Kaju Curry || Kaju Masala Curry || Cashew nut curry || Restaurant style Kaju curry

Kaju Curry is rich, creamy, soft and delicious curry recipe which we regularly have it in marriages and parties. Kaju Curry is North Indian side dish, which we can have it with rotis, parathas, even with jeera rice and also with simple vegetable pulao. There are different variations of preparing Kaju Curry, like using fried cashew nuts, boiled and grinded cashew nuts and also heard of Goan style Kaju Curry but never tasted.  Though I regularly order paneer recipes but recently I had this Kaju Curry with kulcha (And also Kadai paneer with butter naans 😉) for Raksha Bandan with my cousins family @Krishna Bhavan restaurant, Adoni. Had a good food & time with niece Bhanvana and nephew Manoj😍.  Thought to post this Kaju Curry recipe from long back, at last today I am posting on hubby's demand 🤗.

    It is easy to prepare Kaju Curry with easily available ingredients . To prepare this Kaju Curry today I used soaked Kaju and poppy seeds(gasagaslu) paste to get rich creamy taste. Along with tomato puree and fried onions paste. Though the masala's used dominates  the sweetness of cahewnuts  still we get the richness of cashew with nice aroma. 

Let's start Recipe.... 

Kaju Curry ~ Restaurant style Kaju curry

Preparation Time : minutes
Cook Time : 20 minutes
Serves : 4 people 
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: North Indian 
Main ingredients : Cashew nuts
Author : ArunaSarasChandra

Ingredients to prepare Kaju Curry

Ingredients mentioned as per pic.. 

Cashew nuts - 1 cup
Onions - 2 (chopped)
Green chilli - 1 
Ginger - 1 tsp(chopped)
Tomatoes - 2 (chopped)
Cashewnut - 5 (for paste)
Poppy seeds(gasagasalu) - 1tsp
Cumin seeds - 1 tsp
Elachi - 2 
Cinnamon /dalchini - 1 inch
(From left in pic)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/2tsp
Salt - as per taste
Kasuri Methi - 1 tsp
Butter - 2 tsp
Fresh cream - 2 to 3 tsp 
Oil - 3 tsp
Coriander leaves -१tsp(chopped)

Instructions to prepare Kaju curry :-

1) Soak cashew nuts and poppy seeds in hot water for 15 minutes. 

2) Take a pan add 1 tsp of butter along with cashew nuts.

3) Fry it till they turns golden brown and transfer into plate. 

4) In the same pan add 1 tsp of oil and roughly chopped onions, green chilli and ginger. 

5)  Saute the above well and let it cool. 

6)  Take a mixer jar add chopped tomatoes along with soaked cashew nuts and poppy seeds. 

7) Blend it to smooth paste and take it into cup. 

8) In the same mixer jar add fried onions mixture. 

9) Blend it to smooth paste. 

10) Now take a pan add 2 tsp of oil let it heat for a second add jeera, elachi, cinnamon one after other. Let it fry till you get nice aroma on low flames. 

11) Add prepared onion paste. Fry it on low flames for a minute. (As we already fried onions)

12) Then add tomato cashew paste to the above. 

13) Mix everything well, fry it till it oozes oil out. 

14) Then add spices turmeric, red chilli, cumin, coriander, pepper powders and salt.

15) Mix the above well by adding 1  glass of water. Adjust water as per your quantity.  Then add fresh cream mix everything well on low flame. Otherwise fresh cream will curdle. 

16) Add fried cashew nuts. 

18) mix the above and close the lid and cook for 3-5 minutes on low flames. 

19) Open the lid and add garam masala, kasuri Methi and give a quick mix. 

20) Close the lid and cook for 2 minutes lastly add finely cooped coriander leaves. Adjust water if it seems too thick. 

  Creamy and delicious Kaju Curry is ready.  Take it in a bowl garnish with cashew nuts, butter and coriander leaves. 

  We had this Kaju Curry with vegetable pulao for lunch. Enjoy your weekend with your loved ones 😍. 

 And had left over Kaju Curry with rotis for dinner😋😋. 

Note

◆ Instead of using cut half cashew nuts you can use whole kaju's. 

