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Friday, February 7, 2014

Peanut /Shenga Chutney Powder – 3 Step Quick to Prepare Spicy accompaniment for Dosas, Idlis, Breads & Rotis

Our part of the world got up today with a pleasant weather …..the sun refusing to peep up from the clouds…cool breeze just leaving you so fresh and full of life …the palate just demanding more spicy food…A check in the kitchen just shocks me that I have exhausted all my accompaniments to spice up the food like sauce, chutney and chutney powders.
I usually prepare mild food for my junior to enjoy hence we need to top up our foods with some chutney powders, sauce, pickle etc. Also these stuffs are just perfect accompaniment to our dosas, idlis,breads, chapatti rolls etc.
So with no further delay my Kitchen was all set to make this very easy, just three steps Peanut/Shenga Chutney Powder

1 Cup – Peanuts (Shenga)
½ tsp – Cumin seeds (Jeera)
2 tsp – Red chili powder
1 tsp – White Til (White Sesame seeds)
4-5 Cloves of Garlic
1 tsp – Salt


1.Roast peanuts and once cooled remove skin.
2.Roast Cumin seeds (Jeera), White Til (White Sesame seeds), Garlic one after the other on low flame for half a minute each and keep transferring it into a bowl. Allow it to cool.
3.Grind together in a mixer the roasted peanuts, Cumin seeds (Jeera), White Til (White Sesame seeds), Garlic  along with red chili powder and salt into a coarse powder .
Store it in an airtight jar and it stays fresh up to fifteen days.
Adding of garlic is optional. While grinding you can also add a tablespoon of roasted dry grated coconut to enhance the taste.
You can adjust the red chili powder & salt as per your taste.

A view of the winter blooms around us