Wednesday, March 9, 2011

Cashew Nut Pakoda Curry ~ Weekend Cooking

For almost a year in between I was off the task of packing a lunch box for hubby dear. Not that it made any difference to what I cooked but at least removed the task of planning to cook those dishes that stayed hot for lunch. So most dishes that I make end up in Lunch box Series.

I find that I rarely plan for something new for the dinner as it gets late by the time I get home. When I decided on the Blogging Marathon I had to ensure I get back and immediately start on the cooking for the next day. When I started the second marathon, my boys used to come very excited to check if I was making any cakes or chocolates. They lost their interest after the third day as they are still not initiated into Chaats. By the time I got into the third marathon, they stopped bothering to check what I was making. So I decided I ought to get their interest back..:)

Coming to today's recipe, this was prepared along with Aloo Gobi Pulao and made a great combo with it being spicy. And a wonderful weekend special.

Cashew Nut Pakoda Curry

Ingredients Needed

For the Pakodas:

Whole Cashew nuts, plain - 100 gms
Besan / Chickpea flour / Bengal Gram flour - 150 gms
Ajwain / Bishop's weed - 1/2 tsp
Rice Flour - 2 tsp
Chilli powder - 1/2 tsp
Salt to taste
Oil for deep frying

For the gravy:

Onions - 150 gms
Ginger Garlic paste - 1 tsp
Tomato puree - 1 cup
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Cloves - 2
Cinnamon - 2"
Cardamom - 2
Salt to taste
Oil - 2 tsp
Water as required
Coriander leaves - 2 tbsp

Method to prepare:

The Cashew pakodas:

Take all the ingredients in a bowl, mix well. Slowly add little water and mix to a tight dough. The flour should be covering the cashews completely and should not be loose.

Heat a kadai with oil, gently drop the cashew nuts into hot oil and cook on both sides until it is golden in colour. Remove on a kitchen towel and keep it aside

To make the gravy

Heat a pan, add the whole garam masala. Sauté well. Then add finely chopped onions.

When the onions start turning colour, add the ginger garlic paste. Cook for 2 mins, then add the tomato puree, red chili powder, coriander powder and turmeric. Allow it to cook for couple of minutes.

Then add water to get a thick consistency. Bring to boil and simmer for 5 mins. Finally add the finely chopped coriander leaves.

Just before serving, add the fried cashew nut pakodas.

Serve with Aloo Gobi Pulao.

Check other Vegetarian Gravies.

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Sushma Mallya said...

looks so delicious Valli would love to try:)

Smitha said...

we can use the store bought ones too right!! :)
semi homemade....:)
looks yum!
Smitha's Spicy Flavors

harini-jaya said...

I am amazed that the pakodis lasted long enough to get into the gravy!! how did that happen???

Suman Singh said...

Looks yummy..sounds like a great dish to try!

Reshmi Mahesh said...

This looks very delicious...


savitha ramesh said...

lip smacking curry .a great combo with pulao.

Priya said...

Crispy pakodas tempts me lot..feel like munching..

divya said...

Very delicious and yummy recipe....

Krithi's Kitchen said...

Rich and delicious...Absolutely yummy..

Vimitha Anand said...

that looks so rich and yummy... I guess i will make this today but as smitha suggested semi homemade

kanthi said...

Looks great valli,feel like eating.

Prathibha said...

Cashew pakoda itself is tasty...can imagine how tasty this curry would be..

mashhood said...

yummy yummy...looks so tasty.... said...

Rich curry and sounds good to try. Its inviting.

Hamsamalini Chandrasekaran,

Usha said...

delicious curry!

Nithu said...

Yummy curry. sure it would have tasted good.

Shobha said...

Delicious curry recipe.
We make Sindhi pakoda curry, but pakodas are without the cashewnuts.

Aparna said...

This sounds delightful. I especially love the cashewnut part. :)

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