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.

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microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam | with 22 amazing images. microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam is a quick fix recipe for unexpected guests. Learn how to make Indian vermicelli kheer in microwave. To make microwave seviyan kheer, put the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the vermicelli, mix well and microwave on high for 3 minutes or till the vermicelli turns golden brown in colour, while stirring twice in between after every 1 minute. Add milk, mix well and microwave on high for 3 minutes, while stirring twice in between after every 1 minute. Add the sugar, cardamom powder and saffron mix well and microwave on high for 5 minutes, while stirring once in between in between after 2½ minutes. Serve immediately garnished with almonds, cashew nuts and pistachios. Sevaiyan (vermicelli) ki kheer is a recipe that has withstood the test of time and geographies, being a favourite all over the country. Here we have presented it in the form of Indian vermicelli kheer in microwave in 12 minutes. Nickname it noodles kheer, and your kids will slurp it up too! The tongue-tickling flavour and luscious feel of this microwave vermicelli payasam is thoroughly enjoyable! Its shahi taste and aroma is further intensified by the addition of saffrom and a handful of mixed nuts. Enjoy it during festivals and occasions. Tips for microwave seviyan kheer. 1. We have used thin variety of wheat vermicelli for this recipe. 2. It is recommended to use only full fat milk to get the perfect texture of the kheer. 3. It is necessary to stir the vermicelli after every one minute, else it might burn at the bottom. 4. Always use gloves to handle the microwave safe bowl to prevent your fingers from burning. 5. Serving this kheer immediately is important. If you keep it for too long, the kheer will thicken. Enjoy microwave seviyan kheer recipe | Indian vermicelli kheer in microwave | microwave vermicelli payasam | microwave semiya payasam | with step by step photos.

Why do we bother with so many katoris for every meal? a gravy for flavour, veggies for good health and variety, a cereal for satiating our hunger, a raita or curds to minimise the effect of spices and act as a thirst quencher, a sweet to pamper ourselves. Is it possible to satisfy all these needs with one dish? yes, and that is precisely what this one-dish meal demonstrates. The ground paste of coconut, cinnamon, poppy and cardamom imparts a lingering flavour, while the garnish of fried onions and cashews adds an extra zing. Soaking is important to reduce microwave cooking time.

The masala used here is an aromatic mixture of spices, coconut and cashews. It sounds rich, and is indeed befitting a royal meal! make sure the masala is blended well and cooked just as mentioned here, to be assured of a good result. And it is not just the masala that is worth a mention. Adding chopped cabbage makes this more nutritious and adds a new, slightly contrasting touch to the recipe. Replete with the tang of lemons, this comforting dal goes well with both roti and rice.

Sumptuous khichdi gets an exciting double-twist in this recipe. With the addition of spices, garlic and coconut, the khichdi itself gets a little richer, but when served with a tongue-tickling curry sauce, it becomes nonpareil! The tomato-based sauce is prepared with a masala paste that features almost all the spices in your larder, along with poppy seeds and nuts, which gives it a rich texture as well. Although you can experience the combined flavours of all the ingredients in the Spicy Khichdi with Curry Sauce, the magical aroma of aniseeds stands out in a sharp yet irresistible way.

When you want the focus to be on the subzi, then this is the best choice for your Main Course . Soothing yet flavourful, the Ghee Rice combines beautifully with elaborate Subzis / Curries and Dals / Kadhis enhancing their appeal and giving them the attention they deserve. However, the best part about Ghee Rice is that it tastes just as wonderful with a simple dal or everyday subzi so you can prepare it on any hurried day too.

It may sound odd and rather lavish to use cashews as a main ingredient in gravies, but because of the abundance of cashews in the region, cashew curry is a popular and common recipe in each malvani household! Also do try other curries using cashew like Cashew, Mushroom and Makhana Curry or Drumstick and Cashew Curry .

Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre. Shahi Korma Biryani Recipe with step by step photos.

Carrot and Cashewnut Payasam, protein plays an important role in vision. Opsin a type of protein combines with retinal (a form of vitamin A) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process. Hence this payasam is a perfect combination as carrots are rich in vitamin A whereas cashewnuts are rich in protein. Hence relish this sweet preparation for a bright vision.

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

An assortment of vegetables in luxurious white gravy – an unbeatable recipe from the punjabi khazana!

paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with 22 amazing images. paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch is a simple white gravy based sabzi. Learn how to make paneer kali mirch with white gravy. To make paneer kali mirch, heat the oil in a deep non-stick pan, add the cashew-onion paste and sauté on a medium flame for 2 to 3 minutes. Add the fresh cream, milk, garam masala, salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame 1 minute, while stirring occasionally. Serve immediately garnished with coriander. One of the most exciting ways to serve succulent paneer cubes! The paneer cubes transform into an irresistible restaurant style Punjabi paneer kalimirch that goes well with most of the Indian breads. With the zesty flavour of freshly ground black pepper, the Paneer Kalimirch is sure to awaken your taste buds and set your digestive system on full throttle. Serve paneer kalimirch along with Aloo Mutter Tariwale, Ajwaini Roti, Lehsuni Matki Palak Tikki, Aam aur Chane ka Achaar, Dal Tadka and Jeera Rice for a delectable North Indian combo meal. If you like this luscious paneer kali mirch, then also try other paneer sabzis like Lehsuni Paneer Palak Subzi and Paneer Khurchan. Tips for paneer kali mirch. 1. For best results, make paneer at home. 2. For an authentic flavour, also try making garam masala at home. Enjoy paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with step by step photos.

With its rich flavour and luscious texture, the Dal Pinni might as well qualify as festive cooking, but it is so satiating and earthy you will want to keep making it again and again! Here, a wholesome mix of dals and kabuli channa is smartly supported by veggies like cabbage and tomatoes that contribute an energetic crunch and tanginess to the dish. Further, the Dal Pinni is flavoured with an aromatic paste of coconut, cashews and spices. This paste not only boosts the flavour but also gives the Dal Pinni a rich texture. Serve it hot with Rotis or rice to make a homely and satisfying meal.

A luxuriously rich recipe of deep-fried koftas reinforced with the goodness of greens like spinach, coriander and fenugreek, cooked in a white gravy enriched with saffron and cream.

Does the word cutlet immediately bring to your mind images of a crisp and spicy treat? While this Gulab Jamun Cutlet is tangentially different, you will love this just as much in its own special way. Delicate deep-fried rolls made with crumbled hariyali mava, nuts and spices bound together with a proper mix of flours, are soaked in sugar syrup, and then sliced into cutlets. While this might sound similar to dry jamuns, you will realise on tasting that this mithai is much more special. Serve warm Gulab Jamun Cutlets topped with ice-cream, or just plain.
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