Place the roasted peanuts, sugar, oil and salt into the mixie or food processor and grind until the mixture is smooth and creamy. Store in a sterilized jar in the refrigerator.

It will store for a few weeks. Recipe and image courtesy: Indian cuisine RELATED RECIPES Carrot and peanut sambar Peanut butter raisin cheesecake Christmas Butter Easy, homemade pizza Peanut rice Ingredients: 2 cups - peanuts 2 tbsp - sugar 1.

5 tbsp - oil 1/8 tsp - salt (less)

Chopped ridge gourd is then boiled in water till just soft. The skins are then cooked in oil along with garlic and spices.

Serve ridge gourd skins fry with steamed rice and dollop of ghee. Makes: around 3 Servings of Skins Fry .

Ingredients: 2 ? 3 Medium Garlic 2 Cloves 1/2 tsp a Pinch Red Chile Powder 1/2 tsp Powder a Pinch Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups). Chop the ridge gourds skins into small pieces.

Peel and mash the garlic cloves. Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.

Boil till ridge gourd changes to light green in color and turns just soft. Strain the ridge gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add garlic.

Immediately, add cooked ridge gourd. Fry for few minutes or until ridge gourd takes a light brown color.

Stir in coriander powder, red chili powder and salt. Fry for couple of seconds and remove from heat.

Serve ridge gourd skins fry with steamed rice and dollop of ghee. Notes: Make sure ridge gourd skins are not over cooked.

Overcooking loses the taste and texture. Suggestions: If the ridge gourd is not boiled properly, either boil for longer time or cook covered along with spices till its soft.

Variations: Check out what you can do when the skin is all peeled off. Other Names: Skins Fry (less)

The ridge gourd skins mixture is then fried in tempered oil along with boiled moong dal. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.

Makes: around 3 Servings of Skins with . Ingredients: 2 Large 3/4 Cup Green Chiles 3 – 4 Garlic 3 Cloves Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Remove stems, wash and slice the green chiles.

Peel and slice the garlic cloves. Refresh moong dal under water thoroughly.

Bring to boil few cups of water, add moong dal and boil till moong dal turns soft but not mushy. Strain the moong dal and keep aside.

Lightly scrape, wash and remove ends of the ridge gourd. Chop into 3 inch long pieces and eventually chop the skin off of the ridge gourd.

Chop the ridge gourd skins into small pieces. Grind the ridge gourd skins into coarse paste using sufficient water (around 1 Cup).

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add garlic cloves and green chiles.

Fry for a minute, add ground ridge gourd skins and fry till the mixture loses the bright green color. Once the ridge gourd mixture is cooked, stir in strained moong dal, turmeric powder and salt.

Mix thoroughly and cook for a minute or two to evaporate any excess moisture. Serve ridge gourd skins with moong dal over plain steamed rice and dollop of ghee.

Notes: Make sure moong dal is not over cooked. Suggestions: If the moong dal is overcooked, make sure not to overcook once added to the pan else it becomes too mushy.

Variations: You can also try the same recipe with toor dal. Other Names: Skins with , Beera Pottu Pesara Pappu (less)

In the wide vessel having soaked urad dal, let the skins float by giving the water a circular motion with back of hand.Remove most of the black skins and give it a quick squeeze.

Remove stems, wash and mash green chillies coarsely. Grind 1/2 cup of soaked white urad dal into thick paste using little water.

Mix the urad dal paste, the squeezed black skins, mashed green chillies and salt together.Form small circles of the mixture on a plate/plastic paper.

Let them dry under sunlight for 2-4 days.Store tight and deep fry when needed and mix with white rice and ghee.

Notes: Fry on medium high heat. Don’t let them turn black (less)

Chopped ridge gourd is then boiled in water till just soft. The skins are then fried in oil along with boiled chana dal and spices.

Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee. Makes: around 4 Servings of Curry.

Ingredients: 2 ? 3 Medium 1/4 Cup Grated Coconut 4 Tbsps Red Chile Powder 1/2 tsp Powder a Pinch Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups). Chop the ridge gourds skins into big chunks.

Boil chana dal in enough water for around 15 – 20 minutes or until they are soft and translucent. Strain the cooked chana dal and keep aside.

Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt. Boil till ridge gourd changes to light green in color and turns just soft.

Strain the ridge gourd and keep aside. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, cooked ridge gourd. Fry for few minutes or until ridge gourd takes a light brown color.

Stir in cooked chana dal, red chili powder and salt. Fry for couple of seconds, stir in grated coconut and remove from heat.

Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee. Notes: Make sure ridge gourd skins are not over cooked.

Overcooking loses the taste and texture of the ridge gourd. Suggestions: If the ridge gourd is not boiled properly, either boil for longer time or cook covered along with spices till its done.

Variations: Check out what you can do with when the skin is all peeled off. Other Names: Curry, Beerakaya Tokku Senaga Pappu Kura (less)

Toor dal is either pressure cooked for a whistle or boiled in water till soft and whole. Ridge gourd is briefly fried in tempered oil till done.

Serve ridge gourd skins curry with steamed rice and dollop of ghee. Makes: around 4 Servings Skins Curry.

Ingredients: 2 Long Ones 1/2 Cup Garlic 5 Cloves Green Chiles 3 – 5 Powder 1/8 tsp Salt to taste Talimpu: 1 tsp 1 tsp 1 tsp a pinch 3 5 Oil 1 tbsp Method of preparation: Remove stems, wash and slice the green chiles. Peel and slice the garlic cloves.

Refresh toor dal under water thoroughly. Lightly scrape and chop the skin off of the ridge gourd.

Chop the ridge gourd skins into small pieces. Boil around 2 cups of water, add ridge gourd pieces and salt.

Boil till ridge gourd skin change color to light green and turn soft. Strain the ridge gourd skins and keep aside.

Heat around cup and half of water in a small sauce pan on medium high heat, add toor dal and boil until its just cooked and soft from inside still holding its shape. It takes around 20 minutes.

Heat oil in a wok, add all talimpu ingredients in order. When mustard seeds start spluttering, add garlic cloves and green chiles.

Fry for a minute, add boiled ridge gourd skins and fry till the edges get light brown. Then add cooked toor dal, turmeric powder and salt.

Mix thoroughly and leave until any leftover moisture is evaporated. Remove from heat and serve ridge gourd skins curry with steamed rice.

Notes: Make sure to cook the toor dal right. Suggestions: If the ridge gourd skins are still raw, boil them till just soft.

If toor dal is not cooked well, add dal to the pan before adding ridge gourd skins and fry till soft. Variations: You can also add red chili powder during the last time.

Other Names: Skins Curry, Beera Tokku Iguru (less)

Oil is tempered and onion is lightly browned. Ridge gourd skins are cooked in tempered oil along with tamarind pulp and green chiles till just soft.

Cooked ridge gourd is ground into coarse paste. Makes: around 3 Servings of Peanut Chutney.

Ingredients: Skins 1 1/2 Cups Onion 1 Green Chiles 2 1 inch sized ball 1/2 tsp 1 tsp 3 a small Pinch Salt to taste Oil 1 tsp Method of preparation: Wash thoroughly, lightly scrape and slice off outer skin of the ridge gourd. Wash the sliced skins and roughly chop them.

Peel and finely chop onion. Remove stems, wash and roughly chop green chiles.

Soak tamarind in quarter cup or less of water and extract all the thick pulp. Heat oil in a pan on medium flame, add fenugreek seeds, broken red chiles and onion and fry till onion turns light golden color.

Then add roughly chopped ridge gourd skins, green chiles, tamarind pulp, cumin powder, coriander powder and salt. Cook covered on medium flame till ridge gourd skins cook a little.

Cool the cooked ridge gourd skins mixture and quickly separate the ridge gourd skins. First grind the onion mixture into smooth paste without adding the ridge gourd skins.

Finally add the ridge gourd skin and coarsely grind the whole mixture. Adjust any seasonings if required and remove the chutney onto a bowl.

Serve ridge gourd onion chutney with plain steamed rice or with idly, dosa, vada etc… Notes: Select thicker and less fibrous ridge gourd skin for better taste. Suggestions: Don’t overcook ridge gourd skins and don’t over grind the chutney.

