"Snack Nuts" - nuts with coconut and Indian spices
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
"Snack Nuts" - nuts with coconut and Indian spices - 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:
- 1 cup unsalted roasted peanuts
- 1 cup chopped pecans
- 4 tbsp coconut flakes (fresh or unsweetened dried)
- 2 tablespoons of vegetable oil
- 1 tbsp ground coriander
- 1 tbsp. ground cumin
- 2 tsp Garam Masala spice mix (store-bought or homemade, see recipe below)
- 2 teaspoons coarse salt
Chef Aarti's Homemade Garam Masala:
- 1/4 cup green cardamom pods (peeled and discarded, yielding about 2 tablespoons of seeds)
- 3 tablespoons whole cloves
- 4 large black cardamom pods (peeled and discarded to yield about 1 tablespoon of seeds), optional
- 3 large cinnamon sticks (if you bought your cinnamon in the Indian section, use about 3 tablespoons of bark pieces)
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Recipes with similar ingredients: pecans, Peanut, coconut flakes, coriander, cumin, garam masala, cardamom, carnation, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 120°C. Line a baking sheet with parchment paper.
Combine peanuts, pecans, coconut, oil, coriander, cumin, garam masala, and salt. Transfer to a baking sheet. Bake in the oven for 40 minutes, rotating the pan 180° halfway through. Remove from the oven and let cool. If you're taking them to the beach, make small cones out of parchment paper and sprinkle a few nuts into each! - Homemade Garam Masala by Aarti: In a spice grinder or coffee grinder, combine the cinnamon sticks, cloves, green cardamom seeds, and black cardamom seeds (if using) and grind until finely ground. Store the spice mixture in an airtight container out of direct sunlight. Yield: approximately 1/2 cup.
Categories:
recipe / Appetizers / Snacks / Sauces / Seasonings / Indian cuisine / Aarti Sequeira
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