#peanuts #moongfalichaat #chaatrecipe
Peanuts are one of the healthy nuts as well as easily affordable to all of us. So how about making an interesting, tasty and quick snack out of it along with some green twist of CurryLleaves
Check out this tempting and delicious snack recipe by Kitchen Queen Garima Gupta is teaching us to make a different and yummy side dish recipe "Curry Patta Time Pass( Spicy Peanuts Chaat With Curry Leaves) n less than 4 minutes.
Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
Peanuts are one of the healthy nuts as well as easily affordable to all of us. So how about making an interesting, tasty and quick snack out of it along with some green twist of CurryLleaves
Check out this tempting and delicious snack recipe by Kitchen Queen Garima Gupta is teaching us to make a different and yummy side dish recipe "Curry Patta Time Pass( Spicy Peanuts Chaat With Curry Leaves) n less than 4 minutes.
Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
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LifestyleTranscript
00:00 I am Garima, this is Gigi's Platter and today we have a unique dish on Gigi's Platter.
00:17 Very amazing name.
00:18 It is called Kadhi Patta Time Pass.
00:21 Time Pass is actually used for a dish, for a thing, for an ingredient which we also call
00:29 peanuts and monkey nuts.
00:30 So exactly we are going to be using the Kadhi Patta and we are going to be using the peanuts.
00:39 And that is the twist and this is going to be a nice side dish when you are sitting like
00:45 this with juice in the balcony, you can just relish it.
00:49 So we will heat up the pan and heat up the oil.
00:52 And this is for tempering so we don't need much of oil.
00:56 So the oil is hot, now we will add tempering.
01:00 So that is going to be mustard seeds, along with that we will add dry red chilli and lots
01:08 of curry leaves.
01:09 And the curry leaves will crackle a little and that is when it will leave its flavour
01:14 into the oil.
01:15 So let's get that flavour.
01:17 And the tempering is ready.
01:19 Now we will add our time pass, peanuts, ground nuts, monkey nuts, whatever you want to
01:26 call it.
01:27 Do you know why it is called time pass?
01:31 Because when there is no time to eat, if you still keep the peanuts in front, then
01:36 each and every grain is good, but people will keep eating it as a time pass.
01:40 So now we just have to saute it or roast it until it starts to crackle.
01:46 So for that we will increase the heat a little.
01:50 And until it crackles, roasts a little, we will add a little salt and a little red chilli
01:58 powder.
01:59 Because the dry red chilli we have already added has a little flavour, but it is not that
02:05 spicy.
02:06 So now just roast, roast, roast.
02:08 And once the ground nuts start making noise, it's ready to eat.
02:14 And the speciality of this is that you can serve it hot or cold, it will still be as tasty
02:22 as it is.
02:23 We will add finely chopped onions on top.
02:26 We will not cook the onions in it, so it has to be raw.
02:31 If you don't like the taste of onions or raw onions, you can avoid it.
02:36 So our time pass curry patta is ready.
02:39 As I said, we have to serve it with the garnish of onions.
02:44 Because after plating, it will not be fun to garnish it, because the onions have to be
02:49 really mixed.
02:50 So I will just add the onions here itself.
02:52 Mix it well once and then I will serve it.
02:55 We don't have to cook the onions.
02:58 We want the crispiness of the raw onions.
03:01 It is already so colourful and flavourful that we do not need to garnish it.
03:06 And actually, the side dish and the time pass, it does not need to be garnished.
03:11 And seriously, when you serve it, then within no time it's going to be finished.
03:17 So let the garnish remain in it.
03:19 Serve it just like this.
03:21 But when you serve it, do tell us that you have learned it from Gigi's Platter.
03:26 And on Gigi's Platter, make others subscribe as you have already done.
03:30 And do like, share and comment.
03:33 And I am waiting for your comments here.
03:35 Till the next recipe, take care.
03:37 Bye.
03:38 Bye!
03:38 (upbeat music)