Variations: This chutney can be tempered at end with a pinch of mustard seeds, cumin seeds and curry leaves. , , etc… Other Names: Turai Pyaas Chutney, Jhinge Chutney (less)

The ridge gourd skins are then chopped up and boiled in water till soft. The skins are then cooked in tempered oil along with onion.

The fry is then seasoned with spices and serve with steamed rice. Makes: around 3 Servings of Skins Onion Fry.

Ingredients: 2 – 3 Medium Onion 1 Small Garlic 2 Cloves Green Chiles 2 Red Chile Powder 1/2 tsp Powder a Pinch Salt to taste Talimpu: 1/2 tsp 1/2 tsp 1/2 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups). Chop the ridge gourds skins into approximately inch long pieces.

Remove stems, wash and slice the green chiles. Peel and slice the onion.

Peel and slice the garlic cloves. Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.

Boil till ridge gourd changes to light green in color and turns soft. Strain the ridge gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles, garlic and onion.

Once onion turns translucent, add ridge gourd. Fry till ridge gourd takes a light brown color.

Stir in turmeric powder, red chili powder and salt. Fry for couple of seconds and remove from heat.

Serve ridge gourd skins onion fry with steamed rice. Notes: Make sure ridge gourd skins are cooked right.

Suggestions: If the ridge gourd is boiled properly, either boil for longer time or cook covered along with onion till its soft. Variations: Check out what you can do when the skin is all peeled off.

Other Names: Skins Onion Fry (less)

Oil is tempered with few spices and carom seeds / ajwain. Then ground ridge gourd skins are fried till done.

Serve ridge gourd skins fry with steamed rice. Makes: around 2 Servings of Skins Fry.

Ingredients: 2 Long 1/4 tsp Garlic 5 Cloves Salt to taste Talimpu: 1/2 tsp 1/2 tsp 1/2 tsp 8 4 Oil 1 tbsp Method of preparation: Peel and thickly slice the garlic cloves. Thoroughly wash and lightly scrape the ridge gourd.

Chop the thick layer of skin off of the ridge gourd. Roughly chop the peels and grind it somewhat coarsely adding little water.

Heat oil in a non stick pan on medium heat, add all other talimpu ingredients in order. When mustard seeds start spluttering, add carom seeds and garlic cloves and fry briefly.

Stir in coarsely ground ridge gourd skins, turmeric powder and salt. Cook uncovered on medium flame until all the water gets evaporated.

Keep stirring occasionally to avoid sticking. Once most of the moisture is gone and the color of the ridge gourd tuns dark, remove from heat.

Serve ridge gourd skins fry with steamed rice and ghee. Notes: Make sure to select ridge gourds with thick skin.

Suggestions: If the fry has still lots of moisture or the ridge gourd is light green in color, put in back on heat and cook till done. Variations: You can also add tamarind pulp to the fry in which case adding a small pinch of fenugreek seeds to the talimpu tastes good.

Green Chiles can also be added to tempering for extra spice. Other Names: Skins Fry, Beera Pottu Vepudu (less)

Makes 16 pieces. Ingredients 8 medium sized potatoes salt to taste oil for deep frying For the cheese filling 5 tablespoons cooking cheese 1 tablespoon chopped onion 1/2 teaspoon chopped green chilli 1 tablespoon plain flour 1 teacup milk 1 teaspoon mustard powder, mixed with water 2 tablespoons butter For the potatoes 1.

Boil the potatoes with the skin. 2.

Cut into halves, scoope out the centres and deep fry with skin. 3.

sprinkle with salt and keep aside. For the cheese filling 1.

Heat the butter and fry the onion on a slow flame for 2 minutes. 2.

Add the green chilli and flour and fry again for 1/2 minute. 3.

Add the milk. Go on stirring and cooking the mixture until it becomes thick.

4. Add the mustard and cheese and mix.

How to proceed 1. Fill each potato case with the cheese filling.

Sprinkle some cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 3 to 4 minutes. Tips VARIATION : POTATO SKIN WITH ZESTY GARDEN DIP : Fill the fried potato skin with zesty garden dip, and decorate with a sprig of dill or parsley.

Serve immediately (less)