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Godrej Appliances GMX 20CA7 PLM User Manual

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HOW TO GET THE BEST OUT OF YOUR
HOW TO GET THE BEST OUT OF YOUR
GODREJ MICROWAVE OVEN...
GODREJ MICROWAVE OVEN...
User Manual
User Manual
GMX 20CA7 PLM
GMX 20CA7 PLM
20 ltr. Microwave, Convection
20 ltr. Microwave, Convection
20:30
Microwave
Grill
Convec.
Combi.
1
2
3
Vegetable
Fish
Meat
4
5
6
Pasta
Potato
Soap
7
8
9
Roast
Broad
Cake
0
Kitchen Timer/
Memory
Clock
Pizza
STOP
START
CLEAR
+30 EC.

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Summary of Contents for Godrej Appliances GMX 20CA7 PLM

  • Page 1 Grill Convec. Combi. Vegetable Fish Meat Pasta Potato Soap Roast Broad Cake Kitchen Timer/ Memory Clock Pizza STOP START CLEAR +30 EC. User Manual User Manual GMX 20CA7 PLM GMX 20CA7 PLM 20 ltr. Microwave, Convection 20 ltr. Microwave, Convection...

  • Page 3: Important Safety Instructions

    IMPORTANT SAFETY INSTRUCTIONS...

  • Page 9: Operation Instruction

    OPERATION INSTRUCTION 1.Clock Setting When the microwave oven is electrified,the oven will display "0:00", buzzer will ring once. The input time should be within 0:00--23:59(24 Hour). Example: To set 12:12 . (1) Press " KITCHEN TIMER/CLOCK " ce,"00:00" displays. (2) Press the number buttons of "1","2","1","2" in order. (3) Press "KITCHEN TIMER/CLOCK"...
  • Page 10 3. Kitchen Timer (1) Press " KITCHEN TIMER/CLOCK " once, LED will display 00:00. (2) Press the number keys and enter the correct time.(The maximum cooking time is 99 minutes and 99 seconds.) (3) Press " START/+30SEC. " to confirm setting, clock indicator will be lit. (4) When the kitchen time is reached, the buzzer will ring 5 times.
  • Page 11 6. Convection Cooking(Without preheating function) 1) Press the " " key once, the oven will display "1 20". CONVEC. (Press the " " key several times to select the temperature.) CONVEC. 2) Press the number buttons of "4", "0", "0", "0" in order, the oven will display "40:00". 3) Press the "START/+30SEC."...

  • Page 12: Reheat Chart

    Note: " " Pad presses instructions COMBI. Presses Microwave Grill Convection Display Power Instructions Power Power 8. Reheat 1) Press "REHEAT" pad , the "h-1" will display in oven and flash. Press the " " pad several times to select the REHEAT the cooking program you wanted.) "...
  • Page 13 9. Defrost By time 1) Press "DEFROST" once, the oven will display "d-1". 2) Input the figure of the time of cooking. (The maximum cooking time is 99 minutes and 99 seconds.) 3) Press "START/+30SEC." key to start defrosting. 10. Defrost By weight 1) Press "DEFROST"...

  • Page 14: Express Cooking

    13. MEMORY 1) Press "MEMORY" key one to three times to set "memory 1", "memory 2" or "memory 3" program, and the oven will display "1", "2" or "3". 2) Set one or two stages program you want. Example:a) Press "MICROWAVE" once to choose 100% microwave power; b) Press number keys "1","0","0","0"...
  • Page 15 16. Inquiring Function ","MICROWAVE", " " or "CONVEC." (1) In cooking state, press "COMBI. GRILL , and the current power will be displayed for 2~3 seconds. " to (2) In cooking state, press " KITCHEN TIMER/CLOCK inquire the time for cooking. The cooking time will flash for 2-3 seconds.

  • Page 17: Instacook Menu's

    INSTACOOK MENU’S Khatte-Meethe Mutter 8 minutes Ingredients Method 3 cups shelled green - Peas Wash, drain and combine green peas, olive oil and 1 tsp salt in a large micro safe bowl; sprinkle1/4 2 cups fresh - Pomegranate seeds, 2 tbsp- cup water;...
  • Page 18 Moong Sprouts Chaat 3min Ingredients Method 2 cups - Green moong sprouts Mix all the ingredients (except garnishing ingredients) in a large micro safe bowl. Cover it and 1 - Onion finely chopped select 3, press start. After beep, Remove, 1 - Tomatoes finely chopped add coriander &...
  • Page 19 Khaman Dhokla 6 min Ingredients Method 1 cup - Gram flour / besan Mix gram flour, semolina and rice powder; add butter milk and 1 pinch of cooking soda, stir 2 tbsp - Rice powder properly and stand the batter for 2 hours. Add all 2 tbsp - Semolina / suji the pastes, turmeric and salt.
  • Page 20 Green Peas Guggni 7 min Ingredients Method 3 cups tender - Green peas shelled In a large micro safe bowl combine green peas, oil, salt, sugar, chili, pepper and ginger powders; 1 tbsp - Olive / cooking oil mix well with a spatula; add 1/4 cup of water; 1 tbsp –...
  • Page 21 Moong Dal Idli 5 min 80% Ingredients Method 2 cups - Split Moong dal Soak moong dal for 5 hours; then wash and remove as much dal husk as you can 1 and 1/2 tsp - Eno fruit salt (save nutritious dal husk , season it and use for 1/2 tsp - Ginger powder making parathas);...
  • Page 22 Microwave Orange Jelly 12 min Ingredients Method 2 cups unsweetened - Orange juice Chill the dish in which you want to set jelly. Chop all the fruits. Combine orange juice and sugar in a 2 tbsp - Sugar (opt) medium microsafe bowl. Mix gelatine with 4 tbsp 2 cups - Orange segments (seeds removed) water over pan of boiling hot water and mix with or mixed fruits of your choice such as orange,...
  • Page 23 Spicy-hot Pop Corns 5min Ingredients Method 1 cup - Popping Corn (plain) Combine butter, salt, pepper/chili powder and tabasco in a large bowl. Place popping corn in a 1 large - Brown or white paper bag or a glass paper bag. Select 15, press start. Shake the bag bowl with a lid once in between.
  • Page 24 Chicken Tikka Tandoori 20 min grill Ingredients Method 600 gm - Chicken breasts Wash chicken breasts; pat them dry and cut into 2-inch squares. Combine hung curds, all the dry 1 tbsp - Ginger-garlic paste ingredients and ginger-garlic paste, in a large 2 cups - Hung curds working bowl and marinate chicken with it.
  • Page 25 Reshmi Kebabs grill Ingredients Method 600 gm - Boneless chicken Combine all the ingredients of marination in a bowl and mix chicken pieces cut into 2-inch squares 1 cup - Hung curds properly with it. Cover and refrigerate for 24 hours. 1 tbsp –...
  • Page 26 Multi-grains Idli 5 min Ingredients Method 250 gm - Multigrains Wash and soak multigrains for 6 hours/over- night. Grind with ginger, garlic and green chili to a 1 tsp- Eno fruit salt smooth paste. Cover and stand for 4 hours. Add 1/2 tsp-Ginger powder salt, asafetida and 1 tsp full of eno fruit salt mixed with 1 tbsp water.
  • Page 27 Prawns on Skewers 2 min, grill preheat+ 8 min grill Ingredients Method 24 large - Prawns Soak the wooden skewers in cold water. Clean and place prawns in a bowl; add oil, bread 2 tbsp - Olive oil crumbs, lemon juice, salt and pepper and 3 tbsp - Lemon juice marinate for 30 minutes.
  • Page 28 Kokum Sour (cold soup) 10 min Ingredients Method 8 pieces dry - Kokum fruit To Boil 4 cups water, select 25, press start. Soak kokum fruit in boiling water for 4 hours. Stir and 1 cup - Coconut milk strain the kokum water through a fine sieve. Mix 4 cups - Water coconut milk, salt and pepper with kokum water.
  • Page 29 Mint and Pepper Mutton 30 min Ingredients Method 500 gm - Boneless mutton Cut boneless mutton into 1-inch cubes. Combine in a large deep microsafe bowl mutton, onion 1/2 cup - White onion paste paste, ginger, garlic, 1 tsp salt, green chili, 1 cup of 2 cups - Curds curds and bouquet garni.
  • Page 30 Tindli in Curd 15 min Ingredients Method 350 gm - Tindli/ Ivy Gourd Wash and cut tindli into thin circles, place in a bowl, Add oil, green chillies, mustard, ginger 2green - Chilies powder, mint leaves, salt-n-Pepper, curry leaves 1/4 tsp - Ginger powder &...
