Fried Peanuts With Onions

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This is a true party snack. Those of us who have a defense background with our families in the armed forces will know it well. When dad was in the Air Force it was often served at parties with hard drinks for the officers and soft or hard drinks for the officers’ wives, which ever they preferred. We kids loved this dish too and so it became a family favorite.

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We made it for the parties we gave at home, and we did have so many parties in the Air Force. We entertained a lot. Our dads worked hard flying sorties at odd times of the day and night, and the armed forces wives were true uncut diamonds, with tremendous inner strength. Many a times the commanding officer would instruct his squadron pilots to fly off in the middle of the night on a mission that the families weren’t to be told about, but that was life in the Air Force.

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But these men and their ladies worked hard and played hard.  They were fearless and loved fiercely. The men touched the sky in glory, the ladies ran the homes, looked after the kids, sometimes all alone for long periods of time.

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Armed Forces kids are tough cookies too. They’ve travelled with their parents to places all over the country, small towns and big, and sometimes to foreign lands as well. They change schools every two or three years with every new posting and make new friends all the time.

So while it’s a tough life, it’s also a life full of adventure, sharing and caring- the camaraderie of the armed forces people is well known, with loads of love.

This I believe is the way with the people in the armed forces all over the world, not just in India. However having seen the pain as well first hand, I truly believe, that the world should dismantle its armies at the earliest and we should learn to coexist peacefully. There is no winner in war. War only brings grief and strife.

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Fried Peanuts With Onions

Makes  2 1/2 to 3 cups

Ingredients

3 tablespoons oil

200 gms or approx. 2 cups peanuts

1 finely chopped onion

2 finely chopped green chillies

salt to taste

Juice of 1 lemon

Some finely chopped fresh coriander

Method

1 Heat the oil on medium heat. Then lower the flame and lightly fry the peanuts. Do not let them burn. Take out from the pan and drain the peanuts of the oil on a paper napkin.

2 Put peanuts into a medium size bowl and add the onions, green chillies, salt and lemon juice and give the dish a good stir. Garnish with chopped fresh coriander.

Serve immediately.

 

 

 

 

Chocolate And Cashew Nut Sandwich

 

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Have this delightfully luxurious, toasted sandwich for breakfast. The sandwich will make you drool and the kids won’t get enough of it. You can have it with a glass of cold milk in these summer months, but even tea or coffee will do fine. And perhaps a plate of chopped mixed fruit.

Please roast the cashew nuts whole, before chopping them into pieces, because pieces will burn easily. You can roast them in the oven or on a skillet (tawa).

Chocolate and Cashew Nut Sandwich

Makes 6 half sandwiches

Ingredients.

6 bread slices

6 tablespoons chocolate spread

2-3 tablespoons roasted and finely chopped cashew nuts

Method

1 Toast the bread slices until golden in colour.

2 Layer the toasted bread slices with chocolate spread and sprinkle cashew nuts on 3 slices in an even layer.

3 Now put the remaining 3 toasted slices on the ones with the nuts, press gently, cut each sandwich into half and serve immediately.

Variation: Chocolate, cashew nut and cardamom sandwich- Add some freshly ground cardamom powder with the cashew nuts into the above sandwich.

 

Aloo Poha

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Aloo Poha or Flattened Rice With Potatoes And Spices is the breakfast dish for Indians. It is light and yet very tasty, and you’ll find carts selling this bright yellow dish sprinkled with coriander and grated fresh coconut and sometimes pomegranate seeds at every street corner.

This recipe here, is my mom, Rohini’s. And I promise you it turns out delicious.

Aloo Poha
Flattened rice with potatoes.

Serves 3 -4

Ingredients

10 fresh curry leaves

3/4 teaspoon cumin seeds

3/4 teaspoon mustard seeds

4 medium sized onions

3 medium sized potatoes

A nice pinch asafoetida

1 level teaspoon turmeric powder plus 1/2 teaspoon

1 level teaspoon salt plus 1/2 teaspoon

6 tablespoons oil

300 gms poha or flattened rice

1 teaspoon sugar or sugar to taste

1 lemon cut into quarters

Garnish

Some chopped coriander

Some grated fresh coconut (optional)

Some pomegranate seeds (optional)

Method

1 Chop the onions and potatoes into small pieces. Keep half the chopped onions aside.

2 Take a kadhai or deep bottomed pan, put the oil to heat. Put the cumin and mustard seeds and fry them for a second. Add the fresh curry leaves. When they start to sputter, add half the chopped onions. Then add the chopped potatoes. Sprinkle 1 teaspoon of turmeric powder, add 1 teaspoon of salt, give the pan a good stir, splash a little water into the pan and then cover and let cook. Add a little water on the lid of the pan while cooking the onion and potato spice mix.

3 Meanwhile, very lightly wash the poha in a colander. Add 1/2 teaspoon turmeric, 1/2 teaspoon salt to the poha and sprinkle the sugar onto it.

4 Check to see if the onion potato mix is cooked. When done, remove the pan from the fire, add the poha and stir gently to mix. Put it back on the fire, let it heat for 2 minutes.

Serve hot garnished with the remaining chopped onions, chopped coriander, grated fresh coconut, and lemon quarters.