Mung Bean Boiled Peanut Salad

Mung Bean Boiled Peanut Salad

Today's recipe is a wonderfully simple salad that is so hearty and filling. It has lots of flavors and a sweet crunch that you will love. It is for a perfect light lunch. Are you looking for a filling and healthy salad? Or are you looking for a holiday menu or lunch for a large gathering? If you are interested in trying a different kind of salad why not try this zesty salad. It also looks festive and is perfect for entertaining. This salad is interesting and perfect for the season. Beautiful ruby red pomegranates arils bursting with tart and sweet flavor, and boiled peanuts are tender with a slight crunch to it. This is beautifully balanced with a flavorful dressing. Pomegranates are in season, there is no better time to try this recipe. This salad tastes best the next day as the flavors intensify. If you are planning to do meal prep, make a larger batch of this yummy salad.

Recently I have been trying lots of salad recipes. Let me admit the truth. Never been a fan of salads. But salad need not be boring and this type of beans or lentil salads are so filling and full of flavor and I have been making several variations of this salad. This simple salad has so much flavor and texture to offer. It reminds me of the delicious beach snacks that we buy in India. Strolling on the beach you find lots of vendors selling goodies like boiled peanuts, spiced masala chickpeas or roasted corn. There will also add chopped cucumber, tomatoes, and onions with a zesty spice mix. They sell it in small paper bags or paper cones with sliced lemon wedges. It is a simple humble snack yet so tasty and heartwarming. This is one salad that I fell in love with because it brings back those childhood memories. This can also be served as a main course with grilled fish or meat. Try this yummy salad, you will surely love it!

Lets talk about the ingredients...
The most important ingredient in this salad is mung beans. But you can use a combination of different beans for color and a more filling and hearty salad. Try options like chickpeas, lentils, black eye beans, kidney beans or pinto beans. Beans and lentils are versatile and can be used for curries, soups, and salad. When they are cooked for salads they must keep their shape and some texture.
Be generous with pomegranates and boiled peanuts. It adds lots of flavors and a sweet crunch that you will love. Raw peanuts are boiled till it is tender but with a slight crunch to it. If you do not like boiled peanuts, you can substitute it with cooked chickpeas. The canned ones will also work perfectly for this recipe.
The dressing is an explosion of flavors- sweet with earthy. It has flavorful olive oil, pomegranate molasses, lemon juice, toasted cumin powder and intensified with mint flavor. Mint flavor goes well with lentil and beans salad or with citrus salads.
You can use your favorite greens, chopped cucumber, tomatoes, and red onions. Try toasted nuts or toasted coconut too for an extra crunch. The options are endless,you can make it your own.

Mung Bean Boiled Peanut Salad

Ingredients
Green mung beans cooked- 1 1/2 cup
Red onion finely chopped- 1 tbs
Cucumber- 1 seeded and diced
Salad greens- roughly chopped- 1 1/2 cup
Boiled peanuts- 3/4 cup
Pomegranates seeds- 1/2 cup
Lemon juice- 1/2 lemon
Olive oil- 2 tbs
Dry mint powder- 1/8 tsp
Pomegranate molasses- 1 tsp (optional)
Cumin powder- a pinch
Cayenne pepper- 1/3 tsp (optional)
salt and pepper to taste
Chopped coriander leaves-1 tbs

Soak peanuts in saltwater for half an hour, drain and then steam it for 10-15 minutes. Allow it to cool down and set aside. Alternatively, you can cook the peanuts in salt water for 10 minutes and drain the water.
Soak mung beans for two hours. Add water to the same level as the mung beans, cover, and cook. Add salt in between the cooking process. Cook till the beans are soft but not mushy. Drain off the excess liquid. Allow it to cool down.
Add cooked mung beans, boiled peanuts into a large mixing bowl. Add chopped cucumber, chopped onions, and salad greens and mix well. Add cumin powder, cayenne pepper, mint powder, salt and pepper and olive oil, pomegranate molasses and toss well. Finally, add pomegranates and drizzle lemon juice. Garnish with chopped coriander leaves.

You might also like,
Mexican Tuna Salad
Egg Salad
Spicy Chickpeas Snack
Artichoke Chicken pasta salad
Easy Quinoa Egg Bhurji
Chickpeas Kurma

Try it,
Hope you will all enjoy!

