Peanut Murukku

Peanut muruku is  my family favorite snack. I make this so often because my kids love this snack very much and also petty much loved by others too....

INGREDIENTS:

1.Rice flour-3cup
2.Peanuts-21/2cup
3.Kalai-1/2cup
4.Salt as needed
5.Oil for deep fry

GRIND :
Cumin
Garlic
Green chilli
Asafoetida
Grind into smooth paste by adding little water .

METHOD OF PREPARATION:

• First fry the peanuts for few mins and once its cool down remove the skin and grind into smooth powder. 
• Secondly powder the kalai untill smooth.
• Now in a large bowl mix the rice flour,powdered peanuts,powdered kalai, grinded mixture and mix it altogether along with salt and knead to a chapathi dough consistency.
• Now in a muruku press,take a ball size of dough and fill it into the press, now on a wax paper make round shape by pressing out the dough form it into round swirls from inside going out.
• Heat oil in a frying pan gently slide the muruku in hot oil and deep fry untill golden brown in color ,drain and let it cool.When cooled to room temperatue,store in airtight  containers.

Kozhukattai with Stuffed Peanut

Kozhukattai is the favourite dish of Lord Vinayaka which we offer during the puja .My MIL makes different varieties of kozhukattai stuffed with sesame seeds,coconut and peanut .This is stuffed peanut version I learnt from my MIL.Here is how she makes it...

INGREDIENTS U NEED:
1.Rice flour-3cup
2.Peanut-1cup
3.Jaggery-1/2 cup(Grated)
4.Cardomom-2(Crushed)
5.Salt-Pinch

UTENSIL:
Idly cooker

METHOD OF PREPARATION:

• Mix the rice flour with enough water, and a pinch of salt together without any lumps, till it forms a dough consistency,knead it into a soft dough.Make small balls out of this.
• For the filling fry the peanuts and remove the skin and make into powder. 
• Then mix powdered jaggery,peanut powder and cardomom together and make small balls and keep it aside.
• Place a plastic sheet on top and bottom of the riceflour ball and press with a small plate or bowl(round and flat). Place the filling and close it. Seal the edges or mark lines with a fork.
• Steam the kozhukattais in pressure cooker using idli plates for 10-15mins and serve hot.

Ragi Appalalu with Peanuts

Ragi appallau or thattai is a healthy snack doesn't consume too much oil.This snack is my kids favorite which i make it so often.Here it goes... 

INGREDIENTS U NEED:
1.Ragi flour-4cup
2.Peanut-3cup
3.Garlic-1whole(Remove the skin and crushed)
4.Red chilli-6
5.Cumin-2tbs
6.Salt as needed
7.Oil

UTENSIL:
Puri presser 

METHOD OF PREPARATION:

• First fry the peanuts slightly for few mins and let it cool down and remove the skin.
• Then coarsly grind the fried peanuts with red chilli and cumin and keep it aside.
• In a large bowl mix ragiflour,salt, grinded peanuts and crushed garlic and mix well.
• To this mixture add water little by little and knead well about 5mins to form a dough.
• Now out of the dough make small balls and roll out dough into thin circular disc by using ziploc or using puri presser. 
• Meanwhile heat oil in a heavy bottomed deep vessel, once the oil become smoking hot gradually slide the circular disc and cook 2mins one side and flip and cook the other side,once they become golden brown color remove from oil and put it in the paper towel to drain excess oil and do the same for the entire dough is finished.
• Cool it and store in the airtight container. 

Peanut Chutney

 This is how my MIL makes peanut chutney  in our village......

INGREDIENTS U NEED:
1.Peanuts-1cup
2.Red chilli-3 adjust ur taste
3.Onion -1
4.Garlic-2cloves
5.Curry leaves -1string
6.Tamarind-little
7.Salt to taste
8.Seasoning -mustard,cumin,urad dhal,curry leaves
9.Oil

METHOD OF PREPARATION:

• Roast the peanuts in a pan for few minutes. Cool it and remove the skin.
• Combine the peanuts,red chilli,onion,tamarind,garlic,curry leaves and grind it in a blender by adding enough water untill smooth.
• Heat oil in a pan. Add the mustard seeds,cumin,urad dal and curry leaves. Once the mustard crackles, remove from heat and pour it to the chutney.

GOES WELL WITH:

     Dosa and Idly

Avarakai/Broadbeans Curry with Peanuts

Avarakai or chikudukai in telugu made with peanuts is our familys favorite dish and it goes and tastes very well with rice .Here is the receipe for it...