◆ You can also use garlic while frying ginger. 

 ◆ Adding fresh cream is optional. If fresh cream not available  you can add malai(megada) on low flames. 

◆ Instead of kasuri Methi you can also use dried Methi leaves. 

◆ Instead of butter you can also use ghee. 

◆ Adjus water as per your requirement. 

Tips

● To get  rich and cream texture I used soaked cashew nuts and poppy seeds paste along with tomatoes. (You can skip this cashew nd poppy seeds in 
paste). 

● Fry cashew nuts on low flames, so that they do not burn. 

 ●Kaju Curry texture will be bit thick. Adjust thickness according your wish. 

Check out few curry  and other recipes👇 

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

              Sweet Coconut paratha

                                             Lachha paratha

Hope you like Kaju Curry recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra 😄

Usirikaya pulihora, Nelikai Chitranna, Nellikai Sadam, Amla Rice, Gooseberry rice , How to prepare Amla Rice(Pulihora)

Usirikaya in telugu is also known as Nellikai in kannada and Tamil, Gosseberry in English, Amla in hindi. Having any food prepared with Amla is very healthy. My MIL prepare 'Usirikaya niluva pachadi' in this season. We can prepare many recipes like  instant usirikaya/Amla chutney,  usirikaya pachadi( amla pickle), usirikaya pulihora, amla jam, amla murabba, amla candy sweet & salt dry amla etc., Will try to update the mention recipes in this season. Todays recipe Usirikaya pulihora is very easy to prepare  and tastes little sour (vagaru in telugu)😋. Usirikaya pulihora tastes depends on the quantity of amla's added to required amount of rice. 

         In the above mentioned recipes salted dry amla is my favourite. I keep this dry salted amla handy in my bag. So that i can have it whereever i want 🤗. I likes its natural  sweet & sour taste with additionally added salt. Usirikaya is rich in Vitamin C & A, having alma daily will prevents hair fall , slows down ageing, good for heart. It also improves immunity and protects body agiansts infection  and lots more. 

               Usirikaya Pulihora

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Serves : 1 bowl pulihora
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: Indian
Main ingredients : Usirikaya &                                          Rice
Author : Aruna

Ingredients to prepare Usirikaya Pulihora

Usirikaya/amla -5 (medium size)
Rice - 1 bowl
Ground nuts - 2tsp
Cashew nuts - 5
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Chana dal- 1/2 tsp
Oil - 4 tsp
Green chillies - 4
Red Chillies - 2
Ginger - 1tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp

Instructions to prepare Usirikaya Pulihora

1) Keep cooked rice ready.

2) Clean amla's with water and tap it with dry cloth. 

3) Cut the amlas into pieces by removing seed.

4) Take a mixer jar add chopped amla pieces and 1 green chilli.

5) Blend it to smooth mix  without adding water. You can also grate amla instead of blending.

5) Now take a pan add 3 - 4 tsp of oil  let it heat for a second. Add mustard seeds once it start splutters add cumin seeds ground nuts, channa and urad dal. Fry till dal and nuts changes to golden brown color.

6) Now add cashew nuts  (as it fry easily adding at last).

7) Add green chillies, chopped ginger fry it once then add red chillies, curry leaves fry & hing one after other fry it well.

8) Add smoothly blended amla to the above along with with turmeric powder and salt. Saute everything well. Close the lid for 2-3 minutes and cook on low flames.

9) Finally add the above prepared pulihora paste in rice, saute it well.

 Take the above usirikaya pulihora/amla rice in a bowl and garnish with coriander leaves. 

  We can have this nellikkai chitranna with appalam(Pappads) and majjiga mirapakayalu(dahi mirchi).

Note

◆ Adding 1 tsp of oil  while cooking rice will make rice grains separate. 

◆ If you have large size amla's you can grate it instead of grinding.

◆ Adjust amla as per your rice quantity.


◆You can also little amount of lemon juice too
Tips

● Fry ground nuts nd dals on low flames so that they do not burn.

● You can also use sesame oil to prepare this usirikaya pulihora.


You may also like other rice recipe, check it out.

