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Grate (
Kasna
):
To reduce food to fine particles by rubbing
it against the surface of a grater (an abrasive implement with
sharp-edged, raised perforations).
Green chillies:
To slit a green chilli:
2.
Cut through chilli from
stem end to about three-fourths
the length of chilli.
1.
Cut off stem.
Grind:
To crush into bits or fine particles by rubbing between two
hard surfaces. The traditional way to grind fresh herbs, dry spices,
pulses, coconut etc. is to use grinding stones (a hollow or flat stone
slab and a stone roller called
sil batta
) or mortar and pestle. The
modern and easier method is to use any of the various electric
mixers, blenders or grinders.
Dry spices may be ground to a powder in a mortar and pestle,
an electric coffee grinder or other spice grinder and a mixer-grinder.
Place spices in grinder and operate machine until the spices are the
required texture.
"Wet" ingredients such as chillies, garlic, ginger, coconut and
onions – and whenever liquid is added – can be ground with a
sil
batta
, in small electric choppers, mixer-grinders or food processors.
For small quantities use the mixer’s small grinding attachment. Cut
food into small pieces or grate for easier grinding. When using an
electric chopper, blend on high speed about a minute. Stop. Stir
the ingredients preferably with a rubber spatula, scraping mixture
from the sides of the jar. Continue electric mixing at high speed,
stopping the machine and stirring occasionally until the mixture is
the desired consistency. Adding liquid enables chopped items to
become a smoother paste.
Some recipes require grinding both wet and dry ingredients into a
paste. If you do not have a powerful machine for grinding, it may be
easier to grind the dry ingredients separately (for instance, in a spice
grinder) and add them to the wet ingredients while they are being
ground (for instance, in a mixer-grinder). A little experimentation
with your equipment will show the easiest way.
Jhara
:
A long-handled utensil with a round, slightly concave end
with holes for draining of liquids.
Kokum
:
This fruit is often halved and sun-dried to a semi-dry
stage before being sold in markets for use as a spice mainly in
Maharashtrian, Konkani and Gujarati cuisine. When added to food
