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Try Our Favorite Proportions for the Best Idli, Dosa


  Using Ponni Puzhungalarisi

5 cups Puzhungalarisi (Idli Rice)
1 cup Urad Dal
1/2 tea spoon Methi Seeds(optional)
idli, wet grinder, dry grinder
  Using Parboiled Rice

5 cups Long Grain Rice
1 cup Par Excellence Rice
1 cup Urad Dal
1/2 tea spoon Methi Seeds(optional)


Useful Tips
  • Soak and Grind Urad Dal and Rice separately
  • Overnight soaking is recommended
  • We recommend Puzhungalarisi (Idli Rice) for authentic taste
  • Par Excellence Rice can be substituted with Uncle Ben Par Boil Rice
  • For extra crispy Dosa, add 1 more cup of rice or rice flour to the proportion
  • For Golden Brown Dosa, add Methi Seeds
  • Grind to a thick consistency by adding minimum amount of water
  • Adding ice cubes while grinding keeps the batter fresh, especially in summer
  • For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter
  • Semi-thick batter consistency is recommended for Idli
  • Dilute the Idli batter with water for Dosa consistency

Following recipes are for preparations with Preethi Chef Pro Plus Mixer Grinder

Instructions for wet grinding for idli, dosa, uttappam, appam and peserattu batter
1. Soak Rice / Dal for 4 to 5 hours as required.
2. Drain water from ingredients.
3. Thick Mixtures - Upto Blade level only.
Thinner Mixtures - ½ Jar.

Do not exceed above quantities as the motor will get over loaded or the batter will get heated up.

4. Run on Speed 1, adding water gradually through Dome Lid.
5. If material sticks to the sides of the Jar, stop & stir using Stirrer. Run again on Speed 1.
6. Ensure free circulation by adding enough water.
7. Stop and stir when necessary and run again on Speed 1.
8. Do not allow batter to get heated up.
9. Do not add too much water, where thick paste is required.

Note: While tough wet grinding, air bubbles may go inside the paste & the Blade will rotate empty. The noise will be heavy. If so stop, stir the paste & restart.

IDLI
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
4 cups - Boiled Rice
2 cups - Black Gram (Urad Dal)
Salt to taste
Method:
1. Soak rice & dal separately for 4 to 5 hours.
Clean rice & dal thoroughly & drain.
2. Grind dal & rice separately.
3. Grind rice to a thick paste.
4. The rice paste should be a little coarse to the touch.
5. Grind dal to a very fine smooth paste, adding water.
6. Add salt, mix pastes throughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
7. Stir batter well next morning & prepare the Idli by steam cooking.
Use an Idli vessel to cook & serve hot with Sambar or Chutney.
To serve 6 to 8 persons.

DOSAI
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
3 cups - Raw or par-Boiled Rice
1 cup - Boiled Rice
2 cups - Black Gram (Urad Dal)
Salt to taste
Method:
1. Soak rice & dal separately for 4 to 5 hours.
2. Grind rice & dal separately.
3. Ingredients should be ground to a smooth paste, adding water.
4. Add salt, mix pastes thoroughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
5. Heat a tawa on a slow steady fire.
6. Spread a little pure ghee/oil on tawa & on this pour a ladleful of batter.
7. Spread evenly into a very thin layer (if the batter is too thick a little water may be added before spreading, but be sure to mix the water well with the dough).
8. When one side is done, remove carefully from tawa & turn over on the other side. When both sides are crisp & golden brown, remove from tawa & serve hot.
To serve 6 to 8 persons.

Masala DOSAI
Method:
1. Prepare dosai as above but cook only on one side.
2. Before removing from tawa spread some coconut chutney & potato filling.
3. Fold over & remove from fire.
To serve 6 to 8 persons.

UTTAPPAM
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
3 cups - Rice
1 ½ cup - Black Gram (Urad Dal)
1 tablespoon - Fenugreek Seeds
3 to 4 large Onions (finely chopped)
4 Green Chillies
A few Curry leaves
Salt to taste
Method:
1. Soak rice with fenugreek seeds & dal separately in two vessels for 3 to 4 hours.
2. Grind rice & dal separately, to a smooth paste, adding water.
3. Add salt, mix pastes thoroughly in a large vessel & keep overnight (7 to 8 hours) for the batter to ferment.
4. When fermented to thick batter add onions, green chillies & curry leaves. Mix well.
5. Heat tawa & pour batter thickly over it.
6. Pour more oil on top than is needed for dosa. Turn over & cook on a slow fire.
To serve 6 to 8 persons.

