Exactly four weeks to Diwali! The warm glow from the diyas, colourful rangolis, fragrant strings of marigold, tons of mithai and lots of love and laughter (Diwali always evokes beautiful and cherished memories of childhood and home and if you’ve grown up in India some of these will definitely take you back to your childhood) in the air.
And Edible gifts. Since food is the only way I know how to show my affection 🙂
Each Diwali, I make an assortment of homemade goodies for my friends and family and since the last three years my little one has started doing the same. In the past we have made boxes of chocolate and coconut laddus for her tiny friends. Diwali as we know is not complete without bowls full of nuts and plates full of Indian sweets so last year we put together pots of roasted mixed nuts with flavours from India.
You can simply put these in a small bag or a box but I came across these pretty terracotta pots and had to use them 🙂 Scraps of fabric and some twine and there we have it. Pots of homemade love!
I thought it would be fun to share a number of really really simple edible gifts with all of you in the lead up to Diwali (all of them also work well for Christmas and birthdays and for those all those “just like that” occasions). Would you like that?
The combination of the heat of Madras curry powder with all that sweetness from the honey makes these so addictive. I like to use a combination of oil and butter to toast them, which not only gives it a glow but also a warm buttery flavor that is so comforting. Super healthy, simple and lovely for that middle of the day hunger pang that will give them energy and still being close to what Diwali means to us.
Also I can’t think of any reason why you shouldn’t be dotting your tables with multiple bowls of these roasted nuts for snacks before the Diwali dinner or swapping the curry powder for another masala (Gun powder anyone?) to give it a twist.
Madras Curry Spiced Nuts
Makes 6 tiny pots
- 2 cups of mixed nuts (almonds, cashews, walnuts and pistachios)
- 1 tsp Madras curry powder (or less if you want less heat)
- ¼-½ tsp cumin powder
- ¼-½ tsp Kashmiri chilli powder (optional)
- 1 tsp salt
- 4 tbsp honey
- 1/2 tbsp oil
- 1/2 tbsp butter
- Preheat the oven to 180 degrees Celsius.
- Line a baking tray with parchment paper or a silicone mat. Spread nuts in a single layer on the baking tray and toast for 5-6 minutes, or until lightly toasted.
- While the nuts are toasting, in a large bowl, combine the curry powder, cumin powder, Kashmiri red chilli powder and salt.
- Once the nuts have been toasted, turn them over into the curry powder mixture. Stir continuously until evenly coated.
- Now tip in the honey and Lurpak’s Cooking Liquid and mix again.
- Toast the nuts for another 3-5 minutes in the oven. Take care that they do not burn.
- Allow them to cool before packing them into little pots
- Add a pretty cloth for cover, tie it with a string and a gift tag and you are done (These can be stored in an air-tight container at room temperature for a week)!
This recipe was originally created by me for Lurpak Arabia last year and you can see a cute video of Sara making this here 🙂
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