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    Published On : Fri, Jun 16th, 2017
    Business News | By Nagpur Today Nagpur News

    Nagpur Enjoys Delicious and Healthy Snacking, with Almonds

    Almonds – known as the king of all nuts are not only versatile, crunchy and delicious but also offer natural goodness in every bite. They contain many essential nutrients, including protein and healthy fats, making them a nutrient-rich snack that can help keep you going throughout the day. This was demonstrated during an interactive and fun afternoon hosted by Almond Board of California at Radisson Blue in Nagpur, today.

    While demonstrating quick snack recipes made with almonds, popular Chef Vikas Pal spoke about the versatility of almonds and the ease with which they can be flavoured. He demonstrated the adaptability of these nuts of good health, in an interactive session and also shared simple tips on ways to incorporate almonds in one’s daily diet. Also present at the event, eminent nutritionist Jayashree Pendharkar shed light on the multiple health and nutritional benefits of consuming almonds every day.

    Chef Vikas, prepared a few simple yet delicious almond snack recipes in a matter of minutes and said, “Eating healthy does not mean you only stick to three meals a day. Smart snacking is the key! Consuming almonds instead of unwholesome snacks can make a healthy difference to our lives. Try flavouring almonds at home with your favourite spices to give your family as a snack. You can also pair them with summer foods such as mangoes or melons to make a healthy and tasty snack”. He added, “Keep almonds always handy in your kitchens so you can keep experimenting with flavouring and pairing. This way you will never forget your perfect daily portion.”

    Nutritionist Jayashree Pendharkar said, “Regular exercise and simple modifications in the daily diet can help a great deal in leading a healthier life. However, while some people plan for healthy meals, they tend to overlook snack time. Hence, switching to smarter snacking options, particularly those that enhance satiety, can be very helpful. Clinical research shows that a handful of almonds have satiating properties that promote feelings of fullness, which may keep hunger at bay between meals. This makes them a healthy and weight-wise snack.  I encourage my clients to consume almonds regularly, throughout the year, irrespective of the season. Munching on a handful of almonds (30 grams/ 23 almonds), keeps you energised through the day”. 

    Chatpata Almonds

    Serves: 04
    Preparation Time: 18-20 mins
    Cooking Time: 7-8 mins

    Ingredients                                        Quantity

    Almonds – 140 gms

    Olive Oil – 05 ml

    Dry mango powder – 05 gms

    Kasuri Methi powder – 02 gms

    Dry mint powder – 02 gms

    Chili flakes – 01 gms

    Roasted jeera powder – 03 gms

    Salt – 02 gms



    • Heat oil in a pan and shallow fry the almonds till deep brown
    • Mix all the dry spices in a large bowl
    • Once almonds are brown, toss the almonds with the spice mix in the bowl
    • Cool and consume


    Nutritional Information (for 4 servings):

    Calories 962CalProtein 29gm
    Total fat 70.8gSaturated 6g
    Monounsaturated 47gPolyunsaturated 17.4g
    Carbohydrates15 gFiber 16.2gm
    Cholesterol –Sodium 460mg
    Calcium 322mgMagnesium 522mg
    Potassium 987mgVitamin E 38.6mg


    Chettinad Spiced almonds

    Serves: 04

    Preparation Time: 15-18 mins

    Cooking Time: 10-12 mins

    Ingredients                                        Quantity

    Almonds – 110 gms

    Blanched and peeled almonds – 30 gms

    Chana dal – 20 gms

    Egg white – 01 nos

    Salt – 03 gms

    Chettinad Spice – 10 gms

    Crushed Black pepper – 03 gms

    Roasted Curry leaves – 02 gms


    For the Chettinad Masala: (150 Gms)

    Cinnamon – 10 gms

    Cloves – 8 gms

    Curry leaves – 20 gms

    Star anise – 05 gms

    Fennel Seeds – 10 gms

    Black pepper – 20 gms

    Red Chilli whole – 15 gms

    Cardamom green – 10 gms

    Patthar ke phool – 10 gms

    Cumin – 20 gms

    Coriander – 40 gms

    Roast all the spices gently and make a fine powder



    • Dry Roast the almonds with the skin and set aside.
    • Make a fine paste (not too thick and not too thin) of the blanched and peeled almonds
    • Dry roast the Chana dal and make a coarse powder
    • Mix the almond paste with the chettinad masala, egg white, coarsely ground Chana dal, salt, crushed black pepper and mix well.
    • Coat the dry roast whole almonds with this paste and flatten them on a baking tray.
    • Bake the almonds in a preheated oven at 160 degrees for 15-18 minutes
    • Remove from the oven and cool to serve.


    Nutritional Information (for 4 servings):

    Calories 1377CalProtein 51.5g
    Total fat 97gSaturated 5.1g
    Monounsaturated 43gPolyunsaturated 16.9g
    Carbohydrates 52gFiber 22.6g
    CholesterolSodium 1445mg
    Calcium 677mgMagnesium 698mg
    Potassium 1631mgVitamin E 36.8mg


    Pepper Garlic Almonds

    Serves 04

    Preparation Time: 15-18 mins

    Cooking Time: 10-12 mins


    Ingredients                                        Quantity

    Almonds   – 110gms

    Blanched and peeled almonds – 30 gms

    Egg white – 01 nos

    Salt – 03 gms

    Garlic peeled – 10 gms

    Crushed Black pepper – 03 gms

    Extra Virgin Olive Oil – 05 gms



    • Make a fine paste (not too thick and not too thin) of the blanched and peeled almonds
    • Roast the garlic with olive oil, till brown and blend into a paste
    • Mix the almond paste, garlic paste, egg white, salt and pepper
    • Roll the almonds evenly in the above mixture
    • Roast the rolled almonds in a preheated oven at 180 degrees for 7-8 minutes
    • Cool and consume


    Nutritional Information (for 4 servings):

    Calories 997CalProtein 32.4g
    Total fat 90gSaturated 5.8g
    Monounsaturated 46.7gPolyunsaturated 17.4g
    Carbohydrates 14.5gFiber 16.8g
    CholesterolSodium 1395mg
    Calcium 337mgMagnesium 548mg
    Potassium 1131mgVitamin E 36.9mg


    About the Almond Board of California:

    Almonds from California are a natural, wholesome and quality food. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,800 almond growers and processors in California, many of which are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on the Almond Board of California or almonds, visit www.almonds.in. 

    Hull S, Re R, Chambers L, Echaniz A, Wickham SJ. A mid-morning snack generates satiety and appropriate adjustment of subsequent food intake in healthy women. European Journal of Clinical Nutrition 2014; DOI 10.1007/s00394-014-0759-z.

    Cassady, B.A., J.H. Hollis, A.D. Fulford, R.V. Considine, R.D. Mattes. 2009. Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response. Am. J. Clin. Nutr. 89:794-800.

    Mori AM, Considine RV, Mattes, RD. 2011. Acute and second-meal effects of almond form in impaired glucose tolerant adults: a randomized crossover trial.  Nutr Metab. 2011 Jan 28;8(1):6.

    Tan YT, Mattes RD. Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomised, controlled trial. Eur J Clin Nutr 2013; 67:1205-14

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