  • Page 31 Eggplant-Walnut Dip 8 min Ingredients Method 1 large - Eggplant/ Brinjal Wash, clean and cut eggplant into 2 parts lengthwise; place them on a heatproof plate or 3/4 cup - Walnut meat directly on rotating table and select 31, press start. 1/4 cup - Extra virgin olive oil ( Turn once for changing the position).
  • Page 32 Mango- Strawberry Jelly 8 min Ingredients Method For Jelly Place mango pulp, sugar, milk and cream in a blender; blend to smooth mixture and take out in a 100 gm - Strawberry Jelly crystals, 500 ml / 2 bowl. Mix gelatine with 4 tbsp water and dissolve and 1/2 cup - Water over pan of boiling hot water.
  • Page 33 Cornmeal Balls’ Delight 7 min 80% Ingredients Method For Corn Balls Wash and place corn kernels in a grinder; chop onion and green chilies; add to corn and make 2 cups - Corn kernels a smooth paste. Mix together ground corn, corn 1 cup - Cornmeal meal, paneer and all dry &...
  • Page 34 Meat Patties for Burgers 7 min 80% + 3 min reheat + 20 min grill Ingredients Method For Patties Combine together all the ingredients for the patties, except egg, potato, bread crumbs and 300 gm - Mutton mince (kheema) / Chicken half the oil;...
  • Page 35 Grilled Vegetables 3 min Mwo + 20 min grill Ingredients Method 1 small head - Broccoli Break broccoli and cauliflower in flowerets; cut zucchini and Brinjals in thin slices; cut pepper, 1 small Cauliflower tomatoes and onions in 1-inch pieces; and wash 1 sleek- Zucchini and dry mushrooms and remove the stem.
  • Page 36 Spicy Raw Banana Balls 10 + 5 min Ingredients Method For Raw Banana Balls Soak Channa dal for 1 hour. Place dal and ba- nanas (without peeling) in the steaming basket 4 raw - Bananas and select 40, press start. (Stop the oven after 10 1 cup - Channa (gram) dal minutes when it beep).
  • Page 37 Veg. Burger with Soybeans Patties 5+6 min Mwo, + 2 min, grill preheat+12 min grill Ingredients Method 1 and 1/2 cups/150 gm - Soy granules Soak soy granules in warm water for 30 minutes, drain, wash and squeeze properly. Peel and cut 4 /300gm- Potatoes potatoes in very small pieces and combine with 1 cup - Green peas...
  • Page 38 Shaami Kebabs 7 mwo +30 grill Ingredients Method 400 gm - Mutton mince Soak channa dal for 30 minutes to 1 hour. Slice onions. Combine mutton mince, channa dal, 100 gm - Channa dal onions and peppercorns in a microsafe bowl; 2 - Onions sprinkle 2 tbsp water over it;...
  • Page 39 Bread-Spinach Rolls 3 + 4 min, mwo+ 30 grill Ingredients Method 2 cups - Spinach chopped Peel and cut potatoes in small size, place in micro safe bowl, add spinach, 1/4 cup water and Select 4 - Potatoes, medium sized 45, press start.
  • Page 40 Roasted Chili Croutons Salad Preheat first up to 200 ° c + 200*conv,20 min Ingredients Method For Chili Croutons Remove the crust and cut bread loaf into thick slices and then in squares. Combine olive oil, 1 small - Uncut bread loaf oregano, chili powder and salt in a bowl;...
  • Page 41 Roasted Potato Chaat Preheat first up to 200 ° c + 200* conv, 30 min Ingredients Method 600 gm - Potatoes Peel, wash and cut potatoes into 1/2-inch cubes. Smear with oil and place in a baking tray. Select 3 tbsp - oil 49, press start to roast, stirring twice.
  • Page 42 Naan Khatai Preheat first up to 180 ° c + 15 min conv, 180* Ingredients Method 2 cups - All purpose flour Combine flour, semolina and baking powder and sieve in a trove. In a large working bowl mix 1 cup powdered - Sugar together butter and sugar and now add sieved 1/2 cup - Semolina flour, a little at a time;...
  • Page 43 Corn-flake Cookies Preheat first up to 180 ° c +20 min 180* Ingredients Method 3 cups - Cornflakes Crush cornflakes and clean raisins. Cream butter and sugar until light and fluffy. Break egg and mix it 1 and 1/2 cup - Flour with butter and sugar.
  • Page 44 Bruschetta 10 min grill Ingredients Method 1 roll - French bread Chop tomatoes and basil leaves; put them in a bowl and season with salt and pepper. Cut garlic 4 large - Tomatoes cloves in half. Cut french loaf in thick slices and 4 cloves - Garlic select 55, press start to grill them from both the sides.
  • Page 45 Spinach Roundels Preheat first up to 180 ° c +20 min 180* Ingredients Method 1 cup - Spinach puree Sieve together flour, salt, pepper and baking soda. Coarsely grind half the cashew nuts. Mix together 1 and 1/2 cup - Cottage cheese, 1/2 cup - sieved flour, spinach puree, cheese, Cheese grated cottage cheese and cashew powder;...
  • Page 46 Whey Drinks 20 min 80P+ 5 min Ingredients Method 1000 ml - Full cream milk Note: For getting whey you have to make paneer by boiling milk mixed with lemon juice; strain and 30 ml - Lemon juice collect whey saving paneer for cooking any 500 ml - Pineapple juice / Mango juice, / paneer dish where home made paneer is required.
  • Page 47 Corn Patties 6 mwo+3+ Preheat up to 200 ° c +30 min 200*conv Ingredients Method 500 gm - Potatoes Peel, cut potatoes into quarters and place them in steaming basket with 1/4 cup water underneath. 3 medium - Corn on the cobs grated Select 60, press start.
  • Page 48 Semolina Vegetable Upma 2 min+ Ingredients Method 1 and 1/2 cup - Semolina Peel and cut carrot into very small dices; clean and cut capsicum also into small pieces; deseed green 1/4 cup - Cooking Oil chilies and chop and grate ginger. Chop cashew if 2 tbsp - Ghee (clarified butter) using.
  • Page 49 Chicken-meat Balls in Garlic Sauce 5 Mwo 80p + 2 min Ingredients Method For Chicken Balls Combine all the ingredients for the chicken balls in a trove, mix well and form marvel sized balls; 400 gm - Chicken mince place them in the steaming basket and select 63, 1/2 cup - Dry bread crumbs presss start.
  • Page 50 Green Peas Poha 4 min + 2 min + 5 min Ingredients Method 2 cups - Poha Wash poha(beaten rice) and keep in a colander to drain. Chop green chilies. Squeeze lemon and 2 cups - Green peas shelled collect juice. Select 64, press start to Steam 1/4 cup - Cooking oil green peas in the steaming basket with 1/4 cup water.
  • Page 51 Stuffed Potato Balls 8 mwo+3min+Preheat up to 180 ° c +25 conv 180* Ingredients Method 500 gm - Potatoes Chop mushrooms, spring onion and green chilies; place them in a microsafe bowl along with moong 200 gm - Mushrooms sprouts and cooking oil. Powder half the sesame 2 tbsp - Mint chopped seeds.
  • Page 52 Chili Peanuts 180 ° c, Preheat up to 10 min+15 conv,180* Ingredients Method 3 cups-unsalted,dry roasted Peanuts Combine oil, salt, lemon juice and chili powder in a large bowl; add peanuts and toss well. Spread 2 tbsp - Olive / cooking oil them in a baking tray evenly.
  • Page 53 Baked Jacket potatoes 8 mwo+ Preheat up to 2 min at 200 ° c +60 conv,200* Ingredients Method 6 large - Potatoes and any of the fillings of Mix all the ingredients of any filling you select and Coleslaw / Prawns Mayonnaise / Cheese and refrigerate till required.
  • Page 54 Lemon Tarts Preheat up to 2 min at 180 ° c + 180* conv, 15 min+ 6 mwo Ingredients Method For Tarts Sieve flour and salt together; mix butter with your finger tips till the mixture resembles breadcrumbs; 1 and 1/2 cup - Flour add water and make dough.
  • Page 55 Kala Channa Soup 10 mwo + 25 mwo 80P Ingredients Method 1 cup - Black Gram Soak black gram overnight or for 6 hours minimun in warm water. Drain, rinse and mix 1 cup fresh 1 tsp each of -Ginger-Garlic pastes water with black gram;...
