Red Peanut Chutney

This is another basic and fantastic tasting chutney in my chutney collection. I make it regularly. Goes well with idli, Dosa, Roti, Chapati, Rice. You can change the consistency as you like, make it thick or thin depending on with what you are eating. With Dosa keep it thick, with Idlis keep it thin, so on and so forth.

Peanuts will give it a nice texture and ginger will add that perfect side spice making it gingery(is that even a word?:)) and red dry chillies kick it up a notch by giving that much-needed spiciness and grand color.

This chutney is a winner and a keeper.

Let us take a look at the recipe:

Ingredients:

• 1/4 cup peanuts roasted
• 1 1/2 tbsp grated coconut
• 3-4 red dry chillies (use as per your liking of spice)
• tamarind (small marble shaped)
• salt as per taste
• 1 inch ginger 
• 2 twigs of cilantro (optional)

For Tempering:

• 2 tsp oil
• 1/2 tsp mustard seeds
• 5-6 curry leaves
• big pinch asafoetida (hing)

Preparation:

• In a blender add all the ingredients and ground to a paste. Transfer to a bowl. 
• Make the tempering/tadka by adding oil, mustard seeds, as it splutters add curry leaves and hing. Stir and pour this over the chutney. 
• Mix it and adjust the consistency as per your liking, meaning you can add up to half cup of water, else you will have to adjust the other spices again :)

njoY!! happY cookinG!!

Health Benefits: 

Peanut is a universally loved nut :), basically your HEART will go nuts over these peanuts :) It reduces the risk of stroke. It also lowers weight gain. Rich in essential nutrients like fiber, protein, minerals, monounsaturated and polyunsaturated fatty acids. It has anti-oxidants just like that found in fruits that help to keep a healthy heart. It helps to prevent gallstones.

Mataki chi Usal (Sprouted Moth Beans Dry Curry)

There are days that calls for simple soul food and today definitely is one of those days:)  After devouring delicious authentic dishes over the weekend(long) on account of a festival, I am craving for some plain simple food! Happens after every grand festival celebration, right?? 😀
I had soaked a couple of legume variety and left it to sprout. One of the many joys of summer days, I don't have to sweat to get sprouts! Keep the legumes outside and see it getting sprouted naturally and beautifully!

So ultimately matki(moth beans) won my vote and I ended up making, our all time favorite matki usal 😀  This is a very simple and basic preparation from the state of Maharashtra adopted by many other regions. It is packed with proteins and nutrients giving a satisfying feel to our palate. It is a dry vegetable preparation, one can have a gravy for a side dish along with matki usal to go with rotis or rice.

Let us take a look at the recipe:

Ingredients:

• 3/4th cup matki (moth beans)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric
• 3/4 tsp chilli powder
• 3/4 tsp goda masala ( or garam masala)
• 1 tsp jaggery
• pinch of asafoetida
• 10 curry leaves
• 1 tbsp oil
• 1/4th cup peanuts
• 2-3 petals of kokum 
• 2 tbsp chopped cilantro
• 1-2 tbsp grated coconut
• salt to taste

Preparation:

• Soak matki(moth beans) in water overnight or for 7-8 hours. Drain the water by adding the matki in a colander and leave it there for few minutes till all the water is drained out.
• Take a muslin cloth or any clean cotton cloth and place matki in the center. Gather all the edges and tie tightly. Put this pouch in a warm place for atleast 10 hours. You may require more time depending on the climate. That's why I am always thrilled to get sprouts in summer season without sweating :) I just keep the legumes on a plate overnight and see the sprouts in the morning.
• Now 3/4th cup of matki basically doubles in volume after soaking, so add it in a vessel, pour about 3 cups of water and cook on a med flame for about 20 minutes or till its cooked (don't cook till it is mushy). Drain the water and keep aside to use in other preparation like chapati dough etc.
• In the meantime, heat oil in a pan/kadai, add mustard seeds, once mustard seeds start spluttering add peanuts and quickly saute for few seconds, then add curry leaves and hing saute, then add turmeric powder, chili powder. Add boiled matki and saute for few minutes. Add some salt. 
• Cover the pan and cook for few minutes. Sprinkle some water if needed. Remember it is a dry sabji.
• After about 5 minutes, add kokum leaves and goda masala(or garam masala). When matki is almost done, sprinkle jaggery.  Stir everything together, garnish with cilantro and grated coconut.
• Serve hot with chapati, roti, rice, dal.

 You may also like missal pav, methichi bhaji, potato talasani.

Health Benefits:

moth beans (matki)

sprouted moth beans(matki)

Moth Beans (Matki) is known as a drought resistant legume. Matki is a potential reservoir of proteins and other essential minerals and vitamins. Moth bean is one of the major protein food sources. It is rich in protein and calcium, it makes an excellent supplement to cereal diet, especially for people who are unaware of the problems that malnutrition can push them into. It has a high content of magnesium and folate(Vit B9) which helps in muscle and nervous function, bone health,  RBC formation and reproductive health. It gives a filling sense when consumed in a small portion. Sprouted legumes are always healthier.

