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GMX 20CA7 PLM - Godrej Appliances

1. 835 222 Toll Free 1800 209 5511 Website www godrejappliances com amp www godrejsmartcare com E mail smartcare godrej com 199 Notes Notes Notes Protection of Environment Protection of environment is one of the core values of Godrej and we seek your co operation to make sure that this product is not disposed as unsorted municipal waste This symbol is known as the Crossed out Wheelie Bin Symbol It means that the product should not be disposed of with your general house hold waste It should be disposed of only through the company s collection centers with special treatment so as to prevent any damage to the environment Please call 1800 209 5511 or visit www godrejappiiances com green think for details oo Godrej Appliances authorized collection centers J APPLIANCES Godrej amp Boyce Mfg Co Ltd Appliance Division Plant 11 Pirojshanagar Vikhroli W Mumbai 400 079
2. Select models is not to be used in the microwave mode Only use the rack that is supplied with your microwave oven in the grill combination or convection mode Use of any other rack can result in poor cooking performance and or arcing and may damage your oven Can use either metal or aluminum pans in my microwave oven Usable metal includes aluminum foil for shielding use small flat pieces Never allow metal to touch the walls or door Sometimes the door of my microwave oven appears wavy Is this normal This appearance is normal and does not affect the operation of your oven What are the humming noises hear when my microwave oven is operating This is the sound of the transformer when the magnetron tube cycles on and off Why does the dish become hot when microwave food in it As the food becomes hot it will conduct the heat to the dish Use hot pads to remove food after cooking The dish may not be microwave safe What does standing time mean Standing time means that food should be left in the oven for a short period of time after the cooking is over which allows the cooking to finish Can pop popcorn in my microwave oven How do get the best results Yes Pop packaged microwave popcorn following manufactures guideline or use the pre programmed popcorn pad Do not use regular paper bags Use the listening test by stopping the oven as soon as the popping slows to a p
3. 1 2 cup Tomato puree stock salt pepper saffron and bay leaf in it stir 1 large pinch Saffron and cover it Cook for 20 minutes on HIGH stirring once after 12 minutes 3 to 4 tbsp Olive oil Take out the saffron flavoured cooked rice and 2 tsp Pepper powder stand it covered for 5 minutes Serving Loosen the rice with a fork and serve hot either in the Salt to taste same bowl or in a rice platter as an important dish 4 cups Chicken stock of Italian menu 186 12 Cannelloni pasta or 3 inch wide x 6 inch long pancakes tand 1 2 recipe Cheese sauce 2 tbsp Cheese grated For filling 1 onion chopped 1 4 cup Green peas 2 Carrots chopped 2 tbsp Parsley coriander chopped 1 Green pepper finely chopped 1 Egg beaten 2 tbsp Butter olive oil 1 tsp Garlic paste 1 2 tsp Pepper powder Salt to taste NB Any cooked or processed meat can also be added to filling If using cannelloni dry pasta place them in a large microsafe bowl add 4 cups of water and Select 239 press start to cook Stop oven when it beep after 10 minutes Take out cooked pasta Drain and rinse under tap water Keep aside covered and warm In a medium microsafe bowl add butter chopped onion carrots and pepper add garlic paste and green peas too Mix well and cook for 3 minutes on HIGH covered Remove the cooked vegetables from the microwave beat egg and add to the vegetables sprinkle salt and pepper mix wel
4. 1 4 tsp Freshly crushed pepper For Home made Mustard sauce In an electric blender combine 2 slices Crustless white bread crumbled 1 2 cup White vinegar 1 4 cup Dry mustard powder 2 tsp Salt 1 tsp Sugar blend to smooth sauce remove and store in a clean glass bottle and keep it in a warm place for 4 to 5 days to get mature Taste it while putting in a bottle and after it is mature Before its maturity you will feel it bitter and later sharp and sour taste If by chance it is thick dilute with a little more vinegar and store under refrigeration Shred cabbage very fine and soak in cold water for 30 minutes Drain properly and chill till required Wash and break broccoli and cauliflower into bite sized flowerets place in the steaming basket and select 180 press start Take out the broccoli and rinse under tap water to retain the colour Transfer to a serving bowl sprinkle lemon juice and salt toss and stand covered and cool Chop onions and grate carrot with a thicker grater and add to the broccoli Mix together mayonnaise mustard sauce tomato sauce and chili garlic and add to the broccoli mixture Stir nicely and chill Line the platter with purple cabbage and pile up salad in the centre Thus serve the tangy salad on the bed of purple cabbage 134 For Spinach Ring 2 cups Spinach puree 2 boiled Potatoes land 1 2 cup Fresh bread crumbs 1 4 cup Cheese grated 1 tbsp Butter 1 tbsp
5. Dry fenugreek leaves opt 1 4 cup Red pepper juliennes 1 tsp each Chili Turmeric Whole spice powder 2 Red chilies whole 10 Peppercorns 1 tsp Cumin seeds 1 Bay leaf Soak soy nuggets for 1 hour drain and squeeze Place in a microsafe medium bowl add 2 cups fresh water and 1 tsp salt and s Select 132 press start to cook Stop oven when it beep after 7 minutes Wash and soak rice Remove soya chunks and keep warm In a large mi crosafe bowl combine 3 tbsp oil whole spices such as peppercorns cloves bay leaf whole red chilies etc and add fenugreek leaves too Drain rice and mix Cook for 2 minutes to get rice roasted Bring out the bowl with rice in it add water ginger garlic paste 3 4th of fried onions chili turmeric powders salt tomato puree green peas carrots and soya chunks with the liquid stir well cover and cook for remaining 20 minutes Bring out the soy nugget rice and stand for 5 to 10 minutes Serving Loosen the nutritious rice with a fork garnish and serve it hot warm as a meal with curds salad and papad etc Or serve it as a part of the main course 6 Cloves 4 cups Water Veg stock Salt to taste Green peas Mutter Pulao A133 342420 Soak rice for 30 minutes Wash and place green peas in the steaming basket and Select 133 press start to cook Stop oven when it beep after 3 minutes Take out steamed peas Drain rice and place it in a large microsafe bowl heat oi
6. Peppercorns 2 small pieces Cinnamon 1 tsp Cumin and 1 Bay leaf 6 Chicken legs Remove the skin from chicken legs Heat butter in a microsafe flat bowl for 1 minute on HIGH and 4 osp Butter mix mustard powder with it Combine dry 3 tbsp Dry mustard powder breadcrumbs sesame seeds paprika salt and 1 cup Bread crumbs pepper in on other bowl Dip the chicken legs first in butter mixture to coat well and then roll in 1 4 cup toasted Sesame seeds breadcrumbs to coat properly Arrange the 1 tsp Paprika chicken legs in a micro safe plate select 28 press start Serve hot 1 4 tsp Pepper powder 1 2 tsp Salt 28 Tindli in Curd A29 Wash and cut tindli into thin circles place in a EE cp ea ea amp curd mix well select 29 press start Sprinkle asafoetida and serve hot Cabbage Beans Phoogat Ingredients Method 1 small Cabbage head Separate cabbage leaves Remove the spine of leaves from the centre roll 2 to 3 leaves together 1 B and cut very fine Soak them in water Grate 1 large Carrot coconut String beans cut them into halves and 1 4 grated coconut slice them lengthwise Peel carrot and cut in match stick fashion Drain cabbage nicely and place in a 1 sprig Curry leaves steaming basket place beans and carrots on top 1 Green chili chopped opt Cover with lid and select 30 press start 2 Red chili hol Remove steamed vegetables transfer to serving Pa ONIES WOE bowl sprinkle g
7. Stir fried Chicken with Peppers A222 Ingredients Method 2 Chicken breasts Slice chicken breast into small pieces and dredge 3 tbsp Flour with salt pepper ajinomoto and flour and stand it for 30 minutes Cut peppers ginger and 1 tsp Salt celery in match stick style Cut spring onions into 1 1 tsp Pepper powder inch pieces Mix corn flour sugar 1 tsp oil and all the sauces with chicken stock Put oil ina 1 Egg beaten shallow dish spread it well mix beaten egg with A pinch of Ajinomoto MSG the chicken pieces and place into the bowl Roll 3 tb Cooki i the chicken pieces to get coated with oil and SP OOM ol select 222 press start to cook on HIGH 1 small Red and Green Pepper each Uncovered Stop oven when it beep Remove the chicken from microwave and keep covered Place all the cut vegetables into a medium dish sprinkle a little oil stir and cook for 2 minutes on HIGH uncovered Bring the vegetables out and mix with chicken pieces Stir well Pour the chicken stock mixed wit Take out the chicken dish garnish with coriander h sauces over the chicken Cover the dish and heat through for 5 minutes on REHEAT A dash of Ajinomoto Salt and Pepper to taste i fter 6 minutes 2 Spring onions a prng Stirring once after 3 minutes 172 Sweet n Sour Vegetables A223 Ingredients Method For Sweet n Sour Sauce Place oil onion and garlic paste in a large PE microsafe bowl and select 223 pr
8. 1 2 tsp Green cardamom powder 8 Almonds and Pistachio nuts each 1 Silver vark opt 250 gm Tamarind 300 gm Jaggery Wash tamarind and soak it along with jaggery in 2 cups of hot water for 1 hour Soak dry dates for 30 minutes in 1 cup water and Select 164 press start 1 tbsp leveled Ginger powder to cook Stop oven when it beep after 2 minutes 1 tbsp Red chili powder Take out the dates and cool remove the stones but save liquid if any Transfer soaked tamarind 1 tbsp Rock salt and jaggery to the medium microsafe bowl add 1 tsp Mint powder or 1 4 cup Fresh dates with the soaking liquid cover the bowl and chopped mint cook for remaining 10 minutes 12 Dry dates chuara 2 tbsp Sugar opt Remove the bowl with tamarind from microwave Salt to taste and cool the contents Mash tamarind with your hand and strain in another microsafe medium bowl Put 1 2 cup water on roughage and mash once again Strain and discard the rouage Now mix remaining ingredients and cook on Medium for 10 minutes Check salt Strain the sauce once again if using fresh mint leaves Cool and store under refrigeration Usage This sauce is served all over India and abroad as an accompaniment to enhance the taste of Fried snacks Dahi wadas Chaat Bhel Pani Poori etc Tips This sauce lasts for months if stored properly and care is taken while removing the required quantity 1 pinch Red edible colour opt 124 500 gm Co
9. 1 4 cup soaked Raisins 6 Almond slivers Chaat masala to taste Mix all the ingredients in a large micro safe glass See ee 17 Khaman Dhokla A6 Ingredients Method 1 cup Gram flour besan Mix gram flour semolina and rice powder add p butter milk and 1 pinch of cooking soda stir pepe Nige powder properly and stand the batter for 2 hours Add all 2 tbsp Semolina suji the pastes turmeric and salt Mix eno fruit salt 1 cup Butter milk mixed with 1 tosp water and immediately mix it l nicely Pour into a greesed square micro safe dish 1 2 tsp Ginger paste and cover with lid Select 6 press start To make 1 tsp Green chili paste tempering select 3 press start Garnish with coriander leaves serve hot 1 2 tsp Garlic paste 1 tsp leveled Turmeric powder 1 tsp leveled Salt or salt to taste 1 tsp Sugar opt 1 tsp full Eno fruit salt mixed with 1 tbsp water For Tempering 2 tbsp Oil 3 Corn on the cobs Clean the corn on cobs by removing corn husk and silk Place them in the steaming basket with 1 4 cup water underneath and Select 7 press 2 tsp Salt start Take out the steamed corn Rub salt with 2 tsp Red chili powder or Chaat masala to cut lemon halves and chili powder or chaat masala taste on all the steamed corn cobs and serve hot 3 Lemons 18 Green Peas Guggni A8 Ingredients 3 cups tender Green peas shelled 1 tbsp Olive cooking oil 1 tbsp Butter
10. 1 tbsp Garlic chopped cloth and squeeze the juices over chicken Cover 1 medium Onion chopped it with foil to keep it warm till required Serving Serve it hot a part of Continental meal with a good A piece of cheese cloth salad and a soup or as an appetizer Barbecue sauce 1 tbsp Tomato Ketchup 1 tsp Mustard sauce 149 Stuffed Tomatoes A198 14 5 8 min combi 1 Ingredients Method 6 to 8 medium Tomatoes Wash and dry tomatoes take out a slice from ripe but firm the stem side and scoop the pulp carefully with a peeler or small spoon without damaging the Stuffing tomato shells Save the pulp Sprinkle salt inside 1 cup Mixed vegetables chopped and boiled the tomatoes generously and invert them over a wire mesh placed in a plate for 1 hour minimum 1 2 cup Mushrooms chopped so that all the liquid drains out and empty tomato 1 cup Pre boiled rice shells are ready to be filled with stuffing Moisture 1 4 Ch ted in tomato shells tends to tear them while baking up VNESE gale Place them in a plate and select 198 press start 2 large Bread slices to cook empty shells on HIGH Stop oven when it F beep after 1 minute t Ol king oil 3 tbsp Olve GookNg bi Remove tomatoes and cool In a medium 1 tbsp Butter microsafe bowl put oil green chilies chopped 1 Onion finely chopped onion ginger mixed vegetables mushrooms and tomato pulp stir properly and cook uncovered 2 tbsp Ginger grated for 5 minute
11. 145 Fish Souffle A193 7 20 min combi 1 Ingredients Method 500 gm Fish Clean wash and place fish in a bowl Smear it with Ey salt and vinegar Place it in the steaming basket 2 tbsp Vinegar with 1 4 cup water underneath and select 193 2 Eggs press start to cook on HIGH Stop oven when it 1 tsp Salt beep after 7 minutes Remove the fish from oven and stand for 1 tsp Pepper 3 minutes Cool it slightly and flake the fish by 1 and 1 2 recipe Basic white sauce removing skin and bones Mash it with hands and mix it with white sauce and pepper powder Check the salt Separate the egg yolks and whites Beat yolks and mix with fish Stiffly beat egg whites and lightly fold into the fish mixture Pour the mixture into a greased microsafe dish and either bake it in cook it on COMBINATION 1 for 20 minutes Take out the cooked souffl and serve immediately Tips To enjoy the lightness of souffl s hot baked souffl s are served immediately without giving any standing time 146 Mutton Hot Pot A194 10 10 20 min 80P Ingredients Method 500 gm Boneless mutton Cut mutton in small pieces and marinate with 16 New potatoes vinegar salt and pepper powder and stand it covered for 2 hours Strain mutton and save the 16 Small white onions liquid Dredge mutton with flour and place in a 1 2 cup Tomato puree large microsafe bowl Melt butter and pour over mutton and stir with a spatula to coat the meat A small bag of bouque
12. 3 tbsp ready made Sambar powder 12 Madras onions shallots 1 Drumsticks 1 small Carrot 3 Beans 50 gm Pumpkin gourd cubes 1 Tomato 1 tsp Turmeric 1 tbsp Salt 2 tbsp Oil 5 cups Water 1 tbsp chopped coriander for garnishing Tempering 1 tbsp Cooking oil coconut oil 1 2 tsp Mustard seeds 1 Red chili whole 1 4 tsp Asafetida For Making Home made Sambar masala Combine in a paper bag or small bowl 3 tbsp Coriander seeds 1 tbsp Cumin seeds 1 tbsp Gram dal 1 tbsp Urad dal 1 tbsp Fenugreek seeds 4 Red chilies whole 1 4 cup Curry leaves and roast on HIGH for 2 minutes Cool and grind to a fine powder along with 1 4 cup Dry grated coconut and 1 tsp Asafetida powder Use as much samber powder is required and remaining can be stored for further use For immediate use you may use fresh coconut also Wash and soak dal for 1 hour Cut all the vegetables to 1 2 inch pieces Place dal ina medium microsafe bowl with 2 cups water and turmeric powder Cover and select 95 press start to cook stop oven when it beep after minutes Take out dal and stand for 5 minutes open the lid and mash hot dal with wooden spoon till pulpy Place all the vegetables except tomato and shallots in another medium microsafe bowl with 1 2 cup water cover and cook for 5 minutes Remove the vegetables from microwave and put them in the large bowl with dal add remaing water sambar m
13. Dhuli Urad the same way add 1 cup water to the same measurement and cook dal for 2 minutes more Achari Aaloo Methi A117 Ingredients Method 600 gm Potatoes Peel wash and cut potatoes into 1 2inch cubes 2 tbsp Chili oil place them in the steaming basket and select 117 press start to cook Stop oven when it beep after 2 tbsp Fenugreek leaves dry Kasoori methi 5 minutes sp Fenugreek seeds i Remove steamed potatoes and stand them for 3 1 1 tsp Kalonji nigella seeds minutes covered Place oil in a microsafe bowl add 1 tsp Saunf fennel methi seeds kalonji and saunf stir and cook for 2 minutes uncovered 1 level tsp Turmeric powder 1 tsp leveled Chili powder After beep Remove the bowl add turmeric chili salt and methi leaves stir well add boiled potato Salt to taste cubes sprinkle 1 4 cup water evenly cover the dish and cook for remaining 5 minutes Remove the bowl and let potatoes stand for 3 to 5 minutes Serve with Chapati Paratha Poori etc Or serve it as a side dish with Dal and Raita etc as a part of Indian menu 350 gm Paneer Chop onion very fine and deseed the red chilies Cut paneer into 1 inch cubes and put in hot water with 1 tsp salt in it Put oil in a microsafe large 1 2 cup Mango cubes bowl and add whole red chilies chopped onion 1 2 cup Almond or cashew nut paste and ginger garlic paste stir and select 118 press start to cook uncovered Stop oven wh
14. Fengreek seeds 5 cups Water 1 2 cup Phool Makhana and 1 tbsp oil Basic White Onion and Brown Onion A76 10 mwo Ingredients Method 500 gm White onions Clean and chop onions Combine onions with 1 2 cup Water water in a microsafe bowl cover and select 76 press start 500 gm onions fried Remove the bowl from the microwave Cool pass 3 4 cup Boiled water through liquidiser and store in the deep freezer compartment of your refrigerator Use as it is when required Tips White onion paste is used in the paler gravies for the milder taste Brown onion paste Liquidize fried onions and water and store under refrigeration 56 Basic Tomato Puree A77 Ingredients 600 ml Tomato juice 5 ml Acetic acid 1 gm Sodium benzoate Wash and chop tomatoes blend well in electric blender and measure juice with measuring jug Select 77 press start Remove the sauce and add preservatives when it is hot Store Puree in sterlised bottles and place caps This puree can last almost for one year Note If you don t want to add preservatives the puree can last under refrigeration for 10 15 days but you must take out the quantity needed with a fresh and clean spoon This puree is not very thick but of pouring consistency Usage Tomato puree is used for making various gravies It is also used for making tomato soup and for cooking other dishes where tomatoes are needed Basic Onion and Tomato Paste Ingredients
15. Peppers capsicums Chop green chilies grate ginger cut the tops of 2 large Potatoes boiled the peppers and carefully hollow them brush the inside of peppers with a little oil and place them in 1 cup Paneer grated a plate cut side up and cook the empty shells on 1 cup Cauliflower grated select 106 press start Stop oven when it beeps after 1 minutes 30 seconds 2 tbsp Fried onions 2 Green chilies Take out the peppers and cool Place grated 1 4 Gerander ch F cauliflower in a small bowl sprinkle a few drops of OUP ONBNOST CNORPE water cover and cook for 2 minutes 1 tbsp Pomegranate seeds roasted and pounded After beep Remove cauliflower and open the lid Grate potatoes and mix with steamed B cauliflower paneer onion ginger green chili coriander pomegranate seeds garam masala salt chili and pepper powders Mix well and check l the seasonings Divide the mixture into 6 parts and stuff the capsicums with it Smear the capsicums with oil from outside and place them in a lightly greased baking tray heatproof plate Top the peppers with grated cheese and cook for 2 to 3 tbsp Cooking oil remaining 8 minutes uncovered Remove the peppers stand for 3 minutes and serve hot with any Indian meal as a side dish Tips Stuff peppers with cooked Soy granules Rice Pasta Moong dal mixture or Minced meat Whenever cheese topping is to be melted cooking on micro MEDIUM is advisable 78 8 tender Drumsti
16. Put 2 tosp cake batter in each cavity of lightly oiled muffin tin tray cake cups and select 50 press start to bake Note For the best results all the Chaat masala to taste ingredients such as butter eggs milk and cream etc used for cakes cookies or baking other dishes should always be at room temperature 1 2 cup Cocoa powder 1 2 tsp baking soda and 1 4 tsp baking powder 40 1 tbsp Green Cardamom Powder 1 tsp Baking powder 2 Baking trays 1 tsp Baking powder Combine flour semolina and baking powder and sieve in a trove In a large working bowl mix together butter and sugar and now add sieved flour a little at a time make pliable dough and divide it into equal portions Roll each portion with hands and flatten a bit Keep rolling all the portions and placing them in the baking trays Garnish each flattened ball with a little cardamom powder Select 51 press start to bake till light brown in colour Tips If the dough seems too dry add 2 to 3 tbsp beaten curds and mix the dough thoroughly once again Preheat 5 min 180 45 min Ingredients Method 3 tbsp extra Sugar Prepare a cake mould grease it from inside and sprinkle some flour evenly invert it and shake it lightly to remove extra flour without touching inside Rub the lemons on a small grater to get lemon rind Squeeze lemons to get juice Sieve flour salt and baking powder together beat butter and sugar together add eggs one by one
17. add 190 grn Vadi Punjabi vadi whole spices salt and 500 ml water select 131 1 4 cup Fried onion press start to cook till rice is 3 4th done Drain 1 4 cup Tomato puree Take out rice and drain through a sieve Spread z rice in a trove Stop oven when it beep after 12 2 tbsp Chopped Mint minutes 1 tsp Ginger paste Heat cooked mutton on HIGH for 5 minutes 4 to Cooki i uncovered tbsp Cooking oi After beep Remove mutton Take a microsafe 1 2 tsp Pepper powder medium shallow dish and layer the rice and meat Salt to taste and 500 ml Water vegetable Pour 1 tbsp oil Sn pase or the len oe well stock spread half the rice evenly sprinkle a little lemon juice fried onion mint coriander and green chilies over it Spread cooked mutton over rice Repeat the layer of rice and green herbs Sprinkle fried onion and saffron mixed in 2 tbsp milk Sprinkle remaining oil too Cover the dish with a proper lid and cook on CONVECTION mode for remaining 1 hour Remove the dish and stand for 5 minutes Serve with curds raita onion and lemon wedges as a main meal or part of the main meal Tips Mutton can be cooked a day earlier and biryani can be layered the day it is required 99 1 and 1 2 cup 100 gm Soyabeans chunks and 1 2 cup 300 gm Basmati rice 1 4 cup Fried onions 1 2 cup Tomato puree 1 2 cup Green peas 1 2 cup Carrot cubes 1 4 cup Cooking Olive oil 1 tb sp Ginger Garlic paste 2 tbsp
18. and continue beating till the mixture is light and fluffy add half the flour and beat it add half the milk and beat it repeat the process with remaining flour and milk finally add lemon juice and spice powder Beat well Pour the batter in the greased cake tin Mix 3 tosp sugar walnuts and lemon rind and sprinkle evenly over cake batter Select 52 press start to bake Tips For a perfect cake all the ingredients like milk butter and eggs should always be at room temperature Let the cake stand for 10 minutes in the oven Invert it on a cooling rack for 10 minutes remove and cut cake in squares or wedges Serve warm or at room temperature at tea time 41 Corn flake Cookies Preheat first up to 180 c 20 min 180 Ingredients Method 3 cups Cornflakes Crush cornflakes and clean raisins Cream butter E and sugar until light and fluffy Break egg and mix it Tand 12 Cup iklour with butter and sugar Sift flour and baking 3 4 cup Butter powder together and fold into the sugar 1 cup Sugar mixture Add crushed cornflakes and raisins and T mix lightly Divide the dough into equal size 2 3 cup Black Raisins portions Lightly roll each portion on your palm 1 and 1 2 tsp Baking powder and press it down slightly Place the rolled portions in the baking tray select 53 press start Se Egos in the baking tray pr Meat Roll Preheat first up to 200 c 45 min 200 Ingredients Method 500 gm Mutton chicken min
19. of a peeler and grind them coarsely Sprinkle salt 1 tbsp Salt inside the karelas and rub it nicely outside too For stuffing and keep them aside for 3 hours to remove the bitter juices Wash them under tap water to 2 Onions chopped remove salt squeeze and place them in the 2 Green chillies chopped steaming basket and select 97 press start to ti st hen it fter 4 minutes 1 2 tsp Mixed spice steam stop oven when it beep after 4 minutes 1 4 cup Coriander chopped Meanwhile mix 1 tbsp oil chopped onion green Salt to taste chillies and ground bitter gourd seeds opt in a small microsafe bowl and cook for 3 minutes 1 cup Potato mashed stirring once in between 1 tsp Mango powder ae a Remove the mixture and mix with the rest of 1 tsp Chilli powder stuffing ingredients Divide the stuffing into 8 2 tbsp Cooking oil portions and stuff each bitter gourd with 1 portion stuffing Brush them from outside with remaining oil and arrange them in a microsafe plate or a shallow dish Cover with cling wrap and cook for remaining 8 minutes Take out the karela dish and stand for 5 minutes Serve with any Indian meal as a side dish 71 Microwave Uttapam Ingredients Method 500 gm Dosa batter well fermented Mix all the chopped vegetables and 2 tsp oil together Add remaining oil to the dosa batter 2 tbsp Cooking oil coconut oil along with salt Brush pie plates with a little oil 1 cup Tomatoes finely chopp
20. 1 tsp Cumin powder 1 tsp Sugar 1 tsp leveled Mango powder 2 tsp Salt 1 2 tsp Pepper Powder 1 4 tsp Chili powder 1 4 tsp Ginger powder 1 4 tsp Asafetida 2 Green chilies opt 1 4 cup Coriander chopped Method In a large micro safe bowl combine green peas oil salt sugar chili pepper and ginger powders mix well with a spatula add 1 4 cup of water cover with a lid and Select 8 press start After beep Remove sprinkle mango and cumin powders add butter and stir gently Garnish it with chopped coriander green chilies and fried potato Serve hot 1 4 to 1 2 cup grated and crisp fried Potatoes for garnishing Ingredients 1 cup Gram flour 1 cup grated Cottage cheese paneer 1 large Carrot 1 medium Capsicum 1 medium Onion 1 4 cup Coriander chopped 2 tsp Chili paste 1 2 tsp Baking soda 1 4 tsp Asafetida Salt to taste For tempering 1 tsp Mustard seeds 1 tbsp Cooking oil A few Curry leaves opt Steamed Wadi AQ Method Grate carrot and onion Chop capsicum very fine Now combine remaing ingredients in a serving bowl add carrot onion and capsicum too Mix well Stand the mixture for 15 minutes and then transfer it to a micro safe greased shallow dish Cover with lid Select 6 press start Take out the steamed vadi cool a bit and cut vadies in diamond shape To make tempering select 3 press start Temper it and pour over wadies Serve with any
21. 30SEC key to start defrosting 12 Defrost Sea food 1 Press DEFROST pad 4 times the oven will display d 4 2 Input the figure of the weight of food 3 Press START 30SEC key to start defrosting 12 13 MEMORY 1 Press MEMORY key one to three times to set memory 1 memory 2 or memory 3 program and the oven will display 1 2 or 3 2 Set one or two stages program you want Example a Press MICROWAVE once to choose 100 microwave power b Press number keys 1 0 0 0 in order to adjust the cooking time 3 Press MEMORY key to save the memory program setted or press START 30SEC to start cooking and save the program automatically 4 Next time when you want to cook with the memory program which has been set you just only need to press MEMORY key to choose the program wanted and then press START 30SEC to start cooking Note 1 If the electricity is cut off the procedure that has been saved will be cancelled 2 Preheating defrosting and auto menu cooking cannot be set here 14 Multi Stage Cooking Two stages of cooking can be maximumly set If one of the stages is defrosting it should be put in the first stage and auto menu should not be set here The buzzer will ring once after each stage and the next stage will begin Example If you want to cook the food with 100 microwave power for 10 minutes 80 microwave power for 15 minutes Do it as following 1 Press MICROWAVE onc
22. 4 cloves is 3 Green chilies Bay leaf 1 tsp Ginger paste 1 tsp Mint powder 2 tosp choppeed mint 1 2 tsp Black cumin 1 2 cup Basic gravy 3 tbsp Cooking olive oil 1 Lemon and 500 ml Water chicken stock Soak saffron in milk Clean prawns Wash dry and cut mushroom into halves Marinate prawns with 1 tbsp lemon juice and a little salt Chop green chilies Wash and soak rice for 15 minutes Drain it and place in a large microsafe glass bowl add 3 cups water whole spices and 2 tsp salt and select 124 press start to cook to get half done rice Stop oven when it beep after 10 minutes Take out the rice and drain In another medium bowl combine 2 tbsp oil mushrooms prawns ba sic gravy ginger garlic paste turmeric chili spice powders and salt Add 1 and 1 2 cups water stir properly and cook for 8 minutes stirring once After beep Remove cooked mushroom prawns mixture Heat 1 tbsp oil on gas heat crackle cumin in it and pour over mushroom mixture In previous large microsafe glass bowl spread 1 tbsp oil on the base cover the base with partially cooked rice sprinkle lemon juice green chilies chopped coriander mint fried onions and a few drops of saffron soaked in milk spread half of the mushroom prawns mixture over the rice repeat the process and finally top the dish with rice Finish with sprinkling of a little fried onion coriander mint mixture a few drops of saffron and remaining
23. 500 gm Fried onions 500 gm Tomato 2 tbsp Ginger garlic paste 1 tsp Cumin 1 tsp Turmeric opt powder 1 tbsp Salt 3 tbsp Cooking oil 1 tsp Chilli powder 2 tsp Garam masala NB For cooking good microwave dishes always keep fried onions handy in your refrigerator Method Combine fried onions and tomatoes in a liquidizer and make smooth paste Remove in deep microsafe bowl Cover with lid and select 78 press start Stop the oven when it beep once after 5 minutes Remove the bowl Crackle cumin in oil on the heat of gas stove and add to onion tomato mixture along with ginger garlic paste turmeric chilli powder and salt Cover and cook for remaining time Remove the bowl and stand it for 5 minutes Cool and divide the paste in small containers and store in deep freezer Remove as and when required 1 hour before use Note This quantity will give you 2 cups of thick onion tomato paste Usage Can be used for cooking as a base various other dishes Tips While cooking with this paste please keep in mind that some salt chilli turmeric and spice powders have already been added to it so adjust seasonings accordingly 57 2 cups Dry red chillies broken and de Select 79 press start to heat 2 cups of water in seeded microsafe bowl stop oven after 2 minutes Remove the bowl wash and soak broken red a chillies in this hot water for 1 hour 1 cup Garlic peeled Cook the red chillies for rem
24. 65 Kabuli Chana Dry Pindi Chana 30 2 10 MWO Ingredients Method 500 gms Kabuli Chana chick peas Wash and soak chanas with 5 cups water and baking soda for 12 hours or overnight Drain the 4 tbsp Pomegranate seeds chanas and rinse Place them in a large bowl add tbs Cumin 2 cups water and 2 tsp salt select 91 press start to cook stop oven when it beep after 30 minutes Remove the chanas and let them stand covered 4 Black cardamoms for 10 minutes Put all dry ingredients in a paper 1 2 cup Tomato puree bag plate and roast for 2 minutes shaking once 2inch pi Gi thinysliced Remove spices cool and powder them Combine NON DICE INJEC MIN SIC oil and powdered spices very well and mix with Salt to taste cooked chanas Add tomato puree and salt too 1tsp Baking soda Mix again Cover and cook for remaining 10 minutes 1 tbsp Coriander seeds Remove chanas and stand for 5 minutes 4 Red chillies whole covered Garnish with thinly sliced ginger juliennes a and coriander and serve hot with any indian meal 1 inch piece Cinnamon stick Note It is essential to soak all the legumes whole 1 2 tsp Ginger powder dals chana rajma etc for specified period when j cooking in microwave to get desired results 1 2 tsp Pepper poiwder 1 4 cup Oil 1 4 cup Coriander chopped 66 500 gm Potatoes 1 4 cup Tomato puree 1 4 cup Cashew nuts 2 tbsp Red chili powder 2 tbsp Gram flour 1 tbsp Dry fenug
25. Chicken stock 1 4 tsp MSG ajinomoto 1 4 cup Coriander chopped 1 tsp Pepper powder 2 tsp Salt 12 roasted fried cashewnuts Grate lemons with a fine grater and collect the fresh lemon rind Cut and squeeze lemon and keep the juice Separate the egg yolks and whites Cut chicken breasts into thin strips and marinate with half the lemon juice 1 tsp salt and ajinomoto for 1 hour Strain marinated chicken and save the liquid Dredge chicken with 2 tbsp flour Put chili oil in a large microsafe bowl add chicken pieces and roll the bowl so that chicken is coated well with oil and select 192 press start to cook on HIGH uncovered stirring once Stop oven when it beep after 4 minutes Take out the chicken and keep covered to keep it warm In another microsafe bowl combine egg yolks corn flour salt pepper lemon juice and melted butter beat it with rotary beater till smooth and add chicken stock and strained chicken marinade over it Continue beating till the batter smoothens Cook for remaining time in the microwave on MEDIUM stirring once in between Remove the lemon sauce and add lemon rind stir and keep it covered Beat egg whites very stiff and add to the lemon sauce Now mix this sauce with chicken and sprinkle half the coriander Stir well and keep it covered REHEAT just before serving Take out the dish Serving Garnish lemon chicken with remaining coriander and cashew nuts and serve with any Crusty bread
26. Chili powder 1 tsp leveled Turmeric powder 3 4 cup Beaten curds 1 and 1 2 tsp Cumin 1 tbsp Coriander powder 1 tsp Mint powder 4 tbsp Cooking oil 3 cups water 1 tbsp Chopped coriander for garnishing In a medium large bowl add mutton pieces and 2 cups water cover and Select 142 press start to cook Stop oven when it beep after 12 minutes Take out the bowl and add 2 tsp salt stir cover again and cook for 15 minutes on MEDIUM Remove the boiled mutton add basic onion tomato paste chili turmeric garam masala mint curds and salt to it Heat oil on gas heat crackle cumin and pour oil over mutton Add 2 cups of water Stir well cover the dish and cook for remaining 20 minutes on MEDIUM Remove the mutton curry and stand it for 15 minutes Adjust seasonings to taste Garnish with chopped coriander and serve it with steamed Rice Tandoori Roti Phulka or Paratha etc Tips In Mutton Tariwala add 1 and 1 2 cup rice seasonings to taste fried onion whole garam masala and cook Mutton Pulao 108 400 gm Mutton mince kheema Combine cooking oil and mutton mince in a microsafe medium bowl stir well to coat mince kheema with oil properly and Select 143 press start 2 cup Onion tomato paste to cook Stop oven when it beep after 5 minutes uncovered stirring twice so that meat mince should not form any lumps 2 cup Tomato puree Take out the bowl stir add green peas 1 4 cup Cooking oi
27. Cook for remaining 3 minutes on HIGH Remove the steamed vegetables and rinse under tap water Combine them with chilled vegetables 1 Green chili deseeded and dressing Check salt and pepper Fill the prepared baskets with salad Drain lettuce shake z off extra water and arrange in a platter arrange the salad baskets on lettuce bed garnish the way you prefer and serve with any Continental meal Or serve them as starters in individual plates Tips You can use even fruits like apples pears and pineapple with this dressing to fill the baskets The salad can be served as such without the baskets a 59g Preheat the CONVECTION mode of your 139 Shepherd s Pie A187 6 7 35 min 180 conv Ingredients Method 500 gm Mutton mince kheema Peel and wash potatoes cut them in small pieces 7 and place them in the steaming basket Select SUO ain Peers 187 press start to cook Stop oven when it beep 2 tbsp Butter after 6 minutes 1 2 cup Tomato puree Remove potatoes and stand them covered for 5 minutes Take out in a trove and mash with a 1 4 cup Fried onion paste potato masher immediately add milk and 1 tbsp 1 tsp Ginger paste butter and 1 2 tsp salt knead with your hands until smooth in texture Keep it aside covered 1 tsp Pepper powder Make meat sauce In a medium microsafe bowl 2 tbsp Mint chopped combine olive oil onion and ginger pastes E mutton mince and tomato puree mix very well Se with a wooden spoon a