  • Page 56 Lemon Rasam 25 mwo + 2 + 10 mwo Ingredients Method 200 gm - Arhar / Tuvar dal Soak tuvar dal. Soak tamarind separately. Place spices of rasam powder, except turmeric and 1/4 cup - Lemon juice asafetida in a paper bag. Select 74, press start to a lemon sized ball of Tamarind, ready made Cook dal with 2 cups water.
  • Page 57 Plain Vegetable Soup 6 mwo + 20 + 3 mwo Ingredients Method 4 medium - Tomatoes Clean and roughly cut vegetables; place them in a large bowl, add spices, coconut and 1 cup water. 1 medium - Cartrot Cover and select 75, press start.(Stop the oven 1 small - Onion when it beep once after 6 minutes).
  • Page 58 Basic Tomato Puree 30 mwo Ingredients Method 600 ml -Tomato juice Wash and chop tomatoes, blend well in electric blender and measure juice with measuring jug. 5 ml - Acetic acid Select 77, press start. 1 gm -Sodium benzoate Remove the sauce and add preservatives when it is hot.
  • Page 59 Basic Chilli - Garlic Sauce 4 + 8 mwo Ingredients Method 2 cups - Dry red chillies (broken and de- Select 79, press start to heat 2 cups of water in seeded) microsafe bowl. ( stop oven after 2 minutes). Remove the bowl, wash and soak broken red 4 tsp -Salt chillies in this hot water for 1 hour.
  • Page 60 Basic Almond / Cashew Nut Paste 7 mwo Ingredients Method 1/2 to 1 cup - Almonds/Cashew nuts Take a microwave oven safe bowl, add Almonds & cashew and select 81, press start to cook. 1/2 to 1 cup - Fresh curds/water Remove, Blanch almonds/cashew nuts in 1 cup water and stand for 30 minutes.
  • Page 61 Basic Stock for Soups 20 mwo + 20 min 80 P Ingredients Method For Veg Stock Roughly chop the vegetables and mix in a big microwave-safe bowl. Add all the spices. Pour 1 - Carrot water, mix and boil, covered. For non veg stock 1 - Onion add chicken/mutton bones.
  • Page 62 Basic White Sauce 1 mwo+1+9 min 80 P Ingredients Method 2 tbsp - Butter Place butter in a medium microsafe bowl , select 85, press start to melt. ((stop oven after 1 minute). 2 tbsp - Flour Take out the bowl, add flour; stir and cook for 1 2 and 1/2 to 3 cups -Warm milk minute.
  • Page 63 Pav Bhaji 6 mwo+10+10 min 80 P Ingredients Method 300 gm - Potatoes Prepare vegetables by cleaning and cutting them in small pieces. Peal and cut potatoes in small 50 gm - Carrots pieces; wash and place in a microsafe bowl. Add 50 gm - Beans chopped vegetables too, except capsicum and fried onion.
  • Page 64 Mixed Vegetables Delight 5+6 mwo Ingredients Method 100 gm - Mushrooms Wash vegetables; remove stems from mushrooms; cut peppers in 1-inch squares, cut 100 gm - Mixed peppers carrots in roundels, chop green chilies and break 100 gm flowerets of Cauliflower / broccoli cauliflower in small flowerets.
  • Page 65 Bhutta Salan (corn curry) 3+8+12 min 80P Ingredients Method 4 medium - Corn on cob Chop onion and green chilies. Grind together onion, green chilies, coriander, ginger and garlic 2 cups - Coconut milk paste with 1/2 cup coconut milk to a fine paste; 1 cup chopped - Coriander add 1/2 cup water and strain the herbal milk through a sieve and collect;...
  • Page 66 Stuffed Lauki (Bottle Gourd) 5+7+8 mwo Ingredients Method 1/600 gm - Bottle Gourd Peel and cut bottle gourd into 2 pieces and hollow the centre with a peeler, leaving 1/2 inch thickness For stuffing - 1/4 cup -Soya granules around the walls. Save the pulp. Cut lemon into 1/2 cup - Gram dal halves and dip into salt;...
  • Page 67 Kabuli Chana Dry / Pindi Chana 30+2+10 MWO Ingredients Method 500 gms - Kabuli Chana/ chick peas Wash and soak chanas with 5 cups water and baking soda for 12 hours or overnight. Drain the 4 tbsp - Pomegranate seeds chanas and rinse.
  • Page 68 Quick Potato Gravy (without onion, ginger, garlic) 6+2+15 min 50 P Ingredients Method 500 gm - Potatoes Peel, wash and cut potatoes into 1-inch cubes. Place in the steaming basket and select 92, press 1/4 cup - Tomato puree start to steam. ( stop oven when it beep after 6 1/4 cup - Cashew nuts minutes).
  • Page 69 Sarson Ka Saag 15+4+27 mwo Ingredients Method 2 bundles/400 gm - Brassica leaves/sarson Clean the sarson leaves and peel the thick-stems leaves (gandlal); wash properly and chop roughly. Cut the stems, too, into small pieces. Clean, wash and 1 bundle/ 200 gm - Spinach or Cholai chop spinach also.
  • Page 70 Paneer in Malabari Gravy 6+10+10 min 50 P Ingredients Method 350 gm - Paneer Cut paneer into 1-inch cubes and marinate with lemon juice salt and pepper powder. Soak 2 tbsp - Lemon juice poppy seeds in 1/2 cup water. Wash and clean 1 tsp - Salt the grapes or raisins.
  • Page 71 Sambar 5+5+20 min 80 P Ingredients Method 1 cup/200 gm - Tuvar /toor dal Wash and soak dal for 1 hour. Cut all the vegetables to 1/2-inch pieces. Place dal in a 1 tbsp - Tamarind paste medium microsafe bowl with 2 cups water and 3 tbsp ready made - Sambar powder turmeric powder.
  • Page 72 Aviyal 5+10 min 50 P Ingredients Method 150 gm - Yam Peel and cut yam, potato, brinjal and pumpkin in to 1/2-inch cubes. Clean drumsticks and peel 2 - Drumsticks bananas. Cut both into 1-inch pieces. Grind 1 small -Brinjal/Eggplant together coconut and green chillies to make a fine paste.
  • Page 73 Microwave Uttapam 2.30 mwo Ingredients Method 500 gm - Dosa batter well fermented Mix all the chopped vegetables and 2 tsp oil together. Add remaining oil to the dosa batter 2 tbsp - Cooking oil/coconut oil along with salt. Brush pie plates with a little oil. 1 cup - Tomatoes finely chopped Pour 1/4 cup batter in the pie plate and sprinkle handful of chopped vegetables evenly over it.
  • Page 74 Soy-chunks and Green peas Curry A100 6+ 3+12 mwo Ingredients Method 1 cup - Soy chunks Soak soy chunks in 4 cups water for 1 hour. Drain; squeeze soy chunks and place them in a medium 2 cups - Green peas Shelled microsafe bowl.
  • Page 75 Aaloo – Gobi A101 5+2+6 mwo Ingredients Method 300 gm - Potatoes Peel and cut potatoes in 1-inch dices. Break cauliflower in small flowerets. Wash and place in 1 small head / 350 gm - Cauliflower the microsafe bowl and select 101, press start to 2-inch piece - Ginger cook.
  • Page 76 Navrattan Korma A103 3+10+5 min 80 P Ingredients Method 1/2 cup - Almond paste Soak raisins in 1/2 cup water (if using). Melt butter and place in a large microsafe bowl; add onion, 1/2 cup - Fresh cream ginger, garlic and chili pastes, almond-cashew 50 gm - Khoa/mawa paste, tomato puree, pepper powder and salt;...
  • Page 77 Malai Koftas in Quick Gravy A104 3+12 min 80 P Ingredients Method 1 and 1/2 cup/250 gm - Paneer grate d Chop the nuts and basil leaves very fine. Deseed green chili and chop fine. Now mix together all 1/2 cup/50 gm - Khoa/mawa the ingredients for malai koftas nicely, including 1/4 cup - Mixed nuts chopped ones;...
  • Page 78 Mixed Vegetables in Cashew Gravy A105 3+10+6 min 80 P Ingredients Method 1 large - Carrot, 1 large - Capsicum Pound cloves and cardamoms, take out the seeds from the cardamoms. Cut carrot and capsicum 1/2 cup - Green peas shelled, 12 - Cherry into 1/2-inch cubes and mix with cauliflower and tomatoes green peas;...
