CHARCOAL
| Category | Weight Limit | Utensil |
| Instructions |
|
|
|
|
|
|
|
|
|
|
|
|
3 | Tandoori | 0.3 ~ 0.5 kg | Multicook Tawa |
|
|
|
|
|
For | 0.3 kg | 0.4 kg | 0.5 kg |
| ||||
| Aloo |
| & | Aloo (Cut into quarters) | 300 g | 400 g | 500 g |
|
|
|
| High rack* |
|
|
|
|
|
|
|
| For marinade |
|
|
|
| |
|
|
|
|
|
|
|
| |
|
|
|
| Hung Curd | 2 Tbsp | 3 Tbsp | 4 Tbsp |
|
|
|
|
| Garlic Paste | 1 Tbsp | 1 ½ Tbsp | 2 Tbsp |
|
|
|
|
| Cumin Powder |
| As per taste |
|
|
|
|
|
| Red Chilli powder |
| As per taste |
|
|
|
|
|
| Salt |
| As per taste |
|
|
|
|
|
| Tandoori Masala | 1 Tsp | 2 Tsp | 3 Tsp |
|
|
|
|
| Tandoori Color |
| A pinch |
|
|
Method : 1. Mix all the ingredients of marinade in a bowl.
2.Add the aloo pieces & keep for ½ hour.
3.Keep the marinated aloo on tawa & tawa on high rack. Select category & weight & press start.
4.When beeps, turn over the pieces & drizzle few drops of oil & press start again. Sprinkle chaat masala or lemon juice & serve.
4 | Tandoori | 0.3 ~ 0.5 kg | Multicook Tawa |
| For | 0.3 kg | 0.4 kg | 0.5 kg |
| Gobhi |
| & |
| Caulifower florets | 300 g | 400 g | 500 g |
|
|
| High rack* |
| ||||
|
|
|
| For Marinade |
|
|
| |
|
|
|
|
|
|
|
| |
|
|
|
|
| Jeera powder | ½ Tsp | 1 Tsp | 1 Tsp |
|
|
|
|
| Red Chilli Powder, Salt, Dhaniya Powder, Garam Masala, Anardana |
| As per taste |
|
|
|
|
|
| Tandoori Color/Haldi |
| A pinch |
|
|
|
|
|
| Oil | 1 Tbsp | 1½ Tbsp | 2 Tbsp |
|
|
|
|
| Hung Curd | 2 Tbsp | 3 Tbsp | 4 Tbsp |
|
|
|
| Method : 1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade & rub them properly with the | ||||
|
|
|
|
| marinade. Keep aside for 1 hours. |
|
|
|
2.Transfer the marinated cauliflower on tawa & keep on high rack. Select category & weight and press start.
3.When beeps, drizzle few drops of oil on cauliflower & turn them over. Press start. Serve with onion rings, coriander leaves & tomato slices.
* Refer Pg. 85 Fig. 4
6