Samsung MC32K7056 Series User Manual page 97

Code/Food Serving Size
1-4 2 Naan Paneer/cottage cheese - 250 g, Large red bell pepper – 1 pc.,
large yellow bell pepper – 1 pc., large greenbell/pepper/capsicum/
Veg with
Shimla mirch – 1 pc., Onion - 1 pc. medium size, Tomato - 1 pc.
Tandoori Tandoori
large size.
Platter vegetables
Marinade :
Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic
paste or crushed ginger garlic - 1 tbsp., Ajwain/carom seeds -
1 tsp., Kashmiri red chili powder - 1 to 2 tsp., turmeric powder/
haldi - ½ tsp., Jeera powder/cumin seeds powder - 1 tsp., Dhania
powder/coriander powder - 1 tsp., garam masala powder - ½ tsp.,
Dry mango powder/amchur powder - 1 tsp., Chaat masala - 1 tsp.,
Black pepper powder (optional) - ½ tsp., Juice of half lemon, Oil or
ghee or butter for brushing - 1 to 2 tbsp., Rock salt or black salt.
Naan :
Flour (maida) - 2 cup, Baking soda - ¼ tsp., Salt to taste, Curd -
2 tbsp., Milk - 2 tbsp., Oil for brushing.
Instructions
Chop the paneer in square shaped cubes. The veggies also should be chopped
in square shapes. Keep the chopped veggies and paneer aside.
In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger
garlic paste and all the spice powders plus ajwain, including black salt. Mix
the spice powders with the curd. Add oil. Add the veggies and paneer to the
marinade. Marinate for at least 2 hours or more in the refrigerator. Remove
after 2 hours and bring the marinated paneer and veggies at room temperature.
Filter flour mixed with baking soda and salt. Create a small crater in the flour
then pour curd, milk and oil in it. Mix all these ingredients properly and use
some water enough to knead soft dough. Press the dough nicely with your hand
making it smooth, it becomes very light. Cover the dough and keep aside for
some time allowing it to ferment only then dough will be ready to make Naan.
Break of the dough into 8 equal pieces and round them off into balls. Take a
ball of dough, wrap it in dry flour and flatten with a rolling pin into a Naan and
expand a little with your fingers. Gently roll with a rolling pin into a round Naan.
Apply some oil with brush on crusty plate and place two naan and some portion
of marinated vegetable and place the crusty plate on high rack in a microwave
oven and press the START/+30s button. When microwave oven beep once, turn
the side of naan. When microwave oven beep twice, take out the naan. When
beep, take out veg tandoori platter and serve hot with naan.
MC32K7056CB_TL_DE68-04545A-00_EN.indd 97
Ingredients Code/Food Serving Size
1-5 2 Naan Chicken - 250 g, Large red bell pepper – 1 pc., Large yellow bell
pepper – 1 pc., Large green bell pepper/capsicum/shimla mirch
Non-Veg with
– 1 pc., Onion - 1 pc. medium size, Tomato - 1 pc. large size.
Tandoori Chicken
Marinade :
Platter and
Hung curd/yogurt or thick curd/yogurt - 200 g, Ginger garlic
veggies
paste or crushed ginger garlic - 1 tbsp., Ajwain/carom seeds -
1 tsp., Kashmiri red chili powder - 1 to 2 tsp., Turmeric powder/
haldi - ½ tsp., Jeera powder/cumin seeds powder - 1 tsp.,
Dhania powder/coriander powder - 1 tsp., Garam masala
powder - ½ tsp., Dry mango powder/amchur powder - 1 tsp.,
Chaat masala - 1 tsp., Black pepper powder (optional) - ½ tsp.,
Juice of half lemon, Oil or ghee or butter for brushing - 1 to
2 tbsp., Rock salt or black salt.
Naan :
Flour (maida) - 2 cup, Baking soda - ¼ tsp., Salt to taste, Curd -
2 tbsp., Milk - 2 tbsp., Oil for brushing.
Instructions
Chop the chicken in square shaped cubes. The veggies also should be chopped in
square shapes. Keep the chopped veggies and chicken aside.
In a large bowl, take the curd and whisk it till it becomes smooth. Add ginger
garlic paste and all the spice powders plus ajwain, including black salt. Mix
the spice powders with the curd. Add oil. Add the veggies and chicken to the
marinade. Marinate for at least 2 hours or more in the refrigerator. Remove after
2 hours and bring the marinated chicken and veggies at room temperature.
Filter flour mixed with baking soda and salt. Create a small crater in the flour
then pour curd, milk and oil in it. Mix all these ingredients properly and use
some water enough to knead soft dough. Press the dough nicely with your hand
making it smooth, it becomes very light. Cover the dough and keep aside for
some time allowing it to ferment only then dough will be ready to make Naan.
Break of the dough into 8 equal pieces and round them off into balls. Take a
ball of dough, wrap it in dry flour and flatten with a rolling pin into a Naan and
expand a little with your fingers. Gently roll with a rolling pin into a round Naan.
Apply some oil with brush on crusty plate and place two naan and some portion
of marinated vegetable and place the crusty plate on high rack in a microwave
oven and press the START/+30s button. When microwave oven beep once, turn
the side of naan. When microwave oven beep twice, take out the naan. When
beep, take out non veg tandoori platter and serve hot with naan.
Ingredients
English 97
2018-04-18 12:26:05