Transcript dry-grinding

Dry Grinding
Sambar powder
Ingredients:
Bengal gram dal- 8 tbsp
Red gram dal- 6 tbsp
Black gram dal- 2 tbsp
Red chillies- 1 ½ cups (50 grams)
Coriander seeds- 1 cups (50 grams)
Peppercorns- 3 tbsp
Fenugreek- 3 tbsp
Curry leaves- a handful (optional)
Method:
 Roast all the ingredients well in a heavy bottom pan under low flame till a
pleasant flavour arises.
 Stir contents continuously till a pleasant roasted flavor comes. Red Chilli
can be directly roasted on fire or pan, then remove the stem.
 Now fill half of the medium jar with the ingredients and inch in pulse
mode to crush them. Then run at high speed for 30sec till a fine powder is
obtained.
 Till a fine powder is obtained.
Idly powder
Ingredients:
Black gram dal- ½ cup
Bengal gram dal- ½ cup
Red chilli- 8
Tamarind- small lemon sized
Sesame seeds- ½ cup
Asafoetida- 1pinch
Salt to taste
Method:
 Roast Red Chillies and Sesame Seeds separately in heavy bottom pan for 5
minutes each and keep aside.
 Roast all other ingredients together in a heavy bottom pan till a pleasant
roasted flavour arises.
 Grind Red Chilli and Sesame Seeds first at high speed for 30 sec in a
medium jar. Put all other ingredients and grind at high speed for 15 sec.
 The end product should be very coarse.
Dhania powder
Ingredients:
Coriander powder- 1 cup
Cumin seeds- ½ cup
Curry leaves- a handful (optional)
Method:
 Fry the ingredients in a heavy bottom pan to remove moisture till crisp.
 Then fill half of the medium jar with the above roasted ingredients by
inching 5-10 times, then grinding at low speed for 30 sec and at high speed
for 30sec.
 Sieve and regrind the coarse product if required.
Garam masala
Ingredients:
Coriander seeds- ½ cup
Cumin seeds- ¼ cup
Pepper corns- 3 tbsp
Cloves- 2 tsp
Cinnamon- 4-5 sticks
Cardamom- 1 tsp
Nutmeg- 1 piece
Method:
 Roast the above ingredients in a heavy bottom pan for 2 min and grind them
in medium jar using High speed till a fine powder is obtained.
Rasam powder
Ingredients:
Bengal gram dal- ½ cup
Coriander seeds- 2 cups
Red gram dal- ½ cup
Peppercorns- ½ cup
Cumin seeds- 4 tbsp
Dried red chillies- 1cup
Method:
 Roast Red Chilli well in a heavy bottom pan. Then roast all other
ingredients in the same pan till light colour.
 Grind the roasted ingredients in medium jar using high speed for 40-50sec
to obtain a fine powder.
Dhall powder
Ingredients:
Red gram dal- 1 cup
Peppercorns- 4
Red chillies- 3
Salt- to taste
Method:
 Roast Red Chillies well in a heavy bottom pan till well crisp. Keep aside.
 In the same pan Roast Red Gram Dal, Peppercorns well till a roasted flavor
arises. Do not over heat to cause charring.
 Cooking in medium flame will avoid charring, but constant stirring is
required. Grind all the roasted ingredients in a medium jar in pulse mode by
inching 5-7 times till the ingredients are crushed.
 Then grind at high speed for 30sec till a slight coarse powder is obtained.
Red chilli powder
Ingredients:
Red chilli
Method:
Yield:220g
 Roast red chilli well in a heavy bottom pan. Fill medium jar with red chilli
till the jar appears full and run at low speed for 10 sec, add more chillies and run
at low speed for another 10 sec, repeat till 250g of chillies are loaded.
 Then grind at high speed for 3 min, by running the equipment for 1 min
continuously and rest for 2 min, repeat this for 3 times and sieve.
Roasted coffee powder
Ingredients:
Coffee beans
Method:
 Roast coffee beans in low flame till completely dry and crisp.
 Grind 1 cup at a time. Grind 1 cup of coffee seeds in a medium jar at low speed
for 30 sec.
 Stop, stir, wait for 1 minute and grind at high speed for 40sec or till fineness in
achieved.
Sugar powder
Ingredients:
Sugar
Method:
 Fill half the medium jar with sugar and grind at low speed for 30 sec to obtain a
fine powder.
Curry leaf powder
Ingredients:
Curry leaves- 1cup (without stalk)
Red chillies- 2
Black gram dal- 2 tbsp
Mustard- ¼ tsp
Tamarind- a small gooseberry sized
Asafetida- 2 pinch
Salt-to taste
Method:
 Fry curry leaves in a heavy bottom pan without oil until crisp. Keep aside.
 Now heat very little oil and fry mustard until it splutters, then add asafetida,
black gram dal and fry for 1 minute in medium flame.
 Care should be taken to avoid charring. Roast red chillies separately in a pan
until well crisp.
 Now place all the ingredients in medium jar inch till ingredients get crushed
and grind using low speed for 30 sec till a coarse powder is obtained.