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Diwali Delights
A few recipes to tantalise your taste buds over the diwali
period.
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| PEANUT
CHUTNEY |
Ingredients:
2 cups peanuts 1/2 tbsp. red chilli powder 1/2 tbsp. salt 1 tsp. cumin
seeds 2 tsp. sugar 2-3 pinches asafoetida
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METHOD:
Roast the peanuts lightly. Rub the nuts with a wad of cloth when a
bit cooled. This will remove the thin covering easily. Blow out the
skins, sieve with a large-holed sieve if any skins are leftover. Put
all the ingredients, with the nuts, in a drygrinder. Grind very coarsely.
Transfer the contents to a mortar and pestle. Pound till the oil shows
on fingers on touching. Serve dry with rice. Or mix into some plain
yoghurt to make a thick chutney . This may be served with snacks like
vadas or bhajias. Store in a clean dry jar. Making time: 1/2 hour
(excluding peanut cooling time) Makes: 2 cups Shelf life: 2-3 weeks
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