Glen GL 4051 Ex User manual

We welcome you to the Gle n family. A fam ily th at cares
for your health and re spe cts your ta ste.
At Glen we have a reputation of bringing you the most
innovative an d ad van c ed fe at ur es t o m a ke yo ur co o ki ng
co nve n ie nt an d enjoyable. Your newly a c q u ir e d Gl en
food pr oc es so r be ar s th e s ame d ist inct ive m ark of
excellence.
In your kitchen you need to do over 16 tasks even before you
start co oki ng. The Gle n fo od proc essor d oes the m a ll,
from chippi ng, chopping, crumbing, crushing, mincing,
mashing and julienning to kneading, grinding, juicing,
blending, pureeing, sh red ding , sli ci ng to whi ski ng and
much mor e. L engthy k itc hen chor es r educ ed to ju st a few
seconds.
More over wit h it ’s lo w RP M it gives y ou t he d esi red
coar sen ess while processing food. A wide bowl and large
sharp blades ensure mu ch b ette r pr oces sin g th an
conve nti onal mix ies . Ma nufa ctured u n de r th e st ri ng est
qu al it y n or ms wit h t he h igh es t g rad e raw materials it
comes with a powerful 600 W motor to ensu re a trouble
free performance for years to come.
To br ing out the be st of yo u r new Gl en fo od pr oces sor an
array o f ex citi ng re cipes, ranging from th e everyday
item s to the e xoti c taste treats, are provided in this book.
Each entry has b een created especial ly for the Glen food
processor. We hope yo u enj oy preparing the se reci pes as
much as we en joyed brin ging the m to you .
12
TECHNICAL SPECIFICATIONS
Voltage
Power
Rating
Motor
Material (Basic Unit)
Speed Control
(Bowl and cover)
(Liquidiser Jar)
(Grinder/Chutney Jar)
Motor Speed (RPM)
Weight
Carton Dimensions
(mm) (w x d x h)
Capacity
Processor Bowl
Liquidiser Jar
Grinder Jar
Chutney Jar
Polycarbonate
Polycarbonate
Stainless Steel
230 V AC 50Hz
600 W
30 minutes
Universal
A.B.S.
PULSE
OFF
1-Low, 2-Medium, 3-High
Liquidiser Drive : 18000 (approx)- No Load.
Food Processor Drive : 3000 (approx)- No Load.
8 kgs approx
470 x 390 x 300
1.0 litres (0.75 litres for processing)
1.0 litres (0.75 litres for processing)
800ml/ 400g (depending on ingredients)
400ml/ 200g (depending on ingredients)
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Specifications and features are subject to change without prior notice

3
Identifying your Food Processor 4
Using your Food Processor 6
Using the Liquidiser Jar 8
Using the Dry Grinder Jar / Chutney Jar 9
Using the Centrifugal Juicer 10
Using the Citrus Juicer 11
Processing Chart 12
Cleaning the Bowl, Blades, Cover and Pusher 13
Cleaning the Liquidiser/Dry Grinder/Chutney Jar 14
Overload Protection 15
Safety Precautions 15
CONTENTS
RECIPES
SOUPS
• FRENCH ONION SOUP 17
• SOUR ‘N’ HOT SOUP 17
• DHOKLA 18
• MOONG DAL DOSA 19
• SAMBAR 19
• HARE MASALE KA GOSHT 20
• SEEKH KABABS 20
• LASAUNI MURG 21
• NIMBU PANI 21
• AAM KA PANNA 22
• TAMATAR KI CHUTNEY 22
• COCONUT CHUTNEY 23
• PUDEENA CHUTNEY 23
STARTERS
DRINKS
CHUTNEY / SPICES
English Hindi Index
• SONTH 24
• GARAM MASALA 24
• SAMBAR POWDER 25
MAIN DISHES
• TANDOORI NAN 25
• SARSON KA SAAG 26
• HARI MIRCHI KA SALAN 26
• BUTTER CHICKEN 27
CHINESE DISHES
• SHREDDED LAMB IN 28
HOT GARLIC SAUCE
• STIR FRIED SZECHUAN 28
CABBAGE / BROCCOLI
DESSERTS
• GULAB JAMUN 29
• KULFI 30
• GAJAR HALWA 30
31
IDENTIFYING YOUR FOOD PROCESSOR
FOOD PUSHER
BOWL COVER
SLICING CUM SHREDDING
DISC (REVERSIBLE)
CHIPPING DISC
COCONUT SHREDDING
DISC
DISC DRIVE
CONTROL KNOB
LIQUIDISER DRIVE
SAFETY LID
FOOD PROCESSOR
DRIVE SHAFT
BOWL COVER
RELEASE KNOB
BOWL
PLASTIC BLADE
STAINLESS STEEL BLADE
SS BLADE SAFETY COVER
WHISKER DISC
4

