10
Category Weight Limit Utensil Instructions
CHARCOAL
0.2 ~ 0.4 kg10
For
Boiled peas
Roasted makhanas
Chopped green chillies
Salt, pepper, garam masala
Seeds of Chhoti Elaichi
Roasted Cashewnuts
0.2 kg
200 g
1 cup.
2 nos.
4 nos.
2 tbsp
Matar
Kababs
Multicook tawa*
&
High rack
Method :
1. Grind the boiled peas, green chillies & elaichi seeds together to a fine paste.
2. Grind the makhanas & cashewnuts together to a rough powder.
3. Mix peas & makhanas paste. Add salt, pepper, garam masala.
4. Make small balls & flatten them to get small round kababs.
5. Keep on tawa & keep the tawa on high rack. Select category & weight and press start.
6. When beeps, turn over & press start
7. When beeps, turn over & press start.
Sprinkle chaat masala & serve.
0.3 kg
300 g
1½ cups.
3 nos.
As per taste
5 nos.
3 tbsp
0.4 kg
400 g
2 cups.
4 nos.
6 nos.
4 tbsp
0.2 ~ 0.5 kg11
For
Mushroom Buttons (stalk removed)
For Marinade
Hung Curd
Ginger Garlic Paste
Cornflour
Tandoori Color
Salt, Coriander powder, cumin powder, amchoor
0.2 kg
200 g
1 tbsp
½ tbsp
¼ tsp
Tandoori
Mushrooms
Multicook tawa
&
High rack*
Method :
1. Mix all the ingredients of the marinade in a bowl.
2. Prick all the mushroom buttons & add to the marinade.
3. Keep the mushroom marinated for 1 hour.
4. Transfer the mushrooms on tawa & keep the tawa on high rack. Select category & weight and press start.
5. When beeps, turn over the mushroom & press start.
6. When beeps, turn over again & press start.
Note: If mushroom run watery while cooking, drain water & start cooking again.
0.3 kg
300 g
2 tbsp
1 tbsp
½ tsp
0.5 kg
500 g
4 tbsp
2½ tbsp
1½ tsp
0.4 kg
400 g
3 tbsp
2 tbsp
1 tsp
A pinch
As per taste
* Refer Pg. 85 Fig. 4