APPAM
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
3 cups - Raw Rice
1 cup - Boiled Rice
1 teaspoon - Sugar
½ teaspoon - Baking Soda Powder
½ teaspoon Granulated Yeast or 1tablespoon Toddy
Salt to taste
Method:
1. Soak raw rice & boiled rice together for 3 to 4 hours.
2. Grind to a fine paste, adding water.
3. Add salt & yeast or toddy & keep overnight to ferment.
4. In the morning add baking soda & water to mixture if batter is too thick.
5. Place an iron pan over a light fire. Grease pan. Pour a spoonful of the batter & then twist pan round to form a lace border of ½" all round. Cover with cone shaped cover.
6. After 2 minutes or when edges start leaving sides of the pan, remove & serve hot.
To serve 6 to 8 persons.

PESERATTU (MOONG DAL DOSAI)
(1.25 Litre Jar)
Ingredients:
4 cups - Green Gram (Moong DaI)
1 cup - Raw Rice
2-3 Green Chillies (finely chopped) or dry Red Chillies (broken into pieces)
½ cup - Coriander Leaves (chopped)
Salt to taste
Method:
1. Soak dal & rice together in water for 2-3 hours & grind to a fine paste.
2. Add water, green chillies, coriander leaves & salt to make a batter of dosai consistency.
3. Roast both sides on tawa, adding ghee or oil.
To serve 6-8 persons.

RICE PITTU
Ingredients:
2 cups - Raw Rice
2 cups - Coconut pieces (cut into 1" cubes)
1 cup - Coconut Milk (First milk)
Salt to taste
Method:
1. Soak rice in water for 1-2 hours. Spread on dry cloth till water is absorbed.
2.Dry & Wet Grinding Blade - 1.75 litre Jar.
Grind rice to a fine powder (refer Page 13 for instructions to grind fine powder of Raw Rice). Keep aside.
3.Now put 2 cups of coconut pieces into 1.75 litre Jar and Inch 15 times or till coconut is completely grated.
4.Put 1 cup of coconut pieces into 1.25 litre Jar and extract coconut milk (refer recipe for coconut milk on Page 15)
5.In a pan, mix the rice flour, grated coconut & salt. A little water can be added for mixing.
6.Fill the above loosely in a pittu mould. Steam.
7.Remove from fire and while still hot, pour the first extract of the coconut milk.
8.Unmould the pittu, cut into pieces and serve.

MEDHU VADAI
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
2 cups - Black Gram (Urad Dal)
4 Green Chillies
1 teaspoon - Ginger (chopped)
Method:
1. Wash & soak dal for 2 to 3 hours.
2. Drain water completely
3. PUT CHILLIES INTO JAR FIRST.
Fill Jar with half quantity of daI (1 cup) & Inch 3 to 5 times.
4. Add 2 tablespoons of water, stir & run on Speed 1 till dal is ground to a thick smooth paste, adding water.
5. Repeat process for balance quantity.
6. Add salt, ginger, curry leaves or coriander leaves.
7. Shape the dough on the banana leaf in 2-3 cm rounds & flatten.
8. Deep fry in hot oil till golden brown.
9. Serve hot with Chutney.
To serve 4 to 6 persons.

MASALA VADAI
(1.25 Litre Jar)
Ingredients:
3 cups - Bengal Gram (Channa Dal)
2 Onions (finely chopped)
6 Green Chillies (finely chopped)
Few Curry leaves
Oil to fry
Salt to taste
Method:
1. Soak dal for 2 hours.
2. Drain water completely.
3. Fill Jar with half quantity of dal (1 ½cups) & Inch 15-20 times (do not add water)
4. The dal should be ground very coarse.
5. Remove & keep aside.
6. Repeat process for balance dal.
7. Add finely chopped onions, green chillies, salt & curry leaves to the ground dal.
8. Shape into small balls, flatten, deep fry in hot oil till golden brown.
To serve 6 to 8 persons.

