Sonali shares the recipe of masala kaju, yummy spicy roasted cashews, perfect snack during festivities. Read more in the weekly column, exclusively in Different Truths.
We just celebrated Durga Puja and waiting eagerly for the Diwali. In between this two festivals, we often have guests visiting our places. I love to entertain guests with good food and company. Sometimes they pay short visits when you do not have time to cook up a meal. So, I always be prepared with some homemade light snacks and sweets.
This masala kaju is one of the snacks that I prepare each year during this time. It is crunchy, spicy and flavorful from the ground spices. You may adjust the spiciness as per your taste and double the recipe as per your need.
Try this recipe at home and I am sure your guests will love it.
Cooking Time: 10 mins
Other Time: 10 mins
1 cup whole raw kaju/cashews
1 tablespoons whole jeera/cumin seeds
1 teaspoon whole coriander seeds
12-15 whole black pepper
1-2 dried red chilies or to taste
1 teaspoon black salt
1 teaspoon chat masala powder
2 tablespoons white oil
1 teaspoon butter/ghee
In a pan, first dry roast the whole spices until fragrant. Switch off the flame and let it cool completely. Grind to a fine powder.
In a medium pan heat butter and oil over medium-low heat and add the cashews. Roast the kaju stirring in between until light golden brown in color. Drain and transfer the roasted kaju to a plate. In the same pan add 2 tablespoons of the ground spices, black salt, and chat masala. Stir for 30 seconds and then add back the roasted kaju. Mix well until all the masala is well coated in the cashews. Keep the heat at low all time. Mix until all the masala is absorbed and looks dry.
Switch off the flame and transfer to a plate to cool completely before serving.
Enjoy with a cup tea or coffee.
The masala kaju can be stored in an airtight container for 8-10 days. Cool completely before storing.
Photos by the author
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