User Manual

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Oven use
Oven use
Code/Food Serving Size Ingredients
1-8
Paneer Pakora
10 pieces Paneer - 150 g (10 square pieces), Gram /
besan our - 1 cup, Red chilly powder - 1 tsp,
Mango powder - ½ tsp, Roasted cumin powder
- ½ tsp, Garam masala powder - ½ tsp, Oil to
brush, Salt to taste
Instructions
Cut paneer into thick medium sized square shaped pieces.
Sprinkle salt, red chilli and cumin powder over the paneer pieces
and mix well. In a bowl, mix, gram our, red chilli powder, mango
powder, roasted cumin powder, garam masala powder and salt.
Add little water and beat the mixture to form a thick & smooth
batter. Brush little oil on the crusty plate. Dip the paneer pieces,
into the batter and keep on the crusty plate. Brush all sides of
paneer pieces with olive oil. Put the crusty plate on High rack
and press start. When beep, turn the side and press start. Serve
the Paneer pakora with tomato sauce or green chutney.
1-9
Mirchi pakora
6 pieces Beasn/chickenpea our - 1 and ½ cup, chilli
powder - ½ tsp, turmeric powder - ½ tsp, garam
masala powder - ¼ tsp, a pinch of asafoetida
mango (Amchoor) powder, salt as required,
water, green chilies - 6, oil, Rice our - 1 tbsp.
Filling :
Potato - 1 medium size (boiled), salt, red chilli
powder, and chaat masala
Instructions
Add all the dry ingredients to the batter. Add little water so as
to form a thick batter. Give 1 vertical slits on the green chillies
and deseed them. in a small bowl mash boiled potato and add
dry spices. Fill the chillies with potato lling. Brush, little oil on
the crusty plate. Dip them in the batter. Evenly coat the mirch
(chillies) with batter. Put the mirchi pakora on the crusty plate
and brush them with oil. Put the crusty plate on High rack and
press the start button. When beep, turn the side and press start.
Code/Food Serving Size Ingredients
1-7
Flat Bread Roll
4 pieces
White or brown bread - 5-6 slices, potatoes -
2 medium sized, dry pomegranate seeds or dry
mango powder - ½ tsp, Crushed black pepper
- ½ tsp or black pepper powder - ¼ tsp, red chili
powder - ¼ tsp, green chili - 1 chopped, garam
masala powder - ¼ tsp, cumin powder - ¼ tsp,
chaat masala - ½ tsp, coriander leaves - 2 to
3 tsp chopped, salt as required, Oil for brushing
Instructions
Boil the potatoes. When they are still warm, peel and mash
them and keep aside. Add the pomegranate powder, crushed
black pepper, red chili powder, chopped green chilies, coriander
leaves, garam masala powder, cumin powder and chaat masala
powder and salt. Mix the whole lling well. Make small to
medium rolls of the lling depending on the size of the bread
and how many you are going to use. Take a slice of bread and
dampen it with water, squeeze the water from the bread. Place
the lling in the center of the bread. Roll the bread and close
the edges so as to get an even outer cover and to cook them
evenly gently press them to make them at. Make all bread
rolls this way and keep aside. Brush little oil on the crusty
plate. Now Keep the 4 bread rolls on the crusty plate and brush
all sides with olive oil. Put the crusty plate on High rack and
press start. When beep, turn the side and press start. Serve the
bread rolls with tomato sauce or green chutney.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 24 2016-01-19 �� 4:12:44