System and method for preparing a culinary base composition

Abstract

The present disclosure relates to a method (200) for preparing a culinary base composition. The method (200) includes preparing (202), a combination of one or more raw vegetables with a predefined weight upon purification of the one or more raw vegetables and cooking (204), the purified one or more vegetables at a predefined temperature in a greased cooking vessel. Also, the method (200) includes pouring (206), a preferred cooking liquid with a predefined quantity based on a quantity of the combination of the one or more vegetable to form a mixture. Further, the method (200) includes cooking (208), the mixture at a temperature range between a first pre- defined temperature. Furthermore, the method (200) also includes grinding (210), the cooked mixture at high temperature ranges between second predefined range to form a paste and at a low-temperatures to form a viscous paste based on a user requirement.

Description

SYSTEM AND METHOD FOR PREPARING A CULINARY BASE COMPOSITIONTECHNICAL FIELD

[0001] The present disclosure relates to systems and methods for preparing a base composition. In particular, the present disclosure relates system and method for preparing a culinary base composition.BACKGROUND

[0002] The following description of related art is intended to provide background information pertaining to the field of the disclosure. This section may include certain aspects of the art that may be related to various features of the present disclosure. However, it should be appreciated that this section be used only to enhance the understanding of the reader with respect to the present disclosure, and not as admissions of prior art.

[0003] Nowadays, different cuisines are available across the world. To enhance the taste of each cuisine multiple flavours and culinary bases are used. The culinary base is a cooking base, which is a concentrated flavouring compound used in place of stock for the creation of soups, sauces, gravies, salad dressings, dips, and the like. Since culinary bases can be purchased rather than prepared fresh, these are commonly used in restaurants where cost is a more important factor than achieving haute cuisine. The culinary base is available in the market at many levels of quality. Today, the cooking bases are produced in low and very low sodium varieties, seafood and vegetarian.

[0004] Currently, the existing cooking bases are unhealthy and emulsified. The existing cooking bases include harmful oils, and gluten. Also, most of the cooking bases use egg yolk or beef. Thus, finding a vegetarian or a vegan cooking base is a difficult task. Also, the current cooking bases are unhealthy which are high on sugar or sodium, and high calories. Further, the existing cooking bases feel greasy or heavy while eating. The existing cooking bases have limited flavours. The user have to buy different cooking bases for different food item such as different for hot food and cold food.

[0005] Therefore, there is a need to address the above-mentioned drawbacks, along with any other shortcomings, or at the very least, to provide an alternative base composition.OBJECTS OF THE PRESENT DISCLOSURE

[0006] A general object of the present disclosure relates to a healthy base composition that obviates the above-mentioned limitations of existing culinary bases.

[0007] An object of the present disclosure is to provide a culinary base composition with zero oil base.

[0008] Another object of the present disclosure is to provide a culinary base composition to be used in various food products.SUMMARY

[0009] This section is provided to introduce certain objects and aspects of the present disclosure in a simplified form that are further described below in the detailed description. This summary is not intended to identify the key features or the scope of the claimed subject matter.

[0010] In an aspect, the present disclosure relates to a method for preparing a culinary base composition. The method includes preparing, a combination of one or more raw vegetables with a predefined weight upon purification of the one or more raw vegetables. The method also includes cooking, the purified one or more vegetables at a predefined temperature in a greased cooking vessel. Further, the method includes cooking of the purified one or more vegetables also includes pouring, a preferred cooking liquid with a predefined quantity based on a quantity of the combination of the one or more vegetables to form a mixture. Furthermore, the cooking of the purified one or more vegetables includes cooking, the mixture at a temperature range between a first predefined temperature. Furthermore, the method includes grinding, the cooked mixture at high temperature ranges between a second predefined temperature to form a base paste and at a low-temperatures to form a viscous base paste based on a user requirement.

[0011] In an embodiment, the purification of one or more raw vegetables includes washing and rinsing the one or more raw vegetables using clean and purified water to remove impurities. The purification of raw vegetables also include blanching the one or more vegetables in a boiling hot water for time ranges between 30 minutes to 40 minutes based on the combination of the one or more vegetables.

[0012] In an embodiment, the first temperature ranges between 180°C to 230°C until water is released and evaporated from the one or more vegetables.

[0013] In an embodiment, the cooking comprises stirring continuously to avoid searing of the one or more vegetables.

