Peanut Powder

This simple powder comes in very handy on days when you don't feel like preparing elaborate dishes.Just a spoonful of this powder with plain rice and a dollop of ghee can be real comforting.This definitely deserves a place in the kitchen next to its cousin 'paruppu podi' ;)

You'll need :
Peanuts(skinless) - 1and 1/4 cups
Grated coconut - 1/4 cup
Whole red chilli - 6 - 8
Sesame seeds - 2 tsp
Oil - 1 tsp
Salt - as needed

Method :
-In a pan on medium heat, add the peanuts and dry roast them until they are slightly browned.Remove them from the pan.
-Add the sesame seeds and dry roast until they are slightly browned .Remove them from the pan.
-Add a tsp of oil to the pan in low heat,add the whole red chillies and saute them until they puff up and turn crisp.Remove them from the pan.
-To the same pan add the coconut and saute until they are browned.
-To a blender add the whole red chillies and coconut and grind until they are coarsely powdered.Add the sesame seeds to the blender and pulse until they are powdered.Finally add the salt and peanuts and pulse slowly until the peanuts are just coarsely poweder.Be careful to not over grind as the whole mixture could become a paste.
-Transfer the contents to an airtight bottle.Done !

Thanks for stopping by !

Peanut Chutney

A simple creamy chutney that goes very well with idli and dosas.Yet another Quickie post !

You'll need:

Small onions - 5 - 8 (peeled and chopped )

Grated coconut - 2 - 3 tbsp

Peanuts (skinless) - 4 - 5 tbsp

Whole Red Chilli - 2

Oil - 1 - 2 tbsp

Tempering :

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves - a sprig

Hing/Asafoetida - a pinch

Method :

-In a pan dry roast the peanuts.

-Heat a tsp of oil in the pan and when it heats up splutter the red chillies,then add the onions and saute until they just turn soft.Add the grated coconut and just saute for a few seconds.Switch off the stove.

-Transfer the contents of the pan and the peanuts to a blender and grind along with salt to a fine paste.Add water wThhile grinding, depending upon the desired consistency.

-In a pan heat oil and splutter the tempering ingredients.

-Transfer the tempering to the blender and pulse for a second.Done !

Thanks for a stopping by !
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Onion & Coriander Chutney - Vengayam Kothamalli chutney

Serves 3
This one's from my mom's kitchen.It's a regular at home,we have it at least twice or thrice in a week with dosas and idlis. This is one of those humble & simple dishes that we take for granted,but we can't do without .My mom makes it very spicy and when paired with Ghee dosa it tastes just awesome !

You'll Need:
Onion - 1 big (chopped)
Tomato - 1/2 a big one
oil - 2-3 tsp
Garlic - 2 -3 cloves (chopped)
Whole Red Chilli - 2
Coriander leaves - 1/2 a big bunch(around 20 dense sprigs)(chopped)
Mint leaves - leaves from 10 -12 sprigs
Tamarind - a small piece
Grated coconut -  3 - 4 heaped tsp
salt as needed


Method:
-To a pan add the oil,when it heats up splutter the whole red chilli and the garlic and saute for a minute or two until they are browned.
-Add the onion & a little salt and saute until it turns translucent.Next add the tomatoes and saute for 3 - 4 minutes or until they turn slightly soft.
-Add the chopped coriander and mint leaves and saute until they cook a bit,around 3 -4 minutes.
-Add the tamarind and coconut and saute for another 2 -3 minutes.
-Take it off the stove and let it cool.Blend to a fine paste adding salt and water as needed. Done !

Thanks for stopping by ! Have a great day and Happy  Cooking !
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Brinjal/Eggplant Chutney

Serves 2
This is a very simple preparation. Anytime you get bored of having regular chutneys as a side dish for dosas and idlis,you can try this out.A very healthy and easy variation.Many people do not like the flavor of pureed vegetables,I'm one of them so I've added peanuts to this chutney as it makes it more flavorful and tasty.We had it with capsicum oothappam and the combo was too good :)

You'll need:
Eggplant - almost half a big one or
Brinjal - 3 big ones
Onions - 1 medium one (finely chopped)
Tomato - 1 medium one (finely chopped)
Tamarind - a small piece
Oil - 2 tsp
Salt as needed
Whole red chilli - 2
Roasted skinless peanuts - 2 tbsp

To temper:
Oil - 2 tsp
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Method:
-To a pan add 2 tsp of oil,when it heats up splutter the whole red chillies,when they are browned add the onions.saute for a minute or two.
-Add the chopped brinjals and saute on a medium flame until the brinjals are cooked and soft,takes about     5 - 7 minutes.
-Add the tomatoes and saute until they turn soft.Now add a small piece of tamarind and saute for another 2 minutes.
-Remove it from the stove and let it cool.Grind to a fine paste adding salt and water as needed.
-For Tempering : Heat 2 tsp oil in a pan and when it heats up splutter the tempering ingredients.Remove from the stove.
-Add the tempering to the chutney mixture in the blender and pulse for 2-3 seconds.

Thanks for stopping by ! Happy Cooking !

Tomato Pickle - Thakkali Oorugai

Makes about 300 g
We finished the last batch of pickles and I realized that once you start having pickles you can't do without them. It becomes like an important part of a meal.I wanted to make mango pickle as it's relatively easier to make and stays good for a long time. But then tomato pickle is my hubby's favorite,he claims that the sweet and spicy flavour of it makes it a great accompaniment for anything from dosas to rice:)I usually make another version of this ,more of what we call a 'Thokku ' in tamil which has onions and garlic.But this is an easier and yummy version with only tomatoes.It stays good for 3 -4 weeks in the refrigerator.But believe me you will find yourself finishing it way before 4 weeks :)

You'll need:

Tomatoes - 1/2 kg - about 5 big firm ones
powdered salt - 1 tbsp
Red chilli powder - 2 tbsp ( you can add more )
Tamarind - 50 g
Sesame oil - 90 ml
Fenugreek seeds - 1.5 tsp
Mustard seeds - 1.5 tsp
Hing/Asafoetida - 1 tsp

Method:
-Clean the tomatoes and pat them dry.Make sure the knife and other utensils used are moisture free.

-Chop the tomatoes finely.
-Add the tamarind to 100 ml of water and let it boil on  a medium flame for 4- 5 minutes.Let it cool.Squeeze it well and strain to extract the tamarind juice
-Dry roast the fenugreek seeds and mustard seeds separately and grind them together to a fine powder.
-To a pan add oil and when it heats up, add the asafoetida. Stir for a few seconds and add the tomatoes.Saute them well until they turn soft this will take around 7- 10 minutes on a medium flame
-Now add the tamarind juice and mix well.Add the salt and chilli powder and mix well.
-Now reduce the flame and let it boil for 10 - 15 minutes or until you see oil floating on top of the mixture. The oil will completely separate from the mixture and it will start leaving the bottom of the vessel.

-Add the fenugreek and mustard seed powder and mix well ,for another 2 minutes.
-Remove from the stove ,let it cool and store in an airtight container.

                         Thanks for stopping by ! Have a great day !

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