![\"Chestnuts](\"\/mahanandi\/images\/chestnuts\/kuriimagecopyrighted2.jpg\")
\nKuri Chestnuts<\/a> Prepped for Stove-Top Roasting<\/small><\/center> <\/p>\n
Yay, with thanksgiving, the season of chestnuts is here!<\/p>\n
I have already written how I was introduced to chestnuts here in US and how much I look forward to fresh chestnuts every year<\/a>. The season is short, only 3 months. November, December and January is when you see fresh chestnuts in the market here. Also it is traditional for street vendors to roast chestnuts over charcoal fires and sell them in small quantities. See the image here<\/a>. If you happen to find them in local winter festival fairs, do not miss a chance to taste them. You will be hooked like I did. I can compare the experience of fresh roasted chestnuts to murmura hot off from the munta<\/em> in winter exhibition fairs-India.<\/p>\n Although they have a nut in the name, Chestnuts are anything but classic nuts. They are not oily like other nuts and they taste good. I gathered from the web<\/a> that chestnuts have the lowest fat content of all major edible nuts, contain quality protein and no cholesterol<\/a>. And they are high in carbohydrates, can be compared in nutritional value to brown rice. <\/p>\n In an article last year, I have written about roasting chestnuts in detail. Check it out<\/a>. If this is your first time with chestnuts, do not forget to make a ‘+’<\/strong> cut on one side of chestnut with a sharp knife (like shown in the image above), in order to avoid bursting the shell during cooking. Also use infrequently used cast iron skillet for roasting. My two tips.<\/p>\n![\"Roasted](\"\/mahanandi\/images\/chestnuts\/kuriimagecopyrighted1.jpg\")
\nRoasted Chestnuts (kuri<\/a>) ~ Satisfying sweet snack to warm up winter days<\/small><\/center><\/p>\n