Spicy Dry Ground nut/ Peanut Chutney

Most of the time my mother either makes the dry chutneys for me when she visits here or she sends it to me from back home. My aunt from Cochin also often send me the Kerala Chamandi. But every now and then I make some for myself. I like peanuts and wanted to make peanut chutney for a long time. Then one day I came across a recipe online which appealed to me.You can find the original recipe here.I made it and it came out perfect with the peanuts and sesame seeds nicely complimenting each other. My husband liked the taste and is now a staple in my household. It is my go to when I make idlis or dosas and have no time to make fresh coconut chutney! Here is the simple, quick & easy recipe: 


Recipe Source: The Indian Food Court by Pratibha Rao

Ingredients:

Dry roasted peanuts: 1 cup
Sesame seeds: 1/2 cup
Garlic: 2-3 small cloves
Aamchur powder: 1/2 tsp
Red chilli powder: 1/2 tsp ( you can use more based on the spice level of the chilli powder and your desired spice level).
Salt: 1/4 tsp

Method:

Wash the sesame seeds and dry roast it until it splutters.

Add the peanuts and dry roast it for a minute.

Turn off the flame and add the chilli powder, salt and amchur powder. Mix well.

Put the above mixture in a blender and powder it into a fine powder.

Store in airtight container in the refrigerator or outside. I have mine outside and has lasted 6 months now without any change in taste.

Serve with dosa, idli or even rice!

Enjoy!

Cooking made easy:

In the above recipe, I have used Plantar's lightly salted dry roasted peanuts. This saved me additional time of peeling and roasting the peanuts. If using fresh peanuts, you have to dry roast it and then peel it.

I have also used less salt because the  Plantar's peanuts is already lightly salted!

Tip for healthy living:

Both peanuts and sesame seeds are a great source of plant-based protein.Peanuts are also fondly referred to as " poor man's almonds". Peanuts are rich in folic acid and is helpful during pregnancy. It is also rich in minerals such as manganese& copper, amino acid tryptophan and vitamins  B 3 & B2. Peanuts are also rich in antioxidants and heart healthy fats. Hence peanut has health benefits on the brain, heart and the entire body!
Sesame seeds are also purported to generate body heat and thereby consumption of it is beneficial during winter.

References:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101
http://www.cnn.com/2007/HEALTH/diet.fitness/11/06/cl.healthful.foods/
http://health.wikinut.com/10-Health-Benefits-of-Peanuts/fhnw2.c./
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84
http://en.m.wikipedia.org/wiki/Sesame

Food for thought:

Time will pass and seasons will come and go. Roy Bean

Ghosale Sheera Chutney ( Ridge Gourd Peel Chutney)

Whenever I make Ghosale upkari ( ridge gourd stir-fry), I save the peel and make this absolutely delicious and healthy chutney out of it.  The ridge gourd peel is fibrous and hence this chutney is rich in fiber, thereby contributing towards my daily dietary fiber intake.Even though this chutney is ubiquitous in Konkani households, I learnt this recipe from my mother-in-law. Her's I think comes out better than mine :)

Ingredients:

Ghosale sheera (ridge gourd peel): from 2 ridge-gourd.
Coconut Oil/ghee: 1 tsp
Mustard: 1/2 tsp
Curry leaves: 1 sprig
Jeera ( cumin): 1 tsp
Black pepper corns: 1 tsp
Green chillies : 2
Tamarind : marble size ( if using pulp, use 1/4 tsp)
Asofoetida: pinch 
Jaggery/ Palm sugar:1/2 tsp
Freshly grated coconut: 1/2 cup ( you could put upto one cup if you wish)
Salt: 1tsp ( adjust according to your taste)
Water: 1/2+1/2 cup

Method:

With your fingers, break the ridge gourd peel and check for thread like fibers. Remove and discard them. Wash and Clean the tender peel and keep aside.

\\

In a saut� pan, heat oil/ghee, splutter  mustard seeds. Then add curry leaves,jeera, pepper corns and green chillies. Saut� for a minute.

Now add the cleaned and washed ridge gourd peel and fry it for 4-5 mins on low flame.Add 1/2 cup water and let it cook for 5-8 mins.

Turn the flame off and let it cool down.Now add freshly grated coconut, asofoetida, tamarind, jaggery, salt and grind in a blender to a smooth paste. Add the other 1/2 cup water while grinding as needed.

Serve with rice/ dosa/idlis or even in a sandwich.

Can be stored in an airtight container for upto 1 week.

