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Friday, June 26, 2015

Peanut - Oats - Beaten Rice Flakes Laddu


Though it looks like I am on a peanut spree going by my posts this week, I am not. I did not realize that the recipes I picked from Priya's blog to post this week were all peanut based until I sat down to draft them. I had originally planned a breakfast dish for today and already had it ready in my drafts. However I changed my mind as I wanted to end the week on a sweet note with these laddus. As Priya pointed out these power packed laddus are vegan, gluten free and they taste yummy. They don't need any ghee / milk to shape the laddus as the peanuts and jaggery act as the binding agents.


Ingredients: (Yield 8 laddus)
1/2 cup toasted and skinned peanuts
1/4 cup almonds (or replace with peanuts)
1/2 cup poha / beaten rice flakes
1/2 cup oats
1/2 cup powdered jaggery (Adjust the quantity as needed.)
1/8 tsp. ground cardamom

Method:
* Toast oats and poha individually until they are crisp. Let them cool. 
* Grind poha, oats, almonds and peanuts individually in a food processor or a blender until they are powdered fine. (Make sure to grind poha finely. Biting into laddus with coarsely ground poha is not fun.)
* Now combine all the powders, jaggery and cardamom in the food processor and pulse them a few times to combine. 
* Transfer the mixture onto a wide plate. Fist a handful of the mixture and shape it into a ball. Repeat the step with the remaining mixture to shape lime sized balls.
* Store them in airtight container and enjoy.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.

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Thursday, June 25, 2015

Peanut Sundal


 
I had no idea that sundal or guggilu as we call in Telugu could be made using peanuts up until I started to notice the dish by several  food bloggers, mainly Tamilians. And I had tucked the idea back in my mind to try it later. Chickpeas (both white and black variety), dried peas or green whole moong are the ones that come to my mind when I think about gugillu / usli and my mother often prepared it to serve as a nutritious and filling evening snack. However in many homes gugillu/sundal is served as neivedyam on festival days and a chickpea based one is a common prasadam served in many temples across south India. The idea of trying peanut sundal crossed my mind again when I noticed it on Priya's blog. The addition of spice powder to the sundal makes it more interesting and definitely ups the flavor quotient. This sundal is one more delicious way to enjoy the humble peanuts.

Ingredients:
1 cup peanuts
Salt to taste
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. mustard seeds
1/8 tsp. turmeric powder
A pinch of asafoetida powder

Ingredients to toast:
1/2 tsp. chana dal / split chick peas
1/2 tbsp. coriander seeds
1/4 tsp. sesame seeds
2 dried red chillies
10 - 12 curry leaves

Method:
* Soak peanuts in water for about 10 minutes and drain. Add peanuts and enough water (needed to immerse the peanuts) to a pressure cooker. Cook for about 2 -3 whistles and turn off the stove. When the valve pressure is gone, transfer the peanuts to a colander and keep aside until needed.
* Add the ingredients mentioned under 'to toast' to a small pan and roast until split chickpeas starts to turn reddish. Let cool and grind them fine.
* Heat oil in a pan and add split chickpeas and mustard seeds. When split chickpeas start to turn reddish, add turmeric, asafoetida, cooked peanuts, salt and 1 tbsp. ground mixture from the above step. 
* Stir the mixture thoroughly to combine and cook for about 4 -5 minutes on low flame, to allow the flavors to mingle.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.

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Wednesday, June 24, 2015

Peanut Rice

I was paired with talented blogger buddy, Priya Srinivasan for the week and had to pick recipes from her blog and cook as part of this marathon. I thought it was a breeze considering that I had interesting recipes already bookmarked from her site, that she had posted in other marathons. However the plans went haywire and I ended up trying simple yet delicious recipes from her blog. The first one in the series is this delicious peanut rice that definitely comes handy during time crunches. I had tried it for the first time a few months ago and really has come to like this dish for it's simplicity. The dish can be made in a jiffy if the roasted peanut powder is made in advance and left over rice is used.

