Spicy Cashews/Peanuts

• 2 cups raw cashew nuts or peanuts
• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon black salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon red pepper
• 1 teaspoon roasted ground cumin seeds powder
• 1/2 teaspoon mango powder

Method

1. In a large skillet, roast the cashew nuts in oil over low-medium heat, stirring continuously, until cashews are golden brown. It will take about 7-8 minutes.
2. Transfer the cashews in a bowl, and let them cool off until they are warm. Cashews should be warm and not be at room temperature otherwise the spices will not coat cashews.
3. Mix all the spices in a small bowl.
4. Sprinkle over the warm cashews, and toss to coat them evenly.
5. Store the cashews in an air tight container after they cool off to the room temperature.
6. Enjoy! Note: These cashews can be stored up to a month.

Variation
Simply substitute peanuts for cashews in the above recipe.

Přehled chilli papricek+prehled lustenin (link)

Přehled Chilli papriček

Doporučená doba vaření luštěnin

Přehled luštěnin

Přehled koření

Chicken Vindaloo (Kureci Vindaloo)

(serves 3-4)

one kilo chicken thighs, cut into two pieces each (depending on how big they are)

Marinade Spice Mix

6 long red chillies
10 cm cinnamon stick
2 tsp whole cumin seeds
1/2 tsp whole peppercorns
1/4 tsp whole fenugreek seeds
2 dry bay leaf

Marinade

7 tbsp red wine vinegar or plain white vinegar
6 garlic cloves, grated to a paste
10 cm piece of ginger, grated to a paste
2 tbsp mild paprika
1 tsp turmeric
½ tsp hot chilli powder (optional, use only if you like your curries really hot!)


Rest of the dish

2 medium onion, diced fine
5 cm stick of cinnamon
6 whole cloves
5 pods of green cardamom, left whole
5 garlic cloves, grated to a paste
2 tsp sugar
5 cm piece of ginger, grated to a paste
2 tbsp vegetable oil
1 tbsp ghee (optional, if not using, increase oil to 2 tbsp)
Fresh coriander, to garnish

Method:

To make the spice mix - toast together the ingredients in a heavy pan, for about 1 minute, stirring constantly, until fragrant and the spices have darkened a little bit. Let cool, then grind to a fine powder using a spice ginder, and keep aside.

To make the marinade, place the above spice mix in a bowl. Add the grated ginger and garlic, vinegar, turmeric, paprika and salt. Taste and add a little more salt and/ or vinegar, if required.

Rub the marinade into the chicken pieces, and refrigerate for at least 4 hours (preferably overnight)

Once the chicken has been marinated, heat the oil and the ghee together in a heavy pot. Add the diced onion, along with the whole cinnamon, cloves and cardamom and a sprinkle with salt. Fry the onion for at least 10 minutes on a medium-high heat, until very soft and golden. Add the grated ginger and garlic, then cook for an additional minute. Turn down the heat to medium-low.

Add the chicken, marinade and all to the pot. Stir well until the chicken is well coated with the onion-ginger-garlic and the whole spices. Add the sugar and stir.

Cover the pot with a lid, and let the chicken cook for about 15 - 30 minutes (depending on the thickness of the pieces), stirring every so often, until the chicken is cooked all the way through and tender. During this slow cooking period, the chicken will release its juices to make a thick and rich sauce. Taste, and adjust the seasoning, if required.

Take the vindaloo off the heat, and stir in the fresh, chopped coriander. Serve hot with rice or naan or roti.

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