I never thought I’d roast peanuts…then, the other day, I bought a bag of raw peanuts from an Indian food vendor, and my cook showed me how to roast them. Simple, easy, delicious is all I can say. I mixed them with roasted lentils, cashew nuts, salted green peas, and a crispy, churros-shaped, deep-fried savory snack made from dal flour, salt, tapioca flour, and chili. I served my concoction as pre-meal nibbles at a luncheon my husband, Paul, and I hosted for thirty people.
I have to share the lunch menu catered by The Big Rajah (I love the name!) because it was really fantastic…I particularly liked the Golden Fish Cutlets, which had a similar consistency to falafel and just the right amount of spice.
- Basmati Briyani Rice
- Vegetable Dal
- Chicken Coriander Masala
- Spicy Lamb Cubes
- Golden Fish Cutlets
- Brinjal Sweet Sour Spicey
- Cucumber Pineapple Salad
- Pampadam
- Sauteed Bean Sprouts with Chinese Chives
- Spicy Fried Chicken
- Mango Pudding
- Coconut Macaroons
- Assorted Cookies
Roasted Peanuts: To roast raw peanuts, preheat the oven to 250 degrees F. Spread out the peanuts on a baking tray and remove all foreign objects (stones, clumps of dirt, and the like) and any nuts that appear damaged. Place the tray in the oven and roast until firm and nicely browned, about 1 hour. The best way to test the peanuts for doneness is to eat one: it should be crunchy. Add 2 tablespoons of unsalted butter and sea salt to taste (you can add any other spices at this point). Mix well, then roast for 5 minutes more. When the peanuts have completely cooled, store them in an airtight container for up to 3 weeks. They can also be frozen.
