#south indian peanut chutney recipe

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Peanut Chutney Recipe: A Nutty Delight for Every Meal

About Peanut Chutney Recipe Peanut chutney Chuteny also known as Moongphali ki chutney, is a flavorful and versatile condiment cherished in Indian cuisine. This simple yet delicious accompaniment enhances the taste of various dishes, from South Indian breakfasts like idli and dosa to snacks such as pakoras and samosas. Its nutty richness, combined with the tangy and spicy notes, makes it a…

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Tomato Peanut Chutney

This spicy tomato peanut chutney will be your best friend for all your South Indian meals. They go best with dosa, idlis, paniyaram or appe. I make them in large batches and enjoy them as a side for rice dishes. It just enhances the taste of any Indian meal and is a must-have recipe for your kitchen. Ingredients: For chutney: 2 Large Tomatoes 7-8 red chili, soaked in warm water 1 medium cube…

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INDIAN FOODS IN USA

Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}

{HISTORY}

{VEDIC AGES}

{ANTIQUITY}

{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}

{MIDDLE AGE OF 16th CENTURY}

{COLONIAL PERIODS}

{INGREDIENTS}

{RECIPES}

LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND  Many more.

ABOUT INDIAN FOOD in USA

You will get know more about the best restaurants Around the world

INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

HISTORY OF INDIAN FOOD NON-VEGETARIAN

INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.

After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.

 Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

VEDIC AGE

VEGETARIAN

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

ANTIQUITY

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.

Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.

Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

PICKLES

FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice—cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake—quite a variety are available

Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric —used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

VEG DUM BIRYANI

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.

INGREDIENTS

Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.

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What is Moong dal badi/Mangodi?

Mangodi is called Moong dal badi. Moong dal badi (Konkana raita) is a popular Indian side dish, made from boiled and mashed moong beans. It is often paired with potato or peanut chutney, pickles and sometimes fried onions. This dish can be found in many Indian restaurants, usually as an appetizer.

It is also a very popular vegetarian main dish. The main ingredients are boiled and mashed moong beans, onions and tomatoes. Other vegetables such as cauliflower, carrot, potato and capsicum can be used in place of onions. This dish usually garnished with coriander leaves or with crushed peanuts. Although different types of vegetables are used in this dish, potato does not enhance the taste of the dish. It is not a must in this dish. Anyone can make it with the cheap vegetables available at their kitchen. At a restaurant, you can give the cheaper vegetables and minced garlic, to make the dish tastier.

If you want to make a delicious dish for dinner, try our moong dal badi. We’ve been making this recipe for years and it tastes just as good as some of the food from the restaurants! The moong dal badi, which is a unique variant of the classic mangodi, is something you will only find in South India. The best part is that you can buy moong dal badi online and have it delivered today. Just check out our site and place your order right now.

The first time I tried this recipe was when my aunt used to cook at her home. She would cook it with mashed potato. My mother liked that particular taste and told me that my aunt should have used potatoes instead of onions .

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Exploring Street Food from Around the World

Street food is a vibrant showcase of a culture's history, flavor, and creativity, offering an authentic taste of local life. Each region serves up unique culinary treasures that reflect its traditions and spirit. Let's take a journey across continents to savor the world's best street food, with rich descriptions and tips on where to try them. Asia: A Symphony of Flavors Asia is often considered the heart of street food, with bustling markets and aromatic dishes that excite the senses.

- Thailand: Pad Thai & Mango Sticky Rice Pad Thai is a harmony of sweet tamarind, tangy lime, and crunchy peanuts stir-fried with rice noodles, shrimp, or tofu. For dessert, indulge in mango sticky rice, where juicy mango meets creamy coconut-infused sticky rice. - Where to Try: Bangkok’s Chatuchak Market and Yaowarat (Chinatown). - India: Pani Puri & Chaat Pani Puri consists of crispy shells filled with spicy tamarind water and mashed potatoes, exploding with flavor in every bite. Chaat, a medley of chutneys, spices, and crunchy savories, is street food at its finest. - Where to Try: Mumbai’s Juhu Beach or Delhi’s Chandni Chowk. - Japan: Takoyaki & Okonomiyaki Takoyaki, crispy octopus-filled balls, are topped with bonito flakes and a drizzle of sweet-savory sauce. Okonomiyaki, a savory pancake made with cabbage and seafood, is cooked fresh and personalized to your taste. - Where to Try: Osaka’s Dotonbori district. Europe: Old-World Charm Meets Modern Delight

