Ic5 Dum Aloo; Ic6 Baigan Ka Barta; Ic7 Kadhi; Ic8 Baati - LG MJ2886BFUM Owner's Manual

Indian Cuisine
Menu IC5
Utensil: Microwave safe (MWS) bowl
For
Boiled Aloo (small)
Oil
Jeera, pepper seeds, cloves,
hing
Onion paste
Ginger & garlic paste
Tomato puree
Curd
Turmeric powder, red chilli
powder, deghi mirch, salt,
garam masala, saunf powder
Menu
IC6
Utensil: Microwave safe (MWS) bowl
For
Baingan (Chopped in big pieces)
Oil
Chopped onions
Chopped green chillies
Chopped ginger
Chopped tomato
Tomato puree
Salt, dhania powder, garam
masala, red chilli powder, haldi
Chopped coriander leaves
Menu IC7
Utensil: Microwave safe (MWS) bowl
For
Besan
Curd / matha
Oil
Rai, cumin seeds
Chopped onions
Salt, red chilli powder, haldi,
coriander powder, amchur
Water
Menu IC8
Utensil: Multicook tawa & Low rack
For
Wheat flour
Suji
Melted ghee
Jeera
Ajwain
Baking powder
Salt
Haldi
#
Refer Page 95, fig 1
Instructions
0.1 kg 0.2 kg 0.3 kg
100 g 200 g 300 g
2 tbsp 3 tbsp 3 tbsp
As required
2 tbsp 3 tbsp 4 tbsp
1 tsp 1½ tsp 1½ tsp
1 tbsp 2 tbsp 3 tbsp
½ cup 1 cup 1 cup
As per taste
Baigan Ka Bharta
Instructions
0.3 kg 0.4 kg
300 g 400 g
1 tbsp 1½ tbsp
1 cup 1½ cup
3 nos. 4 nos.
1 tbsp 1½ tbsp
2 nos. 3 nos.
4 tbsp 5 tbsp
As per taste
A few sprigs
Instructions
0.3 kg 0.4 kg
25 g 50 g
1/2 cup 1 cup
1 tbsp 1½ tbsp
As per taste
1 cup 1½ cup
As per taste
2 cups 3 cups
#
Instructions
0.4 kg
200 g
50 g
75 ml (5 tbsp)
½ tsp
¼ tsp
¼ tsp
As per taste
As required
Weight Limit
Dum Aloo
Method:
0.4 kg 0.5 kg
1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste,
400 g 500 g
ginger garlic paste. Mix well.
3½ tbsp 3½ tbsp
2. Select category & weight and press start.
3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well &
cover. Press start.
4. When beeps, mix well & add curd. Cover & press start.
5 tbsp 6 tbsp
5. Allow to stand for 3 minutes.
2 tsp 2 tsp
4 tbsp 5 tbsp
1½ cup 1½ cup
Weight Limit
Method:
0.5 kg
1. In a MWS bowl add peeled & chopped baigan. Sprinkle some water.
500 g
Cover. Select category & weight and press start.
2 tbsp
2. When beeps, remove & mash the baigan well.
3. In another MWS bowl add oil, chopped onion, green chillies, ginger,
2 cup
tomato, tomato puree, salt, dhania powder, garam masala, red chilli
5 nos.
powder, haldi. Mix well. Cover & press start.
2 tbsp
4. When beeps, mix well. Add the mashed baingan & mix well. Press start.
4 nos.
Allow to stand for 3 minutes. Garnish with coriander leaves.
6 tbsp
Weight Limit
Kadhi
Method:
0.5 kg
1. In a MWS bowl add oil, rai, jeera, chopped onion. Select category &
75 g
weight and press start.
1½ cup
2. When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi,
coriander powder, amchur powder, water (½ the amount mentioned per
2 tbsp
weight). Mix & press start.
3. When beeps, mix & add remaining water & press start. Pour tempering
1½ cup
& serve.
4 cups
Weight Limit
Baati
Method:
1. In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough
with little warm water to make it like poori dough. Cover and keep for half
an hour.
2. Make medium sized balls of the dough. Keep them on tawa & keep the
tawa on low rack. Keep aside.
3. Select category & press start. (Pre-heat process).
4. When beeps, keep baati on tawa & press start.
5. When beeps, turn over. Press start. Dip the baati in melted ghee & serve
with dal.
67
Ghee/Indian Cuisine
0.1 ~ 0.5 kg
0.3 ~ 0.5 kg
0.3 ~ 0.5 kg
0.4 kg