Peanut Chikki (Peanut Brittle)

Posting this recipe since someone specifically asked for it...Brenda here you go.



1 cup peanuts - roasted, skinned and coarsely chopped.
1 cup sugar
3-4 teaspoons ghee
1/2 tsp cardamom powder

apply thin film of ghee on your rolling pin, wooden cutting board or your chapati rolling board. 

In a heavy bottomed pan, on a low flame-  heat ghee, add sugar and keep stirring till the sugar dissolves and just begins to change colour. Add the peanuts and cardamom powder, mix quickly and remove from heat.

Transfer the mixture to the rolling board and roll it out quickly to desired thickness. This step should be done very fast since you cannot bring back the chikki mixture to the right temperature without changing the consistency of the sugar. Cut into squares right away when it is hot. Let cool before eating.

You can use whatever dry fruits instead of peanuts--almonds, pistachios, cashews.

Appetizers - Sesame prawns on toast

• 1 lb cleaned raw prawns
• 1 teaspoon salt
• 1 egg
• 2 teaspoons fresh grated ginger
• 1/2 tsp garlic powder or grated garlic
• 1 tablespoon soy sauce
• 2 tablespoons chopped green onions 
• 1 ½ teaspoons sesame oil
• 10 slices thinly sliced bread , crusts removed
• 4 tablespoons sesame seeds approx
• oil , for deep-frying

Chop everything together from prawns to sesame oil - preferably in a chopper. You can either slice the bread into 3 pieces each or just quarter it. oil should be medium hot...you want the prawns to cook and the toast should not burn in that time. Spread the prawn paste onto the bread pieces - slight mound in the centre- don't over heap or the prawns will not cook. Put the sesame seeds on a small plate and lightly press the toast - prawn side onto the seeds. Fry the toasts in medium hot oil - prawn side down first for 2-3 minutes. turn over and fry till golden brown. Drain onto paper towel. Serve with sweet chili sauce.


This is a fast and easy appetizer - and ever popular with a crowd. You can do a baked version for the calorie conscious but it really doesn't turn out the same.