28. Milk microsafe bowl pour milk on top and let it soak for 30 minutes to 1 hour Add butter and beaten 1 tbsp Butter eggs mix it thoroughly with a wooden spatula 2 Eggs lightly beaten o 32 press start stir every 2 after minutes 1 tsp Black pepper powder Remove the sauce and season it with pepper The chunks of uncut White Brown bread Serve it with chunks of bread as a starter 30 Mango Strawberry Jelly A33 Ingredients For Jelly Place mango pulp sugar milk and cream in a blender blend to smooth mixture and take out in a 100 Sa Straw Derry Jelly Crystals 900ml bowl Mix gelatine with 4 tosp water and dissolve and 1 2 cup Water ie aE over pan of boiling hot water Mix it with mango 1 and 1 2 cup Mango pulp pulp Fill the ice cream cups up to half and place 2 tbsp Sugar opt under freezer Mix strawberry jelly with water in a i microsafe bowl and select 33 press start NB 1 4 cup Milk Always add gelatine to a mixture at room 1 4 cup Fresh cream home made Malai temperature or to a warm product 1 tbsp Gelatine 6 small Strawberries a few Mango pieces and 6 Ice cream cups Grilled Open Cheese Sandwich 2 min grill preheat 6 min grill Ingredients Method 1 Crusty bread Slice the bread diagonally Mix together tomato and chili sauce with oregano in a bowl and spread the mixture nicely on all the pieces Arrange sliced 1 tbsp Chili garlic sauce cheese on top Place the slices on
29. Mixed spice powder 2 tbsp Spinach puree 2 tsp Salt 1 tsp Pepper powder and 1 tsp Corn flour Wash clean pat dry and prick chicken legs nicely with a fork Grind together coriander green chilies and spinach with 1 2 cup hung curds Mix together remaining hung curds chili coriander ginger garlic and cashew pastes spinach puree spices salt and pepper in a bowl and rub the curd mixture nicely on chicken pieces and let them be marinated for 3 hours Place the chicken legs on the outer side of a microwave s rotating table or in a heatproof plate in a spoke manner and select 65 press start Stop the oven when it beep once after10 minutes Take out the chicken legs from the microwave and place them on the grilling rack Then Grill lightly Stop the oven when it beep once after 10 minutes Take out the legs and arrange in a serving plate Add 1 4 cup water and 1 tsp corn flour in the leftover marinade stir and cook for 1 minute 30 sec on HIGH Take out the sauce and serve it as a dip with the herbal drumsticks 49 Stuffed Potato Balls 8 mwo 3min Preheat up to 180 c 25 conv 180 Ingredients 500 gm Potatoes 200 gm Mushrooms 2 tbsp Mint chopped 3 Spring onions 1 2 cup Moong sprouts 4 Green chilies 1 2 cup Sesame seeds 1 2 tbsp Butter 1 2 tsp Garam masala 1 2 tsp Mango powder 1 2 tsp Ajwain 1 4 tsp Red chili powder Salt to taste 2 tbsp Cooking oil Chop mushrooms
30. a little oil Remove the grilled chana kebabs after 3 minutes and serve with sauce 2 Green chilies chopped opt 1 tosp Garlic paste 2 Eggs beaten Salt to taste 1 4 cup Cooking oil 35 Veg Burger with Soybeans Patties 5 6 min Mwo 2 min grill preheat 12 min grill Ingredients 1 and 1 2 cups 150 gm Soy granules Soak soy granules in warm water for 30 minutes 4 300gm Potatoes drain wash and squeeze properly Peel and cut potatoes in very small pieces and combine with 1 cup Green peas green peas in a microsafe bowl with 2 tosp water 1 small Onion chopped cover and select 42 press start Stop the oven when it beep once after 5 minutes 1 4 cup Coriander chopped Combine all dry ingredients in a trove with soy 6 Green chilies deseeded and chopped 1 granules tsp Pepper powder Take out cooked vegetables mash and mix 1 G i properly with soy mixture Divide the mixture into Sp sal ali masaa equal portions and shape into 3 inch round 1 4 cup Roasted gram powder patties Put oil in a flat microsafe dish roll the tties in it from both sides place in the same 1 cup Fresh breadcrumbs pa A dish cover and cook from both the sides for 6 1 4 cup Corn flour minutes Stop the oven when it beep once after 1 Egg 6 minutes Take out the soy patties and place on grilling rack 2 tbsp Oil Lightly brush them with oil GRILL from both sides Salt to taste Take out the soy patties and use for making 8 to 1
31. a side dish or as hot salad 80 4 cups Butter milk or water 1 cup sour curds 1 4 cup Gram flour 1 and 1 2 tsp Turmeric powder 1 2 tsp Ginger powder1 2 tsp Asafetida Salt to taste 1 cup Gram flour Boondi or 1 and 1 2 cup Small pakodas For Tempering 2 tbsp Mustard oil 1 4 tsp Mustard seeds 1 4 tsp Cumin 1 2 tsp Fenugrrk seeds 1tsp Coriander seeds opt 2 Red chilies whole 3 Cloves 1 tbsp Garlic chopped 2 Spring onions with greens 2 tbsp Coriander chopped Mix together curds gram flour half of butter milk water turmeric ginger powder asafetida and salt in a blender and blend for a few seconds Strain the mixture in a large microsafe bowl add remaining butter milk or water and select 110 press start to cook stirring thrice in between because kadi starts thickening fast Stop oven when it beep after 20 minutes Remove the bowl stir the kadi properly and cook for 10 minutes covered After beep Remove the bowl with kadi stir and add gram flour Boondi Pakodis cover the dish and stand for 10 minutes Meantime chop onions and greens and deseed the red chilies Temper the Kadi Heat mustard oil in a small pan to the smoking point lower the heat and crackle cloves in it and remove crackle mustard and cumin add fenugreek seeds and coriander seeds add red chilies spring onions and garlic fry till golden and finally add red chili powder and switch off the hea
32. add egg yoke anaim p eat egg Woes Cake fruits such as 100 gm Raisins separately and mix thoroughly Mix flour a little at a time till it is finished Add the dry fruits soaked in 100 gm Black sultanas rum with liquid if any and mix thoroughly Sprinkle 50 gm Cashewnuts nutmeg cardamom and cinnamon powders over cake batter and mix again Finally add burnt sugar 50 gm Orange peel syrup and mix properly once again Pour the cake 50 gm Candied ginger batter in the mould and wait for 5 minutes Let the 50 Glazed cherri mixture settle and then make a depression in the GIT miazed CNeMES centre of the cake with a spoon to avoid cake 50 gm Black currants rising in the centre Place the mould in the hot _ 7 oven select 215 press start to Bake in 7 ES Deg Rumana lier tebe oa CONVECTION mode of your microwave preheated at 180 degrees Celsius Take out the fruit cake and check its doneness by inserting a needle in the centre of the cake if needle does not come out clean bake it again for 5 minutes Cool and serve Tips If preserved in a clean dry container under refrigeration the cakes last for many days 166 1 Chicken breast 6 cups Chicken stock water 2 Eggs 1 and 1 2 cup Cream style corn ot 2 cups tender corn grated 3 tbsp Corn flour 1 4 tsp Ajinomoto MSG optional Salt to taste For serving Serve the soup with 2 tbsp Soy soup 3 green Chilies chopped in 1 4 cup Table vinegar 2 tbsp Chili s
33. and cook for remaining 12 minutes 1 4 tsp Cinnamon powder Bring out the lentil pulao and stand for 5 minutes 1 4 tsp Clove powder Serving Loosen the rice with a fork garnish with basil mint and almond flakes Serve hot or warm 3 tbsp Cooking Olive oil with Curds Green chutney or Tomato sauce as a 1 tbsp Chili flakes light but complete meal 3 cups Water veg stock 1 large lemon 2 tbsp Basil or mint chopped and Salt to taste Roasted almond flakes opt 101 Chicken Chettinaad A135 2 5 12 min 80P Ingredients Method 500 gm Chicken breasts cut into pieces Marinate chicken with lemon juice salt and 1 cup Onion tomato paste ginger garlic pastes Soak urad dal Dry roast all the ingredients of fine paste in a pan on gas heat 1 2 cup Tomato puree cool and grind with 1 2 cup water Combine in a 2 tbsp Urad dal microsafe bowl whole spices such as cardamoms cinnamon cloves fenugreek seeds 1 tbsp Fenugreek seeds curry leaves and cooking oil Select 135 press start to cook uncovered Stop oven when it beep inch stick C after 2 minutes Take out the spice bowl add onion tomato paste 1 Bay leaf ground fine paste bay leaf and tomato puree to 1 4 cup Cooking oil After beep Take out the bowl and add marinated Salt to taste chicken stir well to coat chicken with masala Add 2 cups of water and salt stir cover and cook for remaining 12 minutes Bring out chicken Chettinad and stir gently cov
34. and salt stir 1 2 tsp Chili powder and add steamed vegetables with its juices add sliced ginger and tomato puree mix very well and Selt o taste cover the dish with a lid Cook for remaining 1 4 cup Coriander chopped 6 minutes stirring once 2 tbsp Tomato puree opt Take out the dish and stand it covered for 5 minutes Serving Open the lid mix half of chopped coriander with cooked vegetables and serve topped with remaining coriander Any Indian bread such as Chapatti Paratha Poori etc accompany this dish very well Stuffed Bhindi A102 1 30 8 mwo Ingredients Method 500 gm Lady fingers Wash and dry lady fingers with kitchen towel Cut the top and tail Give a long slit on one side of For Stuting lady fingers Combine coriander and cumin seeds 1 4 cup Fried onions whole spices and garlic in a small bowl and select 2 tbsp chopped Garlic 102 press start to roast Stop oven when it beep after 1 minute 30 seconds 1 4 cup Peanuts 2 tbsp Coriander chopped Remove the spices and cool Mix with all the other a4 ingredients of stuffing except oil in a dry grinder 2 tbsp Lemon juice and grind for a few seconds Take out masala and 3 tbsp Coriander seeds mix with oil stuff lady fingers with it brush f lady fingers lightly with oil and place them in a 1 tbsp Cumin soed greased flat dish plate Cover with lid and cook for 1 tbsp Cinnamon remaining 8 minutes Take out the dish from the oven stand for 1tsp Mango
35. bake Stop the oven when it beep once after 15 minutes This recipe will give 1 2 tsp Lemon rind opt you 16 tarts Remove the shells and cool Take 1 drop Yellow edible colour them out carefully Repeat the process with other half of 8 glaced cherries for garnishing dough and bake the same way 8 Tart shells 1 and 1 2 cup Flour 160 gm Sugar 1 4 cup Corn flour In a microsafe bowl combine all the ingredients of lemon filling mix well and cook for remaining 6 minutes stirring every 1 minute Take out the filling and add 1 drop of yellow edible colour and mix properly Cool the mixture completely and then fillup the baked tart shells Garnish and serve Tips You can fill up the tarts with any melted jam melted chocolate also You may even fill them up with any savoury veg non veg mixture and serve for cocktails as starters 53 Kala Channa Soup 10 mwo 25 mwo 80P Ingredients Method 1 cup Black Gram Soak black gram overnight or for 6 hours minimun 1 tsp each of Ginger Garlic past in warm water Drain rinse and mix 1 cup fresh water with black gram cover and select 72 press 1 Bay leaf start Stop the oven when it beep once after 10 2 Black cardamoms minutes Remove and add remaining ingredients except tempering ingredients and 2 cups more water 15 Peppercorns Cook for remaining 25 minutes F F Remove the bowl and mash gram with a wooden Pee ee spoon nicely Add remaini
36. cook for 3 minutes Line a salad bowl platter with salad leaves remove the glazed beets from microwave and pile up in the centre garnish with orange segments and serve with any meal 1 breast Boneless chicken 8 to10 slices Pineapple 1 2 cup Mayonnaise 1 2 cup Fresh cream 1 tbsp Mustard sauce opt 2 Celery sticks 3 Spring onions 1 tbsp Lemon juice 2 tsp Pepper freshly crushed Salt to taste Wash chicken dry with a kitchen towel and marinate with lemon juice and 1 2 tsp salt nicely Keep aside for 30 minutes Clean wash spring onions and celery stick and chop them fine Mix mayonnaise and fresh cream store under refrigeration to chill Place chicken in the steaming basket with 1 4 cup water underneath and Select 178 press start turning the chicken breast after 5 minutes Remove the steaming basket take out chicken and let it stand for 10 minutes Meantime cut pineapple and place in a serving bowl Now shred chicken or cut into the cubes and mix with pineapple Add onions celery and mayonnaise cream dressing mix with spatula Adjust salt and pepper and store under refrigeration Serve cold with boiled eggs it tastes wonderful Tips Instead of pineapple you may add grapes or nuts soaked in water for 6 hours Or avoid cream dressing and flavour the salad with more lemon juice and enjoy low calorie salad 132 2 and 1 2 cups Roasted chicken diced Soak salad leaves in cold water Cut pe
37. cook on MEDIUM for remaining time Take out the dish and stand for 5 minutes Heat 1 tsp ghee on gas heat crackle cumin in it and pour 2 tsp Garam masala over the dish Garnish with coriander and serve 1 and 1 2 tsp Turmeric powder with Steamed rice or Chapati 1 tsp Red chili powder 1 2 tsp Cumin seeds 3 tbsp Cooking oil 3 cups Water Salt n pepper to taste Chopped coriander for garnishing 116 Mutton Masala Bhuna Ghosht A151 10 20 min 80P 15 min 80P Ingredients Method 500 gm Mutton pieces with bones Roast fenugreek seeds in a pan cool and pound 1 2 recipe Basic onion tomato paste Ina large microsafe bowl add mutton pieces whole spices and 2 cups water cover and Select 1 tbsp Ginger Garlic paste 151 press start cook Stop oven when it beep Take out the bowl and add 2 tsp salt stir cover again and cook for 20 minutes on MEDIUM Remove the boiled mutton add basic onion tomato paste chili turmeric mint tomato puree and salt Heat oil on gas heat cracle cumin add pounded fenugreek switch off the heat and E pour oil over mutton Add 1 2 cup water Stir well and cook for 15 minutes on MEDIUM uncovered stirring once Remove the mutton masala stand it for 5 to 10 minutes Garnish with chopped coriander and serve it with Naan Tandoori Roti Phulka or chopped Paratha etc Tips It is important that all the ingredients particularly meats are at room temperature before you start microwave cooking
38. cups Water and cook for 10 minutes on low Take out the pumpkin soup Heat butter on top of gas fry garlic in it and pour over ready soup Serve it hot as a starter or with Continental meal Corn Dumpling Soup A174 12 8 3 Ingredients Method 1 2 cup Corn meal Place corn meal in a bowl and pour over 1 cup boiled water mixed with salt and baking powder 1 2 cup Flo stir the mixture until thick enough and cool Now 1 tbsp Butter mix flour ginger and pepper powders and Italian 1 2 cup Cream style corn or corn kernels herbs with corn meal mixture Beat egg and pour coarsely ground over cornmeal Melt butter and add it too along with cream style corn and chopped onion Mix all 1 cup Water the ingredients thoroughly Divide the dough corn 1 Egg mixture into equal sized portions shape into balls and keep aside Put soup stock in a large 1 tbsp Onion chopped microsafe bowl and Select 174 press start to boil 1 tsp Italian herbs Stop oven when it beep after 12 minutes Remove boiling stock check the seasonings and 5 to 6 cups Well flavoured veg non R none ae bi drop the balls into it Cover the dish and cook for stock 8 minutes on HIGH 1 4 tsp Ginger powder Open the oven stir soup and add cherry 1 2 Tsp Pepper powder tomatoes in it Cook soup for 3 minutes more on HIGH uncovered 1 2 tsp Baking powder Remove corn dumplings soup Garnish it with 1 tsp Salt parsley and serve hot Chili sauce chili garli
39. curdle 2 and 1 2 cups Water 59 Basic Stock for Soups 20 mwo 20 min 80 P Ingredients Method For Veg Stock Roughly chop the vegetables and mix in a big microwave safe bowl Add all the spices Pour 1 Carrot f water mix and boil covered For non veg stock 1 add chicken mutton bones Pour 1 cup more water in the mix and select 83 press start Once the boiling is complete simmer the mixture further In case of non veg stock cook on Medium double the time and follow the same procedure Remove the bowl and keeping it covered stand it for 10 minutes Roughly mash vegetables with wooden spoon or hand beater and then strain the stock through a sieve Cool and store under refrigeration Note Stock can be stored in the 1 inch stick of Cinnamon deep freezer compartment of a refrigerator even for a month if the electricity supply is stable Usage The well flavoured stock is ideal to use as For Non veg stock a base for any soup or gravy It can also be used All the ingredients for veg stock 300 gm to make delicious pulaos Bones of chicken mutton with some meat on them 1 cup water more Chicken shanks can also be used for this purpose 1 2 cup Fried onions Grind fried onions with 1 2 cup water and trans fer to microsafe medium bowl Add tomato puree ginger and garlic paste Stir and select 84 press tsp Ginger paste start to cook stop oven once beep after 1 tsp Gralic paste 5 minutes Remove
40. hot oven Preheat the CONVECTION mode of your microwave to 180 degrees Celsius for 3 minutes Remove the cake and invert on wire rack Let it cool and then demould Meantime make chocolate sauce Combine in a medium microsafe bowl sugar cocoa and water stir well and cook on MEDIUM stirring once Remove the sauce stir it well and store under refrigeration It lasts for more than one week Usage Use it over icecreams cakes puddings and for making chocolate milk shake etc Demould the cake cut it into two parts and soak with sugar syrup Apply a layer of icecream on both the halves sprinkle grated chocolate over one part and cover with the other top the cake with thick layer of ice cream spreading well Cover the sides lightly Place the cake in a round square dish and chill it Serving Decorate it with chocolate sauce and chocolate chips Serve it cold as a dessert 192 Apple Cake A245 5 min preheat 45 min 180 Ingredients Method 1 and 1 2 cup Flour Sieve flour salt and baking powder together E Prepare a 9 inch baking tin by greasing it and 3 4 CUP Powdered sugar lining the base with non stick baking sheet Take 1 2 cup Melted butter out lemon rind by grating lemon on fine grater and 4 Eggs 3 medium Apples then squeeze and collect the juice Peel core and slice the apples thinly put them in a glass bowl 1 tsp Baking powder and sprinkle with lemon juice to avoid A pinch Salt discoloration Combin
41. inch squares cut carrots in roundels chop green chilies and break cauliflower in small flowerets Place all these vegetables and green peas in a medium microsafe bowl add 1 tbsp oil and mix Sprinkle 1 4 cup water on vegetables cover and select 88 press start to cook Remove the vegetables In the same bowl mix fried onion garlic ginger and tomato puree Heat remaining oil in a ladle on gas heat and crackle cumin and mustard in it add green chilies and switch off the heat add turmeric and cinnamon powders and pour over vegetables Sprinkle corn flour over vegetables and stir very well Cover the dish and cook for remaining 6 minutes Remove the vegetable bowl from microwave and stand it covered for 3 minutes Serving Uncover sprinkle garam masala garnish and serve with Roti Paratha or Poori etc or serve as a side dish of main meal 63 Bhutta Salan corn curry 3 84 12 min 80P 4 medium Corn on cob 2 cups Coconut milk 1 cup chopped Coriander 4 to 5 Green chilies 1 large Onion 1 tbsp Ginger Garlic paste 1 tbsp Corn flour Salt to taste For Tempering 1 tbsp Cooking oil 1 2 tsp Mustard seeds 2 Red chilies whole 1 sprig Curry leaves Chop onion and green chilies Grind together onion green chilies coriander ginger and garlic paste with 1 2 cup coconut milk to a fine paste add 1 2 cup water and strain the herbal milk through a sieve and collect once again grind the remaing rougha
42. it Let the patties stand in oven for 5 minutes Remove and use for assembling the burgers 33 1 small head Broccoli 1 small Cauliflower 1 sleek Zucchini 1 medium sized Green Red pepper 2 long Eggplants Brinjal 2 medium Tomatoes or 16 Cherry toma toes 16 medium Mushroom caps 16 Baby Potatoes boiled and peeled 2 medium Onions For marination 2 tbsp Lemon juice 2 tbsp oil 2 tbsp Tomato sauce opt 1 tsp Oregano 1 tsp White pepper powder 2 tsp Salt Break broccoli and cauliflower in flowerets cut zucchini and Brinjals in thin slices cut pepper tomatoes and onions in 1 inch pieces and wash and dry mushrooms and remove the stem Mix all the ingredients of marination Select 39 Press start to Steam broccoli and cauliflower in the steaming basket Stop the oven after 3 minutes when it beep Marinate remaining vegetables with the mixture Take out steamed vegetables and rinse under tap water Drain and mix with other marinated vegetables toss well Arrange the vegetables on bamboo skewers Place them on mesh rack and press start for roast it Turn once after 10 minutes and brushing them with marinade 34 Soak Channa dal for 1 hour Place dal and ba A nanas without peeling in the steaming basket T rawe Eee and select 40 press start Stop the oven after 10 1 cup Channa gram dal minutes when it beep 6 Green chilies Remove the steamed bananas peel and mas
43. masala to taste Masala Idli 5 min 80 Ingredients Method 2 cups Semolina rava masala Idli mixture Mix all the ingredients in a large bowl and stand for 30 minutes Mix it again as the batter should not 1 cup Curds l be very thick thin Lightly grease the Idli stand Put 1 and 1 2 cup Water 1 tbsp full of batter in each cavity of micro safe Idli 1 tbsp grated Ginger stand put 1 4 cup of water in its vessel and place Idli stand in it Cover it and select 2 press start 2 tbsp chopped Coriander After beep Take out the Idli stand Stand the dish 1 green Chili Chopped fine for 2 minutes covered and remove the Idlies to be served Serve them with Coconut chutney Salt to taste Chaat masala to taste 16 Moong Sprouts Chaat A3 2 cups Green moong sprouts Mix all the ingredients except garnishing Onion finely chopped ingredients in a large micro safe bowl Cover it and select 3 press start After beep Remove 1 Tomatoes finely chopped add coriander amp chaat masala Serve hot 2 green Chilies deseeded and chopped Salt amp Pepper to taste 1 tbsp oil 1 2 tsp Mustard seeds and 1 4 tsp Asa fetida powder Garnishing 1 4 cup chopped Coriander Chaat masala as per requirement 30 min 1 2 cup or 300 gm roasted Dalia In a large micro safe glass bowl combine all the 2 cups Milk ingredients and select 4 press start Stir twice in between Serve hot 1 4 cup Sugar opt 2 tbsp Ghee
44. min mwo 5 min 5 min Ingredients Method 300 gm non sticky Rice vermicelli 2 large Take a microwave oven safe bowl add all Carrots ingredients other than vermicelli and water select e a water stir well and cook for remaining time 1 tsp freshly crushed Pepper corns 1000 ml Water and 3 tsp Salt 43 Spinach Roundels Preheat first up to 180 c 20 min 180 Method Ingredients 1 cup Spinach puree 1 and 1 2 cup Cottage cheese 1 2 cup Cheese grated 1 cup Flour 24 Cashew nuts 1 2 tsp Baking soda 2 tsp Pepper powder 2 tsp leveled Salt 2 Baking trays Note For perfect baking it is important that all the ingredients used are at room temperature Sieve together flour salt pepper and baking soda Coarsely grind half the cashew nuts Mix together sieved flour spinach puree cheese cottage cheese and cashew powder knead well to make pliable dough if somehow dough seems dry sprinkle a few drops of milk water and knead it again Divide the dough into equal sized portions 18 to 20 grease your palms roll each portion into a ball and then flatten it Finish rolling and shaping all the portions place them in the baking trays at little distance and top them with 1 cashew nut each Select 57 press start to Bake Take out the trays and let stand for 10 minutes Remove the roundels with the tip of a palate knife and serve warm at room temperature with any sauce 44 W
45. minutes Salt to taste 1 and 1 2 cups Pineapple pieces 1 Lemon 20 Black currants Remove pineapple rice from the microwave and stand for 5 minutes covered Serving Loosen the rice with a fork and serve hot warm garnished with remaining cashew nuts Enjoy the dish with any veg non veg curry 97 150 gm 1 and 1 2 cups Kala chana Ben Soak chana overnight in plenty of water in the gal gram morning discard that water transfer chanas to aa large microsafe bowl add 2 cups fresh water 200 gm 1 cup Basmati rice a whole spices and 1 tsp salt Select 129 press 3 tbsp cup Cooking oi start to cook covered Stop oven when it beep 3 tbsp Fried onions after 20 minutes Soak Rice fore 30 minutes 1 4 cup Tomato puree Take out chanas and keep them covered till 1 2 tsp each Ginger Garlic paste 1 2 tsp required Drain soaked rice In another large Chili powder microsafe bowl add rice 1 2 the oil and 1 2 the 1 2 tsp Black cumin shah jeera 400 ml fried onions mix and cook for 2 minutes Wat uncovered ater After beep Take out bowl of rice add boiled chana with its liquid remaining onions ginger garlic paste tomato puree bay leaf salt red chili powder and water Heat remaining oil on gas heat for a few seconds crackle cumin in it and pour into the rice mixture Mix Cover the bowl and cook rice remaining 20 minutes stirring once after 10 minutes Remove chana pulao and stand the
46. oiled baking tray Select 48 press start Take out the tray season baked mushroom caps with sprinkling of salt and pepper and serve as starters 1 cup fresh chopped Parsley coriander 1 Celery stick chopped fine Extra virgin oil for sprinkling 39 Roasted Potato Chaat Preheat first up to 200 c 200 conv 30 min Ingredients Method 600 gm Potatoes Peel wash and cut potatoes into 1 2 inch cubes 3 tbsp oil Smear with oil and place in a baking tray Select 49 press start to roast stirring twice 1 cup Saunth sweet n sour tamarind sauce Take out the tray remove potatoes to a working 1 2 cup Green chutney fresh coriander mint bowl add remaining ingredients except coriander sauce and toss well Serving Garnish with Cherry tomatoes roasted Peas Garlic sev farsan and 1 4 cup Coriander chopped coriander Serve at room temperature 1 4 cup Onion chopped opt 2 Green chilies deseeded and chopped fine Chaat masala to taste 1 and 1 2 cup flour Sieve together flour cocoa baking powder and baking soda twice With an electric hand beater beat sugar eggs and oil butter till light fluffy and 1 cup leveled Sugar creamy powder sugar after measuring if sugar 1 2 cup Cooking oil butter crystals are bigger Add milk to the creamy mixture and beat once until well blended Now 2 Eggs add flour mixture by and by and mix properly Put 3 4 cup Milk the mixture in Muffin tin or in cake cups
47. otherwise desired results will not be achieved 1 tbsp Chopped coriander for garnishing because cooking timings play a major role in mi crowave cooking hence justice will not be done to the recipes 300 gm Sela Rice Soak rice for 1 hour Add 4 cups of water in a large microsafe bowl and Select 152 press start to cook Stop oven when it beep after 18 minutes 3 tbsp Ghee clarified butter Remove rice from microwave and drain 3 tbsp Lemon juice immediately In the same bowl add ghee rice sugar mint powder lemon juice and rind mix 1 tbsp Lemon rind well cover and cook for remaining 10 minutes on 1 tbsp dry Mint powder HIGH Remove the bowl sprinkle colour add raisins and nuts stir lightly cover and cook for 2 minutes 1 4 cup Raisins Remove from the oven and stand it covered for 5 minutes Serving Loosen the rice with a fork garnish with fresh mint and serve warm or at room 2 drops edible yellow colour Optional temperature as a dessert 150 gm Sugar 1 4 cup fresh Mint leaves 3 tbsp chopped Dry fruits of your choice 117 1 3 cup or 60 gm Basmati rice or broken Soak rice for 1 hour and select 153 press start to rice cook it with 1 cup milk on HIGH Stop oven when it beep after 10 minutes 4 Cup BO wie Milk Remove the rice and mash it with wooden spoon warmed 1 cup Condensed milk Add 3 cups more milk and cook it for 35 minutes 2 tbsp Sugar opt on LOW power covered Remove the
48. powder for a few seconds Remove the mixture and form f small marble sized balls out of it Put 4 cups of 1 2 tsp Ginger Garlic paste stock in a large microsafe bowl and select 219 1 tsp Cooking oil press start to cook on HIGH Stop oven when it beep after 15 minutes A pinch of MSG opt add chicken balls after 8 minutes and cook for A dash of Soy sauce remaining time uncovered Bring out the soup bowl from oven and keep 1 2 tSp Salt covered for next 10 minutes Meantime Place For Soup butter in a medium microsafe bowl and add the 6 cups Chicken stock cut vegetables cook them uncovered on HIGH Remove the vegetables With a slotted spoon lift 1 tsp Butter the chicken balls from the soup and keep them 1 large Carrot covered Mix vegetables in the soup add corn flour blended with 1 cup stock along with remaining stock salt and chili sauce Cook on 1 small Red pepper HIGH Take out the cooked soup and vegetables and put the chicken balls back into it Cover and keep 2 Cabbage leaves aside till required Serving Garnish the soup with 1 skinned Tomato coriander and serve hot with Momos or Gold coins You may reheat the soup before serving 2 Spring onions 1 small Green pepper 3 tbsp Corn flour 2 tsp Chili sauce 2 tbsp Coriander chopped Salt to taste 170 200 gm Instant Noodles Clean and slice mushrooms Slice red and green peppers and chicken ham In a large microsafe bowl add 6 cups water an
49. rub into the flour mixture till it resembles breadcrumbs Grease a microsafe dish and spread the apple mixture in it evenly carefully spread the layer of apricot mixture on top of the apples and finally spread a layer of crumble on top of apricots You may sprinkle 1 tsp sugar on top Bake in hot oven so that the dish is nicely heated up and crumble on top is bubbling and golden Preheat the convection mode of your microwave to 170 degrees Celsius Bring out Apricot crumble from the oven and serve it hot 159 3 cups 600 ml Milk 1 4 cup Sugar 1 4 cup Custard powder 1 2 tsp Vanila essence 1 tsp Butter 1 2 cup 100 ml Cream 1 Banana 1 Apple 1 Pear and 1 lemon Garnishing A few cherries grapes 1 Kiwi nuts Combine 500 ml milk and sugar in a medium sized microsafe bowl and select 209 press start to cook on HIGH to make custard Stop oven when it beep after 6 minutes Mix custard powder with remaining 100 ml milk Take out the milk bowl and add custard mixture and butter to it stir well and cook again for 4 minutes on HIGH Bring out the bowl add vanilla essence and cream stir it and keep the custard covered Let it cool at room temperature Meantime squeeze lemon cut the fruits in desired size and sprinkle with lemon juice Add to the cooled custard Transfer to the serving dish and garnish with Cherries Kiwi Nuts etc and serve Note You may cool the custard in summers for someti
50. seasoning the white sauce add 1 2 cup grated cheese to it when still warm Bechamel sauce White sauce flavoured with onion and cloves nutmeg is called bechamel sauce While making white sauce 3 cloves are stuck to 1 peeled onion and lowered in milk After the sauce is cooked onion is removed gently It imparts excellent flavour to the sauce 61 Pav Bhaji 6 mwo 10 10 min 80 P Ingredients 300 gm Potatoes 50 gm Carrots 50 gm Beans 50 1 2 cup Tomato puree gm Green peas shelled 1 small Capsicum 2 tbsp Butter 3 tbsp Oil 1 tbsp Ginger Garlic paste 2 tbsp Fried onion 4 to 5 tbsp Pav bhaji masala and Salt to taste Prepare vegetables by cleaning and cutting them in small pieces Peal and cut potatoes in small pieces wash and place in a microsafe bowl Add chopped vegetables too except capsicum and fried onion Add 1 4 cup water and select 86 press start stop oven after 5 minutes Take out the vegetables and transfer to a trove with all the liquid and immediately mash them with a potato masher In a medium microsafe bowl put oil add pav bhaji masala and mix well Add mashed vegetables fried onion ginger garlic paste and chopped capsicum stir well add 1 cup water mix and add salt tomato puree butter and 1 2 cup water mix it again cover the dish and cook for remaining 10 Note The prepared Bhaji should not be absolutely dry but mushy in appearance Take out the dish ga
51. soup through a collander save the 2 p Pepper resni grouna liquid and liquidize the vegetables Add saved Salt to taste liquid to the blender blend once again and pass fresh Oregano Parsley for garnishing the soup through a sieve If needed be add 1 4 cup hot water to the roughage and strain NB Courgette s yield after peeling is not thoroughly Add 2 3rd of the cream to the soup much so one might buy a little more and mix well Check the seasonings Heat the soup on REHEAT mode for 4 minutes Remove the courgette soup from the oven Serving Garnish it with remaining cheese and cream Top with fresh oregano parsley and serve it hot with Crisp Bread 180 Chicken and Vermicelli Soup A232 20 3 10 Ingredients Method 2 Chicken breasts In a large deep bowl place chicken breasts all the spices bay leaf all spice berries dry rosemary 1 Wat tsp salt and water Cover and Select 232 press 1 2 cup Vermiceili start to cook on HIGH Stop oven when it beep 2 tbsp Olive oil after 20 minutes Take out the soup and lift the chicken out of it 1 Onion siced Strain the soup through a collander and keep 1 tsp Peppercorns aside Slightly cool the chicken and remove all the Tinch stick Ci meat from the breasts Cut it into small pieces nen Suek Sinnamon Wash the same bowl and add olive oil and sliced 1 tbsp All spice berries onion in it and cook for 3 minutes but after 2 _ minutes add vermiceili and cook for the remainin
52. spring onion and green chilies place them in a microsafe bowl along with moong sprouts and cooking oil Powder half the sesame seeds Peel wash and cut potatoes place them in steaming basket with 1 4 cup water underneath and select 66 press start Stop the oven when it beep once after 8 minutes Remove potatoes in a trove and mash immediately with a potato masher when still hot Cool and knead it with butter and 1 2 tsp salt Place bowl with chopped vegetables in the microwave to cook for 3 minutes Stop the oven when it beep once after 3 minutes Remove the bowl with vegetables and cool add dry seasonings and powdered sesame seeds Now divide potato mixture and vegetable mixture in equal portions Grease your palms with a little cooking oil flatten one portion of potato and fill the 1 portion stuffing in the centre and roll it into a ball Finish with all the portions in the same manner Spread remaining sesame seeds in a plate and roll the potato balls gently Place all the balls ina baking tray and bake for remaing 25 minutes 400 gm Cocktail sausages Chop spring onions Prick the sausages with a fork to avoid bursting In a microsafe bowl 1 4 cup Tomato Puree i p combine oil and onions Select 67 press start 3 Spring onions Stop the oven when it beep once after 2 minutes 1 tbsp Chili Garlic paste 1 tbsp Olive oil butter 1 tsp Oregano and cook for remaining 6 minutes Take out the bowl
53. the bowl add turmeric chilli powder 2 tsp Turmeric opt garam masala and 2 cups water Heat 1 tbsp oil on 1 4 tsp Red chilli powder gas stove and crackle cumin Pour into the bowl Stir cover and cook for remaining 15 minutes Take out the gravy and stand it for 15 minutes tbsp Cooking oil Cool and store under refrigeration Use within 2 3 days Note If Quick gravy is stored under refrigeration meals can be prepared on short 2 and 1 2 cups Water notice Usage Use it with Koftas Vegetables Roasted meats etc 4 cup Tomato puree 4 tsp Garam masala 4 tsp Cumin seeds 60 Place butter in a medium microsafe bowl select 85 press start to melt stop oven after 1 minute Take out the bowl add flour stir and cook for 1 minute After 1 minute when it beep stop oven 1 tsp Pepper powder amp remove the bowl from oven and add milk slowly and whisk the sauce or stir with a wooden spoon 1 4 tsp leveled Mustard powder Salt to taste to smooth mixture Cook for remaining time 9 minutes stirring every 3 minutes to avoid lumps Remove the sauce and season it with salt pepper and mustard powder Cover it to avoid formation of film on top Use as and when required for thickening soups making a dip or for baking vegetables and pasta etc Tips If by chance the sauce becomes too thick lumpy dilute it with a little more milk and pass through a liquidizer Make Cheese sauce with this basic sauce After
54. the process quickly till the mixture lasts If the mixture turns cold wam it for a few seconds in the micro Store the falooda noodles in cold water under refrigeration till required Serve it with any kulfi Note Do not freeze falooda otherwise it will turn brittle 121 2 and 1 2 cup 250 gm Gram flour besan Remove the seeds from cardamoms grind nuts R and cardamom seeds coarsely and keep aside 9 4 CUP 180 gM ies Lightly grease a full plate Combine sugar and 100 gm 1 cup Sugar water in a small microsafe bowl and Select 159 1 4 cup Milk press start to cook Stop oven when it beep after 5 minutes Covered 1 2 cup Water Take out bowl with sugar stir it cover again and 6 green cardamoms keep aside Combine ghee and gram flour in a large microsafe bowl stir and cook for 11 minutes on HIGH uncovered 6 Pistachio muts Remove roasted gram flour and add sugar syrup and milk Mix well Cook for 6 minutes on MEDIUM Remove the bowl and immediately spread the contents in the greased plate to set Mark it with a knife when half set Garnish too when half set Store it when completely cooled Serve it as a sweet with tea coffee etc Sweet tooth lovers can enjoy it after any meal 10 Almons 1 Silver vark opt 3 cups grated Carrots red juicy ones Chop nuts very fine and keep aside Clean and 3 cups Milk soak raisins in warm water Place carrots in a large microsafe bowl cover and Select 160 press start 1
