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)

Cook it until a thick mixture is formed. Add a little ghee.

When it thickens add drinking chocolate and mix well. Remove it from the flame.

Spread in a greased dish and cut into small pieces. The burfi is ready to serve.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Eggplant white chocolate slice with apricot and wasabi compote Sheer branj Raspberry white chocolate mousse Chocolate chip cookies Microwave milk peda Ingredients: 1 cup of milk 1 cup of fresh curd 1 cup of sugar 1 tbsp ghee 1 tsp drinking chocolate (less)

Cook it until a thick mixture is formed. Add a little ghee.

When it thickens add drinking chocolate and mix well. Remove it from the flame.

Spread in a greased dish and cut into small pieces. The burfi is ready to serve.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Easy kulfi Eggplant white chocolate slice with apricot and wasabi compote Sheer branj Raspberry white chocolate mousse Chocolate chip cookies Ingredients: 1 cup of milk 1 cup of fresh curd 1 cup of sugar 1 tbsp ghee 1 tsp drinking chocolate (less)

Heat oil in a frying vessel and add the mustard seeds, chana dal, urad dal and peanuts. Once they start to splutter, add the split green chillies, red chillies, curry leaves and hing and fry for a minute.

Then add the turmeric powder, cooked millet and salt and mix well. Switch off the flame and add the lemon juice to it and mix very well.

Serve immediately. Recipe and image courtesy: Indian cuisine RELATED RECIPES Kambu adai Lemon curd tarts Chicken Salad with Lemon Olive Oil Dressing Lemon cucumber dal Kalkandu bhath Ingredients: 1 cup - foxtail millet 6-7 - green chillies 4 - dried red chillies 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 2 tbsp - peanuts 2 sprigs - curry leaves 1 - lemon 1/2 tsp - turmeric powder 1/8 tsp - asafoetida Salt to taste 2 tbsp - oil (less)

Wash and chop amaranth leaves and keep aside. Heat oil in a vessel add mustard seeds, urad dal, chana dal and fry them.

When they start to splutter add crushed red chillies, chopped green chillies, onion pieces and soaked moong dal. Let them fry until light brown colour.

Now add chopped amaranth leaves, turmeric powder and little water. Mix well, cover with a lid.

Let it cook completely. When it`s done, add salt and stir well.

Serve hot with rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Menthi koora pappu Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Curry powder (Koora podi) Ingredients: 4 cups - chopped amaranth leaves 1/2 to 1 cup - moong dal 1 - onion 1 - green chillies 2 - red chillies 1/4 tsp - turmeric powder 1/2 tsp - urad dal 1/2 tsp - chana dal 1/2 tsp - mustard seeds 2 tbsp - oil Salt to taste (less)

Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Then add grated ginger, chopped green chillies, curry leaves and red chillies and fry for a minute.

Now add the soaked moong dal and fry for a minute. Then add water and bring to a boil.

Add salt and rice rava to it and mix very well. Reduce the flame, cover with a lid and let it cook completely.

Serve with fresh curd or coconut chutney. Recipe and image courtesy: Indian cuisine RELATED RECIPES Vegetable aval upma Lemon dal Instant mango pickle with moong dal Four coloured capsicum rice Meen moilee with rice Ingredients: Rice Ravva / Broken Rice : 1 cup Water : 2.

5 cups Moong Dal : 1/4 cup Green Chillies : 2 or 3 Grated Ginger : 2 tsp Dried Red Chillies : 2 Mustard Seeds : 1 tsp Chana Dal : 1 tsp Urad Dal : 1 tsp Cumin Seeds : 1/2 tsp Oil : 2 - 3 tbsp Curry Leaves : 1 sprig Salt to taste (less)

Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil. Heat oil in a pan for seasoning.

Add the cumin seeds, chopped garlic, asafoetida and broken red chillies, and saute till fragrant. Pour the tadka into the simmering tur dal and mix well.

Now add the milk and cook for 2-3 minutes. Add finely chopped coriander leaves and switch off the flame Serve hot with rice or roti.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Masoor dal Ingredients: 1/2 cup - tur dal/split pigeon peas 1/2 cup - milk 2 - green chillies 2-4 - dried red chillies 2 - garlic cloves, chopped 1/2 tsp - cumin seeds 1/4 tsp - turmeric powder 1 tbsp - chopped coriander leaves Salt to taste A pinch of asafoetida 2 tsp - oil (less)

Break the beans and remove the fiber. Chop them into small pieces and pressure cook for 3 whistles.

Heat one tablespoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds.

Now add the beans, salt, turmeric powder and poppy seeds powder to it. Mix well, fry for few minutes and switch off the flame.

Serve hot with steamed rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Thotakoora Pesarapappu Koora Cluster beans moong dal curry Beans in yoghurt Spicy Pinto Beans Dosa Butter beans with tomato Ingredients: 1/4 kg - beans 1 tbsp - poppy seeds 1/2 tsp - mustard seeds 1/2 tsp - chana dal 1/2 tsp - urad dal 3 to 5 - whole red chillies 1/4 tsp - turmeric powder 1 inch piece - dry coconut 1 stem - curry leaves Salt to taste 1 tbsp - oil (less)

Wash & peel the mango and cut into medium pieces. Wash yellow lentil properly with plenty of water.

Put dal, mango pieces, amaranth leaves, chopped green chillies and two cups of water in a pressure cooker. And cook till 3 or 4 whistles.

Turn off the flame and wait unill the pressure go off. Remove the lentil from cooker and keep aside.

Heat oil in a vessel add mustard seeds, urad dal, chana dal and a pinch of hing. When they start to splutter add cooked dal mixture, turmeric powder, salt and red chilli powder.

Mix well and cook about 5 minutes. Take it out and serve with hot rice & a dollop of ghee.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Mango chamandi Simple beet greens dal Zesty mango rice Mango salad Mango honey delight Ingredients: 3 bunches - amaranth leaves 1 - raw mango, medium sized 1 cup - yellow lentil/tur dal 3 or 4 - green chillies 1/2 tsp - red chilli powder 1/4 tsp turmeric powder 1 tsp - mustard seeds 1 tsp - urad dal 1 tsp - chana dal Salt to taste 2 or 3 tsp - oil A pinch of asafoetida (less)

Place the eggplant directly on the stove flame and roast until the eggplant black and soft. Remove eggplant to a plate and let it cool completely.

Meanwhile, heat two teaspoons of oil in a pan. Add the coriander seeds, urad dal and fenugreek seeds and fry until golden brown color.

Then add the red chillies and fry for a minute. Switch off the flame and allow it to cool.

Gently peel the eggplant with your hands and discard the stem. Grind the roasted spices and tamarind into a fine mixture.

Then add the eggplant and salt to it and pulse a couple of times. Transfer to a bowl and set aside.

Heat oil in pan for seasoning. Add the mustard seeds, urad dal and chana dal and let them splutter.

When the seeds stop popping, add the curry leaves and hing. Stir for a few seconds and turn off the flame.

Add this tadka to the chutney and mix well. Serve with dosa, roti or rice.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Aam ki chutney Ginger chutney Stuffed cheesy eggplants Tomato chutney Fish in roasted moong dal gravy Ingredients: 1 - large eggplant 1 tbsp - coriander seeds 1 tbsp - urad dal A pinch of fenugreek seeds 8 - dried red chillies Tamarind, a small lemon sized ball 2 tsp - oil Salt to taste For seasoning: 1/4 tsp - mustard seeds 1/4 tsp - urad dal 1/4 tsp - chana dal 1 small sprig - curry leaves A pinch of asafoetida 1 tsp - oil (less)