Recipe

Groundnut cookies

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

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Ingredients:PR Groundnut oil – 50 ml
Clarified butter – 100 ml
Powdered sugar – 150 grams
Maida – 300 grams
Roasted and crushed groundnut – 4 tbsp

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Preparation Method: 1. Sieve Maida, baking soda and baking powder, keep it aside.
2. In a bowl, firstly add powdered sugar, PR Groundnut oil and mix well. Further add beaten eggs, vanilla essence to this batter and mix well. 3. Then add the sieved powder and mix well without any lumps. Then add milk as required to reach the cake’s consistency.
4. Dust the baking pan with PR Groundnut oil and pour the cake batter evenly. Place the baking pan in the oven and bake it at 180 C for 25 to 30 minutes.
5. Before serving, apply peanut butter over the cake and sprinkle roasted groundnuts to it and serve.

Groundnut Millet Salad

Preparation time: 7 to 10 minutes
Serves: 4

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Ingredients:Boiled Groundnut - 1 cup
Pomegranate – ¼ cup
PR Groundnut oil – 1 tbsp
Pepper powder – ½ tsp
Mixed herbs – ½ tsp
Finger millet (thinai) – 2 tsp
Salt to taste

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Preparation Method: 1. In a bowl, mix evenly PR Groundnut oil, pepper powder, mixed herbs and salt.
2. Then add boiled groundnuts, pomegranate and mix it well
3. Serve it by sprinkling powdered Finger millet (thinai) for crunchiness.

Kadalai ennai kozhi varuval

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Serves: 4

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Ingredients:Chicken – ½ kg
Ginger garlic paste – 1 tbsp
Cinnamon – 1
Cloves – 1
Green Cardamom – 1
Cumin seeds – 1 tbsp
Fennel seeds – ½ tsp
Poppy seeds – ½ tsp
Fried Bengal gram – 1 tsp
Pepper – 1 tbsp
Red chilli – 8
Coriander powder – 1 tbsp
Grated coconut – 1 fist
PR Groundnut oil
Salt to taste.

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Preparation Method: 1. IGrind Ginger garlic paste, Cinnamon, Cloves, Green Cardamom, Cumin seed, Fennel seeds, Poppy seeds, Fried Bengal gram, Pepper, Red chilli, Coriander powder, salt and Grated coconut into a coarse paste using mixie.
2. Marinate the chicken with the prepared masala and 2tbsp of PR Groundnut oil, keep it aside for 1 hour. It can also be left in the refrigerator.
3. In a hot pan add PR Groundnut oil and roast the marinated chicken till the colour changes to golden brown and serve it

Nattu kozhi Roast

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 4

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Ingredients:Nattu kozhi legs – 5
Tomato – 4
Ginger garlic paste – 2 tsp
Red chilli powder – 3 tsp
Kashmirilal chilli powder – 1 tsp
Water – 400 ml
PR Groundnut oil
Pepper to taste
Salt to taste

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Preparation Method: 1. Grind tomatoes into paste and add them to marinate the chicken along with ginger garlic paste, red chilli powder, kashmirilal chilli powder, 2 tbsp of PR Groundnut oil, salt and leave it aside for 1 hour.
2. Now add water in a pan with the marinated chicken and boil it until the chicken is cooked well
3. Grease the dosa pan or tawa with PR Groundnut oil .Roast the chicken pieces by drizzling PR Groundnut oil and pepper in a medium flame turn the chicken pieces and cook them until it reaches golden brown on both sides
Serve it with fried onion and green chutney.

Ellai meen varuval (Plantain leaf fish roast)

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 4

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Ingredients:Fish fillets – ½ kg
Green chilli – 3
Red chilli – 3
Coriander leaves – 2 fist
Ginger garlic paste – ½ tbsp.
PLemon juice – 2 tsp
Roasted Groundnuts – 1 fist
Sliced onion – 1 cup
Sliced tomato – 1 cup
Plantain leaf – 1
PR Groundnut oil as required
Salt to taste

