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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.

 

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

CLICK HERE for more DIY cooking recipes and CLICK HERE for more Chutneys, Dip and Home made masala powder recipes.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.