12
en
Dry grinding applications with PoundingBlade
Speed
Time
Pulse
-
1
10 seconds
2
10 seconds
3
-
Remarks
Stop and scoop off if
ingredients stick to wall of jar
Idli podi
Ingredients
– Sesame seeds – ½ tsp (2 g)
– Bengal gram (chana dal) – ½ cup
(100 g)
– Urad dal – ½ cup (100 g)
– Dry red chillies – 4-5 nos
– Peeled garlic cloves – 5 nos
– Spring curry leaf – 1 nos
– Asafoetida – 1 pinch
– Salt as per taste
■
Dry-roast the above ingredients in a
pre-heated pan on a low/medium heat
until there is enough aroma from the
ingredients.
■
After roasting, allow the ingredients to
cool to room temperature.
■
Pour the roasted ingredients into
the medium jar fitted with the
PoundingBlade and grind as per the
table below.
Speed
Time
Pulse
5 times (for about 1 second
each pulse)
1
15 seconds
2
10 seconds
3
-
Remarks
Stop and scoop off if
ingredients stick to wall of jar
Garam masala
Ingredients
– Cloves – 16 (9 g)
– Cumin seeds (shahi jeera) – 1 tbsp
(27 g)
– Bay leaf – 4-5 (3 g)
– Green cardamom – 1 tsp (5 g)
– Black cardamom – ½ tsp (5 g)
– Star anise – 2 tbsp (6 g)
– Mace 8 (3 g)
– Cinnamon – 15-16 leaves (9 g)
– Black pepper – 7 g
– Lichen (pathar ka phool) – 2 g
■
Dry-roast the above ingredients in a
pre-heated pan on a low/medium heat
until there is enough aroma from the
ingredients. Add cumin seeds (shahi
jeera) and bay leaves at the end.
■
After roasting, allow the ingredients to
cool to room temperature.
■
Pour the roasted ingredients into
the Medium Jar fitted with the
PoundingBlade and grind as per the
table below.
Speed
Time
Pulse
10 times (for about 1 second
each pulse)
1
15 seconds
2
-
3
-
Remarks
Stop and scoop off if
ingredients stick to wall of jar
Dane ki chutney
Ingredients
– Peanuts roasted – 120 g
– Red chilli powder – 6 g
– Salt to taste – 3 g
– Cumin seeds – 4 g
– Coriander seed – 5 g
– Oil – 2.5 ml
– Asafoetida powder – 2 pinch (0.5 g)
■
Dry-roast the above ingredients in a
pre-heated pan on a low/medium heat
until there is enough aroma from the
ingredients.
