Dry Roast Nuts: Cashews and Peanuts

Last week I bought lots of snacky stuff like crisps, peanuts and cashew nuts to munch on whilst we watched the Olympics. I was shocked to see the amount of oil and salt content in the snacks we were consuming plus the cost of some of these packets was also astronomical.   I remember how my parents used to roast the nuts at home and decided to try my hand at doing the same but by using the microwave. The results were amazing and we didn't feel so guilty as the products were low in salt and virtual fat free.  These nuts are great to snack on when you are fasting as well.

Ingredients:

2 cups of raw Cashew nuts ( all available at most Supermarkets, Indian stores and health food stores)
2 cups of Jumbo Peanuts
2 Cups of blanched Peanuts Lo salt and freshly ground black pepper to taste (Lo salt tastes the same but contains 66% less sodium than regular salt)
1 tablespoon of olive oil

Method

FOR THE CASHEWS:

1. Transfer the raw cashews to an ovenproof dish

2. Add one teaspoon of oil and sprinkle the lo salt and black pepper and mix well. The oil will help to coat the lo salt and pepper on the nuts.

3. Cook on high for 2 minutes, stir and cook again for 2 minutes and stir. Every microwave's cooking time will vary depending on its size and speed. My cashew nuts took 6 minutes to roast in the microwave. Also remember that the nuts will be hot and still cooking for a few seconds until they cool.

4. Transfer the nuts to a dish lined with kitchen paper and allow them to cool. 

5. Enjoy the guilt free nuts anytime.

FOR THE PEANUTS:

1. Mix the two varieties of peanuts and transfer them to a microwave dish.

2. Add the remaining 1 teaspoon of oil with the lo salt and black pepper. Stir well.

3. Like the cashews, roast them at 2 minute intervals stirring in between. It took the peanuts 8 minutes to roast in the microwave.

4. Again allow the peanuts to cool in a dish lined with kitchen paper.

5. You can either save the cooled nuts in different jars or mix them together depending on your preference.

Tip: You can also use the same technique for roasting almonds.

You can also some make potato crisps using a similar technique. Here I added some rosemary, salt and a teaspoon of oil to sliced potatoes:

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Juggu Bateta ni Farari Khichedi (Potatoes and peanuts farari khichedi)

On the days we hindus fast,  there is a list of foods that we are “allowed” to eat. The list often referred to as farari food - includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara flour etc….

This recipe is a favourite of my hubby and he will use any excuse to fast and ask me to make this juggu ni khichedi. Juggu or njugu is a Swahili word peanut or groundnuts. Some people call peanuts “sing” or mandhvi as well.

Ingredients for 4 servings:

4-5 medium sized potatoes
2 cups of peanuts
1/4 cup of cashew nuts
2 cups of plain yogurt
1 teaspoon gratted ginger
2-3 fresh green chillies chopped finely
small bunch of coriander
1 teaspoon salt
1 teaspoon coarse pepper
1 -2 teaspoons sugar
1-2 teaspoons fresh lemon juice
2 tablespoons of cooking oil
1 teaspoon of cumin seeds
Fresh curry leaves (optional)

Method:

1. Steam or boil the potatoes in their jackets. Best way is to wash the potatoes; then score around the potato across the length by running a knife around the potato. Once boiled, check that they are cooked through and allow them to cool. Once cooled, peel the potato. Peeling is easy if you have scored the potatoes. Once peeled, cut them into very small pieces.

2. Lightly roast the peanuts and allow them to cool. (Best way is to microwave them for 3-4 minutes Rub the peanuts between your palms and remove the outer pinky brown covering. Save half the peanuts and grind half the peanuts coarsely in a grinder.

3. Add 2 cups of water to the yogurt and mix well.

4.     Heat 2 tablespoons of oil and add the cumin seeds.   Once the seeds go dark, add the diced potatoes to the oil.

5.   Add the ground peanuts to the potatoes and stir.

6.   Add the salt, pepper, chopped green chillies, grated ginger and sugar to the mixture and stir again.

7. Now add in the yogurt and water mixture to the khichedi.

8. Allow this mixture to cook at medium heat until the yogurt moisture starts to be soaked in.

9. Add in the peanuts and cashew nuts together with fresh lemon juice.

10. Keep cooking this mixture until most of the liquids are soaked up from your juggu khichedi

11. Add the coriander ( and curry leaves)  and serve the khichedi hot.

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