Chilli Cilantro Lime Makhana (Fox Nuts)

50254831_10155874717736643_8712540025511739392_nAs we all know that Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Phool Makhana or Fox Nuts astringent properties benefit the kidneys.

I was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.

Along with this recipe please check out my other recipe, its called Spicy Masala Makhana

Ingredients:

3 cups of makhana

Black salt to taste

Black pepper to taste

Green chilies – finely chopped

Cilantro lime seasoning

1 tbsp EVOO

Method:

Heat oil in a pan. Once hot, add finely chopped green chillies. Roast them until they are crispy. Add makhana, roast makhana on low-medium heat to avoid burning them. Add salt, black pepper, and seasonings over the roasted makhana and toss them well to coat the seasonings evenly. Turn off the stove, let it cool and store in airtight container.

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Spicy Masala Makhana (Savory Lotus Seeds)

49405690_10155850155261643_1203368068751818752_nI was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.

Makhana is known by many names. Lotus Seeds, Fox Nut, Euryale Ferox, Gorgon nut etc.  These seeds are of great value in the Asian medicine and cuisine. Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Makhana or Fox Nuts astringent properties benefit the kidneys.

Ingredients:

3 cups of Makhana

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tsp Asafetida (hing) powder

2 tsp Turmeric powder

2 tsp Chili powder (adjust spice level to your comfort)

black salt per taste

2-3 Red dry chilies

1 tbsp EVOO

Method: 

Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Once they crackle, add red dry chili, asafetida and turmeric powder. Roast makhana until crunchy. Make sure to roast on a low-medium heat to avoid burning them. Once roasted is complete, Add chili powder and salt. Shut off the flame and mix well. Let them cool in another bowl. Store in air tight container.

P.S. At times I add chopped green chilies and garlic. If you want to add those toppings, you have to roast them very well until all the moisture is out, otherwise the makhanas will get soggy too.

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Dal Vada

Dal Vada

Dal Vada, a famous Gujarati fast food. Dal Vada is one of the fast foods that is eaten any time of the day. In India, our family use to get Dal Vada every weekend for evening snacks. Dal Vada is very filling and savory. I grew up eating Dal Vada and even til this day, My husband and I eat it at home at least twice a  month. I have not seen any restaurants sell Dal Vada in America, so I learned to make it at home.  Dal Vada incorporates the benefits of green gram lentil into a delectable crispy snack. Dal Vada is very rich and high in fiber. It is very good snack for evening. You can have your evening cup of tea with Dal Vada 🙂

Preparation Time : 20 mins

Cooking Time: 25 mins

Makes 4 servings

Ingredients:

1 cup Moong Dal (Split green gram lentil)

1-2 Ginger pieces

5-6 Green chilies (as spicy as you want)

Oil for frying

Pinch of Baking powder (optional)

Salt as per taste

Chickpea/gram flour (if needed for binding)

Method:

Wash the split moong dal couples of times with water. Soat it for 5-6 hours in the water (If you want to have it for breakfast then soak it overnight).

Grind the moong dal coarsely in the grinder with minimum water. Do not make the moong dal into very smooth paste, the mixture should be coarse. Grind ginger and chili into fine paste and add it to the moong dal batter. Add salt as per taste. Add 1 Pinch baking powder (optional). If you add too much baking powder, the Dal Vada will be very oily.

Heat the oil in the pan for frying. When oil reaches medium temperature you are ready to fry the vada. First you want to test your batter before you start frying all together. Make medium size ball with the batter and add in oil to see if it binds properly. If the Vada falls apart in the oil/does not bind well, then your batter is too coarse. Do not worry, you can still make the perfect dal vada. All you have to do is add little chickpea flour to help with binding.

Try frying Dal Vada on medium flame, to get the crispy layer outside but soft inside.

Ready to serve with onions or fried green chilis.

dal vada