European street food blends centuries-old recipes with contemporary twists. - Germany: Currywurst Juicy sausage slices slathered with tangy curry-spiced ketchup and served with crispy fries—a comforting delight for all seasons. - Where to Try: Berlin’s Curry 36 or Konnopke’s Imbiss. - Italy: Arancini & Gelato Arancini are golden-fried rice balls stuffed with cheese or ragu. Follow this savory treat with gelato, a creamy Italian ice cream available in countless flavors. - Where to Try: Sicily for authentic arancini; Florence or Rome for artisanal gelato. - Turkey: Simit & Kumpir Simit, a sesame-coated bread ring, pairs beautifully with tea. Kumpir, a loaded baked potato, is filled with cheese, corn, olives, and more. - Where to Try: Istanbul’s Bosphorus ferries or Ortaköy Square. The Americas: Bold and Diverse Flavors The Americas serve up bold, diverse, and indulgent street food options.

- Mexico: Tacos al Pastor Spit-roasted pork marinated with spices, topped with pineapple, onion, and cilantro, served in warm corn tortillas—pure magic. - Where to Try: Mexico City’s El Huequito or Tacos Los Güeros. - USA: Hot Dogs & Food Trucks New York hot dogs come with endless toppings, while food trucks offer global flavors like Korean BBQ and gourmet tacos. - Where to Try: New York’s Central Park or Los Angeles' Abbot Kinney Food Trucks. - Peru: Anticuchos Marinated meat skewers grilled to perfection, often accompanied by potatoes, are a flavorful staple of Peruvian street food. - Where to Try: Lima’s Mercado Central or Cusco’s street stalls. Africa: Spice and Soul African street food tells the story of its rich culinary heritage with bold, earthy flavors. - South Africa: Bunny Chow This dish features hollowed-out bread filled with spicy curry, a Durban specialty combining Indian and African influences. - Where to Try: Durban’s Victoria Street Market. - Nigeria: Suya Smoky, spicy skewers of grilled meat seasoned with a peanut-spice rub, served with onions and tomatoes, are an irresistible delight. - Where to Try: Abuja’s Garki Night Market or Lagos’s Lekki Market. - Morocco: Sfenj & Harira Sfenj, fluffy Moroccan donuts, pair perfectly with mint tea. Harira, a hearty lentil and tomato soup, is a staple during Ramadan. - Where to Try: Marrakech’s Jemaa el-Fnaa Square.

Oceania: Fresh and Inventive Oceania's street food reflects its multicultural influences and emphasis on fresh, quality ingredients. - Australia: Meat Pies & Food Trucks Australian meat pies with flaky crusts and savory fillings are a street food icon. Urban food trucks also serve gourmet burgers and bao buns. - Where to Try: Sydney’s Harry’s Café de Wheels or Melbourne’s food truck parks. - New Zealand: Hangi A traditional Maori dish cooked underground with hot stones, Hangi offers tender meats and smoky root vegetables. - Where to Try: Rotorua’s Te Puia or Maori cultural villages.

Street Food Etiquette and Tips - Follow the Crowd: Busy stalls often mean fresh, safe food. - Ask Locals: Locals know the best-hidden gems. - Go Early: Beat the rush to enjoy freshly prepared dishes. - Stay Hydrated: Especially in hot markets, keep water handy. Why Street Food Matters Street food connects travelers with the culture, history, and spirit of a destination. It fosters a sense of community and helps preserve traditional recipes while supporting local economies. Conclusion: Savor the World One Bite at a Time From the spicy skewers of Nigeria to the creamy gelatos of Italy, street food offers a culinary passport to the world. So, the next time you travel, skip the fancy restaurants and head straight to the streets—it’s where the real magic happens. Bon appétit and happy exploring! 🌍🍢🌮 Read the full article

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Discovering the Delights of Traditional Indian Breakfasts with a High-Protein Twist

In the vibrant culinary landscape of India, breakfast dishes are celebrated for their diversity and richness, blending spices, textures, and flavors in ways that delight the palate and energize the body. As the fitness and wellness trend continues to rise, there's a growing interest in integrating more protein into traditional meals. For those looking to combine the health benefits of a high-protein diet with the authentic tastes of Indian cuisine, reimagining traditional Indian breakfasts with a protein-rich twist is an excellent strategy. Here, we explore how to infuse high protein into Indian breakfast staples, making every morning meal not only a cultural journey but also a nutritional powerhouse.

