Showing posts with label Peanuts. Show all posts
Showing posts with label Peanuts. Show all posts

Mint Peanut Chutney | Pudina Mungfali Chutney


Call it what you like - Mint and Peanut Chutney or Mint Pesto, there is no doubt you will fall in love with it.

mint peanut dip chutney pudina mungfali

I'm sure by now you are aware of my complete and total obsession with Mint. I simply cannot get over it. While the pot in the balcony keeps spilling over with fresh Mint, I will continue to use it in my kitchen. 

This Mint Peanut Chutney is a hand me down recipe. I got it from my sister Gee and she got it from her Mother-in-Law. I totally hated hand me downs when I was a kid. The books, the clothes, the toys. But I'm always open to hand me down recipes. It only means the recipe is tried, tested and loved. This one is all three and more. It is so simple and so versatile. I eat it as a chutney with Dosa, I use it as a dip for my chips, I use it as a spread on bread. 

mint peanut dip chutney pudina mungfali

I was very excited about this post. Most of all because of my cute little mason jars. Do you see how cute they are? I've always had my eyes open for them, but they are expensive and I never found the size I liked. Finally, last weekend I got the size I wanted at a price I wanted, ain't I lucky? I had to use them in photos and this mint chutney was the perfect recipe to showcase my little jars. 

Back to my Mint Peanut Chutney - because all the ingredients are cooked before grinding into a chutney, this chutney keeps well for almost 10 days in the fridge. But don't worry, it never lasts that long. It will be over in the blink of an eye.


Step by Step Instructions:



1) Wash the mint leaves thoroughly.
2) Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
3) Fry for 5 minutes.



4) Add chopped tomato, peanuts and salt into the pan and cook for another 3-5 minutes. Keep stirring occasionally.
7) Remove from heat and allow it to cool.
8) Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.

Mint Peanut Chutney | Pudina Mungfali Chutney


mint peanut chutney dip pudina mungfaliSimple cooked chutney made with mint and peanuts.


Recipe Type:  Chutney
Cuisine:            Indian
Prep Time:     15 mins
Cook time:     25 mins
Yield:                200 ml

Ingredients:


5 cups Mint (loosely packed)
1/3 cup Peanuts
1 Tomato 
1-2 Green Chillies
2-3 tsp Oil
Salt to taste
2-3 Tbsp Water

Method:


Wash the mint leaves thoroughly.
Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
Fry for 5 minutes.
Add chopped tomato and peanuts into the pan and cook for another 3-5 minutes.
Add salt.
Keep stirring occasionally.
Remove from heat and allow it to cool.
Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.
Store in an airtight container in the fridge. It keeps well for 7-10 days.



Send me pics, comment on this post, tweet or share on FB if you've made this Mint Peanut Chutney. I wanna seeee.
Read more ...

Mirchi Ka Salan

Did you know, that India is the largest producer and consumer of chillies?  And Andhra Pradesh accounts for 30% of production... No wonder when we think of Andhra food, we think spicy... It is fitting that AP has a dish showcasing their favorite hot chilli. This is generally served as an accompaniment with Biryani. Now, although, I can eat spicy food, I cannot go all the way and eat it as spicy as the Andhraites, so instead of using spicy green chillies, I stuck to using the yellow ones which are generally used to make bhajjis. I also cut them into chunks rather than use them whole, this just made it easier to eat with chapati... 






Mirchi Ka Salan



Spicy Andhra curry made with chillies and peanuts. Usually served as an accompaniment to Biryani.

