Table of Contents - dawlance.com.pk · contentstable of desi masala mix maharashtran goda masala.....03 panch phoron.....05 chat masala.....07

ContentsTable of

DESI MASALA MIX MAHARASHTRAN GODA MASALA............. 03 PANCH PHORON................................. 05 CHAT MASALA..................................... 07 CURRY LEAVES POWDERS...................... 09 GARAM MASALA ................................. 11 PAPPULA PODI .................................... 13 RASAM POWDER................................. 15 SAMBAR POWDER .............................. 17 TANDOORI MASALA POWDER.................. 19 FISH MASALA ...................................... 21

INDIAN SNACKS UPMA................................................... 51 SHEERA............................................... 53 POHA................................................... 55 MIX VEG UPMA .................................... 57 BATI ..................................................... 59 RAGI SATVA......................................... 61 WHEAT HALWA ................................... 62 KHICHU ............................................... 63 RAGI MUDDE ....................................... 65 RICE PUDDING .................................... 67 TOMATO RAVA IDLI ................................. 69 CHINESE MENU CHICKEN DIMSUM.................................. 73 CHICKEN STEW...................................... 75 CHINESE NOODLES ................................ 77 CHICKEN WINGS .................................... 79 GARLIC & GINGER PRAWNS..................... 81

COMBI COOK VEG AU GRATIN................................... 83 BAKED VEGETABLE IN WHITE SAUCE ....... 85 CHICKEN AU GRATIN .......................... 87 SHEPHARDS PIE.................................. 89 APPLE PIE............................................ 91 TASTE ENHANCERS STRAWBERRY JAM ............................. 95 DATES & TAMARIND CHUTNEY................. 97 LEMON PICKLE.................................... 99 APPLE JAM.......................................... 101 QUICK CARROT PICKLE........................... 103

BEVERAGE CHAI .................................................... 25 COFFEE ............................................... 26 ZEERA WATER..................................... 27 HERBAL WATER .................................. 28 SOLE KADHI/COCUM SAAR ..................... 29 SOUP TOMATO SOUP.................................... 31 SPINACH SOUP................................... 32 MINESTRONE SOUP................................ 33 SWEET CORN SOUP ............................... 34 CHICKEN SOUP................................... 35

DRY ROAST WHEAT FLOUR .................................... 37 BESAN FLOUR..................................... 38 GRATED FRESH COCONUT...................... 39 SUJI/SEMOLINA................................... 40 BREAD CRUMBS ................................. 41 GRILL COUNTER CHICKEN TIKKA................................... 43 CHICKEN TANDOORI........................... 45 PANEER TIKKA .................................... 46 CHICKEN KEBABS............................... 48

FLAVORS OF RICE PLAIN RICE .......................................... 105 PRAWN BIRYANI.................................. 107 RAJASTHANI PULAO ........................... 109 RICE WITH PEAS.................................. 111 RICE IN COCONUT MILK .......................... 113 NAMKIN CHAWAL................................ 114 VEG PULAO ......................................... 116 CHICKEN BIRYANI ............................... 117 PONGAL .............................................. 119 KHICHDI............................................... 120 ZEERA RICE......................................... 122 METHI PULAO...................................... 124

CAKES CHOCOLATE CAKE ............................. 126 COFFEE CAKE ..................................... 127 MARBLE CAKE .................................... 129 PINEAPPLE UPSIDE DOWN CAKE ............. 130 SPICE CAKE......................................... 131 CARROT CAKE .................................... 132 DATES AND WALNUT CAKE ..................... 134 FRUIT CAKE......................................... 136 EGGLESS CAKE................................... 138 SPONGE CAKE .................................... 140 PULSE PRE COOK BEANS ................................................. 143 WHOLE PEAS ...................................... 144 CHICK PEAS ........................................ 145 SPLIT DAL............................................ 146 MOONG ............................................... 147 BAKE COUNTER CHOCOCHIP COOKIES............................ 149 PEANUT BUTTER COOKIES...................... 151 OATMEAL COOKIES ............................ 153 SUGAR COOKIES ................................ 155 BUTTER COOKIES ............................... 157 WHEAT BRAN COOKIES .......................... 158 SHORT BREAD .................................... 159 THUMP PRINT COOKIES .......................... 161 GARAM MASALA COOKIES ...................... 163 CASHEW COOKIES.............................. 165 CREME CARAMEL ............................... 166 CHICKEN POTATO PIE............................. 167 BREAD PUDDING................................. 169 CHICKEN & SWEET CORN........................ 170 OVEN BAKED RICE PUDDING ................... 171 SAMOSAS............................................ 172 PUFFS.................................................. 174 BREAD ROLLS..................................... 175 BUNS................................................... 176 MAGIC ROLLS ..................................... 177 PIZZA ................................................... 179 CHICKEN TIKKA SANDWICH..................... 180 TOASTY PANEER SANDWICH................... 182 MILK TOASTED SANDWICH...................... 183 CHEESE TOAST................................... 185 MUFFINS.............................................. 186

