LG MJEN286UFW Owner's Manual page 39

Category Weight Limit
1-22 SPICY 0.2 ~ 0.4 kg
CHICKEN
KABABS
1-23 CHILKA
KABABS
1-24 JIMIKAND 0.2 ~ 0.4 kg
KE KABABS
* Refer page 135, fig 2
Utensil
Multicook tawa
&
High rack*
0.4 kg Microwave safe
(MWS) glass bowl
&
Multicook tawa
&
High rack*
Multicook tawa
&
High rack*
For
Boneless chicken (cut into 40 mm pieces)
For Marinade
Barbeque sauce
Olive oil
Garlic powder / Ginger paste
Red chilli flakes
Black pepper (freshly crushed)
Onion paste
Oregano
Thyme
Cumin powder
Salt
Method :
1. Clean & wash chicken pieces & cut into 40 mm cubes. Prick them with fork.
2. In a bowl take chicken pieces & add all the ingredients of marinade & mix well. Keep
covered for at least 30-45 minutes in refrigerator.
3. Place all the marinated chicken pieces on tawa & place tawa on high rack. Keep in the
microwave. Select category & weight and press start.
4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if
present) & press start.
5. Serve spicy chicken kababs hot with mint chutney or onion rings.
For
Chana dal (soaked overnight)
Snake gourd peels (roughly chopped)
Pumpkin peels (roughly chopped)
Whole black pepper
Dried red chilli
Laung
Black cardamom
Cinnamon
Water
Oil
Javitri
Fresh coriander leaves
Salt
Method :
1. In a MWS glass bowl take soaked chana dal, pumpkin peels, snake gourd peels & all the
whole spices except salt & coriander leaves. Sprinkle ¼ cup water & cover. Select
category & press start.
2. When beeps, take out the bowl, remove javitri & black cardamom and allow to cool the
mixture.
3. Grind the cooked mixture to a coarse paste in a mixer, adding ¼ cup water & salt to taste. Take
out in a bowl and add freshly chopped coriander leaves. Mix well with hands & make
kababs of equal size & shape.
4. Grease the tawa with ¼ tsp oil & put the kababs on it. Keep the tawa on high rack. Keep high
rack & tawa with kababs inside the microwave and press start.
5. When beeps, sprinkle ¼ tsp oil on all kababs and turnover the kababs and press start.
6. Serve the kababs hot with the chutney of your choice.
For
Jimikand (boiled & grated)
Fresh bread (crumbled)
Green chilli (chopped)
Cornflour
Coriander leaves (chopped)
Anardana powder
Salt, red chilli powder, garam masala
Method :
1. In a bowl take boiled & grilled jimikand, chopped green chilli, coriander leaves, cornflour,
anardana powder & all the spices. Mix well.
2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands
& add this to jimikand mixture. Mix well and make equal sized flat kababs.
3. Keep the kababs on multicook tawa. Keep tawa on high rack & keep inside the
microwave. Select category & weight and press start.
4. When beeps, turn all the kababs & press start.
5. When beeps, again turn the kababs & press start. Serve them hot with onion rings & mint
chutney.
39
Charcoal
Instructions
0.2 kg 0.3 kg
200 g 300 g
1 tbsp 1½ tbsp
½ tsp 1 tsp
1 tsp 1½ tsp
1 tsp 1 tsp
½ tsp ½ tsp
1 tbsp 1½ tbsp
½ tsp 1 tbsp
½ tsp ½ tsp
1 tsp 1½ tsp
As per taste
0.4 kg
200 g
½ cup
½ cup
¼ tsp
1 no.
3-4 nos.
1 no.
1" piece
½ cup
½ tsp
1 no.
2 tbsp
As per taste
0.2 kg 0.3 kg
1 cup 1½ cup
2 nos. 3 nos.
2 nos. 3 nos.
1 tbsp 1½ tbsp
As required
¼ tsp ½ tsp
As per taste
0.4 kg
400 g
2 tbsp
1 tsp
2 tsp
1 tsp
1 tsp
2 tbsp
1 tbsp
1 tsp
1½ tsp
0.4 kg
2 cups
4 nos.
4 nos.
2 tbsp
½ tsp