1-1: Murg Tandoori

• Weight Limit: 1 kg

• Utensil: Rotisserie

Ingredients

List		Weight
For Murg Tandoori	Whole Chicken	1 kg
For Marinade	Hung Curd	1 cup
	Garlic Paste	3 tbsps
	Ginger Paste	1 tbsp
	Salt	As per taste
	Tandoori Masala	3 tsps
	Cumin Powder	As per taste
	Tandoori Color	A pinch
	Red Chilli Powder	As per taste

Instructions

1. Mix all the ingredients of the marinade in a bowl.

2. Wash the Chicken properly and make cuts on the chicken all over.

3. Marinade the Chicken properly coating all the places. keep marinated for 3-4 hours in refrigerator.

4. Keep paper towel (Kitchen towel) on glass tray.

5. Assemble the rotisserie and insert the Chicken and tie up with thread.

6. Install the rotisserie in the microwave select category and press start. Serve with grilled onion slices, lemon wedges and onion chutney.

Note

• For rotisserie installation, see INSTALLATION.

1-z: Bharwan Tamatar

• Weight Limit: 0.3 kg ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Bharwan Tamatar	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Tomato (Hollowed)	300 g	400 g	500 g
For Stuffing	Paneer (mashed)	200 g	250 g	300 g
	Salt, Red Chilli Powder, Garam Masala, Cumin Powder	As per taste
	Onion Chopped	0.25 cup	0.25 cup	0.5 cup
	Coriander leaves Chopped	A few sprigs
	Oil	0.25 tsp	0.5 tsp	1 tsp

Instructions

1. Precook the paneer stuffing- In a Mircowave safe bowl add oil, Onions and microwave 100 % for 3 minutes. Add paneer and all the spices and coriander leaves and microwave 100% for 2 minutes

2. Stuff the hollowed tomatoes with paneer.

3. Grease the tomatoes with few drops of oil.

4. Keep the Tomatoes on the tawa and tawa on a high rack. Select Category and weight, then press start.

5. Turn over the tomato and press start. Put oil.

6. Turn over the side again and press start. Garnish with fresh coriander leaves and serve.

1-3: Tandoori Aloo

• Weight Limit: 0.3 ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Tandoori Aloo	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Aloo (Cut into quarters)	300 g	400 g	500 g
For Marinade	Hung Curd	2 tbsps	3 tbsps	4 tbsps
	Garlic Paste	1 tbsp	1.5 tbsps	2 tbsps
	Cumin Powder	As per taste
	Red Chilli powder	As per taste
	Salt	As per taste
	Tandoori Masala	1 tsp	2 tsps	3 tsps
	Tandoori Color	A pinch

Instructions

1. Mix all the ingredients of marinade in a bowl.

2. Add the aloo pieces and keep for 0.5 hour.

3. Keep the marinated aloo on the tawa and tawa on a high rack. Select category and weight, then press start.

4. When beeps, turn over the pieces and drizzle few drops of oil and press start again. Sprinkle chaat masala or lemon juice and serve.

1-4: Tandoori Gobhi

• Weight Limit: 0.3 ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Tandoori Gobhi	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Cauliflower florets	300 g	400 g	500 g
For Marinade	Jeera powder	0.5 tsp	1 tsp	1 tsp
	Red Chilli Powder, Salt, Dhaniya Powder, Garam Masala, Anardana	As per taste
	Tandoori Color/Haldi	A pinch
	Oil	1 tsp	1 tsp	1 tsp
	Hung Curd	2 tbsps	3 tbsps	4 tbsps

Instructions

1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade and rub them properly with the marinade. Keep aside for 1 hour.

2. Transfer the marinated cauliflower on the tawa and tawa on a high rack. Select category and weight, then press start.

3. When beeps, drizzle few drops of oil on cauliflower and turn them over. Press start. Serve with onion rings, coriander leaves and tomato slices.

1-s: Bharwan Bhindi

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Bharwan Bhindi	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Bhindi	200 g	300 g	400 g
	Oil	0.25 tsp	0.5 tsp	1 tsp
	Jeera	0.25 tsp	0.5 tsp	1 tsp
	Onion (chopped)	0.5 no.	1 no.	1 no.
	Green Chillies	1 no.	2 nos.	2 nos.
	Ginger	0.6 cm (0.25")	0.6 cm (0.25")	1.3 cm (0.5")
	Hing	A pinch
	Tomato	0.5 no.	1 no.	1 no.
For Stuffing	Coriander Powder	1 tsp	2 tsps	3 tsps
	Turmeric Powder	1 tsp	1.5 tsps	2 tsps
	Saunf Powder	1 tsp	1.5 tsps	2 tsps
	Amchoor	1 tsp	1.5 tsps	2 tsps
	Red Chilli Powder, Salt	As per taste

Instructions

1. Cut the stalk of each bhindi and make lengthwise slit.

2. Combine stuffing ingredients and mix well stuff each bhindi with this mixture.

3. In a Microwave safe glass bowl add oil, jeera, onion, green chilli, ginger, tomato and hing. Select category and weight and press start.

4. When beeps, remove the bowl from microwave oven and keep the stuffed bhindi on tawa, drizzle few drops of oil on bhindis. Keep tawa on high rack.