  • Page 79 Stuffed Peppers A106 1.30+2+8 min 80 P Ingredients Method 6 medium - Peppers (capsicums) Chop green chilies; grate ginger; cut the tops of the peppers and carefully hollow them; brush the 2 large -Potatoes boiled inside of peppers with a little oil and place them in 1 cup - Paneer grated a plate, cut side up, and cook the empty shells on select 106, press start.
  • Page 80 Crispy Drumsticks A107 5+2+4 mwo Ingredients Method 8 tender - Drumsticks Clean, wash and cut drumsticks into 2 to 3 inch pieces. Place them in a microsafe bowl; add 1 1/4 cup - Roasted peanut powder cup water and sprinkle 1 tsp salt; cover and select 1 tbsp - Chili-Garlic paste 107, press start to cook.
  • Page 81 Lemony Beans A108 5+3+3 Ingredients Method 500 gm - French beans Wash and string the beans; cut them into halves or into the size you prefer. Place them in the 3 tbsp - Garlic slivers steaming basket with 1/4 cup water underneath 3 to 4 tbsp - Olive/cooking oil and select 108, press start to steam.
  • Page 82 Microwave Rustic Kadi A110 20+10 min 80 P+3 Ingredients Method 4 cups - Butter milk or water Mix together curds, gram flour, half of butter milk / water, turmeric, ginger powder, asafetida and salt 1 cup sour curds in a blender and blend for a few seconds. Strain 1/4 cup - Gram flour the mixture in a large microsafe bowl;...
  • Page 83 Palak-Makai Saag (corn-spinach saag) A111 4+8 min 80 P+8 min 80 P Ingredients Method 2 cups - Corn kernels Wash and place corn kernels in the steaming bas- ket with a little water underneath and select 111, 2 cups - Spinach puree press start to steam.
  • Page 84 Stuffed Brinjals (small) A113 2+6+10 Ingredients Method 12- Brinjals small In a paper bag/plate, roast together peanuts, coconut (cut into small pieces), gram dal, red 1/4 cup - Peanuts chilies (broken and deseeded), curry leaves, cumin 4 - Red chillies whole and select 113, press start.
  • Page 85 Khatta Meetha Kaddoo A114 8+2+10 Ingredients Method 1000 gm - Pumpkin Peel pumpkin; clean its pith and seeds and cut into 1-inch square pieces. Wash and place it in a 1 tbsp - Ginger garlic paste big microsafe bowl, add 1/2 cup water and 1 tsp 1/2 cup - Onion Tomato Paste salt and select114, press start to cook, covered.
  • Page 86 Stuffed Green Chillies A115 1+8 min 80 P Ingredients Method 12 big - Achari mirch Place pomegranate and coriander seeds in a plate and roast on hot griddle for 30 seconds on high For stuffing heat. Cool and pound them. Slit the chilies 3 tbsp - Brown onions carefully;...
  • Page 87 Moong Dal Preparation A116 3+10+2 Ingredients Method 300 gm - Dhuli moong dal(yellow) Wash and soak dal for 1 to 2 hours. Chop onion, ginger, garlic and green chilies very fine. Place 2 1 - Onion tbsp oil in a large microsafe bowl and add chopped 1 tbsp - Garlic flakes ingredients;...
  • Page 88 Amba Paneer A118 2+5+8 min 80 P Ingredients Method 350 gm - Paneer, Chop onion very fine and deseed the red chilies. Cut paneer into 1-inch cubes and put in hot water 100 gm - Mango pulp with 1 tsp salt in it. Put oil in a microsafe large 1/2 cup - Mango cubes bowl and add whole red chilies, chopped onion and ginger-garlic paste;...
  • Page 89 Kesari Badam Milk;- A119 6+2 min 80P+15 min 50P Ingredients Method 1000 ml - Lukewarm milk Pound the almonds. Deseed cardamoms and powder. Heat milk in a microwave safe bowl; 15 - Almonds select 119, press start to boil. (Stop oven when it 2-3 tsp - Ghee(clarified butter) beep after 6 minutes).
  • Page 90 Variations of Plain Rice A120 10+10 min 80 P+3 Ingredients Method 1 and 1/2 cups - Basmati Rice Wash and soak rice for 30 minutes to 1 hour. Mix rice, salt, oil and water in a medium microsafe 3 - cups water bowl and select 120, press start to cook, covered.
  • Page 91 Chicken Pulao A121 6+10+ 10 min 80 P Ingredients Method 1 small/600 gm - Chicken Cut chicken into pieces and marinate with 1 tsp salt, 1/2 tsp red chili powder and juice from 1 1 cup - Basmati rice lemon for 2 hours. Soak rice. Lift and place 1/4 cup - Fried onion chicken in a microsafe bowl, add half the oil, stir well and select 121, press start to cook, covered.
  • Page 92 Corn pulao A122 12+5+10 min 80 P Ingredients Method 1 cup - Corn kernels Soak rice for 30 minutes; select 122, press start to boil with 3 cups water till half done. (Stop oven 12 - Baby corns when it beep after 12 minutes). 1 cup - Basmati rice Remove the rice and strain through a collander.
  • Page 93 Chicken Balls Pulao A123 5 min 80P+2+20 Ingredients Method 1/2 recipe - Chicken balls ( from 200 gm Soak rice for 1 hour. Combine all the ingredients chicken mince/ kheema) of chicken balls in a bowl; mix well and form small balls.
  • Page 94 Mushroom and Prawn Biryani A124 10+8+Preheat up to 3 min at 200 ° c +30 conv, 200* Ingredients Method 1 small/600 gm - Chicken Soak saffron in milk. Clean prawns. Wash, dry and cut mushroom into halves. Marinate prawns with 1 cup - Basmati rice 1 tbsp lemon juice and a little salt.
  • Page 95 Prawns Pulao A125 3+3+20 Ingredients Method 2 cups - Shelled prawns, Soak rice for 30 minutes. Clean, devein and marinate prawns with lemon juice, pepper 1 and 1/2 cup - Rice, powder and 1/2 tsp salt for 30 minutes. Drain rice. 3 tbsp - Oil, In a medium microsafe bowl add oil, garlic and red chilies;...
  • Page 96 Lotus Stem Pulao A126 20+10+10 min 80 P Ingredients Method 200 gm - Lotus stems Soak rice. Wash, peel and clean lotus stems. Cut them into thin circles. Place them in a microsafe 200 gm /1 cup - Rice bowl; add 1 cup water and 1 tsp salt and select 1/2 cup - Basic gravy 126, press start to cook, covered.
  • Page 97 Festive Dry Fruit Pulao A127 3+10+10 min 80 P Ingredients Method 1 and 1/2 cup - Basmati rice Wash and soak rice for 30 minutes. Soak saffron in milk. Clean black currants; wash and 4 cloves keep aside. Drain rice and place in a large 3 - Green cardamoms microsafe bowl, add ghee, whole spices and nuts except black currants.
  • Page 98 Pineapple Rice A128 7+15+6 min 80P Ingredients Method 1 cup - Basmati rice Wash and soak rice for 30 minutes. Wash and soak black currants. Squeeze lemon and keep 1 and 1/2 cups - Pineapple pieces juice aside. Chop cashew nuts. In a large 3 tbsp - Butter microsafe bowl, combine pineapple juice, ginger, salt, pepper, sugar and butter.
  • Page 99 Kala Chana/ Bengal-gram Pulao A129 20+2+20 Ingredients Method 150 gm / 1 and 1/2 cups - Kala chana (Ben- Soak chana overnight in plenty of water; in the gal gram) morning discard that water; transfer chanas to a large microsafe bowl; add 2 cups fresh water, 200 gm/ 1 cup - Basmati rice whole spices and 1 tsp salt.
  • Page 100 Mutton Biryani A131 12+5+ 60 min 190 conv Ingredients Method 1 and 1/2 cups - Basmati rice Put rice in a large microsafe bowl (without handles), wash well and drain the water; add 100 gm - Vadi (Punjabi vadi) whole spices, salt and 500 ml water; select 131, 1/4 cup - Fried onion press start to cook till rice is 3/4th done.
  • Page 101 Nutri Nuggets Pulao A132 7+2+20 Ingredients Method 1 and 1/2 cup / 100 gm - Soyabeans chunks Soak soy nuggets for 1 hour; drain and squeeze. Place in a microsafe medium bowl; add 2 cups fresh water and 1/2 cup / 300 gm - Basmati rice and 1 tsp salt and s Select 132, press start to cook.
