Tag Archives: Peanut

Mixed Vegetable Salan

26 Dec

mixed_vegetable_salan
Mixed Vegetable Salan.

Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.

Ingredients:

Potato 1
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 4
Cardamom 2
Cinnamon 3 inch Long Stick
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.

Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.

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Vermicelli Peanut Upma

27 Oct

vermicelli_peanut_upma
Semya Pallila Upma.

Vermicelli is boiled in water till just soft and fluffy. Roasted peanuts are coarsely ground and mixed with the vermicelli. Serve vermicelli peanut upma immediately.
Makes: around 2 Servings of Vermicelli Peanut Upma.

Ingredients:

Vermicelli 1 Cup
Roasted Peanuts 4 Tbsps
Scraped Fresh Coconut 4 Tbsps
Green Chiles 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts and keep aside.
If using frozen scraped coconut, microwave for few seconds to soften and keep aside.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add green chillies.
Fry for few seconds, add scraped coconut and peanut powder.
Add the cooked vermicelli and salt.
Mix thoroughly and remove from heat to avoid over cooking the vermicelli.
Serve vermicelli peanut upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: Use roasted vermicelli in place of vermicelli. For roasted vermicelli, heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Other Names: Vermicelli Peanut Upma, Semya Pallila Upma.

Papaya Peanut Curry

8 Oct

papaya_peanut_curry
Papaya Peanut Curry.

Raw papaya is peeled and chopped and pressure cooked till soft. It is then briefly cooked with spices and finished with ground peanut powder. Serve papaya peanut curry with steamed rice and dollop of ghee.
Makes: around 3 Servings of Papaya Peanut Curry.

Ingredients:

Raw Papaya 1/2 of Small One.
Roasted Peanuts 4 Tbsps
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind the peanuts into somewhat coarse powder using a spice grinder.
Peel, wash and chop the raw papaya into small pieces (around 2 Cups).

In a vessel, add chopped papaya, few splashes of water and a pinch of salt.
Pressure cook the chopped papaya for 3 whistles and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped papaya, turmeric powder, red chili powder and salt.
Cook covered if necessary to make the papaya soft.
Uncover, fry on medium high flame to evaporate any excess moisture.
Stir in ground peanut powder and remove from heat.
Serve papaya peanut curry with steamed rice and dollop of ghee.
Notes: Make sure papaya is cooked well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other recipes with papaya here.
Other Names: Papaya Peanut Curry.

Red Bell Pepper Peanut Chutney

8 Sep

red_bellpepper_peanut
Red Bell Pepper Peanut Chutney.

Red bell pepper is chopped and cooked in oil along with onion. It is then ground into paste along with peanuts and spices. Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Makes: around 1 Cup of Red Bell Pepper Peanut Chutney

Ingredients:

Red Bell Pepper 2
Onion 1
Roasted Peanuts 2 Tbsps
Urad Dal 1 tsp
Whole Red Chiles 1 – 2
Mustard Seeds a big Pinch
Salt to Taste

Method of preparation:

Peel and roughly chop the onion.
Wash, remove stems, discard seeds and roughly chop the red bell peppers.

In a small pan, add urad dal and fry on low flame till it turns golden brown in color.
Remove urad dal onto a bowl.
Add few drops of oil in the same pan, add broken red chiles.
Fry for few seconds and remove from heat.

Heat oil in the same pan, add mustard seeds.
Once mustard seeds start spluttering, add chopped onion and bell pepper pieces.
Cook covered on low flame for around 5 – 8 minutes or until the bell pepper softens.
Then uncover and fry till onion is light golden in color.
Cool the ingredients to room temperature.

Grind urad dal, red chili and peanuts into fine powder using a grinder.
Then add the onion and red bell pepper and grind again into paste.
Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Notes: Make sure to cook the red bell pepper well.

Suggestions: Adjust spice with red chillies or add a green chile while cooking the bell pepper.
Variations: Check bell pepper tomato chutney here.
Other Names: Red Bell Pepper Peanut Chutney.

Snake Gourd with Peanuts

4 Aug

potlakaya_peanuts
Potlakaya Pallilu Nuvvulu Podi Kura.

Snake gourd is peeled and chopped. Raw peanuts, sesame seeds and lentils are roasted and is ground into fine powder. Snake gourd is cooked in oil along with spices till soft and is seasoned with freshly prepared peanuts sesame seeds powder. Serve snake gourd with peanuts over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Snake Gourd with Peanuts.

Ingredients:

Snake Gourd 1 Long
Sesame Seeds 1 Tbsp
Raw Peanuts 2 Tbsps
Chana Dal 1 tsp
Coriander Seeds Powder 1/4 tsp
Red Chile Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Roast the peanuts and sesame seeds separately till golden brown in color.
Grind peanuts, sesame seeds, chana dal, coriander powder, red chili powder and salt into powder.

Peel, remove ends and wash the snake gourd.
Discard the seeds and chop snake gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped snake gourd.
Fry briefly and cook covered on low flame for around 5 minutes.
When snake gourd turns soft, add ground peanuts and sesame seeds powder.
Fry for a minute and remove from heat.
Serve snake gourd with peanuts over steamed rice and dollop of ghee.
Notes: Make sure snake gourd is cooked well.

Suggestions: If snake gourd is not cooked well, cook covered on low flame till snake gourd turns soft but whole.
Variations: Check other snake gourd recipes here.
Other Names: Snake Gourd with Peanuts, Potlakaya Pallilu Nuvvulu Podi Kura.