5. Press start.

6. When beeps, turn over bhindis and add the onion mixture and mix well.

7. Press start.

1-6: Bharwan Baingan

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Bharwan Baingan	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Cauliflower florets	200 g	300 g	400 g
For Stuffing	Tomato(grated)	1 no.	1.5 nos.	2 nos.
	Onion (chopped)	0.25 cup	0.5 cup	1 cup
	Salt, Coriander powder, haldi, amchoor, garam masala, red chilli powder	As per taste
	Oil	1 tsp	1.5 tsps	2 tsps

Instructions

1. Pre-prepare the stuffing - In a Microwave safe glass bowl add oil, onions, tomatoes and all spices and microwave at 100% for 3 minutes. Keep aside slit the baigans cross ways with stems intact.

2. In a Microwave safe glass bowl add slit baingans and sprinkle some water and cover. Select category and weight, then press start.

3. When beeps, Remove the bowl from microwave oven and Add the stuffing to the baingans.

4. Keep the baigans on tawa drizzle some drops of oil and keep tawa on high rack.

5. Press start.

6. When beeps, turn over again.

7. Press start.

1-7: Tandoori Jhinga

• Weight Limit: 0.2 ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3	Weight-4
For Tandoori Jhinga	Weight Limit	0.2 kg	0.3 kg	0.4 kg	0.5 kg
	King Size Prawns	200 g	300 g	400 g	500 g
Ist Marinade	Lemon juice	2 tbsps	2.5 tbsps	3 tbsps	3.5 tbsp
	Salt, Red chilli powder	As per taste
	Oil	0.5 tsp	1 tsp	1 tsp	1 tsp
2nd Marinade	Thick cream	2 tbsps	3 tbsps	4 tbsps	4 tbsps
	Mozarella cheese (grated)	1 tsp	2 tsps	3 tsps	4 tsps
	Oil	1 tsp	1 tsp	1 tsp	1 tsp
	Red Chilli Powder	As per taste
	Tandoori Masala	1 tsp	2 tsps	3 tsps	3.5 tsps
	Cornflour	2 tsps	3 tsps	4 tsps	5 tsps
	Garam Masala	As per taste
	Ginger Paste	2 tsps	2.5 tsps	3 tsps	3.5 tsps
	Tandoori Colour/Haldi	A pinch (for colour)
	Hung Curd	1 tbsp	2 tbsps	3 tbsps	4 tbsps

Instructions

1. Devein and wash prawns. Marinate the prawns with 1st marinade for 0.5 hours.

2. Mix all the ingredients of 2nd marinade in a bowl. Pick up the prawns, discarding the lemon juice and add to the 2nd marinade and keep in refrigerator for 2-3 hours or more.

3. Transfer the marinated prawns on the tawa and tawa on a high rack. Select category and weight, then press start.

4. When beeps, drizzle few drops of oil and turn over the side. Press start. Serve in pudina chutney.

Note

• In case the prawns get watery drain excess water and then cook.

1-8: Chana Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Chana Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boiled Kabuli Chana (Chhole)	200 g	300 g	400 g
	Cloves	1 no.	2 nos.	2 nos.
	Pepper powder	As per taste
	Cinnamon powder	0.25 tsp	0.25 tsp	0.5 tsp
	Garlic Cloves	2 nos.	3 nos.	3 nos.
	Salt	As per taste
	Ginger Chopped	1 tsp	2 tsps	3 tsps
	Bread pieces	1 no.	2 nos.	2 nos.
	Whole red chilly	1 no	2 nos.	3 nos.
	Bread crumbs	For coating

Instructions

1. Grind boiled kabuli chana, cloves, pepper powder, cinnamon powders, garlic cloves, salt, ginger, soaked bread pieces, whole red chilli, to a paste.

2. Now shape the paste in the form of kababs and roll out each kababs in bread crumbs for complete coating.

3. Now keep the kababs on the tawa and tawa on a high rack. Select category and weight, then press start.

4. When beeps, turn over the side and press start.

1-G: Paneer Tikka

• Weight Limit: 0.3 kg

• Utensil: Multicook tawa & High rack

Ingredients

List		Weight
For Paneer Tikka	Weight Limit	0.3 kg
	Paneer cubes (cut into 25 mm cubes), Capsicum (cut into cubes), onion (cut into cube), tomato(cut into cubes, pulp removed)	300 g
For Marinade	Hung Curd	2 tbsps
	Ginger garlic paste	1 tbsp
	Salt, Garam masala, Red Chilli powder	As per taste
	Tandoori masala	1 tsp
	Tandoori Color	A pinch
	Oil	1 tsp

Instructions

1. Mix all the ingredients of the marinade in a bowl.

2. Add the paneer pieces capsicum, onion, tomato and mix well keep in the refrigerator for 1 hour.

3. Take wooden skewer and Skewer all the marinated ingredient. Put on tawa and keep the tawa on high rack and keep inside the microwave oven. Select category & Press start.