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Preparation Method: 1. Grind green chillies, red chilles, ginger garlic paste, roasted groundnuts, lemon juice, coriander leaves, salt into a fine paste.
2. Marinate the fish fillets with the prepared masala for 1 hour
3. Cut the plantain leaf into squares. Place the sliced onion, marinated fish and sliced tomatoes one over another upon it
4. Grease dosa pan with PR Groundnut oil and place the stuffed plantain leaf fish fillets by drizzling PR Groundnut oil in a medium flame turn the stuffed plantain leaf fish fillets and cook them until it reaches golden brown on both sides and serve it

Chettinad Mushroom Curry

Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Serves: 4 to 5

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Ingredients:Mushroom – 400 grams
Chopped onion – 2
Chopped tomato – 2
Green chillies – 2
Ginger garlic paste – ½ tbsp.
Ginger garlic paste – 2 tbsp
Red chilli powder – 2 tbsp
Coriander powder – 2 tbsp
Garam masala – 1 tbsp
Grated coconut – 1 fist
Roasted groundnut – 1 fist
Green chillies – 2
PR Groundnut oil – 4 tbsp
Salt to taste
For garnish: Curry leaves, Coriander leaves

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Preparation Method: 1. In a hot Kadai add PR groundnut oil, Chopped onion, Chopped tomato, Green chillies, Ginger garlic paste, Red chilli powder, Coriander powder ,Garam masala, salt and stir well until raw flavour evaporates.
2. To this add chopped mushroom with one cup of water and stir the mushroom well until it is completely cooked.
3. Grind grated coconut and roasted groundnuts into fine paste, add it to the curry and cook until the oil separates from the curry
4. Serve it with Rice, Dosa, Chappathi or Poori.

Groundnut Cutlet

Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Serves: 4

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Ingredients:Groundnuts – 250 grams
Boiled Potato – 250 grams
Chopped Onion – 1
Green chillies – 3
Ginger garlic paste – 2 tsp
Red chilli Powder – 1 tsp
Chopped Coriander leaves – 1 fist
PR Groundnut Oil (as required)
Salt to taste

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Preparation Method: 1. Soak the groundnuts in water for 5 to 6 hours and strain them. Now grind the groundnuts very coarsely so that they are crunchy enough to bite and eat
2. In a bowl add the coarse groundnuts, smashed potato, chopped onion, chopped green chillies, ginger garlic paste, red chilli powder, chopped coriander leaves and salt
3. Make them into patties and deep fry them in PR Groundnut oil
4. Serve it with Tomato sauce

Mutton 65

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4 to 5

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Ingredients:Mutton – 500 grams
Ginger garlic paste – 2 tbsp
Gram flour – 3 tbsp
Red chilli powder – 4 tbsp
Cornflour – 1 tbsp
Vinegar – 2 drops
PR Groundnut Oil (as required)
Salt to taste

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Preparation Method: 1. Marinate the mutton with ginger garlic paste, gram flour, red chilli powder, cornflour, vinegar and salt, keep it aside for 1 hour
2. In a kadai, heat PR groundnut oil and deep fry the mutton pieces until they are reddish brown.
3. Serve it with slice of lemon and onion rings.

Kadalai ennai vadacurry

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serves: 4 to 5

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Ingredients:
For vadai:
Yellow lentils – 150 grams
Ginger garlic paste – 1 tbsp
Fennel seeds – 1 tsp
Red chilly – 4
PR Groundnut Oil (as required)
Salt to taste
For Curry:
PR Groundnut oil – 2 tbsp
Cinnamon – 1
Cloves – 1
Green Cardamom – 1
Chopped onion – 1
Ginger garlic paste – 1 tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Coconut milk – 300 ml
Salt to taste
For garnish: Chopped coriander leaves, Chopped curry leaves

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Preparation Method:
For vadai: 1. Soak yellow lentil in water for 1 hour and strain it.
2. Grind yellow lentil, ginger garlic paste, fennel seeds, red chilly and salt into coarse paste by adding little water using mixie
3. In a kadai, heat PR groundnut oil and deep fry the coarse paste one by one in balls until they are reddish brown.
For curry: 1. In a pan, add PR Groundnut oil, Cinnamon, Cloves, Green Cardamom, Chopped onion, Ginger garlic paste, Red chilli powder, Coriander powder, Turmeric powder, Coconut milk and salt, cook well until raw smell goes.
2. Add the vadai one by one and stir it well
3. Garnish it with Chopped coriander leaves and Chopped curry leaves.
Serve it with Rice, Dosa, Chappathi or Poori.

