Using The Auto Indian Recipe (Non-Veggie) Programmes - Samsung MC32F604TCT Owner's Instructions & Cooking Manual

code food serving size
5-18 Almond - 250-300 g Refined flour - 115 g, Margarine or butter - 50 g,
Pistachio
Cookies
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the saffron,
cardamom & nutmeg powder & mix very well. Add the sieved flour & make
a dough. Roll out the dough using a little flour. Sprinkle a few nuts & give a
light final roll. Cut into desired shape. Put it into low rack. When beep, select
menu and cook. Cool the biscuits. Serve them.
5-19 Choco - 250-300 g Refined flour - 85 g, Margarine or butter - 85 g,
Cashew
Biscuits
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the Almond
essence & mix very well. Add the flour, cocoa & cashew nut mix well, chill
the mixture for 10 min. Roll out & cut out with round biscuit cutter. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve them.
400 g
5-20 Kesar
Nankatai
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the ghee & sugar very well until light & creamy. Add the cardamom &
nutmeg powder & cream it again. The saffron dissolve in a 1 tsp of milk. Add
the curd, soda bicarb & prepared saffron. Mix well. Add the flour & semolina
& knead well. Make a small round. Arrange them on a baking tin. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve them.
MC32F604TCT_TL_DE68-04173F-04_EN.indd 31
ingredients
Powder sugar - 50 g, Cardamom powder - ¼ tsp,
Nutmeg powder - ¼ tsp, Chopped almond -
1 tbsp, Chopped Pistachio - 1 tbsp, Little saffron,
Milk as required
Powder sugar - 85 g, Cashew nut powder - 85 g,
Almond Essence - ¼ tsp, Cocoa - 1 tbsp
Refined flour - 100 g, Powder sugar - 100 g, Ghee
- 100 g, Semolina - 100 g, Cardamom powder -
½ tsp, Nutmeg powder - ½ tsp, Fresh curd - 1 tsp,
Soda Bicarb - ¼ tsp, Saffron - ¼ tsp, Milk - 1 tsp
Using ThE aUTo indian rEcipE (non-vEggiE)
programmEs
The following table presents the various Indian Recipe (Non-Veggie)
Programmes and appropriate recommendations.
6. soup & snacks
code food serving size
300-400 g Boneless Chicken - 100 g, Chopped Onion - 1
6-1 Chicken
Shorba
In microwave safe glass bowl add oil, chopped onion, garlic cloves, cumin
seeds & chicken, peppercorns. Mix well and cook. When beep add all the
other ingredients, mix it well and press start.
6-2 Chicken 350-400 g Boneless Chicken - 150 g, Ginger paste - 1 tsp,
Soup
In microwave safe glass bowl add oil, chicken in small pieces, ginger paste,
garlic paste, corn flour paste & water, mix it well and cook. Serve hot.
400-450 g Crab - 150 g, Ginger paste - 1 tsp, Garlic paste
6-3 Crab Soup
In microwave safe glass bowl add oil, crab, ginger paste, garlic paste, corn
flour paste & water, mix it well. Mix it well and cook. Serve hot.
6-4 Chicken 450-500 g Boneless Chicken - 100 g, Crushed Corn - 50 g,
Corn Soup
In microwave safe glass bowl add oil, chicken in small pieces, crushed corn, ginger
paste, garlic paste, corn flour paste & water, mix it well and cook. Serve hot.
English - 31
ingredients
(medium size), Chopped Garlic - 4~5 cloves, Oil -
1 tbsp, Cumin Seeds - ½ tsp, Water - 1 cup, Coconut
Milk - 1 cup, Peppercorns - 5~6, Salt as per taste,
Cream - ¼ cup, Chopped Coriander Leaves - 2 tbsp
< recommendations >
Garlic paste - 1 tsp, Salt & Pepper powder as per
your taste, Corn Flour Paste - 2 tbsp (dissolve in
½ cup of water), Oil - 2 tbsp, Water - 300 ml
< recommendations >
- 1 tsp, Salt & Pepper powder as per your taste,
Corn Flour Paste - 2 tbsp (dissolve in ½ cup of
water), Oil - 2 tbsp, Water - 350 ml
< recommendations >
Ginger Paste - 1 tsp, Garlic Paste - 1 tsp, Salt & Pepper
Powder as per your taste, Corn Flour Paste - 2 tbsp
(dissolve in ½ cup of water), Oil - 2 tbsp, Water - 300 ml
< recommendations >
2014-05-16 9:20:01