1. Upgraded Poha: Quinoa Poha

Traditionally made from flattened rice, poha is a staple breakfast item across many parts of India. It is light yet satiating and typically includes peanuts, turmeric, chili, and mustard seeds. To elevate its protein content, replace flattened rice with quinoa. Quinoa, a complete protein source containing all nine essential amino acids, not only boosts the protein content but also enhances the dish's texture and nutritional profile. A bowl of quinoa poha can be a perfect start to the day, ensuring a sustained release of energy.

2. Protein-Packed Idli: Mixed Lentil Idli

Idli, a beloved South Indian breakfast, is traditionally made from a fermented batter of rice and urad dal (black lentils). To craft a high-protein version, consider using a mixture of various lentils like chickpeas, moong dal, and red lentils in addition to urad dal. This not only enriches the protein content but also adds a delightful twist to the flavor and color of the idlis. Serve these nutrient-packed idlis with coconut chutney and sambar for a fulfilling high protein breakfast Indian style.

3. Besan Chilla: The Savory Pancake

Besan chilla, or gram flour pancakes, are inherently high in protein as they are made from chickpea flour, which is rich in protein and gluten-free. To make them even more nutritious, add finely chopped vegetables like spinach, bell peppers, and onions, and spice it up with green chilies and ajwain (carom seeds). These pancakes are not only filling but also provide a balanced meal with fibers, vitamins, and proteins, making them an excellent high protein breakfast Indian dish for health-conscious foodies.

4. Savory Oatmeal Upma

Oatmeal is universally recognized as a hearty, comforting breakfast option. Give it an Indian twist by preparing it as upma, a traditional South Indian dish typically made with semolina. Cook the oats with mustard seeds, curry leaves, green chilies, and turmeric, and add vegetables like carrots and peas to enhance its nutritional value. This dish is a wonderful way to integrate the health benefits of oats, including high protein and fiber, into a delicious Indian breakfast.

5. Masala Tofu Scramble

A plant-based take on the classic egg bhurji, this tofu scramble incorporates the same masala — onions, tomatoes, turmeric, chili powder, and coriander. Tofu, a great source of protein, makes this dish light yet satisfying. Wrap it in a whole wheat chapati or serve with a side of paratha for a hearty, high-protein meal that energizes you throughout the day.

6. Moong Dal Cheela with Cottage Cheese Stuffing

Moong dal cheela is another nutritious pancake option that can be made protein-rich by adding a stuffing of grated paneer (cottage cheese). Paneer is high in protein and provides a soft, creamy texture that complements the crispiness of the cheela. Accompany this dish with mint chutney to enhance its flavors.

Incorporating high-protein ingredients into traditional Indian breakfast recipes not only caters to the health-conscious but also preserves the authenticity of these beloved dishes. By choosing these high protein breakfast Indian options, you ensure a wholesome, delicious start to your day, packed with the goodness of proteins and the rich, diverse flavors of India. Whether you are a fitness enthusiast or simply someone looking to add a nutritious twist to your morning routine, these protein-enriched Indian breakfasts are sure to impress.

[luckytreeapricotzine]

Exploring the Versatility of Blanched Peanuts in Indian Recipes

Peanuts have forever remained a staple ingredient in Indian cuisine, and their versatility is nothing less than extraordinary. India boasts countless peanut varieties, including Java, Kaushal, Bold, and Amber, each with distinctive tastes and characteristics.

Peanut production in India witnessed constant evolution, with 7.38 million metric tons of peanuts produced yearly, given the promising climatic conditions and the crop adaptability to different regions.

While many individuals are familiar with the conventional use of roasted peanuts as a garnish or a snack, blanched peanuts offer an unexplored world of versatility in Indian cooking. They add a satisfying crunch and a creamy, nutty flavour to diverse dishes.

In this blog post, we will give a detailed overview of the versatility that blanched peanuts offer and their health benefits.

Exploring the Versatility of Blanched Peanuts in Indian Recipes

Blanching refers to boiling a food item and directly dipping it into ice water to stop the cooking cycle. This blanching procedure is ideally used to retain the natural colours, texture, and nutrients of fruits, nuts, and vegetables.

When speaking of peanuts, blanching presents a special benefit - it removes the skins, leaving behind a smooth, soft surface and creating an appealing texture and taste. Below are the diverse ways blanched peanuts are used in traditional and modern Indian cuisine.

