CHARCOAL
| Category | Weight Limit | Utensil |
| Instructions |
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3 | Tandoori | 0.3 ~ 0.5 kg | Multicook Tawa |
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For | 0.3 kg | 0.4 kg | 0.5 kg |
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| Aloo |
| & | Aloo (Cut into quarters) | 300 g | 400 g | 500 g |
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| High rack* |
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| For marinade |
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| Hung Curd | 2 Tbsp | 3 Tbsp | 4 Tbsp |
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| Garlic Paste | 1 Tbsp | 1 ½ Tbsp | 2 Tbsp |
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| Cumin Powder |
| As per taste |
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| Red Chilli powder |
| As per taste |
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| Salt |
| As per taste |
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| Tandoori Masala | 1 Tsp | 2 Tsp | 3 Tsp |
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| Tandoori Color |
| A pinch |
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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 |
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| Caulifower florets | 300 g | 400 g | 500 g |
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| High rack* |
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| For Marinade |
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| Jeera powder | ½ Tsp | 1 Tsp | 1 Tsp |
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| Red Chilli Powder, Salt, Dhaniya Powder, Garam Masala, Anardana |
| As per taste |
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| Tandoori Color/Haldi |
| A pinch |
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| Oil | 1 Tbsp | 1½ Tbsp | 2 Tbsp |
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| Hung Curd | 2 Tbsp | 3 Tbsp | 4 Tbsp |
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| Method : 1. Mix together in a bowl all the ingredients of marinade. Add the cauliflower to the marinade & rub them properly with the | ||||
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| marinade. Keep aside for 1 hours. |
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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
