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Guru Granth Sahib
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ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Manjula's Kitchen
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<blockquote data-quote="spnadmin" data-source="post: 98157" data-attributes="member: 35"><p><strong>Masala Peanuts</strong></p><p><strong></strong></p><p><strong>See video</strong></p><p></p><p><a href="http://www.youtube.com/watch?v=lw-__51-Xw8&eurl=http%3A%2F%2Fwww.manjulaskitchen.com%2F&feature=player_embedded" target="_blank">http://www.youtube.com/watch?v=lw-__51-Xw8</a></p><p></p><p>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.</p><p> Recipe serves 6.</p><p> <a href="http://www.manjulaskitchen.com/blog/wp-content/uploads/masala_peanuts.jpg" target="_blank"><img src="http://www.manjulaskitchen.com/blog/wp-content/uploads/masala_peanuts-100x75.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a> </p><p> <strong>Ingredients:</strong></p><p> </p><ul> <li data-xf-list-type="ul">1 1/2 cup or 1/2 pound shelled peanuts</li> <li data-xf-list-type="ul">1/2 cup gram flour (basen)</li> <li data-xf-list-type="ul">1/4 cup rice flour</li> <li data-xf-list-type="ul">1 tablespoon coriander powder (dhania)</li> <li data-xf-list-type="ul">1/2 teaspoon turmeric (haldi)</li> <li data-xf-list-type="ul">1 teaspoon red pepper</li> <li data-xf-list-type="ul">1/2 teaspoon black pepper</li> <li data-xf-list-type="ul">1 tablespoon finely chopped green chili</li> <li data-xf-list-type="ul">1/4 teaspoon ginger powder (soth)</li> <li data-xf-list-type="ul">1 teaspoon salt, adjust to taste</li> <li data-xf-list-type="ul">1/2 teaspoon mango powder (amchoor)</li> <li data-xf-list-type="ul">1/8 teaspoon citric acid</li> </ul><p>Also needed:</p><p> </p><ul> <li data-xf-list-type="ul">1 cup Water as needed</li> <li data-xf-list-type="ul">Oil to fry</li> </ul><p><strong>Method</strong></p><p> </p><ol> <li data-xf-list-type="ol">In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.</li> <li data-xf-list-type="ol">Mix all the ingredients together in a large bowl.</li> <li data-xf-list-type="ol">Add water as needed making sure the spices and flour stick to the peanuts uniformly.</li> <li data-xf-list-type="ol">Heat the oil in a frying pan on medium heat.</li> <li data-xf-list-type="ol">The frying pan should have at least 1 inch of oil. <em><strong>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.</strong></em></li> <li data-xf-list-type="ol">put few drops of oil in your hand <strong><em>it helps droping the penuts</em></strong> before putting peanuts on the oil.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">Fry the peanuts until they turn light brown, turning them occasionally.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">After cooling to room temperature, the peanuts should be crispy.</li> <li data-xf-list-type="ol">Masala Peanuts can be stored for a month in an airtight container.</li> </ol></blockquote><p></p>
[QUOTE="spnadmin, post: 98157, member: 35"] [B]Masala Peanuts See video[/B] [URL="http://www.youtube.com/watch?v=lw-__51-Xw8&eurl=http%3A%2F%2Fwww.manjulaskitchen.com%2F&feature=player_embedded"]http://www.youtube.com/watch?v=lw-__51-Xw8[/URL] 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. [URL="http://www.manjulaskitchen.com/blog/wp-content/uploads/masala_peanuts.jpg"][IMG]http://www.manjulaskitchen.com/blog/wp-content/uploads/masala_peanuts-100x75.jpg[/IMG][/URL] [B]Ingredients:[/B] [LIST] [*]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 [/LIST] Also needed: [LIST] [*]1 cup Water as needed [*]Oil to fry [/LIST] [B]Method[/B] [LIST=1] [*]In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes. [*]Mix all the ingredients together in a large bowl. [*]Add water as needed making sure the spices and flour stick to the peanuts uniformly. [*]Heat the oil in a frying pan on medium heat. [*]The frying pan should have at least 1 inch of oil. [I][B]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.[/B][/I] [*]put few drops of oil in your hand [B][I]it helps droping the penuts[/I][/B] before putting peanuts on the oil. [*]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. [*]Fry the peanuts until they turn light brown, turning them occasionally. [*]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. [*]After cooling to room temperature, the peanuts should be crispy. [*]Masala Peanuts can be stored for a month in an airtight container. [/LIST] [/QUOTE]
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