Flour Power - If you've got more of almonds this year, the easiest thing you could do is blanch them then pulse it into almond flour – which you can then use as a base for several recipes– make badam Katli or mix it along with some desiccated coconut and powdered sugar to make marzipan. Do note that if you pulse the almonds for too long it can result in almond butter – which isn't such a bad thing either!
Cash in on cashews - You can also make a delicious kaju and paneer ki sabzi with all those cashew nuts - here's the recipe. Alternatively you can make a paste of cashew nuts and use it to thicken and add richness to your curries and gravies.
‘Fig’ure it out - What do you do with all the anjeer or dried figs that invariably are a part of dry fruit boxes? Well chop these up and add to salads or you can make a fig version of a sticky date pudding. Find the recipe here. Substitute dates with dried figs.
Now that we have given you some great recipe ideas all those nuts should not be driving you nuts anymore! For more fabulous recipes you can always log into SanjeevKapoor.com
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.