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R-895M New CkBk
INDIAN DISH
B
EEF MADRAS
Serves 4
225g (8oz) madras paste
15ml (1 tbsp) cornflour
150ml (
100g (4oz) onion, chopped
225g (8oz) canned, chopped tomatoes
900g (2lb) cubed casserole beef
T
OMATO
Serves 4
250g (9oz) red lentils
275g (10oz) courgettes, sliced
125g (5oz) green peppers, chopped
375g (14oz) fresh tomatoes, chopped
175g (6oz) onion, chopped
5ml (1 tsp) black mustard seeds
5ml (1 tsp) turmeric
5ml (1 tsp) garam masala
5ml (1 tsp) ground ginger
juice of half a lemon
150ml (
salt and pepper
30ml (2 tbsp) mango chutney (optional)
1 Mix the paste and cornflour together in a 2.5L casserole dish, gradually stirring in the stock.
2 Add all the other ingredients, stirring well.
3 Place on the turntable. Do not cover.
4 Cook using MEAL IN ONE "Indian Dish" key.
5 Stir when the oven indicates and again at the end of cooking.
Note for Tomato & Lentil Dahl:
• If using mango chutney, stir into the Dhal at the end of cooking.
Downloaded from:
http://www.usersmanualguide.com/
4/8/02
8:31 AM
RECIPES FOR MEAL IN ONE MENUS
1
/
pint) hot beef stock
4
&
LENTIL DAHL
1
/
pint) hot vegetable stock
4
Page 48
C
HICKEN KORMA
Serves 4
225g (8oz) korma paste
15ml (1 tbsp) cornflour
150ml (
1
/
pint) hot chicken stock
4
125g (5oz) onion, chopped
900g (2lb) Chicken, diced
200g (7fl.oz) coconut cream
P
RAWN MASALA
Serves 4
225g (8oz) masala paste
15ml (1 tbsp) cornflour
1
150ml (
/
pint) hot fish stock
4
125g (5oz) onion, chopped
125g (5fl.oz) natural yoghurt
900g (2lb) prawns, cooked
48
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