55. time for next 10 minutes Remove the dish and stand it for 5 minutes covered Loosen the rice with a fork and serve it hot with plain curds or a raita 90 1 cup Corn kernels Soak rice for 30 minutes select 122 press start to boil with 3 cups water till half done Stop oven 12 B aby corns when it beep after 12 minutes 1 cup Basmati rice 1 4 cup Tomato puree Remove the rice and strain through a colander Keep aside covered In the same bowl mix oil red 2 tbsp Lemon juice chilies corn kernels baby corn turmeric 1 tbsp Fried onion ginger garlic paste mixed herbs garam masala tomato puree salt and 1 cup water Cover and cook for 5 minutes 3 tbsp Cookin Olive oil After beep Take out the bowl with corn add rice lemon juice fried onion and chili flakes Mix with a spatula cover and cook for remaining 10 minutes 2 Red chilies whole 1 tsp Mixed herbs garam masala 1 tsp each Ginger Garlic paste 2 tbsp Red chili flakes Remove the corn rice bowl and stand for 7 5 minutes Loosen the rice with a fork Serving 1 tsp Turmeric opt Garnish with parsley and additional chili flakes and Salt Pepper to taste serve with Curds Salad and a Soup 2 tbsp Chopped parsley for Garnishing 91 1 2 recipe Chicken balls from 200 gm chicken mince kneema 1 and 1 2 cup 300 gm Basmati rice 1 4 cup Olive cooking oil 1 4 cup Fried onions 1 tbsp leveled Basil powder 1 4 cu
56. uncovered for remaining 2 minutes Take out pickled chicken Serve it as a side dish or 1 tsp Chili powder use it to make the frankies rolls 1 tsp Turmeric powder 1 2 tsp Cumin 1 tsp each Ginger and Garlic pastes 1 4 cup Vinegar 2 Dry red chilies Salt to taste 104 Salt to taste 1 cup Onion Tomato paste puree Grease a medium square microsafe dish with 1 tsp oil Break eggs in a bowl and beat add milk gram flour salt pepper powder chili paste and ginger powder beat the mixture till no lumps of gram are left Sprinkle coriander mix well and pour in the greased dish Select 138 press start to cook Stop oven when it beep after 6 minutes Stirring the centre every 2 minutes as the eggs start setting very fast Remove omelet and cool the dish Cut omelet into squares and keep them covered Grind together gram and peanuts to powder In a microsafe bowl add oil red chili whole gram peanut powder onion tomato paste curds tomato puree mixed spice salt and asafetida Stir and cook for 3 minutes uncovered stirring once After beep Remove the bowl add 3 cups of water mix well Cover the dish and cook for 15 remaining minutes Remove the curry bowl add omelet pieces in it and stand covered for 15 minutes Heat 1 tsp oil on gas heat crackle cumin in it add curry leaves and temper the dish with it Serve this innovative dish hot with Rice or Chapati You may reheat it if serving later
57. walls Save the pulp Cut lemon into 1 2 cup Gram dal halves and dip into salt rub the gourd tubes well 4 Green chillies with lemons inside out Leave them aside for 30 A minutes In the meantime soak gram dal for 30 1 tbsp Fried onion minutes and soya granules for 15 minutes 1tsp Mango powder separately Now place lauki tubes in the steaming basket and select 90 press start stop oven when it beep after 5 minutes Remove Salt to taste the lauki and cool Mash potatoes chopped green chillies and lauki pulp Drain squeeze and mix soya granules in the mixture Mix all stuffing 2 Boiled potatoes ingredients such as 1tbsp oil potatoes lauki and 1 4 cup Sesame seeds powder soya mixtures gram dal and brown onion in a medium bowl Sprinkle 2 tbsp water cover and 1 4 cup chopped Corriander cook for 7 minutes 1 tsp Ginger Garlic paste Remove the gourd tubes and stand for 5 minutes Mix thoroughly the dry spices corriander sesame seeds powder and salt with the mashed 1 Lemon ingredients and check the seasonings Stuff both the lauki tubes with the stuffing carefully Brush the tubes with oil thoroughly Place in a greased shallow dish Cover and cook for remaining 8 minutes Remove the stuffed gourds and stand for 5 to 10 minutes with a sharp knife cut into 1 2 inch thick slices before serving For stuffing 1 4 cup Soya granules 1 tsp Red chilli powder 2 tbsp Cooking oil 1 tsp Mixed spice powder
58. with 4 tbsp 2 cups Orange segments seeds removed water over pan of boiling hot water and mix with or mixed fruits of your choice such as orange juice Keep gelatine in hot water till used Now boil apple grapes and any berries 1 2 cup each the juice select 12 press start Note Always add chopped gelatine either in warm liquids or at room 1 and 1 2 tbsp Gelatine temperature Stir once in between Remove the bowl and cool the contents Then pour the mixture in the chilled dish and keep in freezer After 30 min when the jelly is semi solid mix fruits and stir 100 gm each 6 fish steaks Combine oil lemon juice salt and pepper in a small bowl and mix Brush the fish steaks with this mixture nicely cover and stand the fish for 30 1 tbsp Lemon juice minutes Place fish steaks in a lightly oiled plate 1 tbsp Olive oil tray or on high grilling rack select 13 press start 1 tbsp Garlic paste 1 tsp Pepper powder Salt to taste Cheese Toasts A14 grill 6 minl Deseed green chilies and chop them fine Chop coriander too Combine cheese butter and all the remaining ingredients in a bowl and mix with a fork add chopped chilies and coriander too Now spread the cheese mixture on all the slices Place 4 slices at a time on grilling rack select 14 press 21 Combine butter salt pepper chili powder and or eee once in between 5 drops Tabasco sauce 3 min preheat 12 min grill Ingredients Method 500
59. 0 Burger buns Veg b rgers Note The size of patties should be decided upon the size of your burger buns eg small medium standard or large big boy burgers etc 43 Tandoori Aloo 8 min mwo 30 min grill Ingredients Method 600 gm Baby potatoes Soak skewers in water Combine all the marinade For Tandoori marinade ingredients with curds and refrigerate Wash and place baby potatoes in the steaming basket Se 2 cups Hung curds lect 43 press start Stop the oven when it beep Remove the steamed potatoes rinse and peel Prick the boiled potatoes lightly with a fork and marinate with curd marinade Arrange potatoes on skewers with mint leaves in between and place on grilling rack GRILL changing the side 1 4 tsp pepper powder once after 15 minutes and brushing with a little oil Remove the grilled potatoes and serve along with Tomato sauce or any chutney 1 tbsp Ginger Garlic paste once after 8 minutes 1 tsp Rock salt and salt to taste 1 4 cup Fresh mint leaves and 8 to 12 wooden skewers 36 Shaami Kebabs 7 mwo 80 grill Ingredients 400 gm Mutton mince 100 gm Channa dal 2 Onions 1 tbsp Ginger Garlic paste 1 tbsp peppercorns 1 tbsp Garam masala 1 4 cup Coriander chopped 1 Egg beaten 1 tsp Rock salt powdered 2 tbsp Oil Salt to taste Soak channa dal for 30 minutes to 1 hour Slice onions Combine mutton mince channa dal onions and peppercorns in a micros
60. 1 inch 2 54cm between foil and cavity The list below is a general guide to help you select the correct utensils Cookware Microwave Grill Convection Combination Heat Resistant Glass Yes Yes Yes Yes Non Heat Resistant Glass No No No No Heat Resistant Ceramics Yes Yes Yes Yes Microwave Safe Plastic Dish Yes No No No Kitchen Paper Yes No No No Metal Tray No Yes Yes No Metal Rack No Yes Yes No Aluminum Foil amp Foil Container No Yes Yes No Cotton Cloth Wood Yes No No No Melamine No No No No Combination applicable for both microwave grill and microwave convection cooking Only for short time reheating INSTALLATION INFORMATION 1 Select a level surface that provides enough open space for the intake and or outlet vents A minimum clearance of 7 5 cm is required between the oven and any adjacent walls One side must be open a Leave a minimum clearance of 30 cm above the oven b Do not remove the legs from the bottom of the oven c Blocking the intake and or outlet openings can damage the oven d Place the oven as far away from radios and TV as possible 2 Plug your oven into a standard household outlet Be sure the voltage and frequency is the same as the voltage and the frequency on the rating label at the back of the microwave oven 3 Do not operate the oven without glass tray roller support and shaft in their proper positions applicable for
61. 48 Corn Pudding A196 3min preheat 40 min 180 Ingredients Method 2 and 1 2 cup Cream style corn tinned Beat eggs and milk together add corn and 2 cups Milk breadcrumbs and mix well Add grated cheese and stir Season the mixture with salt and pepper 2 Eggs and sprinkle parsley Pour in a greased microsafe 1 cup Soft breadcrumbs medium shallow bowl place on lower rack and select 196 press start to bake on 180 degrees 1 4 cup Cheese grated Celsius in oven Preheat the CONVECTION mode 1 4 tsp Dried parsley for 3 minutes Let the dish stand for 5 minutes in Salt n P totasi the oven and then remove Serving Serve it hot ETS PRPS TO taste with toasted bread as a part of Continental meal 1 Chicken whole 700 gm Wash the whole chicken and dry with a kitchen towel In a bowl combine all the other ingredients except garlic and onion and make a marinade 1 tbsp Olive oil Marinate chicken with it nicely from inside to 2 tbsp Worcestershire sauce outside and keep aside for 6 hours or overnight covered Tie onion and garlic in cheese cloth and 2 tbsp Red wine vinegar place inside the chicken Place chicken in the 1 tbsp Brown sugar medium baking tray cover with aluminum foil and select 197 press start to roast it in hot oven for 50 minutes first 35 minutes covered and then 1 tsp Tabasco uncovered in CONVECTION mode at 200 degrees Celsius turning it after 35 minutes Remove the roasted chicken take out the cheese
62. 50Hz household outlet Be sure the circuit is at least 15A or 20A and the microwave oven is the only appliance on the circuit RADIO INTERFERENCE Operation of the microwave oven can cause 3 Relocate the microwave oven with respect interference to your radio TV or similar to the receiver equipment When there is interference it may 4 Move the microwave oven away from the be reduced or eliminated by taking the following measures 1 Clean door and sealing surface of the oven receiver 5 Plug the microwave oven into a different outlet so that microwave oven and receiver are on different branch circuits 2 Reorient the receiving antenna of radio or television EXTENSION CORD INFORMATION 1 A short power supply cord is provided to 2 DO NOT USE AN EXTENTION CORD reduce the risks resulting from becoming entangled in or tripping over a longer cord PART AND ACCESSORIES NAME Glass tray 1 A Turntable ring assembly 1 Instruction manual 1 E D A Control panel B Turntable shaft C Turntable ring assembly D Glass tray E Observation window F Door assembly Grill rack Only for Grill series G Safety interlock system OPERATION INSTRUCTION 1 Clock Setting When the microwave oven is electrified the oven will display 0 00 buzzer will ring once The input time should be within 0 00 23 59 24 Hour Example To set 12 12 1 Press KITCHEN TIMER CLOCK twice 00 00 displays 2 Press the numb
63. CTION mode for 1 hour A p covered and 10 minutes uncovered Preheat oven to 190 degrees Celsius for 3 minutes and then place the loaf tin inside Take out the loaf tin and cool it uncovered Then cover again and chill under refrigeration overnight Serving Un mould it on a rectangle plate and slice it as thick as you desire Serve it cold along with a light salad and sauce as a main course dish Tips Left overs of loaf can be used to make nice sandwiches It is an excellent dish to be served with cold lunch dinner The same way you can bake a Vegetarian loaf and Chicken loaf also For vegetarian loaf you can mix grated vegetables with 500 gm boiled potatoes and eggs Add some grated cheese also to enhance the taste 141 500 gm large Brinjals 2no 1 cup Paneer grated 1 cup Green peas 2 Spring onions with greens 1 2 small Red pepper 1 tsp Ginger paste 1 tsp Red chili paste 1 4 cup Tomato puree 1 tsp Mixed spice 1 2 tsp Roasted cumin powder 1 2 tsp Pepper powder 2 tbsp Cooking oil 2 tbsp Cheese grated 1 Egg Cut brinjals in two parts lengthwise smear the inside and outside with a little oil and arrange on a plate in a ring form with thicker portions outwards place the plate on turn table and select 189 press start to cook on HIGH Stop oven when it beep after 6 minutes Remove the brinjals cool slightly and scoop out the pulp with a spoon leaving about 1 4 inch thick layer insid
64. Garlic chopped 2 tbsp Chopped onion 1 and 1 2 tsp Pepper powder 1 large Egg Salt to taste Salad filling 100 gm Tuna fish tinned 100 gm Corn kernels 1 small Green and Red pepper each 1 4 cup Spinach finely chopped 1 4 cup Tomato sauce 1 4 cup White sauce salt to taste Grate potato and mix with spinach puree bread crumbs cheese pepper and salt Mix butter onion and garlic in a small bowl and select 181 press start to cook on HIGH Stop oven when it beep after 2 minutes Remove the bowl and add onion mixture to spinach mixture Beat egg and mix that too Pour spinach in a greased glass ring mould and cook on COMBI 1 mode for 15 minutes Invert 1 dish on the rotating table and place ring mould on that to be cooked After beep Take out the spinach mould and leave on the platform to cool completely Combine all the ingredients for salad filling with tuna fish except corn in a bowl Place corn in the steaming basket and cook for remaining 3 minutes Take out corn and mix with tuna fish mixture Check the seasonings With the help of a spatula de mould the spinach ring on a salad platter and fill up the centre of the ring with tuna fish filling Serve the fancy salad with instructions of eating the spinach ring also along with salad to enjoy the dish properly Tips Spinach ring can be cooked in the cake ring mould also but then cook in convection mode for 30 minutes or so Fill any other salad filling o
65. M stirring once Or with same ingredients make thin omelets and cut into strips to be mixed with fried rice Stop oven when it beep after 2 minutes Take out the egg mixture and keep it warm Wash 1 tsp Salt and place mixed vegetables in the steaming basket and steam for 3 minutes on HIGH Remove the steamed vegetables and mix with egg mixture lightly Put boiled rice in another bowl and sprinkle remaining oil soy sauce and 1 2 tsp salt over it Stir lightly and mix with egg and vegetable mixture stir it with a fork sprinkle 2 tosp water or veg stock cover the dish and heat for 5 minutes through on REHEAT mode Take out the dish and serve fried rice with any Chinese veg or non veg preparation as a part of the Chinese menu Tips If you have to par boil rice in a microwave place 1 and 1 2 cup rice in a large microsafe bowl add 6 cups water and cook on HIGH for 15 minutes drain immediately through a colander and rinse under tap water Drain well and store under refrigeration to be used anyway you like Rice par boiled a few hours before and refrigerated help in presenting a good dish 174 Veg Balls in Manchurian sauce A225 Ingredients Method For Veg Balls Combine all the ingredients for vegetable balls 4 2 F lifl t except oil mix together properly and form small 2 cup Cauliflower grated balls from the mixture and place them in the 1 4 cup Carrots grated steaming basket with 1 4 cup water underneath 1 4 cup Cabba
66. MSG optional Salt to taste Cut prawns into small pieces and marinate with vinegar salt pepper and ajinomoto for 30 minutes Peel wash and cut potatoes into small pieces and select 218 press start to steam in the steaming basket Stop oven when it beep after 5 minutes Take out the potato basket and stand for 3 minutes Place them in a trove and mash immediately with a potato masher when still hot Drain prawns and discard the liquid Mix prawns with mashed potatoes add green chilies salt and pepper to the mixture and divide it into 12 equal portions With the help of a cutter or small katori cut each bread slice into a roundel Now spread 1 portion of potato prawns mixture each on each roundel covering it nicely Finish covering all the roundels Beat egg and brush each roundel with it Place them on the grilling rack Bake in preheated oven on CONVECTION mode on 200 degrees Celsius for 25 minutes After 10 minutes baking brush the roundels with oil and continue the baking process Preheat convection mode for 3 minutes Remove the Gold Coins and serve hot with a sauce Tips You may use any other combination of Spread to make this starter 169 For Chicken Balls Clean carrot peppers and spring onions and cut them into small pieces Cut tomato too into small 250 gini Giese mincelkheema pieces Combine all the ingredients for chicken 1 tbsp Vinegar balls in a mincer or a food processor and process 1 2 tsp Pepper
67. PUNES half of tomato meat sauce covering the base 1 tbsp Butter cover sauce with boiled lasagna pasta in 2 tbsp Fried onion once more starting with meat sauce and ending 1 tbsp Garlic paste with lasagna pasta cheese sauce and grated cheese covering it Preheat the CONVECTION mode to 190 degrees Celsius and bake Lasagna in it for 35 minutes NB For soft topping you may cook it on COMBINATION 1 for 20 minutes Ferbs and Seasonings ana cock COVETEA ON Remove the baked lasagna from oven and serve HIGH for 8 minutes on HIGH it hot Note The recipe of Tomato Meat sauce is written in Pasta with Bolognese Meat and tomato sauce 1 2 cup Tomato puree a single layer spread cheese sauce thinly and sprinkle grated cheese over it repeat the layers 185 Saffron flavoured Chicken Rissoto A238 8 2 20 Ingredients Method 2 cups 400 gm Rice Soak Rice for 30 minutes Soak saffron in 2 tbsp 1 Chicken cut into en warm water milk Put oil in a large microsafe bowl add chicken pieces and turn to coat well with oil 1 cup Fish chunks boneless and Select 238 press start to cook Stop oven 1 2 cup French beans chopped when it beep after 8 minutes turning chicken pieces once after 5 minutes 1 2 cup Green peas shelled Take out the chicken and add rice green peas 2 tbsp Onion fried beans and fish mix well and cook on HIGH for 2 minutes 3 tbsp Garlic chopped and fried Bring out the chicken rice bowl and put chicken
68. Paneer 2 tbsp Lemon juice 1 tsp Salt 1tsp white pepper powder For Malabari Gravy 1 cup Fried onion paste 1 2 cup Tomato puree 1 2 cup Curds 1 4 cup Cooking oil 4 Green chilies 2 tbsp Ginger Garlic paste 4 tsp Poppy seeds 100 gm Fresh coconut 1 tsp Cumin 4 Green cardamoms 2 Brown cardamoms 1inch piece Cinnamon 4 Cloves 2 tsp Red chili powder 2 tsp Turmeric powder Salt to taste 12 Cashew nuts and 1 cup Grapes or 1 4 cup black Raisins Cut paneer into 1 inch cubes and marinate with lemon juice salt and pepper powder Soak poppy seeds in 1 2 cup water Wash and clean the grapes or raisins Chop chilies Pound whole spices slice coconut and roast on gridle for a minute or two Grind together onions roasted coconut spices soaked poppy seeds and green chilies to a fine paste along with tomato puree Place oil in a microsafe bowl add ground paste stir and select 94 press start to cook stop oven when it beep after 6 minutes Remove cooked masala paste and add turmeric and chili powders salt and beaten curds Mix well and put 2 cups of water and cook for 10 minutes Remove the gravy add paneer pieces grapes raisins and cream in it stir lightly and cook for remaining 10 minutes on LOW Remove the paneer dish from the oven garnish with a little coriander and fried cashew nuts and serve with Rice Chapati 69 1 cup 200 gm Tuvar toor dal 1 tbsp Tamarind paste
69. Press the number buttons of 4 0 0 0 in order the oven will display 40 00 4 Press the START 30SEC key to start cooking Note a Cooking time cannot be input until the preheating temperature arrives If the temperature arrives door must be opened to input the cooking time b If the time not input in 5 minutes the oven will stop preheating The buzzer sound five times and turn back to waiting states 9 6 Convection Cooking Without preheating function 1 Press the CONVEC key once the oven will display 120 Press the CONVEC key several times to select the temperature 2 Press the number buttons of 4 0 0 0 in order the oven will display 40 00 3 Press the START 30SEC key to start cooking Note CONVEC Pad presses instructions Presses 3 Instr ctions Display Convection 1 120 C e 2 130 C e 140 C j 150 C e 160 C i 170 C j 180 C s 190 C 9 200 C 10 210 C 7 Combination Cooking Example If you want to use combination to cook C 1 for 40 minutes you can operate the oven as per the following steps 1 Press the COMBI key once the oven will display C 1 2 Press the number buttons of 4 0 0 0 in order the oven will display 40 00 3 Press the START 30SEC key to start cooking 10 Note COMBI Pad presses instructions Presses Microwave Grill Convection Instructions Disp
70. Sugar mix ground rice and remaining 3 cups milk and a few strand Saffron Select 157 press start to cook Stop oven when it beep after 6 minutes Uncovered stirring once 4 Green cardamoms pounded in between 8 Almonds blanched and slivred 8 Pista Remove the bowl stir with a whisk and break chio nuts chopped for garnishing lumps if any and stir again until smooth Cook 2 tbsp Milk t k saff again uncovered for 6 minutes on MEDIUM SA RAE SA Remove the bowl of phirni add sugar saffron cardamom seeds and half the almonds stir properly and cook again for remaining 6 minutes Remove the bowl whisk phirni again cover and stand for 10 minutes pour in individual bowls to set Garnish the bowls with pista nuts cover with foil or cling wrap and store under refrigeration till served Serve cold 120 Mango Kulfi with Falooda Noodles A158 8 6min 80P 6 min 80P Ingredients Method For Mango Kulfi Put milk in a deep microsafe bowl Remove the I Whole milk sides and break bread into small pieces Add to milk and Select 158 press start to cook Stop 3 4 cup Condensed milk oven when it beep after 8 minutes 1 4 cup Khoa Uncovered f Take out the bowl and churn mixture with a whisk 2 slices White bread regular size Add condensed milk sugar crumbled khoa and cardamom powder When cool pass the mixture Green cardamom powder through electric blender Put it back in the same bowl and cook for remaining time on MEDI
71. Tips In the same gravy you may add hard boiled eggs 105 500 gm Mutton 1 cup Tomato puree 1 2 cup Brown onion paste 2 tbsp Ginger Garlic paste 2 tbsp Coriander seeds 2 tbsp Poppy seeds 2 tsp Cumin 2 tsp Turmeric 1 2 cup grated Dry coconut 1 4 cup Cooking oil 1 tsp Mustard seeds 1 to 2 tbsp Goda masala 10 Red chilies whole 4 Star Anis dagad phool 6 Cardamoms 1 pinch Nutmeg powder 500 ml Water Salt to taste Marinate mutton with 1 tsp salt Deseed red chilies Dry roast coconut coriander seeds star anis brown cardamoms cumin poppy seeds and red chilies in a pan for 2 minutes on gas heat cool and grind with 1 2 cup water to a paste Grind brown onion with tomato puree too Put cooking oil in a microsafe bowl and add roasted coconut and dry ingredients paste onion tomato paste and ginger garlic paste stir well cover and Select 139 press start to cook Stop oven when it beep after 5 minutes Bring out the spice bowl and keep it covered Place mutton in another microsafe deep medium bowl add half the water cover and cook for 15 minutes After beep Take out the mutton and mix with the cooked masala in a large microsafe bowl Sprinkle goda masala and add salt and remaining water Cover the dish and cook for remaining 25 minutes Take out the cooked mutton dish Heat 1 tsp additional oil on gas heat crackle mustard seeds in it and pour over cooked meat dish Sti
72. Tomato puree 1 large Tomato 1 2 tsp Chili powder 1 2 tsp Turmeric powder 1 tsp Sugar 1 2 tsp Pepper powder 2 tsp Salt 5 cups Water 4 Baby corn salt stir well add cream style corn tomato puree corn kernels sliced baby corn saving a few slices for garnishing and 4 and 1 2 cups water Stir and cook for 20 minutes covered stirring twice in between to avoid any lumps Bring out the soup bowl and add corn flour mixed in 1 2 cup water Add chopped tomato too Stir and cook for 8 minutes covered Remove the tomato soup sprinkle 1 2 tsp oregano or 1 tbsp fresh parsley stand it covered for 5 minutes Serve with any Continental meal 125 200 gm Mushrooms Wash and chop mushrooms saving 2 for garnishing and celery very fine Slice saved mushrooms for garnishing Place the finely 5 cups Veg non veg stock water chopped vegetables in a large microsafe bowl 2 tsp White pepper powder add 1 2 cup stock and Select 167 press start to cook Stop oven when it beep after 5 minutes 1 recipe White sauce Covered 1 4 cup Fresh cream Bring out the soup bowl uncover and add stock water soup cube salt and pepper mix with a whisk and cook for 20 minutes covered 1 Soup cube opt Remove celery mushroom soup from microwave add white sauce and check the seasonings Add cream in the soup and whisk once again Serving Serve the soup hot garnished with mushroom slices with Continental meals Soup s
73. UM 3 tbsp Sugar stirring once 2 large ripe Mangoes and a few drops of Take out the kulfi mixture and cool Meanime cut edible Yellow colour opt the mangoes and scoop all the flesh and puree it Mix it thoroughly with the cool milk mixture add pistachio nuts and pour it into the Kulfi moulds Set them in the deep freezer for 18 to 24 hours Note If you don t own kulfi moulds put the mango mixture in a loaf tin ice cream tray or any other aluminum container Freeze it Cut into squares 1000 ml Cold iced water and Wooden and serve For Falooda Combine corn flour sugar brass extruder with its perforated plate used and water in a microsafe medium bowl and cook for making gram flour farsan to press falooda on MEDIUM stirring once noodles Put iced water in a trove open bowl Take out falooda mixture from oven and immediately fill the extruder up to three fourth with it and press slowly onto the cold water for making falooda noodles Repeat the process quickly till the mixture lasts If the mixture turns cold wam it for a few seconds in the micro Store the falooda noodles in cold water under refrigeration till required Serve it with any kulfi Note Do not freeze falooda otherwise it will turn brittle Put iced water in a trove open bowl Take out falooda mixture from oven and immediately fill the extruder up to three fourth with it and press slowly onto the cold water for making falooda noodles Repeat
74. Utensils should be checked to ensure that they are suitable for use in microwave ovens The microwave oven shall not be placed in a cabinet Liquids such as water coffee or tea can be overheated beyond the boiling point without appearing to be boiling Visible bubbling or boiling when the container is removed from the microwave oven is not always present THIS COULD RESULT IN VERY HOT LIQUIDS SUDDENLY BOILING OVER WHEN THE CONTAINER IS DISTURBED OR A SPOON OR OTHER UTENSIL IS INSERTED INTO THE LIQUID 23 24 25 26 27 28 29 30 31 To reduce the risk of injury to persons e Do not overheat the liquid e Stir the liquid both before and halfway through heating it e While cooking or reheating in microwave mode ensure the vent of the lid is kept open at all times or the lid is partially open e After heating allow the container to stand in the microwave oven for a short time before removing the container e Use extreme care when inserting a spoon or other utensil into the container The contents of feeding bottles and baby food jars shall be stirred or shaken and the temperature checked before consumption in order to avoid burns The appliances is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsibl
75. afe bowl sprinkle 2 tbsp water over it cover with lid and select 44 press start Stop the oven when it beep once after 7 minutes Remove the bowl containing meat dal mixture and stand it for 5 minutes Beat egg Grind the meat and dal mixture in the electric grinder with beaten egg In a trove combine ground meat coriander ginger garlic paste and dry ingredients Mix well Divide the mixture in equal sized portions grease your palms roll all the portions and flatten them Preheat the grill for 2 min Lightly grease crispy plate the high grilling rack and place kebabs on it Grill turning once after 15 minutes and brushing with a little oil Note You might have to grill the kebabs in 2 lots Take out the Shaami kebabs and serve with Onion rings and Green chutney 37 Bread Spinach Rolls 3 4 min mwo 30 grill Peel and cut potatoes in small size place in micro safe bowl add spinach 1 4 cup water and Select 45 press start Stop the oven when it beep once after 7 minutes Remove the bowl slightly cool and mash Season them with spices of your choice to make nice stuffing Divide it in 6 parts Break bread into pieces and pass though an electric dry grinder to get soft bread crumbs Now in a trove mix together breadcrumbs spinach puree egg a little salt n pepper and 1 tbsp oil to make pliable dough Divide dough in 6 parts Roll each part a little bigger than the cheese slice On each rolled portion place 1 s
76. affron cardamoms and cook for 2 minutes After beep Take out the almonds and pour milk and saffron and Cook for remaining 15 minutes Take out the milk Serving Pour milk in individual cups add 1 tsp sugar or to taste stir and serve hot as an important Indian breakfast item Tips This nourishing beverage is almost a complete breakfast in itself so consume anything very light if at all one wants It can be served at bed time also to growing up children pregnant women lactating mothers and adults who take early dinner 88 Wash and soak rice for 30 minutes to 1 hour Mix howl and select 120 press stat to Cook covered Stop oven when it beep after 10 minutes 1 tbsp Oil Take out the rice stir once and cook again for remaining 10 minutes covered Remove and stand the rice dish for 5 minutes Loosen the rice with a fork and serve with any curried veg non veg preparation or dal Variations Lemon rice Squeeze 2 lemons and keep aside Chop coriander Make Tempering with 3 tbsp cooking oil 1 tsp mustard seeds 1 tsp leveled turmeric powder 2 tsp salt 3 tbsp roasted gram 2 tbsp peanuts and 2 whole red chilies deseeded and pour over plain cooked Sprinkle a few drops water over rice mix with a fork cover and cook on REHEAT before serving Take out the lemon rice garnish with coriander and serve Curd Rice Curd Bhaat Take 2 cups pre cooked plain rice beat 2 cups curds with 2 tsp salt and 1 4
77. akes spring onion mushrooms and drained shrimps Mix well and cover tightly Now cook for remaining ews Branoy 6 minutes on HIGH stirring once in between 1 4 cup Fresh bread crumbs Bring out the bowl from the microwave 1 tsp Salt opt uncover and sprinkle bread crumbs and parsley over shrimps and mushrooms Stir gently and let 1 sprig Parsley chopped the dish stand for 3 minutes Sprinkle salt and toss 1 Spring onion chopped once Serving options Line a plate with boiled rice and pile up hot salad over it and serve Or drain the lettuce and break in edible pieces and line a platter with it Arrange the warm salad on the platter and serve with lemon wedges 300 gm Button mushrooms 1 tbsp Chili Garlic sauce 1 cup Boiled rice or 1 small head Cabbage or Lettuce to serve on Corn and Pineapple Salad Ingredients 1 Pineapple Cut cucumber chili and capsicum into small pieces Wash shred and soak salad leaves in cold water Mix together lemon juice olive oil salt and 1 small Capsicum pepper and keep aside Clean and cut pineapple 1 medium Cucumber unpeeled into chunks Wash and place corn in the steaming basket with 1 4 cup water underneath and Select 3 tbsp Mint leaves chopped 185 press start to cook on HIGH 2 Green chilies Remove steamed corn and cool Combine pineapple corn cucumber capsicum green chilies and seasonings Toss the salad and chill 2 tsp Chili flakes for 30 minutes befo
78. all the shaped patties in a lightly greased non sticking baking tray Brush the patties with cooking oil and bake for remaining time in convention mode Wash and place potatoes in the steaming basket Tot E paced but extn with st If in any case can t eat unpeeled you may peel 1 4 cup Coriander chopped them after cooking Remove potatoes from steaming basket into A few Toothpicks to serve on a trove slightly cool and prick them with a fork Place them in a dish mix with Szechwan sauce Garnish with coriander and serve on tooth picks as starters 46 Semolina Vegetable Upma Ingredients Method 1 and 1 2 cup Semolina Peel and cut carrot into very small dices clean and cut capsicum also into small pieces deseed green 1 4 5 king Oil L s piety Cooking a chilies and chop and grate ginger Chop cashew if 2 tbsp Ghee clarified butter using Combine carrots and sprouts green peas 1 4 cup Fried Onion in a steaming basket to cook partially Put semolina in a shallow microsafe bowl for roasting 1 cup Moong sprouts or green Peas and select 62 press start Stop the oven when it 1 large Carrot beep once after 2 minutes Take out and combine roasted semolina steamed a Vapsicum vegetables oil salt green chilies add red chili 2 green Chilies mustard seeds gram dal and curry leaves capsicum and ghee in a large glass bowl Pour water mix well and cook for remaing time stirring 1 inch piece Ginger root twice in b
79. alt in a bowl stir well 1 4 cup Olive oil and tilt the bowl so that seasoned oil spreads 1 tsp Oregano dried evenly add bread cubes and toss gently until well coated with oil Spread the bread in a baking tray 1 tbsp Chili powder to bake select 47 press start 1 tsp Salt stirring every 7 minutes Meantime cut the vegetables in desired size for salad mix with the dressing and refrigerate 1 cucumber Remove and let them stand on kitchen platform cool and mix with the salad ingredients just before serving to maintain the crunchiness Tips 2 tomatoes Croutons can be made in advance cooled and 1 small head Lettuce and 1 2 cup French stored in airtight container These spicy croutons dressing can be served with soups too 1 small Uncut bread loaf For salad 2 medium white onions Stuffed Mushrooms A48 Preheat first up to 200 c 200 conv 15min Ingredients Method 16 Large Mushrooms Wash clean and dry the mushrooms with a kitchen towel Remove the stems With the help of a peeler or a fruit knife make the cavity of each 8 cloves Garlic chopped fine mushroom cap a little bigger to hold the filling Prick the caps lightly with a fork from inside and brush inside and outside of mushroom caps a dash of Lemon pepper with olive oil Combine parsley garlic celery and Salt n Pepper to taste a dash of lemon pepper in a bowl stuff the caps evenly and sprinkle the tops with extra virgin oil Arrange them in a lightly
80. am masala 1 pinch Red tandoori colour Any vegetables such as peppers tomatoes onions and mushroom etc can be added Cut vegetables and marinate with salt pepper and 1 tbsp oil and stand for 1 hour 2 Lemons and Chaat masala to serve with Note For getting hung curd place 3 cups curds in muslin cloth and hang for 2 hours or place in a sieve 23 Combine all the ingredients of marination in a bowl poly ant Cov angst ews 1 tbsp Cream malai Arrange on skewers and place it on grill stand 1 tbsp Cashew nuts paste Take out marinated chicken 2 hours before use select 18 press start Turn twice in between 1 tbsp Lemon juice Serve with onions and green chutney 1 tsp Pepper powder 1 tsp Ginger powder and 2 tsp Salt or salt to taste 1 small Pineapple cleaned Beat curds salt pepper sugar and cardamom powder together and keep under refrigeration Deseed and chop the chili very fine Grate 1 cup Water pistachio nuts and keep aside for garnishing Cut 2 and 1 2 cups thick Curds pineapple slices into 1 4 inch pieces and place in a microsafe bowl add 1 4 cup sugar and water 1 2 tsp green Cardamom powder cover with a lid and select 19 press start After 1 tsp White pepper powder beep Remove pineapple from the microwave stand it covered for 5 minutes strain save the liquid for a soothing drink and cool Place 1 tbsp Sugar opt pineapple chili and mint in curds and garnish it wi
81. and chill until firm Cut into slices and serve with any sauce cold 3 Cut the set polenta in 1 2 inch thick slices coat with cornmeal and shallow fry till brown on both sides and serve 4 Place the cooked porridge in a baking dish sprinkle a little more cheese on top and bake in moderatly hot oven until brown 8 medium Tomatoes Wash dry and cut tomatoes in 2 parts lengthwise and place them in the lightly greased tray Place the garlic cloves in between the tomatoes 4 tbsp Olive oil extra virgin Sprinkle oil all over the tomatoes Dust them with 1 tsp Oregano dry pepper lightly and finally sprinkle oregano on top and Select 234 press start to bake the dish in it Salt and Pepper to taste Take out the baked tomatoes and sprinkle salt Fresh Parsley for garnishing Serve as a side dish with Italian meal Avoid Adding salt before baking 16 to 20 cloves Garlic A baking tray 182 300 gm uncooked pasta boiled Spaghetti In a medium microsafe bowl add butter oil garlic or any other pasta such as ribbon pasta or and minced meat mix very well and Select 235 even cut macoroni press start to cook Stop oven when it beep after 3 minutes Note if you want to cook dry pasta in the microwave in advance boil 6 cups water on high for 10 minutes add pasta with salt and a little oil as and cook for 20 minutes drain rinse and smear with a little olive ol Take out the bowl stir meat and break the lumps if any Add 2 c
