Groundnut Chutney

Peanuts are known as 'poor man's almonds', (not that rich people make almond chutney to have with idlis ;)) they are so rich in protein and have most properties of nuts while they are actually legumes. Gandhiji had lived on fruits, goat's milk and groundnuts alone; I mean to say groundnuts are that very wholesome and happily India is second largest producer of groundnuts in the world.

Ingredients:

1. Roasted peanuts - 1 cup
2. Dry red chillis - 2 or 3
4. Tamarind - 10 gms or 1 tsp tamarind pulp
5. Garlic - 3 cloves
6. Salt to taste
7. 1/2 cup water

    For seasoning:
10. Oil - 1 tbsp
11. Mustard seeds - 1 tsp
12. Urad dal - 1 tbsp
13. Curry leaves - 1 sprig
14. Asafoetida - 1 pinch

Method:

Step 1: In a kadai, dry roast the peanuts in low to medium heat until the aroma emanates and the moisture completely evaporates. Let it cool down for 10 minutes. Roast the chilies with few drops of oil.

Step 2: Grind the roasted peanuts, chilies, tamarind, garlic along with salt and half a cup of water.

Step 3: Heat oil in a pan for seasoning; splutter the mustard seeds, add the urad dal and let it turn golden brown. Add curry leaves asafoetida and pour the tempering over the chutney.

Step 4: Serve with idlis or dosas; some people like it with rotis or steamed rice.

TIPS:
* Soak the tamarind in warm water for 10 minutes to grind easily.
* Peel off the skin by rubbing the roasted peanuts on rough surface and then blowing away the husk; the chutney is lighter in color this way. I prefer with skin because they are good for health, nice in color and am a bit lazy. I don't think there is much difference in taste though.

Capsicum Porial

Usually capsicum does not go as side dish for rice varieties say, for dal rice or sambar rice or rasam rice. I tried preparing it like we prepare beans porial and it went well with dal rice for lunch.

Ingredients:

1. Capsicum -2

2. Oil - 1 tbsp

3. Mustard seeds- 1/4 tsp

4. Cumin seeds - 1/4 tsp

5. Asafoetida - 1 pinch

6. Curry leaves - 5 or6

7. Gram flour - 2 tbsp

8. Chili powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Salt as per taste

Method:

Step 1: Cut the capsicum into long thin slices

Step 2: Heat oil in a pan, sprinkle mustard seeds, cumin seeds, asafoetida and then toss the capsicum in it. Cover and cook for a couple of  minutes.

Step 3: Open the lid, stir and then add turmeric powder, gram flour, salt, chili powder and mix well.

Step 4: Again close the lid and cook for 2 - 3 minutes by stirring once in between.

Step 5: Serve warm with hot steamed rive and dal/ sambar/ rasam.

Rava Idly

Rava idly is a favorite for many of us at restaurants but at home are we fans of rava idly? I had given few attempts in the past and they have come out ok and was not closer to what we get in restaurants, however this time it was closer to the one's we get in restaurants...

Ingredients:

1.     Sooji - 2 cups

2.     Thick curd - 2 cups

3.     Water - 1 cup

4.     Salt to taste

5.     Ghee - 1 tbsp

6.     Cashewnut - 1 tbsp

7.     Oil - 1 tbsp

8.     Asafoetida – 1 pinch

9.     Mustard seeds -1 tsp

10. Bengal gram - 1 tbsp

11. Urad dal – 1 tbsp

12. Cumin seeds - 1 tbsp

13. Pepper - 1/2 tbsp

14. Curry leaves - 1 spring

15. Green chilies - 3

16. Baking soda - 1 tsp

Method:

Step 1: Heat ghee and roast broken cashew nuts in it, drain the cashews and roast sooji in the same ghee until the flavor emanates. Let it cool for few minutes.
Step 2: Take the roasted sooji, Beaten curds, water, salt and mix well. Keep it aside for 30 minutes.

Step 3: Heat oil, crackle mustard seeds, cumin seeds, pepper, add bengal gram, urad dal, asafoetida, curry leaves, green chilies and fry until the dals get golden brown color.
Step 4: Keep the steamer or the idly cooker on heat; add the tempering, roasted cashews, baking soda to the sooji batter and mix well.

Step 5: Pour batter into idly plates and steam cook for 5-10 minutes. Check for proper cooking with a tooth pick or knife before taking out.

Step 6: Serve hot with coconut chutney.

TIPS:
* Usually grated coconut, carrot, ginger and chopped coriander are used in rava idlies. I did not use them as they de-color on steaming; also pepper and cumin have digestion properties and so i replaced ginger with those.