Tandoori Nuts Recipes

YOU MUST BE (TANDOORI) NUTS!

Steps:

• Preheat the oven to 275°F.
• Combine the yogurt, butter, and spices in a large bowl.
• Add the nuts, toss in the mix until the nuts are well coated.
• Spread them in a large, shallow baking pan.
• Bake the nuts uncovered, stirring occasionally, for 1 hour or until the nuts are golden.
• Cool completely and store in a tightly covered container.

TANDOORI NUTS

Steps:

• Preheat the oven to 325ºF. Line a half sheet pan with parchment paper.
• In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
• Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
• Tip: The nuts will keep in an airtight container for up to 2 weeks.

TANDOORI NUTS

Steps:

• 1. Preheat the oven to 325°F. Line a half sheet pan with parchment paper.
• 2. In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
• 3. Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
• Tip: The nuts will keep in an airtight container for up to 2 weeks.

TANDOORI CAULI WEDGES

Steps:

• Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.
• Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.
• Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.