Use nuts ? in many ways

If we look at nuts from the health point of view then the fat in nuts is monounsaturated, a variety that is beneficial to the heart and assists in keeping the bad cholesterol levels in check. With nearly 15-20% being good quality proteins, nuts can serve to step up the protein intake. Nuts have ample vitamin E, an important nutrient that helps to preserve the flexibility of the arteries. Also considered a beauty aid, this vitamin protects the cells of the body from damage. Nuts are a good source of calcium specially almonds with a calcium content of 230 mg per 100 grams.

Nuts could be exchanged for foods with a similar number of calories. For example, Substitute 1 teaspoon of butter or oil used in stir-frying vegetables with a tablespoon of assorted chopped nuts sprinkled over it. The only word of caution is for people with a high blood pressure or those who need to lower their salt intake - stay away from the salted nuts.

In the kitchen, basic rich gravies right from the Moghlai kitchen have used cashewnuts to great advantage. Indian cuisine can use a variety of nuts in many different ways: almond paste to make a nutritious milk shake called Badam Doodh; western states of India boast of a Masaleche Dudh that needs slightly reduced milk boiled well with a mix of almonds, cashew nuts and pistachios with flavouring of saffron and cardamom. A paste of almonds and cashew nuts when needed in whole wheat flour makes a dough that makes flaky and rich paranthas. Peanuts are used as the main ingredient of a curry that is eligible as food allowed on a fasting day. Coconut forms the basis of so many curries of the Southern parts of India. In fact, it is used intensively and extensively! Most Indian mithais use a garnishing of slivered almonds and/or pistachios. They definitely add to the visual appeal.

Here I would love to share one ?reimagined? Indian sweet which I have named Chocolate and Nuts Karanji. My new creation uses cocoa powder and/or chocolate chips along with the nuts in the stuffing. A touch of modernity! And as the fat content can be controlled by baking this instead of frying I think the deal is good! In rice dishes, cashew nuts (lightly fried) add an excellent texture. Sweet rice popularly called Zafrani Pulao uses saffron as main flavourant but it has enhanced appeal with nuts like almonds and pistachios. Coming full circle, rich nutty gravies form the basis of many chicken preparations as nuts when made into a paste make excellent thickeners and add a smooth feel to the palate.

So in case you feel inspired at this moment, get cooking with Peanut Chaat, Tender Coconut and Kaju Sukke, Nut Chikki Munchies.




Till I write again.
Sanjeev Kapoor.