LG MC2145BPG Owner's Manual page 44

INDIAN ROTI BASKET
ba f M;u jks V h ckLds V
Category Weight Limit
br10 Kulche
br11
Daal
Parantha
#Refer Pg. 108, Fig-1 / *Refer Pg. 108, Fig-2
Utensil
2 Pc Multicook Tawa
&
Low Rack#
2 Pcs Multi cook
Tawa
+ High rack*
For Dough
Maida
Salt
Fresh cream
Lukewarm water
Sugar
Dry yeast
Oil
Kalonji (onion seeds)
Coriander leaves
Method :
1. In a cup/bowl take 50 ml lukewarm water & add sugar. Stir well. Add dry yeast
& stir again to dissolve. Keep aside for at least 5-7 minutes.
2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast
water & knead a firm dough. Pour ½ tsp oil & knead again.
3. Divide the dough into 4 equal portions (approx. 60 gm each). Make balls &
apply butter on top & sprinkle kalonji (onion seeds) & fresh coriander leaves
on top. Press with fingers & dust with maida & roll out each ball into 15cm
ovular length. Keep the rolled dough on dusted multi cook tawa. Keep them
covered in dark & warm place for at least 30 minutes.
4. Select category & press start.
5. When beeps, keep tawa with rolled doughs & press start.
6. Apply butter on top of kulchas or roast them a little & serve them hot with chhole.
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fof/k %
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For Dough
Boiled Daal/Left over daal
Whole wheat flour(aata)
Chopped green chilies
Anardana powder
Red chilli powder
Salt
Oil
Coriander leaves
Water
Method :
1. In a bowl, combine wheat flour, daal, chopped green chilli, coriander leaves,
anardana powder, oil, red chilli powder, salt. Mix and gradually, add water
and knead a dough.
2. Keep tawa on high rack. Keep inside microwave. Select menu & press start.
(Pre-heat process)
3. Divide dough into 6 to 7 equal size portions(approximate 35 to 40 gram).
Rollout each dough into ovular shape of length 15cm length.
4. When beeps keep to rolled out paranthas on tawa & press start.
5. When beeps turn paranthas. Press start. Make all the paranthas same
procedure.
6. Serve them hot with curd or pickle. Wrap in foil & store.
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fof/k %
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¼çh&ghV çfØ;k½
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ls e h dh ya c kà es a va M kdkj cs y ys a A
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6- ngh ;k vpkj ds lkFk xekZ x eZ ijks l s a A Q‚by es a yis V dj j[ks a A
44
Instructions
1 cup
A pinch
2 tbsp
50 ml
1 tbsp
1 tsp
½ tsp
As required
As required
1/3rd cup
1 cup
3 to 4 no.
1 tsp
1 tsp
As per taste
2 tsp
Copped
To knead dough