Samsung CE108MDF Owner's Instructions & Cooking Manual page 23

code food Serving
size
Ib-5. Maharani 100-120 g Moong dhuli (Yellow
dal
Ib-6. Amritsari 600-650 g Fish - 500 g, Curd - 2
fish
Ib-7. Goan fish 600-650 g Pomfret - ½ kg, Cumin
curry
CE108MDF-M_XSG_DE68-03900B_EN.indd 23
Ingredients recommendations
In a microwave safe
lentils) - ½ cup, Water - 1 glass dish add all the
cup, Ginger Paste - 1 tsp, ingredients and cover
Oil - 1 tbsp, Salt to taste, it with clear foil. Make a
Turmeric Powder - ¼ tsp, hole to release the steam
Red Chili Powder - ¼ tsp, and cook and serve hot.
Dry Mango Powder - ½
tsp, Coriander Powder -
½ tsp, Curry Leaves - 3
to 4, Whole Green Chilies,
Slit - 1 to 2
Marinate fish with curd,
tbsp, Coriander Powder - Ginger Garlic paste, Red
2 tsp, Ginger Garlic Paste chili powder, salt. Grease
- 2 tsp, Dried Mango a flat dish add tomato,
Powder - 2 tsp, Cumin
onion and all spices,
Powder - 2 tsp, Red Chilli place the fish pieces over
Powder - 2 tsp, Chicken it and cover the dish with
Colour - 1 pinch, Onion - a clear foil and make
½ cup(chopped), Tomato small holes to release
- 1/2 cup chopped, Oil - 1 steam.
tbsp, Water - 4 to 5 tbsp,
Salt to taste
Clean wash and cut
Seeds - 1 tbsp, Coriander fish into pieces. Dry
Seeds - 1 tbsp, Coconut roast cumin seeds,
scraped - ½ cup, Ginger coriander seeds & whole
Paste - 1 tsp, Garlic Paste red chilies, make a fine
- 1 tsp, Tamarind - lemon paste of all the roasted
sized ball, Oil - 4 tbsp, spices along with
Fried Onion - 2 medium, coconut, ginger, garlic
Tomato Puree - 4 tbsp, and tamarind and fried
Red Chilies - 3 to 4, onions. In a microwave
Green Chilies - 3 to 4, Salt safe glass bowl mix all the
to taste, Water - 200ml ingredients. Add salt to
taste and ½ cup water.
Cover with clear foil make
a small hole to release
steam and cook. Serve
hot with steam rice.
code food Serving Ingredients
size
Ib-8. Stuffed egg 250 g Eggplants - 250 g, Dried
plants Mango Powder - ½ tsp,
Onion - 1(paste), Tomato
- 2 (pureed & strained),
Coriander Powder - 1 tsp,
Green Chillies - 2 (small),
Chaat Masala - 1 tsp, Oil -
1 tsp, Salt to taste
400-450 g Tomatoes - 4, Cottage
Ib-9. Stuffed
tomatoes Cheese - ½ cup (grated),
Onion - ¼ cup (chopped),
Capsicum - ¼ cup
(chopped), Boiled Peas -
¼ cup, Tomato ketchup
- 1 tbsp, Chili sauce - 1
tbsp, Garam masala - ¼
tsp, Cheese -50 g, Dried
Mango Powder - ½ tsp,
Salt to taste
Ib-0. Chicken 700-750 g Boneless Chicken - 250 g,
biryani Rice - 250 g, Fried Onion
- 2, Tomato Puree - 4
tbsp, Garlic Paste - 1 tsp,
Ginger Paste - 1 tsp, Red
Chili Powder - 1 tsp, Black
Pepper Powder - 1 tsp,
Turmeric - ½ tsp, Cloves
- 3 to 4, Bay Leaves - 2 to
3, Cardamom - 1, Green
Cardamom - 2, Black
Pepper - 4 to 5, Cinnamon
Stick - ½, Oil - 4 tbsp,
Coriander to garnish,
Water - 500 ml
Nutrition for kids (nu)
23
recommendations
Slit the Eggplants in four
equal portions and keep
aside. In a bowl add
pureed tomatoes and
other ingredients. Stuff the
eggplants with the mixture.
Grease the dish and place
the eggplants and cover
it with clear foil, make 2
to3 small holes to release
steam.
Garnish with coriander
leaves and serve hot.
Cut the tomatoes in to two
halves and keep aside.
In a bowl add all the
ingredients except cheese
and mix well. Stuff the
tomatoes with cottage
cheese mixture and grate
cheese over it. Place the
tomatoes in a glass dish
and cook
Mix all the ingredients in
rice container, stir well
and cook. Serve hot with
vegetable raita or gravy.
2011-09-08 8:23:48