BONDA
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
2 cups - Black Gram (Urad Dal)
2 tablespoon - Coconut (finely chopped)
½" piece - Ginger (finely chopped)
3 Green Chillies (finely chopped)
Coriander leaves
1 teaspoon - Peppercorn
Oil to fry
Salt to taste
Method:
1. Soak dal in water for 2 to 3 hours. Drain off water.
2. Fill Jar with half quantity of dal (1 cup) & Inch 3 to 5 times.
3. Add 3 table spoons of water, stir & run on Speed 1, till dal is ground to a thick smooth paste.
4. Mix in chopped coconut, ginger, green chillies & coriander leaves. Add salt.
5. Shape into small balls & deep fry in oil till golden brown. Serve hot with chutney or sambar.
To serve 4 to 6 persons.

GRINDING PROCEDURE FOR POWDERS
1.Ensure Blade, Base, Jar, Cap and Ingredients are totally dry.
2. Inch 3 to 7 times.
Run at Speed 1 for 1 to 2 minutes.
3.If you need finer powder, WAIT for 1 minute and grind again on Speed 1 for 1 to 2 minutes.
4.Do not run for more than 1 minute continuously.
Note: For large quantities, use 1.25 litre Jar.

Sugar Powder
(Grind n' Store - Polycarbonate Jar)
Ingredients:
1 cup - Crystal Sugar
Method:
1. Fill ½ Jar with Sugar.
2.Grind as per above instructions.
3.Sieve and grind again to fine powder.
4. Never allow sugar to overheat and caramelize. Sugar will melt and damage Mixer.

FINE POWDER OF RAW RICE
(1.25 Litre Jar)
Ingredients:
2 cups - Raw rice
Method:
1. Soak raw rice in water for 1-2 hours.
2.Spread dry cloth and dry in sunlight till completely dry.
3.Run on Speed 2 for 1 minute.
4. Stop, stir and run again till finely powdered.

Red Chilli Powder
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
Red Chillies of the desired variety, roasted.
Method:
1. Remove stalk and roast.
2.Put chillies loosely into Jar, till the Jar appears full.
3.Operate mixer at Speed 1 for 10 seconds. The chillies will sink and leave more space.
Add more chillies and run at Speed 1 for a further 15 seconds.
4.Repeat till about 200 grams of chillies are loaded.
Run on Speed 3 for 1 minute and sieve.

ROASTED COFFEE POWDER
(Grind n' Store - Polycarbonate Jar)
Ingredients:
50 grams freshly roasted Coffee Seeds
Method:
1. Ensure that roasted coffee seeds are thoroughly dry.
2. For Filter coffee, Inch 5 to 10 times.
Run on Speed 1for 1 minute.
Stop, stir, wait for 1 minute.
Run on Speed 1 again for 1 minute.
3.For very fine powder for Instant Coffee, use 1.25 litre Jar.

SAMBAR POWDER
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
½ cup - Channa Dal
2 cups - Coriander Seeds
½ cup - Toovar Dal
¼ cup - Fenugreek Seeds
¼ cup - Peppercorns
1½ cup - Dried Red Chillies
Method:
1. Roast all ingredients together (except red chillies) in a heavy-based frying pan, over low flame.
2. Stir contents continuously until lightly coloured.
3. Roast red chillies separately until crisp.
4. Grind on Speed 1 as per instructions till powder is fine.

RASAM POWDER
(1.25 Litre Jar)
Ingredients:
½ cup - Channa Dal
2 cups - Coriander Seeds
½ cup - Toovar Dal
½ cup - Peppercorns
3 tbps - Cummin Seeds
1 cup - Dried red Chillies
Method:
1. Heat a little ghee in a heavy-based frying pan.
2. Roast all ingredients (except red chillies) until lightly coloured, over gentle heat.
3. Roast red chillies separately until crisp.
4. Grind on Speed 1 for ½ minute and Speed 3 for 1½ minutes.

PARUPPU PODI
(1.25 Litre Jar)
Ingredients:
1 cup - Toovar Dal
4 Peppercorns
1 to 2 Red Chillies
Salt to taste
Method:
1. Roast toovar dal & peppercorns until lightly coloured.
2. Roast red chiIlies separately until crisp.
3. Grind on Speed 1 as per instructions till the powder is fine.
4. Serve with hot rice & rasam (or sambar).