Ingredients:
1/2 cup roasted and skinned peanuts
1/4 cup grated dry coconut
1 tsp. sesame seeds
4 to 6 dried red chilles
Salt to taste
1 cup rice (Sona masuri kind) or 2 cups cooked rice

Ingredients for tadka:
1 to 2 tbsp. oil
1 tbsp. peanuts
1 tsp. mustard seeds
1 tsp. chana dal / split chickpeas
1 tsp. urad dal / skinned black gram
A pinch of hing / asafoetida
1/8 tsp. turmeric powder
1 stalk of curry leaves

Method:
* Wash rice with two exchanges of water and drain. Add 2 cups of water to rice and cook in a pressure cooker / rice cooker.
* Add coconut and red chillies to a pan and toast on low flame until coconut starts to brown. Remove and let cool.
* Toast sesame seeds for  about 30 - 40 seconds or until they start to brown.
* Grind sesame seeds, chillies and coconut together finely. Add peanuts and grind coarsely.
* Heat oil in a medium sized pan or a kadai and add peanuts, mustard seeds, split chick peas and black gram. When peanuts and chickpeas start to turn reddish, add asafoetida, turmeric, and curry leaves. Saute for about 15 - 20 seconds.
* Next add powdered peanut - sesame seed mixture, salt and rice to the pan. Stir well to combine.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners are cooking today.

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Friday, June 19, 2015

Banana Crisp


Apple and peach crisp gets made frequently in my kitchen as my kids love them. I tried it with banana this time as I had plenty of bananas on hand and made a chocolaty version for my daughter.  My son and I preferred the nut version more than the chocolate one. Soft, gooey bananas with a crisp oat - brown sugar topping tastes delicious. If using nuts, cinnamon / vanilla flavors can be added as well. Below recipe yields one serving and can be made in a ramekin for individual serving. Increase the proportions to make more servings.
Ingredients: (one serving)

1 banana
1 tbsp. coarsely chopped walnuts / chocolate chips
2 tsp. sugar if banana is not sweet (optional)
Ingredients for topping:
2 tbsp. quick cooking oats
1 tbsp. wheat flour / all purpose flour
2 to 3 tbsp. brown sugar
1.5 tbsp melted butter

Method:
* Preheat the oven to 375 degree F.
* Thinly slice the bananas. Combine banana slices, sugar and chocolate chips / nuts if using in a bowl or directly in a ramekin / baking dish.
* Combine oats, flour, brown sugar and butter in another bowl. Spread the topping mixture over the banana slices evenly. Bake until the top is golden brown, about 20 to 25 minutes.
* Serve warm, with ice cream if preferred.
 
This is my entry to
1. Blogging marathon #53.
2. Srivalli's 'Kids' Delight' event hosted by Harini this month with the theme 'Fruits'.
 
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Thursday, June 18, 2015

Peach - Orange Popsicle

Summer is here not yet officially but we got to see glimpses of  summer weather last week in our neck of the woods. We were craving for cooler things and I had prepared some fruit pops to beat the heat. I love the fact that preparing popsicles at home gives us control over what goes in them besides being healthier and cheaper. These pops were prepared using some sweet peaches and oranges. They were so yummy and creamy that we were left craving for some more.
Ingredients: (Yield 5 popsicles)
2 peaches (I had about 1 & 3/4 cups peeled and cubed peaches.)
Juice squeezed from 1 big sized orange (1/2 cup juice)
4 to 6 tbsp. sugar or any other sweetener (Adjust the quantity depending upon the sweetness of the fruits.)

Method:
* Blend the cubed peaches, orange juice and sugar into a fine puree.
* Pour the puree into popsicle molds and freeze them until set.
* Run warm water over the molds to remove the popsicles easily from the molds and serve immediately.
* In case if there are no popsicle molds then pour the mixture into small paper cups and cover them with aluminum foil. Make a slit in the center with a knife and place a popsicle stick in each slit. Freeze until set.
 
This is my entry to
1. Blogging marathon #53.
2. Srivalli's 'Kids' Delight' event hosted by Harini this month with the theme 'Fruits'.

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