MJ3294BG - Microwave LG - Free user manual and instructions

Product Type	Countertop Microwave
Brand	LG
Model	MJ3294BG
Capacity	1.2 cu ft
Power Output	1000 W
Dimensions (W x H x D)	20.5 x 12.4 x 16.2 inches
Weight	32 lbs
Color	Black Glass
Door Type	Push-Open
Control Type	Touch Controls
Display	LED
Cooking Modes	Microwave, Auto Cook, Defrost
Auto Cook Programs	Popcorn, Potato, Pizza, Beverage, Dinner Plate
Timer	Up to 99 minutes 99 seconds
Child Lock	Yes
Interior Light	Yes
Turntable	Yes, 12.4 inch
Power Source	120 V, 60 Hz
Rated Current	13 A
Cleaning	Wipe with damp cloth; mild detergent
Safety Features	Child lock, auto shut-off, door interlock
Spare Parts Availability	Turntable, fuse, door latch
Repair Information	Refer to manual or contact LG support
Manual Language	English

Frequently Asked Questions - MJ3294BG LG

How do I set the clock on my LG MJ3294BG microwave?

Press the Clock button. Enter the time using the number pads, then press Clock or Start again. The microwave uses a 12-hour clock.

What is the maximum cooking time?

You can set the timer up to 99 minutes and 99 seconds.

How to use the auto cook programs?

Press the Auto Cook button repeatedly to select the desired program (e.g., Popcorn, Potato). Enter the weight or quantity if prompted, then press Start.

How to clean the microwave?

Unplug the microwave. Wipe the interior and exterior with a soft damp cloth and mild detergent. Do not use abrasive cleaners. The turntable can be washed with warm soapy water.

How to activate the child lock?

Press and hold the Stop button for 3 seconds until you hear a beep. The display will show 'L'. To unlock, press and hold Stop again for 3 seconds.

Why is my microwave not heating?

Check if the door is fully closed. Ensure the power cord is plugged in. If the issue persists, the fuse or magnetron may be faulty. Contact LG support.

Can I use metal in the microwave?

No. Do not place metal containers, aluminum foil, or metal utensils inside the microwave as they can cause sparks and fire. Use only microwave-safe cookware.

How to defrost food?

Press the Defrost button. Enter the weight of the food in pounds or kilograms, then press Start. The microwave will automatically set the time and power.

What does the 'E-1' error code mean?

The 'E-1' error indicates a keypad or control board issue. Try unplugging the microwave for 1 minute and plugging it back in. If it persists, contact service.

How to replace the turntable?

Purchase a compatible turntable from LG or authorized dealers. Remove the old turntable and glass plate, then place the new one. Ensure it sits properly on the rotating ring.

USER MANUAL MJ3294BG LG

Please read this manual carefully before operating your set and retain it for future reference.

MJ3294BG

Content

Various Cook Functions	3-4
301 Recipes List	5~8
Charcoal	9~20
Indian Bread Basket	21~26
Diet Fry/Steam Cook	27~37
Nutri Care	38~53
Indian Rasoi	54~71
Kids' Delight	72-83
Sweet & Spicy	84-91
24 Hours	92-101
Continental	102-108
Steam Clean	109-110
Just 4 U/Utility Corner	111~123
Usage of Accessories/Utensils	124
List of Ingredients	125~128

Please follow the given steps to operate cook functions (Charcoal, Indian Bread Basket, Diet Fry/Steam Cook, Nutri Care, Indian Rasoi, Kids' Delight, Sweet & Spicy) in your Microwave.

Cook Functions	Charcoal	Indian Bread Basket	Diet Fry/Steam Cook	Nutri Care	Indian Rasoi	Kids' Delight	Sweet & Spicy
STEP-1	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR
STEP-2	Press Charcoal	Press Indian Bread Basket	Press Diet Fry/Steam Cook	Press Nutri Care	Press Indian Rasoi	Press Kids' Delight	Press Sweet & Spicy
STEP-3	Keep pressing the key to select the menu (CH1-CH27)	Keep pressing the key to select the menu (br1-br11)	Keep pressing the key to select the menu (dF1-dF12)(St1-St14)	Keep pressing the key to select the menu (SA1-SA14)(HP1-HP15)(So1-So19)	Keep pressing the key to select the menu (IC 1-IC32)(rd1-rd16)	Keep pressing the key to select the menu (CF1-CF15)(bA1-bA18)	Keep pressing the key to select the menu (SC1-SC16)(CC1-CC11)
STEP-4	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight
STEP-5	Press START/Add 30 secs	Press START/Add 30 secs	Press START/Add 30 secs	Press START/Add 30 secs	Press START/Add 30 secs	Press START/Add 30 secs	Press START/Add 30 secs

* Note : If display is blank, press STOP/CLEAR If display shows "0", do not press STOP/CLEAR, go directly to step 2.
**Note : If recipe has single weight e.g br1 do not follow step 4 for directly go to step 5

Please follow the given steps to operate cook functions (24 Hours. Continental, Steam Clean, Just 4 U/Utility Corner) in your Microwave.

Cook Functions	24 Hours	Continental	Steam Clean	Just 4 U/ Utility Corner
STEP-1	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR	*Press STOP/CLEAR
STEP-2	Press 24 Hours	Press Continental	Press Steam Clean	Press Just 4 U/ Utility Corner
STEP-3	Keep pressing the key to select the menu (bF1-bF12) (Sn1-Sn18)	Keep pressing the key to select the menu (Co1-Co15)	Press the key to select the menu SL1	Keep pressing the key to select the menu SF1-SF7 bb1-bb8 oC1-oC10 UC1-UC5 bC1 FE1-FE4
STEP-4	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight	**Press-Less/+More to set the weight
STEP-5	Press START/ Add 30 secs	Press START/ Add 30 secs	Press START/ Add 30 secs	Press START/ Add 30 secs

* Note : If display is blank, press STOP/CLEAR If display shows "0", do not press STOP/CLEAR, go directly to step 2.
**Note : If recipe has single weight e.g Co6 do not follow step 4 for directly go to step 5

Charcoal (pg. 9-20)
Code No.	Recipe Name
CH1	CHICKEN LOLLIPOPS
CH2	BHARWAN TAMATAR
CH3	TANDOORI ALOO
CH4	TANDOORI GOBHI
CH5	BHARWAN BHINDI
CH6	BHARWAN BAIGAN
CH7	TANDOORI JHINGA
CH8	CHANA KABABS
CH9	PANEER TIKKA
CH10	MATAR KABABS
CH11	TANDOORI MUSHROOMS
CH12	ARBI TANDOORI
CH13	MALAI TIKKA
CH14	CORN KABABS
CH15	KASTOORI KABABS
CH16	TIKKA ACHAARI
CH17	MAHI TIKKA
CH18	TANDOORI SABZI
CH19	MIX VEG PLATTER
CH20	FISH TANDOORI
CH21	FALDARI KABABS
CH22	SPICY CHICKEN KABABS
CH23	CHILKA KABABS
CH24	JIMIKAND KE KABABS
CH25	KAJU KABABS
CH26	MUTTON AND TOMATO KABABS
CH27	DAHI KABABS
Indian Bread Basket (pg. 21-26)
Code No.	Recipe Name
br1	NAAN
br2	LACHHA PARANTHA
br3	APPAM
br4	MASALA ROTI
br5	MISSI ROTI
br6	STUFFED NAAN
br7	KHASTA PARANTHA
br8	PUDINA PARANTHA
br9	RAJMA PARANTHA
br10	PANEER PARANTHA
br11	KULCHE

Diet Fry/Steam Cook (pg. 27-37)
Diet Fry
Code No.	Recipe Name
dF1	CHICKEN NUGGETS
dF2	ALOO CHIPS
dF3	BREAD PAKORA
dF4	PANEER PAKORA
dF5	GUJIYA
dF6	SAMOSA
dF7	MASALA VADA
dF8	CHICKEN 65
dF9	STUFFED ALOO PATTIES
dF10	MUSHROOM ROLLS
dF11	SABUDANA VADA
dF12	FISH AMRITSARI
Steam Cook
Code No.	Recipe Name
St1	KEEMA BALLS
St2	GAJAR KA HALWA
St3	SHAKARKANDI
St4	METHI MUTHIYA
St5	KOTHIMBIR VADI
St6	SPROUTS
St7	STEAMED CHICKEN
St8	SARSON KA SAAG
St9	MATAR MUSHROOM
St10	AVIAL
St11	SHORSHE ILISH
St12	RASIYA MUTHIIYA
St13	STEAMED PEAS
St14	BHAFOURI
Nutri Care (pg. 38-53)
Salads
Code No.	Recipe Name
SA1	BEETROOT SALAD
SA2	PASTA SALAD
SA3	TIRANGA SALAD
SA4	HARI SEEKH SALAD
SA5	CRUNCHY CHICKEN SALAD
SA6	BABYCORN AND BEAN SALAD
Salads
Code No.	Recipe Name
SA7	CARROT AND PEAS SALAD
SA8	PAPAYA LACHCHA SALAD
SA9	WHOLE WHEAT AND MINT SALAD
SA10	COUS COUS SALAD
SA11	RICE SALAD
SA12	SPRING BASKET SALAD
SA13	CHICKEN IN TOMATO TOWERS
SA14	BREAD SALAD
Health Plus
Code No.	Recipe Name
HP1	LEMON CHICKEN
HP2	KALA CHANA
HP3	MOONG DAL
HP4	MACHI KALI MIRCH
HP5	NUTRINUGGETS
HP6	SOYABEAN CURRY
HP7	CURD BRINJAL
HP8	LEAF ROLLS
HP9	BATHUA RAITA
HP10	KARELA SABZI
HP11	FISH BHARTA
HP12	SOYA IDLI
HP13	SPINACH DAL
HP14	HEALTHY KHICHDI
HP15	OATS IDLI
Soup
So1	TAMATAR SHORBA
So2	RASAM
So3	HOT AND SOUR SOUP
So4	TOMATO SOUP
So5	MULLIGATAWNY SOUP
So6	PALAK MAKAI SHORBA
So7	CHICKEN SOUP
So8	CHICKEN SHORBA
So9	SWEET CORN SOUP
So10	MUSHROOM SOUP
So11	TOM YUM KUNG
So12	SICHUAN SOUP
So13	RAJMA SOUP
So14	SHAHI SHORBA
So15	BOMBAY CURRY SOUP
So16	BADAM SOUP
So17	LIMBU DHANIA SHORBA
So18	MUTTON SHORBA
So19	DAL SHORBA

Indian Rasoi (pg. 54-71)
Indian Cuisine
Code No.	Recipe Name
IC1	MIX VEG
IC2	KADHAI PANEER
IC3	DAL TADKA
IC4	SAMBHAR
IC5	DUM ALOO
IC6	KADHI
IC7	BAATI
IC8	DALMA
IC9	PITHLA
IC10	PANCHMEL KI SABZI
IC11	BUTTER CHICKEN
IC12	BEANS PORIAL
IC13	GOAN POTATO CURRY
IC14	VEG HANDVA
IC15	ALOO GOBHI
IC16	MATAR PANEER
IC17	GATTE KI SABZI
IC18	GUJARATI TUVAR DAL
IC19	KASHMIRI KAJU PANEER
IC20	KADHAI CHICKEN
IC21	BAIGAN KA BHARTA
IC22	KOFTA CURRY
IC23	EGG CURRY
IC24	JHINGA MATAR CURRY
IC25	DUM TANGRI
IC26	MAKKI KORMA
IC27	LITTI
IC28	CHOKHA
IC29	METHI ALOO
IC30	KADDU KI SABZI
IC31	PALAK KEEMA
IC32	PANEER PISTA HARYALI
Rice Delight
rd1	CHICKEN BIRYANI
rd2	GOSHT DUM BIRYANI
rd3	PINEAPPLE FRIED RICE
rd4	VEG PULAO
rd5	VEG TAHIRI
rd6	MALABAR BIRYANI
rd7	PEPPER RICE
rd8	ZAFRANI PULAO
rd9	BENGALI BIRYANI
rd10	KHUMB PULAO
rd11	TIRANGA PULAO
rd12	EGG BIRYANI
rd13	ACHARI CHANA PULAO
rd14	METHI RICE
rd15	COCONUT RICE
rd16	CURD RICE
Kids' Delight (pg. 72-83)
Child's Favourite
Code No.	Recipe Name
CF1	CORN CHAAT
CF2	VERMICELLI KHICHDI
CF3	OMELETTE
CF4	PIZZA
CF5	GARLIC BREAD
CF6	BREAD PUDDING
CF7	CHEESY NACHOS
CF8	CHOCOLATE BALLS
CF9	STRAWBERRY CUSTARD
CF10	VEG BURGER
CF12	CHOCO BARS
CF11	APPLE PIE
CF13	MUSHROOM AND PEPPER PIZZA
CF14	NOODLE ROSTI
CF15	BREAD ROLLS
Bakery
bA1	CHOCOLATE CAKE
bA2	NAN KHATAI
bA3	CHENA PODA
bA4	VANILLA CAKE
bA5	SWISS ROLL
bA6	CARROT CAKE
bA7	CHOCOLATE COOKIES
bA8	JEERA BISCUITS
bA9	LAMINGTON CAKE
bA10	DOUGHNUTS
bA11	WHOLE WHEAT COOKIES
bA12	BUNS

Code No.	Recipe Name
bA13	APPLE CUP CAKES
bA14	EGGLESS CHOCOLATE CAKE
bA15	CHEESE STRAW
bA16	PATTIES
bA17	MASALA BISCUITS
bA18	PINWHEEL COOKIES
Sweet & Spicy (pg.84-91)
Sweet Corner
SC1	SUJI HALWA
SC2	BESAN LADOO
SC3	KHEER
SC4	MYSORE PAK
SC5	NARIYAL BURFI
SC6	SEVIYAN ZARDA
SC7	BURFI
SC8	KALAKAND
SC9	PAYASAM
SC10	SANDESH
SC11	SHAHI RABDI
SC12	SHAHI TUKDA
SC13	KADDU KHEER
SC14	RAVA LADOO
SC15	KAJU BURFI
SC16	BADAM HALWA
Chatpat Corner
CC1	APPLE TOMATO CHUTNEY
CC2	LEMON PICKLE
CC3	MIX VEG PICKLE
CC4	PIZZA SAUCE
CC5	TOMATO SAUCE
CC6	MASALA CHUTNEY
CC7	LEHSUN KI CHUTNEY
CC8	MANCHURIAN SAUCE
CC9	AAM KI CHUTNEY
CC10	COCONUT CHUTNEY
CC11	TIL KI CHUTNEY
24 Hours (pg. 92-101)
Breakfast
Code No.	Recipe Name
bF1	POHA
bF2	UPMA
bF3	DALIYA
bF4	SABUDANA KHICHDI
Breakfast
bF5	VEG SANDWICH
bF6	VEN PONGAL
bF7	PANEER SANDWICH
bF8	USAL
bF9	SCRAMBLED EGGS
bF10	UGGANI
bF11	MASALA CHEESE TOAST
bF12	BREAD UPMA
Snacks
Sn1	PAV BHAJI
Sn2	DHOKLA
Sn3	PEANUTS
Sn4	MURMURA
Sn5	KHANDVI
Sn6	BATATA VADA
Sn7	COTTAGE HONEY TOAST
Sn8	SPICY BABY CORN
Sn9	CHANA CHAAT
Sn10	NAMAKPARAS
Sn11	HERB POTATOES
Sn12	PAPDI
Sn13	ALOO KAND CHAAT
Sn14	MISAL
Sn15	BREAD DAHI VADA
Sn16	CHIVDA
Sn17	DABELI
Sn18	PANDOLI
Continental (pg. 102-108)
Code No.	Recipe Name
Co1	PASTA
Co2	VEG AU GRATIN
Co3	LASANEYA
Co4	MACARONI
Co5	CHILLI VEG
Co6	THAI CHICKEN
Co7	BAKED MUSHROOM
Co8	POTATO DUMPLING
Co9	SWEET AND SOUR VEG
Co10	MEDITERRANEAN CROSTINI
Co11	RISOTTO RICE
Co12	SPAGHETTI WITH TOMATO SAUCE
Co13	COTTAGE CHEESE TORTELLINI
Co14	MEXICAN CORN RICE
Co15	BROCCOLI IN BUTTER SAUCE
Steam Clean (pg. 109-110)
Code No.	Recipe Name
SL1	STEAM CLEAN

Just 4 U/Utility Corner (pg. 111-123)
Sea Food
Code No.	Recipe Name
SF1	FISH CUTLET
SF2	FISH MASALA
SF3	FISH PULUSU
SF4	COCONUT PRAWNS
SF5	CRAB CURRY
SF6	SHRIMPS IN GARLIC BUTTER
SF7	MASE KALAVAN
Baby Food
bb1	APPLE CUSTARD
bb2	FRUITS DESSERT
bb3	HOME MADE CEREAL
bb4	KHICHDI
bb5	RAGGI KHEER
bb6	VEGETABLE MIX
bb7	DALIYA KHICHDI
bb8	SUJI KHEER
Go! China
oC1	CHILLI CHICKEN
oC2	HAKKA NOODLES
oC3	HONEY CHILLI POTATOES
oC4	VEG IN HOT GARLIC SAUCE
oC5	SCHEZWAN CHICKEN
oC6	VEG MANCHURIAN
oC7	CHILLI SOY NUGGETS
oC8	CHILLI GARLIC RICE
oC9	STEAMED EGG WITH TOFU
oC10	ALMONDS AND VEGETABLES STIR FRY
Utility Corner
UC1	KEEP WARM
UC2	DEFROST VEG
UC3	DEFROST NON-VEG
UC4	DE-HUMIDIFICATION
UC5	LIGHT DISINFECT
Body Care
bC1	BODY MASSAGE OIL
Fermentation
FE1	PIZZA BASE
FE2	FLAVOURED YOGHURT
FE3	MASALA PANEER
FE4	YEAST DOUGH

Charcoal

In the following example, show you how to cook 0.3 kg of PANEER TIKKA.

1. *Press STOP/CLEAR.

1. Press Charcoal.

The display will show 'CH 1'

1. Keep pressing the Charcoal key until display shows 'CH 9'

2. Press - Less/ +More to set the weight 0.3kg

1. Press START/Add 30 secs.

When cooking you can increase or decrease cooking time by pressing - Less/ +More keys.

NOTE

• Charcoal menus are programmed.
- Charcoal menus allows you to cook your favourite food by selecting food & weight of food.

* Note : If display is blank, press STOP/CLEAR, If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
CH1	CHICKEN LOLLIPOPS	0.1~0.3kg	Multicook tawa & High rack*		For	0.1 kg	0.2 kg
					Chicken keema	100 g	200 g
					Boiled potato	1 no.	2 nos.
					Ginger garlic paste	1 tbsp	1 1/2 tbsp
					Red chilli powder, Garam masala, Amchur powder, Salt	As per taste
					Bread crumbs	For coating the lollipops
				Method: 1. Mix the chicken keema with boiled potatoes, ginger garlic paste, red chilli powder, garam masala, amchur powder, salt.2. Coat the lollipops with breadcrumbs.3. Arrange the lollipops on greased tawa. Place the tawa on high rack. Select menu and press start.4. When beeps, turn the lollipops & press start.5. When beeps, turn over again & press start. Serve with chutney or sauce.
CH2	BHARWAN TAMATAR	0.3-0.5kg	Multicook Tawa & High rack*		For	0.3 kg	0.4 kg
					Tomato (Hollowed)	300 g	400 g
					For Stuffing
					Paneer (mashed)	200 g	250 g
					Salt, red chilli powder, Garam masala, Cumin powder	As per taste
					Onion chopped	1/4 cup	1/4 cup
					Coriander leaves chopped	A few sprigs
					Oil	1/4 tbsp	1/2 tbsp
				Method: 1. Precook the paneer stuffing- In a microwave safe bowl add oil, onions & microwave at 100 % for 3 minutes. Add paneer & all the spices & coriander leaves & microwave 100% for 2 minutes2. Stuff the hollowed tomatoes with paneer.3. Grease the tomatoes with few drops of oil.4. Keep the tomatoes on tawa & tawa on high rack. Select menu & weight and press start5. Turn over the tomato & press start. Put oil.6. Turn over the side again & press start. Garnish with fresh coriander leaves & serve.
CH3	TANDOORI ALOO	0.3~0.5kg	Multicook Tawa & High rack*		For	0.3 kg	0.4 kg
					Aloo (Cut into quarters)	300 g	400 g
					For marinade
					Hung curd	2 tbsp	3 tbsp
					Garlic paste	1 tbsp	1 1/2 tbsp
					Cumin powder	As per taste
					Red chilli powder	As per taste
					Salt	As per taste
					Tandoori masala	1 tsp	2 tsp
					Tandoori color	A pinch
				Method: 1. Mix all the ingredients of marinade in a bowl.2. Add the aloo pieces & keep for 1/2 hour.3. Keep the marinated aloo on tawa & tawa on high rack. Select menu & weight & press start.4. When beeps, turn over the pieces & drizzle few drops of oil & press start again.Sprinkle chaat masala or lemon juice & serve.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH4	TANDOORIGOBHI	0.3~0.5kg	Multicook Tawa&High rack*	For	0.3 kg	0.4 kg	0.5 kg
				Cauliflower florets	300 g	400 g	500 g
				For Marinade
				Jeera powder	1⁄2 tsp	1 tsp	1 tsp
				Red chilli powder, Salt, Dhaniapowder, Garam masala, Anardana	As per taste
				Tandoori Color/Haldi	A pinch
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Hung curd	2 tbsp	3 tbsp	4 tbsp
				Method: 1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade & rub them properly with the marinade. Keep aside for 1 hours.2. Transfer the marinated cauliflower on tawa & keep on high rack. Select menu & weight and press start.3. When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start.Serve with onion rings, coriander leaves & tomato slices.
CH5	BHARWANBHINDI	0.2~0.4kg	Microwave safe (MWS) glass bowl&Multicook tawa&High rack*	For	0.2 kg	0.3 kg	0.4 kg
				Bhindi	200 g	300 g	400 g
				Oil	1⁄4 tbsp	1⁄2 tbsp	1 tbsp
				Jeera	1⁄4 tsp	1⁄2 tsp	1 tsp
				Onion (chopped)	1⁄2 no.	1 no.	1no.
				Green Chillies	1 no.	2 no.	2 no.
				Ginger	1⁄4"	1⁄2"	1⁄2"
				Hing	A pinch
				Tomato	1⁄2 no.	1 no.	1 no.
				For Stuffing
				Coriander powder	1 tsp	2 tsp	3 tsp
				Turmeric powder	1 tsp	11⁄2 tsp	2 tsp
				Saunf powder	1 tsp	11⁄2 tsp	2 tsp
				Amchoor	1 tsp	11⁄2 tsp	2 tsp
				Red chilli powder, Salt	As per taste
				Method: 1. Cut stalk of each bhindi & make lengthwise slit.2. Combine stuffing ingredients & mix well stuff each bhindi with this mixture.3. In MWS glass bowl add oil, jeera, onion, green chilli, ginger, tomato & hing.Select menu & weight & press start.4. When beeps, remove the bowl from microwave oven & keep the stuffed bhindi on tawa, drizzle few drops of oil on bhindis. Keep tawa on high rack.5. Press start.6. When beeps, turn over bhindis & add the onion mixture & mix well.7. Press start.
CH6	BHARWANBAIGAN	0.2~0.4kg	Microwave safe (MWS) glass bowl&Multicook tawa*&High rack	For	0.2 kg	0.3 kg	0.4 kg
				Baigan (Medium)	200 g	300 g	400 g
				For Stuffing
				Tomato(grated)	1 no.	11⁄2 no.	2 nos.
				Onion (chopped))	1⁄4 cup	1⁄2 cup	1 cup.
				Salt, Coriander powder, Haldi,Amchoor, Garam masala, Red chilli powder	As per taste
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Method: 1. Pre-prepare the stuffing - In a MWS glass bowl add oil, onions, tomatoes & all spices & microwave at 100% for 3 minutes. Keep aside slit the baigans cross ways with stems intact.2. In a MWS glass bowl add slit baigans & sprinkle some water & cover. Select menu & weight & press start.3. When beeps, remove the bowl from microwave oven & add the stuffing to the baigans.4. Keep the baigans on tawa drizzle some drops of oil & keep tawa on high rack.5. Press start.6. When beeps, turn over again.7. Press start.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH7	TANDOORI JHINGA	0.2~0.5kg	Multicook tawa & High rack*
				For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				King size prawns	200 g	300 g	400 g	500 g
				1st Marinade
				Lemon juice	2 tbsp	21⁄2 tbsp	3 tbsp	31⁄2 tbsp
				Salt, Red chilli powder	As per taste
				Oil	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp
				2nd Marinade
				Thick cream	2 tbsp	3 tbsp	4 tbsp	4 tbsp
				Mozarella cheese (grated)	1 tsp	2 tsp	3 tsp	4 tsp
				Oil	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp
				Red chilli powder	As per taste
				Tandoori masala	1 tsp	2 tsp	3 tsp	31⁄2 tsp
				Cornflour	2 tsp	3 tsp	4 tsp	5 tsp
				Garam masaia	As per taste
				Ginger paste	2 tsp	21⁄2 tsp	3 tsp	31⁄2 tsp
				Tandoori color/Haldi	A pinch (for color)
				Hung curd	1 tbsp	2 tbsp	3 tbsp	4 tbsp
				Method: 1. Devein & wash prawns. Marinate the prawns with 1st marinade for 1⁄2 an hour.2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the lemon juice & add to the 2nd marinade & keep in refrigerator for 2-3 hours or more.3. Transfer the marinated prawns on tawa & keep the tawa on high rack. Select menu & weight and press start.4. When beeps, drizzle few drops of oil & turn over the side. Press start. Serve with pudina chutney.Note: In case the prawns get watery drain excess water & then cook.
CH8	CHANAKABABS	0.2~0.4kg	Multicook tawa & High rack*
				For	0.2 kg	0.3 kg		0.4 kg
				Boiled kabuli chana (Chhole)	200 g	300 g		400 g
				Cloves	1 no.	2 nos.		2 nos.
				Pepper powder	As per taste
				Cinnamon powder	1⁄2 tsp	1⁄2 tsp		1⁄2 tsp
				Garlic cloves	2 nos.	3 nos.		3 nos.
				Salt	As per taste
				Ginger chopped	1 tsp.	2 tsp.		3 tsp
				Bread pieces	1 no.	2 nos.		2 nos.
				Whole red chilly	1 no	2 nos.		3 nos.
				Bread crumbs	For coating
				Method: 1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powder, garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste.2. Now shape the paste in the form of kababs & roll out each kababs in bread crumbs for complete coating.3. Now keep the kababs on tawa & keep the tawa on high rack. Select menu & weight & press start.4. When beeps, turn over the side & press start.
CH9	PANEERTIKKA	0.3~0.5kg	Multi cook tawa & High rack*
				For	0.3 kg	0.4 kg		0.5 kg
				Paneer cubes (cut into 11⁄2" cubes), Capsicum (cut into cubes), Onion (cut into cube), Tomato(cut into cubes, pulp removed)	300 g	400 g		500 g
				For marinade
				Hung curd	2 tbsp	3 tbsp		4 tbsp
				Ginger garlic paste	1 tbsp	11⁄2 tbsp		2 tbsp
				Salt, Garam masa, Red chilli powder	As per taste
				Tandoori masala	1 tsp	2 tsp		3 tsp
				Tandoori Color	A pinch
				Oil	For basting
				Method: 1. Mix all the ingredients of the marinade in a bowl.2. Now add the paneer pieces capsicum, onion, tomato & mix well keep in the refrigerator for 1 hour.3. Keep the marinated paneer on tawa.Keep the tawa on high rack. Select menu & weight & press start.4. When beeps, turn over the paneer pieces.Press start.5. When beeps, take out the paneer pieces & keep aside. Now keep the marinated vegetables on tawa. Press start. Serve with chaal masala or chutney of your choice.Note: If water seeps during cooking, drain the excess water & continue cooking.

* Refer Pg. 124 Fig. 2

Charcoal

Menu		Weight Limit	Utensil	Instructions
CH10	MATAR KABABS	0.2~0.4kg	Multicook tawa* & High rack	For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Boiled peas	200 g	300 g	400 g	400 g
				Roasted makhanas	1 cup.	1 1/2 cups.	2 cups.	2 cups.
				Chopped green chillies	2 nos.	3 nos.	4 nos.	4 nos.
				Salt, Pepper, Garam masala	As per taste
				Seeds of chhoti elaichi	4 nos.	5 nos.	6 nos.
				Roasted cashewnuts	2 tbsp	3 tbsp	4 tbsp
				Method: 1. Grind the boiled peas, green chillies & elaichi seeds together to a fine paste.2. Grind the makhanas & cashewnuts together to a rough powder.3. Mix peas & makhanas paste. Add salt, pepper, garam masala.4. Make small balls & flatten them to get small round kababs.5. Keep on tawa & keep the tawa on high rack. Select menu & weight and press start.6. When beeps, turn over & press start7. When beeps, again turn over & press start.Sprinkle chaat masala & serve.
CH11	TANDOORI MUSHROOMS	0.2~0.5kg	Multicook tawa & High rack*	For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Mushroom Buttons (stalk removed)	200 g	300 g	400 g	500 g
				For Marinade
				Hung Curd	1 tbsp	2 tbsp	3 tbsp	4 tbsp
				Ginger Garlic Paste	1/2 tbsp	1 tbsp	2 tbsp	2 1/2 tbsp
				Salt, Coriander powder, Cumin powder, Amchoor	As per taste
				Comflour	1/4 tsp	1/2 tsp	1 tsp	1 1/2 tsp
				Tandoori color	A pinch
				Method: 1. Mix all the ingredients of the marinade in a bowl.2. Prick all the mushroom buttons & add to the marinade.3. Keep the mushroom marinated for 1 hour.4. Transfer the mushrooms on tawa & keep the tawa on high rack. Select menu & weight and press start.5. When beeps, turn over the mushroom & press start.6. When beeps, turn over again & press start.Note: If mushroom run watery while cooking, drain water & start cooking again.
CH12	ARBI TANDOORI	0.3~0.5kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*	For	0.3 kg	0.4 kg	0.5 kg
				Arbi (Cut into slices)	300 g	400 g	500 g
				Oil	2 tsp	3 tsp	4 tsp
				Onion rings	1 cup	1 1/2 cup	2 cups
				Garam masala, Amchoor, Salt	As per taste
				Green chillies (Chopped)	2 nos.	3 nos.	4 nos.
				Ginger (shredded)	1 tsp	1 1/2 tsp	2 tsp
				Coriander seeds	1/2 tsp	1 1/2 tsp	1 tsp
				For Marinade
				Hung curd	2 tbsp	3 tbsp	4 tbsp
				Tandoori masala	1/2 tbsp	1 tbsp	1 1/2 tbsp
				Ginger paste	1/2 tsp	1/2 tsp	1 tsp
				Pepper coms (crushed)	4 nos.	5 nos.	6 nos.
				Ajwain	1/2 tsp	1/2 tsp	1 tsp.
				Haldi	A pinch
				Salt	As per taste
				Oil	1/2 tbsp.	1/2 tbsp	1 tbsp
				Besan	1/2 tbsp	1/2 tbsp	1 tbsp
				Method: 1. Pre- preparation -in a MWS glass bowl put arbi slices with some water.Cover & microwave at 100% for 5 mins.2. Mix all the ingredients of marinade in a bowl. Add the arbi slices & keep for 1/2 an hour.3. In a MWS glass bowl add oil, onion rings, shredded ginger & green chillies, garam masala, amchoor & salt. Mix well. Select menu & weight & press start4. When beeps, remove the bowl from microwave oven, transfer the marinated arbi on tawa & keep the tawa on high rack.5. Press start.6. When beeps, drizzle few drops of oil. Add onion rings mixture & turn over the slices7. Press start.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH13	MALAI TIKKA	0.3~0.5kg	Multicook tawa & High rack*	For	0.3 kg	0.4 kg	0.5 kg
				Boneless chicken (11⁄2" pieces)	300 g	400 g	500 g
				Oil	For basting
				For Marinade
				Thick cream	1⁄4 cup	1⁄4 cup	1⁄2 cup
				Green cardamom powder	1⁄4 tsp	1⁄4 tsp	1⁄4 tsp
				Pepper powder	As per taste
				Garlic paste	1⁄2 tsp	1⁄2 tsp	1 tsp
				Ginger paste	1 tsp	11⁄2 tsp	2 tsp
				Melted butter	1⁄4 tbsp	1⁄2 tbsp	1 tbsp
				Garam masala, Amchoor, Jeera powder, Salt	As per taste
				Green chillies	1 no.	1 no.	2 nos.
				Method: 1. Mix all the ingredients of the marinade in a bowl. Marinate chicken & keep in refrigerator for 1 hour.2. Keep the marinated chicken pieces on tawa. Keep the tawa on high rack. Select menu & weight & press start.3. When beeps, baste with some oil & turn over the pieces. Press start.4. When beeps, again turn over. Press start. Serve with chaat masala or chutney of your choice.Note: If water seeps during cooking, drain the excess water & continue cooking.
CH14	CORN KABABS	0.2~0.4kg	Multicook tawa & High rack*	For	0.2 kg	0.3 kg	0.4 kg
				Boiled potatoes	2 medium	3 medium	4 medium
				Boiled sweet corns	1⁄4 cup	1⁄2 cup	1 cup
				Onions (Chopped)	1⁄4 cup	1⁄2 cup	1 cup
				Green chillies (Chopped)	1 no.	1 no.	2 no.
				Fresh coriander (finely chopped)	1 tbsp.	2 tbsp.	3 tbsp
				Pudina (finely chopped)	1⁄2 tbsp.	1 tbsp	11⁄2 tbsp
				Melted butter	1⁄4 tbsp.	1⁄2 tbsp	1 tbsp
				Garam masala, Pepper powder, Salt	As per taste
				Lemon juice	2 tsp	3 tsp	3 tsp
				Bread crumbs	1 tbsp	2 tbsp	3 tbsp
				Method: 1. Mash the boiled potatoes & corns. Mix well.2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt & pepper. Add bread crumbs & lemon juice.3. Make long kababs out of this mixture.4. Keep the kababs on tawa & tawa on high rack. Select menu & weight & press start.5. When beeps, turn over & press start.6. When beeps, again turn over & press start. Serve with chutney or sauce.
CH15	KASTOORI KABABS	0.2~0.4kg	Multicook tawa & High rack*	For	0.2 kg	0.3 kg	0.4 kg
				Boneless chicken mince (Keema)	200 g	300 g	400 g
				For marinade
				Ginger garlic paste	1⁄4 tbsp	1⁄2 tbsp	1 tbsp
				Lemon juice	1⁄4 tbsp	1⁄2 tbsp	1 tbsp
				Roasted besan	2 tbsp	3 tbsp	4 tbsp
				Bread crumbs	2 tbsp	3 tbsp	4 tbsp
				Pepper powder, Salt, Red chilli powder	As per taste
				Ginger finely chopped	1⁄2 tsp	1⁄2 tsp	1 tsp
				Chopped coriander leaves	2 tbsp	3 tbsp	4 tbsp
				Oil	1 tsp	2 tsp	3 tbsp
				Choti elaichi powder	1⁄2 tsp	1⁄2 tsp	1 tsp
				Jeera	1 tsp	1 tsp	1 tsp
				Kesar (Soaked in 1⁄2 cup in milk)	1⁄2 tsp	1⁄2 tsp	1 tsp
				Method: 1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.2. Marinate the mince with all the ingredients mentioned under marinade.3. Make flat kababs of the mixture.4. Keep the kababs on tawa & tawa on high rack. Select menu & weight and press start.5. When beeps, turn over the kababs & press start. Sprinkle chaat masala & serve.

* Refer Pg. 124 Fig. 2

Charcoal

Menu		Weight Limit	Utensil	Instructions
CH16	TIKKA ACHAARI	0.3~0.5kg	Multicook tawa & High rack*		For	0.3 kg	0.4 kg
					Boneless mutton (Cut into 11⁄2" pieces)	300 g	400 g
					For marinade
					Hung curd	2 tbsp	3 tbsp
					Raw papaya paste (Green papaya, peeled, deseed & grind in a mixer)	1⁄2 tbsp	1⁄2 tbsp
					Onion (Sliced)	1⁄4 cup	1⁄2 cup.
					Salt, Red chilli powder, Amchoor powder	As per taste
					Saunf	2 tsp.	2 tsp.
					Jeera	1⁄2 tsp.	1⁄2 tsp
					Mustard seeds	1⁄2 tsp	1⁄2 tsp
					Ginger garlic paste	1⁄2 tbsp	1 tbsp
					Tandoori Color	A pinch
					Methidana	A few
				Method: 1. Wash & pat dry the mutton pieces. Prick them with a fork.2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces & keep for 3-4 hours in refrigerator.3. Remove from fridge & let them come to room temperature.4. In a MWS glass bowl add the marinated pieces. Select menu & weight press start.5. When beeps, take out the mutton pieces, baste with some oil & keep on tawa. Keep the tawa on high rack. Press start.6. When beeps, again turn over. Press start.Note: If water seeps during cooking, drain the excess water & continue cooking.
CH17	MAHI TIKKA	0.3~0.5kg	Multicook tawa & High rack*		For	0.3 kg	0.4 kg
					Fish fillets (Cut into 2" cubes)	300 g	400 g
					For marinade
					Hung curd	2 tbsp	3 tbsp
					Thick cream	1⁄4 cup	1⁄4 cup
					Ginger garlic paste	1 tsp	2 tsp
					Ajwain	1⁄4 tsp	1⁄2 tsp
					Garam masala	As per taste
					Salt pepper	As per taste
					Lemon juice	1 tbsp	2 tbsp
					Red chilli powder, Salt	As per taste
				Method: 1. Rub the fish well with 3 tbsp besan & 2 tbsp lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Pick fish all over with a forks.2. Mix all the ingredients of marinade. Add the fish pieces & keep aside for 3-4 hours.3. Transfer the marinated fish pieces to tawa & keep tawa on high rack. Select menu & weight & press start.4. When beeps, turn over the pieces & press start.5. When beep, turn over the pieces & press start. Sprinkle chaat masala & serve onion slices.Note: In case there is excess water during cooking & drain it & restart.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH18	TANDOORI SABZI	0.3~0.5kg	Microwave safe (MWS) glass bowl & High rack & Multicook tawa*	For	0.3 kg	0.4 kg	0.5 kg
				Paneer (Cut 1" inch)	300 g	400 g	500 g
				Salt, Red chilli powder	As per taste
				Lemon juice	1 tsp	11⁄2 tsp	2 tsp
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Capsicum (Cut into fine rings)	2 cups	21⁄2 cups	3 cups
				Onion (Cut into fine rings)	2 cups	21⁄2 cups	3 cups
				Black salt	As per taste
				Tandoori masala	2 tsp.	21⁄2 tsp	3 tsp
				Tandoori color	A pinch
				For Paste
				Ginger	11⁄2" piece	2" piece	21⁄2" piece
				Green chillies	2 nos.	3 nos.	4 nos.
				Jeera	1 tsp	11⁄2 tsp	2 tsp
				Garlic flakes (Optional)	3 nos.	4 nos.	5 nos.
				Method: 1. Grind garlic, ginger, jeera & green chillies to a thick rough paste. Do not add water. Keep the paste aside.2. Add salt, chilli powder & lemon juice to the paste. Add the tandoori color.3. Cut the paneer into 1" square pieces. Apply the paste on all the pieces properly.4. In a MWS glass bowl add oil, capsicum & onion. Select menu & weight & press start.5. When beeps, remove the bowl from microwave oven & add lemon juice, black & salt, keep aside.6. Keep the paneer pieces on tawa & tawa on high rack.7. Press start.8. When beeps, add the capsicum & onion rings & mix well. Drizzle few oil drops.9. Press start.
CH19	MIX VEG PLATTER	0.5kg	Multicook tawa & High rack*	For	0.5 kg
				Paneer (Cut 11⁄2" cubes)	200 g
				Mushroom buttons (trim the stalk)	100 g
				Baby com (blanched)	25 g
				Capsicum (Cut into large cubes)	100 g
				Tomatoes (cut into quarters & deseeded)	25 g
				Onion (Cut into quarters & separated)	50 g
				For Marinade
				Hung curd	4 tbsp
				Thick cream	2 tbsp
				Cornflour	1 tbsp
				Ginger garlic paste	1 tbsp
				Black salt	As per taste
				Tandoori color	A pinch
				Tandoori masala	2 tsp
				Red chilli powder, salt	as per taste
				Method: 1. Mix all the ingredients of marinade.2. Add paneer, mushrooms, baby corns, onions & tomatoes to the marinade & mix well to coat the vegetables..3. Keep the marinated vegetables on tawa & tawa on high rack. Select menu & press start.4. When beeps, turn over the side & drizzle few drops of oil & press start.5. When beeps, again turn over & press start. Serve with barbeque sauce. Note: In case there is excess water during the cooking process, drain it & cook.