5
LIQUIDISER JAR GRINDER JAR CHUTNEY JAR
CENTRIFUGAL JUICER CITRUS JUICER
JUICER PUSHER
JUICER COVER
FILTER MESH
JUICER BODY
CONE
CITRUS FILTER BODY
SLEEVE GEAR
Before using ensure that
the food processor is placed
on a slab in a stable
position. Lock the liquidiser
drive safety lid. Lower the
processor bowl on to the
power drive shaft and turn
anticlockwise to lock. The
lugs on the basic unit
should precisely fit the slots
on the bowl.
Using the Blades
Select the blade to be used
as per the function to be
performed. The stainless
steel blade is used for most
functions like chopping,
crumbing, crushing,
mashing, mincing, pureeing
etc. The plastic blade helps
knead atta or is used for
churning or beating.
Add the food to be
processed to the bowl.
Place the bowl cover over
the food processor bowl and
rotate anti-clockwise to
lock. The food to be
processed can also be
added through the feeder
tube while the machine is
functioning.
Note : The food processor
will not function until the
bowl cover is locked
properly.
Connect the food processor
to a wall AC outlet. Switch
ON or OFF using the knob.
The coarseness of the food
to be processed can be
controlled using the three
different speed settings.
USING YOUR FOOD PROCESSOR
6

Using the Whisker Disc
Place the whisker disc onto
the food processor drive
shaft. Ensure that it seats
properly and settled down
low inside the bowl.
Add the food to be
processed like egg or cream
to the bowl. Place the bowl
cover over the food
processor bowl and rotate
anti-clockwise to lock. The
food to be processed can
also be added through the
feeder tube while the
machine is functioning.
Using the Discs
The chipping disc is used to
make finger chips. The
slicing disc is used to slice
vegetables or fruits. The
shredding disc can be used
for shredding vegetables
like carrot, cucumber,
potatoes or cheese. It can
also help shred vegetables
for chinese dishes. The
coconut shredding disc is
suitable for fine shredding
of coconut.
Select the disc, insert the
stem (Disc Drive) from below
and rotate clockwise to lock.
Now insert the disc onto the
drive shaft.
7 8
USING THE LIQUIDISER JAR
Remove the lid on the
liquidiser side by turning
clockwise. Place the liquidiser
jar on to the drive and rotate
anti-clockwise to lock.
Add the ingredients to be
processed. Place the lid on
top of the liquidiser jar and
rotate clockwise to lock the
slugs.
The liquidiser jar should not
be filled more than 2/3 of
the jar capacity. Switch ON
the machine and turn to
position 1. The pulse
position can be used for
additional froth in milk
shakes, coffee or lassi.
Once the operation is
complete switch OFF the
machine and remove the
liquidiser jar by rotating
clockwise.

9
USING THE DRY GRINDER JAR/ CHUTNEY JAR
Place the grinder jar /
chutney jar on to the drive
and rotate anti-clockwise to
lock
Add the ingredients to be
processed. Place the lid on
top of the grinder jar /
chutney jar and press down
to close. Hold the lid firmly
during processing to avoid
spillage.
The grinder jar / chutney jar
should not be filled more
than 2/3 of the jar capacity.
Switch ON the machine and
turn to position 1 and
gradually to higher
positions if required. Give a
break of 1 minute after
three minutes running.
Once the operation is
complete switch OFF the
machine and remove the
grinder jar / chutney jar by
rotating clockwise. Handle
carefully as it may be hot.
10
USING THE CENTRIFUGAL JUICER
Position the lid on the
liquidiser side. Place the
bowl on the food processor
drive shaft and turn anti-
clockwise to lock.
Place the filter mesh inside
the juicer body and rotate it
clockwise using the top
slugs to lock. Place the
assembly on to the drive
shaft.
Place the juicer cover on top
of the food processor bowl
and rotate anti-clockwise to
lock.
Switch ON the food
processor to position 1.
Insert the pre-cut hard
fruits or vegetables to be
juiced through the feeder
tube. Push down with the
pusher. The juice gets
collected in the food
processor bowl while the
pulp accumulates along the
walls of the filter. For
cleaning remove the filter,
shake in a bin and wash
under tap water.
Note : Remove the pulp &
restart in case of excessive
vibrations during juicing.

11
Place the bowl on the food
processor drive shaft and
turn anti- clockwise to lock.
Place the sleeve gear on to
the food processor drive
shaft.
USING THE CITRUS JUICER
Fit the filter body on to the
Food processor bowl.
Rotate anti-clockwise to
lock. Place the cone into the
axis of filter body. Check
function using Pulse.
Switch ON the machine
and turn to speed 1. Cut
the citrus fruit to be
juiced into two halves
Hold the fruit and gently
press against the cone for
juicing. The juice collects
in the bowl.
12
PROCESSING CHART
BLADES FUNCTION SPEED
Slicing Disc
Shredding Disc
Chipping Disc
Coconut Shredding
Kneading Blade
Chopping Blade
Whisker Disc
Liquidiser Jar
Grinder Jar
Chutney Jar
Citrus Juicer
Centrifugal Juicer
Slicing of onions, potatoes, radish,
coconut, cucumber etc.
Shred carrots, radish etc.
For finger chips, cabbage cutting etc.
For coconut grating
Atta Kneading (250 gms)
For removing shell of green peas
Chopping onion, leafy vegetables
Mincing meat for keema
Crumbing bread
Tomato pureeing
Potato mashing
Mixing batters
Whisking eggs
Churning cream for butter
Making shakes & lassi
Grinding dals & spices
Preparing chutney & pastes
Extracting juice from citrus fruits
(mausmi etc.)
Extracting juice from hard fruits,
like apple, pineapple &
vegetables like carrot
1
1
1
1
1
2
1 & 2
1 & 2
1,2 & 3
1,2 & 3
1,2 & 3
1
1 & 2

