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Category Weight Limit Utensil Instructions
25
SALADS
0.3 Kg4
Hari Seekh
Salad
Rotisserie
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 vegetables-thread them starting with broccoli, then fold a cabbage leaf & insert, fold a spinach leaf one & then fold
again (like a pan) & insert, then insert a whole spring onion & then again another folded cabbage leaf & spinach leaf in the same
skewer, Repeat the same for all the skewers.
5. Install the rotisserie in the oven. (Refer Pg. 86)
6. Select category & press start. Serve hot.
For 0.3 kg
300 g
3 tbsp
2 tbsp
As per taste
For basting
Vegetable (Spinach leaves, broccoli, bulbs of spring onion, cabbage leave)
For Marinade
Hung curd
Onion paste
Garam Masala, Amchoor, Salt
Oil
#
Multicook Tawa
&
High rack
5
Crunchy
Chicken
Salad
0.5 Kg
Method :
1. In a bowl mix lemon juice, salt & poppy seeds. Now take each piece of boneless chicken & throughly coat with poppy seeds.
2. In another bowl mix boiled peas sweet corns, chopped tomatoes, add some salt, red chilli powder, lemon juice, olive oil. Adjust
the seasoning as per your taste. Mix well.
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.
For
0.5 Kg
300 g
200 g
For garnishing
2 nos.
2 tbsp
As pet taste
4 tsp
1 tbsp
Boneless Chicken
Vegetables (Boiled peas sweet corns, chopped tomato)
Lettuce leaves
Boiled Eggs
Lemon juice
Salt
Poppy seeds
Olive oil
# Refer Page 85. Fig-4