Watercress Broth & Nuts chutney
2 bunches watercress/ brède cresson
2 cups rice water
2 cups water
1 tsp salt
1 small red onion, sliced
1 medium tomato, sliced
1 tbs vegetable oil
- Clean watercress to remove grubs and dirt. Shred into 2 inch pieces.
- Wash several times in a colander to remove impurities. Drain.
- Heat oil in a large pan and sauté onion and tomato over medium heat until onions become transluscent for about a minute.
- Pour rice water slowly into pan and dilute with an equal amount of plain water. To collect rice water, you should obviously cook rice and drain before you start with your bouillon.
- If you dnt have rice water, dnt fret. Simply use plain water or substitute with water + 1tbs thickening agent like cornflour.
- Season with salt and bring to a boil. Do not cover pan.
- Dump watercress in bouillon and cook for another 10 minutes.
- Serve hot in small soup bowls as entrée or part of a main dish.
1 cup unsalted peanuts, shelled
3 garlic cloves
2 dried red chillies
3 tsp fresh mint leaves
1 tsp tamarind paste
1/2 tsp salt
1 -2 tbs water
- Place garlic, chillies, mint leaves and tamarind paste in the bowl of mixer/grinder. Add 1/2 tbs water and grind to a paste.
- Add peanuts and another 1/2 tbs water. Grind coarsely for a minute or two if you like bits of peanuts in your satini.
- If not, continue grinding until you have a smooth paste. You may need to add a lil more water for this.
- Don't forget to stir in salt before you serve.
- Can be stored in fridge for a few days.