Ammikal, a traditional Kitchen tool, is used to prepare a variety of healthy and nutritious recipes. From fresh chutneys to protein-rich powders, Ammikal helps to preserve the nutrients and flavors of the ingredients. In Ammikal we can make a variety of wet and dry recipes. Here we will share the top 5 wet and dry recipes using Ammikal:
- Coconut Thogayal
- Mint Chutney
- Ginger garlic paste
- Rasam powder
- Chicken Masala
RECIPE 1: COCONUT THOGAYAL (Wet Grinding)
Ingredients:
- 1 cup coconut
- 2 tsp roasted gram
- 2-3 dried red chilies
- 1-inch piece of ginger
- 3-4 cloves of garlic
- A handful of coriander leaves
- Salt to taste
INSTRUCTIONS:
- Place the coconut,roasted gram,red chili,ginger, garlic and coriander leaves one by one in the center of the Ammikal and ground it in a desired consistency.
- You can enjoy this freshly ground thogayal with plain rice, or use it as a delicious accompaniment to idli or dosa, chapati, or ragi porridge.
RECIPE 2: MINT CHUTNEY(Wet Grinding)
Ingredients:
- 1-cup mint leaves
- Half cup coriander leaves
- 1-inch piece of ginger
- 3-4 cloves of garlic
- 1-2 green chilies
- Salt to taste
- 2-3 drops of lemon juice
INSTRUCTIONS:
- Place the mint, coriander leaves, ginger, garlic and green chili one by one in the center of the Ammikal and ground it in a desired consistency .
- Finally, add 2-3 drops of lemon juice and grind one more time to incorporate.
- Your freshly ground mint chutney is now ready to be enjoyed. Serve it with tandoori chicken, sandwiches, wraps, or any other dish of your choice.
RECIPE 3: GINGER GARLIC PASTE(Wet Grinding)
Ingredients:
- 1 cup peeled ginger
- 1 cup peeled garlicc
INSTRUCTIONS:
- Place the ginger and garlic one by one in the center of the Ammikal and ground it until you reach the desired paste consistency.
- Now the Ginger Garlic paste is ready to use.
- You can store this paste in an airtight container in the refrigerator for up to 1 week.
- Use this aromatic paste to enhance the flavor of dishes like biryani, Grilled meats etc.,
RECIPE 4: RASAM POWDER(Dry Grinding)
Ingredients:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black pepper
- 1 tablespoon toor dal
- 2-3 dried red chilies
Ingredients:
- Dry roast the coriander seeds, cumin seeds, black pepper, and toor dal in a pan over low heat, stirring frequently, until fragrant.
- Add the red chilies to the pan and continue roasting for another minute.
- Allow the mixture to cool completely.
- Now place the mixture in the center of the Ammikal and ground it until you reach the desired powder consistency.
- Now the rasam powder is ready to use.
RECIPE 5: CHICKEN MASALA(Dry Grinding)
Ingredients:
- 1/2 cup Coriander seed
- 1 tbsp Pepper
- 2 tbsp Cumin seed
- 2 tbsp Fennel seed
- 2 star anise
- 3 Cinnamon stick
- 1 Black Cardamom
- 8 green cardamom
- 15 cloves
- 4 Bay leaf
- 10 cashews
- Curry leaves as needed
- 10 Dry chili
- 1 tbsp salt
INSTRUCTIONS:
- Dry roast the coriander seeds, pepper, cumin seeds, fennel seeds, star anise, cinnamon sticks, black cardamom, green cardamom, and cloves in a pan over low heat, stirring frequently, until fragrant.
- Add the bay leaves, cashews, and dried red chilies to the pan and continue roasting for another minute.
- Allow the mixture to cool completely.
- Grind the mixture into a fine powder using the Ammikal.
- Add the salt and mix well.
- Now the chicken masala is ready to use.
The recipes listed above are the top five to make using Ammikal. You can also explore a variety of chutneys, thogayals, and powdered masalas with it. Enjoy aromatic and authentic healthy meals and the charm with our village decor traditional Ammikal.