Bored of munching on the very same salted makhana? How about spicing it up a minor? Or if you are not in the temper for that, then how about trying a bowl of tasty makhana lined in jaggery?
If you are previously craving these flavoured makhana types, here’s what you can do – -make these dishes with these basic and rapid recipes by superstar chef Sanjeev Kapoor.
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Peri peri makhana
2 tbsp – Coriander seeds
1½ tbsp – Cumin seeds
½ tbsp – Black peppercorns
4 – Dried crimson chillies
1¼ tbsp – Garlic granules
2 tsp – Dried oregano
1½ tsp – Dried parsley leaves
2 tsp – Dried basil leaves
1 – Bay leaf
¼ tsp – Citric acid
Salt to flavor
1 tbsp – Oil
4 cups – Makhana (Puffed lotus seeds)
*Heat a pan and add coriander seeds, cumin seeds, black peppercorns and dried red chillies. Roast until aromatic.
*In a blender, incorporate dried red chillies, coriander seeds, garlic granules, dried oregano, dried parsley leaves, dried basil leaves, bay leaf, citric acid, and salt and grind to make a good powder.
*Pour oil in a pan and include the makhana. Roast till they are crisp.
*Empty the makhana in a bowl. Add 3 tbsp of the prepared masala and mix. Serve.
¼ cup – H2o
¾ cup – Chopped jaggery
½ tsp – Fennel powder
¼ tsp – Green cardamom powder
¼ tsp – Dried ginger powder
1 tbsp – Toasted white sesame seeds
¼ cup -Desiccated coconut
*Warmth a pan and add chopped jaggery. To this, increase some drinking water and prepare dinner till the jaggery melts fully.
*Incorporate very little fennel powder, inexperienced cardamom powder and dried ginger powder and prepare dinner for about two minutes.
*Now insert the makhana and combine very well.
*Now increase some white sesame seeds on major together with some desiccated coconut. Mix all over again. Serve.
When are you making an attempt this?