PEANUT MINT CHUTNEY

INGREDIENTS FOR  PEANUT MINT CHUTNEY

Peanut – 1 cup [Soaked in water for 20 minutes]
Mint leaves – ¼ cup
Coconut – 1 cup
Coriander leaves – ¼ cup
Ginger – 1 piece [chopped]
Pepper powder – 1 tsp
Curry leaves – 1 strand
Salt to taste
Lemon juice – 1 tbsp

METHOD OF PREPARING PEANUT MINT CHUTNEY

Grind the soaked peanuts in a mixer grinder. Add all the remaining ingredients and grind by adding little water.
Serve with dosa, chappati or idli

PEANUT BRITTLE RECIPE

INGREDIENTS FOR PEANUT BRITTLE

Peanuts – 2 cups [crushed]
Sugar – 2 cups
Salt –1 pinch

METHOD OF PREPARING PEANUT BRITTLE

Melt sugar in a thick bottomed pan, stirring continuously. Add salt and peanuts, stir gently until well coated and then spread thinly in greased dish and keep aside.
When near it cold, mark into squares and cut. Serve as a desert.

POTATO IN TOMATO GRAVY RECIPE

POTATO INTOMATO GRAVY

INGREDIENTS FOR POTATO IN TOMATO GRAVY

Potato – 5 [boiled]
Tomato – 3 [chopped]
Cumin seeds – 2 tsp
Asafoetida – ¼ tsp
Coriander powder – 1½ tsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Green chilli -- 2 [chopped]
Oil – 2 tbsp
Salt to taste
Coriander leaves-- 2 tsp [chopped]

METHOD OF PREPARING POTATO IN TOMATO GRAVY

Heat oil in a pan and put cumin seeds, asafoetida and fry.
Add chopped tomatoes , chopped green chilies and fry till the tomatoes become paste.
Add turmeric powder, coriander powder, and red chilli powder and fry for 2 minutes.
Mash the boiled potatoes and add to the tomato mixture. Add salt to taste and one cup of water. Cook for 10 minutes.
Pour into a serving bowl and garnish with chopped coriander leaves.
Serve hot.