Samsung ME732KD Owner's Instructions & Cooking Manual page 14

Code Food Serving Ingredients
Size (g)
500 Regular Flour (Maida) -
CA-3 Choconut
cake 100 g, Powdered Sugar
- 2 tbsp, Butter - 75 g
(preferably unsalted), Milk
- ½ cup, Milk Maid - ½
tin, Cocoa Powder - ¼
cup, Soda bi carb - ½ tsp,
Baking powder - ½ tsp,
Vanilla Essence - 1 tsp,
Walnut - 2 tbs
CA-4 Veggie Idli 15-20 Semolina - 100 g, Curd
- 200 g, Capsicum - ¼
cup (fine chopped), Onion
- ¼ cup (fine chopped),
Tomatoes - ¼ cup (Fine
chopped), Salt to taste,
Regular Eno - 1 ½ tsp,
Curry Leaves - 3 to 4,
Mustered Seeds - ½ tsp,
Oil for greasing, Water for
steaming
CA-5 Hakka 300-350 Hakka Noodles - ¼
Packet, Oil - 2 tsp,
Noodles
Cabbage - ¼ cup, Onion
- ¼ cup Sliced, Capsicum
- ¼ cup sliced, Carrot
Julian - ¼ cup, Soya
Sauce - 1tsp, Ajinomoto
-¼ tsp, Salt to taste, White
Vinegar - ½ tbsp
ME732KD-B_XTL-DE68-03993F-EN.indd 14
Recommendations Code Food
Sift regular flour with
CA-6 Curry
cocoa, soda bicarb and
baking powder. Keep
aside. Mix sugar and
butter. Beat till it gets
light and fluffy. Add milk
maid and beat again for
1 minute. Add milk and
essence. Add Maida.
Beat well for 3-4 minutes
till the mixture is smooth
and light. Add walnuts,
Mix well, transfer to big,
greased deep dish of 9"
inch diameter. Cook and
CA-7 Chicken
let it cool. Let it stand for
3-4 minutes. Let it cool
till it leaves the sides of
container. And serve.
Mix all the ingredients in
a bowl, make the batter
of dropping consistency.
Grease the molds and fill
with batter. Pour ½ cup
CA-8 Garlic
water in rice container
and place the idli stands.
Cook and serve hot with
coconut chutney.
In a microwave safe
glass dish add boiled
hakka noodles and all the
ingredients except vinegar.
Cook add vinegar serve
hot.
14
Serving Ingredients
Size (g)
500-550 For the noodles and
vegetables : Boiled Rice
noodles
Noodles - 1 ½ cup, Boiled
Bean Sprouts - ½ cup,
Blanched Broccoli - ¾ cup
For the Curry Sauce :
Coconut Milk - 1 cup, Red
Curry paste - 1 ½ tbsp,
Tamarind paste - 1 tsp,
Sugar - 1tsp, Roasted
Peanuts - 1 tbsp, Onion -
1 (chopped), Salt to taste
250 Boneless Chicken - 250 g,
Salt to taste, Ginger Garlic
65
Paste - 1tsp, Orange food
colour - one pinch, Fried
Onion - 1 cup chopped,
Chicken Masala - 1 tbsp,
Coriander powder - 1 tsp,
Coriander leaves - 1 tbsp,
Cheese - ½ cup grated
400-500 Parboiled Mix
Sauce vegetables(cauliflower,
carrots, green peas,
Veggies
cabbage, baby corns
& French beans) - 2
cups, Capsicum Sliced
- 1, Ajinomoto - 1 pinch,
Ginger - 2 tsp, Garlic - 2
tsp, Green Chillies - 2 tsp,
Corn flour - 2 tsp(mixed
with water), Tomato Puree
- ½ cup, Oil - 2 tbsp, Salt
to taste
Recommendations
Red Curry Paste : Red
Chillies - 10 (soaked
in warm water), Onion
-1(chopped), Garlic - 4
cloves, Ginger - 1
tbsp(grated), Lemon grass
- 2 stalks, Coriander - 6
stalks, Coriander Seeds -
1 tbsp, Ground Cumin - 2
tbsp, White pepper - ½
tsp, Salt to taste.
Grind everything into
a small paste. Add
everything and cook.
Grind fried onion, ginger
garlic paste, coriander
powder, chicken masala,
in to fine paste. In a bowl
mix all the ingredients with
chicken and onion paste.
Cook and garnish with
coriander leaves.
Mix everything and cook.
2011-12-13 3:42:29