Indian Spiced Nuts With Coconut Recipes

NEWSPAPER NUTS: INDIAN SPICED NUTS WITH COCONUT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Steps:

• Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
• Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
• Mix in the lime juice, keeping your face averted because the oil will splatter.
• Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
• Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

INDIAN-SPICED CASHEW-LIME COOKIES

Steps:

• Cookies:Preheat oven to 350 degrees. In a food processor, pulse cashews with 1/2 cup flour until nuts are very finely ground. In a bowl, whisk to combine cashew mixture with remaining 1 1/2 cups flour, the baking powder, salt, zest, cardamom, and cayenne pepper.
• In a separate bowl, beat butter and brown sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add lime juice and egg, and beat until combined. Reduce speed to low; add flour mixture and beat just until combined.
• Divide dough into quarters, and shape into 3/4-inch square logs. Chill 30 minutes. (Dough may be wrapped in plastic and refrigerated up to 1 week or frozen up to 3 months; bring to room temperature before proceeding.) Slice logs to form 3/4-inch cubes. Press top of each cube gently to round corners; place cubes on parchment-lined baking sheets, spacing 1 1/2 inches apart. Bake, rotating sheets halfway through, until golden on edges and bottoms, 13 to 15 minutes. Let cookies cool completely on wire racks.
• Lime Glaze:In a small bowl, whisk to combine confectioners' sugar and lime juice until smooth. Use immediately.
• Brush the top of each cookie with glaze. Sprinkle about 1/4 teaspoon spice blend on top of each cookie. Let set 30 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.