Peanut Soup (fasting soup)/ Danyachi Aamti/ Upwas amti, upaas saar
This is my MIL special recipe, this is not really a soup, but equally hearty and strikes the right nodes when you are fasting. Usually during the traditional fasting days like one today - Mahashivrati, the feast of sabudana khichdi etc can become a drab affair especially on a hot day...This is when the saar as we call it , kicks in to provide the moist quotient
I mostly prefer it with vari rice (fasting rice) or sabudana khichdi, but this is good on its own, when had with a bowl of potato chips (yes, you are allowed to munch guilt free, because you are fasting)..Sharing this as part of the soups and salads recipe this BM...
Ingredients
1 cup roasted peeled peanuts
1 tspn green chilly paste
1 tspn powdered cinnamon
1/2 tspn powdered cloves
1 tbsp tamarind pulp
1 tbsp jaggery/ sugar
1 tspn clarified butter/ ghee
1 tspn cumin seeds
1 dried red chilly
salt to taste
Method
1) Grind the peanuts to paste using water
2) Add more water to get the required quantity of soup with the consistency of your choice. This portion would yield about 4 cups of medium consistency soup
3) Add salt, jaggery, cinnamon, clove powder, tamarind pulp, green chilli paste and mix well
4) Cook this mixture on low-medium flame for 5 min
5) In another small pan, make a tempering using ghee. When the ghee is hot, add the cumin seeds and dried red chilli.
6) Pour this tempering in the cooked peanut mixture. Stir in and serve hot (with potato chips)
* Tip- you can more green chillies, but the essence of this saar / soup is in the light spiciness it draws from cinnamon/ cloves powder
I mostly prefer it with vari rice (fasting rice) or sabudana khichdi, but this is good on its own, when had with a bowl of potato chips (yes, you are allowed to munch guilt free, because you are fasting)..Sharing this as part of the soups and salads recipe this BM...
Ingredients
1 cup roasted peeled peanuts
1 tspn green chilly paste
1 tspn powdered cinnamon
1/2 tspn powdered cloves
1 tbsp tamarind pulp
1 tbsp jaggery/ sugar
1 tspn clarified butter/ ghee
1 tspn cumin seeds
1 dried red chilly
salt to taste
Method
1) Grind the peanuts to paste using water
2) Add more water to get the required quantity of soup with the consistency of your choice. This portion would yield about 4 cups of medium consistency soup
3) Add salt, jaggery, cinnamon, clove powder, tamarind pulp, green chilli paste and mix well
4) Cook this mixture on low-medium flame for 5 min
5) In another small pan, make a tempering using ghee. When the ghee is hot, add the cumin seeds and dried red chilli.
6) Pour this tempering in the cooked peanut mixture. Stir in and serve hot (with potato chips)
* Tip- you can more green chillies, but the essence of this saar / soup is in the light spiciness it draws from cinnamon/ cloves powder
Comments
Sowmya
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