Tag Archives: Cashew

Sesame Cashew Laddu

13 Jul

sesame_cashew_laddu
Nuvvulu Jeedi Pappu Laddulu.

White sesame seeds are lightly toasted and ground into fine powder along with cashew nuts and jaggery. The mixture is then formed into small laddoo. Serve sesame cashew laddu as necessary.
Makes: around 7 Sesame Cashew Laddu.

Ingredients:

Sesame Seeds 1 Cup
Cashews 10
Jaggery 1/2 Cup – 3/4 Cup (Grated)

Method of preparation:

Heat a heavy bottomed pan on low heat, add sesame seeds and fry till they turn light golden in color.
Remove from heat and cool the sesame seeds to room temperature.
Roughly chop cashews.
Grind sesame seeds, cashews, grated jaggery into powder using a grinder.
Remove the ground mixture onto a plate.
Take lemon sized portion of ground sesame mixture and roll into tight laddu with help of hands.
Store the formed sesame cashew laddu in a jar and they stay fresh for couple of weeks.
Serve sesame cashew laddu as necessary.
Notes: Make sure not to over toast the sesame seeds.

Suggestions: Adjust jaggery according to your preference. Choose somewhat soft jaggery if possible to ease the laddu making. If you have hard jaggery, you can melt with few tsps of water into syrup before adding the ground sesame cashew powder.
Variations: You can also add a small pinch of cardamom powder or a tiny pinch of nutmeg powder while grinding.
Other Names: Sesame Cashew Laddu, Nuvvulu Jeedi Pappu Laddulu.

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Cashew Pootharekulu

14 May

cashew_pootharekulu
Jeedi Pappu Pootharekulu.

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For cashew pootharekulu, cashew nuts are ground into powder along with sugar and is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Cashew Pootharekulu.

Ingredients:

Rice Paper Sheets 15
Cashews 10
Sugar 1/3 Cup
Pure Ghee 5 Tbsps

Method of preparation:

Microwave the ghee for around 20 seconds and keep it aside.
Grind the cashews into fine powder along with sugar and remove onto a bowl.

Damp a kitchen towel with few splash of water.
Take a sheet of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a tbsp of cashew powder onto the first rice paper sheet.
Pour a tsp of ghee all over the rice sheet.
Layer another rice paper sheet on the first sheet.
Spread around another tbsp of cashew powder onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of cashew powder onto the third sheet.
Pour a tsp of ghee all over this rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Spread around another tbsp of cashew powder onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the cashew pootharekulu in a tight jar and serve when necessary.
Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered sugar according to the preference.
Variations: You can also layer finely chopped bits of cashews if desired. Bellam Pootharekulu made with grated jaggery.
Other Names: Jeedi Pappu Pootharekulu, Cashew Pootharekulu.

Cashew Cucumber Dip

5 Apr

cashew_cucumber_dip
Cashew Cucumber Dip.

Raw cashews are soaked in water and ground into smooth paste. Cucumber is grated and mixed with the creamy cashew mixture along with scallions. Serve cashew cucumber dip with spiced tortilla chips or use as a spread on toast etc..
Makes: around 1 Cup of Cashew Cucumber Dip

Ingredients:

Cucumber 1 (7 inch)
Raw Cashews 1 Cup
Lemon Juice 1 Tbsp
Salt to Taste
Scallions / Spring Onions 1 – 2

Method of preparation:

Peel, wash and remove ends of the cucumber.
Chop half the cucumber into pieces and grate the other half.
Squeeze the grated cucumber to remove any excess moisture.

Soak cashews in water for atleast 4 – 6 hours.
Drain the cashews and grind them into smooth paste along with chopped cucumber, salt.
Remove the cashew paste onto a mixing bowl.

In the mixing bowl, add chopped scallions, grated cucumber, lemon juice and salt.
Adjust any seasonings if required and refrigerate.
Garnish with scallions and serve cashew cucumber dip with spiced tortilla chips or sliced veggies or use as a spread on toast etc..
Notes: Make sure to grind the cashews well.

Suggestions: Adjust the creaminess with cashews. Add more cucumber pieces for less creamy dip.
Variations: You can add any sort of chopped nuts to the dip.
Other Names: Cashew Cucumber Dip.

Puffed Rice Squares

31 Mar

puffed_rice_nuts
Puffed Rice Squares.

Thick jaggery syrup is prepared with grated jaggery. Puffed rice is added to the jaggery syrup along with chopped cranberries and nuts. The mixture is pressed into squares and can be stored in a air tight container. Puffed rice squares stores for couple of months.
Makes: around 7 Puffed Rice Squares.

Ingredients:

Puffed Rice 2 1/2 Cups
Dried Cranberries 2 Tbsps
Almonds 10
Cashews 10
Black Sesame Seeds 1 Tbsp
Jaggery (Grated) 1 1/4 Cups
Ghee 1 tsp

Method of preparation:

Grease a square dish with half a tsp of ghee and keep aside.
Roughly chop cranberries.
Slice the cashews and almonds.
Toast the sesame seeds for a minute on low flame and keep aside.

Heat half of ghee in a pan, add grated jaggery and few tablespoons of water.
Let the jaggery melt and let the syrup thicken a bit.
When the syrup forms a soft ball when dropped in a bowl of water, remove the pan from heat.
Stir in puffed rice, chopped cranberries, cashews, almonds and sesame seeds.
Mix thoroughly and remove the mixture onto the greased bowl.
Press thoroughly and flatten the puffed rice mixture.
When its warm enough to handle, divide the flattened mixture into 3 inch squares.
Let it cool completely and store the puffed rice squares in a sealed jar and serve as desired.
Notes: Make sure to get the jaggery syrup right.

Suggestions: If puffed rice is not crisp enough, toast the puffed rice on low flame for a minute and cool to room temperature. Then add it to the jaggery syrup once crisped.
Variations: Substitute cranberries with raisins or your choice of dried fruit.
Other Names: Puffed Rice Squares.

Bitter Gourd Cashews Fry

12 Mar

bitter_gourd_cashews
Bitter Gourd Cashews Fry.

Bitter gourd is thinly sliced and fried in oil till golden brown in color. A freshly ground mixture of grated coconut and cashews is added to the bitter gourd fry. Serve bitter gourd cashews fry with steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Cashews Fry.

Ingredients:

Bitter Gourd 2 Medium
Cashews 5
Grated Fresh Coconut 4 Tbsps
Red Chili Powder 1/4 tsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Lightly scrape, remove ends, wash and chop the bitter gourd into thin slices.
Grind cashews into fine powder using spice grinder.
Then add the grated coconut and grind again for few seconds and remove from heat.

Heat oil in a pan, add sliced bitter gourd.
Fry on medium flame till bitter gourd changes color and start to brown.
Stir in ground cashews coconut mixture and salt.
Mix thoroughly and fry for a minute or two and remove from heat.
Stir in red chili powder and serve bitter gourd cashews fry with steamed rice and dollop of ghee.
Notes: Make sure not to over fry the bitter gourd.

Suggestions: Adjust spice with red chili powder.
Variations: Add a pinch of sugar along with red chili powder if you wish.
Other Names: Bitter Gourd Cashews Fry.