Chapati Making Machine-Sunrise Industries.avi
Our fully automatic Chapati making machines help in making home-like chapatis in most hygienic manner Dough just needs to be fed into the hooper and at the outlet you get cooked chapatis. Apart from this no oil is required for the preparation of chapatis. Thus, our Chapati making machines offer oil free chapatis at economical prices. Our chapati making machine is not of die type. The machine actually first make the peda or small ball of dough, then roll it from the both side to make the chapati shape. The machine is not of peda pressing type. Features: •Simple, rugged and very compact design requires no special skills to operate. •The machine follows our traditional Chapati making process (peda making-rolling-baking on both side & puffing); so the Chapati produced are soft & tasty. •Uses LPG for heating & Temperature is automatically maintained, giving consistent quality. •All parts coming in contact with Dough and Chapati are made of Food grade Stainless Steel 304. •Parts which need cleaning can be opened and reassembled quickly. •Weight, size, thickness and browning on each side of Chapati can be adjusted easily. Applications Fully automatic, compact, single unit machine to produce home-like chapatis in most hygienic way Best suited for Industrial Canteens, Langars, Hospitals, Hostels, Railways & Defence Establishments. Thanks Regards M/s Sunrise Industries, 11-A, Factory Area, Patiala-147001, Punjab India. Mr. Inderjit Birdi: +91-9316188529 Mr. Sunil Kumar: +91 …
Mango pickles come in a wide variety. One very popular variety is the avakaya pickle, which is very popular in the State of Andhra Pradesh and is exported in large quantities all over..This is how you make it: mango peices are cut with the kernel and the skin intact as shown in the clip.. wash them thoroughly in salt water and air dry them ( indoors, under a fan ). boil about half a kg of ground nut oil or sesme seed oil and turn off the flame / heat and add about 100 to 200 gms of yellow mustard seeds ( fenugreek ) and allow it to cool down to room temerature. mix the masala into a paste in the following ratio: for every 6 kgs of mango peices.. 1 kg or red chilli powder ( pickle variety, guntur ), 1 kg of black mustard seed powder, 1.5 kgs of non iodised salt, and 1.5 kgs of groundnut oil ( other than the one already boiled with fenugreek seeds ) . into this paste of masala, add handfuls of mango peices in a smaller container, and mix thoroughly so that the masala coats the peices; stack these coated peices of mango in a suitable non corrosive ( such as glass, glazed earthenware or food grade polycarbonate containers ) when fully stacked, add about 2 liters of clean water and the cooled oil, close the lid tight and leave to pickle; pickleing wil take about 10 days, but you have to take out the pickes into another container and thoroughly mix them every three days.. when fully pickled, the pickle will have layer of oil floating on top and the mango peices will have shrunk …
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