![\"Jeedipappu](\"\/mahanandi\/images\/cashew\/cashewcopyrightedimage1.jpg\")
\nCashews ~ Imported from India<\/small><\/center><\/p>\n
I feel like I am also an expert in cooking. But I rarely get a chance to make something and post on this website. I have few favorites, and karam jeedipappu (can also be called masala cashews) is one of them. The process seems simple, but one has to do it a few times to get perfection.<\/p>\n
Needed ingredients:
\n1. 1 lb cashews
\n2. 1\/2 cup ghee
\n3. 1\/2 teaspoon chilli powder
\n4. 1\/2 teaspoon salt
\n6. 1 pinch powdered pepper<\/p>\n
Needed utensils:
\n1 thick bottom skillet
\n1 vessel to mix masala
\n1 wide plate to spread cashews and sprinkle masala<\/p>\n
Recipe:
\nTake cashews in a clean, wide plate.
\nRemove any small pieces or broken bits of cashews.
\nHeat the ghee in a wide, thick bottom skillet to medium-high heat.
\nTake half of the cashews and roast by continuously stirring to pale red.
\nRemove the cashews immediately from the skillet into a wide vessel.
\nSprinkle a quarter of the masala powder on the hot cashews and shake the vessel well to spread the masala evenly on all the cashews.
\nNext, spread the cashews into a wide plate and sprinkle another quarter of the masala evenly on the cashews.
\nRepeat the process for the other half of the cashews.
\nLet the masala cashews cool for about an hour. Enjoy!<\/p>\n
Notes:
\nFrying of cashews in ghee must be done in two batches, as the ghee would not be sufficient to roast all cashews. Care must be taken not to burn\/black the cashews.
\nThe reason why I have added masala in two stages:
\nWhen masala powder is sprinkled and tossed in the vessel first time, masala powder and all excess ghee sticks to the surface of the vessel. When cashews are spread in a wide plate and masala is sprinkled on them, masala gets coated well to the cashews.<\/p>\n
![\"Masala](\"\/mahanandi\/images\/cashew\/cashewcopyrightedimage2.jpg\")
\nMasala Cashew ~ A Portrait<\/small><\/center><\/p>\n
~ By Vijay Singari<\/p>\n","protected":false},"excerpt":{"rendered":"
Cashews ~ Imported from India I feel like I am also an expert in cooking. But I rarely get a chance to make something and post on this website. I have few favorites, and karam jeedipappu (can also be called masala cashews) is one of them. The process seems simple, but one has to do […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,62,216],"tags":[],"class_list":["post-1249","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cashews","category-vijay-singari"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1249"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1249\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}