30 Min

GF

Baked Masala Cashews

These make the most delicious snacks to go with cocktails or a martini. They are rich, so eat sparingly!

Share this recipe

Cook Time

30 Minutes

Serves

1

Directions

Step 1

Preheat the oven to 300°F.

Step 2

In a small bowl, combine the cashews, sugar, butter/ghee, ginger, amchur, black pepper, and salt.

Step 3

Spread this mix onto a parchment paper lined baking pan, making sure all the nuts are covered in the masala.

Step 4

Bake for 5 to 8 minutes and turn the heat off.

Step 5

Let the cashews cool for 15 to 20 minutes. Store in an airtight container in a cool and dry place.

Notes & Variations

Instead of cashews, use pecans or almonds or a mix of all three.

Ingredients

1 cup whole raw cashews

1 tablespoon powdered sugar

2 tablespoons melted ghee or butter

1 teaspoon ground ginger

2 teaspoons amchur

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

Step 1

Preheat the oven to 300°F.

Step 2

In a small bowl, combine the cashews, sugar, butter/ghee, ginger, amchur, black pepper, and salt.

Step 3

Spread this mix onto a parchment paper lined baking pan, making sure all the nuts are covered in the masala.

Step 4

Bake for 5 to 8 minutes and turn the heat off.

Step 5

Let the cashews cool for 15 to 20 minutes. Store in an airtight container in a cool and dry place.

1 cup whole raw cashews

1 tablespoon powdered sugar

2 tablespoons melted ghee or butter

1 teaspoon ground ginger

2 teaspoons amchur

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

Notes & Variations

Instead of cashews, use pecans or almonds or a mix of all three.

Tags:

30 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

30 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Nuts don't have to be plain & boring.

Spice 'em up with our recipes below!

NUTTY GOODNESS

Spiced Walnuts

Masala Pecans

45 Min

Aloo Seviyan

Also called ‘sayun patata’, this is one of the most popular breakfast dishes of the Sindhi culture ~ seviyan (or seyun) are simply toasted vermicelli, usually made from whole wheat flour.

60 Min

GF

Cabbage Rolls

When I was working as a microbiologist in Canada many years ago, a Hungarian co-worker would often bring in cabbage rolls for lunch. Common to the cuisine of central, northern and eastern European countries, cabbage rolls are usually stuffed with meat and rice. While I developed a fondness for them at the time, they were largely forgotten until recently. In helpless and heartfelt solidarity with our Ukrainian brothers and sisters as we watch the havoc unfold, I find myself wanting to cook their cuisine, from borscht to holubtsi, the Ukrainian cabbage roll. These are a simple vegetarian version.

35 Min

DF

GF

NF

V

Chips & Chutney

Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!

80 Min

Fatayer

From the Persian sambusak, a crisp filled baked pastry and the precursor to the samosa, to the Lebanese sfeeha, open faced square meat pies, there exists a whole family of savory snacks worth getting to know. My current favorite is the fatayer, a triangular baked pastry usually stuffed with cheese, feta, spinach or meat that is easy and fun to make.

30 Min

GF

V

Garbanzo Mushroom Lettuce Wraps

Lettuce wraps are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods.

75 Min

GF

V

Garden Rolls

There are a variety of Asian-type rolls, most of which originate from China. However, my favorite are the fresh spring rolls native to Vietnam. I love that they are rice-paper wrapped and not fried, and as far as filling goes, pretty much anything works. Traditionally made with chicken, pork or shrimp and vermicelli, I love stuffing them with a mixture of raw and cooked vegetables with lots of herbs for fragrance and flavor. When picking vegetables, make sure they are cold when you are ready to make the rolls. It does take a bit of expertise to make them — at first, I was making lumpy, awkwardly shaped rolls with vegetables sticking out. They still tasted good, and my family happily ate them up. It took some time and practice to get them to look uniform — the key is not to overstuff them and pack the vegetables in tight when rolling.

45 Min

GF

Hoja Santa Wraps

Commonly used in Mexican cuisine, hoja santa are an essential ingredient in the green mole from Oaxaca and often used in soups or stews.

10 Min

GF

V

Indian Summer Corn

In the summer, corn can be found on street carts all over India. And the seasoning could not be simpler: salt & chili powder with a squeeze of lemon juice.

60 Min

GF

V

Masala Pecans

Here is a simple way to coat a masala, spice blend, on the pecans for added flavor.

15 Min

GF

Masala Popcorn

As you can probably guess, the popcorn at my house is neither microwave popcorn nor does it have only melted butter.

30 Min

GF

Peanut Poha

Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. It is easy and quick to make and is usually prepared with potatoes. The peanuts add a delicious crunch. But eating starch with starch can get heavy and substituting other vegetables like asparagus or roasted yellow beets instead makes for a more interesting, healthy and delicious version.

45 Min

DF

GF

V

Spiced Walnuts

These sweet, spicy and tart nuts are a big hit at Pondicheri Bake Lab + Shop. Flavors that will satisfy all of your tastebud’s desires.

30 Min

GF

NF

Stuffed Baby Peppers

There are umpteen ways to stuff peppers - this recipe will work for 4 large peppers as well.

45 Min

GF

NF

Stuffed Peppers

These peppers are stuffed with garbanzo beans, but you just as easily stuff them with hummus or a different bean. To create a layer of flavors, the peppers are topped with yogurt as well as a green herb sauce. If you have leftovers, the next day just chop everything up and add it to scrambled eggs, rice or pasta.

30 Min

GF

Stuffed Heirloom Peppers

According to Ayurveda, peppers — like garlic and onions — are heating vegetables, which warm and stimulate the body. This helps prepare us for fighting off infections, which is all the more reason to eat them.

45 Min

Aloo Seviyan

Also called ‘sayun patata’, this is one of the most popular breakfast dishes of the Sindhi culture ~ seviyan (or seyun) are simply toasted vermicelli, usually made from whole wheat flour.

60 Min

GF

Cabbage Rolls

35 Min

DF

GF

NF

V

Chips & Chutney

Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!

80 Min

Fatayer

30 Min

GF

V

Garbanzo Mushroom Lettuce Wraps

Lettuce wraps are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra