Samsung MC28H5015VB Owner's Instructions & Cooking Manual page 33

serving
code/food
size
8-5 400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp.,
Anissed powder - 1 tsp., Dry mango powder -
Chicken
1 tsp., Red chili powder - 1 tsp., Cream - 4 tbsp.,
Malai Kabab
Oil - 2 tbsp., Salt as per your taste, Coriander leaves
- 1 tbsp.
instructions
Place chicken in a bowl. Add all the ingredients & mix well. Let it
marinate for 2 hrs. at refrigerator. Place kebab on crusty plate at
high rack, put some oil around kebabs and cook. When beep, turn
them over and press start. Garnish with coriander leaves. Serve hot.
8-6
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
Chicken crumbs - 1 cup, Oil - 2 tbsp., Red chili powder -
1 tsp., Turmeric powder - 1 tsp., Ginger-garlic paste
Kheema
- 1 tsp., Salt as per your taste, Garam Masala - 1 tsp.,
Cutlet
Coriander leaves - 2 tbsp.
instructions
In bowl take chicken kheema, all other ingredients except oil & mix
well. Make cutlets. Put them on a metal tray, put some oil around
the cutlets. Keep this on crusty plate at high rack, put some oil
around the cutlets and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
8-7 400-500 g Boneless chicken - 400 g (cut into pieces), Dry mango
Sesame powder - 1 tsp., Red chili powder - 1 tsp., Turmeric
powder - ½ tsp., Garam Masala - 1 tsp., Ginger-garlic
Chicken
paste - 1 tsp. each, Coconut oil - 2 tbsp., Rice flour -
1 tbsp., Salt as per your taste, Sesame seeds - 4~5,
Coriander leaves - 1 tbsp.
instructions
In a bowl add chicken, all the other ingredients except sesame
seeds and mix well, let marinate for 2 hrs. at room temperature. Lift
one piece at a time, roll in sesame seed so that it is fully covered.
Place fish on crusty plate at high rack , put some oil around chicken
and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
MC28H5015VK_TL_DE68-04234L-02_EN.indd 33
ingredients
English - 33
serving
code/food
size
8-8 500-600 g Boneless Mutton - 500 g, Garlic paste - 1 tsp, Ginger
paste-1 tsp., Red chili powder - 1 tsp., Coriander,
Tandoori
cumin powder - 1 tsp. each, Yogurt - 1 cup, Orange-
Mutton
red colour - 1 pinch, Corn flour - 2 tbsp., Salt - to
taste, Oil - 2 tbsp., Garnish with onion ring & lemon
pieces
instructions
In a bowl mix all ingredients except oil. Add mutton & mix well. Let it
marinate for 2-3 hrs. in refrigerator. Place mutton on crusty plate at
hogh rack in microwave, put some oil around and cook.
When beep, turn them over and press start. Garnish with onion ring
& lemon pieces. Serve hot.
8-9 450-500 g Surmai fillets - 300 g (cut into 2" pieces), Lemon juice
- 2 tbsp., Ginger-garlic paste - 1 tsp. each, Turmeric
Fish Tikka
powder - ½ tsp., Kashmiri red chili powder - 2 tsp.,
Achari
Mustard seed powder - 1 tsp., Onion seeds powder
- 1 tsp., Fenugreek seed powder - ½ tsp., Black salt -
½ tsp., Mustard oil - 2 tbsp., Yogurt whisked - 1 cup,
Butter - 2 tbsp.
instructions
Place the fish in a bowl, add salt, lemon juice, ginger-garlic paste,
turmeric powder, chili powder, mustard seed powder, fenugreek
seed powder, onion seed powder, mix it well & take it refrigerator
for 2 hrs. Arrange the fish pieces and brush the oil, put it on crusty
plate at high rack in microwave, put some oil around tikkas and
cook. When beep turn the pieces, apply little oil and press start.
Serve hot.
ingredients
2014-05-16 5:58:17