Sesame-Peanut Chutney

 Ingredients

2 tbsp sesame seeds

1/4 cup roasted peanuts

4 dry red chillies

4 garlic pods

Salt to taste

1 tbsp oil

Method

Dry roast the sesame seeds and peanuts separately.

Dry roast the red chillies and garlic until fragrant.

Grind everything together with salt into a coarse, textured paste.

Heat oil, temper briefly, and serve.

 

 

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Crunchy peanut and moong salad

 Ingredients

¾ cup boiled whole green moong

½ cucumber, chopped

½ carrot, grated

½ capsicum, sliced

A handful of cabbage, shredded

1 tbsp roasted peanuts

1 tsp peanut butter

1 tsp grated ginger

Lime juice

A splash of water

Chilli flakes and salt

How to make it:

Whisk the peanut butter with ginger, lime juice, salt, chilli flakes and enough water to make a pourable dressing. Combine the moong and vegetables, toss with the dressing and finish with roasted peanuts.

 

 

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Protein Bhel

  

 Ingredients

1 Cup beans sprouts

1 cup Black Chickpea (boiled)

1/2 cup Cucumber, chopped

1/2 cup Tomato, chopped

2 Green Chilies, finely chopped

1 tbsp Roasted Peanuts

1 large Boiled potato (cut into small cubes)

1/2 cup Pomegranate seeds

2 tbsp Fresh Coriander, finely chopped

1 tsp Chaat Masala

Black Salt to taste

1 tbsp Lemon Juice

1/2 tsp Roasted Cumin powder

1 tbsp Green chutney

1 tbsp Sweet Chutney

2 tbsp Sev

 

Preparations

Take boiled sprouts and black gram in a bowl. Add cucumber and tomato in it.

Now add peanuts, pomegranate seeds, boiled potatoes, green chilies, sev, chaat masala, black salt, lemon juice, green coriander, cumin powder, green chutney and sweet chutney.

Mix everything well, now take it out in a serving plate and garnish with sev and papdi and enjoy.

 

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Aloo Kachori

  

 Ingredients

 potatoes 4 boiled , peeled and mashed

sabudana flour 4 tbsp

sama flour 2 tbsp

coriander leaves 1/2 cup

green chilies 2 

ginger grated 1 tsp

crushed chilies 2 tbsp

roasted peanut pdr 3 tbsp

lemon juice 2 tbsp 

sugar 1 tbsp

cumin / jeera 1 tsp

salt 2 tsp/ to taste 

Preparations

 Wash and boil potatoes, peel and mash until soft. 

Roast the sabudana in a pan and let it cool, and grind it into fine powder in a mixer jar. Roast the sama rice and also grind it to a fine powder.

In a bowl, add sabudana atta, sama atta flour and salt, cumin and mix well to form a dough with water.

 Wash and chop the chilies and coriander leaves. 

In a bowl, add mashed potatoes, ground peanuts, coriander leaves, chilies, lemon juice, grated ginger and salt and mix well.

Shape the flour mixture to form a cup and add the potato mixture to form lemon-sized balls. Seal well by bringing the edges together.

Grease the appe pan with a few drops of ghee and add the prepared balls and fry until golden brown on both sides on medium heat.

Serve hot with coconut chutney.

 

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Panki with chutney

Ingredients and Prep

Panki 

3 green chilies & 1” ginger crush 

Rice flour 1 cup, 

salt to taste, 

turmeric pdr ¼ tsp 

hing ¼ tsp 

add the crushed ginger-chili

½ cup sour curd , 

mix all well, take water in the same cup, add little at a time to get a batter like idli, let it soak for 30 minutes.

Add  curry leaves chopped, 3 tbsp coriander leaves, 1 tbsp oil  to the batter, mix well

Take banana leaves, big enough to spread batter like dosa,

Heat a tawa, spread oil. Keep the banana leaf, smear oil  on the leaf, spread the batter evenly around

Cover with another leaf, in which also oil is spread. Close the leaf, press lightly, keep turning and cook on the tawa, once the leaf turns brown, it means the panki is cooked, you’ll be able to left the banana leaf easily when cooked, remove from the leaf by rolling it, serve hot with the chutney

Chutney

Coriander leaves 1 bunch

Green chilies 3-4 / as per taste

Ginger 1 “ chopped

Jeera  ¼  tsp

Peanuts roasted 2 tbsp

Curd 1 tbsp

Salt to taste

Sugar ½ tsp

Lemon juice 1 tbsp

Ice cubes 4-5  helps 

Make chutney without adding water as adding ice cubes will help to retain the green colour. 

