This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Cashew Nuts – 165gms (1 1/8Cups)
- Gram Flour – 45gms
- Rice Flour – 30gms
- Wheat Flour – 1tsp
- Salt – To Taste (3/4tsp + 1/2Of 1/8tsp)
- Baking Soda – A Pinch
- Cumin Seeds – 1/4tsp
- Dried Mint Leaves – 1/2Tbsp
- Dried Curry Leaves – 11 Leaves
- Grated Coconut – 1Tbsp
- Shallots – 2(small) Or 1/2Of A Small Onion
- Garlic – 1Clove
- Green Chilies – 9 (Small) (Spicy Variety)
- Ginger – Small Piece
- Chopped Coriander – 1Tbsp
- Oil – For Deep Frying
Heat a pan and dry roast cashew nuts for a minute or two on low flame till they are slightly crisp. Keep the roasted cashew nuts aside to cool down.
Take a mixing bowl and add gram flour, rice flour, wheat flour, baking soda and sift well and remove lumps by breaking them with fingers.
Peel skins of shallots and slice them. Peel garlic and chop into pieces.
Wash ginger and green chilies and roughly chop them.
Spread a paper napkin in a plate and keep it nearby to spread fried kaju pakodas on it.
Heat a pan and add oil for deep frying.
Take a mixie jar and add dried mint leaves, dried curry leaves, grated coconut, shallot pieces, garlic pieces, ginger pieces and green chili pieces. Add some water (30ml) and grind to a smooth paste.
Crush cumin seeds using a mortar and pestle.
Take a mixing bowl and add sifted flours, crushed cumin seeds and ground paste and mix well to form a smooth paste. Add roasted cashew nuts and mix to coat the batter evenly. Then add chopped coriander leaves and mix lightly.
When oil is hot, lower the flame and add batter coated cashew nuts (preferably one at a time) into the oil. After adding sufficient batter coated cashew nuts to the oil taken in the pan, increase flame to medium. Fry the cashew nuts stirring till they turn golden in color. Remove the fried kaju pakodas from oil using a slotted ladle and spread them on the paper napkin which would absorb the excess oil. Repeat the process as mentioned above and make kaju pakodas. Cool the kaju pakodas and store in airtight jar.
Points To Observe:
Dry roasting cashew nuts keep them crispy. One can even roast cashew nuts using a microwave oven. Spread cashew nuts in microwave oven and heat on high power for one or one and half minutes.
As I didn’t have fresh mint and fresh curry leaves, I have used dried ones---If having fresh ones use them.
As the quantity is small I have used shallots as I have them with me otherwise use onion pieces.
I have used more number of green chilies. Though the chilies are spicy, they are small in size. The sweet taste of cashew nuts still overpowered the spiciness of chilies. So add green chilies according to taste.
The spice mixture ingredients can be adjusted and be added according to choice, preference and taste.
Crush cumin seeds in mortar and pestle---this releases good flavor of cumin and the seeds would be half crushed without transforming into powder.
A tiny amount of wheat flour in the batter provides the required stickiness and also wheat flour has a special flavor.
Adding baking soda is optional—one can even avoid it. Adding baking soda makes it fry from inside and also it gives color evenly to the fried cashew nuts.
I haven’t added coriander leaves. When adding coriander leaves add at the last to the batter so that they do not get mixed up in the batter, instead they get stuck on the batter coated cashew nuts---this gives a nice self design to the fried pakodas.
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