Samsung CE103FF Owner's Instructions & Cooking Manual page 44

category/ Serving
food Size
13 350-400g Boiled Kheema - 250 g, Boiled potato - 2 ea, Bread
crumbs - 1 cup, Oil - 2 tbsp., Red chili powder - 1 tsp.,
Chicken
Turmeric powder - 1 tsp., Ginger-garlic paste - 1 tsp.,
Kheema
Salt as per your taste, Garam Masala - 1 tsp., Coriander
cutlet
leaves - 2 tbsp.
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 high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
14 500-550g Boiled Kheema - 500 g, Ginger-garlic-green chili paste -
1 tsp. each, Chopped onion - 1 ea, Red chili powder - 1
Saucy Kabab
tsp., Cumin powder - ½ tsp., Garam Masala - 1 tsp.,
Salt as per your taste, Corn flour - 2 tbsp. For sauce :
Mix vinegar - 1 tsp., Soya sauce - 1 tsp., Tomato sauce
- 2 tbsp., Chili sauce - 1 tbsp.
Mix kheema, all other ingredients and shape into kabab as you wish.
Apply little oil, place this on high rack and cook. When beep, turn them
over and press start. Coat kabab with sauce. Serve hot.
400-500g Boneless chicken - 400 g (cut into pieces), Dry mango
15
powder - 1 tsp., Red chili powder - 1 tsp., Turmeric
Sesame
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.
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 a metal tray on high rack and cook. When beep, turn them over
and press start. Garnish with coriander leaves. Serve hot.
CE103FF-2S_XTL_DE68-04069A_EN.indd 44
Ingredients
recommendations
recommendations
recommendations
category/ Serving
food Size
16 500-600g Chicken - 500 g, Garlic paste - 1 tsp, Ginger paste - 1
tsp., Red chili powder - 1 tsp., Coriander, cumin powder
Tandoori
- 1 tsp. each, Yogurt - 1 cup, Orange-red colour - 1
Chicken
pinch, Corn flour - 2 tbsp., Salt to taste, Oil - 2 tbsp.,
Garnish with onion ring & lemon pieces
In a bowl mix all ingredients except oil. Add chicken & mix well. Let
it marinate for 2-3 hrs. in refrigerator. Place chicken on a metal tray
on high rack and cook. When beep, turn them over and press start.
Garnish with onion ring & lemon pieces. Serve hot.
17 500-600g Boneless Mutton - 500 g, Garlic paste - 1 tsp, Ginger
paste-1 tsp., Red chili powder - 1 tsp., Coriander, cumin
Tandoori
powder - 1 tsp. each, Yogurt - 1 cup, Orange-red colour
Mutton
- 1 pinch, Corn flour - 2 tbsp., Salt - to taste, Oil - 2
tbsp., Garnish with onion ring & lemon pieces
In a bowl mix all ingredients except oil. Add mutton & mix well. Let it
marinate for 2-3 hrs. in refrigerator. Place chicken on a metal tray on
high rack and cook.
When beep, turn them over and press start. Garnish with onion ring &
lemon pieces. Serve hot.
400-450g Mutton (cut into pieces) - 400 g, Thick yogurt - ½ cup,
18
Chat Masala - 1 tsp., Ginger-garlic paste - 1 tsp. each,
Mutton Tikka
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.
Marinate mutton 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. Keep on metal tray on high rack and cook. When
beep, turn them over and press start. Garnish with coriander leaves.
Serve hot.
44
Ingredients
recommendations
recommendations
recommendations
2011-09-19 10:58:44