From the pantry: Peanuts | health and fitness | Hindustan Times
Today in New Delhi, India
Feb 28, 2017-Tuesday
-°C
New Delhi
  • Humidity
    -
  • Wind
    -

From the pantry: Peanuts

A rich source of anitoxidants, peanuts add a healthy twist to any dish

HT48HRS_Special Updated: Mar 04, 2016 18:26 IST
Meenakshi Iyer
Peanuts

Tofu in Thai peanut sauce by Rahul Hajarnavis, associate culinary director, Shiro. (Photo: Aalok Soni/HT)

A popular ingredient in Thai cuisine, peanuts have found wide use in Indian regional food as well. For instance, Maharashtrians use peanut in curries and make chutneys by grinding peanuts with garlic and red chilli. Rich in essential nutrients like fibre, protein and minerals, peanuts make for a great snack too. In this edition, our expert chef uses peanuts in a Thai preparation, as our winning reader recipe gives it a healthy spin.

Tofu in Thai peanut sauce

Recipe by: Rahul Hajarnavis, associate culinary director, Shiro

Serves: Two

Preparation time: 30 minutes

METHOD

- To make the chilli peanut sauce, whisk all the ingredients together and set aside.

- Cut tofu into cubes and deep-fry until golden brown.

- In a wok, heat some oil, and saute garlic and red chillis.

- Add chilli peanut sauce and the stock.

- Stir the sauce to get a creamy consistency. Add some more stock if required.

- Add fried tofu to the sauce.

- Finish with spring onion and garnish with crushed peanuts.

Winning reader recipe: Peanut and tender coconut bhel

Recipe by: Lara Morakhia

Serves: Two

METHOD

- Skin the tender coconut meat to remove the brown skin from it, and then julienne it.

- To make the dry peanut masala, roast peanuts, dry grind with chopped chilli, mustard powder, pomegranate powder and coriander powder along with a pinch of asafoetida and pink salt.

- Mix tender coconut juliennes, red and yellow pepper thin slices in a large bowl and add the date paste.

- Spinkle the dry peanut masala and lime juice over and toss it.

- Garnish with fresh coriander and pomegranate seeds.

For the next edition of From The Pantry, email us recipes made using RAGI (NACHANI) along with a high-res photo of your dish, a photo of yourself, along with your name, address and contact number at 48hours@hindustantimes.com. The best recipe wins an exciting prize.