Glen GL 4052 User manual

FOOD PROCESSOR
®
GL 4052
®
The pulse of modern kitchen
Glen Appliances Pvt. Ltd.
EPIP Phase II, Thana Baddi,
Tehsil Nalagarh, Distt. Solan (H.P.)
I-34, DLF Industrial Area Phase-I, Faridabad
Customer Care No. : 0129-2254191 Fax [phone]
E-mail : [email protected] Website www.glenindia.com
Head Office
User’s Guide & Recipe Book

We w e l c o m e you to the Glen family. A family t h a t c a res
for your he a lth and respects your taste.
At Glen we have a reputation of bringing you the most
innovative a n d a d vanc e d f e atu res t o m a ke y o ur c oo k ing
conv e ni e nt and enjoyable. the glen GL 4052 with its
modern streamline looks and new innovative features,
bea r s the same distinctive mark of excellence.
In your kitchen you need to do over 16 tasks even before you
start cooking. The Gl e n food processor do es th e m al l,
from chippi n g , chopping, crumbing, crushing, mincing,
mashing and julienning to kneading, grinding, juicing,
blending, pureeing, shredding, slici n g to whisking and
much more. Lengthy kitc h e n chores reduced to just a few
seconds.
Moreover with it’s low RPM i t gives you the des i re d
co a rs en e s s while proc e s sing food. A wide bowl,
centralised feeder tube and sharp food grade blades
ensure much better process i n g than co nventio n a l mixies.
Manufactured unde r the str i nge st qu ali t y no r ms w it h
the hig hes t grade raw materials it comes with a powerful
700 W motor to e ns u r e a trouble free performance for years to
come.
To bring out the best of yo u r ne w Gl e n f o od processor an
array of exciting recipes, ranging from the everyday
items to the e xoti c taste treats, are provided in this book.
Each entry has been created especially for the Glen food
processor. We ho p e y o u en j oy preparing these recipes as
much as we en j o y e d br i nging t h e m to you.
1
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 guarantee.
• 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 GL 4052
DATE OF PURCHASE
SERIAL NUMBER
NAME OF OWNER
ADDRESS
BILL NO. DATE
DEALER’S STAMP & SIGNATURE
32

3
Identifying your Food Processor 4
Using your Food Processor 6
Using the Liquidiser Jar 8
Using the Grinder Jar / Chutney Jar 9
Using the Centrifugal Juicer 10
Using the Citrus Juicer 11
Processing Chart 12
Cleaning the Bowl, Blades, Lid and Pusher 13
Cleaning the Liquidiser/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
2
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 (Food Grade)
Polycarbonate (Food Grade)
Stainless Steel (Food Grade)
230 V AC 50Hz
700 W
30 minutes
Universal
A.B.S.
PULSE
OFF
1-Low, 2-Medium, 3-High
Liquidiser drive : 18000 (appx on speed 3) No Load.
Food Processor drive : 1200 (appx on speed 1) No Load.
9 kgs approx
548 x 378 x 315
1.0 litres (0.75 litres for processing)
1.5 litres (0.80 litres for processing)
600ml/ 300g (depending on ingredients)
200ml/ 100g (depending on ingredients)
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Specifications and features are subject to change without prior notice

IDENTIFYING YOUR FOOD PROCESSOR
FOOD PUSHER
BOWL LID
PLASTIC DISC
SPINDLE
SLICING DISC THICK
SLICING DISC THIN
CHIPPING DISC
SHREDDING DISC
BOWL
PLASTIC BLADE
STAINLESS STEEL BLADE
WHISKER DISC
COCONUT SHREDDING
DISC
(GRATING DISC)
4
CONTROL KNOB
LIQUIDISER DRIVE
FOOD PROCESSOR
DRIVE SHAFT
LID RELEASE KNOB
SAFETY COVER
5
LIQUIDISER JAR GRINDER JAR CHUTNEY JAR
CENTRIFUGAL JUICER CITRUS JUICER
JUICER PUSHER
JUICER LID
FILTER MESH
JUICER BODY
CONE
CONE DRIVE
ACCESSORIES STAND
CITRUS FILTER
BODY

Before using ensure that
the food processor is placed
on a slab in a stable position.
Lock the liquidiser drive
safety cover.
The Glen food processor
comes with an innovative
new sealed bowl. Here the
centre tube has been
eliminated, to prevent the
spillage of liquids especially
while removing blades.
Lower the 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.
Lower the spindle onto the
drive spindle inside the bowl,
to fit properly.
Add the food to be processed
to the bowl. Place the bowl
lid 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
lid is locked properly.
To open the bowl lid, press
the release knob and rotate
the bowl lid clockwise.
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.
USING YOUR FOOD PROCESSOR
6
Using the Whisker Disc
Place the whisker disc onto
the spindle placed on the
drive spindle. Ensure that it
sits properly and settles
down low inside the bowl.
Add the food to be
processed like egg or cream
to the bowl. Place the bowl
lid 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.
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.
The polycarbonate food
Pusher can also be used
as a measuring cup.
Using the Discs
The food processor comes
with a single plastic disc with
four easy to fit
interchangeable discs.
The chipping disc is used to
make finger chips. The slicing
disc is used to slice
vegetables or fruits. There are
two discs for thick and thin
slicing. 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
(grating disc) is suitable for
fine shredding of coconut.
Select the blade and insert it
into the plastic disc cavity.
push down to ensure that it
rests in position.
Now lower the disc to sit onto
the spindle over the drive
spindle.
7

