55 US-INDIA GLOBAL REVIEW JANUARY-MARCH 2018 (The cooking time will be reduced if you use pre-soaked beans.) Stir in 1/2 teaspoon kosher salt. Let the beans cool in their broth, then discard the onion, bay leaf and garlic cloves. The yield is about 2 1/2 cups (with broth). Store any leftover beans in their broth for up to 1 week. To clarify butter, melt unsalted butter over low heat, without stir- ring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top. To make fried chicken skins, heat 1 inch of oil in a medium skil- let over medium heat. Cut chicken skin into 2-inch pieces, stretching them as flat as you can. Carefully place one in the oil; if the oil bub- bles around them, add half the remaining pieces of skin and fry for about 8 minutes, turning them until they are crisp and evenly golden brown. Drain on paper tow- els and season lightly with salt. Ingredients are too variable for a meaningful analysis. Desi Jacks 16 to 18 servings (makes about 25 cups, with clumps) Rest assured that what seems like a huge amount of this sweet Indian-spiced snack will disappear quickly at any gathering. It was inspired by chef Preeti Mistry's love of Cracker Jack. Using an air popper, as she suggests, reduces the risk of burnt popcorn bits. For the nuts, toast them in a pan on the stove top over low heat to prevent over- roasting that might occur once the Desi Jacks mix is in the oven. You'll need an instant-read or candy thermometer. The recipe calls for Kashmiri chili powder, which is a bright, mild spice available at Indian mar- kets. If you can't get it, do not sub- stitute with the red chili powders in the grocery store. But you could use a ground cayenne pepper - and adjust the amount, according- ly, because it is more pungent. Ghee, a type of clarified butter, is available in the international aisle of some large supermarkets. Adapted from "The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul," by Preeti Mistry with Sarah Henry (Running Press, 2017). Ingredients 1 tablespoon cumin seed • 1 cup shelled, roasted unsalt- • ed pistachios (may substitute Desi Jacks. Photo by Deb Lindsey for TheWashington Post.