Bombay Spiced Cashews Food

CURRIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

BOMBAY SPICED CHICKPEAS & TOMATOES

Steps:

• Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
• Add the Medium Curry Powder and fry for 1 minute.
• Add the remaining ingredients and bring to the boil.
• Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.

MEXI CASHEWS

Steps:

• Preheat oven to 300 degrees F (150 C).
• Line a baking sheet with foil and spray with vegetable oil.
• In a medium bowl, whip the egg white with a few drops of water until frothy.
• Add the nuts to the egg white and toss to mix.
• Use a slotted spoon to transfer the nuts to a clean large bowl.
• Mix the spices together in a small bowl and then sprinkle on top of the nuts and toss to coat.
• Spread the nut mixture in one layer on the baking sheet.
• Bake, shaking or stirring once, to make sure they toast evenly, 25-35 minutes, until they are crisp and browned.
• Transfer the nuts to another cool flat surface to cool and crisp.

INDIAN SPICED CASHEWS, PISTACHIOS AND CURRANTS

Steps:

• Preheat oven to 350 with rack in the middle.
• On rimmed baking sheet with silpat or parchment toast cashews 4 minutes, rotate and 4 more minutes.
• Add pistachios and toast 2 more minutes then move to wire rack.
• Mix the spice mix together in a bowl.
• Bring glze to a bowl over medium high heat, stirring constantly.
• Stir in nuts and stir until shiny and liquid is evaporated, about 1.5 minutes.
• Put nuts and currants in spice bowl and toss well to coat.
• Put back on baking sheet to cool.

BOMBAY SPICED POTATOES

Steps:

• Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
• Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
• Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
• Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.

INDIAN-SPICED CASHEWS

Steps:

• On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
• Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
• In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
• Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).

LEMON PEPPER CASHEWS

Steps:

• In large pan, combine cashews and sugar over medium high heat.
• Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts.
• Add pepper and continue to cook for an additional minute or two, until nuts are well glazed and pepper is well mixed inches
• Add lemon zest and stir until well mixed.
• Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool.
• Store in tightly-sealed container.

BOMBAY SPICED CASHEWS

Steps:

• Stir first 6 ingredients together in a large frying pan over medium heat.
• When butter mixture bubbly, add cashews and stir until hot and coated, (about 3 to 4 minutes).
• Spread on paper towels to cool.