Poulet A’la Burgundy; Meat Loaf; Chicken Pulao; Keema Pulav - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
9-2 600-650 g Boneless chicken-500 g, Oil - 2 tbsp, Garlic -
3~4 flakes (minced), Spring onions - 3~4 (chopped),
Poulet a'la
Celery - 2~3 sticks (chopped), Tej patta (bay leaf) -1,
burgundy
Red wine - ¼ cup, Flour (maida) - 2½ tbsp, Ajwain -
½ tsp (powdered), Pepper powder - 1 tsp, Salt - 1 tsp
Instructions
In microwave safe glass bowl mix chicken with oil, garlic, chopped
spring onions, bay leaf, celery and cook. When beep in another dish
take flour, all ingredients, chicken and cook. Sprinkle spring onion
greens on top and serve hot with garlic bread.
9-3 500-550 g Boneless chicken - 200 g (cut into bite size pieces),
Mushrooms quartered (cut into 4 pieces each) - 200 g,
Chicken &
Oil or butter - 2 tbsp, Maida (flour) - 2 tbsp, Salt -
Mushroom
1 tsp, Pepper - 1 tsp, Rum or sherry (optional) - 1 tsp,
gratin
Cream - 100 g (½ cup), Water - ½ cup, some chopped
celery or coriander leaves for garnishing
Instructions
In microwave safe plate butter, maida and cook. When beep, take it
cake tin and add chicken, all other ingredients. Put it on the low rack
and press start. Sprinkle chopped celery or coriander and serve hot.
500-550 g Keema - 500 g (Meanced meat), Curd - ¾ cup,
9-4
2 eggs, Garlic paste - 1 tsp, Ginger paste - 1 tsp,

Meat loaf

Garam masala powder - 1 tsp, Lemon juice - 2 tbsp,
Chopped coriander leaves - 2 tbsp, Salt - 1 tsp,
Pepper - 1 tsp (adjust to taste), Bread slices - 3 pieces
(soaked in water, squeezed & crumbled)
For sauce : Maida - 1 tsp, Mustard powder - ½ tsp,
Worcestershire sauce - 1 tbsp, Tomato sauce - 1 tbsp,
Chili sauce - 1 tbsp
Instructions
Mix all ingredients given under loaf. Grease the dish & put keema in it
and cook. To the juices, add all ingredients given under sauce. When
beep, pour the sauce on a loaf and put on high rack and press start.
Serve with sauce & decorate with coriander.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 47
Ingredients
English - 47
Serving
Code/Food
Size
9-5 900 g For green paste : Green chillies - 6~8, Spring onions
- 3 ea (chopped along with the green part), Lemon
Thai chicken
grass leaves - 4 (optional), Ginger - 2" piece, Coriander
leaves - 3 tbsp.
For main dish : Boneless chicken - 700~800 g (cut
into pieces), Coconut milk - 1½ cups, Salt - 1½ tsp,
Jaggery - a tiny piece, Coriander powder - 1 tbsp,
Cumin powder - 1 tbsp, Oil - 2 tbsp
Instructions
In grinder prepare green paste. Churn grated one coconut in mixer.
In microwave safe glass bowl add chicken, oil and cook. When
beep, add salt jaggery and coconut milk. Mix well and press start.
600-700 g Basmati rice - 1½ cup, Boneless chicken - 4 pieces
9-6
(2 legs & 2 thighs or 2 legs & 2 breasts), Onions - 2

Chicken pulao

(medium size, sliced thinly), Cloves - 4, Cinnamon - 1",
Black cardamom - 2, Pure ghee - 3 tbsp, Chopped
tomatoes - 2, Salt - 2 tsp, Garam masala - 1 tsp, Red
chili powder - 1 tsp, Garlic paste - 1 tsp, Ginger paste
- 1 tsp, Water -2½ cups
Instructions
In microwave safe glass bowl add ghee onion, black cardamom and
cook. When beep, add rice chicken, tomatoes, salt, garam masala,
red chillies, garlic, ginger paste, water. Mix well and press start.
Serve hot.
9-7 350-400 g Keema - 200 g, Basmati Rice - 1 cup, Ghee - 4 tbsp,
Cloves - 5 laung, Green cardamoms (broken) - 4,

Keema pulav

Ginger paste - 1 tbsp, Cinnamon - 1" piece, Bay leaf
- 1, Onion - 1 (sliced thinly), Red chili powder - 1 tsp,
Salt - 1 tsp, Garam masala - 1 tsp
Instructions
In microwave safe glass bowl mix ghee, laung, dalchini, bay leaf,
cardmoms, rice, onion and cook. When beep, add keema, rice,
water, mix it well and press start. Serve hot.
Ingredients
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3/19/2015 1:39:21 PM