Samsung CE117ADV Owner's Instructions & Cooking Manual page 21

The following table presents the various Indian favorites Programmes,
quantities, standing times and appropriate recommendations.
code food Serving Ingredients
size (g)
Indian's Best (11)
1-01 Paneer 250-300 Chopped Spinach - 3
Methi cups (blanched), Fresh
Palak Fenugreek leaves - ¾
cup (blanched), Chopped
onion - 1, Chopped Ginger
- 15mm piece, Chopped
green chillies - 2, Sliced
Cottage cheese - 75g, Dry
mango powder - ½ tsp, Oil
- 3tsp, Salt to taste, Fresh
Cream for garnishing
1-02 chicken 700-750 Boneless Chicken - 250
Biryani g, Rice - 250 g, Fried
Onion - 2, Tomato Puree - 4
tbsp, Garlic Paste - 1 tsp,
Ginger Paste - 1 tsp, Red
Chili Powder - 1 tsp, Black
Pepper Powder -1 tsp,
Turmeric - ½ tsp, Cloves
- 3 to 4, Bay Leaves - 2 to
3, Cardamom - 1, Green
Cardamom - 2, Black
Pepper - 4 to 5, Cinnamon
Stick - ½, Oil - 4 tbsp,
Coriander to garnish, Water
- 500 ml
600-650 Pomfret - ½ kg, Cumin
1-03 Fish curry
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
code food
1-04
Recommendations
Make fine puree of spinach
and fenugreek leaves and
keep aside. In a bowl add
all the ingredients, stir in the
spinach & fenugreek leaves
puree. Garnish with 1 tbsp
1-05
fresh cream after cook.
Mix all the ingredients in rice
container stir well and cook.
Serve hot with vegetable
raita or gravy.
1-06
Clean wash and cut fish
1-07
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.
21
Serving Ingredients
size (g)
shahi 700-750 Cottage Cheese - 100
Paneer g, Tomato Puree - 2
tbsp, 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
Amritsari 600-650 Fish - 500 g, Curd - 2 tbsp,
Fish 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 - ½ cup chopped,
Oil - 1 tbsp, Water - 4 to 5
tbsp, Salt to taste
Maharani 100-120 Moong dhuli (Yellow lentils)
Dal - 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
Laziz 220 Okara - 250 g, Tomato - 1,
Bhindi Green Chili -1, Onion - 1
medium, Chaat Masala - ½
tsp, Garam Masala - ¼ tsp,
Sunflower Oil - ¼ , Salt to
taste, Garlic paste to taste
optional, Degi Mirch - ½ tsp
Recommendations
Cut cottage cheese in 1
inch cubes. Add all the
ingredients mix well. Cook
and serve hot with assorted
Indian bread.
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.
In a microwave safe glass
dish add all the ingredients
and cover it with clear foil.
Make a hole to release the
steam and cook and serve
hot.
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.