HOME MADE SNICKERS BARS

HOMEMADE SNICKERS BAR

INGREDIENTS 

Layer 1 - Nougat

Roasted Peanuts	1 cup
Peanut Butter	½ cup
Powdered sugar	½ cup
Honey	2 tbsp
Salt	¼ tsp
Melted butter	2 tbsp
Vanilla essence	1 tsp

Layer 2 - Peanuts

Roasted peanuts (without skin)

1 cup

Layer 3 - Caramel 

Sugar	1 cup
Butter	2 tbsp
Fresh Cream	½ cup

 Layer 4 - Chocolate

Milk Chocolate	100 grams
Dark Chocolate	200 grams

METHOD

Layer 1 - Nougat

1. Remove skin from one cup roasted peanuts and pound to coarse powder.

2. Add peanut butter, honey, sugar, salt, melted butter, vanilla essence and mix all well

3 Line a tray with butter paper. Put this mix on it and spread evenly to a smooth layer 

Layer 2 - Peanuts

4. Sprinkle 1 cup roasted peanuts without skin. 

5.Spread them on the 1st  layer evenly and press them lightly to set and stick.

Layer 3 - Caramel 

6. Melt one cup sugar in a pan on slow flame till it melts and start changing colour to golden.

7. Mix gently till sugar melts completely and changes colour but be careful that it does not burn. Keep on very low flame. 

8. When sugar is golden brown and two tablespoon butter and half cup fresh cream.

9.  Mix well and bring to a boil till its combines well and starts to just thicken.

10. Pour this over layer 2 of peanuts and spread evenly. 

11. Keep aside for one hour to cool till the caramel sets a little. As caramel cools it will thicken. 

12. Remove from the tray along with the butter paper cut into pieces approximately index finger length and two finger thickness.

 Layer 4 - Chocolate

13. Melt together the milk chocolate and dark chocolate on a double boiler till just melted and smooth.

14. Dip each piece of the bar in chocolate covering all over.

15. Drain out the excess by using a fork to lift gently and put on another butter paper to set. Allow to cool.

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SHENGDANA BHAJJI / PEANUT FRITTERS (UPWAS)

Another recipe and an exceptionally addictive snack for the fasting season....I bet you just cannot stop at one.....

 

SHENGDANA BHAJJI / PEANUT FRITTERS (UPWAS)

INGREDIENTS

Shengdane / peanuts	1 cup
Shingada atta / water chestnut flour	2 tbsp
Red chilli pdr	¼ tsp
Roasted jeera pdr / cumin pdr	¼ tsp
salt	T.T.
Ghee / clarified butter smoking hot	½  tbsp
Peanut oil	For deep frying

 

METHOD:

1.       Roast the peanuts, cool and remove the skin. Do not over roast them, make sure they still remain white. As much as possible try and keep them whole.
 

2.       In a separate bowl mix the flour, chilli pdr, jeera pdr, salt and the smoking hot ghee.
 

3.       Mix it up well and add just enough water to make into a thick paste like batter.
 

4.       Heat up the oil, dip the peanuts in the batter and coat them well.
 

5.       Drop them 3-4 at a time into the hot oil with the help of a fork to drain off excess batter.
 

6.       Fry till lightly browned and remove on to an absorbent paper.
 

7.       Be careful while frying to not let the peanuts burn as they are already roasted.

8.       Serve as a snack.

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LIMBACHE SHENGDANE / LEMONY ROASTED PEANUTS

LIMBACHE SHENGDANE / LEMONY ROASTED PEANUTS

INGREDIENTS

Roasted peanuts	1 cup
Clarified butter / ghee	½ tsp
Jeera / cumin seeds	¼ tsp
Red chilli pdr	¼ tsp
Lime juice	1  - 1 ½ tsp
Salt	T.T.

 

METHOD:

1.       Remove skin from the roasted peanuts but keep them whole.

 

2.       Heat ghee and add in jeera.

 

 

3.       When it crackles add in the peanuts, chilli pdr and salt.

 

 

 

4.       Mix it up and remove from flame.

 

5.       Sprinkle lime juice on top and swirl around till all the peanuts are coated.

 

6.       These are great for in between meals snacking.

 

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SHENGDANA USAL / PEANUT USAL

SHENGDANA USAL / PEANUT USAL

INGREDIENTS

Shengdane / peanuts (soaked for 2 hrs)	1 cup
Ghee / clarified butter	1 tsp
Jeera / cumin seeds	¼ tsp
Gul / jaggery	¼ tbsp
Imli pulp / tamarind pulp	1 tsp
Salt	T.T.
Green chilli	1 no
Chilli pdr	¼ tsp
Fresh scraped coconut	1 tbsp
Roasted peanut pdr	1 tbsp
Coriander leaves	To garnish

 

METHOD:

1.       Use freshly shelled peanuts as they are tender and hence take less time to cook. Pressure cook them.

 

2.       In case freshly shelled peanuts are not available, you can use the peanuts from the grocery store which are easily available. But make sure you soak them in water for at least 2 hours before pressure cooking.

3.       Heat ghee, add jeera and the whole green chilli. Add in the cooked peanuts along with its juices, imli pulp, jaggery and salt. Add the chilli pdr just for colour.

4.       Bring to boil and simmer till the juices have reduced considerably.

5.       Add in the peanut pdr. Serve garnished with coconut and coriander leaves.

6.       This usal can also be made during fasting, but instead of tamarind use lime juice and use sugar instead of jaggery. Rest all remains the same.