Recipe Type:  Side
Cuisine:          South Indian / Andhra
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-4 Servings

Ingredients:

4-5 Banana pepper / Wax chili / Bhajji mirchi
4 Tbsp Peanuts
3 Tbsp Coconut (desiccated)
1.5 Tbsp Sesame seeds
½ cup Curd/ Yogurt
1 tsp Tamarind
1 Onion
2-3 cloves Garlic
1” piece Ginger
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1-2 tsp Red chili powder
1/2 tsp Mustard seeds
1 tsp Cumin seeds
2” stick Cinnamon
1 Cardamom
1-2 Cloves
2 dry Red Chilies
5-6 Curry leaves
1 tsp Jaggery or 1/2 tsp Sugar
5 tsp Oil
Water
Salt


Method:

  • Heat a tsp of oil in a kadhai and add the peanuts once the oil is hot.
  • Fry the peanuts on low flame until slightly brown.
  • Add the sesame seeds and continue frying until the sesame is slightly browned.
  • Now add the desiccated coconut and fry until the coconut browns slightly.
  • Do this on low flame and not on high. You want them to cook, not just color.
  • Keep this aside to cool.
  • Soak tamarind in half a cup of water.
  • Crush and grind the ginger and garlic into a fine paste. Alternatively, you can use 1 tbsp of ginger-garlic paste.
  • Heat 3 tsp of oil in a kadhai.
  • Once it is hot, add the red chilies (either whole or you can break them), cinnamon, cloves and cardamom.
  • Fry for about 20 secs and then add the mustard seeds.
  • Once the mustard crackles, add the cumin seeds.
  • After the cumin seeds have browned, add the onions and fry until the onions are golden brown.
  • Now add the curry leaves and ginger-garlic paste and fry until fragrant
  • Add the coriander powder, cumin powder, turmeric powder and red chili powder and fry for 30 secs – 1 min.
  • Add ½ cup water and cover and cook until the oil oozes out.
  • Now add the whisked curd, tamarind water and jaggery and cover and cook until the oil oozes out. I did not add all the tamarind juice at once, added ¼ cup first and tasted it later and added the rest.
  • Grind the coconut, peanut and sesame into a fine paste with some water.
  • Add this paste and salt and cover and cook for 15-20 mins until the raw taste disappears.
Read more ...

Nippattu | Thattai

Same story as my Kaju Katli post. I asked hubby dearest what khara/ namkeen/ spicy snack should I make for Diwali and the reply was Nippattu. Again, I had tried this earlier and it was something I couldn't brag about. Tried it again and presto! it tasted good this time. I did struggle a little initially even this time, but I got the correct advice from multiple people and managed to salvage my nippattu mission. I was not rolling them thin enough and hence they were not cooking properly in the center giving them soft centers and crispy sides. After about 7-10 turning out soft, I took the advice and patted them out evenly and thinner and they turned out nice and crisp. The recipe made close to 40 nippattus.




Nippattu | Thattai


Spicy flat South Indian crisps made from Rice flour

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              40

Ingredients:

2 cups Rice flour
1 cup Maida / Flour
1-2 tsp Red chilli powder
50 gms or 3 Tbsp Butter
2 Tbsp Oil (hot)
2-3 sprigs Curry leaves
2 Tbsp Coriander leaves (chopped)
1/2 cup Peanuts
1/4 cup Puthani / Roasted gram
1/4 tsp Asafoetida / Hing
A pinch of Cooking soda
Salt
Water
Oil for deep frying

Method:

  • Dry roast the peanuts and peel them. Crush the peanuts into 2-3 pieces, just be careful not to powder it.
  • Mix the rice flour, maida, red chilli powder, butter, chopped curry leaves, coriander leaves, peanuts, roasted gram, hing, cooking soda and salt.
  • Heat 2 tbsp of oil and add to the mix.
  • Add water and knead into a smooth dough.
  • Cover and keep aside for 10-15 mins
  • Take a small ball of dough and place it on a butter paper or any other greased surface and pat it down into a disk using your fingers. The disk should be around 2mm in thickness. Make sure it is evenly thick.
  • Heat the oil in a kadhai for deep frying. After the oil is hot, reduce the stove to medium flame.
  • Deep fry the nippattu on medium flame until they are brown on both sides.
  • Allow it to cool a little to check if they have crisped up.
  • Allow it to cool and then store in an air tight container.

Read more ...