82. and put sausages tomato puree chili garlic oregano salt and pepper stir 2 tbsp Parsley chopped Take out the sausages stand for 2 minutes garnish with parsley and serve with fruit forks or on toothpicks Salt and Pepper to taste 50 Chili Peanuts 180 c Preheat up to 10 min 15 conv 180 Ingredients Method 3 cups unsalted dry roasted Peanuts Combine oil salt lemon juice and chili powder in O F A a large bowl add peanuts and toss well Spread A DSP Ole Geko them in a baking tray evenly Select 68 press start 2 tbsp Lemon juice to Bake 2 tsp mild Chili powder Remove the peanuts from the oven let them cool completely then serve or store in an air tight 1 and 1 2 tsp Salt container Tips Avoid baking in very hot oven to avoid burnt peanuts Store after complete cooling will remain fresh for more than a week 500gm Potatoes 1 4 cup Breadcrumbs Peel wash and cut potatoes into small pieces place them in the steaming basket and select 69 press start Stop the oven when it beep once 1 2 tsp pepper powder after 6 minutes 1 tsp Mint powdered 1 2 cup Cheese grated Remove potatoes and stand for 3 minutes Salt to taste remove to a trove and mash when still hot Mix together potatoes breadcrumbs half the cheese salt pepper and mint knead well to pliable dough divide it into bite sized equal portions and roll into balls Spread remaining cheese in a plate and lightly roll the p
83. and select 218 press start to bake in hot oven Remove the cake from the micro oven and check the doneness by inserting a needle in the centre of the cake If the needle comes out clean that means cake is ready and if it is wet bakes the Loaf tin any other cake tin lined with paper cake for 5 minutes more Once it is done remove and brushed with oil from oven and invert it carefully on the cooling rack for 15 to 30 minutes Slice the cake and serve it at room temperature with any beverage 164 Almond Orange Cake A214 6 40 min 180 4 Ingredients Method 2 and 1 2 cup Flour Clean peels of oranges from inside with blunt side of knife cut them into small pieces place them in a microsafe bowl with 1 cup sugar and 1 cup 2 cups Sugar water and select 214 press start to cook on 3 4 cup Butter cooking oil HIGH Uncovered Stop oven when it beep after 6 minutes Stir once 3 Juice taken out from 3 oranges and peels Remove the peels stir and keep aside Cool saved Coarsely pound almonds and slice three for top 1 and 1 2 tsp Baking powder Sieve together flour and baking powder Prepare a cake mould line it with paper and brush with butter oil Beat fat eggs and remaining sugar 1 cup Water together till light and fluffy Add half of the sieved flour to it and mix Add cooled peels almonds and food colour mix it pour orange juice and stir it well finally add remaining flour to the cake mixture and mix
84. aning time 1 cup Vinegar 8 minutes Remove the chilies from oven and stand for 1 4 cup Oil 3 minutes Mix garlic and cover again Cool Put salt vinegar chillies and garlic in a blender and blend until smooth In a small bowl heat oil and mix with the smooth chilli garlic paste Transfer the sauce into a clean and dry glass bottle and refrigerate Use as it is when required Under refrigeration it lasts for almost a month Note No preservatives are added here Usage Chilli garlic sauce is used for variety of things while cooking for example it can be mixed with gravies flavour dry vegetables can be mixed with sandwich spread and salad dressings to enrich the flavour of the dishes Tips Omit garlic and make Chilli sauce the same way Basic Spinach Puree A80 Ingredients 2 bundles 500gm Spinach leaves Wash well and chop spinach leaves roughly Select 80 press start to cook spinach After removing spinach from the microwave cool and pass through liquidiser with its own juices without adding water Store under refrigeration Note Spinach puree can be prepared in advance and stored for 3 5 days in a chill tray and for a longer period in the deep freezer Usage Use it according to recipeis when you make soups saags and souffles etc 58 Basic Almond Cashew Nut Paste Ingredients Method 1 2 to 1 cup Almonds Cashew nuts Take a microwave oven safe bowl add Almonds amp 1 2 to 1 cup Fresh curds water ca
85. asala tamarind paste diluted with a little water madras onions tomatoes and salt to taste If sambar seems thick add 1 2 cup more water Cover the dish and cook on MEDIUM stirring once Remove sambar and stand it for 10 minutes covered Meantime prepare tempering for remaining 20 minutes Heat oil in a ladle crackle mustard in it add red chili and switch off heat add asafetida and pour over sambar Adjust salt and chili Garnish with coriander and serve hot with Rice Idli Dosa etc 70 Peel and cut yam potato brinjal and pumpkin in _ A to 1 2 inch cubes Clean drumsticks and peel bananas Cut both into 1 inch pieces Grind together coconut and green chillies to make a fine paste Add as much water as required to make the paste Beat curds and mix with the coconut paste and keep aside Place all the vegetables in a microsafe medium bowl add 1 4 cup water and aa stop oven when it beep after 5 minutes Remove the dish and let the vegetables stand covered for 5 minutes Open the lid and mix otato coconut paste with the vegetables cover and cook for remaining 10 minutes on LOW Note High heat sometimes causes curdling of the gravy Remove aviyal and let the vegetables stand covered for 3 minutes Temper the dish with curry Bharvan Karela Stuffed Bitter Gourds Ingredients Method 8 Tender bitter gourds Peel and wash bitter gourds give a slit lengthwise take out the seeds from the centre with the help medium
86. auce Put 5 cups water in a large microsafe bowl and place boneless chicken and corn in it Cover the dish and select 216 press start to cook on HIGH Uncovered Stop oven when it beep after 15 minutes Take out the bowl uncover and lift the chicken out Cool it and shred cut it into small pieces Mix corn flour with remaing water stock and add to the soup Place soup in the oven and cook for 10 minutes on HIGH uncovered stirring once in between after 6 minutes Take out the soup bowl and add shredded cut chicken pieces into it Add 2 tsp salt Beat the eggs and pour into the hot soup through a rice collander and keep stirring Or pour the eggs slowly from a height in a thin stream and stir with a fork Cover the soup and heat through for 5 minutes on REHEAT Remove the chicken corn soup and serve it hot Serving Serve it hot with various sauces to enhance the taste as a starter of Chinese cuisine Tips You may cook Corn and vegetables soup with or without egg drops the same way Substitute vegetables with chicken 167 6 cups Soup stock 3 tbsp Corn flour startch 1 cup Boiled and shredded chicken 1 4 cup Ham cut into small cubes 1 4 cup Mushroom sliced 1 4 cup Shrimps opt 1 4 cup Bamboo shoots sliced 3 tbsp Soy sauce 1 4 cup Cooking vinegar 2 tsp Fresh pepper powder 2 Beaten eggs 1 4 cup Coriander chopped 1 4 tsp Ajinomoto MSG optional Salt to taste Place soup st
87. c 12 Cherry tomatoes sauce can be the good taste enhancers 1 cup Hot boiling water 2 tbsp Parsley chopped for garnishing 130 Chicken Rice and Mushroom Soup A175 15 10 6 min 80P Ingredients Method 1 Chicken breast Wash rice and soak Slice blanched almonds into livers and keep aside Chop celery stick very fine 1 4 cup R z Slice chicken breast thinly and place in a large 1 cup Sliced mushroom microsafe bowl add rice bouquet garni 1 tsp salt 1 stick Celery and half the water Cover and Select 175 press start to cook Stop oven when it beep after 15 6 cups Water minutes 6 Almonds blanched Take out the bowl and add celery mushrooms and pepper powder Add remaining water cover and 1 cup Cheese sauce cook for 10 minutes 1 4 cup Cream opt Bring out the soup bowl remove 2 ladles of soup 1 small bag Bouauet garni and mix with cheese sauce now gently put it back into the soup Cover once again and cook for 6 Salt and Pepper to taste minutes 1 tbsp Parsley chopped Take out the chicken rice soup remove the bag of bouquet garni squeeze its juices into the soup and check the seasonings Add parsley Divide the soup in individual bowls and garnish with almond slivers Serve hot Cold Cucumber Soup A176 Ingredients Method 300 gm Cucumber Take out the bitter juices from cucumber Peel and t them into 1 inch pieces and place in a 5 cups Well flavoured veg non veg stock a microsafe medium bo
88. ce Combine all the ingredients for meat roll in a large working bowl and mix with your hand and shape Z tbsp each into a big roll of almost 3 inch diameter place it on Red Green and Yellow Pepper chopped very aluminum sheet shape the roll again and wrap it fine in the foil from all sides Place it in the roasting tin 2 Eggs Add hot water to come half way up the sides of of the roll and select 54 press start to bake 1 cup Fresh bread crumbs Remove the roll from the oven and let it stand 1 tsp Garlic paste wrapped till it cools Keep under refrigeration for 2 hours at least Remove the foil carefully before 1 tsp Oregano dry serving and slice the meat roll in desired thickness 1 and 1 2 tsp Pepper powder Serve it with any light salad soup 1 tsp Worcestershire sauce Salt to taste One 24 inch long piece of Aluminum foil and 1 Roasting tin baking tray 42 1 roll French bread Chop tomatoes and basil leaves put them in a bowl and season with salt and pepper Cut garlic cloves in half Cut french loaf in thick slices and 4 cloves Garlic select 55 press start to grill them from both the 6 tbsp Extra virgin olive oil sides Remove the grilled toasts and rub one side of A few leaves Basil each toast with the cut garlic Arrange on a serving Salt and Pepper to taste platter sprinkle with olive oil spoon on the tomato mixture and serve immediately 4 large Tomatoes Rice vermicelli Vegetable Upma A56 12
89. ce except parsley Mix well and cover the bowl Cook on micro HIGH for 3 minutes Bring the sauce out Remove the bay leaf and sprinkle parsley over it Now assemble pizzas Assembly Apply pizza sauce generously on pazza shells sprinkle a little cheese over sauce and arrange sliced vegetables or meat or both artistically and finally top with grated cheese covering nicely Preheat the CONVECTION mode of your microwave to 200 degrees Celsius for 5 minutes and bake pizzas in hot oven one by one for 10 minutes each Place pizza on grilling rack Remove the baked pizza Serving Cut it into wedges with a pizza cutter and serve hot with Tomato sauce Mustard sauce Oregano and Chili flakes as such or as a part of Italian meal with a soup salad or any of the Italian dishes 189 Multicolored Pasta in Cheese Sauce A242 25 44 15 combi Ingredients Method 3 cups Multicoloured pasta In a large microsafe bowl add 6 cups water 1 7 tbsp oil and 2 tsp salt add multicolored pasta and 1 GUP eae anes Select 242 press start to cook Stop oven when 1 cup Green peas shelled it beep after 25 minutes 2 and 1 2 cups Cheese sauce Take out pasta and drain through a collander and rinse under tap water Smear it with 2 tbsp oil and 1 4 cup Cheese grated keep aside covered Place carrots and green peas 2 tsp Basil chopped in the steaming basket and steam on HIGH for 4 a minutes 1 2 cup Milk if required to thin the sauce Take out the veg
90. cks Clean wash and cut drumsticks into 2 to 3 inch pieces Place them in a microsafe bowl add 1 cup water and sprinkle 1 tsp salt cover and select 1 tbsp Chili Garlic paste 107 press start to cook Stop oven when it beep 2 tbsp Brown onion paste after 5 minutes 1 4 cup Roasted peanut powder 1 4 cup Tomato puree Remove the drumsticks and stand for 5 minutes 1 tbsp Cooking oil covered In another bowl place oil onion paste Salt to taste tomato puree turmeric chili garlic sauce and 1 2 tsp salt cover and cook for 2 minutes Tempering 2 tsp Oil After beep Remove the bowl Uncover drumsticks and in the same bowl add cooked 1 2 tsp Red chili powder onion tomato paste sprinkle peanut powder mix 1 4 tsp Asafetida very well sprinkle a few drops of water and cover the dish again Cook for remaining 4 minutes Take out cooked drumsticks and temper Heat oil in a ladle for a few seconds on gas and switch off the heat add chili and asafetida powders stir and pour over the dish Stir and serve with Dal Rice combination meal or with Rice poli Paratha 79 500 gm French beans Wash and string the beans cut them into halves or into the size you prefer Place them in the steaming basket with 1 4 cup water underneath 3 to 4 tbsp Olive cooking oil and select 108 press start to steam Stop oven 1 4 cup Fried onion when it beep after 5 minutes 3 tbsp Garlic slivers 2 big Lemons Remove the beans and
91. cup Condensed milk to cook Stop oven when it beep after 5 minutes 3 tbsp roasted Semolina Remove carrots and add milk sprinkle semolina and cardamom powder on it stir properly and 1 4 cup Raisins Cook for 10 minutes Uncovered stirring twice 1 2 tsp Green cardamom powder after 4 minutes Sc Amonds Remove the bowl add condensed milk and stir with a whisk cook again uncovered for Cashew and Pistachio nuts each 10 minutes on MEDIUM Remove the carrot kheer from oven add raisins and nuts cover and let it stand covered for 10 minutes Garnish and serve either luke warm or chilled as a dessert 122 Kadah Prasad Suji Hulwa A161 10 3 6 Ingredients Method 1 cup roasted Semolina Suji Rava Put sugar and water in a large deep microsafe 1 2 cup Wheat flour bowl and Select 161 press start to cook Stop oven when it beep after 10 minutes 1 and 1 2 cup Sugar cook on HIGH covered to get sugar syrup 1 cup Ghee clarified butter Remove sugar syrup stir it and keep it covred In another large bowl mix ghee semolina and wheat 4 and 1 2 cups Water flour and cook for 3 minutes on HiGH uncovered Remove semolina and add sugar syrup stir it very well till smooth Cover the dish with a lid and cook for 6 minutes on HIGH stirring once after 3 minutes Remove the bowl and let kadah prasad stand for 3 minutes Serve hot Note As a prasad no nuts are added but if you want to serve as a dessert or want t
92. d 1 tsp freshly crushed pepper mushroom mixture to it Season it with salt pepper and nutmeg Butter a souffl dish and sprinkle cheese on the sides saving a little for the 3 tbsp Cheese grated top Preheat the CONVECTION mode of your Salt to taste microwave for 3 minutes on 200 degrees Celsius Beat the egg whites very stiff and fold into spinach mixture Immediately transfer the mixture to souffle dish and bake Take out the baked spinach mushroom souffle Serving Serve the dish hot immediately with Crusty bread or Toasted bread slices 200 gm Mushroom sliced 4 Eggs separated 1 4 tsp Nutmeg grated 152 1 head Cauliflower about 500 gm Clean wash and soak cauliflower in enough water with 1 tsp salt and lemon juice for 30 minutes to 1 hour so that the cauliflower gets 1 4 cup Almond cashew nut paste thoroughly cleaned Drain and place it in the 2 tbsp Tomato puree steaming basket with 1 4 cup water underneath and select 201 press start to cook on HIGH 1 tbsp Fresh cream Covered Stop oven when it beep after 1 tbsp Ginger Garlic paste 6 minutes Take out the cauliflower and keep it covered to keep warm In a separate bowl combine all the Cinnamon remaining ingredients except cheese Check the seasonings Remove the cauliflower from the basket and place it in a plate With a butter knife 1 tsp Hot pepper sauce gently open the flowerets and apply the 1 tsp Oregano onion tomato mixture al
93. d discarded 128 Mutton and Vegetables Stew A172 Ingredients Method 400 gm Boneless mutton Cut mutton into small pieces and dredge with flour seasoned with salt and pepper Stand it for 1 4 cup Seasoned flour i 30 minutes Meantime s prepare vegetables Cut 3 tbsp Butter or olive oil carrot into small cubes Break cauliflower in small A small bag Bouquet garni flowerets Scrub baby potatoes and clean shallots Clean and cut peppers also into small 3 cups Mutton stock Water pieces Place melted butter and dredged mutton 12 Shallots in a large microsafe bowl mix it well with a spatula and Select 172 press start to cook Stop oven te Baby potatges when it beep after 4minutes 15 Cherry tomatoes Uncovered stirring once after 2 minutes 1 medium Carrot Remove mutton and add bouquet garni sprigs of rosemary or 1 tsp dry rosemary baby potatoes 1 small head auliflower Broccoli and 2 cups of water stock Cover the dish and 1 small Red Green Yellow pepper each cook for 25 minutes i Bring out the bowl with mutton and add all the 2 tbsp Garlic chopped remaining vegetables tomato puree salt pepper 1 2 cup Tomato puree and remaining water stock to the bowl Heat 2 tsp oil on gas heat and fry garlic in it add it to the Sprgs MOSSMaly bowl and stir Cover and cook for 20 minutes on 1 tsp Pepper powder midiem Salt to taste Take out the stew and stand for 10 minutes Uncover remove the bag of bou
94. d noodles Select 220 100 gm Chicken ham press start to cook on HIGH Uncovered Stop 1 small Red and Green pepper each oven when it beep after 15 minutes Add sliced chicken peppers and mushrooms Salt and Pepper to taste Sprinkle seasonings from the pouch salt 6 cups Water Veg stock pepper and oil Stir and cook again for 8 minutes 1 tbsp Oil eas Take out the bowl of soupy noodles and check the seasonings Serving Serve the dish hot with chili sauce and taste making seasonings 100 gm Mushrooms Fish with Ginger Chili oil A221 3 12 min 80P Ingredients Method 500 gm Fish fillets To get chili oil put 1 4 cup oil in a small microsafe 2 tsp Salt bowl add 3 red chilies broken into two parts and select 221 press start to cook on HIGH Stop 2 Spring onions Take out oil and keep it covered for a few hours After that drain oil to another bowl and discard 1 tbsp Soy sauce chilies Store and use as much as required Your 1 and 1 2 inch piece Ginger oven when it beep after 5 minutes 1 tbsp Chili oil chili oil is ready Clean and peel spring onions and ginger root and slice very fine Wash the fish and place in a large shallow bowl cover with water and add 2 tsp salt cover and cook for 12 minutes on MEDIUM Take out the bowl lift the fish with a slotted spoon drain and place on a serving plate Mix together soy sauce ginger spring onions and chili oil pour over fish and serve 1 tbsp Oil 171
95. dd 1 cup water salt and 1 8rd cup Milk pepper stir and cook it for 7 minutes on HIGH Take out meat sauce and keep it covered Mix 1 tbsp Corn flour corn flour with 3 tosp water and add to the meat 2 tbsp Olive cooking oil sauce Add chopped mint too Stir very well and check the seasonings Cool slightly Grease a microsafe medium square rectangle dish with a little cooking oil and spread meat sauce in it evenly Flatten the potato mixture into a thick layer and lay over the meat sauce covering it fully well Make a rough surface on top of potatoes with a fork dot the pie with remaining butter and bake it in oven on CONVECTION mode for remaining 35 minutes Remove the pie from the oven Serving Serve it hot with Garlic bread and a light soup Tips if you avoid red meat you may use chicken mince instead 140 500 gm Mutton mince kheema 2 boiled In a trove grate potatoes and mix pepper powder Potatoes salt oregano 1 2 cup breadcrumbs and spice powder Grind mutton mince with eggs to a paste and mix it with potato mixture Mash very well to smooth dough Melt butter and brush the inside of loaf tin properly with it and sprinkle remaining f breadcrumbs to cover the base and sides Place the mutton mixture in the prepared tin tightly by pressing with hand so that all the corners are filled properly Cover the tin either with its lid or with aluminum foil and select 188 press start to bake in hot oven on CONVE
96. dients Method Roll or Chappatti Press Auto reheat button 4 times select h 4 and press start to confirm it Now press auto reheat to select weight and Press start 194 Defrost by time Ingredients Method Frozen food Press Defrost button once select D 1 enter time using of key pad buttons and Press start Defrost by time Ingredients Method Frozen food Press Defrost button twice select D 2 enter weight using of key pad buttons and Press start 100g to 2000g Defrost Ground meat Ingredients Method Ground meat Press Defrost button 3 times select D 2 enter weight using of key pad buttons and Press start 100g to 2000g Defrost Sea food Ingredients Method Press Defrost button 4 times select D 2 enter weight using of key pad buttons and Press start 100g to 2000g 195 TROUBLE SHOOTING Before calling for service check the following list to be sure that a service call is necessary Reviewing additional information on items in the following table may prevent an unneeded service call PROBLEM POSSIBLE CAUSE If nothing on the oven operates Check for a blown circuit fuse or a tripped main circuit breaker Check if oven is properly connected to the electric circuit in house Check if controls are set properly If oven does not work Check that the control panel was programmed correctly Check that the door is firmly closed Check that Start Enter pad was touched If oven takes l
97. dish for 5 Salt to taste minutes covered Serving Loosen the rice with a fork garnish with mint leaves and serve hot with plain curds or a raita as a meal or part of main meal Vadi Pulao A130 5 10 10 min 80 P Ingredients Method 1 and 1 2 cups Basmati rice Wash and soak rice for 30 minutes to 1 hour r PPa F Break vadis in small pieces and place them in a 100 gm Vadi Pun g i jabi v d small bowl add 1 cup water and 1 tbsp oil cover 1 4 cup Fried onion and select 130 press start to cook Stop oven 1 4 cup Tomato puree when it beep after 5 minutes Take out the vadis Drain rice In a large microsafe 2 tbsp Chopped Mint bowl combine remaining oil fried onion drained 1 tsp Ginger paste rice steamed vadis salt pepper and water Ab Cooki i stock Mix and cook for 10 minutes covered spe ooking ol After beep Take out rice add ginger paste 1 2 tsp Pepper powder tomato puree and chopped mint leaves Stir rice Salt to taste and 500 ml Water vegetable and cook for remaining 10 minutes covered stock Remove cooked rice from the microwave and stand it for 5 minutes Serving Loosen the Vadi pulao with a fork and serve hot as a meal garnished with additional mint Beaten curds or a raita and a salad accompany it very well Mutton Biryani A131 1245 60 min 190 conv Ingredients Method 1 and 1 2 cups Basmati rice Put rice in a large microsafe bowl without Vani ee handles wash well and drain the water
98. divide the dough into 2 parts Keep 1 part wrapped and start rolling the 2nd part on working platform Sprinkle a little flour on working surface and start rolling the 1 part of dough evenly and line the pie dish with it Trim the extra dough from the rims of pie dish and prick the base of pie lightly wth a fork Cover it loose and refrigerate Roll the 2nd part of dough also and refrigerate Strain the liquid from the apples and save it Keep the apples in a 8 to 9 inch Pie dish strainer for 30 minutes and then sprinkle corn flour on them Meantime cook and reduce the saved liquid in a small bowl and select 204 press start to cook on HIGH Uncovered Stop oven when it beep after 5 minutes Remove that sweet apple liquid from oven and mix with sliced apples Take out the lined pie dish and second part of rolled pastry from the refrigerator Put apples on the pastry dish and cover the top with second part of rolled pastry either as single covering or in a lattice style Pinch the rims so that upper and lower pastries join togther nicely Trim extra dough if any Make 4 to 5 gashes with knife on top of the pastry if it is single covering and bake the pie for 40 to 45 minutes in CONVECTION mode Preheat the convection mode of your micro oven to 200 degree Celsius 156 4 Bananas Peel and cut apples into 1 inch pieces and sprinkle lemon juice over them Peel oranges take out segments and remove the piths Clean and 2 Oranges
99. dles and mix lightly once again Now put the noodles and vegetables mixture back in the large bowl sprinkle 2 tbsp water stock all over cover the dish with a lid or cling wrap and heat through the noodles on REHEAT mode for 5 minutes Take out the ready noodles and keep covered till serving Serve them hot with chopped chilies in vinegar additional tomato chili and soy sauces Any non veg dish can accompany the noodles well Tips Add cooked and shredded chicken or cooked prawns to the noodles along with less vegetables 178 1 Cup Almond paste Select 229 press start to Boil 2 cups water on HIGH Stop oven when it beep after 5 minutes Mix boiled water with sugar and condensed milk 2 tbsp Sugar and beat well Add almond paste and stir very 2 cups Water well Mix gelatine with 4 tosp water and dissolve Heat 1 2 cup water for 1 minute on HIGH and 4 tsp Gelatine stand gelatine in it Stir until dissolves A few drops Almond essence Remove water and place gelatine in hot water to fully dissolve Add it to the almond mixture Mix almond essence too at this stage Cool the mixture over pan of cold water pour in a shallow dish and refrigerate it to set Store under refrigeration till served Serving Cut the almond jelly into small cubes and serve as it is or along with any chopped fruits such as apples pears pineapple or litchis etc 1 2 cup Condensed milk 100 gm Plain Agar agar or flavoured China Plac
100. e Chop pulp spring onions with their greens carrot and red pepper into tiny pieces Put oil in a medium microsafe bowl and add green peas and carrots and cook for 6 minutes stirring once after 3 minutes same time add all the other ingredients such as chopped brinjal pulp paneer salt ginger paste and spices Take out the golden bake brinjal canoes Serving Serve them hot warm with any Continental menu Tips You can stuff the brinjal canoes with any pre cooked meat mixture Then omit paneer totally Take out the bowl and stir well Check the salt Beat egg and add to the cooked stuff Fill the brinjal canoes with the mixture and top with grated cheese Arrange them again in a heat proof plate and cook either on COMBINATION 1 for 25 minutes 142 500 gm Fish fillets 200 gm Mushrooms 2 large Tomatoes 2 Onions 2 tbsp Butter 3 tbsp Cheese grated 1 Lemon 2 tsp Pepper powder 3 4 cup Fresh bread crumbs Salt to taste 2 tbsp Parsley chopped Clean wash and slice onions and mushrooms Wash fish and dry the fillets with kitchen towel Put across across the tomatoes stem side and place in a microsafe plate and select 190 press start to cook on HIGH Stop oven when it beep after 2 minutes Remove the tomatoes cool slightly peel the skin off and thinly slice In a microsafe medium bowl combine 1 tbsp butter chopped onions and mushrooms stir and cook for 4 minutes on HIGH uncovered stirring
101. e chopped pineapple under refrigeration grass Select 230 press start to Boil milk in a microsafe 500 gm Milk bowl on HIGH Stop oven when it beep after 5 minutes 1 4 cup Sugar if flavoured china grass is Add china grass agar agar and sugar if used to used then no sugar is required the boiled milk stir well and cook for 10 minutes 2 cups Pineapple chopped fine on MEDIUM stirring twice to avoid any lumps A few drops Pineapple essence Remove the china grass mixture from microwave add essence and cool Add chopped pineapple and put the mixture either in individual bowls or in a shallow dish Cover with cling wrap and cool under refrigeration Serving Serve it cold garnished with fresh glaced Cherries 179 Cream of Courgette A231 104 10 4 Ingredients Method 800 gm Courgette Italian marrow Grate cheese and keep aside Peel wash and slice courgettes and place in a large microsafe 4 oups Water or stock bowl Add chopped onion olive oil and butter 1 tbsp Butter Sprinkle dry oregano salt and pepper stir cover 1 Onion chopped and Select 231 press start to cook Stop oven when it beep after 10 minutes 1tsp Dry oregano Remove the bowl from oven stir add stock or 2 tbsp Olive oil water cover again and cook for 10 minutes on HIGH 100 gm Cheese Dolcelatte cheese Take out the courgettes add cheese save some 300 ml Single cream for garnishing cover and stand for 5 minutes Strain the
102. e combination as a side dish 1 4 cup Fresh cream A pinch Nutmeg powder Salt to taste fresh mint for garnishing 112 Chicken Zabunizza A147 4 2 Preheat up to 5 min at 180 c 45 min conv 180 Ingredients Method 1 Chicken of 600 gm to 700 gm For Cut chicken into pieces Beat curds Mix oil and Zabunizza gravy melted butter together in a shallow microsafe bowl roll chicken pieces in it to coat well with fat 1 2 h t t 4 BE ia eS and Select 147 press start to cook Stop oven 1 2 cup Curds when it beep after 4 minutes Covered stirring 3 tbsp Cooking oil once in between f Bring out the bowl and let the chicken pieces be 2 tbsp Butter covered to keep warm In a medium bowl add 1 2 cup White onion paste onion ginger and garlic pastes Stir and cook for Ot Whit J 2 minutes uncovered Sp Ite PEPPE Powder Remove the bowl add curds cashew paste salt 1 tsp Ginger amp Garlic paste each 1 large pepper and bouquet garni add chicken pieces Tomato and 1 4 cup water mix well and transfer the Pa contents to a microsafe glass shallow dish Cover Z Greeni chiics wagle the dish with a proper lid or aluminum foil Preheat Salt to taste the oven to 180 degrees Celsius for 5 minutes Bouquet Garni Now place the dish in the oven and cook for remaining time on DUM in the CONVECTION Note Bouquet garni is a small bag of whole mode spices Spices are tied in a piece of muslin cloth and this spice bag is lowered in the
103. e eggs powdered sugar and lemon rind in a large bowl and beat with hand 1 held electric beater until thick and light Stir half 2 tbsp Castor sugar the flour in egg mixture and fold lightly Drizzle the F z melted butter and fold in with a light hand Add 1 Gup Whipped cream t9 serve withi Opt remaining flour and mix Lastly add sliced apples Orange rind for garnishing to the mixture and mix Preheat the CONVECTION mode to 180 degrees Celsius for 5 minutes Spoon the mixture into the prepared baking tin level the surface and Select 245 press start to bake Remove the baked apple cake and let it settle for 15 minutes Invert on a cooling rack for 15 minutes Now Place the cake in a serving plate Serving Sprinkle the cake top with castor sugar and garnish with chopped orange rind Serve it when still warm with whipped cream 193 Auto Reheat Ingredients Method Cooked food Press Auto reheat button once select h 1 and press start to confirm it Now press auto reheat to select weight and Press start Dinner Plate Ingredients Method Cooked food Press Auto reheat button twice select h 2 and press start to confirm it Now press auto reheat to select weight and Press start Ingredients Milk 2 cup Press Auto reheat button 3 times select h 3 and press start to confirm it Now press auto reheat to sugar 1 ts ugar p select weight and Press start coffee powder 12 tsp water as required Roll Chapatti Ingre
104. e for their safety The rear surface of the appliance shall be placed against the wall Microwave oven is intended for heating food and beverages Drying of food or clothing and heating of warming pads slippers sponges damp cloth and similar may lead to risk of injury ignition or fire Microwave heating of beverages can result in delayed eruptive boiling therefore care must be taken when handling the container Details for cleaning door seals cavities and adjacent parts are given on page CLEANING AND CARE No temperature sensing probe to be inserted into the food placed inside the cavity of this oven by user during switched ON state A temperature probe may be placed on the food once the food is taken outside the oven The microwave is intended to be used freestanding UTENSIL GUIDE 1 The ideal material for a microwave utensil is transparent to microwave it allows energy to pass through the container and heat the food 2 Microwave cannot penetrate metal so metal utensils or dishes with metallic trim should not be used 3 Do not use recycled paper products when microwave cooking as they may contain small metal fragments which may cause sparks and or fires Round oval dishes rather than square oblong ones are recommend as food in corners tends to overcook Narrow strips of aluminum foil may be used to prevent overcooking of exposed areas But be careful don t use too much and keep a distance of
105. e the spices cool and grind to a powder Add salt turmeric chilli powder ginger garlic paste and 1tbsp oil to it and mix properly Wash and dry Brinjals with a knife give slits across and stuff them with the prepared dry masala Brush the stuffed brinjals with the rest of the oil and place them in a microsafe shallow dish Cover the dish with a lid and cook for 6 minutes After beep Take out the brinjals and keep them covered Mix curds tomato puree tamarind paste 1 2 tsp salt and chili powder with 1 to 1 and 1 2 cups water Pour the curds tamarind mixture over half cooked brinjals and cook again for remaining 10 minutes Remove the brinjals and stand the dish for 2 minutes covered Temper it Heat oil add asafetida and pour over cooked dish Serving Garnish with chopped coriander and serve hot with boiled rice or hot Parathas Phulkas Note Cut brinjals with a steel knife just before stuffing to avoid oxidization 83 1000 gm Pumpkin tbsp Ginger garlic paste 2 cup Onion Tomato Paste 2 tsp Red chilli powder 2 Red chilli whole tsp Asafetida Coriander chopped 2 tsp Cumin tbsp Tamarind paste 4 4 Salt to taste TiD 1 4 Peel pumpkin clean its pith and seeds and cut into 1 inch square pieces Wash and place it in a big microsafe bowl add 1 2 cup water and 1 tsp salt and select114 press start to cook covered Stop oven when it beep after 8 minutes Let it stand for 5 minu
106. e to choose 100 microwave power 2 3 4 5 Press number keys 1 0 0 0 in order to adjust the cooking time Press MICROWAVE twice to choose 80 microwave power Press number keys 1 5 0 0 in order to adjust the cooking time Press START 30SEC to start cooking at ee Se a 15 EXPRESS COOKING When the oven is in the waiting states press START 30SEC key to start cooking with full microwave power for 30 seconds The maximum setting is 99 minutes and 99 senonds When the oven is in the grill convection and combination cooking states press START 30SEC key to add 30 seconds cooking time 13 16 Inquiring Function 1 In cooking state press COMBI MICROWAVE GRILL or CONVEC and the current power will be displayed for 2 3 seconds 2 In cooking state press KITCHEN TIMER CLOCK to inquire the time for cooking The cooking time will flash for 2 3 seconds 17 Lock out Function for Children Lock In waiting state press STOP CLEAR for 3 seconds there will be a long beep denoting entering into the children lock state and a key will light The oven will display 0 00 or current time Lock quitting In locked state press STOP OI EAR for 3 seconds there will be a long beep denoting that the lock is released and will go out 18 Display Specification 1 When cooking finishes buzzer sounds five times to alert user that the cooking finishes 2 If the oven door is
107. ed Cinnamon powder Stir cover and cook for 10 minutes 15 Almonds After beep Take out the bowl of rice open the lid 15 Cashew nuts and stir Add black currants cherries and saffron milk stir lightly once again cover and cook for 10 Pistachio nuts remaing 10 minutes 25 Black currants Bring out the cooked dry fruit rice keep it covered and stand the dish for 5 minutes Serving Loosen 25 Cherries fresh tinned the rice with a fork and serve this speciality from Salt 2 tsp Kashmir with any Spicy veg non veg curry Curds 2 and 1 2 cups Water 1 2 Milk A few strands Saffron 3 tbsp Ghee clarified butter as a main meal You may serve it as a dessert too Sugar 1 tbsp opt y 96 1 cup Basmati rice Wash and soak rice for 30 minutes Wash and soak black currants Squeeze lemon and keep juice aside Chop cashew nuts In a large 3 tbsp Butter microsafe bowl combine pineapple juice ginger 1 tsp Ginger powder salt pepper sugar and butter Select 128 press start to Boil Stop oven when it beep after 1 tsp White pepper powder 7 minutes 2 cups Pineapple juice Drain soaked rice Remove the bowl of boiled juice add drained rice and lemon juice cover and cook for 15 minutes 12 Roasted cashew nuts Remove rice open the lid and add pineapple pieces half of the chopped cashew nuts and soaked black currants drained Mix gently cover 2 tbsp Sugar opt again and cook for remaining 6
108. ed Pour 1 4 cup batter in the pie plate and sprinkle 1 cup Onion finely chopped handful of chopped vegetables evenly over it Cook each Uttapam select 98 press start 1 2 cup Coriander chopped Take out the uttapum and stand it for 2 minutes 4 Green chilies finely chopped then remove it with a spatula and keep warm in a Salt to taste 1 4 tsp leveled Asafetida casserole Now again put batter in the other pie dish and repeat the process This way finish making all the uttapums Serving Serve them hot 2 8 to 9 inch Pie plates or warm with Coconut chutney and dry Malagpodi chutney any time as a south Indian meal item Tips Traditionally Uttapums are shallow fried but these cooked in microwave are very light and heathy Mukand Vadi 6 30 min 50 P 15 min 50 P Ingredients For Mukund Vadi 1 cup Dhuli moong 1bsp Ginger Garlic paste yellow dal 1 tsp Chili paste Salt to taste 1 tsp Eno fruit salt 1 2 tsp Turmeric powder For Curry Double the recipe of Basic Quick gravy 2 tbsp Chopped coriander Tempering 1 tbsp Oil 1 4 tsp Cumin A dash of Red chili powder Wash and soak moong dal for 5 hours drain and grind it to a smooth paste Add ginger garlic and chili pastes Sprinkle a pinch of baking soda and mix Stand the batter for 2 hours covered Then add salt and turmeric Mix eno fruit salt with 2 tbsp water and pour in the batter Mix very well Brush a shallow dish with a little oil and