4. When beeps, take out, turn over the tikka and again keep inside and press start.

5. Tikka is ready to serve.

1-1O: Matar Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Matar Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boiled peas	200 g	300 g	400 g
	Roasted makhanas	1 cup	1.5 cups	2 cups
	Chopped green chillies	2 nos.	3 nos.	4 nos.
	Salt, pepper, garam masala	As per taste
	Seeds of Chhoti Elaichi	4 nos.	5 nos.	6 nos.
	Roasted Cashewnuts	2 tbsps	3 tbsps	4 tbsps

Instructions

1. Grind the boiled peas, green chillies and elaichi seeds together to a fine paste.

2. Grind the makhanas and cashewnuts together to a rough powder.

3. Mix peas and makhanas paste. Add salt, pepper, garam masala.

4. Make small balls and flatten them to get small round kababs.

5. Keep on tawa and keep the tawa on high rack. Select category and weight, then press start.

6. When beeps, turn over and press start.

7. When beeps, turn over again and press start. Sprinkle chaat masala and serve.

1-11: Tandoori Mushrooms

• Weight Limit: 0.2 ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3	Weight-4
For Tandoori Mushrooms	Weight Limit	0.2 kg	0.3 kg	0.4 kg	0.5 kg
	Mushroom Buttons (stalk removed)	200 g	300 g	400 g	500 g
For Marinade	Hung Curd	1 tbsp	2 tbsps	3 tbsps	4 tbsps
	Ginger Garlic Paste	0.5 tbsp	1 tbsp	2 tbsps	2.5 tbsps
	Salt, Coriander powder, cumin powder, amchoor	As per taste
	Cornflour	0.25 tsp	0.5 tsp	1 tsp	1.5 tsps
	Tandoori Color	A pinch

Instructions

1. Mix all the ingredients of the marinade in a bowl.

2. Prick all the mushroom buttons and add to the marinade.

3. Keep the mushroom marinated for 1 hour.

4. Transfer the mushrooms on the tawa and tawa on a high rack. Select category and weight, then press start.

5. When beeps, turn over the mushroom and press start.

6. When beeps, turn over again and press start.

Note

• If mushroom run watery while cooking, drain water and start cooking again.

1-1z: Arbi Tandoori

• Weight Limit: 0.3 ~ 0.5 kg

• Utensil: Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Arbi Tandoori	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Arbi (Cut into slices)	300 g	400 g	500 g
	Oil	1 tsp	1 tsp	1 tsp
	Onion rings	1 cup	1.5 cups	2 cups
	Garam Masala, Amchoor, Salt	As per taste
	Green Chillies (Chopped)	2 nos.	3 nos.	4 nos.
	Ginger (shredded)	1 tsp	1.5 tsps	2 tsp
	Coriander Seeds	0.5 tsp	1.5 tsps	1 tsp
For Marinade	Hung Curd	2 tbsps	3 tbsps	4 tbsps
	Tandoori Masala	0.5 tbsp	1 tbsp	1.5 tbsps
	Ginger Paste	0.5 tsp	0.5 tsp	1 tsp
	Pepper corns (crushed)	4 nos.	5 nos.	6 nos.
	Ajwain	0.5 tsp	0.5 tsp	1 tsp
	Haldi	A pinch
	Salt	As per taste
	Oil	0.5 tsp	0.5 tsp	1 tsp
	Besan	0.5 tbsp	0.5 tbsp	1 tbsp

Instructions

1. Pre- preparation –In a Microwave safe glass bowl arbi slices with some water. Cover and microwave at 100% for 5 minutes

2. Mix all the ingredients of marinade in a bowl. Add the arbi slices and keep for ½ an hour.

3. In a Microwave safe glass bowl add oil, onion rings, shredded ginger and green chillies, garam masala, amchoor and salt. Mix well. Select Category and weight, then press start

4. When beeps, remove the bowl from microwave oven, Transfer the marinated arbi on tawa and keep the tawa on high rack.

5. Press start.

6. When beeps, drizzle few drops of oil. Add onion rings mixture and turn over the slices

7. Press start.

1-13: Malai Tikka

• Weight Limit: 0.3 kg

• Utensil: Rotisserie

Ingredients

List		Weight
For Malai Tikka	Weight Limit	0.3 kg
	Boneless Chicken (40 mm pieces )	300 g
	Oil	1 tsp
For Marinade	Thick cream	0.25 cup
	Green cardamom powder	0.25 tsp
	Pepper powder	As per taste
	Garlic paste	0.25 tsp
	Ginger paste	1 tsp
	Melted butter	0.25 tbsp
	Garam masala, amchoor, jeera powder, salt	As per taste
	Green chillies	1 no.

Instructions

1. Mix all the ingredients of the marinade in a bowl. Marinate Chicken and keep in refrigerator for 1 hour.

2. Grease the rotisserie skewers with some oil. Put the chicken pieces on skewers. Assemble the rotisserie. Install the rotisserie in the microwave, spread the tissue paper on the glass tray.

3. Select category and press start.

4. When beeps, add 1tsp oil and again press start. Sprinkle the chaat masala and serve.

Note

• For rotisserie installation, see INSTALLATION.

1-14: Corn Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Corn Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boiled potatoes	2 medium	3 medium	4 medium
	Boiled sweet corns	0.25 cup	0.5 cup	1 cup
	Onions (Chopped)	0.25 cup	0.5 cup	1 cup
	Green chillies (Chopped)	1 no.	1 no.	2 nos.
	Fresh coriander (finely chopped)	1 tbsp	2 tbsps	3 tbsps
	Pudina (finely chopped)	0.5 tbsp	1 tbsp	1.5 tbsps
	Melted butter	0.25 tbsp	0.5 tbsp	1 tbsp
	Garam Masala, pepper powder, salt	As per taste
	Lemon juice	2 tsps	3 tsps	3 tsps
	Bread crumbs	1 tbsp	2 tbsps	3 tbsps

Instructions

1. Mash the boiled potatoes and corns. Mix well.

2. Add onions, green chillies, coriander pudina, garam masala, melted butter, salt and pepper. Add bread crumbs and lemon juice.Add onions, green chillies, coriander pudina, garam masala, melted butter, salt and pepper. Add bread crumbs and lemon juice.

