Saturday, January 31, 2009

Peanut Chutney

Peanut chutney is one of the recipes my mom gave me. It is easy to make and goes well with bread sandwich or roti. It lasts for about a month. I am re-posting it and sending it for Let's GO NUTS! event. Here is the recipe.

1 cup peanuts
6-7 byadgi chilies or kashmiri chilies or any other red chili
1/2 teaspoon heeng or asafoetida
3 garlic cloves (optional)
salt for taste

Roast the peanuts and garlic cloves for 10 -15 minutes on medium flame. The garlic cloves should be light brown in color. Cool it down and coarsely grind it with salt, chilies and asafoetida. Store it in a cool and dry container.

Egg Bhurji / Indian Scrambled Eggs

3 eggs
1 medium onion
1 tomato
1/2 capsicum (optional)
3 tablespoon coriander leaves
1 tablespoon oil
1/2 teaspoon turmeric powder
2 green chilies
salt for taste

Chop the onions, capsicum and tomato finely. Heat oil in a pan. Add turmeric powder and fry for a second. Add finely chopped green chillies. Add the chopped onions and chopped capsicum and fry it till light brown. Add the tomatoes and fry till the tomatoes are soft. Beat the eggs for 2-3 minutes. Add the eggs to the pan and stir it well. Add coriander leaves and salt for taste. Stir well till the egg is cooked well and scrambled. Serve hot with roti.

Preparation time: 20 minutes
Serves: 2

Makai Ki Roti

I and my husband love the makai ki roti and saag served at Chaat Paradise in Mountain View. I am always fascinated by the way the cooks make batches of makai ki roti in no time. I make saag, which we usually have with roti. So for a change I decided to buy whole corn flour and try to make makai ki roti. The procedure is very similar to jowar or bajra roti. The makai ki roti turned out to be delicious and I think it will be one of our favorite winter dishes in the years to come. I am sending this recipe to FIC - January event contest.

3 cups yellow corn flour (makai ka atta)
1/2 teaspoon salt
hot water
oil for frying

Mix the salt and the corn flour. Heat the water till it is lukewarm and add the corn flour to form a dough. It won't be stiff like roti dough.

Keep aside for 10 minutes. Now keep a round portion of the dough between two "oiled" plastic sheets and press it or roll it with a pastry pin to make roti.

Remove the upper plastic sheet and gently slide the roti from the lower platic sheet on to a oiled tava or skillet. Cook till brown on both sides. Apply butter on both sides of the roti and serve hot with sarson ka saag.