Imprezza 600

Imprezza 600
  • Features

  • Technical Specifications

  • 600 watt powerful motor for faster grinding
  • Machine ground and polished SS blades for grinding efficiency
  • 100% Stainless steel jars with flow breakers for finer grinding
  • 19mm oil dipped sinteered bronze bush for leak resistant jars
  • Nylon 66 coupler for smooth and hassle free operations
  • ABS shock proof body
  • Anti Slip Feet design
  • Unbreakable Polycarbonate Lids
  • Current sensitive cut off protection against overloading
  • Dimensions (WxHxD): 225mm x H 227mm (only machine)
Accessories:Spatula
Anti skid feet:Yes
Capacity of multi purpose jar:1.5 L
Capacity of wet grinding jar (Liquidizer Jar):1 L
Chutney jar capacity:0.4 L
Frequency:50 Hz
Number of jars:3
Overload protector:Yes
Power:600 Watts
Speeds:Three speed options & pulse function
Voltage:230 V AC
Warranty:2 years on product & 5 years on motor
MRP ` 4695

Tips

Goda Masala Recipe (Also known as kaala masala)

Reciepe 1

An interesting, Maharashtrian masala which can be a base for most of Maharashtrian curries (veg/non-veg) and dals.

  • 5 cardamom (Elaichi)
  • ½ inch stick cinnamon (dalchini)
  • 5 cloves (laung)
  • 1 tsp peanut oil
  • 2 tsp white sesame seed (til)
  • 2 tsp coriander seeds (dhaniya)
  • 4 tsp grated coconut
  • 10 black peppercorns (kaali mirch)
  • 5 bay leaf

Bengali Garam Masala

Reciepe 1

A flavorful and aromatic garam masala which can be used for marinating fish, chicken and mutton. Also used in vegetables and curries in the end for that extra punch and aroma.

  • 4 dried whole red chilly
  • 3 tbsp sesame seeds (til)
  • 2 tbsp black peppercorns
  • 2 tbsp white peppercorns
  • 1 tbsp cloves (laung)
  • 2 cinnamon stick (dalchini)
  • 10 small green cardamom (elaichi)
  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (dhaniya)
  • 3 bay leaves (tej pata)
  • 1 tbsp ginger

Punjabi Garam Masala

Reciepe 1
  • 2 tsp cumin seeds (jeera)
  • 2 tbsp coriander seeds (dhaniya)
  • 2 sticks cinnamon (dalchini)
  • 8 green cardamom (elaichi)
  • 2 black cardamom (badi elaichi)
  • 8 cloves (laung)
  • 3 blades of mace (javitri)
  • 1 tbsp black peppercorn (kaali mirch)
  • 1 star anise (chakri phool)
  • 5 bay leaf (tej pata)
  • Dry mango powder

Rasam Masala

Reciepe 1
  • 1 ½ tsp cumin seeds (jeera)
  • 2 tsp coriander seeds (dhaniya)
  • 1 tsp fenugreek seeds (methi)
  • 1 tsp mustard seeds (rai/sarson)
  • 6 crushed dried red chilly
  • 15 curry leaves (kadi pata)
  • ½ tsp black gram (urad dal)
  • A little more than a pinch of asafetida (hing)
  • 1 tbsp black pepper corns (kali mirch)

Tandoori Masala

Reciepe 1
  • 1 tbsp garlic (lasan)
  • 2 tbsp ground ginger (adrak)
  • ½ tsp cloves (laung)
  • ¼ tsp grated nutmeg (jaiphal)
  • ¼ tsp mace (javitri)
  • 1 ½ tbsp cumin seeds (jeera)
  • 2 tbsp coriander seeds (dhaniya)
  • ½ tsp carom seeds (ajwain)
  • ¼ inch cinnamon stick (dalchini)
  • 1 tsp black pepper corns (kali mirch)
  • 6 green cardamom (choti elaichi)
  • 2 tsp Kashmiri red chili powder (degi mirch)
  • 3 tbsp of mustard oil
  • ¼ cup yoghurt

Chinese 5 Spice powder

Reciepe 1
  • 4 tbsp Szechwan pepper corns
  • 12 star anise (chakri phool)
  • 12 cloves (laung)
  • 10 (2 inch) cinnamon stick (dalchini)
  • 2 tbsp fennel seeds (saunf)

Coriander and Coconut Chutney

Reciepe 1

This wonderful fresh full bodied chutney is a great condiment, can be used to enhance the flavors of certain main courses and snacks such as Dosas, Idli, Sandwiches, Chilla, Lemon rice, Tomato rice or just plain Malabari parantha.

  • One bunch fresh coriander leaves (dhaniya)
  • ¼ cup grated coconut (nariyal)
  • 2 pan roasted red chilies
  • 1 small onion
  • 2 green chilies
  • 1 inch ginger
  • 6 pods of garlic
  • 1 tbsp lemon juice
  • Salt to taste

Peanut Chutney

Reciepe 1

This famous peanut chutney with its snacks such as Samosas, Kebabs, Fried idlis, Medu vadas and Batada vadas.

  • 1 cup roasted peanuts
  • 1 medium chopped onion
  • 1 tbsp tamarind puree
  • 1 tbsp cumin powder (jeera)
  • 2 roasted red chilly
  • 1 tbsp peanut oil
  • 1 tsp sugar
  • Salt to taste

Fresh Pudina (Mint) Chutney

Reciepe 1

A famous fried fish, street food stall set on Linking road, Bandra has been serving this mouthwatering chutney and its flavors have not changed in the past 50 years or so. So this is not just a recipe it’s a part of Mumbai street food history.

  • 1 bunch fresh mint leaves (pudina)
  • 1 bunch fresh coriander leaves (dhaniya)
  • 12 pods of garlic
  • 2 inch ginger
  • 2-3 green chilies
  • 3 tbsp lemon juice
  • 1 tsp cumin powder
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 medium chopped tomatoes
  • 1 tbsp oil
  • Salt to taste

Khajur ki Chutney

Reciepe 1

This chutney is a superb example of how a humble date can be turned into something which is almost Regal.

  • 250 gms seedless dates (khajur)
  • 1 inch ginger
  • 4 tbsp raisins (kismish)
  • 4 tbsp peeled and chopped almonds (badam)
  • a pinch of cinnamon powder
  • 1 tsp red chili powder
  • 2 cloves
  • 2 cardamoms
  • 1 cup white vinegar
  • 2 tbsp sugar
  • Salt to taste

Phool gobi ki chutney

Reciepe 1

Absolutely unique!!!

  • 1 large chopped onion
  • 4 chopped green chilies
  • 1 inch chopped ginger
  • 2 medium chopped tomatoes
  • 4 pods of chopped garlic
  • 200 gms small florets of cauliflower
  • 3 tsp oil
  • ½ tsp mustard seeds (rai)
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 15 fresh curry leaves (kadi pata)
Goda Masala Recipe (Also known as kaala masala)

Goda Masala Recipe (Also known as kaala masala)

Bengali Garam Masala

Bengali Garam Masala

Punjabi Garam Masala

Punjabi Garam Masala

Rasam Masala

Rasam Masala

Tandoori Masala

Tandoori Masala

Chinese 5 Spice powder

Chinese 5 Spice powder

Coriander and Coconut Chutney

Coriander and Coconut Chutney

Peanut Chutney

Peanut Chutney

Fresh Pudina (Mint) Chutney

Fresh Pudina (Mint) Chutney

Khajur ki Chutney

Khajur ki Chutney

Phool gobi ki chutney

Phool gobi ki chutney

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