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microwave oven. Set the auto cook
menu(AC13). Stir in between.
For Pulp
1.
Bring this mixture to room temperature.
Run a hand mixer through to get a
smooth texture.
Cooking time: 1 mins
180. Tomato Pulp (AC14)
Ingredients:
Tomatoes – 4 nos [big one]
Method Preparation:
1.
Pierce the tomatoes with a fork .Put it in a
microwave safe bowl. Keep the bowl in
the microwave oven.
2.
Set the auto cook Menu (AC14).Stir in
between. Peel and puree them in hand
mixer.
Cooking Time: 7 mins
181. Lime Pickle (AC15)
Ingredients:
Lime – 1 cup (cut into quarters)
Oil – 2tsp
Chilli powder – 1 tsp
Salt - to taste •Turmeric powder – ½ tsp
Fenugreek powder – ½ tsp
Asafoetida powder – ¼ tsp
Method:
1.
In a microwave safe bowl toss lime in oil
and cover the bowl. Keep the bowl in the
microwave oven.
2.
Set the auto cook menu (AC15). Stir in
between, after 8 mins (display will show
4.00 mins )
3.
Add rest of the ingredients and mix well.
Cover the bowl and continue cooking. Stir
in between. 4.If kept for more than 2 days
store in a refrigerator.
Cooking time – 12 mins
182. Tomato Sauce (AC16)
Ingredients:
Tomatoes – 1 (cut into quarters)
Carrot – 1 (cut into cubes)
Onion – 1 (chopped)
Garlic – 1 tsp (paste)
Oil – 2tsp
Basil leaves – 10 nos •Pepper powder – 1
tsp
Salt to taste •Sugar – ½ tsp
Method:
1.
In microwave safe bowl add oil. Keep the
bowl in the microwave oven, set the auto
cook menu (AC16) after one minute
(display will show 16.00 mins) 2.Add
carrot garlic & onion cover and continue
cooking stir in between. After 8 mins
(display will show 8.00 mins) 3.Add the
tomatoes, basil pepper powder salt &
sugar mix well cover the bowl and
continue cooking stir in between 4.
Remove and let it cool For puree
1.
Puree the mixture in a blender 2.Store in a
glass bottle
Cooking time – 17 mins
SPECIALS
183. Potato Chutney Tikka (Sp1)
Ingredients:
For tikka
Potato – 1 cup (boiled and mashed)
Oil – 1 tbsp
Ginger, garlic and chilli paste – 1 tsp
Cumin seeds – 1 tsp
Chopped Onion – ½ cup
Coriander leaves – ¼ cup (chopped)
For chutney
Coconut – ½ cup
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