[0014] In an embodiment, the cooking vessel is greased by a greasy substance of a predetermined weight.

[0015] In an embodiment, the weight of the preferred cooking liquid is equal to a weight of the one or more vegetables before purification.

[0016] In an aspect, the present disclosure relates to a system for preparing a culinary base composition. The system includes a chopping unit adapted to chop one or more purified vegetables, wherein the chopped vegetables are received by an opening. The system also includes a blanching chamber operatively connected to the chopping unit. The blanching chamber includes hot water and is equipped with a stirring rod. Further, the system includes a meshed drain pipe operatively connected with the blanching chamber and configured to drain the water from the vegetables. Furthermore, the system includes a self-stirring cooking vessel operatively connected with the meshed drain pipe, to receive the blanched vegetables. The self-stirring cooking vessel is greased with a greasy substance and Stir-fry the vegetables at a predefined temperature. Moreover, the system includes a processing unit operatively connected with the self-stirring cooking vessel. The processing unit is adapted process the stir-fried vegetables by pouring a preferred liquid, for cooking the vegetables with the preferred liquid at a predefined temperature for a predefined time to form a mixture. Moreover, the system includes a spout attachment operatively connected to the self-stirring cooking vessel and allows the mixture to tipped into a grinder comprising blade attachments and a grinder cap. The mixture is grinded for a predefined time.

[0017] Various objects, features, aspects, and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments, along with the accompanying drawing figures in which like numerals represent components.BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The accompanying drawings are included to provide a further understanding of the present disclosure and are incorporated in and constitute a part of this specification. The drawings illustrate exemplary embodiments of the present disclosure and, together with the description, serve to explain the principles of the present disclosure.

[0019] FIG. 1 illustrates a schematic representation of a system (100) for preparing a culinary base composition, in accordance with present disclosure.

[0020] FIG. 2 illustrates a flow chart representing steps involved in a method (200) for preparing the culinary base composition.DETAILED DESCRIPTION

[0021] The following is a detailed description of embodiments of the disclosure depicted in the accompanying drawings. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosures as defined by the appended claims.

[0022] Various embodiments of the present disclosure will be explained in detail with respect to FIGs. 1 and 2.

[0023] FIG. 1 illustrates a block diagram (100) representing a system (102) for preparing a culinary base composition, in accordance with an embodiment of the present disclosure.

[0024] The system (102) for preparing a culinary base composition includes a chopping unit (104) adapted to chop one or more purified vegetables. The chopped vegetables are received by an opening. In an embodiment, the vegetables are chopped to the requisite fineness for equal cooking within an optimum time.

[0025] The system (102) includes a blanching chamber (106) operatively connected to the chopping unit (106). The blanching chamber comprises hot water and is equipped with a stirring rod.

[0026] The system (102) also includes a meshed drain pipe (108) operatively connected to the blanching chamber (106). The meshed drain pipe (108) is configured to drain the water from the vegetables.

[0027] Further, the system (102) includes a self-stirring cooking vessel (110) operatively connected with the meshed drain pipe (108), to receive the blanched vegetables. The selfstirring cooking vessel (110) is greased with a greasy substance and Stir-fry the vegetables at a predefined temperature. In an embodiment, the greased substance may include butter, oil, and the like. In an embodiment, the self-stirring cooking vessel (110) is a wide-mouthed, heavy-bottomed cooking vessel.

[0028] Furthermore, the system (102) includes a processing unit (112) operatively connected to the self-stirring cooking vessel (110). The processing unit (112) is adapted to process the sir-fried vegetables by pouring a preferred liquid, for cooking the vegetables with the preferred liquid at a predefined temperature for a predefined time to form a mixture.

[0029] Moreover, the system (102) includes a spout attachment (114) operatively connected to the processing unit (112) and allows the mixture to tipped into a grinder comprising blade attachments and a grinder cap, where the mixture is grinded for apredefined time. In an embodiment, the grinder grinds the mixture with 3 horse power. The mixture is filled to a prescribed level such as over 3 / 4th of the grinder cap. In an embodiment, the grinder cap may be fabricated with cast iron, steel, and the like. In an embodiment, the grinder cap is screwed on the grinder and grinds the hot mixture for 10 minutes. In an embodiment, after grinding, the grinder tips forward into a sealed funnel vessel from which the hot mixture may be filled into a container for packaging and sealed. In an embodiment, the container may be fabricated with metal or glass.

