Peanuts - Golden Turtle

Short Description

Peanut Shelled & Blanched 500G Katjang These peanuts have been blanched (a process of boiling or lightly scalding) to remove the skin of the peanuts. The peanuts are creamy-white in colour and can be used for sweet and salty preparations. Usage - Peanut chutney or paste can be made by grinding together peanuts, chilli peppers, coriander leaves, garlic, mustard seeds, and salt. - They can be added to Upma, Poha (chivda) or Puliogare rice to give the snack / dish a crunchier taste. - They can be ground to a paste and added to a gravy to thicken it. - It can be added to any main dish where nutty flavour and a bit of crunch is required by roasting and grinding it. Keep it a bit grainy to have the flavour distinguishable. - Roasting the peanuts not only enhances their taste but augments antioxidants levels like p-coumaric acid, and helps remove toxic aflatoxin. Health Benefits - Peanuts are packed with essential micronutrients, mono-unsaturated fats, antioxidants, dietary fibre, protein and energy. - They are a rich source of vitamin e and minerals like copper, manganese, potassium, calcium etc. Storage: Store the peanuts in an airtight container, in a cool, dry place. Sabudana Khichdi 1. Rinse 1 cup sabudana or sago a few times in water. Drain excess water leaving just a little to help soften it. 2. Dry roast 3/4 cup skinned peanuts until they become crisp. Set aside to cool. Then grind it to get a grainy texture. 4. Mix the ground peanuts, salt and (┬¢ to 1 tsp) sugar, 1 tbsp. lemon juice with the drained sabudana pearls. 5. Heat 2 tbsp oil and crackle 1 tsp cumin with 1 chopped green chilli. Add the sabudana - peanuts mixture and saut├® for 5 minutes on low flame stirring continuously till cooked. 6. Garnish with chopped coriander leaves. Read more about peanuts here.

Long Description