Although I met this young man at work, he quickly became more than a coworker, he became family – my adopted brother in my adopted land. What does that have to do with the photo above? I will get there. But first I must ramble, as is my habit.
One day, my friend who I mentioned above brought me a Tupperware full of roasted cashews. I ate a few and the tastebuds in my mouth did a happy dance. The nuts were so flavorful. He had fried the nuts and mixed them with Thai red chilies, lime kefir leaves, salt and the flavor was divine.
Cashews (kaju) were, and still are, expensive in India. We could afford them once in a while in small quantities and only at the beginning of the months when we were flush with new paychecks. Cashews were for rich people, peanuts belonged to us.
One of my most popular gifts that I take back home are big jars of cashew nuts from Costco. They bring smiles of joy in people’s faces. The weight of carrying a heavy jar of cashew nuts is totally worth all those smiles.
If you want to spice up your cashews, and if you have some Indian spices lying around, you can have jar full of spicy, savory cashews to snack on when hunger strikes.
Heat a tbs of vegetable oil in a large skillet.
Fry whole Kirkland jar of unsalted cashews on low heat till they attain a golden color.
Keep the fried cashews in a bowl.
In a separate bowl, mix 2 tsp of chaat masala, 2tsp (or less) of Kashmiri chilli powder, a tsp of garam masala, a pinch of Himalayan salt or rock salt, a pinch of citric acid.
In the same skillet where you fried the cashews, throw in a handful of dried red chilis, and once they give out a spicy smell (10 seconds) add the spice mix. Keep the heat to medium low. Mix the spices for about 15 seconds and add to the fried cashews.
Coat them well. Cool completely and store them in a jar.
Lastly, chomp away.
Sometimes I add a few raisins to a handful of spicy cashews when I snack on them.