For those who have been wondering why I have not come around at your blog since a week, I have been facing endless glitches with my laptop. Can’t really blame the poor fellow for working at its whims and fancies! It has served me nearly uncomplaining for the past six and a half years. My loyal friend simply refuses to work anymore giving me the message loud and clear that it has outlived its utility for me. So adieu my friend and I hope the new one would be as great as you have been all these years! J
This post of mine is going to be short and crisp which is unlike my other posts. Fifteen odd minutes, approx, is all that my laptop is going to give me to write and upload this post. After that, it will freeze and no amount of cajoling or my punching of its keys will elicit any response or make any difference to it. On days it refuses to even do that!
Fox nuts or Gorgon nut also known popularly as lotus seeds, makhane, phool patasha, phool, makhane, are a great way to snack guilt free. Why guilt free you ask? Well, they have zero fat! Now, don’t you love that? They are high in calcium and fibre, rich in anti oxidants, aid in digestion, strengthen the kidneys, help lower blood sugar, regulate blood pressure and there is a lot more to them…find here. I am totally sold out!
These nuts can be enjoyed in both savoury and sweet form. For the simple savoury way – you need to roast them in a little oil or ghee and sprinkle spice/s of your choice. The nut is pretty versatile and often used in curries, added to veggies and pilaf, and it is even used to thicken soup.
In their sweet avatar, the makhana are served in a pudding form called kheer (also known as payasam) which is often consumed during Durga puja time by Hindus who fast for nine days and abstain from eating grains and even salt. So hailed is its status that an offering of it is made to the Goddess Durga during the festival. Punjabis use this seed to make an offering of thanks to fire (for providing them warmth during the harsh winters) during the festival of Lohri.
There is hardly as anything such as ‘recipe’ for this toasty savory makhana. Feel free to alter the amount of ghee/ oil and also the way you wish to pep them up…by adding chat masala or dry mint powder or cinnamon powder or black salt or red chilli flakes (if u like them hot) or paprika or garam masala or whatever fancies you! I love the crunchy, nutty, spicy punch of this makhana snack.
2 cups of fox nuts
¾ – 1 tsp ghee
Salt to taste
¼ tsp black pepper powder
Heat a heavy bottom pan or wok and add ghee. Once it has melted, add pepper powder and then the fox nuts. Roast them on a high flame for approx a minute stirring to ensure they do not burn.
Reduce the heat to minimum and roast them covered for 5-7 minutes ensuring to turn them around every minute or so. Half way through, add salt.
Once done, remove them on a plate to cool and store in air tight container.
Note: The amount of time to roast them will depend on their size.
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