Lemon rice | Chitranna


how to make chitranna, lemon rice recipe at One Teaspoon Of Life


Again, this is a mandate on your banana leaf for festivals and functions. It is served on the bottom left side of your banana leaf or plate right next to the plain rice. If you are eating this for breakfast, you can make many different versions. You can add vegetables like onion, capsicum, carrots, potato or peas. You can add avarekalu or lima beans. You can add raw mango. But again, at the end of the day if this is for festival, the simplest version is served with just peanuts. This is the recipe that follows…

how to make chitranna, lemon rice recipe at One Teaspoon Of Life



Lemon rice | Chitranna

how to make chitranna, lemon rice recipe at One Teaspoon Of Life
Lemon Rice or Chitranna (Kannada) is a South Indian dish in which rice (usually leftover) is flavored with lemon and turmeric. Peanuts can be added for additional texture.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:              2 cups

Ingredients:


2 cups Cooked Rice
2-3 Green Chillies
6-8 Curry leaves
2 Tbsp Peanuts
A handful of Coriander leaves (Optional)
1 Tbsp desiccated fresh Coconut(Optional)
1 tsp Mustard seeds
3 tsp Oil
1 tsp Turmeric powder
1 Lemon
Salt

Method:


Heat oil in a kadhai and add the mustard seeds to it
After they splutter, add the peanuts and fry until the peanuts are slightly brown.
Add the slit green chillies and curry leaves.
Add the turmeric powder and lime juice
Add the rice and salt and mix well until the rice is coated with the turmeric powder
Cook for 1-2 mins while stirring
Garnish with desiccated coconut and chopped coriander leaves



Read more ...

Avalakki mixture | Crispy flat rice | Poha chivda [Video]


Crispy Avalakki Mixture or Poha Chivda recipe with step by step video instructions. Avalakki or Poha is deep fried until crispy and then mixed with peanuts, curry leaves, roasted gram and spices. This can serve as a light tea time snack or as a topping for other dishes such as chat or bisi bele bhat. It is super easy to make and takes less than 10 minutes to make. Crispy Avalakki Mixture is vegan, gluten-free, and fit a Jain diet.

In a hurry? Jump to Video or Jump to Recipe


I made masala puri for dinner (recipe follows) and had no mixture at home to go with it. So instead of venturing out in the rainy Bangalore night to go buy mixture, I decided to just make something by myself at home. I'd never made it before, but the avalakki mixture seemed to be  very simple to make. So I did give it a try and as I had expected, it is very easy to make. It was perfectly crispy and went along well with the masala puri.


crispy fried avalakki, poha chivda


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





--------------------------------------------------------------------------------------------------------------------------

Avalakki mixture | Crispy flat rice | Poha chivda


Poha/Flattened rice deep fried and flavoured with spices and peanutsPoha/Flattened rice deep fried and flavoured with spices and peanuts.

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     5 minutes
Cook time:     10 minutes
Yield:              Around 2 cups


Ingredients:


1 cup Avalakki / Flatenned Rice / Medium Poha
0.25 cup Peanuts
0.25 cup Roasted gram or Fried gram(futana / puthani)
Oil for frying
8-10 Curry Leaves
1 tsp Turmeric Powder / Haldi
1 tsp Red Chilli Powder
Salt to taste

Method:


1. Heat oil in a kadhai for frying.
2. Use a net strainer or a spoon with small slots for easier frying.
3. Add the poha to the net strainer and dip it in the hot oil and stir fry until the poha is fluffed up and crispy.
4. Drain excess oil and remove to a large bowl.
5. Add the peanuts and fried gram to the oil and fry until browned. Preferably fry them separately.
6. Add the curry leaves and fry until crispy.
7. Add the peanuts, fried gram and curry leaves to the crispy poha.
8. Add salt, turmeric powder and red chilli powder and mix well.
9. Allow to cool completely before storing in an airtight container.


crispy fried avalakki, poha chivda









Read more ...