Garam Masala Roasted Coconut Nuts
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 2 glasses
Complexity: easily
Quantity: 2 glasses
Garam Masala Baked Coconut Nuts - A detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For garam masala:
- 3 tbsp ground cinnamon
- 3 tablespoons clove buds
- 2 tablespoons green cardamom seeds
- 1 tbsp. black cardamom seeds
For the nut mixture:
- 1 cup roasted peanuts
- 1 cup coarsely chopped pecans
- 1/4 cup coconut flakes
- 2 tablespoons of vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- Salt
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Cooking the dish according to the recipe:
- Prepare garam masala: Grind the cloves, green and black cardamom seeds, and cinnamon using a spice grinder or mortar. The prepared garam masala can be stored in an airtight container, away from direct sunlight, for up to 6 months.
- Prepare the nuts: Preheat oven to 120°C. Line a baking sheet with parchment paper. Combine peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons garam masala, and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake for 40 minutes, stirring occasionally. Remove from the oven and let cool.
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