
3 people
Refined Flour - 250 g. Dry yeast -1 tsp. Salt – 1
Aloo Kulcha
tsp. Sugar - 2 tsp. Oil - 2 tbsp. Butter to serve.
Stuffing :
Mashed potatoes - 1 cup. Oil - 1 tbsp. Cumin seeds
- 1 tsp. Coriander seeds - ½ tsp. Ajawain or Carom
seeds - ½ tsp. Green chillies chopped - 2. Salt - as
per taste.
Instructions
Mix refined flour with baking powder, baking soda, onion seeds
and salt into a deep bowl. Add sugar, milk, yogurt, a little water
and knead into a medium soft dough. Brush with oil, cover with
a damp piece of muslin and set aside for 30 minutes.
For the stuffing :
Add cumin seeds, carom seeds, coriander seeds, green chilies
and salt in grated potatoes and, mix well. Divide into six equal
portions. Knead the dough again and divide it into 6 equal
portions. Shape into round balls and dust with flour. Flatten
each ball and roll out into 4-inch rounds. Then place one portion
of the stuffing in the center, gather the edges together and
shape into a ball again. Press lightly and roll out into a 8-inch
round. Select the auto cook program by using control panel of
the microwave oven or using the mobile app (SmartThings).
Preheating will happen at this stage. When the microwave oven
beeps, preheating is done. Put the aloo kulcha on the crusty plate
(Moisten both side of the kulcha with wet finger) & place it on
the low rack and Press START/+30s button. When the microwave
oven beeps again, cooking will finish and kulcha is ready to
serve. Serve hot with chole.
Ingredients
Code/Food
Serving Size
1-2
2 people
Wheat flour - 2 cup. Green chillies - 2. Cloves of
Aloo Paratha
garlic - 2. Oil for brushing as required. Ginger - 1
inch piece. Salt - as per your taste. Lime juice - 2
tsp. Coriander leaves - few. Water – as required.
Cumin seeds - 1 tsp. Carom seeds - ½ tsp. Potatoes
boiled and mashed - 3 ~ 4.
Instructions
Take wheat flour add crushed cumin and ajwain, salt and mix it
well. Then add hot oil and mix it well, add water and knead the
dough. (Dough should be soft).
*Keep dough covered for 30 minutes.
Mash the potatoes, add grated ginger, finely chopped garlic,
chopped coriander leaves and green chilies together in it and
mix it well. Also add lime juice, salt to taste and mix it well. Take
a big ball of dough, dip it in flour and coat it with flour. Then roll
out to form a disc size using a rolling pin now scoop some of the
stuffing mash onto the top of it. Gather together the edges of the
rolled-out Atta into the middle - completely covering the mashed
mixture - and seal it together with the tips of your fingers -
being careful - without tearing or breaking. Use the rolling pin
to thin-out the stuffing - this has to be done very gently and
carefully. (Use the flour to sprinkle onto the surface and onto the
paratha to ensure that the dough doesn't stick to the surface or
rolling pin). Grease the crusty plate with oil and keep the crusty
plate on the high rack in the microwave oven then select the
auto cook program by using control panel of the microwave
oven or using the mobile app (SmartThings). Preheating will
happen at this stage. When the microwave oven first beeps,
preheating is done. Take out the crusty plate. Put the aloo
paratha on the crusty plate and brush the top side of paratha
with oil then place it on high rack and Press START/+30s button.
When the microwave oven second beeps, flip the paratha over
and Press START/+30s button again. When the microwave oven
beeps again, cooking will finish. Serve hot with butter and curd.
Ingredients
English 55
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