SALADS
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4 | Hari Seekh | 0.3 Kg | Rotisserie |
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For | 0.3 kg |
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| Salad |
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| Vegetable (Spinach leaves, broccoli, bulbs of spring onion, cabbage leave) | 300 g |
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| For Marinade |
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| Hung curd | 3 tbsp |
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| Onion paste | 2 tbsp |
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| Garam Masala, Amchoor, Salt | As per taste |
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| Oil | For basting |
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Method : 1. Mix all the ingredients of marinade in a bowl.
2.Take one vegetable at a time and spread the marinade on each vegetable or leaf on both the sides thoroughly. Mix well leave aside for 1 hour mixing at least twice in between.
3.Oil & wipe the skewers of the rotisserie.
4.Skewer the
5.Install the rotisserie in the oven. (Refer Pg. 86)
6.Select category & press start. Serve hot.
5 | Crunchy | 0.5 Kg | Multicook Tawa # | For | 0.5 Kg |
| Chicken |
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| Boneless Chicken | 300 g | ||
| Salad |
| High rack | ||
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| Vegetables (Boiled peas sweet corns, chopped tomato) | 200 g | ||
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| Lettuce leaves | For garnishing |
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| Boiled Eggs | 2 nos. |
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| Lemon juice | 2 tbsp |
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| Salt | As pet taste |
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| Poppy seeds | 4 tsp |
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| Olive oil | 1 tbsp |
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| Method : 1. In a bowl mix lemon juice, salt & poppy seeds. Now take each piece of boneless chicken & throughly coat with poppy seeds. | |
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| 2. In another bowl mix boiled peas sweet corns, chopped tomatoes, add some salt, red chilli powder, lemon juice, olive oil. Adjust | |
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| the seasoning as per your taste. Mix well. |
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5.Now keep the marinated boneless chicken pieces on tawa. Keep the tawa on high rack. Select category & press start.
6.When beeps, turn over the side & press start.
7.Line a serving dish with lettuce leaves.
8.Transfer the chicken pieces & vegetable to serving dish. Toss them over. Garnish with slices of boiled eggs & serve.
# Refer Page 85.
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