Unplug the food processor
from the mains.
Disassemble the pusher,
bowl cover, bowl and
remove the blades/discs.
CLEANING THE BOWL, BLADES, COVER & PUSHER
Unlock the disc from the
stem. Clean the blades or
discs in tap water. Handle
these carefully as they have
very sharp edges.
When the appliance is
stored for long durations, it
is advisable to apply edible
oil on the SS cutting blade.
Wash the bowl, bowl cover
and the pusher in tap water.
Use soapy water and
sponge to remove oily
substances or deposits. Do
not use metal/nylon
brushes or boiling water.
13 14
CLEANING THE LIQUIDISER/ DRY GRINDER /
CHUTNEY JAR
Pour a little liquid soap and
water into the liquidiser /
chutney jar, close the lid
and run it on position 1 for a
few seconds.
Pour out the soap solution
and wash with tap water.
For the dry grinding jar
remove the contents from
the jar. Wipe the jar with a
dry cloth and store.

15
OVER LOAD PROTECTION
To protect the motor from burn
outs, in case of overload, the
appliance is fitted with an
automatic overload protector
under the base of the basic
unit. If the motor stops it is an
indication of excess load.
Switch off the unit, take out
excess material from the jars.
Wait for 2/3 minutes and press
t h e o v e r l o a d p r o t e c t i o n
plunger. Then restart the unit.
Note : Ove rload protec tio n
plunger is to be pressed to
restart only after 2/3 minutes.
SAFETY
PRECAUTIONS
Keep the machine away from
direct heat and sunlight, at
a suitable height on a flat
surface for easy operation.
Do not use on top of a cloth
or plastic sheet as these
may get sucked in and block
the ventilation slots on the
bottom of the machine.
Do not use the food processor
empty.
Do not allow children to
handle the food processor.
Do not attempt to attach or
remo ve t he blades or jars
while the drive shafts are still
in motion.
Do not push the food through
the feeder tube with fingers
or spoons etc, always use the
food pusher provided.
Do not immerse the basic unit
in water.
Remove the b l a d e / d i s c
before emptying the contents.
Handle the blades / discs with
care as they are very sharp.
Do not a l l o w th e fo o d
c o l l e c t e d in t h e b ow l to
accumulate so much so as to
to u c h t h e d i s c s du r i n g
operation. This could thrust
the disc upwa r d s an d could
cause damage.
Always use the spatula for
scraping off the contents from
the side wall of bowl/jars.
Before running the machine
ensure that the jars and lids
are firmly placed and locked.
Do not remove or replace jars
when the motor is on.
Do not overload the machine.
In case of smoke or smell put
off the machine.
R E C I P E S

17
FRENCH ONION SOUP
You will need :
How to Prepare
8 (450 gms.) Onions • 50 gms. Butter 3 cloves Garlic 2 tbsp. Flour 6½
cups (1.5 Litres) Stocks or Water and Stock Cubes • 50 gms. Cheese • 1 tsp.
Mustard • 5-6 slices Bread • Salt and freshly ground Black Pepper to taste
• 2 tbsp. Sherry
• • •
Halve onions. Slice with 2 cloves of garlic.
Bring the chicken stock to boil. Add salt and pepper.
Mix vinegar, soyabean sauce, Chinese chilly sauce and sherry. Stir cornflour in
¼ cup cold water. Add this mixture to the boiling stock. Stir constantly.
SOUR ‘N’ HOT SOUP
You will need :
• 6 cups (1.3 litres) Chicken Stock
Capsicums • 75 gms. Beans • 75 gms. Beans Sprouts • 3 Mushrooms soaked in
water • 100 gms. Peas or Sweet Corn • 3 cubes Panner • 3 tbsp. Vinegar • 4 tbsp. Soyabean
Sa uc e • 1 t b sp . Chi nes e Ch il l y Sa uc e • 2 t b sp . Cor nf l ou r ( he ape d)
• 2 tbsp. Sherry • 1 Egg White
• 1 Carrot • ¼ Cabbage • 4 (330 gms.)
How to Prepare
Heat butter. Add sliced onions and garlic and cook over moderately low heat,
stirring every now and then to prevent sticking, until the onions are golden
brown. This will take about 30-40 minutes, but care must be taken not to allow
the onions to burn.
Add flour and stir till flour is also brown.
Gradually add stock and sherry stirring continuously until all the stock has been
used and the soup has come to boil.
Season with salt and pepper and simmer for 20 minutes.
Place cheese with remaining garlic clove in the Food Processor Bowl. Chop
fine. Add mustard and blend well.
Spread cheese mixture on one side of toasted bread.
Place slice in soup bowls. Pour in the soup and when the slices of bread have
risen to the top, place the bowls under a hot grill until the cheese turns golden
brown. Serve hot.
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Place cabbage wedges horizontally in the Feeder Tube. Shred using firm
pressure. Then position carrots horizontally in the Feeder Tube. Shred using
firm pressure. Follow the same procedure for the capsicums and beans.
Add the shredded vegetables, panner and bean sprouts to the boiling stock.
Simmer for 15 minutes.
Add lightly beaten egg white, stirring continuously.
Check seasoning and serve hot.
DHOKLA
You will need :
• 2 cups (200 gms.) Bengal Gram ¾ cup (80 gms.) Black Gram ½” Ginger
• 8 Green Chillies • 6 tbsp. (90 gms) Oil • 1 tsp. Mustard Seeds • a pinch of
Asafoetida • 3-4 Curry leaves • ½ tsp. Sugar • 1 tsp. Baking Soda • 2 tsp. Salt
• ½ tsp. Turmeric • 1 cup (275 gms.) Curd • 2-3 tbsp. Lemon Juice or Tamarind
Water
• •
How to Prepare
Mix the two cup grams and soak for 5-6 hours.
Place the grams in the Food Processor Bowl. Add curd, sugar and salt. Grind
until a fine texture is obtained. Remove to a bowl.
Grind ginger, asafoetida and 2 green chillies. Add to the above mixture.
Add all the remaining ingredients except baking soda and lemon juice/tamarind
water and leave for 12 hours or till the mixture starts to ferment.
Add baking soda and 1tsp. lemon juice. Mix well and pressure cook the mixture
for 20 minutes.
Heat oil and fry mustard seeds and curry leaves. Add to steamed mixture.
Remove from pressure cooker and cut into small pieces.
Slice and seed the remaining green chillies. Soak them in the lemon juice/
tamarind water. Pour the juice over the small pieces and serve garnished with
green chillies.