  • Page 102 Lentil Pulao A134 2+10+12 min 80P Ingredients Method 2 cups - Sprouted Lentils/ Sabut Masoor Wash and soak rice for 30 minutes. Wash and drain lentil sprouts. Soak saffron in milk. Drain rice 1 and 1/2 cup - Basmati rice and place in a large microsafe bowl;...
  • Page 103 Chicken Chettinaad A135 2+5+12 min 80P Ingredients Method 500 gm - Chicken breasts cut into pieces Marinate chicken with lemon juice, salt and ginger-garlic pastes. Soak urad dal. Dry roast all 1 cup - Onion tomato paste the ingredients of fine paste in a pan on gas heat, 1/2 cup - Tomato puree cool and grind with 1/2 cup water.
  • Page 104 Corn Rava and Minced meat Delight A136 4+2+20 Ingredients Method 200 gm - Corn Rava Finely chop the green chili, red and yellow peppers. Deseed the whole red chilies. Heat oil on 200 gm - Mutton mince gas heat for a few seconds; crackle mustasrd in it; 1/2 cup - Tomato puree add red chilies whole and switch off the fire.
  • Page 105 Achari Chicken A137 4+10 min 80P+2 Ingredients Method 500 gm - Boneless chicken Slice chicken and cut into small pieces. In a microsafe large bowl combine oil, dry red chilies 1/4 cup - Cooking oil / Left over oil from any and all the dry spices except turmeric, red chili pickle powder and salt.
  • Page 106 Egg Omelet Curry A138 6 min 80P+3+15 min 80P Ingredients Method 6 - Eggs Grease a medium square microsafe dish with 1 tsp oil. Break eggs in a bowl and beat; add milk, 2 tbsp - Gram flour gram flour, salt, pepper powder, chili paste and 1 tsp - Chili paste ginger powder;...
  • Page 107 Mutton Kolhapuri A139 5+15+25 min 80P Ingredients Method 500 gm - Mutton Marinate mutton with 1 tsp salt. Deseed red chilies. Dry roast coconut, coriander seeds, star 1 cup - Tomato puree anis, brown cardamoms, cumin, poppy seeds and 1/2 cup - Brown onion paste red chilies in a pan for 2 minutes on gas heat;...
  • Page 108 Mutton Vindaloo A140 4+10+ 35 min 80P Ingredients Method 500 gm - Mutton Marinate mutton with salt and vinegar in a large microsafe bowl for 2 hours. Deseed the red chilies. 1 tbsp - Salt Combine all the dry ingredients and dry roast on 1/2 cup - Vinegar hot griddle for one minute;...
  • Page 109 Palak – Meat A141 25+10 Ingredients Method 2 cups - Spinach puree Marinate mutton with vinegar, 1 tsp salt and red chili powder for 2 hours. Add oil, onion, 400 gm - Mutton ginger-garlic paste and spice powders to it; cover 1/2 cup - Tomato puree and Select 141, press start to cook, uncovered.
  • Page 110 Kheema Mutter (mutton mince-peas curry) A143 5+3+10 min 80P Ingredients Method 400 gm - Mutton mince (kheema) Combine cooking oil and mutton mince in a microsafe medium bowl; stir well to coat mince/ 250 gm - Green peas shelled kheema with oil properly and Select 143, press start 1/2 cup - Onion-tomato paste to cook.
  • Page 111 Goan Fish Curry A144 Ingredients Method 500 gm - Fish Cut fish into pieces. Squeeze lemon and marinate fish with it. Sprinkle turmeric powder and a little salt 3 tbsp - Fried onion paste too. Mix and keep aside for 30 minutes. If using 2 tbsp - Cooking oil home made fish masala, then dry roast coriander, cumin, whole chilies, peppercorns and cloves,...
  • Page 112 Murg Kesari A145 5+3+12 min 80P Ingredients Method 500 gm - Chicken cut into pieces Marinate chicken with lemon juice, 1/2 tsp salt and white pepper powder. Pound cardamoms, For Kesari gravy cloves and peppercorns. Beat curds. Soak saffron 1 cup - White onion paste in 2 tbsp milk.
  • Page 113 Steamed Chicken Balls in Mango Gravy A146 5 min 80P+5+8 min 80P Ingredients Method 300 gm - Chicken mince(kheema) Mix together all the ingredients for chicken balls except rice powder and keep aside for 30 1 tbsp - Vinegar minutes. Add rice powder to the chicken mixture 1 tsp - Rock salt and mix once again with your hands;...
  • Page 114 Chicken Zabunizza A147 4+2+ Preheat up to 5 min at 180 ° c +45 min conv, 180* Ingredients Method 1- Chicken of 600 gm to 700 gm. For Cut chicken into pieces. Beat curds. Mix oil and Zabunizza gravy melted butter together in a shallow microsafe bowl;...
  • Page 115 Badami Murg /Almond Chicken A148 Preheat up to 5 min, at 200 ° c + 30 conv,200*+2mwo+30 conv 180* Ingredients Method 1 Chicken - 600 to 700 gm Cut chicken into pieces and marinate with half the curds, lemon juice, chili powder and salt for 6 1/4 cup - Almonds hours, or overnight under refrigeration, but remove 1 cup - Curds...
  • Page 116 Pandhra Rassa (Mutton white curry) A149 30+4+20 min 80P Ingredients Method 500 gm - Mutton with bones In lukewarm water soak sesame seeds, poppy seeds, cashew nuts and coconut for 30 minutes 1 tbsp - Ginger-Garlic paste to 1 hour. Place mutton in a large microsafe bowl; 2 tbsp - Oil add 2 tbsp oil, ginger-garlic paste, whole spices and 5 cups water;...
  • Page 117 Hyderabadi Fish curry A150 4+15 min 80P Ingredients Method 500 gm - Fish cut into pieces Soak poppy seeds in 1/2 cup water for 30 minutes. Marinate the fish pieces with lemon 2 tbsp - Lemon juice juice, turmeric and salt for 30 minutes. Pound 1 tsp - Salt cardamoms and take out the seeds.
  • Page 118 Mutton Masala/ Bhuna Ghosht A151 10+20 min 80P+15 min 80P Ingredients Method 500 gm - Mutton pieces with bones Roast fenugreek seeds in a pan, cool and pound. In a large microsafe bowl add mutton pieces, 1/2 recipe - Basic onion tomato paste whole spices and 2 cups water, cover and Select 1 tbsp - Ginger-Garlic paste 151, press start cook.
  • Page 119 Kheer (with milk and rice) A153 10+35 min , 50P+ 8 min, 80 P Ingredients Method 1/3 cup or 60 gm - Basmati rice or broken Soak rice for 1 hour and select 153, press start to rice cook it with 1 cup milk on HIGH. (Stop oven when it beep after 10 minutes).
  • Page 120 Lauki Hulwa (bottle gourd hulwa) A155 5+15+2 Ingredients Method 500 gm - Lauki, 2 tbsp - Ghee Wash, peel and grate lauki. Squeeze it well and mix with ghee in a microsafe bowl and Select 155, 100 gm - Khoa/Mawa press start to cook.
  • Page 121 Kesar Phirni (saffron flavoured rice pudding) A157 6+6 min, 80P+6 Ingredients Method 1/4 cup - Basmati rice Wash and soak rice in 1/2 cup water for 3 hours. Drain water and then grind rice with 1 cup milk to 800 ml - Milk a smooth paste.
  • Page 122 Mango Kulfi with Falooda Noodles A158 8+6min.80P+6 min,80P Ingredients Method For Mango Kulfi Put milk in a deep microsafe bowl. Remove the sides and break bread into small pieces. Add to 600 ml - Whole milk milk and Select 158, press start to cook. (Stop 3/4 cup - Condensed milk oven when it beep after 8 minutes).
  • Page 123 Gram Flour Fudge A159 5+11+6 min,80P Ingredients Method 2 and 1/2 cup/250 gm - Gram flour/besan Remove the seeds from cardamoms; grind nuts and cardamom seeds coarsely and keep aside. 3/4 cup /150 gm - Ghee Lightly grease a full plate. Combine sugar and 100 gm/1 cup-Sugar water in a small microsafe bowl and Select 159, press start to cook.
  • Page 124 Kadah Prasad / Suji Hulwa A161 10+3+6 Ingredients Method 1 cup - roasted Semolina / Suji / Rava Put sugar and water in a large-deep microsafe bowl and Select 161, press start to cook. (Stop 1/2 cup - Wheat flour oven when it beep after 10 minutes).
