Category Archives: product review

Unboxing Preethi Zodiac Mixer Grinder – MG 281 / Review Preethi Zodiac Mixer Grinder / Kitchen Appliances Review

Unboxing Preethi Zodiac Mixer Grinder – MG 281 / Review Preethi Zodiac Mixer Grinder / Kitchen Appliances Review

 

Coming to Preethi Kitchen Appliances, first everyone gets to remember only their mixer grinder. As they have variety of mixer grinder with wonderful options right from the model, flexibility, colors and advance features in grinding. I have been using Preethi Eco Chef later upgraded to Preethi Blue Leaf and using it for almost a decade, still it is in good condition. I use to grind idly/dosa batter, chutneys, spice powder using my Preethi Blue Leaf and now upgraded to Preethi Zodiac Mixer Grinder.

Unboxing Video:

Being a food blogger, for almost 5 years, and this being a proud moment getting collaborating with Preethi Kitchen Appliance and that to reviewing their Mixer Grinder (my favorite). So happy and excited to collaborate with Preethi, also much thanks Preethi for this opportunity.

Specifications of Preethi Zodiac Model Number – MG 218:

It comes with the Power consumption of 750 watt, and this mixer works continuously for max 2 mins and needs 2 mins off (min) after every run of continuous 5 mins running. Material body is ABS and jar comes in stainless steel and transparent plastic. The blades are stainless steel, there are 3 speed controls and an overload indicator and purely originated from India. Also, they provide 2 years guarantee on the product and 5 years warranty for the motor.

Unboxing Preethi Zodiac Mixer Grinder - MG 281 / Review Preethi Zodiac Mixer Grinder / Kitchen Appliances Review

Unboxing Preethi Zodiac Mixer Grinder – MG 281 / Review Preethi Zodiac Mixer Grinder / Kitchen Appliances Review

Elements:

The base unit comes with the 750 watts motor, Over-load indicator (where an orange light glows when the mixer is over loaded) and there 3 speed controls.

  • Jars: A chutney jar, a wet grinder jar, a dry grinder jar, a juicer jar and a master chef jar.
  • Chutney jar: Chutney jar comes in stainless-steel with the capacity of 0.5 litres with a non-removable stainless-steel jar and a transparent plastic lid called as Dome. This jar can be used for grinding chutneys, masalas for stew, curry.
  • Dry grinder jar: Dry grinder jar comes in stainless-steel with the capacity of 1 litre with a removable stainless-steel plate. This jar can be used for grinding any spice powders and dry ingredients.
  • Wet grinder jar: Wet grinder jar comes in stainless-steel with the capacity of 1.5 litre with a removable stainless-steel plate and a transparent plastic lid called Dome. This jar can be used for grinding idly/dosa batter, vada batter, appam batter – I personally guarantee that you get soft, fluffy idly and dosa.
  • Juicer Jar: Juicer jar can used as a juicer, blender and a super extractor. Juicer is used to prepare juice from fresh fruits, make sure to use only fruits. Not recommended for vegetables or fiber rich fruits. Super extractor is used to extract juice from the fruits, you can make cocktails or mocktails. Spout is provided to release the juice while using juicer and the spout is closed with a spout cap while used as a blender and extractor.
  • Master Chef Jar: This is a unique styled jar, where you can knead the dough, chop, slice and grate vegetables for multipurpose and a citrus juice to extract juice, but not recommended for small fruits like lemon. Since it does different jobs and makes things get faster, this is proudly called “Master Chef Jar”. This comes in a transparent plastic material, with a citrus press, slicing blade, grater blade, a plastic blade for kneading and measuring cup which is can be used as a press also.

 

I am happy and proud to hold Preethi Zodiac Mixer Grinder as a part of Madraasi Kitchen, upgrading kitchen appliances to make our work and time easier, faster, perfect is Happiness and Smart in this rushed lifestyle. I am always ready to upgrade myself and my surroundings, how about you living with the Master Chef in your Kitchen. Also, I proudly call this mixer as “All-in All” and it costs only around INR. 9635.00

Stay tuned with us to know how to use the Preethi Zodiac Mixer’s every single jar in upcoming posts along with video. Stay tuned with us to know more about Preethi Zodiac Mixer.

 

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet / Tikki is an easy, simple and healthy food that can be prepared in minutes. Beauty in this dish is I have prepared soya chunks tikki with olive oil, as I came across Leonardo Olive oil – COOK ALL, which is curated in a way that it can be used in All Indian cooking.

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

I have infused boiled potatoes, grated carrots to the soya chunks cutlet for more flavor, taste and healthiness. We use to refer soya chunks as meal maker, and this meal maker cutlet is perfect when served during tea-time or and after school snack or for brunch. Let me share the recipe…

Taking it to Fiesta Friday #197 hosted by Angie@thenovicegarderner

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

Ingredients:

  • Soya chunks – 100 gm
  • Potatoes – 75 gm
  • Grated carrot – 50 gm
  • Chilli powder – ½ tsp or Black Pepper powder – ½ tsp
  • Garam masala – ½ tsp 
  • Cumin powder – ½ tsp
  • Lemon juice – 1 tsp
  • Coriander stalks – 3 nos
  • Salt – ½ tsp
  • Egg – 1 no
  • Bread crumbs – 1 cup
  • Olive oil – 2 tbsp

Preparation:

  • Boil 2 cups of water, remove it from fire and add soya chunks / meal maker and let it rest for 10 mins or until it doubles in size and becomes soft.
  • Clean and finely chop the coriander stalks, keep it aside.
  • Boil the potatoes, peel the skin and mash them well.
  • Break egg, beat the egg well by adding little salt.
  • Drain the water, squeeze out the excess water from the soya chunks, and grind it.
  • Transfer the ground mixture to a bowl, add grated carrot, mashed potatoes, chilli powder, garam masala, coriander stalks and knead it well to a dough.
  • Take a small portion of the mixture, roll it to a ball, dip it in the egg mixture, then roll it over the bread crumbs and gently flatten it in between your palms.
  • Heat olive oil or any cooking oil in a tawa, gently add the flatten soya chunks mixture, cook on both sides, for few mins or until it’s perfectly cooked.
  • Transfer it to plate.

Serve hot with tomato sauce or mayonnaise.

 Note: I have used egg for coating and if you need a vegetarian option you could go for corn flour stratch (mix a tbsp. of corn flour with 2 tbsp of water) and substitute it instead of egg

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.