Walnut Raisin Biscotti

  

The recipe was seen today morning on KQED. Check the details here.

The photo is of chef Mahesh kneading.

  

Saboodana vada like poppers with a spinach dip.

Spinach Dip
Ingredients-
- fat free sour cream
- spinach
- fromage du blanc
- salt
- chives
- basil
- balsamic vinegar

Preparation- Mix uncooked spinach and the rest of the ingredients in a mixer. Turn it on. Done. I garnished with walnuts.

Sabudana vada poppers

Ingredients-

- saboodana/sago
- peanut powder
- green chillies
- salt and equal amount of sugar
- baked potatoes enough to hold the sago together when made into patties.

For the cover- egg white, bread crumbs, cumin seeds

Preparation-
Wet all the sago. Leave just enough water that it comes to about 0.5cm from the bottom of the bowl you wet your sago in. Set aside for longest of times depending really on the quality of sago. Best ones need about 30 minutes. I used mine after 2 nights. You can tell it is done if the sago feels soft through and through to touch. The better of the sagos will not gather inspite of wetting and will have distinct sago balls instead of becoming one mass of carbohydrate. Add the peanut powder(this powder is to be a loose powder as well, not crushed to be anywhere close to peanut butter), cut green chillies, salt, sugar, baked and mashed potatoes(only if the sago has become too dry or to act as a filler when you fall short of sago). Roll them into patties shaped liked your favorite patty shape. Now, this is where I divert from the standard Indian frying. Sago soaks in a lot of oil and pan fry doesn't work. Hence, I rolled my poppers/patties in egg white then in bread crumb-cumin mix and then deep fried them. Traditionally these are to be eaten when hot with a cold peanut-yogurt chutney. I had a tonne of spinach at home, so I opted for a cool spinach dip. Enjoy, get fat.

Kaju Katli by Jason Balkman

He calls it Cashew Nut Fudge. He writes-

Cashew Nut Fudge:
=================
3/2 cups unsalted cashews
3/2 cups boiling water
2 tbsp milk
2/3 cup zuccherro
1 tbsp ghee
1 tsp vanilla xtract
several sheets silver leaf

Pour boiling water over cashews
in a bowl & soak 1 hr. Grease
an 8x8" pan or line with wax
or parchment paper.

Drain cashews and food process
w/milk until smooth. stir in
zuccherro. melt ghee in a skillet
and add processed cashew paste
and cook 15-20 minutes, constantly
stirring. The paste will get
very thick and a little unmanageable.
Stop heating at this point.

Stir in vanilla xtract and lay
evenly into pan (easier said than
done. i soaked a spoon in hot water
to assist, otherwise the nutpaste
clings to everything). Cool 10
minutes or more. Press silver leaf
onto surface (also easier said than
done. silver leaf is difficult to
work with. i also used a little water
to get it to adhere better to the
nutpaste).

Cut fudge into diamond shapes using a wet
knife.