Published On : Fri, Jun 16th, 2017

Nagpur Enjoys Delicious and Healthy Snacking, with Almonds


Nagpur:
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

 

Method:

  • 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  962Cal Protein  29gm
Total fat  70.8g Saturated  6g
Monounsaturated  47g Polyunsaturated  17.4g
Carbohydrates 15 g Fiber  16.2gm
Cholesterol  – Sodium  460mg
Calcium  322mg Magnesium  522mg
Potassium  987mg Vitamin 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

 

Method:

  • 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  1377Cal Protein  51.5g
Total fat  97g Saturated  5.1g
Monounsaturated  43g Polyunsaturated  16.9g
Carbohydrates  52g Fiber  22.6g
Cholesterol Sodium  1445mg
Calcium  677mg Magnesium  698mg
Potassium  1631mg Vitamin 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

 

Method:

  • 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  997Cal Protein  32.4g
Total fat  90g Saturated  5.8g
Monounsaturated  46.7g Polyunsaturated  17.4g
Carbohydrates  14.5g Fiber  16.8g
Cholesterol Sodium  1395mg
Calcium  337mg Magnesium  548mg
Potassium  1131mg Vitamin 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