MOONG DAL DOSA
You will need :
How to Prepare
• 1 1/3 cups (200 gms.) Green Gram • 1 tbsp. chopped Ginger • 3 chopped
Green Chillies • 1 tsp. Salt • ½ tsp. Red pepper • ½ tsp. Garam Masala • ½
tsp ground Cumin Seeds • 1 tsp. ground Coriander Seeds • Oil for frying.
Soak green gram for 5 hours.
Drain and transfer to Food Processor Bowl. Add ginger, green chillies, a little
water and grind till a smooth paste is formed. The butter should be of
pouring consistency. Add seasoning. Mix well.
Heat tawa. Smear a little oil. Pour ladleful of butter. Spread to form a thin
pancake. Pour a tsp. of oil around and over it. cook for 2-3 minutes. Turn the
other side and cook for a minute or two.
Serve with chutney.
SAMBAR
You will need :
How to Prepare
• 2 cups (200 gms.) Yellow Lentils • 4 (200 gms.) Onions • 2 tbsp. grated
Coconut • 4 tsp. Salt • 1 tsp. Mustard Seeds • 1 spring of Curry Leaves • 50
gms. Tamarind • A pinch of Turmeric and Asafoetida • 2 tbsp. Sambar Powder
• Oil for frying
Soak tamarind in water.
Cook lentils on low heat with salt and turmeric till the grains break partly.
Transfer lentils to Food Processor Bowl. Grind to form a smooth paste.
Heat oil. Add quartered onions and fry to separate the layers. Add mustard
seeds, curry leaves, asoafoetida dissolved in little water, grated coconut and
sambar powder. Cook for a few minutes.
Add tamarind water to the lentils.
Add onion mixture and bring to boil. Reduce heat after a minute.
Coarsely chopped fried tomatoes can be added to the sambar before serving.
19 20
HARE MASALE KA GOSHT
• 450 gms boneless tender Lamb • 3 tbsp. (45 gms.) Ghee • 6 Spring Onions
• 12 cloves crushed Garlic • 1” Ginger • 50 gms Coriander Leaves • 2 Green
Chillies • 50 gms Mint • 1 cup ( 225 ml.) Water • ½ tso Garam Masala • 4
tbsp. Basil Leaves • 4 (200 gms.) Tomatoes • ½ cup (140 gms) Curd • Vinegar
for coating meat.
You will need :
How to Prepare
Remove fat and cut meat into 1” cubes. Add salt and vinegar. Fry lightly.
Place quartered onion in Food Processor Bowl Chop fine.
Fry the chopped onions lightly. Add the meat and fry for 5 minutes.
Place garlic, ginger, green chillies, coriander leaves, quartered tomatoes and
mint in the Food processor Bowl. Chop fine. Add curd. Blend into mixture for
30 seconds.
Add this paste and salt to the meat, stir well and add water. Cover and cook on a
slow fire stirring occasionally, for about 1½ hours or till the water dries up. If the
meat is not tender add more water and continue to cook.
Serve garnished with garam masala and chopped mint, basil and coriander
leaves.
SEEKH KABABS
You will need :
• 500 gms. boneless Meat • ½ cup (150 gms.) Curd • 2 tbsp. (15 gms.) ground
Parched Gram (Channa) • 1 tbsp. desiccated Coconut • 1½ tsp. Salt • 4-6
ground Cardamoms • 1 tsp. Red Pepper • 1 tsp. ground Mace • 1 pinch ground
Nutmeg • 1 tsp. ground Cumin Seeds • 1 tsp. ground poppy Seeds • 3 tsp
ground Black Pepper • Paste of 1½ “Ginger, 12 cloves Garlic, ½ 30gms.) Onion
• 1 tb sp. (15 gms ) Oil .
How to Prepare
Place mutton in food processor Bowl. Mince into a fine paste.
Blend all ingredients, except meat and oil, to make masala paste.
Mix minced meat with the paste and leave for ½ hour to marinate.
Shape the mixture over skewers in the form of seekhs.
Apply oil on seekhs. Place skewers on a rack. Push rack into a preheated
Grill Chamber with burner on ‘high’ position. Leave for a few minutes.