Palak Shenga Patal Bhaji (Spinach/Peanuts Gravy)

Palak (Spinach) + Shenga (peanuts) + Chana Dal (Bengal gram) + Besan (gram flour) + few spices = A finger licking Spinach Peanuts Curry! This is one of the comfort curries that I make and enjoy with rice rotti (bhakari) or phulka. Once you see the recipe you will know that it is a soul-comforting dish.

I asked my kid to give me 3 sentences describing spinach ... now the first thing that comes out of his mouth is 'it is gross'! I had to reprimand him and then coax him to say nice things (he actually likes spinach:)) So then he gave me these simple lines: 1> It is green in color and is a leaf.
2> It is healthy, and then adds, 'well I have to say that, right?'  :)
3> I like it in my soup (only)
Well, I thought that was good enough for now!

Spinach is available all over the world and is said to be first grown in Persia. The best thing about this leaf is, it has a nice texture and contains no harsh taste, so you can easily manipulate its taste to your liking. It tastes great just in plain salads, or saute with garlic, mix with coconut milk or based masala, onion tomato gravy, you can make pakodas, throw it in soups, the famous palak paneer etc etc.

This recipe of spinach gravy is unique and tastes fantastic! It is more or less Maharashtrian style of preparation and was shared by another foodie Vidya Baindur who makes excellent thalis. Her thalis are the best in town and to die for! Thanks to her that I make this curry often and am happy to share it on my blog now.

Let us take a look at the recipe:

Ingredients:

• 2 cups fresh palak chopped (or 1 cup of frozen palak)
• 2 tbsp peanuts
• 2 tbsp channa dal(bengal dal)
• pinch methi seeds (fenugreek seeds)
• 1-2 green chillies (depending on hotness)
• pinch asafoetida
• 2 tbsp gram flour (besan)
• 1/2 tsp jaggery
• 1/2 tsp tamarind pulp
• salt as per taste
• 2 tsp oil

For tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 4-5 curry leaves
• 1/4 tsp cumin seeds (jeera)
• pinch haldi
• 1/4 tsp chilli pwd

Preparation:

• Soak peanuts and chana dal in little water for an hour. Drain the water and keep aside. 
• In a pressure cooker (or vessel), heat oil, add hing, methi seeds, green chillies and saute. Add palak leaves and saute further. Drop peanuts and chana dal, mix everything, add 1.5 cups water and cook for 1 whistle or till peanuts and chana dal is cooked if cooking in a vessel.
• Open the lid once the cooker cools down. 
• Mix besan in a little water to make a smooth paste. Add this mixture in palak while you stir. Add jaggery, salt, tamarind and bring to a boil, adjust water if needed (besan starts thickening the curry) and simmer for few minutes.
• Make a tempering/tadka by heating oil, add mustard seeds, cumin seeds, once it splutters add curry leaves, hing, turmeric, chilly pwd and pour over the spinach curry.
• Serve hot with bhakri, rice or roti!

You may also like methichi bhaji, lal (amaranth) bhaji, mooli pachadi, palak paneer..

njoY!! happY cookinG!!

Health Benefits: Spinach has a high content of vitamin K and is useful for protein modification and plays an important role in protecting bones from osteoporosis. Spinach is also high in fiber, which helps break down food and keeps your digestive system moving.One cup of spinach is all you need to get a full day’s requirement of vitamin A. That’s good news for your tired eyes. Very rich in iron content, that’s why vegetarians and anemics are encouraged to eat lots of spinach for healthy blood and proper red blood cell production.If you are prone to asthma attacks or have difficulty breathing, include spinach in your diet. The beta-carotene, vitamin C, vitamin E, potassium and magnesium in spinach all have anti-asthmatic properties.

Khatkhate (Mix Vegetable Stew)

This is a classic dish consisting of a fun and unique vegetable medley made with coconut /peanuts as the base and adding many varied spices like schezuan peppers(triphala), kokum etc. Because of all these tangy spicy flavors, khatkhate used to be my favorite dish served during festivals.