  • Page 125 Beetroot Hulwa A163 4+5+3 Ingredients Method 4 - Beetroots Add ghee and grated beetroot in a medium microsafe bowl; stir well and Select 163,press boiled start to cook. (Stop oven when it beep after peeled and grated 4minutes). uncovered. Remove the bowl with beetroot; add sugar, mix 3 tbsp - Butter well and cook for 5 minutes covered.
  • Page 126 Apple Chutney A165 Ingredients Method 500 gm,- Cooking green apples, 1cup - Sugar Powder sugar. Wash, clean, core and grate apples. Place in a medium microsafe bowl; add 1/4 cup -Apple juice lemon juice, cover and Select 165, press start to 1 tbsp - Lemon juice cook.
  • Page 127 Cream of Celery Mushroom A167 5+20 Ingredients Method 200 gm - Mushrooms Wash and chop mushrooms (saving 2 for garnishing) and celery very fine. Slice saved 2 tender stalks - Celery mushrooms for garnishing. Place the finely 5 cups - Veg/ non-veg stock / water chopped vegetables in a large microsafe bowl;...
  • Page 128 Aromatic Potato Soup A169 8+6+15 min 50P Ingredients Method 400 gm - New potatoes Wash, scrape and wash again the new potatoes and place them in the steaming basket and c 800 ml/4 cups - Milk Select 169, press start to cook. (Stop oven when 1/2 cup - Mint leaves finely chopped it beep after 8minutes).
  • Page 129 Kidney-beans and Meat soup A171 Ingredients Method 350 gm - Boneless mutton Cut mutton into 1/2-inch small cubes and place in a deep microsafe bowl; add 2 cups of water, 2 cups - Boiled kidney beans with liquid ginger powder and bouquet garni, cover and 5 cups - Water Select 171, press start to cook.
  • Page 130 Mutton and Vegetables Stew A172 Ingredients Method 400 gm - Boneless mutton Cut mutton into small pieces and dredge with flour seasoned with salt and pepper. Stand it for 1/4 cup- Seasoned flour 30 minutes. Meantime’s, prepare vegetables. Cut 3 tbsp - Butter or olive oil carrot into small cubes.
  • Page 131 Cream of Pumpkin A173 8+10+10 min 50P Ingredients Method 500 gm - Pumpkin Peel and clean pumpkin and cut into pieces. Place it in a micro safe medium bowl; add 1 cup water, 1 cup - White sauce cover and Select 173, press start to cook. (Stop 1 veg/non-veg - Soup cube oven when it beep, after 8 minutes).
  • Page 132 Chicken, Rice and Mushroom Soup A175 15+10+6 min. 80P Ingredients Method 1 - Chicken breast Wash rice and soak. Slice blanched almonds into slivers and keep aside. Chop celery stick very fine. 1/4 cup - Rice Slice chicken breast thinly and place in a large 1 cup - Sliced mushroom microsafe bowl;...
  • Page 133 Sweet-n-Sour Glazed Beets A177 8+5 min 80P+3 Ingredients Method 500 gm - Beetroots Soak salad leaves in water. Wash and Place beetroots without greens in the steaming basket; 2 tbsp - Lemon juice put 1/4 cup water underneath and Select 177, 1/4 cup - Sugar press start to boil (Stop oven when it beep, after 8 minutes).
  • Page 134 Roasted Chicken Salad A179 Ingredients Method 2 and 1/2 cups - Roasted chicken diced Soak salad leaves in cold water. Cut pepper into small pieces. Remove bitter juices and cut 1 cup- Black grapes cucumber into small pieces. Cut potatoes into 1 unpeeled - Cucumber small cubes and place in the steaming basket.
  • Page 135 Tangy Broccoli Salad A180 Ingredients Method 2 small heads - Broccoli Shred cabbage very fine and soak in cold water for 30 minutes. Drain properly and chill till required. 1 - Carrot, 1 - Cucumber Wash and break broccoli and cauliflower into bite 2 - Spring Onions sized flowerets;...
  • Page 136 Tuna-fish Salad in Spinach Ring A181 2+15 min combi1+3 Ingredients Method For Spinach Ring: Grate potato and mix with spinach puree, bread crumbs, cheese, pepper and salt. Mix butter, 2 cups - Spinach puree onion and garlic in a small bowl and select 181, 2 boiled - Potatoes press start to cook on HIGH.
  • Page 137 Fish Mayonnaise A182 15 min 80P Ingredients Method 500 gm - Flesy fish Soak lettuce in cold water. Peel cucumber and slice it. Slice tomatoes. Chop celery and chili very 1 cup - Mayonnaise sauce fine. Place warm 800 ml court bouillon in a large 1/2 cup - Cream (opt) microsafe bowl and place fish in it and Select 182, press start to steam.
  • Page 138 Apple, Carrot and Chiicken-balls’ Salad A183 5 min 80P Ingredients Method 300 gm/ 2 large - Apples Soak lettuce in cold water, wash and peel carrots. Soak Cashew nuts, walnuts and raisins separately 2 - Carrots, 1 tender stick - Celery in warm water.
  • Page 139 Shrimp-Mushroom Salad A184 Ingredients Method 300 gm - Shrimps or Prawns shelled Wash and marinate shrimps with 1 tbsp lemon juice and a little salt for 30 minutes and drain. 300 gm - Button mushrooms Soak lettuce in cold water. Wash and slice 1 cup - Moong sprouts mushrooms.
  • Page 140 Cheesy Salad in Cottage-cheese Baskets A186 3min, preheat +15 min 190*+3 mwo Ingredients Method For Baskets: Place bread slices in a grinder and make soft bread crumbs. In a working bowl / trove combine 1 cup -Paneer all the ingredients for baskets; mix well to smooth 1/2 cup - Cheese grated dough and divide it into 8 to 12 equal portions.
  • Page 141 Shepherd’s Pie A187 6+7+35 min 180 conv Ingredients Method 500 gm - Mutton mince(kheema) Peel and wash potatoes, cut them in small pieces and place them in the steaming basket. Select 500 gm -Potatoes 187, press start to cook. (Stop oven when it beep, 2 tbsp - Butter after 6 minutes).
  • Page 142 Meat Loaf A188 3min, preheat + 70 min 190 * Ingredients Method 500 gm - Mutton mince(kheema), 2 boiled - In a trove grate potatoes and mix pepper powder, Potatoes salt, oregano, 1/2 cup breadcrumbs and spice powder. Grind mutton mince with eggs to a paste 3/4 cup - Dry breadcrumbs and mix it with potato mixture.
  • Page 143 Eggplant Canoes A189 6+25 min combi 1 Ingredients Method 500 gm large - Brinjals (2no) Cut brinjals in two parts lengthwise; smear the inside and outside with a little oil and arrange on a 1 cup - Paneer grated plate in a ring form with thicker portions outwards; 1 cup - Green peas place the plate on turn-table and select 189, press start to cook on HIGH.
  • Page 144 Baked Fish Fillets A190 2+4+ Preheat up to 3 min, at 200 ° c +40 min 200* Ingredients Method 500 gm - Fish fillets Clean wash and slice onions and mushrooms. Wash fish and dry the fillets with kitchen towel. Put 200 gm - Mushrooms a cross across the tomatoes ‘stem side and place 2 large - Tomatoes...
  • Page 145 Meatless Corn Pie A191 170 ° c, Preheat + 80 min 170* Ingredients Method 1 cup - Cornmeal Sift together flour, cornmeal, salt, chili, pepper and baking powders. Combine cream style corn, 1/2 cup - Flour tomato sauce, milk, fat and beaten eggs. Stir 3 cups - Cream style corn (tinned) well.
  • Page 146 Lemon Chicken A192 4+7 min 80P+3 Ingredients Method Chicken breasts from - 1 chicken Grate lemons with a fine grater and collect the fresh lemon rind. Cut and squeeze lemon and 3 -Lemons keep the juice. Separate the egg yolks and whites. 1 tsp -Lemon rind Cut chicken breasts into thin strips and marinate with half the lemon juice, 1 tsp salt and ajinomoto...
  • Page 147 Fish Souffle A193 7+20 min combi 1 Ingredients Method 500 gm - Fish Clean, wash and place fish in a bowl. Smear it with salt and vinegar. Place it in the steaming basket 2 tbsp - Vinegar with 1/4 cup water underneath and select 193, 2 - Eggs press start to cook on HIGH.
  • Page 148 Mutton Hot Pot A194 10+10+20 min 80P Ingredients Method 500 gm - Boneless mutton Cut mutton in small pieces and marinate with vinegar, salt and pepper powder and stand it 16 - New potatoes covered for 2 hours. Strain mutton and save the 16- Small white onions liquid.