Peanut Chutney: Blanched peanuts make the base of a delectable peanut chutney, a famous South Indian sauce. This tangy chutney is made by grinding blanched peanuts with some garlic, coriander leaves, green chillies, jaggery, and tamarind, making it an excellent accompaniment to idlis and masala dosas. Peanut Ladoo: Blanched peanuts can be used to make a sweet delicacy known as "Peanut Ladoo." A combination of blanched peanuts, jaggery, and ghee is rolled into small, round balls. It is a common preparation during festivals. Peanut Rice: Blanched peanuts can be added to rice dishes to provide a creamy and nutty texture. In addition, preparing South Indian-style peanut rice involves cooking blanched peanuts with mustard seeds, curry leaves, and spices and mixing it with boiled rice.  Peanut Curry: Blanched peanuts are important in the preparation of famous North Indian dishes like "Kadhi" or "Kofta curry." The peanuts add consistency and a slightly nutty flavour to these savoury curries.  Peanut Soup: Blanched peanuts can be used to cook a creamy and nutritious soup. Also, cooking them with vegetables and aromatic herbs results in a delectable peanut soup that creates a perfect balance of flavour and nutrition. Peanut Sauces and Dips: Blanched peanuts can be transformed into mouthwatering sauces and dips. One well-known variety is the "Peanut Sauce," usually served with momos (dumplings) in some regions of India. This sauce blends blanched peanuts, soy sauce, and seasonings to create delightful dips and sauces. Peanut Barfi: Another excellent use of blanched peanuts is to make various Indian sweets. One such sweet is the "Peanut Barfi," prepared by blending blanched peanuts with sugar and ghee and then slicing them into squares.

To Sum Up

Blanched peanuts have evolved as a key ingredient in improving the flavour, consistency, and nutritional value of diverse Indian dishes. From classic spicy chutneys and curries to modern desserts and soups, the versatility of blanched peanuts cannot be overlooked. However, premium quality blanched peanuts are key to creating mouthwatering dishes.

Blanched peanut suppliers in India, like Agrocrops, ensure that quality is never compromised. A top name in exporting high-quality peanuts to clients globally, it handles 6.5% of the world's consumption of peanuts, and it is the largest fully integrated peanut company in the world.

[anubalaskitchen]

Verkadalai And Rava Uthappam

Verkadalai (peanuts) is called the poor man source of vegetarian protein. It is extensively used in south Indian cuisine in many recipes, like chutneys, salads, sundal, kara khuzhambu, kootu, candies, savouries etc. Including verkadalai in a meal plan is one of the easiest method of making your meal protein rich. Peanuts contains phytic acid which can interfere in nutrients absorption in the…

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Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description Diet Type: Vegetarian, How to Use: Add 1 cup of adai dosa mix and 1 cup of water to the bowl mix it to dosa batter consistency, set aside the batter for 15 min again, pore batter onto hot greased nonstick pan, cook on medium heat, now you are ready to roll out hot, crisp and heathy adai dhosa for your family. Product Benefits: Adai, a South Indian staple multigrain dosa mix is enriched with nutrients from lentils including toor dal, urad dal, and chana dal. This protein rich dosa can be had any time of the day. Pair it with Gourmet Craft Instant Peanut Chutney for an authentic taste of Southern meal. 100% Natural Ingredients prepared using traditional recipes just like in our homes. Storage Recommendation: Reseal the pouch tightly once opened, use dry spoon, Store in a cool dry place. Each 250 gm pouch makes 10 to 12 adai dosa Allergen Information: No Preservatives, No Added Artificial Flavors Or Colors, No Additives. Package Contains: Instant adai dosa mix 250 gm each (Pack of 3) [ad_2]

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South Indian Style Crispy Masala Dosa

South Indian Style Crispy Masala Dosa

South Indian Style Crispy Masala Dosa!

Easy way to make Crispy Masala Dosa! Dosa is one of the favorite recipe of South Indian. We can eat it at any time, breakfast, lunch or snacks.

