User Manual

English 65
Oven use
Code/Food Serving Size Ingredients
6-30
Fish Tikka
Achari
450-500 g Surmai llets - 300 g (cut into 2” pieces),
Lemon juice - 2 tbsp, Ginger-garlic paste -
1 tsp. each, Turmeric powder - ½ tsp, Kashmiri
red chili powder - 2 tsp, Mustard seed powder
- 1 tsp, Onion seeds powder - 1 tsp, Fenugreek
seed powder - ½ tsp, Black salt - ½ tsp, Mustard
oil - 2 tbsp, Yogurt whisked - 1 cup, Butter -
2 tbsp.
Instructions
Place the sh in a bowl, add salt, lemon juice, ginger-garlic
paste, turmeric powder, chili powder, mustard seed powder,
fenugreek seed powder, onion seed powder, mix it well & take
it refrigerator for 2 hrs. Arrange the sh pieces and brush the
oil on crusty plate, put it on high rack and cook.
When beep, turn the pieces, apply little oil and press start.
Serve hot.
6-31
Goanese Fish
Kabab
400-500 g Surmai ( Goanese sh) - 300 g (cut into pieces),
Tamarind juice - 2 tbsp, Red chili powder –
1 tsp, Turmeric powder - ½ tsp, Cumin powder
- ½ tsp, Coconut oil - 1 tbsp, Rice our - 1 tbsp,
Chopped peppercorn - 1 tsp, Salt as per your
taste, Coriander leaves - 1 tbsp.
Instructions
Place sh in a bowl. Add all the ingredients & mix well. Let it
marinate for 1 hr. at refrigerator. Place kabab on a crusty plate
on high rack and cook. When beep, turn them over and press
start. Garnish with coriander leaves. Serve hot.
Code/Food Serving Size Ingredients
6-32
Green Masala
Pomfert
400 g Fish (pomfert) - 400 g, Ginger-garlic paste -
1 tsp. each. Oil - 2 tbsp, Semolina - 2 tbsp, Salt
as per your taste, Coriander leaves - 2 tbsp.
For green paste :
Fresh coconut - 1 cup, Coriander leaves - 4 tbsp,
Green chili - 2
~
3, Cumin seeds - 1 tsp, Garlic -
10
~
12 cloves, Lemon juice - 1 tbsp, Salt & Sugar
as per your taste, Make a ne paste of it.
Instructions
Make the slice of the sh. Apply the green paste all over the
sh. Roll out sh in semolina. Put on crusty plate with high
rack and cook. When beep, turn them over and press start.
Garnish with coriander leaves. Serve hot.
6-33
Kheema Cutlet
350-400 g Boiled Kheema - 250 g, Boiled potato - 2 ea,
Bread crumbs - 1 cup, Oil - 2 tbsp, Red chili
powder - 1 tsp, Turmeric powder - 1 tsp,
Ginger-garlic paste - 1 tsp, Salt as per your
taste, Garam Masala - 1 tsp, Coriander leaves -
2 tbsp.
Instructions
In bowl take kheema & all other ingredients except oil & mix
well. Make cutlets. Put them on a crusty plate, add some oil
around the cutlets. Put them on high rack and cook. When
beep, turn them over and press start. Garnish with coriander
leaves. Serve hot.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 65 2016-01-19 �� 4:12:48