STEAM COOK SPROUTS ............................................ 189 DHOKLA .............................................. 191 IDLI....................................................... 193 MIX VEGETABLES ................................ 195 GARLIC PRAWNS ................................ 197 CHICKEN ............................................. 199 KOFTA ................................................. 201 FISH ..................................................... 203 MUTHIYA ............................................. 205 CORN .................................................. 207 HEALTH CORNER MIX VEG SALAD................................... 211 CARROT HALWA ................................. 213 MIX VEG IDLI ........................................ 214 DAL KHICHDI ....................................... 215 SOYA CHUNKS SABZI ......................... 217 PATRANI MACHI .................................. 218 BAKED CHICKEN................................. 220 BAKED VEGETABLES .......................... 222 STEWED APPLE................................... 223 STEWED BANANA ............................... 225 CRISPY SNACKS/STUFF VEG PEANUTS............................................. 229 CASHEWNUTS..................................... 231 POPCORN ........................................... 233 MASALA PEANUTS .............................. 234 GARLIC ALMONDS .............................. 235 BHARAWAN POTATO .......................... 236 STUFFED TOMATO .............................. 238 STUFFED BRINJAL............................... 240 STUFFED CAPSICUM........................... 241 STUFFED BITTERGOURD..................... 242 COOKING TIPS GARLIC PEEL....................................... 244 BLANCHING ALMONDS....................... 245 BLANCHING TOMATO ......................... 247 RE CRISP............................................. 248 GHEE ................................................... 249 PULPING TAMARIND ........................... 250 TADKA/POPU....................................... 251 COCONUT MILK .................................. 252 BEAUTY SECRETS ALMOND HAND CREAM ...................... 254 FRUITY LIP GLOSS .............................. 255 MASSAGE OIL...................................... 257 CARROT FACE PACK........................... 259

InstructionsFor food or the following cooking mode, it is not necessary to program the time and the cooking power. It is sufficient to indicate the type of food that you want to cook as well as the weight of this food. 1. In standby mode, press the individual icon pad to select the submenu food code number under it.2. Press weight/clock button to select weight or the amount. 3. Press start/quick start button.

DESI MASALAMIXDESI MASALAMIX

0403

Desi Masala Mix Cookware I Microwave safe �at glass dish Desi Masala Mix Cookware I Microwave safe �at glass dish

MaharashtranGoda Masala

INGREDIENTS

PROCEDURE

Code DE 01

Coriander seeds 1 cup

Cumin seeds ¼ cup

White sesame seeds ⅓ cup

Cloves 2 tbsp

Big cardamom 2 tbsp

Black peppercorns 2 tbsp

Lichen 2 tbsp

Bay leaf ½ cup

Oil (to roast the spices) ½ tsp

05) Mix in the remaining masala powders if mentioned and store in airtight containers.

(05

04) Cool and grind the roasted ingredients in an electric blender.

(04

Roast till they turn aromatic and brown.03) (03

01) Roast all the ingredients using the menu except masala powders and salt.

(01

Stir in between during the programme.02) (02

¼

⅓½

0605

Cookware I Microwave safe �at glass dish Cookware I Microwave safe �at glass dishDesi Masala Mix Desi Masala Mix

Panch PhoronINGREDIENTS

Aniseed ¼ cup

Cumin ¼ cup

Fenugreek seeds ¼ cup

Mustard seeds ¼ cup

Nigella (fennel) ¼ cup

PROCEDURE

¼

¼

¼

¼

¼

Code DE 02


(01



(05


(04


0807


Chat MasalaINGREDIENTS

Coriander seeds 2 tbsp

Cumin seeds 1 tbsp

Ajwain seeds ½ tsp

Red chilies 2

Mango powder ½ tsp

Salt 2 tbsp or as per taste

Garam Masala 1 tsp

Peppercorns ½ tsp

PROCEDURE

½

½

½

Code DE 03


(01



(05


(04


1009


Curry LeavesPowder

INGREDIENTS

PROCEDURE

Curry leaves 2 cup

(washed and dried)

Cumin seeds 1 tbsp

Coriander seeds 2 tbsp

Red chillies 6

Fenugreek ½ tsp

Salt As per taste

Pepper corns 1 tsp

Garlic flakes 6 (optional)

½

Code DE 04


(01



(05


(04


1211


Garam MasalaINGREDIENTS

PROCEDURE

Coriander 2 tsp

Cumin 2 tsp

Peppercorns 15

Cardamom 8

Cinnamon 8

Cloves 8

Mace flower 1

Bay leaf 2

Code DE 05


(01



(05


(04


1413


Pappula PodiINGREDIENTS

01) Roast split chick peas using the programme, stir in between.

(01

PROCEDURE

Split chick peas ½ cup

Cumin seeds ½ tsp

Garlic flakes 2 tsp

Red chillies 4 or as per taste

Dry coconut powder 2 tsp (optional)

Salt As per taste

Cool and grind along with the other ingredients in an electric blender.

02) (02

Serve with plain white rice and ghee.03) (03

½

½

Code DE 06

1615


Rasam PowderINGREDIENTS

PROCEDURE

Red chillies 8

Coriander seeds 1 cup

Split black gram ¼ cup

Fenugreek (methi seeds) ½ tsp

Peppercorns ¼ cup

Cumin seeds ¼ cup

Mustard seeds ½ tbsp

Tumeric powder ½ tbsp


(05


(04



(01


½

½

½

¼

¼

¼

Code DE 07

1817


Sambar PowderINGREDIENTS

PROCEDURE

Red chillies 2 cup Coriander seeds ¾ cupSplit chick peas ½ tbspSplit black gram ½ tbspPeppercorns ½ tspCumin seeds ¼ tbspFenugreek seeds ½ tspAsafoetida ½ tspMustard seeds ½ tspCurry leaves ¼ cups(washed and dried)


(05


(04



(01


¾

½

½

½

½

½

½

½

¼

Code DE 08

2019


Coriander seeds ½ cup

Cumin seeds ½ cup

Mango powder 2 tsp

Dried mint leaves 1 tsp

Deep red colour 3 tsp

Chili powder 1 tsp

Tandoori MasalaPowder

INGREDIENTS

PROCEDURE


(05


(04



(01


½

½

Code DE 09

2221


Chilli powder 75 gms

Pepper powder 50 gms

Coriander seeds 150 gms

Cumin seeds 2 tbsp

Mustard 1 tsp

Feenugreek 2 tsp

Turmeric 2 tsp

Curry leaves a few

Fish MasalaINGREDIENTS

PROCEDURE


(05


(04



(01


Code DE 10

BEVERAGEBEVERAGE

2625

Beverage Cookware I Microwave safe �at glass dish Beverage Cookware I Microwave safe �at glass dish

Water ¾ cup

Skimmed milk ¼ cup

Tea leaves 1 tsp

Honey (optical)

OPTIONAL INGREDIENTS

Fresh ginger (grated), cinnamom stick,

cardamom seeds, star anise,

whole cloves, or peppercorns

ChaiINGREDIENTS

PROCEDURE

01) Mix all the ingredients and keep it in the microwave and then select the menu to select the weight and press start.

(01

Water ¾ cup

Skimmed milk ¼ cup

Coffee 1 tsp

CoffeeINGREDIENTS

PROCEDURE


(01

¾

¼

¾

¼

Code BS 01 Code BS 02

2827

Beverage Cookware I Microwave safe �at glass dish Beverage Cookware I Microwave safe �at glass dish

Water ¾ cup

Cumin seeds 1 tsp

Zeera WaterINGREDIENTS

PROCEDURE


(01

Herbal WaterINGREDIENTS

PROCEDURE


(01

Water 200 ml

Saunf a pinch

Ajwain a pinch

Cardamom 1

Holy basil leaves 2 to 3

Mint leaves 2 to 3

¾


29

Beverage Cookware I Microwave safe �at glass dish

Water 200 ml

Kokum 5

Salt As per taste

Ginger (grated) ¼ tsp

Green chilies (slit) 2

Coriander (chopped fine) 1 tbsp

Sole Kadhi/Cocum Saar

INGREDIENTS

PROCEDURE

01) Mix water and cocum in a microwave proof cookware, keep it in the microwave and then select the beverage option for selecting the serving size and press start.

