Samsung CE108MDF Manuel D'utilisation Et Guide De Cuisson page 19

code food Serving
size
tS-2. Kasoori 300-350 g Cottage cheese (paneer)
paneer
tikka
tS-3. Fish tikka 550-600 g Fish pieces of any type -
CE108MDF-M_XSG_DE68-03900B_EN.indd 19
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Ingredients recommendations
Cut paneer into one and
- 250 g, Green chillies - 3, a half inch sized pieces.
Ginger peeled - 1/2 inch Deseed and cut green
piece, Garlic peeled - 5 capsicums into one and
cloves, Hung yogurt - 3/4 a half inch sized pieces.
cup, Green chutney - 2 Grind green chillies, ginger
tbsp, Turmeric powder and garlic into a fine paste.
- 1/4 tsp, Carom seeds Take hung yogurt in a
(ajwain) - 1/2 tsp, Garam bowl. Add green chutney,
masala powder - 1 tsp, green chilli-ginger-garlic
Chaat masala - 1 tsp, paste, turmeric powder,
Kasoori methi powder - 2 ajwain, garam masala
tbsp, Roasted chana dal powder, half of the chaat
powder -2 tbsp, Fresh masala, kasoori methi
cream - 1/4 cup, Salt to powder, roasted chana
taste, Mustard oil - 2 tbsp, dal powder, fresh cream,
Lemon juice - 2 tbsp, Oil salt and mix. Add paneer
- 2 tbsp cubes to the marinade and
add mustard oil.Skewer
the cottage cheese and
place on greased crusty
plate and put few drops
of cooking oil over the
tikka . Arrange the tikkas
on a plate, sprinkle the
remaining chaat masala
and lemon juice and serve
hot.
Mix cream garlic paste,
500 g, Vegetable oil - 3 ajwain , chili powder,
tbsp, Ajwain (carom seeds)
cumin seeds powder,
- 1 tbsp, Cream - 45 ml, garam masala, lemon juice,
Cumin seeds powder - 2 salt, mint or coriander
tsp, garam masala - 2 chutney, besan flour in
tsp, Garlic paste - 1 tbsp, yogurt. Add fish pieces
Gram flour (beasn) - 20 g, to the above mixture and
Lemon juice - 30 ml, Mint mainate them for about
or coriander chutney - 5 3 hours. Skewer the fish.
tbsp, white pepper powder
After cook, serve fried fish
- 1/2 tsp, Onion chopped tikka with chopped onions.
in circles - 1, Curd / plain
yogurt -60 g, Salt to taste,
Chili powder to taste
code food Serving Ingredients
size
tS-4. Sago hearts 200-250 g Sabooddana (sago) - 150
g, Boiled Potatoes - 3
medium, Ginger - 1 tsp
(chopped), Cumin Seeds
- 1 tsp, Red Chilli Powder
- ½ tsp, Garam Masala - ½
tsp, Oil - 2 tbsp, Coriander
Leaves - 2 tbsp, Salt to
taste
tS-5. Hariyali 100 g Boiled potato - 1 medium
kebab siz, Boiled spinach puree
(vegetarian) - 2 tsp, Ginger-green chilli
paste - 1 tsp, Gram flour
(Besan) – 3~4 tsp, Chaat
masala - 1 tsp, Turmeric
powder - ¼ tsp, Red chilli
powder - ½ tsp, Coriander
leaves - 2 tsp, Lemon juice
- 1 tsp, Salt to taste
19
recommendations
In a bowl take, one
hour soaked & strained
sabooddana and add all
the ingredients and mix
well. Make small balls and
shape them into hearts
with the help of a heart
shape mould.
Mix potato, spinach
puree in a mixing bowl.
Add ginger paste, chaat
masala, salt, lemon juice,
turmeric powder, chilli
powder and salt. Add
gram flour(Besan) for
binding and mix it properly.
Make small balls shapes
and Stuff cheese. Make
small "Kebab" shapes.
Grease the crusty plate &
place the kebabs on crusty
plate and put few drops
of oil on them. After cook,
sprinkle little chat masala
on Kebabs and serve hot
with onion rings and green
chutney.
2011-09-08 8:23:48