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Tag: makhana

  • Makhana Chivda

    Whether you are looking for a filling snack during vrat times, a guilt-free savory snack, healthy tea-time namkeen or a munchie for a long drive, this Makhana Chivda will surely fulfill your needs.

    With Makhana being so versatile with its use and its ability to pick up a variety of flavors, it works as a great replacement for the traditional Murmura (Puffed Rice) that is in Chivdas. With nutritional benefits such as protein and iron, Makhanas are a great replacement for store bought snacks such as crisps. And with the added goodness of nuts, seeds and fruits, this snack is surely a powerhouse of nutrition with taste and crunch.

    Prep time5 minutes
    Cook time15 minutes
    ServesMultiple

    Ingredients

    Seeds

    • Makhana – 2 7oz (200 gram) packets (Click on Makhana for an Amazon link or is available at any Indian grocery store)

    Nuts

    • Pistachios – 1/4 cup, roughly chopped
    • Cashews – 1/4 cup, roughly chopped
    • Coconut – 1/4 cup, flakes of freshly dried coconut
    • Almonds – 1/4 cup slivered
    • Peanuts – 1/4 cup, roasted

    Spices & Herbs

    • Hing – 1 tsp
    • Curry Leaves – A handful
    • Mustard Seeds – 1 tsp
    • Salt – As per taste
    • Amchur (Mango) Powder – 2 tsps
    • Green Chillies – 1-2 tbsp, crushed

    Oils

    • Ghee – 1 tbsp for each round of roasting (See method for # of roasting steps)

    Method

    1. In a non-stick pan, add 2 tbsp of ghee. Add the plain makhana and roast them until they are lightly browned and crispy. Once roasted, place them in a mixing bowl
    2. In the same pan, toast the coconut until they are lightly browned. Place the toasted coconut in a separate bowl
    3. In the same pan, toast the slivered almonds, cashews and pistachios. Once lightly browned and toasted, add them to the bowl of coconut
    4. Make tadka. In the same pan, add 1 tbsp of ghee. To this, add mustard seeds, hing, curry leaves and green chillies. Add this tadka to the roasted makhanas and mix well
    5. Add the toasted nuts to the makhanas and mix well
    6. Sprinkle some salt and amchur powder and mix well
    7. Store in an air-tight container for approx. 1 week

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Makhana Chaat

    Makhana, also known as Phool Makhana or Fox Nuts are dried and puffed lotus seeds. These seeds originate in East Asia. The the process of cultivating, harvesting and processing these seeds is laborious, intricate work that only skilled farmers are known to manage.

    Having originated in East Asia, Makhanas have gained popularity in the Western world as they are powerhouses of nutrition. Makhanas are loaded with soluble fiber, minerals such as magnesium and zinc, are low in fat and rich in protein.

    In the Indian culture, several religious occassions call for a fast, and Makhanas are often the go to due to their nutrition and the satiety factor. I say, why only during a fast? Makhanas can be a great snack. They can be a snack, just like popcorn, because they can be used in snack mixes and can take on a variety of flavor profiles

    Makhanas are readily available in Indian grocery stores. Alternatively, they are also available on Amazon. This Makhana chaat uses spiced homemade spiced Makhanas with traditional elements of a chaat such as onions, tomatoes, cilantro and chaat masala. A quick chaat recipe for for an afternoon snack or along with an evening desi chai.

    Prep time10 minutes
    Cook time10 minutes
    Serves2

    Ingredients

    Base

    • Makhana – 2 cups

    Vegetables

    • Carrots – 1/2 cup, shredded
    • Tomatoes – 1/2 cup, chopped
    • Onions – 1/4 cup, finely chopped

    Spices and Herbs

    • Green Chillies – 1 tsp, finely chopped (Optional)
    • Curry Leaves – 4-5
    • Haldi Powder (Turmeric) – 1/4 tsp
    • Red Chilli Powder – 1/4 tsp
    • Chaat Masala – 1 tsp
    • Lemon Juice – 1 tsp
    • Cilantro – 2 tbsp, finely chopped
    • Salt – As per taste
    • Hing (Asafoetida) – 1/4 tsp

    Oils

    • Cooking Oil – 1 tbsp

    Method

    1. In a pan, add oil. Once it has heated up, add curry leaves
    2. When the curry leaves splutter, add the hing, haldi and red chilli powder. Fry these in the oil for 30 seconds until the spices bloom and the rawness of the spices has been cooked
    3. Add the makhana and mix well with the spices. Continue to roast for 3-4 minutes
    4. Transfer the spiced roasted makhana to a mixing bowl
    5. Add the chopped vegetables, chaat masala (and green chillies) and mix well. Adjust the chaat masala as needed
    6. Transfer a portion to a bowl, garnish with cilantro (and optional peanuts for a crunch) and enjoy with a side of masala chai or as an afternoon snack at work

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.