CHILLI POWDER (MOLAGAI PODI)
(Grind n' Store - Polycarbonate Jar)
Ingredients:
½ cup - Urad Dal
½ cup - Channa Dal
7 to 8 Red Chillies
Small lime size Jaggery
Small Tamarind
½ cup - White Sesame Seeds
1 pinch - Asafoetida
Salt to taste
Method:
1. Roast sesame seeds in a heavy-based frying pan over gentle heat. Remove from fire & keep aside.
2. Roast chillies for about 5 minutes & keep aside.
3. Roast rest of the contents together until lightly coloured.
4. Put all ingredients except dal and grind on Speed 1 for 1 minute. Add dal and grind on Speed1 for 15 seconds.
The powder should be very coarse.

CURRY LEAF POWDER
(Grind n' Store - Polycarbonate Jar)
Ingredients:
1 cup Curry Leaves (without stalk)
1 Red Chilli
3 teaspoons - Urad Dal
¼ teaspoon - Mustard
A little Tamarind
A small pinch Asafoetida
Salt to taste
Method:
1. Fry curry leaves in a frying pan without oil until crisp.
2. Heat a little oil & fry asafoetida, mustard & urad dal until lightly coloured.
3. Roast red chilies until crisp.
4. Grind coarse on Speed 1.

DHANIYA JEERA POWDER
(Grind n' Store - Polycarbonate Jar)
Ingredients:
½ cup - Coriander Seeds
½ cup - Cummin Seeds
Method:
1. Use equal quantity of coriander seeds & cummin seeds.
2.Fill upto half Jar only.
Inch 3 to 5 times.
3. Grind on Speed 1 for 1 minute.

MUGHALAI GARAM MASALA
(Grind n' Store - Polycarbonate Jar)
Ingredients:
8 teaspoons - Coriander Seeds
4 teaspoons - Cummin Seeds
2 teaspoons - Small Green Cardamoms (remove skin)
8 nos. (2" long pieces) - Cinnamon Sticks
2 teaspoons - Whole Black Pepper
2 teaspoons - Large Black Cardamoms (remove skin)
2 teaspoons - Black Cummin (Shah Zeera)
1 teaspoon - Cloves
Method:
1. Lightly roast all above ingredients.
2.Inch 3 to 5 times.
Grind on Speed 1for 30-45 seconds.
Stop, stir, wait for 1 minute.
Grind again on Speed 1 for 30-45 seconds.

GRINDING PROCEDURE FOR CHUTNEYS
1.Always put leaves first, then chillies, tamarind & finally big pieces, like coconut, into Jar.
2. Then add other ingredients.
3.Inch 5 to 7 times to powder ingredients.
4.Then add water as required.
5.Grind on Speed 1.

COCONUT CHUTNEY
(Grind n' Store - Polycarbonate Jar)
Ingredients:
½ Coconut (cut into 1" cubes)
2 Green Chillies
2 tablespoons split Bengal Gram
Salt to taste
To Temper:
A few sprigs of Curry Leaves
2 tablespoons Mustard Seeds
Oil for frying
Method:
1. Grind as per above instructions.
2. Temper with mustard & curry leaves.

CORIANDER CHUTNEY
(Grind n' Store- Polycarbonate Jar)
Ingredients:
2 bunches fresh Coriander Leaves
4 Green Chillies
8 teaspoons fresh grated Coconut
Salt to taste
2 teaspoons Sugar
3 teaspoons Lemon juice
Method:
1. Trim most of the stalks off the coriander & place the leaves in the Jar first.
2. Grind as per instructions.
3. Use either as an accompaniment or as required in other recipes.

MINT CHUTNEY
(Grind n' Store - Polycarbonate Jar)
Ingredients:
2 bunch fresh Mint Leaves
4 small Green Chillies
4 teaspoons roasted Urad Dal
Small lime sized Tamarind
A few Coriander Leaves
Salt to taste.
Method:
1. Fry mint leaves & coriander leaves for a few minutes in a frying pan with 2 teaspoons of oil.
2. Grind as per instructions.

TOMATO CHUTNEY
(1.25 Litre Jar)
Ingredients:
5 medium sized Tomatoes
4 heaped teaspoons Urad Dal
3 Red Chillies
Tamarind to taste
Salt to taste
Method:
1. Heat a little oil in frying pan, add urad dal & chillies,fry until golden brown.
2. Heat a little oil & fry, tomatoes for about 5 minutes.
3. Grind as per instructions.

