Curried Cashews


1 large egg white
1 t frozen orange juice concentrate, thawed
4 c raw cashews
1/4 c sugar
1 t kosher salt plus more for sprinkling
1 t chili powder
1/2 t cinnamon
3/4 t curry powder
1/4‐1 t cayenne powder or other hot chile powder
(opt—but a little more spice is good)


Preheat over to 225. Line a large baking sheet with parchment paper. Whip the egg white until stiff peaks form. Add the oj concentrate and whip again. Stir in the cashews, covering them well with the egg mixture. Add everything else and stir until all is blended well and the cashews are coated evenly.
Spread nuts in a single layer on the baking sheet. Bake, stirring every 10 minutes or so, until browned, 40‐55 minutes. I like to sprinkle the nuts with more salt about halfway through and at the end—but taste one first. Remove from the oven and immediately loosen the nuts from the paper with a metal spatula. Set aside to cool at least 1 hour, but even better, overnight, before serving. Makes 4 cups.
adapted from h,p://‐is‐for‐onion‐bhajji.html
NOTE: Matrichaya helps some women set up shops where they sell fried snacks, usually made with vegetables that are popular throughout India. This recipe comes from a wonderful food blog wriFen by an Indian professor in St. Louis named Nupur. While she isn’t from Jharkhand, her recipes and descripMons of Indian cooking are well worth a visit to She says this about the dish, which is called bhajji in her naMve Marathi, also known as pakora: “It is found on every street corner in India, oQen eaten stuffed between slices of bread (a way to convert a cheap snack into a filling meal). It is a favorite of all home cooks, a way of serving up a hot tasty snack using ingredients that are found in every pantry.” These are great with the chutney recipes below. They are mainstays of my party repertoire—just about everybody loves them (think Indian hushpuppies). This should make a dozen or more, depending on the size of your “teaspoonful.”


Notes and Instructions