Thursday, August 28, 2008

Groundnut tomato chutney !

This was taught to me by my peddamma or mom's elder sister. Apparently its famous in Hyderabad and Suryapet (AP, India). She had served it to my mom on one of her trips and my mom knowing my madness for chutneys had made it for me when i was pregnant. When i made it for the first time, my father in law liked it so much that he learnt the recipe and it was made when my BIL visited us from France. I tell you, some simple recipes can be so yummy that you shouldn't wonder if they find a place in guiness book :-)


Ground nuts - 1 cup
Ripe tomatoes - 3 (sour ones)
Tamarind - one lemon size
Red chillies - 6
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Asafoetida - 1/8 spoon
Oil - for tempering
Salt - As per taste

Method :

Dry roast the ground nuts and remove the husk. Now, add some oil in a wok and add the red chillies. Add finely chopped tomatoes. Once they start getting gooey, switch of the stove. let this cool down completely. Grind the ground nuts first and to this add the tomatoes and tamarind pulp. Grind to a smooth paste. Once done, temper with cumin,mustard and asafoetida. Do remember that asafoetida is the one that adds the zing to the chutney. Serve with anything under the sun.

Nimmakayi annam (Lemon Rice)

There is this commom misconception that Nimmakayi annam or Lemon rice is the most simple things to prepare on earth. Not really ! Unless you get the right amount of lemon juice and red chillies, it would taste as bad as it could be. I always treat Lemon rice as a dish that needs more care than anything else.

Also, i didnt know that many restuarants use left over rice for preparing this :-(...No way that i would prepare it with left over rice. Its meant to be preapred with fresh ingredients and lots of love.

Ingredients :

Cooked Rice - 2 cups
Lemon juice - As per your taste buds :-)
Red chillies - 4 (slit)
Cummin seeds - 1/4 spoon
Mustard - 1/4 spoon
Urad dal - 1/4 spoon
Chana dal - 1/2 spoon
Cashews - 10 (optional)
Turmeric powder - 1/4 spoon
Curry leaves -10
Oil - 2 spoons
Salt - for taste

Method :

Heat an wok and add the oil. Once the oil is hot add the mustard, cummin seeds, urad dal, chana dal, curry leaves and Red chillies. Once they are slightly brown add the cashews and turmeric powder. Once the cashews turn golden in color add the lime juice and salt and switch off the stove immediately. Add this to the cooked rice and adjust salt. Serve hot with some crispies.