ONION CHUTNEY
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
3 Onions
A little Tamarind
4 Red Chillies
4 tablespoons Urad Dal
One pinch Asafoetida
Salt to taste
Method:
1. Peel & chop onions. Fry with a little oil in a fry pan.
2. Fry urad dal, asafoetida & red chillies with a little oil.
3. Grind as per instructions.

Ginger Chutney
(Grind n' Store - Polycarbonate Jar)
Ingredients:
100 g - Ginger
1 teaspoon - Urad Dal
1 teaspoon - Fenugreek
2 Red Chillies
1 Green Chilli
1 bunch Coriander Leaves
2 teaspoons - Jaggery
1 teaspoon - Tamarind Paste
Oil and Salt to taste
Mustard for seasoning
Method:
1. Roast urad dal, fenugreek and red chillies with a little oil till it turns brown.
2.Put all ingredients into Jar.
3.Inch 5 times or till powdered.
4.Stop, add water, stir and run on Speed 1 for 30 seconds.
5.Season with mustard.

Korma Masala
(Grind n' Store - Polycarbonate Jar)
Ingredients:
¼" piece - Ginger
5 to 6 cloves - Garlic
4 to 5 Red Chillies (roasted)
1 cup - Coconut (cut into cubes)
5 Curry leaves
Method:
1. Put all ingredients into Jar.
2.Inch 10 times or till powdered.
3.Add water, stir and run on Speed 1 for 1 minute.
4.This masala can be used for veg and non-veg korma dishes.

Ginger Garlic Paste
(Grind n' Store - Polycarbonate Jar)
Ingredients:
4" piece Ginger (cut into ¼ pieces)
10 pods Garlic
Method:
1.Inch 5 to 10 times.
2. Run on Speed 1 for 30 seconds.

COCONUT MILK
(1.25 Litre Jar)
Ingredients:
1 full Coconut
1 cup warm water
Method:
1. Cut coconut into 1" cubes.
2.Inch 10 times.
Run on Speed 1 for 30 seconds and Speed 3 for 2 minutes.
3.Remove paste and extract milk with cheese cloth or through strainer (First milk).
4.After squeezing the milk put scrapings back into jar.
5.Add 2 cups water and run on Speed 2 for 2 minutes.
6.Extract milk again (Second milk).

COCONUT CREAM
1. Refrigerate first milk for 30 minutes.
2. Spoon off the thick cream that forms on top.
3. The rest can be used with the second milk for preparing any dish.

MAYONNAISE
(Whipper Blade - 1.75 Litre Jar)
Ingredients:
3 full eggs
1 teaspoon - Mustard
1 tablespoon - Vinegar
½ teaspoon - Salt
½ teaspoon - Pepper
1½ teaspoons - Sugar
3½ cups - Salad oil
½ cup - Cream
Juice of 1 Lemon
Method:
1.Break eggs and pour whole into Jar.
2.Inch 10 times or till eggs are light and fluffy.
3.Stop, add all other ingredients (except salad oil and cream) and run on Speed 1 for 1 minute or till contents are well blended.
4.While still running, add salad oil slowly through opening in Dome and blend till thick.
5.Stop. Add cream and run again on Speed 1 for 1 minute.
6.Store in container and refrigerate.


Soups/JUICES/Milk Shakes/Sweets

TOMATO SOUP
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
1 kg. Tomatoes
3 medium-sized Onions
1 teaspoon Cornflour mixed in ½ glass Milk
1 pat of Butter
Salt & Pepper to taste
Bread croutons
Method:
1. Pressure cook tomatoes & onions & let it cool.
2. Inch half the quantity in Jar 15-20 times.
3. Add enough water & grind on Speed 3 for 1 minute into a fine liquid.
4. Repeat process for the balance.
5. Strain through a fine sieve.
6. Heat liquid to boil & then add the butter, cornflour with milk, salt & pepper.
7. Serve hot with bread croutons.
To serve 6-7 persons.

SPINACH SOUP
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
2 cups Spinach (chopped)
1 Onion (chopped)
2 cups Milk
Salt & Pepper to taste
Grated Paneer (Cottage Cheese) - optional
Method:
1. Cook the spinach & onion in ½ cup of water until soft. Let it cool.
2. Inch in Jar 10-15 times.
3. Grind on Speed 3 for 1 minute.
4. Strain through a sieve.
5. Heat liquid to boil, add the milk, salt & pepper with grated paneer (optional).
To serve 6-7 persons.

