Baked Masala Peanuts

This baked version of Masala Peanuts is not only easy to prepare but tasty and healthy too.Lets see how to make these crunchy,spicy Masala peanuts.

Ingredients:

Peanuts	1 cup
Gram flour(Besan)	3 tblsp
Rice flour	1 tblsp
Chilli powder	¼ tsp
Saunf(optional)	¼ tsp
Asafoetida powder	a pinch
Salt	as needed
Water	as needed
Oil	2 tsp

Method:

• Take the Besan,rice flour,chilli powder,saunf,salt,Asafoetida in a bowl and mix well.
• In a wide bowl take the peanuts and sprinkle water (2-3 tblsp) slowly so that all the peanuts become wet.
• Now add the dry flour mix to the peanuts and mix well with your hands.If you feel its very dry you can sprinkle little water.Finally add 2 tsp oil and mix well.
• Spread this on a baking tray lined with parchment paper and bake in a preheated oven at 200 ° C for 10-12 mins.
• Once done take the tray out and cool it on the counter.Crunchy peanuts are ready to enjoy with your Tea/Coffee !

Note:

• Don't add any water to the flour mix.Add water only to the peanuts so that the dry flour mix can easily coat the peanuts.
• I have given the approximate time only.Once you start hearing crackling sound of the peanuts be alert and check for its doneness.

Sending this to Fast Food not Fat Food  hosted by  Archana and Cooking with Seeds-Peanuts event by Priya.

Moong Sprouts Salad

Sprouts are a good source of nutrients and rich in fibre,protein and other vitamins.I like Moong sprouts a lot.This salad is so easy to make and it is totally oil free.I have not added any oil for the dressing.Enjoy making this wholesome salad.Check here for "How to make Sprouts".

Ingredients:

Sprouted Moong dhal	1 cup
Onion chopped finely	1 small
Tomato deseeded and chopped	1
Cucumber chopped	1
Pomegranate seeds	¼ cup
Salt	as needed
Lemon juice	1 tblsp
Freshly ground black pepper	¼ tsp
Cumin seeds	¼ tsp
Coriander leaves chopped	As needed

Method:

• Dry roast cumin seeds in a pan and crush them to a powder.
• Take a bowl ,Add the sprouts and all the chopped vegetables.
• Add lemon juice,salt,pepper powder and the prepared cumin powder.Toss well and garnish with chopped coriander leaves. 

Note:

• You can add any vegetable of your choice.
• Adding Pomegranate gives a nice punch to the salad.you may omit it if you don't prefer.

Sending this to Let's Cook legumes/lentils event @ Tickling Palettes.

How to make Sprouts

Though most of you know how to make sprouts at home,I am posting my way of making Moong sprouts which might be useful to beginners.Once you start making them at home you will never buy store bought ones.

Method:

• Take 1 cup of Moong dhal,rinse them well and soak in a vessel with enough water.Allow it to soak overnight.

• Next day morning ,rinse them once and allow to drain in a colander for 10-15 mins.

• Now transfer the drained Moong dhal to a Hot pack(Caserole which is used to keep things warm).

•  Cover and keep it for a day.

• After 12 hrs you can see sprouts coming but I prefer to keep it overnight to get long sprouts.
• Next day morning you can see nice sprouts. Transfer to an airtight container and this keeps well in refrigerator for upto 3 days.You can also freeze them if you prefer.

                           

Capsicum Rice

This Colourful and flavourful rice with crunchy bites of capsicum is
so easy to prepare.This also serves as a good lunch box menu especially if the spice powder is prepared in advance.

 Ingredients:

Basmati rice	1 cup
Water	1 ½ cups
Capsicum cut into small cubes	1 1/2 cups
Peanut(optional)	1 tblsp
Oil	2 tblsp
Mustard seeds	½ tsp
Curry leaves	As needed
Salt	As needed
To Roast and grind to a powder
Cinnamon	1 small piece
Cloves	1
Cumin seeds	½ tsp
Red chillies(see note below)	1 or 2
Coriander seeds	2 tsp
Channa dhal	2 tsp
Urad dhal	1 tsp

Method:

• Cook the rice.Once cooked allow it to cool and spread it on a plate and add a tsp of oil to it.
• Take a pan and dry roast all the spices given in the list.Cool and grind to a powder.
• Heat oil in a kadai,add mustard seeds and fry the peanuts if using followed by the capsicum and curry leaves.
• Add little salt and cook till capsicum is cooked but still crunchy.
• Add the ground spice powder and fry for a minute.
• Add the cooked rice,required salt and mix gently so that the rice is mixed well with the capsicum and spice mixture.
• Garnish with chopped coriander leaves and serve with raitha of your choice.

Note:

• I have used green,yellow and orange capsicums.You can prepare with any one variety also.
• Adjust the chilli,spices used to your taste.