3. Make long kababs out of this mixture.

4. Keep the kababs on tawa and tawa on high rack. Select category and weight, then press start.

5. When beeps, turn over and press start.

6. When beeps, turn over again and press start. Serve with chutney or sauce.

1-1s: Kastoori Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Kastoori Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boneless Chicken mince (Keema)	200 g	300 g	400 g
For Marinade	Ginger garlic paste	0.25 tbsp	0.5 tbsp	1 tbsp
	Lemon juice	0.25 tbsp	0.5 tbsp	1 tbsp
	Roasted besan	2 tbsp	3 tbsps	4 tbsps
	Bread crumbs	2 tbsps	3 tbsps	4 tbsps
	Pepper powder, Salt, Red chilli powder	As per taste
	Ginger finely chopped	0.25 tsp	0.5 tsp	1 tsp
	Chopped Coriander leaves	2 tbsps	3 tbsps	4 tbsps
	Oil	1 tsp	1 tsp	1 tsp
	Choti elaichi powder	0.5 tsp	0.5 tsp	1 tsp
	Jeera	1 tsp	1 tsp	1 tsp
	Kesar (Soaked in ½ cup in milk)	0.5 tsp	0.5 tsp	1 tsp

Instructions

1. Wash the chicken mince in a strainer. Press well to squeeze out the water well.

2. Marinate the mince with all the ingredients mentioned under marinade.

3. Make flat Kababs of the mixture.

4. Keep the kababs on tawa and tawa on high rack. Select category and weight, then press start.

5. When beeps, turn over the kababs and press start, Sprinkle chaat masala and serve.

1-16: Tikka Achaari

• Weight Limit: 0.3 kg

• Utensil: Microwave safe glass bowl, Rotisserie

Ingredients

List		Weight
For Tikka Achaari	Weight Limit	0.3 kg
	Boneless mutton (Cut into 40 mm pieces)	300 g
For Marinade	Hung curd	2 tbsps
	Raw papaya Paste (Green papaya, peeled, deseed and grind in a mixer	0.5 tbsp
	Onion (Sliced)	0.25 cup
	Salt, Red chilli powder, Amchoor powder	As per taste
	Saunf	2 tsps
	Jeera	0.5 tsp
	Mustard seeds	0.5 tsp
	Ginger garlic paste	0.5 tbsp
	Tandoori Color	A pinch
	Methidana	A pinch

Instructions

1. Wash and pat dry the mutton pieces. Prick them with a fork.

2. Mix all the ingredients of marinade in a bowl. Add the mutton pieces and keep for 3-4 hours in refrigerator.

3. Remove from fridge and let them come to room temperature.

4. In a Mircowave safe glass bowl add the marinated pieces. Select category, then press start.

5. When beeps, remove the bowl from microwave oven, spread the tissue paper on glass tray and insert the mutton pieces in rotisserie skewers. Assemble the rotisseries and install in the microwave.

6. Press start.

7. When beeps, pour 1 tsp oil on the mutton pieces.

8. Press start.

Note

• For rotisserie installation, see INSTALLATION.

1-17: Mahi Tikka

• Weight Limit: 0.3 ~ 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Mahi Tikka	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Fish fillets (Cut into 50 mm cubes)	300 g	400 g	500 g
For Marinade	Hung Curd	2 tbsps	3 tbsps	4 tbsps
	Thick cream	0.25 cup	0.25 cup	0.5 cup
	Ginger garlic paste	1 tsp	2 tsps	2.5 tsps
	Ajwain	0.5 tsp	0.5 tsp	0.5 tsp
	Garam masala	As per taste
	Salt pepper	As per taste
	Lemon juice	1 tbsp	2 tbsps	2.5 tbsps
	Red chilli powder, salt	As per taste

Instructions

1. Rub the fish well with 3 tbsps besan and 2 tbsps lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well and pat dry. Pick fish all over with a forks.

2. Mix all the ingredients of marinade. Add the fish pieces and keep aside for 3-4 hours.

3. Transfer the marinated fish pieces to tawa and keep tawa on high rack. select category and weight, then press start.

4. When beeps, turn over the pieces and press start.

5. When beep, turn over the pieces and press start. Sprinkle chaat masala and serve onion slices.

Note

• In case there is excess water during cooking, drain it and restart

1-18: Tandoori Subzi

• Weight Limit: 0.3 ~ 0.5 kg

• Utensil: Microwave safe glass bowl, High rack, Multicook tawa

Ingredients

List		Weight-1	Weight-2	Weight-3
For Tandoori Subzi	Weight Limit	0.3 kg	0.4 kg	0.5 kg
	Paneer (Cut 25 mm)	300 g	400 g	500 g
	Salt, Red chilli powder	As per taste
	Lemon juice	1 tsp	1.5 tsps	2 tsps
	Oil	1 tsp	1 tsp	1 tsp
	Capsicum (Cut into fine rings)	2 cups	2.5 cups	3 cups
	Onion (Cut into fine rings)	2 cups	2.5 cups	3 cups
	Black salt	As per taste
	Tandoori Masala	2 tsps	2.5 tsps	3 tsps
	Tandoori Color	A pinch
For Paste	Ginger	40 mm piece	50 mm piece	65 mm piece
	Green Chillies	2 nos.	3 nos.	4 nos.
	Jeera	1 tsp	1.5 tsps	2 tsps
	Garlic flakes (Optional)	3 nos.	4 nos.	5 nos.

