Insant Pot Spicy Hot Boiled Peanut | Healhty Snacks | RinkusRasoi

Ingredients:

Raw Shell Peanuts…….…….2 lbs

Water………………………….as required

Red chilli flakes……………...1 cup

Salt…………………………....1 cup

Method:

1. Wash the peanuts 3 - 4 times properly to remove all the dust.
2. Fill half of the instant pot with water.
3. Mix red chilli flakes and salt into the water.
4. Add shell peanuts in it and press them with help of spatula.
5. Now cover the lid of instant pot and set the temperature on high pressure for 40 minutes.
6. After 40 minutes wait for another 20 minutes to open it.
7. Ready to serve.

( You can soak peanuts for 3 - 4 hours before boiling it in instant pot.)

Masala Kharek

Ingredients:

Fennel seeds................1 Tbsp.

Cumin seeds.................1 Tbsp.

Amchur powder

Anardana powder

Dry Ginger powder..........1 Tbsp.

Hing ( asafetida).............pinch

Sugar...........................3 Tbsp.

Salt to taste

Lemon Juice..................2-3 Tbsp

Dry Date.......................8-10 pieces

Method:

1.   In a bowl add 1/2 cup water, salt and lemon juice. Soak dry dates in it for 8-10 hours

2.   Take the dates and out from the water make a slit on once side and let it dry for 4-5  hour

3.   In a pan dry roast fennel seeds and cumin seeds.

4.   Once its dry then add rest of the ingredients accept lemon juice in it and mix well.

5.   Add lemon juice in to the spice mixture and again mix everything well

6.   Take little amount of mixture in hand and stuff dry date with it.

7.   Serve in a plate after meal.

Rice Onion Paratha

This yummy flavor full paratha is a fiber rich recipe with nice crunch of onion. It’s a great option for kids lunch box or just eat in the breakfast or brunch.

Ingredients:

Wheat flour ………  1 ½ cup

Onion (Diced) …...1 medium

Rice ……………3/4 Cup

Yogurt …..1/4 cup

Green chili…………..2 pieces

Red chili …………..1/2 tsp

Cumin Powder……1 tsp

Cilantro…….3 tbsp

Salt to taste

Ghee as required

Method:

1.    Add salt and yogurt in wheat flour and knead a soft dough with help of water.

2.    Cover the dough with wet towel and let it rest for 15 to 20 mins.

For Stuffing

3.    In a bowl add onion, salt, cilantro, green chili, cumin powder and rice and mix everything very nice.

4.    Take a small amount of dough and roll it into 3 inch of puri. Add 2 tsp stuffing in the  middle and gather the dough on the top . Now remove any excess dough and press it gently

5.    Roll the ball with gentle hand to almost 6-7 inches diameter.

6.    Now roast the paratha both the side  on the hot pan with the help of ghee ( you can also use oil).

7.    Serve hot with raita or pickle. 

Paneer Corn Samosa

Corn is in the season these days and l love to include corn in my recipe wherever i can :) ... and when its mixed with paneer and make samosa then its a " Win - Win " recipe for kids and a " crowd pleasure" for any party..

Ingredients:

Paneer........................1 cup
Corn..........................1 cup
Oil.............................1 Tbsp
Red chili powder............1 tsp
Chaat Masala................1/2 tsp
Ginger chili paste...........1 Tbsp
Cilantro.......................1 Tbsp
Salt to taste

For Dough :

All Purpose Flour (Meda) .........2 cups
Ghee.................................2 Tbsp
Salt to taste


Method:

1. In a bowl, mix All purpose flour, salt and ghee and knead dough with help of water. Cover with damp cloth and keep it aside for 10- 15 mins
2. In a pan, add oil, corn, salt and saute for 3-4 mins.
3. Add paneer, red chili, chaat masala, ginger-chili paste, cilantro and mix everything
4. Now take a small amount of dough and roll round pur of 4 inch diameter and cut in the middle to make two part.
5. Now take on half and join the flat side to make a cone shape and add one table spoon stuffing in it
6. Seal the top by applying some water and make a shape of samosa.
7. Fry samosa in hot oil of medium flame until its golden brown
8. Serve hot with tamarind and green chutney.

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Ingredients:

 Anjeer (dry fig) ……………..8oz
 Ghee (clarified butter)….1 tea spoon 
Sugar …………………………2 tea spoon (optional)

 Method: 

1. Soak dry fig in the warm water for 2 hours 2. Drain and make fine paste ( add 1-2 table spoon of water if required) 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous 4. After 5-10 min the mixture will begin to leave the side of the pan as it dries up. 5. Add chopped dry fruit and again cook for 1-2 minutes. 6. Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces. 7. Make pieces after it cools down .

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