INGREDIENTS U NEED:
1.Avarakai/broadbeans-1/2lb
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Roasted Peanut -1cup
5.Garlic -4cloves(Don't peel the skin)
6.Chilli powder-1tbs
7.Corriander powder-1/2tbs
8.Turmeric powder-1/4tbs
9.Seasoning-Mustard,cumin,curry leaves or vadagam
10.Salt as needed
11.Oil

UTENSIL:
Deep vessel

METHOD OF PREPARATION:

• First grind the roasted peanut and garlic into powder and keep it aside .
• Now In a pot add 2cups of water ,add avarakai,salt,chilli powder,corriander, turmeric powder and chopped onion  and let it cook untill the vegetable is 3/4th cooked.
• Now add the chopped tomato and powdered peanuts and mix it well together and let it cook untill little thick.
• Meanwhile heat oil in a pan,add mustard,cumin,curry leaves or vadagam and pour it into the cooking curry and let it cook for few mins and mix well and switch off the stove and finally garnish with corriander leaves.

GOES WELL WITH:

      Plain White rice

Kathrikai with Peanuts Kara Kuzhambu (Chettinadthruminu)

Kathrikai with peanuts is a very good combination .We all love peanuts so i try new receipes with peanuts this is one of them i tried from other blog it came out really good.Here is the receipe.....

INGREDIENTS:

1.Brinjals -6

2.Dry Peanuts-1/4cup

3.Onion-1(Chopped)

4.Tomato- 1(Chopped)

5.Sambar Powder or Chilli and Corriander powder- 1 Tbsp

6.Tamarind paste-1 Tbsp

7.Salt to taste

8.Oil

9.Seasoning-Mustard,Urad dal,Fenugreek ,Curry leaves 

GRIND TO PASTE :

Coconut -2 Tbsp

Poppy seeds- 1 tsp

Cumin -1/2tsp

Onion-1

METHOD OF PREPARATION:

• Soak peanuts overnight. Wash and drain the soaked peanuts.
• Pressure cook with 1 cup water for 1 whistle.
• Trim and slit the brinjals. Drop in salted water for 10 minutes. Drain. Add salt and sauté in little oil until half cooked.
• Heat remaining oil and splutter mustard. Add urad dal, fenugreek and curry leaves. Then add onions  and sauté for few minutes.
• Add tomatoes, sambar powder and salt. Sauté until oil separates. Add cooked peanuts and stir fry for a minute. Add in the brinjals. Stir fry for 1 minute.
• Add tamarind paste and enough water Bring to a boil and simmer for 4mins add ground paste and simmer till well blended.

GOES WELL WITH:

    White rice

RATING:
****

Bottleguard/Sorakkai Kootu with Peanuts

Bottleguard kootu with chana dhal and peanuts is a perfect way to cook.The channa dhal and peanut adds a nutty flavour and offers a bite to the texture.This curry can be made on the stovetop or using the pressure cooker. I prefer the stove top method because it won't be overcooked.Here is how my MIL makes it...

INGREDIENTS U NEED:
1.Sorakkai/Bottleguard-1small(Chopped into medium pieces)
2.Onion-1(Chopped)
3.Tomato-1(chopped)
4.Channa dhal-1cup
5.Roasted Peanuts-1/2cup
6.Garlic-4cloves
7.Chilli powder-2tbs
8.Corriander powder-1tbs
9.Seasoning -Vadagam
10.Salt as needed
11.Oil

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First grind the roasted peanuts with garlic coarsly and keep it aside.
• Now In a small pot cook chana dhal untill half cooked.
• In this add chopped sorakai,onion,tomato,salt,chilli powder and corriander and turmeric powder let it cook untill the vegetable are well done.
• At this stage add grinded peanut powder and mix well.
• Meanwhile in a another small pan do the seasoning with vadagam with little oil and pour it into the cooked vegetable gravy and garnish with corriander leaves.

GOES WELL WITH:

     White rice and chapathi

Cluster Beans/Kothavarangai Porriyal with Peanuts

Cluster beans is one of my favourite vegetable.I make this poriyal so often which is made with roasted peanuts which is our village style method. It takes more time to chop the vegetable into very tiny pieces. This poriyal is so good if you cut them into really small pieces.Here is how i make it.....

INGREDIENTS U NEED:
1.Cluster beans / Kothavarakkai – 1/2 lb(Finely chopped)
2.Peanuts-1cup(Roasted)
3.Onion – 1(Sliced)
4.Red chilli – 2
5.Garlic – 1 pod
6.Seasoning-Mustard,cumin
7.Salt as needed
8.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First Grind roasted peanuts with Red chilly and garlic coarsely and keep it aside.
• Heat oil in a pan add the seasoning let it splutter ,then add onion saute it for few mins.
• Then add the cluster beans and fry it for few mins and add little water cook the beans untill it is done or its almost dry. 
• At this stage add the ground mixture ,salt and allow to cook for few more minutes and switch off the stove. 

