298 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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Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with 15 amazing images. khakhra chivda is where crushed khakhras are pepped up with roasted chana dal, peanuts, cashew nuts, sev and other interesting ingredients, which will make the taste buds – and of course, your kids – to jump with joy. When kids get bored of the usual rotis in their tiffin box, you can make an exciting khakhra chivda snack with crispy khakhra instead! Made with wheat flour, khakhras are quite as satiating as rotis but can be quite thrilling for kids to munch on. It is difficult to think of something new everyday for your kiddo’s tiffin so this is one khakhra chivda snack that you can use as their tiffin treat and I am sure the box would definitely come back empty! You can also use this khakhra chivda as a Diwali jar snack and serve it to your guests or simply use it as an evening snack and enjoy it with a hot piping cup of masala chai . When I be craving for something tasty, I add in cucumbers, tomatoes, onion, coriander with little chaat masala to this khakhra chivda making it a chaat and kill my hunger pangs by relishing it! You can make a large batch of this khakhra chivda and store it in an air-tight container for 5-6 days, ready to send in the kids tiffin box anytime you wish. It can come in really handy on hurried days when you don’t have time to prepare an elaborate tiffin. Moreover, your kids would love it too! Also pack Quick Chocolaty Biscuits in another tiffin for a perfect short break combo. Learn to make khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with detailed step by step recipe photos below.

batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with 25 amazing images. batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak. To make batata chips nu shaak, for the bateta chips heat the oil in a deep non-stick kadhai and deep-fry, a few potato strips at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Next, heat the oil in a deep non-stick kadhai, add the cashewnuts and sauté on a medium flame for 30 seconds or till the cashews turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder and sauté on a medium flame for another 1 minute. Add the fried batata chips, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Completely unique, the batata chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful Gujarati chips nu shaak that combines beautifully with rotis or puris and shrikhand or aamras. We would like to warn you though that if there is a delay in bringing the rotis, the Indian style aloo finger chips ki sabzi will be wiped off the bowl as it is so tasty just by itself! In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish. Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips or wedges so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy. Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with step by step photos

Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible. Team up with rotis , parathas or naan , whatever you like, it will be a perfect match.

Straight from the kitchens of punjab, curd-marinated paneer topped with makhani gravy is perfectly complemented by the earthy spices and herbs, which are in turn mellowed with fresh cream! in addition to the authentic makhani sauce, this wrap also features salads and mayonnaise, which impart an interesting fusion touch to it.

Cashews being abundant in regions across the west coast of India, it is usually used to complement vegetables in various curries. They are commonly combines with drumstick, long beans etc. A horde of spices is usually used to balance the blandness of cashews. Serve this delicious curry with rotis and rice.

Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.

fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with 16 amazing images. fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker is fuss-free version of making an Indian sweet with broken wheat. Learn how to cook lapsi in pressure cooker. To make fada lapsi in pressure cooker, heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour. Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute. Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles. Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid. Serve hot garnished with cardamom powder. Lapsi, a yummy dessert hardly needs any introduction! Broken wheat normally takes time to cook. However, in the Pressure Cooker it cooks properly and swells promptly. Try this quick version of pressure cooker lapsi. To cook lapsi in pressure cooker is very simple and effortless. Addition of cashew and raisins along with cardamom powder towards the end is the perfect taste enhancer. Full of flavour and eye appeal, this Gujarati fada lapsi in pressure cooker has an amazing texture and mouthfeel. It is one of the perfect Indian mithai to serve as an end to a Gujarati thali of puri, shaak, kadhi and bhaat. Relish this Gujarati Mishtan hot. Tips for fada lapsi in pressure cooker. 1. While choosing broken wheat, it should be clean, evenly-sized and without any foreign particles like dust or stones. 2. There is no soaking involved in this recipe, so remember to use hot water for cooking. 3. If you are not serving immediately, ensure to reheat it before serving. Enjoy fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with step by step photos.

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images. Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation. Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis. Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.

makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with 18 amazing images. makhani gravy, the name says it all! The cream and butter used to prepare this Indian makhani curry gives it the name “makhani”. Punjabi makhani gravy is a reddish tomato-based gravy commonly used in North Indian cuisines. In makhani gravy the sour taste of tomatoes is balanced by the use of fresh cream. restaurant style makhani gravy are an all-time favourite on the menus of almost all restaurants; the very famous Paneer Makhani, will tell you why! makhani gravy can be combined with vegetables of your choice too. Notes on making the makhani gravy recipe. 1. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy. 2. If you wish to store Indian makhani curry in the deep-freezer for a few weeks, avoid adding cream as they may get spoilt on storing. 3. Add chilli powder. We have used regular red chilli powder which will provide the necessary spice but, if you want a fiery red colour with spicy hint then use a combination of Kashmiri red chilli powder and regular red chilli powder. 4. Add dried fenugreek leaves. Lightly roast them and crush them with your palms before adding to get maximum flavours. Malai Koftas in Makhani Gravy , Makhani Paneer Tikka Roll and Mushroom Mutter Makhani are other popular recipes made using this restaurant style makhani gravy. Learn to make makhani gravy recipe | restaurant style makhani gravy | Punjabi makhani gravy | Indian makhani curry | with step by step photos below.

restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images. Palak Paneer, an evergreen delicacy from North India, is perhaps one of the most interesting ways to include spinach in your meal. restaurant style palak paneer features in many Indian restaurant menus, as it goes well with most Indian breads like Tandoori Naan or Roti. The highlight of this restaurant style palak paneer recipe is the flavour-packed palak gravy, which works effectively not just with paneer but also with potatoes or koftas. Also restaurant style palak paneer tends to use a lot more cream than homemade palak paneer. You can make a variant of this restaurant style palak paneer recipe with garlic (Lehsuni Paneer Palak Subzi) if you want a peppier flavour. To make the restaurant style palak paneer recipe, blanch the spinach in a vessel full of boiling water for 2 to 3 minutes. Drain, refresh with cold water. Blend in a mixer to a smooth purée and keep aside. Heat the oil and butter in a kadhai , add the ginger, garlic and tomatoes and sauté on a medium flame for 1 to 2 minutes. Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes. Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 minute. Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes. Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes. Serve the restaurant style palak paneer hot. See why we think this is a healthy palak paneer sabzi. Spinach is loaded with iron and fibre, while paneer is rich in protein. This makes it a nice recipe to include in your everyday cookbook. If you are on weight loss, then cut the cream and use low fat paneer in the recipe. You can cook an array of dishes with this palak paneer recipe, such as the Palak Paneer Toast, Palak-Paneer-Roti and Palak Paneer Rice. You can even stuff cottage cheese and spinach curry into crisp, golden dosa to make Palak Paneer Dosa one of Mumbai’s favourite street foods. With so many options at hand, there is no excuse to not include palak frequently in your diet! Enjoy how to make restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with detailed step by step photos below.

gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images. gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya. This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert. This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai. This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami. Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa. You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa. Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos.
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