109. ed onion 3 Brown cardamoms 6 Peppercorns 1 small stick Cinnamon 4 cloves 1 tsp Mint powder 1 4 tsp Cumin 3 and 1 4 cup Water 3 tbsp Cooking oil Salt to taste Soak rice Wash peel and clean lotus stems Cut them into thin circles Place them in a microsafe bowl add 1 cup water and 1 tsp salt and select 126 press start to cook covered Stop oven when it beep after 20 minutes Squeeze lemon and slice ginger root Heat remaining oil on gas heat for a few seconds and crackle cumin in it Remove rice from the microwave add lotus stem with its liquid if any remaining water lemon juice ginger juliennes green chilies and crackled cumin stir once cover again and cook for remaining time After beep Take out the cooked lotus stem rice stand it covered for 5 minutes loosen the rice with a fork and serve it hot with accompaniments as a meal or part of any Indian meal 95 Festive Dry Fruit Pulao A127 3 10 10 min 80 P Ingredients Method 1 and 1 2 cup Basmati rice Wash and soak rice for 30 minutes Soak saffron in milk Clean black currants wash and cloves ie keep aside Drain rice and place in a large microsafe bowl add ghee whole spices and nuts except black currants Mix and select 127 press start to cook Stop oven when it beep after 2 Bay leaves 3 minutes 1 2 tsp Ginger powder Take out roasted rice add 2 and 1 2 cup water ginger and cinnamon powders sugar and salt 1 2 tsp level
110. ell if needed be sprinkle a few drops of milk over potatoes to make smooth dough In a medium bowl add butter grated cauliflower green peas chicken green chilies cinnamon powder and salt sprinkle chicken stock and stir Cover and cook for 5 minutes on HIGH Take out the vegetable stuffing beat egg whites and pour over Add parsley and mix well Divide the potato dough in 2 parts Roll 1 part and line a lightly greased pie dish with it Place cauliflower stuffing over it Now roll the second part and top the pie with it evenly Pinch the edges of pie to join upper and lower layers of potatoes Make 3 to 4 gashes with a knife on top and dot it with 1 tbsp butter Bake on CONVECTION mode for remaining time Preheat the oven for 3 minutes Remove the pie Serving Serve it hot Place a knife and a metal spatula to cut it in the desired size wedges and serve oneself 154 Trifle Pudding with Custard and Jelly A203 10 6 6 min 80P Ingredients Method 1 Sponge cake Place 300 ml water in a medium microsafe bowl dd jelly crystals and select 203 press start to 1 recipe custard sauce a cook on HIGH Covered Stop oven when it beep 1 pkt 100 gm jelly crystals after 10 minutes Stirring once 400 ml Water Remove the jelly and add remaining cold water pour in a square dish and place in the freezer for 1 Apple or any other fruit and a few chopped 30 minutes so that the jelly is set completely nuts for garnishing For custard R
111. emove and keep under refrigeration Make 600 ml milk Custard Put 500 ml milk and sugar in another medium bowl and boil on HIGH for 6 minutes cea alae ll Remove the bowl Mix custard powder with 1 2 1 4 cup Custard powder cup milk and pour into the boiling milk stir and cook on MEDIUM for 6 minutes stirring once inbetween Remove the custard and add vanilla essence Assemble the trifle Place sponge cake upside down in a shallow dish or a plate pour custard over it covering the cake properly and cool under refrigeration for 30 minutes Meantime slice fruits if using and cut jelly into cubes Take out the cooled cake and custard place fruits around the cake place jelly cubes on top of the cake and garnish with chopped nuts Place under refrigeration till required Serving Serve as a cold dessert with any Continental meal 1 2 tsp Vanilla essence 155 Peel and thinly slice apples in a bowl sprinkle lemon juice both the sugars and cinnamon powder Mix well cover and keep aside for 2 hrs 500 gm Green apples Indian cooking Make short crust pastry dough Sieve flour and apples salt together in a trove Cut buter into it and mix with your finger tips till it resembles breadcrumbs Add cold water to gather flour mixture together Form a ball of dough if needed sprinkle a few more drops of water evenly and form a ball Wrap it in butter paper or cling wrap and place in a refrigerator for 15 to20 minutes Roll it and
112. en it 1 4 cup Beaten curds beep after 2 minutes 1 4 cup Fresh cream 100 gm Mango pulp Take out the bowl add 2 cups of water pepper spice powders and salt cover the dish and cook 1 tbsp White pepper powder for 5 minutes 2 tsp Ginger Garlic paste 3 Red chili hol CUES wie After beep Take out the bowl add mango pulp 1 Onion almond paste beaten curds and cardamom 1 tsp Cumin powder mix well cover and cook for remaining 8 minutes 1tsp Cardamom powder 1 tsp Mixed spice powder Take out the mango gravy Lift paneer from water and place in the gravy Check the seasonings cover the dish and stand for 10 to 15 3 tbsp Cooking oil minutes Garnish with mango pieces and temper with 1tsp oil and cumin before serving You may reheat the dish before serving for 2 minutes if serving later Tips Paneer should not be over cooked in a microwave otherwise it looses the softness Cook boneless chicken in the same gravy Add chicken in the gravy at the stage 3 cooking 1 sprig Curry leaves Salt to taste 87 1000 ml Lukewarm milk Pound the almonds Deseed cardamoms and 15 Almonds powder Heat milk in a microwave safe bowl select 119 press start to boil Stop oven when it 2 3 tsp Ghee clarified butter beep after 6 minutes 6 tsp Sugar or sugar to taste f Remove the milk In a medium microsafe bowl or 6 Green cardamoms another jug combine ghee almonds and A few strands S
113. er and stand for 5 minutes Serving Garnish the dish with additional 6 freshly crushed peppercorns and 1 sprig Curry leaves it Stir well cover and cook for 5 minutes stirring once 1 tsp Turmeric main meal dish Tips It is important that all the ingredients particularly meats and sea foods are 1 tbsp Poppy seed at room temperature before you start microwave 1 tbsp Ginger paste cooking otherwise desired results will not be achieved because cooking timings play a major 1 tbsp Garlic paste role in microwave cooking and justice will not be 1 tsp Fenugreek seeds done to the recipes 6 Red chilies whole deseeded 2 tbsp Lemon juice NB This dish is a specialty of Southern India 1 tsp Cumin serve with plain Dosa Paratha Phulka etc as a 102 Corn Rava and Minced meat Delight A136 4 2 20 Ingredients Method 200 gm Corn Rava Finely chop the green chili red and yellow 200 gm Mutton mince peppers Deseed the whole red chilies Heat oil on gas heat for a few seconds crackle mustasrd in it 1 2 cup Tomato puree add red chilies whole and switch off the fire Pour 1 2 Red pepper this oil with chilies and mustard into a large microsafe bowl mix mutton mince with oil 1 2 Yellow pepper properly add fried onion and green chilies stir 2 Red chilies whole cover and Select 136 press start to cook Stop 15 Fried h t oven when it beep after 4 minutes Z ENEA CASNEW NUS Remove the minced meat and
114. er buttons of 1 2 1 2 in order 3 Press KITCHEN TIMER CLOCK to finish clock setting will flash and the time will light Note 1 The clock will not work if it is not set when powered 2 During the process of clock setting if you press STOP CLEAR or if no operation in 5 minutes the oven will go back to the previous status automatically 2 Microwave Cooking Select different microwave power level and set cooking time as you wish There are five power levels available for choosing Keep on pressing MICROWAVE to choose the power Example If you want to use 80 microwave power to cook for 10 minutes you can operate the oven as the following steps 1 Press MICROWAVE once the oven will display P100 2 Press MICROWAVE once again to choose 80 power the oven will display P80 3 Press the number buttons of 1 0 0 0 in order the oven will display 10 00 4 Press START 30SEC to start cooking will light Note MICROWAVE Pad presses instructions insiractons Display Microwave 1 P100 100 2 P 80 80 3 P 50 50 4 P 30 30 5 P10 m 3 Kitchen Timer 1 Press KITCHEN TIMER CLOCK once LED will display 00 00 2 Press the number keys and enter the correct time The maximum cooking time is 99 minutes and 99 seconds 3 Press START 30SEC to confirm setting clock indicator will be lit 4 When the kitchen time is reached the buzzer will ring 5 times Then tur
115. er chopped 1 4 cup Tomato sauce 2 tbsp Chili Garlic sauce 1 tsp Soy sauce Spicy Sweet potatoes Corn Chaat A37 Peel wash and cut sweet potatoes into 1 2 inch a Mnt ieies and aere 32 For Patties 300 gm Mutton mince kheema Chicken mince 1 medium Onion grated 2 green Chilies finely chopped 1 tsp Garam masala 1 tsp Pepper powder 1 2 tsp Ginger powder 2 boiled Potatoes 1 2 cup fresh Breadcrumbs 1 Egg 2 tbsp roasted Sesame seeds opt Salt to taste 1 4 cup Cooking oil For Assembling Burgers 6 Burger buns white brown 6 Lettuce leaves 6 thin slices of Tomato 6 thin slices of Onion 6 slices Cheese opt and any of these sauces Tomato sauce Green chutney Mus tard sauce Cheese spread Combine together all the ingredients for the patties except egg potato bread crumbs and half the oil and mash well Mix together bread crumbs and sesame Keep aside Put the combined ingredients in a microsafe dish cover and select 38 press start Stop the oven after 7 minutes when it beep amp remove the meat mixture from the oven mash once again with boiled potatoes add beaten egg mix it well and divide into equal portions Shape each portion into a 38 inch flat Pattie spread remaing oil in a plate and roll the patties in it now roll in crumbs and place them in a well greased crispy plate or tava Place the plate with patties on mesh rack and press start for roast
116. es Sp RIESN eream uncovered stirring once 2 tsp leveled Turmeric powder Remove the bowl and in the same bowl add 1 tsp Red chili powder steamed soy chunks with its liquid green peas cashew nut paste coriander and 2 cups water 1 and 1 2 tsp Garam masala Cover the dish and cook for remaining 12 minutes 2 tbsp Cooking oil Remove the bowl add fresh cream stir and stand it covered for 10 minutes Temper the dish Heat 2 tbsp Chopped coriander oil for tempering on gas for a few seconds crackle mustard in it add whole chili and curry T leaves switch off the fire and pour tempering over cooked curry Serving Serve it hot with Phulka 1 tbsp Oil Chapati Paratha or Rice Tip with the same curry 1 Red chili whole deseeded you can cook Potatoes and Peas Soy or Potatoes or even Mutter Paneer etc 1 2 tsp Mustard seeds 1 small sprig Curry leaves 73 Aaloo Gobi A101 Ingredients Method 300 gm Potatoes Peel and cut potatoes in 1 inch dices Break cauliflower in small flowerets Wash and place in Temal nead en gm Caulfower the microsafe bowl and select 101 press start to 2 inch piece Ginger cook Stop oven when it beep after 5 minutes 1 2 tsp Cumin seeds A Bring out vegetables and keep them covered In 1 2 tsp Fenugreek seeds another bowl add cooking oil cumin and 1 2 tsp Garam masala fenugreek seeds mix and cook for 2 minutes 1 tsp leveled Turmeric powder Take out the bowl add turmeric chili
117. ess start to 1 cup Whitevinegar cook on HIGH Uncovered Stop oven when it 1 2 cup Tomato sauce beep after 2 minutes 1 4 cup Tomato puree Take out the bowl and add all the ingredients for f sauce except cornstarch and water Mix corn flour 1 Onion chopped with 1 2 cup water and pour in the bowl 2 tsp Garlic paste add remaining water mix it nicely cover and cook 1 4 S for 6 minutes on HIGH stirring once Sup sugar Take out the sauce check seasonings beat egg 1 tbsp Red chili powder white stiffly and mix with the sauce and keep it TA covered Place cauliflower flowerets carrots and evs allel beans in the steaming basket with 1 4 cup water 2 tbsp Corn flour underneath and steam on HIGH for 4 minutes 1 tsp Soy sauce Remove the steaming basket take out the 1 and 1 2 cups Water vegetables and put them in the cooked sweet and A big pinch Ajinomoto MSG sour sauce Add chopped tomato and capsicum 1 tb Salt iTodas also stir and keep them covered for 5 minutes SP wel Ol Sakae Serving Serve the dish hot with fried rice or Vegetables 1 cup Cauliflower flowerets noodles You may reheat the dish before serving 1 2 cup Carrot cubes 1 2 cup Green capsicum cubed 1 2 cup Mushrooms halved 1 4 cup Beans chopped 1 large Tomato chopped 1 Egg white opt 173 In a large microsafe bowl add 2 tbsp oil spring onions and beaten eggs with 1 2 tsp salt Mix properly and select 224 press start to cook on MEDIU
118. etables and drain Place the pasta 3 tbsp Cooking oil in the large shallow bowl mix cheese sauce and Salt and Pepper to taste boiled vegetables with it Add chopped basil and sprinkle cheese on top Just bake on Note See the recipe of Cheese sauce White COMBINATION 1 for 15 minutes If you want crisp sauce in Basic sauces top then bake pasta in hot oven for 35 minutes at 190 degrees Celsius Bring out baked pasta dish Serving Serve the cheesy pasta hot Tomato sauce and Chili sauce can be served along 190 Clean jelly mould brush its inside with a little Bede ake ocliend eo he ep ae Grate the whole lemons with a fine grater to collect the lemon rind Cut lemons and squeeze the juice i Separate the egg yolks and whites In a microsafe medium bowl combine together egg yolks sugar and milk beat with a rotary beater and Select 243 press start to cook Stop oven when it beep after 2 ice trays full of ice and 1 Jelly mould Take out the bowl and stir the sauce Now cook egg custard on MEDIUM stirring every 2 minutes Take out the custard stir it and keep aside covered Dissolve gelatine In a small bowl mix gelatine crystals with 5 tbsp water Heat 1 cup water on HIGH Remove water and place gelatine in hot water stir till transparent add it to the custard and mix well Now cool the custard on pan of ice Place ice in a wide mouthed vessel trove add 1 bottle cold water over it and place the custard to coo
119. etween once after 6 minutes and then 1 tbsp roasted Gram dal after 9 minutes Add lemon juice cashew and raisins garnish with chopped coriander and serve 1 tsp Mustard seeds hot as a snack 1 sprig curry leaves 1 dry red Chili 1 4 cup Coriander chopped 1 tbsp salt or to taste 1 4 cup cleaned and washed Raisins and a few roasted Cashew nuts opt and 4 and 1 2 cup water 47 Chicken meat Balls in Garlic Sauce 5 Mwo 80p 2 min Ingredients Method For Chicken Balls Combine all the ingredients for the chicken balls in a trove mix well and form marvel sized balls place them in the steaming basket and select 63 1 2 cup Dry bread crumbs presss start Stop the oven when it beep once 2 Green chilies after 5 minutes Note if your steaming basket is small you might 2 Eggs 1 4 cup fresh Mint chopped fine have to steam balls in 2 lots 1 tsp dry Oregano Remove the steamed chicken balls and let them 1 tsp Ginger powder stand covered for 3 minutes Meantime combine tomato sauce chili garlic sauce garlic paste and olive oil in a microsafe dish check the seasonings 1 tsp Rock salt and stir Take out the steamed chicken balls and toss in the sauce mixture Add chopped mint Cover with lid and cook for remaining time Take 1 2 tsp Garam masala out the chicken balls and transfer to a serving Salt to taste plate and serve as starters 400 gm Chicken mince 2 tbsp Olive cooking oil 1 tsp Pepper
120. except the component which is actually needed 11 The unit shall be operated with variation 5 of the rated voltage Fluctuation beyond specified tolerance will not be covered under warranty Customer shall not operate the product below 210V under any circumstances 12 Parts not covered Main door Glass Bulb Rubber Plastic Components 13 This warranty does not cover any type of painting plating including rusting etc or defects thereof 14 The Appliance or any part thereof is subjected to neglet abuse or misuse tampering alteration accident fire floods or other acts of God or Damage by rodents or insects the COMPANY is not responsible for any damage caused to the appliance amp Shall not be liable for any consequential loss or compensation nor refund of purchase price or replacement of the appliance Godrej amp Boyce Mfg Co Ltd Appliance Division AN MODEL NO WARRANTY DETAILS UNIT SR NO UNIT SR NO CUSTOMER S NAME amp ADDRESS DEALER S NAME amp ADDRESS TEL TEL Customer s Signature Dealer s Signature This card is valid only if it is filled in and stamped by our authorised dealer on the date of purchase Warranty is Void If 1 The warranty card is not completed properly at the time of purchase 2 The completed warranty card is not presented to the authorised personnel at the time of service of the product 3 The microwave is not operated according to in
121. f your choice in the ring 135 Soak lettuce in cold water Peel cucumber and Ge ree warn een olen aia microsafe bowl and place fish in it and Select 182 Remove the fish drain and cool Now shred the fish and discard the bones Place fish in a bowl add celery and chili add mayonnaise and cream 7 mix with a light hand and chill Drain lettuce shake off extra water and line a shallow dish with leaves Pile up fish on top and garnish with tomato and 800 ml Court bouillon cucumber slices Top with lemon wedges and serve cold Vee data eg Court bouillon is a stock to poach fish in it to enhance the taste In regular 1000 ml veg soup stock 70 ml vinegar is added and fish is poached in it on Medium heat 136 Apple Carrot and Chiicken balls Salad A183 5 min 80P Ingredients Method 300 gm 2 large Apples Soak lettuce in cold water wash and peel carrots 2 Carrots 1 tender stick Celery Soak Cashew nuts walnuts and raisins separately in warm water Combine all the ingredients for 16 to 18 Chicken balls or 1 breast of chicken balls make small balls out of the mixture chicken shredded and place in the steaming basket with 1 4 cup 1 tbsp Lemon juice water underneath and Select 183 press start to cook 2 tbsp Raisins or 1 2 cup Black grapes Place carrots also in the same basket if the space Take out the steamed chicken balls and let them stand covered for 5 minutes Meantime core and cut the apples withou
122. fy add powdered sugar and a pinch of cream of tartar mix and now pile up meringues on top of cream Bake in the preheated CONVECTION mode of your microwave at 190 degrees Celsius till meringues are golden Remove the apple custard meringues and serve the dish warm 157 350 ml 1 and 1 2 cup Milk Make egg custard Separate the egg yolks and whites In a small microsafe bow combine yolks sugar and corn flour beat with egg beater till well 1 tbsp Corn flour mixed add milk and stir it again select 207 press 150 ml 3 4 cup Kiwi crush start to cook on HIGH Uncovered Stop oven when it beep after 2 minutes 50 ml 1 4 cup Water Take out the bowl stir the egg custard and cook it 4 tsp Gelatine for 6 minutes on LOW Take out the custard stir it and let it cool Grease jelly mould lightly with cooking oil rinse it under tap water without touching inside shake it and place in the deep freezer to chill Put gelatine in a very small bowl and dissolve it mixed with 4 tbsp water by standing it in hot water Boil 1 cup water for 2 minutes on HIGH for it 3 Eggs 3 tbsp Sugar 1 Kiwi for garnishig and 1 Jelly mould or small moulds for setting the dessert Take out hot water and place bowl of gelatine in it Once dissolved add to the egg custard Now cool egg custard on pan of ice with chilled water in the pan stirring inbetween Mix kiwi crush and 1 2 cup water and pour in the custard when it is cold Keep sti
123. g TaB gal time Cook on HIGH Remove the bowl with vermiceli in it add strained chicken soup and chicken pieces salt and pepper 1 tsp Rosemary dry to taste Cover the soup bowl and cook A few leaves Basil and Lemon wedges to Take out the vermiceili chicken soup Check the serve with seasonings Serving Garnish the hot soup with Basil and serve Lemon wedges along to be squeezed in according to the taste again on MEDIUM 181 A233 Ingredients Method 1 and 1 2 cup Yellow cornmeal Sift cornmeal and salt together Combine in a large bowl cornmeal and 1 and 1 2 water Put remaining 5 cups Water f F water in a microsafe jug or a bowl and Select 230 2 tbsp Butter press start to Boil on HIGH Stop oven when it 1 2 cup Cheese grated beep after 5 minutes Take out the water and gradually mix with 2 tsp Salt or to taste cornmeal Keep stirring with a wooden spoon 2 tsp Italian herbs and add butter and Italian herbs Place the bowl in the microwave and Cook for 6 minutes on HIGH 2 cups Tomato sauce or Meat and Tomato uncovered sauce for serving Remove the bowl of cornmeal and stir it properly Sprinkle a little water over cornmeal cover it and cook further on MEDIUM for 6 minutes Remove the polenta add grated cheese and cover again and stand for 5 minutes Serving variations 1 Serve this porridge like product hot as such with Tomato sauce or Meat sauce 2 Pour the porridge into a greased mould cover
124. g the door and the surfaces that touch the door use only mild non abrasive soaps or detergents and a sponge or soft cloth Do not use corrosive chemicals or vapours in this appliance This type of oven is specifically designed to heat cook or dry food It is not designed for industrial or laboratory use 13 14 15 16 17 18 19 20 21 22 Do not use or store this appliance outdoors Do not use this product near water for example near a kitchen sink in a wet basement or near a swimming pool and the likes Do not tamper with the built in safety switches on the oven door The oven has several built in safety switches to make sure the power is off when the door is open If the supply cord is damaged it must be replaced by the manufacturer its service agent or similarly qualified persons in order to avoid a hazard If your oven is dropped or damaged have it thoroughly checked by a qualified service technician before using it again The temperature of accessible surfaces may be high when the appliance is operating Keep cord away from heated surface and do not cover the oven Do not immerse the electrical cord or plug in water Pierce food with heavy skin such as potatoes whole squashes apples tomatoes brinjals mutton chicken before cooking Cooking utensils may become hot because of heat transferred from heated food Potholders may be needed to handle the utensils
125. ge finely chopped 1 4 cup Select 225 press start to steam on HIGH Stop Spring onions chopped with greens oven when it beep after 4 minutes 1 4 cup Cpsicum 2 green chilies finely Take out the steamed balls and stand them chopped covered for 5 minutes Place oil in a shallow dish 1 Egg put steamed balls in it and roll to coat with oil 2 tbsp Fl evenly Cover and keep aside In a medium Spo our microsafe bowl add oil onions green chilies 2 tbsp Corn flour ginger and garlic Mix and cook for 2 minutes on HIGH uncovered 1 tsp leveled P aE 2e a epper powder Take out the bowl and add all the remaining A pinch of ajinomoto ingredients of Manchurian sauce except corn A dash of Soy sauce flour Mix cornstarch with 1 2 cup water and pour in the bowl Stir well and cook for 6 minutes on A dash of Chili sauce and Salt to taste HIGH stirring once 2 tbsp Oil Remove the Manchurian sauce check the For Manchurian S seasonings and pour it over the steamed SEDC SAMCE vegetable balls Cover and stand for 5 minutes 1 Onion finely chopped You may reheat the dish before serving Serving e Serve this dish with any rice or noodles 1 tbsp Garlic finely chopped P ney PP preparation Tips If you replace vegetables 2 Green chilies chopped fine with any meat such as chicken mutton mince or 1 tbsp Ginger chopped fine chopped prawns you can steam the non veg balls to be served with Manchurian sauce the 1 2 cup Vinegar same wa
126. ge with 1 2 cup coconut milk add 1 2 cup more water and strain through the sieve Discard the roughage Clean and wash corn on cobs and cut each corn cob into 3 to 4 pieces place the pieces in the steaming basket and select 89 press start to steam stop oven when it beep after 3 minutes remove the corn and keep it covered In a medium microsfe bowl mix together herbal coconut milk corn flour 1 cup water and salt Cook for 8 minutes stirring once in between Take out the bowl place steamed corn pieces in herbal coconut milk add remaining coconut milk and 1 cup water check the salt cover the dish and cook for remaining 12 minutes Remove the cooked corn curry and stand it covered for 5 minutes Meantime heat oil in a ladle on top of gas stove crackle mustard in it add red chilies and curry leaves switch off the heat and pour tempering over cooked corn curry This dish is supposed to have thin curry it will slightly thicker once it cools down Serve it with Chapati Khakhra Tips Here the fun is not only in cooking this dish but also in eating it You are supposed to eat corn from the cobs soaking the pieces in curry repeatedly and sucking out the milky curry and corn juices as well You just love it once start eating it Soon the dish becomes favourite with young and old alike 64 1 600 gm Bottle Gourd Peel and cut bottle gourd into 2 pieces and hollow the centre with a peeler leaving 1 2 inch thickness around the
127. gery syrup Take out the mango pieces and liquidize with 1 4 tsp Ginger powder juices in the bowl 1 cup water and sugar Return to the bowl and add jaggery syrup ginger 1 tsp mint powder mint black salt and cumin powders and remaining 1 tbsp Black salt powder water too stir well strain through a rice colander 24 Roasted d and store under refrigeration Chill Serving While SPZ TOSE CUMIN POWE serving mix 1 2 glass mango panna concentrate 4 cups Boiled and cooled water Salt to taste with 1 2 glass cold water stir well and serve as if required and 6 tall stem glasses a starter You may add 3 to 4 ice cubes to each Ice cubes optional glass 26 Kokum Sour cold soup A25 Ingredients Method 8 pieces dry Kokum fruit To Boil 4 cups water select 25 press start Soak kokum fruit in boiling water for 4 hours Stir and TOUP ce MIK strain the kokum water through a fine sieve Mix 4 cups Water coconut milk salt and pepper with kokum water Salt n Pepper to taste Select 25 press start EES For tempering Mix all tempering ingredients in a For Tempering bowl select micro mode and cook for 1 minute 1 tsp Oil 1 2 tsp Mustard seeds 1 sprig Curry leaves 1 Red chili whole 1 2 cup Almond paste Cut almonds in slivers and keep aside Put water or stock in a microsafe bowl jug and select 26 press start Mix almond paste white sauce and 4 cups Water veg stock milk and blend in an elect
128. gg yolks and add corn flour mixed with 1 2 cup water stir well and pour into hot orange mixture Beat well and cook further for 3 minutes stirring once on HIGH Take out hot water and place bowl of gelatine in it Once dissolved add to the egg custard Now cool egg custard on pan of ice with chilled water in the pan stirring inbetween Mix kiwi crush and 1 2 cup water and pour in the custard when it is cold Keep stirring When custard starts thickening beat egg whies very stiff and fold into the custard Now put custard in the chilled jelly mould and place it again in the deep freezer for 40 to 50 minutes Once set remove from deep freezer and keep in the refrigerator till served Unmould de mould before serving and garnish Tip You may set the kiwi mixture in small indivdual glass bowls and may not unmould But you must chill them too as chilling the bowls reduces the setting time 161 To make strawberry sauce combine chopped 1 and 1 2 cup Cottage cheese home made strawberries sugar and lemon juice in a deep Paneer microsafe bowl cover and select 211 press start to cook on HIGH Stop oven when it beep after 8 minutes Stirring once in between Remove cooked strawberries Cool pass through a liquidizer remove the puree and store in deep freezer Use for making dishes strawberry shake 3 to 4 Strawberries for garnishing or serving it with Vanilla ice cream etc Grease mould moulds rinse and chill in dee
129. gm Fresh thick fish fillets Cut fish in 1 and 1 2 inch squares marinate with lemon juice garlic salt and pepper and stand it 2t Li for 30 minutes If using bamboo skewers soak Grilled Fish Kebabs them in cold water Meantime cut the peppers also in the same size Sprinkle 1 tbsp oil salt and pepper powder and keep aside Now arrange the fish and vegetables alternately on the skewers brush lightly with oil and place on grilling rack Select 16 press start Remove the cooked kebab skewers and sprinkle a little chaat masala over them garnish with basil Serve hot ment 10 to 12 Metal Bamboo skewers 22 Chicken Tikka Tandoori 20 min grill Ingredients Method 600 gm Chicken breasts Wash chicken breasts pat them dry and cut into 1 tbsp Ginger garlic paste 2 inch squares Combine hung curds all the dry ingredients and ginger garlic paste in a large 2 cups Hung curds working bowl and marinate chicken with it Mix it 1 tbsp Red chili powder nicely with your hands cover and let it stand for 2 hours You may refrigerate the marinated chicken 2 tsp Salt overnight but must take it out 2 hours before use 1 tsp Cumin powder Arrange the marinated chicken pieces on the grill i tep Coriand a rack Select 17 press start Take out the Chicken SPS ONAN AST POWGET tikkas sprinkle lemon juice and chaat masala and 1 tsp Ginger powder serve with Green chutney and Onion rings 1 tsp Pepper powder 1 tsp Gar
130. grill mesh rack 1 tsp Oregano select 34 press start Stand the bread in the oven for 3 minutes 1 2 cup Mozzarella cheese sliced or enough Remove the grilled open sandwiches from oven to cover all the bread pieces and serve them warm 1 4 cup Tomato sauce Quick Bread Pudding A35 25 min conv 190 Ingredients Method 4 Bread slices Cut the sides of bread slices and break them in 2 cups Milk small pieces Put them in a bowl and soak for 10 minutes Meantime break eggs and beat them 2 large Eggs with sugar Now add soaked bread melted 1 4 cup Sugar butter and vanilla essence Beat thoroughly Put in a microsafe shallow glass dish Sprinkle almond 1 tbsp melted Butter and raisins Place the pudding on higher rack and 1 2 tsp vanilla Essence select 35 press start Let the dish stand in the oven for 10 minutes 1 4 cup chopped and roasted Almonds and remove and serve it hot or at room temperature Raisins opt 31 Cornmeal Balls Delight 7 min 80 Ingredients Method For Corn Balls Wash and place corn kernels in a grinder chop 2 cups Corn kernels onion and green chilies add to corn and make a smooth paste Mix together ground corn corn 1 cup Cornmeal meal paneer and all dry amp other ingredients Make 1 cup Paneer grated smooth dough and make small balls Place them in steaming basket to cook select 36 press start 2 large Onions 3 Green chilies 1 tbsp Garlic paste 1 4 cup Coriand
131. gyorg APPLIANCES HOW TO GET THE BEST OUT OF YOUR GODREJ MICROWAVE OVEN User Manual GMX 20CA7 PLM 20 ltr Microwave Convection Thank you for purchasing Godrej Microwave Oven Please record the model number and Dealer serial number of this unit for future reference Staple your receipt here for proof of purchase Model No Serial No Dealer Phone No SPECIFICATIONS 230V 50Hz 1270W Microwave Power Consumption 1200W Grill 1200W Convection Rated Microwave Output 800W Operation Frequency 2450MHz Product Dimensions 25 5cm H x 45 5cm W x 31 0cm D Over Capacity 20 Litres Cooking Uniformity Turnable System Net Weight Approx 12 7 Kg TABLE OF CONTENT IMPORTANT SAFETY INSTRUCTIONS UTENSIL GUIDE INSTALLATION INFORMATION GROUNDING INSTRUCTIONS ELECTRICAL REQUIREMENTS RADIO INTERFERENCE EXTENSION CORD INFORMATION PART NAMES OPERATION INSTRUCTIONS CLEANING AND CARE INSTACOOK MENU S TROUBLESHOOTING FAQs WARRANTY ON NN DODD OT O IMPORTANT SAFETY INSTRUCTIONS READ CAREFULLY AND KEEP FOR FUTURE USE Important Safety instructions The Safety instructions mentioned below will tell you how to use your Microwave Oven without harming yourself and damaging your oven Warning To reduce the risk of burns electric shock fire injury to persons or exposure to excessive microwave energy Read all the inst
132. h with potato masher along with dal immediately 1 4 cup Coriander chopped when still hot Cool and add all the spices chilies 1 tbsp Ginger paste and coriander Mix everything together and make dough Grease your hands and divide the dough 1 tsp Cinnamon powder into bite sized balls Place them in the steaming 1 2 tsp Clove powder basket and press start to cook remaing time 12 ISP TORSIE CUMIN Powdr Remove the steamed balls In a large microsafe 2 tsp Rock salt bowl combine all the ingredients of sauce stir and 1 tsp Pepper powder place the banana balls in it Cut cheese in very thin slices and garnish the dish 1 tsp Mango powder Salt to taste 2 slices Cheese 2 tbsp Cooking oil 2 tbsp Chili Garlic sauce 1 2 cup Tomato puree 1 and 1 2 cup Bengal gram dry Wash and soak black gram overnight Drain and wash under tap water Place gram in a microsafe bowl with water and select 41 press start Stop the oven after 30 minutes when it beep 1 tbsp Ginger paste Remove gram from microwave and strain Place 1 tbsp Chili paste cooked gram in a trove and mash nicely add all the remaining ingredients Divide the mixture into 2 tsp Garam masala 24 portions Smear your palms with a little oil and 1 tsp Pepper powder shape all the portions into kebabs Place them in crispy plate that can be kept on mesh rack GRILL changing the side after 15 minutes and 1 2 cup roasted Sesame seed powder basting with
133. h a lid and Salt to taste cook for 6 minutes Take out the potato soup bowl stir once cover again and cook for 15 minutes on low Remove the potato soup and stand it covered for 5 minutes Serve the soup hot in individual bowls garnished with grated cheese and a little fresh mint The dish can be the part of main Continental meal 300 gm Beetroots Wash peel and chop roughly the beetroots and place them in the steaming basket and Select 170 press start to cook 1 tbsp Lemon juice Remove beetroots and stand for 5 minutes In 1 and 1 2 cup Sour cream or freshly set a blender place beetroots stock or soup cube Curds blended with same quantity of pre boiled water lemon juice salt and pepper Liquidize to smooth Salt n pepper to taste mixture add half of sour cream curds and churn once more Strain through a coarse sieve Refrig erate it for a few hours to chill if possible over night before serving Serve it chilled garnished with remaining cream This soup is also served with finely chopped cucumber and spring onions In the cold weather it can be served warm also 600 ml Veg Chicken stock or 1 soup cube 127 Kidney beans and Meat soup A171 Ingredients Method 350 gm Boneless mutton Cut mutton into 1 2 inch small cubes and place in 2 cups Boiled kidney beans with liquid a deep microsafe bowl add 2 cups of water ginger powder and bouquet garni cover and 5 cups Water Select 171 press start to cook Stop
134. he lid In another bowl place grated carrots and cook for 2 minutes 3 green Chilies finely chopped 1 4 cup uncovered Coriander chopped 2 to 3 Spring onions chopped with tender Remove the carrot bowl cool slightly and mix with greens opt sprouts Squeeze lemon and add to the carrot 7 mixture along with all other ingredients except oil 1 large Lemon 2 tbsp Olive oil cooking oil mustard seeds and asafetida Heat oil in a ladle 1 tsp Mustard seeds for a few seconds on gas top crackle mustard in it and switch off the fire add asafetida to oil and 1 2 tsp Lemon pepper or Black peppe A p ped PRRRRIOK Popper pour tempering over salad Cover and cool the dish under refrigeration before serving Salt to taste Serving Serve it as a salad or a side dish 1 4 tsp Asafetida powder opt 82 12 Brinjals small 1 4 cup Peanuts 4 Red chillies whole 2 tsp Ginger Garlic paste 1 2 cup Curds 1tsp Cumin 1 2 Fresh coconut 1 4cup Gram dal 12 Curry leaves 1 tbsp Tamarind paste 1 4 cup Tomato puree 1 tsp Turmeric 1tsp Red chilli powder Salt to taste 2tbsp Cooking oil For garnishing Coriander chopped For Tempering 2 tsp Oil 1 4 tsp Asafetida In a paper bag plate roast together peanuts coconut cut into small pieces gram dal red chilies broken and deseeded curry leaves cumin and select 118 press start Stop oven when it beep after 2 minutes Remov
135. hey Drinks Note For getting whey you have to make paneer by boiling milk mixed with lemon juice strain and collect whey saving paneer for cooking any 500 ml Pineapple juice Mango juice paneer dish where home made paneer is required Grape juice or any other juice Therefore add milk to a medium large microsafe 1 tsp for each glass Powdered sugar bowl and select 58 press start Stop the oven crushed ice Ginger and Cardamom powders When it beep once after 20 minutes to taste opt Remove milk add lemon juice and cook boil once again Remove the milk bowl and stand it for 1 hour so that milk and solids are separated strain it gently through a very fine sieve or through a sieve lined with a piece of muslin cloth and let the paneer solids stand in the sieve for 30 minutes Collect and chill the whey Select the juice of your choice Mix chilled whey juice and sugar together and stir well Put 1 tbsp crushed ice in each glass and pour chilled whey sprinkle a pinch of ginger and cardamom powders and serve Tips Use Ginger powder with with Mango juice Whey Cardamom powder with Pineapple mixture Whey syrup Strawberry crush Honey etc to make healthy Whey Drinks Note Whey is a rich source of water soluble vitamins minerals trace elements and electrolytes It is a nutritious and low calorie mineral water so it should not be wasted but consumed 15 min 190 Ingredients Method 6 slices Sandwich bread Cut as ma
