LG MJEN286UFW Owner's Manual page 82

Healthy Heart
Category Weight Limit
22 MASOOR
PULAO
KALE &
23
CHICKPEA
CURRY
STUFFED
24
KARELA
* Refer Page 135, Fig. 2
Utensil
0.3 kg Microwave safe
(MWS) glass bowl
0.3 kg
Microwave safe
(MWS) glass bowl
4 Pcs
Microwave safe
(MWS) glass bowl
&
High rack &
Multicook Tawa*
For the Rice
Brown rice, soaked for 15 minutes and drained
Onion, Tomato
Cumin, Coriander
Ginger-Garlic Paste
Bay leaves (tej patta)
Cinnamon stick
Cloves (laung)
Cardamoms
Brown rice
Masoor dal
Water
Low-fat milk
For the Garnish
Finely chopped coriander (dhania)
Method :
1. In a MWS bowl, add rice, masoor dal and water. Select category and press start.
2. When the microwave beeps, add onion, tomatoes, cumin seeds, coriander, cloves,
cinnamon, cardamom, ginger-garlic paste in a MWS bowl and press start again.
3. After the beep, add low-fat milk, rice-dal mixture and cooked paste in a bowl and mix well.
Press start again (add water if required).
4. Serve with curd or raita.
Olive oil
Mustard seeds
Onion, diced
Garlic cloves, crushed
Tomatoes, diced
Chickpeas (Kabuli chana) drained and rinsed
Salt
Coriander seeds, crushed
Green chilli, chopped
Red chilli powder
Turmeric
Kale, chopped
Green chilli, sliced for garnish
Method :
1. In a MWS bowl, add chickpeas (soaked overnight). Select category and press start (You
can use boiled chickpeas too).
2. After the microwave beeps, add oil, mustard seeds, cumin seeds, onion, garlic,
tomatoes, kale, green chilli in another bowl and press start again (Add some water if
required).
3. When the microwave beeps, mix the chickpeas and cooked mixture. Cover and press
start again (Give standing time of 10 minutes).
4. Curry is ready to be served.
Bitter gourd (karela)
Cumin seeds, crushed
Onion, finely chopped
Mustard oil
Cloves garlic, finely chopped
Ginger, finely chopped
Salt
Chillies, chopped
Turmeric
Amchoor
Coriander seeds, crushed
Fennel seeds, crushed
Besan
Method :
1. Prepare the karela by washing and drying them; use a peeler to peel off the bumpy green
skin and keep in a bowl.
2. Slice open the tummy of each karela without going all the way through and scrape out the
insides including the seeds using a teaspoon into the same bowl. This will make the
stuffing.
3. In a MWS bowl add oil, cumin seeds, ginger, garlic and onions, amchoor, fennel,
coriander, chilli, salt and turmeric. Select category and press start.
4. Once cooled, use a spoon or your hands and stuff the skins with equal amounts of the
mixture. Hands are better as you will also cover the outside with the juices and oils from
the stuffing as well.
5. Press the stuffing into the skins. You can use a little cotton thread to wrap around each to
hold in the stuffing.
6. Now keep the stuffed the karelas on the greased multicook tawa & high rack and press
start again.
7. When beeps, brush it with oil and turn the karelas & press start again.
8. After beep, remove the tawa and serve hot.
82
Instructions
1-2 tbsp
½ tsp
1 large pc
4 pcs
4 plum
200 g
As per taste
1 heaped tsp
1 pc
1 tsp
1 tsp
200 g
1 pc
4 pcs
1 tsp
1 large pc
3 tbsp
4 pcs
3 cm piece
1 tsp
2 pcs
1 tsp
1 tsp
1 tsp
1 tsp
1 tbsp
Dinner
1 cup
½ cup
1 tbsp
1 tsp
2 pcs
2 pcs
4 pcs
2 pcs
½ cup
¾ cup
3 cup
½ cup
1 tsp