You must read this recipe because in this post I have told how we can make crispy dosa without puffing rice and lentils… Yes, if you want to make dosa and the batter is not ready then you can make batter in this way and market You can make crispy dosa at home like this. It takes more than 30 minutes to make it, so let’s see how it is made and what are the things we need to make it.

material:- For Dosa:-

Rice: 150 grams Urad Dal(Black gram): 50 grams Fenugreek seeds: 1 tsp Sugar: 1 teaspoon Semolina: 2 teaspoons Curd: 1/2 cup Baking Powder: 1 teaspoon For the sharpener:-

Oil: 3 teaspoons Boiled and Potato: 2 Chana Dal (Gram): 1/2 teaspoon Urad Dal(Black gram): 1/2 tsp Mustard seeds: 1/2 teaspoon Peanuts: 12-14 (4 tbsp) Peas: 12-14 (4 tbsp) Turmeric powder: 1/4 teaspoon Coriander powder: 1/2 teaspoon Red chili powder: 1/2 teaspoon Aamchur powder (garam masala): 1/4 teaspoon Salt: as per taste Kasuri methi: 1/2 teaspoon

You are reading the easy recipe to make Crispy Masala Dosa! If you want to make any other recipe then you can read this:- #1. How to make Rava Idli? and #2. The Easiest Way To Make Spicy Snacks Of Stale Bread In 2018! can make

Method of making dosa:- First of all take the rice in a bowl and wash it well and grind it without water for

1 minute by putting it in a mixie jar.

2. Then add water to it and grind it for 1 minute. (If the rice is not grinded well, then grind it for some more time)

3. Grind urad dal and fenugreek seeds in the same way (first without water and then after adding water).

4. Here we have grinded both the batters and taken them in a big vessel.

5. And add one spoon of sugar, semolina and 1/2 cup curd to it and mix it.

6. Then mix it well and leave it covered for 5 minutes.

Till then we will make Chokha….

7. For that put a pan on the gas and pour oil in it. Then put Rai Chana Dal and Urad Dal in it and cook it for 2 minutes.

8. Then put almonds, peas and onions in it and cook it only till the color changes (do not turn red after roasting).

9. Then add turmeric, red chili, coriander powder and mango powder and mix it.

10. Then put some water in it and add salt and cook for a while.

11. Then break the potatoes and put them in it and cook them.

12. And our sharpener is ready.

13. Now we will put one spoon of baking powder in the batter and mix it well. (Here we do not have to use baking soda, only baking powder.)

14. Then heat the non stick pan completely on the gas. And when it gets hot, apply a splash of water on it and wipe it with a cotton cloth.

15. Then pour the batter in the center of the griddle and spread it thinly.

16. Then make the gas medium and pour it till the top of the dosa.

17. After the dosa is cooked, you will see that the dosa has started leaving the sides.

18. If you want to eat plain dosa, then remove morkar from it and your plain dosa is ready.

19. For masala dosa, put the chopha on the doda and then take out the dosa after moring it.

20. Here you can see how well our dosa is made.

Now it can be served with chutney, sambar or vegetable.

And our plain dosa is ready.

Suggestion:- When you grind rice, grind it in a small jar so that your rice will grind quickly. It is very important to add curd in the dosa batter. We do not have to use baking soda in the batter, only baking powder. If you do not know how to make thin dosa, then you put the batter on the griddle and spread it first from the middle and then slowly spread it outside. I am sure you would have liked the way to make this dosa nice and easy. If you have any doubt or suggestion regarding this recipe, you can ask or tell in the comment box.

https://thecitytimes.in/south-indian-style-crispy-masala-dosa/

[chutneyideas]

 5 Top Dishes to Try with Peanut Chutney

Peanut or groundnut chutney is one of the delicious choices for everyone. You can have it with south Indian dishes, tandoor items, and other foods. The delicious tangy flavour of this chutney adds oomph to the dish, and most food items are incomplete without a generous serving of your favourite chutney.

That’s why most of us prepare a big batch of it because we think that it will be gobbled up in no time! But sometimes, you might get tired of eating the same chutney again and again, and it will keep sitting in the fridge. So, how can you repurpose it and use the same with different dishes? Here are some ideas for you –

Festive Treat

As the festival is all about delicious meals, why not put an interesting twist to the existing food items? If you are looking for something different to impress your guests, combine the peanut coconut chutney with hung curd and sprinkle some seasonings (oregano and red chilli flakes). You can use this yummy and new dip with all festival food items. Your guests would definitely ask for the recipe!

Sandwich Spread

Everyone loves sandwiches. They are the perfect solution to our hunger pangs, whether it is early in the morning or late at night. But why always eat the same boring tomato and cucumber? It is time to enhance the flavour and aroma of your classic sandwich with peanut chutney. Spread a generous amount of it on either slice of bread and enjoy something completely new!

Invent a Dish

Chutney is full of flavour. So, you can always make it a part of the main dish. Prepare new types of aloo sabzi, filling for dosa, and much more with this peanut groundnut chutney. It will bring more flavours to the palette and leave everyone asking for more!