21
Rotate skewers periodically to ensure uniform grilling. It takes about 10 minutes
to cook.
Remove and serve hot with slices of tomato, onion, cucumber, lemon wedges
and mint chutney.
LASAUNI MURG
You will need :
How to Prepare
• 1 (800 gms.-1kg.) Chicken • 4 small Cardamoms • 4 Cloves • 1½” Cinnamon
• 10 Peppercorns • 1 (60 gms.) Onion • 2 whole pods Garlic • 1 cup (275 gms.)
Curd • 6 tbsp. (90 gms.) Oil • 1 tsp. Garam Masala • 4 Lemons • Salt to taste
• A b unch of Coria nder Leav es.
Skin the chicken, Cut into 6-8 pieces. Prick the pieces with a fork.
Chop coriander leaves. Remove.
Place onion, peeled garlic, 1 tsp. salt and the juice of 2 lemons in the Food
Processor Bowl. Puree till a coarse paste is formed.
Rub paste on chicken pieces. Put aside the remaining paste.
Heat oil. Add cardamoms, cloves, cinnamon and peppercorn when the oil is
very hot. After 1 minute, reduce the heat to medium and remove the spices.
Add the remaining paste to the oil and stir till golden brown.
Add curd and continue stirring for 5 minutes.
Add the chicken pieces and reduce the heat to low position. Cook for 15
minutes or until the liquid dries up.
Garnish with garam masala and chopped coriander leaves. Serve hot.
NIMBU PA N I
You will need :
• 2 2/3 glass (600 ml.) Cold water or Soda • 2 Limes • ¾ tsp. Salt • Freshly
ground Black Pepper • Slices of Lime to decorate • 6-8 Ice Cubes • 4/5 tsp.
Sugar.
22
Place the water/soda, lime juice, salt, sugar and black pepper in the Liquidiser
Jar. Blend well to dissolve the sugar. Pour into glasses.
Place ice cubes in the Food Processor Bowl. Crush.
Add crushed ice to glasses, decorate with slices of lime and serve.
How to Prepare
AAM KA PANNA
You will need :
How to Prepare
• 4 large semi-ripe Mangoes • 4 tbsp. Sugar • A pinch of Salt • 1 tsp. ground
White Pepper • 6 cups (750 ml.) Water
Soften the mangoes by pressing them all over.
Spear with a fork and hold over a naked flame, turning frequently to scorch the
skin completely. Cool slightly and peel off the skin.
Place scrapped pulp in the Food Processor Bowl. Add sugar, salt and pepper.
Blend well adding water through the Feeder Tube.
Cook the mixture till it comes to a boil. Put aside to cool. Then pour into a glass
jar.
Store in the refrigerator, and serve when required.
TAMATAR KI CHUTN EY
You will need :
• 9 (450 gms.) Tomatoes • 1 1/8 cups (225 gms.) Sugar • 2/3 cup (150 ml.)
Water • 2 Cloves Garlic • 2 Bay Leaves • 2/3 Cup (150 ml.) Malt Vinegar • 2 tsp.
Cumin Seeds • 1tsp. Garam Masala • 1 tsp. Coriander Seeds • 1 tsp. Nigella Seeds
• ½ tsp. Chilly Powder • 1 tsp. Salt.
How to Prepare
Place the skinned tomatoes in the Food Processor Bowl. Chop coarsely.

