“Spicy Garlic Masala Peanuts (Groundnuts / Kadlo / Shengdana / Moongfali / kaDalekaayi)” ….. Diwali means festival of lights and goodies and masala kadlo is a must in my home during this festival to keep munching with friends while chit-chatting / healthy gossip is always accompanied with something to munch on … so this time its spicy~crisp garlic flavored masala peanuts to munch on as a snack … Stay Blessed~Spread Happiness~Have a Safe Diwali ...
** Masala peanuts / groundnuts which in konkani we say as masale kadlo actually need no introduction. Everybody has enjoyed these nuts sometime for sure as they are very common in India. These are peanuts that are dry roasted, then coated with masala with added on spices and finally deep fried. These crispy nuts are everybody’s favorite and I have yet to come across someone who does not like them. Easy to prepare, all that is needed are sure to be available in the kitchen. I have always prepared them during Diwali or monsoon season. During monsoon when its pouring heavily a good cup of hot ginger tea and masala nuts along with a good novel is all that I need to have. During Diwali it is that much more fun to munch on as you chat up with friends or have some healthy gossip when friends drop in. I have already posted simple masala peanuts, this one is almost on the same line but with garlic flavor for a change. I have been wanting to try out the garlic flavored ones again for quite sometime now as it had been ages since I prepared them, as during auspicious / festive occasions it's No~Onion-Garlic for us. This time however, I could not resist and did the same and it tasted really awesome.
** Roasted peanuts are best used for the preparation of masala nuts as they not only cut down the amount of time required for deep frying but also the consumption of oil. The procedure is also faster. So use peanuts that are dry roasted. I always microwave peanuts, but you may use the stove method too. Just roast the peanuts on medium flame in a thick bottomed kadai till they are evenly roasted and done. Cool them completely before you apply any masala to the same. You can prepare them before hand the previous nigh too. You can also check up on my previous post of Masala peanuts to which I am sharing the link at the bottom of this recipe. Do try out various options in mix and matching of masala for getting an aromatic masala peanuts. I will be adding many more variations so do keep a keen watch on my Blog if you are a foodie at heart and love simple homemade food like me. Till then for now, lets move on to the recipe of this one, do try it out and enjoy with your family and friends as Diwali is just round the corner and I am sure you would want some quick snacks for your friends who lovingly drop in to wish. Have a great Diwali and Stay Blessed.
** Here is the simple Recipe for preparation of Garlic~Masala Peanuts /Groundnuts / Kadlo / Shengdana / Moongfali / kaDalekaayi ... My Style ...
** To prepare Garlic water : Grind about 15-20 cloves of garlic with the skin on with ¼ cup of water in a mixer grinder to a paste. Add in another ¼ cup of water and further grind it a little bit. Remove and strain the paste through a fine sieve. We need to add only the garlic water, so discard the residue left over.
** Note : I have ground the garlic with skin as most of the aroma lies in the skin and it is very strong flavored. Also since we are straining the same it is that much better for the garlic to be ground with the skin on. You can increase or decrease the garlic a little bit depending upon how strong you want the garlic flavor to be. Again, if you have garlic powder at home you can leave out this step and add it directly along with other spices while preparing the mixture.
** Put in a bowl 2-3 tblsp of red chilly powder, ½ tsp of hing powder (Optional, I have added), 2 tblsp of rice powder, the strained garlic water, 1 tsp coriander (dhania) powder, 1 cup of besan (chickpea flour), salt to taste and mix well. Now add in about 500 gms of roasted peanuts and further mix all together till the spices coats the nuts. You can sprinkle some water and mix well. Do not add water in one go. Keep adding and mixing till you get evenly coated peanuts. The coating should be sticky and stick to the peanuts. Do not make the coating watery. I have enclosed a picture for better understanding. You may add in any other spice of your choice too if you want, however it is not necessary to do so.
** Heat plenty of oil in a thick bottomed kadai. When the oil reaches smoking point lower the heat to medium and wait for a 2-3 mins before you add on the masala coated peanuts. Now add 2 tblsp of hot oil from the kadai to the masala mixed peanuts and mix well. Take a handful of the same and drop it into the oil carefully, seeing to it that as you drop a few at a time separately. Do not add it in bunches, else the peanuts will get clubbed and you will not get peanuts separately fried. Do not overcrowd the kadai too. With a ringed spatula stir the peanuts to separate them if they are joint gently. Be careful as the oil is hot. Keep distance when you do this.
** Keep stirring the masala nuts to evenly fry them. This will take about maximum 4-5 minutes depending upon the amount of peanuts added into the oil and the size of the kadai. When the peanuts are evenly browned, strain through the ringed spatula, remove and put them on an absorbent paper for excess oil to drain off. You may find the masala peanuts a little bit soft if you eat it hot at this point, do not worry, they will become crispy once they cool down. Just see to it that you have evenly deep fried the nuts to a golden colour. Repeat with the remaining masala applied peanuts till done. Put all the fried peanuts in a wide plate and allow them to cool evenly.
** Tempering (Optional) : Finally add into the hot oil some crushed garlic with the skin on, say about 5-7 and fry for a few minutes till slightly brown, then add in a handful of curry leaves and fry for a minute, remove and add them both to the fried masala peanuts and mix well. This is just to add on some flavour and is not an must. If you do not wish to do so, you can leave out this step, it will not affect much, but the addition adds on an appeal to the peanuts when serving them. Try it out once, I am sure you will love it. You can munch on those fried garlic too, it taste yumz, in my home my hubby is always after the garlic as he loves that very much.
** “Spicy Garlic Masala Peanuts (Groundnuts / Kadlo / Shengdana / Moongfali / kaDalekaayi)” is done and ready to be served as and when you want. Once the masala grundnuts have completely cooled own, you can separate them gently if there are some clubbed ones, they come off easily as singles. Now store them in an air tight container along with the seasoned garlic and curry leaves once they have completely cooled off and enjoy as a snack with family and friends this Diwali. Try this one out, they can be prepared a week ahead of any festive or function time, which saves time last minute and you will be also able to enjoy with your family and friends on a chatting session while enjoying the snack.
** Given below is the link for Masala Peanuts, you can check out the same if you do not want to add on garlic, the recipe is almost same with minute difference, but never the less a lovely one, so do try out that option too …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible … Thank You ….
No comments:
Post a Comment
Thanks.