Quickly fold the nuts and stir till the cashews are coated with sugar.2. Bring the sugar to boil with a small quantity of water till it reaches the ‘two-string’ consistency. I couldn’t resist asking the wedding cook to share his recipe: Ingredients:ġ tsp ghee Cooking Method:1.
Sadly it’s fast disappearing and I was pleasantly surprised to see this at a wedding in Chennai recently. It was usually part of the goodie bag that guests took away (along with other sweets and savouries) from a wedding. This simple yet sinful treat used to be a regular at weddings in parts of Southern Tamil Nadu. I’m not sure his mother would approve though.For the recipe, click here. Chef Saulo might be from Genoa but I could taste his love for Goa in his version of pesto that combines cashew with curry leaves. It wasn’t quite the conventional pesto but it was equally delicious. I would even frown down upon pistachio (instead of pine nuts) in a pesto sauce and then I stumbled upon a bottle of cashew pesto in a super market in London with Jamie Oliver’s stamp of approval. Recipe Courtesy: Saulo Bacchilega, Executive Chef, Park Hyatt GoaI must confess that I have been guilty of being a food snob at times, especially when it comes to my favourite pasta sauce – pesto. Recipe courtesy: Chef Edridge Vaz, Sous Chef (Casa Sarita Restaurant), Park Hyatt GoaThis cold soup brings together some of Goa’s favourite ingredients including the omnipresent cashew and is perfect for a hot summer’s afternoon.For the recipe, click here. Cashew, Pineapple, Sweet Potato and Urrak Soup Here are some recipes for you to try at home - 1. Chefs around India love ground cashew’s starchy consistency that thickens kurmas and also adds a great element to desserts.
CASHEW CHEF HOW TO
From stomach disorders to fevers, Goans have figured how to make fenny work as a panacea.Ĥ Delicious Cashew RecipesAside from fenny, cashew is an integral part of Goan cuisine and plays a significant role in other regional cuisines too. It’s also best consumed fresh, so unlike a bottle of fenny, you can’t ask your friends to bring down a bottle of urrak from Goa.Friends of mine who grew up in Goa often tell me about how fenny is a ‘go to’ beverage and I’m not just talking about celebrations. Urrak is lighter (15% alcohol) and is the single distilled version. The aroma did put me off, but the taste was refreshingly different. I’m not a big fan of fenny and yet I decided to give urrak a ‘shot’. During the event, my conversation with Subodh Kerkar was interrupted by a chilled glass of urakk – a type of fenny.
CASHEW CHEF PLUS
Just like in Kerala, the Goans have almost dissected the cashew and found a culinary use for every part including the flavoursome fruit (but except the toxic outer covering of the seed).Goa’s iconic fenny is produced using the cashew apple, which is mashed and fermented (and has a high 40% plus alcohol volume). I can’t think of a better parallel for the Goan relationship with cashew than Kerala’s strong relationship with coconut. And it was fascinating to hear the tales of this humble ingredient. We spoke at length about the Portuguese connection that has impacted Indian cuisine in ways most of us can’t even fathom. When I had attended the Cashew Trail event at the Park Hyatt Goa, I met one of Goa’s better known artists – Subodh Kerkar, who has a special interest in Goa’s culinary heritage.
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