VEGETABLE SOUP
(Dry & Wet Grinding Blade -1.75 Litre Jar)
Ingredients:
1 chopped Onion
½ cup Cauliflower
½ cup Carrot
¼ cup Beetroot
1cup Cabbage
½ cup Green Peas
1 cup Milk
2 teaspoons Cornflower
1 teaspoon Butter
Salt & Pepper to taste
Grated Cheese - Optional
Method:
1. Pressure cook the vegetables in ½ cup of water. Let it cool.
2.Inch half the quantity 15-20 times.
3. Add enough water & grind on Speed 3 for 1 minute into fine liquid.
4. Repeat process for the balance.
5. Strain through a fine sieve.
6. Heat liquid to boil, adding milk, butter, pepper & salt.
7. Serve hot with grated cheese (optional)
To serve 6 to 8 persons.

Ice Crushing
(1.25 Litre Jar)
Method:
1. Fill half Jar with ice cubes.
2.Inch till ice is completely crushed (It will stick to the sides).
3.Add to Milk Shakes and Drinks.

TOMATO JUICE
(1.25 Litre Jar)
Ingredients:
4 cups Tomato pieces
Sugar to taste
Lemon juice to taste
Salt to taste
Mint leaves (for garnishing) - optional
Ice cold Water
Method:
1. Inch 5-10 times to pulp tomato pieces. Stop.
2. Add water & run on Speed 3 for 30 seconds.
3. Filter through a nylon sieve. Wash the retained pulp by pouring cold water over the sieve. Do not return the pulp to Mixer. Over-pulping spoils the taste due to the seeds & skin getting extracted.
4. Make upto 6 cups with cold water. Adjust taste with lemon juice, sugar & salt.
5. Garnish with mint leaves if desired & serve ice cold.

PINEAPPLE JUICE
(1.25 Litre Jar)
Ingredients:
4 cups Pineapple (1" cubes)
Cold water
Sugar to taste
Method:
1. Put pineapple cubes into Jar. Inch 5-10 times.
2. Add a little water & sugar &run on Speed 3 for 20 seconds.
3. Sieve through a nylon sieve or muslin.
4. Make up to 5 cups with cold water.
5. Check & adjust taste.
6. Chill & serve.

GRAPE JUICE
(1.25 Litre Jar)
Ingredients:
2 ½ cups Grapes
1 cup Water
Sugar to taste
Method:
1. Place grapes in Jar & Inch 5-10 times.
2. Add water & run on Speed 3.
3. Strain & chill before serving.

MANGO MILK SHAKE
(1.25 Litre Jar)
Ingredients:
2 cups Mangoes ( 1" cubes)
½ Iitre Milk
6-8 tablespoons Granulated Sugar
Ice Cubes
Method:
1. Place 1" cubed mango pieces in Jar first & Inch 5-10 times.
2. Add milk, sugar & ice cubes & run on Speed 1 for 30 seconds.
3.Serve chilled in tall glasses.

CHOCOLATE MILK SHAKE
(Whipper Blade - 1.75 Litre Jar)
Ingredients:
2 cups cold Milk
2 tablespoons sweetened Cocoa powder
1 big cup (commercially available) Chocolate Ice Cream
Method:
1. Blend milk & cocoa powder at Speed 1 for 20 seconds.
2. Add the ice cream & whip at Speed 1 for further 30 seconds.
3.Serve in chilled glasses.

BANANA MILK SHAKE
(1.25 Litre Jar)
Ingredients:
2 glasses Milk
2 Bananas
Sugar to taste
Method:
1. Cut bananas into 1" cubes.
2. Inch 5-10 times. Add milk & sugar & run on Speed 1 for 30 seconds.
3.Chill & serve

VANILLA MILK SHAKE
(Whipper Blade - 1.75 Litre Jar)
Ingredient:
3 glasses Milk
Vanilla essence
Sugar to taste
Method:
1. Pour the milk into Jar & add vanilla essence.
2. Run on Speed 1. Add sugar & whip again.
3. Chill & serve.

CARROT HALWA
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
1 litre Milk
½ kg. Carrots
10 Cashew nuts
1 ½ cups Sugar
4 tablespoons Ghee
8 Cardamoms
Method:
1. Wash carrots & cut into 1" pieces.
2. Put in Jar & Inch till grated completely.
3. Powder cardamom. Break cashew nuts into small pieces.
4. Fry carrots in ghee, add milk to carrots & cook till a semi solid mass.
5. Add sugar & keep on stirring, when it turns solid add chopped cashew nuts, powdered cardamom & ghee.
6. Stir over a slow fire till the mixture comes off from the sides of the vessel.
7. Remove from fire & spread evenly on a greased dish.
8. Serve hot or cold as desired.

