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Manjula's Kitchen


1947-2014 (Archived)
Jun 17, 2004
Masala Peanuts

See video

Hot and spicy peanuts fried with delicious mix of spices. This makes a great munch for sitting around watching TV or playing games with family and friends.
Recipe serves 6.


  • 1 1/2 cup or 1/2 pound shelled peanuts
  • 1/2 cup gram flour (basen)
  • 1/4 cup rice flour
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • 1 tablespoon finely chopped green chili
  • 1/4 teaspoon ginger powder (soth)
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon mango powder (amchoor)
  • 1/8 teaspoon citric acid
Also needed:

  • 1 cup Water as needed
  • Oil to fry

  1. In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
  2. Mix all the ingredients together in a large bowl.
  3. Add water as needed making sure the spices and flour stick to the peanuts uniformly.
  4. Heat the oil in a frying pan on medium heat.
  5. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
  6. put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
  7. While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
  8. Fry the peanuts until they turn light brown, turning them occasionally.
  9. When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
  10. After cooling to room temperature, the peanuts should be crispy.
  11. Masala Peanuts can be stored for a month in an airtight container.


1947-2014 (Archived)
Jun 17, 2004
Well, rajkhalsa ji, this thread will be for Manjula only. If you want I can start a new thread just about Italian food with Indian crossover accents. :ice::ice::ice::ice::ice: For example, in India I have been told by several people now that saag is eaten with cornbread. However the cornbread is kind of dry. So maybe we could look at saag Italian style and cornbread which is poulenta Italian style.


1947-2014 (Archived)
Jun 17, 2004
This one from Manjula's Kitchen is almost exactly the same way it is made in Italian cooking. Only thing that changes is the spice combinations.

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.Serves 2 to 4.

YouTube - Indian Recipes: Mushroom with Peas by Manjula


  • 2 cups of sliced mushrooms
  • 1 cup green peas
  • 1 cup diced tomatoes
  • 1 teaspoon shredded ginger
  • 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon turmeric (haldi)
  • 2 teaspoons coriander powder (dhaniya)
  • 1 teaspoon red pepper (adjust to taste)
  • 3/4 teaspoons salt (adjust to taste)
  • 1/2 teaspoon lemon juice (optional)
  • 1 finally chopped green chili (optional)

  1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
  3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
  4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
  5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
  6. Cook until mushrooms and peas are tender. Close the heat.
  7. Add lemon juice and green chili if you like. Serve hot.

  1. Dicing the tomatoes will give a different texture to the curry then tomato puree.
  2. Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
  3. To add heat to this dish, garnish with finely chopped green chilies.
Mar 27, 2006
Aad ji i suggest you to make mushroom parathas ...just mushrooms diced in not so small pieces, coriander , a little onion finely diced , salt to taste, a bit of garam masala powder and lemon juice generously dashed ...all this stuffed in a for a sunday morning


1947-2014 (Archived)
Jun 17, 2004
Rajkhalsa ji

Why not start a new thread? Give it the title "Parathas." Put up the recipe and see what happens. Other members may post their special parathas recipes. Parathas deserve a thread just for themselves because they are a magically varied bread.

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