(01

SoupSoup

Strain and add ginger and chillies and allow it to cool. Add coriander and refrigerate until serving time.

02) (02

¼

Code BS 05

31

Soup Cookware I Microwave safe bowl

Tomato juice 1 cup

Cornflour ½ tsp

Roasted cumin powder ¼ tsp

Ginger garlic paste ¼ tsp

Milk, salt and pepper 1 tbsp

Tomato SoupINGREDIENTS

PROCEDURE

01) Mix all the ingredients and select the menu, amount to be cooked and press start.

(01

32


Spinach leaves (chopped) 1 cup

Garlic clove 1

Milk 1 cup

Maida, salt and pepper 1 tsp

Spinach SoupINGREDIENTS

PROCEDURE


(01

½

¼

¼


Sweet CornSoup

33


Macaroni boiled 1 tea cup

Cabbage ¼ cup

Tomato puree 1 cup

Milk ½ cup

Minestrone SoupINGREDIENTS

PROCEDURE


(01

34


Sweet corn paste ¼ cup

(Steamed corn)

Water 1 cup

Cornflour 1 tsp

Pepper 1 tsp

Salt and spring onion

INGREDIENTS

PROCEDURE


(01

¼

¼


35


Chopped chicken (shredded) ¼ cup

Chicken stock 1 cup

Salt & pepper

Carrot & onion (chopped and steamed)

Chicken SoupINGREDIENTS

PROCEDURE


(01

Dry Roast

¼

Code BS 10

37

Dry Roast Cookware I Microwave safe �at dish borosil or pyrex Dry Roast Cookware I Microwave safe �at dish borosil or pyrex

38

Wheat Flour

Wheat FlourINGREDIENTS

PROCEDURE

01) Place the ingredients on a �at microwave safe dish (Do not use microwave safe plastic cookwares), select the menu and the weight, press start.

(01

Besan

Besan FlourINGREDIENTS

PROCEDURE


(01

Keep stirring the ingredients at regular intervals for uniform toasting.

02) (02 Keep stirring the ingredients at regular intervals for uniform toasting.

02) (02

Code DR 01 Code DR 02

39

Dry Roast Cookware I Microwave safe �at dish borosil or pyrex Dry Roast Cookware I Microwave safe �at dish borosil or pyrex

40

Grated Coconut

Grated FreshCoconut

INGREDIENTS

PROCEDURE


(01

Semolina

Suji/SemolinaINGREDIENTS

PROCEDURE


(01


02) (02 Keep stirring the ingredients at regular intervals for uniform toasting.

02) (02

Code DR 03 Code DR 04

41

Dry Roast Cookware I Microwave safe �at dish borosil or pyrex

Fresh bread crumbs

Bread CrumbsINGREDIENTS

PROCEDURE


(01

GrillCounterGrillCounter


02) (02

Code DR 05

43

Grill Counter Cookware I Grill rack Grill Counter Cookware I Grill rack

44

Chicken TikkaINGREDIENTS

PROCEDURE

01) Mix all the ingredients together and let the chicken marinate for 3-4 hours.

(01

Chicken cubes Crushed Ginger 1 tspCrushed garlic 2 clovesLemon juice,Turmeric ½ tspChili powder 1 tspCurry powder ¼ tspHung curd ⅔ cupGaram masala ¼ tspCoriander ¼ tspCom starch ¼ tspOil,Salt As per taste

Put the chicken onto the grill rack and use the menu to cook.

02) (02

Turn over the chicken tikka in between the programme.03) (03

¼

¼

¼ ½

¼

⅔

Code GC 01

45

Grill Counter Cookware I Borosil �at dish

46

Grill Counter Cookware I Grill rack

Turn over the chicken tandoori in between.02) (02

Chicken TandooriINGREDIENTS

PROCEDURE

01) Marinate the chicken and then use this programme to prepare the tandoor.

(01

Chicken (Make slits in the flesh of

the chicken pieces)

Tandoori masala

Salt As per taste

Paneer TikkaINGREDIENTS

PROCEDURE

01) Mix all the ingredients into a paste and coat the paneer pieces with it.

