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.
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.
• 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.
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
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.