Samsung CE117ADV Owner's Instructions & Cooking Manual page 24

code food Serving Ingredients
size (g)
2-11 tamarind 500-550 For the Masala : Split
Rice Bengal gram - 1 ½ tsp
(roasted), Split Black
Gram - 1 ½ tsp (roasted),
Coriander Seeds - 1 ½ tsp,
Red Chilli - 3 to 4, Sesame
Seeds - 2 tsp
other ingredients : Oil - 1
tbsp, Peanuts - ½ cup
(roasted), Split Bengal Gram
- ½ tsp (roasted), Split
Black gram - ½ tsp, Curry
leaves - 10, Asafoetida - 1
pinch, Turmeric - ¼ tsp,
Tamarind Pulp - ½ cup,
Cooked rice - 2 ½ cup, Salt
to taste
2-12 Lemon 500-550 Oil - 1 tbsp, Mustered
Rice seeds - ½ tsp, Urad Dal
(split black lentils) - ½ tsp,
Chana Dal (split Bengal
gram) - 1 tsp, Grated
Ginger - ½ tsp, Whole
Kashmiri Red Chili - 2
(broken into pieces), Curry
Leaves - 4 to 5, Turmeric
Powder - 1/8 tsp, Cooked
Rice - 2 ½ cup, Lemon juice
-1 tbsp, Salt to taste
2-13 Ven 200-250 Moong Dal - ¼ cup, Raw
Pongal Rice - ½ cup, Milk - ¼
cup, Ghee - 1 tbsp, Black
pepper corns - ½ tsp,
Broken Cashew nuts - 1
tbsp, Curry leaves - 4 to 5,
Ghee for serving - 1tbsp.
Water - 1 ½ cup, Salt to
taste
Recommendations code food
Masala
Best tikka series (11)
Everything should be
roasted and to be ground
3-01
into a rough powder. Add all
in bowl and cook.
Add all in a bowl and cook. 3-02
Serve hot with curd.
Add all in rice container and
cook.
3-03
24
Serving Ingredients
size (g)
chicken 550-600 Boneless Chicken - 500
Malai g, Lemon juice - 2 tsp,
tikka 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
Fish tikka 550-600 Fish pieces of any type -
500 g, Vegetable oil - 3
tbsp, Ajwain (carom seeds)
- 1 tbsp, Cream - 45 ml,
Cumin seeds powder - 2
tsp, Garam masala - 2
tsp, Garlic paste - 1 tbsp,
Gram flour (besan) - 20 g,
Lemon juice - 30 ml, Mint
or Coriander chutney - 5
tbsp, white pepper powder
- 1/2 tsp, Onion chopped
in circles - 1, Curd/plain
yogurt - 60 g, Salt to taste,
Chili powder to taste
Hariyali 100
Boiled potato - 1(medium
Kebab
sized), Boiled spinach puree
- 2 tsp, Binger-green chilli
paste - 1 tsp, Gram flour
(Besan) - 3 to 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
Recommendations
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 and
cook.
Mix cream garlic paste,
ajwain, chili powder, cumin
seeds powder, garam
masala, lemon juice, salt,
mint or coriander chutney,
besan flour in yogurt. Add
fish pieces to the above
mixture and marinate them
for about 3 hours. Skewer
the fish and cook. Serve
fried fish tikka with chopped
onions.
Mix potato, spinach 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, and
cook. Sprinkle little chaat
masala on Kebabs and
serve hot with onion rings
and green chutney.