Crunchy Crackling Cashews

For cashews lovers across the globe, this one's for you! Enjoy!!

While we were making the Picante Peanut Poppers, we thought why not mix it up a bit and try the recipe with other nuts. We decided on cashews since they are my dad's favorite. The recipe for making crunchy cashews is almost the same as the peanuts one except for the type of nuts and ginger-garlic paste. We substituted chat masala with ginger-garlic paste because it brings the flavor out more.

Ingredients:

• ½ cup Raw Cashews, split into halves
• ¼ cup Fine Gram flour, (also known as Besan)
• ½ tsp Chili powder, (adjust to your spice level)
• ½ tsp Ginger-Garlic paste
• ¼ tsp Turmeric powder
• ½ tsp Salt 
• A pinch of Soda Bicarbonate 
• ¾ tbsp Vegetable oil
• ½ tsp Whole Cumin seeds

Procedure: 

Soak cashew halves in a cup of water for 10-12 minutes. Sieve flour along with chili powder, salt, turmeric,  and soda to mix well. Add sieved mixture into a mixing bowl and mix in jeera, oil and ginger-garlic paste. Into the above flour mixture, add drained cashews and mix well so that they are coated well with the flour mixture. If the mixture seems dry and powdery, sprinkle a teaspoon or less of water and mix. Spray/rub some oil onto a microwavable plate (or dinner plate) and spread the cashews on it in a single layer. Microwave for 5-6 minutes based on the wattage of the microwave. If it is a high powered one, try using at 80% power until the cashews are well roasted. (Hint: you can smell the roasted aroma) Also halfway through, take the plate out and separate the cashews so they roast evenly.

Picante Peanut Poppers

We transformed the nuts we love to eat into a new snack that would bring smiles to everyone. These "pop in your mouth" bits are a great addition to any party or get together. We've made a bunch of batches for the big game tomorrow.

You can either eat them on their own or enjoy them with any cocktail (alcoholic or not). The chili powder adds a bit of a kick to every bite. I've been popping these into my mouth all afternoon...I just love them. It's hard to stop once you get started.

Ingredients:

• ½ cup Raw Peanuts
• ¼ cup Fine Gram flour,  also known as Besan
• ½ tsp Chili powder, (adjust to your spice level)
• ½ tsp Chaat masala
• ¼ tsp Turmeric powder
• ½ tsp Salt
• A pinch of Soda Bicarbonate
• ¾ tbsp Vegetable oil
• ½ tsp Whole Cumin seeds 

Let's get cracking:

1) Soak peanuts in a cup of water for 10-12 minutes.

2) Sieve flour along with chili pd, salt, turmeric, chat masala and soda to mix well.

3) Add sieved mixture into a mixing bowl and mix in jeera and oil.

4) Into the above flour mixture, add drained peanuts and mix well so that all the peanuts are coated with flour. If the mixture seems dry and powdery, sprinkle a teaspoon or less of water and mix. 

5) Spray/rub some oil onto a microwavable plate (dinner plate) and spread the peanuts on it in a single layer.

6) Microwave for 5-6 minutes based on the wattage of the microwave. If it is a high power one, try using at 80% power until the peanuts are well roasted. (Hint: you can smell the roasted aroma) Also halfway through, take out the plate and separate out the peanuts so they roast evenly.

***Quick Tip: For a different taste, replace the chat masala with amchoor powder.

Boring Soup No More - South Indian Kadhi

Ever since we went to Vatan for dinner last month, I have been craving Buttermilk and Spinach Soup or Kadhi (The Lazy Man's Buffet). This 'soup' is famous all over India and can be made in different ways. I love the way my mom makes it because it can be eaten by itself or with plain rice and papad, plus it is healthy. I'm always trying to eat better but without subtracting the Taste. If you are like me, you don't have to worry about it with this recipe. It has plenty of taste.

My dad and I are going to make this dish tonight. It will be ready by the time my mom arrives from the airport. I have the recipe that she left me in case I wanted to make it. If you want to try this at home, please keep in mind this recipe makes 6 servings (1 cup/serving).


Ingredients for Buttermilk and Spinach Soup (South Indian Kadhi):

Buttermilk - 1 quart / 32 fl oz / 945 ml
Frozen chopped Spinach - 2 cups
*Gram flour (Besan) - 1/4 cup (see quick tips)
Potatoes - 2 medium
fresh Ginger - 1 tbsp, grated
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Red chili powder - 1/2 tsp

Seasoning (Taalimpu):

Vegetable Oil - 2 tbsp
Whole Cumin Seeds (Jeera) - 1 tsp
Mustard Seeds (Rye) - 1 tsp

Asafoetida (Hing) - a pinch 
Garlic cloves - 6 finely chopped
Curry leaves - 8-10 leaves
Red chili powder - 1/2 tsp (or as per taste)


Procedure:

1) In a 3 Qt multi-pot or casserole, mix gram flour and half cup of water until it becomes to a smooth liquid without any lumps

2) Add buttermilk and mix well.

3) Microwave the potatoes for 5-6 minutes until cooked and soak them in water to stop cooking. Remove the peel, cut into 1-inch cubes, and set aside.

4) To the mixture add spinach, potato cubes, ginger, turmeric powder, and chili powder and then mix again.

5) Bring the soup to a boil on Medium-Low Heat and continue mixing intermittently. Next reduce to low/medium heat and then boil it for another 4-5 minutes.

6) Remove from stove, add salt, and again mix well. Please put aside for now.

7) To make the seasoning, add oil in a small sauce pan, and heat it on medium. When heat is felt to the palm held over the pan, add mustard and cumin seeds, and then allow them to splutter. Immediately, add garlic and fry for 2 minutes or until golden. Remove from stove and add Hing powder and curry leaves.

Mix it well and pour it over the soup.

8) Serve 1 cup hot soup over 1/2 cup cooked plain rice and enjoy it with crunchy papad or even potato chips. For added taste, add a teaspoon of ghee (melted butter) to the serving. Papad can be toasted in the microwave for 30-40 seconds depending on size.

***Quick Tips
- Please note this soup can be made with either spinach or potato or both of them. Use 2-1/2 cups of spinach or 4 to 5 medium potatoes for 6 servings when used individually.
- You can use whole milk yogurt instead of buttermilk as well. 
- If you want to eat the South Indian Kadhi like soup use 1/3 cup besan; otherwise use 1/4 cup if you want to eat with rice.