3 home recipes of Kaju badam
Kaju badam, or cashew nut, is nutritious as well as tasty. Roasted cashews are favourite for all. Also, some easy, simple home recipes can lead to amazing delicacies.
Chocolate and cashew nut cookies
Winter is coming. There is nothing that can beat the warmth of freshly baked homemade cookies. Chocolate and cashew nut cookies can be one of them.
To make this soft, gooey, and chewy, you need to preheat your oven to 350° celsius. In a large bowl, at room temperature, ¾ cup unsalted butter and 1 cup sugar are beaten for 6-7 minutes until they become creamy. 2 large eggs (room temperature) and 1 teaspoon vanilla essence is added gradually.
In a separate bowl, dry ingredients like 2 cups of flour, 1 teaspoon of baking soda, and salt are whisked. This mixture is slowly added to the creamy mixture and mixed softly.
After that, chocolate chips and cashews are added as per preference. Drop dough onto baking sheets lined with parchment by rounded. Bake for 10 to 12 minutes or until the sides are crisp. Let the cookies rest for 5 minutes, and they are ready to serve.
Chicken cashew nut salad
First, you have to prepare 500 grams of chicken strips. Adding 2 tablespoons of plain flour, 2 tablespoons of corn flour, 1/2 teaspoon of crushed black pepper, 1 teaspoon of ginger paste, 1 tablespoon of soya sauce, and 1 egg.
Mix them together and fry until the chicken becomes golden brown and crispy.
Take a bowl and prepare a mixture of sauce by adding 1 teaspoon of crushed black pepper, 1 teaspoon of chilli flakes, 2 tablespoons of soya sauce, 3 tablespoons of tomato sauce, 5 tablespoons of sweet chilli sauce, 1 tablespoon of oyster sauce.
Slice 1 medium carrot, 1/2 capsicum, 1/2 green capsicum, 1/2 cucumber, and 1 onion. Sautee this vegetable (without cucumber) for 1 minute and add a little salt and crushed black pepper.
Then add the fried chicken strips and sauce mixture. Add 300 grams of roasted cashew nuts and cucumber. Mix it well. Serve by garnishing with coriander leaves and lemon.
Not a fan of eating salads? If you want to eat something satisfying your tummy and soul, Kaju polao is the solution. It's simple yet flavourful and fulfilling.
Rinse 1 cup basmati/chinigura rice well and drain the water from the rice. Heat 2 tablespoons ghee in a pressure cooker; add 1 small to medium tej pata, 5 to 6 black peppercorns, 1.5-inch cinnamon, 1⁄2 teaspoon caraway seeds (shahi jeera), 2 green cardamoms, 3 cloves, 1 or 2 single strands of mace.
Fry until aromatic and starting to crackle. Add ½ cup of thinly sliced onions. Sauté the onions until they start to turn golden. Add 1/2 teaspoon of the ginger-garlic paste. Add 25 to 30 cashews, stir well, and simmer for a few seconds until the smell of raw ginger and garlic is gone.
Add the soaked rice. The rice should be thoroughly combined with the other ingredients. Stir after adding 1.75 cups of water. The water should have a little salty flavour.
On medium heat, pressure cook with the lid on for 7 to 8 minutes or 2 to 3 whistles. Open the lid when the pressure naturally decreases. Fluff the rice with care. You can serve this Kaju rice with some gravy as well.