Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Cashew nut Pudding Recipe

Ingredients

Cashew nuts – 1 cup

Coconut milk – 1 cup

Milk powder – 2 tbl.sp

Sugar – as per taste

Cardamom powder – ½ tsp

Nutmeg powder – ¼ tsp

Saffron soaked in water

Method

Make a paste paste of cashewnut by adding coconut milk, milk powder, sugar and  cardamom powder.

Pour this in a container. Sprinkle nutmeg powder and saffron water on top.

Place this container in a steamer or pressure cooker without the whistle.

Steam for 30 to 40 minutes. Prick it with a knife and check.

If it comes out clean, then it is ready.

Refrigerate this for few hours before serving.

Kaju and Anjeer Roll

Ingredients

Cashewnut powder – 2 cups

Sugar – ½ cup

Ghee – 2 tbl.sp

For fig filling

Fig – 5

Ghee – 1 tsp

Sugar – 1 tbl.sp

Milk powder – 2 tbl.sp

Method

Soak fig in half cup of water for half an hour and then cook for 4 to 5 minutes until tender. Drain water and blend it in a blender to make a smooth paste.

Heat ghee in a pan and sauté fig paste and then add sugar and milk powder and cook for 2-3 minutes  till it becomes thick. Leave it to cool.

Make a sugar syrup by dissolving sugar in 3 tbl.sp of water to make one thread syrup. Add cashewnut powder and ghee and stir well till it becomes thick.

Take a plastic sheet, grese it with oil or butter, place the fig paste and then again cover it with another plastic sheet and roll it into 2 inch thick roti.

Repeat the same for cashewnut paste. Place this fig roti on top of cashewnut roti and roll it tightly.

Seal the edges and then cut into 2 inch thick slices.