Marination

Did you know that chutneys could be used for marination as well? Yes, you can coat the vegetables with it and add oil with some seasoning spices to enhance the flavour. It will bring out the richness of the main ingredient and elevate your dish!

Glaze

Peanut chutney packs a punch of aromas and flavour. So, you can always give a twist to your savoury dishes by glazing them with chutney. Use that leftover chutney in your fridge and glaze the meat to give your family something new to try! The crunchiness of peanuts and the richness of oil would be loved by all.

Finishing UpYou can do a lot with the peanut chutney apart from using it as a dip. If you don’t usually prepare a batch at home but want to try these methods, you can always buy readymade peanut chutney for dosa and idli. The authentic Andhra flavours would infuse beautifully with your meals and take them to a new level. After all, food is all about experiments. If you don’t try it, you won’t understand it. Happy eating!

[doonitedin]

भूल जाइए हरी और लाल और इस तरह से मूंगफली की चटनी बनाइए मजेदार

भूल जाइए हरी और लाल और इस तरह से मूंगफली की चटनी बनाइए मजेदार

ब्रेकफास्ट, लंच और डिनर के ऑप्शन्स तो हमने बहुत दे दिए. आज सोचा जरा उनके साथ खाने के लिए कोई ऑप्शन बता दें. तो भई हो जाइए रेडी और देखिए इस चटपटी चटनी की रेसिपी. चटनी सुनकर ये मत सोचिएगा कि ये हरे धनिए की होगी या इमली की होगी. ये तो हमें आती है. News Nation Bureau | Edited By : Megha Jain | Updated on: 22 Sep 2021, 01:04:34 PM Peanut Chutney (Photo Credit: News Nation) नई दिल्ली: ब्रेकफास्ट,…

[go-21newstv]

Andhra-Style Peanut Chutney Recipe: This High-Protein Side Dish Will Complement All South Indian Meals

Andhra-Style Peanut Chutney Recipe: This High-Protein Side Dish Will Complement All South Indian Meals

Andhra-style peanut chutney is a must-try. Highlights Protein-rich peanut chutney is popular in south Indian cuisine. This Andhra-special peanut chutney adds the tanginess of tomatoes. Here’s an easy recipe to make it at home. Come winter and our bedside table has a jarful of peanuts for any time munching. Winter afternoons spent with the whole family finishing a bagful of peanuts in one…

[anantradingpvtltd]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description Diet Type: Vegetarian, How to Use: Add 1 cup of adai dosa mix and 1 cup of water to the bowl mix it to dosa batter consistency, set aside the batter for 15 min again, pore batter onto hot greased nonstick pan, cook on medium heat, now you are ready to roll out hot, crisp and heathy adai dhosa for your family. Product Benefits: Adai, a South Indian staple multigrain dosa mix is enriched with nutrients from lentils including toor dal, urad dal, and chana dal. This protein rich dosa can be had any time of the day. Pair it with Gourmet Craft Instant Peanut Chutney for an authentic taste of Southern meal. 100% Natural Ingredients prepared using traditional recipes just like in our homes. Storage Recommendation: Reseal the pouch tightly once opened, use dry spoon, Store in a cool dry place. Each 250 gm pouch makes 10 to 12 adai dosa Allergen Information: No Preservatives, No Added Artificial Flavors Or Colors, No Additives. Package Contains: Instant adai dosa mix 250 gm each (Pack of 3) [ad_2]

[homecookingshow]

