Masala Peanuts is not the actual name of this dish. It is called Prasadache Shengdane (प्रसादाचे शेंगदाणे) in Marathi. This dish has a very old origin. People used to make Masala Peanuts during Ganpati Festival as an offering to Lord Ganesha and distributing it after Aarti.
There are many ways to make it but broadly the main ingredients remain the same. Some people also add scrapped dry Coconut / Coriander leaves / Asafoetida (Hing) to make this dish. The recipe given here is close to the taste I remember.
Serving: 1 Bowl
Approx. Time: 5-7 minutes (excluding pre-preparation)
Ingredients
1 cup roasted Peanuts
1 tspn Ghee
½ tspn Cumin Seeds (Jeera)
½ tspn Red chilly Powder
A pinch of Salt
½ Lemon Juice
1-2 tbspns chopped Coriander Leaves
Pre-preparation
Take a large pan and keep it on low flame. Take a cup of Peanuts and transfer it in pan. Dry roast the Peanuts for approx. 8-10 minutes. Stir it at regular intervals to avoid burning. To check whether the peanuts are roasted completely, take a peanut and cool it for few seconds. If the peel can be removed easily, then the peanuts are roasted properly. Once done allow it to cool and remove the skin.
Method
Heat Ghee in a pan on medium flame. Add the Cumin Seeds to it. Once it starts spluttering, add the roasted Peanuts and give it a stir. Then add the Red Chilly Powder and Salt. Saute it for a minute. Finally add the Lemon Juice and Coriander leaves.
Serve immediately.
Notes
1. You may add scrapped and roasted dry Coconut to the Masala Peanuts.
2. The Red Chilly Powder may be replaced with finely chopped Green Chillies.
3. These Peanuts may be stored if fresh ingredients are replaced like Lemon juice with Aamchur Powder and Corriander leaves with Dhana-Jeera Powder.
Stepwise Pictures
Masala Peanuts is not the actual name of this dish. It is called Prasadache Shengdane (प्रसादाचे शेंगदाणे) in Marathi. This dish has a very old origin. People used to make Masala Peanuts during Ganpati Festival as an offering to Lord Ganesha and distributing it after Aarti.
There are many ways to make it but broadly the main ingredients remain the same. Some people also add scrapped dry Coconut / Coriander leaves / Asafoetida (Hing) to make this dish. The recipe given here is close to the taste I remember.
There are many ways to make it but broadly the main ingredients remain the same. Some people also add scrapped dry Coconut / Coriander leaves / Asafoetida (Hing) to make this dish. The recipe given here is close to the taste I remember.
Serving: 1 Bowl
Approx. Time: 5-7 minutes (excluding pre-preparation)
Ingredients
1 cup roasted Peanuts
1 tspn Ghee
½ tspn Cumin Seeds (Jeera)
½ tspn Cumin Seeds (Jeera)
½ tspn Red chilly Powder
A pinch of Salt
½ Lemon Juice
A pinch of Salt
½ Lemon Juice
1-2 tbspns chopped Coriander Leaves
Pre-preparation
Take a large pan and keep it on low flame. Take a cup of Peanuts and transfer it in pan. Dry roast the Peanuts for approx. 8-10 minutes. Stir it at regular intervals to avoid burning. To check whether the peanuts are roasted completely, take a peanut and cool it for few seconds. If the peel can be removed easily, then the peanuts are roasted properly. Once done allow it to cool and remove the skin.
Method
Heat Ghee in a pan on medium flame. Add the Cumin Seeds to it. Once it starts spluttering, add the roasted Peanuts and give it a stir. Then add the Red Chilly Powder and Salt. Saute it for a minute. Finally add the Lemon Juice and Coriander leaves.
Serve immediately.
Serve immediately.
Notes
1. You may add scrapped and roasted dry Coconut to the Masala Peanuts.
2. The Red Chilly Powder may be replaced with finely chopped Green Chillies.
3. These Peanuts may be stored if fresh ingredients are replaced like Lemon juice with Aamchur Powder and Corriander leaves with Dhana-Jeera Powder.
Stepwise Pictures
2. The Red Chilly Powder may be replaced with finely chopped Green Chillies.
3. These Peanuts may be stored if fresh ingredients are replaced like Lemon juice with Aamchur Powder and Corriander leaves with Dhana-Jeera Powder.
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