  • Page 149 Chicken-Mushroom Pie with Short-crust Pastry A195 Preheat up to 5 min at 180 ° c +20 min 200*+3+3 Ingredients Method For Short-crust Pastry: Sieve flour and salt together; cut butter into it and mix with your finger tips till the mixture resembles 1 and 1/2 cup - Flour breadcrumbs.
  • Page 150 Corn Pudding A196 3min, preheat + 40 min 180* Ingredients Method 2 and 1/2 cup - Cream style corn(tinned) Beat eggs and milk together; add corn and breadcrumbs, and mix well. Add grated cheese 2 cups - Milk and stir. Season the mixture with salt and pepper 2 - Eggs and sprinkle parsley.
  • Page 151 Stuffed Tomatoes A198 1+5+8 min combi 1 Ingredients Method 6 to 8 medium - Tomatoes Wash and dry tomatoes; take out a slice from the stem side and scoop the pulp carefully with ripe but firm a peeler or small spoon without damaging the Stuffing: tomato shells.
  • Page 152 Oil-free Chicken Cooked in the Salt Shell A199 90 min 200 + 6 mwo Ingredients Method 1 small - Chicken whole/500 gm Clean chicken and dry with a kitchen towel from inside out. Mix together the marinade ingredients Marinade: and apply the mixture to the chicken inside and 2 tbsp - Lemon juice outside generously.
  • Page 153 Spinach and Mushroom Souffle A200 5+8 min 80P+3min, preheat +35 min 200* Ingredients Method 300 gm - Spinach finely chopped Put butter in a large bowl; add mushrooms and select 200, press start to cook on HIGH. (Stop 200 gm - Mushroom sliced oven when it beep, after 5 minute).
  • Page 154 Stuffed Cauliflower A201 6+20 min combi 1 Ingredients Method 1 head - Cauliflower (about 500 gm) Clean, wash and soak cauliflower in enough water with 1 tsp salt and lemon juice for 1 cup - Onion-Tomato paste 30 minutes to 1 hour, so that the cauliflower gets 1/4 cup - Almond/cashew nut paste thoroughly cleaned.
  • Page 155 Potato Cauliflower Pie A202 6+5+ +3min, preheat +45 min 200 * Ingredients Method For The Pie Peel and wash potatoes, cut them in small pieces and place them in the steaming basket and 500 gm - Potatoes select 202, press start to cook on HIGH. (Stop 1 tbsp - Corn flour oven when it beep, after 6 minutes).
  • Page 156 Trifle Pudding with Custard and Jelly A203 10+6+6 min 80P Ingredients Method 1 - Sponge cake Place 300 ml water in a medium microsafe bowl, add jelly crystals and select 203, press start to 1 recipe custard sauce cook on HIGH. Covered. (Stop oven when it beep, 1 pkt / 100 gm jelly crystals after 10 minutes).
  • Page 157 Apple Pie A204 5+ 40 min 200 Ingredients Method 1 recipe Peel and thinly slice apples in a bowl; sprinkle lemon juice, both the sugars and cinnamon Short crust Pastry powder. Mix well; cover and keep aside for 2 hrs. 500 gm - Green apples / Indian cooking Make short crust pastry dough.
  • Page 158 Fruit Medley A205 5+ 40 min 200 Ingredients Method 4 - Bananas Peel and cut apples into 1-inch pieces and sprinkle lemon juice over them. Peel oranges, take 2 - Apples out segments and remove the piths. Clean and 2 - Oranges wash grapes.
  • Page 159 Kiwi Delight A207 2+6 min 50P+2 Ingredients Method 350 ml / 1 and 1/2 cup - Milk Make egg custard: Separate the egg yolks and whites. In a small microsafe bowl combine yolks, 3 - Eggs, 3 tbsp - Sugar sugar and corn flour;...
  • Page 160 Apple-Apricot Crumble A208 6+6+ 35 min 170 Ingredients Method 30 /150 gm - dry Apricots Soak apricots in hot water for 2 hours or more time. Peel, core and chop apples. Place them in 3 large/500 gm -Apples a medium sized microsafe bowl. Squeeze lemon 1 - Lemon and mix with apples;...
  • Page 161 Creamy Fruit custard A209 6+4+ Ingredients Method 3 cups /600 ml - Milk Combine 500 ml milk and sugar in a medium sized microsafe bowl and select 209, press start to 1/4 cup - Sugar cook on HIGH to make custard. (Stop oven when 1/4 cup - Custard powder it beep, after 6 minutes).
  • Page 162 Orange-Lemon Chiffon Pie A210 200 ° c, Preheat +15 min 200*+5+3 Ingredients Method For Pie Shell Make short crust pastry dough for pie shell. Sieve flour and salt together in a trove. Cut butter into it 1 and 1/2 cup - Flour and mix with your finger tips till it resembles 1/2 cup - Butter breadcrumbs.
  • Page 163 Strawberry Mousse A211 8 min 80P+1 Ingredients Method 1 cup -Strawberry sauce To make strawberry sauce, combine chopped strawberries, sugar, and lemon juice in a deep 1 and 1/2 cup -Cottage cheese/home made microsafe bowl; cover and select 211, press start Paneer to cook on HIGH.
  • Page 164 Baked Alaska A212 8 min combi3+ 5min 200 Ingredients Method 1 - Chocolate / Chocolate Coffee cake Make cake: Sieve together, flour, cocoa and coffee powders, and baking powder twice. Powder 1 - Vanilla Icecream (party pack) sugar. Grease 9-inch microsafe square /round 10 tbsp - Powdered sugar and 5 - Egg whites dish with1 tbsp additional butter.
  • Page 165 Dates and Walnut Cake A213 180 ° c, Preheat +35 min `180*+ Ingredients Method 1 cup - Whole wheat flour Chop dates and soak in rum. Coarsely grind walnuts. Sieve together flour, wheat flour and 1 cup - Flour, 2 -Eggs baking soda.
  • Page 166 Almond Orange Cake A214 6+40 min 180 Ingredients Method 2 and 1/2 cup - Flour Clean peels of oranges from inside with blunt side of knife; cut them into small pieces; place them in 4 - Eggs a microsafe bowl with 1 cup sugar and 1 cup 2 cups - Sugar water and select 214, press start to cook on HIGH.
  • Page 167 Rum Fruit Cake (X-Mas cake) A215 1.30+90 min 180 Ingredients Method 2 cups / 400 gm - Flour Chop all the dry fruits and soak in rum for 48 hours. Make burnt sugar syrup. Place 1/4 cup 1 cup / 200 gm - Sugar sugar in a small bowl and select 215, press start 3/4 cup / 150 gm - Butter to cook on HIGH.
  • Page 168 Chicken Corn Soup A216 15+10+5 Ingredients Method 1 - Chicken breast Put 5 cups water in a large microsafe bowl and place boneless chicken and corn in it. Cover the 6 cups - Chicken stock/water dish and select 216, press start to cook on HIGH. 2- Eggs Uncovered.
  • Page 169 Hot and Sour Soup A217 20+8+5 Ingredients Method 6 cups - Soup stock Place soup stock in a microsafe bowl; add vinegar and soy sauce; and select 217, press start 3 tbsp -Corn flour/startch to cook on HIGH. Uncovered. (Stop oven when it 1 cup - Boiled and shredded chicken beep, after 20 minutes).
  • Page 170 Gold Coins with Prawns A218 5+25 min 200 conv Ingredients Method 12 slices - White/ Brown bread Cut prawns into small pieces and marinate with vinegar, salt, pepper and ajinomoto for 30 minutes. 400 gm/4 to 5 - Potatoes Peel, wash and cut potatoes into small pieces and 200 gm - Prawns cleaned and washed select 218, press start to steam in the steaming basket.
  • Page 171 Chicken Balls and Vegetables Soup A219 15+3+ Ingredients Method For Chicken Balls Clean carrot, peppers and spring onions and cut them into small pieces. Cut tomato, too, into small 250 gm - Chicken mince(kheema) pieces. Combine all the ingredients for chicken 1 tbsp - Vinegar balls in a mincer or a food processor and process for a few seconds.
  • Page 172 Soupy Noodles with Chicken and Mushroom A220 15+8 Ingredients Method 200 gm - Instant Noodles Clean and slice mushrooms. Slice red and green peppers and chicken ham. In a large microsafe 100 gm - Mushrooms bowl add 6 cups water and noodles. Select 220, 100 gm - Chicken ham press start to cook on HIGH.
