Congress kadlekai

Ingredients:

3 cups roasted peanuts (deskinned)
1 tsp red chili powder
1/2 tsp pepper powder
1/4 tsp amchur powder
1/4 tsp asafoetida
1 tsp salt
3 sprigs of curry leaves - finely chopped
2 tsp oil

Method:
1) Heat oil on low heat. Add curry leaves and fry for a minute.
2) Add all the powders, salt and mix. Add peanuts and mix.
3) Increase heat to medium and fry for a minute.
4) Remove from heat, wait for it to cool. Once cool, store it in an airtight container
DONE!!!

Tip: I used deskinned roasted peanuts to save on time. If you want to do it the traditional way, dry roast the peanuts, allow it to cool and rub it to separate the skin.

Peanut Onion paratha

Ingredients (Serves 4):
3 cups atta - wheat flour
1 cup peanuts
1 medium sized onion - 3/4 of it finely diced, rest chopped
2 dry red chilli
1 clove garlic
1/2 inch ginger
2 tsp cumin seeds
1/4 tsp ajwain seeds
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp amchur powder
1/2 tsp asafoetida
Water
Salt
Oil
Ghee

Method:
For the stuffing.
1) In a pan, dry roast peanuts.
2) In a pan, heat a Tbsp of oil, add 1 tsp cumin seeds, chopped onion, chopped garlic, ginger, asafoetida, red chilli. Fry for a minute. Mix with garam masala powder, amchur powder, turmeric powder and peanuts. Allow it to cool. Once cool, grind it without adding water
3) In a pan, heat 2 Tbsp oil. Add ajwain seeds, fennel seeds, 1 tsp cumin seeds and finely chopped onion. Fry until onion starts to turn brown. Mix the ground peanut paste.Check for salt. Allow it to cool

For the paratha.
1) Mix atta with water, 3 tbsp oil. Check for salt.
2) Take a lime-sized dough and roll it into a 3 inch small disc.
3) Take 2 Tbsp of the stuffing and place it at the centre. Seal it by pulling the edges of the dough together and make a ball.
4) Roll it into a circular disc.
5) Heat a pan, place the paratha. Add a few drops of ghee. Flip over to the other side after a minute.
6) Add a few drops of ghee again. Once the under side is done, flip again to the other side and remove when done.
DONE!!!
Serve with yogurt and pickle :)

Groundnut chutney pudi

Ingredients:

1 cup groundnuts
2 Tbsp roasted chickpeas (puttani)
6 dry red chilli
1 tsp cumin seeds
2 tbsp dry dessicated coconut
1 chickpea size tamarind
3-4 sprigs of curry leaves
Salt to taste (appr. 1 tsp)
1 tsp sugar

Method:
1) Dry roast groundnuts on medium flame. Allow it to cool
2) Dry roast chickpeas, red chilli, cumin seeds, coconut, curry leaves on medium flame. Allow it to cool. Take these in a blender along with tamarind, sugar, salt and grind it into smooth powder.
3) Add groundnuts. Grind it coarsely for 3-4 seconds. Check for salt. Grind it again coarsely for 3-4 seconds.
DONE!!!