Recipes
Sumeet Traditional offers great deals on kitchen appliances. Our products were designed for people who share a passion for cooking and cater to the diverse cuisines of the World. Here are just a few ideas that you can try.
Dal Chokha Na Dhokla (Specialty from Gujarat)
Attachment Needed: Sumeet Asia Grinder Jar
Ingredients:
• 3 Cups Rice
• 1/4 Cup Each of Moong, Chana, Toovar, & Urad Dals
• 4 Teaspoons of Yogurt
• 1/4 Tablespoons of Baking Soda
• 8 Green Chilies• 1 Small Piece of Ginger
• Red Chili Powder, Asafoetida, Tumeric Powder, & Salt to Taste
• 2 Tablespoons Oil/2 Cups Warm Water
• 2 Tablespoons of Black Mustard Seed
• A Small Bunch of Coriander Leaves
Method: Wash the rice and dals, removing all water and drying them on a paper towel. Grind them in the Asia Grinder Jar to a coarse flour. Next, blend yogurt and water to add to the flour. Mix well and cover tightly. Leave for eight hours. Grind green chilies and ginger together in the Asia Grinder Jar. Add this paste, with salt, turmeric, and red chili powder to your liking. Mix and pour a cupful of the batter immediately onto a greased thali. Sprinkle chili powder and steam for 15 minutes. Steam the remaining batter in similar manner. When cool, cut into squares. Heat oil and fry the asafoetida and mustard seeds until they start popping. Pour on top of the dhokla squares, garnish with chopped coriander leaves, and serve.
Idlis (Steamed Rice & Lentil Cake)
Attachment Needed: Sumeet Asia Grinder Jar
Ingredients:
• 3 Cups of Raw Rice
• 1 Cup of Urad Dal
• Salt to Taste
• 2 Teaspoons Baking Powder (Optional)
Method:
Soak the rice and lentils separately for about six hours. Fill two cups of rice at a time into the grinder jar with approximately 1/3 cup of water. Grind at speed one for just a few seconds then run at speed two for one 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 the rest of the rice and dal in a similar fashion. After grinding, mix the rice and lentils together and add salt to taste. Keep aside for six to eight hours for fermentation. Add baking powder if desired and steam in idli stand as per manufacturer\’s directions. Serve hot, with chutney or sambaar.
Coconut Chutney
Attachment Needed: Sumeet Asia Grinder Jar
Ingredients:
• 1 1/2 Cups Coconut Pieces
• 10 to 12 Green Chilies
• 2 cm-long Piece of Ginger
• 6 tbsp. Coriander Leaves
• Salt to Taste
• 1 tbsp. Lemon Juice & 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 until 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, a few curry leaves, and a pinch of asafoetida. Use this as a topping for the chutney. This is an ideal accompaniment to vadas!
Vadas
Attachment Needed: Sumeet Asia Grinder Jar Attachment With Dome and Stirrer/cup
Ingredients:
• 1 cup black gram dal (udid dal)
• 2 1/2 teaspoons of salt
• 6 chopped green chillies
• 1 teaspoon of chopped ginger
• 12 curry leaves (Kudi Pata)
• 4 tablespoons of large bits of coconut oil to fry
Method:
Soak dal for 4-5 hours. Drain and grind dal with 6-7 tbsp of water at speed 1 for 45 seconds. Stir while grinding the paste. Once it’s a fine smooth paste add 2-3 more tbsps of ice-cold water and run for 30 seconds. Remove from jar and add remaining ingredients and mix well. Shape into rounds with holes in the center, slip into hot oil and deep fry. Serve with coconut chutney.