LG MC2145BPG Owner's Manual page 64

INDIAN CUISINE
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Category Weight Limit
IC28 Egg 0.1 ~ 0.3 kg
Curry
IC29 Bhindi Fry 0.1 ~ 0.4 kg
Utensil
Microwave
For
safe (MWS) bowl
Boiled eggs
Onions (chopped)
Green chilli
Garlic (pods)
Ginger (chopped)
Tomato puree
Water
Green peas (shelled)
Salt, red chilli powder, garam masala,
turmeric powder, dhania powder
Oil
Coriander leaves
Method :
fof/k %
Microwave safe
For
(MWS) glassbowl
Bhindi (cut lengthwise)
&
Ajwain
Microwave safe
Oil
(MWS) Flat
glass dish Chopped onion
Salt, red chilli powder, dhania powder,
garam masala, haldi
Method :
fof/k %
64
Instructions
1. Put chopped onions, green chilli, garlic, ginger in a spice blender & make
paste adding 1 tbsp water.
2. In a MWS bowl take oil & add the paste. Mix well. Select category &
weight and press start.
3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix
well & press start.
4. When beeps, stir & add boiled eggs (each cut into 2), add some water if required.
Mix well & press start. Garnish with fresh coriander leaves & serve hot.
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1. In a MWS glass bowl add oil, ajwain & chopped onion & mix well. Select
category & weight and press start.
2. When beeps, add bhindi, salt, red chilli powder, dhania powder, garam
masala & haldi. Cover & press start.
3. When beeps, transfer to flat glass dish & cover. Press start. Allow to stand
for 3 minutes.
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3.
jgus ns a A
0.1 kg 0.2 kg
2 nos. 4 nos.
2 nos. 3 nos.
1 no. 2 nos.
6-7 nos. 8-10 nos.
1 tbsp 1½ tbsp
3 tbsp 5 tbsp
½ cup 1 cup
¼ cup ½ cup
As per taste
2 tbsp 3 tbsp
A few sprigs
0.1 kg 0.2 kg 0.3 kg
100 g 200 g 300 g
As per taste
1 tbsp 1 tbsp 1½ tbsp
½ cup ½ cup 1 cup
As per taste
0.3 kg
6 nos.
4 nos.
3 nos.
10-12 nos.
2 tbsp
6 tbsp
1½ cup
1 cup
3 tbsp
0.4 kg
400 g
2 tbsp
1 cup
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