Showing posts with label Cashewnuts. Show all posts
Showing posts with label Cashewnuts. Show all posts
Showing posts with label Cashewnuts. Show all posts
Showing posts with label Cashewnuts. Show all posts

Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.
Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste
Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.
Serve, simply delicious and mind blowing taste.
Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto
For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 
Mayuri's Jikoni: Cranberry Salad Dressing 
A Day in the Life on the Farm: Homemade Celery Seed Dressing 

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Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method
Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 
After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 
Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 
This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.
Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 
Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.
As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 
Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.
To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 
These ladoos can be stored for 2 to 3 weeks.
These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas Sweet, Snack, Sweets & Desserts, Diwali Faral
For Sunday Funday our today's theme is Diwali Party Recipes.  

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Caramel Bread Surprise - No Bake#Improve

An Easy Caramel Bread Surprise makes the perfect dessert. You have to prepare this a day in advance if you want to serve it for a party. It has to set/chill in the refrigerator, then only, you will be able serve it in slices, as this a not bake dessert.
Ingredients
For The Caramel
190 Grams Homemade Dulce De Leche
1/3 Cup Milk
4 Large Bread Slices - trim off the sides 
For The Cashew Caramel Crunch
½ Cup Cashew Nuts
¾ Cup Granulated Sugar
1 Teaspoon Butter
For The Caramel Cream
2 Cups Whipping Cream

2 Tablespoons 
Homemade Dulce De Leche
Method
Dry roast the cashew lightly.
For The Cashew Caramel Crunch
Take a nonstick pan add the sugar and on low flame let is melt do not stir, when the sugar completely melts and starts to 
caramel then stir till it turn light golden, add the butter and switch off the flame
add the cashew and give it quick mix.
Pour this on a greased plate and let it cool. Then break this into pieces and place it in a zip lock bag, crush it with a rolling pin till coarsely powdered.
Keep aside our caramel crunch is ready.
For The Caramel Cream
Whip the cream till it forms soft peaks, add the Dulce De Leche and whip it for a minute or till well blended, if your want a dark color then add more Dulce De Leche. Keep aside
For The Caramel
To make the Dulce De Leche spreadable. Add the Dulce De Leche with the milk and cooked it on low flame till it becomes a little thick but spreadable caramel consistency. Switch off the flame and let it cool.
For Assembling The Bread Surprise
Lightly butter a 6" Pyrex dish.
Pour little thin caramel on the base, arrange bread slice
with a spoon spread the caramel on it then sprinkle the crunch.
Then whipped caramel cream mixture
Again bread slice with a spoon spread the caramel on it then sprinkle the crunch. Again whipped caramel cream Mixture. Drizzle a caramel , sprinkle the crunch on top. 
Cling wrap it and let it chill in the refrigerator over night so that is sets well.
Serve this chilled. 
It's super delicious, enjoy!!
Labels: 
Improv Cooking Challenge, Caramel, Cashewnuts,No Bake Desserts, Whipping Cream, Dulce De Leche, Bread Slices, Eggless, No Gelatin
 Improv Cooking Challenge

Caramel & Cashew

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Cashew Cherry Cookies#SundayFunday

These are mouth melting cookies. I made them for Christmas. They so easy and quick to make. Try them and I assure you that you can't stop eating at one.
Ingredients
50 Grams Butter
50 Grams Vegetable Shortening
100 Grams Powdered Sugar
150 Grams All Purpose flour
100 Grams Cashewnuts - finely chopped
A Few Chopped Cherries
1 Egg - yolk & white separated
½ Teaspoon Vanilla Essence

Method
Cream butter and sugar well till light and fluffy, add the egg yolk, essence and flour, form into soft dough. Cling warp and refrigerate the dough for at least 30 minutes. Then pinch small piece of the dough, roll them into balls.
Beat the egg white lightly dip the cookie balls in it and roll in chopped cashews. Pierce a chopped cherry in the center. Place them on a greased tray. 
Bake at 180°C for 12 - 15 minutes.
My Notes
If you do not want to use vegetable shortening then make them with all butter.
Labels: Cookies, Cashewnuts, Christmas Sweet, Baked, Sunday Funday, Cherry 


For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of December 2021, is Wendy of A Day in the Life on the Farm and the theme is "Christmas Cookies Around The World".
Here are some of the Recipes made by us.

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Fragrant Cranberries Chicken Pulao With Cashewnuts#Improv

Sometimes there is a leftover of chicken and other stuff, which we need to use, so that, there is no wastage at all. Here is a simple recipe, which is nutritious and made a delicious meal.

Serves 2
Ingredients
1 Medium Carrot - thickly grated
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic Paste
1 Cup Leftover Cooked Chicken
Salt to taste
1 Green Chilly - slit
1 Tablespoons Oil
1 Tablespoon Heaped Ghee
¼ Cup Cashewnuts
¼ Cup Dried Cranberries
1 Tablespoon Chopped Coriander Leaves
10 Mint Leaves
For the Rice
1 Cup Basmati Rice
Salt to taste
Whole Mixed Spices
1 Bay leaf
4 Black Peppercorns
1 Piece Cinnamon
2 Green Cardamoms

Method
For The Rice
Wash and soak rice for 15 20 minutes.
Parboil rice with the whole mixed spices and salt till done. Drain and keep aside to cool. Spread it in a plate so that the grains do not clump up.
To Assemble The Pulao  
In a pot / kadai heat ghee and oil. Add sliced onions and fry till light golden brown. Add in the ginger garlic paste and sauté till raw smell goes. Add a cashew nuts and fry till golden. Add in the dried cranberries and fry till they plump up. Add in the slit green chilly, cooked leftover chicken, grated carrot and salt to taste stir well. Add chopped coriander and mint leaves. Add in the cooked rice and lightly give it a mix. Cover with a tight fitting lid and cook on low flame for 10 - 12 minute, till the rice is nicely heated. 
Serve hot with raita.
Labels : Chicken, Leftover series, Pulao, Cranberry, Cashewnuts, Rice, Improv Cooking Challenge, Main course

 Improv Cooking Challenge

Cranberries & Meat

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Khoya/Mawa Gujiya With Dry Fruits

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Ingredients
Recipe For The Dough

2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Method
Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough 
Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 
This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.
Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.
The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri 
then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water  
then place a heaped tablespoon of filling . 
Cover it and seal it the edges by pressing it with your thumb, then with  with a fork make a design.
Like wise make all and let them rest covered with a damp cloth for 10 minutes.
In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.
These are all fried, crispy flaky.
These are packed and ready to take for our trekker's Holi party on the hills. Enjoy
My Notes
Make sure you do not add a lot of water while kneading the dough -  the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low. 
Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya 

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