(01

Paneer 300gms

Chili powder 1 tsp

Ajwain 1 tsp

Hung curd 1 cup

Garam Masala ½ tsp

Chaat Masala ½ tsp

½

½

Code GC 02 Code GC 03

47 48

Grill Counter Cookware I Grill rack and bamboo skewers

Chicken KebabsINGREDIENTS

PROCEDURE

01) Mix all the ingredients till all the ingredients are well blended.

(01

Place the paneer onto the grill rack.02) (02

Select the menu, amount and press start.03) (03

Turn over the paneer tikka in between.04) (04

Serve with lemon juice and chaat masala.05) (05

Minced meat Onion chopped very fine Garlic paste Ginger paste Fresh chopped coriander Lemon Juice Yogurt (not sour) Garam masala Green chilies very finely chopped (optional)Salt to taste

Grill Counter Cookware I Grill rack

Vegetable/ canola/ sunflower cooking oil forbasting kebabs while cooking1 large onion cut into thin rings(to serve the kebabs on)

Code GC 04

49

Cover the bowl with cling �lm and put into the refrigerator for an hour.

02)

Soak bamboo skewers in water to prepare the kebabs.

03)

Remove the meat mixture from fridge and divide the mix into equal portions.

04)

Take each portion and form it into a long kebab while pressing on to a skewer.

05)

Do this till the mix has �rmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking.

06)

Cook the kebab basting with cooking oil as required selecting the menu.

07)

Turn the kebab as often as required.08)

Serve piping hot on a bed of onion rings, with mint-coriander chutney.

09)

(02

(03

(04

(05

(06

(07

(08

(09

Grill Counter Cookware I Grill rack and bamboo skewers

IndianSnacksIndianSnacks

51

Quick Snacks Cookware I Microwave safe bowl Quick Snacks Cookware I Microwave safe bowl

52

UpmaINGREDIENTS

PROCEDURE

Semolina (roasted) 100 gmsSplit black gram ½ tspMustard seeds ¼ tspCumin seeds and curry leaves ¼ tspOnion (sliced, roast in oil) Green chili chopped Ginger garlic paste ½ tspGround cloves A pinchDiced steamed vegetables 50 gmsTomato chopped ½ tspHot water 1 tbsp

01) Mix all the ingredients and select the menu, amount of upma to be cooked and press start.

(01

Serve hot with chutney or rasam.03) (03

Stir in between during the programme Garnish with coriander and sharpen the taste with lemon juice.

02) (02

Lemon juice 1 tbspOil and salt 1 tbsp

¼

½

¼

½

Code SN 01

53


54

SheeraINGREDIENTS

PROCEDURE

01) Mix all the ingredients. (01

Semolina (roasted) 100 gms

Ghee 1 tbsp

Sugar As per taste

Milk boiled ¼ cups

Banana chopped 1

Raisins 1 tbsp (soaked in water for an hour)

Cardamom powder and water ⅛ tsp

Select the menu, amount of Sheera to be cooked and press start.

02) (02


¼

⅛

Code SN 02

55


56

PohaINGREDIENTS

PROCEDURE

01) Add some salt and sugar to the flattened rice and mix well and keep aside.

(01

Select the menu, amount and press start.03) (03

Add poha and mix well.04) (04

You can microwave for a minute if required.05) (05

Add lemon juice and coriander leaves and mix well.06) (06

Mix oil, asafoetida, mustard seeds, cumin seeds, curry leaves, green chilies, turmeric powder, sliced onion, chopped tomatoes and peas (boiled).

02) (02

Flattened rice 1 cupMedium onion (sliced) 1Tomato (chopped finely) 1Green peas (steamed) ¼ cupGreen chilies (split) 1 Curry leaves 4 Turmeric powder ¼ tspMustard seeds ½ tspCumin seeds ½ tspAsafoetida A pinchSugar 1 tsp

Coriander leaves chopped 1 tbspLemon juice 1 tbspOil 1 tbspSalt As per taste

¼

¼

½

½

Code SN 03

57


58

Mix VegUpma

INGREDIENTS

PROCEDURE

01) Mix all the ingredients and select the menu, amount of upma to be cooked and press start.

(01

Serve hot with chutney or rasam.03) (03

Stir in between during the programme garnish with coriander and sharpen the taste with lemon juice.

