Samsung MC28H5033 Series Instructions & Cooking Manual page 40

Serving
Code/Food
Size
8-3 400-500 g Surmai (Goanese fish) - 300 g (cut into pieces),
Goanese Fish Tamarind juice - 2 tbsp, Red chili powder -
Kabab 1 tsp, Turmeric powder - ½ tsp, Cumin powder
- ½ tsp, Coconut oil - 1 tbsp, Rice flour - 1 tbsp,
Chopped peppercorn - 1 tsp, Salt as per your
taste, Coriander leaves - 1 tbsp.
Instructions
Place fish in a bowl. Add all the ingredients & mix well. Let
it marinate for 1 hr. at refrigerator. Place kebab on crusty
plate at high rack, put some oil around kebabs and cook.
When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
8-4 400-500 g Fish (pomfert) - 400 g (cut into pieces),
Ginger- garlic paste - each 1 tsp, Pepper
Coconut Fish
powder - ½ tsp, Cumin powder - ½ tsp,
Kabab
Lemon juice - 2 tbsp, Corn flour - 1 tsp,
Powdered coconut (desiccated coconut) -
4 tbsp, Salt as per your taste
Instructions
In a bowl add fish pieces & all other ingredients except
coconut. Mix well, late it marinate for 2-3 hrs. at room
temperature. Pick fish pieces one by one & roll into the
coconut so that fully coated with it. Place fish on crusty
plate at high rack, put some oil around the kebabs and
cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
Ingredients
English - 40
Serving
Code/Food
Size
8-5 400-450 g Boneless chicken - 300 g, Garlic paste - 1 tsp,
Chicken Anissed powder - 1 tsp, Dry mango powder -
Malai Kabab 1 tsp, Red chili powder - 1 tsp, Cream - 4 tbsp,
Oil - 2 tbsp, Salt as per your taste, Coriander
leaves - 1 tbsp.
Instructions
Place chicken in a bowl. Add all the ingredients & mix well.
Let it marinate for 2 hrs. at refrigerator. Place kebab on
crusty plate at high rack, put some oil around kebabs and
cook. When beep, turn them over and press start. Garnish
with coriander leaves. Serve hot.
8-6 350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea,
Chicken Bread crumbs - 1 cup, Oil - 2 tbsp, Red chili
Kheema powder - 1 tsp, Turmeric powder - 1 tsp,
Cutlet Ginger-garlic paste - 1 tsp, Salt as per your
taste, Garam Masala - 1 tsp, Coriander leaves
- 2 tbsp.
Instructions
In bowl take chicken kheema, all other ingredients except
oil & mix well. Make cutlets. Put them on a metal tray,
put some oil around the cutlets. Keep this on crusty plate
at high rack, put some oil around the cutlets and cook.
When beep, turn them over and press start. Garnish with
coriander leaves. Serve hot.
Ingredients