Samsung MC32F604TCT Owner's Instructions & Cooking Manual page 38

code food serving size
8-5 Fish Malai 400-450 g Fish fillet - 300 g, Garlic paste - 1 tsp, Anissed
Kabab
Place fish in a bowl. Add all the ingredients & mix well. Let it marinate for
2 hrs. at refrigerator. Place kabab on a metal tray on high rack and cook.
When beep, turn them over and press start. Garnish with coriander leaves.
Serve hot.
8-6 Goanese 400-500 g Surmai (Goanese fish) - 300 g (cut into pieces),
Fish Kabab
Place fish in a bowl. Add all the ingredients & mix well. Let it marinate for
1 hr. at refrigerator. Place kabab on a metal tray on high rack and cook.
When beep, turn them over and press start. Garnish with coriander leaves.
Serve hot.
8-7 Sesame 400-500 g Surmai (Goanese fish) - 400 g (cut into pieces), Dry
Fish
(Goanese
Recipe)
In a bowl add fish & all the other ingredients except sesame seeds & 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 a metal tray on high
rack and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
MC32F604TCT_TL_DE68-04173F-04_EN.indd 38
ingredients
powder - 1 tsp, Dry mango powder - 1 tsp, Red
chili powder- 1 tsp, Cream - 4 tbsp, Oil - 2 tbsp,
Salt as per your taste, Coriander leaves - 1 tbsp
< recommendations >
Tamarind juice - 2 tbsp, Red chili powder - 1 tsp,
Turmeric powder - ½ tsp, Cumin powder - ½ tsp,
Coconut oil - 1 tbsp, Rice flour - 1 tbsp, Chopped
peppercorn - 1 tsp, Salt as per your taste,
Coriander leaves - 1 tbsp
< recommendations >
mango powder - 1 tsp, Red chili powder - 1 tsp,
Turmeric powder - ½ tsp, Garam Masala - 1 tsp,
Ginger-garlic paste - each 1 tsp, Coconut oil -
2 tbsp, Rice flour - 1 tbsp, Salt as per your taste,
Sesame seeds - 4~5, Coriander leaves - 1 tbsp
< recommendations >
code food serving size
8-8 Coconut 400-500 g Fish (pomfert) - 400 g (cut into pieces), Ginger-
Fish Kabab
In a bowl add fish pieces & all other ingredients except coconut. Mix well, late
it marinate for 2-3 hrs. at room temperature. Pick fish pieces one by one &
roll into the coconut so that fully coated with it. Place fish on a metal tray on
high rack and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
400-450 g Boneless chicken - 400 g, Thick yogurt - ½ cup,
8-9 Chicken
Tikka
Marinate chicken with salt, thick yogurt, ginger-garlic paste, orange-red colour,
red chili powder, mix it well & keep it in refrigerator for ½ hr. Roll it in semolina.
Put on metal tray with high rack and cook. When beep, turn them over and
press start. Garnish with coriander leaves. Serve hot.
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
8-10 Kheema
Cutlet
In bowl take kheema & all other ingredients except oil & mix well. Make cutlets.
Put them on a metal tray, add some oil around the cutlets. Put them on high
rack and cook. When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
English - 38
ingredients
garlic paste - each 1 tsp, Pepper powder - ½ tsp,
Cumin powder - ½ tsp, Lemon juice - 2 tbsp,
Corn flour - 1 tsp, Powdered coconut (desiccated
coconut) - 4 tbsp, Salt as per your taste
< recommendations >
Chat Masala - 1 tsp, Ginger-garlic paste - each
1 tsp, Orange red colour - 1 pinch, Oil - 2 tbsp,
Semolina - 2 tbsp, Red chili powder - 1 tsp, Salt as
per your taste, Coriander leaves - 2 tbsp
< recommendations >
crumbs - 1 cup, Oil - 2 tbsp, Red chili powder
- 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic
paste - 1 tsp, Salt as per your taste, Garam Masala
- 1 tsp, Coriander leaves - 2 tbsp
< recommendations >
2014-05-16 9:20:02