  • Page 173 Stir fried Chicken with Peppers;- A222 6+2+5 Ingredients Method 2 - Chicken breasts Slice chicken breast into small pieces and dredge with salt, pepper, ajinomoto and flour and stand it 3 tbsp - Flour for 30 minutes. Cut peppers, ginger and 1 tsp - Salt celery in match stick style.
  • Page 174 Sweet-n-Sour Vegetables A223 2+6+4 Ingredients Method For Sweet-n-Sour Sauce Place oil, onion and garlic paste in a large microsafe bowl and select 223, press start to 1 cup - White vinegar cook on HIGH. Uncovered. (Stop oven when it 1/2 cup -Tomato sauce beep, after 2 minutes).
  • Page 175 Microwave Egg and Vegetable Fried rice A224 2 min 80P+3+5 Ingredients Method 2 cups- Par-boiled rice In a large microsafe bowl add 2 tbsp oil, spring onions and beaten eggs with 1/2 tsp salt. Mix 3 - Eggs properly and select 224, press start to cook on 2 - Spring onions with greens chopped MEDIUM, stirring once.
  • Page 176 Veg Balls in Manchurian sauce A225 4+2+6 Ingredients Method For Veg-Balls Combine all the ingredients for vegetable balls except oil; mix together properly and form small 1/2 cup- Cauliflower grated balls from the mixture and place them in the 1/4 cup - Carrots grated steaming basket with 1/4 cup water underneath.
  • Page 177 Chili-Garlic Chicken A226 7+6+5 Ingredients Method Marinade for Chicken Cut chicken into small pieces and marinate with the ingredients mentioned for ‘marinade’, except 1 - Chicken 700 / 800 gm flour, for 2 hours. Strain and save the liquid. 1 tsp - Soy sauce Sprinkle flour over the chicken pieces and mix well.
  • Page 178 Pineapple Fish A227 12 grill+5+5 mwo 80P Ingredients Method 500 gm - Fish fillets Cut fish into 2-inch pieces and mix 2 tbsp chili oil with it. Mix A little salt and pepper with corn flour; 1/4 cup - Corn flour and dredge the fish with it.
  • Page 179 Stir-fried Vegetable Hakka Noodles A228 15+4+5 Ingredients Method 200 gm - Instant noodles Place 5 cups water in a large microsafe bowl, add instant noodles, 1 tbsp oil and 2 tsp salt and 3 tbsp - Chili oil Select 228, press start to steam on HIGH. (Stop 1/ cup each - Juliennes cut from carrot, capsi- oven when it beep, after 15 minutes).
  • Page 180 Almond Jelly A229 Ingredients Method 1- Cup - Almond paste Select 229, press start to Boil 2 cups water on HIGH. (Stop oven when it beep, after 5 minutes). 1/2 cup - Condensed milk Mix boiled water with sugar and condensed milk, 2 tbsp - Sugar and beat well.
  • Page 181 Cream of Courgette A231 10+10+4 Ingredients Method 800 gm - Courgette/ Italian marrow Grate cheese and keep aside. Peel, wash and slice courgettes and place in a large microsafe 4 cups - Water or stock bowl. Add chopped onion, olive oil and butter. 1 tbsp - Butter Sprinkle dry oregano, salt and pepper;...
  • Page 182 Chicken and Vermicelli Soup A232 20+3+10 Ingredients Method 2 - Chicken breasts In a large deep bowl place chicken breasts, all the spices, bay leaf, all spice berries, dry rosemary, 1 6 cups - Water tsp salt and water. Cover and Select 232, press 1/2 cup - Vermiceili start to cook on HIGH.
  • Page 183 Polenta A233 7+6+6 Ingredients Method 1 and 1/2 cup - Yellow cornmeal Sift cornmeal and salt together. Combine in a large bowl cornmeal and 1 and 1/2 water. Put remaining 5 cups - Water water in a microsafe jug or a bowl and Select 230, 2 tbsp - Butter press start to Boil on HIGH.
  • Page 184 Pasta with Bolognese Sauce(Italian meat-tomato sauce) A235 3+12 Ingredients Method 300 gm uncooked pasta boiled - Spaghetti In a medium microsafe bowl add butter/oil, garlic or any other pasta, such as, ribbon pasta or and minced meat; mix very well and Select 235, even cut macoroni press start to cook.
  • Page 185 Red Chili Pasta A236 30+5+5 Ingredients Method 400 gm - Red chili pasta Put 7 cups water in a large microsafe bowl; add 1 tbsp oil and 2 tsp salt in it; and Select 236, press 1/2 cup - Fried onion start to cook.
  • Page 186 Lasagna/lasagna A237 20+ 35 min 190 Ingredients Method 8 sheets - Lasagna pasta or Pancakes Put 4 cups water in a large square microsafe bowl; add 1 tbsp oil and 1 tsp salt in it; and cook for 20 3 cups - Tomato meat sauce or Spinach minutes;...
  • Page 187 Saffron flavoured Chicken Rissoto A238 8+2+20 Ingredients Method 2 cups/400 gm - Rice Soak Rice for 30 minutes. Soak saffron in 2 tbsp warm water/milk. Put oil in a large microsafe bowl; 1 - Chicken cut into 8 pieces add chicken pieces and turn to coat well with oil 1 cup - Fish chunks(boneless) and Select 238, press start to cook.
  • Page 188 Cannelloni Ripni A239 10+3+30 min 190 Ingredients Method 12 - Cannelloni pasta or 3-inch wide x 6-inch If using cannelloni dry pasta, place them in a large long pancakes microsafe bowl, add 4 cups of water and Select 239, press start to cook. (Stop oven when it beep, 1and 1/2 recipe - Cheese sauce after 10 minutes).
  • Page 189 Chicken Cooked with Red Grapes A240 6+4+30 min 50P Ingredients Method 500 gm - Chicken breasts Wash, dry and cut chicken breasts in 4 to 6 pieces. Put oil in a large shallow dish and place 1/4 cup - Fried onion chicken in it;...
  • Page 190 Italian Bread - Pizza A241 1+3+10 min 200 Ingredients Method 4 to 6 medium - Regular white/brown pizza Put butter and carrom seeds in a medium bases microsafe bowl and Select 241, press start to cook. (Stop oven when it beep, after 1 minute). 1/2 cup - Capsicum sliced Take out the bowl and put all the ingredients of 1 cup, Mushrooms sliced...
  • Page 191 Multicolored Pasta in Cheese Sauce A242 25+4+15 combi1 Ingredients Method 3 cups - Multicoloured pasta In a large microsafe bowl, add 6 cups water, 1 tbsp oil and 2 tsp salt; add multicolored pasta and 1 cup - Carrots chopped Select 242, press start to cook.
  • Page 192 Lemon Souffle A243 2+4+2 Ingredients Method 350 ml / 1 and 1/2 cup- Milk Clean jelly mould; brush its inside with a little cooking oil; rinse under tap water without touching 200 ml / 1 cup - cream inside; shake it well and place in the deep freezer. 5 tbsp - Sugar Grate the whole lemons with a fine grater to collect the lemon rind.
  • Page 193 Chocolate Sponge Triffle with Chocolate Sauce A244 3min, preheat +35 min 180*+80min 80P Ingredients Method 1 - Chocolate sponge cake Heat butter and milk together for a few seconds on gas stove. Sift together flour, baking powder, 1 - Vanilla ice-cream (family pack) salt and cocoa powder twice.
  • Page 194 Apple Cake A245 5 min, preheat + 45 min 180* Ingredients Method 1 and 1/2 cup - Flour Sieve flour, salt and baking powder together. Prepare a 9-inch baking tin by greasing it and 3/4 cup - Powdered sugar lining the base with non stick baking sheet. Take 1/2 cup - Melted butter out lemon rind by grating lemon on fine grater, and then squeeze and collect the juice.
  • Page 195 Reheat Auto Reheat Ingredients Method Cooked food Press Auto reheat button once, select h-1 and press start to confirm it. Now press auto reheat to select weight and Press start. Dinner Plate Ingredients Method Cooked food Press Auto reheat button twice, select h-2 and press start to confirm it.
  • Page 196 Defrost by time Ingredients Method Frozen food Press Defrost button once, select D-1, enter time using of key pad buttons and Press start. Defrost by time Ingredients Method Frozen food Press Defrost button twice, select D-2, enter weight using of key pad buttons and Press start. (100g to 2000g) Defrost Ground meat Ingredients...