RECIPES
Sujata Juicer Mixer Grinders are the
right choice for a wide range of delicacies that include batter, cake mixes, juices, smoothies, masalas and
chutneys among others.
Idli
Yield
- 45 idlies
INGREDIENTS
- Black gram dal – 1 cup
- Boiled rice – 4 cups
- Salt to taste
Method:
- Soak the rice for 4 hours and the dal for 2 hours separately.
- Grind dal using a medium jar or a big jar by filling half the jar with dal and grinding at low speed for 30 seconds or till smooth and fluffy.
- Grind rice using a medium jar or a big jar in batches at high speed for 30 seconds to a coarse consistency.
- Grind the whole quantity of rice and dal in the same way.
- Now add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve hot with chutney.
Dosa
Yield
- 30 Dosas
INGREDIENTS
- Black gram dal – 1 cup
- Raw rice – 2 cups
- Boiled rice – 1 cups
- Fenugreek – ½ cup
- Salt to taste
Method:
- Clean and soak dal and fenugreek together for half an hour.
- Soak both the rice together for about 4 hours.
- Grind rice in a large or medium jar on high for about 30 seconds.
- The method of grinding is the same for dal. Rice should be ground very finely.
- Ferment overnight and make dosas. Serve hot with coconut chutney.
Dhokla
Yield
- 10 Dhoklas
INGREDIENTS
- Bengal gram dal – 1 cup
- Ginger -1 inch piece
- Green chillies – 4
- Turmeric powder – A pinch
- Curd – 1 cup (sour and thick)
- Salt – 1 heaped tsp
- Chat masala – 1/2 tsp
- Coconut / coriander leaves – 1 tbsp (grated/chopped)
Method:
- Make a paste of ginger and green chillies in a small jar using speed 4.
- Soak dal for two hours. Grind to a coarse Rawa consistency with salt, curd, green chilli paste and turmeric powder in a big or medium jar at high speed for about 30 seconds.
- Keep it on a thin idli plate and steam it. Cut into big pieces. Sprinkle chat masala and coconut or coriander over the dhokla pieces.
- Remove from the oven and serve with mint chutney.
- This is an ideal food to manage diabetes.
A Research shows that Bengal gram dal helps in the utilization of blood sugar effectively thus causing a slow rise in blood sugar levels.
Rice Paniyaram
Yield
- 40 paniyarams
INGREDIENTS
- Raw rice – 1 cup
- Parboiled rice – 1 cup
- Dehusked black gram – ½ cup
- Bengal gram dal – 1 tbsp
- Green chillies – 8
- Salt – 2 tsps
- Fine cut coconut – 1 tbsp
- Onion – ½ cup
- Coriander leaves – 1 tbsp
- Cooking soda – ¼ tsp
- Sour curd – ¼ cup
Method:
- Soak dal separately for 1 hour and rice varieties together for 2 hours.
- Grind dal using a big or small jar first, till smooth and frothy at high speed.
- Using a large or medium jar, grind rice and green chillies for about 15-20 seconds on high speed until a coarse Rawa consistency.
- Mix both the pastes with salt and allow them to ferment overnight. Add coconut pieces, soaked bengal gram dal, onion, coriander and curry leaves along with curd and soda to the fermented batter.
- Pour into the Paniyaram pan after mixing it thoroughly. Steam it for 15 minutes on a medium flame. When done, remove the dish from the oven and serve hot with chutney.
- Remove Paniyarams and serve them hot with chutney.
Green Idli
Yield
- 10 Idlies
INGREDIENTS
- Green gram dal – 1 cup
- Green chilli – 6
- Coconut (grated) – 1(1/2) tbsp
- Salt – as per requirement
- Curd – ½ cup
- Cooking soda – ½ tsp
- Asafoetida – ½ tsp
- Mustard seeds – ½ tsp
Method:
- Soak the dal for 3 hours. Grind dal with a little sprinkled water in a big jar or a medium jar at high speed for 20 seconds to a coarse paste.
- Grind coconut, green chillies, and salt at speed 4 in a small jar to make a smooth paste.
- Mix both the ground paste and the curd. Heat oil and add mustard seeds and curry leaves and pour over the batter.
- Add soda along with mustard and curry leaves and mix well. Now steam the idli plates using the same procedure followed for normal idli making.
- Add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve hot with chutney.
Kanjeevaram Idli
Yield
- 30 Idlies
INGREDIENTS
- Raw rice – 2 cups (heaped)
- Whole de-husked black gram – 2 cups
- Salt- to taste
- 3 tbsp oil for sautéing
- Pepper – 2 tbsps
- Cumin seeds – 2 tbsps
- Fresh curd – 1 cup
- Cooking soda – 2 pinches
Method:
- Separately soak the rice for 4 hours and the dal for 2 hours respectively.
- Grind dal using a medium jar or a big jar by filling half the jar with dal and grinding at low speed for 30 seconds or till smooth and fluffy.
