Peanut Chutney: August 16, 2011

This chutney can be served with farari / farali purees, parathas, muthiyas and wadas too… one can also make two variations from this chutney…one mixed with curd and another without it, it will be a dry chutney which can be used as a handy masala for cooking other farari dishes…

Requirements:

Roasted Peanuts Powdered : ½ Cup

Red Chilli Powder : 1 Tea Spoon

Coriander and Cumin Seeds Powder : 1 Tea Spoon

Hang Curd : ½ Cup

Sugar Powdered : 1 Tea Spoon

Salt / Sindhalun to taste

Process:

Step : Beat the hand curd to make it a smooth paste without lumps.

Step : Mix all the ingredients well.

Step : Serve this chutney chilled.

Farali / Farari Muthiyas:

A good variation from the usual ones, now days we get different types of flour readily available in the market…with a slight twist we can easily make different recipes…this recipe can be made by shallow frying the muthiyas, which will make it a more healthy farari dish.

Requirements:

Potatoes : 6 to7 Medium Sized

Roasted Peanuts Powder : ½ Cup

Rajgira Flour : 2 Table Spoons

Sabudana Flour : ½ Table Spoon

Waterchestnut / Shingoda Flour : ½ Table Spoon

Sugar : 1 Tea Spoon

Lemon Juice : ½ Table Spoon

Black Peppercorns Powder : ¼ Tea Spoon

Ginger-Green Chilli Paste : 2 Tea Spoon

Sesame Seeds : 2 Tea Spoon

Curd : 1 Table Spoon (to bind the mix)

Coriander Leaves : 2 Tab le Spoons

Freshly Grated Coconut : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step : Boil potatoes, peel off their skin and smash them finely.

Step : Mix all the ingredients in a bowl.

Step : Bind all the ingredients with curd and make a semi soft dough from it.

Step : Heat oil in a frying pan.

Step : Make small oval shape muthiyas and fry them in oil till they turn golden brown in color.

Step : Remove them on a soaking paper.

Step : Serve them hot with green chutney.

Tip:

1 : The quantity of curd can be adjust accordingly, to maintain the consistency of the dough.