Serves: 5
Starting with 1/2 cup whole, sliced, or slivered nuts, place them in a small, cast-iron skillet or saucepan and roast over medium heat, stirring and shaking the pan until golden (do not brown), about 2 minutes. Remove from the heat and let cool. Use immediately or store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 month in the refrigerator. It is better not to roast different types of nuts and seeds together or some with darken and burn before others are roasted, but if you need to roast together for convenience, try to roast pieces of the same size at the same time and watch closely for the proper color and aroma.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Dry-Roasting Nuts and Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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