Baked nuts with coconut masala

Baked coconut nuts with gara masala – a detailed recipe cooking. The photodishes: Kang Kim Time: one hour. Difficulty: easy Quantity: 2 cups Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For garam masala:

• 3 tbsp. l ground cinnamon
• 3 tbsp. l clove kidney
• 2 tbsp. l green cardamom seeds
• 1 tbsp. l black cardamom seeds

For a nut mix:

• 1 tbsp. roasted peanuts
• 1 tbsp. chopped pecans
• 1/4 Art. coconut flakes
• 2 tbsp. l vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• Salt

Recipes with similar ingredients: Peanuts, nuts, pecans, cinnamon, cloves, cardamom, coconut flakes, cumin, coriander, garam masala

Recipe preparation:

1. Cook garam masala: grind with a mill for spices or in a mortar cloves, green and black seeds cardamom and cinnamon. Ready-made garam masala can be stored in sealed containers, away from direct sunlight, up to 6 months.
2. Cook nuts: Preheat oven to 120 ° C. Lay in baking sheet parchment paper. Stir in a bowl peanuts, nuts pecan, coconut, vegetable oil, cumin, coriander, 2 teaspoons Garam Masala and 1 teaspoon of salt and pour on the prepared a baking sheet. Bake for 40 minutes, stirring occasionally while baking. Remove from the oven and refrigerate.