Samsung CE108MDF Owner's Instructions And Cooking Manual page 23

Code Food Serving Ingredients
Size
Minced Chicken - 400
Ib-3. Chicken 400-450 g
Cofta g, Ginger Chopped -½
Curry
inch chopped, Fresh
Coriander - ½ cup,
Salt to taste, Fried
onion paste - 2 tbsp,
Ginger Garlic paste - 1
tsp, Oil - 3 tsp, Red
chili powder - 1 ½ tsp,
Coriander powder - 1
½ tsp, Turmeric - ¼
tsp, Cashew Nut Paste
- 2 tbsp, Water - ½ cup
Ib-4. Gajar ka 500-550 g Carrot - 500 g, Milk - 1
Halwa
½ Cup, Sugar - 80
g, Khoya - 100 g,
Desi Ghee - 2 tbsp,
Chopped Nuts - 2 tbsp
Ib-5. Maharani 100-120 g Moong dhuli (Yellow
Dal lentils) - ½ cup, Water -
1 cup, Ginger Paste - 1
tsp, Oil - 1 tbsp, Salt to
taste, Turmeric Powder
- ¼ tsp, Red Chili
Powder - ¼ tsp, Dry
Mango Powder - ½
tsp, Coriander Powder
- ½ tsp, Curry Leaves
- 3 to 4, Whole Green
Chilies, Slit - 1 to 2
Recommendations Code Food
In a bowl add minced
Ib-6.
chicken, chopped
ginger, fresh coriander,
salt and make small
balls of the mixture.
In another bowl add
fried onion paste,
ginger garlic paste,
1 tsp oil and chicken
balls than marinate
for 20 minutes. In a
microwave safe glass
bowl add tomato
puree, red chilli powder,
coriander powder,
Ib-7.
turmeric, cashew nut
paste, salt, oil, water
and marinated chicken
balls and cook on
microwave mode and
garnish with coriander
leaves.
Note : Cover with clear
foil and make holes to
release steam.
In a microwave safe
glass dish add grated
carrot and all the
ingredients. Cook and
serve hot with cold and
fresh cream
In a microwave safe
glass dish add all the
Ib-8.
ingredients and cover
it with clear foil. Make
a hole to release the
steam and cook and
serve hot.
23
Serving Ingredients
Size
Fish - 500 g, Curd
Amritsari 600-650 g
Fish - 2 tbsp, Coriander
Powder - 2 tsp,
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
- 1/2 cup chopped, Oil
- 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Goan Fish 600-650 g Pomfret - ½ kg,
Curry
Cumin Seeds - 1 tbsp,
Coriander Seeds - 1
tbsp, Coconut 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
Stuffed 250 g Eggplants - 250 g,
Egg plants Dried Mango Powder -
½ tsp, Onion - 1(paste),
Tomato - 2 (pureed &
strained), Coriander
Powder - 1 tsp, Green
Chillies - 2 (small), Chaat
Masala - 1 tsp, Oil - 1
tsp, Salt to taste
Recommendations
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.
Clean wash and cut
fish into pieces. Dry
roast cumin seeds,
coriander seeds &
whole red chilies, 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.
Slit the Eggplants in four
equal portions and keep
aside. In a bowl add
pureed tomatoes and
other ingredients. Stuff
the eggplants with the
mixture. Grease the dish
and place the eggplants
and cover it with clear
foil, make 2 to3 small
holes to release steam.
Garnish with coriander
leaves and serve hot.