Samsung CE117ADV Owner's Instructions & Cooking Manual page 25

code food Serving Ingredients
size (g)
3-04 shammi 550-600 Minced chicken - 500
kebab g, Eggs - 2, Chopped
Onion (Pyaj) - 1 (meduim
sized), 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)
3-05 350-400 Chicken - 2 pieces (large
tangri
leg), Hung Curd - 1/2 cup,
Kebab
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
Recommendations code food
Grind meat into a fine paste. 3-06
Take garlic, cumin seeds,
cardamoms, cinnamon,
ginger, pepper corns, 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 kebabs.
Place the Kebabs on
greased crusty plate and
pour few drops of oil over
the kebabs and cook. Serve
hot with sauce or chutney.
Clean and wash the chicken 3-07
pieces and make random
slits on them. Damp with
kitchen towel to remove
extra water. Mix all the
ingredients except salt
3-08
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, cook. Sprinkle
lemon juice and chat masala
and serve with onion rings.
25
Serving Ingredients
size (g)
seekh 500 Chicken Mince(Keema) -
Kebab 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
tofu tikka 250 Tofu - 250 g, Lemon Juice
- 2 tbsp, Mix herbs - 2 tsp,
Orange Food color - one
pinch, Salt to taste, Garlic
paste - 1 tsp
Dahi 100 Yogurt - 100 g, Corn Flour -
3 tbsp, Salt to taste, Green
Kebab
Chili - 2 (chopped), Ginger -
1 tsp, Black pepper - 1 tsp,
Oil - 2 tbsp
Recommendations
Wash the keema and put in
a strainer and gently press
to squeeze out 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 kebabs.
Marinate tofu with all the
ingredients for half an hour
and cook.
In a bowl add 2 tbsp corn
flour, and all the ingredients,
mix well. Make medium
sized balls, coat them in the
remaining corn flour and
give them desired shape
and put them on a greased
crusty plate. Brush a little oil
over the kebabs and cook.