Weight Limit
Utensil
Instructions
Child’s Favourite
24 Hours
Menu
1. In a MWS glass bowl add milkmaid, marie biscuit powder, milk powder, bournvita. Select menu and press start.
2. Allow to cool. Make balls out of the mixture. Roll out the balls in the grated coconut.
3. Keep in refrigerator for half an hour.
Method :
For
Milkmaid
Marie biscuit powder
Milk powder
Bournvita
Grated coconut
0.3 kg
Microwave safe
(MWS) glass bowl
CF-6
Chocolate
Balls
0.3 kg
1 cup
1 cup
½ cup
½ cup
½ cup
CF-7
Garlic
Bread
0.1 ~ 0.3 kg
High Rack
For
Bread slices (French Bread)
Butter
Garlic paste
Grated cheese
Salt, pepper, Oregano, chilli
flakes
1. Mix butter, garlic paste, salt, pepper and oregano together. Apply this mixture to both sides of bread slices. Keep the bread slices on high rack.
2. Select menu and weight and press start.
3. When beeps, turn over the slices. Sprinkle the grated cheese and press start.
Note :
Use French bread to make garlic bread.
Method :
0.1 kg
2 pcs
3 tbsp
1 tbsp
2 tbsp
As per taste
0.2 kg
3 pcs
4 tbsp
1½ tbsp
3 tbsp
0.3 kg
4 pcs
5 tbsp
2 tbsp
4 tbsp
1. Soak chana overnight, in a MWS bowl take soaked chana with water, cover it.
2. Select menu and weight and press start to cook.
3. When beeps, strain the water from it. In a MWS bowl, add oil, chopped onion, chaat masala, red chilli powder, coriander leaves and press start to cook.
4. When beeps, add boiled chana, mix well and press start.
Method :
For
Soaked kala chana (overnight)
Water
Oil
Chopped onion
Salt, Chaat masala, Red chilli
powder, Coriander leaves
0.1 ~ 0.3 kg
Microwave safe
(MWS) bowl
HP-1
Kala
Chana
Weight Limit
Utensil
Instructions
HP-2
Karela
Sabzi
0.3 kg
Microwave safe
(MWS) glass bowl
+
High rack
+
Microwave safe
(MWS) flat glass
dish
For
Chopped karela
Oil
Chopped onion
Water
Rai, Cumin, Asafoetida, Turmeric
Salt, Sugar, Garam masala,
Coriander powder, Cumin powder
Grated coconut, Coriander leaves
1. In a MWS glass bowl add oil, rai, cumin, asafoetida, turmeric and chopped onion. Select menu and press start.
2. When beeps, add chopped karela, some water, salt, sugar, garam masala, coriander powder, cumin powder and cover. Press start.
3. When beeps, transfer sabzi to a MWS glass flat dish, stir well. Place on high rack and press start.
Note:
Before cooking, scrap and rub the karela with salt and keep aside for 2-3 hours.
Method :
0.3 kg
300 g
2 tbsp
1 cup
As required
For tempering
As per taste
For garnishing
0.1 kg
100 g
200 mL
1 tbsp
1/2 cup
As per taste
0.2 kg
200 g
400 mL
2 tbsp
1 cup
0.3 kg
300 g
600 mL
3 tbsp
1½ cup
Health Plus
Menu
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