Roasted cashew (Indian style)

Some years ago, there were myths about these innocent cashews and weight conscious people stayed away from them. Gone are those days and now everyone recommends them to stay fit:). Anyways if you are more particular about weight loss, then roast the cashews in oven without butter or oil. But recently I prepared this Indian style spicy roasted cashews for our road trip. This is how my mom used to do occasionally and I am glad that we found a good snack for the weekends. Should I say, Xav likes it very much and he has promised me that he will avoid store-bought snacks (!).

Ingredients:

Cashews(raw and whole) - 20
ghee / butter - 1 tbsp
salt - to taste
pepper - 1/2 tsp
red chilly powder - 1/4 tsp
garam masala powder - 1/8 tsp (optional)

Method:

Heat the ghee and fry the cashews in very low flame. It will take almost 5 minutes in that low heat. Switch off and take out the nuts. Drain the excess butter using a paper towel.
(If you need to roast more cashews, then add another tbsp of ghee and fry them 20 by 20. Don't crowd them).
Wipe the wok and put the cashews, salt, pepper, chilly powder, garam masala and mix well. Let them cool completely.
After cooling the nuts will turn more crispy.
Store in an air tight container.

Serving suggestions:

Serve with coffee or tea as snack.

Facts:
Consume them moderately. Cashews can be roasted in oven also.
Oven fried cashews (5) with less salt can be consumed 30 minutes before meal to achieve the satiety factor.
Microwaving the cashews: It may take less than 3 minutes to get it roasted.
Oven: Spread 2 cups of cashews over a cookie sheet, in single layer. Temperature 375 deg F and time 15 - 20 minutes with constant stirring. Coat them with a tbsp of butter and salt before taking out.

Kashmiri Dum Aloo

Dum aloo is a famous Indian dish available in almost every Indian restaurant. The baby potatoes soaking in that sauce looks so beautiful and I absolutely enjoy preparing this cute curry:) The regular dum aloo has a spicy finish while the Kashmiri version should be on the sweeter side (as per my knowledge).  Originally, they deep fry the potatoes and slow cook them in the gravy overnight. But I did a less calories version on my own to get closer to that restaurant taste. Try this and enjoy:)

Aloo - potato.

Dum / dham / tham - Anything (biryani, vegetables, non veg) closed tightly and cooked in its own vapor in low heat for hours to get a much flavorful and juicy food.

Dum aloo served.

Baby potatoes getting par boiled.

Ingredients:

Baby potato - 15 (1 lb)
bay leaf - 2
oil / butter - 2 tbsp
Tomato puree - 1/2 cup
ginger powder - 1/2 tsp
garlic - 3 cloves
Turmeric - 1/4 tsp
Plain Indian yogurt (thick) - 1/2 cup
dry methi leaves - 1 tbsp

To dry roast:

Cardamom - 3
cloves- 4
cinnamon - 1 inch
nutmeg - a tiny shaving
shahi jeera - 1/4 tsp
cumin - 1/2 tsp
fennel - 1 tbsp
dry red chilly - 6
coriander seed - 2 tbsp

For gravy:

cashew(soaked) - 10
almond(soaked) - 5
raisin - 10
dates - 2
mint leaf - 1 sprig
cilantro - 2 sprig
milk - 1 cup

Method:

Soak the nuts, dry fruits in warm milk for 4 hours or overnight (in water).

Choose very small potatoes or buy a baby potato pack.Wash the potatoes.
Put them in boiling water and cook for just 5 minutes (1/2 boil).
Put in cold water and gently peel the skin using a knife.
Then make a few holes all over the potatoes using a fork.

Dry roast the items given. Grind them together with those mentioned above.

Heat 2 tbsp butter / oil in a wok and shallow fry the potatoes till they get a mild red color outside. Keep aside.

In the remaining oil (we won't get much left out, but it will be enough) add the bay leaves, crushed garlic and fry for a few seconds. Then add the tomato puree and fry for a minute. Immediately add the ground masala and bring to a boil. Then add the turmeric, beaten yogurt, salt and mix well.  Put the baby potatoes and reduce the flame. If needed add some milk. Slow cook it for 30 minutes and switch off.
Sprinkle some crushed methi leaves.

Dum aloo is ready!

Serving suggestion:

Serve as side dish with paratha, chapathi, jeera pulav or plain rice.