Peanut Curry

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 4 to 5

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Ingredients:
Chopped onion - 1
Ginger garlic paste - 1tsp
Roasted groundnut powder – 1 fist
Chilly powder – 1tsp
Coriander powder – 2tsp
Garam masala – 1tsp
Tomato puree – 2tsp or Tomato -1
PR Groundnut oil – 120ml
Salt to taste

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Preparation Method:
1. In a pan add PR groundnut oil, chopped onion, ginger garlic paste stir it well till the onion turns to slight brown.
2. Add chilly powder, coriander powder, garam masala, tomato puree, salt, little water and cook it for 2 mins.
3. Finally add the roasted groundnut powder and some more water, cook it for 5 mins in sim.
4. Garnish it with Chopped coriander leaves.
Serve it with idly or dosa or chappati

Peanut Snacks

Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Serves: 4 to 5

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Ingredients:
Groundnut – 1 cup
Gram flour - 1/2 cup
Rice flour – 1/4 cup
Chilly powder – 4 tsp
Ginger garlic paste – 1/2 tsp
Salt to taste
PR Groundnut oil ½ liter

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Preparation Method:
1. Soak the groundnut for 5 to 6 hrs
2. Drain the water after 5hrs.
3. Add gram flour, rice flour, chilly powder, ginger garlic paste and salt to the groundnut and mix well
4. Add PR Groundnut oil in a pan.
5. Add the mixed groundnut to the heated oil and deep fry it.
6. Tasty peanut snacks is ready.

Chottabeem Laddu

Preparation time: 15 minutes
Cooking time: 15 minutes

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Ingredients:
Roasted Peanut – 1cup
Jaggery – 1cup
Ghee – 1/4 cup

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Preparation Method:
1. Grind the roasted peanut with smashed jaggery.
2. Heat the ghee.
3. Mix the roasted peanut mixture with the heated ghee gradually and make laddu. (Make the laddu before the ghee gets dried)

Chicken satay with peanut sauce

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 4 to 5

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Ingredients:
For Peanut sauce:
Red chilly – 6 to 8
Roasted groundnut – 1/2 cup
Ginger garlic paste
Coriander powder – 1 tsp
Sugar – 1tsp
PR Groundnut oil (as required)
Salt to taste
For Satay chicken:
Salt to taste
PR Groundnut oil
Bone less strips chicken 250 gms
Onion paste – 3tsp
Brown sugar – 2tsp
Lemon – 1tsp
Soya sauce – 1tsp
Peanut butter – 1tsp
Cumin powder – 1tsp
Red chilly powder – 1tsp

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Preparation Method:
For Peanut sauce
1. Grind the roasted peanut and keep it aside.
2. Grind the ginger garlic, coriander powder and red chilly paste.
3. In a pan heat 2tsp PR groundnut oil and add ginger garlic paste to the mixture stir the mixture.
Add powder peanut to the mixture and sort it.
Then add soya sauce, little sugar and season it with salt and mix the mixture well.
Add a cup of water to get a sauce consistency.
Marination process for chicken:
1. Take a blow and add minced onion, coriander powder, cumin powder, red chilly, Brown sugar and peanut butter, soya sauce, lemon juice, salt.
2. Marinate the chicken in this mixture with 30 mins.
For Satay chicken:
1. Soak the bamboo stick in water for 1 hrs with room temperature
2. Add the Marinated chicken to the sticks.
3. In a pan add PR groundnut oil to fry the marinated chicken.
4. Serve with the peanut sauce.

Groundnut pickle

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 4 to 5

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Ingredients:
Raw groundnut – 500 grams
Red chilly – 50 grams
Tamarind juice– 50 grams
Asafoetida powder – 1 tsp
Fenugreek – ½ tsp
PR Groundnut oil – 100 ml
Salt to taste

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Preparation Method:
1. Heat the pan, add asafetida powder, fenugreek and grind it into powder.
2. Grind red chilly, tamarind juice, salt, little water into fine paste in mixie.
3. Heat the pan with PR Groundnut oil, add groundnuts and stir it well 5 minutes.
4. Then add the grinded powder and paste
5. Add the remaining PR Groundnut oil and stir till raw smells goes.