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Serving
Code/Food
Size
3-4
450-500 g
Rice (soaked in 200 ml. milk for 1 hr.) -
Phirani
0.3 kg, Milk - 300 ml, Sugar - 200 g, Saffron -
1 tsp, Cardamom powder - 1 tsp, Pista pieces
- 1 tbsp.
Instructions
Blend soaked rice with milk. Pour this microwave safe
bowl and cook. When beep adds sugar, saffron, cardamom
powder, mix it well & press start. Take it out, stir it. When
cool, decorate with pista pieces and serve cool.
3-5
250-300 g
Paneer - 200 g, Marinate : Hung Curd -
Paneer Tikka
4 tbsp, Ginger Garlic Paste - 1½ tbsp, Red
Chili Powder, Garam Masala as per your taste,
Lemon Juice - 1 tbsp, Edible Red Color -
1 pinch, Oil - 1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add paneer
pieces and keep it for 2 hrs in a refrigerator. Keep the
pieces on crusty plate at high rack. Apply little oil on it
and cook. When beep, turn the pieces and then press start.
Serve hot with chutney.
3-6
400-500 g
Baby Potato (peeled) - 400 g Curd - ½ cup
Aloo Tikka
Ginger garlic paste - ½ tbsp, Coriander
powder, cumin powder, red chili powder,
kasoori methi, salt & oil as per your test
Instructions
Take peeled aloo, add curd, ginger garlic paste, other spices
and salt. Mix them well and put them on crusty plate at
high rack, Sprinkle oil and cook. When beep turn potato
and press start. Serve hot.
Ingredients
English - 28
Serving
Code/Food
Size
3-7
250-300 g
Gobhi (Cut big flowers) - 200 g, Marinate
Tandoori
: Hung Curd - 4 tbsp, Ginger Garlic Paste -
Gobhi
1½ tbsp, Red Chili Powder, Garam Masala as
per your taste, Lemon Juice - 1 tbsp, Edible
Red Color - 1 pinch, Oil - 1 tbsp.
Instructions
Mix all the ingredients of marinate thoroughly. Add gobhi
pieces and keep it for 2 hrs in a refrigerator. Keep the
pieces on crusty plate at high rack. Apply little oil on it and
cook. When beep, turn the pieces and press start. Serve hot
with chutney.
3-8
8 Kababs
Boiled vegetables - Potato, Cauliflower,
Vegetable
Carrot, Green peas - 0.1 kg, Water - 3 tbsp,
Kabab
Cornflour – 1 ~ 2 tbsp, Bread crumbs - 1 tbsp,
Ginger-Garlic paste - ½ tsp, Chili paste -
½ tsp, Garam Masala - ¼ tsp, Lemon juice,
salt, sugar as per your taste
Instructions
Mix boiled vegetables and strained bengal gram, ginger-
garlic paste, red chili powder, garam masala, coriander-
cumin powder, salt, bread crumbs, coriander leaves
together. Apply little oil to your palms and shape as
desired like tikki balls and roll over with corn flour. Cutlet
rolls, brush with little oil. Place kebabs on crusty plate at
high rack and cook. When beep, turn kababs and press
start. Serve it with chutney and salads.
Ingredients
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