* Refer Pg. 124 Fig. 2

Charcoal

Menu		Weight Limit	Utensil	Instructions
CH20	FISHTANDOORI	0.5 kg	Multicook tawa & High rack*
				For	0.5 kg
				Pomfret	3 small sized
				For Marinade
				Degi mirch	21⁄2 tsp
				Jeera	1⁄2 tsp
				Ginger paste	1 tsp
				Garlic paste	1 tsp
				Tandoori masala	1⁄2 tsp
				Garam masala	11⁄4 tsp
				Amchoor	1 tsp
				Dhania powder	1 tsp
				Lemon juice	2 tbsp
				Chaat masala	1⁄4 tsp
				Salt	As per taste
				Method: 1. Rub the fish well with besan (3tbsp), 2 tbsp lemon juice to remove fishy odour. Keep aside for 15 minutes. Wash well & pat dry. Prick the fish all over with a fork or give shallow cuts with a knife.2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces & let it marinade for 2-3 hours.3. Keep the marinated fish pieces on tawa & tawa on high rack. Select the menu & press start.4. When beeps, turn over the fish & press start.5. When beeps, turn over again & press start.Sprinkle chaat masala & serve with pudina chutney & onion rings.
CH21	FALDARI KABABS	0.4 kg	Multicook tawa & High rack*
				For	0.4 kg
				Boiled & mashed raw bananas	2 nos.
				Boiled & mashed shakarkandi	2 nos.
				Peeled & grated apple	1⁄2 cup
				Fresh coriander (chopped)	2 tbsp
				Fresh mint leaves (chopped)	2 tbsp
				Green chillies (chopped)	2 nos.
				Ginger (chopped)	2 tsp
				Bread crumbs	1⁄2 cup
				Salt, Red chilli powder, Jeera powder	As per taste
				For stuffing
				Chopped almonds	2 tbsp
				Chopped cashewnuts	2 tbsp
				Chopped raisins	2 tbsp
				Method: 1. In a bowl take chopped almonds, cashewnuts & raisins for stuffing. Mix well & keep aside for later use.2. In another bowl take boiled & mashed banana, shakarkandi, grated apple, chopped coriander & mint leaves, chopped ginger & green chillies & all the spices. Mix well. When the mixture cools down, add bread crumbs & mix well to make a dough for kababs.3. Divide the dough into 10 equal portions. Make round balls. Flatten each ball & fill stuffing (as required) in the center & again re-shape into round kababs.4. Place kababs on tawa & tawa on high rack. Put both inside the microwave. Select menu & press start.5. When beeps, turn over the kababs & press start.6. When beeps, again turnover the kababs & press start. Serve kababs hot with chutney of your choice.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH22	SPICY CHICKEN KABABS	0.2~0.4kg	Multicook tawa & High rack*	For	0.2 kg	0.3 kg	0.4 kg
				Boneless chicken (cut into 11⁄2" pieces)	200 g	300 g	400 g
				For Marinade
				Barbeque sauce	1 tbsp	11⁄2 tbsp	2 tbsp
				Olive oil	1⁄2 tsp	1 tsp	1 tsp
				Garlic powder / Ginger paste	1 tsp	11⁄2 tsp	2 tsp
				Red chilli flakes	1 tsp	1 tsp	1 tsp
				Black pepper (freshly crushed)	1⁄2 tsp	1⁄2 tsp	1 tsp
				Onion paste	1 tbsp	11⁄2 tbsp	2 tbsp
				Oregano	1⁄2 tsp	1 tbsp	1 tbsp
				Thyme	1⁄2 tsp	1⁄2 tsp	1 tsp
				Cumin powder	1 tsp	11⁄2 tsp	11⁄2 tsp
				Salt	As per taste
				Method: Clean & wash chicken pieces & cut into 11⁄2" cubes. Prick them with fork.2. In a bowl take chicken pieces & add all the ingredients of marinade & mix well. Keep covered for at least 30-45 minutes in refrigerator.3. Place all the marinated chicken pieces on tawa & place tawa on high rack. Keep in the microwave. Select menu & weight and press start.4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if present) & press start.5. Serve spicy chicken kababs hot with mint chutney or onion rings.
CH23	CHILKA KABABS	0.4kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*	For	0.4 kg
				Chana dal (soaked overnight)	200 g
				Snake gourd peels (roughly chopped)	1⁄2 cup
				Pumpkin peels (roughly chopped)	1⁄2 cup
				Whole black pepper	1⁄4 tsp
				Dried red chilli	1 no.
				Laung	3-4 nos.
				Black cardamom	1 no.
				Cinnamon	1" piece
				Water	1⁄2 cup
				Oil	1⁄2 tsp
				Javitri	1 no.
				Fresh coriander leaves	2 tbsp
				Salt	As per taste
				Method: In a MWS glass bowl take soaked chana dal, pumpkin peels, snake gourd peels & all the whole spices except salt & coriander leaves. Sprinkle 1⁄4 cup water & cover. Select menu & press start.2. When beeps, take out the bowl, remove javitri & black cardamom and allow to cool the mixture.3. Grind the cooked mixture to a coarse paste in a mixer, adding 1⁄4 cup water & salt to taste. Take out in a bowl and add freshly chopped coriander leaves. Mix well with hands & make kababs of equal size & shape.4. Grease the tawa with 1⁄4 tsp oil & put the kababs on it. Keep the tawa on high rack. Keep high rack & tawa with kababs inside the microwave and press start.5. When beeps, sprinkle 1⁄4 tsp oil on all kababs and turnover the kababs and press start.6. Serve the kababs hot with the chutney of your choice.
CH24	JIMIKAND KE KABABS	0.2~0.4kg	Multicook tawa & High rack*	For	0.2 kg	0.3 kg	0.4 kg
				Jimikand (boiled & grated)	1 cup	11⁄2 cup	2 cups
				Fresh bread (crumbled)	2 nos.	3 nos.	4 nos.
				Green chilli (chopped)	2 nos.	3 nos.	4 nos.
				Cornflour	1 tbsp	11⁄2 tbsp	2 tbsp
				Coriander leaves (chopped)	As required
				Anardana powder	1⁄4 tsp	1⁄2 tsp	1⁄2 tsp
				Salt, Red chilli powder, Garam masala	As per taste
				Method: In a bowl take boiled & grilled jimikand, chopped green chilli, coriander leaves, cornflour, anardana powder & all the spices. Mix well.2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands & add this to jimikand mixture. Mix well and make equal sized flat kababs.3. Keep the kababs on multicook tawa. Keep tawa on high rack & keep inside the microwave. Select menu & weight and press start.4. When beeps, turn all the kababs & press start.5. When beeps, again turn the kababs & press start. Serve them hot with onion rings & mint chutney.

* Refer Pg. 124 Fig. 2

Charcoal

Menu		Weight Limit	Utensil	Instructions
CH25	KAJU KABABS	0.1~0.3kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*		For	0.1 kg	0.2 kg
					Potato (cut into pieces)	1/2 no.	1 no.
					Onion (chopped)	1/2 no.	1 no.
					Peas (shelled)	3 tbsp	4 tbsp
					Cauliflower (florets)	1/2 cup	1/2 cup
					Ginger-garlic paste	1/2 tsp	1 tsp
					Kaju powder	2 tbsp	4 tbsp
					Fresh bread crumbs (sides removed)	3 slices	4 slices
					Green chilli (chopped)	1 no.	2 nos.
					Tomato ketchup	1/2 tsp	1 tsp
					Salt, Red chilli powder, Garam masala	As per taste
					Coriander leaves (chopped)	1 tbsp	11/2 tbsp
				Method: In a MWS glass bowl take cut potatoes, chopped onion, peas & cauliflower. Put 1/2 cup water & cover. Select menu & weight and press start.2. When beeps, remove the bowl, strain the vegetables. Remove all the moisture & mash well when cool.3. To the mashed vegetables add all the spices, chopped green chilli, coriander leaves, kaju powder, ginger-garlic paste, tomato ketchup, fresh bread crumbs. Mix all the ingredients very well. Make equal sized kababs out of the mixture.4. Keep the kababs on tawa & tawa on high rack. Keep inside the microwave and press start.5. When beeps turn the kababs & press start. Serve them hot with mint chutney.
CH26	MUTTON AND TOMATO KABABS	0.3kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*		For	0.3 kg
					Minced mutton	300 g
					Badi elaichi	1 no.
					Dalchini	2" piece
					Laung	3-4 nos.
					Whole black pepper	8 to10 nos.
					Dried red chilli	2 nos.
					Bread crumbs	1/4 cup
					Green chilli (chopped)	2 nos.
					Coriander (chopped)	2 tbsp
					Lemon juice (optional)	1 tsp
					Salt, Red chilli powder, Garam masala	As per taste
					Tomatoes (cut into big pieces)	2 nos.
				Method: In a MWS glass bowl take minced mutton, laung, badi elaichi, cinnamon, dried red chilli, whole black pepper. Mix well & cover. Select menu and press start.2. When beeps, take out the bowl, remove cover & remove all the whole spices & discard the water. Allow the mutton to get cooled & grind the mutton coarsely.3. Take the ground mutton in a bowl, add all the spices, chopped green chilli, coriander leaves, bread crumbs & lemon juice (optional) & mix very well.4. Make equal sized round kababs from the mixture & keep on greased tawa. Keep the tawa on high rack. Keep inside the microwave & press start.5. When beeps, turnover the kababs & keep tomato pieces (seeds removed) and press start. Serve them hot with mint chutney.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CH27	DAHI KABABS	0.2 ~ 0.4 kg	Multicook tawa & High rack*
				For	0.2 kg	0.3 kg	0.4 kg
				Boiled potatoes	100 g	200 g	250 g
				Boiled peas	50 g	75 g	100 g
				Chopped & boiled spinach	2 tbsp	3 tbsp	4 tbsp
				Hung curd	2 tbsp	3 tbsp	4 tbsp
				Grated ginger	1 tsp	11/2 tsp	2 tsp
				Chopped green chillies	1/2 tbsp	1 tbsp	11/2 tbsp
				Chopped almonds	1/2 tbsp	1 tbsp	11/2 tbsp
				Chopped raisins	1/2 tbsp	1 tbsp	11/2 tbsp
				Besan	1 tbsp	2 tbsp	3 tbsp
				Chopped coriander leaves	1 tbsp	2 tbsp	3 tbsp
				Salt, Garam masala, Red chilli powder	As per taste
				Oil	1 tsp	1 tsp	1 tsp
				Cornflour	For coating
				Method: 1. In a bowl mix all the ingredients except oil & cornflour. Mix well while mashing the potatoes & peas. Make flat kababs & roll each kababin cornflour.2. Keep the kababs on tawa & keep the tawa on high rack. Select menu & weight and press start.3. When beeps, turn over the kababs, pour the oil & press start.4. When beeps, turn over again & press start. Serve with coriander chutney.

* Refer Pg. 124 Fig. 2

Indian Bread Basket

In the following example, show you how to cook 02 Pc of NAAN.

1. *Press STOP/CLEAR.

1. Press Indian Bread Basket.

The display will show 'br1'

1. Press START/Add 30 secs

1. After preheating is achieved, you can increase or decrease cooking time by pressing - Less/ +More keys.

NOTE

• Indian Bread Basket menus are programmed.
• Indian Bread Basket cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR. go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
br1	NAAN	02 Pc	Multicook Tawa & Low Rack*	For dough
				Refined flour (Maida)	225 g
				Curd	4 tbsp
				Milk	100 mL
				Butter	1 tbsp
				Salt	1/8 tsp
				Castor sugar	1 tsp
				Baking powder	1/2 tsp
				Butter (Melted)	1 tsp
				Soda-bi-carb	1/4 tsp
				Onion seeds	1 tsp
				Method: 1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi-carb & add to the dough. Mix it well & knead a soft dough adding the milk & water (if required). After making the dough add melted butter & knead the dough again. Keep the dough covered in a warm place for about 1-2 hours to ferment properly.2. Keep the tawa on low rack & keep inside the microwave. select menu & press start.(Preheat process)3. Divide the dough into 10 equal portions/balls. (approx. of 40 g each). Roll out each portion in an oblong shape. Brush with melted butter & sprinkle onion seeds on the top.4. When beeps, keep 2 rolled out naan on the tawa & press start.5. Serve hot with gravy curry for your choice.Note: Grease the surface with little oil to prevent the naan from sticking while rolling.
br2	LACHHA PARANTHA	02 Pc	Multicook Tawa & low rack*	For dough
				Whole wheat flour	2 cups
				Salt	1/2 tsp
				Ghee	2 tbsp
				Milk	1/2 cup
				Water	1/2 cup
				Method: 1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk & then water & knead a soft dough.2. Keep tawa on low rack, keep inside the microwave. Select menu & press start.(Preheat process)3. Divide the dough into 11-12 equal portion (approx of 45-46 g). Roll out each portion to a diameter of 6" spread 1/2 tsp ghee/oil all over & dust some dry flour. Fold to half & again repeat the same procedure. So that you get a long strip (like a fan).4. Apply few drops of ghee on the strip, again roll the strip to form a bail. Roll out the ball to 5" diameter for laccha parantha.5. When beeps, keep 2 rolled out lachha parantha on tawa & press start.6. When beeps, turn the paranthas & again press start. Make all lachha paranthas following the same procedure.7. Apply some ghee on top (optional) & crush the parantha slightly to open up the layers. Serve hot with gravy/curry of your choice. Wrap in foil & store.
br3	APPAM	01 Pc	Multicook Tawa & High Rack*	For batter
				Rice (soaked for 5-6 hours)	1 cup
				Cooked rice (Boiled)	1/2 cup
				Fresh coconut shavings	2 cups
				Yeast	1/4 tsp
				Coconut water	To dissolve yeast & for diluting the batter
				Salt & Sugar	As per taste
				Method: 1. Grind together soaked rice, cooked rice & coconut shaving till get a fine thick paste. Do not add too much water. Instead use coconut water for grinding & diluting. Batter should have a consistency similar to dosa batter or slightly thickened.2. Add the yeast (diluted in 2 tbsp coconut water) & salt & sugar to taste. Allow the batter to ferment at room temperature for atleast 6-8 hours.3. Keep the tawa on high rack, keep inside the microwave. Select menu & press start.(Preheat process)4. When beeps, pour 1/2 cup batter (approx 100 mL) on tawa & spread evenly to a circle keep on the rack & press start.5. When beeps, turn the appam carefully without breaking. Press start.6. Serve hot with coconut chutney or veg stew.Note: While pouring the appam batter, try to make a thin size appam. It should not be very thick.

* Refer Pg. 124 Fig. 1

Refer Pg. 124 Fig 2

Indian Bread Basket

Menu		Weight Limit	Utensil	Instructions
br4	MASALA ROTI	02 Pc	Multicook Tawa & Low Rack*
				For dough
				Whole wheat flour	1 cup
				Besan	3/4 cup
				Finely copped onion	1 no. (medium)
				Finely chopped green chilli	2 no.
				Black pepper powder	1 tsp
				Red chilli powder	1 tsp
				Garam masala	1/2 tsp
				Ghee	1 tbsp
				Salt	As per taste
				Fresh curd	1/4 cup
				Water (to knead dough)	1/4 cup
				Oil	1/2 tsp
				Coriander leaves (chopped)	2 tbsp
				Method: 1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green chillies, coriander leaves & all the spices. Rub in ghee & curd. Mix well & knead soft dough adding the water. Knead the dough again after adding oil. Keep the dough covered for 5-10 minutes.2. Keep the tawa on low rack. Keep inside the microwave Select menu & press start.(Preheat process)3. Divide the dough into 7 equal portions (approx of 60 g each). Roll out each portion into a diameter of 5 inches. Use little dry flour while rolling the roti to prevent it from sticking to surface.4. When beeps keep 2 rolled out roties on tawa & press start.5. When beeps, turn & again press start. Make all the roties following the same procedure.6. Serve hot with pickle or curd. Wrap in foil & store.
br5	MISSI ROTI	02 Pc	Multicook Tawa & High rack**
				For dough
				Wheat flour	11/2 cups
				Besan	11/2 cups
				Oil	4 tbsp
				Kasuri methi, Red Chilli powder, Salt	As per taste
				Water (for dough kneading)	50 mL
				Curd	1/2 cup
				Method: 1. In a bowl add all the ingredients of the dough & knead it by rubbing in the oil in the flour & slowly adding water to make a soft dough.2. Divide the dough into, 11 equal portions (each approx 50 g) grease the surface on which roti will be rolled with little oil. Take the dough & roll out the roti to 5 diameter.3. Keep the tawa on high rack & put few drops of oil & spread. Select menu & keep the tawa & high rack inside the microwave & press start.(Preheat process)4. When beeps, keep the rolled out missi roties on the tawa & press start.5. When beeps, add 1/4 tsp oil on the roties & turn over. Press start. Wrap in foil & store.

* Refer Pg. 124 Fig. 1 ** Refer Pg. 124 Fig 2

Menu		Weight Limit	Utensil	Instructions
br6	STUFFED NAAN	02 Pc	Multicook Tawa & Low Rack*
				For dough
				Refined flour (maida)	225 g
				Curd	4 tbsp
				Milk	100 mL
				Butter	1 tbsp
				Salt	1/8 tsp
				Castor sugar	1 tsp
				Baking powder	1/2 tsp
				Butter (melted)	1 tsp
				Soda-bi-carb	1/4 tsp
				Onion seeds	1 tsp
				For filling
				Grated paneer	150 g
				Chopped onions	1 no (medium)
				Chopped green chilli	2 nos.
				Coriander leaves (Chopped)	A few sprigs
				Red chilli powder, Salt, Garam masala, Anardana powder	As per taste
				Method: 1. In a bowl add all the ingredients mentioned for filling & mix well & prepare the stuffing for naan.2. In another bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & soda-bi carb & add to the dough. Mix well & knead & soft dough adding the milk & water (if required). Add melted butter & again knead the dough. Keep the dough covered in a warm place of about 1-2 hours to ferment properly.3. Keep the tawa on low rack. Keep inside the microwave. Select menu & press start.(Preheat process)4. Divide the dough into 10-11 equal portions (approx 40 g each) Roll out a portion & put 2 tbsp stuffing & fold from all sides & again make a ball. Roll out again to an oblong shape. Brush the top with melted butter & sprinkle onion seeds.5. When beeps, keep 2 rolled out naans on tawa & press start.6. Make all other naans following the same procedure. Serve hot with the gravy/curry of your choice.Note: Grease the surface with little oil to prevent the naan from sticking to the surface while rolling.
br7	KHASTA PARANTHA	02 Pc	Multicook Tawa & Low Rack*
				For dough
				Whole wheat flour	11/2 cup
				Melted butter	1/3 cup
				Salt	As per taste
				Buttermilk	1/2 cup
				Method: 1. Mix whole wheat flour, melted butter, salt in a bowl.2. Gradually add buttermilk to form a firm dough. Add more buttermilk (if required).3. After kneading lightly on a floured surface, form into a smooth ball.4. Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 equal portion (45 g).5. On a lightly floured surface, roll out each portion into 5" diameter rounds.6. Keep the tawa on low rack & select menu & keep the tawa inside the microwave & press start.(Preheat process)7. When beeps, put 2 paranthas on tawa & press start.8. When beeps, smear with 1/2 tsp oil & turn over & press start. Wrap in foil & store.

* Refer Pg. 124 Fig. 1

Indian Bread Basket

Menu		Weight Limit	Utensil	Instructions
br8	PUDINA PARANTHA	02 Pc	Multicook Tawa & High Rack*	For dough
				Whole wheat flour	1 cup
				Mint leaves	1/2 cup
				Salt	As per taste
				Butter	2 tbsp
				Chaat masala	2 tsp
				Oil/ghee	2 tsp
				Dry pudina powder	1 tbsp
				Water	As required to make the dough
				Method: 1. Wash & put dry & chop mint leaves finely.2. In a bowl combine wheat flour, mint leaves, salt, butter, chaat masala, gradually add water & knead a soft dough. Keep the dough covered for 5-7 minutes.3. Keep the tawa on high rack. Keep inside the microwave Select menu & press start (Preheat process)4. Divide the dough into 5-6 equal sized portions. Roll out each dough into a diameter of 6". Spread 1/2 tsp oil/ghee all over & dust with some dry pudina powder, fold the rolled out chapati like a fan & again make a ball & again roll out the ball to a measure of 5" diameter.5. When beeps keep 2 rolled out paranthas on tawa & press start.6. When beeps apply 1/4 tsp ghee/oil on paranthas & turn & again press start. Make all the paranthas with the similar procedure.7. Serve them hot with curd or pickle. Wrap in foil & store.
br9	RAJMA PARANTHA	02 Pc	Multicook Tawa & high rack*	For dough
				Boiled Rajma	1/3 cup
				Whole Wheat flour (atta)	1 cup
				Soyabean flour	2 tbsp
				Chopped green chillies	3-4 nos.
				Fresh mint leaves	8-10 nos.
				Anardana (Crushed)	1 tsp
				Red chilli powder	1 tsp
				Tomato puree	2 tbsp.
				Salt	As per taste
				Oil	2 tsp
				Coriander leaves (Chopped)	2 tbsp
				Water	To knead to dough
				Method: 1. In a bowl combine wheat flour boiled & mashed rajma, soyabean flour, tomato puree, chopped green chilli, coriander leaves, freshly crushed mint leaves, anardana, oil, red chilli powder, salt. Mix & gradually add water & knead a soft dough.2. Keep the tawa on high rack. Keep inside the microwave. Select menu & press start.(Preheat process)3. Divide the dough into 6-7 equal sized portions (approx of 45 g). Roll out each dough into 5" diameter circle.4. When beeps keep 2 rolled out paranthas on tawa & press start.5. When beeps, turn the paranthas. Press start. Make all the paranthas with the similar procedure.6. Serve them hot with curd or pickle. Wrap in foil & store.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
br10	PANEER PARANTHA	02 Pc	Multicook Tawa & High Rack**	For dough
				Whole wheat flour (atta)	2 cups
				Desi ghee	1 tbsp + 1 tsp
				Salt	A pinch
				Water (to knead dough	1 cup (200 mL)
				For stuffing
				Grated paneer	2 cups
				Chopped green chilli (deseeded)	3 nos.
				Chopped coriander leaves	2 tbsp
				Salt, Red chilli powder, Garam masala	As per taste
				Anardana powder	1 tsp
				Method: In a bowl take whole wheat flour, salt & 1 tbsp desi ghee. Rub with hands. gradually add water & knead a soft dough. Add 1 tsp desi ghee & knead again. Cover with a muslin cloth & leave for some time.2. In another bowl take all the ingredients of stuffing & mix well.3. Grease the multicook tawa with 1⁄4 tsp ghee & keep on high rack. Keep the high rack & tawa inside the microwave. Select menu and press start.(Preheat process)4. Take 35 g dough (approx.) & make round ball. Grease the surface with little ghee. Roll out the ball a little & put 1 tbsp stuffing & seal it carefully & roll it again slightly to 5" diameter.5. When beeps, keep 2 rolled out paranthas on preheated tawa & high rack & keep inside the microwave and press start.6. When beeps, apply 1⁄4 tsp ghee on top of paranthas & turn and press start. Serve the paneer paranthas hot with fresh curd.
br11	KULCHE*	02 Pc	Multicook Tawa & Low Rack"	For dough
				Maida	1 cup
				Salt	A pinch
				Fresh cream	2 tbsp
				Lukewarm water	50 mL
				Sugar	1 tbsp
				Dry yeast	1 tsp
				Oil	1⁄2 tsp
				Kalonji (onion seeds)	As required
				Coriander leaves	As required
				Method: In a cup/bowl take 50 mL lukewarm water & add sugar. Stir well. Add dry yeast & stir again to dissolve. Keep aside for at least 5-7 minutes.2. In a bowl take maida, salt & fresh cream. Mix well with hands. Add the yeast water & knead a firm dough. Pour 1⁄2 tsp oil & knead again.3. Divide the dough into 4 equal portions (approx. 60 g each). Make balls & apply butter on top & sprinkle kalonji (onion seeds) & fresh coriander leaves on top. Press with fingers & dust with maida & roll out each ball into a diameter of 5". Keep the rolled dough on dusted multi cook tawa. Keep them covered in dark & warm place for at least 30 minutes.4. Select menu & press start.(Preheat process)5. When beeps, keep tawa with rolled doughs & press start.6. Apply butter on top of kulchas or roast them a little & serve them hot with chhole.

* Do not put anything in the oven during Preheat mode
**Refer Pg. 124 Fig. 2

Refer Pg. 124 Fig 1

Diet Fry /Steam Cook

In the following example, show you how to cook 08 Pc of SAMOSA

1. *Press STOP/CLEAR.

1. Press Diet Fry /Steam Cook.

The display will show 'dF1'

1. Keep pressing the Diet Fry/ Steam Cook key 'until display shows' dF6'

2. Press START/Add 30 secs

1. After preheating is achieved, you can increase or decrease cooking time by pressing - Less/ +More keys.

NOTE

• Diet Fry /Steam Cook menus are programmed.
- Diet Fry /Steam Cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
dF1	CHICKEN NUGGETS	0.1-0.3 kg	Microwave safe (MWS) glass bowl & Multcook tawa* & High Rack	For	0.1 kg	0.2 kg	0.3 kg
				Boneless Chicken	100 g	150 g	200 g
				Bread slice	1 no.	2 nos.	2 nos.
				Pepper corns	4-5	5-6	6-7
				Cloves	2-3	3-4	4-5
				Garlic paste	1⁄2 tsp	1 tsp	11⁄2 tsp
				Olive oil	1 tsp	11⁄2 tsp	2 tsp
				Salt	As per taste
				Chopped garlic	2 cloves	3 cloves	4 cloves
				Method: 1. In a MWS glass bowl put boneless chicken, pepper corns, cloves, olive oil, chopped garlic. Mix well & cover. Select menu & weight. press start.2. When beeps, remove the bowl from microwave oven, allow to cool & grind everything in a mixer. Take out in the bowl add salt, crumbled bread slices. Mix well.3. Make small round shaped nuggets from the mixture. Keep on tawa. Place the tawa on high rack.4. Press start.5. When beeps, turn over the nuggets.6. Press start.7. Serve them hot with tomato ketchup & shredded salad.Note: If the mixture of nuggets is too dry, them sprinkle few drops of water to it.
dF2	ALOO CHIPS	0.2 kg	Microwave glass tray	For	0.2 kg
				Potato (very thinly sliced)	200 g
				Oil	A few drops
				Salt, Chaat masala (optional)	As per taste
				Method: 1. In a bowl mix very thinly sliced potatoes, salt, chaat masala.2. Put few drop of oil on the glass tray of the microwave oven & smear it properly throughout.3. Spread the potato slices throughout the glass tray. select menu & press start. Allow the glass tray to cool down. Remove the chips & serve.
dF3	BREAD PAKORA	04 Pc	Multicook tawa* & High Rack	For batter
				Besan	1 cup (130 g)
				Water	200 mL
				Salt, Haldi, Garam masala, Red chilli powder,	As per taste
				For filling
				Boiled potatoes	2 nos. (medium)
				Chopped green chillies	2 nos.
				Chopped coriander	1 tbsp
				Chopped ginger	1 tsp
				Salt, Garam masala, Red chilli powder	As per taste
				Bread slices	4 nos.
				Oil	2 tsp
				Method: 1. In a bowl put boiled potatoes & mash them. Add chopped green chillies, coriander leaves, ginger, salt, garam masala & red chilli powder & mix well.2. In another bowl put besan & all spices & gradually add water & make a smooth batter for bread pakoras without any lumps.3. Take bread slices, cut them half diagonally, spread the filling on one part of the bread slice & cover with the other. Prepare all other slices using same procedure. Grease the tawa with 2-3 drops oil.4. Keep the tawa on high rack. Select menu the press start.(Preheat process)5. When beeps, keep the bread slices coated with the batter evenly on all sides on tawa & press start.6. When beeps, turn the bread pakoras. Sprinkle 2 tsp oil on all & press start. Serve hot with tomato ketchup.

* Refer Pg. 124 Fig. 2

Diet Fry

Menu		Weight Limit	Utensil	Instructions
dF4	PANEER PAKORA	0.4 kg	Multicook tawa* & High rack
				For	0.4 kg
				Paneer (Cut into 1.5" cubes)	400 g
				For Batter
				Besan	1 cup (130 g)
				Water	200 mL
				Salt, Red chilli powder, Haldi, Garam masala	As per taste
				Oil	2 tsp
				Method: In a bowl, add besan, haldi, red chilli powder, garam masala, salt. Mix well. Gradually add water in small amounts to make the batter for pakoras without any lumps. Grease the tawa with 2-3 drops oil.2. Keep the tawa on high rack. keep inside microwave. Select menu & press start.(Preheat process)3. When beeps, place all paneer pieces evenly coated with the batter on the tawa. Keep tawa on high rack. Press start.4. When beeps, turn the pakoras & pour 2 tsp oil on all pakoras & again press start.5. Serve hot with Chutney or Sauce.
dF5	GUJIYA	10 Pc	Multicook tawa & Low rack & High rack	For dough
				Maida	100 g
				Desi ghee	1 tbsp & 1 tsp
				Water	To knead the dough
				For stuffing
				Grated khoa	50 g
				Dessicated coconut	50 g
				Powdered sugar	50 g
				Elaichi powder	1 tsp
				Kishmish, Chopped, Almonds, Cashewnuts	As required
				Method: In a bowl put all the ingredients of stuffing & mix well.2. In another bowl put maida, 1 tbsp ghee, gradually add water & knead a soft dough for gujiya. Put 1 tsp ghee in dough & knead again & keep the dough covered for 15-20 minutes.3. Divide the dough in small balls of equal size & roll out each ball into a thin circle. *Place the rolled out circle in a *gujiya mould & fill the centre with stuffing (as required). Close the gujiya mould carefully & press firmly at edges to seal them properly. remove the excess part of the dough bulging out of the mould. Remove the gujiya from the mould. Prepare all the gujiya in the similar way. Brush the gujiya with 2 tsp oil.4. Grease the tawa with 1⁄4 tsp oil. Keep on low rack. keep in the microwave. Select menu & press start.(Preheat process)5. When beeps, place the gujia on tawa & keep on low rack. Press start.6. when beeps, keep the tawa on high rack, sprinkle 1 tsp ghee/oil on all the gujiya & Press start.*Note: Grease the surface with 1-2 drops of oil before rolling the circle for gujiya.*Not provided with the start up kit.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
dF6	SAMOSA	08 Pc	Multicook tawa & Low rack & High rack	For Dough
				Wheat flour (Refined)	1 cup
				Melted ghee	1/2 tbsp
				Oil	for kneading
				Salt	1/2 tsp
				For stuffing
				Boiled potatoes	2 cup
				Boiled peas	1/2 cup
				Ginger-green chilli paste	1 tsp
				Amchoor	11/2 tsp
				Red chilli powder	1 tsp
				Finely chopped coriander leaves	2 tbsp
				Jeera	1 tsp
				Oil	21/4 tsp
				Method: 1. Preparation for stuffing - In a microwave safe glass bowl add oil, jeera, microwave 100% of 3 minutes. Add boiled & mashed potatoes, green chilli & ginger paste, salt, amchoor, red chilli powder, green peas & coriander leaves. Mix well & microwave 100% for 3 minutes. Allow cool.2. For dough - Combine all the ingredients together in a bowl & knead into a firm dough using enough water. Keep aside covered for 15 minutes Knead again using oil until smooth.3. Prepare medium size 4 chapaties out of the dough, divide each chapati into 2 halves, make a cone from each half. Stuff each cone with the portion of stuffing, seal the edges carefully using little water. Keep aside. Brush the samosas with 2 tsp oil.4. Grease the tawa with 1/4 tsp oil. Keep on low rack & keep the it inside the microwave. Select menu & press start.(Preheat process)5. When beeps, keep the samosas on the tawa. Keep tawa on low rack & press start.6. When beeps, keep the tawa on high rack. Pour 1 tsp oil on all the samosas & turn over. Press start. Serve with chutney.
dF7	MASALA VADA	05 Pc	Multicook tawa & Low rack*	Soaked chana dal	1 cup
				Chopped onions, Chopped green chillies	1/2 cup
				Grated ginger	1 tsp
				Cumin seeds	1 tbsp
				Chopped garlic	1 tbsp
				Chopped coriander leaves	3 tbsp
				Salt	As per taste
				Red chillies	As per taste
				Oil	2 tsp
				Method: 1. Soak the canas for 3-4 hours. Keep 1 tbsp of soaked canas aside.2. In a blender grind soaked canas, green chillies, cumin seeds, ginger & salt into a coarse paste. (Don't make it into smooth paste).3. Mix chopped onions, chopped garlic, chopped coriander leaves, soaked chana dal, red chilli powder with the coarse paste.4. Grease the tawa with 1 tsp of oil. Keep the tawa on low rack. Keep both inside the microwave oven. Select menu & press start.(Preheat process)5. When beeps, pour 1 tbsp of paste & spread a little. Same way prepare all the 5 vadas. Press start.6. When beeps, turn over & pour 1 tsp oil & press vadas a bit with spatula. Press start. Serve with sambhar or coconut chutney.

* Refer Pg. 124 Fig. 1

Menu		Weight Limit	Utensil	Instructions
dF8	CHICKEN 65	0.2~0.4kg	Multicook tawa & High rack* & Microwave safe (MWS) glass bowl	For	0.2 kg	0.3 kg	0.4 kg
				Chicken boneless (cut in 11⁄2" pieces)	200 g	300 g	400 g
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Curry leaves	As required
				Split green chilli	3 nos.	4 nos.	5 nos.
				Mustard seeds	1 tsp	11⁄2 tsp	2 tsp
				Tomato ketchup	3 tbsp	4 tbsp	5 tbsp
				Lime juice (optional)	1 tsp	2 tsp	3 tsp
				For Marinade
				Hung curd	1 tbsp	11⁄2 tbsp	2 tbsp
				Maida	1 tbsp	11⁄2 tbsp	2 tbsp
				Cornflour	1 tsp	11⁄2 tsp	2 tsp
				Egg (beaten)	1⁄2 no.	1 no.	1 no.
				Red food colour	A pinch
				Ginger-garlic paste	As required
				Salt, Turmeric powder	As per taste
				Red chilli powder	1 tsp	11⁄2 tsp	11⁄2 tsp
				Method: 1. Add all the ingredients of marinade in a bowl & mix well. Add boneless chicken pieces & mix and cover. Keep in refrigerator for at least 30 minutes.2. When beeps, take marinated chicken pieces & place on tawa. Keep tawa & high rack inside the microwave.3. Select menu & weight and press start.4. When beeps, remove high rack & tawa from microwave. Keep aside. In a MWS glass bowl take oil, mustard seeds, curry leaves, split green chillies & press start.5. When beeps, add roasted chicken pieces pieces & tomato ketchup to the MWS glass bowl. Mix well & press start. Squeeze lime juice on top & serve immediately.
dF9	STUFFED ALOO PATTIES	06 Pc	Multicook tawa & High rack*	For Patties
				Boiled & mashed potatoes	2 cups
				Cornflour	1 tbsp
				Finely chopped green chilli	2 nos.
				Salt	As per taste
				Oil	1 tsp
				For Stuffing
				Oil	2 tsp
				Boiled green pea	1⁄2 cup
				Ginger & green chilli paste	2 tsp
				Chopped coriander leaves	2 tbsp
				Cumin seeds	1 tsp
				Salt, Red chilli powder, Garam masala	As per taste
				Lemon juice (optional)	2 tbsp
				Method: 1. Pre-preparation for stuffing: In a microwave safe glass bowl take oil & cumin seeds & microwave 100% for 3 minutes. Add boiled green pea, ginger & green chilli paste, chopped coriander leaves & all spices. Mix well & microwave 100% for 2 minutes. Squeeze fresh lemon juice & mix well.2. In a bowl take boiled & mashed potatoes, chopped green chilli, cornflour, salt & mix very well and make a dough for patties.3. Divide the dough into 6 equal parts & make round balls.4. Stuff each potato ball with the stuffing in the centre & seal. Give the shape of round patties.5. Place all the patties on tawa & place tawa on high rack. Put both tawa & high rack inside the microwave. Select menu & press start.6. When beeps, turn over the patties & again press start. Serve stuffed aloo patties hot with mint chutney or tomato ketchup.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
dF10	MUSHROOM ROLLS	16 Pc	Multicook tawa & Low rack*	For Stuffing
				Mushroom (finely chopped)	11⁄2 cup
				Onions (chopped)	4 tbsp
				Green chilli (chopped)	2 nos.
				Butter (melted)	2 tbsp
				Fresh cream	4 tbsp
				Maida	1 tbsp
				Boiled peas	1⁄2 cup
				Lemon juice	1 tsp
				Coriander leaves (chopped)	3 tbsp
				Garlic paste	1⁄2 tsp
				Salt, Pepper powder	As per taste
				For Rolls
				Bread slices (white)	8 nos.
				Butter / oil	For basting
				Oil (for greasing)	1⁄2 tsp
				Method: 1. Pre-preparation for stuffing: In a microwave safe glass bowl take butter, chopped onion, green chilli & mushrooms. Mix & microwave 100% for 6 minutes. Add boiled peas, chopped coriander, garlic paste, fresh cream, lemon, salt & black pepper powder. Mix very well & microwave 100% for 3 minutes. Cover & keep aside.2. Trim the sides of the bread slices with a knife. Flatten the bread slices with a rolling pin. Fill one portion of stuffing in the centre of flatten bread slice & roll tightly, covering the mixture. Keep aside for 5-7 minutes.3. Grease the tawa with 1⁄2 tsp oil & keep the low rack & tawa inside the microwave. Select menu & press start.(Preheat process)4. When beeps, cut the bread rolls from centre (into 2). Put them carefully on the tawa. Press start. Serve them hot with the chutney of your choice.
dF11	SABUDANA VADA	0.1~0.3 kg	Multicook tawa & High rack*	For	0.1 kg	0.2 kg	0.3 kg
				Boiled potato	1 no.	2 nos.	3 nos.
				Sabudana (soaked for at least 1 hour)	1⁄2 cup	1⁄2 cup	1 cup
				Roasted & crushed peanuts	1 tbsp	2 tbsp	3 tbsp
				Chopped green chilli	1 no.	2 nos.	3 nos.
				Finely chopped ginger	1⁄4 tsp	1⁄2 tsp	1 tsp
				Fresh curry leaves	As required
				Coriander leaves (chopped)	1⁄2 tbsp	1 tbsp	11⁄2 tbsp
				Salt	As per taste
				Method: 1. In a bowl take all the ingredientgs & mix well. Make mixture for sabudana vada. Divide the dough in equal parts & make round & flat vadas.2. Take the multicook tawa & keep the vadas on tawa. Keep tawa on high rack & keep inside the microwave. Select menu & weight and press start.3. When beeps, turn the vadas & press start.4. When beeps, again turn the vadas & press start. Serve them hot with the chutney of your choice.

