Samsung GE89ADST Owner's Instructions & Cooking Manual page 18

code food Serving Ingredients
size (g)
1-08 Goan 600-650 Pomfret - ½ kg, Cumin
Fish Seeds - 1 tbsp, Coriander
curry Seeds - 1 tbsp, Coconut
scraped - ½ cup, Ginger
Paste - 1 tsp, Garlic Paste
- 1 tsp, Tamarind - lemon
sized ball, Oil - 4 tbsp, Fried
Onion (medium) - 2, Tomato
Puree - 4 tbsp, Red Chilies
- 3~4, Green Chilies - 3~4,
Salt to taste, Water - 200 ml
1-09 Banarasi 100-150 Milk - 200 g, Boiled
rice - 1/3 Cup (crushed),
Kheer
Condensed Milk - 4 tbsp,
Cardamom Powder - ¼ tsp,
Kewra Essence - 2 drops,
Badam paste - 1tbsp,
Cottage Cheese - ½ Cup
(grated), Saffron - 4 strings,
Pista to garnish
1-10 Laziz 300-350 Okara - 250 g, Tomato
Bhindi - 1, Green Chili - 1,
Onion(medium) - 1, Chaat
Masal - ½ tsp, Garam
Masal - ¼ tsp, Sunflower
Oil - ¼, Salt to taste, Garlic
paste to taste optional
Degi Mirch - ½ tsp
Recommendations code food
Clean wash and cut fish
cafeteria (10)
into pieces. Dry roast cumin
seeds, coriander seeds &
2-01
whole red chilies, make a fine
paste of all the roasted spices
along with coconut, ginger,
garlic and tamarind and
fried onions.In a microwave
safe glass bowl mix all the
ingredients add salt to taste
and ½ cup water cover with
2-02
lid or plastic wrap. Make a
small hole to release steam
and cook. Serve hot with
steam rice.
In a microwave safe glass
bowl mix all the ingredients
and cook and chill for 1
hour. Garnish with Chopped
Pistachio and serve chilled.
2-03
Slit okara from the middle
and keep aside. Blend
onion, tomato, green chili
and garlic paste in to a fine
paste add salt, chaat masala,
garam masala, oil and degi
mirch remove the extra
juice of tomatoes, make it
a thick paste. Fill okara with
paste and place it in a flat
microwave safe dish and
cover it with lid or plastic
wrap and make a small hole
to release the steam. Leave
2-04
for 3 minutes
18
Serving Ingredients
size (g)
Dhokla 250 Gram Flour - 75 g,
Semolina - 25 g, Water - ¾
cup, Salt to taste, Regular
Eno - 1 tbsp, Oil For
Greasing
Malai 400-450 Mushrooms - 8 pieces,
Khumb Boiled Peas - 50 g, Cottage
Cheese - 1 tbsp, Hung curd
- 2 tbsp, Cheese spread - 1
tbsp, Ginger paste - 1 tsp,
Corn Flour - 2 tbsp, Oil -1
tbsp, Chopped coriander
leaves - 2 tbsp, Garam
masala - ¼ tsp, Pepper - ¼
tsp, Salt to taste
Beans 400-450 Cream Cracker Biscuits - 8,
Grated cheese - ½ cup,
square
Canned Kidney Beans - 50
g, Tomato Ketchup - 2
tbsp, Red chili powder - ¼
tsp, Green Chillies - 2,
Oregano - ½ tsp, Roasted
Peanuts for garnishing,
Fresh Cream - 2 tbsp
(chilled), Hung curd - ½
cup, Lemon - 1 tsp, Salt to
taste, White pepper - ¼ tsp
* Sour Cream : Fresh
cream, yogurt, lemon juice,
salt and pepper.
oat Hearts 700-750 Oats - 1 ½ cup, Boiled
Potatoes - 2, Grated
Cottage Cheese - ¼ cup,
Chili powder - ½ tsp,
Garam Masal - ¼ tsp, Dry
mango powder - 1 tsp,
Salt to taste, Chopped
Coriander - 2 tbsp, Grated
Carrot - 2 tbsp, Lemon juice
- ¼ tsp
Recommendations
Mix all the ingredients in
bowl with light hand and
in one direction to circulate
air. Batter should have
dropping consistency. In
a greased microwave safe
container pour the Dhokla
batter and set it.
Hollow the mushrooms
from the middle and
marinate with hung curd,
cheese spread, ginger
paste, salt and garam
masala for 15 minutes. In a
bowl add cottage cheese,
boiled peas, salt and black
pepper. Stuff the marinated
mushrooms with mixture
and set on the crusty plate.
Cook with the grill rack.
In a bowl add cheese,
kidney beans, ketchup,
red chili powder, chopped
green chilies and mix well.
Put the mixture over the
each biscuit like a heap,
leaving the corners clean.
Put a paper napkin on the
glass turn tray and place
the biscuits carefully on it
and cook on microwave
mode. Garnish the biscuits
with sour cream and a
peanut at the top.
In a bowl add mashed
potatoes and all the
ingredients mix well. Make
heart shaped culets and
coat them with oats. Cook
with the grill rack. Serve
hot with ketchup.