PRODUCT:

Sumeet Asia Grinder Jar

Ingredients:

• 1 1/2 cups Coconut Pieces

• 10-12 Green Chilies

• 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 cashew nuts 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!

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COCONUT CHUTNEY

IDLIS-Steamed Rice and Lentil Cake

Product:

Sumeet Asia Grinder Jar

Ingredients:

• 3 cups of raw rice

• 1 cup of black gram dal (Udid lentils)

• Salt to Taste

• 2 teaspoons 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 similar 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 or sambaar.

PRODUCT:

Sumeet Asia Grinder Jar

Ingredients:

• 3 cups rice

• 1/4 cup each of moong, chana, toovar and urad dals

• 4 teaspoons of yogurt

• 1/4 tablespoons of baking soda

• 8 green chillies

• 1 small piece of ginger

• Red Chilli powder, a pinch of Asafoetida, Tumeric powder and salt to taste

• 2 tablespoons oil/2 cups warm water

• 2 tablespoons of black mustard seed

• a small bunch of corriander 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.

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DAL CHOKHA NA DHOKLA - SPECIALTY FROM GUJARAT

Chinese Red Chili Sauce

Product:

Sumeet Asia Grinder Jar

Ingredients:

• 200 gms. Dry Red Chilis

Method:

Soak chilies 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

PRODUCT:

Sumeet Asia Grinder Jar with Dome lid and Stirrer

Ingredients:

• 2 cups whole wheat flour

• 1 teaspoon of oil

• Salt to taste (optional)

• Approximately 3/4 or 2/3 cup hot water

Method:

Pour all the ingredients into Asia Grinder (through the funnel),put Stirrer Cap on Dome. Start machine on speed 1 and rotate stirrer Clockwise (5 or 6 times) till dough forms. Note the dough is formed within 30 Seconds.Do not run machine longer than 30 Second

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Dough Kneading With Sumeet