Tamarind Rice; Vegetable Biryani; Veggie Idli; Aloo Tikka - Samsung MC32K7055 User Manual

oven use
Code/Food Serving Size
4-24 500-550 g

Tamarind Rice

Instructions
In a microwave safe glass bowl add masala, oil, crice and cook.
When beep, add all other ingredients and cook again. Serve
hot.
4-25 400-500 g
Vegetable
Biryani
Instructions
In microwave safe glass bowl add ghee, vegetables, all masalas
and soaked basamati rice, mix it well and cook. When beep,
add water, salt & sugar. Cover it and press start. Serve hot.
4-26 300-400 g
Sukhi Moong
Dal
Instructions
In microwave safe glass bowl take oil, onion and ginger-garlic
paste and cook. When beep add moong dal and all other
ingredients with water and press start.
50 English
MC32K7055CK_TL_DE68-04387H-00_EN.indd 50
Ingredients
For the Masala :
Split 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
(grind to fine powder
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, Rice -
1 ½ cup, Salt - to Taste, water - 2 ½ cup.
Soaked Basamati Rice 200 g, Water - 400 ml,
Ghee - 2 tbsp, Cloves, Cinnamon, Black pepper,
Cardamom - 2 pieces, Salt & Sugar as per your
taste, Mixed vegetables (cauliflower, peas,
French beans & carrot : chopped) - 1 cup.
Moong dal - 150 g, Onion (chopped) - 2 ea,
Water - 1 cup, Ginger garlic paste, salt, turmeric
powder, Chili garam masala, coriander powder,
cumin powder & pepper powder.
Code/Food Serving Size
4-27 300-350 g Small brinjals – 250 g, chopped Onion - 1 small,
Stuffed ginger garlic Paste - 1 tbsp, Red chilli powder
Brinjals - ½ tbsp, Coriander powder - 1 tbsp, Aamchur
powder - ½ tbsp, Turmeric - ½ tbsp, Garam
masal - ¼ tbsp, oil - 2 tbsp, Tomato Puree -
¼ cup, salt to taste Fresh coriander - 1 tbsp.
Instructions
Slit the brinjals from middle and keep aside. In a small bowl
add onion, ginger garlic paste, and dry spices, mix well and
stuff it in brinjals. Place the brinjals in a microwave safe glass
bowl and add tomato Puree, salt to taste in puree and cook.
sprinkle fresh coriander.
4-28 15 to Semolina - 100 g, Curd - 200 g, Capsicum

Veggie Idli

20 pieces - 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, Mustard Seeds - ½ tsp, Oil - for
greasing, Water - for steaming
Instructions
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.
4-29 400-500 g Baby Potato (peeled) - 400 g Curd - ½ cup

Aloo Tikka

Ginger garlic paste - ½ tbsp, Coriander powder,
cumin powder, red chili powder, kasoori methi,
salt & oil as per your test.
Instructions
Take peeled aloo, add curd, ginger garlic paste, other spices
and salt. Mix them well and put in crusty plate on high rack.
Sprinkle oil and cook. When beep, turn potato and press start.
Serve hot.
Ingredients
2016-01-19 4:12:47