Cover and simmer the curry until the cashews turn soft

We share a few recipes for Sankrati and Pongal that can add some sweetness to your day. Crush garlic cloves.In a pressure cooker or a pan, add 1/4 tsp ghee and roast the moong dal.In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well.Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir. Bring the milk to boil.Once the jaggery is completely dissolved, filter it and add to the mashed rice in the cooker. Cover and simmer the curry until the cashews turn soft.Finely chop onions.Heat a pan, add a litre of milk. The outcome is worth the efforts though. Chop chilis. Whole fat milk gives a really thickness to the payasam.

Add 1/4 cup water or milk if it gets dry while cooking.Lastly add fresh coconut and mix. When the milk is at room temperature, add coconut milk and stir well. Alternatively, soak unsalted dried cashew nuts in water for a couple of hours2 medium sized onions4 garlic cloves3 green chilies1 tsp garam masala powder1/2 tsp tamarind/2 kokam1/4 cup fresh coconutChopped cilantro for garnishingSalt to tasteSugar/jaggery (optional)2 tsp mustard seeds1 tsp turmeric powder1/4 tsp asafoetida2 tbsp oilMethod:If using fresh tender cashews, soak them in hot water so that their skins come off easily.Tender Coconut Payasam (Elaneer Payasam)Ingredients:4 cups or 1 litre Whole Fat Milk 1 cup Coconut Milk1 cup Tender Coconut Water1/4 cup Tender Coconut Pieces1 cup Sugar1/4 tsp Cardamom Powder1/4 tsp Nutmeg Powder1 tsp Ghee10 CashewsMethod:First, break the coconut and scrape the tender portion of the coconut.Heat oil in a pan and let mustard crackle.Add ghee while cooking.

Mix well and cook on medium flame for five minutes. After opening the pressure cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste.Next, add cashew nuts and mix well. Enjoy hot cashew nuts curry with chapati/bhakri or rice. And, these harvest festivals are the reason why you should skip your healthy routine for a day and indulge in the goodness of the simple, sweet flavours. Add water for desired consistency.Garnish with cilantro/coriander.Pressure cook for four whistles and mash it once done. Skinning the cashew nuts can be hasslesome. Then add suagar, cardamom powder and nutmeg powder and stir well. Stir occasionally to avoid milk sticking to the bottom of the pan.Lastly, add fried cashews, raisins, powdered cardamom and serve it.

Kaju Chi AmtiIngredients:1 and 1/2 cup fresh, tender cashew nuts (skinned cashew nuts).Skin the cashew nuts and wash https://www.xtanchor.com/product/light-duty-fixings/nylon-fixing-frame-anchor.html China Nylon fixing Frame anchors for sale them thoroughly rubbing with your hands under running water.Sweet PongalIngredients:1/2 cup Raw Rice2 tbsp Moong Daal or Pasiparuppu1/2 cup Jaggery2 1/2 cups Water3 tbsp Ghee1 pinch Salt6 CashewnutsRaisin 21 tbsp CardamomMethod:In a pan, add a tsp of ghee, cashews, raisins and saute till the cashewnuts turn golden in colour. Reserve 1/4th cup of the tender coconut (vazhukkai in Tamil). Powder jaggery, heat it with water and bring to a boil. Switch off the flame and allow the milk to cool down. Mix well.

Before the garlic turns brown, quickly add chopped onions and keep frying until nice and brown.Allow the milk to boil in medium flame for another five minutes till the sugar gets completely dissolved with the milk.Remove the lid, add garam masala, tamarind/kokam, salt and jaggery. Keep these aside.Allow the milk to evaporate 1/4th of its quantity. Elaneer Payasam is all ready! Refrigerate and serve chill!Recipe courtesy: Sudhir Pai, executive chef, Holiday Inn Mumbai. Add turmeric and asafoetida. Add water, washed rice and salt.. Powder the cardamom.Add crushed garlic and chilies.The arrival of the harvest is celebrated in different ways all over the country