              Gongura Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Kashmiri Pulao

Coconut milk pulao

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in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Lachha Paratha, layered paratha, how to make lachha paratha using wheat flour

Lachha paratha is popular North Indian paratha recipe. It is also known as lachedar paratha or layered paratha.  Now a days parathas are famous in all places, available in small hotels also. The preparation of kerala paratha is also same as lachha paratha. But the difference is kerala parathas are prepared using maida,eggs. We have to knead the dough for long time in the preparation of kerala paratha and consumption of oil is also more compared to lachha paratha. There are different forms of preparing lachha paratha. I know two ways which i regularly prepare at home. 
Applying oil while rolling chapathi's  & rolling chapathi very smoothly  are important  to get layered paratha. Otherwise you do not get layers . Depending on time and ocassion i select the way to prepare this lachha/layered paratha.

  It looks bit difficult to prepare, but trust me it is easy to prepare if you know the technique. In order to get layers it consumes some amount of  oil/ghee. Using ghee adds taste to paratha.  In any special  occassions prepare  this lachha parathas with any rich curries like Kaju curry (upcoming post), paneer butter masala, Kadai Paneer, khova paneer or with any dal.



Lets start recipe..

Preparation Time :  10 minutes  
Cook Time : 25 minutes
Serves : 5 parathas
Category : Lunch/Dinner
Recipe Cuisine: Indian
Main ingredients : wheat flour
Author : Aruna

Ingredients 

Wheat flour - 1 bowl(2 cups)
Milk - 1/2 cup
Water - 1/2  cup (use as per  requirement)
Oil - 1 tsp (for mixing dough)
Ghee - 2 tsp
Oil - 4 tsp for rotating paratha
Salt - as per taste

Instructions to prepare lachha paratha

1)Take a bowl add wheat flour and salt. 

2) Add 1 tsp of  oil to the above mix it.

3) Now add milk, mix the dough well. 

4) Sprinkle water little by little mix the above flour till u get smooth dough.

5) Rest the dough with wet cloth for 20-30 minute.

6) After 30 minutes knead the dough well and pinch equal amount of dough and roll them into balls. 

7) Flatten the dough balls and roll it into wheat flour. 

8) Roll the dough into thin circle, no need to worry if it won't form circle. Roll it as thin as possible.

9) Grease ghee over chapathi. You can also use oil.

10) Now cut the chapathi as shown below using knife or pizza cutter.

11) Start collecting the pieces carefully as shown below.

12) Collect the pieces properly and brush some oil.

13) Strech the above as much as possible and start rolling it tightly.

14) Roll the above and form dough ball.

15) Press the edges of the dough and start rolling it into thick circles.

16) Heat chapathi tawa and place rolled paratha carefully. After a minute flip off the paratha and cook it other side.

17) Once bubbles form apply ghee/oil and roast both sides till you get brown spots.

18)  Take the paratha in a plate and crush it well to get the layers as shown below. Lachha paratha is ready.

19) Other easy way which can we can use reguarly is 

--> after rolling the dough into circle, create pleats by folding small portion with your fingers holding the edges as shown below.

20) Strecth the pleats as shown below and start rolling to make it a dough ball.

21) Continue the same steps(from 14-18).

                 

Yummy and tasty layered parathas are ready to serve 😋😋.

Note

 ◆ You can use both wheat flour and maida, 1:1 portion of both flours as per your wish.

◆ Using milk while moulding dough is optional, you can use water instead.

◆ You can use either ghee or oil to brush the chapathi.

◆ You can also use butter while frying the lachha parathas.

Tips

● Brushing the chapathi (step 10-14) is must to get layers.

● Roast the parathas on medium flames, so that the parathas cook well as we are rolling it bit thick to get layers.

● We do not get layers if we press th dough ball hardly with rolling pin (step - 15) while preparing chapathi . 

● After preparing parathas do not forgot to crush the parathas to get layers visible.

● Preparing parathas thick will give you layers.

● Resting dough for 20-30 minutes is must to get smooth and soft layered parathas.

Follow the tips and prepare many layered lachha parathas and enjoy your day😍.
Check out few curry recipes 

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

              Sweet Coconut paratha



Hope you like lachha paratha recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In Google+ @Google+
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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