Samsung CE108MDF Owner's Instructions & Cooking Manual page 19

code food Serving
size
tS-2. Kasoori 300-350 g Cottage cheese (paneer)
paneer - 250 g, Green chillies - 3,
tikka Ginger peeled - 1/2 inch
piece, Garlic peeled - 5
cloves, Hung yogurt - 3/4
cup, Green chutney - 2
tbsp, Turmeric powder
- 1/4 tsp, Carom seeds
(ajwain) - 1/2 tsp, Garam
masala powder - 1 tsp,
Chaat masala - 1 tsp,
Kasoori methi powder - 2
tbsp, Roasted chana dal
powder -2 tbsp, Fresh
cream - 1/4 cup, Salt to
taste, Mustard oil - 2 tbsp,
Lemon juice - 2 tbsp, Oil
- 2 tbsp
550-600 g Fish pieces of any type -
tS-3. Fish tikka
500 g, Vegetable oil - 3
tbsp, Ajwain (carom seeds)
- 1 tbsp, Cream - 45 ml,
Cumin seeds powder - 2
tsp, garam masala - 2
tsp, Garlic paste - 1 tbsp,
Gram flour (beasn) - 20 g,
Lemon juice - 30 ml, Mint
or coriander chutney - 5
tbsp, white pepper powder
- 1/2 tsp, Onion chopped
in circles - 1, Curd / plain
yogurt -60 g, Salt to taste,
Chili powder to taste
CE108MDF-M_XSG_DE68-03900B_EN.indd 19
Ingredients recommendations
Cut paneer into one and
a half inch sized pieces.
Deseed and cut green
capsicums into one and
a half inch sized pieces.
Grind green chillies, ginger
and garlic into a fine paste.
Take hung yogurt in a
bowl. Add green chutney,
green chilli-ginger-garlic
paste, turmeric powder,
ajwain, garam masala
powder, half of the chaat
masala, kasoori methi
powder, roasted chana
dal powder, fresh cream,
salt and mix. Add paneer
cubes to the marinade and
add mustard oil.Skewer
the cottage cheese and
place on greased crusty
plate and put few drops
of cooking oil over the
tikka . Arrange the tikkas
on a plate, sprinkle the
remaining chaat masala
and lemon juice and serve
hot.
Mix cream garlic paste,
ajwain , chili powder,
cumin seeds powder,
garam masala, lemon juice,
salt, mint or coriander
chutney, besan flour in
yogurt. Add fish pieces
to the above mixture and
mainate them for about
3 hours. Skewer the fish.
After cook, serve fried fish
tikka with chopped onions.
code food Serving Ingredients
size
tS-4. Sago hearts 200-250 g Sabooddana (sago) - 150
g, Boiled Potatoes - 3
medium, Ginger - 1 tsp
(chopped), Cumin Seeds
- 1 tsp, Red Chilli Powder
- ½ tsp, Garam Masala - ½
tsp, Oil - 2 tbsp, Coriander
Leaves - 2 tbsp, Salt to
taste
tS-5. Hariyali 100 g Boiled potato - 1 medium
kebab siz, Boiled spinach puree
(vegetarian) - 2 tsp, Ginger-green chilli
paste - 1 tsp, Gram flour
(Besan) – 3~4 tsp, Chaat
masala - 1 tsp, Turmeric
powder - ¼ tsp, Red chilli
powder - ½ tsp, Coriander
leaves - 2 tsp, Lemon juice
- 1 tsp, Salt to taste
19
recommendations
In a bowl take, one
hour soaked & strained
sabooddana and add all
the ingredients and mix
well. Make small balls and
shape them into hearts
with the help of a heart
shape mould.
Mix potato, spinach
puree in a mixing bowl.
Add ginger paste, chaat
masala, salt, lemon juice,
turmeric powder, chilli
powder and salt. Add
gram flour(Besan) for
binding and mix it properly.
Make small balls shapes
and Stuff cheese. Make
small "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.
2011-09-08 8:23:48