Jeedi Pappu Acchu.

Jaggery is flavored with cardamom powder and made into thick syrup. Whole cashews are mixed with the jaggery syrup and poured onto a greased tray to solidify. It is then cut into small cubes and cashew chikki served.
Makes: around 2 Cups of Cashew Brittle.

Ingredients:

Raw Cashews 1 Cup
Jaggery 1 1/4 Cups
Cardamom Powder a Pinch
Ghee 1 tsp

Method of preparation:

Grease the bottom of a tray with little ghee and keep aside.

Heat a pan on medium heat, add jaggery, remaining ghee, cardamom powder and quarter cup of water.
Bring to boil and let all the jaggery melt.
When the syrup thickens and turns more like honey, remove from heat.
Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done.

Add the cashews into the hot jaggery syrup and mix well to coat the jaggery with syrup.
Immediately, pour the cashews onto the greased tray and lightly pat on it to form around a inch thick formation.
Let the brittle cool off completely and then cut it into squares.
Store the cashew brittle in a tight jar and it stays fresh for couple of weeks.
Serve cashew brittle as a snack.
Notes: Make sure to get the syrup right.

Suggestions: If the syrup doesn’t solidify when it cools, then put the whole cashews mixture onto a hot and cook for couple of seconds to thicken the syrup. Pour on to a greased tray again for the brittle.
Variations: You can also add any other flavor in place of cardamom powder.
Other Names: Cashew Brittle, Jeedi Pappu Acchu, Cashew Chikki.

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Ava Mirapakayalu.

Fresh green chiles that are tender but fat are chosen for this recipe. The green chiles are chopped up and soaked in oil having mustard powder. Once the chili is mature it can be served with steamed rice or with rice mixed with any sort of cooked dal.
Makes: around 1 Cup of Hot Mustard Chili.

Ingredients:

Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.
Notes: Choose the green chiles that are tender and fat that are not too hot like New Mexico Chiles.

Suggestions: If the chili is too hot, adjust the salt accordingly. If chili is not hot enough, make sure to use the seeds as well.
Variations: You can also toast the mustard seeds to minimize the heat level.
Other Names: Avapindi Lo Mirapakalu, Ava Mirchi,

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