LG MC2145BPG Owner's Manual page 84

TANDOOR SE
rUnw j ls
Category Weight Limit
tS7 Chana 0.2-0.4Kg
Kababs
Mutton
tS8
Tikka
*Refer Pg. 108, Fig-2
Utensil
Multicook
tawa
&
High rack*
0.4 kg
Microwave safe
(MWS) glass bowl
&
Multicook tawa*
&
High rack
For
Boiled Kabuli Chana (Chhole)
Cloves
Pepper powder
Cinnamon powder
Garlic Cloves
Salt
Ginger Chopped
Bread pieces
Whole red chilly
Bread crumbs
Method :
1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders,
garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste.
2. Now shape the paste in the form of kababs & roll out each kababs in bread
crumbs for complete coating.
3. Now keep the kababs on tawa & keep the tawa on high rack. Select category
& weight & press start.
4. When beeps, turn over the side & press start.
fof/k %
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1.
vnjd] Hkhxs gq , cz S M ds Vq d M+ s ] lkcq r yky fepZ ihldj is L V cuk ys a A
vc bl is L V dks dckc dk vkdkj ns a vkS j iz R ;s d dckc ds Åij cz S M ØECl dh irZ iw . kZ
2.
:i ls p<+ k ns a A
vc dckcks a dks ros ij j[ks a vkS j ros dks gkbZ jS d ds Åij j[k ns a A oxZ ,oa otu
3.
pq u dj LVkVZ nck,a A
chi lq u kbZ ns u s ij dckcks a dks iyVdj LVkVZ nck,a A
4.
For
Mutton boneless pieces
For marinade
Hung curd
Ginger Garlic Paste
Salt, Red Chilli Powder, Garam
Masala & Chat Masala
Oil
Lemon juice
Edible Red Colour
Method :
1. Wash the mutton pieces & mix with ginger garlic paste, curd,salt, lemon
juice, garam masala, chaat masala, red chilli powder, edible red colour.
Refrigerate for 1 hour.
2. In a MWS glass bowl take this mixture, Cover. Select category & ress start.
3. When beeps, remove the MWS glass bowl from microwave oven.
4. Keep the marinated mutton pieces on tawa & keep the tawa on high rack.
Baste with oil. Keep in microwave oven.
5. Press Start.
6. When beeps, turn over (if there is excess liquid, drain & continue cooking) &
press start. Serve with naan or roti.
fof/k %
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1.
pkV elkyk] yky fepZ ikmMj] [kkus okyk yky ja x es a feyk ys a A
js f Ýtjs V j es a j[k ns a A
bl feJ.k dks ekbØks o s o ls Q Xykl ckmy es a ys d j <d ns a A oxZ pq u dj LVkVZ nck,a A
2.
chi lq u kbZ ns u s ij ekbØks o s o ls Q Xykl ckmy dks ekbØks o s o vks o u ls ckgj fudky
3.
ys a A
elkyk yxs gq , eVu ds Vq d M+ k s a dks ros ij j[ks a vkS j ros dks gkbZ jS d ij j[k ns a A rs y dh
4.
yidh ekjdj ekbØks o s o vks o u ds vUnj j[k ns a A
LVkVZ nck,a A
5.
chi lq u kbZ ns u s ij iyV ns a ¼;fn vf/kd n` O ; gks rks fudkydj idkuk tkjh j[ks a ½ vkS j
6.
LVkVZ nck,a A uku ;k jks V h ds lkFk ijks l s a A
84
Instructions
0.2 kg 0.3 kg
200 g 300 g
1 no. 2 nos.
As per taste
¼ tsp ¼ tsp
2 nos. 3 nos.
As per taste
1 tsp. 2 tsp.
1 no. 2 nos.
1 no 2 nos.
For coating
0.4 kg
400 g
2 tbsp
2½ tbsp
As per taste
For basting
2 tsp
1 pinch
0.4 kg
400 g
2 nos.
½ tsp
3 nos.
3 tsp
2 nos.
3 nos.
?k.Vs ds fy,
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