* Refer Pg. 124 Fig. 1

Refer Pg. 124 Fig. 2

Diet Fry

Menu		Weight Limit	Utensil	Instructions
dF12	FISH AMRITSARI	0.3 kg	Multicook tawa & High rack*
				For	0.3 kg
				Boneless fish (cut into 2" pieces)	300 g
				Lemon juice	1 tsp
				Salt	1/4 tsp
				For Batter
				Egg (beaten)	1 no.
				Besan	2 tbsp
				Hung curd	2 tbsp
				Ajwain	1 tsp
				Ginger-garlic paste	1/2 tbsp
				Lemon juice	1 no.
				Salt, Red chilli powder, Garam masala Chaat masala, turmeric powder	As per taste
				Bread crumbs (for coating)	1 cup
				Oil (for basting)	1 tbsp
				Method:1. Sprinkle salt & lemon juice on fish pieces. Rub well & keep aside for 5 minutes & wash well. Remove excess moisture with an absorbent kitchen towel.2. In a bowl, mix together besan, hung curd, ginger garlic paste, ajwain, all the spices, beaten egg & lemon juice. Mix well & make a thick batter for marinade.3. Rub this marinade well on the fish pieces & keep covered in refrigerator for atleast half an hour.4. In a flat dish / plate take bread crumbs & coat the fish pieces one-by-one & keep on tawa. Keep tawa & high rack inside the microwave. Select menu & press start.5. When beeps, turnover fish pieces & sprinkle 1 tbsp oil on all pieces & press start.6. Sprinkle chaat masala on fish pieces & serve them hot with lemon wedges & lachha onions.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
St1	KEEMA BALLS	0.1~0.3kg	Microwave safe (MWS) flat glass dish & Microwave safe (MWS) bowl		0.1 kg	0.2 kg	0.3 kg
				Chicken Keema	75 g	125 g	175 g
				Boiled & Mashed Potato	1 No.	2 No.	3 No.
				Ginger, Garlic Paste, Salt, Garam masala, Hara dhania Lemon juice	As per taste
				Besan	1 tsp	2 tsp	3 tsp
				Method: 1. Mix all the ingredients together. Make balls from it. Place the balls in greased MWS flat glass dish. Add 1⁄2 cup water to the MWS bowl. Place the MWS glass dish inside the MWS bowl. Cover. Select menu & weight and press start.
St2	GAJAR KA HALWA	0.3kg	Microwave Safe (MWS) Glass Bowl & Microwave safe (MWS) bowl		0.3 kg
				Grated gajar	300 g
				Ghee	2 tbsp
				Milk Powder	4 tbsp
				Khoa	5 tbsp
				Sugar	4 tbsp
				Elaichi powder and Dry fruits	As per taste
				Method: 1. In a MWS glass bowl take all the ingredients & mix well.2. Add 1⁄2 cup water to the MWS bowl.3. Keep the MWS glass bowl in the MWS bowl. Cover. Select menu & press start.
St3	SHAKARKANDI	0.1~0.3kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish		0.1 kg	0.2 kg	0.3 kg
				Shakarkandi	100 g	200 g	300 g
				Salt & Chaat Masala	As per taste
				Method: 1. In MWS bowl add 1⁄2 water. Keep the peeled off shakarkandi in MWS flat glass dish & put in the MWS bowl. Cover. Select menu & weight & press start.2. After steaming sprinkle some salt & chaat masala & serve
St4	Methi Muthiya	0.1~0.3kg	Microwave Safe (MWS) bowl & Microwave safe (MWS) flat glass dish		0.1 kg	0.2 kg	0.3 kg
				Methi Leaves	1/2 cup	3/4 cup	1 cup
				Atta	1/4 cup	1/2 cup	3/4 cup
				Besan	2 tbsp	3 tbsp	4 tbsp
				Suji	1 tbsp	11⁄2 tbsp	3/4 tbsp
				Soda bicarb	1/4 tsp	1/2 tsp	3/4 tsp
				Ginger garlic chilli paste, Dhania powder, Haldi, Salt, Sugar	As per taste
				Method: 1. Mix all the ingredients. Add some water and make a soft dough. Make small rolls from this mixture. Place rolls on MWS flat glass dish.2. Add 1⁄2 cup water to the bowl. Keep the MWS flat glass dish in MWS bowl. Cover. Select menu & weight and Press start.
St5	KOTHIMBIR VADI	0.1~0.3kg	Microwave safe (MWS) Bowl & Microwave safe (MWS) flat glass dish		0.1 kg	0.2 kg	0.3 kg
				Kothimbir (Hara Dhania)	100 g	200 g	300 g
				Besan	1⁄2 cup	1 cup	11⁄2 cup
				Suji	2 tbsp	3 tbsp	4 tbsp
				Red chilli powder, Salt, Garam masala	As per taste
				Baking powder	1⁄2 tsp	1⁄2 tsp	1 tsp
				Method: 1. Mix all the ingredients together & make vadis out of it.2. In MWS bowl, add 1⁄2 cup water. Place the vadis on MWS flat glass dish.Keep in the MWS bowl & cover. Select menu & weight and press start.3. Allow to stand for 3 minutes.

Steam Cook

Menu		Weight Limit	Utensil	Instructions
St6	SPROUTS	0.1~0.3kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish		For	0.1 kg	0.2 kg	0.3 kg
					Moong sprouts	100 g	200 g	300 g
					Chopped onion, Chopped tomato	1 cup	2 cups	2 cups
					Salt, Chaat masala, Lemon juice	As per taste
				Method: 1. In a MWS bowl, add 1⁄2 cup water, put moong sprouts in MWS flat glass dish. Keep in the MWS bowl and cover. 2. Select menu and weight and press start. Stand for 3 minutes. Add chopped onion, tomato, salt, chaat masala and lemon juice and serve.
St7	STEAMED CHICKEN	0.1~0.3kg	Microwave safe (MWS) Bowl & Microwave safe (MWS) flat glass dish		For	0.1 kg	0.2 kg	0.3 kg
					Boneless chicken	100 g	200 g	300 g
					Soya sauce, Salt, Pepper	As per taste
				Method: 1. Marinate the chicken with soya sauce, salt, pepper and keep it in refrigerator for 1 hour. 2. In the MWS Bowl, add the 1⁄2 cup water place the marinated chicken on the MWS flat glass dish. Keep the MWS flat glass dish in MWS bowl and cover. 3. Select menu and weight and press start. Stand for 3 minutes.
St8	SARSON KA SAAG	0.1~0.4kg	Microwave safe (MWS) flat glass dish & Microwave safe (MWS) bowl		For	0.1 kg	0.2 kg	0.3 kg
					Sarson (washed & separated leaves)	75 g	150 g	200 g
					Palak (washed & separated leaves)	25 g	50 g	100 g
					Oil	1 tbsp	11⁄2 tbsp	2 tbsp
					Onion garlic paste	1 tsp	11⁄2 tsp	2 tsp
					Tomato (chopped)	1/2 cup	1 cup	11⁄2 cup
					Salt, Red chilli powder	As per taste
					Water	As required
				Method: 1. In the MWS bowl, add 1⁄2 water. Place sarson and palak in the MWS flat glass dish. Keep the MWS flat glass dish in MWS bowl & cover. Select menu and weight and press start. 2. When beeps, remove the MWS bowl, grind the steamed sarson & palak with water 3. In a MWS bowl add oil, onion garlic paste, tomato, salt and red chilli powder and press start. Mix well. 4. When beeps, add grind sarson and palak, water (as required) to the MWS bowl. Mix well and press start. Serve it with makki ki roti.
St9	MATAR MUSHROOM	0.1~0.3kg	Microwave Safe (MWS) Flat glass dish & Microwave safe (MWS) bowl		For	0.1 kg	0.2 kg	0.3 kg
					Matar	50 g	100 g	150 g
					Mushroom (chopped)	50 g	100 g	150 g
					Oil	1 tbsp	11⁄2 tbsp	2 tbsp
					Onion (chopped)	1/2 cup	1 cup	1 cup
					Tomato puree	2 tbsp	21⁄2 tbsp	3 tbsp
					Salt, Red chilli powder, Garam masala	As per taste
				Method: 1. Add 1⁄2 cup water to MWS bowl. bowl, place the matar and chopped mushroom on the MWS flat glass dish, keep in MWS bowl and cover. Select menu and weight and press start. 2. When beeps, remove. 3. In a MWS bowl add oil, onion, tomato puree, salt, red chilli powder, garam masala and press start. Mix well. 4. When beeps, add steamed matar and mushroom to the MWS bowl and add little water, press start. Mix well and add chopped coriander leaves and serve with roti.

Menu		Weight Limit	Utensil	Instructions
St10	AVIAL	0.1~0.3kg	Microwave Safe (MWS) Flat glass dish & Microwave safe (MWS) bowl		0.1 kg	0.2 kg	0.3 kg
				Cut vegetables (long pieces), Carrot, Potato, Drumstick, French beans, Bottlegourd	100 g	200 g	300 g
				Oil	1 tbsp	1 tbsp	11/2 tbsp
				Mustard seeds, Curry leaves, Salt, Haldi	As per taste
				Coconut milk	1/2 cup	1 cup	11/2 cup
				Curd (beaten)	1/2 cup	1 cup	11/2 cup
				Method: 1. Add 1/2 cup water to MWS bowl, place the vegetables in MWS flat glass dish & keep in MWS bowl and cover.2. Select menu and weight and press start.3. When beeps, remove the all from microwave oven.4. When beeps, in a MWS bowl add 1tbsp oil, mustard seeds, curry leaves, haldi, salt. Add coconut milk and curd. Press start5. When beeps, add the steamed vegetables to the coconut milk and press start. Garnish with grated coconut and serve.
St11	SHORSHE ILISH	0.3kg	Microwave Safe (MWS) Flat glass dish & Microwave safe (MWS) bowl	For	0.3 kg
				Hilsa pieces	300 g
				Mustard oil	1 tbsp
				Onion	2 nos.
				Mustard seeds, Chilli paste	11/2 tbsp
				Salt, Red chilli powder	As per taste
				Method: 1. Add 1/2 cup water to MWS bowl, place the hilsa pieces in MWS flat glass dish & keep in MWS bowl and cover. Select menu and press start. Stand for 3 minutes.2. When beeps, remove all from microwave oven.. In a MWS bowl add mustard oil, onion, mustard and chilli paste, salt, red chilli powder and press start.3. Add the steamed hilsa in MWS bowl, mix well and cover. Serve with rice.
St12	RASIYA MUTHIYA	0.1~0.3kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g
				Water	200 mL	400 mL	600 mL
				Ginger-garlic paste	1/2 tbsp	1 tbsp	11/2 tbsp
				Hing	A pinch
				Besan	1 tbsp	2 tbsp	3 tbsp
				Kadhi	As required
				Method: 1. In a MWS bowl add rice & water. Select menu & weight and press start.2. When beeps, take out the cooked rice. Add ginger garlic paste, hing, besan. Mash well with rice. Make balls (muthiyas) out of the rice mixture.3. In the MWS bowl, add 1/2 water to the bowl. Keep the muthiyas on the MWS flat glass dish. Keep in the MWS bowl. Cover & press start.4. When beeps, remove the muthiyas & add to the kadhi & serve.
St13	STEAMED PEAS	0.1~0.3kg	Microwave Safe (MWS) Flat glass dish & Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Shelled peas	100 g	200 g	300 g
				Salt & Chaat masala	As per taste
				Butter	1/2 tbsp	1 tbsp	11/2 tbsp
				Method: 1. In MWS bowl, add 1/2 cup water to the MWS bowl, place put the peas in MWS flat glass dish. Keep in MWS bowl & cover. Select menu & weight & press start.2. Remove & add butter, salt & chaat masala & serve.

Steam Cook

Menu		Weight Limit	Utensil	Instructions
St14	BHAFOURI	0.1 ~ 0.2 kg	Microwave safe (MWS) bowl & Microwave safe (MWS) idli stand*		0.1 kg	0.2 kg
				Mix dal paste (Moong dal, Urad dai)	100 g	200 g
				Ginger- garlic paste	1/2 tbsp	1 tbsp
				Hing	A pinch
				Mitha soda	1/8 tsp	1/4 tsp
				Salt	As per taste
				Method: 1. Mix all the ingredients together & make balls out of the mixture.2. In MWS bowl, add 1/2 cup water. Keep the balls in MWS idli stand and keep it inside the bowl. Cover. Select menu & weight and press start. Allow to stand for 3 minutes.

*Provided with start up kit.

Nutri Care

In the following example, show you how to cook 0.1 kg of KALA CHANA.

1. *Press STOP/CLEAR.

1. Press Nutri Care.

The display will show 'SA1'

1. Keep pressing the Nutri Care key until display shows 'HP2'

2. Press - Less/ +More to set the weight 0.3kg

1. Press START/Add 30 secs

1. When cooking you can increase or decrease cooking time by pressing-Less/+More keys.

NOTE

• Nutri Care cook menus are programmed.
• Nutri Care cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Salads

Menu		Weight Limit	Utensil	Instructions
SA1	BEETROOT SALAD	0.1~0.3 kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Beetroot (sliced)	100 g	200 g	300 g
				Saunf	1⁄2 tsp	1 tsp	1 tsp
				Coriander powder, Pepper powder, Salt, Lemon juice	As per taste
				Method: 1. In MWS bowl add 1⁄2 cup water. Keep the sliced beetroot on MWS flat glass dish. Keep the dish in MWS bowl. Cover. Select menu & weight and press start.2. In a bowl take the steamed beetroot add saunf, coriander powder, pepper powder, salt & lemon juice. Toss well, Chill & serve.
SA2	PASTA SALAD	0.2 kg	Microwave Safe (MWS) bowl	For	0.2 kg
				Penne pasta	200 g
				Water	400 mL
				Vegetable (Grated carrot, Capsicum, Sliced olives, Chopped spring onion)	11⁄2 cup
				Salt, Pepper	As per taste
				Olive oil	2 tsp
				Vinegar	1 tsp
				Oregano (optional)	As per taste
				Curd	2 tbsp
				Method: 1. In a MWS bowl add pasta, water & few drops of oil. Select menu & press start.2. Wash the boiled paste under cold water to separate them.3. In a bowl take boiled pasta, add vegetable, salt, pepper, vinegar, curd, olive oil. Toss them together. Chill & serve.
SA3	TIRANGA SALAD	0.3 kg	Microwave Safe (MWS) flat glass dish	For	0.3 kg
				Grated carrot	100 g
				Grated raddish	100 g
				Broccoli florets	100 g
				Olive	1-2
				Salt, Lemon juice	As per taste
				Method: 1. In a MWS flat glass dish arrange grated carrot first in form of a band, then grated raddish & then broccoli florets, sprinkle water. cover with cling film select menu & press start.2. Add salt & lemon juice. Mix each layer separately.3. Take olive & cut into thin slices. Now make a flower at the centre of the raddish layer with olive slices chill & serve.
SA4	HARI SEEKH SALAD	0.3 kg	Microwave safe (MWS) glass bowl & Multi cook tawa & High rack*	For	0.3 kg
				Vegetable (Spinach leaves, Broccoli, Bulbs of spring onion, Cabbage leave)	300 g
				For Marinade
				Hung curd	3 tbsp
				Onion paste	2 tbsp
				Garam masaia, Amchoor, Salt	As per taste
				Oil	For basting
				Method: 1. Mix all the ingredients of marinade in a bowl.2. Take one vegetable at a time and spread the marinade on each vegetable or leaf on both the sides thoroughly. Mix well leave aside for 1 hour mixing at least twice in between.3. In a MWS glass bowl, add all the marinated vegetable (except spinach). Select menu & press start.4. Insert the vegetable in tooth pick, start with broccoli, then fold a cabbage leaf & insert, fold a spinach leaf & then fold again (like a pan) & insert & then and then spring onion. Like this do for all the vegetables.5. Keep them on tawa, keep the tawa on high rack. Press start

* Refer Pg.124 Fig.2

Menu		Weight Limit	Utensil	Instructions
SA5	CRUNCHY CHICKEN SALAD	0.5 kg	Multicook Tawa & High rack *	For	0.5 kg
				Boneless Chicken	300 g
				Vegetables (Boiled peas, Sweet corns, Chopped tomato)	200 g
				Lettuce leaves	For garnishing
				Boiled eggs	2 nos.
				Lemon juice	2 tbsp
				Salt	As per taste
				Poppy seeds	4 tsp
				Olive oil	1 tbsp
				Method: 1. In a bowl mix lemon juice, salt & poppy seeds. Now take each piece of boneless chicken & throughly coat with poppy seeds.2. In another bowl mix boiled peas sweet corns, chopped tomatoes, add some salt, red chilli powder, lemon juice, olive oil. Adjust the seasoning as per your taste. Mix well.3. Now keep the marinated boneless chicken pieces on tawa. Keep the tawa on high rack. Select menu & press start.4. When beeps, turn over the side & press start.5. Line a serving dish with lettuce leaves.6. Transfer the chicken pieces & vegetable to serving dish. Toss them over. Garnish with slices of boiled eggs & serve.
SA6	BABY CORN AND BEAN SALAD	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Babycorn	50 g	100 g	150 g
				Bean	50 g	100 g	150 g
				Salt, Lemon juice, Pepper (Optional)	As per taste
				Method: 1. In a MWS bowl add babycom & beans together. Add some water cover.2. Select menu & weight & press start.3. Add salt, lemon juice, pepper. Mix well & serve.
SA7	CARROT AND PEAS SALAD	0.1~0.3 kg	Microwave safe (MWS) Bowl	For	0.1 kg	0.2 kg	0.3 kg
				Carrot	50 g	100 g	150 g
				Peas	50 g	100 g	150 g
				Salt, Lemon juice, Pepper (Optional)	As per taste
				Method: 1. In a MWS bowl add carrot & peas together. Add some water cover.2. Select Menu & weight & press start.3. Add salt, lemon juice, pepper. Mix well & Serve.
SA8	PAPAYA LACHCHA SALAD	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Papaya (thinly sliced)	100 g	200 g	300 g
				Water	As required
				Sugar	10 g	20 g	30 g
				Cardamom essence	Few drops
				Method: 1. In a MWS bowl add papaya slices, sugar, some water, cardamom essence. Select menu and weight & press start.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
SA9	WHOLE WHEAT AND MINT SALAD	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Whole wheat (soaked in hot water for 2 hours)	100 g	200 g	300 g
				Mint leaves	1 cup	1 1/2 cups	2 cups
				Sprouted chana	100 g	200 g	300 g
				Green chilli	1 no.	2 nos.	3 nos.
				Ginger	As per taste
				Salt, Pepper	As per taste
				Lemon juice	1 tsp	1 1/2 tsp	2 tsp
				Water (with salt)	200 mL	400 mL	600 mL
				Method: 1. In a MWS bowl put soaked whole wheat & salty water. Select menu & weight. Press start.2. When beeps, remove & drain the whole wheat & allow to cool.3. In MWS bowl add sprouted chana and water (double the amount of chana), cover. Press start. When beeps, remove & allow to cool.4. In a mixer, put clean mint leaves, ginger, green chillies, lemon juice & make a smooth paste.5. In a bowl put whole wheat, sprouted chana, mint paste, salt, pepper & lemon-juice. Mix well. Serve chilled.
SA10	COUS COUS SALAD	0.1~0.3kg	Microwave Safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Cous Cous	100 g	200 g	300 g
				Water	300 mL	600 mL	900 mL
				Salt	As per taste
				Oil	Few drops
				Vegetables (Cucumber cubes, Chopped tomatoes, Broccoli florets, Sliced mushrooms)	2 cups	2 1/2 cups	3 cups
				Lettuce leaves	2-3 leaves
				For dressing
				Pudina leaves (finely chopped)	1/4 cup	1/2 cup	1 cup
				Lemon juice, Pepper	As per taste
				Method: 1. In a MWS bowl take cous cous, add water & salt & few drops of oil. Select menu & weight and press start.2. When beeps, remove & allow the cous cous to cool for sometime so that the grains separate.3. Now add the vegetables & press start.4. Mix all the ingredients of dressing in a bowl.5. When cooking ends, add the cous cous to the dressing bowl. Toss all the ingredients together.6. Spread the lettuce leaves on a plate. And transfer the cous cous salad to the plate. Chill & serve.
SA11	RICE SALAD	0.2kg	Microwave Safe (MWS) bowl	For	0.2 kg
				Basmati rice	200 g
				Water	400 mL
				Apples (diced)	1 no.
				Green peas	1/2 cup
				Cauliflower florets	1 cup
				Lemon juice, Salt, Pepper	As per taste
				Lettuce leaves	2-3 leaves
				Shredded cabbage leaves, Coriander leaves	For garnishing
				Method: 1. In a MWS bowl add rice & water. Select menu & press start.2. When beeps, remove & in another MWS bowl add peas, Cauliflower florets & 1/2 cup water. Cover. Press start.3. In cooled rice add apple, green peas, cauliflower florets, salt & pepper.4. Now add lemon juice & toss well & transfer to serving dish lined with lettuce leaves. Gamish with shredded cabbage & coriander leaves.
SA12	SPRING BASKET SALAD	0.1-0.3 kg	Microwave safe (MWS) Bowl & Microwave safe (MWS) flat glass dish		0.1 kg	0.2 kg	0.3 kg
				Red cabbage leaves	20 g	40 g	60 g
				Baby coms	30 g	60 g	90 g
				Sprouts	20 g	40 g	50 g
				Black/green grapes	30 g	40 g	50 g
				Macaroni (Boiled)	20 g	40 g	50 g
				For Dressing
				Olive Oil	1 tbsp	1 tbsp	11/2 tbsp
				Vinegar/lemon juice	1/2 tbsp	1 tbsp	11/2 tbsp
				Oregano	1 tsp	1 tsp	11/2 tsp
				Finely chopped onions	2 tbsp	3 tbsp	4 tbsp
				Salt, Pepper	As per taste
				Sugar	1/2 tsp	1 tsp	1 tsp
				Method: 1. Keep red cabbage leaves in MWS flat glass dish. Add 1/2 cup water to MWS bowl. Keep the MWS flat glass dish in MWS bowl & cover. Keep in microwave. Select menu & weight and press start.2. When beeps, remove steamed cabbage leaves. Do not throw the water from the MWS bowl. Keep baby coms cut into halves & sprouts in MWS flat glass dish. Keep in the same MWS bowl. Cover & keep in microwave. Press start.3. Remove from microwave. Allow to cool.4. In a bottle or container with lid put all the ingredients of dressing & shake for 1-2 minutes till all ingredients blend well.5. In a bowl add baby coms, grapes cut into halves, sprouts, boiled macaroni & pour dressing, cover it. Mix well & fill the steamed cabbage leaves with it.6. Serve the Salad basket chilled.
SA13	CHICKEN IN TOMATO TOWERS	0.3 kg	Microwave safe (MWS) glass bowl & Multicook tawa* & High Rack		0.3 kg
				For Tomatoes	300 g (3 nos.)
				Chicken Keema	100 g
				Onion (finely chopped)	1 no.
				Salt, Pepper	As per taste
				Method: 1. Take tomatoes wash & clean them. Cut from top & scoop out the pulp & seeds from tomatoes for the filling.2. In a MWS glass bowl put chicken keema chopped onion, salt & pepper. Mix well. Select menu & press start.3. When beeps, Remove the bowl from microwave oven. Discard excess water (if present) & adjust the seasoning. Now fill the hollowed tomatoes with chicken mixture.4. Put the filled tomatoes on multicook tawa in standing position. Place tawa on high rack5. Press start.
SA14	BREAD SALAD	0.1~0.3 kg	High rack		0.1 kg	0.2 kg	0.3 kg
				Whole wheat bread slices	2 nos.	3 nos.	4 nos.
				Tomatoes (seedless & cut in pieces)	1/4 cup	1/2 cup	1 cup
				Cucumber (Cut in pieces)	1/4 cup	1/2 cup	1 cup
				Steamed french beans	1/4 cup	1/2 cup	1 cup
				Fresh basil leaves	A few sprigs
				For Salad Dressing
				Olive Oil	1 tbsp	11/2 tbsp	2 tbsp
				Vinegar	1/2 tsp	1 tsp	11/2 tsp
				Salt, Pepper, Sugar	As per taste
				Method: 1. Take bread slices (0.1kg/0.2kg/0.3kg) & keep on high rack. Select Menu & weight. Press start.2. When beeps, turn bread slices. Again press start. Remove from microwave allow to cool. Cut the slices into croutons.3. Put all the ingredients of salad dressing in a bowl cover the bowl & shake well to make the dressing for salad.4. In a bowl put cut tomatoes, cucumber, french beans, basil leaves & bread croutons. Pour dressing over the ingredients. Mix well & serve immediately (before the bread croutons gets soggy)

Health Plus

Menu		Weight Limit	Utensil	Instructions
HP1	LEMON CHICKEN	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Boneless chicken	100 g	200 g	300 g	400 g	500 g
				Soya sauce	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp
				Corn flour	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp
				Water	1/2 cup	1/2 cup	1/2 cup	1 cup	1 cup
				Salt, Pepper, Sugar	As per taste
				Garlic paste	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp	3 tbsp
				Lemon juice	2 tsp	3 tsp	4 tsp	4 tsp	5 tsp
				Oil	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp
				Method: 1. Mix boneless chicken, soya sauce, salt & pepper, garlic paste & lemon juice in a bowl. Refrigerate for 1/2 hour.2. In a MWS bowl add oil, marinated chicken pieces, sugar, corn flour mixed with water. Cover. Select menu & weight & press start.3. When beeps, mix well. Cover & press start. Allow to stand for 3 minutes.
HP2	KALA CHANA	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Soaked kala chana	100 g	200 g	300 g	400 g	500 g
				Water	200 mL	400 mL	600 mL	800 mL	1000 mL
				Oil	1 tbsp	2 tbsp	3 tbsp	31/2 tbsp	4 tbsp
				Onion chopped	1/2 cup	1 cup	11/2 cup	2 cups	21/2 cups
				Salt, Chaat masala, Red chilli powder, Hara dhania	As per taste
				Method: 1. Soak chana overnight, in MWS bowl, put soaked chanas and cover. Select menu and weight and press start.2. When beeps, remove & drain the water. In a MWS bowl add oil, chopped onion, salt, chaat masala, red chilli powder and hara dhania and press start. Mix well.3. When beeps, add chanas to the MWS bowl along with little water and press start. Mix well. Serve hot.
HP3	MOONG DAL	0.2kg	Microwave safe (MWS) bowl
				For	0.2 kg
				Moong Dal soaked in water (for 1 hour)	200 g
				Water	400 mL
				Oil	2 tbsp
				Jeera	1 tsp
				Hari Mirch	2-3 nos.
				Curry Leaves	5-6 nos.
				Salt, Dhania powder,Jeera powder, Haldi, Hing, Kasuri methi, Lemon juice Hara dhania	As per taste
				Method: 1. Take dal in MWS bowl, add water, haldi & hing.2. Select menu press start to cook.3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves & press start.4. When beeps, add dal, salt, dhania powder, jeera powder, hara dhania, kasuri methi (optional), water (if required) & lemon juice and press start to cook.
HP4	MACHI KALI MIRCH	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Pomfret fish	100 g	200 g	300 g	400 g	500 g
				Salt, Lemon juice, Pepper	To marinate as per taste
				Oil, Chopped onion, Chopped tomatoes, Chopped garlic	As required
				Method: 1. Take Pomfret Slices as per weight either of (0.1 kg/0.2 kg/0.3 kg/0.4 kg/0.5 kg) and marinate with salt, lemon juice, and pepper for one hour.2. In MWS bowl put oil, chopped onion, chopped tomatoes, chopped garlic. Select menu & weight and press start.3. When beeps, open door and add marinated fish, salt to taste and some water. Cover & press start.4. Give standing time for 5 minutes.
HP5	NUTRINUGGETS	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg		0.3 kg
				Soaked and boiled nutrinuggets	50 g	100 g		150 g
				Potato	50 g	100 g		150 g
				Oil	1 tbsp	1 1/2 tbsp		2 tbsp
				Jeera	As per taste
				Chopped onion	1/2 cup	1 cup		1 1/2 cup
				Tomato puree	2 tbsp	3 tbsp		4 tbsp
				Salt, Garam masala, Red chilli powder, Haldi, Dhania powder	As per taste
				Water	1 1/2 cup	2 cup		2 1/2 cup
				Chopped coriander leaves	For garnishing
				Method: 1. In a MWS bowl add oil, jeera, onion. Select menu and weight and press start. Mix well.2. When beeps, add tomato puree, nutrinuggets, potato, salt, red chilli powder, haldi, dhania powder and add 1/2 the amount of water mentioned per weight (For eg. For 100g, add 1 cup of water). Cover and press start. Mix well.3. When beeps, add the remaining amount of water and press start. Mix well. Allow to stand for 3 minutes. Garnish with coriander leaves & serve hot with roti.
HP6	SOYABEAN CURRY	0.2kg	Microwave safe (MWS) bowl	For	0.2 kg
				Soyabean (soaked overnight)	200 g
				Oil	1 1/2 tbsp
				Chopped onions	1 cup
				Tomato puree	1/2 cup
				Chopped green chillies	1 tbsp
				Red chilli powder, Garam masala, Coriander powder, Salt	As per taste
				Water	200 mL
				Coriander leaves	For garnishing
				Method: 1. In a MWS bowl add oil, chopped onions. Select menu and press start. Mix well.2. When beeps, in the same bowl add tomato puree and haldi and press start. Mix well.3. When beeps, add chopped green chillies, red chilli powder, garam masala, coriander powder, salt, soyabean and water Press start. Garnish with coriander leaves and serve hot.
HP7	CURD BRINJAL	0.1-0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Brinjal (cut into pieces)	100 g	200 g	300 g	400 g	500 g
				Curd	100 g	200 g	300 g	400 g	500 g
				Oil	1 tbsp	2 tbsp	3 tbsp	4 tbsp	4 tbsp
				Curry leaves	A few sprigs
				Mustard & cumin seeds	1 tsp	2 tsp	3 tsp	4 tsp	4 tsp
				Salt	As per taste
				Chopped ginger	1 tsp	2 tsp	3 tsp	4 tsp	4 tsp
				Method: 1. In a MWS bowl add oil & brinjal. Cover. Select menu & weight and press start.2. When beeps, remove & in another MWS bowl add oil, mustard & cumin seeds, curry leaves & chopped ginger. Press start.3. When beeps, add brinjal, curd & salt. Mix well & press start.

Health Plus

Menu		Weight Limit	Utensil	Instructions
HP8	LEAF ROLLS	0.1-0.3kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat Glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Palak leaves	50 g	100 g	150 g
				Cabbage leaves	50 g	100 g	150 g
				For filling
				Boiled Veg (Potato, Capsicum, Carrot, French beans, sprouts)	1⁄2 cup	1 cup	11⁄2 cup
				Chopped onion	1⁄2 no.	1⁄2 no.	1 no.
				Salt, Chaat masala, Lemon juice	As per taste
				Method: 1. In a bowl mix boiled vegetables, chopped onions, salt, chaat masala & lemon juice.2. In MWS bowl, add 1⁄2 cup water, Keep the leaves in MWS flat glass dish. Keep the dish in MWS bowl. Cover.3. Select menu & weight and press start.4. When beeps, remove the leaves from the bowl. Spread the filling on leaves & roll them. Make all the rolls in same way.
HP9	BATHUA RAITA	0.1~0.4 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Chopped bathua	25 g	50 g	75 g	100 g
				Water	50 mL	75 mL	100 mL	125 mL
				Beaten curd	3 tbsp	4 tbsp	5 tbsp	6 tbsp
				Salt, Roasted cumin seed powder	As per taste
				Method: 1. In a MWS bowl add chopped bathua leaves. Sprinkle some water & cover. Select menu & weight and press start.2. When beeps, remove.3. In a bowl add water, beaten curd, bathua leaves & mix well. Add salt & roasted cumin seed powder.4. Mix well & refrigerate it for some time & serve.
HP10	KARELA SABZI	0.3 kg	Microwave safe (MWS) glass bowl & High rack* & Multicook tawa	For	0.3 kg
				Chopped karela	300 g
				Oil	2 tbsp
				Chopped onion	1 cup
				Water	1 cup
				Rai, Jeera, Hing & Haldi	For tempering
				Salt, Sugar, Garam Masala, Dhania powder, Jeera Powder	As per taste
				Grated coconut & Hara dhania	For garnishing
				Method: 1. In a MWS glass bowl take oil add rai, jeera, hing, haldi & chopped onion. Select menu & weight and press start.2. When beeps, add chopped karela, some water, salt, sugar, masala, dhania powder, jeera powder & cover. Press start.3. When beeps, remove the bowl from microwave oven, transfer subzi to a multicook tawa, stir well. Place on high rack.4. Press start.Note: Before cooking, scrap & rub the karela with salt & keep aside for 2-3 hours.
HP11	FISH BHARTA	0.3 kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish	For	0.3 kg
				Fish (Fillet)	300 g
				Mustard oil	1 tbsp
				Mustard seeds	1 tsp
				Chopped onion	1 cup
				Red chilli powder, Haldi, Garam masala, Salt	As per taste
				Method: 1. In a MWS bowl add 1⁄2 cup water. Place the fish pieces on the MWS flat glass dish. Keep the dish in MWS bowl. Cover. Select menu and press start.2. When beeps, remove & mash the fish. In a MWS bowl, add oil, chopped onions, mashed fish, red chilli powder, garam masala, haldi, salt. Cover and press start.

*Provided with the Start Up Kit.

Menu		Weight Limit	Utensil	Instructions
HP12	SOYA IDLI	4,8	Microwave safe (MWS) Idli stand* & Microwave safe (MWS) bowl	Rice	100 g
				Urad	4 tbsp
				Soyabean granules	4 tbsp
				Water	As required
				Salt	As per taste
				For	4 nos.	5 nos.	6 nos.	7 nos.	8 nos.
				Oil	1 tsp	2 tsp	21⁄2 tsp	3 tsp	4 tsp
				Chopped vegetables (capsicum & onion)	1⁄2 cup	1 cup	11⁄2 cup	2 cups	21⁄2 cups
				Curry leaves	A few sprigs
				Mustard seeds	As required
				Red chilli powder	As per taste
				Tomato sauce	2 tbsp
				Water	1⁄4 cup
				Method: 1. Wash & soak rice, urad daal & soyabeans granules for 4 hours.2. Grind, mix & ferment for 8 to 10 hours. Grind the mixture to paste consistency. (You an use the same batter for making 4, 8 idlies)3. Grease MWS idli stand with little oil. Put idli batter in it. Add 1⁄2 cup water in MWS bowl. Keep the idli stand in MWS bowl & cover. Select menu & number and press start.
HP13	SPINACH DAL	0.1~0.5 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Dehusked soaked lentils (at least for 2 hours)	100 g	200 g	300 g	400 g	500 g
				Onions chopped	1⁄2 cup	1 cup	1 cup	11⁄2 cup	2 cups
				Spinach chopped	1 cup	11⁄2 cup	2 cup	2 cup	21⁄2 cups
				Oil	1 tbsp	2 tbsp	2 tbsp	21⁄2 tbsp	21⁄2 tbsp
				Cumin seeds	1 tsp	1 tsp	11⁄2 tsp	11⁄2 tsp	2 tsp
				Ginger & green chillies (chopped)	1 tbsp	2 tbsp	3 tbsp	3 tbsp	31⁄2 tbsp
				Water	300 mL	500 mL	700 mL	800 mL	900 mL
				Turmeric, Salt	As per taste
				Lemon juice	1 tsp	2 tsp	3 tsp	31⁄2 tsp	4 tsp
				Coriander leaves	2 tbsp	3 tbsp	4 tbsp	41⁄2 tbsp	5 tbsp
				Method: 1. In a MWS bowl put soaked dal (lentils), water, salt, turmeric powder. Select menu & weight and press start.2. When beeps, in another MWS bowl put oil, chopped onions, cumin seeds, chopped ginger & green chillies, chopped spinach. Mix well and press start.3. When beeps, mix well & add boiled lentils, add some water (if required). Mix again & press start.4. Garnish with coriander leaves & serve hot.
HP14	HEALTHY KHICHDI	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg		0.2 kg		0.3 kg
				Rice (soaked)	75 g		150 g		225 g
				Moong dal, washed (soaked)	25 g		50 g		75 g
				Desi ghee	1⁄2 tbsp		1 tbsp		11⁄2 tbsp
				Carrot (grated finely)	1 no.		1 no.		2 nos.
				Peas	1⁄4 cup		1⁄2 cup		1 cup
				Soya granules (soaked)	2 tbsp		3 tbsp		4 tbsp
				Salt, Pepper	As per taste
				Water	300 mL		500 mL		650 mL
				Method: 1. In a MWS bowl take soaked dal, rice & ghee. Also add grated carrot, soaked & drained soya granules & peas. Mix well. Select menu & weight and press start.2. When beeps, mix, add water & salt. Mix again & press start.3. When beeps, stir & mash well. Add pepper powder & 1⁄2 cup water. Mix & cover and press start.4. Serve hot with fresh curd.

