Samsung CE108MDF Owner's Instructions And Cooking Manual page 18

Code Food Serving Ingredients
Size
Mushrooms - 8 pieces,
CA-6. Malai 300-400 g
Khumb Boiled Peas - 50 g,
Cottage Cheese - 1
tbsp, Hung curd - 2
tbsp, Cheese spread
- 1 tbsp, Ginger paste
- 1 tsp, Corn Flour - 2
tbsp, Oil - 1 tbsp,
Chopped coriander
leaves - 2 tbsp, Garam
masala - ¼ tsp, Pepper
- ¼ tsp, Salt to taste
CA-7. Beans 350-400 g Cream Cracker Biscuits
Square
- 8, Grated cheese -½
cup, Canned Kidney
Beans - 50 g, Tomato
Ketchup - 2 tbsp,
Red chili powder - ¼
tsp, Green Chillies - 2,
Oregano - ½ tsp,
Roasted Peanuts
for garnishing, Fresh
Cream - 2 tbsp
(chilled), Hung curd - ½
cup, Lemon - 1 tsp,
Salt to taste, White
pepper - ¼ tsp
Dark Chocolate - 50 g,
CA-8. Almond 100 -120 g
drop Milk Compound - 50
Chocolates
g, Almonds - whole
(Gurbandi Amonds,
comparatively small
almond)
Recommendations Code Food
Hollow the mushrooms
CA-9. Oat Fudge
from the middle and
marinate with hung
curd, cheese spread,
ginger paste, salt and
garam masala for 10
minutes. In a bowl
add cottage cheese,
boiled peas, salt and
black pepper. Stuff the
marinated mushrooms
with mixture.
In a bowl add cheese, CA-0. Basket
kidney beans, ketchup,
red chili powder,
chopped green chilies
and mix well. Put the
mixture over the each
biscuit like a heap,
leaving the corners
clean. Put a paper
napkin on the glass
turn tray and place
the biscuits carefully
on it and cook on
microwave mode.
Tikka Series (tS)
Sour Cream : Fresh
tS-1. Chicken
cream, yogurt, lemon
juice, salt and pepper.
Garnish the biscuits
with sour cream and a
peanut at the top.
In a glass bowl put
both the chocolate
compounds. After
cook dip the almond in
melted chocolate and
put them on a greased
tray and freeze for 8
minutes. And serve.
18
Serving Ingredients
Size
Oats - ¾ cup, Sesame
200 g
Fingers seeds - ¼ cup, Brown
Sugar - ¾ cup, Raisins
- 2 tbsp, Coconut
Powder - ¾ cup, White
Butter - ½ cup
100 g Gram flour - 6 tbsp,
Dhokla
Suji(semolina) - 1 ½
tbsp, Powdered Sugar
- ¼ tsp, Salt to taste,
Eno - ½ tsp, Mustered
Seeds - ¼ tsp
Boneless Chicken -500
550-600 g
Malai Tikka g, Lemon juice - 2 tsp,
Salt to taste, Yogurt - 3
tbsp, Butter - 50 g,
Double cream - 2 tbsp,
Garlic Paste - 1 ½ tbsp,
Green cardamoms
seeds - 3 to 4, Ground
cumin - 1 tsp, Freshly
grated nutmeg- 1/2
tsp, Green finger chillies
chopped - 3 to 4, Oil - 2
tbsp, Cheddar cheese
- 3 tbsp
Recommendations
Mix all the ingredients,
Make a glass dish or
cake tin ready with
greased silver foil. Pour
the mixture and set it,
press it gently with a
spoon. Cool it till comes
to room temperature
than refrigerate for 1
hour than cut it into
rectangular shape into
2" pieces.
Cut Capsicum in to
basket shape and
keep aside. Mix all the
ingredients except eno
and mustered seeds.
Just before pouring the
batter into capsicum.
Add eno. Set the
batter into capsicum
and sprinkle mustered
seeds. Cook on micro
wave mode.
Sprinkle lemon juice and
salt over the chicken
pieces, cover and set
aside. Mix the yogurt,
half the butter, the
cream, Ginger Garlic,
cardamoms, cumin,
nutmeg, chillies, the
oil, and cheese and
blend into a smooth
paste. Pour over the
chicken, making sure it
is all well coated, and
marinate the meat for
1 hour, covered, in the
refrigerator. Skewer the
chicken.