- Grind rice using a medium jar or a big jar in batches at high speed for 30 seconds to a coarse consistency.
- Grind the whole quantity of rice and dal in the same way.
- Now add salt and mix the two pastes by hand, allowing them to ferment overnight.
- Grease the idli plates with oil, then pour the batter into them and steam for 15 minutes on medium heat.
- Remove idlis and serve them hot with chutney.
Masala Vada
Yield
- 20 Vadas
INGREDIENTS
- Bengal gram dal – 1 cup
- Black gram dal – ¼ cup
- Red chillies- 4
- Onions (finely chopped) – 2
- Coriander leaf – ½ cup (finely chopped)
- Curry leaves – few (finely chopped)
- Salt to taste
- Oil for deep frying
Method:
- Clean and soak black gram dal with red chillies and bengal gram dal separately for 2 hours. Drain the water from both.
- Grind both the chillies and black gram dal using a big or medium jar at high speed for 30 seconds to a fine paste.
- Grind one third of bengal gram dal to a consistency of big Rawa dal without adding water just by inching 10-12 times in pulse mode. Keep aside 3 tablespoons of the remaining bengal gram dal and grind the rest using speed 4 till it is broken into grits.
- Combine ground dal with whole dal. Add the rest of the ingredients, except oil and mix well. Take small balls of this mixture, flatten slightly, and deep fry in moderate hot oil till golden brown in colour. Serve hot.
Medhu Vada
Yield
- 15 Vadas
INGREDIENTS
- Black gram dal – 1 cup
- Salt to taste
- Pepper corn – ¼ tsp
- Green chillies – 2 (finely chopped)
- Chopped coconut pieces – 1 tbsp
- Oil for deep frying
Method:
- Soak dal in water for ½ an hour. Drain water.
- Grind using a big or medium jar to a smooth paste at low speed for 30 seconds with salt, adding just a tablespoon or two of water. (Grind by stopping the mixie in between to scrape the paste down with a spatula.)
- Add the rest of the ingredients. Brush pieces of plantain leaf or plastic sheet with water.
- With moist hands, take a ball of batter and flatten it slightly on a banana leaf. Make a hole in the centre.
- Deep fry in moderately hot oil till golden brown. Serve hot with coconut chutney.
Mixed Vegetable Korma
Serves
- 4
INGREDIENTS
- Potatoes – 3
- Carrots – 2
- Beans – 100g
- Cauliflower – 1 small
- Khol-khol – 1 medium
- Peas – 100g
- Oil – 2 tbsp
- Salt to taste
- Tomatoes – 3 chopped
- Garlic – 6 flakes
- Small onion – ½ cup
(All of the vegetables should be finely chopped and cooked before being set aside.)
Method:
- Remove the skin from all vegetables and cut them finely. Heat oil or ghee in a pan and add cinnamon, cloves, and then cut garlic and chop the peeled onions.
- Grind together the masala ingredients with a little water in a medium jar to make a smooth paste using speed 4. Add the ground mixture and fry till the raw smell is lost. Fry finely cut tomatoes until done.
- Combine the boiled vegetables, salt, and sugar with enough water. Boil till the gravy thickens and remove it from the fire. This gravy can be served with roti or naan.
Palak Paneer
Serves
- 4
INGREDIENTS
- Palak (spinach) – 3 bunches
- Green chillies – 2
- Finely cut onions – 1 tbsp
- Cumin seeds – ½ tsp
- Masoor dal (red lentils) – 1 tbsp
- Dhania powder – 1 tbsp
- Chilli powder – 1 ½ tbsp
- Sugar – ¼ tsp
- Oil – 2 tbsp
- Paneer – from 1 litre of milk
- Big onions – 2 or 3
- Tomatoes – 3
- Garlic – 9 flakes
- Grated cheese – 1 tbsp
- Garam masala – ½ tbsp
- Ghee – 1 tsp
- Fresh cream – 1 tbsp
Method:
- Wash and chop Palak finely. Add Masoor dal and enough water to cover it and pressure cook it for 3 minutes.
- Allow it to cool, strain, and reserve the liquid. Slice the onion and tomatoes into long, thin pieces. Peel garlic.
- Heat 1 tablespoon of oil; first add garlic, onion and tomatoes in order and fry for 3 minutes.
- Grind cooked palak with fried ingredients using a medium or a large jar at speed 4 to make a smooth paste. Heat the rest of the oil, tamper the cumin seeds for 1 minute, fry slit chillies and finely cut onions in oil.
- Add dhania powder, fry it for a second, then pour the ground mixture with enough salt and sugar. Allow it to boil on a medium flame, stirring now and then. When it is thick enough, add the chilli powder. Boil it for 1 minute.
- Gently mix in fresh paneer cubes. Remove from the heat, pour into a baking dish, sprinkle grated cheese on top, and bake (optional) till the cheese melts (for 2 minutes). Garnish with beaten cream if desired.
This dish is an excellent source of calcium. Both paneer and spinach are calcium rich, which helps prevent calcium deficiency.