Crispy Salt and Pepper Squid

Crispy Salt and Pepper Squid 

Salt and pepper squid is easy to make, perfectly tender and crispy fried squid. Do you like fried squid? I am addicted to crispy salted fried foods and make them once in a while, especially during weekends. Fried calamari or squid is a popular restaurant appetizer. Salt and pepper squid is a deep-fried crunchy aromatic squid. This might look simple, and yes it is! Batter fried squid sprinkled with salt and pepper, aromatic Chinese five spices and tossed with fried garlic and ginger. That's it! it really doesn't get any easier than that! This simple and flavorful fried squid is an addictive snack/ appetizer and is a pure joy to indulge with.

Squid is a popular seafood. You can now find it everywhere as a fast food or street food or maybe in a more formal sit-down restaurant menu. Back home in Kerala, my mom cooks squid in so many different ways. For me cooking squid was intimidating, to begin with. Overcooking tends to make the meat tough and chewy. But I soon learned that it is good to use high heat and quick cooking methods to make tender succulent squid. Frying the squid has always yielded consistent results. The key for perfectly tender, crispy squid is high oil temperature and two to three minutes of deep-frying. Squid is versatile and has a mild flavor. This salt and pepper squid recipe is perfect as it complements the mild flavor with a subtle peppery heat. This is an impressive dish, perfect for entertaining. Give this recipe a try, you will surely love it.

This recipe is inspired from the book Everyday Chinese Cooking by Leeann Chin and Katie Chin. The original recipe was with quail, but I used squid instead. You can also make it with shrimp.

Squid is easy to cook and I have already shared recipes with squid in this blog. My favorite is the Crispy fried Calamari and Stuffed Squid. Squid is versatile and there are endless options. You can grill, braise, stir fry or deep fry. You can use fresh or frozen squid. Find it at your from the seafood market or Asian market. If you get cleaned squid you are basically good to go. I love using baby squid because the meat is very tender. You can cut them into thin round slices or cut lengthwise into small bite-size pieces.

The batter is all-purpose flour and corn starch which gives the batter a light and airy texture. I have used one tablespoon of rice flour and half egg for a little crunchy chewy coating. If you like to have a gluten-free recipe you can just use corn starch and rice flour to make the batter.

The other aromatic ingredients are of coarse salt and pepper, garlic and ginger and aromatic five-spice powder. It is mildly pungent and as the name suggests is a spice blend of star anise, Sichuan pepper, fennel, cloves, and cinnamon. If you like you can add extra Sichuan pepper for a bold and assertive peppery flavor. Hot Thai red chilly is also optional.

 

How to make Salt and pepper Squid

Cooking time- 20 minutes
Recipe type- Snack/ Appetizer
Cuisine- Chinese

Ingredients
Squid- 1 pound
Ginger paste- 1 tsp
Shaoxing wine- 1 tbs
Salt and pepper to taste

The flour mix
All purpose flour- 3 tbs
Corn Starch-3 tbs
Rice flour- 1 tbs
Egg- 1/2 an egg
To stir fry
Garlic pods- 5
Salt to taste
Sugar- 1/2 tsp
Pepper powder- 1/2 tsp
Five spice powder- 1/3 tsp
To garnish 
Green onions, Thai hot red chilly, dry chilly


Cut the squid into small bite-size pieces. Rinse with cold water and pat dry. Add a pinch of salt and pepper, a tablespoon of Shaoxing wine, ginger paste and mix well. Let it marinate for 5-6 minutes.
To make the batter, in a large mixing bowl add corn starch, all-purpose flour, rice flour and mix well. Remove a tbs of flour for later use. Add the marinated squid and dredge your squid with the flour. Whisk in half of the egg and mix well. Sprinkle the rest of the flour and toss well. Shake off the excess flour.
In a medium deep pan heat oil. When the oil temperature reaches 325 degrees F, it is ready. Fry the squid pieces in batches. Using a slotted spoon turn and fry the squid for two to three minutes. When it changes color to golden, remove from oil and drain on paper towels. In the same way, fry the rest of the squid.
Heat one tbsp of oil in a pan. Add finely minced garlic and saute for a minute or till the raw flavor disappears. Add the chopped green onions, Thai red chilly and dry chilly and saute for a minute. Add the fried squid and sprinkle, salt, pepper, and five-spice powder. Give it a good mix and it is ready to be served. If you like you can squeeze lemon juice, before serving.

You might also like,
Stuffed Squid
Crispy Fried Calamari
Squid/Kanava Thoran
Crab Croquettes
Crab Stuffed Portobella Mushrooms
Pineapple Prawns Skewers

Try it,
Hope you will all enjoy!

