Veggie Foodie

Ingredients:

• 2 tsp Sichuan peppercorns
• 4 tbsp Korean red pepper powder, also know as Gochugaru
• 2 tbsp white sesame seeds
• 1 star anise
• 1 bay leaf
• 1 tsp sesame oil
• 1 cup grapeseed oil
• 1 small piece of ginger

Method:

1. Crush the peppercorns in a pestle and mortar
2. In a small pan, add the sesame oil, crushed peppercorns, red pepper powder, sesame seeds, star anise and bay leaf and keep aside
3. In a separate saucepan, heat the grapeseed oil over medium high heat for about 5-6 min
4. Add the ginger piece to the oil and when the ginger turns golden brown (2-3 minutes), remove it and turn the heat off
5. Carefully pour the hot oil into the pan with the chili sauce dry ingredients
6. When the chili oil has cooled down, transfer it into a glass jar
7. Use this chili oil for making Chinese vegetable stir-fry, noodles, etc.

Inspiration source:

Ingredients:

• 1 tbsp vegetable oil
• 1 cup peanuts
• 4-5 dry red chilies
• 1 inch ginger, chopped
• 3-4 cloves garlic, peeled
• 1/2 onion, peeled and roughly chopped
• 1 tbsp tamarind paste
• 1/2 tsp salt or to taste

For tempering

• 1 tbsp peanut or vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tsp urad dal
• 10-12 curry leaves

Method:

1. Heat the oil in a pan
2. Add peanuts and fry until slightly browned
3. Remove them in a plate
4. Add red chili, ginger, garlic and onion in the pan and fry for 3-4 minutes
5. Add them in the plate with peanuts
6. Let the peanuts and other ingredients cool
7. Transfer them in a grinder along with tamarind paste and salt
8. Add some water and grind to make a smooth chutney

Tempering

1. Heat oil in a pan
2. Once the oil is hot, add urad dal, mustard seeds, cumin seeds and let them crackle for a few seconds
3. Add asafoetida and curry leaves
4. Pour the tempering over the chutney and mix well
5. Serve the chutney with dosa, uttapam or idli

Serves: 6

Inspiration source:

Andhra Style Peanut Chutney (Palli Chutney) + Video

Remarks:

Ingredients:

• 1 small onion
• 6-8 small eggplants
• 2 ribs tender celery
• 2 medium size carrots

• 2 tbsp olive oil
• 2 cloves garlic grated
• 1 tsp dry oregano
• 1 tsp dry basil leaves
• 1 tsp chili powder
• 1 tsp paprika powder
• 1/2 cup tomato sauce
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt (or to taste)

Method:

1. Chop all the vegetables in small pieces
2. Heat the oil in a pan and saute the vegetable for 2 minutes
3. Add grated garlic, all the spices, salt and sugar and saute for additional 2 minutes, constantly stirring
4. Add tomato sauce and paste and saute for 2-3 minutes
5. Take the pan off the heat and enjoy Ikra with any dipping bread

Serves: 4

Inspiration source:

Remarks: