Cashew Pakoda

Pakoda / Pakora means an Indian version of fritters.

The Tamil translation is 'Munthiri pakoda'.The recipe may vary between state to state (India), but this is how I recollect the Chennai's cashew pakora. With a lot of mint leaves, cilantro and crispy cashews....nothing can beat that rich snack along with evening tea.

Again some memories on this nut and the pakoda.

Cashew nuts are considered expensive and generally reserved for the festivals and gifts. No wonder it remains a rich food for most of us. I remember my mom preparing this special snack during Deepavali or for our Birthdays. After marriage I felt the importance of making it at home , when I saw my hubby buying this snack frequently. From then on, these homemade cashew pakodas get a special reservation in my to-do list:)

I have used halved cashews here. But generally people use the whole nuts.

Home grown mint leaves (2009).

Other ingredients for the pakora.

Cashew nut pakoda served.

Ingredients:
Cashew nut - 250 gm (2 cups)
red onion (thinly sliced lengthwise) - 1 1/2 cup
(adding onion is optional)
ginger - 3 tbsp (finely chopped)
green chilly - 5 (split into two)
curry leaf - 2 sprigs
mint leaf - 1 cup
cilantro leaves - 1/2 cup
besan flour - 3/4 cup
rice flour - 3 tbsp
baking soda - 1/4 tsp
red chilly powder - 1 tsp
garam masal powder - 1/2 tsp
salt - to taste (3/4 tsp approx)
oil - to deep fry (300 ml)
(corn oil or any lighter oil)

Method:
Chop the onion, mint leaf, curry leaf,ginger, cilantro, chillies as indicated.

Put the besan flour, rice flour, baking soda,salt, red chilly powder, garam masal powder in a mixing bowl and mix well.

(optional: Add 2 tbsp of hot oil to increase the crispiness of the pakora).

Add the cashews, chopped items to the flour and start kneading without adding water.
If needed , just add 2 tbsp water and mix well. The mixture should not be watery, but thick and moist. The water from the leaves and onion will be just enough.
Excess water makes the pakora oily and soggy.

Heat enough oil in a wok and wait till it reaches the smoking point. Then reduce the flame to medium. Put some fritter batter as if we are sprinkling the cashew mixture in the hot oil (they should fall as individual pieces). Take care not to overlap one another. Flip after it gets fried in one side. Take out, drain oil.

Like wise fry the cashew pakoda in small batches.

If you wish to store the pakora, then let them cool completely and store them in air tight containers. As we have added onion, this will be safer to use for 2 days only. So avoid the onions and other leaves (ginger, chillies are ok) to ensure longevity of the cashew pakoda.

Serving suggestion:
Serve as snack or starter.
The above said quantity approximately yields 3/4 kg cashew pakoda (almost thrice that of the cashew added).

Saffron Pulao

An aromatic rice variety suitable for any spicy-hot curry.

Ingredients:
Basmati rice - 2 cups
onion - 1/2 cup (thinly sliced in lengthwise)
Ghee - 3 tbsp
Kali jeera - 1/2 tsp
Bay leaves - 2
cinnamon - 1 inch
cardamom - 2
clove - 2
Salt - 3/4 tsp
Milk - 3/4 cup
Saffron - 2 pinches
cilantro and mint leaves - a handful

Wash the rice twice in water. Soak it in water (just enough to immerse) for half an hour.

Add salt + enough water to just immerse the rice and microwave or cook the rice to 50% (Let the rice be very firm now). Drain and discard the excess water, using a colander.

Heat ghee in a wok / vessel and fry the onions to golden brown. Take it out.

In the same wok add the bay leaves, kali jeera, cardamom, clove, cinnamon and saute for a few seconds. (We can add cashews, raisins and slivered almond too).

Now add the half cooked rice. In the same time bring milk to a boil along with the saffron strands.

Pour the colored milk over the rice , add the fried onion and a few more strands of saffron. The ratio of milk and rice should be such that each and every grain of rice should get a milk coating , but not any milk other than that. This lesser moisture helps in getting a stiff pilaf.Close the lid and let the rice gets completely cooked (grains should be separate). The pifaf will get more yellow color in some grains that gets direct contact with the saffron . Garnish with finely chopped mint, cilantro leaves while serving.

Saffron pulao is ready!

Serving suggestions:
Serve along with any spicy-hot curry.
The above said quantity can be enough for 3 adults.