*Provided with start up kit

Health Plus

Menu		Weight Limit	Utensil	Instructions
HP15	OATS IDLI	4,8	Microwave safe (MWS) bowl & Microwave safe (MWS) idli stand* & Microwave safe (MWS) glass bowl
				For Idli batter
				Roasted & powdered oats	1 cup
				Semolina	1/2 cup
				Curd	1/2 cup
				Water	3/4 cup
				Salt	As per taste
				Soda bi carb	1/4 tsp
				Grated carrot	1/4 cup
				Chopped green chillies	2 nos.
				Oil	For greasing
				For Tempering
				Mustard seeds	1/2 tsp
				Curry leaves	A few
				Dry red chillies	A few
				Oil	1/2 tbsp
				Method: 1. Mix all the ingredients of batter in a bowl. Allow to stand for 10 minutes.2. Grease MWS idli stand & pour the batter (depending on the number you want to cook).3. Add 1/2 cup water to MWS bowl. Keep the idli stand inside the bowl. Cover.4. Select the menu & number and press start.5. When beeps, remove the idli from the stand.6. Take a MWS glass bowl, add oil, mustard seeds, curry leaves & dry red chillies. Press start. Mix with idli & serve. Add lemon juice (optional)

*Provided with start up kit

Menu		Weight Limit	Utensil	Instructions
So1	TAMATAR SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Chopped tomato	300 g
				Oil	1 tbsp
				Ginger garlic paste	2 tbsp
				Jeera, Bay leaf, Salt, Garam masala, Sugar	As per taste
				Water	600 mL (3 cups)
				Coriander leaves	For garnishing
				Method: 1. In a MWS glass bowl add tomatoes cut into quarters with water, select menu and press start.2. When beeps, grind and strain the whole stock.3. In another MWS glass bowl add oil, ginger garlic paste, jeera, bay leaf and press start. Mix well.4. When beeps, add the strained stock, season with salt, garam masala and press start. Add sugar if very sour. Garnish with coriander leaves and serve hot.
So2	RASAM	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Tomato	300 g
				Tamarind pulp	50 g
				Salt, Jaggery	As per taste
				Green chillies	2 nos.
				Coriander, Curry leaves	For garnishing
				Chopped garlic	2-3 flakes
				Coriander seeds, Cumin seeds, Cinnamon, Hing	As per taste
				Water	600 mL (3 cups)
				Oil	1 tbsp
				Method: 1. In a MWS glass bowl add chopped tomato & water. Select menu & press start.2. When beeps, remove & cool. Grind & strain it.3. In a MWS glass bowl add oil, coriander seeds, cumin seeds, cinnamon, hing, chopped garlic, green chillies, salt & jaggery & strained tomato stock. Press start.4. When beeps, strain it again & add more water (if required), tamarind pulp. Press start.5. Garnish with coriander & curry leaves & serve.
So3	HOT AND SOUR SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Water	600 mL (3 cups)
				Chilli sauce	1 tbsp
				Soya sauce	2 tbsp
				Vinegar	As per taste
				Chopped vegetables (Capsicum, Spring onions, Carrots, Cabbage)	100 g
				Tomato sauce	2 tbsp
				Cornflour	2 tbsp & 1⁄2 cup water
				Salt, Pepper	As per taste
				Ajinomoto (optional)	1 pinch
				Paneer	50 g
				Method: 1. In a MWS glass bowl add water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto. Select menu & press start.2. When beeps, stir well & add all the chopped vegetables, except paneer. Press start.3. When beeps, stir well & add corn flour, tomato sauce, paneer pieces & press start.
So4	TOMATO SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Chopped Tomato	100 g
				Chopped Carrot	25 g
				Chopped Onion	1 small
				Chopped Ginger, Garlic	1 tsp
				Salt, Sugar, Pepper	As per taste
				Cornflour & Oil / Butter	2 tbsp / 1 tsp
				Water	600 mL (3 cups)
				Method: In a MWS glass bowl add chopped tomato, chopped onion, chopped carrot, chopped ginger-garlic along water. Keep in microwave. Select menu & weight and press start.2. When beeps, grind and strain it.3. In another bowl add oil/butter and stock and then put the bowl in Microwave and press start. When beep, add sugar, salt, black pepper as per your taste and cornflour paste which is made up by mixing the half cup of cold water. Stir well & press start.4. Garnish with bread croutons, coriander (green dhania) and fresh cream and serve hot.
So5	MULLIGATAWNY SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Cooked rice	50 g
				Dehusked lentil	30 g
				Apples (pealed & sliced)	1/2 no.
				Carrot	50 g
				Onion	50 g
				Veg stock/water	600 mL (3 cups)
				Salt, Pepper	As per taste
				Butter	1 tsp
				Curry powder	1 tsp
				Lemon juice	1 tsp
				Method: In MWS glass bowl add butter, carrot, onion & apples. Mix well. Select menu & weight and press start.2. When, beep, mix well, add cooked rice, lentils & water and press start.3. When, beep, mix well, allow to cool. Blend & strain. In the same MWS glass bowl add the strained stock, salt, pepper, curry powder & lemon juice. Press start.
So6	PALAK MAKAI SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Palak (chopped)	200 g
				Water	600 mL (3 cups)
				Maggie tastemaker	1 cube
				Corn niblets	1/2 cup
				Chopped onion	1/2 cup
				Jeera	1 tsp
				Butter	1 tbsp
				Milk	1/4 cup
				Method: In a MWS glass bowl add chopped palak & little water. Select menu & press start.2. When beeps, grind the palak,3. In another MWS glass bowl add butter, jeera, chopped onions. Press start.4. When beeps, remove & add palak & water, milk, corn niblets & maggie tastemaker. Press start.
So7	CHICKEN SOUP	0.6 kg	Microwave Safe (MWS) Glass Bowl	For	0.6 kg
				Boneless chicken	300 g
				Ginger paste	1 tsp
				Salt, Pepper	As per taste
				Cornflour paste	2 tbsp + 1/2 cup of water
				Oil	1 tsp
				Water	600 mL (3 cups)
				Method: 1. In MWS glass bowl put water & add chicken pieces. Select menu & press start.2. When beeps, remove.3. In another MWS glass bowl add oil, ginger-garlic paste, chicken stock, salt, pepper, cornflour paste, green chillies & 1 cup water. Press start.
So8	CHICKEN SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Boneless chicken	300 g
				Oil	1⁄2 tbsp
				Chopped garlic	2 tsp
				Salt, Pepper	As per taste
				Maida	3 tbsp
				Water	600 mL (3 cups)
				Fresh cream	For garnishing
				Method: 1. In a MWS bowl add chicken pieces, chopped garlic and water. Select menu and press start.2. When beeps, remove & strain stock. In another MWS glass bowl add oil, cumin seeds and maida and press start.3. When beeps, add the chicken stock, salt, pepper and press start. Garnish with fresh cream and serve hot.
So9	SWEET CORN SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Sweet Corn	200 g
				Water	600 mL (3 cups)
				Oil	1 tsp
				Cornflour	2 tbsp & 1⁄2 cup water
				Salt, Sugar, Pepper, Green chilli	As per taste
				Method: 1. Grind sweet corn with water and put in MWS glass bowl. Select menu & press start.2. When beeps, remove, in another MWS glass bowl put oil, green chilli & press start.3. When beeps, add corn mixture in it. Mix cornflour with 1⁄2 cup water and mix with it. Add salt, sugar, pepper and press start.
So10	MUSHROOM SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Mushroom	120 g
				Potato	1 No.
				Cabbage	50 g
				Onion	1 small
				Water	600 mL (3 cups)
				Salt, Pepper	As per taste
				Oil	1 tsp
				Grated cheese	As per requirement
				Method: 1. In MWS glass bowl add potato in small pieces, chopped cabbage, onion & mushrooms with water. Select menu & press start.2. When beeps, remove the bowl. Allow to cool & separate the mushrooms & grind the remaining stock & strain it.3. In a MWS glass bowl, add oil, chopped mushrooms, salt & pepper and then add the stock & press start. Garnish with grated cheese & serve.

Soup

Menu		Weight Limit	Utensil	Instructions
So11	TOM YUM KUNG	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Small sized prawns	10-12 nos.
				Mushrooms (sliced)	5-6 nos.
				Lemon grass stem	4 inch stalk
				Lime leaves	5-6 nos.
				Coriander fresh chopped	A few sprigs
				Fish sauce	2 tbsp
				Thai red curry paste	2 tbsp
				Lemon juice	1 tbsp
				Veg stock/chicken stock	600 mL (3 cups)
				Green/red chillies	3 nos.
				Salt, Pepper	As per taste
				Method: 1. In a MWS glass bowl put head & shells of prawns, green/red chillies (cut into 2), salt, roughly crushed lemon grass, lime leaves & stock. Mix well. Select menu & press start.2. When beeps, strain the stock. Add cleaned prawns, fish sauce, pepper, thai red curry paste. Stir well & press start.3. Add lemon juice & adjust the seasoning. Serve pipping hot.
So12	SICHUAN SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Boneless chicken pieces	100 g
				Carrot (grated)	1 no.
				Capsicum (chopped)	1⁄2 no.
				Cabbage (shredded)	1⁄2 no.
				Mushrooms (sliced)	4-5 nos.
				Paneer (pieces)	50 g
				Spring onions (bulb & greens)	1-2 nos.
				Peppercorns (freshly crushed)	4-5 nos.
				Chicken stock	600 mL (3 cups)
				Cornflour	3 tbsp & 1⁄4 cup
				Salt, Sugar	As per taste
				Vinegar	2 tbsp
				Red chilli paste	1 tbsp
				Method: 1. Put chicken pieces, cabbage, carrot, capsicum, mushrooms, spring onion bulbs, peppercorns and chicken stock in a MWS glass bowl. Select menu and press start.2. When beeps, take the bowl out & add red chilli paste, vinegar, salt & sugar, cornflour dissolved in 1⁄4 cup cold water & paneer pieces. Stir well & press start.3. Garnish with greens of spring onions. Adjust seasonings & serve hot.
So13	RAJMA SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Water	600 mL
				Rajma (boiled)	1 cup (170 g)
				Oil	1⁄2 tbsp
				Garlic cloves (chopped)	2 nos.
				Onion (chopped)	1⁄2 cup
				Tomato (chopped)	1⁄2 cup
				Coriander (chopped)	1⁄4 cup
				Salt, Pepper, Red chilli powder	As per taste
				Lemon juice	1 tbsp
				Method: 1. Grind the boiled rajma. Add water & strain it.2. In a MWS glass bowl add oil, garlic, onion, tomato. Mix well. Select menu & press start.3. When beeps, mix well & add salt, pepper, red chilli powder & rajma stock. Mix well & press start.4. Add lemon juice & garnish with coriander leaves & serve hot.
So14	SHAHI SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Onions (finely chopped)	2 nos.
				Walnuts (coarsely chopped)	1⁄4 cup
				Mint paste	1 tbsp
				Whole wheat flour	2 tbsp
				Butter	2 tbsp
				Water	600 mL (3 cups)
				Salt, Pepper, Garam masala	As per taste
				Method: 1. In a MWS glass bowl take butter & chopped onion. Mix well. Select menu & press start.2. When beeps, stir well. Add whole wheat flour, mint paste, coarsely chopped walnuts & mix well. Press start.3. When beeps, mix and add water. Mix well so that no lumps are formed. Add seasoning. Press start. Serve hot.
So15	BOMBAY CURRY SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Water	500 mL (21⁄2 cups)
				Soaked masoor dal (dehusked)	200 g
				Chopped tomato	2 nos.
				Chopped onions	1 no.
				Crushed garlic	3-4 cloves
				Oil	1 tbsp
				Curry powder	As per taste
				Salt, Red chilli powder	As per taste
				Coriander leaves	For garnishing
				Method: 1. In a MWS glass bowl add soaked masoor dal, tomato & water. Select menu & press start.2. When beeps, remove & allow the dal to cool. Grind it in a mixer & strain.3. In another MWS glass bowl, add oil, crushed garlic, chopped onion. Press start.4. When beeps, mix & add strained dal stock, salt, chilli powder, curry powder & add 150 mL of water. Mix well & press start. Garnish with coriander leaves & serve hot.
So16	BADAM SOUP	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Badam (soaked & blanched)	50 g
				Fresh basil leaves (Tulsi)	8-10 nos.
				Water	3 cups (600 mL)
				Cinnamon	1" stick
				Elaichi (green)	2-3 nos.
				Cloves	2-3 nos.
				Sugar	1⁄2 tsp
				Cornflour	1⁄2 tbsp
				Salt, Pepper	As per taste
				Method: 1. Grind soaked & blanched badam & basil leaves to a fine paste, adding 1⁄2 cup water. Take out in a MWS glass bowl. Add 3 cups water & stir well. Add cinnamon, elaichi & cloves.2. Select menu & press start.3. When beeps, stir & strain the soup & sieve. Take the strained soup in a MWS glass bowl. Add salt & pepper & cornflour (mixed with 1⁄2 cup water) & press start. Serve hot.

Soup

Menu		Weight Limit	Utensil	Instructions
So17	LIMBU DHANIA SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Water	600 mL(3 cups)
				Oil	1⁄2 tbsp
				Shredded cabbage	1 cup
				Chopped carrot	1⁄2 cup
				Celery	1⁄2 cup
				Spring onions	1⁄2 cup
				Ginger (grated)	1 tsp
				Chopped garlic	3 nos.
				Bayleaf	2 nos.
				Cloves	2 nos.
				Pepper coms	3 nos.
				Besan	2 tbsp (dissolved in 1⁄4 cup water)
				Lemon juice	2 tbsp
				Coriander leaves (chopped)	1⁄2 cup
				Salt	As per taste
				Method: 1. In a MWS glass bowl add oil, cabbage, carrot, celery, spring onions, ginger, garlic, bayleaves, cloves, peppercorns. Mix well. Select menu & press start. 2. When beeps, mix well & add water & press start. When beeps, add besan paste, lemon juice, coriander leaves, salt. Mix well & press start. Garnish with coriander leaves & serve hot.
So18	MUTTON SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Boneless mutton	300 g
				Water	600 mL (3 cups)
				Oil	1 tbsp
				Chopped onion	1 nos.
				Chopped garlic	3 cloves
				Chilli flakes salt	As per taste
				Chopped & skinned tomato	2 nos.
				Cinnamon	1⁄2 " Stick
				Cardamom	1 nos.
				Cumin seeds	1 tsp
				Saffron	A few
				Dry mint leaves	1⁄2 cup
				Beaten curd	1⁄2 cup
				Method: 1. In a MWS glass bowl add oil, onion, garlic, mutton & chilli flakes, salt. Mix well & cover. 2. Select menu & press start. 3. When beeps, mix well & add water, tomato, cinnamon, cardamom, cumin seeds, , salt, saffron & dry mint leaves. Mix well & press start. 4. When beeps, remove the bowl & allow to cool. Grind it &add curd. Press start.
So19	DAL SHORBA	0.6 kg	Microwave safe (MWS) glass bowl	For	0.6 kg
				Soaked urad dal (dehusked)	1⁄2 cup
				Olive oil	1 tsp
				Chopped green chillies	2 no.
				Ginger paste	1 tsp
				Garlic paste	1 tsp
				Chopped onion	1 no.
				Salt, Turmeric powder, Onion powder, Sugar	As per taste
				Lemon juice	As per taste
				Water	600 mL (3 cups)
				Method: 1. In a MWS glass bowl add oil, green chillies, ginger paste, garlic paste. Mix well. 2. Select menu & press start. 3. When beeps, mix well & add onion & add all spices. Press start. 4. When beeps, mix well & add dal & water. Press start. Strain the stock. 5. Add 100 mL hot water & spices as per taste & serve

Indian Rasoi

In the following example, show you how to cook 0.3 kg of BUTTER CHICKEN.

1. *Press STOP/CLEAR.

1. Press Indian Rasoi.

The display will show 'IC1'

1. Keep pressing the Indian Rasoi key until display shows ' IC 11'
2. Press -Less/ +More to set the weight 0.3kg

1. Press START/Add 30 secs.

1. When cooking you can increase or decrease cooking time by pressing- Less/ +More keys.

NOTE

• Indian Rasoi cook menus are programmed.
• Indian Rasoi cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC1	MIX VEG	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Mix Veg. (Carrot, Cauliflower, Peas, Beans, Potato)	100 g(Total)	200 g(Total)	300 g(Total)	400 g(Total)	500 g(Total)
				Oil	1⁄4 tbsp	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp
				Onion (chopped)	1⁄2 cup	1 cup	11⁄2 cup	2 cup	2 cup
				Tomato (chopped)	1⁄4 cup	1 cup	11⁄2 cup	11⁄2 cup	11⁄2 cup
				Salt, Cumin powder, Garam masala, Red Chilli powder, Coriander powder	As per taste
				Method: 1. In a MWS bowl add oil, onion, tomato & all spices. Mix well, select menu & weight and press start.2. When beeps, remove & mix well. Add vegetable & some water. Cover & press start.3. When beeps, mix well. Cover & press start. Garnish with coriander leaves.
IC2	KADHAI PANEER	0.1~0.5kg	Microwave safe (MWS) bowl	Paneer	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Capsicum & Onion (sliced)	1⁄2 cup	1 cup	11⁄2 cup	2 cup	21⁄2 cup
				Onion Paste	3 tbsp	4 tbsp	5 tbsp	6 tbsp	61⁄2 tbsp
				Tomato Puree	2 tbsp	3 tbsp	4 tbsp	41⁄2 tbsp	5 tbsp
				Ginger-Garlic Paste, Salt	As per taste
				Red Chilli Powder, Haldi, Kasuri Methi, Garam Masala	As per taste
				Butter	11⁄2 tbsp	2 tbsp	3 tbsp	31⁄2 tbsp	4 tbsp
				Fresh Cream	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Oil	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Method: 1. In MWS bowl, add oil, onion paste, ginger-garlic paste, sliced capsicum & onion. Mix well, cover. Select menu & weight and press start.2. When beep, add tomato puree, butter, fresh cream, haldi, red chilli powder, garam masala, kasuri methi, salt and paneer cubes, mix well and press start. Stand for 5 minutes. Garnish with hara dhania and serve hot.
IC3	DAL TADKA	0.2~0.4kg	Microwave safe (MWS) bowl	For	0.2 kg		0.3 kg		0.4 kg
				Dal (soaked for 2 hours)	200 g		300 g		400 g
				Water	400 mL		600 mL		800 mL
				Oil	2 tbsp		21⁄2 tbsp		3 tbsp
				Rai, Jeera, Kasuri methi, Hara dhania, Curry leaves, Hing, Haldi, Hari mirch	To taste
				Salt, Dhania powder	To taste
				Method: 1. Take dal in MWS bowl, add water, haldi & hing.2. Select menu & weight and press start to cook.3. When beeps, take another bowl add oil, jeera, hari mirch, curry leaves, salt, dhania jeera powder, hara dhania, kasuri methi (optional). Press start.4. When beeps, add dal, water (if required), mix well & again press start.
IC4	SAMBHAR	0.2kg	Microwave safe (MWS) bowl	For	0.2 kg
				Arhar Dal (Soaked for 2 hrs)	200 g
				Oil	2 tbsp
				Onion chopped	1 medium
				Tomato chopped	1 medium
				Mixed vegetables chopped - Drumsticks, Ghiya, Brinjals, Red pumpkin	1 cup
				Boiled water	400 mL
				Imli pulp, Green chilli, Sambhar masala, Salt, Gud, Curry leaves Dhania, Red chilli powder, Rai, Hing	As per taste
				Method: 1. Soak dal for 2 hours, In MWS bowl take dal, haldi, onion, green chilli, tomato, mix vegetables and boiled water. Select menu and press start.2. When beeps, in another MWS bowl take oil, add rai, hing, curry leaves, dhania, red chilli powder. Press start.3. When beeps, mash dal very well and add to tadka. Add imli pulp, sambhar masala, gud and some water (if required). Press start. Stand for 5 mins. Garnish with coconut and hara dhania and serve with ldli.
IC5	DUM ALOO	0.1~0.5 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Boiled Aloo (small)	100 g	200 g	300 g	400 g	500 g
				Oil	2 tbsp	3 tbsp	3 tbsp	31⁄2 tbsp	31⁄2 tbsp
				Jeera, Pepper seeds, Cloves, Hing	As required
				Onion paste	2 tbsp	3 tbsp	4 tbsp	5 tbsp	6 tbsp
				Ginger & garlic paste	1 tsp	11⁄2 tsp	11⁄2 tsp	2 tsp	2 tsp
				Tomato puree	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Curd	1⁄2 cup	1 cup	1 cup	11⁄2 cup	11⁄2 cup
				Turmeric powder, Red chilli powder, Deghi mirch, Salt, Garam masala, Saunf powder	As per taste
				Method: 1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well.2. Select menu & weight and press start.3. When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start.4. When beeps, mix well & add curd. Cover & press start.5. Allow to stand for 3 minutes.
IC6	KADHI	0.3~0.5 kg	Microwave safe (MWS) bowl	For	0.3 kg		0.4 kg	0.5 kg
				Besan	25 g		50 g	75 g
				Curd / matha	1/2 cup		1 cup	11⁄2 cup
				Oil	1 tbsp		11⁄2 tbsp	2 tbsp
				Rai, cumin seeds	As per taste
				Chopped onions	1 cup		11⁄2 cup	11⁄2 cup
				Salt, Red chilli powder, Haldi, Coriander powder, Amchur	As per taste
				Water	2 cups		3 cups	4 cups
				Method: 1. In a MWS bowl add oil, rai, jeera, chopped onion. Select menu & weight and press start.2. When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (1⁄2 the amount mentioned per weight). Mix & press start.3. When beeps, mix & add remaining water & press start. Pour tempering & serve.
IC7	BAATI*	0.4 kg	Multicook tawa & Low rack & High rack	For	0.4 kg
				Wheat flour	200 g
				Suji	50 g
				Melted ghee	75 mL (5 tbsp)
				Jeera	1⁄2 tsp
				Ajwain	1⁄4 tsp
				Baking powder	1⁄4 tsp
				Salt	As per taste
				Haldi	As required
				Method: 1. In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough with little warm water to make it like poor dough. Cover and keep for half an hour.2. Make medium sized balls of the dough. Keep them on tawa & keep the tawa on low rack. Keep aside.3. Select menu & press start.(Preheat process)4. When beeps, keep the tawa & low rack & press start.5. When beeps, keep the tawa on high rack. Press start. Dip the baati in melted ghee & serve with dal.

*Do not put anything in the oven during Preheat mode.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC8	DALMA	0.3 kg	Microwave safe (MWS) bowl	For	0.3 kg
				Moong dal (soaked for 2 hours)	300 g
				Water	600 mL
				Chopped vegetables (Drumsticks, potato, Raw banana, Pumpkin, Brinjal, Tomato)	2 cups
				For tadka
				Oil	2 tbsp
				Bay leaf, Jeera,Dry chillies, Salt, Haldi	As per taste
				Grated coconut	4 tbsp
				Chopped onion	1 no.
				Method: 1. In a MWS bowl add soaked moong dal, chopped vegetables & water. Mix well. Select menu & press start.2. When beeps, in another MWS bowl add oil, bay leaf, jeera, dry chillies, salt, haldi, grated coconut & chopped onion. Mix well & press start.3. When beeps, mix well add the tadka ingredients to the dal. Mix well & press start.
IC9	PITHLA	0.6 kg	Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish	For	0.6 kg
				Besan	1/2 cup
				Oil	11/2 tbsp
				Ginger, garlic, green chillies (chopped)	1 tsp each
				Onion, Tomato (chopped)	1 no. each
				Coriander chopped	A few sprigs
				Water	2 cups (400 mL)
				Salt, Turmeric powder, Garam masala, Red chilli powder	As per taste
				Method: 1. In a MWS flat glass dish put besan. Select menu & press start.2. When beeps, remove & in another MWS glass bowl put oil, chopped ginger, garlic, green chilli, chopped onion & tomato, turmeric powder, garam masala, red chilli powder. Mix well & press start.3. When beeps, mix besan with masaia & add water & salt. Mix well. Keep MWS glass bowl in microwave & press start.4. Stir well. Gamish with fresh coriander & serve.
IC10	PANCHMEL KI SABZI	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Chopped vegetables (Gavar ki fali, Chawli, Shimla mirch, Kheera, Gajar)	100 g	200 g	300 g
				Oil	1/2 tbsp	1 tbsp	2 tbsp
				Jeera	1/2 tsp	1 tsp	1 tsp
				Onion	1/2 cup	1/2 cup	1 cup
				Ginger & green chilli paste	1 tsp	11/2 tsp	2 tsp
				Coriander powder, Amchur, Haldi & Salt	As per taste
				Method: 1. In a MWS bowl add oil, jeera, onion, ginger & green chilli paste. Mix well.2. Select menu & weight and press start.3. When beeps, mix well & add the chopped vegetables & little water. Cover and press start.4. When beeps, mix well & add coriander powder, amchur, haldi & salt. Press start. Allow to stand for 5 minutes.
IC11	BUTTER CHICKEN	0.3~0.5kg	Microwave safe (MWS) bowl	For	0.3 kg	0.4 kg	0.5 kg
				Chicken (boneless)	300 g	400 g	500 g
				Ginger garlic paste	2 tbsp	21⁄2 tbsp	3 tbsp
				Tomato puree	1⁄2 cup	1 cup	1 cup
				Chopped onions	1 no.	1 no.	2 nos.
				Garam masala, Dhania powder, Jeera powder, Kasuri methi, Red chilli powder, Salt	As per taste
				Kaju paste	2 tbsp	21⁄2 tbsp	3 tbsp
				Fresh cream	1 cup	11⁄2 cup	11⁄2 cup
				Butter	2 tbsp	3 tbsp	31⁄2 tbsp
				Oil	2 tbsp	21⁄2 tbsp	21⁄2 tbsp
				Slit green chillies	3 nos.	4 nos.	5 nos.
				Method: 1. In a MWS bowl add oil, ginger garlic paste, chopped onions, garam masala, dhania powder, jeera powder, salt. Mix well. Select menu & weight & press start.2. When beeps, mix well, add tomato puree, red chilli powder, kasuri methi, chicken pieces. Mix well & cover. Press start.3. When beeps, mix well, add kaju paste, cream & butter. Mix well & cover. Press start.4. Garnish with slit chillies.
IC12	BEANS PORIAL	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				French beans (cut evenly)	100 g	200 g	300 g
				Oil	1 tsp	1 tsp	2 tsp
				Mustard seeds	1⁄4 tsp	1⁄2 tsp	1⁄2 tsp
				Urad dhal	1⁄4 tsp	1⁄2 tsp	1⁄2 tsp
				Grated coconut	2 tbsp	3 tbsp	4 tbsp
				Green chillies	1 no.	2 nos.	3 nos.
				Salt	As per taste
				Method: 1. In a MWS bowl add oil, mustard seeds, urad dal, green chillies & salt. Select menu & weight and press start.2. When beeps, add beans, sprinkle little water. Cover & press start.3. Add grated coconut, cover & stand for 3 minutes.
IC13	GOAN POTATO CURRY	0.3~0.5kg	Microwave safe (MWS) bowl	For	0.3 kg	0.4 kg	0.5 kg
				Boiled potato	300 g	400 g	500 g
				Boiled mix veg (Capsicum, Cauliflower, Carrot, peas)	100 g	150 g	200 g
				Chopped onion	1 no.	2 nos.	3 nos.
				Oil	11⁄2 tbsp	2 tbsp	2 tbsp
				Mustard seeds	1 tsp	11⁄2 tsp	2 tsp
				Grated coconut	2 tbsp	21⁄2 tbsp	3 tbsp
				Coconut milk	1 cup	11⁄2 cup	11⁄2 cup
				Tomato puree	1⁄2 cup	1 cup	1 cup
				Kaju powder	1 tbsp	2 tbsp	3 tbsp
				Salt, Red chilli powder	As per taste
				Fresh cream	2 tbsp	3 tbsp	4 tbsp
				Coriander	A few sprigs
				Method: 1. In a MWS bowl add oil, mustard seeds & chopped onion. Select menu & weight and press start.2. When beeps, add grated coconut, coconut milk, tomato puree, kaju powder, salt, red chilli powder & press start.3. When beeps, mix well & add boiled potato & mix vegetables & fresh cream. Press start. Give standing time of 3 minutes.4. Garnish with chopped coriander leaves & serve.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC14	VEGHANDVA*	0.3 kg	Microwave safe (MWS) flat glass dish & Low rack & High rack	For	0.3 kg
				Rice	200 g (1 cup)
				Urad Dal (Dehusked)	2 tbsp
				Sour curd	1⁄2 cup
				Boiled vegetables (Potato, Carrots, Peas, Palak)	2 cups
				Oil	1 tsp
				Lemon juice	2 tsp
				Soda bi carb	A pinch
				Chilli powder, Turmeric powder, Salt	As per taste
				Ginger & chilli paste	1 tsp
				Mustard seeds	1 tsp
				Curry leaves	A few sprigs
				Hing	1⁄4 tsp
				Method: 1. Clean, wash & soak the rice & dal together in enough water for at least 4 to 5 hours. Drain & keep aside.2. Blend in a mixer till smooth, add the curds & mix well. Cover & keep aside to ferment overnight.3. After fermentation, add salt, chilli powder, turmeric powder, soda bi carb, ginger & green chilli paste. Mix well.4. In a MWS bowl, add oil, mustard seeds & curry leaves & microwave for 2 minutes and keep aside.5. Add the boiled vegetables to the fermented batter, add the tadka prepared & lemon juice & hing. Mix well all the ingredients.6. Pour the batter in MWS flat glass dish. Keep aside.7. Select menu & press start.(Preheat process)8. When beeps, keep the MWS flat glass dish on low rack & press start.9. When beeps, transfer the MWS flat glass dish to high rack & press start.
IC15	ALOO GOBHI	0.3-0.5 kg	Microwave safe (MWS) bowl	For	0.3 kg	0.4 kg	0.5 kg
				Potatoes (chopped)	150 g	200 g	250 g
				Cauliflower florets	150 g	200 g	250 g
				Oil	1 tbsp	2 tbsp	3 tbsp
				Jeera	1 tbsp	1 tbsp	1 tbsp
				Chopped onion	1⁄2 cup	1⁄2 cup	1 cup
				Chopped green chillies	1 no	2 nos.	3 nos.
				Coriander powder, Red chilli powder, Haldi, Salt, Garam masala	As per taste
				Coriander leaves	A few sprigs
				Method: 1. In a MWS bowl add oil, jeera, chopped onion, green chillies, mix well. Select Menu & weight & press start.2. When beeps, mix well and add potatoes (chopped in medium sizes), cauliflower florets, coriander powder, red chilli powder, haldi, salt, garam masala & mix well. Add some water Cover. Press start.3. When beeps, mix well & add coriander leaves and cover. Press start. Allow to stand for 15 mins with cover inside the microwave. Garnish with coriander leaves & serve.
IC16	MATARPANEER	0.2-0.4 kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg
				Matar	100 g	150 g	200 g
				Paneer Cubes	100 g	150 g	200 g
				Oil	1 tbsp	11⁄2tbsp	2 tbsp
				Tomato puree	1⁄4 cup	1⁄2 cup	1 cup
				Chopped onion	1 tbsp	11⁄2 tbsp	2 tbsp
				Chopped ginger	1 tsp	11⁄2 tsp	2 tsp
				Chopped garlic	1 tsp	11⁄2 tsp	2 tsp
				Jeera powder, Salt, Haldi, Red chilli powder, Garam masala	As per taste
				Coriander leaves	A few sprigs
				Water	1⁄4 cup	1⁄2 cup	1 cup
				Method: 1. In a MWS bowl add oil, chopped ginger, garlic, onion. Mix well select menu & weight & press start.2. When beeps, mix well, add paneer cubes, peas, tomato puree, jeera, powder, salt, haldi, red chilli powder, garam masala. Mix well cover. Press Start.3. When beeps, mix well, add water, coriander leaves & cover. Press start. Stand for 5 minutes.

*Do not put anything in the oven during Preheat mode.

Menu		Weight Limit	Utensil	Instructions
IC17	GATTE KISABZI	0.3~0.5kg	Microwave safe (MWS) bowl	For	0.3 kg	0.4 kg	0.5 kg
				For making gattas
				Besan	100 g	125 g	150 g
				Red chilli powder, Haldi, Dhania powder, Salt	As per taste
				Water	As required
				For Sabzi
				Oil	1 tbsp	11/2 tbsp	2 tbsp
				Rai, jeera	2 tsp	2 tsp	3 tsp
				Curry leaves	A few
				Sour curd	1 cup	1 cup	11/2 cup
				Red chilli powder, Haldi, Dhania powder, Salt	As per taste
				Tomato puree	1/4 cup	1/2 cup	1 cup
				Method: In a bowl mix besan, red chilli powder, haldi, dhania powder, salt. Add water, little oil and make it like a chapati dough.2. After making the dough break the dough into different pieces and make the rolls out of those pieces.3. In a MWS bowl add the rolls & water (to cover the rolls completely). Cover.4. Select menu & weight and press start.5. When beeps, remove. Take out the gattas, allow to cool. Cut them into slices.6. In a MWS bowl add oil, rai, jeera, curry leaves, tomato puree, red chilli powder, dhania powder, haldi, salt. Cover & press start.7. When beeps, add beaten curd, gattas & haldi. Mix well & press start.
IC18	GUJARATITUVAR DAL	0.3kg	Microwave safe (MWS) bowl	For	0.3 kg
				Tuvar dal / Arhar dal (soaked for 2 hours)	300 g
				Water	600 mL
				Oil	1 tbsp
				Mustard seeds	1/2 tsp
				Jeera	1/2 tsp
				Finely chopped ginger	1 tbsp
				Slit green chillies	3 nos.
				Curry leaves	A few
				Chopped tomato	2 nos.
				Chopped onion	1 no.
				Hing	A pinch
				Salt, Turmeric powder, Red chilli powder	As per taste
				Jaggery (Gud)	As per taste
				Method: In a MWS bowl add tuvar dal, salt, hing, turmeric powder, water. Mix well. Select menu & press start.2. When beeps, remove the dal.3. In another MWS bowl add oil, mustard seeds, jeera, finely chopped ginger, slit green chillies, curry leaves, chopped, onions, red chilli powder. Mix well & press start.4. When beeps, remove the bowl & add these ingredients to the dal. Add tomato, jaggery & mix well. Press start. Squeeze lemon juice & serve.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC19	KASHMIRI KAJU PANEER	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Paneer pieces	100 g	200 g	300 g	400 g	500 g
				Kaju paste	2 tsp	3 tsp	4 tsp	5 tsp	6 tsp
				Sliced onions	1/2 no.	1 nos.	11/2 nos.	11/2 nos.	2 nos.
				Chopped ginger	1 tsp	2 tsp	3 tsp	4 tsp	5 tsp
				Chopped garlic	1 tsp	2 tsp	3 tsp	4 tsp	5 tsp
				Chilli powder	As per taste
				Khus Khus paste	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Tomato puree	1/2 cup	1 cup	11/2 cup	2 cup	2 cup
				Milk	1/4 cup	1/2 cup	1 cup	11/2 cup	11/2 cup
				Garam masala, Salt	As per taste
				Method: In a MWS bowl add oil, onion slices, chopped ginger & garlic. Select menu & weight and press start.When beeps, mix well, add khus khus paste, kaju paste, tomato puree, chilli powder, garam masala & salt and press start.When beeps, mix well, add paneer pieces and milk. Press start. Stand for 3 minutes.
IC20	KADHAI CHICKEN	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Boneless chicken	100 g	200 g	300 g	400 g	500 g
				Oil	1 tbsp	2 tbsp	3 tbsp	3 tbsp	31/2 tbsp
				Methidana	1/4 tsp	1/4 tsp	1 tsp	1 tsp	1 tsp
				Onion slices	1 no.	2 nos.	3 nos.	3 nos.	31/2 nos.
				Chopped garlic	1 tsp	2 tsp	3 tsp	4 tsp	5 tsp
				Dhania powder, Red chilli powder, Salt	As per taste
				Tomato puree	1/4 cup	1/2 cup	1 cup	11/2 cup	11/2 cup
				Hara dhania	A few sprigs
				Capsicum	1 no.	11/2 nos.	2 nos.	2 nos.	2 nos.
				Ginger (finely sliced)	1 tbsp	2 tbsp	3 tbsp	4 tbsp	41/2 tbsp
				Cream	For gamishing
				Method: In MWS bowl add oil, methidana, onion slices, garlic, dhania powder, red chilli powder, chicken & salt. Cover. Select menu & weight and press start.When beeps, mix well & add tomato puree, hara dhana, capsicum & ginger. Mix well & cover and press start. Stand for 3 minutes.Add cream. Mix well. Serve hot.
IC21	BAIGAN KA BHARTA	0.3~0.5kg	Microwave safe (MWS) bowl	For	0.3 kg		0.4 kg	0.5 kg
				Baigan (Chopped in big pieces)	300 g		400 g	500 g
				Oil	1 tbsp		11/2 tbsp	2 tbsp
				Chopped onions	1 cup		11/2 cup	2 cup
				Chopped green chillies	3 nos.		4 nos.	5 nos.
				Chopped ginger	1 tbsp		11/2 tbsp	2 tbsp
				Chopped tomato	2 nos.		3 nos.	4 nos.
				Tomato puree	4 tbsp		5 tbsp	6 tbsp
				Salt, Dhania powder, Garam masala, Red chilli powder, Haldi	As per taste
				Chopped coriander leaves	A few sprigs
				Method: In a MWS bowl add peeled & chopped baigan. Sprinkle some water. Cover. Select menu & weight and press start.When beeps, remove & mash the baigan well.In another MWS bowl add oil, chopped onion, green chillies, ginger, tomato, tomato puree, salt, dhania powder, garam masala, red chilli powder, haldi. Mix well. Cover & press start.When beeps, mix well. Add the mashed baigan & mix well. Press start. Allow to stand for 3 minutes. Garnish with coriander leaves.

