Yeeehaaw!!!! This is going to be the theme for this Sunday breakfast at my home. Ya!! you guys guessed it right, this is my entry for the WBB #12 hosted by Trupti at The Spice Who Loved Me with a theme Spice it up for breakfast. Coming from Andhra and being in Texas I need not say anything more about my spice level, but to get creative on this I tried varieties of dishes. Though they were okay, this one pleased my taste buds. I regularly have an Apple with a tbsp of Peanut butter for my breakfast, on one fine day morning I got this idea of making a chutney out of both, which turned out really delicious. Andhra is famous for its pickles and chutneys. So, this one is one new variety of chutney that got added to my list.
Its going to rain at our place on this weekend and this spice will keep us warm and cozy for the day.
1 Small Red Apple (About 2/3 cup peeled and chopped apple)
2 tbsp Reduced fat Peanut butter
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 Dry Red chillies
2 Serrano peppers (You may use 1 to keep the spice level little less)
Salt to taste
A pinch of turmeric powder
1 Lemon sized Tamarind
1 tbsp chopped Cilantro (Coriander Leaves)
1. Soak tamarind in some hot water. Heat a pan with a tsp of oil, add mustard, fenugreek, red and green chillies and fry them until they become brown in color with a pinch of hing (Asafoetida). Let it cool.
2. Take them into a mixie jar or blender. In the same pan heat a tsp of oil and add chopped apple. Cook apple until it becomes tender. Add peanut butter and extracted tamarind pulp to the apple and stir until the peanut butter melts.3. Remove from the stove and let it cool. In the mean time blend the above chillies and seeds mixture with some salt and a pinch of turmeric into smooth paste. To this add the apple, peanut butter mixture, chopped cilantro and blend till everything comes together.
Ingredients for Dosa:
1/4 cup Sabudana (Tapioca)
1/4 cup Atukulu (Rice Flakes)
1 cup Rice
1/4 tsp Fenugreek seeds
1 Small Serrano Pepper
1 1/2 tsp Cumin Seeds
3-4 Curry leaves
1 Small onion
1 tbsp Chopped coriander leaves (Cilantro)
1. Soak Sabudana, Atukulu and Fenugreek seeds in a bowl with some buttermilk for about 4 hours. At the same time soak rice in another bowl with plenty of water for 4 hours.
2. Grind them into a smooth paste. To that add salt, cumin seeds, very finely chopped serrano pepper. Leave it aside for overnight to ferment.
3. On the next day, heat a tawa on the stove and pour a big spoon of batter on to it, spread it with the back of the spoon. Sprinkle about a tsp of oil around the dosa. Sprinkle some finely chopped onion and cilantro on the dosa. After 3 min on the first side, gently turn it onto the other side. After 2 min. on the other side, remove onto a plate and serve with apple-peanut butter chutney.