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Weight
Initial
Code
Menu
Instructions
Utensil
Limit
Temperature
0.1 - 0.3 kg Room
Dum Aloo
Micreowave-
safe bowl
Aloo(small & pricked)
0.1 kg 0.3 kg0.2 kg
100 g 300 g200 g
2 tbsps 3 tbsps3 tbsps
1 tbsp 1 ½ tbsps1 ½ tbsps
1 tsp 1 ½ tsps1 ½ tsps
1 tbsp 3 tbsps2 tbsps
½ cup 1 cup1 cup
To taste
To garnish
Oil
Cumin, pepper, cloves
Onion paste
Ginger garlic paste
Tomato puree
Curd
Coriander leaves
Turmeric powder,
red chili powder, salt,
1. In a microwave-safe bowl, put small pricked potatoes
with oil(½ the amount mentioned per weight) and cover.
2. Choose the menu and weight, press START.
3. When BEEP, add oil(remaining half amount) cumin,
pepper, cloves, onion paste, ginger garlic paste,
tomato puree. And then press START to continue cooking.
4. When BEEP, add a curd, turmeric powder, red chili
powder, salt and coriander leaves. And then press
start to continue cooking.
5. After cooking, stand for 3 minutes.
Garnish with coriander leaves.
Ingredients
Fish ball and
Thai Herbs
Spicy Soup
1.0 kg
Room
Micreowave-
safe bowl
Ingredients
200 g featherback fish, minced
2 tablespoons curry paste
4 Thai eggplants, quarter
1 each red and yellow chili spur pepper, sliced
2 bunches fresh pepper corn
¼ cup krachai, thin sliced
5 kaffir lime leaves, teared
¼ cup holy basil
2 teaspoons fish sauce
1 teaspoon coconut sugar
3 cups water
1. Squeeze the featherback fish with a touch of salt
and water, until it becomes sticky. Set aside.
2. In a large microwave-safe bowl, put the fish ball
and all ingredients.
3. Place food in the oven. Choose the menu,
press START.
4- 2
5- 2
16
HOW TO USE
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