Menu		Weight Limit	Utensil	Instructions
IC22	KOFTA CURRY	0.1-0.3 kg	Microwavesafe (MWS) flat glass dish & Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Grated lauki	100 g	200 g	300 g
				Besan	1 tbsp	2 tbsp	3 tbsp
				Chopped Onion	1/2 cup	1 cup	1 cup
				Tomato puree	1/4 cup	1/2 cup	1 cup
				Chopped garlic	1 tsp	11/2 tsp	2 tsp
				Chopped Ginger	1 tsp	11/2 tsp	2 tsp
				Coriander power, Haldi, Garam masala, Red chilli powder, Jeera, Salt	As per taste
				Oil	1/2 tbsp	1 tbsp	11/2 tbsp
				Water	1/2 cup	1 cup	11/2 cup
				Lemon juice	As per taste
				Method: 1. In a bowl mix grated lauki, besan, salt & haldi together. Mix well & prepare balls of medium size out of the mixture.2. Grease a MWS flat glass dish & keep the koftas on it select menu & weight & press start.3. When beeps, remove in a MWS bowl add oil, jeera, onion, garlic & ginger & press start.4. When beeps, mix well, add tomato puree, coriander power, garam masala, red chilli powder, salt, water. Add koftas & press start. Stand for 5 minutes. Squeeze lemon juice & serve.
IC23	EGG CURRY	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Boiled eggs	2 nos.	4 nos.	6 nos.
				Onions (chopped)	2 nos.	3 nos.	4 nos.
				Green chilli	1 no.	2 nos.	3 nos.
				Garlic (pods)	6-7 nos.	8-10 nos.	10-12 nos.
				Ginger (chopped)	1 tbsp	11/2 tbsp	2 tbsp
				Tomato puree	3 tbsp	5 tbsp	6 tbsp
				Water	1/2 cup	1 cup	11/2 cup
				Green peas (shelled)	1/4 cup	1/2 cup	1 cup
				Salt, Red chilli powder, Garam masala, Turmeric powder, Dhania powder	As per taste
				Oil	2 tbsp	3 tbsp	3 tbsp
				Coriander leaves	A few sprigs
				Method: 1. Put chopped onions, green chilli, garlic, ginger in a spice blender & make paste adding 1 tbsp water.2. In a MWS bowl take oil & add the paste. Mix well. Select menu & weight and press start.3. When beeps, stir & add tomato puree, peas, water & all the spices. Mix well & press start.4. When beeps, stir & add boiled eggs (each cut into 2), add some water if required. Mix well & press start. Garnish with fresh coriander leaves & serve hot.
IC24	JHINGA MATAR CURRY	0.2~0.4 kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg
				Prawns (deveined & cleaned)	50 g	100 g	150 g
				Peas (shelled)	1/2 cup	1 cup	1 cup
				Water	1/4 cup	1/2 cup	1 cup
				Salt, Red chilli power, Garam masala	As per taste
				Oil	1 tbsp	11/2 tbsp	2 tbsp
				For Paste
				Onions	1 no.	2 nos.	21/2 nos.
				Green chilli	1 no.	2 nos.	2 nos.
				Coriander powder, Turmeric powder	As per taste
				Ginger (chopped)	1 tsp	11/2 tsp	2 tsp
				Method: 1. Grind all together onions, green chilli, ginger, coriander powder & turmeric powder without adding any water & make a paste.2. In a MWS bowl take oil & paste. Mixwell. Select menu & weight and press start.3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well & cover and press start.4. When beeps, remove lid & stirwell. Press start. Serve hot with steamed rice.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC25	DUM TANGRI	0.6 kg	Microwave safe (MWS) glass bowl & High rack		For	0.6 kg
					Chicken legs	5 nos.
					For Marinade
					Hung curd	4 tbsp
					Fresh cream	1 tbsp
					Ginger-garlic paste	1 tsp
					Oil	1/2 tbsp
					Tandoori chicken masala	1 tbsp
					Kasoori methi	As required
					Salt, Red chilli powder, Garam masala, Pepper	As per taste
					For Gravy
					Fresh tomato paste	5 tbsp
					Onion paste	5 tbsp
					Tomato puree	3 tbsp
					Ginger-garlic paste	1 tsp
					Oil	2 tbsp
					Fresh coriander leaves (chopped)	As required
					Salt, Red chilli power, Garam masala, Dhania powder	As per taste
				Method: 1. Take chicken legs, wash, clean & pat dry them with kitchen towel. Make cuts on legs with a sharp knife & keep aside.2. In a bowl take all the ingredients of marinade & mix to a thick paste. Apply the marinade on chicken legs all over & inside the cuts as well. Keep covered inside the refrigerator for at least half an hour.3. After marination is done, keep the marinated chicken legs on high rack. Keep high rack with chicken legs in the microwave. Select menu & press start.4. When beeps, turn the chicken legs & press start.5. When beeps, remove chicken legs & high rack from microwave & keep aside. In a MWS glass bowl take all the ingredients given for gravy. Mix well & press start.6. Take chicken legs & roll in the gravy. Mix well & serve hot with butter naan or laccha parantha.
IC26	MAKKI KORMA	0.1~0.3 kg	Microwave safe (MWS) bowl		For	0.1 kg	0.2 kg
					Corns	100 g	200 g
					Peas	1/4 cup	1/2 cup
					Onion (chopped)	1 no.	2 nos.
					Tomato (chopped)	1 no.	2 nos.
					Green chilli (chopped)	1 no.	2 nos.
					Beaten curd	4 tbsp	6 tbsp
					Water (for boiling)	1/2 cup	1 cup
					Water (for cooking)	1/4 cup	1/2 cup
					Salt, Red chilli power, Turmeric powder, Garam masala	As per taste
					Oil	1/2 tbsp	1 tbsp
				Method: 1. In a MWS glass bowl put coms, peas, water (for boiling) & stir. Select menu & weight and press start.2. When beeps, remove & strain the coms & peas in a strainer & keep aside. In the same glass bowl add put oil, chopped onion, tomato & green chilli. Mix well & press start.3. When beeps, add corns & peas, water (for cooking), add all spices, beaten curd & mix well. Press start. Give standing time of 5-10 minutes & serve hot.
IC27	LITTI®	06 Pc	Multicook tawa & Low rack*	For dough
				Whole wheat flour	1 cup
				Curd	1⁄4 cup
				Desi ghee	2 tbsp
				Ajwain	1 tsp
				Salt	As per taste
				Baking soda	A pinch
				Water (to knead the dough)	1⁄4 cup
				For Stuffing
				Sattu	1⁄2 cup
				Chopped onion	1⁄2 cup
				Chopped coriander	1⁄2 cup
				Chopped green chilli	1 tbsp
				Chopped ginger	1 tsp
				Mustard oil	1 tbsp
				Red chilli pickle masala	1 tbsp
				Lemon juice	1 tsp
				Salt, Red chilli powder, Garam masala	As per taste
				Method: 1. In a bowl mix all the ingredients of dough except water & mix well with hands. Now add water & knead a soft dough. Cover & keep aside for 10-15 minutes. 2. In another bowl take all the ingredients of stuffing & mix very well. If the stuffing is too dry, then add 1 or 2 cup water (just enough to mix all the ingredients) & mix well. The stuffing should not be wet. 3. Divide the dough into 6 equal medium sized balls (approx. 45 g each). Now fill the stuffing (1-2 tbsp) & make round shape balls. 4. Keep multicook tawa on low rack & keep tawa and rack aside. Select menu and press start.(Preheat process) 5. When beeps, keep the prepared balls on tawa & keep tawa on low rack & press start. 6. When beeps, change over the side. Press start. Dip the hot Litti in melted ghee & serve hot with chokha.
IC28	CHOKHA	0.3 kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack**	For	0.3 kg
				Brinjal (peeled & chopped)	300 g
				Onion (chopped)	1 no.
				Tomato (de-seeded & cut into pieces)	3 nos.
				Green chilli (chopped)	2 nos.
				Coriander leaves (chopped)	2 tbsp
				Ginger (chopped)	1 tsp
				Mustard oil	1⁄2 tbsp
				Salt, Red chilli powder	As per taste
				Method: 1. In a MWS glass bowl take peeled & chopped brinjal pieces. Sprinkle some water. Select menu & press start. 2. When beeps, remove MWS glass bowl from the microwave. Mash the cooked brinjal with the back of the spoon/laddle & keep aside. 3. Take tomatoes pieces & keep on tawa. Keep tawa & high rack inside the microwave & press start. 4. When cooking ends, add grilled tomatoes to the mashed brinjal. Add all the spices, mustard oil, chopped onions & green chilli, coriander leaves & mix very well & mash a little. Serve chokha with freshly made Litti.
IC29	METHI ALOO	0.2 - 0.4 kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg
				Methi leaves (chopped)	2 cups	3 cups	4 cups
				Big size potato (cut in pieces)	1 no.	2 nos.	3 nos.
				Tomato (chopped)	1 no.	2 nos.	3 nos.
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Green chilli (chopped)	1 no.	2 nos.	2 nos.
				Salt, Red chilli powder, Haldi, Garam masala	As per taste
				Method: 1. In a MWS bowl take oil, chopped green chilli & chopped tomato. Mix well. Select menu & weight and press start. 2. When beeps, mix & add cut potatoes. Sprinkle little water on top. Cover & press start. 3. When beeps, remove cover. Add chopped methi leaves & all the spices. Mix well & cover. Press start. Give standing time for 5 minutes. Serve hot with chappati or parantha.

* Refer Pg. 124 Fig. 1 **Refer Pg. 124 Fig. 2
@Do not put anything in the oven during Preheat mode.

Indian Cuisine

Menu		Weight Limit	Utensil	Instructions
IC30	KADDU KISABZI	0.2~0.5kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Kaddu (cut into pieces)	200 g	300 g	400 g	500 g
				Chopped tomato	1 no.	2 nos.	3 nos.	4 nos.
				Chopped green chilli	1 no.	2 nos.	3 nos.	4 nos.
				Finely chopped ginger	1/2 tsp	1/2 tsp	1 tsp	1 tsp
				Chopped coriander leaves	1 tbsp	2 tbsp	3 tbsp	4 tbsp
				Oil	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp
				Salt, Red chilli power, Garam masala, Amchoor, Turmeric powder	As per taste
				Method: 1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select menu & weight and press start.2. When beeps, remove kaddu & keep aside. In another MWS bowl put oil, chopped ginger, green chilli, coriander leaves & chopped tomatoes. Mix well & press start.3. When beeps, remove & mix well. Add cooked kaddu & all the spices. Mash with the back of laddle / spoon. Press start. Serve hot.
IC31	PALAKKEEMA	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg		0.3 kg
				Palak leaves (chopped)	11/2 cup	21/2 cups		31/2 cups
				Chicken keema	1/2 cup	1 cup		11/2 cup
				Chopped onion	1 no.	2 nos.		3 nos.
				Tomatoes	2 nos.	3 nos.		4 nos.
				Dry red chillies	2 nos.	3 nos.		4 nos.
				Ginger (chopped)	1/2 tsp	1 tsp		1 tsp
				Garlic (chopped)	1/2 tsp	1 tsp		1 tsp
				Salt	As per taste
				Oil	1 tbsp	11/2 tbsp		2 tbsp
				Kalonji	1/4 tsp	1/4 tsp		1/4 tsp
				Saunf	1/4 tsp	1/4 tsp		1/4 tsp
				Jeera	1/4 tsp	1/2 tsp		1/2 tsp
				Methi dana	1/4 tsp	1/2 tsp		1/2 tsp
				Method: 1. In a spice blender take tomatoes (cut into pieces), chopped ginger, chopped garlic, dry red chilli, a pinch of salt & make a puree of it. Keep aside for later use.2. In a MWS bowl take oil, saunf, jeera, kalonji & methi dana, chopped onions. Mix well. Select menu & weight and press start.3. When beeps, stir well & add chicken keema & tomato puree. Mix & cover and press start.4. When beeps, stir well. Add chopped palak leaves, salt & press start. Serve hot with butter naan or landoori roti.
IC32	PANEERPISTAHARYALI	0.2~0.4kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg		0.4 kg
				Paneer (cut into cubes)	200 g	300 g		400 g
				Pista (skin removed)	2 tbsp	3 tbsp		4 tbsp
				Coriander leaves	1/4 cup	1/2 cup		1/2 cup
				Milk	1/4 cup	1/2 cup		1/2 cup
				Salt, Pepper	As per taste
				Onion	2 nos.	3 nos.		4 nos.
				Green chilli (chopped)	2 nos.	3 nos.		4 nos.
				Oil	1 tbsp	2 tbsp		21/2 tbsp
				Dhania powder	1/4 tbsp	1 tbsp		1 tbsp
				Garlic (chopped)	1 tsp	11/2 tsp		11/2 tsp
				Water	1/2 cup	1 cup		1 cup
				Method: 1. Peel & cut onions into 4 pieces. Put pista & chopped onion in a MWS bowl. Put water & cover. Select menu & weight and press start.2. When beeps, remove from microwave & cool. Grind boiled onion pieces, pista along with water, salt, pepper, dhania powder, coriander leaves, green chilli, garlic to a fine green paste.3. Put the prepared paste in the same MWS bowl, put oil & milk, mix well & press start.4. When beeps, mix again, put paneer cubes & mix. Adjust seasoning. Press start. Garnish with fresh cream. Serve hot.

Menu		Weight Limit	Utensil	Instructions
rd1	CHICKEN BIRYANI	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	500 g
				Boneless chicken	100 g	200 g	300 g	400 g	500 g
				For Marinade
				Hung curd	1⁄2 cup	1 cup	11⁄2 cup	2 cup	21⁄2 cup
				Tomato puree	2 tbsp	3 tbsp	4 tbsp	5 tbsp	6 tbsp
				Ginger garlic paste	1 tbsp	11⁄2 tbsp	11⁄2 tbsp	2 tbsp	2 tbsp
				Salt, Garam masala, Coriander powder, Red chilli powder, Turmeric powder	As per taste
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Onion	1⁄2 cup	1 cup	1 cup	11⁄2 cup	11⁄2 cup
				Salt	If required
				Coriander leaves	A few springs
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Method: 1. Marinade the chicken & keep it in refrigerator for 1 hour.2. In a MWS bowl add oil, chopped onions & marinated chicken & cover. Select menu & weight and press start.3. When beeps, mix well, add rice, salt (if required), coriander leaves, water. Cover & press start. Stand for 5 minutes. Serve hot.
rd2	GOSHT DUM BIRYANI	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	500 g
					100 g	200 g	300 g	400 g	500 g
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Chopped onion	1⁄2 cup	1 cup	1 cup	11⁄2 cup	11⁄2 cup
				Ginger garlic paste	1 tbsp	11⁄2 tbsp	11⁄2 tbsp	2 tbsp	2 tbsp
				Jeera, Laung, Tej patta, Salt, Red chilli powder, Garam masala	As per taste
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Method: 1. In a MWS bowl add oil, jeera, laung, tej patta onion, ginger garlic paste, mutton & cover. Select menu & weight and press start.2. When beeps, mix well, add rice, water, salt, red chilli powder, garam masala & cover. Press start. Stand for 5 minutes. Serve hot.
rd3	PINEAPPLE FRIED RICE	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	500 g
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Mix veg - Peas, French beans, Carrots, Capsicum	1⁄2 cup	1 cup	11⁄2 cup	2 cup	21⁄2 cup
				Pineapple (chopped)	1⁄2 cup	1 cup	1 cup	11⁄2 cup	2 cup
				Ajinomoto (optional)	A pinch
				Red chilli powder, Chilli sauce, Soya sauce	As per taste
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Method: 1. In a MWS bowl add oil, mix vegetables, ajinomoto, red chilli powder, soy sauce, chilli sauce. Mix & select menu & weight & press start.2. When beeps, remove, in another MWS bowl add rice & water & press start.3. When beeps, add the boiled rice to the vegetables, add pineapple pieces. Mix & press start. Stand for 5 minutes.
rd4	VEG PULAO	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	500 g
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Jeera, Laung, Tej patta, Salt, Garam masala, Red chilli powder	As per taste
				Mix veg - Gobhi, Matar, Gajar, French beans	1⁄2 cup	1 cup	11⁄2 cup	2 cup	21⁄2 cup
				Method: 1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables.2. Select menu & weight and press start.3. When beeps, mix well & add rice, water, salt, garam masala, red chilli powder. Press start. Mix well. Stand for 5 minutes.

Rice Delight

Menu		Weight Limit	Utensil	Instructions
rd5	VEG TAHIRI	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	500 g
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Oil	1 tbsp	1 1/2 tbsp	2 tbsp	2 1/2 tbsp	3 tbsp
				Jeera, Laung, Tej patta, Salt, Garam masala, Haldi, Red chilli powder	As per taste
				Mix veg - Gobhi, Matar, Gajar, Tomato, Potato	1/2 cup	1 cup	1 1/2 cup	2 cup	2 1/2 cup
				Method: 1. In a MWS bowl add oil, jeera, laung, tej patta & mix vegetables.2. Select menu & weight and press start.3. When beeps, mix well & add rice, water, salt, garam masala, haldi, red chilli powder. Press start. Mix well. Stand for 5 minutes. Serve hot.
rd6	MALABAR BIRYANI	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice (soaked for 1 hour)	100 g	200 g	300 g	400 g	50G
				Boneless chicken	100 g	200 g	300 g	400 g	500 g
				For Marinade
				Salt, Red chilli powder,Turmeric powder	As per taste
				Oil	1 tbsp	1 1/2 tbsp	2 tbsp	2 1/2 tbsp	3 tbsp
				Salt, Biryani masala	As per taste
				Curd	1 tbsp	1 1/2 tbsp	2 tbsp	2 1/2 tbsp	3 tbsp
				Sliced tomato	1 No.	1 No.	2 Nos.	2 Nos.	3 Nos.
				Sliced onion	1 No.	1 No.	2 Nos.	2 Nos.	3 Nos.
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Method: 1. Marinade the chicken & refrigerate it for 1 hour.2. In a MWS bowl add oil, onion, chopped coriander & mint leaves, biryani masala & salt. Mix, select menu & weight & press start.3. When beeps, remove the bowl & in another MWS bowl add soaked rice, water, tomato, curd, mix & cover. Press start.4. When beeps, add the marinated chicken to the first bowl. Cover & press start. Stand for 5 minutes. Serve hot.
rd7	PEPPER RICE	0.1~0.5kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Soaked Rice (2 hours)	100 g	200 g	300 g	400 g	500 g
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Dry coconut	2 tbsp	3 tbsp	4 tbsp	4 1/2 tbsp	5 tbsp
				Green chilli (Chopped)	2 nos.	3 nos.	4 nos.	5 nos.	6 nos.
				Garlic (Chopped)	2 cloves	3 cloves	4 cloves	5 cloves	6 cloves
				Ghee	1 tbsp	2 tbsp	2 1/2 tbsp	3 tbsp	3 1/2 tbsp
				Salt	As per taste
				Pepper	As per taste
				Seasoning
				Mustard seeds	1/2 tsp	1 tsp	1 1/2 tsp	2 tsp	2 1/2 tsp
				Black gram dal	1/2 tsp	1 tsp	1 1/2 tsp	2 tsp	2 1/2 tsp
				Bengal gram dal	1/2 tsp	1 tsp	1 1/2 tsp	2 tsp	2 1/2 tsp
				Curry leaves	A few leaves
				Dry red chilli	1 no.	2 nos.	3 nos.	4 nos.	5 nos.
				Oil	1 tbsp	2 tbsp	3 tbsp	3 1/2 tbsp	4 tbsp
				Method: 1. In a MWS bowl add oil, dry red chilli, green chilli, chopped garlic, mustard seeds, black gram dal, bengal gram dal, curry leaves. Select menu & weight and press start.2. When beeps, add soaked rice, water, ghee, salt, pepper. Mix well & press start. Stand for 5 minutes. Add grated coconut & serve hot.
rd8	ZAFRANI PULAO	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati rice	100 g	200 g	300 g	400 g	500 g
				Melted ghee	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Nutmeg powder, Cardamon powder	As per taste
				Sugar	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Saffron (Kesar)	A pinch
				Warm milk	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Water	150 mL	300 mL	350 mL	650 mL	750 mL
				Kishmish, Kaju	As per required
				Method: 1. In a MWS bowl add ghee & rice. Mix well. select menu & weight and press start.2. When beeps, mix well add nutmeg powder, cardamom powder, kishmish, kaju, sugar, saffron mixed with warm milk, water. Press start. Stand for 5 minutes. Gamish with kishmish & kaju and serve.
rd9	BENGALI BIRYANI	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati Rice (Cooked)	100 g	200 g	300 g	400 g	500 g
				Fish (Hilsa)	250 g	350 g	450 g	550 g	650 g
				Desi Ghee	1 tbsp	2 tbsp	2 tbsp	3 tbsp	3 tbsp
				Onion (sliced)	1 no.	2 nos.	2 nos.	3 nos.	3 nos.
				Ginger-garlic paste	1 tsp	11⁄2 tsp	2 tsp	21⁄2 tsp	3 tsp
				Red chilli powder, Salt, Turmeric powder, Cumin powder, Garam masala	As per taste
				Black pepper corns, Cloves, Cinnamon, Bayleaf, Cardamom (green)	As per requirement
				Hung curd	2 tbsp	21⁄2 tbsp	3 tbsp	31⁄2 tbsp	4 tbsp
				Oil	1 tsp	11⁄2 tsp	2 tsp	21⁄2 tsp	3 tsp
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Method: 1. In a bowl take hung curd, ginger-garlic paste, oil, all the spices, mix well & make a paste for marinade. Apply this marinade on fish pieces evenly keep the marinated fish in refrigerator for atleast 1-11⁄2 hours.2. In a MWS bowl take soaked rice, water, select menu & weight & press start.3. When beeps remove rice from microwave. In another MWS bowl take sliced onions, desi ghee, black pepper corns, cloves, cinnamon stick, bay leaf, cardamom, mix well. Press start.4. When beeps add the cooked onions to rice, add marinated fish pieces, salt. Mix well, cover & press start. Allow to stand for 5-10 minutes.5. Serve hot with curd or gravy of your choice.
rd10	KHUMB PULAO	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati Rice (Soaked)	100 g	200 g	300 g	400 g	500 g
				Sliced mushrooms	50 g	100 g	150 g	200 g	250 g
				Water	100 mL	200 mL	300 mL	325 mL	375 mL
				Milk	100 mL	200 mL	300 mL	325 mL	375 mL
				Oil	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp
				Chopped spring onions	2 nos.	3 nos.	4 nos.	5 nos.	6 nos.
				Chopped garlic	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp
				Salt, Pepper	As per taste
				Method: 1. In a MWS bowl add oil, chopped garlic & spring onions. Select menu & weight and press start.2. When beeps, mix well & add mushrooms. Press start.3. When beeps, mix well & add rice, milk, water, salt & pepper. Press start. Stand for 3 minutes.

Rice Delight

Menu		Weight Limit	Utensil	Instructions
rd11	TIRANGA PULAO	0.2~0.4kg	Microwave safe (MWS) bowl & Microwave safe (MWS) glass bowl	For	0.2 kg	0.3 kg	0.4 kg
				Rice (soaked for 1 hour)	200 g	300 g	400 g
				Water	350 mL	500 mL	650 mL
				Salt	As per taste
				For Red Mixture
				Beat root (grated)	1/2 cup	1 cup	1 cup
				Onion (sliced)	1/2 nos.	1 no.	1 no.
				Oil / ghee	1/2 tbsp	1 tbsp	1 tbsp
				Salt	As per taste
				Laung, Dalchini, Chhoti elaichi	As requite
				For White Mixture
				Cashewnuts (broken into pieces)	1 tbsp	2 tbsp	3 tbsp
				Oil / ghee	1/2 tbsp	1 tbsp	11/2 tbsp
				For Green Mixture
				Mint leaves	1/2 cup	1cup	1 cup
				Coriander leaves	1/2 cup	1cup	1 cup
				Onion	1 no.	2 nos.	3 nos.
				Green chilli	1 no.	2 nos.	3 nos.
				Garlic paste	1/2 tsp	1 tsp	1 tsp
				Salt	As per taste
				Method: In a spice grinder take mint leaves, coriander leaves, onion (cut into pieces), green chilli & salt. Grind them & make green chutney. Keep aside for late use.2. In a MWS bowl take soaked rice & water. Add salt. Select menu & weight and press start.3. When beeps, remove the MWS bowl & drain excess water from the rice. Divide the cooked rice into 3 equal parts. Cover them.4. In another MWS bowl add oil/ghee, grated beet root, sliced onion, laung, elaichi & salt. Mix well. Press start.5. When beeps, remove the MWS bowl and in a MWS glass bowl add oil/ghee & cashewnuts. Press start.6. Mix one portion of rice to the red mixture with a fork. Do not break the rice. Mix second portion with green chutney & third portion of rice with chashewnuts.7. Take square / rectangular dish & arrange the red coloured layer first, white layer in the centre & green layer in the end. Serve them hot.
rd12	EGG BIRYANI	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Boiled eggs	2 nos.	3 nos.	4 nos.
				Rice (soaked for 1 hour)	100 g	200 g	300 g
				Water	200 mL	350 mL	500 mL
				Onions (Big sized sliced)	1 no.	2 nos.	2 nos.
				Coriander leaves (chopped)	1 tbsp	2 tbsp	3 tbsp
				Ginger-garlic paste	1/2 tsp	1 tsp	1 tsp
				Salt, Red chilli powder, Garam masala, Dhania powder, Turmeric powder	As per taste
				Biryani masala	1/2 tsp	1 tsp	1 tsp
				Slit green chillies	1 no.	2 nos.	2 nos.
				Method: In a MWS bowl take soaked rice, water. Select menu & weight and press start.2. When beeps, take out the cooked rice & keep aside. In another MWS bowl take oil, chopped coriander leaves, sliced onions, biryani masala, ginger-garlic paste, slit green chillies & all the spices. Mix very well & press start.3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced onions. Mix well without breaking the eggs. Press start.4. Serve egg biryani hot with plain curd or raita.
rd13	ACHARI CHANA PULAO	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Soaked rice	100 g	200 g	300 g
				Soaked & boiled kabuli chana	1/2 cup	1 cup	11/2 cup
				Sliced onions	1/2 cup	1 cup	11/2 cup
				Water	200 mL	350 mL	500 mL
				Ginger-garlic paste	1/2 tsp	1 tsp	11/2 tsp
				Desi ghee	1 tbsp	11/2 tbsp	2 tbsp
				Laung, Chhoti elaichi, Badi elaichi, Saunf, Jeera	As per requirement
				Salt, Red chilli powder,Garam masala, Haldi	As per taste
				Mango pickle paste	1 tbsp	11/2 tbsp	2 tbsp
				Slit green chilli	1 no.	2 nos.	2 nos.
				Method: 1. In a MWS bowl take soaked rice & water. Select menu & weight and press start.2. When beeps, remove the rice & keep aside. In another MWS bowl take desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic paste, sliced onions & slit green chillies. Mix very well & press start.3. When beeps, add onion-mixture to the cooked rice, also add mango pickle paste & all the spices. Mix very well & press start.4. Serve achari chana pulao hot with fresh curd.
rd14	METHI RICE	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Methi leaves (chopped)	1 cup	11/2 cup	2 cup
				Soaked rice	100 g	200 g	300 g
				Water	200 mL	350 mL	500 mL
				Onions (sliced)	1 no.	2 nos.	3 nos.
				Ginger-garlic paste	1/2 tsp	1 tsp	11/2 tsp
				Salt, Red chilli powder, Garam masala	As per taste
				Oil / ghee	11/2 tbsp	2 tbsp	21/2 tbsp
				Method: 1. In a MWS bowl take soaked rice & water. Select menu & weight and press start.2. When beeps, remove the rice & keep aside. In another MWS bowl take oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix well & press start.3. When beeps, add methi leaves to cooked rice, add all the spices. Mix very well. Press start. Serve rice hot with curd or raita.
rd15	COCONUT RICE	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Rice (soaked for 1 hour)	100 g	200 g	1 cup
				Coconut (grated)	1/2 cup	1/2 cup	0.3 kg
				Coconut milk	100 mL	200 mL	300 mL
				Water	100 mL	150 mL	200 mL
				Oil	1 tbsp	2 tbsp	2 tbsp
				Chopped cashewnuts	1 tbsp	2 tbsp	3 tbsp
				Mustard seeds	1/2 tsp	1 tsp	1 tsp
				Curry leaves	10 nos.	15 nos.	20 nos.
				Chopped green chilli	2 nos.	3 nos.	3 nos.
				Salt & pepper	As per taste
				Finely chopped ginger	1 tsp	11/2 tsp	2 tsp
				Beaten curd	1 tbsp	2 tbsp	3 tbsp
				Method: 1. In a MWS bowl take soaked rice coconut milk & water. Select menu & weight and press start.2. When beeps, remove the rice & separate rice grains using a fork & keep aside. In another MWS bowl take oil, mustard seeds, chopped cashewnuts, curry leaves, chopped ginger, chopped green chilli. Mix well & press start.3. When beeps, add cooked rice to the tadka. Add beaten curd, grated coconut, salt & pepper. Mix very well & press start. Serve coconut rice hot with sambhar.

Rice Delight

Menu		Weight Limit	Utensil	Instructions
rd16	CURD RICE	0.1~0.5kg	Microwave safe (MWS) glass bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Basmati Rice (Soaked)	100 g	200 g	300 g	400 g	500 g
				Water	200 mL	400 mL	600 mL	650 mL	750 mL
				Oil	1 tbsp	11/2 tbsp	2 tbsp	21/2 tbsp	3 tbsp
				Mustard seeds	1/2 tsp	1/2 tsp	1 tsp	1 tsp	11/2 tsp
				Urad dal	1/2 tsp	1/2 tsp	1 tsp	1 tsp	11/2 tsp
				Chana dal	1/2 tsp	1/2 tsp	1 tsp	1 tsp	11/2 tsp
				Curry leaves	A few leaves
				Green chillies (chopped)	2 nos.	2 nos.	3 nos.	3 nos.	3 nos.
				Grated ginger	1/2 tsp	1/2 tsp	1 tsp	1 tsp	11/2 tsp
				Curd	1/2 cup	1/2 cup	1 cup	1 cup	11/2 cup
				Milk	1/4 cup	1/4 cup	1/2 cup	1/2 cup	1 cup
				Coriander leaves (chopped)	A few sprigs
				Method: In a MWS glass bowl add oil, mustard seeds, urad dal, chana dal. Select menu & weight and press start.When beeps, mix well & add curry leaves, green chillies, grated ginger. Mix well & press start.When beeps, remove the bowl.Now in another MWS glass bowl, add rice & water. Press start. Stand for 5 minutes.Add cooked rice, curd, milk, chopped coriander leaves to the first MWS glass bowl. Mix well & serve.

Kids' Delight

In the following example, show you how to cook

0.3 kg of Veg Burger

1. *Press STOP/CLEAR.

1. Press Kids' Delight

The display will show 'CF 1'

1. Keep pressing the Kids' Delight key until display shows 'CF10'

2. Press-Less/+More to set the weight 0.3kg

1. Press START/Add 30 secs.

1. When cooking you can increase or decrease cooking time by pressing -Less/ +More keys.

NOTE

• Kids' Delight cook menus are programmed.
- Kids' Delight cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR.

If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
CF1	CORN CHAAT	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Sweet corn	100 g	200 g	300 g
				Mix fruits (Pomegranate, Cucumber, Apple)	1⁄2 cup	1 cup	11⁄2 cup
				Salt, Red chilli powder, Chaat masala, Lemon juice	As per taste
				Method: 1. In a MWS bowl add some water & sweet corns. Select menu & weight and press start.2. Transfer the corns in a bowl add mix fruits, salt, red chilli powder, chaat masala, lemon juice. Mix well & serve.
CF2	VERMICELLI KHICHDI	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Roasted vermicelli	100 g	200 g	300 g
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Rai, Urad dal, Curry leaves	As per taste
				Chopped onion	1⁄2 cup	1 cup	1 cup
				Chopped tomato	1 No.	2 Nos.	3 Nos.
				Salt, Red chilli powder, Haldi, Garam masala	As per taste
				Water	400 mL	800 mL	1200 mL
				Lemon juice	As per taste
				Method: 1. In a MWS bowl add oil, rai, chana dal, curry leaves, chopped onion. Mix. Select menu & weight and press start.2. When beeps, mix & add tomato. Press start.3. When beeps, mix & add vermicelli, water, salt, red chilli powder, haldi, garam masala. Press start. Stand for 3 minutes.4. Squeeze lemon, mix & serve.
CF3	OMELETTE	0.2~0.4kg	Microwave safe (MWS) flat glass dish	For	0.2 kg	0.3 kg	0.4 kg
				Eggs	2 Nos.	3 Nos.	4 Nos.
				Oil	1⁄2 tbsp	1 tbsp	1 tbsp
				Chopped onion, Tomato, Coriander leaves	1⁄2 cup	1 cup	1 cup
				Salt, Pepper	As per taste
				Method: 1. Beat the eggs well & add salt, pepper & coriander leaves.2. Add oil, tomato & onion to MWS flat glass dish. Select menu & weight and press start.3. When beeps, add the egg mixture. Cover & press start. Allow to stand for 3 minutes.
CF4	PIZZA®	0.3kg	Low rack & High rack	For	0.3 kg
				Pizza base	1 Big pizza base
				Topping	3 tbsp
				Mix Vegetables - Tomato, Capsicum, Onion	1 cup
				Grated Cheese	1/2 cup
				Oregano & Chilli flakes (Optional)	As per taste
				Method: 1. Select menu & press start to preheat.2. Spread pizza topping on pizza base, spread chopped vegetables on it. Sprinkle grated cheese.3. When beeps, place the pizza on low rack & press start.4. When beeps, transfer the pizza on high rack & press start.

@Do not put anything in the oven during Preheat mode.

Menu		Weight Limit	Utensil	Instructions
CF5	GARLIC BREAD®	0.3 kg	Low Rack		For	0.3 kg
				Bread slices (French Bread)	3 slices
				Butter	5 tbsp
				Garlic paste	2 tbsp
				Grated cheese	4 tbsp
				Salt, Pepper, Oregano,Chilli flakes	As per taste
				Method: 1. Mix butter, garlic paste, grated cheese, salt,pepper and oregano together.Apply this mixture to both sides of bread slices.2. Select menu & press start.(Preheat process)3. When beeps, keep the bread slices on low rack & press start.Note: Use French bread to make garlic bread.
CF6	BREAD PUDDING	0.1~0.3 kg	Microwave safe (MWS) flat glass dish		For	0.1 kg	0.2 kg
				Bread slices	2 Nos.	3 Nos.	4 Nos.
				Milk (for dipping the bread)	1/2 cup	1 cup	11/2 cup
				Egg	1 Nos.	2 Nos.	2 Nos.
				Vanilla essence	1/2 tsp	3/4 tsp	1 tsp
				Sugar	3 tbsp	4 tbsp	5 tbsp
				Dry fruits	As per taste
				Method: 1. Make small pieces of bread slices. Beat the egg very well . Mix all the ingredient very well.2. Pour this mixture into MWS flat glass dish. Select menu and weight. Press start.
CF7	CHEESY NACHOS	0.3 kg	Microwave safe (MWS) flat glass dish		For	0.3 kg
				Nachos	300 g
				Grated cheese	1 cup
				Pizza sauce	6 tbsp
				Chopped onion, Tomato	2 cups
				Method: 1. In a MWS flat glass dish add nachos, chopped onion, tomato, pizza sauce & grated cheese. Select menu & press start.
CF8	CHOCOLATE BALLS	0.3 kg	Microwave safe (MWS) glass bowl		For	0.3 kg
				Milkmaid	1 cup
				Marie biscuit powder	1 cup
				Milk powder	1/2 cup
				Bournvita	1/2 cup
				Grated coconut	1/2 cup
				Method: 1. In a MWS glass bowl add milkmaid, marie biscuit powder, milk powder, bournvita. Mix well. Select menu & press start.2. Allow to cool. Make balls out of the mixture. Roll out the balls in the grated coconut.3. Keep in refrigerator for half an hour.
CF9	STRAWBERRY CUSTARD	0.5 kg	Microwave safe (MWS) bowl		For	0.5 kg
				Milk	1 cup
				Strawberry custard powder	3 tbsp
				Sugar	50 g
				Strawberry pieces	As required
				Method: 1. In a MWS bowl add milk, strawberry custard powder, sugar. Mix well.2. Select menu & press start.3. When beeps, stir well. Press start.4. When beeps, stir well. Press start. Allow to set in refrigerator.

@ Do not put anything in the oven during the Preheat mode

Menu		Weight Limit	Utensil	Instructions
CF10	VEG BURGER	0.1~0.3 kg	Multicook tawa & High rack*	For	0.1 kg	0.2 kg	0.3 kg
				Burger buns	1 no.	2 nos.	3 nos.
				For Tikkis
				Potatoes (boiled)	100 g	200 g	300 g
				Boiled peas	1⁄4 cup	1⁄2 cup	1 cup
				Chopped ginger	1 tsp	2 tsp	3 tsp
				Green chillies	1 no.	2 nos.	3 nos.
				Chopped coriander leaves	2 tbsp	3 tbsp	4 tbsp
				Salt, Red chilli powder, Garam masala, Chaat masala	As per taste
				Cornflour	For binding
				Tomato slices	1 no.	2 nos.	3 nos.
				Onion slices	2 no.	4 nos.	6 nos.
				Cheese slices	1 no.	2 nos.	3 nos.
				Butter	1 tsp	2 tsp	3 tsp
				Tomato sauce	1 tbsp	2 tbsp	3 tbsp
				Method: 1. In a bowl mix all the ingredients for tikkis & prepare round & flat tikkis out of it.2. Slit the buns into two halves. Apply the butter inside the buns.3. Keep the tikkis on the tawa. Keep on high rack. Select menu & weight and press start.4. When beeps, turn over the tikkis & press start.5. When beeps, remove the tikkis. Now apply tomato sauce on one half of the bun. Keep the cheese slice, tikki, onion slices and then tomato & cheese slices & cover with the second half of the bun.6. Now keep the burger on high rack & press start.
CF11	CHOCO BARS	0.2 kg	Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish	For	0.2 kg
				Chocolate chips	1⁄2 cup
				Oats (crushed)	1 cup
				Honey	3 tbsp
				Brown sugar	4 tbsp
				Butter (softened)	8 tbsp
				Chopped nuts (Almonds, Pistachio, Walnut)	As required
				Method: 1. In a MWS glass bowl put oats, half amount of butter (4 tbsp), honey and brown sugar. mix well. Select menu and press start.2. Grease a microwave flat glass dish with butter and line the dish with butter paper. Again grease it with butter.3. When beeps, remove and pour the oats mixture into greased flat glass dish and press firmly with spoon.4. In MWS glass bowl add rest of the butter, chocolate chips. Mix & press start.5. When beeps, pour this mixture on oats & sprinkle chopped nuts.6. Cut into rectangle bars when set & serve chilled.

