Nut Medley
BHONA BADAAM KAJU
-Recipe from Yamuna mataji
Hot peanuts, cashews, pistachios, Brazil nuts, almonds and hazelnuts
are mouth watering when properly fried. They require a controlled heat
source and must be well drained before salting. If you are going to
serve an assortment of fried nuts, contrast sizes and colors.
Preparation and cooking time: 25 minutes
Makes: 2 cups (480 ml)
Sunflower or vegetable oil for frying
Makes: 2 cups (480 ml)
Sunflower or vegetable oil for frying
2 cups (275 g) of 3 or 4 of the following:
whole peanuts, with skins;
half peanuts, without skins;
whole cashews;
whole almonds, with skins;
whole almonds, blanched;
whole pistachios, with skins;
whole Brazil nuts, with skins;
whole hazelnuts, without skins
¼ - ½ teaspoon (1-2 ml) salt
Heat the oil to depth of 1 inch (2.5 cm) in a heavy large frying pan or
sauté pan over moderately low heat. When the temperature reaches 310 F
(155 C), add the nuts. Fry at 300-310 F (150-155 C), stirring often,
for 10-12 minutes or until golden brown. Remove with a slotted spoon
and drain in a strainer resting over a cake pan, then transfer to
several thicknesses of paper towels. Blot off the excess oil with more
paper towels. While still warm, toss in the salt and mix.