[0030] In an embodiment, the chopping unit (104), the blanching chamber (106), the meshed drain pipe (108), the self-stirring cooking vessel (110), the processing unit (112), and the spout attachment (114) are connected to a motor (116) for operating the system (102).

[0031] FIG. 2 illustrates a flow chart (200) representing steps involved in the method (200) for preparing a culinary base composition.

[0032] At step (202), the method (200) for preparing a culinary base composition includes preparing, a combination of one or more raw vegetables with a predefined weight upon purification of the one or more raw vegetables. In an embodiment, the purification of one or more raw vegetables includes washing and rinsing the one or more raw vegetables using clean and purified water to remove impurities. In another embodiment, the purification of the one or more vegetables includes blanching the one or more vegetables in boiling hot water for time ranges between 30 minutes to 40 minutes based on the combination of the one or more vegetables.

[0033] In an embodiment, the combination of one or more vegetables may include vegetables with 30% -90% of the total combination. In an embodiment, the one or more vegetables include bottle gourd, radish, cauliflower potato, sweet potato, ridge gourd, ash gourd, turnip, mushrooms, pumpkin, and the like. In an embodiment, the cauliflower may be preferred to be at least 50% of the weight of the combination. The combination is considered as a single vegetable or multiple vegetables based on the season and availability of the vegetables. In another embodiment, the combination may include milk. The milk is 0% to 70% of the culinary base composition based on the use of the culinary base composition. In an embodiment, the milk may be skimmed milk, toned milk, regular milk, or full-fat milk. For dairy versions based on fat need a zero-fat milk, a low-fat milk, or a regular fat milk may be used. In an embodiment, for preparing a vegan culinary composition almond milk, oats milk, soy milk, coconut milk or other plant-based may be used.

[0034] At step (204), the method (200) also includes cooking of the purified one or more vegetables at a predefined temperature in a greased cooking vessel.

[0035] At step (206), the method (200) also includes pouring, a preferred cooking liquid with a predefined quantity based on a quantity of the combination of the one or more vegetables to form a mixture.

[0036] At step (208), the method (200) includes cooking of the purified one or more vegetables including cooking, the mixture at a temperature range between a first predefined temperature range. In an embodiment, the first temperature range is 180°C to 230°C until water is released and evaporated from the one or more vegetables. In another embodiment, the cooking of the one or more vegetables includes pouring, a preferred cooking liquid with a predefined quantity based on the quantity of the combination of the one or more vegetables to form a mixture. In an embodiment, the weight of the preferred cooking liquid is equal to the weight of the one or more vegetables before purification. In an embodiment, the cooking is performed in a cooking vessel by half-covering the cooking vessel.

[0037] At step (210), the method (200) includes grinding, the cooked mixture at high temperature ranges between a second predefined temperature to form a base paste and at a low temperature to form a viscous base paste based on a user requirement. Further, in an embodiment, the second temperature ranges between 180 Celsius (°C) to 230 Celsius (°C)

[0038] In an embodiment, the grinding may perform in mixer grinder, a grinder machine, a tradition grinder, and the like. In another embodiment, the cooking includes stirring continuously to avoid searing of the one or more vegetables. In an embodiment, the greasy substance may include butter, animal -based fat and the like. For preparing vegan culinary composition a vegan greasy substance such as sunflower, canola, groundnut oil, vegan butter, and the like may be used.

[0039] In an embodiment, the culinary base composition may have a plurality of flavours. The plurality of flavours may include a honey mustard flavour used in food items such as a dip, spread, salad dressing and the like. In an embodiment, preparation of the honey mustard flavoured culinary base composition includes soaking mustard in vinegar, then grounding it with water and turmeric to form a blend, and resting the blend in a refrigerator for 2 to 3 days. The preparation also includes adding honey, mustard, and salt to taste in the blend.

[0040] The plurality of flavours also includes a caramelized onion flavour which may be used in spread, salad dressing, and the like. In an embodiment, preparation of caramelized onion-flavoured culinary base composition includes salute onions till the onions become golden brown, then blending the onions together with the culinary base composition, vinegar, and oregano seasoning.

[0041] The plurality of flavours also includes roasted garlic basil which may be white in colour and used as a dip, a spread, pasta sauce, and the like. The preparation of the roasted garlic flavoured culinary base composition includes roasting garlic encased in an aluminium foil. The preparation also includes gently smashing the roasted garlic into a chunky paste and freezing the chunky paste in ice cubes and thawing a required amount when needed. Further, the preparation includes adding a predefined butter, chopped basil, and green chili paste into a pan, stir-fry, and then adding the roasted garlic paste. Further, the preparation includes adding the culinary base composition, salt, and vinegar to taste.

