IFB 30BC5 - Page 73

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Cornflour 1 tbsp
Chopped
Coriander
2 tbsp
Dry
Fenugreek
Leaves
2 tsp
Paprika 1tsp
Lemon slices To serve
Cooking Method
1 In a bowl, mix the yogurt, ginger-garlic
paste, lemon juice, salt, red chilli powder,
coriander, fenugreek leaves ,paprika and
cornflour .Marinate the chicken cubes with all
these ingredients and put it in refrigerator for
half an hour.
2 Place the tawa on the low rack. Select the
menu and press START.
3 Upon beep, place the chicken cubes on the
tawa , brush with oil and press START.
4 Upon beep, turn over the chicken pieces
and pr
ess START. Serve hot with lemon
slices.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
HC:21 Beetroot Rolls 0.450Kg. Low
rack/Tawa
Ingredients
Boiled and
mashed potato
1no.
Beetroot boiled
and grated
1no.
boiled
carrot
1 small
Onion Chopped
1no
Cumin powder
1tsp
Salt
To taste
Garam masala
1 tsp
Chaat masala
1tsp
Lemon juice
1tsp
Bread crumbs
2 tbsp.
Oil
1 tbsp
Cooking Method
1 Add onion , grated carrot, beetroot ,
Cumin powder,garam masala,lemon
juice,salt,chaat masala and mashed potato..
Mix thoroughly to bind the ingredients
together.