Peanut Chutney

• Peanuts     - 1/4 c
• Roasted Chana dal/Bengal gram     - 1/4c
• Green Chili or Dry Red Chilies     - 1/2
• Ginger     - 1/4 inch 
• Sesame seeds     -  1/2 Tbsp
• Curry leaves     - 12 
• Veg. Oil     - 1/2 Tbsp
• Asafoetida/Hing     - a pinch 
• Salt     -  as required
• Water     - as required

 

1. Heat oil in a pan.
2. Fry the peanuts on a low to medium flame for 5 minutes.
3. Add the curry leaves and fry for a minute.
4. Add the Roasted Chana dal, Sesame seeds and Asafoetida and fry for 2-3 minutes on a low flame.
5. Take care not to brown/burn this, else the chutney might taste bitter.
6. Let this mixture cool.
7. Grind this along with Ginger, Green chilies and Salt.
8. Add water and grind the chutney to a smooth consistency.
9. Check the Salt and add more if required.
10. Serve this Peanut chutney with Idli, Dosa, Medu vada, Rava dosa or Uttapam.

Spicy Quinoa

• Quinoa     - 1 c
• Cumin/Jeera     - 1/4 tsp
• Salt     - 1/2 tsp
• Chilli Pwdr     - 1/4 tsp
• Turmeric     - 1/4 tsp
• Garam Masala     - 1/4 tsp (optional)
• Oil     - 1 Tbsp

1. Heat the Oil in a pot.
2. Add the Cumin and fry for few seconds.
3. Add the Quinoa and fry for few minutes .
4. Add the spices along with salt and mix well for few minutes.
5. Add water and bring to a boil.
6. Reduce the heat, cover the pot and allow it to simmer for 15-20 mins or till the water has evaporated.
7. Serve hot with Sambhar or  any Vegetable-curry.

 

Green Bean Casserole

• Cream of Mushroom Soup     - 1  can
• Milk     - 1/2 c
• Soy sauce     -  1 tsp
• Black pepper     - 1 tsp
• Garlic pwdr     - 1 tsp
• Cooked cut green beans     - 4 c
• French's French Fried Onions     - 6/12 oz

1. Stir the Soup, Milk, Soy sauce, Black pepper, Beans, Garlic pwdr and 2/3 cup onions in a 1 and 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Pumpkin Subzi

• Pumpkin / Butternut Squash / Kaddu     - 1 lb
• Fenugreek seeds / Methi seeds     - 1/4 tsp
• Cumin seeds / Jeera     - 1 tsp
• Red Chili pwdr     - 1/4 tsp
• Turmeric pwdr     - 1/4 tsp
• Dry Mango pwdr / Amchur     - 1/4 tsp
• Sugar     - 1 tsp
• Vegetable Oil     - 2 Tbsp.
• Water     - 1/4 c
• Salt     - 1/4 tsp

1. Wash the pumpkin, peel and cut into cubes.
2. Heat oil in a  pan. Add the Fenugreek seeds and Cumin seeds and fry for a minute on a low flame.
3. Add the chopped Pumpkin, Salt and Turmeric along with the water and cook for some 15-20 minutes on medium heat, till they become soft and mushy.
4. Mash the  pumpkin well.
5. Mix the pumpkin with the rest of the spices and sugar.
6. If the sabzi  looks watery, evaporate the water by cooking it without the lid.
7. Serve the sabzi hot with Pooris or Parathas.

 

Kheer

• Basmati Rice     - 1 c
• Sweet Condensed Milk ( 8 /12 oz)     - 1 can
• Whole Milk     - 2 litre
• Cardamom     - 12
• Almonds     - 1 c

1. Add 1c of boiling water on the almonds and let it soak for 20mins.
2. Drain, peel and chop the Almonds and set aside.
3. Wash and soak rice for 1/2hr.
4. Boil the Milk in a big pot.
5. Add the Rice and chopped Almonds and cook on medium heat till rice is soft and the milk has reduced to creamy consistency.
6. Keep stirring to avoid burning. Lower the heat and add the Condensed Milk and mix.
7. Add the powdered Cardamom and mix well. Taste it and add more sugar if desired.
8. Take it off the flame and let it cool .Tastes best if you chill it for atleast 2/3 hrs before serving.