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Category Weight Limit Utensil Instructions
INDIAN CUISINE
46
7
Multicook tawa
&
Low rack*
#
Baati
0.4 kg
For
Wheat flour
Suji
Melted ghee
Jeera
Ajwain
Baking powder
Salt
Method : 1. In a bowl mix all the ingredients, but ghee only 3 tbsp. Knead the dough with little warm water to make it like poori dough.
Cover and keep for half an hour.
2. Make medium sized balls of the dough. Keep them on tawa & keep the tawa on low rack. Keep aside.
3. Select category & press start.
4. When beeps, keep the tawa & low rack & press start.
5. When beeps, change over the side & press start. Dip the baati in melted ghee & serve with dal.
0.4 kg
200 g
75 ml (5 tbsp)
½ tsp
¼ tsp
¼ tsp
As per taste
50 g
* Refer Pg. 85 Fig.3
@
Refer Pg. 85 Fig.1
#
Do not put anything in the oven during the Pre-heat mode.
8
Microwave
safe bowl
Dalma
0.3 kg
For
Moong dal (soaked for 2 hours)
Water
Chopped vegetables (drumsticks, potato, raw banana,
pumpkin, brinjal, tomato)
For tadka
Oil
Bay leafs, jeera, dry chillies, salt, haldi
Grated coconut
Chopped onion
Method : 1. In a MWS bowl add soaked moong dal, chopped vegetables & water. Mix well. Select category & press start.
2. When beeps, in another MWS bowl add oil, bay leafs, jeera, dry chillies, salt, haldi, grated coconut & chopped
onion. Mix well & press start.
3. When beeps, mix well add the tadka ingredients to the dal. Mix well & press start.
0.3 kg
300 g
600 ml
2 tbsp
As per taste
4 tbsp
1 no.
2 cups