A delicious and sinful looking batch of Peanut Butter Chocolate Fudge by Priya, from Priya's Easy n Tasy Recipes.
Tara sent two entries. Here is her healthy Peanutbutter Noodle Salad and a yummy bowl of Kung Pao Tofu with Peanuts, from her blog Finishing with Cilantro.
Simple Peanut Chutney (Dip).
Ingredients: Peanuts(1cup), 1 big onion chopped, 4 large Dry Red Chillis, 1 Tbs. Tamarind Paste. Salt.
Method: Dry roast peanuts till the skin pops and the nuts are slightly coloured. Set aside to cool. Heat 2 spoons oil in wok, add chopped onions and chillis with a very small pinch of sugar and fry till reddish. Put in blender along with peanuts , tamarind and salt .Grind into thick, pasty chutney. ( with a dash of water if needed) . Sprinkle a garnish of splutted mustard seeds and karipatta ( bayleaves)
A very delicious and classic sambhar recipe from Krithika Ram.
fenugreek seeds-1/4 tsp, channa dhal-1/tbsp, sambar powder-1/2 tbsp, jaggery-1tsp, oil-1tbsp
mustard-1/2tsp, asafoetida-1/4tsp, turmeric powder-1/2tsp, salt to taste, curry leaves to garnish.
Method: Pressure cook the peanuts and toor dhal till done. Dry roast the corriander, fenugreek,channa dhal,red and green chilly,and finally the coconut. Grind to a fine paste and keep aside. Heat the oil in a deep pan, and add 1/2tsp mustard seeds and the asafoetida.
Add the slit brinjals and saute for a few mins till tender. Now pour the tamarind extract and allow to boil. Add the cooked dhal and peanuts, sambar powder,ground paste and 1/2 cup water, allow to simmer and then add salt to taste and some jaggery. Garnish with fresh curry leaves and serve hot with rice and pappadoms.
Here is Krithika Ram’s second recipe! A delicious podi like this in your kitchen, is so so handy, not only as an accompaniment for various tiffins, but you can just have with rice and ghee when you don’t feel like cooking!
Peanut Chutney PowderIngredients: peanuts-1 cup, channna dhal-1/2 cup, urad dhal-1/2 cup, dessicated coconut-1/4 cup, sesame seeds-1tbsp, dry red chilly-15 nos, small piece of tamarind, curry leaves-1 tbsp, asafoetida-1/2 tsp, salt to taste, jaggery-1tsp, garlic-3 flakes.
Here is our own entry for the event - Occhi Kadalaikai!
Few of our older posts on peanuts are Raja’s Special and Kharada Kadalaekai.