23
Dissolve sugar in water over a low heat.
Add tomatoes, crushed garlic, bay leaves and all the remaining ingredients to
the sugar syrup. Reduce heat and boil for 45 minutes, uncovered, until the
mixture thickens and the tomatoes are reduced to a pulp. Stir from time to
time to ensure that the mixture does not stick to the bottom.
Allow the mixture to cool completely. Pour into a jar and store. Makes about
450 gms. Stay good for 2-3 weeks.
COCONUT CHUTNEY
You will need :
• 1 fresh Coconut • 2 cups (550 gms) Curd • 1” Ginger • 2 tsp. Oil • 1 tsp.
Mustard Seeds • 2 Curry Leaves
How to Prepare
Position coconut pieces in the Feeder Tube. Shred, using the coconut shredding
disc.
Remove to a bowl and stir in curd till a semi-thick consistency is obtained.
Season with salt and ground ginger. Cool.
When ready to serve, heat oil in a small saucepan. Add mustard seeds and curry
leaves. When the seeds pop, remove the pan from the fire and pour contents
over the coconut-curd mixture.
PUDEENA CHUTNEY
You will need :
• 100 gms. Mint • 50 gms. Coriander Leaves • 1 tbsp. Salt • tsp. ground
Cumin Seeds • 2 Green Chilies • 2 tbsp. Lemon Juice • ½ (30 gms.) Onion
• 2 tsp. Sugar
How to Prepare
Put all ingredients in the Chutney Jar and blend to a smooth paste.
Put in an air-tight bottle and refrigerate.
Use as and when required.
24
You will need :
• 115 gms. whole Green Mango • 3 1/3 Cups (750 ml.) Water • 3 tsp. Salt
• 1 tsp. dried Ginger • A pinch of Red Colouring • ½ tsp. Garam Masala • 300 ml.
Jaggery • 30-60 gms. Sugar • 1tsp. Red Pepper • 1tsp. ground roasted
Cumin Seeds
How to Prepare
Boil whole green mango, red pepper and jaggery in 2 2/3 cups (600ml.) water
until the dried mango slices are soft. Alternatively pressure cook and allow
pressure to drop on its own.
Pour into Food Processor Bowl and Blend, adding little water every now and
then through the Feeder Tube till a smooth paste is obtained. Add salt, garam
masala, ground dried ginger, cumin seeds and red colouring. Mix thoroughly.
Dilute with 2/3 cup (150ml.) water if too thick and add a little more colouring to
make it brick red.
• 1 tbsp. (20 gms.) Cardamom Seeds • 1 tbsp. (20 gms.) Cinnamon • 1 tsp (7 gms.)
Cloves • 1 tsp. (7 gms.) Black Cumin Seeds • A pinch of Mace and Nutmeg
You will need :
How to Prepare
Lightly roast all ingredients on a tava.
Grind all the ingredients together in the grinder jar. Pass through a fine sieve
and store in an air-tight bottle. Keeps well for a fortnight.
SONTH
GARAM MASALA

25
You will need :
• 1 tsp. dry Fenugreek Leaves • 2 tbsp. Bengal Gram • 4tsp. Coriander Seeds
How to Prepare
Roast all ingredients mildly on low heat.
Grind roasted ingredients.
Store in an air-tight container.
You will need :
• 3½” cups (450 gms.) Flour • 25 gms. Fresh Yeast • ½ tsp. Salt • 1 lightly beaten egg
• ½ cup (150 gms.) Curd • 2 tbsp. (30 gms.) Vegetable Oil • 2 tbsp.
Nigella Seeds • 2 tbsp. Poppy Seeds
How to Prepare
Dissolve yeast in a little bit of warm water.
Shift flour into a bowl with yeast and salt.
Grease the Food Processor Bowl. Add flour and yeast mixture, beaten egg, curd
and oil. Blend for approx. 1 minute or until the dough forms into a ball and
leaves the sides of the Bowl.
Grease a bowl and put dough in it. Turn the dough over so that both sides are
greased. Cover with a damp cloth or polythene bag and leave it in a warm place
for about 1 hour or until the dough has doubled in size.
Put back into the Food processor Bowl and blend for a minute or two.
Divide the dough into 8 equal portions.
Preheat tava by placing in Grill Chamber for 10 minutes, with burner on ‘high’
position.
Lightly roll out each portion into an oblong shape about 15 cms. long and about
7.5 cms. wide with one end tapered.
Brush inside of nan with a little cold water. On the other side brush a thin layer
of oil, sprinkle a few poppy and nigella seeds.
Place nan on preheated tava for 3 minutes in the Grill Chamber with burner on
‘low’ position or until nan is risen and well done. Remove the nan and serve
hot.
SAMBAR POWDER
TANDOORI NAN
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You will need :
• 1 Kg. Sarson Ka Saag • 2 cups (450 ml.) Water • 25 gms. Jaggery • 1tsp. Salt
• 1 tsp. Ginger • 2 tsp. Makki ka Atta
How to Prepare
Wash the sarson ka saag and chop off the hard stems.
Place saag in the Food Processor Bowl. Chop fine. Remove and repeat same
procedure with the ginger.
Place the saag in a pressure cooker containing boiling water and add jaggery,
salt and ginger. Cover with lid. Reduce heat and cook for 15-20 minutes. Allow
pressure to drop on its own. Remove the lid. Cover the pan with a deep plate.
Put some water in the plate and cook for 15 minutes. Remove lid. Add makki ka
atta. Stir it well. Cover and cook for another 15 minutes. Remove from heat and
cool.
Put into Food Processor Bowl and blend.
For the tadka, heat the oil, fry the ginger lightly and add the red pepper. Stir
well.
Add half of the tadka to the sarson pulp and let it come to boil once or twice.
Remove to heated serving dish and pour the remaining tadka on top.
For the tadka
• 50 gms. Butter/Oil/Ghee • 1 tsp. Ginger • ¼ tsp. Red Pepper
You will need :
• 300 gms. Green Chillies • 4 (250 gms.) Onions • 1½” Ginger • 6 colves Garlic
• A few Curry Leaves • 1 bunch Coriander Leaves • 50 gms. dessicated Coconut
• 50 gms. Peanuts • 1 tbsp. ground roasted Coriander Seeds • 2 tbsp. roasted
Cumin Seeds • 50 gms. Sesame Seeds • 100 gms. Tamarind soaked in warn
water
How to Prepare
Cut Green chillies lengthwise. Remove seeds.
Heat oil and deep fry green chillies till transparent. Remove and place on
absorbent paper.
SARSON KA SAAG
HARI MIRCHI KA SALAN

