Olya Kajuchi Usal (Tender cashew nuts curry/masala)

I just cant wait for this.................trying myself to avoid non-veg recepies (as shravan is going on) but being a pure malvani by roots......shravan really doesnt bother me & my love for sea food......but still as  decided i am not going to post a non- veg recepie today (giving respect to my veggie hubby)........... but yes.....here come the most desirabale recepie for the picturesque & scenic Kokan.....a costal belt region in maharshtra.......my hubby's favourite............cooked atleast once a week during the season when tender cashewnuts were available.....here i present mine & my entire family's favourite....OLYA KAJUCHI USAL (Tender cashew nuts curry/masala)


Ingrediants:

250 gms Tender Cashew nuts.
2 onions.
1 bowl freshly grated coconut.
2 tea spns Malvani masala (one can also use red chilly powder & garam masala instead of malvani masala)
1/2 tea spn turmeric powder.
2 Table spns oil.
1/4 cup finely chopped coriander
Salt to taste.

Method:
For Vatap (Masala- vatap is generally used for masala in malvani households)
finely Chop 1 onion. Place a Frying pan on heat and add one Tablespn of oil. Then add finely chopped onion and fry till its golden brown.Add grated coconut to it and fry till both the ingredients are mixed properly and turned golden brown.Make a fine paste of this mixture by adding 1/4th cup of water to it.
Now in another pan, heat 1tablespn of oil and fry the remaining onion till it turns golden brown. Add cashewnuts to the onions and continue frying. Then add Malvani Masala and turmeric powder and keep frying on low flame. Allow to cook for 10-15 mins by adding 1 cup of water on low flame. Once the Cashewnuts are cooked,add Vatap (Masala) to it and mix well.Add salt. Allow to Cook for 10 mins on medium flame till it gets mixed well. Add water as per desired thickness of masala. Garnish with coriander leaves.

Kaju Curry is mainly eaten with rice bhakri, malvani vade or chapati & plain steamed rice..

cheers.....
Ashu....

Corn Bhaji (Corn Pakodas)

Monsoons are here....and here is the 'Bhajias' or 'Pakodas' with that.........i am starting today with 'Corn Pakodas' or 'Corn Bhajias'. This corn flitters make a best tea or coffee time snack.


Ingredients:

1 full bowl (approx 250 gm)of corn kernels.
3-4 green chillies (depending upon how spicy one wants)
1/2 inch ginger
A bunch full of fresh coriander leaves (my self & my hubby loves corriender....so i take more of it)
2-3 cloves of garlic.
1/2 teaspn coriander powder.
1/2 teaspn cumin (jeera) powder.
2 table spns besan (gram flour)
2 table spna rice flour
salt to taste
oil to deep fry.

Soak the corn kernels in water for 10-15 mins. Grind green chillies, fresh coriander leaves, ginger & garlic to make a fine paste. Coarsly Grind the corn kernels. place the corn kernels paste in a bowl and add the ginger, garlic, chilli & corriander paste to it. Also add the cumin powder & corrinder powder to it. Add Besan & Rice flour in to it and mix well to get a sticky paste. Add water if required. (my hubby Mit also added chilli flakes & oregano in to it). Heat sufficient oil in Kadai for deep frying. Drop small portions of Bhajias or Pakodas in to the oil and fry till golden brown on all the sides.( first fry it on low flame till it cooks from inside & then increase the flame to make it crispy). Drain the oil and place it on a tissue or any other absorbent paper. Serve hot with Green chutney and Tomato ketchup.