136. hould be cleaned regularly to avoid excessive noise Simply wipe the bottom surface of the oven with mild detergent The roller ring may be washed in mild sudsy water or dishwasher When removing the roller ring from cavity floor for cleaning be sure to replace in the proper position Remove odors from your oven by combining a cup of water with the juice and skin of one lemon in a deep microwaveable bowl microwave for 5 minutes Wipe thoroughly and dry with a soft cloth When it becomes necessary to replace the oven light please consult the nearest service center to have it replaced The oven should be cleaned regularly and any food deposits removed Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation Please do not dispose this appliance into the domestic rubbish bin it should be disposed to the particular disposal center provided by the municipalities INSTACOOK MENU S 3 cups shelled green Peas Wash drain and combine green peas Olive oil and 1 tsp salt in a large micro safe bowl sprinkle1 4 cup water cover with lid and select 1 press start After beep Remove amp Mix the remaining 1 tbsp Lemon juice ingredients Serve hot 1 tsp leveled Ginger powder 2 cups fresh Pomegranate seeds 2 tbsp Olive oil 1 tsp Pepper powder 1tsp Black salt powder 1 tsp Salt Chaat
137. htly with salt and pepper and serve hot with tea coffee milk soup and salad Tips Fill the buns with any other veg non veg Buttered Mushroom Ingredients Method 400 gm Mush rooms Wash mushrooms and dry with clean kitchen tow el Remove the stems and save for any filling or 2 Bsp Buter at room temperature soup stock cut the mushrooms into halves Don t 1 cup Coriander chopped cut if you are using button mushrooms In a large 2 tbsp Soy sauce microsafe bowl combine mushrooms coriander butter soy sauce and pepper With a 1 tbsp Black pepper powder rubber spatula stir all the ingredients Select 22 Salt optional press start stir once in between Serve on toothpicks as starters Toothpicks to serve on 25 2 min grill preheat 8 min grill Ingredients Method 24 large Prawns Soak the wooden skewers in cold water Clean 2 tbsp Clive oil and place prawns in a bowl add oil bread crumbs lemon juice salt and pepper and 3 tbsp Lemon juice marinate for 30 minutes Thread arrange them 1 2 cup Bread crumbs alternately prawns and cherry tomatoes on the skewers Arrange them on the grilling rack Select 1 tsp Salt 23 press start 1 2 tsp Pepper powder 24 Cherry tomatoes and 6 to 8 Skewers Ingredients Method 500 gm raw Mangoes Peel cut mangoes into halves and remove the _ stones Place them in a microsafe bowl add 1 cup loup Sugar water cover and select 24 press start 1 cup Jag
138. icrowave add cooked vindaloo masala and stir well Pour 2 cups water mix cover the dish and cook again for remaining 35 minutes on MEDIUM Bring out the vindaloo dish add cocktail onions and stand it covered for 10 minutes Serving Garnish with chopped coriander and serve hot or at room temperature with Pav bread Dinner rolls Rice Chapati poli or any Rice preparation 107 NB It is a speciality from Northern India especially from The Punjab Marinate mutton with vinegar 1 tsp salt and red chili powder for 2 hours Add oil onion ginger garlic paste and spice powders to it cover and Select 141 press start to cook uncovered Stop oven when it beep after 25 minutes stirring twice in between After beep Remove mutton open the lid and mix spinach puree tomato puree cashew nut paste 1 tsp salt and pepper powder with mutton Cover again and cook for remaining 10 minutes stirring once Take out the palak and meat dish check the seasonings cover and let it stand for 5 minutes If you find the dish little watery you may cook uncovered for 3 minutes Heat 1 tsp butter on gas heat add 1 4 tsp of red chili powder and garnish the dish with it Serving Serve it with any Indian Roti as a main meal dish Mutton Tariwala A142 12 15 min 80P 20 min 80 P Method Ingredients 500 gm Mutton pieces with bones 1 2 recipe Basic onion tomato paste 1 tbsp Ginger Garlic paste 2 tsp Garam masala 1 and 1 2 tsp
139. immediately rinse under 1 and 1 2 tsp Freshly crushed pepper running water to avoid discoloration Keep them in a strainer Squeeze 1 and 1 2 lemon and collect the juice Place oil in a microwave large dish add Chopped coriander for garnishing crushed peppercorns and garlic slivers stir and cook for 3 minutes Salt to taste After beep Take out the bowl add lemon juice and salt stir add beans and stir once again Cover and cook for remaining 3 minutes so that beans absorb the aroma of garlic and lemon Remove the beans and serve hot garnished with coriander and remaining 1 2 lemon Serve with Paratha etc as a side dish 200 gm Mushrooms Clean and cut peppers in desired size and shape Wash mushrooms and remove the stems Save them to be used in soup stock Burn tomato on gas heat remove the skin and cut into 1 inch 100 1 large Tomato pieces Put oil in a microsafe large bowl add 1 tsp Crushed peppercorns Italian ve and garlic and select 109 press start to cook 200 gm Mixed peppers 1 green red and yellow each 1 tsp Italian herbs 1 tosp Garlic flakes Remove the bowl add peppers stir well and cook F f i 1 2 tsp Soy sauce mild or 3 minutes Covered Salt to taste After beep Remove peppers add soy sauce tomato mushrooms herbs salt and pepper Stir very well cover and cook for remaining 4 minutes Take out the cooked vegetables and stand for 3 minutes Stir lightly and serve hot as
140. ing of service personnel technician s towards conveyance and other incidents will be borne by the customer 3 The concerned customer care centre will advise the customer whether to effect the repair at site or at the customer care centre 4 While the company will make every effort to carry out the repairs at the earliest it however is made expressly clear that the company is under no obligation to do so in a specified period of time 5 The company or Its authorised customer care centre service dealer reserves the right to retain any parts components replaced at it s discretion Warranty does not cover accessories to the equipment The warranty is confined to the first purchaser of MWO only and non transferable Call registered with the centralised helpline authorised service centre where in only cleaning of the unit parts in the unit due to dust accumulation on portions of the units are not to be considered as defects 9 Incase of any damages to the product customer abuse repairs by unauthorised personnel amp misuse detected by the authorised service centre personnel the warranty conditions are not applicable 10 If any coloured internal or external components are replaced effort will be made to ensure that the shades match with the original or other components However the replaced shades pattern tints may vary from the customer s unit due to usage of the unit Any matching components changed at customer s request will be charged
141. it Place them in the steaming basket add 1 4 cup water 1 2 tsp Ginger powder underneath s cover and select 146 press start to 1 2 tsp Garam masala steam the balls on MEDIUM Stop oven when it rz beep after 5 minutes 1 4 tsp Red chill powder Remove the basket and let the chicken balls stand 1 tsp Cooking oil for 5 minutes covered Combine 2 tbsp oil whole 1 4 cup Rice powder 1 2 cup Fresh red chilies mango pulp and cloves cardamom and cinnamon powder in a microsafe large bowl bread crumbs S Cook for 5 minutes uncovered stirring once For Mango Gravy After beep Remove the bowl of mango gravy 1 cup Mango pulp Add ginger mint chili powder and salt to it Lift the steamed chicken balls and place in the bowl 3 tbsp Cooking oil Collect the liquid from the basket and put that too in the bowl Put 1 cup water in the bowl and m stir gently Heat remaining 1 tbsp oil on gas heat 2 Red chilies whole deseeded crackle mustard seeds in it and pour over chicken 1 tbsp Chili Garlic sauce balls Cover the bowl and cook for remaining 8 1 tsp Mint 2t fresh mint minutes on MEDIUM ay Perce ep MESNIN Take out the cooked dish open the lid and add cream and nutmeg powder stir gently and check 1 tsp ginger root grated the seasonings Keep chicken balls in mango 1 2 tsp Cloves gravy covered till required Garnish with fresh mint and and serve with any Indian Roti bread or with Cardamoms and Cinnamon powder Dal ric
142. ix well Add saved marinade liquid to the chicken stock or water and pour in the bowl Stir once more and cook for 6 minutes on HIGH covered Remove the sauce from the micro oven check the seasonings and pour over chicken pieces Stir with a spatula cover and cook on MEDIUM Take out cooked chili chicken and stand for 3 minutes Serving Garnish with stir fried Capsicum rings or juliennes Serve hot with rice noodles Tips You may use boneless chicken cut into 1inch pieces for this recipe In that case initially cook chicken for 4 minutes only 176 500 gm Fish fillets Cut fish into 2 inch pieces and mix 2 tbsp chili oil with it Mix A little salt and pepper with corn flour and dredge the fish with it Keep aside for 3 tbsp Chili oil 30 minutes Arrange the fish pieces on the grilling For pineapple sauce rack and Select 227 press start to grill it Stop oven when it beep after 12 minutes 1 cup Pineapple chopped Changing the side after 6 minutes Take out the 2 tbsp Sugar grilled fish and keep aside In a microsafe large bowl combine the ingredients for sauce such as soy sauce vinegar ginger pineapple juice 1 tbsp Soy sauce ajinomoto salt water 1 tosp corn flour and remaining chili oil Heat sugar in a ladle on gas top till lightly caramelized and pour immediately in the 3 4 cup Pineapple juice syrup bowl Stir the sauce ingredients Cook for A pinch Ajinomoto MSG 5 minutes on HIGH stirring once Ta
143. ke out the pineapple sauce and add grilled fish 1 and 1 2 cup water green chili and chopped pineapple to it Cover the 1 tbsp Corn flour dish and cook for remaining 5 minutes on MEDIUM Remove the fish from the microwave and check 1 green Chili sliced the seasonings Cut almonds into slivers Serving Garnish the dish with almond slivers and serve it hot with rice and noodles You may reheat the dish if served after some time Tips Cook Pineapple Chicken by replacing fish with boneless chicken 1 4 cup Corn flour 1 tbsp Vinegar 1 tbsp Ginger chopped fine 1 tsp Pepper powder 6 Toasted almonds for garnishing 177 Place 5 cups water in a large microsafe bowl T add instant noodles 1 tbsp oil and 2 tsp salt and Select 228 press start to steam on HIGH Stop 1 cup each Juliennes cut from carrot capsi oven when it beep after 15 minutes Take out the bowl and drain noodles through a colander immediately and rinse under tap water Smear noodles with a little oil and keep aside Ina large microsafe bowl add chili oil and the chopped vegetables stir well cover and cook for 4 minutes on HIGH stirring once in between Take out the bowl with vegetables In a large 1 Taste maker cube or the powdered pouch bowl or a trove put noodles and sprinkle chili given with noddles garlic sauce tomato sauce crushed taste maker cube and soy sauce mix lightly with your hand Spread the cooked vegetables over noo
144. keep the bowl 1 4 cup Fried onion covered Place Corn rava in a brown envelop and roast it for 2 minutes shaking the envelop once after 1 minute or roast in a microsafe dish Remove rava from the oven Open the lid of minced meat stir and break lumps if any sprinkle roasted corn rava over minced meat sprinkle salt ginger and clove powders too add tomato puree and half the coriander mix well add water stock cover the dish and cook for remaining 20 minutes sting in between Remove the dish and stand it covered for 10 minutes It should be a semi solid dish not very dry Serving Loosen the corn and mince with a fork Garnish with fried cashew nuts and coriander and serve it hot as a breakfast dish Tips If you have to reheat sprinkle 1 4 cup to 1 2 cup water stir and heat 5 cups water Mutton stock 103 500 gm Boneless chicken Slice chicken and cut into small pieces In a microsafe large bowl combine oil dry red chilies and all the dry spices except turmeric red chili powder and salt Select 137 press start to cook 1 tsp Saunf fennel Stop oven when it beep after4 minutes Take out the bowl add chicken pieces turmeric chili salt ginger garlic paste and vinegar stir well 1 4 cup Cooking oil Left over oil from any pickle 1 tsp Kalonji onion seeds 1 tsp Mustard seeds cover and cook for 10 minutes 1 tsp Fenugreek methi seeds Remove the cooked chicken stir it well and cook again
145. l and keep aside covered Grease 1 square rectangle microsafe dish Place 1 cannelloni pasta or a pancake on chopping board spread 1 tbsp filling on it roll in a cylindrical shape and place in the greased dish stuff and roll all the cannelloni s and place in the greased dish side by side Cover them with cheese sauce and top with grated cheese Preheat CONVECTION mode of your microwave to 190 degrees Celsius and bake the dish for 30 minutes Or cook the dish on COMBI 1 for 20 minutes Take out the dish and serve hot with Italian food Tips Cannelloni pasta can be filled with any non vegetarian stuffing too You may stuff and roll cannelloni pasta in advance and arrange in a dish Keep covered under refrigeration take out 1 hour before serving add cheese sauce after 30 minutes and then bake Serve hot 187 500 gm Chicken breasts Wash dry and cut chicken breasts in 4 to 6 pieces Put oil in a large shallow dish and place chicken in it roll the chicken pieces in oil to get 2 to 3 tbsp Red Pesto sauce ready made coated well and Select 240 press start to cook 3 tbsp Olive oil Stop oven when it beep after 10 minutes turning the side after 3 minutes 1 and 1 2 cup Water Take out the chicken and lift the pieces with 1 and 1 2 cup Red grapes halved slotted spoon and put them in a plate and cover In the same bowl add red pesto onions red wine and water mix well cover the dish and cook for 4 Basil for garnishi
146. l in it Keep stirring to avoid any lumps Once it is cold add 3 4th cup of cream lemon juice and lemon rind Stir Custard will start thickening Beat egg whites very stiff and fold into the thickening cus tard Pour the custard in the chilled mould and place it in the deep freezer for 40 to 45 minutes Later remove and store under refrigeration till required to be served Serving Loosen the souffle with a butter knife and invert it in a chilled plate Cover with remaining cream or powdered biscuits and serve immediately Cut it in the wedges You may set souffle in individual small glass bowls and may not invert at all 191 Heat butter and milk together for a few seconds on gas stove Sift together flour baking powder 1 Chocolate sponge cake 1 Vanilla ice cream family pack 2 tbsp grated Chocolate 1 cup Chocolate sauce 1 2 cup Sugar syrup For Chocolate Sponge 1 cup Flour 1 cup Castor sugar 1 tsp Baking powder 1 pinch Salt 3 Eggs 1 4 cup Milk 1 tbsp Butter 1 4 cup Cocoa powder For Chocolate Sauce 1 2 cup Cocoa powder 1 cup Sugar 1 and 1 2 cup Water salt and cocoa powder twice Beat eggs untill light and foamy Beating constantly gradually add sugar and flour mixture Add milk to egg mixture and stir untill smooth Add a spoon or two of more milk if by chance the cake mixture is thick Pour into a 9 inch ungreased mould of any shape and Select 244 press start to bake in
147. l on gas heat for a few seconds crackle cumin in it and add red chilies too Switch of the gas and pour oil on rice Stir and cook Bey ae ae amabennt After beep Take out the bowl with rice mix onion green peas spices salt and water with it stir cover and cook for remaining 20 minutes Take out green peas pulao and stand for 5 minutes covered Serving Garnish with fried onions 6 Cloves 15 Peppercorns and serve it with Boondi raita and Papad etc 1 2 tsp Cinnamon powder juice from 1 lemon 1 2 tsp Garam masala Salt to taste and 3 cups Water 100 Lentil Pulao A134 24 104 12 min 80P Ingredients Method 2 cups Sprouted Lentils Sabut Masoor Wash and soak rice for 30 minutes Wash and Fee drain lentil sprouts Soak saffron in milk Drain rice 1 and 1 2 cup Basmati rice and place in a large microsafe bowl add 2 tbsp 1 4 cup Fried onions oil peppercorns cardamoms and bay leaf stir 2 tbsp Ginger juliennes and Select 134 press start to cook uncovered 3 Stop oven when it beep after 2 minutes A few strands saffron soaked in 1 2 cup Milk Remove the rice and add lentils water salt 2 tsp chili Garlic paste chili garlic paste lemon juice clove and cinnamon powder stir and cook for 10 minutes covered H ERPSTCOmS After beep Take out rice stir gently add ginger juliennes and basil mint sprinkle saffron milk 1 tsp Black cumin evenly stir gently once again top with chili flakes cover
148. l or 3 tbsp Olive oil onion tomato ginger and garlic pastes mix well and cook for 3 minutes on HIGH uncovered Remove the bowl and keep it covered Powder 1 2 tsp Red chili powder Kashmiri tikki masala and add to the minced meat Add turmeric chili powder salt half of coriander tomato puree and 2 cups water Mix well cover and 1 tsp Garam masala cook for remaining 10 minutes on MEDIUM Remove the dish and stand it covered for 10 minutes Sprinkle garam masala over the Chopped coriander for garnishing cooked dish Serving Garnish with chopped coriander and serve with Roti Paratha Pav or Steamed rice as Indian breakfast or part of lunch brunch or dinner Tips For vegetarians you may cook 1 cup Soy granuels soaked for 30 minutes and then squeezed instead of meat mince following the recipe step by step 250 gm Green peas shelled 1 tbsp Ginger Garlic paste tsp Turmeric 4th cake Kashmiri tikki masala Salt to taste 109 500 gm Fish 3 tbsp Fried onion paste 2 tbsp Cooking oil 1 tbsp Ginger Garlic paste 1 tbsp Tamarind paste 2 tbsp Tomato puree 2 tbsp ready made Goan fish masala or 1 tbsp Coriander seeds 1 tsp Cumin 4 Cloves 6 Peppercorns 3 Red chilies whole roasted and pounded together 1 2 tsp Red chili powder 1 tsp Turmeric powder 1 Lemon 2 tsp Sugar Salt to taste Chopped coriander for garnishing Cut fish into pieces Squeeze lemon and
149. l over inside and outside aa the flowerets covering from all angles Place 1 tsp Lemon juice cauliflower in a heat proof plate and sprinkle the 1 4 cup Cheese grated top with grated cheese evenly Cook on COMBINATION 1 for 20 minutes so that the dish is heated through thoroughly and the top is golden brown Let the baked cauliflower stand in the oven for 5 minutes Serving Surround the cauliflower with tomato or lemon wedges and serve it hot with any Continental meal Tips Place a fork and knife with it for cutting the desirable sized pieces to serve oneself 1 cup Onion Tomato paste 1 tsp Clove Cardamom powder salt to taste 153 For The Pie 500 gm Potatoes 1 tbsp Corn flour 1 and 1 2 tbsp Butter 1 2 tsp salt 1 4 tsp White pepper Filling 2 cups Cauliflower grated 1 cup Green peas 1 cup Boiled shredded chicken opt 1 Lemon 1 2 tsp Ginger powder 2 tbsp Fried onion 2 Green chilies deseeded and chopped 1 4 tsp Cinnamon powder 1 2 cup Chicken stock 2 Eggs separated 2 tbsp Parsley chopped Salt to taste Peel and wash potatoes cut them in small pieces and place them in the steaming basket and select 202 press start to cook on HIGH Stop oven when it beep after 6 minutes Remove potatoes from the oven and stand for 5 minutes Then take out in a trove and mash immediately with a potato masher Add 1 tbsp butter salt pepper egg yolks and flour mash w
150. lay Power Power Power 1 C 1 2 C 2 3 C 3 r 4 C 4 J J J 8 Reheat 1 Press REHEAT pad the h 1 will display in oven and flash Press the REHEAT pad several times to select the the cooking program you wanted 2 Press START 30SEC key to confirm the h 1 will display 3 Press REHEAT pad the oven will display 150 Press the REHEAT pad several times to select the the weight of the cooking food 4 Press START 30SEC key to start cooking Reheat Chart Menu Weight g Display 150 150 h 1 250 250 Auto Reheat 350 350 450 450 600 600 250 250 pe 350 350 Dinner Plate 450 450 1 approximately 240g 1 hoe 2 approximately 480g 2 3 approximately 720g 3 h 4 1 approximately 70g 1 Roll 2 approximately 140g 2 3 approximately 210g 3 11 9 Defrost By time 1 Press DEFROST once the oven will display d 1 2 Input the figure of the time of cooking The maximum cooking time is 99 minutes and 99 seconds 3 Press START 30SEC key to start defrosting 10 Defrost By weight 1 Press DEFROST pad twice the oven will display d 2 2 Input the figure of the weight of food The input figure of the weight should be within 100 2000g 3 Press START 30SEC key to start defrosting 11 Defrost Groud meat 1 Press DEFROST pad thrice the oven will display d 3 2 Input the figure of the weight of food 3 Press START
151. lemon juice 1 tbsp oil mixed Cover the dish with a lid and cook for remaining 30 minutes on CONVECTION mode Preheat the oven to 200 degrees Celsius for 3 minutes 93 A125 3 3 20 Ingredients Method 2 cups Shelled prawns Soak rice for 30 minutes Clean devein and 1 4 2 Rice marinate prawns with lemon juice pepper powder and 1 2 tsp salt for 30 minutes Drain rice 3 tbsp Oil In amedium microsafe bowl add oil garlic and red 2 tbsp Lemon juice chilies stir and select 125 press start to cook uncovered Stop oven when it beep after 1 2 tsp pepper 3 minutes 1 2 tsp Ginger powder 2 tb Garlic ch d Bring out the bowl lift prawns from marinade Sp sarie cNopped and add to the bowl stir to coat prawns with oil 4 Whole red chilies properly add rice mix and cook for 3 minutes 1 tsp Ginger paste leaves and salt Stir cover and cook for remaining 20 minutes 1 tsp Mint powder 2 tosp choppeed mint 1 2 tsp Black cumin Remove the cooked dish and let it stand for 10 minutes covered Stir with a fork and serve 1 2 cup Basic gravy 3 tbsp Cooking olive oil 1 Lemon and 500 ml Water chicken stock 3 cups Water and Salt to taste Take out rice add water ginger powder mint 1 4 cup Mint leaves uncovered 94 200 gm Lotus stems 200 gm 1 cup Rice 1 2 cup Basic gravy 1 2 tsp Ginger powder 1 inch Ginger root 3 Green chilies 1 Lemon 2 Bay leaves 1 4 cup Fri
152. lice cheese and 1 part potato are filling in the centre and roll to cylindrical shape closing the sides carefully Finish stuffing and rolling all the portions place them in a plate that fits your grilling rack Or place them on a multipurpose tava Brush the rolls thoroughly with remaining oil GRILL for remaining time Stand the rolls in oven for 5 minutes Remove from oven and slice them before serving Serve with tomato or tomato chili sauce 12 Bread slices 1 and 1 2 cup paneer 1 boiled Potato 1 4 cup grated Cheese 1 tbsp Flour 2 tsp White pepper powder 1 2 tsp Mint powder Salt to taste For garnishing 2 inch Red pepper and 24 Black pepper corns Cut bread slices into roundels with the help of a biscuit cutter Grind the remaining portions of slices in electric grinder to get soft breadcrumbs Cut the pepper into 12 thin strips Combine all the ingredients except bread roundels in a bowl mash properly and knead the mixture to soft dough Divide the dough into 12 equal portions and spread 1 portion of dough on 1 roundel evenly place 2 peppercorns as eyes and 1 strip of red pepper like a mouth Finish making all the roundels and place them in a baking tray Select 46 press start Stand the dish for 3 minutes in the oven remove the cheese coins and serve 38 For Chili Croutons Remove the crust and cut bread loaf into thick slices and then in squares Combine olive oil oregano chili powder and s
153. marinate fish with it Sprinkle turmeric powder and a little salt too Mix and keep aside for 30 minutes If using home made fish masala then dry roast coriander cumin whole chilies peppercorns and cloves and grind coarsely Add 1 4 cup water to tamarind paste and dilute it In a medium microsafe bowl combine oil onion ginger and garlic paste tomato puree tamarind and powdered spices mix well and Select 144 press start to cook Stop oven when it beep after 2 minutes uncovered stirring once in between Take out the bowl and add 1 and 1 2 cups water sugar chili powder and salt Lift the fish pieces and discard the liquid Arrange fish pieces in a shallow dish and pour the prepared curry over fish Cover the dish with a lid or cling wrap and cook fish for remaining 9 minutes on HIGH Pierce the cling wrap from 2 to 3 places Remove the fish and stand it for 5 minutes Check the seasonings Garnish with coriander and serve it with Rice or Pavs 110 A145 5 3 12 min 80P Ingredients Method 500 gm Chicken cut into pieces Marinate chicken with lemon juice 1 2 tsp salt and white pepper powder Pound cardamoms For K cloves and peppercorns Beat curds Soak saffron 1 cup White onion paste in 2 tbsp milk Place butter white onion paste and 1 4 cup Almond paste ginger paste in a large microsafe bowl stir cover and Select 145 press start to cook Stop oven 1 4 cup Cashew paste when it beep after 5 minutes 1 4 cu
154. me after adding the fruits and garnish before serving 160 For Pie Shell 1 and 1 2 cup Flour 1 2 cup Butter 1 2 tsp Salt 4 to 5 tbsp Chilled water Filling 1 cup Orange juice 1 4 cup lemon juice 1 tbsp Lemon rind grated 1 cup sugar 1 4 cup corn flour 1 2 tsp Salt and 1 4 cup water 1 tbsp Gelatine and 3 Egg yolks Garnishing A few orange segments Make short crust pastry dough for pie shell Sieve flour and salt together in a trove Cut butter into it and mix with your finger tips till it resembles breadcrumbs Add cold water to gather flour mixture together Form a ball of dough if needed sprinkle a few more drops of water evenly and form a ball Wrap it in butter paper or cling wrap and place in a refrigerator for 15 to 20 minutes Take out the pastry dough from the refrigerator Sprinkle a little flour on working surface and start rolling the dough evenly and line the 9 inch pie mould with it Pastry should be 1 8th inch thick Trim the extra dough from the rims and prick the base of pie lightly wth a fork Pinch pastry edges or press the edges with a fork Bake it blind with out any filling in hot oven Select 210 press start the CONVECTION mode of your microwave to 200 degrees Celsius Take out the pie after 5 minutes Combine orange juice lemon juice 1 2 cup water sugar and gelatine in a medium microsafe bowl and cook for 5 minutes on HIGH Take out the bowl with orange juice Beat e
155. medium bowl add remaining oil and put onion garlic paste tomato puree oregano salt and pepper Mix well and add 1 cup water or chicken stock Cover and cook on HIGH for 5 minutes Take out the bowl with tomato sauce in it Add sliced olives red pepper juliennes and fresh parsley Check the seasonings If the sauce seems thick then add 1 4 cup boiled water stock Mix the sauce with boiled pasta and place it again in a large bowl Cover the bowl with cling wrap or with a lid plate and keep aside Serving Just heat the dish on REHEAT mode before serving for 5 minutes Take out the bowl transfer the pasta to a serving plate garnish with grated cheese and serve immediately as such or a part of Italian menu 184 Lasagna lasagna A237 20 35 min 190 Ingredients Method 8 sheets Lasagna pasta or Pancakes Put 4 cups water in a large square microsafe bowl 3 cups Tomato meat sauce or Spinach add 1 tbsp oil and 1 tsp salt in it and cook for 20 s c minutes first 6 minutes heat water covered then add lasagna pasta and Select 237 press start to 1 2 cup Parmesan cheese grated cook Stop oven when it beep after 20 minutes 1 recipe Cheese sauce Stirring once in between Take out pasta and drain through a collander and 1 tbsp Oil rinse under tap water and keep aside covered For Spinach sauce Assemble Take 1 large square rectangle Combine 2 S h microsafe dish brush it lightly with oil and spread OmSINE GUPS OPNACH
156. microwave ovens with turn tables WARNING Do not install oven over a range cooktop or other heat producing appliance If installed near or over a heat source the oven could damage and the warranty would be void The accessible surface may be hot during operation GROUNDING INSTRUCTIONS This appliance must be grounded This oven is equipped with a cord having a grounding wire with a grounding plug It must be plugged into a wall receptacle that is properly installed and grounded In the event of an electrical short circuit grounding reduces risk of electric shock by providing an escape wire for the electric current It is recommended that a separate circuit serving only the oven be provided Using a high voltage is dangerous and may result in a fire or other accident causing oven damage WARNING Improper use of the grounding plug can result in a risk of electric shock Note 1 If you have any questions about the grounding or electrical instructions consult a qualified electrician or service person 2 Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the electrical connection procedures The wires in this mains cable are coloured in accordance with the following code Green and or Yellow EARTH Blue and or Black NEUTRAL Brown and or Red LIVE ELECTRICAL REQUIREMENTS The oven is designed to operate on a standard 230V
157. n back to waiting state If the clock has been set 24 hour system LED will display the current time Note 1 The kitchen Time is different from 24 hour system Kitchen Timer is a timer 2 During kitchen timer any program cannot be set 4 Grill Cooking Example If you want to use 100 to cooking for 35 minutes you can operate the oven as the following steps 1 Press the GRILL key the oven will display G 1 2 Press the number buttons of 3 5 0 0 in order the oven will display 35 00 3 Press the START 30SEC key to start cooking Note If half the grill time passes the oven will sound twice to tell you to turn the food over You can just leave it continue cooking But in order to have a better effect of grilling food you should turn the food over close the door and then press START 30SEC to continue cooking 5 Convection Cooking With preheating function The convection cooking can let you to cook the food as a traditional oven Microwave is not used It is recommended that you should preheat the oven to the appropriate temperature before placing the food in the oven 1 Press the CONVEC key several times the oven will display 180 Press the CONVEC key several times to select the temperature 2 Press the START 30SEC key to start cooking The temperature figure will flash when reach to the temperature in advance and buzzer will ring twice to remind you to put the food into the oven 3
158. ng minutes on HIGH Take out the wine sauce and place chicken pieces back in the bowl sprinkle a little salt and pepper powder stir lightly cover the dish and cook on LOW for 30 minutes Bring the chicken out add grapes immediately and cover the dish again Stand for 5 minutes Serving Serve the dish hot Heat through the dish on REHEAT before serving Garnish it with fresh basil and serve with crusty bread 1 4 cup Fried onion 3 4 cup Red wine 188 4 to 6 medium Regular white brown pizza bases 1 2 cup Capsicum sliced 1 cup Mushrooms sliced 1 large Tomato cut into wedges 12 Olives sliced 1 cup Cooked chicken shredded 1 2 cup Pineapple chopped 12 Baby corns halved lengthwise 1 2 cup Corn kernels steamed 1 and 1 2 to 2 cups Mozzarella pizza cheese cheese grated 2 cups Pizza sauce NB Make your own combination of vegeta bles and meat out of the above mentioned ingredients to top the pizzas after applying Pizza sauce For Pizza Sauce 1 cup Onion tomato paste 1 cup Tomato puree 1 tbsp Butter 1 tbsp Chili sauce opt 1 tsp Carrom seeds Ajwain 1 tsp Sugar 2 tsp Pepper powder 1 tsp Red chili powder opt 1 Bay leaf 2 tbsp Parsley chopped 2 tsp dry Oregano Salt to taste Put butter and carrom seeds in a medium microsafe bowl and Select 241 press start to cook Stop oven when it beep after 1 minute Take out the bowl and put all the ingredients of pizza sau
159. ng water mix and strain Salt and pepper to taste through a sieve Season it with salt and pepper Temperin and temper Heat ghee in a ladle crackle cumin and add asafetida and pour over soup Reheat 2 tsp Clarified butter ghee before serving Garnish with chopped coriander 1 4 tsp Asafetida and 1 2 tsp cumin and serve hot as a starter Tips It is a very healthy soup which is fed especially to the weak vegetarian people recovering from long illness as its food value is equivalent to mutton soup Combine stock and tomato puree or lemon juice i Salt and fresh pepper powder to taste Tem a fine sieve Heat ghee in a ladle on gas heat for pering a few seconds crackle cumin in it and pour over 1 tbsp Ghee Butter and 1 tsp cumin seeds Soup Serve immediately Tip For a gathering ae stock can be made in advance and stored Boil and temper before serving Chopped coriander 54 25 mwo 2 10 mwo Ingredients Method 200 gm Arhar Tuvar dal Soak tuvar dal Soak tamarind separately Place aos spices of rasam powder except turmeric and 1 4 Lemon asafetida in a paper bag Select 74 press start to a lemon sized ball of Tamarind ready made Cook dal with 2 cups water Stop the oven when Rasam powder to taste it beep once after 25 minutes For Home made Rasam Powder Take out dal and beat it with a rotary beater add four cups water and strain the dal soup and leave 1 tbsp Coriander seeds it for sediments to settle Roas
160. ny shapes as you can cut from the bread slices In the same number cut shapes from the cheese slices too Arrange cheese shapes on top of bread shapes and place in the baking tray Any shaped biscuit cutter or a plate Select 59 press start to Bake Remove the baked crostinis from the oven dot each piece with sauce and serve Note If you do not have any shaped biscuit cutter you may cut bread in triangle or squares then cut cheese accordingly 8 to 9 slices Mozzarella or all purpose cheese and 1 tbsp tomato sauce 45 Corn Patties 6 mwo 3 Preheat up to 200 c 30 min 200 conv Ingredients Method 500 gm Potatoes Peel cut potatoes into quarters and place them in teaming basket with 1 4 cup water underneath 3 medium Corn on the cobs grated gt F Select 60 press start Stop the oven when it beep 100 gm Corn Kernals once after 6 minutes 1 2 cup Cottage cheese Feta cheese Remove potatoes from steaming basket into a trove or large working bowl and mash 2 Green chilies chopped 1 4 cup Corian immediately when still hot Place corn kernals in der chopped the same steaming basket and cook Stop the 1 tsp Pepper powder oven when it beep once after 3 minutes 1 2 t Cl der Saltt Remove and Mix corn cheese steamed kernals grated corn spices and seasonings with mashed asie potatoes Mix well and divide the dough into equal 2 tbsp Cooking oil portions Shape each portion in to a pattie Place
161. o 3 4 cup Milk the CONVECTION mode of microwave to 1 2 cup Butter 200 degrees Celsius Cut cake into 2 halves roundels Beat egg whites very stiff add 2 tsp Baking powder powder sugar gradually beating constantly Continue beating till egg whites stand in shiny peak Place 1 half of the cake in a flat shallow microsafe dish apply a thick layer of vanilla ice cream and cover with second half Now cover the cake from top to the sides with ice cream Fi nally cover the cake from top to the sides with egg whites sealing well from all sides Immediately bake in hot oven till the egg meringues are golden brown Remove the cake slice and serve immediately Tips For better effect always use chocolate ice cream with plain milk sponge cake and vanilla ice cream with chocolate cake 1 Vanilla Icecream party pack 1 4 cup Cocoa powder 3 Eggs 163 Dates and Walnut Cake A213 180 c Preheat 35 min 180 Ingredients Method 1 cup Whole wheat flour Chop dates and soak in rum Coarsely grind 1 cup Flour 2 E walnuts Sieve together flour wheat flour and baking soda Beat butter and sugar till light and 1 2 cup Sugar fluffy add eggs and beat again Mix in spoons full 1 2 cup Butter of flour and a little milk alternately till all the flour is consumed Add dates along with remaining 10 to 12 Dates rum sprinkle ground walnuts and mix again Pour 1 2 cup Walnuts shelled the mixture in the lined baking tin
162. o eat with Poories add some raisins a large pinch of cardamom powder and blanched and chopped almonds 1 and 1 2 cup 300 gm Sela Rice Wash and soak rice for 1 hour Soak raisins Pound cloves cardamoms and cinnamon together Drain rice Place ghee in a large microsafe bowl add pounded spices and rice Stir 3 tbsp ghee clarified butter and Select 162 press start to cook Stop oven 6 cloves 4 Green cardamoms when it beep after 2minutes Add 1 cup water cover the dish and cook for 5 2 inch stick Cinnamon minutes 1 4 tsp Ginger powder Take out the bowl add jaggery mixture ginger powder raisins and 1 2 cup water stir well cover and cook for 15 minutes 3 tbsp Almond Remove the bowl of sweet rice sprinkle chopped nuts on top and cover again Let the dish stand for 10 minutes then serve it warm 200 gm Jaggery gur melted with 1 4 cup water 1 4 cup Raisins blanched and chopped and 1 cup Water 123 Beetroot Hulwa A163 Ingredients Method 4 Beetroots Add ghee and grated beetroot in a medium microsafe bowl stir well and Select 163 press start to cook Stop oven when it beep after peeled and grated 4minutes uncovered 3 tbsp Butter Remove the bowl with beetroot add sugar mix well and cook for 5 minutes covered 1 2 cup Sugar Remove the bowl add khoa and cardamom 100 gm Mawa khoa crumbled powder stir the mixture very well and cook again uncovered for 3 minutes Stir once