Hema's 2 South-Indian Hotel Style Breakfast Recipes | Masala Dosa | Thattu Idli #MasalaDosa #MysoreMasalaDosa #ThattuIdli #Dosa #DosaRecipe #Potatomasala #redchutney #idli #idlirecipes #homecooking 1. Coconut Chutney https://www.youtube.com/watch?v=h1YFkqp6K0w 2. Ginger Chutney https://www.youtube.com/watch?v=uv7bMzA0-W4 3. Red Chilli Coconut Chutney https://www.youtube.com/watch?v=Q0DycchdJ10 4. Mint Chutney https://www.youtube.com/watch?v=DbluPFPa0kc&t=18s 5. Peanut Chutney https://www.youtube.com/watch?v=4UVWyUVlKAg&t=9s Masala Dosa Ingredients To Make Dosa Batter Idli Rice - 1/2 Cup Parboiled Rice - 1/2 Cup Urad Dal - 1/4 Cup Fenugreek Seeds - 1/2 Tsp Chana Dal - 1/2 Tsp Poha - 1/4 Cup Water Rock Salt - 1/2 Tsp To Make Red Chutney Oil - 2 Tsp Chana Dal - 2 Tbsp Cumin Seeds - 1 Tsp Onion - 1 No. Chopped Garlic - 6 Clove Red Chili - 15 Nos Rock Salt - 1/2 Tsp Water To Make Potato Masala Oil - 1 Tbsp Mustard Seeds - 1/4 Tsp Urad Dal - 1/4 Tsp Cumin Seeds - 1/4 Tsp Asafoetida Powder - 1/4 Tsp Curry Leaves Onion - 1 No. Finely Chopped Green Chili - 2 Nos Finely Chopped Turmeric Powder - 1/2 Tsp Salt - 1 Tsp Boiled Potato - 3 Nos Coriander Leaves To Make Masala Dosa Dosa Batter Ghee Red Chutney Potato Masala Method In a bowl, wash and soak idli rice and parboiled rice for about 3 hours In another bowl, wash and soak urad dal, fenugreek seeds, chana dal for about 3 hours In another bowl, wash and soak poha for about 3 hours First grind the rice without any water and later add very little water Add the dals and grind it Finally add the poha and grind it into a smooth batter Add rock salt and mix well Let the batter ferment for about 8 hours To make the red chutney, heat a pan with some oil roast cumin seeds, chana dal Add onions, garlic, red chili and saute them Cool the mixture and add salt and grind it to a fine paste Boil the potatoes and peel the skin To make the potato masala, heat a pan with some oil, add mustard seeds, urad dal, cumin seeds After the mustard seeds splutter, add asafoetida, onions, green chilies, curry leaves and saute After sauteing the onions, add turmeric powder, salt and boiled potatoes Mix everything well and mash them roughly Finally add some coriander leaves and turn off the stove and keep the mixture aside Heat a tawa, pour the dosa batter and spread it Add oil, cook on both sides and spread the red chutney, spread the potato masala Fold the dosa and serve it hot. Thattu Idli Ingredients Thattu Idli Urad dal 1 cup Raw rice 4 cups Salt Idli Podi Urad dal 1/4 cup Chana dal 1/4 cup Sesame seeds 2 tbsp Red chillies 15 Curry leaves Asafoetida powder 1/2 tsp Tamarind Salt Method Thattu Idli Wash and soak the rice and dal separately for 6 hours Grind the soaked dal to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter Grind the soaked rice to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter Mix both the batters in a bowl, add salt and mix well Let it ferment at room temperature for 8 hours Take the thattu idli moulds and grease it with oil Fill the mould with the idli batter until it is 3/4th filled Steam cook the thattu idli for 7-10 mins Release the thattu idli from the plate Serve it with some ghee and idli podi Idli podi Heat a pan and dry roast the urad dal till it turns to a golden brown color and keep it aside Heat a pan and dry roast the chana dal till it turns to a golden brown color and keep it aside Heat a pan and dry roast the sesame seeds till they start crackling and keep it aside Heat a pan and dry roast the red chillies and keep it aside Heat a pan and dry roast the curry leaves and keep it aside Let all the ingredients come to room temperature Transfer the cooled ingredients to a mixer jar Add asafoetida powder, tamarind, salt and grind everything to a fine powder The Idli podi is done by HomeCookingShow

[meatismurderbutalsodelicious]

BBC Afternoon TV Chicken Curry (Circa 1981)

Chicken curry with chutney and plain yogurt over rice

I’ve been making this recipe since I was 16. 

Growing up in Ireland in a single-parent household, I picked up the cooking bug pretty early on. Mostly I had enjoyed watching my grandmother cook, and on the weekends, my mother.

Our grandparents, our mother’s parents, helped raise my siblings and I when we lived in the Greater Los Angeles area in the mid-1970s, before 1977 when we up and moved to Dublin, Ireland where my mother’s family originated.

Even back then, TV was the afternoon babysitter, and despite having only a whopping four stations to watch—BBC 1, BBC 2, ITV and RTE—we managed to be well-entertained and informed.

My older brother, Alan, and I attended St. Paul’s College in Raheny, Dublin. An all-boys school run by Vincentian priests, it was all very Harry Potter with the uniforms and blazers and school crests, but decidedly less magical.

At the time, the Irish Republic required secondary (high) school students to attend a particular number of school hours per year, and to make the quota, we had a half-day on Wednesdays. If memory serves, we were let off class at the odd time of 1:10 p.m.

