Monday, 7 October 2013

Peanut masala powder for stir-fry









In many parts of India,  peanut is widely used with other nut or seeds like dried coconut, white poppy seeds, sesame seeds, flax seeds, mustard in stir-fry's, gravies, salads and raita. This not only gives it a sweet and nutty taste but also increases the protein, essential oil and vitamins content of these vegetarian dishes.

You can use this masala along with variety of cut or frozen vegetables to make tasty meals in very less time. The taste and color of the dish depends on the vegetable you use. So getting bored with the same kind of food is ruled out. If allergic to peanut ... lightly roast any seeds and nuts mentioned above (either one or in combination, avoid adding too much of poppy seeds or mustard) and continue with the recipe.

In few weeks I will be posting some more stir-fry and gravy masala powders. You can also use the Vangi Bhath powder and Za'atar mix which we had used in preparing the Bisi Bele Bhath and Za'atar toast.

Dry chutney powders make an excellent stir-fry masala too. You can buy them in any South Indian stores or make them using the links I have provided in Instant savory Semolina cakes (Rava idli).

Peanut Stir-fry masala requires roasted and peeled peanuts. You can make this quickly using the Microwave as I had shown you earlier. These peanuts are then coarsely or finely ground into a powder and mixed with other spices and herbs to make this nice tasting masala powder which I know you will also start sprinkling on buttered toasts and yoghurt.

Tip- While grinding the peanuts don't grind continuously, as the peanuts will become a fine paste and oily. Stop the grinder several times in between so that you will get a coarse powder.


 Peanut Stir-fry Masala Powder







Ingredients to be put in a bowl
  • Peanut roasted and peeled-  2 cups (400 ml)
  • Coriander seeds-                   2 tsp to 1 tbsp
  • Cumin seeds -                        1 tsp to 2 tsp
  • Turmeric pd -                        2 tsp
  • Red chilli pd-                         2 tsp to 3 tsp
  • Sugar /brown sugar-             1.5 tsp to 2 tsp
  • Salt   -                                     1.5 tsp to 2.5 tsp





For tempering: 

  • Oil- 2 tbsp/ 3 tbsp  (You need so much because you are going to use it in several recipes)
  • Mustard- 2 tsp
  • Cumin- 2 tsp
  • Semi dried green chillies- 3-5  ( depends on how much degree of hot level you enjoy)
  • Hing (asafoetida) 3/4 tsp-1 tsp
  • Dry ginger powder -1 tsp
  • Amchur powder (dry mango pd)- 1 tsp (You can omit it and squeeze in lemon juice into the stir-fry/salads)

Method -
Dry roast coriander and cumin seeds on slow heat till it is warm. Cool and grind together into a powder. Add peeled peanuts into it and continue grinding it to get a coarse powder. You can grind it into fine powder too. If you grind it coarsely you can enjoy its crunch in the stir- fry.


Take all the ingredients (except the tempering ingredients) in a big bowl.
Heat a pan and put oil into it.
When the oil is hot put in mustard seeds and when they start popping throw in the cumin seeds.
While they start jumping add in semi dried green chillies.
The green chillies should become crisp (not burnt) in few seconds.
Add asafoetida, dry ginger pd and amchur pd and switch off the heat immediately to prevent the spices getting burnt.


Pour these over the powders taken in the bowl.
Stir well.


Cool completely and store in an airtight labelled container.








 Note- You can add green coriander leaves dried in Microwave into this mixture.


 Try some of these stir- fry's using this powder. I will be posting some more in few months.
1. Bell pepper & corn stir-fry


2. Cabbage stir-fry

3. French beans stir-fry 


4. Crunchy Indian Cucumber salad (Koshambir)

 
 5. Okra with instant stir-fry masala / Bharli Bhindi  This uses both  peanut masala and chickpea pd to create a new taste.






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