 

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Makhana Moongphali Kadhi With Samvat Rice

 

Ingredients

For kadhi

2 cups Curd

4 tsp Singoda Flour (Water Chestnut)

1 tbsp Phool Makhana (Lotus Seeds), powdered

1 tbsp Roasted Peanuts (Moongphali), powdered

Rock Salt, to taste

1/2 tsp Red Chili powder

1 tsp Sugar

1 tsp Ghee

1/2 tsp Cinnamon Pdr

1 Dry Red Chili

Few Curry leaves

1 tsp Cumin seeds 

1/2 tsp Mustard seeds 

Few Roasted Peanuts 

 

Phool Makhana (Lotus Seeds), roasted

 

Coriander  Leaves, finely chopped

For rice

1 tsp Cumin seeds 

1/2 inch Cinnamon Stick 

2 Cardamom  Pods/Seeds

2-3 Cloves 

3-4 Whole Black Peppercorns

1/2 inch Ginger

1 Green Chili, crushed

8-10 Curry leaves

1 tbsp Coriander Leaves, chopped

2 tbsp Raw Peanuts 

2 Potatoes  peeled and cubed

8-10 Cashew nuts, optional

5-6 Raw Peanuts 

2 tbsp Ghee, or oil

Water, as required

Rock Salt, as required (used during fasting)

 

Preparations

We will begin with the kadhi. Add water chestnut flour, makhana powder, peanut powder, rock salt, red chili powder and cinnamon powder to yogurt in a mixing bowl and whisk everything well.

Add water as required and mix well. Next, heat ghee in a kadai and add cumin seeds, mustard seeds, dry red chilies and curry leaves.

Sauté them till the cumin seeds splutter. Once it splutters, add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and simmer it for another five minutes.

Add peanuts and lotus seeds and cook for 2 minutes more. After 2 minutes, garnish it with coriander leaves.

The next step is to make the rice. Rinse the sama rice a couple of times in water and soak it in enough water for 20-30 minutes.

Dry roast the peanuts on a pan till they become crunchy. Coarsely powder them in a mortar-pestle or in a dry grinder.

Heat oil or ghee in a wide pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper. Saute till the oil become fragrant and the cumin crackles.

Add the crushed ginger-green chili and saute for half a minute on low flame.

Add the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame. Next, add the peanuts powder and stir.

Drain the sama rice and add to the sauted mixture. Add water & salt and pressure cook till the cooker releases 4-5 whistles or till the water is absorbed and the rice is cooked.

While the pulao is cooking, you can dry roast the cashews, peanuts and whole chilies for garnishing.

Serve Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days. Serve it along with Vrat wale aloo for a filling and tasty meal.

 

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Makhana Peanut Chaat- for fasting days

 Ingredients

makhana 1 cup

roasted peanuts 1/4 cup

rock salt to taste 

lemon juice to taste

ghee  1-2 tsp

 

Preparations

in a kadai/ pan, heat  ghee, roast makhana till crisp.

remove, put in a big bowl, add roasted peanuts, rock salt, lemon juice, mix all well.

serve at once, healthy protein and fiber rich chaat.

 

Options

You may add some pomegranate arils, chopped cucumber, tomato, green chilies finely chopped to taste.

Some prefer to add curd, tamarind and mint/ coriander chutney as desired.

 

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Sabudana Khichdi

  

Ingredients

 440 gm sabudana (before soaking)

450 ml water

2 tbsp oil

1 tsp cumin seeds

3-4 Curry leaves

1/2 tbsp ginger, grated

2 green chilies, finely chopped or as per taste

2 medium potatoes (cubed), peeled

1/2 cup peanuts (crushed), roasted

As per taste sendha namak (rock salt)

2 tsp sugar

1 tbsp lemon juice

for garnishing coriander leaves and lemon wedges

 

How to Make Sabudana Khichdi

Place Sabudana in a colander and wash under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.

Soak covered for 5-6 hours, preferably overnight.

