Tuesday 26 / November / 2024
If you thought cashew nuts are only meant for snacking then its time to change your idea. While these bite-sized pieces packed with flavours and crunchiness make the best snack they are widely used in sauces, curries, salads, and sweets.
In Soups
Take 150g raw cashews and soak it overnight in salt water. Take 2 cloves of garlic, 2tsp of lemon juice and blend until smooth. Take 1tbsp coconut oil, add 500g of chopped onion and cook for 5 minutes. Add minced garlic of 5 cloves, and minced fresh green chillies. Add 6 cups of vegetable broth and finally add 1/2kg broccoli cut into florets. Do not overcook. Add parsley and lemon juice and blend on high until smooth. Add cashew cream and swirl into the soup. Sprinkle with chilli flakes and a couple of parsley leaves. Serve hot.
In Salads
Take 500g skinless, boneless chicken breasts, 500g pea pods, a handful of cauliflower florets, broccoli florets, and 500g of dry roasted unsalted whole cashews. Coat a large skillet with oil and sauté chicken breasts until tender. Cool, cover, and refrigerate. When chilled, slice thinly. Cook pea pods, cauliflower, and broccoli in boiling water for about 2-3 minutes and drain. In a large salad bowl, combine all ingredients and toss lightly with any salad dressing of your choice.
In Curries
Take 1tbsp of ginger and garlic paste. Rub on 1.5kg chicken pieces and marinate for 1 hour. Grind 10 whole dry red chillies and 1tsp cumin seeds into a paste. Grind 1/2 cup cashew nuts and keep aside. Heat 1/2 cup oil in a cooker, add 2 onions sliced and fry till golden brown. Add chilli paste and fry for about 3 minutes. Add chicken. Fry for about 10 minutes. Add 4tsp salt and 1.5 cups water. Mix well. Close cooker and cook for 5 minutes and cool. Now cook with chicken on high heat. Stir in cashew nut paste, 3tbsp tomato ketchup and 1tsp sugar. Cook till the gravy thickens, stirring constantly. Serve hot.
In Smoothies
Take 1/4 cup raw unsalted
cashews, 1 cup ice, 1/2 banana, and 1tbsp pure maple syrup. Place 1/2 cup water and the cashews in a blender. Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight). Add the ice, banana, and maple syrup. Blend until smooth and frothy.
In Sweets
Take 1 cup cashew nuts and grind till powder. Make sugar syrup with 1/2 cup sugar, and 1/4 cup water, and cook till it becomes sticky. Reduce heat and add cashew nut powder, and 1/4tsp cardamom powder to the mixture until it thickens. Turn off the gas and let cool for 3-4 minutes. Now grease the plate with butter or ghee, and place the mixture and knead. Add few drops of milk if the mixture is too dry. Roll mixture into 1/3 inch thick round shape and cut into diamond shape pieces. Cashew barfi is ready.