GOES WELL WITH:
      White rice

Shelled Boiled Raw Peanuts

Boiled peanuts are just raw peanuts that have been boiled in salted water for hours.People usually eat them outside where you can toss the shells and not worry about the salt water dribbles.My husband and kids love to eat them. The season for raw peanuts is May through November in India.Here is how i make it....

INGREDIENTS U NEED:
1.Raw peanuts in shell-2lbs
2.Water-2quarts
3.Salt-5tbs

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First Wash unshelled peanuts thoroughly in cold water until water runs clear to get rid of sand.
• In a large heavy pot, place peanuts and cover completely with water and add 1 cup of salt per gallon of water,Cook and  covered on high heat for 1/2-1hr by stirring occasionally, and then taste both for salt and texture.
• Keep cooking and tasting until the peanuts reach desired texture and Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.  

NOTE:
      The cooking time of boiled peanuts varies according to the peanuts used and the variety of peanuts. The cooking time for a "freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.

Boiled Dry Peanuts

This is my favorite snack of all times which is very simple to cook.Its really easy to make, it makes for a great party snack too.Here it goes...

INGREDIENTS U NEED:

1.Dried peanuts- 2cup
2.Salt as needed

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First soak the peanuts in water for 2hrs and drain the water 
• Now Fill a large pot of cold water and salt it liberally about 2tbsp. Add the 2 cups of raw peanuts to the cold water and place it on high heat. As soon as the water comes up to a boil, reduce the heat to medium-high.
• Let is gently boil for another 15-30 minutes or until the peanuts are completely cooked. It should have a bite to it yet be soft to bite into. Drain and let it cool to room temperature and its ready to eat.

Peanut chutney with Raw Mango

Peanut chutney with mango is a simple chutney and makes great accompainment to any breakfast items like idly, dosa, upma and pongal. It is all of our favourite chutney and i make it very often.Here it follows...

INGREDIENTS U NEED:
1.Fried Peanuts- 1cup(Skin removed)
2.Mango-1cup(Remove the skin and chopped)
3.Green chilli or Red chilli-2or3
4.Garlic-2cloves
5.Curry leaves-2strings
6.Salt as needed
7.Seasoning-Mustard,cumin,urad dhal,curry leaves
8.Oil

METHOD OF PREPARATION:

• First grind all the ingredients from 1 to 6 with little water untill smooth in a blender.
• Now heat a tablespoon of oil in a pan ,add seasoning once its starts spluttering pour it into the grinded chutney and serve.

GOES WELL WITH:

     Idly and Dosa

Broadbeans/Avarakai Poriyal with Peanut

Avarakkai cooked with peanuts tastes so good and goes very well as a sidedish for sambar or rasam rice.In our hometown we cook most of the vegetables fry  with peanuts tastes delicious. Here is the receipe....

INGREDIENTS U NEED:
1.Avarakkai / Broad beans-5cups
2.Seasoning-Mustard Seeds,Urad Dhal,Curry Leaves,cumin seeds
3.Red chilli powder-1tbs
4.Salt to taste
5.Roasted Peanuts powder-1cup
6.Garlic-5cloves
7.Onion-1(chopped)
8.Oil

METHOD OF PREPARATION: 

• Heat oil and add mustard seeds, urad dhal ,cumin seds and curry leaves. Fry till mustard splatters. 
• Add onion fry it for few mins and then add avarakkai and salt. Cook till its done. 
• Now add the ground peanut mix and red chilli powder and crushed garlic. Cook for another 2 minutes mixing in between and switch of the stove.

GOES WELL WITH:

    Rasam and Sambar Rice

Peanut Chutney with Roasted Onion and Tomato(Cooking for all seasons)

I tried this chutney with dosa it tastes so so yummy.

INGREDIENTS U NEED:
1.Roasted Groundnut - 1 cup (100 gms)
2.Green chillies - 3-4
3.Onion, medium - 1/2
4.Tamarind - marble size
5.Tomatoes - 1 medium
6.Salt to taste
7.Garlic pods - 5-6
8. Seasoning (optional)
9.Mustard seeds + Urud dal - 1/4 tsp
10.Curry leaves few
11.Oil - 1/2 tsp

METHOD OF PREPARATION:

• Chop the green chillies to small bits, peel the onions, soak the tamarind to make it soft.
• Heat a pan, add 1 tsp of oil, saute green chilies, onions, tomatoes until they become light brown. Allow it to cool.
• Then take all the roasted ingredients along with peanuts in a mixer and grind to coarse consistency but not to coarse. This should not be a smooth paste and do the seasoning and pour into the chutney.