Instructions

1. Grind garlic, ginger, jeera and green chillies to a thick rough paste. Do not add water. Keep the paste aside.

2. Add salt, chilli powder and lemon juice to the paste. Add the tandoori color.

3. Cut the paneer into 2.5 cm (1") square pieces. Apply the paste on all the pieces properly.

4. In a Mircowave safe glass bowl add oil, capsicum and onion. Select category and weight, then press start.

5. When beeps, remove the bowl from microwave oven and add lemon juice, black and salt, keep aside.

6. Keep the paneer pieces on tawa and tawa on high rack.

7. Press start.

8. When beeps, add the capsicum and onion rings and mix well. Drizzle few oil drops.

9. Press start.

1-1Q: Mix Veg Platter

• Weight Limit: 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Mix Veg Platter	Weight Limit	0.5 kg
	Paneer (Cut 40 mm cubes)	200 g
	Mushroom buttons (trim the stalk)	100 g
	Baby corn (blanched)	25 g
	Capsicum (Cut into large cubes)	100 g
	Tomatoes (cut into quarters and deseeded)	25 g
	Onion (Cut into quarters and separated)	50 g
For Marinade	Hung Curd	4 tbsps
	Thick cream	2 tbsps
	Cornflour	1 tbsp
	Ginger garlic paste	1 tbsp
	Black Salt	As per taste
	Tandoori Color	A pinch
	Tandoori masala	2 tsps
	Red chilli powder, salt	as per taste

Instructions

1. Mix all the ingredients of marinade.

2. Add paneer, mushrooms, baby corns, onions and tomatoes to the marinade and mix well to coat the vegetables.

3. Keep the marinated vegetables on tawa and tawa on high rack. Select category, then press start.

4. When beeps, turn over the side and drizzle few drops of oil and press start.

5. When beep, again turn over and press start. Serve with barbeque sauce.

Note

• If mushroom run watery while cooking, drain water and start cooking again.

1-zO: Fish Tandoori

• Weight Limit: 0.5 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Fish Tandoori	Weight Limit	0.5 kg
	Pomfret	3 small sized
For Marinade	Degi Mirch	2.5 tsps
	Jeera	0.5 tsp
	Ginger paste	1 tsp
	Garlic paste	1 tsp
	Tandoori Masala	0.5 tsp
	Garam Masala	1.5 tsps
	Amchoor	1 tsp
	Dhania Powder	1 tsp
	Lemon juice	2 tbsps
	Chaat Masala	0.25 tsp
	Salt	As per taste

Instructions

1. Rub the fish well with besan (3tbsps), 2 tbsps lemon juice to remove fishy odour. Keep aside for 15 minutes. Wash well and pat dry. Prick the fish all over with a fork or give shallow cuts with a knife.

2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces and let it marinade for 2-3 hours.

3. Keep the marinated fish pieces on tawa and tawa on high rack. Select the category, then press start.

4. When beeps, turn over the fish and press start.

5. When beeps, turn over again and press start. Sprinkle chaat masala and serve with Pudina chutney and onion rings.

1-z1: Faldari Kababs

• Weight Limit: 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Faldari Kababs	Weight Limit	0.4 kg
	Boiled and mashed raw bananas	2 nos.
	Boiled and mashed shakarkandi	2 nos.
	Peeled and grated apple	0.5 cup
	Fresh coriander (chopped)	2 tbsps
	Fresh mint leaves (chopped)	2 tbsps
	Green chillies (chopped)	2 nos.
	Ginger (chopped)	2 tsps
	Bread crumbs	0.5 cup
	Salt, red chilli powder, jeera powder	As per taste
For Stuffing	Chopped almonds	2 tbsps
	Chopped cashewnuts	2 tbsps
	Chopped raisins	2 tbsps

Instructions

1. In a bowl take chopped almonds, cashewnuts and raisins for stuffing. Mix well and keep aside for later use.

2. In another bowl take boiled and mashed banana, shakarkandi, grated apple, chopped coriander and mint leaves, chopped ginger and green chillies and all the spices. Mix well. When the mixture cools down, add bread crumbs and mix well to make a dough for kababs.

3. Divide the dough into 10 equal portions. Make round balls. Flatten each ball and fill stuffing (as required) in the center and again re-shape into round kababs.