*Refer to Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
CF12	APPLE PIE®	0.6 kg	Metal cake tin & Low rack*	For	0.6 kg
				Apple Filling
				Apples (pealed, cleaned & sliced thinly)	4 large sized
				White sugar	1/4 cup
				Brown sugar	1/4 cup
				Lemon juice	1 tsp
	Fig -1Fig -2			Cinnamon powder	1 tsp
				Nutmeg powder	1/4 tsp
				Salt	1/4 tsp
				Softened butter	2 tbsp
				Cornflour	2 tbsp
				Short Crust Pastry
				Maida	2 1/2 cup (300 g)
				Salt	1/2 tsp
				Sugar (granulated)	2 tsbp
				Unsalted butter (chilled & cut into 1 inch pieces)	1 cup (225 g)
				Ice water	1/4 - 1/2 cup (60-120 mL)
				Method: Put maida, salt, sugar in a food processor/mixer. Grind it well. Take it in a bowl. Add chilled cubes of butter. Rub with hand to make bread crumb texture or till soft & well granulated.Add 1/4 cup ice water to make a soft dough when pinched. Roll out the dough into 2 equal parts. Make disc shapes. Cover with plastic wrap & keep refrigerated at least for 30 minutes.When chilled, roll out one disc into big shape & place in a greased cake tin, covering it from the edges. Again keep in refrigerator for 1 hour.Take all the ingredients of apple filling in a mixer. Grind it to make a puree without any water. Pour this mixture in the cake tin.Roll out the second chilled disc & cut out long strips of 1/2 inch width. Cover the pie dish with these strips, arranging crossways as shown in figure 1 & figure 2.Seal the edges & wet them with water. Cover the edges with foil paper to avoid over burning.Select the menu & press start. (Preheat process)When beeps, place the cake tin on low rack & press start. When beeps, give a standing time of 5-10 minutes. Cool & serve in pieces.Note: If the butter become soft while making pie, keep the rolled dough in freezer.
CF13	MUSHROOM AND PEPPER PIZZA®	0.3 kg	Multicook tawa & Low rack**	For	0.3 kg
				Pizza base
				Dry active yeast	3 g
				Water	2 tbsp
				Sugar	1/4 tsp
				Maida	60 g
				Salt	1/4 tsp
				Oil	1 tsp
				Topping
				Pizza sauce	2 tbsp
				Vegetables (Sliced mushroom, Chopped yellow & red bell pepper)	1 cup
				Grated cheese	1 cup
				Oregano & chilli flakes	As per taste
				Method: Dissolve the yeast in lukewarm water, stir in sugar & keep for 10 minutes till frothy.Sieve the flour, add the yeast mixture, oil & salt. Prepare a dough using a little water if required. Knead till it does not stick to the pan/bowl.Cover the dough with a muslin cloth & keep it till it doubles the volume.Knead lightly & roll out thin chapati.Keep on greased tawa. Spread the sauce, sprinkle oregano & chilli flakes, add vegetables & spread grated cheese. Keep aside.Select menu & press start.(Preheat process)When beeps, keep the tawa on low rack. Keep it inside the microwave oven. Press start.

@ Do not put anything in the oven during Preheat mode.

Refer Pg. 124 Fig. 4

**Refer Pg. 124 Fig. 1

Menu		Weight Limit	Utensil	Instructions
CF14	NOODLEROSTI	0.2 kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*	For Rosti
				Boiled whole wheat noodles	3⁄4 cup
				Grated paneer	1⁄4 cup
				Grated mozarella cheese	1⁄4 cup
				Oil	2 tsp
				Salt, Pepper	As per taste
				Coriander (chopped)	2 tbsp
				For Topping
				Mixed shredded vegetables (Carrot, Cabbage, Capsicum)	1⁄2 cup
				Boiled bean sprouts	1⁄4 cup
				Oil	1 tbsp
				Salt, Pepper	As per taste
				Tomato ketchup	4 tbsp
				Method: 1. In a bowl take all the ingredients for rosti & mix well with hands. Divide the dough into 4 equal parts.2. In a MWS glass bowl take oil, shredded vegetables, boiled bean sprouts, salt & pepper. Mix well. Select menu & press start.3. When beeps, remove the bowl & mix well & divide the topping into 4 equal parts & keep aside for late use.4. Take the dough & shape each portion into round flat circles (approx. 2.5"). Keep on tawa, keep tawa on high rack & press start.5. When beeps, turn over the rostis & again press start.6. Place the rostis on a serving plate & top them with a portion of prepared topping & tomato ketchup. Serve immediately.
CF15	BREAD ROLLS	10 Pc	Multicook tawa & High rack*	For	10 Pc
				Bread slices	10 slices
				For filling
				Boiled potatoes	200 g
				Chopped green chillies	2 nos
				Chat masala, Garam masala, Salt, Red chilli powder, Pepper	As per taste
				Oil	For brushing
				Method: 1. Take the bread slices & cut the edges.2. Mix all the ingredients for filling in a bowl.3. Take bread slices one by one & soak in water. Squeeze & drain extra.4. Fill in the prepared potato mixture & shape into cylindrical rolls.5. Brush with some oil. Prepare all the rolls.6. Grease the multicook tawa with some oil.7. Keep the roll in multicook tawa & keep the tawa on high rack.8. Select menu & press start.9. When beeps, turn over & press start.10. When beeps, again turn over & press start. Serve with sauce or chutney of your choice.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
bA1	CHOCOLATE CAKE®	0.4 kg	Metal Cake Tin** & Low Rack	For	0.4 kg
				Maida	110 g
				Baking powder	1/4 tsp
				Cocoa powder	50 g
				Curd	70 mL
				Powder sugar	100 g
				Egg	1 no.
				Vanilla essence	1/4 tsp
				Oil	50 mL
				Method: 1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla essence well.2. Sieve maida, baking powder & cocoa powder together.3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well. Add oil. Combine all, beat well. If required add milk to the batter to adjust the consistency.4. Grease a metal cake tin or line with butter paper. Add the cake batter.5. Select menu & press start.(Preheat process)6. When beeps, put the cake tin on low rack & keep in microwave & press start.
bA2	NAN KHATAI®	0.4 kg	Multicook tawa* & Low rack	For	0.4 kg
				Maida	150 g
				Suji	50 g
				Powdered sugar	85 g
				Vanilla essence	1 tsp
				Butter	100 g
				Almonds & cashewnuts	A few
				Method: 1. Cream the butter & sugar together till it turns fluffy.2. Add vanilla essence followed by maida & suji.3. Make a dough out of this mixture.4. Make medium sized balls & put cashewnut on the top of each piece. Arrange them on tawa & keep aside.5. Select menu & press start.(Preheat process)6. When beeps, keep the tawa on low rack & press start.
bA3	CHENA PODA®	0.3 kg	Low rack & Microwave safe (MWS) flat glass dish & High rack	For	0.3 kg
				Chena	300 g
				Sugar	100 g
				Suji	20 g
				Method: 1. Mix chena, sugar & suji together adding little water.2. Transfer this mixture to MWS flat glass dish.3. Select menu & press start.(Preheat process)4. When beeps, place the MWS flat glass dish on low rack. Press start.5. When beeps, keep the dish on high rack. Press start.
bA4	VANILLA CAKE®	0.4 kg	Metal Cake Tin** & Low Rack	For	0.4 kg
				Maida	100 g
				Powdered Sugar	75 g
				Butter	75 g
				Eggs	1 no.
				Baking Powder	1 tsp
				Vanilla essence	1 tsp
				Method: 1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.2. Select menu & press start.(Preheat process)3. When beeps, keep the cake tin on low rack & press start.

@ Do not put anything in the oven during the Preheat mode
*Refer Pg.124 Fig.4
**Refer Pg.124 Fig.1

Menu		Weight Limit	Utensil	Instructions
bA5	SWISS ROLL®	0.2 kg	Multicook tawa & Low Rack*
				For	0.2 kg
				Maida	80 g
				Condensed Milk (Milkmaid)	100 mL
				Butter	75 g
				Soda bicarb	1/4 tsp
				Vanilla essence	1/4 tsp
				Mix fruit jam	2 tbsp
				Method: 1. Sieve maida & soda. In a bowl add milkmaid & butter. Beat well. Add the maida mixture, vanilla essence & mix well.2. For spoon dropping consistency add milk or water. Place the butter paper at the bottom of the tray. Pour the batter.3. Select menu & press start. (Preheat process)4. When beeps, put the tawa on low rack & keep inside microwave. Press start.
bA6	CARROT CAKE®	0.3 kg	Metal Cake Tin** & Low Rack
				For	0.3 kg
				Maida	110 g
				Baking powder	1/4 tsp
				Grated carrot	1/2 cup
				Curd	70 mL
				Powdered sugar	100 g
				Egg	1 no.
				Vanilla essence	1/4 tsp
				Method: 1. In a bowl beat curd & sugar well till light & fluffy. In another bowl beat eggs with vanilla essence well.2. Sieve maida, baking powder & add grated carrot to it.3. Now add the maida mixture to the beaten curd mixture & add beaten egg mixture as well. Combine all three mixtures & beat well. Add the milk to adjust the consistency.4. Grease a metal cake tin or line with butter paper. Add the cake batter.5. Select menu & press start. (Preheat process)6. When beeps, put the cake tin on low rack & keep in microwave &press start.
bA7	CHOCOLATE® COOKIES	0.3 kg	Multicook tawa* & Low rack
				For	0.3 kg
				Maida	200 g
				Powdered sugar	100 g
				Butter	75 g
				Baking powder	A pinch
				Cocoa powder	2-3 tbsp
				Vanilla essence	1/4 tsp
				Method: 1. Sieve maida, cocoa powder & baking powder together. In a bowl cream butter & sugar together.2. Add maida to the creamed butter & sugar. Add vanilla essence.3. Mix well to make a soft dough.4. Roll out the dough on rolling board & cut with a cookie cutter.5. Select the menu & press start. (Preheat process)6. When beeps, place the cookies on tawa & place the tawa on low rack.. Press start.

@ Do not put anything in the oven during the Preheat mode
* Refer Pg. 124 Fig. 1
**Refer Pg. 124 Fig. 4

Menu		Weight Limit	Utensil	Instructions
bA8	JEERA BISCUITS®	0.2 kg	Low rack & Multi cook tawa*	For	0.2 kg
				Maida	120 g
				Powdered sugar	50 g
				Butter	50 g
				Jeera / Ajwain	As per taste
				Soda bi carb	1 pinch
				Baking powder	1/4 tsp
				Water	As required
				Method: 1. Sieve maida, baking powder and soda. In a bowl add powdered sugar and butter and beat well. Add maida, jeera powder, ajwain and make a soft dough with little water. Roll a thick roti and cut cookies with the cutter. Prick with a fork. Arrange on tawa.2. Select menu & press start.(Preheat process)3. When beeps, keep the tawa on low rack. Keep both inside the microwave & press start to bake. Remove when it gives a beep. Allow them to cool.
bA9	LAMINGTON® CAKE	0.4 kg	Low rack & Metal cake tin** & Microwave safe (MWS) glass bowl	For	0.4 kg
				Maida	100 g
				Powdered sugar	75 g
				Butter	75 g
				Eggs	1 No.
				Baking powder	1 tsp
				Vanilla essence	1 tsp
				For Lamington solution - Coco powder	2 tbsp
				Water	1 cup
				Desiccated coconut	As required
				Comflour	1 tbsp
				Method: 1. Sieve maida, baking powder. In a bowl add powdered sugar and butter and beat well. Add eggs and essence and again beat well. Add maida to this. For spoon dropping consistency add milk or water. Pour the mixture in a greased cake tin.2. Select menu, press start. (Preheat process).3. When there is a beep put the tin on low rack. Press start to bake. Remove when it gives a beep.4. In MWS glass bowl add water, coco powder and comflour, put in the microwave. Press start. When it gives a beep remove and cool. Cut the cake in to squares and dip the pieces in the coco solution on all sides. Roll these in the desiccated coconut and serve.
bA10	DOUGHNUTS®	0.2 kg	Multicook tawa* & Low rack	For	0.2 kg
				Maida	200 g
				Yeast	1/2 tbsp
				Luke warm milk	100 mL
				Powdered sugar	50 g
				Nutmeg powder	A pinch
				Egg	1/2 (beaten)
				Vanilla essence	1/4 tsp
				Butter	1 tbsp
				Method: 1. Dissolve yeast in milk & set aside for 5 minutes to prepare yeast mixture.2. Add sugar & butter to milk & dissolve. Add to yeast mixture.3. Now add maida, egg, vanilla essence & nutmeg powder & make a soft dough. Keep it covered for 1 hour. Roll out the dough to 1/2 inch thickness. Cut it with a doughnut cutter.4. Select menu & press start. (Preheat process)5. When beeps arrange the doughnuts on tawa & keep tawa on low rack & press start.Note: If the dough is too dry add milk & if too soft then add maida.

@ Do not put anything in the oven during the Preheat mode
*Refer Pg.124 Fig. 1

Menu		Weight Limit	Utensil	Instructions
bA11	WHOLE WHEAT COOKIES ®	0.3 kg	Multicook tawa & Low rack*	For	0.3 kg
				Whole wheat flour	200 g
				Brown sugar	100 g
				Granulated sugar	50 g
				Butter	100 g
				Egg	1 No.
				Vanilla essence	1/2 tsp
				Baking powder	1/2 tsp
				Method: 1. In a bowl cream brown sugar, butter, granulated sugar together and beat till fluffy. Add egg, vanilla essence, baking powder. Finally add flour and make a soft dough.2. Roll out the dough and cut with a cookie cutter.3. Select menu, press start. (Preheat process)4. When beeps, put the cookies on tawa & tawa on low rack. Press start to bake. Remove when it gives a beep.
bA12	BUNS ®	04 Pc	Multicook tawa & Low rack*	For dough
				Maida	11/2 cup
				Salt	1 tsp
				Sugar	1 tbsp
				Dry yeast	11/2 tsp
				Beaten egg	1 no.
				Milk powder	1 tbsp
				Warm water	100 mL
				Oil	1 tbsp
				Method: 1. In a bowl / cup take sugar & warm water and dissolve it. Add dry yeast & stir to dissolve. Cover & keep aside for 5-6 minutes.2. In another bowl take maida, salt & milk powder. Add beaten egg & mix well with hands to get a crumbly texture. Now add yeast water & knead a soft dough for buns. The dough may be a little sticky at this stage. Add oil & knead the dough again.3. Take multicook tawa & grease it with little oil & then dust with little flour. Divide the dough into 4 equal parts & make round shape & keep on tawa at equal distance.4. Cover the tawa with a lid & keep at warm & dark place for atleast 45 minutes to 1 hour.5. Select menu & press start. (Preheat process)6. When beeps, keep tawa with dough balls on low rack & keep both inside the microwave & press start.7. When beeps, turn over the buns & again press start. Immediately remove the buns from tray & use when cool.
bA13	APPLE CUP CAKES ®	0.4 kg	Metal muffin tray & Low rack	For	0.4 kg
				Maida	1 cup
				Apple (peeled & pureed)	1/2 cup
				Powdered sugar	1/2 cup
				Brown sugar	1/4 cup
				Butter (softened)	50 g
				Cinnamon powder, Clove powder, Nutmeg powder	A pinch (each)
				Eggs	2 nos.
				Chopped almonds	2 tbsp
				Baking powder	1/2 tsp
				Method: 1. In a dry & clean bowl take maida, baking powder, cinnamon powder, nutmeg powder, salt & mix with a fork & keep aside.2. In another bowl take softened butter, powdered sugar, brown sugar & beat with a electric beater till light & fluffy. Add one egg at a time & beat. Add apple puree & again mix well.3. Select menu & press start. (Preheat process)4. Softly mix all the dry mixture to the beaten butter & sugar mixture with a wooden spoon. Do not over mix.5. Pour 2 tbsp batter (for each muffin) in the greased muffin tray. When beeps, keep the low rack & metal tray and press start. Give standing time of 5 minutes.

* Refer Pg. 124 Fig. 1
@Do not put anything in the oven during Pre heat mode.

Menu		Weight Limit	Utensil	Instructions
bA14	EGGLESS CHOCOLATE CAKE®	0.5 kg	Metal cake tin & Low rack**	For	0.5 kg
				Maida	125 g
				Coco powder	2 tbsp
				Baking powder	1 tsp
				Soda bi carb	1⁄2 tsp
				Milkmaid	200 mL
				Water	100 mL
				Butter (melted)	60 mL
				Method: 1. Select menu & press start for pre-heating.2. Meanwhile, prepare the cake batter - sieve the maida, coco powder, baking powder, soda bi carb together.3. In another bowl add milkmaid, water & melted butter. Beat well. Mix all the ingredients together and beat the cake batter well. Pour the batter in cake tin lined with greased butter paper.4. When beeps (pre-heat over), keep the cake tin on low rack & keep in microwave oven. Press start. Allow the cake to cool properly & then serve.
bA15	CHEESE STRAW®	0.2 kg	Multicook tawa* & Low rack	For	0.2 kg
				Maida	100 g
				Grated cheese	25 g
				Butter	50 g
				Cold water	As required
				Pepper powder	1/4 tsp
				Baking powder	1/8 tsp
				Chilli powder	1/2 tsp
				Salt	1/4 tsp
				Method: 1. Sieve maida, baking powder, chilli powder and pepper powder. In a bowl add maida and butter and cheese and rub it with fingertips till it resembles breadcrumbs. Add little cold water to make a soft dough. Roll it in to 1⁄2 cm thick roti and cut thin strips. Twist them and put in the metal cake tin.2. Select menu & press start. (Preheat process).3. When beeps, put the tawa on low rack. Press start to bake. Remove when it gives a beep.
bA16	PATTIES®	03 Pc	Multicook tawa & Low rack & High rack	For	3 Pc
				Maida	200 g
				Salt	1/2 tsp
				Cold fat (Butter or margarine)	100 g
				Cold water	For making dough
	Fig. 1 Fig. 2Fig. 3 Fig. 4			Dry mix vegetables for stuffing	As required
				Method: 1. Sieve the flour with salt. Divide the fat into three equal portions. Rub one portion into the flour to get a bread crumb texture, add salt & make a dough of rolling consistency with iced water. Divide the dough into 3 equal portions.2. On a lightly floured marble top roll out the dough (about 1⁄2 cm thickness) into oblong shape (Fig.1). Take the second portion of fat; cut into small pieces; place them on 2/3rd of the rolled dough. Leave the remaining 1/3rd portion without fat.3. Bring up the bottom third of the pastry dough & fold like an envelope with its flap open (Fig.2). Then bring up the folded portion over again so as to close the envelope (Fig.3).4. Turn the pastry at right angles; seal open ends of the pastry & rib it (Fig.4). This means to depress it with rolling pin at intervals. Cover & cool in the fridge for 5-10 minutes. Repeat the step 2 with third portion of the fat & chill it for 30 minutes.5. Roll out the dough 1/4" thick & put the stuffing. Fold it back. Prepare all the patties in same way.6. Select menu & press start.(Preheat process)7. When beeps, arrange the patties on tawa. Keep tawa on low rack & press start.8. When beeps, brush with 2 tsp oil. Keep the tawa on high rack & press start.Note: If the butter gets soft while rolling the dough, keep the rolled dough in freezer.

@ Do not put anything in the oven during the Preheat mode
* Refer Pg. 124 Fig. 1
**Refer Pg. 124 Fig. 4

Menu		Weight Limit	Utensil	Instructions
bA17	MASALABISCUITS	0.2 kg	Low rack&Multi cook tawa*	For	0.2 kg
				Maida	100 g
				Butter	50 g
				Sugar	50 g
				Baking powder	1 tsp
				Salt, Chilli powder, Coriander powder	As per taste
				Method: 1. Sieve maida & baking powder together. Cream butter & sugar together.2. Add maida to the butter & cream mixture. Add salt, chilli powder & coriander powder. Mix them well adding little water (if required) to form a soft dough.3. Roll out the dough & shape into biscuits with the help of a biscuit cutter.4. Select menu & press start. (Preheat process)5. When beeps, keep the biscuits on the multi cook tawa & place the tawa on low rack & press start.
bA18	PINWHEELCOOKIES	0.2 kg	Multicook tawa&Low rack*	For	0.2 kg
				Maida	21⁄2 cups
				Butter (melted)	1⁄2 cup
				Powdered sugar	3⁄4 cup
				Egg (beaten)	1 no.
				Coco powder	2 tbsp
				Salt	A pinch
				Baking powder	1⁄4 tsp
				Vanilla essence	1 tsp
				Method: 1. In a bowl take melted butter & powdered sugar. Beat well with beater till creamy & fluffy.2. Add beaten egg & vanilla essence & again beat. Sift together maida, salt, baking powder. Add sifted flour to the beaten mixture & knead a dough.3. Divide the dough into 2 parts. Add coco powder to one portion & knead again. Add 1 tbsp milk to knead the dough (if required).4. Dust the kitchen slab with little flour (maida) & roll plain dough into a rectangle & roll chocolate dough in the same way. Place on top of plain rolled out dough.5. Roll out both doughs until 1⁄2" thick. Starting from one-edge roll the doughs, give the shape of a log. Cut the cookies of 1⁄4" thickness.6. Select menu & press start.(Preheat process)7. When beeps, place cookies on the tawa. Keep tawa on low rack & keep both inside the microwave and press start.8. When cooking ends, remove the cookies immediately from tawa & cool on a rack.

* Refer Pg. 124 Fig. 1
@Do not put anything in the oven during Preheat mode.

Sweet & Spicy

In the following example, show you how to cook

0.2 kg of Kalakand

1. *Press STOP/CLEAR.

1. Press Sweet & Spicy

The display will show 'SC 1'

1. Keep pressing the Sweet & Spicy key until display shows 'SC 8'

2. Press-Less/+More to set the weight 0.2 kg

1. Press START/Add 30 secs.

1. When cooking you can increase or decrease cooking time by pressing -Less/ +More keys.

NOTE

• Sweet & Spicy cook menus are programmed.
• Sweet & Spicy cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
SC1	SUJI HALWA	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Suji	100 g	200 g	300 g
				Ghee (melted)	2 tbsp	3 tbsp	4 tbsp
				Water	300 mL	600 mL	900 mL
				Sugar	100 g	200 g	300 g
				Cashewnuts, Kishmish, Kesar, Elaichi powder	As per taste
				Method: 1. In MWS glass bowl take suji, add ghee, mix it together. Select menu & weight press start.2. When beeps, stir it. Allow to cool. Add sugar & 1⁄2 qty. of water (For 0.1kg add 150 mL). Mix well & press start.3. When beeps, add remaining 1⁄2 water, sugar, cashewnuts, kishmish, kesar, elaichi powder, mix it well and press start. Serve hot.
SC2	BESAN LADOO	0.1~0.3kg	Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Besan	100 g	200 g	300 g
				Ghee (melted)	3 tbsp	5 tbsp	7 tbsp
				Powder sugar	50 g	100 g	150 g
				Elaichi powder	1/2 tsp	1 tsp	1 tsp
				Method: 1. In MWS flat glass dish take besan and ghee. Select menu and press start.2. When beeps, stir it & press start.3. When beeps, stir it & press start.4. Allow to cool. Sieve the mixture. Add powdered sugar and elaichi powder. Mix it well and make a lado of same size.Note: For binding the lado use ghee.
SC3	KHEER	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Milk	100 mL	200 mL	300 mL
				Milkmaid	150 mL	200 mL	300 mL
				Seviyan (roasted)	20 g	40 g	60 g
				Badam, Pista pieces	2 tbsp	3 tbsp	4 tbsp
				Kesar, Elaichi powder	As per taste
				Method: 1. In MWS glass bowl add milk, milkmaid & mix well. Select menu and weight & press start.2. When beeps, add badam, pista pieces, kesar, elaichi powder & seviyan. Mix well and press start.3. When beeps, mix it well. Add more milk (if required) & press start. Stand for 5 minutes. Serve hot or chilled.Note: The bowl should be filled at 1/4 level of the total volume.
SC4	MYSORE PAK	0.3kg	Microwave safe (MWS) flat glass dish	For	0.3 kg
				Besan	100 g
				Melted ghee	100 mL
				Powdered sugar	100 g
				Milk	1⁄4 cup
				Method: 1. In a MWS flat glass dish add besan. Select menu & press start.2. When beeps, mix well & add melted ghee, powdered sugar. Mix very well while adding. Press start.3. When beeps, mix well & add milk. Press start. Allow to cool & cut into pieces & serve.
SC5	NARIYAL BURFI	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Grated coconut	100 g	200 g	300 g
				Milkmaid	1⁄2 cup	1 cup	11⁄2 cup
				Milk powder	3 tbsp	4 tbsp	5 tbsp
				Ghee	1 tsp	2 tsp	3 tsp
				Elaichi powder	1 tsp	2 tsp	3 tsp
				Method: 1. In a MWS bowl add ghee & fresh grated coconut. Mix well.2. Select menu & weight and press start.3. When beeps, add milkmaid, milk powder, elaichi powder & press start.4. When beeps, remove & spread the mixture onto a greased thall & allow to set for 1 hour. Cut into rectangles & store in a air tight container
SC6	SEVIYAN ZARDA	0.2 kg	Microwave safe (MWS) glass bowl	For	0.2 kg
				Roasted Seviyan	200 g
				Sugar	5 tbsp
				Water	3 cups
				Rose essence	A few drops
				Almonds	A few
				Chopped pista	A few
				Elaichi powder	1⁄2 tsp
				Ghee	1 1⁄2 tbsp
				Method: 1. In a MWS glass bowl add sugar & water. Select menu & press start.2. When beeps, add rose essence , cardamom powder, seviyan to the bowl. Press start. Give standing time of 3 minutes. Garnish with almonds & pista & serve.
SC7	BURFI	0.3 kg	Microwave safe (MWS) flat glass dish	For	0.3 kg
				Milk powder	100 g
				Milkmaid	100 mL
				Cream	100 mL
				Corn flour	4 tbsp
				Chopped almonds & pistas	As required
				Method: 1. In a bowl mix milk powder, corn flour, milkmaid & cream. Beat well till smooth.2. Pour the mixture in a MWS flat glass dish. Select menu & press start.3. When beeps, mix well (remove lumps if formed). Press start.4. When beeps, mix well & press start.5. Remove, allow to cool & refrigerate till set. After setting cut into pieces & sprinkle chopped almonds & pistas & serve.
SC8	KALAKAND	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Grated paneer	100 g	200 g	300 g
				Milkmaid	50 mL	100 mL	200 mL
				Milk powder	2 tbsp	3 tbsp	4 tbsp
				Cornflour	1/2 tsp	1 tsp	1 tsp
				Elaichi powder	1/2 tsp	1 tsp	1 tsp
				Method: 1. In MWS bowl take grated paneer, milkmaid, milk powder, comflour, elaichi powder. Mix well, select menu and press start.2. When beeps, mix it again and press start.3. When set cut into pieces. Garnish with dry fruits.
SC9	PAYASAM	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Broken rice (soaked for 2 hour)	100 g	200 g	300 g
				Milk & Water	300 mL	500 mL	700 mL
				Sugar	75 g	150 g	200 g
				Kesar, Elaichi powder, Dry fruits	As per taste
				Ghee	1 tbsp	1 1⁄2 tbsp	2 tbsp
				Method: 1. In a MWS bowl take ghee, soaked rice, milk, sugar & water & cover it.2. Select menu & weight and press start.3. When beeps, add more milk, dry fruits, kesar, elaichi powder. Mix well & press start. Stand for 5 minutes. Sprinkle kewada jal on it. Serve hot or chilled.
SC10	SANDESH	0.2~0.4 kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg
				Paneer (grated)	200 g	300 g	400 g
				Milkmaid	50 g	75 g	100 g
				Rose water	1 tbsp	1 1⁄2 tbsp	2 tbsp
				Elaichi seeds	1⁄2 tsp	1 tsp	1 1⁄2 tsp
				Chopped pista	A few
				Khoa (mashed)	100 g	150 g	200 g
				Method: 1. In a MWS bowl add grated paneer, khoa, rose water & milkmaid. Mix well.2. Select menu & weight and press start.3. When beeps, stir well & press start.4. Allow to cool. Hang in Muslin cloth for 20 minutes if it is too wet. Make balls out of the mixture & roll them in elaichi powder & chopped pista. Refrigerate till set.
SC11	SHAHI RABDI	0.3 kg	Microwave safe (MWS) bowl	For	0.3 kg
				Milk	1 cup
				Grated paneer	1 cup
				Condensed milk	1/2 cup
				Desi ghee	1 tbsp
				Elaichi powder	1/4 tsp
				Saffron	A few strands
				Rose essence	A few drops
				Chopped pistachios	1 tbsp
				Chopped almonds (skin removed)	2 tbsp
				Method: 1. Dissolve strands of saffron in 2 tbsp lukewarm milk.2. In a MWS bowl, put all the ingredients of rabdi except chopped pistachios. Mix well.3. Keep the bowl in Microwave. Select menu & press start.4. Serve chilled garnished with chopped pistachios.
SC12	SHAHI TUKDA	0.1~0.3 kg	Microwave safe (MWS) flat glass dish & High Rack	For	0.1 kg	0.2 kg	0.3 kg
				Bread Slices	1 slice	2 slices	3 slices
				Milkmaid	50 mL	100 mL	150 mL
				Milk	50 mL	100 mL	125 mL
				Sugar	1 tbsp	2 tbsp	3 tbsp
				Badam, Pista pieces	2 tbsp	3 tbsp	4 tbsp
				Kesar-Elaichi Powder	As per taste
				Method: 1. Arrange bread slices on high rack. Select menu & weight & press start.2. When beeps, turn slices press start.3. When beeps, mix milkmaid, milk, sugar, dry fruits and kesar elaichi powder in MWS Flat Glass Dish. Pour the mixture on slices and press start. Serve hot.
SC13	KADDU KHEER	0.5 kg	Microwave safe (MWS) glass bowl	For	0.5 kg
				Milk	300 mL
				Grated kaddu	200 g
				Milkmaid	150 g
				Dry fruits (Kaju, Kishmish, Pista)	As required
				Method: 1. In a MWS glass bowl add milk & milkmaid, grated kaddu. Select menu & press start.2. When beeps, mix well. Press start.3. When beeps, mix well & add dry fruits. Press start. Serve it chilled or hot.
SC14	RAVA LADOO	0.5 kg	Microwave safe (MWS) glass bowl	For	0.5 kg
				Roasted rava/sooji	1 cup
				Grated khoa	11/2 cup
				Sugar	1/2 cup
				Milk	1/2 cup
				Kishmish	2 tbsp
				Chopped almonds	2 tbsp
				Desi ghee	1 tbsp
				Elaichi powder (optional)	1/2 tsp
				Method: 1. In a MWS glass bowl take sugar & milk. Mix & select menu and press start.2. When beeps, add roasted rava/sooji, kishmish & chopped almonds. Sprinkle elaichi powder & mix very well. Press start.3. When beeps, mix well & add grated khoa. Mix well & again press start.4. Make equal sized ladoos from the mixture, when it is still warm.
SC15	KAJU BURFI	0.4 kg	Microwave safe (MWS) glass bowl	For	0.4 kg
				Kaju	2 cups
				Powdered sugar	11/4 cup
				Water	1/2 cup
				Method: 1. Take kaju in a spice-grinder & make a fine powder and keep aside.2. In a MWS glass bowl take powdered sugar & water. Stir very well. Select menu & press start.3. When beeps, stir very well & dissolve all the sugar. Add kaju powder & stir till all the lumps are removed. Keep stirring till the paste becomes like a dough (ball formation stage).4. Grease the kitchen-slab (marble top) a little with ghee. Take the dough & roll out to 1st thickness carefully. Cut the kaju burfi in desired square or diamond shape & decorate with vark and serve.
SC16	BADAM HALWA	0.1~0.3 kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Badam (soaked in hot water for 1 hour)	1/2 cup	1 cup	11/2 cup
				Milk (for making paste)	1/2 cup	1 cup	1 cup
				Milk (for cooking)	1/2 cup	3/4 cup	1 cup
				Sugar	3 tbsp	5 tbsp	7 tbsp
				Desi ghee	2 tbsp	3 tbsp	4 tbsp
				Slivered almonds (for garnishing)	A few
				Method: 1. Remove the skin from badam & grind them to a fine paste adding milk. Take out this paste in a MWS glass bowl.2. Add desi ghee to the paste & mix well. Select menu & weight and press start.3. When beeps, stir very well & again press start.4. When beeps, stir very well. Add sugar & milk (for cooking). Again mix well & press start. Give standing time of 5-6 minutes & mix well. Garnish with slivered almonds & serve badam halwa hot.

Menu		Weight Limit	Utensil	Instructions
CC1	APPLE TOMATO CHUTNEY	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Apple pieces	150 g
				Tomato pieces	150 g
				Green chillies, Salt, Sugar	As per taste
				Oil	2 tbsp
				For Tempering: Rai, Jeera, Hing etc.
				Method: 1. In a MWS glass bowl put apple, tomato, green chillies, salt and sugar and keep it in Microwave. Select menu and press start to cook.2. When beeps, remove, allow to cool and grind it in a mixer. In another MWS glass bowl add oil and tempering and press start.3. When beeps, add ground mixture and press start. Garnish with chopped coriander.
CC2	LEMON PICKLE	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Lemon pieces	150 g
				Sugar	150 g
				Chilli powder, Salt	As per taste
				For Tempering: Rai, Jeera, Hing etc.
				Method: 1. Cut lemon and remove seeds. In MWS glass bowl add lemon pieces, sugar, salt and chilli powder. Select menu and press start. Store it in a bottle after it cools.
CC3	MIX VEG PICKLE	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Mix Vegetable (Cauliflower, Carrot, Radish, Shalgam, Green peas)	300 g
				Lemon juice	2 tbsp
				Salt, Chilli powder, Sugar, Pickle Masala	As per taste
				Oil	2 tbsp
				For tempering: Rai, Jeera, Hing etc.	As required
				Method: 1. In a MWS glass bowl put vegetables cut in long strips. Cover and keep it in microwave. Select menu and press start to cook.2. When it gives a beep, remove.3. In another MWS glass bowl add oil and tempering and press start. When it gives a beep add masala, sugar, salt & lemon juice. Add vegetables to this when it cools. Mix well and store it in a fridge.
CC4	PIZZA SAUCE	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Tomato	200 g
				Onion	100 g
				Salt, Sugar, Ajwain, Oregano, Basil leaves	As per taste
				Garlic pods	7-8 nos.
				Oil	2 tbsp
				Method: 1. In a MWS glass bowl put oil, tomato, onion, garlic pods and keep it in Microwave. Select menu & press start to cook.2. When beeps, remove, allow to cool and grind it in a mixer. Now add salt, sugar, ajwain, basil leaves. Keep it in microwave and press start.3. When cooking ends, the sauce is ready.
CC5	TOMATO SAUCE	0.5 kg	Microwave Safe (MWS) Glass Bowl	For	0.5 kg
				Tomato	500 g
				Onion	1 No.
				Chilli powder, Salt, Sugar	As per taste
				Chopped ginger and garlic	2 tbsp
				Garam masaia	1 tsp
				Method: 1. In a MWS glass bowl put tomato pieces, cover and keep it in a microwave. Select menu & press start to cook.2. When beeps, remove, allow to cool and grind it in a mixer. Strain it. Add salt, sugar, garam masaia. Mix well. Press start.
CC6	MASALA CHUTNEY	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Chana dal, Urad dal	100 g each
				Grated dry coconut	100 g
				Sesame, Salt, Sugar, Turmeric, Dhania powder, Jeera powder, Curry leaves, Methi seeds	As per taste
				Oil	1 tsp
				Method: 1. In a MWS bowl put dals and keep it in microwave. Select menu & press start to cook.2. When beeps, remove. Add the rest of the ingredients and keep it in microwave and press start.3. Remove, cool it and grind it in a mixer adding required amount of water. This chutney can be served with idli, parantha or rice.
CC7	LEHSUN KI CHUTNEY	0.2 kg	Microwave safe (MWS) bowl	For	0.2 kg
				Chopped tomatoes	180 g
				Chopped garlic	20 g
				Chopped green chillies	2 nos.
				Chopped onion	1⁄2 cup
				Oil	2 tsp
				Jeera	1 tsp
				Haldi, Red chilli powder, Salt	As per taste
				Water	1⁄4 cup
				Method: 1. In a MWS bowl mix all the ingredients. Select menu & press start.2. Remove when cooking ends. Allow to cool. Grind it & serve as an accompaniment.
CC8	MANCHURIAN SAUCE	0.3 kg	Microwave safe (MWS) bowl	For	0.3 kg
				Water	11⁄2 cups (300 mL)
				Vinegar sauce	1 tbsp
				Soya sauce	1 tsp
				Tomato sauce	1⁄2 cup
				Ajinomoto (optional)	A pinch
				Cornflour	2 tbsp + 1⁄2 cup water
				Method: 1. In a MWS bowl add all the ingredients. Select menu & press start.
CC9	AAM KI CHUTNEY	0.3 kg	Microwave safe (MWS) bowl	For	0.3 kg
				Aam (peeled & chopped)	300 g
				Kishmish (seedless & chopped)	25 g
				Chopped ginger & garlic	2 tsp
				Tamarind pulp	1 tbsp
				Salt, Sugar	As per taste
				Method: 1. In a MWS bowl mix all the ingredients. Cover. Select menu & press start.
CC10	COCONUT CHUTNEY	0.3 kg	Microwave Safe (MWS) Glass Bowl	For	0.3 kg
				Fresh grated coconut	300 g
				Chopped green chillies	2 nos.
				Chopped ginger	1⁄2 tbsp
				Roasted split gram dai (optional)	1 tbsp
				Salt	As per taste
				For tempering
				Oil	1 tbsp
				Mustard seeds	1⁄2 tsp
				Broken dry red chillies	1 no.
				Curry leaves	A few
				Method: 1. Grind grated coconut, chopped green chillies, ginger, roasted split gram dhal, salt together in a blender.2. In a MWS glass bowl add oil, mustard seeds, broken dry red chillies, curry leaves. Select menu & press start.3. Pour the tempering over the chutney & serve.

Sweet and Spicy
Chatpat Corner

Menu		Weight Limit	Utensil	Instructions
CC11	TIL KICHUTNEY	0.2 kg	Microwave Safe(MWS) Glass Bowl
				For	0.2 kg
				Roasted til	1/2 cup
				Tamarind paste	2 tbsp
				Green chilli	4-5 nos.
				Coriander leaves	2 tbsp
				Mint leaves	1 tbsp
				Water	1/2 cup
				Garlic pods	2-3 nos.
				Salt	As per taste
				For Tempering
				Oil	1 tbsp
				Cumin seeds	1 tsp
				Curry leaves	6-7 nos.
				Red chilli (dry)	2 nos.
				Method: 1. Grind together roasted til, tamarind paste, green chilli, coriander leaves,mint leaves, garlic pods, salt & water in spice grinder. Make a roughpaste.2. In a MWS glass bowl take oil, cumin seeds, curry leaves & dried red chilli.Mix well. Select menu & press start.3. When beeps, add the grounded paste to the tempering & mix well.

24 Hours

In the following example, show you how to cook

0.1 kg of PAV BHAJI

1. *Press STOP/CLEAR.

