Indian Spiced Nuts With Coconut Recipes

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

Steps:

• To make the garam masala, put the cinnamon sticks, cloves, green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.
• Make the nuts: Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut flakes, vegetable oil, cumin, coriander, 2 teaspoons of garam masala and salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes , rotating halfway through for even baking. Remove from the oven and allow to cool.

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
• Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.