Masala Peanuts - Spiced Peanut Snack

Masala Peanuts- Spiced Peanut snack - Spicy Groundnuts

Masala peanuts are the ever popular Indian snack made with peanuts and coated with a spicy chickpea flour batter. It is a zesty, crunchy snack, deep-fried to crispy golden. I love the simplicity of these old fashioned snack recipes. Many of these get overlooked for fancier ones in bakeries, but there are times you crave for something simple, crispy and spicy. This delightful vegan snack is a perfect combination of heat and spice. It tastes just like the store brought ones and you will be surprised how easy it is to make them at home. It is a versatile recipe for snacking at home or as a party treat or as a cocktail snack.

I love making these peanuts in big batches and just keeping them handy. But trust me they will be gone before you realize. It is so addictive! Back home my mom stocks up on these types of goodies almost whenever we have guests at home. Masala peanuts invoke nostalgic memories of childhood. Back then Sunday evenings were movie time and snacking while watching movies was like a ritual in my family, which I still follow to this day. Dad buys goodies from the bakery in the corner street or mom whips up some quick snacks like magic, and it is movie time! Masala peanuts were always my favorite and with hot piping tea, it is delicious.

This recipe has some regional flavors added to it. It is inspired by the Kerala bakery-style peanut fry. Coconut oil and curry leaves, crushed garlic add lots of flavor to these crunchy snacks. Added to this is the sweet flavor of fennel seeds. If you like you can add chaat masala or garam masala for an extra kick. What you add to it is totally up to you. It will taste really good! Give this recipe a try, you will surely love it.

The ingredients to make crispy masala peanuts

To make masala peanuts you do not need to roast the peanuts, you can use raw peanuts. Add raw peanuts to the batter, mix and fry in medium heat. 

The flour used in this recipe is chickpeas flour and rice flour. Rice flour adds crispiness to the batter. The batter has to be thick and almost crumble like to get the crispy crunchy texture that everyone likes. 

Add chilly powder according to your spice preference. An important ingredient in this recipe is asafetida/hing. It has a unique pungent flavor and when fried in oil it can elevate the flavor of any dish. Well, a little goes a long way! So just a pinch!

Fennel seeds are another spice that has a sweet aroma. Slightly crush the fennel to enable it to release its flavor while frying. Alternatively, you can use cumin or garam masala powder. Crushed garlic and curry leaves are added while frying to enhance the flavor.

Also, add a pinch of baking soda and a teaspoon of sugar to give a balanced taste.

How to make Masala Peanuts

Cooking time- 20 minutes
Recipe type- snack
Cuisine- Indian

Ingredients
Peanuts- 2 cups
Gram Flour/Besan- 1 cup
Rice flour- 3 tbs
Baking soda- a pinch
Ginger-garlic paste- 1 tsp
Garlic crushed- 2-3 pods (optional)
Fennel Seeds- 1/2 tsp
Cumin- a pinch
Turmeric powder-1/3 tsp
Kashmiri Chilly powder- 2 tsp
(or according to your spice tolerance)
Asafotida/hing- a pinch
Curry Leaves- a few
Salt to taste
Sugar- 1 tsp
Coconut oil for frying- 2 1/2 cup

In a bowl mix besan/gram flour, rice flour, baking soda, turmeric, chilly powder, hing, and salt. Add peanuts, crushed fennel seeds, cumin, crushed garlic, and curry leaves. Drizzle a teaspoon of oil and mix everything.
Sprinkle water little by little( Not more than 1/4 cup of water) and mix well till the flour attains almost crumble like texture. It should not be watery, but a sticky dough able to stick to the peanuts and holds shape when it is dropped into the hot oil.
Heat oil in a pan to medium heat. Drop small portions and try to make sure it does not clump together. Do not overcrowd the pan, and fry in batches. When one side turns golden brown then using a slotted spatula turn and cook on the other side for another two minutes. Remove from the oil using spatula and drain on paper towels. Repeat with the remaining batter. Keep oil temperature medium and fry in batches. Serve with tea. When it is completely cool, store in an airtight container.

You might also like,
Kappalandi Mittayi/Peanut Ladoos
Sesame Brittle/Ellu Mittayi
Kerala Spicy Mixture
Maida Butter Murukku
Sabudana vada/ Sago pearls vada
Spinach Onion Pakoras

Try it,
Hope you will all enjoy!

Pandan Crepe with Sweet Coconut Filling

Pandan Crepe with Sweet Coconut Filling

Do you like crepes for breakfast or as a dessert? Crepes have always been a fun breakfast option at home and mom makes ones with jaggery, sweet coconut or caramelized banana. It was also my choice when I want a quick dessert, not overly sweet, but the right amount of sweetness to satisfy sweet cravings. Today's recipe is just your basic crepe recipe with an Asian twist. It looks and tastes exotic with the beautiful aroma of coconut milk and Pandan extract. The coconut filling is also flavored with the beautiful aroma of Pandan leaves.

