Panasonic NN-S215WF Operation Manual page 29

W . e / X g
W 2 @ 6 X g O 2 @ @ f W 2 @ @ 6 K O @ f O 2 @ h W 2 @ @ 6 X g @ @ @ @ @ @ e @ @ @ @ @ @ @ @ @ @ @ @ @ @ 6 K f 7 5 f W & H e @ @ @ @ @ @ @ @ @ @ @ @ 3 1 f N ) X f O 2 @ h O 2 @ 6 K g W 2 @ @ 6 X g W & g W 2 @ @ 6 X g O 2 @ h W 2 @ @ 6 X g O 2 @ h W 2 @ @ 6 X g O 2 @ h
. M I ' 1 g W & @ @ @ ) X g W & ( Y h W 2 ( M g 7 @ H e V ' @ f W & ( M I ' @ @ f @ @ @ @ @ h @ @ h 7 H e N 1 f W . M e I / X f @ @ g W ( M @ @ f W . Y e @ @ f N @ 1 e @ @ f I ' 6 X e J @ H f 7 5 f @ @ g @ @ @ g @ N @ L f 3 1 f @ @ @ @ @ h @ @ h @ ( M I ' @ f J @ H e N @ L f 7 H e N 1 f W . M e I / X f W & @ @ g W & @ g 7 H e N 1 f W . M e I / X f @ @ @ @ @ h @ @ h 7 H e N 1 f W . M e I / X f @ @ @ @ @ h @ @ h W . M e I / X f 7 H e N 1 f @ @ @ @ @ h @ @ h
N @ g W & ( Y h @ @ f N @ f @ @ h J @ g @ L f @ @ f W . Y e @ @ g @ @ e J @ H f @ @ g @ N @ L e @ @ h 7 @ f @ 1 f J @ g @ L f W . Y @ @ g J @ g @ L f @ @ h J @ g @ L f @ @ h J @ g @ L f @ @ h
J 5 g @ g 7 @ H h e @ @ h e 3 @ ) K h e @ @ L f @ f @ @ h @ @ h 7 @ g @ 1 f @ @ g @ @ f @ @ e W . Y f @ @ e W . Y f @ @ g @ @ e @ @ g @ @ e 7 @ g @ @ g @ @ g @ @ @ h O 2 @ W 2 @ 6 X f @ @ e @ 1 e @ @ h @ @ h @ @ f @ @ f @ @ f @ @ f 7 @ g @ 1 f @ @ g @ @ f W . Y e @ @ g W . Y @ @ g 7 @ g @ 1 f @ @ g @ @ f @ @ h @ @ h @ @ g @ @ f 7 @ g @ 1 f @ @ h @ @ h @ @ g @ @ f 7 @ g @ 1 f @ @ h @ @ h
@ @ @ @ ) X f O & U g J @ @ @ @ 6 K g 7 @ ( M I ' @ g V 4 @ @ 6 X h I ' @ ) K g @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ O . Y g @ @ @ @ U g @ @ f O & 0 Y e @ @ f J @ 5 e @ @ g @ @ g @ @ @ @ @ @ @ @ @ @ @ g @ @ @ @ @ W . M I ' ) X f @ @ ( Y N @ 1 f @ @ e @ @ e @ @ h @ @ h N @ L e J @ @ f 3 @ f @ @ f @ @ g @ @ f @ @ g @ @ f W . Y f @ @ g W . Y e @ @ g @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h
I ' @ 1 f V ' @ f @ @ H e N @ L f @ @ f @ 1 f V 4 @ @ 6 X f I ' @ ) X f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ 3 @ ) X f @ @ @ ) X g @ @ @ @ @ @ 0 M f @ @ h e @ @ g @ @ g @ @ g @ @ @ g @ @ @ H f @ @ f @ @ f @ @ f @ @ e @ @ e @ @ h @ @ h @ ) K O & @ 5 f I 4 @ @ @ @ H f @ @ g @ @ f @ @ g @ @ f 7 Y f @ @ g @ @ @ @ @ @ @ @ @ @ @ f @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h
N @ f @ f @ @ f @ @ f @ @ f @ @ f @ f N @ @ f V ' @ 1 f @ @ h @ @ h @ @ g @ @ f 3 @ g @ 5 f @ @ V ' @ ) X f @ @ e V ' @ ) X e @ @ h e @ @ h e 3 @ g @ @ g @ @ h @ @ h @ @ f @ @ f @ @ f @ @ f @ 5 e @ @ e @ @ h @ @ h @ @ f J @ 5 f 3 @ g @ 5 f @ @ g @ @ f @ @ @ @ @ @ @ @ @ @ @ f @ @ g @ @ g @ @ f 3 @ g @ 5 f @ @ h @ @ h @ @ g @ @ f 3 @ g @ 5 f @ @ h @ @ h @ @ g @ @ f 3 @ g @ 5 f @ @ h @ @ h