Cooking made easy:

While making the above chutney, I sometimes add the green chillies and coconut while saut�ing the ridge gourd peel . Then I let it cool down and grind it with other ingredients. This increases the shelf-life of the chutney.

Keeping a chutney  handy makes breakfast and dinner easy.

Tip for healthy living:

Both Jeera ( Cumin) and black pepper aid in digestion.
Cumin is helpful in counteracting nausea and morning sickness.It is also purported to have anti-diabetic, anti-epileptic, anti-tumor, anti-microbial and immunologic activities in the human body. Cumin is also a source of magnesium & iron.

References:
http://www.namahjournal.com/doc/Actual/Jeeraka-or-cumin-and-caraway-%28-cuminum-cyminum-and-carum-carvi-%29-Vol-18-iss-3.html
http://phcogj.com/105530pj2011251
http://www.livestrong.com/article/415653-ground-cumin-health-benefits/#page=4


Food for thought:

Never say NEVER. ( Unknown)

Ambuli ( Green Mango) Chutney

Our yard had several mango trees and hence when they were full of raw mangoes, this chutney was often made at home. The taste of this chutney takes me back to my childhood days. Now whenever I visit the Indian store and find green mangoes, I surely bring them and make this chutney.

Ingredients:

Green mango: 1 medium sized
Freshly grated coconut: 1 cup
Green chillies : 3-4medium sized ( depending on the hotness of the chilli).
Fresh garlic:2 small cloves
Salt : 3/4 tsp
Water: 1/4 cup

Method:

Peel the green mango, separate and chop the pulp and keep aside.

In a blender add coconut, green chillies, garlic cloves,little waster and salt and blend to a fine paste. Now add the chopped raw mangoes and blend well.

Serve with rice/chapati/dosa/idli.

Can be stored in an airtight container for up to 1 week.

Note:

Please make sure that the mango is raw and sour.The pulp should look white in color.The pulp of the mango should not be sweet or yellow in color as this will change the taste of the chutney entirely!

Cooking made easy:

Chutneys like this can be made during weekends and serve as a great ready accompaniment to weeknight dinners.

Tip for healthy living:

Try to use glass/ceramic/porcelain containers instead of plastic containers for storing sour chutneys as they may react with the chemicals in the plastic .

Food for thought:

Speak clearly if you speak at all; carve every word before you let it fall. ( Oliver Wendell Holmes)

Loshne Chutney/Garlic Chutney

Every time my mother encounters a not-so-fresh coconut, she makes garlic chutney. I have continued the tradition. The garlic and red chillies help compensate for the coconut's lack of freshness. It's easy to make and is a great accompaniment to any meal. It can also be used as a dip.Here's the recipe:

Ingredients:

Freshly grated coconut: 1 cup
Fresh garlic : 4 small cloves
Red chillies : 2-3 medium sized
Tamarind: marble sized ( if using pulp, 1/4 tsp).
Salt to taste
Oil: 1-2 drops
Water to grind: 1/4-1/2 cup

Method:

Saut� peeled garlic cloves in 2-3 drops of oil until slightly golden brown. Add red chillies and saut� for 5 seconds.Let it cool down. Once cooled, grind it to a fine paste with coconut, tamarind & salt, adding just enough water to help grind .

Can be stored in the refrigerator in an airtight container for up to 1 week.

Enjoy it as a dip with dosas, apply it on your toast, or use it while making sandwiches with butter/cheese or just eat it with rice.

Note:

If using slightly rancid( not-so-fresh) coconut, saut� it on low flame until it starts changing color. Make sure not to burn the coconut.

Cooking made easy:

Garlic can be easily peeled by :

• cutting off the small hard edge at the bottom of the clove. This automatically opens up the peel.
• giving the cloves a whack with the flat side of your chef's knife.
• heating the cloves in the microwave for 5-10 seconds.
• Personally, I prefer the first method. For Indian garlic, which are smaller, the third method is easier.

Tip for healthy living:

For time immemorial garlic has been used in Indian cooking and has been known for its medicinal properties. It is purported to have antiviral, antibacterial, anti fungal and cardiovascular protective functions. All these properties are attributed to "allicin" the active ingredient which gives garlic it's distinctive odor. Did you know that garlic is considered a superfood?

References:

http://www.webmd.com/vitamins-supplements/ingredientmono-300-GARLIC.aspx?activeIngredientId=300&activeIngredientName=GARLIC
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60

Food for thought:

Patience is a virtue.(unknown).