Keith Michaels wrote:
Dry roast in a pan two cups of shelled peanuts until brown spots appear,
set aside. Repeat with 1/2 cup of sesame seeds, set aside. Heat two
tablespoons of oil in pan, add 3 crushed dry red chillis and 1/2 tsp.
of asafoetida. Fry 30 seconds, then place all ingredients in food
processor and chop coarsely. Keep this in refrigerator and use to top
vegetable or rice dishes.

Keith, that sounds great, thanks. I'll give it a go if (as I think I
do) I have some asafoetida in the store cupboard.

Going off at a tangent from Nikitta's peanut request, you reminded me
of a very simple and nice sesame sauce for vegetables. Toast 25g
(1oz) sesame seeds in a hot dry frying pan until they start to pop,
but stop before they colour more than very slightly. Grind them in a
pestle and mortar then add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp
sugar. This is very good on steamed or boiled green beans - the
quantities given above will top 250g (9oz) of beans. Recipe from
Soei Yoneda's "Good Food from a Japanese Temple".

Kake