Vrat Shengdanyachi Amti#SundayFunday

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too.  Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency.   Add kokum  and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served!  Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Vegan Thai Peanut Butter Noodles#SundayFunday

This Vegan Thai Peanut Butter Noodles are so easy and delicious. This dish will be ready in less than 20 to 25 minutes and is a great ‘clean out your fridge’ recipe, so you can use any veggies you have!
Ingredients
For The Peanut Sauce
½ Cup Peanut Butter - I used creamy
3 Tablespoons Tamari Or Coconut Amino
2 Tablespoons Sesame oil
1 Medium Lime - zest and juice
½ Teaspoon Fried Minced Garlic
1 Teaspoon Noodle Powder Mix
1 Teaspoon Red Chilly Flakes
Other Ingredients
½ Cup Scallion - Green & White Chopped
½ Cup Carrots - cut into juliennes
1 Packet Noodles
Optional Garnishes
Handful Roasted Peanuts - roughly chopped
1 Tablespoon Fried Brown Onions - Brista
1 Teaspoon Fried Minced Garlic
Method
For The Sauce

Add all ingredients to a blender, starting with little water. Blend until smooth then add a little more water to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside.
The colour will look different depending on which method you choose. Blending makes it much lighter.
For The Noodles
Boil the noodles as per packet instructions. Drain and keep aside.

In a large wok heat oil add the carrot and white part of the scallions sauté for one or two minutes on high flame. Add the blended sauce and let it cook till it comes to a boil add the noodles and toss them well. Add the green part of the scallions and toss for a second or two. It's ready!!

Serve garnished with fried onions, garlic and crushed peanuts. Enjoy!!
Labels: Peanut Butter,Peanuts,Main course, Thailand, Noodles,Vegan,Asian Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Noodle Month, check the recipes below.

• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles
• Amy's Cooking Adventures: Stir Fry Noodles with Beef
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

Sabudana Vada#SundayFunday

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the Vadas

Wash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potato, Vegan, Gluten free,  Street food, Sunday Funday

Check the other Lunchbox recipes shared here 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni 

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

• Culinary Cam: Curry Udon with Prawns 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma  

Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 

Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.

1 Cup = 200 Ml

Serves Two
Ingredients

¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method

Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 

Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.

Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly

Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

A Chunky Peanut Butter Dip#SundayFunday

A Chunky Peanut Butter Dip is delightful for fresh crudités or hors D’oeuvres/appetizers, a great crowd pleaser. Tasty, low in calories, you must try this for your coming party.

Makes ¾ Cup
Ingredients
1/3 Cup Crunchy Peanut Butter
2 Tablespoons Brown Sugar
½ Teaspoon Red Chilly Flakes
Fresh Lemon juice of a small lemon
1 Tablespoon Sriracha or Chili sauce - I used Sriracha 
1 Tablespoon Ketchup
1 Teaspoon Light Soy sauce

Method

Mix all ingredients until well-blended. 

Serve with crudités/raw vegetables sticks like (cucumber, radish, boiled turnip, bell pepper, carrot or vegetables of your choice).

Or with these Cajun Tortilla Chips. Enjoy!!
Labels: Chutneys & Dips, Peanut Butter, Peanuts, Crudités, Sunday Funday, Nibbles, Low Cal, Healthy, Vegan, Gluten Free

Today I’m joining a new group of bloggers for an event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm the theme is "Nibbles".

• Barbecue Smokehouse Almonds by Palatable Pastime
• Cheddar Horseradish Dip by A Day in the Life on the Farm
• Chunky Peanut Butter Dip by Sneha's Recipe
• Confit de Gesiers by Food Lust People Love
• Fontina Salami Bites by Making Miracles
• Olive Tapenade by Pandemonium Noshery
• Spiced Cheese Wafers by Culinary Adventures with Camilla
• Tomato Bread by Our Good Life