CASHEWNUT PULAV

Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS

• BASMATI RICE-1 CUP
• CASHEWNUTS-1/2 CUP
• ONION SLIVERS-1/2 CUP
• CAPSICUM SLIVERS-1/4 CUP
• CUMIN SEEDS-1/4 TEASPOON
• CINNAMON STICK-2 BITS
• ELAICHI-2
• SLIT GREEN CHILLIES -2
• SALT TO TASTE
• GHEE-1/2 CUP

METHOD

• Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
• When the grains are well cooked,Drain the cooked rice.
• Heat the ghee in a pan.
• Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
• Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
• Serve hot with any side dish of your choice.
• The amount of cashew nuts  can be increased if you prefer a richer dish.

#Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

KAJU KATHLI

Here is a delicious , melt in the mouth  sweet

 made with cashew nuts and sugar...

INGREDIENTS

• CASHEW NUTS - 2 CUPS
• SUGAR -1 1/4 TEASPOON
• CORNFLOUR -2 TEASPOON
• GHEE- 2 TEASPOONS
• LIQUID GLUCOSE -1/2 TEASPOON

METHOD

1. Powder the cashew nuts in a dry mixer .
2. Heat 1/2 cup water in a heavy bottomed pan. Add the sugar  and make a sugar syrup of soft ball consistency.
3. Now add the cashew powder and liquid glucose and cook over medium heat till it leaves the sides of the vessel.
4. Add the ghee.and cook ,stirring continuously till the mixture is a soft lump.
5. Remove from heat.
6. Place it on a marble slab dusted with cornflour and knead well till it forms a smooth dough like mass.
7. Roll out to a 1/2 cm thick  layer with a rolling pin.
8. Draw uniform lines with a sharp knife and make diamond shaped pieces.
9. Loosen the pieces when slightly set.Store in airtight containers.
10. Keeps fresh for a week.

CASHEWNUT PAKODA

Here is one of my all time favorite snack ...which you can prepare in a jiffy!

Crunchy , hot Cashew Pakoda....

It is a real treat on a cool,rainy day when munched along with a cup of hot tea ,or nibble while reading a book  or just binge when you are in an eating mood!!!


INGREDIENTS

• BESAN (GRAM FLOUR) -1 CUP
• RICE FLOUR -1/2 CUP
• CORN FLOUR -1/2 CUP
• CHOPPED ONIONS- 1 CUP
• HALVED CASHEWNUTS-1 CUP
• CHILLI POWDER -1 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the flours,salt,chilli powder ,sodium bicarbonate ,chopped onions and cashewnuts  in a bowl.
• Sprinkle water little by little and mix well till you get a crumbly mix.(Not a soggy or sticky dough)
• Heat oil in a pan and drop small ,uneven shaped bits of the mixture and cook well on both sides till it becomes golden brown.
• Drain .
• Serve hot.

# Chutneys or tomato sauce can be served as an accompaniment for these crunchies.

KAJU PANEER CURRY

Ingredients

CUBED PANEER                              -2 CUPS

CASHEWNUTS                                 -1 CUP

CHOPPED ONIONS                          -2 CUPS

CHOPPED TOMATOES                    -2 CUPS

GREEN CHILLIES                             -2

GINGER GARLIC   PASTE                 -1 TEASPOON

CHILLI   POWDER                              -1 TEASPOON

JEERA   POWDER                              -1 TEASPOON

GARAM MASALA POWDER              -1/2 A TEASPOON

GHEE                                                  -1 CUP

OIL                                                      -1 TABLESPOON

SALT                                                   -TO TASTE

CORIANDER LEAVES                      - LITTLE

Method

1. POWDER THE CASHEW NUTS COARSELY. (RESERVE A FEW FOR GARNISHING)

2. HEAT A TEASPOON OF OIL AND SAUTEE THE GREEN CHILLY, ONIONS AND TOMATOES.

3. WHEN SLIGHTLY, DONE ADD THE SALT, CHILLY POWDER AND JEERA POWDER AND

GARAM MASALA POWDER AND COOK TILL IT IS ALMOST A PULPY MASS.

4. HEAT HALF OF THE GHEE IN A PAN AND LIGHTLY FRY THE CASHEWS.

5. FRY THE CUBED PANEER IN THE REMAINING GHEE (TAKE CARE NOT TO BROWN IT )

6. ADD THE FRIED CASHEW POWDER AND THE PANEER CUBES TO

THE ONION -TOMATO CURRY.

7. SIMMER FOR 3 MINUTES.

8. GARNISH WITH A FEW FRIED WHOLE CASHEW NUTS AND CHOPPED CORIANDER LEAVES.

9.  RICH KAJU PANEER CURRY IS READY!

# A SPLENDID SIDE DISH WHICH IS EASY TO PREPARE...

# GOES WELL WITH ANY INDIAN BREAD LIKE ROTI, NAAN, PARATHA, ETC.

#TASTES GREAT WHEN SERVED WITH PULAVS, JEERA RICE AND PLAIN RICE OR EVEN      TOASTED BREAD.

# BEWARE-IT IS LOADED WITH CALORIES-   BUT DO INDULGE IN IT ONCE IN A WHILE...

                                                                                                                          

# WEIGHT WATCHERS-AVOID THE GHEE (OR RESTRICT IT.) DO NOT FRY THE PANEER.

#DRY ROAST THE POWDERED NUTS. YOU DO CUT SOME CALORIES THIS WAY!

#A  MUST TRY FOR ANY PANEER LOVER... (and I confess –I am one)

Some tips...

#Paneer is a very good source of Calcium.

 #Onions and tomatoes are rich in Vitamins and Lycopene and a great source of antioxidants too!

# And Cashews are loaded with proteins....

  So it is a tasty, easy to prepare energy dish which is a hit is any dinner!

#You can cut the quantity of chilly powder if you prefer a blander version of the dish-especially when   kids are going to eat them.

#If you want a lighter version, add plain panner and minimize the cashews.




http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html