J 5 f 3 @ f @ 5 f @ L g @ @ f @ @ h N @ g @ H f @ @ e V ' @ ) X e @ @ h e N @ L f @ @ h @ @ f @ @ f J @ H e @ @ h W & ( Y f N @ g @ H f @ @ g N @ g @ H f @ @ h N @ g @ H f @ @ h N @ g @ H f @ @ h
' 6 K O . Y g W . Y f N @ L e J @ H f @ ) K O & @ g @ ) X e J @ 5 f @ @ ) K e O & 0 Y f @ @ h @ @ h V / K e O . Y f 3 L e J 5 f @ @ f V ' @ ) X @ @ g @ @ ) K @ @ h e @ @ h e 3 1 f N @ L f @ @ h @ @ h @ @ f @ @ f @ @ L e J @ @ L e J @ H f 7 5 f @ @ h @ @ h O & 0 Y g W & ( Y g V / K e O . Y f 3 L e J 5 f @ @ g @ @ g @ @ @ @ 3 L e J 5 f V / K e O . Y f @ @ h @ @ h @ @ @ @ V / K e O . Y f 3 L e J 5 f @ @ h @ @ h V / K e O . Y f 3 L e J 5 f @ @ h @ @ h
V 4 @ @ 0 Y g I 4 @ 0 M g @ M I 4 @ @ 0 M g @ @ @ @ @ @ @ @ f V 4 @ @ 0 Y g @ @ @ @ @ @ e @ @ @ @ @ @ @ @ @ @ @ @ h V ' L e 3 1 f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ e @ @ @ @ e J ( Y f 7 5 f @ @ @ @ @ @ @ @ f @ @ 0 M h V 4 @ @ 0 Y g @ @ g V 4 @ @ 0 Y g @ @ @ @ @ @ @ @ f V 4 @ @ 0 Y g @ @ @ @ @ @ @ @ f V 4 @ @ 0 Y g @ @ @ @ @ @ @ @ f
V / e . Y g
Indian/Pakistani Recipes
Mutton Curry
Serves : 4
Ingredients:
500 g mutton
10 g coriander seeds
10 g cumin seeds
10 g poppy seeds
8 almonds
6 peppercorns
2 cloves
1 black cardamom
5 g cinnamon sticks
2 bay leaves
10 g ginger, crushed
2 big cloves garlic, crushed
1 green chilli, crushed
100 ml oil
3 green cardamoms
125 g onions, grated
15 g salt
3 g red paprika powder
5 g turmeric powder
30 g tomato purée
100 g yoghurt
5 g garam masala
5 g coriander leaves, chopped
Method:
Clean, trim and wash the meat
pieces. Combine coriander seeds,
cumin seeds, poppy seeds,
almonds, peppercorns, cloves, black
cardamom, cinnamon sticks and bay
leaves in a small bowl, and cook on
HIGH for 2 minutes. Remove from
the oven. Add a little water, ginger,
garlic and green chillies, and grind to
a fine paste. Set aside. Place oil in a
2-litre bowl and heat on HIGH for 2
minutes. Add green cardamoms and
grated onions. Brown on HIGH for
10 minutes, stirring frequently. Add
salt, paprika, turmeric powder and
the spices paste. Mix well and cook
on HIGH for 1 minute. Add tomato
purée and yoghurt. Mix well. Cook
on HIGH for 3 minutes. Add meat
pieces and mix well. Cook, covered
on HIGH for 20 minutes or until light
brown. Add water, stir and cook
covered on MEDIUM-HIGH for 20
minutes or until tender. Serve hot,
garnished with coriander leaves and
garam masala.
