Skip to main content

Microwave Nuts



When Mythreyee announced nuts as this month's theme for Srivalli's Microwave Easy Cooking, my only thought was that I can now finally try making masala peanuts at home. Why wouldn't I make them otherwise? Well...no idea really, it's just something that remains on my to-do list but never gets done.

After browsing through several recipes, I decided to follow the Jugalbandits, even though they had made their version in an oven and advised against making it in the microwave. It's five minutes of my time, so how could it hurt.

So I mixed 1/2 cup chickpea flour with salt, ajwain, amchur, crushed black pepper and 1/2 tbsp cornflour. Added water to half of it to make a thick paste and mixed it into a cup of peanuts. Then sprinkled the rest of the flour mixture and mixed it in. I oiled a microwave safe plate and spread the peanuts on it, trying to break the clusters as best as I could (not that I succeeded). Then microwaved it for two minutes, took it out to check everything was going as per plan and microwaved it for another 2 minutes. Let it rest for a couple of minutes and the peanuts are as crisp and delicious as the fried version sold in makeshift newspaper cones all over the city.
Labels:

Comments

chef and her kitchen said…
Even i had samething in mind to prepare,but still not yet prepared..:)
April 25, 2009 at 7:33 AM
Vibaas said…
I love this mw version too. Looks nice :)
April 25, 2009 at 8:39 PM
Chutneytales said…
This is a quick and oil free version of masala nuts..i should try this soon..Nice entry!
April 25, 2009 at 11:49 PM
Bharti said…
I tried these too....they were so easy! the only reason I have not made them again is 'cause we finish them in one go.
April 27, 2009 at 10:03 AM
Laura said…
It would never have occurred to me to do nuts in the microwave! Cool!
May 1, 2009 at 12:10 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more