Often, when we are bored or deeply engrossed in a book, sitcom or an exciting cricket match or any other sports event for that matter, we like to munch on something crispy and often it turns out to be a deep-fried dish! For peanut lovers here is a simple but delightfully healthy crispy that takes very little oil but tastes equally good. It takes just about 10 minutes to make this dish!
Shelled peanuts 1 cup (can be normal or roasted)
Gram flour 2 tbsp
Rice flour 1 tbsp
Oil 1 tbsp (or less)
Red chilli powder 1 tsp
Cumin powder ½ tsp
Coriander powder 1 tsp
Dry mango powder (Amchur) 1 tsp
Turmeric powder ¼ tsp
Salt ½ tsp
- Take the peanuts in a wide bowl and add water to soak them. Drain off the water in less than a minute so the peanuts remain moist but do not get too soft.
- Add the spices , gram flour, rice flour, and oil, and mix well with the help of a fork or using your fingers to get a crumb like consistency.
- Sprinkle very small amounts of water to the mix to get “just enough” binding of the flour and spices to the peanuts.
- Grease a glass or ceramic bowl and transfer the mix and spread evenly.
- Keep the microwave setting at 900 and microwave for 2 minutes initially. Change the setting to 600 and microwave for another 4 minutes to get crisp and yummy peanuts.
Chef’s Note Please DO NOT use the mix-prepared bowl to microwave as the base is coated with flour and is likely to give a burnt base. For those who do not mind a sweet tinge, add a pinch of sugar to the mix as it adds to crispness. If you like it spicy you can add ½ tsp chat masala or garam masala along with the spices.
The simple thought of citrus oil gets one ecstatic and if it were to combine with the juices and go into a cake it can only be divine!
Ever since the Hall of Fame Contest was held in the Forum “HomeBakers Guild” I have been planning to bake orange cake as I saw some members post lovely eggless versions. It took me so long to finally act and make my version based on the inputs from other bakers, to mention cookwithpriyankavarma being one such. Where orange gives flavor the cake tends to be sweet and I wanted a tangy kick too with the flavor of orange. I decided to added lemon juice and its zest and ended up with a cake that was simply bursting with flavors. While baking the aroma was so wonderful that I could not wait for the cake to rest after baking!!! Despite my haste the cake (though it lost its swelled look) was spongy, nice crust on the outside, and absolutely moist and soft inside.
All purpose flour 1¼ cups
Baking powder 1 tsp
Baking soda ½ tsp
Table salt 1 pinch
For the wet part
Sugar ¾ cup (preferably powdered)
Condensed milk 1 tbsp
Yogurt ¾ cup
Butter 2 tbsp (at room temperature)
Corn/Sunflower oil ¼ cup
Fresh Orange juice ½ cup
Fresh Lemon juice 2 tbsp
Orange zest ½ tsp
Lemon zest ¼ tsp
- Sieve together the dry ingredients into a bowl to get a smooth mix, if needed a couple of times.
- In a small bowl whisk the yogurt and condensed milk to get a smooth consistency. Mix orange and lemon juice as also the zest in another bowl and keep it ready.
- Whisk the sugar, oil, and butter with a spatula to get a smooth flowing consistency. No need for heavy whisking; it is enough till the mix looks smooth. Add the milk-yogurt mix to the mix and blend well.
- Fold in the dry mix gradually and gently to get a smooth paste. Add the juice-zest mix in portions and fold gently to get a smooth batter of flowing consistency.
- Preheat the oven at 180°C while preparing the cake batter so the oven is ready for baking
- Transfer the batter to a well greased loaf tin or a cake pan and bake for 30 minutes or till the toothpick comes out clean. Do check the cake after 20 minutes to ensure it is not overdone.
- Wait for the cake to rest and cool before transferring on to a wire rack even if the aroma is overpowering and irresistible!! 🙂
- Slice as per your choice and store in airtight container if any slice remains!!
If you like to get a stronger flavor of lemon add another pinch of zest to the juice but do not add add more lemon juice as it is likely to give a sour taste.
A sprinkle of sugar on the baked cake while it is cooling gives it a lovely glaze.
For those who need a tip on collecting zest: wash the orange and lemon before grating the fruit for the zest.. Hold the fruit in your hand and gently grate the orange part of the skin and yellow part of the lemon till you reach the white area. Ensure you do not grate the white part of the skin
Festive food, parties, food in company, and so on often bring out the glutton in you and at such time nothing like a chatapti (lip-smacking) churan to wade away the heavy feeling! Often during childhood many of us have devoured the mouth-watering churan, often sold by vendors near the school that would left us craving for more. G often has this heavy feeling after food and I have tried various home remedies but they have not always worked and some of them require condiments that are not so easily available. Cumin and asafotida work wonders on a queasy stomach and I guessed churan could possibly one of the best to quieten the stomach. Although many forms of churan are available commercially they are often loaded with salt and in the process are not really favored by us. I tried browsing through Internet but could not come up with a satisfactory mix. I had earlier tried with jaggery and tamarind pulp but it was a bit too mushy to be stored. Looking up the ingredients list in churan bottles and a post in one of the forums finally set me thinking and realize that basic ingredients are one sour factor, sweetener, salt and a condiment for digestion. Based on our taste we can vary the sour factor or use a combination of the same. Working with what is available at home I found that churan is perhaps one of the easiest to make!
This churan is principally based on jeera as the key digestive but one can try variations with asafotida, dried ginger powder, fennel seeds or a combo based on taste buds.
Cumin seeds 1 tsp
Peppercorns ¼ tsp
Red chilli powder ¼ tsp (a pinch if less heat factor preferred)
Dry mango powder (Amchur) 3 tbsp
Salt ½ tsp
Sugar 3 + 1 tbsp
Lemon Juice 1½ tbsp
- Powder the sugar and set aside one spoon of powder for coating the balls later.
- Roast the cumin seeds and pepper corns on low flame till just done. Switch off the flame as soon as the aroma gets released.
- Transfer the roasted condiments to a blender, add the remaining dry ingredients to the blender and blitz them to a fine consistency.
- Transfer the powder to a plate, add powdered sugar (remember to save a spoon for coating; I saved the chilli powder and mixed it with the sugar set aside for coating to give color and distinct taste), add the lemon juice little by little and mix well to get a just-moist consistency. Make sure it does not get too moist. Roll the mix into small balls and drop them to the platter/bowl containing powdered sugar. Roll them well but gently and not vigorously, and store in an airtight container.
One can try adding pomegranate seeds in place of amchur and also a pich of asafotida to get a different flavor.
When I try variation I will post them as different recipes or as as addendum to this post.
My post in a food forum has attracted close to 400 likes in less than two hours and hastened me to post immediately! Thank you all for the likes!! 🙂