Microwaved Masala Peanuts - Tanushree Aich
Ingredients:
1 cup Groundnuts raw or lightly toasted
1 cup Chickpea flour(Besan)
3/4 tsp Carom seeds(Ajwain)
a pinch of Asafoetida (optional)
1/4 cup Water,approximately
1 tsp Red chili powder
2-3 tbsp Oil
Salt to taste
Method:
In a bowl add ground nuts, chickpea flour, salt, asafoetida, red chili powder and carom seeds and mix everything nicely.
Add oil and water and mix nicely.Do not add water at once, add water slowly so that the batter coats the groundnuts evenly.If needed add 1-2 tbsp more of water but you should not make the batter thin,the ground nuts should hold the batter.
Cut a wax paper(butter paper) to the size of the glass plate in Microwave.
Drop the peanuts into small clusters leaving some space in between them. You should not allow each cluster to have more than 3-4 peanuts otherwise the peanuts would not get cooked evenly and also do not clutter them and do it in small batches. The quantity I mentioned should be done in 2-3 batches based on the size of your microwave.
Microwave it on HIGH for 1 1/2 - 2 minutes and keep an eye after 1 1/2 mins so that they would not burn. Check by tasting 1 cluster(peanut), if you feel it is still raw microwave it again for a minute or two. It might take any time in between 2-4 mins based on the power of microwave.
Remove the wax paper from MW and remove the peanuts from it. Let the peanuts cool completely. Repeat the same process for the rest of the peanuts and microwave them and cool them completely.
Store the peanuts in an air tight container.
I have added some crushed fried curry leaves to the masala peanuts for an extra flavour while storing
Additionally u can sprinkle some chaat masala or amchur powder too
Rc : Chef & her Kitchen
Ingredients:
1 cup Groundnuts raw or lightly toasted
1 cup Chickpea flour(Besan)
3/4 tsp Carom seeds(Ajwain)
a pinch of Asafoetida (optional)
1/4 cup Water,approximately
1 tsp Red chili powder
2-3 tbsp Oil
Salt to taste
Method:
In a bowl add ground nuts, chickpea flour, salt, asafoetida, red chili powder and carom seeds and mix everything nicely.
Add oil and water and mix nicely.Do not add water at once, add water slowly so that the batter coats the groundnuts evenly.If needed add 1-2 tbsp more of water but you should not make the batter thin,the ground nuts should hold the batter.
Cut a wax paper(butter paper) to the size of the glass plate in Microwave.
Drop the peanuts into small clusters leaving some space in between them. You should not allow each cluster to have more than 3-4 peanuts otherwise the peanuts would not get cooked evenly and also do not clutter them and do it in small batches. The quantity I mentioned should be done in 2-3 batches based on the size of your microwave.
Microwave it on HIGH for 1 1/2 - 2 minutes and keep an eye after 1 1/2 mins so that they would not burn. Check by tasting 1 cluster(peanut), if you feel it is still raw microwave it again for a minute or two. It might take any time in between 2-4 mins based on the power of microwave.
Remove the wax paper from MW and remove the peanuts from it. Let the peanuts cool completely. Repeat the same process for the rest of the peanuts and microwave them and cool them completely.
Store the peanuts in an air tight container.
I have added some crushed fried curry leaves to the masala peanuts for an extra flavour while storing
Additionally u can sprinkle some chaat masala or amchur powder too
Rc : Chef & her Kitchen
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