INDIAN CUISINE
| Category | Weight Limit | Utensil |
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5 | Dum | 0.1 ~ 0.5 kg | Microwave |
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For | 0.1 kg |
| 0.2 kg |
| 0.3 kg | 0.4 kg | 0.5 kg |
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| Aloo |
| safe bowl |
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| Boiled Aloo (small) | 100 g |
| 200 g |
| 300 g | 400 g | 500 g |
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| Oil | 2 tbsp |
| 3 tbsp |
| 3 tbsp | 3½ tbsp | 3½ tbsp |
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| Jeera, pepper seeds, cloves, hing |
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| As required |
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| Onion paste | 2 tbsp |
| 3 tbsp |
| 4 tbsp | 5 tbsp | 6 tbsp |
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| Ginger & garlic paste | 1 tsp |
| 1½ tsp |
| 1½ tsp | 2 tsp | 2 tsp |
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| Tomato puree | 1 tbsp |
| 2 tbsp |
| 3 tbsp | 4 tbsp | 5 tbsp |
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| Curd | ½ cup |
| 1 cup |
| 1 cup | 1½ cup | 1½ cup |
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| Turmeric powder, red chilli powder, deghi mirch, salt, garam masala, saunf powder |
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| As per taste |
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| Method : 1. In a MWS bowl add oil, jeera, pepper seeds, cloves, hing, onion paste, ginger garlic paste. Mix well. |
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2.Select category & weight and press start.
3.When beeps, mix well & add tomato puree & boiled potatoes. Mix well & cover. Press start.
4.When beeps, mix well & add curd. Cover & press start.
5.Allow to stand for 3 minutes.
6 | Kadhi | 0.3 ~ 0.5 kg | Microwave | For | 0.3 kg | 0.4 kg | 0.5 kg |
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| safe bowl | Besan | 25 g | 50 g | 75 g |
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| Curd / matha | 1/2 cup | 1 cup | 1½ cup |
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| Oil | 1 tbsp | 1½ tbsp | 2 tbsp |
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| Rai, cumin seeds |
| As per taste |
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| Chopped onions | 1 cup | 1½ cup | 1½ cup |
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| Salt, red chilli powder, haldi, coriander powder, amchur |
| As per taste |
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| Water | 2 cups | 3 cups | 4 cups |
Method : 1. In a MWS bowl add oil, rai, jeera, chopped onion. Select category & weight and press start.
2.When beeps, mix & add besan, curd/matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (½ the amount mentioned per weight). Mix & press start.
3.When beeps, mix & add remaining water & press start. Pour tempering & serve.
* Refer Pg. 85 Fig. 2
45