How To Enjoy Life With Juicer Mixer Grinder?

Everyone loves well-cooked food and especially nutritious food which is cooked at home. Indian food means curry and spices. Thanks to the invention of kitchen appliances like Juicer Mixer Grinder that has made our lives simpler in this hectic lifestyle. Now days we just cannot think of cooking without such appliances.

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Market available spices contain preservatives and sometimes are also adulterated therefore many people prefer grinding fresh spices like chili powder, pepper powder, coriander and cumin powder. These are some of the most common powder that are used in every Indian cuisine, be it south Indian style or cuisine of north. Branded Juicer Mixer Grinder can replace many small appliances such as blender, mortar and pestle, shaker and others. In this appliance one can make fine and coarse dry spices, wet pastes like that of ginger and garlic and also make chutneys. In monsoon everyone loves onion pakoras and coriander or mint chutneys to go along with it. In this appliance one can also make shakes and lassi as the JMG comes with a bigger jar with whip attachment to give you smooth and frothy shakes. Now one can enjoy a healthy wholesome breakfast right at home as it saves a lot of your time. For making dosa you can use the grinder attachment to grind the rice dough and the spices for the chutney. One can also mincemeat in the grinder for making kebabs. Now no need to go to the restaurant to enjoy your favorite kebabs as they can prepared right in your kitchen.

Sunflame is a leading name for Best Juicer Grinder Brands. The appliance designed by this brand is made from top quality raw materials to ensure the best performance. The appliance is ISO certified. Have a look at the amazing feature of Sunflame MG Ikon (Mixer Grinder with 3 Jars).

This high quality mixer grinder has 600 watt motor which ensures fine grinding.

Extra powerful 600 watts motor

30 minute continuous rating

3 speed control with incher function

High quality stainless steel blades  

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One of the best feature of this appliance is its safety lock clamp that stops the leakage and over flow of the juices while you work upon the machine. Sunflame JMG will also enhance the look of your kitchen and the compact design takes very little space. It is easy to clean and maintain. The stainless steel system ensure no rusting, hence longer life.

Sunflame- Fruit Tart

Fruit Tart

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INGREDIENTS

For the pastry

500g/1lb 2oz plain flour, plus extra for dusting

100g/3½oz icing sugar

250g/9oz butter, cubed

1 free-range egg yolk

Splash ice-cold water, if needed

For the crème patisserie

500ml/18fl oz milk

6 free-range egg yolks

40g/1½oz plain flour

125g/4½oz caster sugar

a little icing sugar, to dust

To finish

½ jar apricot jam

Pineapple, peeled and diced

400g/14oz raspberries

Handful strawberries

Handful grapes

INSTRUCTIONS

• For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. 
• Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes.
• Preheat the Sunflame microwave oven to 180C/350F. R
•  emove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.

• Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers.

• Prick the base of the pastry with a fork. Press a square of aluminum foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases.

• Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside.

• For the crème patisserie, heat the milk in a large pan until it is just boiling.

• Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.

• Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming.

• Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool.

• Spoon a little of the cooled crème patisserie into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam.

Source: bbc.co.uk

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