And my thoughts.
tick you off when you do not react to their expectations
in a predictable way.
Have to think of my peace of mind first.
the dish sits and look back at me helplessly.
This is also a part of the Mahaprasad served at the ISCKON temple.
But I had no idea what went into it.
So when Preeti of ISingcakes & More wrote on FB that she had this amti as part of her lunch one day, I asked for the recipe.
She promptly gave it to me.
The blend of fresh green chillies with the kokum gives it fresh as well as tangy flavour.
I have been making this over and over again for a while now.
Peanuts/ Groundnuts - half a small cup ( dry roasted and skinned )
Kokum - 3 - 4 pieces
Green chillies - 2
Ghee - half a teaspoon
Cumin seeds / jeera - a small pinch
Salt to taste
Water - a cupful
Grind the peanuts in a mixie ( I just half crushed them as I like the small bits in a spoonful)
Make a paste of the kokum and green chillies.
(Preeti grinds them together with the peanuts ... I did not ... which is why my aamti lacks the colour hers has)
Heat ghee in a pan. Add the cumin seeds. When they start to splutter add the peanuts and the kokum paste.
Add water and salt.
Bring to a boil and simmer for around 5 minutes.
Check consistency .. if needed add more water and bring to a simmer again.
Serve hot with sabudana khichdi.
It is a great side with these beautiful Sabudana vadas too.
Makes a vrat worth looking forward to.