Tuesday, November 19, 2013
Sunday, November 03, 2013
Super-Tender Cashew Burfi
Candy or frying thermometer
Silpat (silicone baking mat)
Parchment (not waxed) paper
Butter or ghee
3 c raw cashews
1/2 c water
2 c sugar
1/8 tsp ground cardamom
Grind cashews in batches to a fine powder. Don't over-process, or you'll get cashew nut butter! Set aside. Thoroughly butter your Silpat.
Place sugar in a saucepan. Pour water over, starting at edges and finishing in middle, so no sugar crystals stick to sides of saucepan. Place over medium-high heat; bring to a boil. Cook without stirring until syrup reaches "thread" stage, 223º to 234º F (106-112ºC) on thermometer.
Remove from heat. Add powdered cashews to syrup. Sprinkle cardamom over top; stir until thoroughly combined. Pour onto buttered Silpat, taking care to make thickness somewhat even and shape somewhat square. Using buttered parchment paper, press until even and square. Let cool 5 minutes, then cut into diamond shapes. Allow to sit at least 20 minutes, then break into individual pieces. When thoroughly cool, store in an airtight container.
Friday, November 01, 2013
Chiwda (Bombay Mixture)
2 tsp cayenne
2 tsp granulated sugar
1 tsp turmeric
1 tsp salt
2 c thick poha (beaten rice; available at Indian markets)1 c golden raisins
1 c whole skinned peanuts
1/2 c whole or halved cashews
3/4 c curry leaves, halved if large
1/2 c large-flake unsweetened coconut, broken into pieces if large
1 c rice bran or other oil for frying
Mix together cayenne, sugar, turmeric and salt; set aside. Measure all ingredients; set aside. Have ready a 5-quart stainless steel bowl and two heatproof silicone spatulas.
In a large stainless steel skillet, heat 1 Tbsp oil. When it shimmers, scatter a small handful of poha over the top. It will immediately puff. Toss in skillet with a clean spatula until evenly puffed and browned, then remove to stainless bowl. Put another Tbsp of oil in skillet to heat. Using the second spatula, toss puffed poha with a bit of spice mixture until evenly coated. Repeat until all of poha is puffed and all of spice mixture is used.
Fry peanuts and cashews in a very little bit of oil until beginning to brown; add to bowl. Crisp curry leaves in batches in a bit of oil; add to bowl. Toast coconut, using up any remaining oil in skillet. Toss thoroughly. When cool, store in an airtight container. Makes 4 quarts.