Presentation on theme: "Dry Grinding. Ingredients: Bengal gram dal- 8 tbsp Red gram dal- 6 tbsp Black gram dal- 2 tbsp Red chillies- 1 ½ cups (50 grams) Coriander seeds- 1 cups."— Presentation transcript:
Ingredients: Bengal gram dal- 8 tbsp Red gram dal- 6 tbsp Black gram dal- 2 tbsp Red chillies- 1 ½ cups (50 grams) Coriander seeds- 1 cups (50 grams) Peppercorns- 3 tbsp Fenugreek- 3 tbsp Curry leaves- a handful (optional) Method: Roast all the ingredients well in a heavy bottom pan under low flame till a pleasant flavour arises. Stir contents continuously till a pleasant roasted flavor comes. Red Chilli can be directly roasted on fire or pan, then remove the stem. Now fill half of the medium jar with the ingredients and inch in pulse mode to crush them. Then run at high speed for 30sec till a fine powder is obtained. Till a fine powder is obtained. Sambar powder
Ingredients: Black gram dal- ½ cup Bengal gram dal- ½ cup Red chilli- 8 Tamarind- small lemon sized Sesame seeds- ½ cup Asafoetida- 1pinch Salt to taste Method: Roast Red Chillies and Sesame Seeds separately in heavy bottom pan for 5 minutes each and keep aside. Roast all other ingredients together in a heavy bottom pan till a pleasant roasted flavour arises. Grind Red Chilli and Sesame Seeds first at high speed for 30 sec in a medium jar. Put all other ingredients and grind at high speed for 15 sec. The end product should be very coarse. Idly powder
Ingredients: Coriander powder- 1 cup Cumin seeds- ½ cup Curry leaves- a handful (optional) Method: Dhania powder Fry the ingredients in a heavy bottom pan to remove moisture till crisp. Then fill half of the medium jar with the above roasted ingredients by inching 5-10 times, then grinding at low speed for 30 sec and at high speed for 30sec. Sieve and regrind the coarse product if required.
Ingredients: Coriander seeds- ½ cup Cumin seeds- ¼ cup Pepper corns- 3 tbsp Cloves- 2 tsp Cinnamon- 4-5 sticks Cardamom- 1 tsp Nutmeg- 1 piece Method: Roast the above ingredients in a heavy bottom pan for 2 min and grind them in medium jar using High speed till a fine powder is obtained. Garam masala
Ingredients: Bengal gram dal- ½ cup Coriander seeds- 2 cups Red gram dal- ½ cup Peppercorns- ½ cup Cumin seeds- 4 tbsp Dried red chillies- 1cup Method: Roast Red Chilli well in a heavy bottom pan. Then roast all other ingredients in the same pan till light colour. Grind the roasted ingredients in medium jar using high speed for 40-50sec to obtain a fine powder. Rasam powder
Ingredients: Red gram dal- 1 cup Peppercorns- 4 Red chillies- 3 Salt- to taste Method: Roast Red Chillies well in a heavy bottom pan till well crisp. Keep aside. In the same pan Roast Red Gram Dal, Peppercorns well till a roasted flavor arises. Do not over heat to cause charring. Cooking in medium flame will avoid charring, but constant stirring is required. Grind all the roasted ingredients in a medium jar in pulse mode by inching 5-7 times till the ingredients are crushed. Then grind at high speed for 30sec till a slight coarse powder is obtained. Dhall powder
Ingredients: Red chilli Method: Red chilli powder Yield:220g Roast red chilli well in a heavy bottom pan. Fill medium jar with red chilli till the jar appears full and run at low speed for 10 sec, add more chillies and run at low speed for another 10 sec, repeat till 250g of chillies are loaded. Then grind at high speed for 3 min, by running the equipment for 1 min continuously and rest for 2 min, repeat this for 3 times and sieve.
Ingredients: Coffee beans Method: Roasted coffee powder Roast coffee beans in low flame till completely dry and crisp. Grind 1 cup at a time. Grind 1 cup of coffee seeds in a medium jar at low speed for 30 sec. Stop, stir, wait for 1 minute and grind at high speed for 40sec or till fineness in achieved.
Ingredients: Sugar Method: Fill half the medium jar with sugar and grind at low speed for 30 sec to obtain a fine powder. Sugar powder
Ingredients: Curry leaves- 1cup (without stalk) Red chillies- 2 Black gram dal- 2 tbsp Mustard- ¼ tsp Tamarind- a small gooseberry sized Asafetida- 2 pinch Salt-to taste Method: Fry curry leaves in a heavy bottom pan without oil until crisp. Keep aside. Now heat very little oil and fry mustard until it splutters, then add asafetida, black gram dal and fry for 1 minute in medium flame. Care should be taken to avoid charring. Roast red chillies separately in a pan until well crisp. Now place all the ingredients in medium jar inch till ingredients get crushed and grind using low speed for 30 sec till a coarse powder is obtained. Curry leaf powder