Khatkhate is also the last name of many families in konkan/coastal etc. region and also 'khat khat'o means 'boiling' in Konkani. This recipe is a slightly different version of gajbaje dish which is another coconut based vegetable stew. There is Goan khatkhate version, Marathi version, and Konkani version with slight variations (that I know of :))

While growing up, we did not get a Ganesha Idol in my house during the Chaturthi festival but we performed Vayana pooja (coconut pooja) that I celebrate and perform even to this day. This is basically praying to Gowri (Parvati, mother of Lord Ganesha). It is usually celebrated a day before Chaturthi. Most of my neighbors got Ganesha Idol and celebrated with great pomp and show. We were invited to almost 3-4 houses for pooja and lunch/dinner. It used to be great fun! As is our appetites used to be so little and imagine having meals in every house, after eating like crazy we used to get back home with huge tummy (just like Lord Ganesha :)), crash on the bed and instantly go to sleep hehe

I was totally and completely in love with my neighbor's preparation of khatkhate. She never revealed the recipe and nor was I keen on cooking and knowing stuff in my childhood/teens. Sadly she is no more now but a big thank you to my aunt who knew the recipe roughly and has passed it on to me! I was thrilled to no end :)

Can't wait to share it with you all :)
Let us take a look at the recipe:

Ingredients:
For grinding into a paste:

• 1 tbsp coriander seeds
• 4-5 red dry chilies
• 1 tsp sesame seeds
• pinch turmeric (haldi)
• 1/4 cup peanuts
• 8 curry leaves
• 1/2 cup coconut grated
• 3-4 schezuan peppers (optional)
• 3-5 kokum soaked in little water ( or marble sized tamarind piece)
• salt as per taste

Steam Vegetables:

• 3 cups of vegetable mix ( beans, padwal, pumpkin, ash gourd, gherkin, carrots, raw banana, yam, potato, legumes like black eye peas, raw peas, drumsticks etc)
• pick any 4-5 kind of vegetables.
• 1-2 corn on the cob 

For tempering:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• a pinch asafoetida (hing)
• 10 curry leaves
• pinch of chilli powder

Preparation: 

• Cut all vegetables( you can pick 4-5 variety) into bite size and steam it separately. Steam corn and cut into 2-3 inch rounds and keep aside.
• In a pan add 1 tsp oil and roast coriander seeds, red dry chilies, sesame seeds, curry leaves for few minutes and add to the blender. Roast in the same pan grated coconut till its light brown and add to the blender. Next, roast the peanuts and dump it in the blender. Also, add turmeric. Make a semi-solid paste by adding little water at a time. 
• In a vessel, add this paste along with kokum water, jaggery, salt and bring to a quick boil. Now gently add all the veggies and simmer the khatkhate for 5-10 minutes. (Adjust spices like chili pwd, kokum water, jaggery as per your liking)
• Make a tempering/tadka by heating coconut oil, add mustard seeds till they splutter, add curry leaves, chilli pwd, and hing. Stir and quickly pour this into the khatkhate and close the lid so that all the smoke and flavors stay in the curry!! 
• Serve hot with Rice, Dal, Roti. Enjoy this fantastic dish and don't forget to lick your fingers in the end :P

You may also like Vali Bhaji Randai (Indian Spinach curry), Lal Bhaji Curry.

njoY!! happY cookinG!!

Notes*: Do not over cook the veggies when you steam or cook, because you will be cooking it further in the curry. Try to cook all the veggies separately and accordingly. If you don't have kokum, use tamarind or sour tomatoes. A different variation of Khatkhate includes adding of cooked dal to get thick consistency and dal flavor. One can also use triphala as optional. Personally, I like it with it.

Health Benefits: By adding so many vegetables one is guaranteed to get a burst of nutrients, minerals, and vitamins from it. Coconut and peanuts will give much needed good oil for boosting good cholesterol. A very filling and satisfying dish for your health.

Peanuts-Fried Gram Dal Chutney

This chutney is made with peanuts and roasted bengal gram dal (phutani). Lots of people prefer not to use coconut and hence came the substitutes into picture :) This sure makes a nice healthy chutney that can go with Dosas, Idlis, plain Roti or on Sandwiches.

Let's see how it is made,

Ingredients:

for chutney:

• 1 cup fried bengal gram dal (phutani)
• 2 tbsp peanuts
• 1 inch ginger
• handful of chopped cilantro
• marble size tamarind
• salt to taste
• 2 green chillies

for tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 dry red chilli
• pinch of asafoetida (hing)
• 7-8 curry leaves

Preparation:

• Dry roast the peanuts and bengal gram dal on a pan for a few minutes.
• In a mixer/grinder/blender add all the ingredients under chutney except salt and make a paste. You can keep it a little coarse too if you like. Keep aside in a serving bowl. Add salt and mix.
• Make a tadka/tempering, heat oil in a tadka vessel, add mustard seeds, once it splutters add urad dal, brown it and then add dry red chilli, curry leaves, hing and pour this over the chutney. 
• Your chutney is ready to be served.

njoY!! happY cookinG!!

Nutrition Facts: Fried split bengal gram dal(phutani) is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. It is a helpful source of zinc, folate, calcium and protein and is low in fat content. This dal is extremely delicious in taste, full of nutritions and can be digested easily.
Peanut is a universally loved nut :), it has anti-oxidants just like that found in fruits that helps to keep a healthy heart. It reduces the risk of stroke. It also lowers weight gain.