4. Place kababs on tawa and tawa on high rack. Put both inside the microwave. Select category, then press start.

5. When beeps, turnover the kababs and press start.

6. When beeps, again turnover the kababs and press start. Serve kababs hot with chutney of your choice.

1-zz: Spicy Chicken Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Spicy Chicken Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boneless chicken (cut into 40 mm pieces)	200 g	300 g	400 g
For Marinade	Barbeque sauce	1 tbsp	1.5 tbsps	2 tbsps
	Olive oil	0.5 tsp	1 tsp	1 tsp
	Garlic powder / Ginger paste	1 tsp	1.5 tsps	2 tsps
	Red chilli flakes	1 tsp	1 tsp	1 tsp
	Black pepper (freshly crushed)	0.5 tsp	0.5 tsp	1 tsp
	Onion paste	1 tbsp	1.5 tbsps	2 tbsps
	Oregano	0.5 tsp	1 tbsp	1 tbsp
	Thyme	0.5 tsp	0.5 tsp	1 tsp
	Cumin powder	1 tsp	1.5 tsps	1.5 tsps
	Salt	As per taste

Instructions

1. Clean and wash chicken pieces and cut into 40 mm cubes. Prick them with fork.

2. In a bowl take chicken pieces and add all the ingredients of marinade and mix well. Keep covered for at least 30-45 minutes in refrigerator.

3. Place all the marinated chicken pieces on tawa and place tawa on high rack. Keep in the microwave. Select category and weight, then press start.

4. When beeps, turn the chicken pieces. Remove excess water or liquid from the tawa (if present) and press start.

5. Serve spicy chicken kababs hot with mint chutney or onion rings.

1-z3: Chilka Kababs

• Weight Limit: 0.4 kg

• Utensil: Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight
For Chilka Kababs	Weight Limit	0.4 kg
	Chana dal (soaked overnight)	200 g
	Snake gourd peels (roughly chopped)	0.5 cup
	Pumpkin peels (roughly chopped)	0.5 cup
	Whole black pepper	0.25 tsp
	Dried red chilli	1 no.
	Laung	3-4 nos.
	Black cardamom	1 no.
	Cinnamon	2.5 cm (1") piece
	Water	0.5 cup
	Oil	0.5 tsp
	Javitri	1 no.
	Fresh coriander leaves	2 tbsps
	Salt	As per taste

Instructions

1. In a Mircowave safe glass bowl take soaked chana dal, pumpkin peels, snake gourd peels and all the whole spices except salt and coriander leaves. Sprinkle 0.25 cup water and cover. Select category and press start.

2. When beeps, take out the bowl, remove javitri and black cardamom and allow to cool the mixture.

3. Grind the cooked mixture to a coarse paste in a mixer, adding 0.25 cup water and salt to taste. Take out in a bowl and add freshly chopped coriander leaves. Mix well with hands and make kababs of equal size and shape.

4. Grease the tawa with 0.25 tsp oil and put the kababs on it. Keep the tawa on high rack. Keep high rack and tawa with kababs inside the microwave and press start.

5. When beeps, sprinkle 0.25 tsp oil on all kababs and turnover the kababs and press start.

6. Serve the kababs hot with the chutney of your choice.

1-z4: Jimikand ke Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Jimikand ke Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Jimikand (boiled and grated)	1 cup	1.5 cups	2 cups
	Fresh bread (crumbled)	2 nos.	3 nos.	4 nos.
	Green chilli (chopped)	2 nos.	3 nos.	4 nos.
	Cornflour	1 tbsp	1.5 tbsps	2 tbsps
	Coriander leaves (chopped)	As required
	Anardana powder	0.25 tsp	0.5 tsp	0.5 tsp
	Salt, red chilli powder, garam masala	As per taste

Instructions

1. In a bowl take boiled and grilled jimikand, chopped green chilli, coriander leaves, cornflour, anardana powder and all the spices. Mix well.

2. Remove the sides (brown part) of the bread slices with a knife. Crumble them with hands and add this to jimikand mixture. Mix well and make equal sized flat kababs.

3. Keep the kababs on multicook tawa. Keep tawa on high rack and keep inside the microwave. Select category and weight, then press start.

4. When beeps, turn all the kababs and press start.

5. When beeps, again turn the kababs and press start. Serve them hot with onion rings and mint chutney.

1-zs: Kaju Kababs

• Weight Limit: 0.1 ~ 0.3 kg

• Utensil : Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Kaju Kababs	Weight Limit	0.1 kg	0.2 kg	0.3 kg
	Potato (cut into pieces)	0.5 no.	1 no.	1.5 nos.
	Onion (chopped)	0.5 no.	1 no.	1 no.
	Peas (shelled)	3 tbsps	4 tbsps	4 tbsps
	Cauliflower (florets)	0.5 cup	0.5 cup	0.75 cup
	Ginger-garlic paste	0.5 tsp	1 tsp	1 tsp
	Kaju powder	2 tbsp	4 tbsp	5 tbsp
	Fresh bread crumbs (sides removed)	3 slices	4 slices	4 slices
	Green chilli (chopped)	1 no.	2 nos.	2 nos.
	Tomato ketchup	0.5 tsp	1 tsp	1 tsp
	Salt, red chilli powder, garam masala	As per taste
	Coriander leaves (chopped)	1 tbsp	1.5 tbsps	2 tbsps

Instructions

1. In a Microwave safe glass bowl take cut potatoes, chopped onion, peas and cauliflower. Put 0.5 cup water and cover. Select category and weight and press start.

2. When beeps, remove the bowl, strain the vegetables. Remove all the moisture and 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 and tawa on high rack. Keep inside the microwave and press start.

