Charcoal
Menu
1. In a MWS glass bowl take soaked chana dal, pumpkin peels, snake
gourd peels & all the whole spices except salt & coriander leaves.
Sprinkle ¼ cup water & cover. Select category & press start.
2. When beeps, take out the bowl, remove javitri & black cardamom and
allow to cool the mixture.
3. Grind the cooked mixture to a coarse paste in a mixer, adding ¼ cup
water & salt to taste. Take out in a bowl and add freshly chopped
coriander leaves. Mix well with hands & make kababs of equal size &
shape.
4. Grease the tawa with ¼ tsp oil & put the kababs on it. Keep the tawa on
high rack. Keep high rack & tawa with kababs inside the microwave and
press start.
5. When beeps, sprinkle ¼ tsp oil on all kababs and turnover the kababs
and press start.
6. Serve the kababs hot with the chutney of your choice.
Instructions
Utensil: Microwave safe (MWS) glass bowl & Multicook tawa & High rack*
Method:
Weight Limit
0.4 kgCH17
Chilka Kababs
0.4 Kg
200 g
½ cup
½ cup
¼ tsp
1 no.
3-4 nos.
1 no.
1" piece
½ cup
½ tsp
1 no.
2 tbsp
As per taste
For
Chana dal (soaked overnight)
Snake gourd peels (roughly
chopped)
Pumpkin peels (roughly
chopped)
Whole black pepper
Dried red chilli
Laung
Black cardamom
Cinnamon
Water
Oil
Javitri
Fresh coriander leaves
Salt
For
Potato (cut into pieces)
Onion (chopped)
Peas (shelled)
Cauliflower (florets)
Ginger-garlic paste
Kaju powder
Fresh bread crumbs (sides
removed)
Green chilli (chopped)
Tomato ketchup
Salt, red chilli powder, garam
masala
Coriander leaves (chopped)
0.1 kg
½ no.
½ no.
3 tbsp
½ cup
½ tsp
2 tbsp
3 slices
1 no.
½ tsp
As per taste
1 tbsp
0.2 kg
1 no.
1 no.
4 tbsp
½ cup
1 tsp
4 tbsp
4 slices
2 nos.
1 tsp
1½ tbsp
0.3 kg
1½ no.
1 no.
4 tbsp
¾ cup
1 tsp
5 tbsp
4 slices
2 nos.
1 tsp
2 tbsp
0.3 Kg
300 g
1 no.
2" piece
3-4 nos.
8 to10 nos.
2 nos.
¼ cup
2 nos.
2 tbsp
1 tsp
As per taste
2 nos.
For
Minced mutton
Badi Elaichi
Dalchini
Laung
Whole black pepper
Dried red chilli
Bread crumbs
Green chilli (chopped)
Coriander (chopped)
Lemon juice (optional)
Salt, red chilli powder, garam
masala
Tomatoes (cut into big pieces)
Menu
1. In a MWS glass bowl take cut potatoes, chopped onion, peas &
cauliflower. Put ½ cjup water & cover. Select category & weight and
press start.
2. When beeps, remove the bowl, strain the vegetables. Remove all the
moisture & mash well when cool.
3. To the mashed vegetables add all the spices, chopped green chilli,
coriander leaves, kaju powder, ginger-garlic paste, tomato ketchup,
fresh bread crumbs. Mix all the ingredients very well. Make equal sized
kababs out of the mixture.
4. Keep the kababs on tawa & tawa on high rack. Keep inside the
microwave and press start.
5. When beeps turn the kababs & press start. Serve them hot with mint
chutney.
Instructions
Utensil: Microwave safe (MWS) glass bowl & Multicook tawa & High rack*
Method:
Weight Limit
0.1 ~ 0.3 kgCH18
Kaju Kababs
Menu
1. In a MWS glass bowl take minced mutton, laung, badi elaichi,
cinnamon, dried red chilli, whole black peppers. Mix well & cover. Select
category and press start.
2. When beeps, take out the bowl, remove cover & remove all the whole
spices & discard the water. Allow the mutton to get cooled & grind the
mutton coarsely.
3. Take the ground mutton in a bowl, add all the spices, chopped green
chilli, coriander leaves, bread crumbs & lemon juice (optional) & mix
very well.
4. Make equal sized round kababs from the mixture & keep on greased
tawa. Keep the tawa on high rack. Keep inside the microwave & press
start.
5. When beeps, turnover the kababs & keep tomato pieces (seeds
removed) and press start. Serve them hot with mint chutney.
Instructions
Utensil: Microwave safe (MWS) glass bowl & Multicook tawa & High rack*
Method:
Weight Limit
0.3 kgCH19
Mutton & Tomato Kababs
Charcoal
54
* Refer Page 95, fig 2
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