Go nuts with almonds

Chef Kumar prepared a few simple yet delicious almond snack recipes during an interactive and fun afternoon hosted by Almond Board of California at Hotel Taj Deccan, Hyderabad recently.

While demonstrating quick snack recipes made with almonds, Chef Kumar spoke about the versatility of almonds and the ease with which they can be flavoured. He shared simple tips on ways to incorporate almonds in one’s daily diet.

Nutritionist NB Harini who was present at the event, shed light on the multiple health and nutritional benefits of consuming almonds every day.

Chatpata Almonds

Serves: 04
Preparation Time: 18-20 mins
Cooking Time: 7-8 mins
Ingredients Quantity
Almonds 140 gms
Olive oil 05 ml
Dry mango powder 05 gms
KasuriMethi powder 02 gms
Dry mint powder 02 gms
Chili flakes 01 gms
Roasted jeera powder 03 gms
Salt 02 gms

Method:
• Heat oil in a pan and shallow fry the almonds till deep brown
• Mix all the dry spices in a large bowl
• Once almonds are brown, toss the almonds with the spice mix in the bowl
• Cool and consume

Chettinad Spiced almonds

Serves: 04
Preparation Time: 15-18 mins
Cooking Time: 10-12 mins
Ingredients Quantity
Almonds 110 gms
Blanched and peeled almonds 30gms
Chana dal 20 gms
Egg white 01 nos
Salt 03 gms
Chettinad Spice 10 gms

Pepper Garlic Almonds

Serves 04
Preparation Time: 15-18 mins
Cooking Time: 10-12 mins
Ingredients Quantity
Almonds 110gms
Blanched and peeled almonds 30 gms
Egg white 01 nos
Salt 03 gms
Garlic peeled 10 gms
Crushed Black pepper 03 gms
Extra Virgin Olive Oil 05 gms

Method:
• Make a fine paste (not too thick and not too thin) of the blanched and peeled almonds
• Roast the garlic with olive oil, till brown and blend into a paste
• Mix the almond paste, garlic paste, egg white, salt and pepper
• Roll the almonds evenly in the above mixture
• Roast the rolled almonds in a preheated oven at 180 degrees for 7-8 minutes
• Cool and consume
Crushed Black pepper 03 gms
Roasted Curry leaves 02 gms
For the Chettinad Masala: (150 Gms)
Cinnamon 10 gms
Cloves 8 gms
Curry leaves 20 gms
Star anise 05 gms
Fennel Seeds 10 gms
Black pepper 20 gms
Red Chilli whole 15 gms
Cardamom green 10 gms
Pattharkephool 10 gms
Cumin 20 gms
Coriander 40 gms

Roast all the spices gently and make a fine powder

Method:
• Dry Roast the almonds with the skin and set aside.
• Make a fine paste (not too thick and not too thin) of the blanched and peeled almonds
• Dry roast the Chana dal and make a coarse powder
• Mix the almond paste with the chettinad masala, egg white, coarsely ground Chana dal, salt, crushed black pepper and mix well.
• Coat the dry roast whole almonds with this paste and flatten them on a baking tray.
• Bake the almonds in a preheated oven at 160 degrees for 15-18 minutes
• Remove from the oven and cool to serve.