Sabudana will fluff up after soaking.

Drain off excess water if any before cooking.

Add oil to a heavy bottom non stick pan.

Once warm, add in the cumin seeds.

Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.

Now add in the curry leaves, ginger, chopped chilies and cook for a minute more.

Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.

Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.

Add coriander garnish and topped with lemon wedge. Serve hot.

 

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Burmese Khow Suey

 Ingredients

1 Cup Fried noodles  

1 Cup Finely chopped coriander

1 Cup Finely chopped spring onion  

1 Cup Roasted peanuts

1 Cup Fried onion  

1 tbsp Fried garlic

1 piece lemon

 

Sauce or soup

6 Cloves Garlic  

1 nos. Onion

1 tbsp coriander powder  

1/4 tsp Black pepper

1/4 Cup Coriander  

1 nos. Lemongrass

1 nos. Small turmeric root  

2 Cup Coconut milk

4 nos. Chopped garlic  

1 nos. Chopped onion

2 nos. Green chilies  

2 nos. Red chilies

Red chili powder to taste

Turmeric powder  1/4 tsp

Veggies as needed  

1 tbsp Oil

Salt as per taste

 

Preparations 

Heat oil in a pan pan add oil, then garlic, onion, and both chilies and fry well.

 

Add haldi and chili powder and onion paste and mix well, then add veggies and saute for a while.

 

Now add coconut milk and adjust consistency by adding water, add salt and keep on boiling for 2-3 minutes. Our soup or sauce is ready.

 

Now we have to assemble it first, take noodles, then pour soup or sauce, and then garnish with coriander, spring onion, fried onion, garlic, squeeze lemon, peanuts and fried noodles and serve hot.

 

Our super delicious Burmese Khao Suey is ready to eat. 

 

 

 

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Kacchi Dabeli

 How to make Dabeli masala, Tamarind and garlic chutneys, are in the previous posts

For potato filling

3 potatoes (medium-sized) – boiled, peeled and mashed

 ⅓ cup onions – finely chopped

2 tsp dabeli masala

1 pinch asafoetida (hing)

 ½ tsp cumin seeds

 2 tbsp Tamarind chutney

2 to 3 tbsp grated coconut – fresh or desiccated, optional

2 to 3 tbsp pomegranate seeds

2 to 3 tbsp chopped coriander leaves (cilantro)

2 tbsp oil

2 tbsp water – optional

salt to taste

 

For serving Dabeli

4 to 5 Pav or burger buns, sliced in equal halves and lightly roasted in some butter or oil

 

¼ cup roasted peanuts

 

¼ cup chopped coriander leaves (cilantro)

 

 ¼ cup sev – finer variety

 

¼ cup pomegranate seeds

 

chili garlic chutney ( see in previous post)

 

Tamarind chutney – as required ( see in my previous post)

 

 To Prepare Potato Filling

 Boil the potatoes in a pressure cooker or Instant pot or in a pan on the stovetop with water until fork tender.

 Peel and mash them. Set aside.

 In a frying pan or kadai, heat oil. Add cumin seeds and let them crackle.

 Then add chopped onions and fry the onions till they become soft.

 Add asafoetida/hing and fry for a few seconds on a low heat.

 Add the sweet Tamarind chutney to the onions and mix well.

 Add the mashed potatoes and again stir to combine to get an even mixture.

 Add the prepared dabeli masala powder to the mashed potatoes. Mix well and add salt.

 Cook for 2 to 3 minutes stirring the mixture often.

 If the mixture looks a little dry then add 1 or 2 tablespoons of water. When done, spread the potato filling on a plate.

 

Sprinkle some grated coconut on the potato filling.

 Add chopped coriander leaves on top.

 Next add pomegranate seeds or grapes or both. Keep the potato filling aside.  Serving Dabeli Apply the sweet tamarind chutney on one half of the toasted pav or burger bun and the red garlic chutney on the other toasted half. Take a portion of the potato filling and place it on top of one of the halves of the pav or bun. Add some chopped onions and coriander leaves Top it up with some roasted peanuts and pomegranate seeds.Sprinkle some dabeli masala also. Lastly top it with sev. Cover with the other halve of pav or bun. Prepare the remaining dabeli pav in the same way and serve warm.   

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

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