Cashew Chicken/Kaju Chicken

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Cashew Chicken - another very popular chicken recipe which is great combination as side dish with white rice, rice pilaf, roti, naan, paratha etc. Chicken with cashew is prepared in all over the world in various different ways. Here I am presenting you one of the Indian style "Cashew Chicken" with thick gravy. Here below is the detail of the recipe:

Cooking Time:
25 minutes

Ingredients (Serves 2 persons):
1/2 lbs chicken (with bones) cut into small pieces
1 medium size onion shredded
1 medium size tomato cut into small cubes
3 - 4 table spoon cashew paste
2 table spoon yogurt
3 table spoon cooking oil
2 tea spoon ginger garlic paste
2 green chili chopped
1 tea spoon chili powder
1/2 tea spoon turmeric powder
1 table spoon cumin powder
Whole garam masala (2 cardamom, 1 cinnamon stick and 2 cloves)
Salt to taste

Method:
1. Pour cooking oil on a pan and let it heat up a little bit.
2. Add whole garam masala; cinnamon, cloves and cardamom. These whole masalas will add nice flavor with the gravy.
3. Then add shredded onion. Mix onion with the oil.
4. Now add ginger garlic paste and mix it nicely with onion and oil. Let onion and ginger garlic paste cook for 1 -- 2 minutes.
5. When onions are light brown color, it is time to add other ingredients. Add tomato cubes with it.
6. Add salt with tomato. Adding salt with tomato will help soften tomato quickly and it will be easy to smash with spatula to make nice gravy.
7. So mix all these ingredients together and keep pressing tomatoes with spatula. Then leave it for approximately a minute to soften tomatoes.
8. Add other masalas like chopped chili, turmeric powder, cumin powder, chili powder.
9. Now again mix everything together. Tomato will be soft by now, so it will mix up easily with other spices. Leave it for another minute.
10. After a minute, nice gravy will be ready. Add yogurt and cashew paste. Stir it well with the gravy.
11. Then add a little water and chicken pieces. Chicken will be cooked with this gravy, so mix all these together and let it boil for approximately 10 minutes.
12. Check it periodically and stir a little bit as it may burn at bottom.
13. After some time the gravy will be thicker, check if the chicken is cooked properly. If the chicken is soft, then cashew chicken is ready.

Try this and let me know if you like it. Please rate and comment on my video; also subscribe to my channel for more recipes.

How to make Khajoor Katri or Date Nut Roll

For details of this recipe and many more go to:

http://www.rashmisrecipes.com/

ingredients:
8 oz. pitted dates
3 tbsps. butter
1/2 can (1/2 cup) condensed milk
1/2 tsp. cardamom powder
1 cup powdered milk
1/2 cup pistachios
1/2 cup sliced almonds, roasted
1/2 cup slivered almonds, roasted
1/2 cup shelled pumpkin seeds (pepitas), roasted
1/2 cup raisins
4-5 tbsps. coconut powder

Chicken with Caramelized Onion & Cardamom Rice | Bon Appétempt

Cardamom down over 1% on profit-booking

Press Trust of India/New Delhi 17 May 13 | 02:49 PM

Amid profit-booking by speculators at prevailing levels, cardamom prices fell by 1.63% to Rs 720 per kg in futures trade today.


Besides, subdued demand against adequate stocks position in the physical market also put pressure on the cardamom prices.

At the Multi Commodity Exchange (MCX), the June contract declined by Rs 12, or 1.63%, to Rs 720 per kg in 776 lots.

The July contract shed Rs 4.90, or 0.64%, to Rs 754.30 per kg in 79 lots.

Market analysts said profit-booking by speculators at existing levels amid subdued demand in the spot markets, mainly kept pressure on the cardamom prices at futures trade.

http://smartinvestor.business-standard.com/market/Features-176535-Featuresdet-Cardamom_down_over_1_on_profit_booking.htm

Richard Bertinet's Cardamom & prune bread - Waitrose

Citrus-Bourbon Braised Carrot Recipe

Lamb Rogan Josh with chef Atul Kochhar

Michelin-starred chef Atul Kochhar shows you how to make a lamb rogan josh curry in this step-by-step video.

TIP: Onions are key to a good Rogan Josh, cook them until they're deep brown for a rich, dark sauce

Serves 4
Prep in 20 mins
Cook in 30 mins
Marinate for 2 hrs
Freeze it

INGREDIENTS:
150g natural yogurt
pinch saffron
50g ginger-garlic paste (see separate recipe)
1kg boneless lamb leg, cut into cubes
1½ tsp cumin seeds
8 cardamom pods
2½cm cinnamon stick
8 cloves
1 star anise
100ml olive oil
2 large onions, peeled and thinly sliced
1 tsp ground nutmeg
1 tsp black pepper
1 heaped tbsp red chilli powder
1½ tbsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
4 tbsp tomato purée
1 bunch fresh coriander leaves, finely chopped
3cm piece fresh ginger, peeled and julienned

METHOD:
1 Whisk together the yogurt, saffron and ginger-garlic paste. Season with salt then pour over the lamb. Cover and leave to marinate in the fridge for 2 hours. Bring the lamb to room temperature before cooking.
2 Pound the whole spices with a pestle and mortar to release the oils. Heat the oil in a heavy-based pan then add the pounded spices and stir until the spices crackle.
3 Add the onions immediately after the spices crackle to stop them from burning. Stir and cook until the onions are golden brown.
4 Add the lamb with the marinade to the pan and cook until the meat is browned but not cooked through. It might stick to the pan but don't worry. Keep stirring and scraping the pan to develop the flavours. You can add a splash of water or lamb stock if the mixture becomes too dry.
5 Add all the powdered spices and cook for 5 minutes.
6 Add the tomato purée and stir until the lamb is cooked through. Serve garnished with coriander and thin shreds of ginger.

GDAS: Per serving: calories 620 (31%), sugar 9g (10%), fat 40g (57%), saturates 12g (60%), salt 0.6g (10%) of your guideline daily amount