PEANUT CHUTNEY

 

Peanut chutney is fantastic, tastes better than coconut chutney. For breakfast dishes like upma, dosa, and vada at my home so I prepare peanut chutney quite often.

The main use of groundnut is as a source of edible oil, but the high oil and protein contents also make it an important food crop.

Ingredients

• 1 cup - groundnut
• 5 dried red chillies
• 6 small onion and 1 garlic clove - sliced to big chunks
• ½ tsp salt or to taste
• 1/4 cup coconut grated
• tamarind - one small ball
• 1 tsp each - cumin,coriander seeds, urad dal and six curry leaves

Method

• Roast the groundnuts to golden brown color. 
• Cool and rub the skins off.
  I love the roasted groundnut taste produced in this slow-cooking method.
• Fry all of above in oil. Then, put them in a mixi jar and make a paste, till it is fine. Add water if required.
• Tastes yummy.

Muslim Chicken Biryani in kerela side

My friend taught me this chicken biryani very very yummy. we enjoyed lot with our family.

Ingredients

• Basmati rice- 2 cups
• 1/2 kg chicken, washed and drained
• 1 cup thick coconutmilk
• 2 cloves, 1 elachi, 1 cinnamon stick, 1 marathi moggu
• 1-2 bay leaves
• 2 onions, finely sliced
• 3/4 tsp ginger garlic paste
• 2 large tomato finely chopped
• 8 Green chillies(not for spicy chilly)
• 1/4 tsp turmeric powder 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 5-6 Cashew nuts
• 1/4 cup curd
• salt to taste.

Method

• Marinate the chicken with the curd . Keep aside for 20 minutes. While the chicken is marinating, work on the rest of the preparation.
• Wash Basmati rice. Soak in water for 15 mins.
• Heat  5-6 tsp oil   in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi ,cashew nuts and sauté for a few secs. Add sliced onions, sauté for 7-8 minutes.
• Add the ginger garlic paste ,coriander leaves paste and mint leaves paste.
• Add tumeric powder and add the chopped tomatoes and saute for 5 mts.
• Add the marinated chicken and saute for 10- 12  mts.
• Add  2-3 tsp of curd and mix well then add drained basmati rice and combine.
• 3 cup water and 1 cup coconut milk and close the lid. Pressure cook up to 2 whistles and turn off heat. Once pressure is off, remove lid and combine carefully. Serve hot with raita.

You can follow the same recipe using mutton instead of chicken.

TOMATO CHILLY SAUCE

 It is very delicious recipe and I learnt this from my neighbor aunty. 

Ingredients

• Tomato- 1/2 kg
• Tamarind - lemon size 
• Cumin seeds- 1 tsp
• Red Chili -  8 pieces
• Fennel seeds - 1 tsp
• Fenugreek - 1/4 tsp
• Black Cumin's - 1/2 tsp
• Jaggery -250 gm
• Oil and salt - As required

Method

• First  wash the tomatoes and cut into pieces and keep aside.
• We add the tomatoes and tamarind in the cooker and pressure cooker it.
• It dry to cool then we grind it and keep aside.
• Heat oil in a pan then add 2 red chillies and add the grounded paste.
• Let it boil  nicely. Then once again we add jaggery in that puree.
• Atlast 5 ingredients we have to make dry fry  and make powder (dry).
• 5 ingredients are cumin seeds, red chlli, fennel seeds, methi seeds and black cumins.
• After we add 2 tblspoon of  dry powder and switch off the stove.
• Nice yummy  chilli tomato sauce ready. We eat with pulao, chapathi etc.
• We can store it for 2 months.