[0042] The plurality of flavours also includes a tangy mixed red flavoured which may be used as a dip, spread, pasta sauce, and the like. The preparation of the tangy mixed red flavoured culinary base composition includes stir-fry chunky ground tomatoes, garlic powder, onion powder, oregano seasoning, salt, vinegar, and sugar in a greased pan to form a paste. The preparation also includes freezing the paste in ice cubes and thaw the required amount based on requirements and adding this sauce to the pan along with the base. Further, adding salt and red chili added as required and stir-fry.

[0043] The plurality of flavours also includes a vita green which may be used as a dip, spread, pasta sauce, and the like. The preparation of the vita green flavoured culinary base composition includes washing and draining the chopped spinach and blanching in boiling water. The boiling water contains salt, baking soda, vinegar and sugar. After blanching, transfer the spinach into an ice bath to maintain the green colour and blend into a paste. The preparation also includes freezing the paste in ice-cubes and thaw a required amount if required. Stir-fry a chopped fresh garlic, green chili paste and chopped basil in a butter- greased pan. Further, the preparation includes adding the spinach paste, and the culinary base composition to stir-fry together and season with salt, vinegar and oregano powder.

[0044] The plurality of flavours also includes beet pink which may be used in dip, spread, pasta sauce, salad dressing, and the like. The preparation of the beet pink flavoured culinary base composition includes steaming the beetroot till the beetroot become soft and make a paste of the steamed beetroot. The preparation also includes freezing the paste of the beetroot into ice cubes and thawing the required amount. Further, the preparation includes adding chili garlic crisp, beetroot paste and the culinary base and seasoning with salt and vinegar.

[0045] The plurality of flavours also includes com capsicum loaded which may be used as dip, sandwich spread, and the like. The preparation of the com capsicum flavoured culinary base composition includes boiling sweet com with a predefined amount of salt. Thepreparation also includes roughly chopping the boiled com and deseeded green bell pepper and stir-fry in a pan greased with butter till water is released and evaporated. Further, the preparation includes adding the roughly chopped com, chili, garlic, and basil to form a mixture and stir-fry until the flavour develops. Furthermore, the preparation includes freezing the mixture into ice cubes and thawing the required amount if needed and then adding the culinary base composition and seasoning with salt and vinegar.

[0046] The plurality of flavours also includes a mushroom onion flavour which may be used as a dip, sandwich spread, and the like. The preparation of the mushroom onion flavoured culinary base composition includes stir-fry fine diced onions till golden brown. Add chilli garlic crisp and add washed and chopped mushrooms and stir-fry till water is released and evaporated to form a mix. The preparation also includes freezing this mix into ice-cubes and thaw required amount if needed. The preparation also includes adding the mushroom mix into a butter-greased pan along with the culinary base composition and season with salt, vinegar and oregano seasoning.

[0047] The plurality of flavours also includes a spinach onion flavour which may be used as a dip, sandwich spread, and the like. The preparation of the spinach onion flavoured culinary base composition includes chopping the washed spinach. Blanch the washed and drained spinach a boiling water with salt, baking soda, vinegar, and sugar added. The preparation also includes transferring the spinach into the ice bath to keep the green colour intact and chop spinach. After transferring and chopping, stir-fry diced onions, add the spinach, chilli garlic basil and stir-fry together. The preparation also includes adding the base, stir-fry and mix well and season with salt and vinegar.

[0048] The plurality of flavours also includes chicken pickle which may be used in the dip, sandwich spread, and the like. The chicken pickle is made small pieces of chicken. The preparation of the chicken pickle flavoured culinary base composition includes stir-fry the chicken pickle with the culinary base composition and season with salt. In an embodiment, the culinary base composition includes savoury instant batters with quinoa, egg, herbs, vegetables to make an instant healthy breakfast such as muffins, waffles, omelettes, and the like. The quinoa, eggs, a bit of cheese, a tablespoon of whole wheat flour with the culinary base composition forms the base of the instant breakfast batter.