163. ock in a microsafe bowl add vinegar and soy sauce and select 217 press start to cook on HIGH Uncovered Stop oven when it beep after 20 minutes but after 10 minutes add ham mushroom shrimps bamboo shoots and chicken Cook further for specified period Bring out the soup bowl and add corn flour mixed with 1 cup water salt and pepper powder Cook again for 8 minutes on HIGH uncovered stirring once Remove the soup bowl from oven and pour the beaten eggs into the hot soup through a rice colander and keep stirring Or pour the eggs slowly from a height in a thin stream and stir with a fork Add ajinomoto Cover the soup and heat through for 5 minutes on REHEAT Take out hot and sour soup and check the seasonings Add coriander The soup should be sour with vinegar and hot with pepper powder Serving Serve it hot garnished with strips of shredded chicken Tips This soup is also Known popularly as Sour n Pepper soup if you want to make vegetarian then omit meats and use small cubes of carrots capsicums finely chopped beans spring onions and green peas with other ingredients 168 12 slices White Brown bread 400 gm 4 to 5 Potatoes 200 gm Prawns cleaned and washed 1 Egg Salt n Pepper to taste 2 Green chilies chopped fine 1 4 cup Vinegar 2 tbsp Oil A pinch of Ajinomoto MSG 1 4 cup Cooking vinegar 2 tsp Fresh pepper powder 2 Beaten eggs 1 4 cup Coriander chopped 1 4 tsp Ajinomoto
164. oking green apples 1cup Sugar Powder sugar Wash clean core and grate apples Place in a medium microsafe bowl add lemon juice cover and Select 165 press start to 1 tbsp Lemon juice cook Stop oven when it beep after 8 minutes 1 tsp Butter Stirring once after 4 minutes Remove the bowl add sugar ginger cinnamon and pepper powders add salt and butter too Stir well and cook uncovered for remaining 3 minutes Remove the cooked apples check the seasonings and add crushed almonds Cool 2 tsp Salt and store under refrigeration in a clean and dry glass bottle Use it as and when required Serve it with Parathas Pooris Pancakes or plain toasted Bread Tips This relish can stay for more than a couple of months under refrigeration but it is important to use clean and dry spoon to remove the required quantity 1 4 cup Apple juice 1 2 tsp Ginger powder 1 2 tsp Cinnamon powder 1 tsp White pepper powder 12 Toasted and crushed almonds Wash and slice baby corn thinly Stick fork on the stem side of tomato and burn its skin on gas heat peel the skin off and chop tomato into small 1 2 cup Corn kernels pieces Combine butter oil and corn meal in a 2 tbsp Butter oil medium microsafe bowl stir and Select 166 press start to cook Stop oven when it beep after 2 tbsp Cornmeal 2 minutes Uncovered 2 tbsp Corn flour Take out the bowl add turmeric chili pepper and 1 cup Cream style Corn 1 2 cup
165. once Remove the onion mixture and add parsley Grease a microsafe shallow dish and line its bottom with sliced tomatoes place the fillets on top sprinkle salt and pepper over fish evenly and cover the fish with a layer of cooked onion and mushroom Repeat the layer if needed be Mix grated cheese breadcrumbs and remaining butter nicely and sprinkle over to cover the dish evenly Bake for remaining time on CONVECTION mode Preheat the oven for 3 minutes on 200 degrees Celsius Place the dish on lower rack Remove the fish and serve with any Continental meal 143 Sift together flour cornmeal salt chili pepper ee ae ae et well Mix dry sifted ingredients with corn mixture and stir well Add grated onion black olives and mixed vegetables and stir again Grease a large microsafe square rectangular dish and pour the mixture into it Spread it properly and select 191 press start to bake in moderately hot oven ggs pearen on CONVECTION mode for 80 minutes For this preheat the convection mode on 170 degrees Celsius Place it on lower rack and bake Remove the dish and stand it for 5 minutes Serving Serve it hot or warm as a meal itself with a sauce salad and a light soup or as a part of any Continental spread 1 2 tsp leveled Baking powder 144 Chicken breasts from 1 chicken 3 Lemons 1 tsp Lemon rind 2 Eggs 2 tbsp Chili oil 1 tsp Butter 2 tbsp Flour 2 tbsp Corn flour 2 and 1 2 cups
166. onger than normal to cook or cooks too rapidly Be sure the power level is programmed properly If the time of the day clock does not always keep the correct time Check that the power cord is fully inserted into the power outlet Be sure the oven is the only appliance in the electrical circuit If food cooks unevenly Be sure that the food is evenly placed Be sure that the food is completely defrosted before cooking Check placement of aluminum foil strips used to prevent over cooking If food is under cooked Check recipe to be sure all directions amount time and power levels were correctly followed be sure the oven is the only appliance in the electrical circuit Be sure that the food is completely defrosted before cooking If food is over cooked Check recipe to be sure all directions amount time power levels amp size of dish were correctly followed If arcing sparks occur Be sure microwavable dishes were used Be sure wire twist ties were not used Be sure that the over was not operated when empty Be sure that metal racks is not used in the microwave mode 196 FREQUENTLY ASKED QUESTION QUESTION ANSWER Can use a rack in my microwave oven so that may reheat or cook in two rack positions at a time It is recommended that while using the microwave mode to cook or reheat place food on the turn table only The metal rack provided along with the microwave oven
167. op every 1 to 2 secs Do not try to repop unpopped kernels Why does steam come out of the air exhaust vent Steam is normally produced during cooking The microwave oven has been designed to vent this steam out the top vent 197 MICROWAVE OVEN WARRANTY The Godrej Microwave Oven comes with a THREE years warranty on the magnetron and a ONE year warranty except for plastic parts glass components and decorative strips knobs etc against defective material or workmanship on all components of the microwave oven Godrej amp Boyce Mfg Co Ltd Appliance Division undertakes repairs free of charge during the warranty period INSTRUCTIONS FOR THE CUSTOMER 1 Kindly ensure that the dealer fills the warranty details correctly and completely 2 You should retain the warranty page for record and produce the same in the event of any warranty repairs 3 In the event of a defect developing in the product contact the nearest authorised Godrej amp Boyce Service Centre for obtaining warranty service and inform the defect model details and Serial No TERMS AND CONDITIONS 1 Repairs and replacement of parts will be carried out through the authorised customer service centre 2 For units installed beyond the municipal limits of the jurisdiction of the authorised customer care centre all expenses incurred in collecting the units or parts thereof from the company s customer care centre as well as expenses incurred with deposit
168. open the lamp will turn off automatically after ten minutes 3 During setting the program the oven will turn back to waiting state after five minutes 14 CLEANING AND CARE Turn off the oven and remove the power plug from the wall socket before cleaning Keep the inside of the oven clean When food splatters or spilled liquids adhere to oven walls wipe with a damp cloth Mild detergent may be used if the oven gets very dirty Avoid the use of spray and other harsh cleaners as they may stain streak or dull the door surface The outside surfaces should be cleaned with a damp cloth To prevent damage to the operating parts inside the oven water should not be allowed to seep into the ventilation openings Wipe the door and window on both sides the door seals and adjacent parts frequently with a damp cloth to remove any spills or spatters Do not use abrasive cleaner Do not allow the control panel to become wet Clean with a soft damp cloth When cleaning the control panel leave oven door open to prevent oven from accidentally turning on If steam accumulates inside or around the outside of the oven door wipe with a soft cloth This may occur when the microwave oven is operated under high humidity condition And it is normal It is occasionally necessary to remove the 15 10 11 12 glass tray for cleaning Wash the tray in warm sudsy water or in a dishwasher The roller ring and oven floor s
169. osafe shallow dish Cover it Preheat the 5 to 6 Roasted almonds sliced CONVECTION mode of your microwave to 180 chi degrees Celsius for 5 minutes Place chicken in 2 tbsp Chopped parsley for garnishiri the oven and cook remaining time Let the chicken stand for 10 minutes Serving Remove and garnish with chopped parsley and toasted almond slices Serve with Bakery Naan Tandoori roti Chapati or Naan as an Indian dish from the Royal kitchen Tips Boneless pieces of Tandoori chicken can be used to creat this dish Make almond gravy place chicken cover and bake 114 500 gm Mutton with bones In lukewarm water soak sesame seeds poppy seeds cashew nuts and coconut for 30 minutes to 1 hour Place mutton in a large microsafe bowl 2 tbsp Oil add 2 tbsp oil ginger garlic paste whole spices 2 tbsp Sesame seeds and 5 cups water Cover the dish and Select 149 press start cook 1 2 Fresh coconut grated Remove the meat and stand it for 10 minutes 2 tbsp Poppy seeds Open the lid and mash it with wooden spoon lightly strain through a colander and save the stock Grind the soaked nuts and seeds to a fine 1 Bay leaf paste with the water in which they were soaked Put 2 tbsp oil in the same large bowl add green chilies without cutting bay leaf nuts and seeds 15 Peppercorns paste mix well and cook for 4 minutes uncovered stirring once after 2 minutes Take out the bowl add saved mutton stock and 6 cloves salt Hea
170. otato ball in it and place in the baking tray and bake for remaining 20 minutes in convection mode 51 A70 6 large Potatoes and any of the fillings of Mix all the ingredients of any filling you select and Coleslaw Prawns Mayonnaise Cheese and refrigerate till required Wash potatoes and put onion For Coleslaw them in the steaming basket Select 70 press R R tart z h fi S 190 9 White Cabbage chopp di fine Take out potatoes and remove from the basket 1 small Apple coarsely grated and mixed Wear kitchen gloves and prick the potatoes all with 1 tsp lemon juice over with a fork and place them in a baking tray to bake for remaining 60 minutes in convection at all 100 gm Cheddar or any Indian cheese 2 Spring onions chopped 52 For Tarts Sieve flour and salt together mix butter with your finger tips till the mixture resembles breadcrumbs add water and make dough If required sprinkle 1 2 cup Butter a few more drops of water to hold the ingredients 3 tbsp Chilled water and 1 4 tsp Salt together Knead it well to pliable dough Take it out divide in 2 parts and roll out one part of dough Lemon Filling on lightly floured surface Tarts should be about 100 ml Lemon juice 1 8 inch in thickness Cut 8 circles of almost 38 inch in diameter using a cutter or a bottle cap and fit in the tart shells trimming extra dough 200 ml water Place them on high rack of your microwave Se lect 71 press start to
171. oven when A small bag Bouquet garni it beep after 20 minutes 1 2 cup Tomato puree Remove meat and let it stand covered till required 1 4 cup Cream opt Mash kidney beans with 1 2 cup water with a 1 II Oni h F wooden spoon till mushy In a large microsafe Smal Znen Coppe bowl mix butter onion and garlic and cook for 2 1 tbsp Garlic chopped minutes Take out the bowl lift the bag of bouquet garni 1 4 tsp a a HONET from mutton and squeeze well into mutton and 1 tbsp Butter mix with onion garlic mixture add mashed beans Salt n pepper to taste tomato puree grated cheese and seasonings too to the same bowl Add remaining water mix 1 4 cup Cheese grated well cover and cook for 15 minutes Stir once 2 tbsp Parsley chopped for garnishing Remove the kidney beans soup and stand it for 5 minutes Garnish it with chopped parsley and cream Serve it hot Tips Soak 3 4 cup of kidney beans overnight or for 6 to 8 hours and pressure cook with 2 cups water and 1 tsp salt for 25 minutes before use as the dish needs well cooked and mashed beans Otherwise cook in a microwave for 40 minutes on HIGH covered Note Bouquet garni is a small bag of whole spices spices are tied in a piece of muslin cloth and is lowered in the sauce liquid when it is cooking The spices this way impart a mild flavour to the dish and enhance the taste Once the dish is cooked the bag is removed and squeezed of its juices into the dish an
172. p Cream Take out onion mixture add almond and cashew pastes pounded spices chili powder beaten 1 2 cup Curds curds and salt Stir cover and cook for 3 minutes 1 tbsp Lemon juice After beep Remove the bowl open the lid and add marinated chicken with its liquid saffron Tipe WES belies green chilies and water Heat 1 tbsp oil on gas 1 2 tsp Black Cumin heat crackle black cumin in it and pour over chicken Stir well cover again and cook for remaining 12 minutes on MEDIUM Take out the cooked kesari chicken add cream and coriander stir and keep it covered till required Serve it hot with any Indian meal as a main course dish You may REHEAT this dish for 2 to 3 minutes just before serving Tips It is important that all the ingredients particularly meats and sea foods are at room temperature before you start microwave cooking otherwise desired results will not be achieved because cooking timings play a major role in microwave cooking and justice will not be done to the recipes 2 tbsp Chopped coriander and Salt to taste 111 Steamed Chicken Balls in Mango Gravy A146 5 min 80P 5 8 min 80P Ingredients Method 300 gm Chicken mince kheema Mix together all the ingredients for chicken balls Ey except rice powder and keep aside for 30 eee minutes Add rice powder to the chicken mixture 1 tsp Rock salt and mix once again with your hands divide the 1 2 tsp Pepper powder mixture and form about 24 balls out of
173. p freezer Mix gelatine with 4 tbsp water and dissolve on bowl of 1 2 cup boiling hot water Heat 1 2 cup water on For Strawberry sauce HIGH for 1 minute Remove gelatine and keep it warm Place cottage cheese strawberry sauce milk sugar and 1 2 cup Sugar and 2 tbsp Lemon juice gelatine in a blender and blend Pour the mixture in chilled moulds and place in deep freezer again for 35 to 40 minutes Remove from the freezer and store under refrigeration till served Garnish with chopped strawberries and serve cold 1 Jelly mould or 6 small Jelly moulds glass bowls 2 cups chopped fresh frozen Strawberries 162 1 Chocolate Chocolate Coffee cake Make cake Sieve together flour cocoa and coffee powders and baking powder twice Powder sugar Grease 9 inch microsafe square round 10 tbsp Powdered sugar and 5 Egg whites dish witht tbsp additional butter Separate egg For Chocolate coffee cake yolks and whites Cream together butter sugar and egg yolks with an electric beater Add spoons 1 and 1 2 cups Flour full of flour and milk alternately and mix thoroughly 1 and 1 4 cups Sugar till all the flour is consumed Beat egg whites stiff and fold into the cake mixture Pour the mixture into the greased mould and select 212 press start 2 tbsp Coffee powder to bake on Combination 3 for 12 minutes Take out the cake and let it stand on platform for 10 to 15 minutes or until it appears dry Preheat 1 2 t
174. p fresh chopped basil leaves 1 tsp Cumin 6 Cloves 1 stick Cinnamon 20 Peppercorns 3 brown cardamoms 2 cups Chicken stock 1 cup Water 1 tbsp Red chilies cut into strips 1 tbsp Ginger juliennes and Salt to taste For chicken balls 200 gm chicken kheema 1 2 cup Bread crumbs 1 2 Onion chopped 1 small chopped 1 2 tsp Garam masala 1 tbsp Cooking oil and Salt to taste Green chili chopped 1 tbsp Basil Soak rice for 1 hour Combine all the ingredients of chicken balls in a bowl mix well and form small balls Place them in the steaming basket with 1 4 cup water underneath and select 123 press start to steam Stop oven when it beep after 5 minutes Remove the steamed chicken balls and let them be covered in the steaming basket to keep them warm Drain rice and place them in a large microsafe bowl add whole spices and fried onion and cook for 2 minutes to roast it After beep Take out rice add ginger juliennes chili strips chicken balls stock water mixture and salt heat oil on gas heat for a few seconds crackle cumin and pour over rice Stir it cover and cook for remaing 20 minutes stirring once Take out the cooked pulao and stand for 10 minutes Loosen the rice with a fork garnish and serve as a meal 92 1 small 600 gm Chicken 1 cup Basmati rice 1 4 cup Fried onion 2 Green cardamoms 2 Brown cardamoms 10 Peppercorns 1 2 inch stick Cinnamon
175. pati big enough to wrap the chicken Keep wrapped chicken in the centre of the rolled salt chapati and cover it properly over the foil from all sides Make a proper shell with the dough Select 199 press start to Bake wrapped chicken 1 small Carrot sliced 2 Spring onions with in hot oven fort and 1 2 hours on greens CONVECTION mode till the shell is hard and brown Keep chicken on lower rack and change For the Shell its side after 50 minutes once 1 2 kg Salt Remove the chicken from the oven and keep aside Break its shell while serving It is very 1 4 kg Wheat flour interesting to see the breaking of shell with a Enough water for kneading pliable dough hammer and absolutely hot and cooked chicken Foil for wrapping chicken u out Serve it hot with Mushroom sauce 2 tbsp Fresh cream opt 1 and 1 2 cup Veg nonveg stock For the Sauce microsafe bowl combine all the ingredients for the 151 300 gm Spinach finely chopped Put butter in a large bowl add mushrooms and select 200 press start to cook on HIGH Stop oven when it beep after 5 minute 3 tbsp for greasing the dish Butter Stirring once after 2 minutes 1 Garlic clove crushed Remove the spinach mushroom bowl and keep it warm In a microsafe medium bowl beat egg 2 tbsp Flour yolks and flour with a rotary beater add milk and 1 and 1 2 cup Milk beat again Cook on MEDIUM for 8 minutes stirring twice Take out the egg custard and add spinach an
176. pour the moong dal batter in it and select 99 press start to steam stop oven when it beep after 6 minutes Avoid putting eno fruit salt directly Take out the steamed dal cake and stand for 10 minutes covered uncover the dish and cool it for 20 minutes and cut it into small squares Put 3 4th of vadi in a medium microsafe bowl mix the basic gravy and 1 cup water check the salt and pour over vadies in the bowl Cover and cook it for 30 minutes on 50 power Bring out the moong dal vadi sprinkle garam masala and garnish with coriander Serve hot with Rice or any Indian Roti Tips Remaining vadies can be deep fried after cutting and stored under deep freezer for months Bring them out 2 hours before putting in the thin gravy as fried vadis like koftas soak a lot of curry and swell in size 72 Soy chunks and Green peas Curry A100 6 3 12 mwo Ingredients Method 1 cup Soy chunks Soak soy chunks in 4 cups water for 1 hour Drain 2 hell squeeze soy chunks and place them in a medium cups Green peas ed microsafe bowl Add 1 cup water and 1 tsp salt 1 cup Onion Tomato paste cover and select 100 press start Stop oven 1 tbsp Ginger paste when it beep after 6 minutes Take out the soy chunks and keep them covered 1 tbsp Chili Garlic paste In a large microsafe bowl add oil tomato onion 2 tbsp Cashew nut paste ginger and chili garlic pastes turmeric and chili 2 tb Fresh powders and 2 tsp salt cook for 3 minut
177. powder For Tossing Sauce 2 tbsp Olive oil 1 tbsp Garlic paste 1 2 cup Tomato sauce 1 4 cup Chili garlic sauce Salt to taste 2 tbsp Mint chopped Toothpicks fruit forks for serving Note You can use mutton mince instead of chicken 48 Green Peas Poha Ingredients Method 2 cups Poha Wash poha beaten rice and keep in a colander to drain Chop green chilies Squeeze lemon and A GUNS Gre6n poas shelled collect juice Select 64 press start to Steam 1 4 cup Cooking oil green peas in the steaming basket with 1 4 cup 1 4 cup Fried onions water Stop the oven when it beep once after 4 minutes Remove green peas Put 2 tbsp oil in a large 3 Green chilies microsafe bowl add green chilies mustard seeds fried onion curry leaves peanuts and 1 and 1 2 tsp Turmeric turmeric and cook for 2 minutes After beep Take 1 tsp mustard seeds out the bowl add green peas with its water add 1 sprig Curry leaves 1 4 cup Roasted peanuts opt 1 4 cup Coriander chopped lemon juice and salt Add the poha Cover the dish with a lid and cook for remaining time Bring out poha and stand it for 2 minutes and garnish with coriander leaves Serve hot with tomato sauce or green chutney 1 tbsp Salt or salt to taste Chicken legs 2 cups Hung curds 1 2 cup Coriander chopped 6 Green chilies 1 2 cup Spinach chopped 2 tbsp Ginger Garlic paste 2 tbsp Lemon juice 2 tbsp Cashew nut paste 2 tsp
178. powder 3 minutes remove the cling wrap and serve 1 tsp Chili powder stuffed lady fingers with any Indian meal of dal and i ith plai th hapatti Tiso Tummarle powder rice or with plain paratha or chapatti 3 tbsp Cooking oil and Salt to taste 74 Navrattan Korma A103 3 10 5 min 80 P Ingredients Method 1 2 cup Almond paste Soak raisins in 1 2 cup water if using Melt butter 1 2 cup Fresh cream and place in a large microsafe bowl add onion ginger garlic and chili pastes almond cashew 50 gm Khoa mawa paste tomato puree pepper powder and salt mix 1 2 cup Fried onion paste well and select 108 press start Stop oven when it beep after 3 minutes 1 4 cup Tomato puree 2 tbsp Butter Remove the bowl and add 2 and 1 2 cups water Ot Red chili past green peas carrots almond and cashew nuts SP NEA CHI paste and cook for 10 minutes Covered 1 tbsp Ginger Garlic paste 1 tsp White pepper powder After beep bring the bowl out uncover and add fresh cream paneer cubes raisins pineapple 1tsp Cumin cherries and garam masala in the gravy cover and 1 tsp Garam masala cook for remaining 5 minutes Salt to taste Remove the bowl and stand it covered for it and pour the tempering over Navrattan korma 1 4 cup Paneer cubes Serve this slightly sweetish rich dish with any Note One can select any combination of 9 ingredients One can use Beans Fried potato cubes Fried phool makhanas etc too 1 4 cup Ca
179. pper into 1 cup Black grapes 1 unpeeled Cucumber 2 medium Potatoes 1 cup Shallots in vinegar 1 small Green pepper 1 2 cup Fresh cream 1 4 cup Mayonnaise 1 tbsp Mustard sauce 1 tbsp Chili Garlic sauce 1tsp Peppercorns crushed 6 Salad leaves small pieces Remove bitter juices and cut cucumber into small pieces Cut potatoes into small cubes and place in the steaming basket Select 179 press start to steam Stop oven when it beep after 4 minutes Bring the potatoes out and stand them for 3 minutes covered Place pepper pieces in a small microsafe bowl sprinkle a little oil and cook them for 1 minute uncovered Remove pepper and combine with steamed potatoes in a large salad bowl Add chicken cucumber shallots and cherry tomatoes to the same bowl Mix together cream mayonnaise mustard and chili garlic sauces in a small bowl add crushed pepper and pour over the vegetables and chicken mixture nicely Stir and chill under refrigeration till required Serving Take out the salad leaves shake extra water and break into small pieces line the salad platter with lettuce and pile up chilled salad in the centre Serve cold 133 2 small heads Broccoli 1 Carrot 1 Cucumber 2 Spring Onions 1 2 Red pepper 6 to 8 leaves Purple cabbage 2 tbsp Lemon juice 1 tbsp Mustard sauce 1 4 cup Mayonnaise 1 tbsp Chili Garlic sauce 1 tbsp sweet n sour Tomato sauce Salt to taste
180. quet garni and 2 tbsp Parsley chopped for Garnishing squeeze its juices well into the stew Remove the Note Bouquet garni is a small bag of whole sprigs of rosemary too Serving Garnish the tasty spices spices are tied in a piece of muslin and nourishing stew with chopped parsley and cloth and is lowered in the sauce liquid when Serve it hot with any variety of breads or a part it is cooking The spices this way impart a of Continental meals One may spice it with chili mild flavour to the dish and enhance the taste Sauce while eating Tips You may replace mutton Once the dish is cooked the bag is removed with Soy nuggets or chunks of boneless chicken and squeezed of its juices into the dish and discarded 129 Cream of Pumpkin A173 8 10 10 min 50P Ingredients Method 500 gm Pumpkin Peel and clean pumpkin and cut into pieces Place it in a micro safe medium bowl add 1 cup water 1 cup White sauce l cover and Select 173 press start to cook Stop 1 veg non veg Soup cube oven when it beep after 8 minutes Take out pumpkin and stand for 5 minutes covered add 1 cup more water and liquidize along 1 tsp Pepper powder with its cooking water Add soup cube and white 1 tsp Butter sauce churn the contents once more and remove into a large microsafe bowl Add remaining water 1 tbsp Garlic chopped very fine or dried mix e pie and Cook for 10 minutes 4 garlic Take out the bowl stir soup add salt and pepper 4
181. r and check the seasonings Keep the dish covered till required Serving Garnish The spicy Maharashtrian dish with chopped coriander and serve it with steamed Rice Rice poli or Chapati 1 4 cup Coriander chopped Note Goda masala is a product of Maharashtra and is used to cook Maharashtrian dishes 106 500 gm Mutton 1 tbsp Salt 2 cup Vinegar Vindaloo Masala 2 cup Malt vinegar tbsp each Ginger Garlic paste 1 2 cup Brown onions 1 tbsp Poppy seeds 7 Red chilies whole inch stick Cinnamon tsp Cumin tbsp Coriander seeds 4 Cloves 6 Peppercorns 1 tsp Turmeric powder 3 Cardamoms 1 4 cup Cooking oil 1 cup Water 6 to 8 Cocktail onions opt Salt to taste Chopped coriander for garnishing NB Mutton Vindaloo is a Goan style of dish Marinate mutton with salt and vinegar in a large microsafe bowl for 2 hours Deseed the red chilies Combine all the dry ingredients and dry roast on hot griddle for one minute switch off the heat cool and grind them with malt vinegar to a smooth paste In a microsafe medium bowl put oil and add spice paste ginger garlic paste and brown onions mix well and Select 140 press start to cook uncovered Stop oven when it beep after 4 minutes stirring once in between Remove vindaloo masala from oven and keep it covered In another bowl add marinated mutton stir well and cook for 10 minutes covered After beep Remove mutton from the m
182. rated coconut green chili 1 tsp Mustard seeds coriander and salt to taste To make tempering 1 tbsp oil select 113 press start Make Temper using of oil mustard red chilies and curry leaves add 1 4 tsp Asafetida Heeng asafetida and pour over vegetables Serve hot Salt to taste 2 tbsp Coriander chopped opt 29 Eggplant Walnut Dip A31 Ingredients 1 large Eggplant Brinjal Wash clean and cut eggplant into 2 parts lengthwise place them on a heatproof plate or 3 4 cup Walnut meat directly on rotating table and select 31 press start 1 4 cup Extra virgin olive oil Turn once for changing the position 1 4 cup Coriander chopped Remove the eggplants Now with a spoon scoop out all the pulp and cut it in pieces Place it in the 6 to 8 cloves roasted Garlic blender add lemon juice and blend Powder the 1 big Green chili deseeded walnuts separately and add to the blender mix green chili and garlic too blend on slow speed pe So adding olive oil spoon by spoon in it Continue 1 4 to 1 2 tsp White pepper powder blending till the mixture is smooth and all the oil Salt to taste is finished Add salt and pepper and blend once more Remove the mixture to a serving bowl and add coriander to it Mix well Serving Serve it as a dip along with raw and partially boiled Vegetables or any kind of Chips Fontina Cheese Dip Ingredients Method 200 gm cheese Grate the cheese and place it in a medium 2 cups
183. rd Floor Sathya Towers DB Road R S Puram Coimbatore 641002 Delhi Godrej Bhavan 2nd Floor Shershah Suri Marg Mathura Road Okhla New Delhi 110 065 Faridabad Godrej Bhavan 2nd Floor Shershah Suri Marg Mathura Road Okhla New Delhi 110065 Ghaziabad Plot No 229 230 Sardar Pashu Ahaar Bulandshahar Road Village chaprolla Ghaziabad Guwahati Basundhara Enclave 1st amp 2nd Floor Ulubari Guwahati 781007 Hyderabad 201 amp 202 Lala 1 Land Mark 5 4 94 to 97 2nd Floor Above Digital Shoppy Ranigunj M G Road Secunderabad 500 003 Jaipur 502 506 5th Floor Gaurav Towers Malviya Nagar Jaipur 302 017 Kochi 2nd floor Angels Arcade South Kalamasserry Near CUSAT PO Kochi 682022 Kolkata Plot 30 Block GN Sector V Salt Lake city Kolkata 700 091 Lucknow C 3 3 amp C 3 4 Sanjay Complex Near All India Radio Vidhan Sabha Marg Lucknow 226001 Mumbai Appliance Division Plant 4 Pirojshahnagar Vikhroli Mumbai 400 079 Nagpur Dr Bhiwapurkar Chamber 2nd Floor Opp Yashwant Stadium Dhantoli Nagpur 440012 Patna Grand Plaza 6th Floor 6001 6004 Dakbunglow Crossing Frazer Road Patna 800001 Pune Apollo Building Square Plot No 60 Survey No 599 Sahaney Sujan Park Lullanagar Bibewadi Road Pune 411 040 Raipur 9 1 Besides Bharat Petrol Pump Opp Hotel Picadelly Mahoba Bazaar G E Road Raipur 492 001 Chhatisgarh Ranchi C o Surya Motors Near Krishi Bazaar Samiti Pandra Ranchi Jharkand
184. re serving Drain the lettuce remove extra water and line the salad platter Mix half the chili flakes and mint leaves and place the 1 tbsp Olive oil salad in the centre of the platter Garnish with 1 2 tsp Pepper powder remaining chili flakes and serve with additional lemon This sweet n sour salad is perfect for any Salt to taste occasion 2 cups Corn kernels 6 Salad leaves Seasonings 1tbsp Lemon juice 138 Cheesy Salad in Cottage cheese Baskets A186 3min preheat 15 min 190 3 mwo Ingredients Method For Baskets Place bread slices in a grinder and make soft bread crumbs In a working bowl trove combine all the ingredients for baskets mix well to smooth 1 2 cup Cheese grated dough and divide it into 8 to 12 equal portions 3 slices Regular bread Grease your palms with a little oil roll and shape x each portion into a basket You may use muffin 1 large Potato boiled tins for making salad baskets Place them in a 2 tbsp Corn flour lightly greased baking tray and Select 186 press microwave to 190 degrees Celsius for 3 minutes Stop oven when it beep after 15 minutes Stand the baskets in the oven for 15 minutes Take out and cool Soak lettuce in cold water Chop cucumber spring onions and green chili mix it with grated paneer and cheesy dressing and keep under refrigeration Clean and cut carrot beans capsicum into small pieces for salad and place them in the steaming basket Add green peas too
185. redients sprinkle a little more water evenly and form a ball In the very hot weather wrap the dough in a cling wrap and keep under refrigeration for 20 minutes Roll out dough in a circular shape on a lightly floured board platform to the 1 8th inch pastry Lift it care fully and fit into 9 inch pie shell pan trim the pastry to 1 inch of edge o pie pan and fold underneath Pinch pastry edges or press lightly with a fork Prick the bottom of pastry also with the fork and select 195 press start to bake it blind in the oven on CONVECTION mode For this preheat oven to 200 degrees Celsius for 5 minutes and then place the pie in i on higher rack Remove it from oven and cool it Take the pie ou carefully and place in a serving plate For filling Shred the chicken combine in a microsafe medium bowl butter mushrooms pepper green chilies salt and pepper and cook for 3 minutes on micro HIGH uncovered Take out the bowl and mix white sauce cream chicken green peas and beaten egg yolk with cooked vegetables Check the seasonings Cover the bowl and cook for 3 minutes on REHEAT mode Take out the chicken vegetable mixture Serving Pour the mixture in the short crust pie shell and serve it immediately with any Continental meal Tips Keep a knife and a flat serving spoon along with it to cut it in the drsirable wedge size Pie shell can be baked in advance and stored carefully in an airtight container It can last for 1 week 1
186. reek leaves 1 tsp Garam masala 4 Green cardamoms 3 tbsp Cooking oil 1 2 tsp Asafetida 1 4 tsp Cumin 1 tbsp Salt 1 4 tsp Turmeric powder opt 2 tbsp Chopped coriander 2 and 1 2 cup Water Tempering 1 tsp Ghee 1 4 tsp Chili powder Peel wash and cut potatoes into 1 inch cubes Place in the steaming basket and select 92 press start to steam stop oven when it beep after 6 minutes Remove the potatoes place in a medium microsafe deep bowl and partially mash with the wooden spoon when still hot Cover and keep warm Place oil in another microsafe bowl add gram flour green chilies and fenugreek methi leaves stir and cook for 2 minutes Take out the bowl from microwave Add tomato puree cashew paste chili powder turmeric garam masala cardamom powder salt asafetida and water in it Mix with boiled and mashed potatoes stir well and cook for remaining 15 minutes on LOW Bring out the potato curry and let it stand for 5 minutes covered Temper the dish Heat ghee for a few seconds on gas heat crackle cumin switch off the fire add chili powder and pour over potato curry Garnish with coriander and serve it hot with Poories Parathas at breakfast brunch lunch etc Tips This dish is special for those who do not consume onions ginger and garlic 67 2 bundles 400 gm Brassica leaves sarson Clean the sarson leaves and peel the thick stems leaves gandlal wash properly and chop roughl
187. ric mixer Add heated 1 cup Milk stock or water stir well and strain through a sieve Season the soup with salt and pepper Reheat 6 Almonds blanched before serving 4 drops Almond essence opt Remove the bowl and add essence Pour in individual cups garnish with a little coriander and almond slivers 1 cup White sauce 1 tsp White pepper powder Salt to taste 2 tbsp Coriander chopped 27 Mint and Pepper Mutton Ingredients Method 500 gm Boneless mutton Cut boneless mutton into 1 inch cubes Combine 1 2 cup White onion paste ina large deep microsafe bowl mutton onion paste ginger garlic 1 tsp salt green chili 1 cup of 2 cups Curds curds and bouquet garni Cover with lid and select 1 tbsp Garlic minced 27 press start stir once in between Remove the bowl and let the dish stand covered 1 tbsp Grated ginger for 15 minutes Take out the bag of bouquet garni 1 tsp Roasted cumin powder and squeeze into the mutton lift the green chili 1t Whit and discard check the seasonings and cool the SP VVE PSpper powger dish Beat remaining curds and add to the cooked 1 Green chili mutton Sprinkle pepper and mint powders Mix Il and transfer to the serving bowl Sprinkle ttsp Mint powde dae cumin powder and chopped coriander Serve hot 2 tbsp Chopped coriander Salt to taste Bouquet Garni a small bag of whole spices tied in a muslin cloth Whole spices for bouquet garni 3 Carda moms 10
188. rice and mash it with wooden spoon 6 Green cardamoms Add 3 cups more milk and cook it 8 minutes on 1 4 cup Raisins LOW power covered Remove kheer add saffron and nuts stand it for 10 minutes covered Serving Serve it warm You chopped and a few strands of Saffron soaked may chill it if you prefer so in 2 tosp warm milk 1 4 cup Dry fruits of your choice Atta Laddu wheat flour sweet balls A154 4 min 80P 6min 50 P Ingredients Method 200 gm 2 cups Wheat flour Sieve wheat flour and semolina together place in a flat microsafe dish and Select 154 press start to roast on MEDIUM Stop oven when it beep after 250 gm Powdered sugar 4 minutes 150 gm 3 4 cup Ghee clarified butter Remove the dish and add ghee Mix very well and 3 cook for 6 minutes on LOW 1 2 cup Dry fruits coarsely powdered opt Remove the bowl add powdered sugar and mix 1 4 tsp Green cardamom powder very well Leave it to cool for 15 minutes Add nuts and cardamom powder and make tight balls laddus Cool completely Store in tight lid jar Serve as and when required Tips This recipe will yield 24 laddus It is a very healthy snack for growing up children 50 gm 1 2 cup Semolina 118 Lauki Hulwa bottle gourd hulwa A155 5 15 2 Ingredients Method 500 gm Lauki 2 tbsp Ghee Wash peel and grate lauki Squeeze it well and 100 am Khoa Mawa mix with ghee in a microsafe bowl and Select 155 press start to cook Stop o
189. rnish with chopped coriander Serving Serve it with buns pav Finely chopped onions tomatoes and green chilies are excellent accompaniment to the dish Tips Buns are roasted on hot griddle with a blob of butter on it and then served with this special preparation 1 tsp Ginger Garlic paste Salt to taste and 1 cup water Chopped coriander for garnishing Cut paneer into small pieces and keep aside Combine green peas with 1 4 cup water select 87 press start to steam in the steaming basket stop oven after 4 minutes when it beep Remove the green peas In a medium microsafe bowl add cooking oil onion tomato paste ginger garlic paste and tomato puree cover and cook for 2 minutes Take out the cooked masala bowl add turmeric chili powder and garam masala to it mix well add paneer peas and 1 and 1 2 cup water stir and cook remaining 10 minutes Bring out the dish and stand it for 3 minutes Garnish and serve with any Indian bread 62 100 gm Mushrooms 100 gm Mixed peppers 100 gm flowerets of Cauliflower broccoli 100 2 small Carrots 100 gm Green peas shelled Beans 2 tbsp Fried onions 1 tbsp Fried garlic 1 tbsp Ginger juliennes 3 tbsp Olive cooking oil 1 4 cup Tomata puree 1 tsp Garam masala 1 4 tsp Cumin 1 4 tsp Mustard seeds 1 4 tsp Turmeric opt 1 4 tsp Cinnamon powder 1 tbsp Corn flour Salt to taste Wash vegetables remove stems from mushrooms cut peppers in 1
