Masala Cashews

A rich, crunchy, mouthwatering snack for a movie night or a evening cup of tea...

This is very similar to masala peanut. I love to add some extra spices to my masala cashews, which makes my recipe unique and flavorful.

I make this quite often and the jar vanishes in few hours. I used to make it a bit spicy than the masala peanuts, so this is more of grown ups favorites than the kids.

I would like to send this recipe to the event "Tea Time Snack" of Torview. All the best for hosting this event....

Ingredients :

Whole cashews - 2 cups
Besan - 1/2 cup
Rice flour - 2 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Kashmirs chili powder - 1 teaspoon
Baking soda - 1 pinch
Fennel seeds powder - ½ teaspoon

Amchur powder- 1/2 teaspoon
Curry leaves - few torn into small pieces
Salt - 1/2 teaspoon
Oil for deep frying

Procedure : 

First toast the whole cashews either in the oven or in a skillet. Do not brown the nuts to much. Let it cool down completely. Alternately I have used store bought roasted and salted cashews.

In a wide bowl add the cashews and all the other ingredients except oil and give a quick toss. If needed just sprinkle water and make the flours and masala to stick on the nuts.

Heat oil in a pan and deep fry the cashews in medium flame till the outer besan flour masala is cooked. Do not over fry till dark brown. Try to separate the nuts while dropping them into the hot oil.

Remove on a paper towel and let it cool and store it in air tight container.

Note: If using so take care of the salt used in the actual recipe.

Do not add much water while making the batter for the nuts.

You may also like my:

   Chicken Empanada With Chimichurri          Cream Cheese Sandwiches          Chilli Cheese Toast          Cheese garlic Bread

   Shrimp Cutlet          Cucumber Petites          Fried Okra With Scallion Dip          Curried Bananas

   Tortilla Wedges          Mini Frittatas         Cheese garlic Bread

Rava Idli With Coriander Chutney / Kothamalli Thuvaiyal

Need something flavorful for an evening....

This is a quick and mouthwatering breakfast combo. It's a quite interesting one rather then the regular rava uppma.

Talking about the recipe, I used to add baking soda as a raising agent. Then when I was blogging i read in many of my friends blog that adding eno fruit salt was giving an extra puff. I tried it and it was worked out very good. From that time I started using eno for all my idli recipes which do not need fermentation.

Sambar / Hotel sambar goes well with the rava idli, but we in our family like this kothamalli thuvaiyal. This recipe goes well with idlis and dosas.

Ingredients :

Rava / sooji -1 cup
Curd - 1 1/2 cups
Water - 1/2 cup
Cashews few
Eno fruit salt - 1 teaspoon
Coriander leaves few
Salt as needed

For seasoning:
Oil - 1 tablespoon
Mustered - 1/2 teaspoon
Urad Dal - 1 teaspoon
Channa Dal - 1 teaspoon
Cumin - 1 teaspoon
Green chillies - 2
Ginger - 1teaspoon finely chopped

Procedure : 

Heat a wide pan add oil and put mustered seeds let it splutter then add the other seasoning ingredient and let it
turn light golden brown. Then add the green chillies and Ginger. Fry it for few seconds.

Now add the rava/sooji and fry it for 2 minutes. The color of the rava must not change. It should be still white in color.

Now remove the mixture and let it cool completely. In the meanwhile beat the curd and water together.

Mix the curd and sooji mixture together, add salt. Now the batter will be watery.

Let is set for 30 mins. Now the rava would have absorbed the curd mixture and it will be in a regular idly batter consistency.

Now add the eno fruit salt and coriander leaves and mix well.

Now place one fried cashew in each plate of the idli mould and spoon the batter in the idli mould and steam it for 8 to 10 mins.

Remove from heat and let it set for a few minutes and remove from the mold and serve hot with chutney .

Ingredients :

Small Onions - 10
Coriander leaves - 2 cups
Green chillies - 4 to 5
Greated coconut - 1/4 cup
Tamarind - small piece
Salt as needed
Oil - 1 tablespoon

For Seasoning:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Curry leaves few.


Wash the coriander leaves and pat it dry and cut into small pieces. The soft stems can also be used.

Heat oil in a pan. Add the small onions and fry for few mins and then add the green chillies and saute it. Now add the coconut and tamarind and fry for a minute. Finally add the coriander leaves and saute it only until the leaves are wilted. Do not allow the coriander leaves to cook. Switch off the heat.

Now grind the mixture to a smooth paste using as much as little water needed.

Add enough salt and do the seasoning and pour it over the chutney.

Note: For thuvaiyal, I have used small onions which tastes great in thuvaiyals. But regular onions also can be used, if small one as are not available.

For rava idlis, the 30 mins waiting time is very important. This allows the rava to absorb the curd and gives soft idlies.

You may also like my:

   Wheat Rava Pongal          Mini Idly Sambar          Plain Idly          Onion Uthappam

   Pesarattu         Coconut Chutney         Coriander Chutney         Groundnut Chutney

Badam Halwa

Wishing You All a Very Very Happy New Year! An authentic Traditional Indian sweet for this new year!!!.

No ones Indian sweet archive will not be completed without badham halwa. Each one have there own recipe for this sweet. I am following this recipes for years. I learnt this from my Aunt when I was in my collage. So from that time many of my friends have aroreded this and wanted more of it each time. So my recipe goes like this.

Ingredients :

Whole Almonds - 1 cup
Sugar - 1 ½ cup
Ghee - ½ cup
Saffron - 2 heavy pinches
Cardamom powder - ½ teaspoon
Milk - just to grind the almonds

Procedure : 

Soak the almonds for 5 to 6 hours. It should be easy to peal the skin off. Peel the skin and grind the almonds to a paste using some milk. Do not make is too watery.
In a pan add the ground mixture and start cooking it in a medium flame.

Slowly start adding the ghee. Add the half amount of ghee. When the halwa absorbs all the ghee, add the rest of the ghee, saffron and cardamom powder and mix well.

When the mixture starts to leave the sides of the pan remove from fire and let it cool or enjoy when still warm.

Note:I love my almond mixture to be in a coarse texture. If you want it can be made to a very fine paste also.

You may also like my:

   kalakand          Sheerannam          Carrot Halwa          Arisi Payasam

   Double Ka Meetha         Pal Kozhukattai         Coconut kozhukattai         Tapioca Puttu

   Anjeer Halwa


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