[0049] The culinary base composition may be used as sweet spread which may be made with hazelnuts, peanuts, almond, cashew, pistachio, pecan, walnuts, and the like. The preparation of the sweet spread may include roasting hazelnuts or peanuts or almonds and the like, blend in a high-power grinder till the blend becomes buttery. The preparation may alsoinclude adding melted couverture chocolate and the culinary base composition to form a mix and sweeten the mix with at least one of the sugar or jaggery powder. In another embodiment, the plurality of flavours may be used to make jams, reductions, syrups and the like and mix with the culinary base composition for sweet dips and spreads.

[0050] In an embodiment, the culinary base composition is used for smooth fruit spreads by blending a fruit with 25% to 50% of fruit weight based on sweetness of the fruit, stir-fry with lemon peels till desired consistency achieved. In another embodiment, the syrup-fruit pieces used for chunky fruit spread by tightly packing fruit pieces and sugar into a glass jar. Further, fasten a lid of the glass jar and refrigerate for a predetermined period. After the predetermined period, the sugar draws out the water from the fruit forming syrup and fruit residue. The residue is used for chunky but sweet pieces and syrup for colour or flavour in the spread. In an embodiment, mix butter, sugar, cream with the culinary base composition and adjust sugar and vanilla for maximum taste.

[0051] In an embodiment, preparation methods for making fruit jams using culinary base composition are: the culinary base composition may be added to strawberry Jam or fruit syrup pieces, cook on low heat with the base, adjust with sugar and a pinch of salt. In an embodiment, the culinary base composition may be added to a pineapple jam and cooked on a low heat with the culinary base, composition adjust with sugar and a pinch of salt. The preparation mentioned above may be repeated for other various fruits such as ripe jackfruit, jamun, muskmelon, black grape, apple, mango, and the like, however, based on sweetness, water content of the fruit, the preparation method may be changed. The culinary base composition may include flavours such as tandoori, pickle, sweet chilli, Thai peanut, sriracha, broccoli loaded, Mexican, teriyaki, Schezwan, tamarind spice, chilli caramel, black pepper, and the like, the more food items prepared using the culinary base composition are instant breakfast batter without eggs, butter chicken or chicken tikka spread continental chicken spread, pizza stuffing, peanut butter, chocolate, red velvet, green apple, dates, nut, and the like.

[0052] In an embodiment, the culinary base composition may be used as a vegetable base that is prepared with 50 percent (%) to 80 percent (%) of vegetables and 20% to 50% of water or milk or both. In another embodiment, the culinary base composition may be used in food as a base or may be used as an individual food item. In an embodiment, the culinary base composition may be used in the dips, salad dressings, toppings, aioli, tartar, remoulade, beamaise, hollandaise, fry sauce, dressings, sandwich spreads, pasta sauces, curry bases, icecreams, frostings, sweet spreads, soup bases, Ice-creams, whipped cream, frosting or myriad,and the like. In an embodiment, the culinary base composition has an even structure due to which the culinary base composition may be used in shawarmas, sugars, pizzas, pies, casseroles, Kathi rolls, omelettes, ice-creams, cakes, desserts, and the like. However, the uses of the culinary base composition are not limited to the uses and applications mentioned above.

[0053] In an embodiment, the culinary base composition has various properties such as the culinary base composition is oil-free, vegetarian, gluten-free, and may be easily made vegan that is without using any animal product. In an embodiment, the culinary base composition may have 100 calories per 100g and has low in sugar and low sodium. Yet in an embodiment, the look and feel of the culinary base composition is smooth and has a lighter, pleasant mouth feel with none of the greasy heavy feeling of eating. The one or more vegetables and milk, the culinary base composition is nutritious for health. In an embodiment, the culinary base composition is neutrally flavoured which acts as a base sauce for any sauces, dips, spreads, sweet, and fruit spreads. In an embodiment, the culinary base composition has a neutral taste and no smell, for blending the culinary base product with different flavours. In an embodiment, the culinary base composition is not made of oil, hence is smooth, healthy, and cooks well. The culinary base composition may also be used for cooking and baking. Also, the culinary base product is able to freeze and thaw extremely well unlike Mayonnaise, which tends to unbind when heated or frozen and thawed.