COCONUT BURFI
(Dry & Wet Grinding Blade - 1.75 Litre Jar)
Ingredients:
1 cup Coconut (1"cubes)
1 cup Sugar
½ teaspoons Cardamom powder
Colouring if desired
Method:
1. Slice coconut into 1" cubes, put in Jar & Inch till completely grated.
2. Put the coconut & sugar together in a saucepan & heat over a low flame till the sugar melts.
3. Turn up flame & when the mixture starts leaving the sides, pour into a greased dish. When half set, cut into any required shape.
4.Serve only after the pieces have cooled properly. For CASHEW NUT BURFI, use the same method with cashew nuts, replacing coconut cubes.

Butter from Curd
(Whipper Blade - 1.75 Litre Jar)
Ingredients:
2-3 cups Curd
1 cup cold Water
Method:
1.Fill ¾ Jar with curd and Inch 15-20 times.
2.Stop. Add 1 cup cold water and Inch till butter separates and floats on top.

Whipped Egg Whites
(Whipper Blade - 1.75 Litre Jar)
Method:
1. Use 5 to 8 eggs.
2.Carefully separate whites from yolk.
If even a little yolk mixes with egg white, the mixture will not stiffen.
3. Pour egg whites into Jar and run on Speed 2 for 3-5 minute or till done.
4.Wait till it thickens and remove immediately from Jar.
5.Use for icing, cakes, souffles, etc.

INSTRUCTIONS FOR GRATING VEGETABLES, MINCING MEAT.

1. Use 1.75 litre Jar .
2.Trim fat from meat and remove all bones.
3.Cut meat or vegetables into 1" cubes.
4.Fill upto Blade level only.
5. Inch 10-20 times or till material is minced/grated.

Grating Carrots/onions
(Mincer/Grater Blade - 1.75 Litre Jar)
Method:
1. Cut vegetables into 1" pieces.
2. Fill ½ Jar with ingredients.
3. Inch 15-20 times or till completely grated.

Grating Cabbages/cucumber
(Mincer/Grater Blade - 1.75 Litre Jar)
Method:
1.Tear cabbage leaves by hand and put loosely into Jar.
2.Inch a few times till grated.
3.Ensure that material does not turn into a mush by inching carefully, as cabbage and cucumber are very soft.

GRATING CASHEW NUT/ALMOND
(Mincer/Grater Blade - 1.75 Litre Jar)
Method:
1.Lightly roast ingredients and ensure that they are dry.
2.Fill ½ Jar and Inch till contents are completely grated.

RAW MEAT MINCING
(Mincer/Grater Blade - 1.75 Litre Jar)
Method:
1.Refrigerate raw meat for 30 minutes.
2.Remove all bones, trim fat and cut into 1" cubes.
3.Fill only upto Blade level.
4.Inch 15-20 times or till meat is minced completely.

KOLA OORANDAI KUZHAMBU
Ingredients:
For Kola Oorandai
½ kg. Mutton
2 nos. Eggs
50 gms Cashew nuts
6 Green Chillies
1 Coconut ( 1"cubes)
2 Cinnamon ( 1"pieces), 3 Cloves
4 Cardamoms (Garam Masala)
Oil
Salt to taste
1 teaspoon Chilli Powder
½ teaspoon Turmeric Powder

For Kuzhambu
2 large Onions (finely chopped)
4 small Tomatoes (chopped)
2 Cinnamon (1" pieces), 3 cloves
4 Cardamoms (Garam Masala)
1½ teaspoon Chilli Powder
1 teaspoon Turmeric Powder
Salt to taste
Oil
Coriander leaves

Method:
1. Mincer/Grater Blade - 1.75 litre Jar.
Mince mutton as per instructions.
2. Mix all ingredients listed under "For Grinding", with the minced mutton. Add one glass of water & pressure cook for 10 minutes, until water is completely absorbed & meat is tender.
3. Dry & Wet Grinding Blade - 1.75 litre Jar.
Fill up to half Jar with the above mixture. Inch 15 times. Break egg & run Mixer at Speed 3 for 1 minute, or till it becomes a thick paste. Repeat process for remaining mixture.
4. Shape into small flattened balls or kababs, fill with finely chopped onions & green chillies.
5. Deep fry till golden brown. Serve hot with chutney & lemon twists.
To serve 4 persons.