5. When beeps turn the kababs and press start. Serve them hot with mint chutney.

1-z6: Mutton and Tomato Kababs

• Weight Limit: 0.3 kg

• Utensil: Microwave safe glass bowl, Multicook tawa, High rack

Ingredients

List		Weight
For Mutton And Tomato Kababs	Weight Limit	0.3 kg
	Minced mutton	300 g
	Badi Elaichi	1 no.
	Dalchini	50 mm piece
	Laung	3 - 4 nos.
	Whole black pepper	8 - 10 nos.
	Dried red chilli	2 nos.
	Bread crumbs	0.25 cup
	Green chilli (chopped)	2 nos.
	Coriander (chopped)	2 tbsps
	Lemon juice (optional)	1 tsp
	Salt, red chilli powder, garam masala	As per taste
	Tomatoes (cut into big pieces)	2 nos.

Instructions

1. In a Microwave safe glass bowl take minced mutton, laung, badi elaichi, cinnamon, dried red chilli, whole black peppers. Mix well and cover. Select category and press start.

2. When beeps, take out the bowl, remove cover and remove all the whole spices and discard the water. Allow the mutton to get cooled and grind the mutton coarsely.

3. Take the ground mutton in a bowl, add all the spices, chopped green chilli, coriander leaves, bread crumbs and lemon juice (optional) and mix very well.

4. Make equal sized round kababs from the mixture and keep on greased tawa. Keep the tawa on high rack. Keep inside the microwave and press start.

5. When beeps, turnover the kababs and keep tomato pieces (seeds removed) and press start. Serve them hot with mint chutney.

1-z7: Dahi Kababs

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Dahi Kababs	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Boiled potatoes	100 g	200 g	250 g
	Boiled peas	50 g	75 g	100 g
	Chopped and boiled spinach	2 tbsps	3 tbsps	4 tbsps
	Hung curd	2 tbsps	3 tbsps	4 tbsps
	Grated ginger	1 tsp	1.5 tsps	2 tsps
	Chopped green chillies	0.5 tbsp	1 tbsp	1.5 tbsps
	Chopped almonds	0.5 tbsp	1 tbsp	1.5 tbsps
	Chopped raisins	0.5 tbsp	1 tbsp	1.5 tbsps
	Besan	1 tbsp	2 tbsps	3 tbsps
	Chopped coriander leaves	1 tbsp	2 tbsps	3 tbsps
	Salt, garam masala, red chilli powder	As per taste
	Oil	1 tsp	1 tsp	1 tsp
	Cornflour	For coating

Instructions

1. In a bowl mix all the ingredients except oil and cornflour. Mix well while mashing the potatoes and peas. Make flat kababs and roll each kabab in cornflour.

2. Keep the kababs on tawa and keep the tawa on high rack. Select category and weight, then press start.

3. When beeps, turn over the kababs, pour the oil and press start.

4. When beeps, turn over again and press start. Serve with coriander chutney.

1-z8: Chicken Lollipops

• Weight Limit: 0.1 ~ 0.3 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Chicken Lollipops	Weight Limit	0.1 kg	0.2 kg	0.3 kg
	Chicken keema	100 g	200 g	300 g
	Boiled potato	1 no.	2 nos.	3 nos.
	Ginger garlic paste	1 tbsp	1.5 tbsps	2 tbsps
	Red chilli powder, garam masala, amchur powder, salt	As per taste
	Bread crumbs	For coating the lollipops

Instructions

1. Mix the chicken keema with boiled potatoes, ginger garlic paste, red chilli powder, garam masala, amchur powder, salt.

2. Coat the lollipops with breadcrumbs.

3. Arrange the lollipops on greased tawa. Place the tawa on high rack. Select category, then press start.

4. When beeps, turn the lollipops and press start. Serve with chutney or sauce.

1-zG: Tandoori Fruit Chaat

• Weight Limit: 0.2 kg

• Utensil: Rotisserie

Ingredients

List		Weight
For Tandoori Fruit Chaat	Weight Limit	0.2 kg
	Sweet potatoes	2 nos.
	Star Fruit	1 no.
	Pineapple	100 g
	Green apple	1 no.
For Marinade	Olive oil	1 tsp
	Vinegar	0.5 cup
	Powder sugar	6 tsps
	Anaardana	5 tbsps
	Roasted cumin powder	1 tbsp
	Black salt, peppercorn, chaat masala, garam masala	As per taste
	Kashmiri mirch	2 tsps

Instructions

1. Take olive oil in a bowl and add vinegar, powder sugar, anardana powder, garam masala, roasted cumin powder, kashmiri mirch, and black salt and crushed peppercorn. Mix it well.

2. Marinate boiled sweet potatoes, green apple, pineapple and star fruit in the prepared mixture for about an hour.

3. Grease the rotisserie with some oil. Put fruit pieces on skewer. And install the rotisserie in microwave.

4. Select menu and press start.

5. Use rotisserie handle to take out of the microwave oven. Sprinkle chaat masala and serve.

Note

• For rotisserie installation, see INSTALLATION.

1-3O: Chicken Saute

• Weight Limit: 0.2 ~ 0.4 kg

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight-1	Weight-2	Weight-3
For Chicken Saute	Weight Limit	0.2 kg	0.3 kg	0.4 kg
	Supreme chicken peices	200 g	300 g	400 g
For Marinade	Ginger garlic paste	2 tbsps	3 tbsps	4 tbsps
	Olive oil	1 tsp	1 tsp	1 tsp
	Black pepper	1 tsp	1.5 tsps	2 tsps
	Thyme/Basil leaves	0.5 tbsp	1 tbsp	1.5 tbsps
	Salt	As per taste

Instructions

1. Mix all the ingredients of marinade in a bowl. Marinade the chicken pieces and keep in refrigerator for one hour.

2. Adjust the wooden skewers inside the chicken pieces(1 skew in 1 piece).

3. Transfer the chicken pieces on tawa and keep the tawa on high rack. Select menu and weight, then press start.

4. When beeps, turn over the pieces and press start.

5. When beeps, turn over again and press start.

1-31: Stuffed Mushroom

• Weight Limit: 10 pcs.

