Samsung MC28M6055C Series User Manual page 75

Code Food Serving size
5-26 Peanut 400-450 g
Tikka
Instructions
Wash and pat dry chicken. Marinate the chicken in 1st
marinade for ½ hour. Grind peanuts with 2 tbsp. of milk
to form a paste. Prepare the tempering on gas stove and
keep aside. In a bowl mix together, hung curd, ginger
garlic paste, peanut paste, tamarind pulp, salt, chilli
powder, tempering and chicken pieces. Grease the crusty
plate with thick butter and place the chicken pieces, Put
few butter flakes on each tikka. Place the peanut tikka on
greased crusty plate. Place the crusty plate on high rack
and cook. When the beeps, flip them over and press a
START/+30s button. Serve hot.
5-27 Spicy 250 g
Chicken
Wings
Instructions
Marinate for ½ an hour and cook. Place it on greased
crusty plate on high rack. When the beeps, turn the food
over and cook again. After cooking, serve hot.
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Ingredients
Boneless chicken- 500 g (cubed)
1st MARINADE:
Lemon juice- 2 tbsp., Salt to taste, Red chilli
powder- ½ tsp., Oil - 1 tbsp.
2nd MARINADE:
Thick curd- 1 cup, Peanuts- 6 tbsp., Milk-
2 tbsp., Tamarind pulp- 2 tbsp., Ginger
garlic paste- 2 tbsp., Salt to taste, Red chilli
powder- ½ tsp.
TEMPERING:
Oil- 2 tbsp., Mustard seeds- 1 tsp., Cumin
seeds - 1 tsp., Dry red chillies- 4, Curry
patta - 15 Butter for greasing.
Chicken wings- 250 g, Oil- 2 tbsp., Chicken
masala- 2 tbsp., Lemon juice- 2 tbsp., Salt
to taste.
6. Indian Famous Variety/Kebabs (Non-Veggie)
Code Food Serving size
6-1 Badami 550-600 g Drumsticks - 5 (500 g chicken legs) First
Tangri marinade: Lemon juice - 2 tbsp., Oil - 1
tbsp., Salt - ½ tsp., Red chili powder - ½ tsp.
Second Marinade: Yogurt - ½ cup, Oil - 2
tbsp., Gingergarlic paste - 2 tbsp., Almonds
ground to powder - 8-10, Thick cream -
¼ cup, Corn flour - 1 tbsp., Salt - ¾ tsp.,
Chopped coriander - 2 tbsp., Dry fenugreek
leaves - 2 tsp.
Instructions
In microwave safe glass bowl take drum stick and add 1st
marinade material, mix it well and keep it in refrigerator
for 1 hr. After 1 hr. take 2nd marinate and keep it in
refrigerator for 1 hr. Arrange drum stick on the crusty
plate. Apply little oil and place it on the high rack and
cook. When the beeps, turn it and press a START/+30s
button. Serve hot.
6-2 Bengali Fish 400-450 g Fish - 300 g (cut into 1½" flat pieces),
Curry Lemon juice - 1 tbsp., Salt - ½ tsp., Turmeric
- ½ tsp., Oil - 4 tbsp., Chili powder - ¼ tsp.,
Chopped coriander - 1 tsp., Water - 1 cup
Mustard paste (grind): Yellow mustard - 4
tsp., Dry red chilies deseed - 2 ea, Finely
chopped onion - 1, Salt - ¼ tsp., Water to
grind - 2-3 tbsp.
Instructions
In microwave safe glass bowl take oil, fish, lemon juice,
chili powder, turmeric powder, salt and cook. When the
beeps, add mustard paste, one cup of water. Mix it well
and press a START/+30s button. Serve hot with rice.
Ingredients
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2017-04-17 11:34:30