STOCK MARKET BSE NSE

Cashew Crush

Published: 16th July 2015 03:15 AM  |   Last Updated: 16th July 2015 03:15 AM   |  A+A-

Cashew

HYDERABAD: When the lone cashew tree in Deepa Reddy’s backyard bore fruit this monsoon, she decided to do something about it. Within half an hour, she’d pressed the fruit using an old potato ricer, mixed the juice in rice gruel to get rid of the tannins, strained and poured the fresh juice into bottles, ready to be consumed. But this wasn’t just a spur-of-the-moment trial in the kitchen. Reddy, a cultural anthropologist and professor who moved to Auroville in 2008 from the US, has been juggling her job - a research designer at Pondicherry’s Human Factors International and teaching online at Houston University - and a blog, Paticheri (paticheri.com, a portmanteau of ‘patisserie’ and ‘cheri’, she started it in 2011) as a space to combine three things she loves - food, writing and reaching out to people.

Cashew 1.JPGFrom recipes to interesting anecdotes on food and gardening, the blog is her pet project away from work. “We learn to cook initially using cookery books, follow recipes, and then source the ingredients. I realised that if we work with the ingredients we have, we end up creating a dish that has more magic,” says the 30-something, who admits that being a researcher, she loves experimenting. “The other day my son got home from a biology walk with two avocados. Looking to whip up something unique, we ended up making fajitas served with guacamole. With the second one, we made chicken tortilla soup topped with creamy yoghurt and slices of avocado.”

Pickled love

While it’s Reddy’s first time experimenting with fresh-pressed cashew apple juice, she’s been perfecting her fermented cashew tipple for a few years. “I boil the fruits and then press them, before fermenting for a couple of days with sugar and a few peppercorns for flavour-and we have a stronger variant of the pressed juice, which is a milder version of Feni (that requires longer fermentation),” says Reddy, who is planning to roast the cashew nuts over fire to make a masala paste for  meats.

Having shared recipes with people as far away as Nigeria, she plans to use cashew extract to bake cakes next season. She also mails seeds of the greens growing in her garden to anyone who asks. Her future projects include researching the benefits of greens like the august tree leaf (available in the market as agathi keerai) and coming out with an illustrated chart on their benefits.

Stay up to date on all the latest Hyderabad news with The New Indian Express App. Download now

Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp