Category
Weight Limit Utensil Instructions
Indian Cuisine
0.1 kg
100 g
2 tsp
½ no.
1 tsp
1 tsp
As per taste
1 tsp
½ cup
¼ cup
As per taste
0.2 kg
200 g
3 tsp
1 nos.
2 tsp
2 tsp
2 tsp
1 cup
½ cup
0.3 kg
300 g
4 tsp
1½ nos.
3 tsp
3 tsp
3 tsp
1½ cup
1 cup
0.4 kg
400 g
5 tsp
1½ nos.
4 tsp
4 tsp
4 tsp
2 cup
1½ cup
0.5 kg
500 g
6 tsp
1½ nos.
5 tsp
5 tsp
5 tsp
2 cup
1½ cup
IC29
IC30
Kashmiri
Kaju Paneer
0.1 ~ 0.5 kg
Microwave
safe (MWS)
bowl
For
Paneer pieces
Kaju
Sliced onions
Chopped ginger
Chopped garlic
Chilli powder
Khus Khus paste
Tomato puree
Milk
Garam masala & salt
1. In a MWS bowl add oil, onion slices, chopped ginger & garlic.
Select category & weight and press start.
2. When beeps, mix well, add khus paste, kaju paste, tomato puree,
chilli powder, garam masala & salt and press start.
3. When beeps, mix well, add paneer pieces and milk. Press start.
Stand for 3 minutes.
Method :
38
Egg
Biryani
0.1 ~ 0.3Kg
Microwave
safe (MWS) bowl
For
Boiled eggs
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam masala,
dhania powder, turmeric powder
Biryani masala
Slit green chillies
1. In a MWS bowl take soaked rice, water. Select category & weight
and press start.
2. When beeps, take out the cooked rice & keep aside. In another
MWS bowl take oil, chopped coriander leaves, sliced onions,
biryani masala, ginger-garlic paste, slit green chillies & all the
spices. Mix very well & press start.
3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced
onions. Mix well without breaking the eggs. Press start.
4. Serve egg biryani hot with plain curd or raita.
Method :
0.1 Kg
2 nos.
100 g
200 ml
1 no.
1 tbsp
½ tsp
As per taste
½ tsp
1 no.
0.2 Kg
3 nos.
200 g
350 ml
2 nos.
2 tbsp
1 tsp
1 tsp
2 nos.
0.3 Kg
4 nos.
300 g
500 ml
2 nos.
3 tbsp
1 tsp
1 tsp
2 nos.
Achari
Chana
Pulao
0.1 ~ 0.3 kg
Microwave
safe (MWS) bowl
For
Soaked rice
Soaked & boiled kabuli chana
Sliced onions
Water
Ginger-garlic paste
Desi ghee
Laung, chhoti elaichi, badi
elaichi, saunf, jeera
Salt, red chilli powder, garam
masala, haldi
Mango pickle paste
Slit green chilli
1. In a MWS bowl take soaked rice & water. Select category & weight
and press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl
take desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi,
ginger-garlic paste, sliced onions & slit green chillies. Mix very well
& press start.
3. When beeps, add onion-mixture to the cooked rice, also add
mango pickle paste & all the spices. Mix very well & press start.
4. Serve achari chana pulao hot with fresh curd.
Method :
0.1 Kg
100 g
½ cup
½ cup
200 ml
½ tsp
1 tbsp
As per requirement
As per taste
1 tbsp
1 no.
0.2 Kg
200 g
1 cup
1 cup
350 ml
1 tsp
1½ tbsp
1½ tbsp
2 nos.
0.3 Kg
300 g
1½ cup
1½ cup
500 ml
1½ tsp
2 tbsp
2 tbsp
2 nos.
IC31
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