I have a query regarding receipes using cashew?!
I have a query regarding receipes using cashew?
I have a lot of cashews at home both fried and raw so i dont how to go about it with any dishes as to how to make and what quantity should be used so could you please tell me a variety of receipes which i can try at home also i want to know how to make Kaju Masala so i want that receipe in detail please post your messages as soon as you can
Answers: How very lucky, I love cashews!!
GOAN KAJU MASALA:
4-6 servings
INGREDIENTS:
1 lb raw cashew nuts
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon Urad Dal
2-3 dried hot red chilies, torn in pieces
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 cup water
1 cup freshly grated coconut
2 fresh hot green chili peppers, slit lengthways
1 tablespoon chopped cilantro
For Goan Five-Spice Mix:
10 green cardamom pods
14 cloves
1 teaspoon cinnamon sticks (broken in small pieces)
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
METHOD:
Place the cashew nuts in a large bowl, cover with water, and soak 8 hours or overnight, then drain.
Place all the ingredients for the Goan five-spice mix in a clean coffee grinder, and grind until smooth. Reserve one teaspoon and store the remainder in a tightly lidded jar for future use.
Heat the oil in a large heavy-based pan over medium-high heat. Add the mustard seeds, and as soon as they splutter and pop add the cumin, urad dal and red chilies.
Saute stirring until the chilies darken, and the dal starts to color, around 10 to 15 seconds. Add the cashew nuts and salt, and cook for a minute or two.
Next add the turmeric, stir, then toss in 1/2 cup water.
Bring to the boil, then immediately lower the heat to low, cover pan and allow to simmer gently for 15 minutes.
Check after 10 minutes, and if the water has evaporated add a splash more.
After 15 minutes, remove the cover and add the coconut, green chilies and the 1 teaspoon of Goan five-spice mix.
Mix well, heat briefly, and serve garnished with cilantro.
******************************...
PANEER KAJU CURRY:
Paneer (Cottage Cheese), 200 g, diced
Kaju (cashew nut ), 1/2 cup paste
Cardamom, small, 2
Cumin seeds 1 tsp
Yogurt (Curd), 1 cup
Green chilli, 7-10 or to taste
Butter 2 Tbsp
Coriander leaves, chopped, 1 Tbsp
Salt to taste
Oil for frying (Optional)
Water, 1 cup
Preparation:
Heat butter in a non stick pan, add cumin seeds. When the seeds cracke, add green chilli and cardamom. Saute for a while, then add kaju paste with stirring continously.
After 2 minutes, add yogurt and paneer, saute for 2 minutes. Add 1 cup water and salt. Cover the pan and reduce the flame to low for 5 minutes. Garnish with corinader leaves.
Serve hot.
******************************...
CASHEW STIR FRY:
http://www.recipezaar.com/202134...
******************************...
CASHEW KADI:
http://www.chooseindia.com/recipe/curry/...
******************************...
CASHEW PAKORAS:
http://169523.ammas.com/a1/advisors/inde... Kaju Badam Masala
Ingredients
Cashew nuts -100 gm
Almonds - 100 gm
Peanuts - 200 gm
Ghee -2 tbsp
Chilli powder - 2 tsp, (less if preferred)
Garam masala powder -1 tsp,
Curry leaves -6 to 8
Rice Crispies - 100 gm (Aval or pori)
Salt
Method:
1. Clean & remove skins from nuts.
2. Cook cashew on high for 3 minutes, turning nuts after 1 minute to prevent burning. Cook almonds the same way. Peanuts need at least 5 minutes. Keep turning nuts so that they cook evenly.
3. In a larger mixing bowl, melt ghee by cooking on high for 1 minute. Add spices & torn curry leaves. Heat for 1 minute on high. Mix in rice crispies, nuts & stir well. Cook on high for 2 mins. Stir & take out of oven. Sprinkle salt to taste.
4. Cool & bottle in an air tight container. If nuts & crispies soften, recrisp them by heating for 1 -2 mins on high. Stir Fried Chicken Cashew Nut
A very popular dish, this is a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts
100 gms Chicken Breast
30 gms Cashew Nuts
1/2 Medium Onion
1 Spring Onion
1/2 a Red Pepper
50 gms Bamboo Shoot
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon White Pepper
3 Garlic Clove
2 Tablespoons Oil
Preparation
1. Chop the garlic into small pieces and put in a frying pan and fry it for a few seconds to release the garlic fragrance.
2. Chop the chicken breast into strips and add to the frying pan - stir until chicken is cooked.
3. Chop the onion, spring onion, red pepper and bamboo, into strips add in the pan.
4. Add all the remaining ingredients.
5. Cook for 2 minutes.
Serve with
Hot Fragrant Rice Make cashew butter:
"In addition to using cashew butter as a sandwich spread, its rich flavor makes it an ideal alternative to cream when thinned with liquid. It can be used to make soups, sauces, and dips. It is especially good in Indian dishes and curries. "
Cashew Butter
2 cups unsalted roasted (or dry toasted) cashews
3-4 tbsp vegetable oil
2 tsp sugar
1/2 tsp salt, plus more to taste
In the food processor, combine cashews, 3 tbsp vegetable oil, sugar and salt and blend until smooth. Add in some of the remaining oil if the mixture comes together into a ball instead of smoothing out into a paste. The whole process should take only a few minutes. Store in the refrigerator and bring up to room temperature for easy spreading.
Makes about 1 1/2 cups. Masala Cashew Recipe
With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.
Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee
Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts.
Cool completely to room temperature before storing in airtight container Here are a couple of recipes to try- have fun!
Glazed Cashew Clusters
2 c. sugar
1 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
2 c. toasted cashew nuts
In a 1-1/2-quart saucepan, combine sugar, water, and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling. Boil until syrup reaches hard-crack stage (300 degrees). Remove from heat. Stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoonfuls onto greased baking sheet to form clusters of 5-6 nuts. Makes about 1 pound candy.
------------------------------...
Chicken and Wild Rice Salad
1 c. wild rice
4 c. chicken broth
1/2 c. sliced water chestnuts
1 sm. onion, chopped
1 c. cooked & chopped chicken
1 c. grapes, red or green
1 c. slivered almonds or cashew halves
DRESSING
2/3 c. mayonnaise
Dash of lemon juice
1/2 tsp. pepper
Soak and/or boil rice in broth until tender and liquid is gone. Combine mayonnaise, lemon juice and pepper. Mix well and set aside. Combine all of the remaining ingredients except the nuts. Stir in dressing and chill. Add nuts shortly before serving. typing recipes is very trying
and we only get the 2
I will suggest you visit Diamond of California.
I have a recipe book from them
called: Sweet & savory recipes NUTS from Diamond of California
I can not really recomend it as the index does not list Cashews.
but it has many unorganized recipes
So you have to search the whole book
maybe their web site is better
http://www.diamondofcalifornia.com...
check .. the recipe box here is my fav....Shahi Paneer and I am attaching the link to a website that has video tutorial as well.....so you can watch and learn...
http://www.showmethecurry.com/2007/06/02...
Enjoy!