1. Press 24 Hours

The display will show 'bF 1'

1. Keep pressing the 24 Hours key until display shows ' Sn 1'

2. Press-Less/+More to set the weight 0.1kg

1. Press START/Add 30 secs.

1. When cooking you can increase or decrease cooking time by pressing -Less/ +More keys.

NOTE

• 24 Hours cook menus are programmed.
• 24 Hours cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
bF1	POHA	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Poha (washed)	100 g	200 g	300 g
				Oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Rai, Jeera, Hing, Haldi, Curry leaves	As per taste
				Chopped onion	1/2 cup	1 cup	1 cup
				Green chillies	1 No.	2 Nos.	3 Nos.
				Salt, Red chilli powder, Garam masala, sugar	As per taste
				Grated coconut & Hara dhania	For garnishing
				Method: 1. In a MWS glass bowl add oil, rai, jeera, curry leaves. Select menu & weight and press start.2. When beeps, add onion, green chillies, hing, haldi. Mix & press start.3. When beeps, add washed poha, salt, red chilli powder, garam masala & sugar. Mix & press start. Squeeze lemon juice. Garnish with grated coconut & hara dhania & serve.
bF2	UPMA	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Suji	100 g	200 g	300 g
				Oil	1 tbsp	2 tbsp	3 tbsp
				Water	200 mL	400 mL	600 mL
				Salt, Sugar, Red chilli powder	As per taste
				Onion	1 No.	2 Nos.	2 Nos.
				Green chilli	2 No.	3 Nos.	3 Nos.
				Chopped carrots, peas, sweet coms	1⁄2 cup	1 cup	11⁄2 cups
				Rai, Jeera, Hing, Curry leaves, Urad dal	As per taste
				Lemon juice	As per taste
				Method: 1. In a MWS glass bowl add oil, rai, jeera, urad dal, onions suji. Mix well.2. Select menu & weight and press start.3. When beeps, mix well add carrots, peas, sweet corn, green chillis, curry leaves, onions, stir well & press start.4. When beeps, add water, sugar, salt, red chilli powder, lemon juice. Mix well & press start. Stand for 3 minutes.
bF3	DALIYA	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Daliya	100 g	200 g	300 g
				Sugar or gud	75 g	150 g	200 g
				Ghee (melted)	1 tbsp	2 tbsp	3 tbsp
				Water	300 mL	600 mL	900 mL
				Elaichi powder, Nutmeg powder, Cashewnuts	As per taste
				Milk	As required
				Method: 1. In a MWS bowl, add daliya & ghee. Mix well.2. Select menu & weight and press start.3. When beeps, mix, add water, sugar or gud, elaichi, powder/nutmeg powder, cashewnuts. Mix well & press start. Stand for 5 minutes. Serve with hot milk. Note: If you are using gud for sweetness then add nutmeg powder & add elaichi powder if using sugar for sweetness.
bF4	SABUDANA KHICHDI	0.1~0.5kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Sabudana (soaked for 2 hours)	100 g	200 g	300 g	400 g
				Oil	1⁄2 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp
				Rai, Salt, Lemon juice, Chopped green chillies	As per taste
				Potatoes (boiled & chopped)	1 No.	2 Nos.	3 Nos.	3 Nos.
				Coriander leaves	A few springs
				Method: 1. In a MWS bowl add oil, rai, green chillies & coriander leaves. Mix. Select menu & weight and press start.2. When beeps, mix, add boiled potatoes, soaked sabudana. Mix & press start. Squeeze lemon juice & serve.

Menu		Weight Limit	Utensil	Instructions
bF5	VEG SANDWICH	0.1~0.3kg	High rack		0.1 kg		0.2 kg		0.3 kg
				Bread slices	100 g (2 slices)		200 g (4 slices)		300 g (6 slices)
				Butter	1 tbsp		2 tbsp		4 tbsp
				Sauce / spread	1 1/2 tbsp		3 tbsp		4 tbsp
				Chopped vegetables (Onion, Tomato, Capsicum)	2 tbsp		4 tbsp		6 tbsp
				Grated cheese	2 tbsp		4 tbsp		6 tbsp
				Salt, Pepper	As per taste
				Method: 1. On a bread slice apply butter, layer with sauce, spread chopped vegetables, sprinkle grated cheese. Cover it with the other bread slice.2. Keep the sandwich on high rack. Select menu & weight and press start.3. When beeps, change the side of the sandwich & again press start.
bF6	VEN PONGAL	0.1~0.5kg	Microwave safe (MWS) bowl		0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Rice (soaked for 1 hour)	50 g	100 g	150 g	200 g	250 g
				Moong dal (soaked for 2 hours)	50 g	100 g	150 g	200 g	250 g
				Water	200 mL	400 mL	600 mL	800 mL	1000 mL
				Ghee	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp	2 tbsp
				Cashewnuts, Pepper, Jeera & Salt	As per taste
				Method: 1. In a MWS bowl add soaked rice, moong dal, water, salt & few drops of ghee. Select menu & weight and press start.2. When beeps, stir well & add more water (if required). Press start.3. When beeps, stir well & remove. In another MWS bowl add ghee, cashewnuts, jeera & pepper. Press start.4. When beeps, pour over cooked pongal.
bF7	PANEER SANDWICH	0.1~0.3kg	High rack		0.1 kg		0.2 kg		0.3 kg
				Bread slices	2 nos.		4 nos.		6 nos.
				Grated paneer	100 g		150 g		200 g
				Chopped onion	2 tbsp		3 tbsp		4 tbsp
				Cheese spread	2 tbsp		3 tbsp		4 tbsp
				Salt, Pepper, Mustard powder	As per taste
				Minced ginger	As per taste
				Method: 1. In a bowl mix grated paneer, chopped onion, cheese spread, minced ginger salt, pepper & mustard together.2. Spread the mixture on one bread slice & cover it with the other slice. Keep the sandwich on high rack.3. Select menu & weight & press start.4. When beeps, change the side & press start.
bF8	USAL	0.1~0.3kg	Microwave safe (MWS) bowl		0.1 kg		0.2 kg		0.3 kg
				Boiled pea	1/2 cup		1 cup		11/2 cup
				Oil	1 tbsp		11/2 tbsp		2 tbsp
				Roasted jeera	1 tsp		11/2 tsp		2 tsp
				Water	1/4 cup		1/2 cup		3/4 cup
				Salt, Turmeric powder, Garam masala	As per taste
				For Paste
				Coriander leaves	1/2 cup		1 cup		11/2 cup
				Grated coconut	1/4 cup		1/2 cup		3/4 cup
				Green chilli	2 nos.		3 nos.		4 nos.
				Water (to make the paste)	As required
				Method: 1. Make a paste of coriander leaves, grated coconut, green chilli, adding required amount of water in a mixer.2. In a MWS bowl take oil, roasted jeera & coriander paste. Mix well. Select menu & weight and press start.3. When beeps, add boiled peas, all the spices & water. Mix well and press start.4. When beeps, stir well & again press start. Serve usal garnished with grated coconut & serve with pav.

Menu		Weight Limit	Utensil	Instructions
bF9	SCRAMBLEDEGGS	0.2~0.4kg	Microwave safe (MWS) flat glass dish		For	0.2 kg	0.3 kg
					Eggs	2 nos.	3 nos.
					Milk	2 tbsp	3 tbsp
					Salt, Pepper	As per taste
					Butter / oil	For greasing
					Coriander leaves (chopped)	For garnishing
				Method: 1. Grease a MWS flat glass dish with butter or oil.2. In another bowl lightly beat eggs, milk, salt & pepper together.3. Now pour the egg mixture in greased MWS flat glass dish. Select menu & weight and press start.4. When beeps, mix well & again press start. Stand for 3 minutes. Mix well & garnish with chopped coriander leaves & serve.
bF10	UGGANI	0.3kg	Microwave safe (MWS) bowl		For	0.3 kg
					Puffed rice (murmura)	150 g
					Besan (roasted)	2 tbsp
					Oil	1 1/2 tbsp
					Mustard seeds (spluttered)	1 tsp
					Green chilli (chopped)	2 nos.
					Curry leaves	8-10 nos.
					Coriander leaves (chopped)	2 tbsp
					Onion (chopped)	2 nos.
					Tomato (chopped)	2 nos.
					Lemon juice (optional)	1 tbsp
					Salt, Turmeric powder, Red chilli powder, Garam masala	As per taste
				Method: 1. In a bowl take puffed rice (murmura) & soak in water for 1-2 minutes. Drain all the water by lightly squeezing murmura with hands. Add roasted besan & mix well with murmura. Keep aside for later use.2. In a MWS bowl take oil, spluttered mustard seeds, chopped green chilli, tomato, onion & curry leaves. Mix well. Select menu & press start.3. When beeps, add all the spices & stir well and again press start.4. When beeps, add soaked murmura. Mix very well & press start. Squeeze lemon juice & sprinkle fresh coriander and serve hot.
bF11	MASALACHEESETOAST	0.1~0.3kg	High rack		For	0.1 kg	0.2 kg
					Bread slices	2 nos.	4 nos.
					Butter	For applying on bread slices
					For Filling
					Chopped boiled vegetables -Cabbage, Cauliflower, Green peas,French beans, Capsicum	1 cup	1 1/2 cup
					Chopped onions	1 no.	2 nos.
					Mashed boiled potatoes	2 nos.	3 nos.
					Chopped green chillies	1 no.	2 nos.
					Salt, Red chilli powder, Garam masala	As per taste
					Chopped coriander leaves	1 tsp	2 tsp
					Grated cheese	2 tsp	4 tsp
				Method: 1. In a bowl add mashed boiled potatoes, boiled vegetables. Mash them well.Add chopped onion, green chillies & chopped coriander leaves. Mix well.Now add salt, red chilli powder, garam masala. Mix well.2. Apply butter on one side of all bread slices.3. Put the filling & grated cheese on one slice & cover with other slice. Prepare all the toasts in same way.4. Keep the toasts on high rack. Select menu & weight and press start.5. When beeps, turn over the side & press start.
bF12	BREAD UPMA	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Bread slices (cut into small pieces)	100 g	200 g	300 g
				Oil	1/2 tbsp	1 tbsp	11/2 tbsp
				Mustard seeds	1/4 tsp	1/2 tsp	1 tsp
				Jeera	1/4 tsp	1/2 tsp	1 tsp
				Curry leaves	As required
				Onion (chopped)	1/4 cup	1/2 cup	1 cup
				Chopped green chillies	2 nos.	3 nos.	4 nos.
				Chopped tomatoes	1 no.	2 nos.	3 nos.
				Salt, Red chilli powder, Haldi	As per taste
				Lemon juice	As required
				Method: 1. In a MWS bowl add oil, mustard seeds, jeera, curry leaves & onion. Select menu & weight and press start.2. When beeps, mix well & add green chillies, tomatoes, salt, red chilli powder, haldi & lemon juice. Mix well & press start.3. When beeps, mix well, add bread pieces & sprinkle some water. Mix well and press start.
Sn1	PAV BHAJI	0.1~0.3kg	Microwave safe (MWS) glass bowl & High rack	For	0.1 kg	0.2 kg	0.3 kg
				Boiled mix veg (chopped) - Potato, Cauliflower, Capsicum, Green Peas	100 g	200 g	300 g
				Oil	1 tbsp	2 tbsp	2 tbsp
				Chopped onion	1 No.	2 Nos.	2 Nos.
				Chopped tomato	1 No.	2 No.	3 Nos.
				Water	As required
				Pav bhaji masala	1 tsp	11⁄4 tsp	2 tsp
				Garlic paste	1 tsp	11⁄4 tsp	2 tsp
				Red chilli powder, Salt, Lemon juice, Butter	As per taste
				Hara dhania	For garnishing
				Method: 1. In a MWS glass bowl take oil, garlic paste, chopped onion, chopped tomato. Mix well & select menu & weight and press start.2. When beeps, add vegetables, water, red chilli powder, pav bhaji masala, salt. Mix well & press start.3. When beeps, remove the bowl from microwave oven & mash it well, add butter & lemon juice. Garnish with coriander leaves. Keep the bowl aside.4. For grilling pav-bhaji buns: Cut each bun in centre, apply butter, arrange on high rack.5. Press start.6. Serve with bhaji.
Sn2	DHOKLA	0.3kg	Microwave safe (MWS) flat glass dish & Microwave safe (MWS) bowl	For	0.3 kg
				Besan	100 g
				Warm water	100 mL
				Curd	4 tbsp
				Green chilli & ginger paste	2 tsp
				Salt, Sugar	As per taste
				Fruit salt / Mitha Soda	1⁄4 tsp
				Oil, Rai, Curry leaves, Water	For tempering
				Grated coconut	For garnishing
				Yellow colour / Haldi	As required
				Method: 1. Mix besan, curd, sugar, salt, water, green chilli-ginger paste, yellow color, fruit salt together. Mix well. Keep for 5-10 minutes.2. Pour the mixture in MWS flat glass dish. Add 1⁄2 cup water to the MWS bowl, keep the flat glass dish, cover. Select menu & weight and press start.3. Add the tempering to the dhokla & cover. Stand for 5 minutes. Garnish with grated coconut & serve.Note: For tempering in a MWS glass bowl add oil, rai & curry leaves. Microwave at 100% for 2 minutes. Add some water & dissolve sugar.
Sn3	PEANUTS	0.1~0.3kg	Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Peanuts	100 g	200 g	300 g
				Oil	As required
				Method: 1. In a MWS flat glass dish add drops of oil, peanuts. Mix well.2. Select menu & weight & press start.3. Serve plain or with chaat masala.
Sn4	MURMURA	0.1kg	Microwave safe (MWS) glass bowl	For	0.1 kg
				Murmura	100 g
				Roasted peanuts	As required
				Oil	1 tbsp
				Jeera	1 tsp
				Salt, Chaat masala	As per taste
				Haldi	1⁄4 tsp
				Method: 1. In a MWS glass bowl add oil, jeera, haldi. Select menu & press start.2. When beeps, add murmura. Mix & press start.3. When beeps, add roasted peanuts, salt, chaat masala & serve.
Sn5	KHANDVI	0.3 kg	Microwave safe (MWS) bowl	For	0.3 kg
				Besan	100 g
				Water	1 cup
				Curd	1 cup
				Salt	As per taste
				Green chilli & ginger paste	As per taste
				Chopped coriander leaves	A few sprigs
				Rai seeds (spluttered)	1⁄2 tsp
				Grated coconut	As required
				Method: 1. In a MWS bowl mix besan, water, curd, salt & green chilli & ginger paste together. Mix well. Cover.2. Select menu & press start.3. When beeps, stir well & press start.4. When beeps, stir well & press start.5. Spread the batter on a greased smooth flat kitchen slab. Allow to cool, cut into lengthwise strips.6. Roll the strips, garnish with spluttered rai, coriander leaves & grated coconut & serve.
Sn6	BATATA VADA	0.1~0.3 kg	Multicook tawa & High rack*	For	0.1 kg	0.2 kg	0.3 kg
				Boiled potatoes	100 g	200 g	300 g
				Chopped coriander leaves	2 tbsp	3 tbsp	4 tbsp
				Chopped green chillies	2 nos.	2 nos.	3 nos.
				Chopped onion	1 no.	11⁄2 no.	2 nos.
				Salt, Red chilli powder, Garam masala, Chaat masala	As per taste
				Roasted jeera	1 tsp	11⁄2 tsp	2 tsp
				Method: 1. Mix all the ingredients together. Make big vadas of the mixture.2. Arrange the vada on the tawa. Keep the tawa on high rack.3. Select menu & weight & press start.4. When beeps, turn over the vadas & press start.
Sn7	COTTAGE HONEY TOAST	0.1~0.3 kg	High rack	For	0.1 kg	0.2 kg	0.3 kg
				Bread slices	2 nos.	4 nos.	6 nos.
				Grated cottage cheese	As required
				Cinnamon powder	As required
				Method: 1. Spread cottage cheese & cinnamon powder on the bread slices. Keep on high rack. Select menu & weight & press start.2. When beeps, turn over the slices & press start.3. Drizzle honey on slices & serve.
Sn8	SPICY BABY CORN	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Baby corn (cut lengthwise)	100 g	200 g	300 g
				Lemon juice	As per taste
				Sugar, Salt	As per taste
				Oil	1 tsp	11⁄2 tsp	2 tsp
				For paste
				Chopped coriander leaves	1 cup	11⁄2 cup	2 cups
				Chopped ginger	1⁄2 tsp	1 tsp	11⁄2 tsp
				Garlic cloves	1 no.	2 nos.	3 nos.
				Chopped green chillies	1 no.	2 nos.	3 nos.
				Chopped onion	1⁄2 cup	1 cup	1 cup
				Cumin seeds	As required
				Method: 1. Grind chopped coriander leaves, ginger, garlic cloves, green chillies, onion & cumin seeds together to prepare the paste.2. In a MWS bowl add oil, baby coms, sugar, salt & paste. Mix well. Cover. Select menu & weight & press start.3. Allow to stand for 3 minutes.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
Sn9	CHANA CHAAT	0.1~0.4kg	Microwave safe (MWS) bowl		0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Kala chana (soaked overnight)	100 g	200 g	300 g	400 g
				Water	250 mL	500 mL	750 mL	1000 mL
				Oil	1 tsp	2 tsp	3 tsp	4 tsp
				Jeera, Hing	1 tsp	11/2 tsp	2 tsp	2 tsp
				Chopped onion	1/2 cup	1 cup	1 cup	11/2 cup
				Boiled potato	1 no.	2 nos.	3 nos.	3 nos.
				Salt, Red chilli powder, Chaat masala, Lemon juice, imli chutney	As per taste
				Method: In a MWS bowl add soaked chana, water & cover. Select menu & weight and press start.When beeps, remove & drain water from the chanas. In a MWS bowl add oil, jeera, hing & chopped onion and press start.Add boiled chanas, salt, red chilli powder, chaat masala, lemon juice, imli chutney, boiled potato. Mix well & serve.
Sn10	NAMAK® PARAS	15 Pc	Multicook tawa & low rack*		15 Pc
				For	100 g
				Maida	2 tbsp
				Oil	1 tsp
				Ajwain	As required to knead the dough
				Water
				Method: In a bowl put all the ingredients of namak pare & make a soft dough adding required amount of water. Keep for 15-30 minutes, covered with cloth.Select menu & weight and press start.(Preheat process)Roll out the dough & make a 1/2" thick circle & cut them into small thin rectangular strips. Prick each strip with fork. Keep them on tawa.When beeps, keep tawa on low rack & press start. Give a standing time of 5 minutes.Let them cool completely before storing them in air-tight container.
Sn11	HERB POTATOES	0.3~0.5kg	Microwave safe (MWS) glass bowl & Multicook tawa* & High rack		0.3 kg	0.4 kg	0.5 kg
				Baby Potatoes (boiled)	300 g	400 g	500 g
				Dill/saunf	1 tsp	2 tsp	3 tsp
				Butter	1 tsp	11/2 tsp	2 tsp
				Chopped parsley	1 tbsp	2 tbsp	3 tbsp
				Cheese (grated)	4 tbsp	5 tbsp	6 tbsp
				Salt, Pepper	As per taste
				Method: In a MWS glass bowl put butter, dill/saunf, chopped parsley, mix & keep in microwave. Select Menu & press start.When beeps, remove the bowl from microwave oven, mix boiled potatoes with above mixture, salt & pepper. Put the potato mixture in tawa sprinkle grated cheese on the top. Keep on high rack.Press start.
Sn12	PAPDI®	10 Pc	Multicook tawa & Low rack*		1/2 cup
				Wheat flour	1/2 cup
				Cumin seeds	1/2 tsp
				Salt	1/4 tsp
				Oil	1 tsp
				Water	As required
				Method: Combine all the ingredients in a bowl. Make a soft dough adding required amount of water.Select menu & press start.(Preheat process)Take small amount of dough (equal proportion for all papdis) & roll out papdis prick with a fork & keep on tawa. Keep the tawa on low rack & press start.Give a standing time of 5 minutes. Remove & store in an air tight container.

Refer Pg. 124 Fig. 1

*Refer Pg. 124 Fig. 4
@Do not put anything in the oven during Preheat mode.

Menu		Weight Limit	Utensil	Instructions
Sn13	ALOO KAND CHAAT	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Aloo (cut in medium pieces)	50 g	100 g	150 g
				Jimikand (cut in medium pieces)	50 g	100 g	150 g
				Sugar, Salt, Red chilli powder, Chaat masala	As per taste
				Method: 1. In a MWS bowl add aloo, jimikand & add little water Cover. Select menu & weight & press start.2. When beeps, stir well. Cover & press start.3. Add sugar, salt, red chilli powder, chaat masala. Allow to stand for 3 minutes.
Sn14	MISAL	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Boiled mixed sprouts (Kala chana, Moong dal chavli)	100 g	200 g	300 g
				Oil	1 tbsp	1 1/2 tbsp	2 tbsp
				Jeera	1 tsp	1 1/2 tsp	2 tsp
				Ginger garlic paste	1 tsp	1 1/2 tsp	2 tsp
				Tomato puree	1/2 cup	1 cup	1 1/2 cup
				Misal masala, Chilli powder, Coriander powder, Haldi,Cumin powder, Salt, Sugar, Clove powder,Cinnamon powder	As per taste
				Chopped coriander leaves	As required
				Water	1/4 cup	1/2 cup	1 cup
				Method: 1. In a MWS glass bowl add oil & jeera. Select menu & weight and press start.2. When beeps, add chopped onions, ginger garlic paste, tomato puree & all the spices. Mix well & press start.3. When beeps, mix well & add boiled mixed sprouts. Press start. Garnish with coriander leaves.
Sn15	BREAD DAHI VADA	0.3kg	Microwave safe (MWS) flat glass dish	For	0.3 kg
				Bread slices (cut the edges)	8 nos.
				Beaten curd	As required
				Imli ki saunth	As required
				Green chillies (chopped)	3 nos.
				Grated ginger	10 g
				Chopped coriander leaves	A few sprigs
				Kishmish	5 g
				Salt, Cumin seed powder, Red chilli powder, Pudina powder	As per taste
				Pepper corns	4-5 pieces
				Method: 1. Take one slice of bread, dip in water & press between the palms to drain extra water. Place the slice on a slightly greased MWS flat glass dish.2. Now sprinkle chopped green chillies, grated ginger, chopped coriander leaves & pudina powder. Now place the other bread slices dipped in water over the first one and seal the edges properly. Give them round shape. Make 4 vadas in same manner.3. Keep the MWS flat glass dish in the oven. Select menu and press start.4. Take out & allow to cool.5. Now add beaten curd, imli saunth, salt, red chilli powder, cumin seed powder. Place a pepper corn at the centre of each vada. Keep in refrigerator for cooling. Serve.
Sn16	CHIVDA	0.1~0.3kg	Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg	0.3 kg
				Chivda (Poha)	50 g	125 g	200 g
				Peanuts	50 g	75 g	100 g
				Oil	2 tsp	3 tsp	5 tsp
				Salt	As per taste
				Chaat masala	As per taste
				Method: 1. In a MWS flat glass dish add chivda & add oil. Mix well. Select menu & weight and press start.2. When beeps, mix well. Press start.3. When beeps, remove the chivda. Allow to cool.4. In the same dish add some drops of oil & peanuts. Mix well. Press start. Allow to cool, mix chivda & peanuts. Add salt & chaat masala. Serve as namkeen.

* Refer Pg. 124 Fig. 2

Refer Pg. 124 Fig. 1

Menu		Weight Limit	Utensil	Instructions
Sn17	DABELI	0.3 kg	Microwave safe (MWS) glass bowl & Multicook tawa & High rack*	For	0.3 kg
				Boiled potatoes (big)	2 nos.
				Dabeli masala	11/2 tbsp
				Meethi Saunf	2 tbsp
				Salt	As per taste
				Dessicated coconut	1 tbsp
				Finely chopped coriander	1 tbsp
				Fresh pomegranate	2 tbsp
				Chopped grapes	2 tbsp
				For Lehsun Chutney
				Peeled chopped garlic	1 cup
				Red chilli powder	As per taste
				Salt	As per taste
				Other ingredients
				Dabeli pav / Burger buns	3 nos.
				Finely chopped onions	4 tsp
				Masala peanuts	4 tsp
				Nylon Sev	4 tsp
				Butter	For smearing the tawa
				Oil	1 tbsp
				Method: 1. In a MWS glass bowl add oil, boiled potatoes, dabeli masala, meethi saunf, salt, mix well. Select menu & press start.2. When beeps, remove the bowl, transfer the stuffing to a plate, sprinkle dessicated coconut, coriander, pomegranate & grapes over it. Keep aside.3. For chutney combine all the ingredients & grind in a mixie. Keep aside.4. Take a pav & slit it from side (keeping them joined at other side).5. Apply 1/2 tsp of lehsun chutney & 1 tsp meethi saunf evenly on the inner side of the pav. Stuff with 11/2 tbsp of stuffing. Repeat the same with all dabelis.6. Smear the tawa slightly with butter. Keep the dabelis on the tawa. Keep the tawa on high rack & put inside the microwave oven & press start.\7. Tops the dabelis with onions, masala peanuts & sev & serve immediately.
Sn18	PANDOLI	08 Pc	Microwave safe (MWS) glass bowl & Microwave safe (MWS) idli Stand** & Microwave safe (MWS) bowl
				For Batter
				Soaked split green gram dal (soaked for 5-6 hours)	2 cups
				Fresh curd	1/4 cup
				Salt	As per taste
				Chopped ginger	1 tsp
				Chopped green chilli	1-2 nos.
				For Tempering
				Oil	1 tbsp
				Mustard seeds	1/2 tsp
				Cumin seeds	1/2 tsp
				Hing	A pinch
				Method: 1. Take 2 cups soaked split green gram dal, salt, chopped green chilli, chopped ginger & fresh curd and blend in a mixer till smooth.2. In a MWS glass bowl take all the ingredients of tempering & keep inside the microwave. Select menu & press start.3. When beeps, pour this tempering to the pandoli batter & mix well.4. Grease MWS idli stand with little oil. Pour pandoli batter in it. Add 1/2 cup water in MWS bowl, keep the idli stand & cover. Press start. Give standing time of 5 minutes.5. Serve pandolis hot with green chutney.

* Refer Pg. 124 Fig. 2
**Provided with start up kit

Continental

In the following example, show you how to cook

0.2 kg of Veg Au Gratin

1. *Press STOP/CLEAR.

1. Press Continental

The display will show 'Co 1'

1. Keep pressing the Continental key until display shows 'Co 2'

2. Press -Less/ +More to set the weight 0.1 kg

1. Press START/Add 30 secs.

1. When cooking you can increase or decrease cooking time by pressing-Less/+More keys.

NOTE

• Continental cook menus are programmed.
• Continental cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR, If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
Co1	PASTA	0.1~0.3kg	Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish & High rack*		0.1 kg		0.2 kg		0.3 kg
				For	100 g		200 g		300 g
				Penne pasta	1 tbsp		2 tbsp		3 tbsp
				Butter	2 tbsp		3 tbsp		4 tbsp
				Onion Chopped	1 tsp		2 tsp		3 tsp
				Garlic Chopped	50 g		75 g		100 g
				Chopped palak leaves	400 mL		800 mL		1200 mL
				Water	1⁄2 cup		1 cup		11⁄2 cup
				Cream	4 tbsp		5 tbsp		6 tbsp
				Grated Cheese	1 pinch
				Nutmeg Powder	1⁄4 tsp		1⁄2 tsp		3⁄4 tsp
				Oregano	As per taste
				Salt, Pepper
				Method: 1. In MWS glass bowl take pasta with water & oil drops. Select menu & weight press start.2. When beeps, remove the bowl from microwave oven, drain water from pasta. In MWS flat glass dish add butter, onion, garlic & palak, mix well.3. Press start.4. When beeps, add cream, nutmeg powder, oregano, salt & pepper and boiled pasta, mix well & sprinkle grated cheese on the top & keep the vessel on high rack.5. Press start.
Co2	VEGAU GRATIN	0.1~0.5kg	Microwave safe (MWS) flat glass dish & High rack*		0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Mix Vegetables - Carrot, Cauliflower, French Beans (cut into small pieces), Sweet Corns, Green peas	100 g	200 g	300 g	400 g	500 g
				Maida	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Butter	1 tbsp	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Milk	1⁄2 cup	1 cup	1 cup	11⁄2 cup	11⁄2 cup
				Grated cheese	2 tbsp	4 tbsp	6 tbsp	8 tbsp	10 tbsp
				Salt, Pepper	As per taste
				Method: 1. In a MWS flat glass dish take butter, milk, vegetables & maida. Mix well. Select menu & weight and press start.2. When beeps, mix well & add salt & pepper. Mix well.3. Spread grated cheese on it & keep the MWS flat glass dish on high rack.4. Press start.
Co3	LASANEYA	0.3kg	Microwave safe (MWS) flat glass dish & High Rack*		0.3 kg
				For	150 g
				Lasagne sheets (cooked)	1 cup
				White sauce	1/2 cup
				Pizza sauce	2 cups
				Mix veg (boiled) - Egg plant, Zucchini, Broccoli, Mushrooms, Sweet coms	2 tbsp
				Oil	2 tbsp
				Oregano, Salt & pepper	As per taste
				Grated cheese	5 tbsp
				Method: 1. Except lasagne and cheese add all the ingredients in MWS flat glass dish. Select menu and press start.2. When beeps, remove the ingredients and in same dish arrange lasagne sheets in the bottom. Then spread vegetable mixture on it and make layers of sheets and vegetable mixture. Press start.3. When beeps, spread the grated cheese & keep the glass dish on high rack and press start.

* Refer Pg. 124 Fig. 5

Continental

Menu		Weight Limit	Utensil	Instructions
Co4	MACARONI	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Macaroni	100 g	200 g	300 g
				Hot water	400 mL	800 mL	1200 mL
				Butter	1 tbsp	2 tbsp	3 tbsp
				Spring onion chopped	1 tbsp	2 tbsp	3 tbsp
				Garlic chopped	1 tsp	2 tsp	3 tsp
				Mushroom chopped	3 nos.	4 nos.	5 nos.
				Tomato sauce	1 tbsp	2 tbsp	3 tbsp
				Chilli sauce	1 tsp	2 tsp	3 tsp
				Salt, Pepper & Oregano	As per taste
				Method: 1. In MWS bowl take macaroni with water. Select menu & weight & press start.2. When beeps, drain water from it. In MWS bowl add all the ingredients with boiled macaroni, mix well and press start.
Co5	CHILLI VEG	0.1~0.3kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Paneer pieces	100 g	200 g	300 g
				Chopped capsicum & onion	1/2 cup	1 cup	11/2 cup
				Chopped green chillies	1 no.	2 nos.	3 nos.
				Ginger garlic paste	1/2 tbsp	1 tbsp	11/2 tbsp
				Oil	1/2 tsp	1 tsp	11/2 tsp
				Soya sauce	1 tsp	11/2 tsp	2 tsp
				Cornflour	1 tbsp	11/2 tbsp	2 tbsp
				Green chilli sauce	1 tbsp	2 tbsp	3 tbsp
				Salt, Pepper	As per taste
				Water	1/2 cup	1 cup	1 cup
				Ajinomoto (optional)	A pinch
				Method: 1. In a MWS bowl add oil, onions, green chillies, ginger garlic paste & capsicum. Mix well & cover.2. Select menu & weight press start.3. When beeps, mix well & add paneer pieces, soya sauce, chilli sauce, cornflour (mixed with 1/2 cup water), water, salt, pepper & ajinomoto and press start.4. Mix well & serve.
Co6	THAI CHICKEN	0.5kg	Microwave safe (MWS) bowl	For	0.5 kg
				Boneless chicken	500 g
				Red curry paste	2 tbsp
				Sugar	1 tsp
				Soya sauce	2 tbsp
				Salt	As per taste
				Chopped garlic	1 tsp
				Blanched Broccoli (florets)	1 cup
				Peanuts (Roasted & crushed)	1/4 cup
				Oil	2 tbsp
				Red chilli paste	1 tsp
				For Sauce
				Butter	2 tbsp
				Maida	2 tbsp
				Milk	1 cup
				Salt & pepper	As per taste
				Method: 1. In a MWS bowl put oil, garlic, sugar, soya sauce, red curry paste, broccoli, chicken pieces, mix well. Select menu and press start.2. When beeps, remove. Add red chilli paste crushed peanuts. Add sauce of milk, maida, butter ,salt and pepper. Mix well press start.

Menu		Weight Limit	Utensil	Instructions
Co7	BAKED MUSHROOM	0.1~0.5kg	Microwave safe (MWS) flat glass dish & High Rack*		0.1 kg	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Mushrooms	100 g	200 g	300 g	400 g	500 g
				White sauce	50 mL	100 mL	150 mL	200 mL	250 mL
				Cheese (grated), Salt, Pepper	As per requirement
				Butter	1 tbsp	11⁄2 tbsp	2 tbsp	21⁄2 tbsp	3 tbsp
				Method: 1. In MWS flat glass dish put all the ingredients except cheese, mix well. Select menu & weight, press start.2. When beeps, spread grated cheese on the top of the mixture. Place the MWS flat glass dish on high rack.3. Press Start.
Co8	POTATO DUMPLING	0.3kg	Microwave safe (MWS) bowl & Microwave safe (MWS) flat glass dish		0.3 kg
				For	3-4 tbsp
				Maida	100 g
				Boiled & grated potato	75 g
				Grated paneer	As per taste
				Salt, Pepper, Nutmeg powder	1 cup
				Finely chopped spinach	1 tbsp each
				Butter & finely chopped garlic	4 tbsp
				Pizza sauce	4 tbsp
				Method: 1. Mix all the ingredients together for making dough for dumplings. Make 9-10 balls out of the dough.2. In the MWS bowl, add 1⁄2 cup water. Place the dumplings on the MWS flat glass dish and cover. Select menu and press start.3. When beeps, take out the dumplings.4. Allow them to cool. In a MWS flat glass dish add butter and put the dumplings in it and press start.
Co9	SWEET AND SOUR VEG	0.1~0.3kg	Microwave safe (MWS) bowl		0.1 kg		0.2 kg		0.3 kg
				Cut vegetables (Baby corns cut lengthwise, Broccoli florets,Mushroom pieces, Pineapple slices, Capsicum)	100 g		200 g		300 g
				Oil	1⁄2 tbsp		1 tbsp		11⁄2 tbsp
				Chopped spring onion & garlic	1⁄4 cup		1⁄2 cup		1 cup
				Red chilli paste	1⁄4 tsp		1⁄4 tsp		1⁄2 tsp
				Tomato Ketchup	1⁄4 cup		1⁄4 cup		1⁄2 cup
				Vinegar	As per taste
				Sugar	1⁄2 tsp		1 tsp		1 tsp
				Salt	As per taste
				Ajinomoto (optional)	1⁄4 tsp		1⁄4 tsp		1⁄2 tsp
				Soya sauce	1 tsp		1 tsp		1 tsp
				Pineapple juice	1⁄4 cup		1⁄4 cup		1⁄2 cup
				Water	1 cup		1 cup		1 cup
				Cornflour	2 tbsp mixed with 1⁄2 cup water
				Method: 1. In a MWS bowl add oil, chopped spring onions & garlic, red chilli paste. Select menu & weight and press start.2. When beeps, mix well & cut vegetables, tomato ketchup, vinegar, salt, sugar, ajinomoto, soya sauce, pineapple juice, water & cornflour. Mix well, press start. Stand for 5 minutes.

* Refer Pg.124 Fig. 5

Continental

Menu		Weight Limit	Utensil	Instructions
Co10	MEDITERRA-NEAN CROSTINI*	0.3 kg	Low rack	For	0.3 kg
				French bread	3 slices
				Black olives (sliced)	1⁄4 cup
				Cheese (grated)	1⁄2 cup
				Butter	2 tbsp
				To be mixed together for the marinated tomatoes:
				Tomatoes (sliced)	2 nos.
				Basil leaves (freshly chopped)	1 tsp
				Garlic (chopped)	1 tsp
				Olive oil	2 tsp
				Salt & freshly crushed pepper coms	As per taste
				Method: 1. In a bowl, put all the ingredients of marinade & mix well. Keep it for 15-20 minutes.2. Butter the bread slices. Top each slice with 2-3 slices of marinated tomatoes. Put chopped olives & sprinkle grated cheese on top.3. Select the menu & press start (Preheat process)4. When beeps, keep the bread slices on low rack. Keep the rack in microwave & press start.
Co11	RISOTTO RICE	0.1~0.4 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Arborio rice (soaked)	100 g	200 g	300 g	400 g
				Water	200 mL	400 mL	600 mL	650 mL
				Chopped carrots	1⁄4 cup	1⁄2 cup	1 cup	11⁄2 cup
				Chopped garlic	1 tsp	11⁄2 tsp	2 tsp	21⁄2 tsp
				Peas	1⁄4 cup	1⁄2 cup	1 cup	11⁄2 cup
				Sliced mushroom	1⁄4 cup	1⁄2 cup	1 cup	11⁄2 cup
				Chopped coriander leaves/parseley	As required
				Spinach (blended & pureed)	1⁄4 cup	1⁄2 cup	1 cup	1 cup
				Tomato puree	1⁄2 cup	1⁄2 cup	1 cup	1 cup
				Fresh cream	3 tbsp	4 tbsp	5 tbsp	6 tbsp
				Olive oil	1 tbsp	2 tbsp	3 tbsp	4 tbsp
				Grated cheese	As required
				Salt	As per taste
				Method: 1. In a MWS bowl add olive oil, garlic, mushrooms, peas, carrots & tomato puree. Mix well. Select menu & weight and press start.2. When beeps, mix well & add rice. Mix well and press start.3. When beeps, mix well & add water & salt. Press start.4. Mix well & stand for 5 minutes.5. Add spinach, tomato puree, cream, grated cheese & chopped coriander/parseley & serve.
Co12	SPAGHETTI WITH TOMATO SAUCE	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Spaghetti noodles	100 g	200 g	300 g
				Water	400 mL	800 mL	1200 mL
				Olive oil	1 tbsp	11⁄2 tbsp	2 tbsp
				Chopped garlic	1 tbsp	11⁄2 tbsp	2 tbsp
				Chopped tomatoes	1 cup	11⁄2 cup	2 cup
				Chopped mushrooms	1⁄4 cup	1⁄2 cup	1 cup
				Chopped onion	1⁄2 cup	1 cup	11⁄2 cup
				Sliced olives (pitted)	5 nos.	6 nos.	7 nos.
				Fresh basil	As required
				Parmesan cheese	As required
				Salt, Pepper, Oregano, Chilli flakes	As per taste
				Method: 1. In a MWS bowl add spaghetti noodles, water & few drops of oil. Select menu & weight and press start.2. When beeps, remove & drain the water. Wash the noodles under running water to separate.3. In another MWS bowl add olive oil, garlic, olives, onions, mushrooms, chopped tomatoes, salt, peppers, oregano & chilli flakes. Press start.4. When beeps, mix well & add the spaghetti. Mix well & press start. Rip all the basil over it & spread grated parmesan cheese & serve.

*Do not put anything in the oven during the Preheat mode.

