Spicy Pan Fried Cashewnuts( Masala Jeedipappu/Chatpata Kaju )

Nothing is more comforting than a bowl of hot toasted spicy cashews( cashew nuts ). This a very special savoury snack back home which is a classic recipe passed down from generations! Gifting with a small pack of these cashew nuts makes someone feel so special and important. My mom showers her love towards my dad just by making these and serving them hot! All i can say she is an expert doing this. Cashewnut is the king of all nuts( at least for me ) since this is dear hubby's favorite. These spicy cashews are perfect kodak moment for CLICK . Hence this will be my entry for the beautiful CLICK : NUTS event hosted by Jai and Bee of Jugalbandi.



The nuts are so crunchy with the special zing from red chili powder and amchur powder, Frying them in ghee( neyyi aka clarified butter ) makes them so rich in taste( who wouldn't love butter ) . This is a perfect SNACK anytime of the day with a cup of hot tea! Once tasted your guests will leave asking for more and Yes they go real fast!!


You need:

• 1/2 pound whole cashew nuts -- I prefer to use whole cashew nuts ( jeedi pappu bollalu )
• 1/2 tsp red chili powder
• 1/2 tsp black pepper powder
• 1/2 tsp dried mango powder( amchur powder )
• 2-3 tbsp butter or ghee( clarified butter )
  

How to make spicy cashew nuts:

• Heat butter/ghee in kadai or pan and fry the cashew nuts under low flame
• As the cashew nuts turn into golden hue, drain them on to paper napkins and sprinkle salt, chili powder, black pepper powder and mango powder immediately
  
• You can adjust salt and spice to taste.
• Once cooled store in an airtight container. This stays fresh at least up to 10 days.
  

Wrap up these spicy, nutty and crunchy cashew nuts in a glass jar and voila simple yet delicious gift is ready! This spicy pan fried cashew nuts recipe is on its way to Spoonful Of Christmas, hosted by Zlamushka!

Dates and Persimmon Cake ( Inspired by Indira )

The other day i was introduced to Persimmon fruit by Indira in her post Pecan Persimmon Cake and fallen in love instantly. To quench the Jihva to try it, i rushed to Fresh Farmers Market and bought some. Yes, the fresh fruits were resting there and i couldnt stop myself staring and taking them home. The bright orange color was so appetizing to the eyes and my journey cooking the persimmon started there.


I wanted to do something with Dates for AFAM, and Indiras recipe came to my rescue, and i made this persimmon and dates cake tweaking her recipe a bit. I added Dates and Walnuts instead of Pecans, and everything else i blindly followed her recipe.


What you need:

• 1 cup Pancake mix ( i used whole wheat pancake flour which doesn't require eggs)
• 1 Small Persimmon fruit chopped
• 1/3 cup Walnuts
• 1/4 cup Dates
• 1/4 cup Maple
  

How to:

• In a mixing bowl whisk flour and baking powder
• Add melted ghee(butter), maple syrup and mix in about 1/2 cup water
• Toss the chopped up fruit, walnuts and dates
• Grease cake pan and fill in the cake batter
• Cook in the preheated oven at 350F for about 15-20 mins until the toothpick comes out clean.

This will be my entry for AFAM-Dates hosted by Chandrika

DIVINE DESSERT ON DIWALI

Deepavali Subhakankshalu! Wish you all a very happy and delightful Diwali. Diwali as the name suggests is ' array of lights ' and you see light coming from deeyas in almost every house in India. The day before Diwali is Narakachathurdasi, when the lord Krishna killed the deamon Narakasura. Diwali is also being celebrated for the return of the god Rama after 14 years of exile. It is the festival for the triumph of good over evil. The festival of lights ( diwali ) insists on shedding the darkness of the mind with the light of Gnana( Knowledge )


Diwali takes me to a walk down the cherishable memory lane. I remember this is the one such festival packed with so much excitement for the D day, where we can fire the crackers all night long, relish delicious food, take part in the lakshmi pooja and never forget new clothes and jewelery. I would do anything for those days. I was always a silent spectator when it comes to fireworks (bombs) like lakshmi tapas, vankaya bambulu, rockets, parachutes etc, I would be on the safer side with kakarathulu, chichu buddulu, venna muddalu, nela tapakayalu, paamu billalu, Bhu chakram,Vishnu chakram and my most favorite Aggipettalu. I remember my grandma asking us to lit the diya( lamp) outside the house during the whole month of diwali and recite this sloka for the sandhya deepam( evening lamp).

Deepam jyothi parabrahmam
Deepam sarva tamopaham
Deepena saadhyate sarvam
Sandhya deepam namosthuthe

Coming to the special dish on this diwali, i made my husbands favorite " Pineapple Dessert". I got this recipe from my sister( who is a great cook ) and this has won the hearts of many of our friends and relatives. This has been an indispensable dessert for Diwali of our close relatives living in the US for years! This will be entry for Monthly Mingle hosted By Meeta

Usually this would come first in my list when we expect someone for lunch/dinner. Almost everyone who tasted this asked for the recipe and were really surprised to know how easy, delicious and light this was.

You need:
1 - 8oz cool whip or home made whipped cream
1 - 20 0z crushed pineapple can in its own juice
1 - 14 oz sweetened condensed milk or milkmaid
A big fistful of almonds( badam )
A big fistful of cashewnuts( kaju )
25 pistachios( pista )



Preparation:
Keep the cool whip whipped cream outside for 20 min until it becomes spreadable. For fresh cream you can avoid this step
In a blender or chopper chop the nuts coarsely and keep aside
Drain the crushed pineapple and keep it aside
In a big bowl mix in whipped cream, condensed milk, pineapple and chopped nuts
Refrigerate 5-6 hours or overnight
Tada! pineapple dessert is ready to serve!!

Pineapple dessert finished with spirals of condensed milk and chopped nuts

This pineapple dessert is neither too sweet nor too sour, Its just right.Be generous and Never forget the nuts which add crunch and so much flavor to the dessert. I am gonna make this again for the Diwali potluck this weekend. Hope the magic works again!!

This will be post for JFS:Diwali hosted by Vee of Past,Present and Me. Also this will be going to WYF: DESSERT hosted by Hima of Snackorama.

Tags: Badam kaju and pista. nuts and cool whip, Deepavali, Diwali, Pineapple Dessert, Sweets