Peanut Gravy

     Will ever grandmas recipe tastes bad ?!?! According to me no way. Yes, this recipe is my grandmas newly excavated recipe who can be called as "Traditional 5 star hotel chef". All her recipe will have heavenly taste which all time linger in our mouth. You wont believe am literally mouthwatering here just by thinking her recipes. Actually i tried for my breakfast but this will go very well with rice. Her comes my grandmas recipe which was tried by me.

ALL YOU NEED:

Fresh Peanut	2 cups
Chopped Onion	2 No.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Sambar Powder	1 1/2 spoon
Turmeric Powder	Pinch
Coriander Leaf	2 Twigs
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mustard	1/2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Coconut	3/4 cup
Garlic	4 Cloves
Ginger	1/2 inch
Cloves	4 Nos.
Cardamom	1 No.
Cinnamon	Pinch

METHOD:
     Take a pan, add shell off fresh peanut and pinch salt, allow it to boil by adding 1 glass of water. Meantime, grind the items listed under "To Grind". Once the peanut is cooked, put off the flame. DONOT strain the water. Now heat a spoon of oil in a pan, add mustard, fennel seeds, curry leaf, coriander leaf, chopped onion, saute onion for a while, Now add chopped tomato, saute it for 2 mins and it time to add turmeric powder, sambar powder and coriander powder, saute well until oil oozes out. Now pour the boiled peanut along with cooked water. Let it boil for a while. Now pour the grounded mixture, let it get cooked, until raw smell goes off. Once done garnish with coriander and serve hot with idly, rice or roti.

♬ Sangeetha♡Nambi ♬

Black Urad Dhall spicy rice

     Recently i got some recipes using "Black Urad dhall" from my friend. As you all know, already have tried a dosa recipe which you can find HERE. Since i got some left over uncooked dhall, thought of trying another recipe which is slightly far away different from the original recipe. I never thought it will taste good and more over my lil was enjoyed with onion raitha. Here comes the recipe for you !

ALL YOU NEED:

Rice	1 cup
Black Urad Dhall	1/4 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Turmeric Powder	Pinch
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Mustard	1/2 spoon
Ghee	2 spoons
Salt	To taste

METHOD:
     Soak rice and black urad dhall for 1 or 2 hours (make sure, skin of dhall SHOULD NOT come out). Heat a spoon of oil in a pressure, add mustard, once splutters, add chopped onion, slited green chilly, fennel seeds, saute it for a while. Now add ginger garlic paste, once done, add tomato, give hard sauting until oil oozes out. Now add 2 cups of water, add required salt. Stir it. Pressure cook it as your pressure. I kept it for 10 mins in simmer after a whistle. After pressure gets released serve hot with raitha.
♬ Sangeetha♡Nambi ♬

Spicy Beetroot Poriyal

     As you can view in my previous post Here and Here, am not a lover of sweet vegetables like carrot and beetroot. Even i dont know, how and what to do those veggies. One day, suddenly realized i have stopped feeding it to my kid completely. Though it is a healthy for all ages, i resumed my prepation and somehow googled but still am not satisfied with those recipes. One fine day, being my savior, my lunch mate bought a beetroot recipe as her side dish, i tasted it immediately and to my surprise, it reminds my mom preparation which she use to keep it as side dish for roti. Will i leave the chace??!! Got the recipe from her immediately and preparing it as a MUST side dish atleast weekly once.

ALL YOU NEED:

Diced Beetroot	1/4 kg
Chopped Onion	1 No.
Chopped Tomato	1 No.
Chilly Powder	1/2 spoon
Ginger-Garlic Paste	1 spoon
Pepper	1 spoon
Coconut	2 pieces
Salt	To Taste

METHOD:
     Grind coconut and gingergarlic paste to a fine mixture. Take a pressure cooker, add beetroot, chopped onion, chopped tomato, chilly powder, grinded coconut mixture, pinch of salt and add a glass of water. Pressure cook it for 3 whistles. Once the pressure gets release, Keep a pan, pour the pressure cooked ingredients, boil it until it absorbs all the excess water. Meantime grind a spoon of pepper coarsely. Once the water evaporated, add the powdered pepper and adjust with salt, do fine sauting for 5 mins. Put off the flame, and serve hot with roti or steamed rice.

Note: You can also add boiled channa dhall, which add extra taste to it.

♬ Sangeetha♡Nambi ♬