299 cashew nuts recipes

901 Cashew Nuts recipes | Indian kaju recipes

Indian cashew recipes. Cashews are a part of the nut family which are slightly sweet and buttery in taste. They grow in a tropical environment and are a result of labor intensive work. Cashews grow on a tree in a long, green kidney shaped pods that hang from branches. They are not sold in their outer casing because the cover of cashews is supposed to be toxic and resulting in rashes. The process of peeling, removing, roasting of cashew nuts is done by hand and also due to their perishable nature, they are one of the most expensive nuts.

The advantage of cashews is that it can be used in an array of different recipes all over the world. Even though a little on the sweeter side, they are used in both sweet AND savory recipes around the world, especially in India, whether it's in gravies, snacks or desserts.

Indian Cashew nut Recipes

Cashews have been used in Indian, mostly Punjabi and Mughlai cuisine, since many decades. Addition of a paste of these wonder nuts to food gives them a rich mouth feel and a proper consistency. It is one of the main ingredients in the Basic Makhani Gravy or any other Punjabi gravy like Dum Aloo. Not only is the usage limited to subzis, you can also add it to dals like Mixed Dal with Spinach to give it a better consistency. Cashew pieces are also added Dal dhokli!

Whole or broken cashews form an important part of rice preparations as well. Along with raisins, they form a major component in Pulaos like Shahi Pulao and also different types of pulaos. In the south, cashews or peanuts are also added to Bisi Bele Bhaat to give it a crunch. Kaju and Coconut is added to Shahjahani Khichdi to give it more flavor and volume.

Cashew Nut Recipes for Snacks

Firstly, raw cashews form a snack in themselves and don’t need anything else! Secondly, they can be roasted as is or make Roasted cashews with different masalas. Cashews that are fried are usually added to many Gujarati and Maharashtrian jar snacks like Chivda or fried poha. In such jar snacks, they add not only to the texture of the whole thing but also to the overall taste.

Cashews are a popular choice for adding to marinades as well. Generally a cashew paste is added to the marinades but sometimes it can be used as a main ingredient in it as well. Afghani paneer flavors cashew paste with masalas and marinates the paneer in that itself without adding any curd. Hara Bhara Kebab has cashews fixed over the kebab before the frying to add that extra crunch or added to the mixture itself like in Dahi Kebab.

Cashew Nut Recipes for Desserts

Kaju is an integral part of dessert making in Indian Cuisine. Not only cashews but also other dry fruits are used extensively as well. Whether as a garnish over Sheeras or as whole pieces added to a kheer called Paal Payassam, they are a wonderful addition. The best part about cashews are that they are not overly sweet and balance out the sweetness in the food.

Kaju Katli is the most famous sweet made with cashews where milk, cashew powder, ghee and sugar are combined together till thickened, cooled and cut into diamond shaped pieces. Dry fruits combined together with jaggery make a delicious Indian praline called Chikki. They are also used in many types of cakes and cookies all around the world, Butter Cookies with a Cashew Stuffing being my favorite!

If you want to know more about the Uses of Cashew Nuts, then you can check out our article on that.

Hope you liked this collection of Cashew Recipes. Scroll down below for more.

Goto Page: 1 2 3 4 5 6 7 8  ... 18 19 20 21 22 

semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.

dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with 17 amazing images. dry fruit smoothie is a wonderful way to enjoy dry fruits, this milkshake is packed with vigour and punch. Learn how to make dry fruits milkshake. In dry fruits milkshake a grand assortment of nuts and dried fruits is blanched in hot water and then blended, in order to get a smooth and luscious consistency. Combined with the rich and comforting taste of milk, the blended dry fruits give rise to a memorable Indian dry fruit milkshake which is boosted further by a crunchy garnish of mixed nuts. This dry fruits nuts milkshake is indeed a protein rich fare. To make dry fruits milkshake, combine the dates, cashew nuts, almonds, walnuts, figs, pistachios, raisins in enough hot water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Strain it using a strainer and discard the water. Combine the soaked mixed nuts, ¾ cup of milk and sugar and blend it in a mixer till smooth. Combine the soaked mixed nuts, ¾ cup of milk and blend it in a mixer till coarse. Add the remaining 1¼ cups of milk, cardamom powder, nutmeg powder, ice-cubes and blend it again till smooth.Pour equal quantities of the milkshake into 4 individual glasses. Garnish dry fruits nuts milkshake with mixed nuts and serve. Dry fruit milkshake main ingredients: Cashew Nuts: Cashew nuts contain natural oils that help to thicken and emulsify the milkshake. This can result in a milkshake that is creamy and smooth. Cashews are rich in monounsaturated fats and polyunsaturated fats and good for heart. They are a healthy snack for diabetic. Almonds: These nuts help in achieving thick consistency and creamy texture. Almonds are rich in B complex vitamins such as vitamin B1, vitamin B1, Vitamin B3, Niacin and Folate which plays an important role in brain development. Almonds balance your cholesterol levels. Walnuts have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake. Eating a handful of Walnuts a day is said to increase good cholesterol (HDL). Anjeer ( Dried Figs) : 4.9 g of fiber is what ½ cup of dried figs offer and keep constipation at bay. Being a good source of potassium, dried figs can help balance the sodium and potassium ratio, thus controlling blood pressure and good for heart. Pistachios have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake and thicken and creamify the milkshake. Pistachios are rich in potassium (helps regulate the body's fluid balance), phosphorus (helps build bones and teeth) and magnesium (important element in the conversion of the body's energy), and are also a good source of vitamin B6 (aids protein metabolism and absorption). Raisins, kishmish: The fibre in raisins is known to relieve constipation due to their laxative effect. They are low in calories as compared to other dry fruits, so they can be used in small quantities as a substitute to refined sugar to satisfy sweet tooth. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Many people opt for milk alternatives like almond milk, soy milk or oat milk. Spices used in Dry fruit milkshake. Cardamom powder. Cardamom has a warm, slightly sweet, and slightly spicy flavor that can complement other flavors in a milkshake. Nutmeg powder. Nutmeg has a slightly sweet, slightly nutty, and slightly spicy flavor. Pro tips for dry fruits milkshake. 1. Before making the dry fruit and nuts milkshake, place dates in a deep bowl. If you are using brown dates, which require soaking, add deseeded dates (khajur) to the bowl. If you are using black dates, which do not require soaking, you do not need to add them. 2. Add ¾ cup of milk. Many people opt for milk alternatives like almond milk, soy milk or oat milk.. The choice of milk depends on your dietary preferences and any allergies or intolerances. Adding all the milk at once will leave a lot of dry fruit chunks. At this stage, we just want a paste from dry fruits. 3. Add 20 ice-cubes. If you want to enjoy a cold and refreshing smoothie or milkshake, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. dry fruits milkshake recipe is rich in protein, B vitamins, calcium, magnesium and phosphorus. Enjoy dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with step by step photos.

Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with 16 amazing images. Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch. Learn how to make panchamrut. To make Maharashtrian panchamrut, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. Add the asafoetida and sauté on a slow flame for 10 seconds. Add the turmeric powder and sauté on a slow flame for 10 seconds. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil. Serve hot. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on. Panchamrut sweet and sour is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Here is the authentic method of preparing this popular Maharashtrian accompaniment. Spicy panchamrut is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe. We are sure you will love it. Panchamrut is served on special occasions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes Tips for Maharashtrian panchamrut. 1. Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp. 2. Remember to destem the raisins and discard them before use. 3. The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell. 4. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder. Enjoy Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with step by step photos.

sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with 29 amazing images. sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar is a simple achaar which can be made without drying in sun. Learn how to make sweet mango pickle. sweet sour aam ka achar are very special. The mangoes chosen for this pickle should be firm and under ripe. They are peeled, cut into thin slices and simmered in sugar syrup with garlic, cloves, bay leaf, peppercorns and finished with a final spike of chilli powder and fennel seeds. The mango flesh softens but stays intact and blends easily with the sugar and spices without losing its original flavour. You can use any variety of raw mangoes, if the Rajapuri variety is not available. This sweet mango pickle will complement rotis and parathas to perfection. Tips for sweet and sour mango pickle. 1. Remember to cook the mangoes on a slow flame only so the spices turn the sugar syrup flavourful. 2. Sliced raw mangoes can be replaced with raw mango cubes too. Enjoy sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with step by step photos.

mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images. sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness. While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour. Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness. sheermal can be served with the curries or can be enjoyed on its own as a sweet treat. pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent. Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images. Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food . Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter. The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready. I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa. The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar. See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa. Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.

rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images. Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki | amaranth chikki has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts. A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the amaranth chikki a wonderful aroma and flavour. Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days. Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week. Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.

Indulge your child’s sweet tooth with these yummy and nutritious date and cashewnut cookies! this iron-rich treat will ensure optimum high brain function and development and assist your child’s growth as well. Wholesome jowar flour and soya flour replace refined flour in these cookies, while iron-rich dates and energy-rich cashews add flavour and texture.

Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images. Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too. Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy. To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe. Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.
Goto Page: 1 2 3 4 5 6 7 8  ... 18 19 20 21 22