Category
Weight Limit Utensil Instructions
Continental
Co11
Spaghetti
with
tomato
sauce
0.1 ~ 0.3 kg.
Microwave
safe (MWS) bowl
For
Spaghetti noodles
Water
Olive oil
Chopped garlic
Chopped tomatoes
Chopped mushrooms
Chopped onion
Sliced olives (pitted)
Fresh basil
Parmesan cheese
Salt, pepper, oregano & chilli flakes
Method:
1. In a MWS bowl add spaghetti noodles, water & few drops of oil. Select category & weight and press start.
2. When beeps, remove & drain the water. Wash the noodles under running water to separate.
3. In another MWS bowl add olive oil, garlic, olives, onions, mushrooms, chopped tomatoes, salt, peppers, oregano & chilli flakes. Press start.
4. When beeps, mix well & add the spaghetti. Mix well & press start. Rip all the basil over it & spread grated parmesan cheese & serve.
0.1 Kg
100 g
400 ml
1 tbsp
1 tbsp
1 cup
¼ cup
½ cup
5 nos.
As required
As required
As per taste
0.2 Kg
200 g
800 ml
1½ tbsp
1½ tbsp
1½ cup
½ cup
1 cup
6 nos.
0.3 Kg
300 g
1200 ml
2 tbsp
2 tbsp
2 cup
1 cup
1½ cup
7 nos.
Co12
Cottage
Cheese
Tortellini
8 Pc
Microwave
safe (MWS) bowl
Method:
Pre-Preparation for Stuffing :
1. In a MWS glass bowl take olive oil & minced garlic, mix and microwave 100% for 2 minutes. Add mashed paneer & blanced & chopped
spinach, salt & pepper. Mix well & microwave 100 % for 2 minutes.
2. In another bowl take maida, salt, beaten egg & olive oil. Mix well & knead a firm dough adding enough water. Cover & keep aside for 10-15
minutes.
3. Divide the dough into 5-6 equal sized balls & roll out each ball into a long & rectangular strip (approx. 2.5" broad) & cut into squares.
4. Fill each square shape with spinach & cottage cheese stuffing (1 tsp). Wet the edges with little water & cover with another square & seal it by
pressing tightly. There should be no air-bubble left within. Make all tortellinis following same procedure.
5. Take 500 ml water in a MWS bowl & keep inside the microwave. Select category & press start.
6. When beeps, put the tortellinis in the boiling water. Cover & press start.
7. When beeps, remove & strain the tortellinis & place in a serving dish & keep aside covered.
8. Blend together blanced tomatoes, garlic pods, coriander leaves with a blender. Take this puree in a MWS bowl, add olive oil, salt, pepper
oregano & chilli flakes. Mix well & press start.
9. When cooking ends, pour this sauce over the cooked tortellini & serve hot.
For
Maida
Egg
Olive oil
Salt
Water (to knead the dough)
For Stuffing
Blanched spinach
Paneer (roughly mashed)
Olive oil
Garlic (minced)
Salt & pepper
For Sauce
Blanced tomatoes (skin removed)
Garlic pods
Coriander leaves (fresh)
Olive oil
Chilli flakes
Oregano
Salt, pepper
Dough
1 cup
1 no.
1 tbsp
As per taste
As required
½ cup
100 g
1 tbsp
1 tbsp
As per taste
5 nos.
8-10 nos.
1 tbsp
1 tbsp
1 tsp
½ tsp
As per taste
50
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