Table top wet grinder - Do's & Dont's

Source - Elgi Ultra Table Top Wet Grinder



Do's

Always keep the appliance clean and dry.

Keep the wiper position facing motor while grinding.

Close supervision is necessary when the appliance is being operated in the presence of children.

Clean drum and roller holder assembly thoroughly after use and place it in the machine.

Dont's

Do not run the grinder empty for more than a minute.

Do not put your hand into the drum while the appliance is in operation.

Do not attempt to unlock the arm while the appliance is in operation.

Do not attempt to lift the appliance while it is in operation.

Do not attempt to repair the appliance yourself. In case of any fault contact our nearest Dealer / Service point.

Do not use any other attachments except those provided by the manufacturer.

Black channa ( kadala ) masala

Black channa ( kadala ) masala

A tasty side dish with Rotis / Idiyappam / Appam

Serves: 2

You will need

1 cup ( 100 g ) black channa ( kadala )
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon oil
1 onion, finely sliced
6 cloves , chopped
1/2 - inch piece ginger, chopped
1 spring curry leaves
1 tomato, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
100 ml ( 1 cup ) water
1/2 teaspoon garam masala powder
1 tablespoon coconut milk ( dilute coconut milk in 2 tablespoon water )

Method

Wash and soak black channa in 2 1/2 cups water for 6 - 7 hours or overnight and pressure cook for 30 minutes or till done ( reduce heat to medium after 2nd whistle and cook on a medium heat for 25 minutes ).

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoons water.

In a wide kadai / frying pan, heat oil. Add finely sliced onion. Fry till golden color.

Add chopped garlic, curry leaves and ginger. Saute for 2 - 3 minutes.

Add chopped tomatoes. Fry till well blended.

Add diluted red chilli powder, turmeric powder and coriander powder. Stir for 2 - 3 minutes and water dries up.

Add cooked channa, adjust salt to taste and 1 cup ( 100 ml ) water. Mix all the ingredients well, add garam masala powder, cover with a lid and cook on a low - medium heat for 15 minutes until the gravy thickens and fragrant. Switch off the heat.

Add diluted coconut milk. Mix it well. Serve with Rotis / Idiyappam / Appam ....

How to make Triangular & Layered Parathas ?

Roll out each ball into a thick flat round ( approximately 6 inches in diameter ).

Apply little oil / ghee, sprinkle a little flour and fold it into semicircle.

Again apply oil / ghee and flour. Fold this semicircle into half to represent 1/4 of a circle ( the shape will approximately be like a triangle ).

Sprinkle sufficient flour on this and roll it carefully to form a normal size paratha in triangular shape ( Cut and size to form triangle if it is not shaped properly during rolling ).

Heat griddle / frying pan and apply little oil / ghee. Put the paratha on it. Cook by adding oil / ghee around the edges.

Turn and fry the other side by applying oil / ghee ( adjust heat low to medium and do not cook on high heat. Approximate frying time 3 - 5 minutes for each paratha ).

When brown patches appear on both sides ( also it will puff slightly ), remove from the griddle / frying pan and serve hot with any Mughlai / North Indian dishes / Dal etc of your choice.

Instant Rawa ( sooji ) Dhokla

Instant Sooji ( Rawa ) Dhokla
( A light instant rawa snack )

Recipe credit - Femina cookbook

Serves: 3 - 4
Makes: 2 thalis

You will need

1 cup ( 200 - 215 ml ) sour and thick buttermilk ( or make a thick solution of 100 ml thick curd and 100 - 115 ml water )
1 cup ( 200 g ) sooji ( rawa )
1/2 teaspoon green chilli - ginger paste
1/2 teaspoon salt ( or to taste )
1 tablespoon Eno fruit salt
1 1/2 teaspoon coriander leaves, chopped ( optional )
1/2 teaspoon oil ( to grease thali )

Method

Grease 2 steel thalis with 1/2 teaspoon oil and keep aside.

Mix thick butter milk with rawa ( sooji ), salt, green chilli - ginger paste and Eno fruit salt. Batter should be of pouring consistency and pour into the two greased trays.

Steam in the pressure cooker ( without weight ) or steamer for about 15 - 20 minutes on a medium heat. Remove and cool for 15 minutes.

Cut into square or diamond shapes and garnish with chopped coriander leaves ( optional ) and best combination is with mint / coriander chutney.

Dried Prawns Chutney ( unakka chemmeen chammanthi )

Dried Prawns Chutney ( Unakka chemmeen chammanthi in Kerala cuisine )

Serves: 2 - 3

You will need

50 g dried prawns (pick very good quality)
6 shallots ( small onion / piyyavu / chuvannuli )
4 dried red chillies, big
100 g coconut, grated
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )

Method

In a iron kadai, dry roast dried prawns, shallots and dried red chillies till golden color and fragrant ( approximate roasting time 15 minutes on a low - medium heat ).

Transfer this mixture into a mixer bowl and mix with grated coconut, salt and tamarind paste and make a fine paste in a mixer or blender ( no need to add water during grinding ). Serve with rice.

Today's lunch photo

Rice, Cabbage sukke / thoran, Moong dal thoy & Dried prawns chutney