Skip to main content

Spicy Roasted Peanuts



For day 2 recipe in Blogging Marathon 67 th edition themed under Go Nuts is spicy roasted peanuts.Peanuts is a great snack option and we love to munch salted peanuts.I always stocked up,peanuts in my pantry to make some snacks.This spicy roasted peanuts is a quick snack,can be made in no time.All you need is to roast the peanuts and spice it up red chilly powder and black pepper powder.Its a perfect evening snack along with a cup of tea or coffee.Its a great option for party snack.Off to the recipe............





                                                                    
                                                            
                                                                                                                                                                            Spicy Roasted Peanuts


                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 2-3 minutes
   Makes 1.25 cups




 Ingredients


Roasted Peanuts/verkadalai
1.25 cups
Red chilly powder/milgai podi
1/2 -3/4 tsp
Turmeric powder/manjal podi
1/2 tsp
Black pepper powder/milgu podi
1/4 tsp(optional)
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
1 tsp


 Method

  •   Roast the peanuts in a MW for 2 minutes and remove the skin by rubbing between palms.Keep it aside.

  • Now heat a pan with oil and toast the curry leaves.Once the curry leaves are toasted add the spice powders,salt and asafoetida.Mix it well for 30 seconds and put off the flame.
  • Now add the roasted peanuts and mix it well till the spices coat the peanuts evenly.Let it cool down completely.
  • Store in an air tight container after cooling.






  • After adding the spice powder,immediately switch off the flame,otherwise it may burn. 
  • After mixing the nuts in the spice powders mix it well to coat evenly.
  • A clove of crushed garlic can also be added along with curry leaves for extra flavor.
  • The roasted peanuts may not be crunchy when it is hot,so let it cool down completely.
  • If you are using the raw peanuts then roast it in a MW for few minutes and turn it in between.



Enjoy..........





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67






Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda