Review of Maharaja Mixie & Dahi Masala Recipe
Some time ago, Maharaja Whiteline sent me the Flora Mixer Grinder for a review and evaluation. Honestly, I have always seen Maharaja products in the market but somehow never used them and this seemed like a good time to try. In an Indian household, a mixer grinder is probably the most important kitchen gadget and the thought of reviewing it is slightly daunting, so many parameters to judge this on.Here are my thoughts on the three things I personally feel are the most important to me when I buy a mixie
Motor Power and Effeciency : In this aspect I think we have a winner with Maharaja, its a powerful and efficient motor which grinds well, fast and doesn't heat up at all. I used it for dosa batter, dry roasted masalas, chutneys and was happy with all of it. Also the dosa batter grinding which went on for about 20 minutes continously didn't heat up the machine
Motor Rating - 4/5
Jar Design : It comes with three jars, Chutney jar, Multipurpose jar and the liquidiser. The chutney jar is perfect for the dry grinding and to make fine wet chutneys. The multipurpose jar is perfect as well. The jars have press vaccum locks and I think here is where I have a slight problem with the liquidiser jar. I would have personally preferred external locks since the child uses that particular jar a lot to make his milk shakes, while trying the the Maharaja mixie to make his chocolate milkshalke he ended up convering himself and the kitchen in milk, for an adult the press vaccum lock should be good though.
Jar Design Rating : 3/5
General Looks and Quality : The red and white of the mixie will perk up your kitchen for sure and the finish is pretty decent. The knob on the mixer is actually good and feels sturdy
General Looks : 3/5/5
If you are looking at buying a mixer, at about 3K I think its a very good bet.
Here is a dahi masala recipe to along with the review. I grinded the dry masalas in the chutney jar and was really happy with the fine powder that came out
This Dahi masala is extra special to me, I have grown up eating dahi and raita sprinkled with this masala. Ma would make a big bottle of it every month, the aromas of toasting spices would fill the house. I realise only now how much I used to enjoy her regular cooking stuff, how much I used to immerse myself in the aroma of her kitchen by just being around.
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- Dry roast cumin seeds, ajwain seeds, saunf and black pepper together till slightly browned and fragrant
- Let the masalas slightly completely, grandly warm masalas could leave in slightly damp powder because of condensation
- Grind together the roasted masalas with dry mint, black salt and chat masala.
- Store in an airtight jar till two months, it can be refrigerated till about 6 months