IFB 23BC4 Owner's Manual page 24

Sr.No POTATO
33 Baked potato
with butter
34
Bharawan
Potato
35 Aloo Methi
36 Aloo Jeera
Cookware Ingredients
Heat resistant Potatoes - Amount as per the
programme selected.
glass
dish/Steamer
Heat resistant Potatoes- Amount as per the
programme selected.
glass
dish/steamer
Ingredients for preparing the
stuffing-
Peas,
Green chillies, Tomato, Garlic
cloves,
Oil, Salt as per taste.
2 medium potatoes
Heat resistant
glass
1 small onion (chopped )
dish/Steamer
2 medium
(chopped)
2 cups of fresh methi/fenugreek
leaves (stems removed)
A pinch turmeric powder
1 tsp
(optional)
½ Tbsp grated ginger
2-3 green chillies
1 tsp mustard seeds
1 Tbsp fennel seeds
1
seeds/dhaniya
1 tsp cumin seeds
Oil 1 tbsp
Salt to taste
Coriander leaves-10gms
Heat resistant
glass
Coriander powder-20gms
Onion ,Capsicum,
ripe tomatoes
red chilli powder
Tbsp coriander
23
Method
Scrub the potato and prick it with a
fork to prevent steam from building
up and causing the potato to
explode in your oven. Keep the
potatoes on the glass plate and
cook using the programme potato,
once done cut and serve with a
teaspoon of butter.
Prepare filling as per individual
preference for taste, additional
ingredients could be added or
deleted while preparing the filling.
Slice off the top of the aloo and
use it later as a lid.
Carefully scoop the inside.
Fill the potato with precooked
stuffing prepared from the above
mentioned ingredients and cover
the potato with the potato slice
securing it with a toothpick.
Bake the potato using potato menu
by selecting appropriate weight.
Peel the potato and dice it into
small cubes. Powder the fennel
seeds and coriander
together coarsely.
Clean the fenugreek leaves and
chop it finely. Mix
ingredients together and cook by
selecting the potato programme.
Serve hot along with roti or hot
daal/yogurt rice.
Wash and dice potatoes. Chop
onions, garlic, ginger, coriander
seeds
all the