Friday, 6 November 2009

Congress Kadlekai beeja

October passed by without notice. I haven't had much time this month . My big achievement this month was to baptise my girls to the CHAT of Mysore Churmuri. This is something unique of this place and for reasons unknown has not been popular anywhere other than Mysore. It is really strange that I did not found the taste being the same even in Bangalore .The only thing my girls did not like was the masala peanuts in it,which I love. This week I tried making them at home and Lo here it is in my bowl. All set and yes this they did like and eat.

This is a very simple procedure and can be stored for days provided it is done in less oil.
Roasted Peanuts - 3 cups
Red chilly powder- to taste
Curry leaves - 1 sprig
Turmeric - 1 1/2 tsp
Hing/Asafoetida - 1/4 tsp ( can add more tastes better)
Black pepper powder- 1 tsp ( taste better with more)
Oil- half to one tsp
Salt to taste
Roast peanuts till they are blackish on the skin. In a large plate or pan just rub them gently the skin peels off. Clean and spilt them into half. Heat the oil, add curry leaves, hing and turmeric powder. Add the roasted peanuts and turn the heat off. Mix well while adding pepper , chilli powder and salt.
Very simple isn't it.
Ciao. Hoping to update a few more recipes soon.