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Code/Food
Serving Size
10
400-500 g
Machchi
Patiala
Instructions
In a glass bowl take oil. Add powdered muster seeds, cumin
and ajwain and press start. When beeps, add turmeric, onion,
ginger, garlic and green chilies. Mix well. Add Fish pieces, red
chili powder, salt, tomatoes and ¾ cup water. Mix well with a
spoon. Add corn flour dissolved in 2 tbsp water. Mix well and
covered then press start again.
Ingredients
Fish (preferably skinless & boneless) – 500
g (cut into 2" pieces (but fish with skin and
bones can also be used)), Oil – 4 tbsp, Large
Onion , (Chopped very fine) – 1 (1 cup), Green
Chilies – 2 to 3, Garlic Paste – ½ tsp, Ginger
Paste – ½ tsp, Turmeric Powder – ½ tsp, Red
Chili Powder – ½ tsp, Salt – ½ tsp, Medium
Tomatoes (chopped very fine) – 3 (2½ cups),
Water – ¾ cup, Corn Flour – 2 heaped tsp
USING THE TIKKA SERIES SETTINGS
The following table presents the various Tikka Series Programmes and
appropriate instructions.
Code/Food
Serving Size
1
300-400 g
Harabhara
Kabab
Instructions
Mix all the ingredients and make cutlets in desired shape.
Keep high rack inside and place cutlets on metal flat dish,
Keep this on high rack and then cook. When beeps, turn
the cutlets and keep this on high rack and cook. Serve with
sauce.
2
300-350 g
Chicken
Tikka
Instructions
Mix all the ingredients together and keep in the
refrigerator for 1 hour. After marinating add chicken pieces
in a greased metal tray. Sprinkle some oil on it and cook on
the high rack. When beeps, turn pieces of side down and
cook. Serve hot with green Chutney.
3
250-300 g
Paneer Tikka
Instructions
Mix all the ingredients of marinate thoroughly. Add paneer
pieces and keep it for 2 hrs in a refrigerator. Keep the
pieces in metal tray on high rack. Apply little oil on it. After
that put the metal try on high rack and then start cooking.
When beeps, turn the pieces and again put the metal tray
on high rack and then press start. Serve hot with chutney.
English - 26
Ingredients
Boiled Potato (mashed) – 200 g, Mix Veg
(mashed) – 100 g, Ginger Garlic Paste – 1
tsp, Chili Paste – 1 tsp, Salt, Garam Masala,
Oil and Bread Crump's – As required.
Boneless Chicken – 225 g, Thick Curd –
1 cup, Chat Masala – 1 tbsp, Ginger Garlic
Paste – 1½ tbsp, Eatable Orange – A Pinch,
Oil – 2 tbsp, Salt & Lemon Juice – As per
your taste, Cream – 2 tbsp
Paneer – 200 g, Lemon Juice – 1 tbsp,
Edible Red Color – 1 pinch, Oil – 1 tbsp
Marinate : Hung Curd – 4 tbsp, Ginger
Garlic Paste – 1½ tbsp, Red Chili Powder,
Garam Masala – As per your taste
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