Peanut Chutney

Ingredients:
1 cup - Roasted peanuts
5 dried green chillies
 3 garlic clove - sliced to big chunks
2 teaspoons - tamarind pulp or to taste
½ tsp salt or to taste

For popu or tadka - 1 tsp each
6 nos Curry leaves
¼ tsp Split black gram
¼ tsp Mustard seeds
2 tsp oil
1 no Tamarind (lemon size)
1 tsp cumin seeds

Preparation:

• Take the peanuts over a dry pan for 15 minutes on low flame.slowly roast the peanuts to golden brown color. Cool and rub the skins, Cool them completely
• Heat a few drops of oil, and green chillis and garlic,tamarind and add black gram,chana dal each 1 tbsp.
• Take roasted peanuts and chilli, tamarind paste in a blender/food processor. Add other ingredients, salt and a cup of water.Grind to fine. Grind to fine consistency.
• Remove the chutney to a bowl.

For Popu:
In half teaspoon of oil in a pan add cumin,mustered seeds and add curry leaves.Add them to the chutney. Mix well and serve.serve with idli or dosai.

Idli with Peanut Chutney

Ingredients:
Idli rava / Raw Rice – 4 cups
Black Gram – 2 cups
Fenugreek Seed – 2 tbsp
Salt – to taste
Cooked boiled rice - 3 tbsp it helps with better fermentation.
2 tsp of pre-soaked poha it helps for making softer idlis.

Preparation

• Wash the rice and fenugreek seeds and soak it together in a vessel for about 6 hour. Wash the black gram and soak it in the water for about an 6 hours.
• Add rice and fenugreek seeds with enough amount of water in the wet grinder or a food processor and let it to grind for about 10 minutes or till it is grind well. Do not add too much water, just add as much as needed. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.
• Add black gram  and enough amount of water in the wet grinder or a food processor with and let them to grind , till it is well grind. Transfer the batter now to a big vessel.
• Mix both the rice batter and black gram bater together and add salt and mix it to well.Mix well with your hands.
• The batter should not be too thick or too watery.
• batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter. If the batter is too watery the idli will become flat when you cook.
• Keep Idly Batter overnight in a warm place to ferment.For fermentation i used oven.Pre-heat oven, let it stay for 5 minutes, swtich off. Now place the vessel and close the oven.
• Fermenting using oven is only for friends living in cold climatic conditions. Rest can just allow it to ferment at room temperature.
• Check in the morning if the batter is fermented. The volume would have increased.
• Grease the idli stand with oil. Steam them for around 10mins (if using cooker, do not use the weight). Leave it for around 5-10mins before opening the steamer/cooker.
• Check peanut chutney on my chutney section..

Simple Shrimp Biryani

Ingrediants:
 1 pound of frozen Shrimps (Prawns)
 3 cup of Basmati Rice boiled, drained
 2 medium Onions (chopped)
 1-inch piece of Ginger (Adrak) (grated)
 2 cloves of Garlic crushed
 2 Green Chillies
 2 tsp. Garam Masala Powder
 1 tbsp. Lime Juice
 1 tbsp. Cashew Nuts (optional)
 1 tbsp. Raisins (optional)
 ¼ cup Clarified Ghee or Cooking Oil
 2 cups yogart
 2 tbsp mdh hyderabadi biryani basala
 1 tbsp red chilli powder
 2 tbsp Ginger-garlic paste:
 2 cinnamon small pieces (dalchini, chekka)
 4 cloves (lavanga)
 3 cardamom 3 (Elaichi)
 Bay leaves (tej pattha)
 1 bunch,Mint leaves cleaned, chopped (pudina)
 1/2 a bunch,Cilantro chopped (kothmere)
 1/2 tsp turmeric
 2 tbsp red chili powder
 Shah zeera: 1 tbsp
 Cumin: 1 tbsp
 Salt (to taste)

Marination:
Wash the shrimp and add red chilli powder,salt, turmaric,ginger garlic paste,oil and mix well and keep at a side.

Preparation:

• Cook rice till 70 % done in salted water and add oil. 
• Heat 5 tablesppon of oil in a pan and add marination shrimp and fry for 2 mins and keep at a side.
• Take oil in a heavy bottomed vessel, and fry bayleaves, cinnamon, cloves and cardamoms,Saute for one minute,then add onion and chillies and fry until the onions are golden in color, and add mhd biryani masala,chilli powder, turmeric and salt and cook for 10 min. No need to add water. 
• Add 2 cups yogart to that paste and cook for 20 mins,now add shrimp to that mix cook for 2 mins now add hot rice to that top of the shrimp.
• And add food colour to the rice.now cover the top with the aluminum foil. 
• And let it cook for more than 30 mins. put stove on low flame.try to cook in medium heat so that the rice at the bottom of the vessel doesn’t get burnt.
• After  that mix well.Add the chopped mint leaves and the chopped cilantro. 
• Garnish with fried cashewnuts, coriander leaves and onions.  Serve with any raitha.