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Stuffed Mushroom	Weight Limit	10 pcs
	Mushroom (Stem remove)	300 g
For Stuffing	Cheese (soften)	200 g
	Salt, Red Chilli Powder, Onion Powder, Black pepper	As per taste
	Minced garlic	0.25 cup
	Cayenne pepper	As per taste
	Oil	0.25 tsp

Instructions

1. Clean mushrooms with damp paper towel. Carefully break off stems.

2. Mix cheese salt, red chilli powder, onion powder, black pepper, minced garlic and cayenne pepper and prepare mushroom stuffing.

3. Using a little spoon fill each mushroom cap with generous amount of stuffing.

4. Now keep the tawa on high rack. Select category and weight, then press start.

5. When beep, transfer mushroom on oil greased tawa and keep inside microwave. Press start.

6. When beep, again press start.

1-3z: Tofu Tikka

• Weight Limit: 0.5 kg

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Tofu Tikka	Weight Limit	0.5 kg
	Tofu cubes (cut into 40 mm cubes), Capsicum (cut into cubes), onion (cut into cube), tomato(cut into cubes, pulp removed)	500 g
For Marinade	Hung curd	2 tbsps
	Ginger garlic paste	1 tbsp
	Salt, Garam masala, Red Chilli powder	As per taste
	Tandoori masala	1 tsp
	Tandoori Color	A pinch
	Oil	1 tsp

Instructions

1. Mix all the ingredients of the marinade in a bowl. Now add the paneer pieces capsicum, onion, tomato and mix well keep in the refrigerator for 1 hour.

2. Now keep the tawa on low rack. Select category and weight, then press start.

3. Now keep the tikka on tawa. Press start.

4. When beeps, turn over the side and pour some oil. Press start.

1-33: Stuffed Capsicum

• Weight Limit: 0.5 kg

• Utensil: Multicook Tawa, Low rack

Ingredients

List		Weight
For Stuffed Capsicum	Weight Limit	0.5 kg
	Capsicum (Hollowed)	500 g
For Stuffing	Paneer (mashed)	200 g
	Salt, Red Chilli Powder, Garam Masala, Cumin Powder	As per taste
	Onion Chopped	0.25 cup
	Coriander leaves Chopped	As per taste
	Oil	1 tsp

Instructions

1. Precook the paneer stuffing- In a Microwave safe bowl add oil, Onions and microwave 100 % for 3 minutes. Add paneer and all the spices and coriander leaves and microwave 100% for 2 minutes.

2. Stuff the hollowed capsicum with paneer.

3. Grease the capsicum with few drops of oil.

4. Keep tawa on low rack. Select Category and weight, then press start (Pre-heat mode).

5. Keep the capsicum on tawa and press start.

6. When beeps brush with oil and press start again.

7. Garnish with fresh coriander leaves and serve.

1-34: Putta Tikka

• Weight Limit: 0.5 kg

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Putta Tikka	Weight Limit	0.5 kg
	Diced Mutton	500 g
For Marinade	Degi Mirch	2.5 tsps
	Jeera	0.5 tsp
	Ginger paste	1 tsp
	Garlic paste	1 tsp
	Tandoori Masala	0.5 tsp
	Garam Masala	1.5 tsps
	Amchoor	1 tsp
	Dhania Powder	1 tsp
	Curd	50 g
	Lemon juice	2 tbsps
	Chaat Masala	0.25 tsp
	Salt	As per taste

Instructions

1. Mix all ingredients given under marinade. Rub the marinade well all over the mutton pieces and let it marinade for 2-3 hours.

2. Now keep the tawa on low rack. Select category and weight, then press start.

3. Keep the marinated mutton pieces on tawa. Press start.

4. When beeps, turn over the mutton pieces and press start.

5. Sprinkle chaat masala and serve with Pudina chutney and onion rings.

1-3s: Reshmi Tikka

• Weight Limit: 0.5 kg

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Reshmi Tikka	Weight Limit	0.5 kg
	Diced Chicken	500 g
For Marinade	Degi Mirch	2.5 tsps
	Jeera	0.5 tsp
	Ginger paste	1 tsp
	Garlic paste	1 tsp
	Tandoori Masala	0.5 tsp
	Garam Masala	1.5 tsps
	Amchoor	1 tsp
	Malai	50 g
	Curd	50 g
	Dhania Powder	1 tsp
	Lemon juice	2 tbsps
	Chaat Masala	0.25 tsp
	Salt	As per taste

Instructions

1. Mix all ingredients given under marinade. Rub the marinade well all over the chicken pieces and let it marinade for 2-3 hours.

2. Now keep the tawa on low rack. Select category and weight, then press start.

3. Keep the marinated chicken pieces on tawa. Press start.

4. When beeps, turn over the chicken pieces and press start.

5. Sprinkle chaat masala and serve with Pudina chutney and onion rings.