Honoring the peanut butter.

My kids seem to really love it. Making it is very easy,

1 ½ cup of peanuts roasted

1 tbsp. to 4 tbsp. of peanut oil.

Variations of consistency and presence of peanut butter has been seen in Chinese, Asian, and African civilization. Though the earliest presentation in its current form was developed in 1895 by Dr.John Harvey Kellogg.

My favorite dish with peanut butter.

Kofta’s in a jiffy.

½ cup peanut butter,

2 slices of bread,

1 tbsp, scraped dry coconut,

Salt and pepper.

For the gravy

Two tomatoes

Cups of coriander leaves

4 green chilies

2tbsp of khuskhus soaked.

2tbsp. of coconut scraped.

2tbsps. of garam masala.

A pinch of turmeric.

Salt to taste

Jaggary/sugar taste

Mix the ingredients for the kofta,  divide into small portions and keep aside.

Grind tomatoes, coriander leaves, chilies, Khuskhus coconut  to a fine paste.

In a wok heat about a 1tsp of ghee, add a tsp of Jeera seeds, when it  pops add the ground mixture, as the mixture changes color add salt, turmeric, jaggary/sugar, and garam masala. Add water to bring it to your favorite consistency. Now add a ¼ cup extra of water, bring to a boil.

Arrange the kofta’s in a shallow serving dish, pour the gravy and dress with finely chopped coriander. Serve with rotis,puri’s naan’s butture, or kulchas.

Have a great peanut butter day.

manchurian parata

Manchurian parata

2 cups wheat flour

¾ cup shredded cabbage

¼ cup shredded carrot, capsicum,(onions optional)

3tbs. Manchurian sauce.

2 tbs cooking oil.

Salt to taste

Oil to shallow fry.

Water to make pliable dough.

Method.

Mix all the ingredients to make pliable dough. Keep aside for 20 minutes covered with wet cloth. Then divide into 16 – 20 equal parts. Roll out.

On a hot skillet, drop a drop of oil, place the rolled parata, when it roasts turn over. Please apply oil before turning over. Repeat for the rest of the paratas.

Serve with any Chinese dip.