GOES WELL WITH:
    Dosas and Idlis.

RATING:
*****

Peanut Chutney ~ Vasantha

Peanut chutney is one of our whole family favorite chutney.I make this chutney in a simple way but this is how my home cook vasantha used to make it which is very yummy and delicious.It is the best combination for hot idlies and dosa. This is my most comfort food because I am addicted to its taste.Here i am sharing with all of u.

INGREDIENTS U NEED:
1.Peanut-1cup
2.Onion-1medium(Roughly chopped)
3.Garlic-2cloves
4.Green chilli-2-3nos
5.Cury leaves-1string
6.Tamarind-2inch
7.Seasoning-Mustard,red chilli,urad dhal
8.Salt- as needed
9.Oil

UTENSIL:

Small pan

METHOD OF PREPARATION:

• First heat the pan add peanuts fry it untill roasted and take it outside, remove the skin and keep it aside
• Heat oil in the same pan add onion,garlic,green chilli,curry leaves,tamarind and fry it untill brown
• Now grind the roasted peanuts with fried ingredients with salt and enough water in the blender untill smooth. 
• Now do the seasoning with mustard,urad,red chilli and curry leaves and pour into the grinded peanuts. 

GOES WELL WITH:
    Idly and Dosa

Peanut Pakoda with Parboiled Rice

This peanut pakoda is made with parboiled rice and peanuts this is how my grandmother used to make in those days by grinding in the stone(we call ammi) which tastes really so good  nowadays we don't have time to do for all so we can grind in the grinder or mixi. In our native we cook most of the dishes with peanut this is one of them as everybody knows peanuts are valuable source of vitamin B and also high in fiber and it also contain high quality plant protein which is especialy important for kids and vegetarian people.Alright i will stop here and try this receipe out....

INGREDIENTS U NEED:

1.Parboild rice/Puzhungal arisi-2cup(soak it  for 3hours)
2.Raw Peanut-11/2cup(Grind smoothly)
3.Geen chilli-2(Finely chopped)
4.Salt-as needed
5.Onion-1(Finely chopped)
6.Corriander leaves-1Cup(Finely chopped)
5.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• First Grind the soaked rice with little water the dough has to be thick.
• In the large bowl mix grinded rice, grinded peanut powder ,chopped onions,green chilli,corriander leaves and salt mix alltogether well like a pakoda consistency.
• Pinch off medium pieces of the dough and put in the hot oil a few at a time taking care not to crowd the surface and fry in the oil on the medium heat untill golden brown and crisp and drain on kitchen paper and serve hot.

GOES WELL WITH:

    Rice varieties

Onion Pakoda ~ Manju

Pakoda is a famous indian snack which is also called fritters all over india and is very simple to make.I love this pakoda very much which i learned it from my cousin sister who is very good cook.This is very crispy and yummy and delicious.It  tastes heavenly with a cup of tea . Definetely try this out.....

INGREDIENTS U NEED:
1.Rice flour-2cup
2.Peanuts-1/4cup(make fine powder)
3.Onions-3(chopped finely lengthwise)
4.Green chilli-5(chopped finely lengthwise)
5.Curry leaves-1string(to garnish)
6.Salt-as needed
7.Soda-pinch
8.Corriander leaves-1/2bunch(chopped finely)
9.Oil-for deep fry

UTENSIL
Deep bottomed frying pan

METHOD OF PREPARATION:

• Combine all the ingredints from 1 to 8 by adding couple of spoons of hot oil and  add minimum water possible it should not be too thick or thin
• Take small amount of dough into your fingers and drop that into the heated oil like scattering with your fingers 
• Deep fry both sides of the pakodas till they turn to golden brown and crispy and remove from the oil and keep in a paper towel..
• Fry the curry leaves in the oil to garnish it. 

GOES WELL WITH:
   Sambar rice

Cabbage with Moongdhal Kootu

Cabbage curry really tastes yummy and it is very good side dish for dosa which i learnt it  from my MIL.Especially nowadays people are becoming more health conscious because of that ,here in this recipe in order to avoid coconut,i am using moong dhall or channa dhal but personally i like it with chana dhal which tastes better than moong dhal.I do this curry so often because its very easy and quick to make.Now lets go to the receipe...

