Masala Peanuts | Masale Kadlekaibeeja

Masale Kadlekaibeeja is a kannada word, Masale kadlekaibeeja are coated with gramflour and chillipowder paste then deep fried. The spicy and crunchy masala peanuts best to munch on hot tea/coffee. Can store them in an air tight container for upto 10-15days.









Prep Time : 5 - 8 Mins
Cook Time : 10 Mins

Ingredients

  • Peanuts / Kadlekaibeeja / Groundnuts - 2 cups
  • Curry leaves / Karibehvu - few leaves
  • Gram flour / Kadlehittu - 3 tbsp
  • Red chilli powder / Kempumensinapudi - 2 tsp
  • Baking soda - a pinch
  • Turmeric - 1/2 tsp
  • Hing / Asafoetida - 1/2 tsp
  • Salt to taste
  • Rice Flour / Akkihittu - 1 tbsp
  • Water - 2 tbsp (to paste)
  • Oil  - 2 cup
Method
  1. Take a large pan heat on medium flame add peanuts fry lightly for 2 mins
  2. In a bowl add  chilli powder, turmeric, hing, soda and salt make a paste(not too thick and too thin) 
  3. Add peanuts coat well with spice paste then add gram flour and rice flour mix mix well 
  4. Heat oil in a pan then deep fry until crisp and golden. 










Jolada Rotti with Palak and Menthya/Methi

Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .









Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

  • Palak leaves - 1/2 cup (chopped)
  • Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
  • Onion - 2 tbsp (grated)
  • Green chillies - 1 (finelly chopped)
  • Salt to taste
  • Warm Water 
  • Jowar flour / Jolada hittu / Sorghum flour - 2 cups
  • Wheat flour / Godhi hittu - 1/2 cup
Method
  1. Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
  2. Divide into small balls and roll out into round shape (medium size) 
  3. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
  4. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
  5. Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to roast / black spots on both the sides and Serve hot 
  6. Do it same procedures. (it is easy once it practiced and makes fast)







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