BAKeD POTATOes
Ingredients
Potatoes peeled slice
1 cm thick 1 kg
Tomatoes sliced
1 cm thick 1/2 kg
Onions sliced fine
4-5 nos.
Coriander chop
1 bunch
Salt & pepper
To taste
Setting
Cooking temperature
180ºC
Shelf placement
Centre
Heater select
Both
Method
Grease baking dish. Lay one slice of potato, one slice of tomato and one slice of onion. They should overlap each other until the dish
is full. Sprinkle chopped dhania and seasoning to taste. Bake in a moderately hot oven until the potatoes are soft and the water is
absorbed.
PANeer TIKKAs
Ingredients
Paneer
1/2 kg
Curd
1/2 cup
Ginger (crushed)
1/4 tsp.
Chilli powder
1/2 tsp.
Garam masala
1 tsp.
Orange colour
A little
Salt
To taste
Also potatoes, tomatoes, onions and capsicums.
Setting
Cooking time
5-7 minutes
Cooking temperature
160ºC
Shelf placement
Centre
Heater select
Both
Method
Cut paneer into one inch cubes. In a bowl, mix curd with all the masala. Add paneer to masala, dip the paneer well into the masala
and leave it for 3 - 4 hours. Boil the potatoes, capsicums and onions. Smear all these vegetables with salt. Thread the paneer and
vegetables alternately on the greased skewers and place them on wire grill. Brush with oil and toast for about 5-7 minutes, turning often,
till evenly done.
TANDOOrI rOTI
Setting
Shelf placement
Middle
Heater select
Both
Place drip tray in the middle rack of the oven. Allow the oven to heat up till the heaters are glowing red.
Roll out 1/4 inch thick ‘Roti’ - Place on the heated tray and allow it to remain inside for about 2 minutes, until the rotis puff up and a light
brown crust forms.
BAKeD VeGeTABLes
Ingredients
French beans
100 gms
Carrots
100 gms
Salad oil
1 tsp.
Tomato cut in slices
1 large
Vinegar
1 teaspoon
Milk
1 1/2 cup
Maida
2 tbs.
Mustard powder
1/2 tsp.
Salt and pepper
To taste
Oil
3 or 4 tbs.
Grated cheese
A little
Setting
Cooking time
15-20 minutes
Cooking temperature
180º C
Shelf placement
Centre
Heater select
Both
VEGETARIAN
11
