R-793 (serv.man9) - Sharp Home Appliance User Guide / Operation Manual. Page 54

52

Serves 4 - 6
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
200g (7oz) white Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
30ml (2tbsp) water
400g (14oz) cauliflower, cut into small florets
225g (8oz) quorn, cut into 2cm (

3/4

") cubes

1/2

red pepper, seeded and cut into strips

1/2

green pepper, seeded and cut into strips

400g (14oz) canned chopped tomatoes
600ml (1 pint) boiling water
150ml (5fl.oz) natural yoghurt

1 Place oil, mustard and sesame seeds in a large

bowl, heat on 100% for 1 minute. Add rice, mix
well. Cook on 100% for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100% for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on 70% for 24 minutes, stir
every 5 minutes. 

5 Stir in yoghurt and serve with poppadums.

Serves 4 - 6
30ml (2tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
75g (3oz) tomato purée
225g (8oz) carrots, chopped
1 red and 1 green pepper, seeded and sliced
150g (5

1/2

oz) fresh baby sweetcorn, chopped

4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (

1/2

tsp) cayenne pepper

400g (14oz) canned, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (

1/2

pint) hot vegetable stock

15ml (1tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomate purée in a

large bowl, heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for
3 minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour), mix well. Cook on 70% for 20 minutes,
stir 3-4 times during cooking. Add the blended
cornflour, mix well and cook on 100% for 5
minutes.

Place 8-10 pre-cooked crisp taco shells on kitchen paper on the turntable. Heat on 100% for
1

1/2

- 2  minutes until warm. Spoon in filling as preferred.

R-793M O/M & C/B  08/06/2000  15:17  Page 52