Specifications

coriander and thick sev. lOil – 2 tsp
Cooking time: 9 mins lCurry leaves – 5
lRed chilli – 2 dry
lWater - 6 cups
Ingredients:
lSalt and black pepper – to taste
lMix vegetables – 150gm (carrot, raw
Method:
banana, French beans, pumpkins)
Tempering
1. In a microwave safe bowl, add all the
ingredients and mix well.
lCurry leaves – 5
2. Keep the bowl in the microwave oven.
lOil – 2 tbsp
3. Set the auto cook menu (Cu18). stir in
lSalt to taste
between.
For paste
4. Serve hot with rice.
lOnions – 2
Cooking time: 12 mins 60.
lTomatoes – 1
lCoconut – ½ cup
Ingredients:
lGinger garlic paste – 1tbsp
lMixed boiled vegetables – 250gm (carrot,
lCoriander seeds – 1 tbsp
cauliflower, french beans, green peas,
lWhole red chillies – 2
potatoes)
lGaram masala powder – 1 tbsp
lTomatoes – ½ cup (chopped)
lWater – 2 cups
lGaram masala – 1 ½ tsp
lGreen chillies - 2
lOil – 2 tbsp
Method:
lWater – ½ cup
1. In a microwave safe bowl, add masala
lCoriander – 1 tbsp (chopped)
paste & oil mix well.
lSalt to taste
2. Keep the bowl in the microwave oven.
lFor paste:
3. Set the auto cook menu (Cu17). Stir in
lDry coconut – ¼ cup
between.
lDry chillies – 1
4. After 5 mins (when the display shows
12:00), add the vegetables & stir in lGreen chillies – 1
between.
lOnion – 1
5. Lastly, pour the tempering. Garnish with
lSesame seeds (Til) - 1tbsp
coriander leaves.
lGarlic – 1 tbsp
6. Serve hot.
lKhus khus – 1 tbsp
Cooking time: 17 mins
lGinger – 1 tbsp
Method:
Ingredients:
1. Roast the ingredients for paste in little oil
lTomatoes – 5 large (cooked and pureed)
& make the paste with little water.
lTamarind pulp – 4 tsp
2. In a microwave safe bowl, add the oil,
masala paste & tomato and mix well.
lRed chilli powder – 1 tsp
3. Keep the bowl in the microwave oven.
lPowdered roasted Jeera – 1 tsp
4. Set the auto cook menu (Cu19). Stir in
lHing – a pinch
58. Veg With Coconut Curry (Cu17)
60. Veg Kolhapuri (Cu19)
59. Tomato Rasam (Cu18)
36