LG MS429 SERIES - Page 28

HOW TO USE
Weight
Food
Code
Category
Instructions
Utensil
Range
Temp.
Method:
1. In a MWS glass bowl, add dalia and ghee. Mix well.
2. Choose the menu and press start.
3. When BEEP, mix, add water, sugar or jaggery, elaichi,
powder / nutemg powder, cashewnuts. Mix well & press start.
Stand for 5 minutes. Serve with hot milk.
Note : If you are using gud for sweetness then add nutmeg
powder and add elaichi powder if using sugar for sweetness.
5
0.2 kg
Daliya
Microwave
safe (MWS)
glass bowl
Ingredients
6
0.1 ~ 0.3 kg
Upma
Ingredients
Method:
1. In a MWS glass bowl add oil, rai, jeera, urad dal, green chilli,
suji. Mix well.
2. Choose the menu & weight and press start.
3. When BEEP, add onions, stir well & press start.
4. When BEEP, add water, sugar, salt, lemon juice. Mix well &
press start. Stand for 5 minutes.
Microwave
safe (MWS)
glass bowl
7
0.1 ~ 0.3 kg
Ven
Pongal
Room
Method:
1. In a MWS bowl add soaked rice, moong dal, water, salt and
few drops of ghee. Choose the menu and weight and press
start.
2. When BEEP, stir well and add more water (if required).
Press start.
3. When BEEP, stir well and remove. In another MWS bowl
add ghee, cashewnuts, cumin and pepper. Press start.
4. Pour over cooked pongal and serve.
Microwave
safe (MWS)
bowl
Room
For
Daliya
Sugar or jaggery 150 g
Ghee (melted) 2 tbsp
Water
Elaichi powder, Nutmeg powder,
Cashewnuts
200 g
600 mL
As per taste
Milk As required
0.2 kg
For 0.1 kg 0.3 kg0.2 kg
100 g 300 g200 gSuji
Lemon juice
Oil 1 tbsp 3 tbsp2 tbsp
Salt & sugart
Onion 1 No. 2 Nos.2 Nos.
Green chilli
Rai, jeera, hing, curry
leacves, urad dal
As per taste
2 No. 3 Nos.3 Nos.
Water 200 ml 600 ml400 ml
As per taste
As per taste
Ingredients
For 0.1 kg 0.3 kg0.2 kg
50 g 150 g100 gRice (soaked for 1 hour)
Moong dal (soaked for
2 hours)
Ghee ½ tbsp 1½ tbsp1 tbsp
Cashewnuts, Pepper,
Cumin, Salt
Water 200 mL 600 mL400 mL
As per taste
50 g 150 g100 g
Room
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