Cashew Peanut Nibbles

Summer is almost over and the weather here is beginning to waver between rainy, windy and cloudy days. Every season brings a fresh look to nature along a whole bountiful of goodies for us to enjoy. Actually if we look around, the only ones to mumble and grumble about the weather is "WE -HUMANS" and that includes me as well...

I grumble- big time but after sometime I do feel guilty. Now I have changed my ways. Why? It is because of my daughter..:)

Children - nothing seems to bother them, nothing seems to bring down their mood and all they want is "our undivided attention" which seems get to lost among other things....

I have learnt to be happy and satisfied with what I have at hand - living in the moment.

I have just realised that I am not one of the super humans who can very neatly balance work, personal interests, spend time with kids and have a life...

I am going way over-board with my new found enlightenment..;)

I feel it is high time that we are prepared for the rainy days and winter blues in the next coming months simply by knowing what to cook to keep us warm from the inside.

There is nothing more comforting to know that the fridge is stocked, the spice rack is full and baskets are full of fresh ingredients.

Nothing can be more easier than this recipe. The good news is, it keeps very well in the fridge for upto 15 days. Just heat through in the microwave for 10-20 seconds before serving.

Great as finger food , more aptly put as “Nibbles for that informal chatter”. Mildly spiced with chilli and sweetened with honey, this tastes yum. Just alter the amount of chilli according to your tastebuds.

You can easily substitute cashews with whole blanched almonds or make this entirely with one of your favourite nut variety. I would suggest cashews as the first choice as it has a mild sweet flavour.

As given in my recipe publication in "Khaana Peena Gaana Nachna - 2011".

Serves: 3-4
Preparation time: 5 minutes.
Cooking time: 10 minutes.

Cashews [raw and unsalted]: 1 cup.
Peanut [preferably with red skin]: 1 cup.
Runny honey: 2 tbsp.
Groundnut oil: 2 tbsp.
Chilli flakes: a large pinch.
Desicated coconut [medium]: 1-2 tbsp.
Salt and pepper: to taste.

1.Heat a pan on medium flame. Add the oil, honey, salt and pepper.
2.Once it starts bubbling add the desicated coconut, chilli flakes, cashews and peanuts.
3.Stir until well coated. Lower the flame and cook until the cashews and peanuts take a rich golden colour and acquire a shiny appearance which will take around 4-5 minutes.
4.Remove from flame and cool.

Serve either as individual servings or one large serving for guests to share.

Note: Once cooled the entire mixture may appear to be clumped. Just break it down with a fork. I have used red skinned peanuts as it has a very vibrant appearance. You can use other varieties and skinless ones as well.

Enjoy....


Scribbled by Reva