Peanut Chutney

I love this peanut chutney when served with dosa/idli.

Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are good source of niacin (contribute to brain health and blood flow), folate, fiber, magnesium, vitamin E, manganese and phosphorus. They are naturally free of trans-fat and sodium, and contain about 25% protein (a higher proportion than in any true nut).

While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat.

Ingredients:

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½ cup Peanuts

1 Sprig curry leaves

3 Dry red chilies

1 Green chili

¼ cup shredded coconut

small ball of tamarind

salt to taste

¼ tsp oil (I used olive oil)

Method:

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1. In a pan on medium heat add all the ingredients except salt and coconut. 

2. When the peanut start to turn golden brown adds coconut and off the flame and stir well and allow it to cool.
3. In a mixer grind all the ingredients by adding salt and water as needed.
4. Serve this chutney with dosa/idli (Note: See my Quinoa Dosa and Quinoa Idli recipes).

Quinoa Idli

This is my third recipe I am trying with quinoa. I actually like the texture and taste of quinoa. 

As it is very easy to prepare, nutritious and can be substituted for rice, I started to experiment on this wonderful grain. I thought of making a healthy breakfast for the next day because this recipe needs a day before preparation. These Idlis came out so fluffy and soft and very delicious. So this is a green signal for me from my family to include in our kitchen menu.

Ingredients:

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1 cup Quinoa

1 cup Rice (probably idli rice/brown rice) (Note: I used the normal cooking rice - long grain rice)

1 cup Whole urad dal

Handful of Cooked rice

Salt to taste

1/4 tsp oil

Method:

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1. Wash and soak Quinoa, rice and urad dal separately for about 3-4 hours.

Quinoa Idli Batter

2. Grind them in a mixer separately with cooked rice and mix all and let it ferment overnight.
3. The next day mix it up again with salt and keep it aside for a min and mix again.
4. Pour the batter into greased idli plates and steam the idlis for about 15 mins on medium high flame.
5. Serve these idlis with your choice of Peanut Chutney/idli powder.

Vinayaka Chathurthi

Ganapathi Bappa Moriya! Today is Ganesh Ji's Day and I a sure all the homes will be abuzz with lots of activity. There will be so many mouthwatering dishes that will be prepared. His favorite dishes for Neivedyam will include Kozhakattai, Sundal and Idly. We had a good feast at home as Mom had prepared yummy Thengai Poornam {Coconut and Jaggery mixture), Kondakadalai Sundal and a new Beetroot Sundal. Will be back with the recipe soon. She had also made yummy yummy Mani Kozhukattai Thengai Payasam (Rice dumplings in coconut pudding). Had a Mega feast today and thoroughly enjoyed myself. I will definitely post these 2 new recipes as soon as I am fit and fine. Wishing everyone a very Happy Ganesh Chaturthi!