Almond paprika
when i saw an almond tree at my backyard I was amazed . The Tree was full of green almonds and they looked so fresh and tempting that I thought I must prepare something out of it.A friend of mine once told me, that raw green almonds are a delicacy because they stay for a very little time and can't be stored thus, they are not very easily available in the market . Did you know that in Iran they eat it raw with salt as a snack! Fresh Green Almonds are available during April and May. Fresh, green almonds produces a peach-like feel over green skin. A translucent, gelatinous substance surrounds the nut inside. Trans-fat-free and cholesterol-free, fresh green almonds provide the same nutritional benefits as dry roasted almonds which include protein, dietary fiber, vitamin E, calcium, iron and a trace of vitamin C. One-fourth cup contains about 180 calories. The young nut taste pairs well with compatible lemony flavors. To store, keep refrigerated up to three weeks. Almonds are a little tangy in taste with a little lemony flavor . I thought I must try something unusual with these delicious green almonds so I tried almond paprika. I gave it that name because I used a lot of green and red pepper in it to give it a tangy and spicy taste .
Instructions
- 1
Heat ghee in a frypan add punch pooran in it and stir for 1/2 a min add onion and garlic in it stir and add almonds in it , add salt and cover for some time now add rest of the ingredients and stir fry till all vege get tender .
- 2
Serve almond paprika with Indian bread.
- 3
Tip : panch pooran is a mixture of five aromatic spices – fenugreek seeds, nigella seeds, cumin seeds, radhuni and fenel seeds
- 4
Try this exotic delicacy and please share how you like it.