Samsung MC32K7056 Series User Manual page 57

Code/Food Serving Size
6-20 12-14 cutlets
Mutton Cutlets
Instructions
Mix all the ingredients up to salt together thoroughly using
one tablespoon of the oil and keep aside for 15 minutes. Divide
mixture into 6 round patties 3" x 1/4 thick (or oblong cutlets).
Preheat the microwave by using Hot-blast mode at 180 °C for
5 min. Brush patties with remaining oil on either side and place
patties on crusty plate and place it at high rack then bake.
6-21 16 kebabs
Galouti Kebab
Instructions
Pressure cook mince and split bengal gram. Add except oil,
blend in blender and mince well. Divide the mixture in 16
equal portions and shape into flat kebabs. Grease the crusty
plate with thick butter and place the kebabs over it and grease
the kebabs with butter grill. Place the crusty plate over high
rack and grill. When beep, turn over and brush with butter and
cook again.
MC32K7056CB_TL_DE68-04545A-00_EN.indd 57
Ingredients
Soaked together for 10 minutes.
1 slice stale bread broken into pieces, Milk -
½ cup, Tomato ketchup - 1 tbsp., Worcestershire
sauce - 1 tbsp., Fine mutton mince - 250 g,
Ginger and garlic paste - 1 tsp., Crushed
browned onions - 1 tsp., Chopped coriander
leaves - 1 tbsp., Finely chopped green chilli
- 1, Turmeric powder - ¼ tsp., Garam masala
powder - ¼ tsp., Salt- to taste, Oil - 3 tbsp.
Mutton mince - ½ kg, Ginger paste - 2 tbsp.,
Garlic paste - 2 tbsp., Split bengal gram flour
- ½ cup, Butter - 2 tbsp., Raw papaya paste
- 2 tbsp., Chilli powder - 1 tsp., Cardamom
powder - 1 tsp., Mace powder - ½ tsp., Butter
for greasing - 2 tbsp., Salt - to taste.
Code/Food Serving Size
6-22 500-550 g Boneless Chicken - 400 g, Grind red chili -
Schejwan 10 pcs., Oil - 3 tbsp., Garlic paste - 1 tbsp.,
Chicken Garlic finely - 1 tbsp. (chopped), Tomato sauce
- 4 tbsp., Vinegar - 1 tbsp., Red Chili Sauce -
2 tbsp., Soya Sauce -1½ tbsp., Salt & Sugar as
per your taste, Corn flour - 1 tbsp., Ajinomoto
- ¼ tsp., Orange color - 1 pinch.
Instructions
In microwave safe glass bowl add oil, chopped garlic, grind
red chili and cook. When beep add garlic paste & all other
ingredients. Mix it well & press the START/+30s button.
6-23 500 g Chicken mince (Keema) - 500 g, Garam masala
Seekh Kebab - ¾ tsp., Garlic (Lasun) paste - 1 tsp., Ginger
(Adrak) paste - 1 tsp., Cashewnut (Kaju) -
2 tbsp., thick Cream (Malai)- 2 tsp., Onion (Pyaj)
- 2, Carom seeds / thyme (Ajwain)- 2 tsp., Dried
mango powder (Amchoor) - 2 tsp., Rock salt
(Kala Namak) - 2 tbsp., Cumin seed (Jeera)-
3 tbsp., Dry ginger (Saunth) - 1 tblsp, Black
pepper (Kali Mirch) - 1 tsp., Nutmeg powder
(Jaiphal)- ½ tsp.
Instructions
Wash the keema and put in a strainer and gently press to
squeeze out all the water. Mix all the ingredients to the keema
and knead well. Keep aside for 1 hour. Take a big ball of the
keema mixture and hold a skewer carefully. Press the mince
on to a skewer. Repeat with left over mince on all the other
skewers. Place the skewers in the greased crusty plate on high
rack and cook. When cooked, gently remove the kebabs from
the skewers with the help of a napkin. To serve sprinkle some
chaat masala and lemon juice on the kababs.
Ingredients
English 57
2018-04-18 12:26:02