Category
Weight Limit Utensil Instructions
Indian Cuisine
0.2 kg
200 g
1 no.
1 no.
½ tsp
1 tbsp
1 tbsp
As per taste
0.3 kg
300 g
2 nos.
2 nos.
½ tsp
2 tbsp
1½ tbsp
0.4 kg
400 g
3 nos.
3 nos.
1 tsp
3 tbsp
2 tbsp
0.5 kg
500 g
4 nos.
4 nos.
1 tsp
4 tbsp
2½ tbsp
IC25
Kaddu ki
Subzi
0.2 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Kaddu (cut into pieces)
Chopped tomato
Chopped green chilli
Finely chopped ginger
Chopped coriander leaves
Oil
Salt, red chilli power, garam masala,
amchoor, turmeric powder
1. In a MWS bowl take kaddu pieces, sprinkle some water & cover. Select
category & weight and press start.
2. When beeps, remove kaddu & keep aside. In another MWS bowl put oil,
chopped ginger, green chilli, coriander leaves & chopped tomatoes. Mix well
& press start.
3. When beeps, remove & mix well. Add cooked kaddu & all the spices. Mash
with the back of laddle / spoon. Press start. Serve hot.
Method :
51
IC24
Jeera aloo
0.1~0.5 kg
Microwave
safe (MWS)
bowl
For
1. In a MWS bowl take oil, jeera, chopped green chilli, & chopped tomato. Mix
well. Select menu & weight and press start.
2. When beeps, mix & add cut potatoes. sprinkle little water on top. Cover &
press start.
3. Give standing time for 5 minutes. Serve hot with chappati or parantha.
Method :
0.1 kg
1 tbsp
1 no.
1 no.
½ tbsp
As per taste
0.5 kg
2½ tbsp
3 nos.
3 nos.
2½ tbsp
0.2 kg
1 tbsp
1½ nos.
1 tbsp
0.3 kg
1½ tbsp
2 nos.
1½ tbsp
0.4 kg
2 tbsp
2½ nos.
2 tbsp
1 no. 2 nos. 3 nos.
Jeera
Big size potato (cut in pieces)
Tomato
Green chilli (chopped)
Salt, red chilli powder, haldi, garam
masala
0.2 Kg
100 g
100 g
1 tbsp
¼ cup
1 tbsp
1 tsp
1 tsp
As per taste
A few sprigs
¼ cup
0.3 Kg
150 g
150 g
1½tbsp
½ cup
1½ tbsp
1½ tsp
1½ tsp
½ cup
0.4 Kg
200 g
200 g
2 tbsp
1 cup
2 tbsp
2 tsp
2 tsp
1 cup
IC26
Matar
Paneer
0.2-0.4 kg
Microwave
safe (MWS) bowl
For
Matar
Paneer Cubes
Oil
Tomato puree
Chopped Onion
Chopped Ginger
Chopped garlic
Jeera powder, salt, haldi, red chilli
powder, garam masala
Coriander leaves
Water
1. In a MWS bowl add oil, chopped ginger, garlic, onion. Mix well select category &
weight & press start.
2. When beeps, mix well, add paneer cubes, peas, tomato puree, jeera, powder,
salt, haldi, red chilli powder, garam masala. Mix well cover. Press Start.
3. When beeps, mix well, add water, coriander leaves & cover. Press start.
Stand for 5 minutes.
Method :
0.2 Kg
50 g
½ cup
¼ cup
As per taste
1 tbsp
1 no.
1 no.
As per taste
1 tsp
0.3 Kg
100 g
1 cup
½ cup
1½ tbsp
2 nos.
2 nos.
1½ tsp
0.4 Kg
150 g
1 cup
1 cup
2 tbsp
2½ nos.
2 nos.
2 tsp
IC27
Jhinga
Matar
Curry
0.2 ~ 0.4 kg
Microwave
safe (MWS) bowl
For
Prawns (deviened & cleaned)
Peas (shelled)
Water
Salt, red chilli power, garam masala
Oil
For Paste
Onions
Green chilli
Coriander powder, turmeric powder
Ginger (chopped)
1. Grind all together onions, green chilli, ginger, coriander powder & turmeric powder
without adding any water & make a paste.
2. In a MWS bowl take oil & paste. Mix well. Select category & weight and press start.
3. When beeps, mix & add shelled peas, prawns, all other spices & water. Mix well &
cover and press start.
4. When beeps, remove lid & stir well. Press start. Serve hot with steamed rice.
Method :
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