Saturday, April 5, 2014

What you get for peanuts

Here in the mishmash middle of seasonal change is something surprising to spice up your day: a Nepali peanut salad or, if you prefer, snack. Peanuts spiced up like this are actually often served in Kathmandu as a finger food bar snack. They can also be eaten with a spoon as part of a meal or beside a sandwich.

Nepali Peanut Salad/Snack for 6-10

1 lb dry roasted peanuts (can be salted, no problem)
2 Serrano chilies, seeded and minced
12 cherry tomatoes, sliced thin
1 small red onion, peeled and diced
½ bunch fresh cilantro, leaves only finely chopped
1 tsp coarse sea salt, less by half if peanuts are already salted
½-1” piece fresh ginger root, peeled and grated
1 med garlic clove, peeled and grated or minced
¼ tsp red pepper flakes
2 limes, juice only
3 tbsp peanut, mustard or corn oil
¼ tsp ajwain seed
pinch dried mint
1/8 tsp anise seed
1/4 tsp cumin seed
 ¼ tsp ground or minced turmeric root
 1/8 tsp ground coriander
 1/8 tsp black Himalayan salt or asafetida if you have one of them
Optional: 1/4 tsp chili powder if you like food very spicy

Combine the peanuts, chilies, tomatoes, onion, cilantro, salt, ginger, garlic, pepper flakes and lime juice in a large bowl. Thoroughly blend.

In a small frying pan, heat the oil over medium/high flame. Add all the spices and sauté one minute until their aroma is released and they are lightly browned. Pour the contents of the pan over the peanuts and stir to blend everything.

Serve as a snack or salad.