Weight
Code
Menu
Instructions
Ute
nsil
Limit
Initial
Temperature
Veg. Biryani
1.0 kg
Microwave-
Room
Ingredients
1 ½ cups Basmati rice
400 g water
2 cups chopped onions
1 tomato, chopped
1 cup vegetables(carrot, beans, peas, potato),
chopped
2 green chilies, chopped
1 teaspoon ginger garlic paste
1 ½ teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon Biryani masala
1 cinnamon
2 cardamoms
2 cloves
2 small bay leaves
1 teaspoon fennel seeds
A bunch of finely chopped coriander leaves
(cilantro) and mint leaves
1 tablespoon oil
2 tablespoons ghee or clarified butter
Salt to taste
safe bowl
4-4
Stir-fried
Squid with
Curry
Powder
0.6 kg
Room
Ingredients
300 g squids
½ onion, sliced
2 red spur peppers, sliced
2 Chinese celeries, cut 2 inches
2 spring onions, cut 2 inches
2 tablespoons curry powder
1 egg
3 tablespoons unsweetened condensed milk
2 tablespoons oyster sauce
2 teaspoons sugar
2 tablespoons chili paste
2 tablespoons cooking oil
1. Remove the head, tentacles and ink-sac from the
squid. Pull off and discard the mottled skin. Slice
flesh to stripe and cut into cubes, drain.
2. Mix all the ingredients except vegetables and oil.
3. In a microwave-safe bowl, put the mixture,
vegetables, oil and squids.
4. Place food in the oven. Choose the menu, press
start. Stir at least twice during cooking.
4-3
24
Microwave-
safe bowl
1. Cook all vegetables and spices in a lightly oiled
frying pan until lightly browned.
2. Place the cooked vegetable mixture into a deep and
large microwave-safe bowl and add rice and water.
Cover with plastic wrap and vent.
3. Place food in the oven. Choose the menu, press
start. Stir at least twice during cooking.
HOW TO USE
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