Peanut - Roasted Chickpeas Powder & Carrot - Raisin - Dates Halwa

I am back again with another edition of BM after a relaxed hibernation. I had to take a forced break due to unforeseen reasons after last BM and hence there have been no updates since then. There is going to be some action, at least for the next two weeks because of the marathon. :)
My theme for this week is going to be accompaniments where chutneys, spice powders and dry sautes are allowed. The first one in the series is going to be this simple, versatile and flavorful powder prepared using toasted peanuts and roasted chickpeas / dalia.  These are some of the ways how this delicious podi is used in my kitchen.
1. Sprinkle some ghee and eat it with rice or breakfast dishes such as upma.
2. Adding to vegetable sautes at the final stages of cooking. Or can be used as stuffing for eggplants or other stuffed vegetable preparations.
3. Adding to puffed rice upma at the final stages of cooking for extra flavor.
4. One more idea is to add water to the powder to bring it to chutney consistency and add some mustard seeds - curry leaves tadka. This instant chutney works as a great substitute for the regular version chutney during power cuts.

Ingredients:
1/2 cup peanuts
1/2 cup dalia / roasted chickpeas
1/2 cup grated, dry coconut
12 red, dried chillies
Salt to taste

Method:
Toast the peanuts on low flame, until they turn golden brown. Add red chillies and fry for a minute. Turn off the stove and let cool the peanuts. Skin the peanuts (and this step is optional).
Grind all the ingredients together finely / coarsely and store it in an airtight container.

Check what other marathoners are cooking during BM#15.

Microwave Carrot - Raisin - Dates Halwa:

This microwave version, sugar free yummy halwa is my entry for this month's Magic Mingle with "Carrot and Raisins" theme.

Ingredients:
2 cups grated carrot
1 cup pitted dates
1/2 cup raisins
1 cup milk or as needed to grind the dry fruits
A pinch of cardamom powder
Nuts to garnish

Method:
Grind dates and raisins to a fine puree adding milk.
Combine carrot and ground puree in a microwave safe bowl. Cook in the microwave, stirring in between until it comes together, about 12 -1 5 minutes. Add cardamom at the final stage of cooking and mix well.
Garnish with nuts before serving.



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