Skip to main content

Peanut Chutney

Last week I came across this article on my favorite self-help blog - Tiny Buddha on how as adults we get so engrossed in the race of life that things that once sounded beautiful to us no longer evokes us in the same feelings. So, I guess it is time to step back unlearn this way of life and bring in a change that makes life more beautiful. I keep saying I am a person who finds happiness in every small thing in life. But do I really? May be not! Yet, it is never too late. So I have pulled up my socks and have begun viewing life differently and enjoying the tidbits that comprises life.
And you know what! Life does seem more beautiful since the past three days incorporating just the below - 
  1. Letting bygones be bygones.
  2. Every single thing in your life has a reason! So live it up to brim.
  3. Tomorrow has to come anyway, so quit worrying about it now!
Having said this - here is my recipe for the week Peanut Chutney straight out of my aunt's recipes! She always has this chutney bottled up and needless to say I always love eating spoonfuls right out of the bottle. It is perfect for week day breakfasts. Idli/Dosa and peanut chutney just perfect for tiffin boxes!

kitchenspells.blogspot.com

Here is the recipe - 

Ingredients
  1. Peanuts - 1 kg
  2. Garlic - 200 gm
  3. Curry Leaf - 1 sprig
  4. Mustard seeds - 1/2 tsp
  5. Asafoetida powder - 1/4 tsp
  6. Chilly powder - 1 tbsp heaped
  7. Turmeric powder - 1/4 tsp
  8. Fenugreek seeds - 1/4 tsp
  9. Oil - 1 tbsp
  10. salt - to taste
Method
  • Dry roast the peanuts until cooked and set aside. You could peel the peanuts if you want to or it works well if you did not peel it as well.
  • Heat oil in a Kadai, add the mustard seeds and let it splutter.
  • Add the fenugreek seeds, chopped garlic and the curry leaves. Saute till the raw smell goes.
  • Sprinkle the asafoetida, chilly and turmeric powder and cook the masala. Toss in the groundnut and mix well.
  • Let this cool and add the required salt.
  • Grind the contents together till it coarsely done. I love to bite into bits of peanuts hence the coarse texture. You may grind it to fine powder as well.
  • Can be stored in a dry container for more than a month.
kitchenspells.blogspot.com

You may also note - 
  • DO NOT grind it for a long time as you may end up having peanut butter chutney:)
  • Increase the spice level to your taste.

Labels:

Comments

Post a Comment

Popular posts from this blog

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...
Post a Comment
Read more...

Rava Uthappam

Quite a few friends have requested for some vegetarian recipes to be posted in my blog else they say they would  " unlike" the page on facebook :) I have been trying to recollect the vegan recipe that I love the most and that is when Rava Uthappam clicked! A quick uthappam recipe that does not require the batter to stand over night. So here goes the history. This recipe dates to those days when I had just moved out of college into corporate life. A few of us classmates moved in together after college beginning to bask in the glory of the newly found financial independence. After a hectic day at work, we would gather in the kitchen to cook ourselves a decent dinner. All we had was three or four utensils, an over packed small refrigerator shared by nine maybe ten of us, a double burner stove(one burner which hardly worked) and our inadequate cooking skills. We were always on the lookout for simple and quick recipes. None of us had the time or the energy for elabo...
Post a Comment
Read more...

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal! My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner! Ingredients Plain P...
Post a Comment
Read more...