Samsung CE108MDF Manuel D'utilisation Et Guide De Cuisson page 18

code food Serving
size
CA-6. Malai 300-400 g Mushrooms - 8 pieces,
khumb
CA-7. Beans 350-400 g Cream Cracker Biscuits -
square
CA-8. Almond 100 -120 g Dark Chocolate - 50 g,
drop
chocolates
CE108MDF-M_XSG_DE68-03900B_EN.indd 18
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Ingredients recommendations
Hollow the mushrooms
Boiled Peas - 50 g, from the middle and
Cottage Cheese - 1 tbsp, marinate with hung curd,
Hung curd - 2 tbsp, cheese spread, ginger
Cheese spread - 1 tbsp, paste, salt and garam
Ginger paste - 1 tsp, Corn masala for 10 minutes.
Flour - 2 tbsp, Oil - 1 In a bowl add cottage
tbsp, Chopped coriander cheese, boiled peas,
leaves - 2 tbsp, Garam
salt and black pepper.
masala - ¼ tsp, Pepper - Stuff the marinated
¼ tsp, Salt to taste mushrooms with mixture.
In a bowl add cheese,
8, Grated cheese -½ cup, kidney beans, ketchup,
Canned Kidney Beans red chili powder, chopped
- 50 g, Tomato Ketchup green chilies and mix well.
- 2 tbsp, Red chili Put the mixture over the
powder - ¼ tsp, Green each biscuit like a heap,
Chillies - 2, Oregano - ½ leaving the corners clean.
tsp, Roasted Peanuts for Put a paper napkin on the
garnishing, Fresh Cream glass turn tray and place
- 2 tbsp (chilled), Hung the biscuits carefully on it
curd - ½ cup, Lemon - 1 and cook on microwave
tsp, Salt to taste, White mode.
pepper - ¼ tsp
Sour Cream : Fresh
cream, yogurt, lemon
juice, salt and pepper.
Garnish the biscuits with
sour cream and a peanut
at the top.
In a glass bowl put both
Milk Compound - 50 the chocolate compounds.
g, Almonds - whole After cook dip the almond
(Gurbandi Amonds, in melted chocolate and
comparatively small put them on a greased tray
almond) and freeze for 8 minutes.
And serve.
code food Serving Ingredients
size
CA-9. Oat fudge 200 g Oats - ¾ cup, Sesame
fingers seeds - ¼ cup, Brown
Sugar - ¾ cup, Raisins - 2
tbsp, Coconut Powder - ¾
cup, White Butter - ½ cup
CA-0. Basket 100 g Gram flour - 6 tbsp,
dhokla Suji(semolina) - 1 ½ tbsp,
Powdered Sugar - ¼ tsp,
Salt to taste, Eno - ½ tsp,
Mustered Seeds - ¼ tsp
Tikka series (tS)
tS-1. Chicken 550-600 g Boneless Chicken -500
malai tikka g, Lemon juice - 2 tsp,
Salt to taste, Yogurt - 3
tbsp, Butter - 50 g, Double
cream - 2 tbsp, Garlic
Paste - 1 ½ tbsp, Green
cardamoms seeds - 3 to
4, Ground cumin - 1 tsp,
Freshly grated nutmeg- 1/2
tsp, Green finger chillies
chopped - 3 to 4, Oil - 2
tbsp, Cheddar cheese - 3
tbsp
18
recommendations
Mix all the ingredients,
Make a glass dish or
cake tin ready with
greased silver foil. Pour
the mixture and set it,
press it gently with a
spoon. Cool it till comes
to room temperature than
refrigerate for 1 hour than
cut it into rectangular
shape into 2" pieces.
Cut Capsicum in to basket
shape and keep aside. Mix
all the ingredients except
eno and mustered seeds.
Just before pouring the
batter into capsicum. Add
eno. Set the batter into
capsicum and sprinkle
mustered seeds. Cook on
micro wave mode.
Sprinkle lemon juice and
salt over the chicken
pieces, cover and set
aside. Mix the yogurt, half
the butter, the cream,
Ginger Garlic, cardamoms,
cumin, nutmeg, chillies, the
oil, and cheese and blend
into a smooth paste. Pour
over the chicken, making
sure it is all well coated,
and marinate the meat
for 1 hour, covered, in the
refrigerator. Skewer the
chicken.
2011-09-08 8:23:48