recipes - peanuts

In this page you will find recipes for the following:
Cucumber Salad with roasted peanuts
Simple Chutney of Spiced, Crushed Peanuts
Peanut Chutney
Pudina Peanut Chutney
Peanut Laddus
Peanut Pachi Rasam

Cucumber Salad With Roasted Peanuts (can also be made with grated carrots instead of cucumber)

Ingredients:
1 cucumber (better if with less seeds) - ½ cup roasted peanuts
1 tbsp vegetable oil - ¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp asafetida
1 pinch turmeric
1 tbsp chopped cilantro or coriander leaves
4-5 curry leaves
1 whole chili pepper, cut lengthwise
Sugar to taste
Salt to taste

1. Directions:
   Chop cucumber medium to fine
2. Add medium to coarsely ground roasted peanuts
3. For dressing: Heat oil in a small sauce pan
4. Add mustard seeds. When mustard seeds are popping, remove sauce pan from heat and add chili pepper, cumin seeds, curry leaves, and turmeric
5. Pour dressing over cucumber and peanuts mixture
6. Add sugar and salt to taste.
7. Mix well, preferably by hand, mixing flavors together. Depending upon how spicy you like, crush or remove the pepper while mixing. Garnish with chopped cilantro leaves
   

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Simple Chutney of Spiced, Crushed Peanuts

Ingredients:
1 cup roasted peanuts
2 tsp cumin seeds
2 tsp coriander seeds
½ - 1 tsp hot red pepper powder
1 tsp salt
1 clove garlic

1. Directions:
   Grind together in a blender or with mortar and pestle.
2. The mortar and pestle gives you a consistency more like peanut butter, while the blender mixture will be dry and crumbly.
   This can be served drizzled with oil and eaten with chapatti.
   

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Peanut Chutney

Ingredients:
2  tablespoons grated coconut
2  tablespoons peanuts, roasted
1" piece ginger peeled and chopped
4  tablespoons fresh coriander leaves, chopped
4  green chilies chopped
1  small onion, chopped
1  teaspoon mustard seeds
½  teaspoon asafetida powder
4  curry leaves
2  tablespoons oil
salt to taste

1. Grind the coconut, roasted peanuts, green chilies, onion, coriander leaves and ginger to a fine paste using a little water.
2. Pour the paste/chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafetida powder. Fry briefly and pour it on the chutney.
4. Add salt to taste.
   

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Pudina Peanut Chutney

Ingredients:
½ cup roasted, unsalted peanuts 1 bunch fresh pudina (spearmint)
1 onion 4 green chillies
Marble-sized tamarind pulp 1 tbsp peanut oil
¼ tsp cumin ½ tsp salt, or to taste

Directions:

1. Soak tamarind in quarter cup of warm water for about ten minutes to soften, so that it can blend well.
2. Meanwhile wash and pluck the pudina leaves and also tender stems. (Two cups tightly packed.)
3. Peel and slice onion to big chunks. Cut chillies to two pieces.
4. Heat oil in a cast-iron skillet to a smoking point. Add and toast cumin for few seconds. Add the onion and chilies. Sauté to pale brown. Remove to a plate.
5. Then in the same skillet, add the pudina and sauté until leaves collapse. Remove to a plate and cool to room temperature.
6. Take peanuts in a mixer or blender. Pulse for few minutes. Then add the roasted onion, chilli, cumin and mint leaves. Also salt and the tamarind along with the water it soaked in.
7. Puree to smooth paste. Add water if necessary, about another half cup for easy blending.
8. Pudina pachadi is best eaten the day it is made. It is good with a variety of savory recipes. Adds a refreshing minty sparkle when eaten with breakfast items like idly, dosa, upma and pongal, and also when applied on chapati, roti or when mixed with rice and dal.
   

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Peanut Laddus

Ingredients:
2 cups peanuts 
1 cup jaggery
½ teaspoon cardamom powder
little flour for dusting hand

Directions:

1. Dry roast the peanuts and remove the skin, and slightly crush them so that they will break into two pieces. (You can also use readily available roasted Peanutss).
2. In a heavy bottomed vessel pour 1/4 cup water and add jaggery powdered. Make a soft ball stage syrup.
3. Remove from stove and add peanuts and cardamom powder and mix well. Allow to cool for five to ten minutes.
4. When it is still warm, dust your palm with a little flour (it will prevent the syrup from sticking to your hand), take out little Peanuts mixture and make a small size ball.
   

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Peanut Pachhi Rasam

Ingredients:
2 cups peanuts ½ tsp chili powder
2-3 cups water 1 tbsp tamarind juice
2 tbsp powdered jaggery 1 large onion
2-3 curry leaves Several dried chilies
½ tsp mustard seeds ½ tsp cumin
1 tsp oil 1 tsp salt, or to taste

Directions:

1. Take peanuts in a large skillet and on medium-high heat, roast them to golden color mixing and turning often to prevent scorching.
2. Allow to cool. Rub them with hands to loosen and remove the skins.  (Roasting peanuts to golden color is important. Spend a few minutes and pay attention to the roasting process. The taste of this recipe depends on this step.)
3. Place roasted peanuts, chili powder, salt, tamarind juice, and jaggery in a blender or in a mortar and crush them to a smooth paste by gradually adding 1 cup of water.
4. Finely slice onion lengthwise and wash in water to separate the onions pieces and to remove the raw onion smell.
5. Heat oil in a big vessel. Add and toast curry leaves, dried chilies, mustard seeds and cumin.
6. Add the smooth peanut paste.  Add the onions.
7. Stir in 1-2 cups of cold water until the rasam reaches a thick buttermilk consistency.
8. Adjust salt, sweet and sour levels to your taste.  Mix and serve with pongal.

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