Harvest Enterprises

Here are a few popular recipes that use the delicious cashew nuts as the chief ingredient.

Crunchy Spiced Cashew Nuts

Ingredients

• 1/2 kg whole cashew nuts
• 1/2 tsp red chili powder
• 1/2 tsp black pepper powder
• 1/2 tsp dried mango powder( amchur powder )
• 2-3 tbsp butter or ghee( clarified butter )
• Salt to taste.

Method

Heat the butter or ghee in a wok or pan.

Add the cashew nuts and fry on a low frame till golden in color. Now remove the cashew nuts and keep them on a paper napkin. Sprinkle with salt, chilli powder, black pepper and the mango powder. Eat immediately or cool and store in an air tight container for 8–10 days.

Stir Fried Vegetables with Crunchy Cashew Nuts

Ingredients

• 20-25 cashew nuts
• 2 carrots sliced diagonally
• 200 gms baby corn cut diagonally
• 100 gms button mushrooms sliced
• 1 green bell pepper cut into 1 inch squares
• 1 red bell pepper cut into 1 inch squares
• 1 yellow bell pepper cut into 1 inch squares
• 2 tbsp finely chopped ginger and garlic
• 2 green chilies sliced diagonally
• 2 tsp refined oil
• 1 large onion, quartered.
• Salt to taste
• Black pepper corns (coarsely crushed)

Method

Heat the oil in a wok and fry the cashew nuts till they are golden brown in color. Take them out and keep them aside separately. Add the ginger, garlic, chilies and onion to the same oil. Stir fry till the onions turn glossy. Now add the carrots now and cook for 2 minutes. Next add the mushrooms and baby corn. Cook for 2 minutes add the bell pepper pieces. Add salt and pepper. Garnish with the cashew nuts.

Cashew and Cottage Cheese Curry

Ingredients

• 20 whole cashews nuts
• 500 gms cottage cheese
• 2-3 tomatoes, pureed
• 1-1/2 tbsp of ginger paste
• 1 green chilli, chopped finely
• 1 tsp dry fenugreek powder1 tsp poppy seeds
• 1 tsp chilli powder
• 1/2 tsp Indian garam masala/ (or mixed roasted spices)
• 1/4 tsp turmeric powder
• Chopped cilantro or coriander leaves (for garnishing)
• 1 big brown elaichi (cardamom)
• 4-5 spoons of oil or butter

Method

Cut the cottage cheese in to small cubes and fry. Keep this aside on a paper napkin. Next, soak the cashew nuts and poppy seeds for half an hour. Then grind into a thick paste. Add a few spoons of water if needed. Now heat 1 tbsp of ghee and fry the slightly crushed elaichi. Add tomato puree and ginger-green chilli paste. Fry till oil comes up.

Add the chilli powder, turmeric powder and fry. Add the dry fenugreek and fry only for 10 seconds. Add the ground cashew-poppy seed paste, salt and water. Let it boil for a few minutes. Add the cottage cheese cubes and bring to boil. Add the garam masala and garnish with coriander or cilantro. Serve hot with roti or bread.

Cashew Bufri

Ingredients

• 1 kg Cashew nuts
• 1/2 kg Sugar
• A few drops of almond essence.
• Edible silver foils a few

Method

Mix the sugar with a quarter cup of water and boil.

Grind the cashew nuts to a fine powder.

Once the sugar melts, add the cashew nut powder and stir evenly till the mixture is thick.

Now flatten and spread this mixture on a greased tray after sprinkling the almond essence. Decorate with edible silver foil and cut into thin diamond or square shaped pieces of about one inch.