Groundnut/Peanut Chutney

Ingredients:

1 cup Peanuts (dry roasted)

1/2 cup Coconut (grated)

4-5 Green Chilli

3 Garlic pods

1 piece Ginger

3-4 sprigs of Cilantro

1 Tamarind (half-lime size)

Salt

Water

Tadka:

1/2tsp Mustard seeds

1/2tsp Urad dal

1/2tsp Cumin seeds

3 dry red chillies (broken)

5-6 Curry leaves

1 pinch Asafoetida

Oil

How to:

• In a blender or mixer, grind peanuts through tamarind along with salt and water.

• Now heat oil in a pan, add mustard seeds and urad dal.
• When mustard seeds crackle, add cumin seeds.
• Now add red chilli and asafoetida and fry.
• Finally add curry leaves and pour the tadka into the ground mixture.

Serve with idly or dosa.

Tamarind Rice

Ingredients:

1cup Cooked rice

1 Tamarind (lime size)

2 cups Water

1tbsp Peanuts (roasted)

3-4 Dry red chilli

1/2tsp Mustard seeds

1/2tsp Urad dal

1/4tsp Fenugreek seeds

1 pinch Asafoetida

5-6 Curry leaves

2tbsp Sesame oil

Salt 

For roasting:

1tbsp Coriander seeds

1/2tbsp Chana dal

1/2tbsp Urad dal

4 Dry red chilli

How to:

• Prepare tamarind juice by immersing and squeezing the tamarind in 2 cups of water.

• Cool the rice, add 1/2tbsp oil and mix well. (This way the rice won't stick together.)

• Heat 1 1/2tbsp oil in a skillet, add dry red chilli, mustard seeds, when it sputters, add urad dal, fenugreek seeds, curry leaves, asafoetida and peanuts.

• Pour the tamarind juice into the skillet along with salt and cook until its reduced and starts thickening.

• Check salt for taste and mix well with the cooked rice.

• In another pan, heat 2tsp of oil, add the roasting ingredients and roast until they starts browning.

• Let it cool and grind them to a coarse but not very fine powder.

• Add around 2 1/2tbsp of the ground powder to the rice and mix well.

Serve hot with toor dal chutney and chips.

Peanut Butter

Ingredients:

2 cups Shelled Peanuts (roasted)

1/3tsp Salt

Less than 1/4 cup Sugar

1tbsp Extra Virgin Coconut oil (organic)

How to:

• De-shell the roasted peanuts and blend it along with the salt and sugar.
• When it starts to stick at sides, add oil and blend until smooth. (You can also use olive or canola oil)
• Transfer it to an airtight container and store it in fridge for up-to 2 weeks.

Tips:

• You can replace sugar with honey and also add pinch of ground cinnamon for extra flavor.
• If Spanish peanuts or Virginia peanuts are used, no additional oil is required.
• If you like it to be chunky, add chopped peanuts, almonds or macademia nuts to the blended paste.

A healthy and tasty spread for your bread, as it is homemade.