Weekend Lunch Series: Rava Idlis and Peanut Chutney

When I look for recipes, I look for those that I'll be able to whip up in the short time that I have over the weekend. Cooking an elaborate lunch is the last thing on my mind when there are bathrooms to be cleaned, lawn that needs mowing, laundry, vacuuming etc etc....
When I came across this recipe for Rava Idlis, I made and served these Idlis with some fabulous Peanut Chutney...what a combination that was!

Here is the recipe for the Peanut Chutney:

• 1 cup: roasted and coarsely chopped Peanuts
• 1 clove garlic
• 1 small onion
• 1 medium size: tamarind, soaked in water
• 1 tbsp: Idli Chutney Powder
• 1/2 cup: Grated coconut
  
• 1/4 tsp: Mustard Seeds, urad daal
• Few Curry leaves
• 1 tbsp: jaggery
  
• Sesame Oil or any other Oil - 1 tsp
  

Grind the peanuts, garlic, onion, tamarind, coconut together, adding a little water if needed. In a pan, heat some oil and do the tadka of the mustard seeds, curry leaves, urad daal. Pour over the chutney. Add the jaggery and the chutney powder and adjust the seasonings. Serve with Idlis or Dosas.

Enjoy.

Weekend Lunch Series: Puff Pastry Samosas with Dips Galore....!

What's a weekend without something spicy and yummy to liven it up a little?
These Puff Pastries with the varieties of accompaniments that I have included here are the perfect way to kick start the weekend!

The recipe for Puff Pastry Samosa is very simple. If you wanted to make this for lunch,say on Saturday or Sunday, make the filling the night before, while defrosting the Puff Pastries overnight and you'll have a meal ready in a short time.

Here is the Basic Filling Recipe:

• 4- large Potatoes- boiled and cut into large pieces.
• 1.5- cup - frozen Peas
• 1- large Onion- chopped
• 1-large Jalapeño- chopped
• 1 small piece of Ginger- chopped
• 1 tbsp- your favorite Masala powder
• 1 tbsp- Oil
• Turmeric, Asafoetida, Salt, Sugar, Lemon Juice - to taste
• 1 small bunch Cilantro - chopped

In a large wide pan, heat oil, Add the asafoetida and the turmeric. Now add the Onions and chopped Jalapeño.
When they turn soft, add the potatoes and the peas with the seasonings. Cook until the Peas are done. Cool and set aside.

For the Puffs: Defrost the Pastry according to package directions and cut into small squares or triangles and fill with the potato-pea filling.
See Picture on right.
Bake at 350F for 30-35 minutes or until its lightly browned. Serve hot with any chutneys or dips.

Now on to the some Dips that makes these Pastry Samosas so much fun to eat! These dips are perfect for get-togethers and small parties.

Roasted Red Pepper Dip with Yogurt:

• 1 cup roasted red peppers- ( I used jarred ones)
  
• ½ cup plain yogurt
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 3 garlic cloves, chopped, 1 medium onion, chopped
• salt, pepper and red pepper flakes to taste

Blend all the ingredients in a food processor and serve!
The color is gorgeous and it goes really well with the Puff Samosas.



Spinach-Artichoke and Cheese Dip:
Alton Brown's Classic Recipe! Courtesy Food Network.

You will need:
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. This dip is a hit!


The Classic Cilantro- Jalapeno Chutney:

You will need:

2 bunches of Cilantro- chopped coarsely
1 tsp - Cumin Seeds
1 small piece of Ginger- chopped
1-2 large Jalapeños- to your taste, chopped
Fresh Lime Juice, Salt, Sugar - to taste

Blend all the ingredients in a food processor and serve. I add Cumin seeds in this chutney for a lovely taste and texture...!

Winner of the Spring Fling contest and roundup coming next month. Enjoy the weekend.

Upcoming Recipe Preview: Gujarati Series: " Turia-Tameta nu Shaak"- Ridgegourd and Tomato Curry.

Roasted Chana Daal Chutney

When I make Idlis, I like to have all sorts of chutneys along with the Sambhar...I can't have just either or, must have both....

Once such chutney I make is the Roasted Chana Daal Chutney. The Chana daal is roasted to a golden color and is blended with coconut, chilies, Idli Chutney powder, Onion, tomato, and tempered with Urad daal, curry leaves and mustard seeds. This chutney goes really well with the Idlis and adds a wonderful flavor to the plate of Idli-Sambhar. A reader of this blog, Ami asked me to post this one....so here it is, Ami.

• 1/2 cup - Chana Daal, roasted and soaked for 4-6 hours
• 1 medium Onion, 1 medium tomato - chopped roughly
• 1 large Jalapeno or a couple of Indian Chilies
• 1 medium piece of Coconut
• For the tempering: Oil, Urad daal, curry leaves, dry red chili, mustard seeds
• 1.5 tbsp- Idli Chutney Powder, can use more if you like it hot.
  
• Salt, Sugar,Lemon Juice to taste

Dry roast the Chana daal until it turns golden brown. Soak the roasted chana daal in warm water for at least 4-6 hours....otherwise it will be hard to grind at the end. In your favorite blender/processor, add all the ingredients and blend till you get a somewhat medium consistency. In a pan, heat oil, add urad daal, mustard seeds, curry leaves and the dry red chili.
Pour over chutney and mix well. Adjust seasonings to your liking. You can also add fresh Cilantro to this if you like.....Serve with Idlis or Dosas. Use within a couple of days. Here's another look under a different light. Enjoy.

Upcoming Post Preview: Weekend Lunch/Gujarati Series: Tikhi Puri, Rasavalu Batata nu Shaak....(Spicy Puris with a Gravy based Potato Curry)

JFI- Tomato: Idlis with Tomato Chutney

My first ever entry to JFI.....yeah, I know, I should go and bury my head in the snow........ This wonderful idea, originally started by dear Indira of Mahanandi, has grown to be one of the best,and most participated events in the Food Blog arena.

This month, the theme belongs to my favorite- Tomatoes. Hosted by "RP of My Workshop", this event is going to be sure-fire hit. Many thanks to RP for hosting this wonderful event!

I wanted to make something different this time, so opted to make a delicious chutney to go with idlis for a Sunday brunch. I was inspired by this recipe for Tomato Chutney on Priya's Blog and wanted to try it ASAP! It came out really well, I must say.

Here is the recipe, I made a few changes to suit our Gujju tastes:

• 3 -large Ripe tomatoes - Chopped roughly
• 1- Red onion - chopped
• 1 -Dry red chilli
• 1 tsp-Mustard seeds
  
• 1 tbsp-Urad Daal
• Curry leaves - a few
  
• Asafoetida - to taste
• 1 tbsp- Idli Chutney Powder
• Sesame oil - 1 tsps/ Olive Oil - tsp
  
• Salt to taste, A little bit of sugar....( I can't help it, I'm a Pure Gujju Brahmin, gotta have that sugar)

In a small pan, heat the oils. Add the Urad Daal, Curry leaves, Mustard seeds,dry red chili and the asafoetida. When they start spluttering around, add the onions, mix well....add the tomatoes and Chutney powder. Cook until the tomatoes are soft. Blend the whole thing in a grinder and serve hot with Idlis.
I also served a roasted chana Daal chutney with this. Tomato Chutney was just the right kick I needed with my Idlis. This also makes the perfect weekend brunch. Try it and see.



Upcoming Post Preview: "Goli- Lakhoti Masala Soda - Guest Post by K"

JFI-Tomato Image Courtesy: RP