IFB 23BC4 Owner's Manual page 25

37 Pickled
Potatoes
38 Aloo Chaat
39 Spicy Aloo
dish/Steamer Cumin seeds-10gms
Garam masala-5gms
Garlic-30gms
Ginger -20gms
Oil-50ml
Potatoes -200gms
Red chilli powder-20gms
Tomatoes-100gms
Turmeric—10gms
Heat resistant chili powder-1 tsp
glass
black sesame seeds-1/4 cup
dish/Steamer
coriander leaves-1 tbsp
green chillies-2-3 nos
lemon juice-3-4 tsp
mustard oil-1-2 tbsp
potatoes-10-12 nos
salt- to taste
turmeric-1/4 ts
Heat resistant 3 Aloo (potatoes), peeled
glass 1/2 tsp red chilli powder
dish/Steamer 1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped
onion, tomato julienne, fresh
pomegranate seeds
oil for frying
Heat resistant Potatoes-250gms
glass
Fry the ingredients and grind to
dish/Steamer
a paste:(Onion- 2 no-Finelly
chopped,
Tomatoes-3
chopped),
Kashmiri chilli Powder- 2tsp
Garlic- 4 cloves
Ginger- 2 tsp(chopped)
Cloves- 2 no
Cardamom- 2 no
no(finely
24
and the tomatoes.
Mix all the ingredients and cook by
selecting the potato programme.
Mix all the ingredients except
coriander and cook by selecting
the potato programme.
. Garnish with coriander leaves
and enjoy.
Cook potatoes by selecting the
potato programme. Dice and then
mix with the ingredients for chaat.
.Garnish with chopped coriander
and enjoy.
Mix all the ingredients and cook by
selecting the potato programme.