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Ajika Cashew Pieces -     5 oz
Manufacturer: Ajika / AJNT1002 - 5 oz

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Ajika Cashew Pieces

Tasty fresh or roasted and salted cashews are also used in ice cream, baklava, pistachio buffis, halvas or biscotti.

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Cashew nuts are a common ingredient in Asian cooking. For example, in dishes such as "chicken with cashews" and in indian pilafs, poha, couscous and vegetables. Dried nuts like cashews are used to thicken curries and add theat extra speecial taste and texture found in restaurant style curries.


Upma- or savory semolina couscous -This is a breakfast dish in the southern part of India.
1 cup Cream of wheat or sooji or semolina
1 Onion cut diced
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
2 tbsp. Cashew-nut
1 tbsp. Lemon or lime juice
1/2 cup Peas
1 clove Garlic
1" piece Ginger minced
1 Green chili cut into small pieces.
Method :
Roast cream of wheat on low on a dry pan for 5 minutes until sandy in color and set aside.
Put two tbsp. of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnuts, and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger and fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.) Add lime juice and stir in.

Mixed Vegetable Curry
1 cup Peas
1 cup Carrot
1 cup lima beans
1 cup Potatoes
1 cup Tomatoes
1 cup Onions
1 cup Cauliflower
1 cup Cashew nut paste
1 tsp Ginger garlic paste
3 tsp Fenugreek leaves or kasturi Methi
Salt to taste
1 tsp Chili powder
1 tsp garam masala
Method :
Steam all the vegetables and keep aside
Heat another pan and add oil or ghee. Add cumin seeds, ginger, garlic paste fry till the raw smell disappears, the add chopped onions & fry.
After they turn light brown in color add tomatoes.
Add the vegetables, cashew nut paste, salt, kasurimethi & chili powder and garam masala.
Cook for about 15 mts till the curry has a good color and texture
Serve with tandoori naan.

Lamb Cashew-Nut Curry
1/4 cup cashews
3 red chili peppers
1 tbsp. grated gingerroot
1 cup cold water
2 tsp. ground cinnamon
1/4 tsp. cardamom
1 tsp. cloves
2 garlic cloves
2 tbsp. poppyseed
1 tbsp. coriander seed
1 tsp. cumin seed
1/2 tsp. saffron
1/4 cup boiling water
6 tbsp. butter
1 cup onion, chopped
2 tsp. salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tbsp. ground coriander
Method :
In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside.
Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Makes 5 servings.

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