Menu		Weight Limit	Utensil	Instructions
Co13	COTTAGE CHEESE TORTELLINI	08 Pc	Microwave safe (MWS) bowl	For dough
				Maida	1 cup
				Egg	1 no.
				Olive oil	1 tbsp
				Salt	As per taste
				Water (to knead the dough)	As required
				For Stuffing
				Blanched spinach	1/2 cup
				Paneer (roughly mashed)	100 g
				Olive oil	1 tbsp
				Garlic (minced)	1 tbsp
				Salt & pepper	As per taste
				For Sauce
				Blanced tomatoes (skin removed)	5 nos.
				Garlic pods	8-10 nos.
				Coriander leaves (fresh)	1 tbsp
				Olive oil	1 tbsp
				Chilli flakes	1 tsp
				Oregano	1/2 tsp
				Salt, Pepper	As per taste
				Method: Pre-preparation for stuffing:1. In a microwave safe glass bowl take olive oil & minced garlic, mix and microwave 100% for 2 minutes. Add mashed paneer & blanched & chopped spinach, salt & pepper. Mix well & microwave 100% for 2 minutes.2. In another bowl take maida, salt, beaten egg & olive oil. Mix well & knead a firm dough adding enough water. Cover & keep aside for 10-15 minutes.3. Divide the dough into 5-6 equal sized balls & roll out each ball into a long & rectangular strip (approx. 2.5" broad) & cut into squares.4. Fill each square shape with spinach & cottage cheese stuffing (1 tsp). Wet the edges with little water & cover with another square & seal it by pressing tightly. There should be no air-bubble left within. Make all tortellinis following same procedure.5. Take 500 mL water in a MWS bowl & keep inside the microwave. Select menu & press start.6. When beeps, put the tortellinis in the boiling water. Cover & press start.7. When beeps, remove & strain the tortellinis & place in a serving dish & keep aside covered.8. Blend together blanched tomatoes, garlic pods, coriander leaves with a blender. Take this puree in a MWS bowl, add olive oil, salt, pepper oregano & chilli flakes. Mix well & press start.9. When cooking ends, pour this sauce over the cooked tortellini & serve hot.
Co14	MEXICAN CORN RICE	0.1~0.4 kg.	Microwave safe (MWS) glass bowl & Microwave safe (MWS) flat glass dish & Low rack	For	0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Rice	100 g	200 g	300 g	400 g
				Cloves	2 nos.	3 nos.	4 nos.	5 nos.
				Oil	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp
				Water	200 mL	400 mL	600 mL	650 mL
				Butter	1/2 tbsp	1 tbsp	11/2 tbsp	2 tbsp
				Sweet coms	1/4 cup	1/2 cup	1 cup	11/2 cup
				Hot sauce*	1/4 cup	1/2 cup	1 cup	11/2 cup
				Cheese cubes	1 no.	2 nos.	3 nos.	4 nos.
				Salt (if required)	As per taste
				Red chilli powder (if required)	As per taste
				Tomato (chopped)	2 nos.	3 nos.	4 nos.	5 nos.
				Method: 1. In a MWS glass bowl add rice, cloves, water. Select menu & weight and press start.2. When beeps, remove the bowl & keep aside after mixing.3. In another MWS glass bowl add butter & sweet corns & press start.4. When beeps, add hot sauce, cooked rice, cheese cubes, salt & red chilli power (if required). Mix well. Now take a MWS flat glass dish & spread chopped tomatoes at the bottom, now layer with cooked rice & press it down property. Cover with aluminium foil. Keep the MWS flat glass dish on low rack& press start.*Note: For Hot Sauce - In a microwave safe glass bowl take 8 blanched & pureed tomatoes, 4 tbsp butter, 1 cup chopped onions, salt, red chilli powder, oregano, sugar, chilli sauce (as per taste), 1 tbsp garlic paste, 2 tbsp tomato sauce, a pinch ajwain. Mix well & microwave at 100% for 5 minutes.

Continental

Menu		Weight Limit	Utensil	Instructions
Co15	BROCCOLI IN BUTTER SAUCE	0.1 ~ 0.3 kg	Microwave safe (MWS) bowl & Microwave safe (MWS) glass dish
				For	0.1 kg	0.2 kg	0.3 kg
				Broccoli	100 g	200 g	300 g
				Milk	1/2 cup	1 cup	11/2 cup
				Fresh cream	1/4 cup	1/2 cup	3/4 cup
				Onion (chopped)	1 no.	2 nos.	3 nos.
				Garlic (chopped)	1/2 tsp	1 tsp	1 tsp
				Mustard powder	1/2 tsp	1 tsp	1 tsp
				Butter (melted)	1 tbsp	11/2 tbsp	2 tbsp
				Salt & pepper	As per taste
				Coriander leaves (chopped)	1 tbsp	2 tbsp	3 tbsp
				Method: 1. In a MWS bowl take broccoli florets. Sprinkle some water & cover. Select menu & weight and press start.2. When beeps, remove broccoli & keep aside. In a MWS flat glass dish take butter, chopper garlic, chopped onions. Mix well & press start.3. When beeps, stir & add milk, fresh cream, mustard powder, coriander, salt & pepper & broccoli. Mix & press start.

Steam Clean

In the following example, show you how to cook Steam Clean your microwave oven.

1. *Press STOP/CLEAR.

1. Press Steam Clean

The display will show 'SL 1'

1. Press START/Add 30 secs for menu confirmation.

* Note : If display is blank, press STOP/CLEAR, If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Steam Clean

	Menu	Weight Limit	Utensil	Instructions
SL1	STEAM CLEAN	0.3 kg	Microwave safe (MWS) bowl	Method: 1. Take water in MWS bowl, add vinegar or lemon juice. Select menu & press start.2. When beeps, wipe out with clean napkin. Press start.3. Again wipe out. Take out the plug.

Just 4 U/Utility Corner

In the following example, show you how to cook 0.6 kg of FLAVOURED YOGHURT.

1. *Press STOP/CLEAR.

1. Press Just 4 U / Utility Corner.

The display will show 'SF 1'

1. Keep pressing the Continental key until display shows 'FE 2'

1. Press START/Add 30 secs

After preheating is achieved, you can increase or decrease pressing-Less/+More keys.

NOTE

• Just 4 U/Utility Corner cook menus are programmed.
• Just 4 U/Utility Corner cook allows you to cook most of your favourite food by selecting the food type and the weight of the food.

* Note : If display is blank, press STOP/CLEAR. If display shows "0", do not press STOP/CLEAR, go directly to step 2.

Menu		Weight Limit	Utensil	Instructions
SF1	FISH CUTLET	0.4 kg	Microwave safe (MWS) glass bowl & High rack* & Multicook tawa
				For	0.4 kg
				Fish fillet	400 g
				Boiled potato	2 Nos.
				Bread crumbs	1 cup
				Oil	2 tbsp
				Chilli powder, Turmeric, Ginger garlic paste, Salt	As per taste
				Garam masala	1 tsp
				Coriander leaves	A few sprigs
				Method: 1. In a MWS glass bowl take fish fillet add 1 cup water. Select menu & press start. Mash the fish.2. Remove the bowl from microwave oven & add all the other ingredients except oil and mix well with boiled and mashed fish. Make cutlets and roll them in bread crumbs. Put them on tawa, put some oil around the cutlets. Keep this on high rack3. Press start.4. When beeps, turn them over.5. Press start.6. Remove and serve with lemon wedges & mint chutney.
SF2	FISH MASALA	0.2 kg	Microwave safe (MWS) bowl
				For	0.2 kg
				Pomphret pieces	200 g
				Onions	2 Nos.
				Tomato	1 No.
				Oil	2 tbsp
				Chilli powder, Turmeric, Ginger garlic paste, Salt, Saunf powder	As per taste
				Garam masala	1 tsp
				Dhania, Jeera powder	2 tsp
				Coriander leaves	2 tbsp
				Method: 1. In MWS bowl take oil and chopped onion. Select menu and press start.2. When beeps, remove and add pomphret pieces and tomato. Press start.3. When beeps, add all the other ingredients and 1 cup water and mix well. Press start. When beeps, remove and garnish with coriander leaves.
SF3	FISH PULUSU	0.3 kg	Microwave safe (MWS) glass bowl
				For	0.3 kg
				Koramatta fish pieces	300 g
				Oil	11/2 tbsp
				Ginger garlic paste	2 tbsp
				Methi seeds	1 tsp
				Chopped onion	1 no.
				Fish masala	1 tbsp
				Tamarind pulp	50 g
				Red chilli powder, Dhania powder, Haldi & Salt	As per taste
				Lemon juice	As per taste
				Method: 1. In a MWS glass bowl add oil, ginger garlic paste, methi seeds, fish pieces, lemon juice & cover. Select menu & weight & press start.2. When beeps, mix well & add chopped onions & fish masala. Cover & press start.3. When beeps, mix well & add tamarind pulp and press start. Allow to stand for 3 minutes.

* Refer to Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
SF4	COCONUT PRAWNS	0.1~0.3 kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Prawns	100 g	200 g	300 g
				Mustard oil	1/2 tbsp	1 tbsp	11/2 tbsp
				Rai paste	1/2 tbsp	1 tbsp	11/2 tbsp
				Green chilli paste	1 tsp	2 tsp	3 tsp
				Turmeric powder, Sugar, Salt	As per taste
				Pulpy green coconut (remove the coconut water)	1 no.	1 no.	1 no.
				Method:1. Marinate the prawn with rai paste, mustard oil, turmeric powder, green chilli paste, sugar & salt for 1 hour.2. Take the coconut kernel & scoop out the creamy pulp with a spoon. Divide the coconut lengthwise into 2 halves.3. Put the marinated prawns inside the kernel & cover with the other half kernel. Keep this in a MWS glass bowl. Select menu & weight & press start.
SF5	CRAB CURRY	0.3 kg	Microwave safe (MWS) glass bowl	For	0.3 kg
				Crab pieces	300 g
				Ginger garlic paste	2 tbsp
				Water	1 cup
				Salt, Dhania powder , Jeera powder, Garam masala, Red chilli powder, Turmeric	As per taste
				Oil	2 tbsp
				Chopped onion	1/2 no.
				Coconut milk	2 tbsp
				Method:1. In a MWS glass bowl add oil, onion, ginger garlic paste. Select menu and press start.2. When beeps, remove, mix well add crab pieces and 1 cup water and press start.3. When beeps, add coconut milk, salt, garam masala, dhania jeera powder, chilli powder, turmeric powder and press start. Mix well & serve hot with rice.
SF6	SHRIMPS IN GARLIC BUTTER	0.4 kg	Microwave safe (MWS) bowl	For	0.4 kg
				Shrimps (Small)	400 g
				Butter	4 tbsp
				Parsley (chopped)	A few sprigs
				Garlic paste	3 tbsp
				Mustard paste	1 tbsp
				Lemon juice	1 tbsp
				Pepper coms (Roughly crushed)	8-10 nos.
				Salt	As per taste
				Method:1. Remove heads and shells of shrimps & clean and drain thoroughly.2. In a MWS bowl place shrimps, garlic paste, mustard paste, butter, parsley, lemon juice, pepper coms (crushed) & salt mix well Select Menu & press start.3. When beeps. Remove and serve hot.
SF7	MASE KALAVAN	0.2 ~ 0.4 kg	Microwave safe (MWS) bowl	For	0.2 kg	0.3 kg	0.4 kg
				Fish pieces	200 g	300 g	400 g
				Oil	1/2 tbsp	1 tbsp	1 tbsp
				Ginger-garlic paste	1 tsp	2 tsp	3 tsp
				Tamarind paste	1 tbsp	11/2 tbsp	2 tbsp
				Salt, red chilli powder, turmeric powder, coriander powder	As per taste
				Hing	A pinch
				Green chilli (chopped)	1 no.	1 no.	2 nos.
				Coriander leaves (chopped)	1 tbsp	2 tbsp	3 tbsp
				Garlic (chopped)	1 tsp	11/2 tsp	2 tsp
				Coconut milk	1/2 cup	1 cup	11/2 cup
				Method: 1. Wash, clean & pat dry fish with kitchen towel. In a bowl mix together ginger-garlic paste, tamarind paste, salt, red chilli powder, coriander powder, turmeric powder. Mix & rub this marinade on fish pieces & keep aside for atleast 15 minutes.2. In a MWS bowl take oil, hing, chopped garlic, coriander & green chilli & mix. Select menu & weight and press start.3. When beeps, add the marinated fish to the MWS bowl. Mix well, sprinkle water on top & cover and press start.4. When beeps, mix & add coconut milk to the fish. Mix well again and press start. Serve more kalavan hot with steamed rice.
bb1	APPLE CUSTARD	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Apple	100 g	200 g	300 g
				Sugar	1 tbsp	2 tbsp	3 tbsp
				Method: 1. Mix all the ingredients in a MWS glass bowl. Select menu & weight and press start.2. When beeps, mix well & press start.
bb2	FRUITS DESSERT	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Apple, Banana	100 g	200 g	300 g
				Orange juice	1 tbsp	2 tbsp	3 tbsp
				Sugar	1 tbsp	2 tbsp	3 tbsp
				Method: 1. Put the peeled apple & banana pieces, orange juice & sugar in a MWS glass bowl. Select menu & weight & press start.2. When beeps, remove & mash well. Cover & press start.
bb3	HOME MADE CEREAL	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Rice	50 g	100 g	150 g
				Moong dal	50 g	100 g	150 g
				Salt, Jeera powder, Almonds (optional)	As per taste
				Ghee	1 tsp	2 tsp	3 tsp
				Groundnuts	1 tbsp	2 tbsp	3 tbsp
				Poha	1 tbsp	2 tbsp	3 tbsp
				Daliya	1 tbsp	2 tbsp	3 tbsp
				Method: 1. Soak rice for 1 hour. In a MWS glass bowl put all the ingredients. Keep it in microwave. Select menu & weight and press start.2. When beeps, remove and grind it in a mixer to a powder. You can store this mixture in a fridge. Take 2 tbsp of this powder, add water, salt, jeera powder and mix. Put this in microwave and press start.3. When beeps, remove it.
bb4	KHICHDl	0.1~0.3kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Soaked rice	50 g	75 g	100 g
				Moong dal	25 g	50 g	75 g
				Salt, Jeera powder (optional)	As per taste
				Ghee	1 tsp	2 tsp	3 tsp
				Water	200mL	400 mL	600 mL
				Method: 1. Soak rice for 1 hour. In a MWS glass bowl put ghee, rice, dal and water. Keep it in microwave. Select menu & weight & press start.2. When beeps, remove and add salt, jeera powder and cover. Put this in microwave and press start.3. When beeps, remove and add some water if required. Mix well and put this in microwave and press start.
bb5	RAGGI KHEER	0.3kg	Microwave safe (MWS) glass bowl	For	0.3 kg
				Raggi powder	2 tbsp
				Milk	1 cup
				Milk	As per taste
				Ghee	1 tsp
				Water	1/2 cup
				Method: 1. Put raggi powder and water in MWS glass bowl and keep in microwave. Select menu and press start.2. when beeps, remove and add sugar, milk and ghee. Mix well. Put this in microwave and press start.

Menu		Weight Limit	Utensil	Instructions
bb6	VEGETABLE MIX	0.1~0.3 kg	Microwave safe (MWS) glass bowl	For	0.1 kg	0.2 kg	0.3 kg
				Dehusked green gram dal (roasted & ground)	20 g	40 g	60 g
				Carrot (chopped)	20 g	40 g	60 g
				Potato (chopped)	40 g	80 g	120 g
				Spinach (chopped)	20 g	40 g	60 g
				Curd	40 g	80 g	120 g
				Jaggery	50 g	90 g	100 g
				Method: 1. In a MWS glass bowl add vegetables, add some water. Select menu and weight and press start.2. When beeps, add the ground dal. Press start.3. When beeps, remove and allow to cool. Grind all the ingredients adding curd and jaggery. Keep in MWS bowl & again press start.
bb7	DALIYA KHICHDI	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Soaked daliya	1/4 cup	1/2 cup	3/4 cup
				Soaked moong dal	1/4 cup	1/2 cup	3/4 cup
				Grated carrot	1 no.	2 nos.	3 nos.
				Grated potato	1/2 no.	1 no.	1 no.
				Spinach (chopped)	1/2 cup	1 cup	11/2 cup
				Desi ghee	1 tbsp	11/2 tbsp	2 tbsp
				Turmeric powder, Salt	As per taste
				Water	300 mL	500 mL	750 mL
				Method: 1. In a MWS bowl take soaked daliya, soaked moong dal, desi ghee, grated potato & grated carrot. Mix very well. Select menu & weight and press start.2. When beeps, add water, chopped spinach, turmeric powder, salt. Mix well & cover. Press start.3. When beeps, mix well. Add 1/2 cup water (or more). Press start. Serve with fresh curds.
bb8	SUJI KHEER	0.2 kg	Microwave safe (MWS) glass bowl	For	0.2 kg
				Moong dal (dehusked)	10 g
				Suji	20 g
				Powdered jaggery	30 g
				Milk	140 mL
				Method: 1. In a MWS glass bowl add moong dal. Select menu & press start.2. When beeps, remove & grind the dal in a grinder. Sieve the dal to get fine powder.3. In the same MWS glass bowl add dal & suji. Press start.4. When beeps, add powdered jaggery, milk & mix well. Press start.5. Add more warm milk to get kheer consistency.
oC1	CHILLI CHICKEN	0.1~0.4kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg	0.4 kg
				Boneless chicken	100 g	200 g	300 g	400 g
				Oil	1 tbsp	1 1/2 tbsp	2 tbsp	2 1/2 tbsp
				Chopped ginger garlic	1/2 tbsp	1 tbsp	1 1/2 tbsp	2 tbsp
				Chopped onions	1/2 No.	1 No.	1 No.	2 No.
				Chopped green chillies	1/2 tbsp	1 tbsp	2 tbsp	2 1/2 tbsp
				Capsicum	1/2 no.	1 no.	2 nos.	2 nos.
				Soya sauce	1/2 tbsp	1/2 tbsp	1 tbsp	1 1/2 tbsp
				Chilli sauce	1/2 tbsp	1/2 tbsp	1 tbsp	1 1/2 tbsp
				Vinegar	1/2 tbsp	1/2 tbsp	1 tbsp	1 1/2 tbsp
				Salt, Pepper	As per taste
				Cornflour (mixed with 1/2 cup water)	1 tbsp	1 tbsp	1 tbsp	1 1/2 tbsp
				Method: 1. In a MWS bowl add oil, chopped ginger, garlic, boneless chicken, soya sauce, chilli sauce and cover. Select menu & weight & press start.2. When beeps add, chopped onions, capsicum, chopped green chillies, vinegar, salt, sugar, pepper, cornflour mixed with water. Cover & press start. Stand for 5 minutes. Serve.
oC2	HAKKA NOODLES	0.1~0.3kg	Microwave safe (MWS) bowl
				For	0.1 kg	0.2 kg	0.3 kg
				Hakka noodles	100 g	200 g	300 g
				Water	400 mL	800 mL	1200 mL
				Oil	1 tbsp	1 1/2 tbsp	2 tbsp
				Chopped veg - Carrot, Peas, French beans, Capsicum	1 cup	1 1/2 cup	2 cup
				Ajinomoto (optional)	A pinch
				Salt, Red chilli powder, Green chilli sauce	As per taste
				Method: 1. In a MWS bowl add hakka noodles, water & few drops of oil. Select menu & weight & press start.2. When beeps, remove drain water & wash & separate the noodles under running water.3. In another MWS bowl add oil, mix vegetables, ajinomoto, salt, red chilli powder, green chilli sauce. Mix well & press start.4. When beeps, add noodles to the bowl. Mix & press start.
oC3	HONEY CHILLI POTATOES	0.2~0.4kg	High rack* & Multi cook tawa & Microwave safe (MWS) glass bowl
				For	0.2 kg	0.3 kg	0.4 kg
				Potatoes (peeled and cut long)	200 g	300 g	400 g
				Oil	1 tbsp	2 tbsp	2 1/2 tbsp
				Chopped garlic	1/2 tbsp	1 tbsp	1 1/2 tbsp
				Salt, Red chilli powder	As per taste
				Ajinomoto (optional), orange color	A pinch
				Vinegar	1/4 tbsp	1/2 tbsp	1 tbsp
				Red chilli sauce	As per taste
				Tomato sauce	2 tbsp	3 tbsp	4 tbsp
				Honey	1/2 tbsp	1 1/2 tbsp	2 tbsp
				Maida	1-2 tsp (mixed with some water)
				Cornflour	2 tbsp (mixed with 1 cup water)
				Method: 1. Mix the maida with potatoes. Arrange them on tawa & keep on high rack. Select menu & weight and press start.2. When beeps, turn over the potatoes & press start.3. When beeps, remove the high rack & tawa from microwave oven. In a MWS glass bowl add oil, chopped garlic, salt, red chilli powder, ajinomoto, vinegar, red chilli sauce, tomato sauce, cornflour, water (1 cup) & honey.4. Press start.5. Mix the potatoes with sauce, stand for 5 minutes & serve.

* Refer Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
oC4	VEG IN HOT GARLIC SAUCE	0.1~0.3 kg	Microwave safe (MWS) bowl	For	0.1 kg	0.2 kg	0.3 kg
				Mix veg - Cauliflower florets, Capsicum, Baby coms, Beans	100 g	200 g	300 g
				Oil	1 tbsp	1 1/2 tbsp	1 1/2 tbsp
				Chopped garlic, Ginger, Green chillies	1 tbsp	2 tbsp	2 tbsp
				Corn flour	1 tbsp	1 1/2 tbsp	2 tbsp
				Pepper, Salt, Sugar	As per taste
				Ajinomoto (optional)	A pinch
				Oregano	As per taste
				Water	2 cups	3 cups	3 cups
				Method: 1. Cut the capsicum & cauliflower into medium sized pieces, baby coms & french beans into small sized pieces.2. In a MWS bowl add oil, chopped onion, ginger, green chillies. Select menu & weight and press start.3. When beeps, mix & add vegetables, pepper, salt, sugar, cornflour mixed with water, ajinomoto. Press start. Stand for 5 minutes. Serve.
oC5	SCHEZWAN CHICKEN	0.5 kg	Microwave safe (MWS) bowl	For	0.5 kg
				Boneless chicken	500 g
				Dry red chillies	8 nos.
				Garlic paste	4 tsp
				Tomato ketchup	5 tbsp
				Vinegar	2 tsp
				Red chilli sauce	2 tbsp
				Ajinomoto (optional)	1/4 tsp
				Salt	As per taste
				Spring onions (with greens)	1 cup
				Cornflour (mixed with 1/4 cup water)	2 tsp
				Oil	3 tbsp
				Method: 1. In a MWS bowl mix together oil, garlic paste, dry red chillies, chicken pieces, tomato ketchup, ajinomoto, vinegar, red chilli paste, sugar. Mix well. Select menu & press start.2. When beeps, mix well and add spring onions, cornflour, salt. Mix well & press start.
oC6	VEG MANCHURIAN	0.6 kg	Microwave safe (MWS) flat glass dish & Microwave safe (MWS) bowl	For	0.6 kg
				For Manchurian Balls
				Grated Cabbage	1 cup
				Grated carrots	3/4 cup
				Grated cauliflower	1/2 cup
				Cornflour	3 tbsp
				Maida	1 tbsp
				Ajinomoto (optional)	1/4 tsp
				Salt & pepper	As per taste
				For Manchurian Sauce
				Chopped ginger	1 tsp
				Chopped green chilli	1 no.
				Chopped onion	1/2 no.
				Soya sauce	1 tbsp
				Tomato sauce	2 tbsp
				Vinegar	2 tsp
				Pepper, Salt, Cornflour	As per taste
				Oil	1 tbsp
				Method: 1. Mix all the ingredients of Manchurian balls in a bowl. Make balls of medium size from the mixture.2. In a MWS flat glass dish keep the manchurian balls. Select menu & press start.3. When beeps, remove & allow to cool.4. In a MWS bowl oil, ginger, green chilli, onion, soya sauce, tomato sauce, vinegar, pepper, salt, mix well & press start.5. When beeps mix well add cornflour mixed with 1 1/2 cups water. Press start. Add manchurian ball. Stand for 3 minutes & serve hot with steamed rice or fried rice.

Menu		Weight Limit	Utensil	Instructions
oC7	CHILLI SOY NUGGETS	0.4 kg	Multicook tawa & High rack* & Microwave safe (MWS) glass bowl	For	0.4 kg
				Soyabean nuggets (soaked in hot water for 1 hour & squeezed)	150 g
				Oil	21⁄2 tbsp
				Capsicum (cut in long strips)	1⁄4 cup
				Spring onions (cut into pieces)	1⁄4 cup
				Blanched tomatoes	3 nos.
				Garlic pods	7-8 nos.
				Soya sauce	2 tsp
				Vinegar	1 tsp
				Comflour (mixed with 1⁄2 water)	11⁄2 tsp
				Chilli sauce	1 tbsp
				Salt, Red chilli powder, Pepper powder	As per taste
				Method: 1. Pre-preparation of sauce : Puree tomatoes & garlic pods in a blender. In a microwave safe glass bowl take 2 tbsp oil & all the vegetables. Mix well & microwave 100% for 2 minutes. Add tomato puree, soya sauce, chilli sauce, vinegar, cornflour (mixed with 1⁄2 cup water) & all the spices. Mix well & microwave 100% for 3 minutes. Sauce is ready.2. Take soaked & squeezed soyabean nuggets in a bowl & pour 1⁄2 tbsp oil & mix well. Put all soya nuggets on tawa. Keep tawa & high rack inside the microwave. Select menu & press start.3. When beeps, turnover the soya nuggets & again press start.4. When beeps, transfer roasted soya nuggets in the sauce & stir well. Press start. Serve them hot with steamed rice.
oC8	CHILLI GARLIC RICE	0.2~0.5 kg	Microwave safe (MWS) glass bowl	For	0.2 kg	0.3 kg	0.4 kg	0.5 kg
				Rice (soaked)	200 g	300 g	400 g	500 g
				Water	400 mL	600 mL	650 mL	750 mL
				Oil	2 tsp	21⁄2 tsp	3 tsp	31⁄2 tsp
				Ghee	2 tsp	21⁄2 tsp	3 tsp	31⁄2 tsp
				Jeera	1 tsp	11⁄2 tsp	2 tsp	21⁄2 tsp
				Chopped garlic	1 tsp	11⁄2 tsp	2 tsp	21⁄2 tsp
				Garlic paste	1⁄2 tbsp	1 tbsp	11⁄2 tbsp	2 tbsp
				Chopped green chillies	3 nos.	4 nos.	5 nos.	6 nos.
				Chopped coriander leaves	1⁄2 cup	1 cup	11⁄2 cup	2 cup
				Chilli sauce	2 tbsp	3 tbsp	4 tbsp	5 tbsp
				Salt	As per taste
				Method: 1. In a MWS glass bowl add soaked rice & water. Select menu & weight and press start.2. When beeps, remove & in another MWS glass bowl add oil, jeera, chopped garlic, green chillies, coriander leaves, garlic paste. Mix well & press start.3. When beeps, add cooked rice, chilli sauce, salt. Mix well & press start.
oC9	STEAMED EGG WITH TOFU	0.1~0.3 kg	Microwave safe (MWS) flat glass dish	For	0.1 kg	0.2 kg		0.3 kg
				Tofu (cut into chunks)	50 g	100 g		150 g
				Egg	1 no.	2 nos.		3 nos.
				Sesame oil	1⁄2 tsp	1 tsp		1 tsp
				Light soya sauce	1⁄2 tsp	1 tsp		1 tsp
				Red chilli (chopped)	1 no.	1 no.		1 no.
				Spring onion (chopped)	1 tbsp	2 tbsp		3 tbsp
				Boiled egg yolk (cut into pieces)	1 no.	2 nos.		2 nos.
				Salt, Pepper	A pinch
				Method: 1. In a bowl take sesame oil, soya sauce, black pepper powder, salt & egg. Beat well with blender. Mix toju chunks into it & mix.2. Put this mixture in a MWS flat glass dish. Sprinkle chopped spring onions & chopped red chilli on top. Now put boiled egg yolk (cut in pieces) on top. Cover the flat dish with plastic film.3. Keep the MWS flat glass dish in the microwave. Select menu & weight and press start.4. Give standing time of 5 minutes & serve hot.

* Refer to Pg. 124 Fig. 2

Menu		Weight Limit	Utensil	Instructions
oC10	ALMOND AND VEGETABLES STIR FRY	0.1 ~ 0.3 kg	Microwave safe (MWS) glass bowl
				For	0.1 kg	0.2 kg	0.3 kg
				Broccoli (cut into florets)	50 g	100 g	150 g
				Red capsicum (cut into big square pieces)	1/4 cup	1/2 cup	1/4 cup
				Garlic (chopped)	1/2 tsp	1 tsp	1 tsp
				Ginger (chopped)	1/2 tsp	1 tsp	1 tsp
				Onions (sliced)	1 no.	11/2 no.	2 nos.
				Slivered almonds	2 tbsp	3 tbsp	4 tbsp
				Canola oil	1 tbsp	11/2 tbsp	2 tbsp
				For Sauce
				Soya sauce	1 tsp	11/2 tsp	2 tsp
				Water	3 tbsp	6 tbsp	9 tbsp
				Sesame oil	1/2 tsp	1 tsp	11/2 tsp
				Sugar	1 tsp	2 tsp	3 tsp
				Cornflour	1/2 tsp	1 tsp	11/2 tsp
				Salt, Pepper	As per taste
				Method: 1. In a MWS glass bowl take canola oil, chopped ginger- garlic, sliced onions. Select menu & weight and press start.2. In a small bowl, take sugar, cornflour. Add water, soya sauce, sesame oil & mix well. Make a smooth paste.3. When beeps, add broccoli, red capsicum, slivered almonds. Mix well & press start.4. When beeps, add the sauce & stir well. Press start. Serve stir fried vegetables hot.

Utility Corner

Menu		Weight Limit	Utensil	Instructions
UC1	KEEP WARM	0.3 kg	Microwave safe (MWS) bowl	Method: 1. Any cooked food with cover (Rice, Dal, Sabzi, Halwa, Upma etc.) Select menu & press start.2. When beeps, mix well & press start. When beeps, mix well & press start.
UC2	DEFROST VEG	0.2 ~ 0.5 kg	Microwave safe (MWS) bowl	Veg - (Paneer, Green Peas, Corn etc.)Method: 1. Take in MWS bowl, select menu & weight and press start.2. When beeps, turn the food. Press start.
UC3	DEFROST NON-VEG	0.5 ~ 1.0 kg	Microwave safe (MWS) bowl	Non-Veg - (Chicken, Mutton etc.)Method: 1. Take in MWS bowl, select menu & weight and press start.2. When beeps, turn the food. Press start.
UC4	DE-HUMIDIFICATION	0.3 kg	Microwave safe (MWS) bowl	Namkin, Biscuits, Bhujia, Papad and Wafers etc.Method: 1. In MWS bowl add the food to be dehumidified. Select menu and press start.
UC5	LIGHT DISINFECT	0.0 kg	Microwave safe (MWS) glass utensil & Empty cavity	Namkin, Biscuits, Bhujia, Papad and Wafers etc.Method: 1. Sterilize Microwave safe glass utensil - Keep the empty utensil & select menu & press start.2. Clean the cavity - Keep the cavity empty. Select menu & press start. When time ends (beeps), take out the plug, clean the cavity with a damp cloth.Note: The oven has a special function Light Disinfect which allows to sterilize the MWS glass utensil thereby giving a hygiene & clean utensils/cavity.

Menu		Weight Limit	Utensil	Instructions
bC1	BODY MASSAGE OIL	0.2 kg	Microwave safe (MWS) glass bowl	For	0.2 kg
				Garlic	10 pods
				Ajwain	1/2 tsp
				Cloves	2-3 nos.
				Almonds	3-4 nos.
				Mustard oil	1 cup
				Method: 1. In a MWS glass bowl put all the ingredients. Select menu and press start.2. Remove when it gives a beep. Keep it for 2 hours.3. Strain and store in a glass a jar.
FE1	PIZZA BASEa	0.2 kg	Low rack* & Multicook tawa	For	0.2 kg
				Maida	200 g
				Yeast	1 tbsp
				Salt	1/2 tsp
				Sugar	1 tsp
				Water	As required
				Method: 1. In a bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough. Roll out the dough to 6" to 7"& keep on dusted tawa. Prick with a fork. Keep for half to 1 hour in a dark place.2. Select menu & press start.(Preheat process)3. When beeps, keep the tawa on low rack. Press start.
FE2	FLAVOURED YOGHURTa	0.6 kg	Microwave safe (MWS) glass bowl & Low rack*	For	0.6 kg
				Curd	200 mL
				Milkmaid	100 mL
				Fresh cream	200 mL
				Flavours (Vanilla, Strawberry, Pineapple essence)	As per choice (1⁄2 tsp)
				Method: 1. In a MWS glass bowl mix all the ingredients. Beat well till smooth.2. Select menu & press start.(Preheat process)3. When beeps, keep the MWS glass bowl on low rack & keep it in microwave. Press start.4. When cooking ends, take out & allow to come to room temperature. Keep in freezer for 1 hour.Note: In case you use strawberry essence, add a pinch of pink food colour to add colour to the yoghurt. For pineapple yoghurt, add pineapple slices at the time of serving.
FE3	MASALA PANEER	0.5 kg	Microwave safe (MWS) glass bowl	For	0.5 kg
				Milk	500 mL
				Curd	2 tbsp
				Coriander powder	1 tbsp
				Jeera powder	1 tsp
				Method: 1. In MWS glass bowl add milk. Select menu and press start.2. When it gives a beep, remove and add curd, coriander and jeera powder. Press start. When beeps, remove and strain and press in a muslin cloth.
FE4	YEAST DOUGH	0.3 kg	Microwave safe (MWS) glass bowl	For	0.3 kg
				Maida	300 g
				Yeast	1 tbsp
				Salt	1⁄2 tsp
				Sugar	1 tsp
				Water	As required
				Method: 1. In MWS glass bowl add maida, yeast, salt and sugar. Mix well, add water and make a soft dough.2. Select menu and press start. Rest for 3 minutes. Now remove.

* Refer Pg. 124 Fig. 1

Refer Pg. 124 Fig. 3

@Do not put anything in the oven during the Preheat mode.

1)

Low rack

Multi cook tawa

2)

High rack

Multi cook tawa

3)

Low rack

Microwave safe glass bowl (Not provided with LG Kit)

4)

Low rack

Metal cake tin (Not provided with LG Kit)

5)

High rack

Microwave flat glass dish (Not provided with LG Kit)

List of Ingredients

Spices

English Name	Hindi Name
Ajinomoto	Ajinomoto
Asafoetida	Hing
Basil	Tulsi
Bay Leaf	Tej Patta
Cardamom , black	Moti Elaichi
Cardamom , green	Choti Elaichi
Carom seeds	Ajwain
Cinnamon	Dalchini
Cloves	Laung
Coriander Seeds	Sabut Dhania
Cumin seeds	Jeera
Dry Mango Powder	Amchur
Dry red chilli	Sukhi Sabut Lal Mirch
Fennel	Saunf
Fenugreek leaves, dried	Kasuri Methi
Fenugreek seeds	Methidana
Mace	Javitri
Mustard seeds	Sarson , Rai
Nutmeg	Jaiphal
Onion seeds	Kalonji
Oregano	Oregano
Pepper	Kali Mirch
Pomegranate seeds, dried	Anardana
Poppy seeds	Khus Khus
Red Chilli	Lal Mirch
Salt	Namak
Turmeric	Haldi
Thyme	Thyme

Vegetables

English Name	Hindi Name
Amaranth	Chavli
Baby corn	Baby corn
Bittergourd	Karela
Bottlegourd	Ghiya
Brinjal/Eggplant	Baigan
Broccoli	Hari Phool Gobhi
Cabbage	Pata Gobhi/Bandh Gobhi
Capsicum	ShimLa Mirch
Cauliflower	Phool Gobhi
Carrot	Gajar
Celery	Ajmod
Cluster Beans	Gavar Ki Fali
Coriander leaves	Hara Dhania
Colocasia	Arbi
Cucumber	Kheera
Curry leaves	Curry Patta
Drumsticks	Drumsticks
French beans	France beans
Garlic	Lehsun
Ginger	Adrak
Elephant Foot Yam	Jimikand
Lady Finger	Bhindi
Lemon	Nimbu
Lemon Grass	Lemon Grass
Lettuce	Lettuce
Lime	Nimbu
Mint	Pudina
Mushroom	Kukurmutta
Olives	Jaitun
Onion	Pyaz
Parsley	Ajmoda
Potato	Aloo
Peas	Hari Matar
Radish	Mooli
Red Pumpkin	Lal Kaddu
Snake Gourd	Torai
Spinach	Palak
Spring Onion	Hari Pyaz
Sweet Potato	Shakarkandi
Tomato	Tamatar
Turnip	Shalgam
Chenopodium leaves	Bathua
Zucchini	Torai

List of Ingredients

Fruits

English Name	Hindi Name
Apple	Seb
Coconut	Nariyal
Grapes	Angoor
Mango	Aam
Papaya	Papeeta
Pineapple	Anannas
Pomegranate	Anaar
Raw Banana	Kacha Kela

Cereals

English Name	Hindi Name
Flattened Rice	Poha
Oats	Jaei
Puffed Rice	Murmura
Refined wheat Flour	Maida
Rice	Chawal
Sago	Sabudana
Semolina	Suji
Whole wheat broken	Daliya
Wheat Four (whole)	Gehun ka Atta

Pulses

English Name	Hindi Name
Bengal Gram Dal	Chana Dal
Bengal Gram flour	Besan
Black Gram Dal	Urad Dal
Green Gram Dal(Dehusked)	Moong Dal (Dhuli)
Kidney Beans	Rajma
Lentils (Dehusked)	Masoor Dal (Dhuli)
Red Gram Dal	Arhar/Tuvar Dal
Soyabean	Soyabean

List of Ingredients

Dry Fruits

English Name	Hindi Name
Almonds	Badam
Cashewnuts	Kaju
Pistachio	Pista
Raisins	Kishmish
Walnuts	Akhrot
Peanuts	Mungfali

Fats & oils

English Name	Hindi Name
Butter	Makhan
Ghee	Ghee
Oil	Tel
Olive Oil	Jaitun Ka Tel
Mustard Oil	Sarson Ka Tel
Sesame Oil	Til Ka Tel

Miscellaneous

English Name	Hindi Name
Bread crumbs	Bread crumbs
Cornflour	Cornflour
Coffee	Coffee
Cottage cheese	Paneer
Curd	Dahi
Eggs	Ande
Honey	Shahed
Jaggery	Gud
Khoa	Khoa
Lotus Seeds	Makhana
Milk	Doodh
Powdered Sugar	Bura
Sugar	Cheeni
Tamarind	Imli
Tea	Chai
Saffron	Kesar
Sprouts	Ankur
Vinegar	Sirka

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