RECIPES

Cashew kernels have found applications in food since ages. Currently, the usage has expanded considerably and cashew has found its presence invaluable in any combination of food. It is already popular with the manufacturing industry in biscuits and chocolates and ice cream. A wide application in Indian, Eastern or western cuisine make cashew in food highly pleasurable. Achal provides choice from a variety of broken grades, which will meet specific requirements in the kitchen.

We hope the following recipes will help you realise the wonder of cooking with cashews.

INGREDIENTS

Broiler chicken
Light soya sauce
Rice wine/dry sherry
Dark soya sauce
Sesame oil
Cashewnut, split
Cornstarch
Sugar
SAUCE
Chinese mushroom, dry
Peanut oil
Ginger, peeled
Chicken stock
Spring onion
1000 gm
15 ml
30 ml
15 ml 
15 ml
1/2 tsp
10 gm 
5 gm

30 gm
50 ml 
6 slices
250 ml
40 gms


METHOD
    Cut the meat into dices about 3/4 inches. In a medium sized bowl combine soya sauces, wine, sugar, cornstarch and the chicken and keep for 30 minutes. Soak the mushrooms in warm water for 20 minutes and cut into halves. Heat the wok until it is hot. Add the oil and ginger slices and stir-fry for 2 seconds. Then add the cashewnuts, and mushroom with the chicken and stir-fry for 10 seconds. Add the chicken stock and cornstarch and cook until it is done. Discard the ginger pieces. Finish with sesame oil. Remove and serve garnished with slices of green onion.
ACCOMPANIMENT
Noodles or rice dishes, chilli vinegar and soya sauce.

Portion size : 300 gm
Portions : 4

INGREDIENTS

• Cashew Nuts / Kaju – 1 Cup
• Ghee Or Oil – 1 Tbsp
• Whole Spices:
• Bay Leaf – 1
• Cloves – 4
• Cinnamon Stick – 1 Inch
• Dried Red Chili – 1
• Star Anise – 1
• Black Cardamom – 1
• Peppercorns / Kali Mirch – 4
For Gravy:
• Oil – 2 Tbsp
• Boiled Onion Paste – 1/2 Cup
• Ginger-Garlic Paste – 2 Tbsp
• Freshly Pureed Tomatoes – 1 Cup
• Ginger Chopped Roughly – ½ Inch
• Green Chilies Chopped Roughly – 2 Small
• Kitchen King Masala – 1 Tbsp
• Red Chili Powder – 1 Tsp
• Turmeric Powder – 1/2 Tsp
• Coriander Powder – 1 Tsp
• Garam Masala Powder – 1/2 Tsp
• Ground Cashew – 4 Tbsp
• Water – 1/2 Cup Or More If Required
• Salt To Taste
• Sugar – 1 Tsp
• Ghee – 1 Tsp
• Crushed Kasoori Methi (Dried Fenugreek Leaves) – 1 ½ Tbsp
• Cashew Cream Or Fresh Cream – ¼ Cup + 1 Tbsp For Garnish (You Can Also Use Fresh Milk Cram Aka ‘Malai’)
• Cilantro / Coriander Leaves, Chopped – 1 Tbsp


METHOD
    Roasting Cashews: 1. Heat 1 tbsp of ghee or oil in a pan. Add cashews and roast them on medium heat till they are golden brown in color. 2. string continuously till it becomes nice golden brown. 3. Remove them to a bowl and set aside. For Curry: 1. Now in the same pan, add 2 tbsp oil or ghee. 2. Once the oil is hot enough, add bay leaf, cloves, cinnamon stick, dried red chili, star anise, black cardamom, peppercorns and sauté for few seconds. 3. Then add ginger garlic paste and sauté for a minute. 4. Add onion paste and stir well. 5. Saute till onion paste is golden in color. This would take about 6-7 minutes. 6. Add tomato puree and Stir well. Cook covered for 5 minutes. Stir occasionally. 7. Add red chili powder, kitchen king masala, coriander powder, turmeric powder and ground cashews and stir well. 8. Let them cook for 2 minutes. 9. Add water and stir well. Cover and cook for 5 minutes. 10. Add in Kasuri methi, salt, sugar, garam masala powder, roasted cashews and mix well. 11. Add more water if needed and cook covered again for 5 minutes. 12. Add cashew cream or milk cream and stir well. 13. Cook for another minute and remove from heat. Add ghee and stir well. 14. Transfer to a serving bowl and garnish with coriander, cream, and cashews. 15. Serve hot with naan or paratha.
ACCOMPANIMENT
Kaju crushed

Portion size : 400
Portions : 4

INGREDIENTS

Chicken breast (boneless)
Cornflour
Salt
Cashewnut, whole
Peanut oil
Garlic, finely chopped
Ginger, finely chopped
Dark soya sauce
Rice wine/dry sherry
Sugar
Ajinomoto
Sesame oil
Chicken stock
Tomato puree
Red chilli paste
Capsicum
Green gram, sprouted
600 gm
15 gm
10 gm
200 gm
50 ml
10 gm
10 gm
20 ml
20 ml
5 gm
1 gm
1 tsp
100 m
50 m
10 gm 
150 gm
30 gm

METHOD
    Cut the chicken into 1/2 inch cubes. Combine it with 5 gm salt and cornflour, garlic, ginger, soya sauce, wine, sugar, chilli paste, ajinomoto in a small bowl and keep the mixture for 20 minutes. Wash the cashewnuts in warm water. Dissolve together tomato puree, salt and stock. Heat oil in a wok or skillet. When it is hot, add the chicken cubes, capsicum, cashewnuts and stir to keep them from sticking. When the chicken turns white, in about 10 seconds, add the stock mixture and stir. When the cornflour is cooked, sprinkle with sesame oil. Serve garnished with sprouted green gram, accompanied with cashew fried rice.
ACCOMPANIMENT
Cut the chicken into 1/2 inch cubes. Combine it with 5 gm salt and cornflour, garlic, ginger, soya sauce, wine, sugar, chilli paste, ajinomoto in a small bowl and keep the mixture for 20 minutes

Portion size : 300 gm chicken and 300 gm rice.
Portions : 4

INGREDIENTS

Egg, beaten
Sesame oil
Salt
Cashewnut, boiled & drained
White pepper powder
White soya sauce
Spring onion, chopped
Peanut oil
Cashew cream
6 nos
30 gm
1/2 tsp
150 gm
1/2 tsp
15 ml
30 gm
30 ml 
100 ml

METHOD
    1. In a medium size bowl combine the eggs with cashew cream, salt, peanut oil, soya sauce, pepper, cashewnut and half of chopped spring onion. 2. Heat a wok or large skillet. Add the sesame oil, and stir-fry the mixture until the cashews are wilted in about 2 minutes. 3. Then add the eggs and continue to cook until the eggs have just set. 4. Quickly place on a platter and serve at once.
ACCOMPANIMENT
Lettuce leaves, glazed spring onion, tomato sauce, chilli, vinegar and cashew filled rice flour dumplings.

Portion size : 200 gm
Portions : 4
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Mangalore- 575 011,
Karnataka, India

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