Roasted Fox Nuts

Name: Roasted Fox Nuts
Total time: 1200 s
Yield: 3 servings
Cuisine: British
Ingredients: 3 tbsp ghee; 5 c fox nuts; 1 c cashew nuts; 2 tbsp oil; 1 tsp cumin seeds; 1/4 c curry leaves; 1/4 tsp turmeric powder; 1 tsp garlic powder (optional); 1 tsp chili powder; 1 tsp pepper powder, freshly gound; Salt to taste

Lakshmi Sridharan Ph D @cook_19872338

USA

#ChristmasGift
Makhana (lotus seeds, Fox nuts) is an excellent source of several important nutrients and makes a great addition to a healthy, well-rounded diet.
It is rich in several micronutrients, including calcium, magnesium, iron, and phosphorus. Rich in anti oxidants. Nuts support bone health, help reduce blood pressure, and decrease cholesterol levels Good for over all health. Combined with roasted cashews It Is an ideal snack.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

3 servings

3 tbspghee
5 cfox nuts
1 ccashew nuts
2 tbspoil
1 tspcumin seeds
1/4 ccurry leaves
1/4 tspturmeric powder
1 tspgarlic powder (optional)
1 tspchili powder
1 tsppepper powder, freshly gound
Salt to taste
snack

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Steps

20 mins

1

Make a checklist. Collect the required ingredients, and keep them within reach
2

Make a checklist. Collect the required ingredients, and keep them within reach
Over medium low heat, heat tbsp ghee in a pan. Roast the fox nuts until the color changes, about 2 minutes. Remove from the heat.
3

In the same pan add 1tbsp ghee, roast cashews until golden brown; remove from the heat.
4

In the same pan, over mediun low heat. Add cumin seeds to the hot oil. Stir in curry leaves, spice powders, until aromatic, about 1 minute.
Add the roasted fox nuts and cashew nuts. Salt to taste. Combine the nuts together with the tempered ingredients. Turn of the stove.
5

Aromatic flavorful, healthy roasted nuts are ready to taste. Transfer the nuts to a serving plate You may dry roast curry leaves in a pan over low heat, about 3 minutes. Garnish the roasted nuts with curry leaves. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on December 04, 2022 02:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography