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

Green Salad



BM #138 Week 2 Day 2 - 

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.


Recipe inspiration - social media feed
Ingredients - 

Zucchini, finely chopped 1 cup
Cabbage, finely chopped 1 cup
Carrot peeled and finely chopped 1/2 cup
Salt, Pepper Powder and Red Pepper Flakes as needed
For the Dressing - 
Spinach 2 cups
Cashews handful
Roasted Peanuts handful
Paneer, grated 1/2 cup
Coconut Oil 1 Tbsp
Garlic 2-3 cloves
Water and Lime juice as needed


 Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.

BMLogo


Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Sunday, September 11, 2022
3 comments
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Peanut Besan Dosa



BM #135 Week 3 Day 1 - 

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste. 

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.
The A-Z series so far..
Recipe Inspiration - here
Ingredients - 

Peanuts soaked for 4-5 hours 1 cup
Besan/Gram Flour 1 cup
Salt as needed
Green Chilies-Ginger Paste 2 tsp (or as needed)
Ajwain, crushed 1/2 tsp
Cumin Seeds crushed 1/2 tsp
Asafotida 1/4 tsp
Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)
Coriander Leaves finely chopped 3 Tbsp



 Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.
 
In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. 

Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

BMLogo


Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

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Posted by Harini R on Friday, June 17, 2022
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Mixed Cereal Chivda



BM #129 Week 3 Day 3 - 

This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal. 

My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.

I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.

Recipe Source Madhavi
Ingredients - 

 Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each
Peanuts and Roasted Gram 2 cups each
Salt, Turmeric and Red Chili Powder as needed
Oil 1/2 cup

Note -
*I got the local brand of those cereals which were unsweetened.
*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.


 Method Of Preparation -

Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.

The rest of the cereals need not be roasted as they are already crisp.

In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.

Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.

Remove from heat, mix well until the spices are evenly distributed.

Spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.

BMLogo


Preparation Time 20 minutes
Makes 18 cups

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Posted by Harini R on Sunday, December 19, 2021
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Teekha Thecha ~ Green Chili Thecha



BM #125 Week 3 Day 2 - 

Here is another accompaniment perfect with any kind of Roti or Dhapate or Thalipeeth.

Ever since this was introduced to my husband he fell in love with it and he eats with rice as well. I sometimes don't add peanuts to it and he loves that version too. I just stay away from all that spice :)

 Ingredients - 

 Green Chilies 5-6 
Peanuts, roasted handful
Garlic 2-3 nos
Coriander leaves 2 Tbsp
Salt as needed
Oil 1 tsp


Method Of Preparation -

In a heated pan, add oil and add the chopped green chilies. Cover and allow them to cook. Be careful when removing the lid as the fumes will be very pungent.

 Remove from heat, quickly add garlic slices and cover.

 After about 5 minutes, pulse the cooked green chilies, garlic, roasted peanuts, coriander leaves and salt.

 Serve it with any Thalipeeth or Dhapate.


BMLogo


Preparation Time 10 minutes
Makes 1/2 cup

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Posted by Harini R on Wednesday, August 18, 2021
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Sabudana Vada - Air Fryer




BM #120 Week 3 Day 2 - 

This classic vada made healthier in the air fryer is our go-to snack. I understand that traditionally it is made in the state of Maharashtra and the recipe is slightly different. But this is how I made and came out perfect in the air fryer.

Each air fryer is calibrated differently and so please keep an eye on them and check if the timings match your appliance.

 Ingredients - 

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/2 cup (Divided use)
Potatoes boiled and roughly mashed 1 cup
Turmeric 1/2 tsp
Peanuts coarsely crushed 1/2 cup
Green chilies finely chopped as needed
Coriander leaves, finely chopped 2 Tbsp
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed


 Method Of Preparation -

 Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Sabudana can be washed and soaked in water for about an hour depending on the variety of sabudana used. Drain the water and use it in the next step. I have tried both ways.

Fluff the soaked sabudana and mix in salt, turmeric, coarsely crushed peanuts, green chilies, chopped coriander leaves and mashed potato.

After the mustard seeds pop and the dals are brown, remove from heat and pour into the sabudana mixture.

Squeeze in some lemon juice and mix well adding as much of yogurt as needed to make it into a stiff dough.

Make about 16-18 equal portions of the mixture and pat them into 2-3 inch patties. Spray or brush oil on both sides of the discs and set aside.

Preheat the air fryer at 400 for about 3 minutes. Arrange the patties so they don't touch each other and bake for 6-8 minutes and check for doneness. Flip each of them and bake for a couple of minutes. Remove when they appear crisp at the edges. Continue with the rest of the patties until the dough is used up.

Each air fryer is calibrated differently so keep an eye on the first batch to check the timings.

Serve as is or with a chutney of your choice.


