Wednesday, 21 July 2010

Masala peanuts - 1

This is one of the easy peasy snacks which needs less effort and nil oil. My mom call this as pachi kaaram chenagginjalu as we mix the peanuts with raw spices, still they taste like fried masala peanuts. This is mainly due to the technique used to prepare the recipe. 


Rice - 2 tblsp
Chili powder - 1 tsp
Turmeric - 1/2 tsp
Salt - 1/2 - 3/4th tsp
Peanuts - 1 cup

Soak rice for 30 minutes. Drain it and grind the rice along with salt, chili powder and turmeric into coarse paste using stone mortar. This coarse rice paste gives the extra crunchiness

Grounded Rice with chili powder, salt and turmeric

Roast the peanuts until they are done and while they are still hot, immediately pour them into mortar and mix them well with the masala paste. Now transfer them back into hot pan, separate them and allow them to get dry completely by spreading them on a wide plate. If necessary reheat the pan for a minute or two and dry them completely.

Roasted peanuts mixing along with raw spices

You can preserve them for 2 – 3 weeks in air tight container.

Peanuts with pachi kaaram (Raw spices)

Note: If you don't have mortar or any other grinding tool, just mix the spices with rice floor and 1 or 2 spoons of water

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