Recipes that contain nuts, dried fruits and seeds, such as almonds, walnuts, raisins, flaxseed, etc.
Among the many advantages of making peanut butter at home is the advantage of adaptability. Texture, fluidity, add-on ingredients – all in your hands.
In this Indian-style homemade peanut butter, we make the most of this advantage. With spices and tamarind, and the flavor of sesame, the classic peanut butter gets an unusual styling.
I’ve been looking for interesting ways to incorporate flaxseed into my meals – this peanut flaxseed chutney is a surefire winner. You can actually try it on those who turn their noses up at flaxseed: the peanutty, sweet-sour flavors of this chutney mask the taste of flaxseed. If anything can get your flaxseed-hater to convert, this is it.
I came across Nigella’s recipe for Lentil Tamarind and Date Dhansak last week, which prompted an internal conversation with the self.
Dal without salt? Did the ingredient list miss that by accident or is this dish really meant to have no salt?
Well, moong dal halwa is dal without salt, and that’s the finest dessert ever.
But there’s garlic-infused oil and tamarind in this recipe – no dessert worth its er…salt…has garlic.
Who said this is a dessert?
Guesswork much? Just follow the recipe and find out for sure.
So I did follow the recipe, with a couple of tiny adaptations. I ended up with an unusual, rich and tangy dal, the taste of which grew on me with each spoonful.
Bharwan bhindi (okra stuffed with peanut spice) is a beautiful dish to make on leisurely days when you have tender, small-sized fresh okras on hand. The stuffing that goes into the okra can vary – this peanut spice is among my best-loved okra fillings.
I make this papaya peanut salad when the fruit is somewhere between green and yellow, having a hint of sweet but still crunchy. A light dressing works well when the papaya is at this stage. No garlic or strong sauces, more fruity goodness.