I hope you had a good weekend. On my side, it was busy as the birthday of my daughter comes up, running and making all the arrangements and shopping for the party. The recipe here is straight from my mother's kitchen. It is an amazing Cook and the best thing is that it makes it seem so easy. This is again a saucer of Roti and Chapathi and his call
CASHEW MASALA
INGREDIENTS
Mixed vegetables: potatoes, peas, carrots, cauliflower, bell pepper (half a cup each, total 2-3 cups)
OIL
SALT ACCORDING TO IS REQUIRED
TURMERIC POWDER: A PINCH
FOR THE SAUCE
TOMATO: 1 LARGE OR 2 SMALLCASHEWS: AROUND 15 SOAKED IN WATER FOR 10 MINUTES
RED CHILE: 4-5
CORIANDER SEEDS: 4 TBSP
CORIANDER LEAVES: A HANDFUL
GINGER: 1 TABLESPOON OR 1 SMALL PIECE
: GARLIC 1-2
SEEDS OF CUMIN/JEERA: 1/2 TEASPOON
MAKING
Cut all the vegetables into small pieces and boil them with a little salt and turmeric powder until tender and reserve. Grind all the ingredients of a Masala tomato in a blender in a nice smooth paste (Chutney consistency).
Take a kadai, pour a teaspoon of oil. Add some mustard seeds. Once it sizzling, pour the pasta masala and stir for 3-4 minutes until the raw smell of masala. Finally, add all the vegetables boiled with a little salt and stir again for 5 minutes. Turn off the gas once the vegetables have been mixed with the sauce. Lining with a drop of butter on top and your delicious cashew masala is ready to serve.
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