I’d go home, make lunch and watch the women’s afternoon programs on BBC1 or ITV. Now, back in the day, there was an afternoon chat show that a cute, portly blond middle-aged fellow with a beard used to co-host. And almost every Wednesday, the show would have a cooking segment and that’s where I learned this recipe. 

Now, this is a particularly British curry; in that, long before chicken tikka masala became the number one dish for British soccer hooligans, this was considered an authentic “curry”. But, as I matured and my experience and palate broadened, I realized this was less an authentic Indian curry and more some weird amalgam of ingredients from every South Asian and South East Asian country the Brits ever colonized.

But I learned to make it, and it’s become a staple of my family meal repertoire, alongside French Toast, and pancakes. If Mom roasted a chicken for Sunday dinner, then a chicken curry was on the dinner menu for Monday. 

Despite being raised in Ireland, our mother insisted we recognize and acknowledge our US roots. So, while we lived in Ireland we celebrated Thanksgiving every year and this recipe became part of family post-Thanksgiving ritual that went on for many years. (Imagine my surprise when I learned a few years back that the mother of the protagonist in “Bridget Jones Diary”—the books and films I’ve neither read nor seen—had her own post-Christmas Turkey curry buffet!)

Roast chicken. We’ve all been there; we’ve all got at least one chicken breast, a leg and a thigh just waiting there to be turned into chicken salad or a dry sandwich. This is where this recipe comes in to save the day.

Ingredients:

3 tablespoons of Ghee (Indian clarified butter) or 2 tablespoons of butter and 1 tablespoon vegetable oil.

1 large onion, diced

1 small birds eye red chili or a 1/2 teaspoon chili flakes (this is to your taste, so add as much or as little as you desire)

1 thumb-sized piece of fresh ginger root

2 tablespoons ground cumin

1 teaspoon ground turmeric

1 tablespoon curry powder

1/2 cup of raisins

4 cloves of garlic

1 cinnamon stick

4 to 5 green cardamon seeds

1 teaspoon black pepper corns

1/2 cup of roasted of unsalted peanuts or cashews, ground up in a food processor (or two large tablespoons of crunchy peanut butter).

Juice of one fresh lemon

1/2 a tart apple (Granny Smith)

1 can of coconut milk (full fat, or why bother?)

1 can low sodium chicken or veggie broth

A pound of cooked chicken, preferably breast and thighs

1/2 cup of frozen peas

1/4 cup chopped fresh cilantro

OK, in a Dutch Oven or a nice broad and deep wok or pan, sauté the onions, raisins, garlic, peppercorns, chili, cardamon in the ghee or butter/oil mixture. I use one medium size birds eye red chili that I halve or quarter, piercing the skin to let the oils free. You want to cook the vegetables until they are glistening and beginning to caramelize. The raisins should begin to plump.

If they absorb too much of the oil, just add more, then mix in and sauté the crushed spices. Keep an eye on the pan, you want the spices to begin to brown, but you don’t want them to burn. When the onions are browned and the raisins begin to bloat, add the juice of one whole lemon, grate in the fresh ginger and then shred at least half of the apple's flesh into the mix. 

Before you add the liquid, you will want to remove the cinnamon stick. Add the coconut milk.

Now, add the same amount of chicken or vegetable broth, I use the coconut milk can to make sure it’s an equal measure. If it's too runny, then add a cup of creamy plain yogurt, if it’s too thick, a cup of water. Add in two tablespoons of peanut butter. The ketchup goes in last to bring out the sweetness and color. Lower the temperature to a nice simmer, stirring occasionally.

Now, break out the protein. We had a roast chicken earlier in the week and had a breast, a leg and thigh leftover. No need to be polite, just shred the meat with your hands.

Now, fold in the chicken until every last piece is submerged and coated. This chicken is cooked, so now you don’t want it to become rubbery. Set the heat on the stove to as low as it can go, so that the curry is slightly simmering.

Now, when I get to this stage, this is where I begin to work on rice, which should only take about 20 minutes to cook. Take the time to stir in your two tablespoons of ketchup, this is for acidity and sweetness. Finally, fold in the peas and the finely chopped cilantro in the last five minutes of cooking. This adds brightness and color to the dish.

If you’re going to go all “authentic”, use basmati rice, but Jasmine works just as well as long as you rinse it well before you boil it to get rid of the excess starch. This ensures firm, separate grains that are not sticky.