Samsung mw73bd Owner's Manual page 15

Code food Serving Ingredients
Size (g)
Ib-3 Shahi 700-750 Cottage Cheese - 100 g,
Tomato Puree - 2 tbsp,
Paneer
Pure Ghee - 1 ½ tbsp,
Garam Masala - ½ tsp,
Green Cardamom Powder
- ¼ tsp, Cumin Seeds
- ½ tsp, Salt to taste,
Tomato ketchup - 2 tbsp,
Fresh Cream - 1 tsp, Dry
Fenugreek leaves - ¼ tsp,
Water - 6 tbsp
Ib-4 Goan 600-650 Pomfret - ½ kg, Cumin
Seeds - 1 tbsp, Coriander
Fish
Seeds - 1 tbsp, Coconut
Curry
scraped - ½ cup, Ginger
Paste - 1 tsp, Garlic Paste
- 1 tsp, Tamarind - lemon
sized ball, Oil - 4 tbsp,
Fried Onion - 2 medium,
Tomato Puree - 4 tbsp,
Red Chilies - 3 to 4, Green
Chilies - 3 to 4, Salt to
taste, Water - 200ml
Ib-5 Gajar ka 500-550 Carrot - 500 g, Milk - 1 ½
cup, Sugar - 80 g, Khoya
Halwa
100 g, Desi Ghee - 2 tbsp,
Chopped Nuts - 2 tbsp
Ib-6 Amritsari 600-650 Fish - 500 g, Curd - 2 tbsp,
Coriander Powder - 2 tsp,
Fish
Ginger Garlic Paste - 2 tsp,
Dried Mango Powder - 2
tsp, Cumin Powder - 2 tsp,
Red Chilli Powder - 2 tsp,
Chicken Colour - 1 pinch,
Onion - ½ cup (Chopped),
Tomato - ½ cup chopped,
Oil - 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
recommendations Code food
Cut cottage cheese in Ib-7
1 inch cubes add all
the ingredients mix well,
cook and serve hot with
assorted Indian bread.
Clean wash and cut fish
into pieces. Dry roast
cumin seeds, coriander
seeds & whole red chilies,
Ib-8
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 clear
foil make a small hole to
release steam and cook.
Serve hot with steam rice.
In a microwave safe glass
dish add grated carrot and
all the ingredients. Cook
and serve hot with cold
and fresh cream.
Marinate fish with curd,
ginger garlic paste, red
chili powder, salt. Grease
a flat dish add tomato,
onion and all spices, place
the fish pieces over it and
cover the dish with a clear
foil and make small holes
to release steam.
15
Serving Ingredients
Size (g)
Laziz 220 Okara - 250 g, Tomato - 1,
Green Chili -1, Onion - 1
Bhindi
medium, Chaat Masala - ½
tsp, Garam Masala - ¼
tsp, Sunflower Oil - ¼ , Salt
to taste, Garlic paste to
taste optional, Degi Mirch
- ½ tsp
Chettinad 500 for the Chettinad
masala : Grated Coconut
Curry
- ½ cup, Coriander Seeds
- ½ tsp, Red Chilli - 1,
Cardamom - 3, Fennel
Seeds - 1 tsp, Cloves - 3,
Cinnamon - 25 mm stick,
Oil - 1tbsp
other Ingredients :
Poppy Seeds - 1 tbsp,
Broken Cashew nuts - 2
tbsp, Ginger - 25mm
piece, Garlic - 6 cloves, Oil
- 3 tbsp, Chopped Onion -
½ cup, Tomatoes Puree - 5
tbsp, Turmeric Powder - ½
tsp, Chilli Powder - ½ tsp,
Curry leaves - 5, Boiled
Mixed Vegetable - 3 cups
(cauliflower, peas, French
beans), Coconut milk - ½
cup
recommendations
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 clear
foil and make a small hole
to release the steam.
for Chettinad masala
Sauté all the ingredients
till you get the pleasant
aroma. Keep aside. Grind
into a smooth paste.
In a bowl add all the
ingredients and Chettinad
Masala. Cook and serve
hot.