Tag: peanuts

Peanut Chutney


Peanut chutney is a delicious an accompaniment to many South Indian dishes such as Idli,dosa,medu vada.

ingredients

1 Cup peanuts

1 Tbsp oil

2 1/2 Tbsp ginger finely chopped

2-3 dry red chillies

2 1/2 Tbsp tamarind pulp

1 tsp mustard seeds

10-12 curry leaves

Urad dal 1 tsp

Bengal gram (channa dal) 1 tsp

Salt to taste

Water as required

Method

Soak urad dal & channa dal.Dry roast peanut in a pan & keep aside.using same pan add 2 tsp of oil adding dry red chilies ,soaked urad dal,channa dal & ginger saute on a med flame till it cook nice & brown.In a grinder jar adding roasted peanut,sauteed dry red chillies ,urad dal ,channa dal ,ginger & tamarind pulp.Adding little by little  water to make a coarse /smooth chutney as per liking. Take out Ground paste in a bowl.add salt & check seasoning .Heat remaining oil & prepare mustard seed and curry leaf tempering & pour on top of  Chutney .Mix properly !!Peanut Chutney  is ready.

Tips:-After roasting de-skin of  peanut is an individual choice.Increase or decrease  red chilli quantity as per own taste buds.

 

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by Categories: Condiments/relishTags: , , , , , , 7 Comments

Vermicelli Upma


Vermicelli cooked with veggies & seasoned.

ingredients

2 cups vermicelli

3 cups water

1 small red onion, chopped

3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, OR u r fav veg

2-3 green chillies, slit (as per u r choice)

1″ piece of ginger, grated

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp Bengal gram

1/4 cup roasted peanut(optional)for garnish

A few curry leaves (optional)

1/2 tsp lemon juice (optional)

Chopped coriander leaves for garnish (optional)

METHOD
Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
Garnish with coriander leaves ,peanut roasted & lemon juice and serve hot

by Categories: breakfastTags: , , , , 1 Comment