Simple Ways to Eat Fox Nuts
Fox nuts are crunchy, tasty, easy to prepare, healthy and economical. They are actually tasteless, so whether it is salt or sweet, they can easily blend well and take on the additional taste.
If you want to prepare a quick snack, makhanas are the best choice. Low in calories, fox nuts are a perfect choice of snack for the health-conscious people. So, hurry up replace your popcorn tub with these crunchy makhanas by simply seasoning it with salt, pepper, and roasted cumin.
At the same time, when soaked overnight, makhanas become soft and can be added to curries, soups, salads, and desserts. For instance, makhana pulao, curries, and makhana kheer are commonly made and served during festivities, especially during Navratri.
Interestingly, makhanas can replace bondhi in raita. Simply by mixing the crunchy makhanas with lightly beaten chilled yogurt or curd which can be a healthy accompaniment to a spicy main course.
Healthy Recipes using Fox Nuts
When thinking of a light evening snack, we often think of a packet of fried chips or unhealthy processed foods which are loaded with added sugar and salt content. However, it is the right time to choose something healthier, as we know the ill-effects of processed foods. So, put away those unhealthy processed foods and start crunching on makhanas as they are healthy, free of trans fat and very light on your tummy. Here are few tasty and healthy recipes you could try out using makhanas.
1. Roasted Makhana
Ingredients:
- Makhana - 6 cup
- Turmeric - 1/2 teaspoon
- Refined oil - 5 teaspoon
- Red chili powder/ Black pepper powder - 1 teaspoon
- Chaat masala powder - 2 teaspoon
- Salt to taste
Method:
- Heat the oil in a shallow pan on full flame. Once the oil is hot, reduce the flame to a low level. Add the makhanas into the oil and roast until crunchy.
- Season with red chili powder or black pepper powder, turmeric powder, and salt. Saute well until all the seeds pop and get coated with the added spices.
- Turn off the flame. Sprinkle chaat masala and serve.
2. Makhana Kheer
Ingredients:
- Makhana - 3 cups
- Milk - 6 cups
- Sugar - 2 tablespoon
- Coconut (grated) - 1/2 cup
- Sweetened condensed milk - 1 teaspoon
- Ghee - 1/2 teaspoon
- Cardamom (Elaichi) powder - 1/2 teaspoon
- Pistachio slivers - 1/2 teaspoon
- Badam (Almonds) slivers - 1/2 teaspoon
- Raisins - 8-10 nos
Method:
- Heat ghee in a deep non-stick pan, add the makhanas and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
- Remove from flame and crush the roasted makhanas. Keep aside.
- Boil milk in a deep non-stick pan, add the sugar, coarsely crushed makhanas and mix well
- Cook on a slow flame for 5 - 10 minutes, and stirring occasionally.
- Add grated coconut and continue to cook for another few minutes with frequent stirring, till creamy and little thick.
- Add sweetened condensed milk and cook for another 2 mins, till the desired consistency.
- Add green cardamom powder, and remove from fire. Serve hot or cold garnished with raisins, almonds and badam slivers.
3. Tasty Makhana Paneer Curry
Ingredients:
- Makhana - 100 grams
- Paneer (cut into cubes) - 100 grams
- Onion - 1 big
- Tomato - 1 big
- Cashew nut paste - 1 tablespoon
- Salt - 2 teaspoons
- Turmeric powder - 2 teaspoons
- Red chili powder - 2 teaspoons
- Garam masala - 2 teaspoons
- Coriander powder - 2 teaspoons
- Red chili powder - 2 teaspoons
- Cumin seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Ginger, garlic and green chili paste - 2 teaspoons
- Oil - 3 tablespoons
- Few cashew nuts for garnishing
Method:
- Heat oil in a pan. Once the oil is hot, add the makhanas into the oil and roast until crunchy. Keep it aside.
- Separately, make a paste of onion and tomato and keep it aside.
- Soak the cashew nuts in hot water for 5 minutes and make a paste.
- Heat 2 tablespoons of oil in a shallow pan. Add cumin, mustard seeds, ginger, garlic and green chili paste.
- Sauté it and add onion paste. Cook till the paste turns brown. Then, add tomato paste and cook well.
- Add all the spices, cashew nut paste and cook until oil leaves the pan.
- Add water and boil for 3 minutes to make a gravy.
- Add roasted makhana and paneer cubes in the gravy. Allow it to boil for 2 - 3 minutes.
- Turn off the flame and garnish with some cashew nuts and serve hot with roti/ chapati/ paratha.