190. rot 1 large Capsicum Pound cloves and cardamoms take out the seeds from the cardamoms Cut carrot and capsicum into 1 2 inch cubes and mix with cauliflower and green peas place them in steaming basket with 1 cup Cauliflower broccoli s small floweretes 1 4 cup water underneath and select 105 press For Gravy start to steam Stop oven when it beep after 3 minutes 1 2 cup Green peas shelled 12 Cherry tomatoes 1 cup White onion paste 1 8rd cup Cashew paste Remove the steamed vegetables and immediately rinse under the tap water to retain the colour Cut cherry tomatoes into halves In a microsafe bowl 2 tbsp Cream add 2 tbsp oil onion paste cashew nut paste green chutney and 1 2 cup water stir well cover and cook for 10 minutes stirring once 5 tbsp Green chutney coriander and mint 3 tbsp Cooking oil 1 tsp Cumin 6 Cloves After beep Remove the bowl and stir the contents add steamed vegetables pounded 4 Green cardamoms spices ginger and cinnamon powders cherry 1 4 tsp Cinnamon powder tomatoes and 1 cup water Cover the dish and 1 2 tsp Ginger powder cook for remaining 6 minutes 1 tsp White pepper powder Take out the mixed vegetable curry add cream cover and stand for 3 minutes Garnish with coriander or parsley and serve it with any Indian bread in main meal menu 2 Red chilies whole deseeded 77 Stuffed Peppers A106 1 30 2 8 min 80 P Ingredients Method 6 medium
191. rring When custard starts thick ening beat egg whies very stiff and fold into the custard Now put custard in the chilled jelly mould and place it again in the deep freezer for 40 to 50 minutes Once set remove from deep freezer and keep in the refrigerator till served Unmould de mould before serving and garnish Tip You may set the kiwi mixture in small indivdual glass bowls and may not unmould But you must chill them too as chilling the bowls reduces the set ting time 158 80 150 gm dry Apricots 3 large 500 gm Apples 1 Lemon 1 4 cup Jaggery 2 tbsp Sugar 1 4 tsp Cinnamon powder 1 4 tsp Clove powder For crumble 1 and 1 2 cup Wheat flour 100 gm Butter 1 2 cup Lal shakar brown sugar Soak apricots in hot water for 2 hours or more time Peel core and chop apples Place them in a medium sized microsafe bowl Squeeze lemon and mix with apples add 1 2 cup water cover and c select 208 press start to cook on HIGH Uncovered Stop oven when it beep after 6 minutes Bring out the apples mash them with wooden spoon add sugar and cinnamon powder mix cover and keep aside Remove the stones from soaked apricots and place them in a medium bowl add the water they were soaked in add clove powder cover and cook for 6 minutes on HIGH Remove apricots add grated jaggery and pass through a liquidizer when slightly cool Sift wheat flour and mix with brown sugar in a bowl cut butter into it and
192. rrot cubes Indian bread on festive occasions Nav Rattan nine ingredients 3 minutes Heat 2 tsp oil on gas crackle cumin in 75 Malai Koftas in Quick Gravy A104 3 12 min 80 P Ingredients Method 1 and 1 2 cup 250 gm Paneer grate d Chop the nuts and basil leaves very fine Deseed 1 2 Kh green chili and chop fine Now mix together all apes gm pamawa the ingredients for malai koftas nicely including 1 4 cup Mixed nuts chopped ones divide the mixture into 12 1 4 cup Corn flour portions roll them and place in the steaming basket with 1 4 cup water underneath Select 10 leaves Basil 104 press start to steam Stop oven when it 2 tsp White pepper powder beep after 3 minutes 1 small Green chili opt Take out the steaming basket and let koftas stand Salt to taste for 5 minutes covered In a large microsafe bowl add butter basic gravy cream chili and cinnamon powders and half the coriander Cover the dish 1 recipe Basic quick gravy and cook for remaining 12 minutes 1 2 cup 100 ml Fresh cream Remove the gravy and stand it covered Place 1 tbsp Butter steamed koftas in a large shallow dish and pour 1 4 tsp red chili powder the gravy over it Cover and stand it for 1 2t Black adchat 5 minutes Just REHEAT before serving Garnish sp Black cumin shah Jeera with remaining coriander and serve with any Indian 1 tsp Oil bread roti 1 4 tsp Cinnamon powder 3 tbsp Chopped coriander 76 1 large Car
193. ructions before using your oven Do not allow children to use this oven without close supervision Precautions to avoid possible exposure to excessive microwave energy a Do not attempt to operate this oven with the door open since open door operation can result in harmful exposure to microwave energy It is important not to tamper with the safety interlocks b Do not place any object between the microwave oven cavity and the door or allow soil or cleaner residue to accumulate on sealing surfaces c Do not operate the oven if it is damaged It is particularly important that the oven door closes properly and that there is no damages to the I Door bent ii Hinges and latches broken or loosened iii Door seals and sealing surfaces d It is hazardous for anyone other than properly qualified competent service personnel to repair adjust or remove the cover which gives protection against exposure to microwave energy 1 Do not heat the following items in the microwave oven Whole eggs in the shell water with oil or fat sealed containers or closed glass jars These items may explode Do not cover or block any openings in the oven Use your oven only for the operations described in this manual Do not run the oven empty without food in it Do not deep fry in your microwave oven Do not remove the turn table while using the microwave oven 10 Do not make popcorn peanuts and suji roast in plastic
194. s on HIGH Stir after 3 minutes and 3 deseeded and chopped Green chilies add rice Mix again and further cook for 2 minutes tbsp Paral h d Take out the stuffing mixture and add parsley salt SP rars ey CNOppe pepper and half the cheese Mix and cool the 1 tsp Pepper powder stuffing until just warm Convert the bread slices into soft breadcrumbs by grinding Now brush the SALTO tase tomato shells with a little oil from outside Stuff tomatoes carefully with the prepared mixture and keep them in a plate Sprinkle the top with breadcrumbs and a little cheese and dot with butter Cook on COMBINATION 1 for 8 to 10 minutes For extra soft tomatoes cover them with cling wrap and cook on HIGH for 8 minutes Take out the tomatoes Serving Serve hot or warm with any Continental Indian meals Tips Instead of rice you can stuff tomatoes with Noodles or small pasta and vegetables Or use Paneer or leftover of roasted Chicken and veggies for stuffing tomatoes 150 Clean chicken and dry with a kitchen towel from inside out Mix together the marinade ingredients and apply the mixture to the chicken inside and outside generously Stuff the chicken with sliced vegetables Wrap stuffed chicken in aluminum foil a properly covering all the sides so that no juices leak while being cooked Mix together salt and wheat flour add water and knead a pliable dough It should not be hard Roll the dough into a large thick cha
195. sauce liquid when it is cooking The spices this way impart a mild flavour to the dish and enhance the taste Once the dish is cooked the bag is squeezed of its juices into the dish and discarded 113 Badami Murg Almond Chicken A148 Preheat up to 5 min at 200 c 30 conv 200 2mwo 80 conv 180 Ingredients Method 1 Chicken 600 to 700 gm Cut chicken into pieces and marinate with half 1 4 cup Almonds the curds lemon juice chili powder and salt for 6 hours or overnight under refrigeration but remove 1 cup Curds it 2 hours before use Place it in a microsafe bowl 1 4 cup Cream or baking pan and cover with a proper lid or aluminum foil Select 148 press start to Preheat 1 2 cup White onion paste the CONVECTION mode of your microwave to 2 tbsp Lemon juice 200 degrees Celsius for 5 minutes Stop oven 21b Tomat when it beep after 5 minutes and cook chicken in Sp Oma Sauce it for 25 more minutes covered 50 gm Butter Grind almonds coarsely Take out the cooked 3 Green Cardamoms chicken and keep it covered In a large microsafe bowl combine melted butter white onion paste 1 tsp Black pepper powder and cloves and cook for 2 minutes on HIGH 1 tsp Garam masala uncovered Take out the bowl add ginger white pepper garam masala tomato puree remaining curds 1 tsp Red chili powder almond powder and chicken with its liquid finally Salt to tast add cream and stir well Transfer the chicken to SE Oe a micr
196. sauce or chutney 19 2 cups Split Moong dal Soak moong dal for 5 hours then wash and remove as much dal husk as you can save nutritious dal husk season it and use for 1 2 tsp Ginger powder making parathas drain dal and grind it with 1 2 1 tsp Garlic paste cup water to a fine paste remove from the mixer and add a pinch of cooking soda ginger powder 2 tsp Green chili paste garlic and chili paste Cover and keep aside for 2 1 4 tsp Asafetida hours it makes dal lighter Meantime grease a micro safe idli stand After 2 hours add salt and eno fruit salt mixed with 2 tbsp water mix 1 pinch Cooking soda thoroughly and put 1 tbsp full of batter in each Idli stand cavity Place it in the vessel with 1 4 th cup water underneath Cover it and select 10 press For Tempering start After beep Take out the Idli stand Stand the 2 tbsp Cooking oil dish for 2 minutes covered and remove the Idlies to be served Serve them with Coconut chutney 1 and 1 2 tsp Eno fruit salt Salt to taste 1 4 cup chopped Coriander 2 tsp Mustard seeds Spicy Almonds A11 7 min Combine all the ingredients except almonds in a oe ee ee cook uncovered select 10 press start stirring 20 Microwave Orange Jelly Ingredients Method 2 cups unsweetened Orange juice Chill the dish in which you want to set jelly Chop ll the fruits Combine orange juice and sugar in a 2 tbsp t a psp sugar opt medium microsafe bowl Mix gelatine
197. shew and select 81 press start to cook Remove Blanch almonds cashew nuts in 1 cup water and stand for 30 minutes Cool and peel almonds Place them in a liquidiser with curds or water and grind to a smooth paste Remove and store in the deep freezer Use as it is when needed in the recipes It lasts for 15 20 days Note For immediate use blend nuts with curds but for longer storage use boiled and cooled water Usage The nut paste is ideal for adding flavour to various dishes and enrich gravies It also provides body to the curries In addition Almond paste makes nourishing Soups and Desserts Basic Coconut Milk Ingredients Method 1 Coconut Grate coconut Select 82 press start to boil with 2and 1 2 cups of water stop oven after 5 minutes Take out the water Soak grated coconut in it for 30 minutes to 1 hour and save the remaining water for later use Grind coconut in electric blender along with water to a fine paste strain and collect the first extract of coconut milk thick in consistency Heat the remaining 1 cup water for 2 minutes Remove water and add to the coconut roughage Repeat the grinding process and strain to collect the second extract of coconut milk thin in consitency Discard the roughage Use the first and the second extracts of coconut milk as the recipe directs Note As a rule while cooking the second extract is used first and the first one is added just before finishing cooking so that it does not
198. structions given in the User Guide 4 Defects are caused by improper or reckless use which shall be determined by the company personnel 5 Any repair work earned out by persons other then authorised company personnel 6 Defects caused beyond control like abnormal voltage acts of God or while in transit to service centre or purchaser s residence 7 The warranty is not valid in case the serial number is deleted defaced or altered 8 Damage to the microwave or any parts due to transportation or shifting is not covered by the warranty 9 The warranty automatically expires after 12 month of original date of purchase even if the microwave may not be in use for any time for whatever reasons during the warranty period 198 GODREJ amp BOYCE MFG CO LTD Appliances Division Branch Address Ahmedabad 4th Floor APM Shopping Mall Near IOCL Petrol Pump Shyamal Karnavati 100 ft Road Satellite Anmedabad 380015 Bangalore 3rd Floor The Karnataka Film Chamber of Commerce Bldg 28 1st Main Crescent Road High Grounds Nr Shivanand Circle Bangalore 560 001 Bhopal 217 Zone M P Nagar Beh Jyoti Talkies Bhopal 462 011 Bhubaneshwar Highway Complex NH 5 Rudrapur Bhubaneshwar 752 101 Chandigarh Mohali Plot No A 40 Phase VIII A Industrial Area Mohali 160 059 Chennai No 1 Sidco Industrial Estate Ambattur Chennai 600 098 Coimbatore No 585 590 3
199. t garni properly cover the dish and select 194 press 2 tbsp Butter start to cook on HIGH Stop oven when it beep after 10 minutes Stirring once Take out the bowl with mutton and add potatoes onions spices 2 sprigs parsley saved marinade 4 and 1 cup water Cover and cook for 10 minutes on HIGH After beep Remove the bowl add tomato puree seasonings and 2 cups water stir well cover again and cook for 20 minutes on MEDIUM Remove the mutton hot pot and stand it covered till required Take out the bag of bouquet garni and squeeze it into the curry Remove the parsley sprigs too Check the seasonings Serving Garnish it with remaining chopped sprig of parsley Garlic toasts can accompany the dish very well NB Bouquet garni is a small bag of whole spices which is added when soup curry is being cooked later on squeezed into the dish and discarded 147 For Short crust Pastry 1 and 1 2 cup Flour 1 2 cup Butter 1 2 tsp Salt 3 to 4 tbsp Chilled water For Filling 1 pre boiled Chicken breast 1 cup Mushrooms sliced 1 2 Red pepper chopped 1 2 cup Green peas boiled 1 and 1 2 cups White sauce 1 4 cup Fresh cream 1 Egg yolk 10 leaves Basil chopped 2 Green chilies chopped 2 tbsp Butter 1 tsp Pepper powder Salt to taste Sieve flour and salt together cut butter into it and mix with your finger tips till the mixture resembles breadcrumbs Add 3 tbsp cold water to gather the ing
200. t immediately Pour the tempering over kadi Crush fried cloves and sprinkle over dish REHEAT for remaining 3 minutes Serve it hot garnished with chopped coriander with plain steamed Rice or Jeera rice 81 Palak Makai Saag corn spinach saag A111 4 8 min 80 P 8 min 80 P Ingredients Method 2 cups Corn kernels Wash and place corn kernels in the steaming bas ket with a little water underneath and select 111 2 cups Spinach puree i press start to steam Stop oven when it beep after 1 4 cup Almond paste 4 minutes 2 tbsp Milk Remove the corn and keep it covered In a large 2 tbsp Fresh cream microsafe bowl mix together 1 tbsp oil spinach 2 tbsp Garlic chopped puree almond cashew paste pepper and salt 2 tbsp Butter cooking oil a h and cook for 8 minutes covered stirring 1 2 tsp Cumin After beep Remove the bowl from microwave 1 tsp P Sp TPPA _ add steamed corn milk and cream Sprinkle mix 1 2 tsp Mixed spice powder spice powder and check the seasonings Cover 1 4 tsp Red chili powder the dish and cook for remaining 8 minutes Salt to taste Take out cooked corn spinach and temper it Heat 1 tbsp oil in a ladle fry garlic switch off heat add chili powder and pour over the ready dish Serve hot with any kind of Indian Roti Pav etc Wash and place moong sprouts in a medium Mook Ep omn e niuien 1 4 cup Fresh peanuts or soaked peanuts i for 4 hours minimum Take out sprouts and remove t
201. t peeling into cubes place in a large bowl and sprinkle lemon juice over them Remove carrots from the steaming basket cut For Chicken Balls into cubes and mix with apples Cut celery very Combine in a bowl 200 gm Chicken fine and put in the apple bowl Now mix chicken mince kheema balls also with apples and pour french dressing f over toss lightly cover and keep aside Chop cashew nuts and walnuts drain raisins and mix with apples Add chopped nuts also saving a little for garnishing Toss again Drain lettuce and line a salad bowl platter with salad leaves Pile up the salad in the centre and garnish with saved nuts Serve the salad as a light meal or with any Con tinental meal Tips Soaked dry fruits are light on stomach as they are revived to the freshness and mix well to a smooth dough and form 16 to 18 small balls Steam as per instructions 137 300 gm Shrimps or Prawns shelled Wash and marinate shrimps with 1 tbsp lemon juice and a little salt for 30 minutes and drain Soak lettuce in cold water Wash and slice 1 cup Moong sprouts mushrooms Wash and drain sprouts Combine 2 tbsp Lemon juice butter and garlic in a medium microsafe bowl and Select 184 press start to cook on HIGH 2 tbsp Butter or Olive oil uncovered Stop oven when it beep after 1 1 tbsp Garlic paste minute Remove the bowl and add chili flakes chili garlic sauce remaining lemon juice brandy sprouts 1 tsp Chili fl
202. t remaining 1 tbsp oil on gas heat crackle 1 2 tsp Cumin cumin in it and pour over meat stock Cover and cook for 20 minutes on MEDIUM Take out the cooked Pandhra Rassa and stand 1 tbsp Ginger Garlic paste 10 Cashewnuts 1 inch stick Cinnamon 4 Green chilies Salt to taste 3 tbsp Oil for 5 minutes covered Remove the green chilies and bay leaf before serving and discard Serve the white curry soup with any Indian Maharashtrian meal 115 Hyderabadi Fish curry A150 4 15 min 80P Ingredients Method 500 gm Fish cut into pieces Soak poppy seeds in 1 2 cup water for a 30 minutes Marinate the fish pieces with lemon 2 tbsp Lemon juice juice turmeric and salt for 30 minutes Pound 1 tsp Salt cardamoms and take out the seeds Grind 1 2 Coconut grated together grated coconut and poppy seeds with the soaking liquid Grind brown onions green 1 4 cup Roasted peanuts powder chilies and ginger garlic paste with 1 2 cup curds 2 tbsp Poppy seeds Put oil in a microsafe large bowl and add onion paste coconut paste and peanut powder stir well 1 2 cup Curds and Select 150 press start cook uncovered 1 2 cup Brown onions Take out the bowl add turmeric chili powder 1 tbsp Ginger Garli t garam masala cardamom seeds and water to it p Ginger Garie paste Stir well Lift the fish pieces from the marinade and 1 2 cup Tomato puree place in the gravy Discard the marinade Cover 6 Green chilies the dish and
203. t the spices for 1 tbsp Cumin seeds home made rasam powder Stop the oven when 3 Red chili hol it beep once after 2 minutes ZREO CUES WOE Remove and cool spices mix with turmeric and 1 tsp Turmeric powder asafetida and grind to a fine powder Mash 3 sprigs Curry leaves tamarind and collect its water Strain dal soup once more mix spices tamarind water lemon 12 Peppercorns juice and salt Boil for remaining time 10 minutes in a ladle on gas stove for a few seconds and 1 2 tsp Asafetida cracling mustard seeds in it and adding curry Salt to taste leaves and asafetida Pour tempering over the 2 tbsp Gram dal Remove dal soup Make tempering by heating fat rasam adjust salt and serve For Tempering 55 4 medium Tomatoes Clean and roughly cut vegetables place them in a large bowl add spices coconut and 1 cup water Cover and select 75 press start Stop the oven 1 small Onion when it beep once after 6 minutes 4 small Potato Take out the vegetables strain and save the liquid Liquidize the vegetables with 1 cup water add 1 4 cup Fresh coconut shavings grated remaining water and saved liquid strain through a 1 inch piece Ginger sieve put in the same bowl and cook for remaining time oi Sale Remove and keep it covered till used Mix phool 1 bay leaf makhana with oil and roast Serve the soup with roasted makhanas as a starter 1 medium Cartrot 2 Black cardamoms 10 Peppercorns 1 tsp
204. tes Remove the dish and keep it covered Deseed the whole red chillies Add onion tomato paste and ginger garlic paste in a separate bowl mix well and cook for 2 minutes covered After beep Combine onion tomato paste and steamed pumpkin in a bowl Add turmeric chilli powder asafetida garam masala tamarind paste grated jaggery and salt mix and stir well Temper it Heat oil in a ladle on gas stove and crackle cumin mustard fenugreek seeds and whole chillies in it and pour over the pumpkin Stir cover and cook for remaining 10 minutes stirring once in between Remove and let the dish stand for 5 minutes and then stir gently with a fork Garnish with chopped coriander and serve hot with plain Paratha Poori or Chapatti Note Pumpkin is also called Bhopla Kumda and Lal Kaddoo 84 12 big Achari mirch For stuffing 3 tbsp Brown onions 1 tbsp Ginger Garlic paste 3 tbsp Coriander powder 1 tbsp Chili powder 1 tbsp Pomegranate seeds or 2 tsp Mango powder 1 tsp Garam masala 2 tsp Salt 3 tbsp Cooking oil Place pomegranate and coriander seeds in a plate and roast on hot griddle for 30 seconds on high heat Cool and pound them Slit the chilies carefully hollow them smear with a little oil and place in a plate Select 115 press start to cook the empty shells uncovered Stop oven when it beep after 1 minute Take out the chilies and cool slightly Combine all the ingredien
205. th pistachio nuts Serving Serve it cold as a small snack or along with a spicy dish pulao 1 4 cup Sugar 1 green Chili opt 1 tbsp Pistachio nuts 2 tbsp fresh Mint leaves chopped Salt to taste 24 Multi grains Idli A20 Ingredients 250 gm Multigrains Wash and soak multigrains for 6 hours over night Grind with ginger garlic and green chili to a smooth paste Cover and stand for 4 hours Add 1 2 tsp Ginger powder salt asafetida and 1 tsp full of eno fruit salt mixed 1 tsp Garlic paste with 1 tbsp water Pour 1 tbsp oil in it Mix very well Grease microwave idli stand put 1 tbsp full 1 tsp Green chili paste of batter in each cavity and select 20 press start 1 4 tsp Asafoetida Heeng Serve it with Coconut chutney Tomato sauce 1 tsp Eno fruit salt Salt to taste Baked Buns A21 Preheat first up to 200 c 15 min Conv 200 Ingredients Method 6 white brown Burger buns With the help of a peeler make 2 and 1 2 inch in Z z diameter and 1 deep cavity on top of each bun 6 Ege 2 tbsp Butter Preheat the convection mode of your oven to 1 4 cup grated Cheese 200 degree Celsius Apply butter inside the buns 1 4 tsp Pepper powder place 1 tomato slice in the centre of each one z l sprinkle a little cheese and pepper and break 1 6 leaves Basil and 6 slices Tomato egg each in the centre of the buns Bake in hot oven select 21 press start Take out the tray with the buns season lig
206. ticks Melba toasts small Croissant or Dinner rolls are the best accompaniments 2 tender stalks Celery Salt to taste 5 cups Well flavoured veg nonveg stock Combine stock salt pepper and onions in a microsafe bowl and Select 168 press start to cook Stop oven when it beep after Salt n Pepper to taste 10 minutes 1 2 cup Grated cheese or 2 slices cheese Remove the soup and divide it into 4 to 6 singles microsafe soup bowls Place bread slices on high grilling rack and toast under grill for 6 minutes 3 Bread slices Take out the toasts and butter the soft side Cut 4 tsp Butter opt them into halves width wise or into triangles Place each bread triangle half on top of each soup bowl and sprinkle some cheese on it Place the soup bowls on the rotating table plate and Cook on MEDIUM for 6 minutes or place soup bowls in hot oven till cheese is melted Remove the soup bowls Serve the hot and delicately flavoured soup as a starter or a part of Continental meal 1 4 cup Brown onions 126 400 gm New potatoes Wash scrape and wash again the new potatoes and place them in the steaming basket and c GOT SuPs Mik Select 169 press start to cook Stop oven when 1 2 cup Mint leaves finely chopped it beep after 8minutes 2 tbsp Cheese grated opt Take out the potatoes and place them in a deep microsafe bowl Cover them with milk mint salt 2 tsp White pepper powder and pepper powder cover the dish wit
207. ts for stuffing including pounded spices and 2 tbsp oil Stuff the chilies with this mixture oil them with a little oil from outside nicely with a brush or your hand and place them in a plate and cook for remaining 8 minutes uncovered Remove the chilies cool and store under refrigeration These can last for 1 week Serve it with any Indian meal Tips To avoid wastage you may cut the chilies into halves as many people can not eat the full stuffed chili You can also fill the chilies with slightly cooked soy granules minced meat or dal mixture 85 Wash and soak dal for 1 to 2 hours Chop onion ginger garlic and green chilies very fine Place 2 tbsp oil in a large microsafe bowl and add chopped ingredients stir and select 116 press start to cook Stop oven when it beep after 3 minutes Remove the bowl Drain dal and add to the onion mixture Put 1 2 cup water turmeric asafetida and salt Stir cover and cook for 10 minutes After beep Remove the dal sprinkle lemon juice and cook for remaining 2 minutes uncovered Take out dal cover and stand for 5 minutes 5 Meantime heat 1 tbsp oil in a ladle for a few seconds on gas heat crackle mustard and cumin in it switch off the heat add chili powder and immediately pour over the dal Garnish with chopped coriander and serve with Chapati Paratha Or serve it as a side dish with an 2 tbsp Chopped coriander for garnishing elaborate menu with any Indian meal Tips Cook
208. tsp asafetida and pour over rice Mix properly Make tempering like you made for Lemon rice without turmeric and lemon juice and pour over rice mixed with curds Mix cover and cool before serving Garnish with a little chopped coriander 89 1 small 600 gm Chicken 1 cup Basmati rice 1 4 cup Fried onion 2 Green cardamoms 2 Brown cardamoms 10 Peppercorns 1 2 inch stick Cinnamon 4 cloves 1 Bay leaf 3 Green chilies 1 tsp Ginger paste 1 tsp Mint powder 2 tbsp choppeed mint 1 2 tsp Black cumin 1 2 cup Basic gravy 3 tbsp Cooking olive oil 1 Lemon and 500 ml Water chicken stock Cut chicken into pieces and marinate with 1 tsp salt 1 2 tsp red chili powder and juice from 1 lemon for 2 hours Soak rice Lift and place chicken in a microsafe bowl add half the oil stir well and select 121 press start to cook covered Stop oven when it beep after 6 minutes Take out chicken and keep it warm Drain rice Heat remaining oil on gas heat crackle cumin in it add whole spices too switch off the gas and pour the oil and spices into chicken bowl Add rice and fried onion to the chicken bowl mix water chicken stock basic gravy ginger paste and mari nade of the chicken with rice mixture stir it well cover the dish and cook for 10 minutes covered Bring out the rice bowl add chicken pieces green chilies mint and fried onions stir gently cover the dish again and cook for remaining
209. ups water meat stock tomato puree and all other dry ingredients stir cover and cook for 12 minutes on HIGH covered stirring once z Remove the cooked meat sauce check salt and pepper sprinkle fresh basil oregano and chili flakes cool and store under refrigeration if used later otherwise serve with pasta Serving In a serving dish place boiled and warm spaghetti and 2 tbsp chopped Fresh oregano or basil and pour hot meat sauce over it and serve 1 2 tsp Chili flakes opt for topping the Tips Bolognese sauce can be cooked in advance sauce and stored under refrigeration and pasta can be cooked the day you want to serve the dish Heat sauce before serving 183 400 gm Red chili pasta 1 2 cup Fried onion 1 tbsp Garlic paste 1 cup Tomato puree 2 tsp Oregano 5 tbsp Olive oil 1 4 cup Black olives sliced 2 red Peppers cut in juliennes 1 4 cup Green olives sliced 1 2 to 1 tsp Black pepper powder 1 4 cup Cheese grated 2 tbsp fresh Parsley chopped Salt to taste Put 7 cups water in a large microsafe bowl add 1 tbsp oil and 2 tsp salt in it and Select 236 press start to cook Stop oven when it beep after 30 minutes first 10 minutes heat water covered then add pasta and cook for remaining time on HIGH uncovered stirring once after 10 minutes Take out pasta and drain through a collander and rinse under tap water Smear it with 2 tbsp olive oil and keep aside covered In a microsafe
210. utensil Use only microwaveable glass utensil Only use utensils suitable for use in microwave oven Remove wire twist ties and metal handles from paper or plastic containers bags before placing them in the oven The oven should be cleaned regularly and any food deposits should be removed Failure to maintain the oven in a clean condition could lead to deterioration of the surface and could adversely affect the life of the appliance and possibly result in a hazardous situation When the appliance is operated in the combination mode children should only use the oven under adult supervision due to the temperatures generated To avoid a fire hazard do not severely overcook food Severely overcooked foods can start a fire in the oven When heating food in plastic or paper containers keep an eye on the oven due to the possibility of ignition If smoke is observed switch off or unplug the appliance and keep the door closed in order to stifle any flames Do not use the cavity for storage purposes Do not leave paper products cooking utensils or food in the cavity when not in use Do not use this oven for commercial purposes This appliances is intended to be used in household and similar application such as Staff Kitchen areas in shops offices and other working environments Farm Houses By clients in hotels motels and other residential environments Bed and breakfast type environments When cleanin
211. ven when it beep after 1 2 cup Sugar or sugar to taste 5 minutes Uncovered 1 4 cup Raisins Take out the bowl of lauki add crumbled mawa and sugar stir it well and cook uncovered for 15 1 4 cup nuts minutes stirring once such as Almonds Remove the dish mix it well add powdered nuts Pistachi fend Gash Ea and raisins Cook for 2 minutes uncovered BLASIO MUIS ANG VASNEW MUIS Ete Stand it for 5 minutes Garnish with chopped nuts coarsely powdered and serve it warm 1 4 tsp Cardamom powder Savian vermiceili preparation A156 2 12 min 80P Ingredients Method 1 2 cup broken Vermiceili Chop nuts and keep aside Put ghee in a 2 tbsp Ghee clarified butte microsafe large bowl and add vermicelli mix and Select 156 press start to roast it Stop oven 1 4 cup Sugar when it beep after 2 minutes Uncovered 4 cups lukewarm Milk Take out the bowl stir vermicelli add milk and sugar and cook for 12 minutes on MEDIUM Remove savian from oven stir well add nuts and of your choice stand for 5 minutes covered Serving Garnish Note You may add 2 tbsp more sugar as this with chopped nuts and serve warm recipe caters for mild sweet taste 119 Kesar Phirni saffron flavoured rice pudding A157 6 6 min 80P 6 Ingredients Method 1 4 cup Basmati rice Wash and soak rice in 1 2 cup water for 3 hours 800 ml Milk Drain water and then grind rice with 1 cup milk to a smooth paste In a large deep microsafe bowl 1 4 cup
212. wash grapes Cut pears into slices Chop dates or 1 2 cup Pineapple pears pieces stone apricots Place all the fruits and dry fruits in a large microsafe bowl Combine orange juice and 1 cup Black Green grapes sherry brandy and sprinkle over fruits Cover with 1 cup Dates or 12 Dry apricots 1 cup a lid and select 205 press start to heat it through Orange juice on REHEAT Remove the fruit dish open the lid and sprinkle with nuts Serve hot 2 Apples 1 tbsp Lemon juice 2 tbsp Sherry Brandy and 1 2 cup Toasted mixed nuts Apple Custard Meringues A206 6 10 min 50P 5 min 190 Method Powder sugar Separate egg yolks and whites E Peel and cut apples place them in a medium bowl add lemon juice and 1 2 cup water and select 206 press start to cook on HIGH A few drops Vanilla essence opt la a i Stop oven when it beep after minutes 1 4 cup sweetened fresh Cream and A Take out the apples and add 3 tbsp powdered pinch of Cream of tartar sugar and vanilla essence mash them well and keep covered To make custard place egg yolks 3 tbsp powdered sugar and custard powder in a medium bowl beat with egg beater mix milk and beat again Cook for 10 minutes on LOW so tha custard is creamy stirring twice in between After beep Take out the custard In another dish first spread stewed apples pour gently the custard over apples top with a thin layer o sweetened cream Beat egg whites very stiff and fluf
213. well Pour the mixture in the cake mould sprinkle sliced almonds on top and bake in moderately hot oven for 40 minutes After beep Take out the cake and cut cake and serve it at tea time or serve it as a dessert with Vanilla ice cream and Orange sauce Tips For orange sauce combine 1 2 cup sugar 1 tbsp corn flour 1 4 tsp salt 1 cup water 1 cup orange juice 2 tbsp lemon juice and 2 tbsp grated orange rind in a bowl and cook for remaining 4 minutes on HIGH Take out the sauce add 1 tbsp butter and stir it well Serve with cake and ice cream 4 Eggs 1 4 cup Almonds 3 drops Edible orange colour opt 165 Rum Fruit Cake X Mas cake A215 1 30490 min 180 Ingredients Method 2 cups 400 gm Flour Chop all the dry fruits and soak in rum for 48 hours Make burnt sugar syrup Place 1 4 cup 1 2 cup 299 gm Sugar sugar in a small bowl and select 215 press start 3 4 cup 150 gm Butter to cook on HIGH Stop oven when it beep after 4 Eggs 2 tsp Baking powder 1 30 minutes a Remove burnt sugar and add one cup water Stir it 1 2 tsp Baking soda well and keep covered Powder 1 cup sugar Sieve 1 4 tsp Nutmeg powder together flour baking powder and baking soda 3 4 Burnt Prepare a baking mould tin line it with paper and Sup BUMI Sugar Syrup grease it with a brush Separate the egg yolks and 1 2 tsp Cardamom powder whites Beat butter and powdered sugar 1 tsp Cinnamon powder and Dry fruits and together
214. wl add some peels too for 200 ml Fresh cream or 1 cup freshly set the greenish tinge in the soup mix 1 cup stock curds and 3 4th basil leaves cover and Select 176 gt Bring out cucumbers and stand covered for 5 minutes Uncover add 1 cup more stock and Salt and Pepper to taste liquidize Strain through a sieve and mix remaining stock Chill the soup Add cream lemon juice salt and pepper mix well and serve with fresh basil leaves as a starter in the hot summer months 131 500 gm Beetroots 2 tbsp Lemon juice 1 4 cup Sugar 2 tbsp Butter 2 tsp Corn flour 1 4 cup Water 1 2 tsp Pepper powder 1 tsp Salt 6 to 8 Salad leaves Orange segments for garnishing Soak salad leaves in water Wash and Place beetroots without greens in the steaming basket put 1 4 cup water underneath and Select 177 press start to boil Stop oven when it beep after 8 minutes Remove the steaming basket and let the beets stand covered for 5 minutes then peel and cut them into slices or cubes In a small microsafe bowl combine sugar water lemon juice salt pepper and butter together Mix corn startch with 2 tbsp water and pour over sugar mixture Cook for 5 minutes the glazing sauce on HIGH stirring twice in between By now the glazing sauce thickens so remove it and cover Place prepared beets in a bigger microsafe bowl pour the sauce over beets and stir with a spatula to coat evenly Cover the beets tightly and
215. y 1 2 cup Tomato sauce 3 to 4 tbsp Soy sauce 2 tsp Red chili powder 1 to 2 tsp Pepper powder 175 Marinade for Chicken 1 Chicken 700 800 gm 1 tsp Soy sauce 2 tsp Chili sauce 1 tbsp Worcestershire sauce 1 4 cup Vinegar 1 tsp Salt 2 tbsp Flour For sauce 2 tbsp Onion fried 1 tbsp Garlic paste 1 tbsp Garlic chopped and fried 1 and 1 2 cup Chicken stock 2 tbsp Chili sauce 2 tbsp Tomato sauce A pinch of Ajinomoto 1 tbsp Corn flour 2 Green chilies chopped 3 tbsp Chili oil Salt to taste Cut chicken into small pieces and marinate with the ingredients mentioned for marinade except flour for 2 hours Strain and save the liquid Sprinkle flour over the chicken pieces and mix well Place chicken pieces in a microsafe shallow dish pour 2 tbsp chili oil all over them and mix with your hand Select 226 press start to cook on HIGH Stop oven when it beep after 7 minutes First 4 minutes uncovered stir cover and cook for remaining 3 minutes NB To get chili oil put 1 4 cup oil in a small microsafe bowl add 3 to 4 red chilies whole broken into two parts and cook on HIGH for 3 minutes Remove and stand for a few hours Drain the oil and discard chilies Use oil as you require Take out the chicken bowl and keep it covered In another bowl add remaining oil garlic paste fried onion green chilies corn flour all remaining sauces and salt for the chili garlic sauce M
216. y Cut the 1 bundle 200 gm Spinach or Cholai stems too into small pieces Clean wash and chop spinach also Cut onion tomato and green 1 tbsp Garlic paste chilies finely Place sarson mustard leaves and 1 tbsp Ginger paste stems in a large microsafe bowl without adding E any water and cover with a lid Select 93 press 4 Green chilies start to Cook stir after 10 minutes and add 1 Onion spinach cover and cook for 5 minutes more Take out the bowl of mustard leaves and stand it covered for 15 minutes cool saag slightly and 3 tbsp Ghee or 4 tbsp Butter pass through a blender with its own liquid to get smooth paste Do not add extra water In the medium microsafe bowl add ghee chopped 1 tbsp Garlic chopped opt onion ginger garlic pastes and green chilies Stir 2 tbsp Corn meal and cook for 4 minutes Take out the bowl add red chili powder 1 4 cup Tomato puree corn meal pureed saag tomato tomato Salt to taste puree and salt Mix nicely cover and cook for 25 minutes stirring once in between and 2 minutes more uncovered Remove the saag stir and stand for 10 minutes uncovered Stir and serve topped with additional 1 tbsp butter ghee or chopped garlic fried in butter on top Corn meal Roti makki ki roti jawari ki roti bajri ki roti is the best accompaniment with this pungent and tasty dish from the Punjab You may reheat before eating 1 large Tomato 1 to 2 tsp Red chili powder 68 350 gm

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