In this brief guide, we will answer the query, ‘Uses of a Food Processor in Indian Cooking’ and will discuss some potential uses of a food processor.
Uses of a Food Processor in Indian Cooking
If you like Indian cuisine, a food processor is a must-have kitchen appliance. Creating chutneys, pulverizing meat, cutting nuts and spices, puréeing sauces, and even making dough for naan, chapati, roti, or paratha are just a few of the many things you can do with a food processor. As soon as you use one of these incredible devices, you’ll wonder how you ever got by without one.
A food processor, after all, can:
· Blend-The ideal tool for creating Indian sauces like korma, sag, masala, and others
· Chop-To chop nuts or coconut into small bits for chutneys, use a food processor.
· Grate-For nuts, coconut, and onions, and garlic in a finely minced form, grate
· Mix-Great for combining dry spice mixes like garam masala or churning butter into ghee, or for mixing simple sauces.
· Creating bread dough- it is ideal for creating naan or chapati
· Soups puréed- mix lentils and vegetables until they are lumpy or smooth.
Ingenious Ways to Cook Indian Food with a Food Processor
· The naan bread dough
It’d be impossible to have Indian cuisine without some kind of bread. There are many different kinds of Indian bread to choose from, but they’re all important. You’ll be surprised at how simple it is to create your bread dough in the food processor. Below you’ll find a fantastic recipe.
· Chutneys made with tamarind and mint/cilantro
Chutneys are great as a condiment or as a way to spice up salad greens. There is a fairly popular chutney made with tamarind that is a dark brown and almost raisin-like in appearance. However, a cilantro-mint chutney or a combination of the two is very common. Making your chutneys is fast and simple when you use a food processor, chopped almonds, and/or coconut flakes, as well as plain yogurt and water.
· The process of creating kofta
Kofta, whether it’s lamb or chicken, can be found throughout the Middle East. Vegetarianism is prevalent, but not required, in India. Vegetarian meatballs are most often made by combining potato and paneer cheese, corn-starch, and crushed cashews.
· Making ghee by churning butter
When it comes to Indian cuisine, ghee (clarified butter) is a must-have ingredient. The price of ghee (which is not typically refrigerated) may be found at the supermarket, although it might be difficult to find. Make your own instead! Pour heavy cream into your food processor, season with salt, and pulse for approximately 10 minutes.
When you’re ready to create ghee, cook the butter for approximately 15 minutes on low heat, either in the oven or on the stovetop, to clarify it.
As soon as the mixture starts to froth and bubble again, it’s ready. This takes around 15 minutes. Allow it to solidify again and then strain through a sieve or cheesecloth to remove any remaining particles. Refrigeration will extend shelf life, although it will keep for a month at room temperature.
· Preparing spinach for Saag Paneer by finely cutting it
When we dine at our favorite Indian restaurant in Austin, Saag Paneer is perhaps my daughter’s favorite dish (Asiana).
It’s a spinach cream sauce with paneer cheese pieces floating on top. Many recipes call for frozen spinach, but fresh or frozen, you may purée it in your food processor until it’s smooth by using the pulse function.
After that, all you have to do is sauté some onion, garlic, freshly grated ginger, and maybe some Chili for some heat before adding the spinach and some key spices like cumin and coriander. The creamy smoothness that the spinach eventually takes on is thanks to plain yogurt.
· onion and tomato pureed to form the basis of a sauce
An onion and tomato puree is the foundation of many Indian sauces and curries.
Super simple: put all ingredients into a food processor and process until smooth. Garlic isn’t used in many Indian dishes for whatever reason, but I like it and use it in nearly everything, so feel free to toss in a couple of cloves if you share my sentiments.
· Peeling and dicing a variety of vegetables
Some vegetables, like carrots, are difficult to dice with the dicing blade, while others, like potatoes, long beans, and even okra, are perfect for Indian cuisine.
· Creating a Homemade Curry Paste
Curry paste is a critical component, but don’t be misled by the distinctions between Indian and Thai curry paste while using it. Make your curry paste in the food processor for Indian dishes.
While Indian curry pastes come in a LARGE variety of flavors, onion, tomato, ginger, and garlic are common building blocks. To begin, just purée all of the ingredients and add common spices such as turmeric, cumin, and coriander. Purée until smooth and creamy.
Learn out how to properly use a food processor, by clicking here
In this brief guide, we answered the query, ‘Uses of a Food Processor in Indian Cooking’ and discussed some potential uses of a food processor.