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Saturday, January 2, 2010

Peanuts Chikki

2 cups Peanuts / Groundnuts/ Shenga
1.5 - 2 cups Chikki Jaggary / Antu Bella
1 tsp Ghee / Thuppa
1/4 - 1/2 tsp Cardamom powder / Elakki hudi

Dry roast the peanuts in a pan or microwave and keep them aside for about 20-30 mins. Remove the outer cover of peanuts.

Put them in a mixer and crush them little bit as shown in the picture below.

Place one aluminum foil in a tray and keep it aside.
Put jaggary in a thick bottomed vessel and bring it to boil in low flame. Keep stirring the syrup in low flame until it is thick and sticky. (Carefully dip the tip of your index finger into the syrup, touch your index finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add baking soda and mix well.

Add crushed peanuts, cardamom powder, ghee and mix well.

Transfer this to the tray having aluminum foil and spread evenly as shown in the picture below. Cut them into square pieces as shown in the picture below.

Once it is cooled to room temperature, separate the pieces and store them in an airtight container.

Andhra Style Mixed Vegetable Sambar

Ingredients for Sambar Masala:
5-6 Red Chillies
2 tsp Coriander seeds / Kottambari beeja
15-20 Black Pepper / Kaalu Menasu
1/2 tsp Fenugreek seeds / Methi seeds
1.5 tsp Bengal Gram seeds / Chana dal / Kadle bele
1.5 tsp Cumin seeds
1.5 tsp White Rice
1 Cardamom / Elakki
1 inch sized Cinnamon / Chekke
1-2 Cloves / Lavanga
1/2 tsp Mustard seeds / Saasive
1/4 tsp Asafetida powder / Hing
1/2 inch sized Ginger
2 cloves of Garlic
3/4 cup grated Coconut
12-15 Curry leaves
Pinch of Turmeric powder
1 medium sized Tomato
2 tsp Oil
Ingredients for Sambar:
1-2 Drum sticks
1 small Carrot
1 small Radish
5-8 Benas
1 medium sized Onion
1 medium sized Tomato
2 florets of Cauliflower
2-3 florets of Broccoli
2 cups cooked Yellow Lentils / Toor dal / Togari bele
Small lemon sized Tamarind
Large grape sized Jaggary
1 tsp Mustard seeds
3/4 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Big pinch of Asafetida powder
Pinch of Turmeric powder
5-6 Curry leaves
5-6 Coriander leaves
2 tsp Oil
Sambar Masala Recipe:
Put red chillies, coriander seeds, fenugreek seeds, black pepper, bengal gram seeds, cumin seeds, cardamom, cinnamon, cloves, white rice and mustard seeds in a pan. Dry roast these ingredients in low flame for about 8-10 mins until they give nice aroma.
Cut the tomato into medium sized pieces. Put 2 tsp oil in another pan and heat. Add asafetida powder, ginger, garlic pieces and fry them for about 1 min in medium flame. Add curry leaves, turmeric powder and fry them for few seconds. Add grated coconut and fry them in medium flame for about 1-2 mins. Add chopped tomato and mix.

Put this fried masala, dry roasted ingredients in blender and grind them to smooth paste by adding little amount of water.
This can be preserved in an airtight container in freezer for about 1-2 months.
Sambar Recipe: Cut all the vegetables into medium sized pieces as shown in the picture bellow. Separate the vegetables that cook very fast like broccoli, tomato, cauliflower, etc and keep them aside.

Put little amount of water and tamarind in a bowl. Squeeze it properly and keep it aside.
Put 2 tsp oil in a pan and heat. Add mustard seeds, fenugreek seeds, cumin seeds and fry. Once it starts spluttering, add asafetida powder, curry leaves, turmeric powder, onion and fry them for about 2 mins in medium flame. Add chopped vegetables which take longer time to cook and fry them for about 1 min. Add tamarind water, salt, jaggary and bring them to boil. Once the vegetables are half cooked, add around 1/2 cup of prepared sambar masala and bring them to boil. Add remaining chopped vegetables and cook.
Once the vegetables are cooked, add cooked yellow lentils and bring them to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 3-4 days) Keep the sambar in low flame for about 5 mins. Add chopped coriander leaves, mix and cover the lid.
I tried this recipe from vahrehvah. Thanks Sanjay for this recipe. It goes well with Rice/Dosa/Idli.

Daalimbe Sippe Tambli


4-5 one inch sized dried Pomegranate skins / Onagisida Daalimbe Sippe

1 cup Grated Coconut

1 Red Chilly

1-1.5 cups Buttermilk / Majjige

Salt to taste

1/2 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Ghee


Remove the inner seeds, other unwanted parts from pomegranate and dry them in oven or under sunlight. This can be preserved in an airtight container or plastic cover.
Put 1/2 tsp ghee in a thick bottomed vessel and heat it. Add 4-5 pieces of dried pomegranate skin, red chilly and fry them for about 2-3 mins in medium flame until they give nice aroma.
Grind grated coconut, fried pomegranate skin and red chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.