Gundu Malli (Jasmine) from Backyard
Weekend (day 8 and day 9) went by so fast with sightseeing, shopping trips and a festival (Nagula Chavati), I didn’t have any free time to spend on the Web. Foodwise, I stuck to the Workout Vratham with great difficulty and filled myself with an assortment of beans, greens, vegetables and fruits. But I had two sesame laddus that we traditionally prepare for Nagula Chavati festival. The sesame laddus were made in a mortar with pestle power.
On day 10, that is today, here it went my sucky routine:
A cup of ragi ganji without sweetener
A cup of Chard pappu (Chard with Toor dal)
Half cup of Turai curry (beerakaya kura)
A big bowl of hot tomato rasam
A cup of ginger tea without sweetener
Handful of roasted peanuts
2 pesarattu with generous helping of spicy peanut butter
Half cup chard pappu
A glass of buttermilk
An hour of 4 miles walk, an hour of step plus abs class at the gym – morning
Sewing pillow covers – evening
Glad to return to week day routine.
Spicy Peanut Butter ~ India Inspired
1 cup shelled, good quality peanuts
1 tablespoon coriander seeds
1/2 teaspoon cumin
2 cloves, 1-inch piece of cinnamon
6 dried red chillies
2 tablespoons of tamarind pulp
1-inch piece of peeled fresh ginger
1/4 teaspoon salt or to taste
Heat an iron skillet. Add and roast peanuts, continuously stirring with a spatula on medium heat to uniform pale brown color . It would take about 10 to 15 minutes of time. Transfer the peanuts from skillet to a plate and wait until they are cool to touch. Rub and remove the skin coverings.
In the same skillet, add dried red chillies, coriander seeds, cumin, cloves and cinnamon. Toast to fragrance. Cool.
Take roasted peanuts and toasted spices in a blender or food processor. Add salt, tamarind pulp and ginger. Grind until fairly smooth. Add few tablespoons of water if necessary for easy mixing. You could also add a tablespoon of sugar or jaggery for subtle sweet touch. Remove and store in a jar. Stays fresh upto a week when refrigerated.
Spicy peanut butter tastes great with breakfast items. It also makes a fine dip and spectacular Indian-inspired sauce for vegetables like bell peppers, broad beans (Chikkudu), brinjals and potatoes.
Spicy Peanut Butter for Jihva:Peanuts at Dear Pavani’s Cook’s Hideout