Pandan Crepes is a rolled-up dessert with beautiful vibrant color. The filling is sweetened coconut with palm sugar and the color is all natural from pandan extract. It is delicate and thin. Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. Pandan Crepes is called Kuih Dada/ Dadar gulung and is popular in Indonesia, Malaysia, and Singapore. The coconut filling is the most popular but you can also use creamy tender coconut, banana or sweetened rice filling. It is popular street food and breakfast recipe.

When we think of crepes we always think of a crêperie or a takeaway restaurants serving crepes like fast food. And don't forget those fancy crepe desserts served in cafes and restaurants. But it popular in several cuisines around the world and is made with local ingredients and flavoring. In my home state of Kerala, cardamom is used as a flavoring. Crepes can be made anytime and there are endless options when it comes to filling, both sweet and savory. My kid's favorite is fresh cream and fruits. Give this recipe a try, you will surely love it!

What is Pandan?

Pandan or Pandanus amaryllifolius is screw pine leaves. Pandan is a familiar ingredient in southeast Asian cuisine. It is a tropical plant and is a native of Southeast Asia. It has a pleasant aroma and is widely used as a flavoring agent. It is the plant's leaf that is extensively used for flavoring rice and desserts. It has a sweet aroma that goes perfectly well with desserts. So it is like the Asian vanilla. But it is also used for savory dishes. It Kerala there is a popular chicken curry that uses pandan leaves as a flavoring. You can buy pandan online or from an Asian store both fresh and frozen. Pandan extract is also sold in Asian grocery stores. To get the extract chop pandan leaves and blend it in a blender. Strain using a mesh strainer or cheesecloth and use it for the recipe.

How to make the perfect crepe?

Crepes are buttery, delicate and thin. Crepes are simple to make with basic ingredients like flour eggs, milk and a touch of sweetness. The best flour to use is all-purpose flour, but you can also use rice flour or almond flour. Crepes do not use baking soda or baking powder like pancakes. The ideal crepe batter should be runny thin batter, so do not worry about the consistency of the batter. All you need is a smooth lump-free batter. You can whisk the batter or even easier use a stick blender or regular blender. Add all the ingredients and pulse for 10-15 minutes. For a smooth batter strain using a mesh strainer. Let it rest for half an hour before making the crepes

Recipe for Pandan Crepe with Sweet Coconut Filling

Cooking time- 25 minutes
Recipe Type- Breakfast/ Dessert
Cuisine- Indonesian 

Ingredients
For the crepes
Flour- 1 cup
Egg-2
Coconut milk- 1 1/2 cup
Milk- 1/2 cup
Pandan juice- 3 -4 tbs
Salt- 1/2 tsp
Butter- 1 tbs

To make filling
Coconut grated- 1 1/2 cup
Palm sugar- 3/4 cup or 1/2 cup brown sugar
Chopped nuts- 1 tbs
Pandan leaf tied like a knot- 2

To make the filling

First crush and powder palm sugar. Mix 1/2 cup of water and bring it to a boil. Reduce the heat and simmer till it thickens. Add coconut and mix well. Take a pandan leaf and tie it into a knot. Add this with the coconut. Allow the mixture to simmer and cook until it becomes completely dry and leaves the edges of the pan. Allow this mixture to cool down completely. Discard the pandan leaf and set aside.

To get Pandan extract

You can take around 5 pandan leaves. Roughly chop it and add it to a blender. Add 1/3 cup of water and blend for about 30 seconds. Strain the juice using a mesh strainer or cheesecloth. Squeeze as much juice as possible and discard the fiber. If you cannot find pandan leaves use 1/4 tsp concentrated pandan extract.

To make crepe batter

Add eggs, flour, coconut milk, half of the milk and pandan juice into a blender. Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency, it should be thin consistency, add more milk if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter, whip eggs, and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter. Alternatively, you can use a stick blender for a smooth consistency

 Heat a 10 or 12-inch nonstick pan. Lightly grease with butter and wipe off any excess butter with a paper towel. Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting the pan. Spread batter into a thin, even layer.Let it cook until the top looks set.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Lay them flat and let it cool before placing the filling. Repeat the same process to make the rest of the crepes. To assemble spread spoon fulls of the filling in the center. Roll or wrap the filling just like spring rolls or egg rolls.

You might also like,
Pandan Mango Cake
Pandan Butter Mochi
Strawberry Crepes
Chocolate Crepes
Roti Jala/ Net Pancakes

Try it,
Hope you will all enjoy!