MINCED CHICKEN CUTLETS
Ingredients:
1 medium sized Chicken (750 gms)
1 cup Bread Crumbs
2 medium sized Onions
2" piece Ginger
5 cloves Garlic
1 ½ teaspoons Coriander Powder
½ teaspoon Cummin Powder
½ teaspoon Garam Masala
1 Egg
Pepper & Salt to taste
Oil for frying
Method:
1. Pressure cook chicken for 3-5 minutes. Once it is tender, shred chicken.
2. Mincer/Grater Blade - 1.75 litre Jar.
Mince chicken as per instructions.
3. 1.25 litre Jar.
Put in the onions, ginger & garlic & Inch 20 times. Add little water & run Mixer at speed 3 for 1 minute, or till it becomes a thick paste.
4. Mix the paste with the chicken adding little salt, coriander powder, garam masala, cummin powder & pepper.
5. Divide into equal portions & shape into flattened rounds.
6. Dip the cutlets in egg white to bind the mixture. Then coat with bread crumbs & fry in oil till cutlets are golden brown.
7. Serve hot with tomato sauce.
To serve 4 persons.

KHEEMA CURRY
(Mincer/Grater Blade - 1.75 Litre Jar)
Ingredients:
½ kg Mutton
2 large Onions (finely chopped)
2 large Tomatoes (finely chopped)
Ginger Garlic paste, (2" piece Ginger & 8 cloves Garlic)
2 teaspoons Chilli Powder
1 teaspoon Cummin Powder
½ teaspoon Garam Masala
2 tablespoons Coriander Powder
Method:
1.Mince mutton as per instructions.
2. Heat oil & fry the ginger-garlic paste, chilli powder, coriander powder, cummin powder, garam masala powder & chopped, onions.
3. Now add chopped tomatoes & mutton and fry.
4. Remove, add water & pressure cook for 10 minutes, or till ready.
5. Garnish with coriander leaves & serve.
To serve 4 to 6 persons.

CHEESE OMELETTE
(Whipper Blade - 1.75 Litre Jar)
Ingredients:
100 gms Grated Cheese
8 Eggs
A pinch of Salt
Butter to fry.
Method:
1. Break eggs into Jar. Run on Speed 1 for 2 minutes, or till eggs are light & frothy.
2. Stir in grated cheese & salt.
3. Pour into pan & fry in butter over slow fire till done. Fold omelette once & serve hot.
To serve 4 persons.
Note: Instead of cheese, onions, tomatoes or mushrooms could be added to the whipped eggs.
Method:
1. Mincer/Grater Blade - 1.75 litre Jar.
Mince mutton as per instructions, remove & keep aside.
2. 1.25 litre Jar.
Put green chillies first, then coconut & cashew nuts in Jar & Inch 20 times, or till grated.
3. Heat oil, saute garam masala & above grated ingredients, add chilli powder & turmeric powder.
4. Now add minced mutton, little salt & remove when mutton is half cooked.
5. Dry & Wet Grinding Blade - 1.75 litre Jar.
Put in the above half cooked mixture.
6. Inch 10 times, add little water & run on Speed 3 for 1 minute or till ground to a smooth paste.
7. Add eggs to mixture for binding. Cool the mince, knead well & shape into small balls (Kola Oorandai). Keep aside.
8. Heat oil in a pan. Add garam masala, chopped onions, chilli powder & turmeric powder. Sprinkle little water & cook till the raw taste is gone. Add in chopped tomatoes, water & salt.
9. Add in the Kola Oorandai into gravy & cook. Garnish with chopped coriander leaves & fried cashew nuts.
To serve 4 to 6 persons.

SHAMMI KABABS
Ingredients:
½ kg Mutton
100 gms. Channa dal (Bengal Gram)
8-10 cloves of Garlic
3 Cardamoms
1" piece Cinnamon
1 tablespoon Cummin Seeds
1" piece Ginger
1 large Onion
6 Peppercorns
5 Red Chillies
4 Cloves
Salt to taste
1 Egg
Chopped Onions & Green Chillies
For Grinding