Most people I talk to these days reckon I should put my (swollen) feet up and chill (despite my internal combustion system) out, eat and watch movies etc. and let the (busy-at-work-due-to Christmas) husband indulge me. Thinking about it is relaxing, but those who know me, know that I never stop!
So, my thinking has been that I want to pack in as much as I can before the baby arrives so that I feel upbeat and productive…a great mood to welcome a new little person with. Funnily enough I have been doing a lot of entertaining, chatting and late nights too (the baby websites express how naughty that is, after all, people in my ‘condition’ need the rest.) This weekend for instance has been filled with the laughter of people in three different cities and multiple cuisines. I am generating and storing memories and bonds…the stuff of smiles.
Besides, I feel so blessed that well-wishers want to see me for adult-chat before the baby arrives and they want to see and track the development of the ever-growing bump.
This is a joyful time and you know that all of my happy times have a strong association with food and it’s usually me doing the cooking, of course. I have enjoyed treating my friends and family as guinea-pigs and seeing as I struggle with big meals, there has been grazing-a-plenty!
I love this recipe…you can’t go wrong with crunchy, spicy nuts with a light sour kick. A bowl full of these won’t last very long…but I love them for filling the gaps between courses, or simply for nibbling on whilst giggling, laughing crunching.
3/4 cup shelled peanuts
3/4 cup gram flour
1/4 cup rice flour
The spices; 1 tbsp. coriander powder, ½ tbsp. cumin powder, ½ tsp. dried mango powder, ½ tsp. turmeric powder, 1 tsp. paprika, ½ tsp. ground black pepper, 1 tsp. red chilli powder, ¼ tsp. dried ginger powder
Up to 1 cup Water as needed
Oil to fry
- In a hot, non-stick pan, lightly roast the peanuts until they have slightly browned, then leave them to cool
- Mix together all the dry ingredients and then add the water and the peanuts to form a batter and ensure all of the peanuts are covered evenly.
- Heat the oil in a deep bottomed pan to fry the peanuts, the oil should be a couple of inches depth.
- Fry the peanuts until they are golden brown, but make sure that they are separate and don’t clog together when frying. Remove them onto kitchen paper and allow them to cool. You can devour them just as they are.