User Manual

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Oven use
Oven use
Code/Food Serving Size Ingredients
5-20
Mutton Cutlets
12-14 cutlets SOAKED TOGETHER FOR 10 MINUTES
1 slice stale bread broken into pieces, Milk -
½ cup, Tomato ketchup - 1 tbsp, Worcestershire
sauce - 1 tbsp, Fine mutton mince - 250 g,
Ginger and garlic paste - 1 tsp, Crushed
browned onions - 1 tsp, Chopped coriander
leaves - 1 tbsp, Finely chopped green chilli - 1,
Turmeric powder - ¼ tsp, Garam masala powder
- ¼ tsp, Salt- to taste, Oil - 3 tbsp.
Instructions
Mix all the ingredients up to salt together thoroughly using
one tablespoon of the oil and keep aside for 15 minutes. Divide
mixture into 6 round patties 3” x 1/4 thick (or oblong cutlets).
Preheat the microwave by using Hot-blast mode at 180 °C for
5 min. Brush patties with remaining oil on either side and place
patties on crusty plate and place it at high rack then bake.
5-21
Galouti Kebab
16 kebabs Mutton mince - ½ kg, Ginger paste - 2 tbsp,
Garlic paste - 2 tbsp, Split bengal gram our
- ½ cup, Butter - 2 tbsp, Raw papaya paste
- 2 tbsp, Chilli powder - 1 tsp, Cardamom
powder - 1 tsp, Mace powder - ½ tsp, Butter for
greasing - 2 tbsp, Salt - to taste
Instructions
Pressure cook mince and split bengal gram. Add except oil,
blend in blender and mince well. Divide the mixture in 16
equal portions and shape into at kebabs. Grease the crusty
plate with thick butter and place the kebabs over it and grease
the kebabs with butter grill. Place the crusty plate over high
rack and grill. When beep, turn over and brush with butter and
cook again.
Code/Food Serving Size Ingredients
5-22
Schejwan
Chicken
500-550 g Boneless Chicken - 400 g, Grind red chili - 10,
Oil - 3 tbsp, Garlic paste - 1 tbsp, Garlic nely
- 1 tbsp.(chopped), Tomato sauce - 4 tbsp,
Vinegar - 1 tbsp, Red Chili Sauce - 2 tbsp, Soya
Sauce -1½ tbsp, Salt & Sugar as per your taste,
Corn our - 1 tbsp, Ajinomoto - ¼tsp, Orange
color - 1 pinch.
Instructions
In microwave safe glass bowl add oil, chopped garlic, grind
red chili and cook. When beep add garlic paste & all other
ingredients. Mix it well & press start.
5-23
Seekh Kebab
500 g Chicken mince (Keema) - 500 g, Garam masala
- ¾ tsp, Garlic (Lasun) paste - 1 tsp, Ginger
(Adrak) paste - 1 tsp, Cashewnut (Kaju) - 2 tbsp,
thick Cream (Malai)- 2 tsp, Onion (Pyaj) - 2,
Carom seeds / thyme (Ajwain)- 2 tsp, Dried
mango powder (Amchoor) - 2 tsp, Rock salt
(Kala Namak) - 2 tbsp, Cumin seed (Jeera)-
3 tbsp, Dry ginger (Saunth) - 1 tblsp, Black
pepper (Kali Mirch) - 1 tsp, Nutmeg powder
(Jaiphal)- ½ tsp.
Instructions
Wash the keema and put in a strainer and gently press to
squeeze out all the water. Mix all the ingredients to the keema
and knead well. Keep aside for 1 hour. Take a big ball of the
keema mixture and hold a skewer carefully. Press the mince
on to a skewer. Repeat with left over mince on all the other
skewers. Place the skewers in the greased crusty plate on high
rack and cook. When cooked, gently remove the kebabs from
the skewers with the help of a napkin. To serve sprinkle some
chaat masala and lemon juice on the kababs.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 56 2016-01-19 �� 4:12:47