How to Fry Peanuts/ Moongphali Talna

How to Fry Peanuts/ Moongphali Talna
When the peanuts are fried, take out the fried peanuts in the plate.
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5 from 1 vote

How to Fry Peanuts/ Moongphali Talna

Peanuts contain protein and are also delicious to eat, you can eat fried peanuts on a fast basis, along with this we can use fried peanuts in many ways. Just like you can add spices to papad, in addition to fry rice,you can eat peanuts. With this you can make peanut chutney, frying peanuts is very important for all this, today we will learn to fry peanuts.
To learn peanut fry follow the below given step…
Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Mediterranean, Mexican
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 285kcal
Cost 10 rupee

Equipment

  • Wok/ Fry Pan/ Kadhai
  • Spatula/ Chamche
  • Plate

Ingredients

  • 100 grams Peanuts
  • 2 tsp Butter/ Desi Ghee/ Oil

Instructions

  • To fry peanuts take 100 grams of raw peanuts, you can increase or decrease the quantity of peanuts according to yourself.
    Take 3/4 cup or 100 grams of peanuts. Clean the peanuts.
  • Clean the raw peanuts.
    Put the wok/ fry pan/ kadhai on the gas.
  • Reduce the flame to medium.
  • Put 2 spoons of desi ghee/ butter in the wok/ fry pan/ kadhai, you can also use oil if you want, but if you want to fry peanuts for fasting then use only desi ghee.
    Put 2 spoons of desi ghee in the wok/ fry pan/ kadhai, you can also use oil if you want, but if you want to fry peanuts for fasting then use only desi ghee.
  • When the desi ghee becomes hot, add raw peanuts to the wok/ fry pan/ kadhai.
    When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
  • Keep the gas flame medium.
    Stir the peanuts occasionally.
    Keep the gas flame medium.Stir the peanuts occasionally.
  • It takes at least 4 to 5 minutes to fry 100 grams of peanuts.
    Keep the gas flame medium.Stir the peanuts occasionally.
  • But keep in mind that while stirring the peanuts, keep the peanuts constantly or else the peanuts will burn.
  • When the peanuts start cooking, the peanuts will crack slightly and it will starts giving smell of peanut with slightly brown colour.
    In a while, the peanuts will start to crackle and become light brown.
  • When the peanuts are fried, take them out in a plate.
  • Peanuts can also be stored in cans; Fried peanuts are good for at least 8 to 10 days.
    You can eat this fried peanuts by adding light salt or without salt.
    When the peanuts are fried, take out the fried peanuts in the plate.

Notes

You can also try given recipe where we use fry peanuts…
  1. Sabudana Ki Kichadi/ Sago Polenta
  2. Poha/ Flattened Rice
  3. Coconut Peanut Chutney

Dahi Ke Aloo / Curd(yogurt) Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
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2.95 from 19 votes

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 0.05kcal

Equipment

  • Pressure Cooker
  • Spatula
  • Knife
  • Kadhai / Fry Pan
  • Plate
  • Bowl

Ingredients

  • 4 Unit Potato / Aloo
  • 10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
  • 2 Unit Green Chili / Hari Mirch, Chopped
  • 3 tsp coriander leaves, Chopped
  • 2 Unit Cloves / Laung, Break in pestle
  • 1 tsp Cumin Seed / Jeera
  • 1 inch Ginger / Adrak, Chopped
  • 2 tsp Oil / Desi Ghee
  • 1/2 tsp Red Chili Powder
  • 200 Grams Curd / Yogurt, Beat the curd
  • as per taste Salt / Namak

Instructions

  • To make curd potatoes, first, take potatoes.
    To make curd potatoes, first take potatoes. Put 4 light cuts in the potato, it will be easy to peel after boiling the potato. Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker. When the pressure in the cooker is gone, then peel the potato peel. And break the potatoes lightly by hand.
  • Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
  • Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
  • When the pressure in the cooker is gone, then peel the potato peel.
  • And break the potatoes lightly by hand.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
    Desi ghee makes the vegetable taste very good.
  • So I would advise you to add desi ghee.
    If you want, you can also add desi ghee in the last.
  • When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
    And mix the curd with potatoes, turn the flame on high and keep stirring the curd
  • Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  • If you stop running curd then the curd will burst.
    So the yogurt has to be stirred continuously.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  • When the stock comes to a boil then add half a glass of water and stir again
    Pour water after it boils.
  • Now add salt after boiling again.
    And add half teaspoon red chilies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  • If the curd is not too sour then you can also add tartaric or lemon salt.
  • Add a very small amount of lemon salt of tartaric.
    Turn off the gas after cooking for 2 minutes.
  • Now put curd potatoes in the serving bowl and serve with roti or rice.
    You can enjoy curd aloo/yogurt potato with poori.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.
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