Peanut also called as ground nut is very rich in protein. This chutney goes well with idly, dosa, pesarattu and utappam.
There are some many ways to make this peanit chutney, here am sharing the instant one.Unlike other chutneys, it can be had with or without adding tampering. The colour of the chutney may vary depending upon how the peanuts are roasted.
PEANUT/PALLI CHUTNEY
The main key of this chutney is, groundnuts/peanuts should be roasted on low flame till they splutter a bit. Then the remaining process takes only few minutes.
INGREDIENTS:
Peanuts 1cup
Green chillies 4
Tamarind small lemonsize
Salt as required
Jeera 1tsp
Oil 1tbsp
RECIPE;
Roast the peanuts , on low flame for about 15minutes.
Add oil.
Add chillies and tamarind.Fry for a few minutes.
Add jeera and salt.
Grind it to a fine paste by adding half cup water. Adjust the consistency.
TIPS:
Add a small piece of fresh coconut, while roasting the peanuts, to have coconut peanut flavour.
This chutney tastes good with almost all types of dosas.
If you wish you can also add tampering.(Heat up a pan, add oil, 1 tsp of urad dal, some curry leaves, 2 red chillies)
SERVING TIPS:
Serve this chutney with dosa, idly, wada or uttappam.
Ginger garlic paste is a 'must have' in every Indian house, as it is one of the main ingredient in all our recipies.Here am going to show you, the traditional way to prepare the paste in few easy steps,which I learnt from my mother.
Now-a-days, we live in a society where everything is polluted. If you had tasted the store bought ginger-garlic paste, you might have noticed that.Few days back I have read an article related to adulterated ginger garlic paste racket. They mix some kind of acids, rocksalt and other unwanted materials,which are hazardous to health,to prepare the paste.So, inorder to be safe and protect ourselves from such things, we need to afford sometime to prepare some home food.
Ginger-Garlic Paste
To make ginger garlic paste,is not a big deal. It hardly takes 2 hours.First you need to get them from market, clean, peel the skin, grind and store.Thats all, and your paste is ready to add a great flavour and aroma to all your recipies. But the key lies in its storage.That's very simple than you think. We are not going to use any artificial preservatives here,instead with all natural ingredients we are going to give it a shelf life of one month. These two flavorful treasures are superstar therapeutic foods to have on hand in your kitchen. Garlic has been used for thousands of years as a remedy for many
different ailments, including intestinal disorders, flatulence, worms,
respiratory infections, skin diseases, wounds, and symptoms of aging.
Modern research indicates that garlic may help improve heart health in a
number of different ways. It is a blood thinner that helps to lower
both high blood pressure and blood triglycerides. Garlic also has
anti-inflammatory properties-one particular study identified four
different sulfur compounds in garlic that help reduce inflammation. Several
population studies also show an association between an increased intake
of garlic and a reduced risk of certain cancers, including colon,
stomach, esophagus, pancreas, and breast cancer. Additionally, garlic is
a triple threat against infections, offering antibacterial, antiviral,
and antifungal properties. Garlic has even been found to be effective at
killing antibiotic-resistant bacteria, including MRSA.
Ginger root has a long history of being used as medicine in Asian,
Indian, and Arabic herbal traditions. In China, for example, ginger has
been used to aid digestion and treat stomach upset, diarrhea, and nausea
for more than 2,000 years. Ginger also has been used to help treat
arthritis, colic, flatulence, motion sickness, morning sickness, painful
menstrual periods, and the common cold. Ginger is an effective
anti-nausea agent, likely because of its carminative effect, which helps
break up and expel intestinal gas.
Ginger contains potent
anti-inflammatory compounds called gingerols and helps treat some
inflammatory conditions. Daily ginger use has been found effective for
relieving muscle pain following strenuous exercise, and also has
provided relief from pain and swelling in patients suffering from
rheumatoid arthritis, osteoarthritis, or general muscular discomfort. In
addition, a study in Cancer Prevention Research found that regular
supplementation with ginger led to reductions in inflammation markers in
the colon within just a month, suggesting that ginger may have
potential as a colon cancer prevention agent. In ayurvedic
tradition, ginger is thought to warm the body and help break down
accumulation of toxins in the organs, particularly in the lungs and
sinuses. It can help promote healthy sweating, which can assist
detoxification during colds and flus. Plus, research has found fresh
ginger is effective against the human respiratory syncytial virus. During winter, when you have sore throat ,hotginger tea will help you heal soon. Now coming to the recipe..
INGREDIENTS:
Ginger 200grms
Garlic 250grms
half lemon
salt 1tsp
oil 3 tbsp
STEP 1:Clean the ginger.
As ginger is a root, it is obviously covered with mud. So to clean it, first soak the ginger in water for atleast 15min.Then feel off the skin, using a spoon.Clean it again, cut into small pieces and air dry them for half and hour, so that the extra moisture will be faded.
STEP 2:Clean garlic
Separate the cloves and peel off the skin and be patient.
STEP 3: Grind them into fine paste(NOTE: DO NOT ADD WATER )
STEP 4: Now add salt,oil and lemon juice. Mix well.Transfer the mixture to an air tight container or a glass jar. You can refrigerate(or place in room temperature) and use the mixture upto one month. The mixture may have slight colour variation over time,but it tastes the same.
Watch video: https://youtu.be/Rc4ZYzKTikY
TIPS:
Do not use moist spoon while using the paste.
Be sure that the container is dry before you transfer the paste.
As it is homemade, it has more spicy flavour.So use the paste as required.
Peeled ginger skin can be used (instead of ginger), to prepare ginger tea.
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