Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu:
This is one of Kishore's favorite childhood snacks, Masala Borugulu - Spiced Puffed Rice Snack. Puffed rice is used to make a wide variety of dishes in India while in the States it is generally seen primarily as a breakfast food like Rice Krispies or Rice Cakes. Puffed Rice in South India is offer to God during pooja, eaten in savory & sweet dishes during festivals like Makar Sankranti, and often seen at roadside snack stalls. So we decided to give it a try to make this dish from his childhood memory and it turned out really well! This is a great quick snack that can be altered to your tastes, more salt, sugar, nuts, no nuts completely up to you! Here's my recipe:
Masala Borugulu - Spiced Puffed Rice Snack Mix
Emily (Cooking for Kishore)
This is a great quick snack that can be altered to your tastes, more salt, sugar, nuts, no nuts completely up to you!!
Ingredients
1 cup Puffed Rice, Marmaralu
1/2 cup Roasted Peanuts
1/3 Cup Roasted Cashews, pieces
1/2 cup Unsweetened Grated Dried Coconut
10 Curry Leaves
1 tsp Ground Turmeric
1-2 tsp Red Chili Powder
1 tsp Sugar
1 tsp Salt
1 Red Chili
4 Tbsp Ghee
1/2 tsp Ground Black Pepper
Instructions
If Peanuts & Cashew Nuts are raw: Heat ghee add peanuts and cashew nuts then roast till light golden brown, drain and set aside. In the same ghee add curry leaves and allow to turn crisp, drain and set aside.
In the same oil, add coconut and roast till golden brown. Once it turns golden brown, add nuts and curry leaves. Add turmeric powder, salt, black pepper, sugar and red chili powder and mix well.
Add the puffed rice and mix, roast on low for about 2-3 minutes stirring continuously. Keep mixing through out. Take it off the heat and allow to come to cool to room temperature. Store in an air tight container, will last for a week. Enjoy!
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