Samsung CE108MDF Owner's Instructions And Cooking Manual page 20

Code Food Serving Ingredients
Size
Boiled potato - 1
tS-5. Hariyali 100 g
Kebab medium siz, Boiled
(Vegetarian)
spinach puree - 2 tsp,
Ginger-green chilli
paste - 1 tsp, Gram
flour (Besan) – 3~4 tsp,
Chaat masala - 1 tsp,
Turmeric powder - ¼
tsp, Red chilli powder -
½ tsp, Coriander leaves
- 2 tsp, Lemon juice - 1
tsp, Salt to taste
minced chicken - 500
tS-6. Shami 550-600 g
kabab g, Eggs - 2, Chopped
Onion (Pyaj) - 1 meduim
size, Green Chilly (Hari
Mirch) chopped - 5,
Bengal Gram (Chana)
soaked overnight -
100 g, Garlic (Lasan
/ Lahsun) - 10 pods,
Cumin Seed (Jeera) - 1
tsp, Cardamoms - 4,
Cinnamon (Tuj/Dalchini)
- 1 " long piece, Ginger
(Adrak) - 1 " long piece,
Pepper corns Kalimirchi)
- 6, Red Chillies,
Clarified Butter (Ghee)
Recommendations Code Food
Mix potato, spinach
tS-7. Tangri
puree in a mixing bowl.
Add ginger paste, chaat
masala, salt, lemon
juice, turmeric powder,
chilli powder and salt.
Add gram flour(Besan)
for binding and mix it
properly. Make small
balls shapes and Stuff
cheese. Make small
"Kebab" shapes.
Grease the crusty plate
& place the kebabs on
crusty plate and put few
drops of oil on them.
After cook, sprinkle little
chat masala on Kebabs
and serve hot with
tS-8. Seekh
onion rings and green
chutney.
Grind meat into a
fine paste. Take
garlic, cumin seeds,
cardamoms, cinnamon,
ginger, peppercorns,
red chillies and soaked
gram dal and grind into
a fine paste. Mix both
the pastes well. Now
mix well beaten eggs
and prepare uniform
dough. Add finely
chopped green chillies
and onion to dough
and mix well. Shape
the dough into small
round flattened balls
or kababs. Place the
Kebabs on greased
crusty plate and pour
few drops of oil over
the kebabs and cook.
Serve hot with sauce or
chutney.
20
Serving Ingredients
Size
Chicken - 2 large leg
350-400 g
Kebab pieces, Hung Curd -1/2
cup, Lemon - 1 tbsp,
Garam masala powder -
1 tsp, Red chili powder
- 1 tsp, Salt to taste,
Ginger garlic paste - 1
tbsp, Edible orange
color - a few drops, Oil
- 2 tbsp
500 g Chicken Mince(Keema)
Kabab
- 500 g, Garam Masala
- 3/4 tsp, Garlic (Lasun)
paste - 1 tsp, Ginger
(Adrak) Paste - 1 tsp,
Cashewnut (Kaju) - 2
tbsp, Thick Cream
(Malai) - 2 tsp, Onion
(Pyaj) - 2, Carom Seeds
/ Thyme (Ajwain) - 2
tsp, Dried Mango
Powder (Amchoor) - 2
tsp, Rock Salt (Kala
Namak) - 2 tbsp, Cumin
Seed (Jeera) - 3 tbsp,
Dry Ginger (Saunth) - 1
tbsp, Black Pepper (Kali
Mirch) - 1 tsp, Nutmeg
Powder(Jaiphal) - 1/2
tsp
Recommendations
Clean and wash the
chicken pieces and
make random slits
on them. Damp with
kitchen towel to remove
extra water. Mix all the
ingredients except salt
together. Rub and wrap
chicken pieces in it and
keep aside for an hour.
Now mix in the salt.
Cook the chicken on
greased crusty plate
and pour few drops
of oil over it. Sprinkle
lemon juice and chat
masala and serve with
onion rings
Wash the keema
and put in a strainer
and gently press to
squeezeout all the
water. Mix all the
ingredients to the
keema and knead well.
Keep aside for 1 hour.
take a big ball of the
keema mixture and
hold a skewer carefully
press the mince on
to a skewer. Repeat
with left over mince on
all the other skewers.
Place the skewers in the
greased crusty plate..
When cooked, gently
remove the kebabs
from the skewers with
the help of a napkin.
To serve sprinkle some
chaat masala and
lemon juice on the
kababs.