Makhana (fox nut) is the next big thing as far as local ingredients are concerned.
The otherwise dismissed Makhana has found its moment of glory.
Try this trio of recipes for a healthy touch to your party table.
Lime juice, to taste
6 tsp coriander leaves, finely chopped
½ tomato, finely chopped
1 onion, finely chopped
2 ½ cups phool makhana
½ tsp amchoor
½ tsp roasted cumin powder
1 tsp chaat masala
1 tsp red chilli powder
2 tsp oil
- Heat the oil in a pan over a medium-high flame.
- Add the amchoor, roasted cumin, chaat masala, red chilli powder, and turmeric and mix well.
- Add the phool makahana and mix again and roast for three minutes, taking care to not burn the makhana. Remove in a large bowl.
- Also add the coriander leaves, tomato and onion.
- Drizzle with lime juice and serve immediately.
Desi Sweet Makhana
5 tsp water
2 green cardamom pods, crushed
3 tsp jaggery
1 cup phool makhana
1 tsp ghee
- Heat the ghee in a pan and roast the makhanas until crisp.
- In a separate pan, heat the water, cardamom and jaggery. Bring to a boil and whisk.
- Add the roasted makhana to the jaggery syrup, and saute on a high flame until the makhana is well coated.
- Cool completely before serving.
½ tsp sambhar powder
Salt, to taste
1 tsp chilli powder
2 pinches turmeric powder
2 cup phool makhana
1 sprig curry leaves
3 cloves garlic, crushed
1 tbsp ghee
- Heat the ghee in a pan over a medium-high flame. Add the garlic and saute before adding the phool makhana and curry leaves. Roast on a low flame, stirring for five minutes. If the makhana crushes easily, it is roasted and done.
- Add the salt, chilli powder and turmeric powder. Mix for two minutes until well combined.
- Take off the flame and toss with the sambhar powder.