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

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more