Phool Makhana Gravy
Phool Makhana is nothing but popped lotus seeds, for me it tasted similar to popcorn, I see these phool makhana in big packets every time I go to Indian store, but never thought of giving a try, until one of my friend offered me the phool makhana Namkeen, during the Holi festival, she had mixed it up with roasted poha, peanuts and some spices, it tasted really good. So I thought of making a south indian gravy out of it, here is the recipe for it.
Ingredients Needed are : Onions, Tomatoes, Ginger, garlic chopped, poppy seeds, cashews, coconut, fennel seeds and of course Phool Makhana.
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Heat some oil or ghee and roast the nuts for about 2 mins, don't expect for the color to change because it won't turn brown that much, the first time I made this I was roasting for about 4 to 5 mins the color remained the same and so then ai came to know that it won't brown but it will definitely become more crunchier than it was before.
After roasting it keep it aside in a separate bowl and add some oil to the pan for sauteing the ginger and garlic. Once done add the chopped onions to it.
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Phool Makhana is nothing but popped lotus seeds, for me it tasted similar to popcorn, I see these phool makhana in big packets every time I go to Indian store, but never thought of giving a try, until one of my friend offered me the phool makhana Namkeen, during the Holi festival, she had mixed it up with roasted poha, peanuts and some spices, it tasted really good. So I thought of making a south indian gravy out of it, here is the recipe for it.
Ingredients Needed are : Onions, Tomatoes, Ginger, garlic chopped, poppy seeds, cashews, coconut, fennel seeds and of course Phool Makhana.
Heat some oil or ghee and roast the nuts for about 2 mins, don't expect for the color to change because it won't turn brown that much, the first time I made this I was roasting for about 4 to 5 mins the color remained the same and so then ai came to know that it won't brown but it will definitely become more crunchier than it was before.
After roasting it keep it aside in a separate bowl and add some oil to the pan for sauteing the ginger and garlic. Once done add the chopped onions to it.
Add the coconut,poppy seeds, fennel and cashews and make a paste out of it, and then add the paste to the sauteed onions, add water to the desired consistency and bring it to boil.
Once it comes to boil add the chilli powder, turmeric, salt and super finely chopped tomatoes and boil it for about 8 to 10 mins.
Add the Phool Makhana to the boiling gravy and let it cook for just about 1 minute, if you leave it for a longer time the nuts will become too soft, and then turn off the heat, you can eat this gravy with any kind of bread.
