Introduction
In celebration of Makara Sankranti, or 'suggi habba' in Karnataka, a festival marking the end of winter and the arrival of spring, households engage in the joyous harvest season. Among the various crops gathered, the essence of this festive occasion is captured in the culinary delights shared among families.
As part of this tradition, trying to add a simple recipe – Spicy Pumpkin Dry Roasted Seeds. This snack, featuring organic dry roasted hulled pumpkin seeds seasoned with Tamari Soy Sauce, garlic, and cayenne pepper, brings a touch of warmth to the festivities. It's a attempt to your Makara Sankranti celebrations, echoing the spirit of the harvest season.
Ingredients
- 1 cup Organic dry roasted hulled pumpkin seeds
- 1 tablespoon Tamari Soy Sauce
- 2 cloves Garlic, minced
- 1/4 teaspoon Cayenne pepper (adjust to taste)
- 1/4 teaspoon Salt (adjust to taste)
- 1 tablespoon Koji (used in traditional Japanese cuisine & I believe is fermentation of a sweet rice wine, etc..)
Instructions
- Preheat your oven to 300°F (150°C).
- In a bowl, mix the dry roasted pumpkin seeds with Tamari Soy Sauce until well coated.
- Sprinkle salt over the seeds, adjusting to your taste preferences.
- Add the koji to the mixture, ensuring even distribution.
- Spread the coated pumpkin seeds on a baking sheet in a single layer.
- Sprinkle minced garlic and cayenne pepper evenly over the seeds.
- Bake in the preheated oven for about 15-20 minutes or until the seeds are golden brown, stirring occasionally to ensure even roasting.
- Remove from the oven and let them cool completely.
- Once cooled, store in an airtight container.
