How many times has it happened to you that your friends pay you a visit at a very short notice, or no notice at all? If, yes then it is highly likely that you will be scampering around your kitchen, trying to make a quick bite for them to eat. All you need at that time is some sort of divine intervention. Chilli and chive peanuts will act as your savior for many long years ahead.
One evening I walked into my brother’s house, only to be greeted by the nutty aroma of roasted peanuts. It reminded me of the cold winter nights of London, when the street corners were full of hawkers, roasting peanuts and coating them with caramel. The nutty, sweet smell still lingers on today. This inviting aroma was very different to one on the streets of London, it was more pungent and strong. The fragrance led me to the kitchen, where I saw my sister in law create the most mouth-watering nibblets in under 5 minutes. The bright red chillis and moss green chives were beautifully set against the ochre background of the peanuts.
Cooking in Progress
With each bite I could taste the saltiness of the peanuts, the mild flavor of the chives and then suddenly a sensation ran down my palate; it was the fiery red chillis. Somehow, it did not overpower the rest of the flavors, in fact complemented them. This is not for those people who do not have an appetite for spice, because without the chillis there would be no zing.
- Salted peanuts
- Bird’s eye chillis
- Heat a frying pan and add the peanuts to it.
- Roast the peanuts till they become a shade darker (Note: Stir the peanuts around so that the ones at the bottom of the pan do not burn)
- Chop the chives and add them to the peanuts
- Thinly slice the chillis and toss them in the pan
- Stir for 2-3 minutes till the flavors come together (Note: Be careful not to burn the chillis, they should remain bright red in color)
- Remove from the pan and serve
Chilli and Chive Peanuts
The aroma in the kitchen will be your signal to know that the peanuts are done. It is always best to have them when they are warm, the warmth enhances all the strong flavors.
Just as I am about to finish this blog, I get a message from my sister-in-law, saying she has added a twist to the recipe; chopped kaffir leaves.The tangy flavor of the kaffir leaves, infused with the spiciness of the chillis is making my mouth water. That’s my cue, I think I need to head over to try it out.
Chilli and Chive Peanuts
Flora and fauna are in full bloom and their bright colors are the backdrop for the summer season. Fruit vendors are sprawled across the roads with their carts resembling an artist’s canvas; splashed with a plethora of colors. Fruits are the essence of summer; cooling you down when the sun is scorching above. The South Asians eager await the onset of summer as it brings the mango season with it.
This fleshy fruit has its roots in South Asia and still remains to be a popular fruit in the region, with its demand now spreading far and wide. I am not a mango fan, but the warm orange and bright yellow shades just enhance the beauty of any dessert or dinner table. You will find most mangoes in countries that have a warm, tropical climate, hence more than a third of the world’s mangoes are cultivated in India, Pakistan is considered the largest exporter of this fleshy fruit and the mango tree is Bangladesh’s national tree.
- 2-3 Mangoes
- I pkt digestive biscuits or any of your choice
- 1/2 slab of butter
- 1 pkt whipping cream
- 1/2 tsp vanilla essence
- 1 tsp vanilla honey (optional)
- In a food processor, blitz the biscuits till it becomes powdery. (Note: Make sure it is not too fine as it will take longer to set in the fridge)
- Melt the butter and pour into the food processor till it mixes with the crushed biscuits. (Note: The mixture should be firm and not runny, be careful not to add too much butter)
- Take a round cake pan and remove the bottom plate and place it on a cake tray. Press the biscuit mixture down onto the base with a spoon.
- Refrigerate for about 15-20 minutes till the biscuit base is set.
- While the base is cooling, whip the cream with an electric whisk till soft peaks form. Add some vanilla and vanilla honey to the cream.
- Pour the cream on top of the biscuit base and refrigerate for at least 3-4 hours.
- Cut the mangoes and place them on top of the pie once it is taken out of the fridge.
- Detach the sides of the cake pan and your pie is ready to be served.
Desserts made with mangoes are delectable, as their sweetness seeps into your palette and the fruit simply melts in your mouth. Most of the time, there is no need to add extra sugar to your desserts, as mangoes act as a natural sweetener. My mango dessert recipe is simple, yet will have all your family members pining for more.
Posted in Desserts, Sweet Tooth
Tagged Bangladesh, biscuit, Biscuit Base, honey, India, mango, mango and vanilla honey pie, Pakistan, pie, summer desserts, vanilla essence, vanilla honey