I am a recent convert to the pleasures of Roasted Phool Makhana. I discovered this low-calorie, nutrient rich snack in my quest to lose weight and satiate those 4 PM hunger pangs.
Called Fox Nuts, Gorgon Nuts or Lotus Seeds in English, Phool Makhana in rich in fibre, magnesium, potassium, phosphorus, iron and zinc; while being low on sodium. As a result, it is used to treat a variety of ailments from obesity to blood pressure to arthritis.
The health benefits aside, I love this crunchy snack as I could flavour the Makhana with whatever spices I wanted. In this batch, I used just some black salt and chilli powder. I have also tried spicing Roasted Makhana with Amchur, Chaat Masala, or even just Pepper Powder. Actually, I just roast a large batch of Makhana and then flavour portions of it with different spices. 🙂
How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds
Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack
Spicy Roasted Makhana is a delicious, low-calories snack that is packed with nutrients and keeps hunger at bay.
1tbspGhee or OilVegans can use oil
Salt or Black Salt to tasteI used 1 tsp
Chilli Powder to tasteI used 2 tsp
In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.
Take the Kadhai/wok off the heat.
Heat the ghee or oil till just warm.
Add the chilli powder and black salt to the warmed ghee or oil. Mix well.
Add the ghee/oil and spices to the roasted Makhana.
Let the Makhana cool to room temperature. Store in an air-tight container!
You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana.
If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.
As a general rule I am not too fond of radishes of any variety; I find the taste too strong. However, ever since I saw Dimple Makani’s post on Roasted Radishes in Brown Butter Sauce, I have been wanting to try this simple yet oh-so-appealing dish. And try them I did this past week. Now I am in love with this dish. 🙂
While Dimple has a more decadent version that uses a Brown Butter Sauce, I made a simpler version that uses just salt and pepper for seasoning.
This past week the temperatures in Mumbai went from a scorching 39°C to a cool 28°C overnight. While I enjoyed the relief of cooler weather, I promptly caught a cold and had a sore throat over the Diwali weekend. I suspect the change in weather along with the smoke from all the fireworks did me in.
What attracted me to to Sarah’s blog was her easy to make yet delicious recipes. In her write-up about herself, Sarah mentions that she is “not into frou frou desserts.” I would extend that to all her recipes. Her recipes are very down to earth and yet so appealing.
Do visit Sarah’s blog Flour & Spice for a full tour of her repretoire.
I am delighted to share Sarah’s light yet delicious Thai Noodle Salad as a guest post for me.
Thank You, Sarah!
Now, without much ado, over to Sarah.
*ahem ahem* *nervous throat clearing*
Hello old friends and new and a big thank you to Aruna for having me here at her lovely blog Aharam. I have been a follower and fan for some time and it is quite an honour to be here. Aruna’s blog constantly amazes me with it’s wide variety of foods and the amount of new things I learn from each post. It reminds me how food blogging isn’t about food alone, but also about who we are, where we come from, and what we believe. Thanks Aruna for regularly welcoming us into your world. 🙂
It is no secret that I love Thai flavours. I find most salads to be bland or too unhealthy but add a Thai inspired dressing and it is hard to walk away. With the weather turning in these parts this dish adds some hearty healthy comfort to chilly days. Hope you try it and love it as much as I do.
The other day, in a public foodies group that I am a part of, one of the members commented that the South Indians spare no part of the banana tree! I cannot but agree with that statement. In my home apart from a variety of curries we make with raw banana, we also use the Banana Stem (Arati Doota or Davva) to make a curry.
The Banana Stem is rich in fibre and is low in calories. As a result, it is great for people losing weight loss.