Asia Grinder Jar Attachment
ASIA GRINDER JAR
Asia Grinder Jar Attachment
Asia Grinder Jar Attachment with Dome and Stirrer/Cap
Ingredients:
1 cups black gram dal(udid dal)
21/2 tsp. salt
6 chopped green chillis
1 tsp chopped ginger
12 curry leaves(kadi patta)
4 tbsp. large bits of coconut
oil to fry
Method:
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp.of water at speed 1 for 45 seconds.Stir while grinding the paste. Add remaining ingredients and mix well. Shape into rounds and make a hole in the centre. Slip into hot oil and deep fry. Serve with coconut chutney.
Asia Grinder Jar
Ingredients:
1 1/2 cups Coconut Pieces
10-12 Green Chillis
2 cm long piece of Ginger
4 pods of Garlic
6 tbsp.Coriander Leaves
Salt to taste
1 tbsp. lemon juice and fried chana dal or cashewnuts can be added before grinding.
Method:
Fill the Grinder Jar with all ingredients. Run the grinder at Speed 1 for 45 seconds till all ingredients form a paste, stirring from time to time.If liquid chutney is desired add water through the stopper and continue running the grinder. Remove the ground chutney into a serving dish. In hot oil, fry 1 1/2 tsp. mustard seed, 1 1/2 tbsp. of chana dal, feww curry leaves and a pinch of asafoetida. Use as topping for the chutney. Ideal accompaniment to Vadas!
Asia Grinder Jar>
Ingredients:
3 cups of raw rice
1 cup of black gram(udid)dal(lentils)
Salt to taste
2 tsp baking powder(optional)
Method:
Soak the Rice and Lentils separately for about 6 hours. Fill 2 cups of Rice at a time in the Grinder Jar with approx.1/3 rd cup of water. Grind at Speed 1for just a few seconds then run at speed 2 for 1 minute, stirring clockwise from time to time. If additional water is required add from top while running the machine.Remove into a bowl and grind rest of the rice and dal in a similiar fashion. After grinding, mix rice and lentils together. Add salt to taste. Keep aside for 6-8 hours for fermentation.Add baking powder if desired. Steam in Idli Stand as per manufacturer's directions. Serve hot, with chutney, sambhar or for that special treat, with "Malagapudi" mix.
Ingredient:
4 cups raw rice
1 cup Udid dal(black gram dal)
Method:
Soak Dal and rice separately for 4-6 hours. Grind 2 cups of rice with 9 tbsp.of water on speed 2 and 3 for 2 minutes; add additional water at the end once rice is ground fine,and run for further 15 seconds to mix well. Grind rest of rice in the same fashion. Grind all the dal at one time with 4 tbsp. of water on speed 1 for about 45-50 seconds. Mix all the ground rice and dal together, add salt to taste and leave to ferment for about 6-8 hours. Heat a non-stick griddle onmedium to high heat. Oil it moderately. Pour a big scoop of the dosa batter in the centre of griddle, spreading it with the back of ladle evenly into a large thin crepe. Pour oil on edges and on top to crisp the dosa. Once cooked turn and fry other side for a few seconds. Remove on a plate and fill with potatoes and serve immediately with coconut chutney and sambhar.
Ingredients:
3 cups Rice
1/4 cup each of Moong, Chana, Toovar and Urad Dals
4 tbsp. yoghurt
1/4 tsp. Baking Soda
8 Green Chillis
1 small piece Ginger
Red Chilli Pwd.,a pinch of Asafoetida,Turmeric and Salt to taste
2 Tbsp. Oil / 2 cups Warm Water
2 tsp. black mustard seeds
a small bunch of Coriander Leaves
Method:
Wash Rice and Dals. Remove all water and dry by spreading on a Paper Towel.Grind in the Asia Grinder Jar to a coarse flour. Blend yoghurt and Water and add to the flour. Mix well and cover tightly. Leave for 8 hours. Grind green chillis and ginger together in the Asia Grinder Jar. Add this paste, salt, turmeric and red chilli powder to the fermented mixture and mix. Pour a cupful of batter immediately onto a greased thali. Sprinkle chilli powder and steam for 15 minutes.Steam remaining batter in similiar manner. When cool cut into squares. Heat oil, fry the asafoetida and mustard seeds till the seeds starts popping. Pour on top of the dhokla squares, garnish with chopped coriander leaves and serve.
Ingredients:
200 gms. Dry Red Chillies.
Method:
Soak chillies in boiling hot water for 3 - 4 hours. Remove from water and grind them in the Asia Grinder Jar for 1 minute without adding any water at speed 3. Stir when necessary using the Stirrer.Gradually add water and grind at speed 3 till the consistency of the paste becomes smooth. To store add vinegar and boil.
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