Showing posts with label mixie. Show all posts
Showing posts with label mixie. Show all posts

Dec 7, 2015

Tips & Tools: The Mixie With The Moxie


Introducing the thoroughly modern mixie:


mixie panasonic
Taa Daaaa!!


This is the mixie, the marvel of the modern south Asian kitchen that Bibi keeps banging on about in the recipes on this blog.  Glorious, is it not?  This fantastic machine is also commonly known as a "mixer grinder" on the Subcontinent. Your poncy western food processors & old fashioned blenders can't compete with the adroit engineering of this kitchen beast. As you can see the "jars" are of sturdy stainless steel & the rubber flanged lids are some sort of clear "scratch resistant" unbreakable polycarbonate. The electric mixie has largely replaced the drudgery of using a good old mortar & pestle or traditional "sil batta" in most kitchens of the Subcontinent. (The "sil batta" is a vertical version of the mortar & pestle with the "sil" being a large, flat, ridged stone tablet upon which spices are ground with a heavy stone rolling pin called a "batta.")


Clearly this polycarbonate lid is neither unscratched nor unstained after 6 yrs of use.

The interior looks like a blender on both large & small jars. Those blades are Panasonic's patented "Samurai Blades" & those jars are patented "Flow Breaker Jars."  Wow, huh?


Both jars are better at "wet grinding" rather than dry.
Supposedly the smaller jar is for grinding spices. Unfortunately the small jar only partially & rather unevenly grinds spices. This sort of 'coffee grounds' texture is actually fine for most Desi dishes. Mostly I use the small jar for pureeing garlic & ginger or grinding small amounts of almonds, cashews, or walnuts to a 'whole meal' texture or paste. If I wish to grind spices to powder I use an electric coffee grinder.

The large jar is great for grinding chutneys, yogurt based marinades, making lassis & raitas, or pureeing things like onions, bananas, pumpkins, chicken livers, & persimmons. In a pinch, I've even ground small amounts of wheat to flour & granulated sugar to powdered sugar in the large jar also.

Stainless steel is preferred for most food related appliances & dish ware in south Asia as it is unbreakable, does not absorb food odors, easy to clean, & does not stain (DUH). The cuisines of the Subcontinent often require the use of strongly pungent spices which often stain & imbue their odors in plastics- (turmeric & saffron stains are near impossible to get out & the smell of fenugreek/methi, garlic, & hing/asafoetida is also). You can see by the pale yellow staining of the polycarbonate lids this mixie has seen it all.

Some helpful tips when choosing a mixie-


1) Be sure it has at least 550 watts voltage. You will need it.

2) Choose a mixie with a "double safety locking system" like my Panasonic SUPER MIXER GRINDER pictured here.  This mixie will not run unless the cap & the base are locked & secured.  I had a previous mixie that had lids that didn't lock but were simply secured by the tenuous grip of the rubber flange.  This would result in a 3-4 foot geyser of whatever was being mixed or ground spewing everywhere. You would have to press down on the lid FIRMLY the entire time you used the mixie to prevent this mess.

3) Just buy the basic model with 2 stainless steel jars. You can now buy mixies with juicers, gallon sized jars, food processing jars with various blades, see through polycarbonate jars, & a lot of other crap you'll never use & don't have room to store. 

4) Buy a black mixie.  Between the heat, the dust, the humidity, the spices that stain, & the near constant frying that goes on in a Desi kitchen - a white mixie will not be white for very long. I have to take a toothbrush & a mixture of dishwashing soap & vinegar to my white mixie weekly to keep it looking decent.


And remember,
Keep Calm & Curry On!




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