9
USING THE DRY GRINDER JAR/ CHUTNEY JAR
Place the grinder jar /
chutney jar on to the drive
and rotate anti-clockwise to
lock. Ensure that the knob is
at OFF position.
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
and switch ON. Hold the lid
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.
The blades of the grinder and
chutney jar are mode up of
special food grade 304
stainless steel that do not
effect the food quality even
when they get heated up.
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.
8
USING THE LIQUIDISER JAR
Open the safety cover on the
liquidiser side by pulling it
upwards. 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 it anti-clockwise to
lock.
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.
The liqudiser jar comes with
a unique multi-flow lid. Slide
the pointer near the handle
to adjust the opening in the
jar to either open, sieve or
closed setting. Now
conveniently choose’your
shake with or without ice.
The central transparent cap
of the liquidiser can be
removed to add small
ingredients during operation.
The cap also doubles up as a
small measuring jar by virtue
of it’s markings.
Open
Close
Sieve
Unlock

10
USING THE CENTRIFUGAL JUICER
Close the safety cover on the
liquidiser side. Place the bowl
on the food processor drive
shaft and turn anti-clockwise
to lock. Lower the spindle
inside the bowl.
Place the filter mesh inside
the juicer body and rotate it
clockwise to lock. Place the
assembly on to the drive
spindle.
Place the juicer lid 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. Gently Push
down with the pusher. The
juice gets collected in the
food processor bowl while
the pulp accumulates along
the walls of the filter. To
extract more juice you may
run the juicer at speed 2/3
for a while, once the filter
mesh is full with the pulp.
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.
(Irregular pulp collection on
the filter can cause vibrations)
Press the release knob and
rotate the juicer lid clockwise
to open.
11
Place the bowl on the
processor drive shaft and
turn anti-clockwise to lock.
Place the c o n e d r i v e on to
the food processor drive
spindle.
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.
Press the release knob and
rotate the filter body
clockwise to unlock.

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 lid, bowl
and remove the blades/discs.
CLEANING THE BOWL, BLADES, LID & PUSHER
The SS blade, plastic blade
and the whisker disc have
been specifically designed
with minimum bends and
edges so as to prevent food
particles from depositing on
them.
Unlock the discs from the
plastic disc. Clean the blades
or disc 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.
Most of the accessories like
the disc, blades & spindle can
be placed and stored in the
compact accessories stand.
The entire rack can be
conveniently placed inside the
bowl, so as to occupy
minimum shelf space.
It is recommended to unscrew
the drive spindle/nut while
cleaning. Hold the drive
spindle and turn the nut clock-
wise to open. Wash with clean
water and fix again. Ensure
that no food particles are left
on the rubber seal, to prevent
leakages.
Wash the bowl, bowl lid 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/ 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
overload, an overload
protection device is installed
under the base of the basic
unit. The rating of the same
has been kept low (2.5 amp) so
that in case of overload, it trips
and safeguards the expensive
motor. Remove the excess
material from the jar, in case
the motor stops. Allow the
motor to cool for 2/3 minutes,
then press the plunger. Now
the food processor is ready to
start again.
Note : Overload protection
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
remove the 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 de / d i sc
before emptying the contents.
Handle the blades / discs with
care as they are very sharp.
Do not a l l o w t h e fo o d
c o l l e c t e d in th e b owl to
accumulate so much so as to
to u c h t h e d i s c s d ur i ng
operation. This could thrust
the disc u p w a rd s and c o ul d
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.

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. Sherr y
• • •
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 u ce • 1 tbs p. Chi ne s e C hi l ly Sa uc e • 2 t b sp . C o rn fl o ur (h e ap ed )
• 2 tbsp. Sherr y • 1 Egg W hite
• 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.
R E C I P E S

18
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 s p . (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 bunch o f C o r i a n der Leaves.
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 NI
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 CHUT NEY
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.
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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.

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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
27
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

28
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 :
tbsp . Mil k .
2½ c u ps ( 510 g ms.) Su g ar • 2½ c ups (54 0 ml.) Wate r • 1
For the balls :
Pow de r • 17 0 gm s . Pan n er • ½cu p (7 0 gms .) C a sto r Su g a r
8 5 g m s . K h o a • ½ c up ( 7 5 g m s .) F l o u r • 1 / 8 ts 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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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
30
KULFI
You will need :
• 4¼ cups (9 60 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.