Peanut Onion Chutney ~ Day 56

This easy and delicious peanut chutney / dip makes a great accompaniment to the South Indian breakfast dishes like, Idli, Dosai, Pongal or Upma.  I even like to have it with chapati. This high protein chutney can also be made without onion and garlic.  Just substitute onion with some fresh or frozen grated coconut while grinding.

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Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Raw peanuts - 1 cup
• Onion - 1, small, chopped
• Garlic - 2 cloves
• Ginger - a small piece
• Red chilies - 3 or to taste
• Green chilies - 2 or to taste
• Tamarind - a small marble sized or 1/2 tsp tamarind paste
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Curry leaves - few, finely shredded
• Oil - 3 tsp
• Water - 1 cup or more for grinding

Method: 

1. Heat 1 tsp oil in a small skillet.  Add the red, green chilies, garlic and ginger.  Saute for 20 seconds. Add the chopped onion and saute for a minute.  
2. Add the peanuts and tamarind.  Toast until the peanuts are golden brown.  Let it cool.  Grind the peanuts with salt, tamarind paste (if using) and water into coarse or smooth paste. 
3. Heat 2 tsp oil in the same skillet and splutter mustard seeds.  Add the shredded curry leaves and add the tempering to the chutney.  Mix well.
4. Serve as an accompaniment along with Idli, Dosai or Pongal.

Khaman Dhokla ~ Day 55

Khaman Dhokla is a traditional Gujarati snack made from chickpea flour.  This spongy, airy, and lightly spiced cake is very nutritious and healthy and it is gluten-free too.  Enjoy this easy to make appetizer with your evening coffee or tea.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4 to 6

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Ingredients:

For the batter:

• Besan / Chickpea flour - 1 and 1/2 cups
• Yogurt / Curd - 1/3 cup
• Green chillies - 3, small
• Ginger - 1-inch piece
• Lemon juice - from 1 lemon
• Sugar - 2 tsp
• Turmeric powder - 1/2 tsp
• Eno fruit salt - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Water - 2 cups

For the tempering:

• Oil - 1 tbsp
• Mustard seeds - 2 tsp
• Sesame seeds - 1 tbsp
• Sugar - 1 tbsp
• Water - 1/2 cup
• Grated coconut - 1/4 cup
• Chopped fresh coriander leaves

Method:

1. Grind together the green chilies and ginger with some water into a paste.
2. In a large mixing bowl, combine the chickpea flour, yogurt, ground chili-ginger paste, sugar, salt, lemon juice, turmeric powder and oil.   Whisk well without any lumps.
3. Meanwhile,  prepare the steamer.  You can use a large pot or a pressure cooker for steaming the dhokla.
4. Grease a large, deep, round dish that can fit in the steamer.
5. Add eno fruit salt to the chickpeas flour paste and give it a quick mix and immediately pour the mixture into the greased plate.
6. Steam cook for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow it to rest for 5 minutes.
8. Heat oil for the tempering and splutter mustard seeds.  Add sesame seeds and fry until light brown. 
9. Add 1/2 cup water an sugar.  Bring it to a boil and remove from the heat.
10. Sprinkle grated coconut and coriander leaves on top of the steamed dhokla.
11. Pour the tempering water all over the dhokla.  Let it stand for 5 minutes before cutting into pieces.
12. Serve as a snack with tea / chai.

Bhatura ~ Day 54

Bhatura is a light, fluffy, deep fried bread originated from Northern India.  It is traditionally served with chickpea curry called Chole or Chana.  

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Preparation time: 10 minutes + Resting time 3 to 4 hours

Cooking time: 30 minutes

Yields: 8

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Ingredients:
All-purpose flour - 2 and 1/2 cups
Rava / Semolina / Cream of Wheat - 1/4 cup
Yogurt - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Oil + Ghee / Clarified butter - 1 tbsp each
Sugar - 3/4 tsp
Salt - 3/4 tsp
Water - as needed
Oil - for frying

Method:

1. In a mixing bowl, combine all the ingredients except oil for frying and make a tight but soft dough.
2. Cover with wet towel and let it rest for 3 to 4 hours.
3. Heat oil for frying.  Knead the dough well and take a lemon sized dough and roll out a thick round discs.
4. Drop the discs one at a time in hot oil and gently press the dough as it rises.  Flip the bhatura and fry on medium heat until light brown on both sides.
5. Drain on paper towel.  Repeat the process with the rest of the dough.
6. Serve hot with Chole or Chana masala.