LG MJEN286UFW Owner's Manual page 33

Category Weight Limit
1-7 TANDOORI 0.2 ~ 0.5 kg
JHINGA
1-8 CHANA 0.2 ~ 0.4 kg
KABABS
1-9 PANEER
TIKKA
#
Refer page 135, fig1
* Refer page 135, fig 2
Utensil
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
0.3 kg Tawa +Low rack
For
King Size Prawns
Ist Marinade
Lemon juice
Salt, Red chilli powder
Oil
2nd Marinade
Thick cream
Mozarella cheese (grated)
Oil
Red Chilli Powder
Tandoori Masala
Cornflour
Garam Masala
Ginger Paste
Tandoori Colour/Haldi
Hung Curd
Method :
1. Devein & wash prawns. Marinate the prawns with 1st marinade for ½ hours.
2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the
lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.
3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select category &
weight and press start.
4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve in pudina
chutney.
Note: In case the prawns get watery drain excess water & then cook.
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.
#
For
Paneer cubes (cut into 40 mm cubes),
Capsicum (cut into cubes), onion (cut
into cube), tomato(cut into cubes,
pulp removed)
For marinade
Hung curd
Ginger garlic paste
Salt, Garam masala, Red Chilli powder
Tandoori masala
Tandoori Color
Oil
Method :
1. Mix all the ingredients of the marinade in a bowl.
2. Put the marinated ingredients on tawa and low rack
3. Press start
4. When beeps turn pieces and again press start
5 Tikka is ready to serve
33
Charcoal
Instructions
0.2 kg 0.3 kg
200 g 300 g
2 tbsp 2½ tbsp
As per taste
½ tsp 1 tsp
2 tbsp 3 tbsp
1 tsp 2 tsp
1 tsp 1 tsp
As per taste
1 tsp 2 tsp
2 tsp 3 tsp
As per taste
2 tsp 2½ tsp
A pinch (for colour)
1 tbsp 2 tbsp
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
0.3 kg
300 g
2 tbsp
1 tbsp
As per taste
1 tsp
A pinch
1 tsp
0.4 kg 0.5 kg
400 g 500 g
3 tbsp 3½ tbsp
1tsp 1 tsp
4 tbsp 4 tbsp
3 tsp 4 tsp
1 tsp 1 tsp
3 tsp 3½ tsp
4 tsp 5 tsp
3 tsp 3½ tsp
3 tbsp 4 tbsp
0.4 kg
400 g
2 nos.
½ tsp
3 nos.
3 tsp
2 nos.
3 nos.