Tag Archives: Cashew

Cashew Stuffed Bitter Gourd

25 Oct

bitter_gourd_cashew
Cashew Stuffed Bitter Gourd .

Cashews are ground into paste along with browned onion and spices. Bitter gourds are boiled till cooked and soft. They are then stuffed with the prepared cashew paste and fried in little oil till golden brown in color. Serve cashew stuffed bitter gourd with steamed rice.
Makes: 6 Cashew Stuffed Bitter Gourd .

Ingredients:

Bitter Gourd 6 Small Sized
Cashews 7
Onion 1 Large
Garlic 2 Cloves
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and grate the garlic cloves.
Break the cashews into small pieces.
Lightly scrape, remove ends and slit the bitter gourd keeping its ends intact.
Boil the bitter gourd in enough water along with a tbsp of yogurt, turmeric powder and salt.
Boil till bitter gourd is cooked and turns just soft.
Strain the bitter gourd and keep aside.

Heat oil in a pan, add chopped onion.
Fry on medium low flame till onion is brown in color.
Add the garlic paste in the middle of the pan and fry for few seconds till it cooks.
Then stir in red chili powder and salt.
Cool the mixture to room temperature and grind into smooth paste along with cashews and few tablespoons of water.
Remove the cashew paste onto a bowl.
Stuff each bitter gourd with a big spoon of ground cashew paste and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, slowly arrange the stuffed bitter gourd in the pan.
Fry on low flame till the bitter gourd turn brown on all sides.
Remove the cooked bitter gourd from heat and serve cashew stuffed bitter gourd with steamed rice.
Notes: Make sure bitter gourds are not overboiled.

Suggestions: Adjust the spice with red chili powder.
Variations: Check other recipes with bitter gourd here.
Other Names: Cashew Stuffed Bitter Gourd.

Quick Sesame Rice

30 Aug

quick_sesame_rice
Nuvvulu Annam.

White sesame seeds are toasted on low flame till golden brown in color. They are then ground into powder with cashews and mixed with steamed rice and spices. Serve quick sesame rice with few tablespoons of yogurt or with raita.
Makes: around 2 Servings of Quick Sesame Rice.

Ingredients:

Steamed Rice 2 1/2 Cups
Sesame Seeds 3 Tbsps
Raw Cashews app. 10
Green Chiles 3 – 4
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a heavy bottomed pan on low heat.
Add sesame seeds and toast the seeds till light golden brown in color.
Remove the sesame seeds from heat and cool to room temperature.
Grind sesame seeds and cashews into fine powder using spice blender

Remove stems, wash and slice the green chiles.
Fluff the steamed rice and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in steamed rice, ground sesame seeds powder, red chili powder and salt.
Mix well and remove from heat.
Serve quick sesame rice with few tablespoons of yogurt or with raita.
Notes: Make sure the sesame seeds are not over toasted.

Suggestions: Make sure to adjust spice with green chiles or red chili powder. Don’t over cook rice.
Variations: Add finely chopped onion once the talimpu ingredients are added.
Other Names: Quick Sesame Rice, Nuvvulu Annam.

Spiced Cashews

29 Aug

roasted_cashews
Karam Jeedipappu.

Whole cashews are deep fried in oil till dark golden brown in color. Once the cashews are removed onto a bowl, they are seasoned with red chili powder and freshly ground black pepper powder. Store spiced cashews in a tight jar and serve as a snack.
Makes: around 2 Cups of Spiced Cashews.

Ingredients:

Cashews 2 Cups
Red Chili Powder 1/4 tsp
Black Pepper Powder 1/8 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Heat oil in a deep pan on medium heat.
Once oil is medium hot, fry the curry leaves, remove from pan and keep aside.
Then add the cashews and fry on low flame for around 2 – 3 minutes or until cashews are dark golden brown in color.
Divide the cashews into batches if the deep frying pan is small and can’t fit all the cashews at once.
Remove the deep fried cashews onto absorbent paper.
Sprinkle red chili powder, black pepper powder, curry leaves and salt.
Store spiced cashews in a tight jar and serve as a snack.
Notes: Make sure oil is at right temperature.

Suggestions: If oil gets too hot, lower the flame and let the oil come to couple of degrees before adding cashews, else cashews burn as soon as they hit the oil.
Variations: Check other recipes here.
Other Names: Spiced Cashews, Karam Jeedipappu.

Cashew Burfi

18 May

kaju_burfi
Kaju Katli.

Cashew nuts are ground into fine powder. A syrup is made with sugar and water and the cashew nuts powder is added to the syrup to bind the powder. The mixture is then rolled into thick disc and cut into small pieces. Serve cashew burfi as a dessert and store tight in a refrigerator.
Makes: around 10 Kaju Burfi.

Ingredients:

Cashews Powder 3 Cups
Sugar around 1 1/4 Cups
Ghee 1 Tbsp
Silver Warq few Sheets

Method of preparation:

Grind cashews into fine powder using a blender.

In a pan, add a cup of water and sugar.
Let the sugar melt completely and let the syrup thicken a bit.
Sugar syrup shouldn’t be too thick or too loose.

Remove the pan from heat, add cashew nuts powder and ghee.
Stir well and let the temperature come down so its warm enough to handle.
Knead the cashew mixture well and roll into around half inch thick disc.
Apply silver warq over the rolled out cashew mixture.
Cut the spread out cashew mixture into diamond shaped pieces.
Store in a tight jar and cashew burfi stays fresh for few weeks.
Notes: Make sure to get the sugar syrup right.

Suggestions: If sugar syrup becomes thick, add a tbsp or so of water to thin it out. Adjust sugar according to taste.
Variations: You can also add kesar or cardamom to the sugar syrup for different flavors.
Other Names: Kaju Katli, Kaju Burfi, Cashew Burfi.

Mixed Variety Laddu

22 Apr

mixed_variety_laddu
Mixed Variety Laddu.

A mixture is sesame seeds, roasted gram and cashews are ground into fine powder along with sugar. The mixture is then rolled into soft laddu with warm ghee. Serve mixed variety laddu when necessary.
Makes: around 7 Pieces of Mixed Variety Laddu.

Ingredients:

Sesame Seeds 2 Tbsps
Roasted Gram 4 Tbsps
Raw Cashews 8 – 10
Cardamom Powder a Pinch
Sugar 3 – 4 Tbsps
Ghee 1 – 2 Tbsps

Method of preparation:

Warm up the ghee and keep aside.
Toast sesame seeds in a heavy bottomed pan until they turn golden brown in color.
Remove from heat and cool them to room temperature.
Grind sesame seeds, roasted gram / dalia / putnala pappu, raw cashews, sugar and cardamom powder into fine powder.
Remove the ground powder onto a bowl, add ghee and mix thoroughly.
Divide the mixture into 7 portions and roll each portion into a small ball with help of hands.
Repeat the same with remaining portions and store the laddu in a tight jar and they stay fresh for months.
Serve mixed variety laddu.
Notes: Make sure not to burn the sesame seeds.

Suggestions: Adjust the amount of ghee if you can form the mixture into a soft laddu.
Variations: Use jaggery in place of sugar if desired.
Other Names: Mixed Variety Laddu.