IFB 20BC5 - Page 31

30
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
bF:04 Sweet Poha 0.4 kg. MWS glass
bowl
Ingredients Wt.400gms.
Poha 2 ½ cup
Jaggery 90gms
Cardamom
powder
1/4tsp
Fresh
coconut
grated
1cup
Almonds
chopped
6-7nos
Cooking Method
1 Wash and drain water from Poha and keep
aside.
2 Add Jaggery,cardamom powder, fresh
coconut, Almonds and 2tbsp of water in
microwave safe heat resistant glass bowl ,
place the bowl in the microwave oven and
press START.
3 Upon beep, add the washed poha, add
2tbsp water, mix well, and replace the bowl
in the microwave oven and press START.
Serve hot.
Recipe
Code
Recipe Name Weight Range Utensils Ingredients and Cooking Method
bF:05 Seviya Kheer 0.150 Kg Microwave
Safe Glass
Bowl
Ingredients Wt.150 g
Seviya 100 g
Ghee 1 tbsp
Water + Milk ½ cup
+1cup
Sugar 50 g
Elaichi
Powder
To taste
Dry Fruits To taste
Cooking Method
1 In a microwave safe glass bowl add the
ghee and seviya together, place it in the
microwave oven, select the program and
press START.
2 Upon beep, add all other ingredients and
water. Stir, replace the bowl in the
microwave oven and press START.
Serve hot.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
bF:06 Dhokla 0.450 Kg MWS flat
dish
Ingredients Wt 450 gm
Dhokla Mix 180 gm
Warm Water As
instructed
on