Samsung CE117ADV Owner's Instructions & Cooking Manual page 22

code food Serving Ingredients
size (g)
1-08 Mixed 300-350 Beans - 100 g (diced),
Masala Carrot - 4 small (diced),
Veggies Onion - 2 chopped, Tomato
- 2 chopped, Turmeric - ½
tsp, Chili Powder - ½ tsp,
Garam Masala - ½ tsp,
Coriander Powder - 1 tsp,
Salt to taste, Cloves - 2
(crushed), Khoyaa(Dried
residue of boiled milk) - 50
g(grated)
1-09 Paneer 150-200 Cottage Cheese - ½ cup,
Peshawari Cashewnuts - 1 tbsp,
Chopped Ginger - ½ tsp,
Chopped Green Chillies
- 1 tsp, Mava - 2 tbsp,
Cardamoms - 3, Cloves - 2,
Onion Paste - 1 tbsp, A
pinch white pepper powder,
Milk - ½ cup, Cream - 1
tbsp, Sugar - a pinch, Oil -
2 tsp, Salt to taste, Saffron
Threads and blanched
almonds for garnishing
1-10 chicken 200-225 Boneless Chicken cubes - 1
cup, Cream - 4 tbsp, Milk
Kali Mirch
- 3 tbsp, Oil - 2 tsp, Salt
to taste
to be ground to a
paste : Chopped Onion
- ½ cup, Cashewnuts - 3
tbsp, Chopped Garlic
- ½ tsp, Ginger - ½ tsp,
peppercorns - 2 tsp, Cream
for garnishing.
1-11 Rismis 150 Cottage Cheese - 100 g
Matar (diced), Peas - 50 g (frozen),
Paneer Cream - 1 tbsp, Garam
Masala - ½ tsp, Tomato
Puree - 50 g, Coriander
Powder - ½ tsp, Tomato
Ketchup - 1 tbsp, Pure
Ghee - 1 tbsp, Water - ¼
cup
Recommendations code food
Add all in a bowl, cover with
south India's Best (13)
cling foil and make holes to
release steam. Cook and
2-01
serve hot.
Add everything in a bowl
and cook. Garnish with
saffron and almond than
2-02
serve hot.
2-03
Add everything in a bowl
and cook. Garnish with fresh
cream and serve hot.
2-04
Add everything in a bowl
and cook. Serve hot.
22
Serving Ingredients
size (g)
ldli 15-20 Semolina - 100 g, Curd
- 200 g, Capsicum - ¼
cup (fine chopped), Onion
- ¼ cup (fine chopped),
Tomatoes - ¼ cup (Fine
chopped), Salt to taste,
Regular Eno - 1 ½ tsp,
Curry Leaves - 3 to 4,
Mustered Seeds - ½ tsp,
Oil for greasing, Water for
steaming
sundal 400-450 Brown Chick peas - 2
cups(boiled), Oil - 1 tbsp,
Mustard Seeds - 1 tsp, Split
black gram - 1 tsp, Red
Chili - 1, Asafoetida - ¼ tsp,
Raw mangoes - ½ cup,
Grated Coconut - 2 tbsp,
Green Chili - 1(chopped),
Salt to taste, Lemon Juice
- 1 tbsp
thattai 20-25 Dosa mix - 200 g, Green
Chillies - 1(chopped), Chilli
powder - ½ tsp, Curry
leaves - 5, Butter - 1tbsp,
Salt to taste
cabbage 200 Oil - 1 ½ tbsp, Mustard
Foogath Seeds - 1 tsp, Split - black
gram - 1 tsp, Curry leaves
- 4 to 5, Green Chillies - 2
(chopped), Cabbage - ¾
cup, Green peas - ½ cup,
Ginger - 2 tsp (grated), Salt
to taste, Fresh Coconut
grated - ½ cup
Recommendations
Mix all the ingredients in
a bowl, make the batter
of dropping consistency.
Grease the molds and fill
with batter. Pour ½ cup
water in rice container and
place the idli stands. Cook
and serve hot with coconut
chutney.
Add all the ingredients and
cook.
Add everything in dosa
mix and knead a smooth a
dough. Make small chaklis
and place the over greased
crusty plate brush them
thoroughly with butter and
cook and serve hot.
Mix everything and cook.
Serve hot.