You Must Be Tandoori Nuts Recipes

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

TANDOORI NUTS

Steps:

• Preheat the oven to 325ºF. Line a half sheet pan with parchment paper.
• In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
• Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
• Tip: The nuts will keep in an airtight container for up to 2 weeks.

NANKHATAI, COOKIES FORM INDIA

Steps:

• Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
• Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
• Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
• Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
• Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
• Press a pistachio or raisin or cashew or almond on top of the balls gently.
• Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
• Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
• After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.