BMLogo


Preparation Time 30 minutes + soaking time 
Makes 16-18

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Posted by Harini R on Thursday, March 18, 2021
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Satyanarayana Pooja Thali - Aloo - Color Peppers Koora - Day 23



BM #116 Day 23 - 

This final week of our Mega Marathon, I will showcase dishes with a different theme each day. Today it is about Satyanarayana Pooja Thali.

 Every year on the auspicious day of Vaikunta Ekadasi (which falls typically during Dec-Jan), we perform Sri Satyanarayana Pooja at home with friends and family. It is typically a gathering of about 50-60 of our near and dear.

 We fast the whole day and perform the pooja in the evening and host a dinner with home cooked food. Since I cook for 50-60 guests, the measurements for this curry are for a large gathering. Please scale it down as per need.

 The whole cooking takes me approximately 4 hours with the help of my husband and 2-3 Instant pots. Then the whole pooja setup, dinner arrangements takes up the rest of the afternoon. Some of our friends take over the post-pooja dinner arrangements, serving at dinner, packing of leftovers, cleanup etc.

 The menu and picture was from Dec 2018. 
The menu features - 1.Semiya Upma, 2.Sambar, 3.Shahi Mutter Paneer, 4.Aloo Color Peppers Koora, 5.Almond Flour-Sago Kheer, 6.Urad Vada, 7. Pulihora, 8. Methi-Tomato Dal, 9. Rice, 10.Ghee, 11 Mysore Pak, 12. Godhuma Rava Halwa

Recipe Source Madhavi
Ingredients - 

 Aloo/Potatoes 8 big ones
Color Peppers (Red, Orange, Yellow) Big ones 6
Tomatoes 2-3 chopped or Diced tomatoes can 1 (14 oz)
Vangibath Powder 2 Tbsp
Salt, Turmeric, Sugar as needed
Seasoning (Oil 1/4 cup, Chana Dal 3 Tbsp, Urad Dal 2 Tbsp, Mustard Seeds 2 Tbsp, Cumin Seeds 2 tsp, Curry leaves few)
To Grind - 
Peanuts roasted 1 cup
Sesame Seeds roasted 1/2 cup 
Coriander seeds 1/4 cup
Red Chilies 8-9 (or as needed)

Method Of Preparation -

 Cube the potatoes and parboil them in boiling water.

 Cube the color peppers and set aside.

 Powder the ingredients listed under 'To Grind'.

 In a wide heated pan, add oil and the rest of the seasoning ingredients.

 After the mustard seeds pop, and the dal are brown, add the cubed peppers and saute for a few minutes.

 Add in the tomatoes, parboiled potatoes and turmeric and allow them to cook through.

 Add the salt, vangibath powder, the peanut powder from step 3. Pour about 1 cup of water if needed to adjust the consistency.

 Mix well and remove from heat.


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Preparation Time 45 minutes
Serves 40-50 (approximately)

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Posted by Harini R on Sunday, September 27, 2020
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Everyday Mini Thali 5 - Radish Peas Rice - Day 9



BM #116 Day 9 - 

 Here I am showcasing another basic No Onion No Garlic meal option with a Tomato Dal, Aloo Fry and a rice dish which is very uncommon.

 Personally, I am not a fan of radish. But when my cousin urged me to try this out, I thought to myself that if I don't like it then my husband who is a radish lover can help in finishing off the rice :).

 But to my surprise there was no lingering taste of radish in the final product. This was loved by the whole family thanks to my cousin.

 Recipe Source Mallika
Ingredients - 

 Rice 1 1/2 cups
Radish, peeled and grated 2 cups
Peas 1/2 cup (I used frozen peas)
Roasted Peanut Powder 1/4 cup
Turmeric and Salt as needed
Lemon Juice 3-4 tsp or as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Peanuts 1/4 cup, Curry leaves few)
To Grind - 
Mint leaves handful
Coriander leaves handful
Green Chilies 4-5 (or as needed)
Ginger 1 inch piece

Method Of Preparation -
Cook rice separately in any method as preferred. I cooked it in the Instant Pot.

 Grind the mint, coriander leaves, ginger and green chilies into a fine paste adding as little water as needed.

 In a bowl, add the grated radish and mix in the coriander-mint paste. Let the radish marinate in the mixture while the rest of the process is taken care of.

 Spread the cooked rice in a wide platter allowing it to cool.

 Roast peanuts and coarsely crush them. Set it aside.

 Prepare the seasoning by heating a pan. Add the ingredients of the seasoning and allow them to be toasted well. Pour the seasoning onto the rice which is spread out on the platter.

 In the same heated pan, add a teaspoon of oil if needed and saute the marinated radish. Also thaw the frozen peas and add them in.

 Ensure the radish is cooked through. Sprinkle salt and turmeric and reduce the heat.

 Add in the rice and gently mix.

 Remove from heat, squeeze the lemon juice and mix well.

 Cover and allow the rice to absorb all the flavors.

 Serve it warm as part of a meal.


You are invited to the Inlinkz link party!
Click here to enter

Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, September 10, 2020
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Pulihora With Readymade Mix - A-Z Andhra Dishes



BM #114 Week 3 day 1 - 

 This week I shall continue with the year-long theme of A-Z Andhra Dishes. This month the starting letters of the recipes are P,Q and R.

 When I was listing the recipes with P, my mind wouldn't go past Pulihora. So I thought to showcase the Pulihora Readymade mix which has made life easy for us, the pulihora lovers. 

 I stick to the traditional version for the most part, especially during the festival season. But this quick fix option is a great time saver the time-crunch moments.

 Please note that this is not a paid post.

 Ingredients - 

 Rice 1 1/2 cups 
Readymade Pulihora Mix (I used MTR brand) 3 Tbsp
*Salt adjust as needed
Seasoning (Sesame Oil 4 Tbsp, Mustard Seeds 1/2 tsp, Peanuts handful, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Curry leaves few, Red Chilies 1-2)

 * There is salt in the readymade mix but we feel that about a teaspoon of salt is needed for our taste for the above quantity of rice

Method Of Preparation -
Wash and cook rice in any method. Make sure the rice grains are separate.

 Spread the rice to cool in a wide plate. 

 In a heated pan, add oil and the rest of the seasoning one by one. After the mustard seeds pop, peanuts are roasted and the dals are brown, reduce the heat.

 Add the readymade mix and salt. Give it a quick mix and add the cooked rice.

 Mix well and remove from heat. It is ready to be served.

 Optional - Cover and allow the flavors to blend. Serve warm after about 10-15 minutes.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114



Preparation Time 10 minutes (if the rice is cooked ahead)
Serves 3-4

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Posted by Harini R on Friday, July 17, 2020
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Nuvvula Karam Podi ~ Sesame Powder - A-Z Andhra Dishes



BM #113 Week 2 Day 2 -

 To continue the A-Z series of Andhra Dishes, today, N for Nuvvula Karam Podi (Nuvvulu(a) = Sesame seeds; Karam = Spicy; Podi = Powder)

 Here the ingredients can be adjusted as needed but I found that my family loves this combination of dals, peanuts, garlic and sesame seeds.

 We eat this with rice, I sprinkle in many sabjis, gravies, Asian flavored noodles and sometimes even on bread :). The idea is that this podi is multi purpose and totally customizable. 

 I would love to avoid garlic here but my kids love this podi because of the garlic. So the garlic stays in the recipe :).

Ingredients - 

 Sesame Seeds 3/4 cup
Chana Dal 1/2 cup
Urad Dal 1/2 cup
Peanuts 1/4 cup
Coconut Powder 1/4 cup 
Coriander Seeds 1 Tbsp
Cumin Seeds 2 tsp
Red Chillies 8-9 (as needed)
Garlic Cloves 6-7 (Optional)
Salt as needed

Method Of Preparation -
Dry roast all the ingredients separately, allow them to cool.

 First coarse grind the dals and red chilies and then finally mix in the sesame seeds and grind them until desired consistency.

 I like it to be slightly coarsely ground to have the extra crunch.


BMLogo


Preparation Time 15 minutes
Makes 2 1/2 cups

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Posted by Harini R on Thursday, June 11, 2020
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Munagaku Podi ~ Drumstick Leaves Powder - A-Z Andhra Dishes



BM #113 Week 2 Day 1 - 

 This week I shall showcase some Andhra Dishes starting with the letters M, N and O, to continue the A-Z series.

 Today's recipe is a very healthy podi which is apt for the current season. My MIL always says that Moringa leaves (Drumstick leaves, Munagaku) need to be included in our diet especially in the rainy months as it is supposed to help with immunity. 
Here are few other ways to enjoy this healthy green. Drumstick Leaves Sambar, Drumstick Leaves Curry

 The featured platter includes Green Tomato Dal, Chow chow Sabji, Beerakaya Pachadi, Munagaku Podi, Rice, Yogurt and Mango Mousse.

 Ingredients - 

 Drumstick Leaves 2-3 cups
Curry leaves few
Peanuts handful
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Marble sized piece of tamarind
Dry Red Chilies 4-5
Salt as needed
Garlic Cloves 2-3 (Optional - I didn't add)

Method Of Preparation -
Wash and pat dry the drumstick leaves. Air drying the washed leaves is the best. Dry roast the dried leaves until they are crisp.

 Dry roast the remaining ingredients separately except salt.

 Allow them to cool, add salt and grind into a semi coarse powder.

 Spread the powder in a wide plate allowing it to cool.

 Store in an airtight container.


BMLogo


Preparation Time 20 minutes
Makes 1 cup approximately

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Posted by Harini R on Wednesday, June 10, 2020
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