[0054] The culinary base composition is also used to prepare a veg mayonnaise. The veg mayonnaise has approximately 502 kilo calories (kcal) per 100 gram (g) which includes regular milk or soy milk or aquafaba or starch, oil, vinegar, and the like. In an embodiment, a fat-free mayonnaise has approximately 80kcal / 100g water, modified corn-starch, sugar, high fructose com syrup, vinegar, soybean oil, contains less than 2% of salt, natural flavour, cellulose gum, titanium dioxide (used for colour), lactic acid, xanthan gum, egg yolks, mustard flour, phosphoric acid, vitamin e acetate, lemon juice concentrate, beta-carotene (used for colour), dried garlic, dried onion, and blue, yellow, potassium sorbate. In an embodiment, the egg yolk is optional. The table 1 represent, difference of nutritional value between conventional mayonnaise and the mayonnaise made using the culinary base composition.Table 1

[0055] While the foregoing describes various embodiments of the disclosure, other and further embodiments of the disclosure may be devised without departing from the basic scope thereof. The scope of the disclosure is determined by the claims that follow. The disclosure is not limited to the described embodiments, versions, or examples, which are included to enable a person having ordinary skill in the art to make and use the disclosure when combined with information and knowledge available to the person having ordinary skill in the art.ADVANTAGES OF THE PRESENT DISCLOSURE

[0056] The present disclosure provides a healthy culinary base composition used for food supplements such as dips, salad dressings, sandwich spread, and the like.

[0057] The present disclosure provides a tasty and healthy option to mayonnaise.

[0058] The present disclosure provides an oil-free culinary base option that tends to unbind when heated or frozen and thawed, hence can be efficiently used in the heating and freezing process.

[0059] The present disclosure provides a culinary base composition which can be made in as a vegan base composition.

[0060] The present disclosure provides a low-calorie, non-greasy composition which provides many health benefits.

Claims

We Claim:

1. A method (200) for preparing a culinary base composition comprising: preparing (202), a combination of one or more raw vegetables with a predefined weight upon purification of the one or more raw vegetables; cooking (204), the purified one or more vegetables at a predefined temperature in a greased cooking vessel; pouring (206), a preferred cooking liquid with a predefined quantity based on a quantity of the combination of the one or more vegetable to form a mixture; cooking (208), the mixture at a temperature range between a first pre- defined temperature; and grinding (210), the cooked mixture at high temperature ranges between a second pre-defined temperature to form a paste and at a low-temperatures to form a viscous paste based on a user requirement, wherein the prepared the paste and the viscous paste are forms of the culinary base composition.

2. The method (200) as claimed in claim 1, wherein the purification of one or more raw vegetables comprises: washing and rinsing the one or more raw vegetable using clean and purified water to remove impurities; and blanching the one or more vegetables in a boiling hot water for time ranges between 30 minutes to 40 minutes based on the combination of the one or more vegetables.

3. The method (200) as claimed in claim 1, wherein the first temperature range between 180 degree Celsius (°C) to 230 degree Celsius (°C) until water is released and evaporated from the one or more vegetables.

4. The method (200) as claimed in claim 1, wherein the second predefined temperature for the grinding of the cooked mixture is ranges between 60°C to 90°C.

5. The method (200) as claimed in claim 1, wherein the cooking comprises stirring continuously to avoid searing of the one or more vegetables.

6. The method (200) as claimed in claim 1, wherein the cooking vessel is greased by a greasy substance of a predetermined weight.

7. The method (200) as claimed in claim 1, wherein weight of the preferred cooking liquid is equal to weight of weight of the one or more vegetables before purification.

8. A system (102) for preparing a culinary base composition, comprising: a chopping unit (104) adapted to chop one or more purified vegetables, wherein the chopped vegetables are received by an opening; a blanching chamber (106) operatively connected to the chopping unit (106), wherein the blanching chamber comprises hot water and is equipped with a stirring rod; a meshed drain pipe (108) operatively connected with the blanching chamber (106) and configured to drain the water from the vegetables; a self-stirring cooking vessel (110) operatively connected with the meshed drain pipe (108), to receive the blanched vegetables, wherein the self-stirring cooking vessel (110) is greased with a greasy substance and Stir-fry the vegetables at a predefined temperature; a processing unit (112) operatively connected with the self-stirring cooking vessel (110), wherein the processing unit (112) is adapted to process the stir-fried vegetables by pouring a preferred liquid, for cooking the vegetables with the preferred liquid at a predefined temperature for a predefined time to form a mixture; and a spout attachment (114) operatively connected to the self-stirring cooking vessel (112) and allows the mixture to tipped into a grinder comprising blade attachments and a grinder cap, wherein the mixture is grinded for a predefined time.

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