Kaju(cashew) Curry

Cashews cooked in a creamy Onion-Tomato based curry. Perfect recipe for festivals and special occasions.

Ingredients

  • 1 cup Cashew
  • 1 tsp Oil

For Gravy

  • 1½ cup chopped Tomatoes
  • ½ cup Water
  • 1 medium Onion chopped
  • 18-20 Cashews
  • 1 Bay Leaf
  • 2 Cardamom
  • 2 Cloves
  • ½ cup Coconut Milk
  • 1 tsp ginger-garlic paste
  • 1-2 Green Chillies
  • ½ tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • ¼ cup Water
  • 3 Tbsp Cream
  • ¼ tsp Sugar
  • Dried Fenugreek Leaves as required
  • Salt as required

Method

  1. Sauté Cashew till light golden and keep aside.

Preparing Gravy

  1. Heat Oil in a pan add Bay Leaf, Cloves and Cardamom. Sauté.
  2. Add Tomato and simmer till soften.
  3. Cool down this mixture and blend into a smooth paste. Keep aside.
  4. Grind Cashews.
  5. Heat Oil in a pan add Ginger-Garlic paste sauté for 30 seconds now add Onion and sauté till translucent.
  6. Add cashew powder till they turn golden brown.
  7. Add Tomato puree and Green chilli simmer on low flame.
  8. Add Red Chilli powder and stir.
  9. Add ¼ cup of Water and ½ cup of Coconut Milk. Bring to boil.
  10. Add sautéd Cashews and simmer for about 2 minutes.
  11. Add Garam Masala, Cream, Salt, Sugar and dried Fenugreek leaves. Mix well.
  12. Serve hot with steamed Rice or Naan or Parathan’s.
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Kaju Curry
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Rose Sorbet

Refreshing sorbet recipe for killing summers with cooling effect of rose.

Ingredients

  • 1 cup Water
  • 1 tsp Rose Water
  • 2 Tbsp Lemon Juice
  • 1-2 Tbsp Rooh Afza
  • 1-2 edible Rose Flower
  • 2-3 Tsp Sugar/Honey or as required

Method

  1. Mix Sugar/Honey and water. Add Rose petals into it and boil vigorously until water is half of initial volume.
  2. Now add Rose water, Lemon Juice and Rooh Afza.
  3. Cool down the mixture. Freeze it and at every one hour take out and churn well. Do this for 6-7 times till a smooth sorbet texture is made.
  4. Serve chilled garnished with mint leaves.
    Rose Sorbet