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Halve onions and put in the Feeder Tubes. Slice.
Fry onions in the same oil till golden brown.
Roast the dessicated coconut separately on medium heat till golden brown in
colour. Remove.
Add peanuts and sesame seeds. Roast for 5 minutes. Remove.
Place coriander leaves in Food Processor Bowl. Chop Coarsely. Remove.
Place onions, coconut, peanuts, sesame seeds, coriander seeds, ginger, garlic
and cumin seeds in the Food Processor Bowl. Blend into a thick paste.
Heat oil. Add paste and cook for 5 minutes.
Add coriander leaves, curry leaves and green chillies, stirring continuously.
Add tamarind Juice and stir for 10 minutes.
Remove from fire. Sprinkle chopped coriander leaves and garam masala. Serve
hot.
You will need :
• For the marinade • 1 (1 kg.) Chicken • 1 tsp. Salt • 3 tbsp. Lemon Juice • A
pinch of Red Colouring • 12 cloves Garlic • 2tsp. ground Coriander Seeds • 2
tbsp. Vinegar • 1 tsp. ground Cumin Seeds • 1 tsp. Red Pepper • 4 tbsp. Curd
For the Sauce
• 4 tbsp. Butter • 10 (500 gms.) Tomatoes • 2 tsp. Salt • tbsp. Lemon Juice
• 6 tsp. Sugar • 8 tbsp. Cream • A bunch of Coriander Leaves
How to Prepare
Place all dry ingredients in the Food Processor Bowl. Blend for 10 seconds.
Add the remaining marinade ingredients and blend till a paste is formed.
Make cuts in the chicken and rub the paste on the chicken. Leave to marinate
for ½ hour.
Roast the chicken pieces in a grill till well done on all sides.
The marinade
The sauce and the chicken
Place coriander leaves in Food Processor Bowl. Chop and remove.
Place tomatoes in the Food Processor Bowl. Puree till smooth.
Add the remaining ingredients except the butter to the tomato puree.
Heat the butter and fry chicken pieces for 5 minutes.
Add sauce and leftover marinade mixture and cook over slow heat for
10 minutes.
Serve garnished with garam masala and chopped coriander leaves.
BUTTER CHICKEN
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SHREDDED LAMB IN
HOT GARLIC SAUCE
You will need :
• 1 Kg. Lamb (Pasanda cut) • 3 ½ (200 gms.) Onions • 200 gms. Carrots • 1
(50 gms.) Onion • Paste of 1½” Ginger & 6 cloves of Garlic • 10 gms. Ajinomoto
• 4 tbsp. (60 gms.) Cornflour • 4 tbsp. (60 gms.) Oil • 2¼ cups (500 ml.)
Chicken Stock • 2 tbsp. (30 gms.) Tomato Ketchup • 2 tbsp. (30 gms.) Sugar
• 2 tbsp. (30 gms.) Chinese Chilly Sauce • Salt to taste • Oil for frying
How to Prepare
Place boneless lamb in Feeder Tube and Slice into strips using medium
pressure. Remove to a bowl and add Chinese chilly sauce.
Place halved onions in the Feeder Tube. Slice and remove to a plate.
Place carrots horizontally in the Feeder Tube and Shred into Juliennes.
Heat oil. Fry strips of lamb, onions and carrots. Remove.
Place onion in Food Processor Bowl. Puree for 30 seconds.
Saute onion paste.
Place Chinese chilly sauce, sugar, salt, tomato, ketchup, paste of garlic and
ginger and ajinomoto in Food Processor Bowl. Blend.
Add mixture to sauteed onion paste.
Add lamb, onions, carrots and stock. Cook.
Thicken with cornflour and serve hot.
STIR FRIED SZECHUAN
CABBAGE / BROCCOLI
You will need :
• 500 gms. Cabbage or Broccoli • 3 tbsp. Oil • 1 ½ tbsp. chopped Garlic • 1½
cup (110 ml.) Water • 1 Chicken Cube • 1 tbsp. Chopped Ginger • 6 heads of
Spring Onions
For the Sauce
• 3/4 cup (170 ml.) Water • 1 tbsp. Wine • 1 tsp. Soyabean Sauce • 1 tsp.
Monosodium Glutamate • 1 tbsp. Sugar • ½ tbsp. Cornflour • 1 tbsp. Water
• 2 tsp. Chinese Chilly Sauce.

