Heat resistant
glass
dish/Steamer
Potatoes - Amount as per the
programme selected.
Scrub the potato and prick it with a
fork to prevent steam from building
up and causing the potato to
explode in your oven. Keep the
potatoes on the glass plate and
cook using the programme potato,
once done cut and serve with a
teaspoon of butter.
Heat resistant
glass
dish/steamer
Potatoes- Amount as per the
programme selected.
Ingredients for preparing the
stuffing- Onion ,Capsicum,
Peas,
Green chillies, Tomato, Garlic
cloves,
Oil, Salt as per taste.
Prepare filling as per individual
preference for taste, additional
ingredients could be added or
deleted while preparing the filling.
Slice off the top of the aloo and
use it later as a lid.
Carefully scoop the inside.
Fill the potato with precooked
stuffing prepared from the above
mentioned ingredients and cover
the potato with the potato slice
securing it with a toothpick.
Bake the potato using potato menu
by selecting appropriate weight.
Heat resistant
glass
dish/Steamer
2 medium potatoes
1 small onion (chopped )
2 medium ripe tomatoes
(chopped)
2 cups of fresh methi/fenugreek
leaves (stems removed)
A pinch turmeric powder
1 tsp red chilli powder
(optional)
½ Tbsp grated ginger
2-3 green chillies
1 tsp mustard seeds
1 Tbsp fennel seeds
1 Tbsp coriander
seeds/dhaniya
1 tsp cumin seeds
Oil 1 tbsp
Salt to taste
Peel the potato and dice it into
small cubes. Powder the fennel
seeds and coriander seeds
together coarsely.
Clean the fenugreek leaves and
chop it finely. Mix all the
ingredients together and cook by
selecting the potato programme.
Serve hot along with roti or hot
daal/yogurt rice.
Coriander leaves-10gms
Coriander powder-20gms
Wash and dice potatoes. Chop
onions, garlic, ginger, coriander
To Next Page
Loading...