INGREDIENTS U NEED:
1.Moong dhal or Chana dhal-1cup
2.Cabbage-1/2kg(chopped)
3.Chilli powder-1tbs
4.Corriander powder-1tbs
5.Onions-1(chopped)
6.Turmeric powder-pinch
7.Peanut-1/2cu(fried and powdered)
8.Pepper powder-1tbs
9.Garlic-4cloves(crushed)
10.Tomato-1(chopped)
11.Vadagam-1 or Seasoning(mustard,cumin)
12.Oil
13.Salt-as per taste

UTENSIL:
Wide and deep bottomed  pan

METHOD OF PREPARATION:

• First boil the chana dhal or moong dhal with turmeric powder and little water untill half cooked
• In that add cabbage,onion,salt,tomato,corriander powder,chilli powder let it boil for 5mins
• Now add peanut powder,pepper powder,crushed garlic let it cook for 5mins
• Finally do the seasoning with vadagam or mustard seeds and cumin and mix everything nicely.

GOES WELL WITH:

     Plain rice

Beerakai/Ridgeguard Curry (Thegora) with Peanut

We call this curry thegora in telugu which means made with peanuts .I make this curry so often in our village my MIL and my granmother they used make it all the time which tastes really tasty and good with dosa ,rice and especially i like this curry with sangati in telugu which means ragi ball .This is our speciality dish.

INGREDIENTS U NEED:

1.Beerakai/Ridgeguard -1(Take out the skin chopped)
2.Green chilli-3
3.Garlic-3(crushed)
4.Pepper powder-1tbs
5.Vadagam-1
6.Oil-2tbs
7.Salt-as per taste
8.Peanut -1cup(raw powdered)
9.Corriander leaves-to garnish 

METHOD OF PREPARATION:

• In a vessel add a cup of water,add beerakaya,green chilli  and let it half cook
• Add peanut powder ,crushed garlic,salt  let it cook untill thick
• Now mash with the masher and seasoned with vadagam with little oil.

GOES WELL WITH:

     Plain rice and Dosa

NOTE:
U can do this curry by using the same procedure with the vegetable like snake guard and spinach

Redbell Pepper Chutney ~ Chandra

 Redbell pepper chutney is one of my favorite side dish for doas and idli because it got the fragrance of bell pepper and is hot and a little sour from tamarind which  i learnt from my friend chandra tasted so good with that orange and red colour i just love it.Easy ,quick and yummy for your tummy.

INGREDIENTS U NEED:

1.Onions - 1(chopped)
2.Red bell pepper/Capsicum-2(chopped)
3.Garlic-2cloves
4.Red chillies-5
5.Peanuts-1/2cup(fried)
6.Tamarind - 1/2inch piece
7.Salt-as per taste
8.Seasoning -1/2tbs(mustard,cumin)curry leaves
9.Asafoetida-pinch
10.9.Oil - 3tbs

METHOD OF PREPARATION:

• First fry onion,red bell pepper,red chillies in a pan with little oil
• Grind fried items with peanuts,tamarind,garlic and salt nicely and smoothly
• Then temper with mustard,cumin seeds.curry leaves and asafoetida.

GOES WELL WITH:
     Idly and dosa

Bitterguard/Pavakai Poriyal with Peanut

Bitterguard is a very healthy food for diabetes people.This dish is kind of both fry and gravy.I am the only person at my home who likes this vegetable so much, nobodyelse because of its bitterness taste.This Bitter gourd gravy mixed with white rice really tastes good. Anyways my MIL  makes this  dish once in a while,I bet you would surely like this if you are a fan of bitter gourd. Try it out and let me know.

INGREDIENTS U NEED:
1.Bitterguard/Pavakai-4(thinly sliced and remove the seeds)
2.Tamarind extract-5tbs pulp
3.Onions-1(chopped)
4.Tomato-1(chopped)
5.Salt - as needed
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Peanut-1/2cup(fried and powdered)
9.Garlic-4(crushed)
10.Oil- 5tbs
11.Turmeric powder - pinch
12.Seasoning-Mustard,Curry leaves

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First boil bitterguard with salt ,little water and tamarind pulp water in a vessel once its 3/4th cooked keep it aside .
• In a another pan add litlle more oil,seasoning,onions saute it for few mins
• Add tomatoes,salt,chilli powder,turmeric powder,corriander powder let it cook for few mins .
• Then Add boiled pavakai cook it untill thick.
• Finally add grinded peanut powder and crushed garlic mix it well for few mins and garnish with corriander leaves .

GOES WELL WITH:
     Plain rice