http://www.janakifoods.com/blog Traditional Indian Flavor in your Kitchen Made Easy! Wed, 04 Jun 2008 13:00:00 +0000 http://backend.userland.com/rss092 en Wet grinders, considered to be India’s only product and engineering invention, has been manufactured which later spun-off into several variants. LMW and Pricol would commence operations later growing into a multi crore group. Some wealthy industrialists (notable example S.Karivardhan) with a penchant for tinkering machines and cars plunged into motor ... http://www.janakifoods.com/blog/?p=35 The Grinding Stone - is an acrylic on canvas painting of size- 24"x30". This is a grinding stone traditionally used in India to wet grind while cooking. With the invention of electric wet grinders, this stone is used less and less nowadays. But I can assure you, that 'chutneys' made by ... http://www.janakifoods.com/blog/?p=34 “What is not made in Coimbatore?” asked N.S. Kumar, chairman, Yenyeskey Machine Tools, Coimbatore, who is striving to make the exhibition a success. “The people of Coimbatore themselves do not know the range of products made here. Wet grinders were first made here. Different types of textile machinery have their ... http://www.janakifoods.com/blog/?p=33 Wet Grinders are an indispensable part of south Indian kitchens. To make delicious “dosas”, or steaming hot “idlies”, the primary requirement is the batter. Wet Grinders are labelled so as they grind water, dal and rice and produce the batter used for preparing south Indian delicacies. Few decades ago, electric grinders ... http://www.janakifoods.com/blog/?p=32 One of my biggest challenges to cooking Indian food, surprisingly enough, has been to do with grinding spices. Wet or dry grinding is a staple with Indian spieces. This may not sound like much of a challenge but it's huge.  To start with, the quantity problem; most appliances (such as ... http://www.janakifoods.com/blog/?p=31 Ingredients: Rice - 4 cups Urad Dhal - 1 cup Fenugreek seeds - 1/2 tsp Salt to taste Water to grind the batter Preparation: Soak the Rice covering fully with water for 4 hours. Soak the Urad dhal with fenugreek seeds and leave in the refrigerator for about 4 hours. Grind the Urad dhal first in the Blender /Mixie ... http://www.janakifoods.com/blog/?p=30 Ingredients: 50 grams paneer (cut into 1-inch cubes) Ginger paste 1 teaspoon green chilli paste from 2 green chilies 1 tsp cumin pwowder (jeera) Garlic paste 1/2 teaspoon 3/4 tsp salt 1/4 tsp red chili powder 1 capsicum, cut into fine rings Few drops of orange Food color 2 tbsp oil 1 tbsp lemon juice Method: 1. Take a mixing bowl. 2. Add the ... http://www.janakifoods.com/blog/?p=29 LINK http://www.janakifoods.com/blog/?p=28 1-Cup Urud Dal A little note: Before buying Urud Dal, ensure the Packet has some whitish powder all around the inner walls of the Packet and the Urud Dal is Whitish in color, Urud Dal can be either whole or split. I use Split. (I use Pooja Brand) 1 teaspoon Fenugreek ... http://www.janakifoods.com/blog/?p=27 Our love for idlis, the soft, fluffy white, round discs made of rice and lentil batter, began when we were children. Two, three year old babies with tiny idlis in their hand, playing around mom, is a common scene you see in many Indian households. As we grow up, the ... http://www.janakifoods.com/blog/?p=20 Back home, a breakfast is still a breakfast. It is not brunch, lunch or supper. Breakfast items are few, and everyday one of them is prepared and eaten by 9 AM. My mother never uttered the words - “I’m not feeling well today and not making any breakfast for you”. ... http://www.janakifoods.com/blog/?p=24 Idli Dosa Love I am big on breakfasts, and strongly believe in equal opportunity for breakfast foods- so you will often catch me serving them for lunch, tea and dinner as well. This month (or what's left of it), I decided to give some thought to including more whole grains into ... http://www.janakifoods.com/blog/?p=25