W - X e
@ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e O & @ ) X e @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e O 2 6 X e
@ @ @ @ @ @ @ f W 2 @ 6 X g @ @ ( M h f @ ( Y h f @ @ H h f @ @ ( M h e W 2 @ @ 6 X g W 2 @ 6 X g
J ( M h @ @ @ @ @ @ @ f 7 H e N 1 f W . M I / X f @ K O & Y f O 2 6 X f J ( Y h g @ K f @ Y f O 2 6 X e @ 5 h f W & @ @ @ @ ) X f 7 ( M I ' @ 1 f 7 H e N 1 f W . M I / X f
7 Y h e @ f @ f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e @ H e N @ @ f @ f @ f
@ @ 6 K h @ @ @ @ 6 X g 3 ) K O . Y f @ L e J 5 f @ @ h e @ @ H f @ @ f @ K f @ @ g @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ H e @ f @ @ f @ @ f 3 ) K O . Y f @ L e J 5 f
@ @ f @ @ f I 4 @ @ ) X f I ' @ 1 f V ' @ @ @ H g S @ @ @ L g @ @ f @ @ H e @ @ g @ @ f @ @ @ e @ @ g @ @ e @ @ e @ @ e @ @ f @ @ e @ @ @ @ @ @ @ @ e @ @ f J @ H f @ 5 f V ' @ @ @ H g S @ @ @ L g
V ' @ f N @ f W . R 4 @ ) X f W . Y e I ' ) X f @ @ f @ @ f @ @ g @ @ f @ @ f @ @ g @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f J ( Y g 7 5 g W . R 4 @ ) X f W . Y e I ' ) X f
@ f @ f 7 H e V ' 1 f @ g N @ f @ @ f @ @ f @ @ g @ @ f @ @ f @ @ g @ @ e @ @ @ @ @ @ @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f W . Y g W . Y h 7 H e V ' 1 f @ g N @ f
J 5 f @ g @ f @ @ e J @ 5 f @ 5 g @ @ e @ @ e @ @ e @ @ f W . Y e @ f @ g @ f
' 6 K O . Y g W . Y f 3 L f J 5 f V / K e O . Y f @ 5 e 7 @ H f ( Y g ( Y e J @ 5 / K h e @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f W & @ @ @ @ @ @ @ f W & Y f @ f V / K e O . Y f 3 L f J 5 f
@ @ f @ @ f V 4 @ @ 0 Y g V 4 @ @ @ 0 Y f O & 0 Y f I ' @ 6 K f W & ( Y V 4 6 K h @ @ e @ @ e @ @ e @ @ f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ f & @ @ @ @ @ @ @ @ f V 4 @ @ @ 0 Y f
O 2 0 M h e I ' @ , e O 2 0 M g V 4 @ @ 6 X e ( Y @ ( M h f @ 5 f ( Y f
@ 0 M V + Y e
Sujji Ka Halwa
(Semolina pudding)
Serves : 4
Ingredients:
100 g sugar
400 ml hot boiling water
25 g ghee
100 g semolina
3 green cardamoms, crushed
10 g almonds, chopped
10 g raisins
Method:
Combine sugar and water in a 1-litre
bowl and cook on HIGH for 3
minutes, stirring midway. Heat ghee
in a 2-litre casserole dish on HIGH
for 1 minute. Add semolina and mix
well. Cook on HIGH for 7 minutes,
stirring after every minute. Add sugar
syrup and mix well. Cook on HIGH
for 6 minutes, stirring after every
minute. Serve hot, garnished with
raisins, chopped almonds and
cardamom powder.
Gajjar Ka Halwa
(Carrot Pudding)
Serves : 6
Ingredients:
500 g carrots
1 litre milk
20 g ghee
40 g sugar
10 g raisins
4 green cardamoms, crushed
10 g almonds, chopped
10 g pistachios, chopped
Method:
Wash, peel and grate carrots.
Combine carrots and milk in a 3-litre
bowl and cook on HIGH for 45
minutes, stirring frequently. Add
ghee, sugar, raisins and cardamoms,
and mix well. Cook on MEDIUM-
HIGH for 30 minutes or till the milk
evaporates. Serve either hot or cold,
garnished with chopped almonds
and pistachios.
- En-28 -
Gajjar Ka Halwa