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How to Prepare
Cut cabbage into wedges and place vertically in the Feeder Tube. Slice.
Remove. If using broccoli, cut the stems. Slice heads of spring onions. Remove.
Place all the ingredients for the sauce in the Food Processor Bowl. Blend.
Heat 3 tbsp. oil. Brown garlic, spring onions, ginger and add cabbage / broccoli.
Add chicken cube, water, Chinese chilly sauce, ¼tsp. salt and cook till cabbage/
broccoli is soft. Add the blended sauce ingredients to the cabbage / broccoli
and cook until thick.
GULAB JAMUN
You will need :
For the syrup :
tb s p. M il k.
2½ cu ps ( 51 0 gm s.) S u ga r • 2½ c up s (5 40 m l.) Wat er • 1
For the balls :
Po wd e r • 1 70 g ms . Pan ne r • ½c up ( 70 g ms .) C as to r Su ga r
8 5 g m s . K h oa • ½ cu p (7 5 gm s .) F l o u r • 1 / 8 t s p. B ak i n g
For trying : 2 cups (455 gms .) Ghee
How to Prepare
Make a sugar syrup with 2½ cups sugar and water. Add milk to the boiling syrup
Strain through a muslin cloth and cool.
Place khoa in Food Processor Bowl and blend it till a smooth dough is formed.
Add panner and blend together well. Add sieved flour, baking powder and
sugar through the Feeder Tube. Blend well. Leave the dough to rise.
Divide the dough into small balls.
Fry the balls in not ghee over a medium fire, till evenly browned.
Drain, cool and soak in syrup for 2-3 hours or overnight.
Boil till the balls become soft and serve with the syrup.
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KULFI
You will need :
• 4¼ cups (960 ml.) Milk • ¾ cup (170 gms.) Sugar • 3-4 drops Kewra
Essence • 2 tbsp. Cornflour • 85-115 gms. Khoa • 2/3 cup (150 ml.) Cream
• 15 gms. blanched Pistachios • 15 gms. blanched Almonds
How to Prepare
Bring milk to boil. Reduce heat and summer for 45 minutes until thick.
Add cornflour dissolved in cooled milk or water and cook till mixture is of
pouring consistency.
Finely chop almonds and pistachios and keep aside.
Whisk cream till frothy.
Pour mixture into Food Processor Bowl. Add sugar and blend thoroughly.
Cool Add khoa, kewra essence, chopped almonds, pistachios and whipped
cream.
Pour mixture into kulfi cones and freeze.
When serving, rub cones with palm of hands. This will help kulfi to come out of
the cone easily.
GAJAR HALWA
You will need :
½-¾ cup (115-140 gms.) Pure Ghee • 900 gms. Carrots • 1½ cups (280 gms.)
Sugar • ½ cup (120ml.) hot Water • 230 gms. Khoa • 4 Silver Leaves (optional)
• ground Cardamom Seeds
How to Prepare
Position carrots in the Feeder Tube. Shred.
Heat ghee. Add ground cardamom seeds and stir over a slow fire for a few
minutes.
Add shredded carrots and cook uncovered over medium heat for 5 minutes.
Cover pan, reduce heat and simmer till nearly cooked and dry for approx. 10-15
minutes.
Prepare sugar syrup with 1½ cups sugar and ½ cup hot water to a caramalized
consistency.
Add sugar syrup to the carrots and cook till the mixture is dry.
Add the khoa. Stir in well.
Remove pan from fire. Decorate with silver leaves.
Optional : Almonds and pistachios for garnishing if required.

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Asafoetida
Bay leaf
Black gram
Capsicum
Cream
Curd
Cottage Cheese
Cardamom-green
Clove
Coconut
Coriander
Cumin
Curry leaves
Flour
Garlic
Ginger
Green chillies
Mace
Nigella seeds
Nutmeg
Peanuts
Poppy seeds
Red pepper
Saffron
Spinach
Tamarind
Turmeric
Heeng
Tej patta
Urad dal
Simla mirch
Malai
Dahi
Paneer (prepared from curd)
Choti elaichi
Laung
Khopra, Nariyal
Dhania
Jeera
Kadi patta
Maida
Lahsun
Adrak
Hari mirch
Javitri
Kalonji
Jaifal
Moongphali
Khus Khus
Degi mirchi
Kesar
Palak
Imli
Haldi
ENGLISH-HINDI INDEX
WARRANTY
THIS GLEN Food Processor is fully warranted against any defect arising out of defective
materials or faulty workmanship for a period of one year from the date of purchase. Should
any defect develop in this product, the customer should bring the product to the nearest
authorised service centre, where the company undertakes to get the product repaired free
of charge. The motor is fully warranted against any manufacturing defects for a period of
5 years from the date of manufacture (inscribed on the motor).
Terms to Warranty
•
• No repair work should be carried out by any unauthorised person.
• The Food Processor should be used as per the directions given in the user’s guide. Any
defects caused by improper or reckless use are not covered under warranty.
• No modification/alteration of any nature is made in the Food Processor.
The Bill/Cash Memo should be presented.
The company accepts no responsibility for any consequential losses arising out of misuse or
negligence on the part of the user.
PRODUCT : FOOD PROCESSOR FP 4051
DATE OF PURCHASE
SERIAL NUMBER
NAME OF OWNER
ADDRESS
BILL NO. DATE
DEALER’S STAMP & SIGNATURE
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