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Indian kitchens move fast. Weekday lunches, early morning smoothies, fresh chutneys, elaborate weekend spreads, it doesn't slow down. A juicer mixer grinder used to be a nice-to-have; now it's the one appliance doing the work of three.
Whether you want to have an elaborate breakfast with freshly squeezed juice, homemade nariyal chutney paired with a South Indian meal, or preservative-free dips for your movie night, Usha’s all-in-one juicer mixer grinder does it all for you. Read on to know how you can use the modern appliance to its maximum potential and speed up the cooking process on busy weekdays.
Batch-Grind Your Masala Bases On Weekends
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The daily grind of onion-tomato-ginger-garlic bases is where most weeknight cooking time actually disappears. Instead of starting from scratch every morning, set aside 30 minutes on Sunday. Load Usha's mixer grinder's wet jar, grind a big batch, pour it into ice cube trays and freeze. Once solid, move the cubes to a ziplock bag. Each cube covers roughly one serving. Now, all you have to do on a busy Monday is pop out two ice cubes, and your curry base will be ready without peeling and chopping.
Whip Up Preservative-Free Spice Blends
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Most juicer mixer grinders include a dry grinding jar. Instead of relying on store-bought blends, grind your own chole masala, sambar powder, biryani masala, or rasam powder in batches. Store each in a labelled glass jar. Remember to dry-roast the whole spices briefly before grinding to draw out the flavour. This way, you’ll be able to enjoy homemade spice blends made as per your taste, that too, without any alien ingredients.
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Make Dairy-Free Alternatives
Speciality store prices for almond butter and coconut milk are hard to justify when your mixer grinder handles both at home. For nut butter, lightly roast the nuts, let them cool fully, then grind on high speed, whilst scraping the sides periodically until smooth. For coconut milk, blend grated coconut with warm water and strain through muslin. No stabilisers, no added sugar, no ingredient list to decode. The homemade versions taste noticeably different, too, which is either a selling point or a warning, depending on how used to the packaged stuff you've become.
Prep Chutneys And Dips In Bulk And Refrigerate
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Grinding a small chutney batch from scratch every day makes no practical sense. Use the wet jar to make a bigger portion of coriander-mint chutney, nariyal chutney, or imli chutney once or twice a week. Glass jars in the fridge keep most chutneys good for five to seven days. So, you’ll not have to sacrifice the impeccable pairing of chutneys and dips even on the busiest days.
Extract Fresh Juices The Night Before
If you are someone who likes to pair their breakfast with a glass of juice or smoothie, the trick to make it happen quickly is to prepare it the night before. You can wash and chop the fruits like oranges, apples, beetroots, and bananas. The next morning, feed the chopped fruits through Usha’s juicer mixer grinder, and you’ll get your glass of juice or smoothie in no time without stressing about that 9 AM meeting.
