MIX CHATANI
Ingridients
1. Roasted peanuts 50gm.
2. Roasted chikpeas (bhuna chana) 50gm.
3. Tender coconut 50gm.
4. Whole corriander seeds 1 table spoon
5. Cumin seeds 1 tea spoon
6. Mustard seeds 1/2 tea spoon
7. Salt to taste
8. Sugar to taste
9. Tamarind 3-4 pieces
10. Curry leaves 5-6
11. Green corriander 20 gm
12. Garlic paste 1-2 tea spoon
13. 2 chopped green and red chillies
PROCESS - Heat one table spoon of oil in a pan
- then add mustard seeds, cumin seeds (jeera), corriander leaves, garlic paste, red and green chillies, curry leaves
- All these ingredients to be soute for a while and then kept aside
- Heat 1/2 table spoon of oil in a pan, add peanuts, coconut, roasted chikpeas(bhuna chana) - Fry or saute for 2-3 minutes
- Add soaked tamarind and water, sugar and salt as per taste
- Grind all ingredients into paste in a mixer/grinder - Smear (tadka) with one chopped red chilli, curry leaves, mustard and cumin seeds .
CHATANI IS READY TO SERVE.QUANTITY IS ENOUGH FOR 5 TO 8 PERSONS. IDEAL FOR: kitty parties, goes well with Idali, Batate(potato) wada, Sabudana(sago) wada,Dosa,Wada
Hi Kanchan - Thanks for giving me the tricks that make the Sabudana Kichri special. I have been making it without the lemon and the sugar, and I guess that's what gives it the special flavour!
ReplyDeleteIncidentally, my family finds peanuts heavy on the stomach in the mornings, as I generally make this for breakfast, so I substitute ground almonds instead. Works very well! Best, Bina
Dear kanchan,
ReplyDeleteI admire your cooking and will give you a nice recipy for a fig desert:
you need:
ripe fresh figs (lets say 6)
Walnuts
Honey
some vanilla, cinnamon, hot red or yelow chilli powder, smome fresh ginger paste, Orange liquor (like Cointreau - Fresh Liquor), mint leaves
Process:
1 cut figs in half and scrape the soft part into a bowl
2 Cut the walnuts in pieces (max 1/5 of the amount of the fig paste)
3 Mix the walnut, 2 spoons of honey, vanilla, some cinnamon, Tip of a knife of ginger paste and a little chilli powder and moist it with liquor (not too much)
4 Taste it (should not be too sweet and a slight hotness should be only comming after a while)
5 put the paste into the freezer till it starts to get more solid
6 fill it into the fig shells and put it into the freezer again (it should not be really deep frozen)
7 before serving half frozen, place a fresh mint leaf on top
flo