02) (02

Lemon juice 1 tbspOil and salt 1 tbspSteamed vegetables 50 gms

Semolina (roasted) 100 gmsSplit black gram ½ tspMustard seeds ¼ tspCumin seeds and curry leaves ¼ tspOnion (sliced, roast in oil) Green chili chopped Ginger garlic paste ½ tspGround cloves A pinchDiced steamed vegetables 50 gmsTomato chopped ½ tspHot water 1 tbsp

¼

¼

½

½

Code SN 04

59

Quick Snacks Cookware I Non stick bakeware Quick Snacks Cookware I Non stick bakeware

60

BatiINGREDIENTS

PROCEDURE

Whole wheat flour 3 cup

Semolina 1 cup

Malai/ghee 1 cup

Water (luke warm) 1 ¼ cups

Salt ½ tsp

01) Make soft dough out of �our and semolina, mixed with salt, malai & luke warm water, set aside for half an hour.

(01

Bake using the menu.03) (03

Make round balls with the dough, brush the baati with ghee.

02) (02

½

1 ¼

Code SN 05

61 62

Ragi SatvaINGREDIENTS

PROCEDURE

Nachni milk 1 cup

Jaggery ¼ cup

Salt As per taste

Cardamom ¼ tsp

Cashewnuts 2 tbsp

Milk ¼ cup

01) Mix all the ingredients and select the menu, the amount and press start.

(01

Stir in between to prevent lumps formation.02) (02

Wheat HalwaINGREDIENTS

PROCEDURE

Wheat flour (roasted in 1 cup

¾ cup ghee)

Sugar 1 cup

Millk 1 cup

Cardamom powder ½ tsp

Roasted raisins and

cashewnuts for garnishing

01) Mix all the ingredients and select the menu, the amount and press start. Stir in between to prevent lumps formation.

(01


¼

Add cardamom powder, stir and serve halwa by garnishing it with roasted nuts and raisins.

02) (02

¼

¼ ½

Code SN 06 Code SN 07

63 64

KhichuINGREDIENTS

PROCEDURE

Rice flour 100 gms

Water 200 ml

Cumin seeds (roasted) ½ tsp

Sesame seeds (roasted) ½ tsp

Ajwain seeds (roasted) ½ tsp

Green chilies (chopped) 1

Oil 2 tbsp

Salt As per taste

Chili powder For serving

01) Finely crush green chillies, cumin seeds, and ajwain in mixer.

(01


Add rice �our and stir continuously to prevent lump formation.

03) (03

Add water, if required, and select the menu, amount and press start.

04) (04


Serve with oil and chilli powder.06) (06

Add sesame seeds and cumin seeds, ajwain and green chilies paste, and salt in the water.

02) (02

½

½

½

Code SN 08

65 66

Ragi MuddeINGREDIENTS

PROCEDURE

Ragi flour 1 cup

Water 1 cup

Salt As per taste


(01


The preparation is ready if the dough doesn’t stick to the hand when touched.

03) (03

Make 2 balls of the dough.04) (04

To serve, keep ragi mudde on the plate and pour lot of sambar on top of it.

05) (05


Code SN 09

67 68

Rice PuddingINGREDIENTS

PROCEDURE

Rice and coconut paste (Soaked rice ½ cup and ½ cup grated coconut)

Water 1 cup

Jaggery ¾ cup

Salt As per taste

Ghee 1 tsp


(01


Then pour the mixture on a greased plate and allow it to cool.

03) (03

Cut into diamond shaped pieces and serve.04) (04


¾

Code SN 10

69 70

Tomato Rava IdliIDLI INGREDIENTS

PROCEDURE

01) Mix the idli ingredients and keep aside, Arrange tomato slice, curry leaves and split cashew on a greased idli mould.

(01

Quick Snacks Cookware I Microwave safe Idli Mould

Cook in microwave by selecting the menu.03) (03

Pour 3-4 tablespoon of idli mixture into each mould.

02) (02

Quick Snacks Cookware I Microwave safe Idli Mould

Semolina 1 cup

(roasted in 1 ½ tbsp oil)

Curd 1 cup

Water ½ cup

Soda bicarb ½ tsp

Salt ¾ tsp

OTHER INGREDIENTSTomato (cut into 8 slices) 1

Cashew (split into half) 4-5

Curry leaves 8-10

½

½

¾

Code SN 11

Documents

Table of Contents - dawlance.com.pk · contentstable of desi masala mix maharashtran goda masala.....03 panch phoron.....05 chat masala.....07