Palli Podi/ Peanut Chutney powder-Final Call for JFI

This recipe is from Roopa’s (@ Recipe of Choice) blog. I loved the combination of peanuts and sesame seeds and wanted to try it out. It turned out really well. Here’s the recipe:

Ingredients:
Peanuts – 1 cup
Sesame seeds – ¼ cup
Garlic cloves – 2-3
Dry Red chilies – 1/3 cup
Hing – pinch
Dry coconut – ¼cup
Sugar – 2tsp
Tamarind paste – 2tsp
Salt – to taste

Method:

• Dry roast peanuts and sesame seeds separately and keep aside. I use peeled peanuts, so there is no need to peel them after roasting; but otherwise peanuts need to be peeled at this stage.
  
• Dry roast garlic and red chilies; let cool.
  
• Once all the ingredients are cool enough to handle, take them in a blender and grind them to a coarse powder.

Goes well dosa, idli or even plain steam rice with some ghee.. yummmmmmm.


This goes to JFI: Peanuts. Final Call to send all your entries to JFI: Peanuts.

I’m planning to do the round up sometime over the weekend, so send your entries to me before the end of day today, i.e. friday.

Oh I forgot to mention about my upcoming extremely short trip to India. My sister’s getting married and we are going to be visiting friends and family. One good thing about weddings is you get to meet everyone in one place, no need to go visit them at home. It’s going to be lot of fun and hectic too. I’m looking forward to it.

Khaman Dhokla for the Indian Cooking Challenge

This is the first official challenge for Indian Cooking Challenge and Khaman Dhokla is on the menu. I remember making it couple of years with a recipe from one of my Gujarati friends. Over-confident ME never wrote it down and thought I can re-create just from my memory.. hmmm.. So when I started making it, I completely blanked out on how much citric acid to add and I probably added about 2tbsp. It was soooo sour that it was practically inedible. I’ve never made these again until now and Srivalli‘s recipe is just perfect. Even with some mishaps on my part, they turned out just perfect.

Ingredients:
Batter: Besan – 1½ cups
Curd – ½ cup (not sour)
Water – ½ cup
Cooking soda – ½tsp

Seasoning for the batter:
Oil – 1tbsp
Turmeric – a pinch
Green chili – 2, coarsely crushed
Sugar – 1tsp
Citric Acid – ¼ tsp
Eno – 1tsp

Tempering:
Mustard Seeds – 1tsp
Coriander leaves – 2tbsp
Curry leaves – 6


Method:

• Mix curd with water. Add this to the besan and mix well to make a lump less batter. Add water, as needed to get the batter to pouring consistency as in idli batter. Set aside for 1 hour for rising.
  
• After 1 hour, add all the seasoning ingredients; oil, turmeric, green chili paste, sugar & citric acid.
  
• Bring some water to a boil in a pressure cooker.
  
• When the water starts to boil, add eno to the batter and mix gently. Sprinkle a little bit of eno on the steaming plate/ container. Pour in the batter and steam for 5-7 minutes. Turn off the heat and allow to cool for another 5-7 minutes. Then test for doneness by inserting a toothpick/ knife. Cover and let it remain on flame for another 1 minute.

• Then remove the plate/ container from the PC. Mix 3tsp water with 1tsp oil in a small bowl. Sprinkle this over the dhoklas.
  
• Finally add the tempering: heat 1tsp oil in a small saucepan, add mustard seeds and curry leaves; add to the dhoklas as soon as the seeds start to splutter. Garnish with coriander leaves.

For the Green chutney:
Ingredients:
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Cumin seeds – 1tsp
Grated coconut – 2tbsp
Lime juice – 1tbsp
Green chilies – 2
Salt & Sugar – to taste

Method: Blend all the ingredients to a smooth paste. Enjoy with the dhoklas.

Cooking from Asha’s for Tried & Tasted

I’m one of those bloggers who waits for Asha’s Wednesday’s posts on Foodie’s Hope. She makes her posts funny and informative; she cooks almost any cuisine but keeps them simple and easy to make. Following are some of the recipes I tried from her blog for Tried & Tasted: Foodie’s Hope event being hosted by Ashwini @ Ashwini's Spicy Cuisine.

Sorekai Bele Saaru: Yummy combination of sorakaya/ bottle gourd and toor dal. My son absolutely loved it.

Brown rice & Mixed lentil Adai: Addition of brown rice makes this already healthy dish even healthier.

Hurikadale (Dalia) Chutney: I usually make peanut chutney, but this is very tasty too.

Kakarakaya Masala Kura (Bitter Gourd in Peanut Gravy)

Kakarakaya/ Karela/ Bitter gourd is one vegetable that I really enjoy cooking and eating too. I usually microwave the chopped gourd with lemon size tamarind, pinch of turmeric and some water until almost tender, about 5 minutes. Drain completely, rinse and completely squeeze out the liquid. This takes care of the bitterness, to be honest, I enjoy a little bitterness in the karela and don't worry to much about taking it out.

I have been thinking of using peanuts in the gravy and wasn't sure how it was going to turn out, but the curry turned out pretty good and tasted even better for lunch the next day.

Ingredients:
Kakarakaya/ Karela/ Bitter Gourd - 4 medium, lightly scrubbed and cut into half moons.
Onion - 1 small, chopped
Tomato - 1 small, chopped
Ginger+Garlic paste - 1tsp
Peanuts, roasted - 1/4 cup
Red chili powder - 1/2 tsp (or more to taste)
Tamarind paste - 1tbsp
Jaggery - 2tbsp
Salt - to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Curry Leaves - 6

Method:

• Cook kakarakaya as described above. Keep aside.
• Heat 1tsp oil in a saute pan; add onions and stir fry till lightly browned. Add g+g paste and tomatoes; cook till tomatoes turn mushy. Remove and let cool.
• Heat 1tbsp oil to the same pan; add mustard seeds and cumin seeds, once the seeds start spluttering, add curry leavs and red chilies. Saute for a minute.
• Then add half cooked kakarakaya; cover and cook for 5 minutes.
• In the meantime, blend peanuts along with sauted onions, tamarind paste and jaggery with 1/2 cup of water.
• Add peanut mixture to kakarakaya along with red chili powder and salt. Cover and simmer for 10-12 minutes or until all the flavors mingle.

Enjoy with steamed rice.

This is my entry to JFI: Peanuts. Remember to send in your entries before end of day on July 31st. I'll try to have the round up done on the weekend.