Go Nuts with ‘Fox Nuts’ aka ‘Makhanas’ |
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Hema Ravi |
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Spotting a pack of ‘makhanas’(lotus seeds) inside the pantry, I wondered if my son had honed his culinary skills beyond my expectations. The slow roasting process of raw phool-makhanas in a kadai began. Prior to filling the shallow ‘kadai’ with makhanas, two table spoonfuls of oil was heated a little, turmeric, red chilli powder and a pinch of salt was added. Then, the globule like pale-white makhanas were gently dropped in, coated in the oil mix. After they were roasted a while, a pinch of chat masala was added. In less than ten minutes, the raw makhana seeds had turned into aromatic, crispy snack.
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Padmaja Iyengar-Paddy 05/12/2022 18:12 PM |
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