Crunchy Cashew Bites |

These spicy cashew bites make a good evening teatime snack. These delicious crackers have a mild chaat flavor that make these crunchy bites even more tasty. Store these crispy crackers in airtight containers and have them whenever you feel like.

Prep time: 15 min

Serves: 1-2

Cashew Bites Ingredients

  • 4 tsp maida
  • 4 tsp Bombay rava
  • ½ tsp ajwain
  • ½ tsp chilli powder
  • ½ tsp chaat masala
  • Salt to taste
  • 2 tsp cashew nuts, coarsely crushed
  • Oil for deep-frying


Take maida, Bombay rava, chilli powder, chaat masala, salt, cashew nuts and ajwain in a mixing bowl. Mix all these ingredients well.

Heat oil for deep-frying. Add 2 tsp hot oil to the mixing bowl. Add water gradually and knead the dough to the consistency of chapathi dough. Cover and keep aside for 10 minutes.

Make medium sized balls with the dough. Roll the dough with a rolling pin. Cut the chapathi in the shape of cashew nuts with a cutter.

Deep-fry in hot oil over a low flame till golden brown. Store in airtight containers.

Crunchy pesto green beans

Sometimes it looks like everything I buy is always about to go bad. I don’t know how it happens, but there is always some sort of green or vegetable or meat or diary product or whatever that I should really cook before it goes bad or it expires… So today it was the green beans. And the parsley pesto. Which was quite lucky, as pesto and green beans is a pretty good combo. So out of necessity, this was the result….

Crunchy pesto green beans


  • green beans
  • pesto
  • plain bread crumbs
  • 2 garlic cloves
  • anchovies
  • salt
  • EVOO


  1. First I cleaned my green beans. Then I boiled them for about 10 minutes. The boiling process went as follows: first I brought water up to a boil, then I added salt and the beans. I cooked them until they were soft but still bright green, as I said, about 10 minutes. I then drained them and mixed them with some parsley pesto (you can use basil pesto too). I then put a some oil in a pan and heated it up. Added 2 crushed garlic cloves and a couple of anchovies. When the garlic was well browned and the anchovies had dissolved in the oil, I added 2 or 3 table spoons of plain bread crumbs. Let them brown for a while and then added the beans to the pan. Mixed everything up and served up as a side.
  2. Pretty good way of making green beans less boring (I have to confess I inherited a dislike for green beans from my mom)