For cashew pootharekulu, cashew nuts are ground into powder along with sugar and is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.

Makes: around 5 Pieces of Cashew Pootharekulu. Ingredients: Rice Paper Sheets 15 Cashews 10 Sugar 1/3 Cup Pure Ghee 5 Tbsps Method of preparation: Microwave the ghee for around 20 seconds and keep it aside.

Grind the cashews into fine powder along with sugar and remove onto a bowl. Damp a kitchen towel with few splash of water.

Take a sheet of rice paper on the damp cloth. Damp cloth helps to make the rice sheet little pliable.

Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier. Layer around a tbsp of cashew powder onto the first rice paper sheet.

Pour a tsp of ghee all over the rice sheet. Layer another rice paper sheet on the first sheet.

Spread around another tbsp of cashew powder onto the second sheet. Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of cashew powder onto the third sheet. Pour a tsp of ghee all over this rice sheet.

Fold one longest side onto the center of the sheets. Fold other longest side to overlap the first folded side.

Spread around another tbsp of cashew powder onto the folded strip. Pour a tsp of ghee all over the rice strip.

Fold the ends of the sheet together once and fold the remaining part into a rectangular strip. Repeat the same with remaining rice paper sheets.

Store the cashew pootharekulu in a tight jar and serve when necessary. Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered sugar according to the preference. Variations: You can also layer finely chopped bits of cashews if desired.

made with grated jaggery. Other Names: Jeedi Pappu Pootharekulu, Cashew Pootharekulu (less)

is grated and mixed with the creamy cashew mixture along with scallions. Serve cashew cucumber dip with spiced tortilla chips or use as a spread on toast etc.

. Makes: around 1 Cup of Cashew Dip Ingredients: 1 (7 inch) Raw Cashews 1 Cup Lemon Juice 1 Tbsp Salt to Taste Scallions / Spring Onions 1 – 2 Method of preparation: Peel, wash and remove ends of the cucumber.

Chop half the cucumber into pieces and grate the other half. Squeeze the grated cucumber to remove any excess moisture.

Soak cashews in water for atleast 4 – 6 hours. Drain the cashews and grind them into smooth paste along with chopped cucumber, salt.

Remove the cashew paste onto a mixing bowl. In the mixing bowl, add chopped scallions, grated cucumber, lemon juice and salt.

Adjust any seasonings if required and refrigerate. Garnish with scallions and serve cashew cucumber dip with spiced tortilla chips or sliced veggies or use as a spread on toast etc.

. Notes: Make sure to grind the cashews well.

Suggestions: Adjust the creaminess with cashews. Add more cucumber pieces for less creamy dip.

Variations: You can add any sort of chopped nuts to the dip. Other Names: Cashew Dip (less)

Add one and half times of water of the volume of rice. Chopped fried cashew nuts.

Add cashew nuts, raisins, sugar, and turmeric powder to the pan. Fully cover it.

Minimize the flame. Cook for five minutes.

Off the flame. Do not open the cover for further five minutes.

Now pulavo is ready (less)

Add one and half times of water of the volume of rice. Chopped fried cashew nuts.

Add cashew nuts, raisins, sugar, and turmeric powder to the pan. Fully cover it.

Minimize the flame. Cook for five minutes.

Off the flame. Do not open the cover for further five minutes.

Now pulavo is ready (less)

Now on the same frying pan (ghee in a heavy bottomed frying pan) on medium flame add gram flour, stir vigorously, cook until it becomes light brown, add sugar and water, stir continuously, cook until halwa separates from the frying pan, finally add crushed and fried cashew nuts and raisins (kismis), stir continuously the whole mixture until all the mixture is mixed properly. Grease a big tray (metal) using few drops of ghee.

Spread the hot thick and sticky mixture on the tray. Cool it and cut them in shape of Burfi.

The Besan ki Burfi in now ready (less)

Now on the same frying pan (ghee in a heavy bottomed frying pan) on medium flame add gram flour, stir vigorously, cook until it becomes light brown, add sugar and water, stir continuously, cook until halwa separates from the frying pan, finally add crushed and fried cashew nuts and raisins (kismis), stir continuously the whole mixture until all the mixture is mixed properly. Grease a big tray (metal) using few drops of ghee.

Spread the hot thick and sticky mixture on the tray. Cool it and cut them in shape of Burfi.

The Besan ki Burfi in now ready (less)

Add 1 tsp of cumin, 2 onions cut in large pieces and fry until onions turn pink. Add ginger garlic paste and green chillies fry for a little while.

Add chopped tomatoes and 5 cloves. Then add cinnamon stick, badam/cashew nuts, a little grated coconut.

Add salt, fry until tomatoes become soft. Cool the mixture and grind it with some coriander leaves.

Boil the mixture with the required amount of water to get curry consistency. Check salt.

Add a little sugar for taste. While serving, add fried koftas and garnish with chopped coriander leaves.

RELATED RECIPES Soya chunks vegetable curry Kadala curry with puttu Malabar chemeen biryani Hyderabadi Fish Curry Brinjal curry Ingredients: For the koftas: 1 - raw bananas (boiled, peeled and smashed) Salt to taste 1 tsp - green chilly paste or red chilly powder 1 tsp - cumin powder 1 tsp - ginger paste Bread crumbs for binding Oil for deep frying For the curry: 1 big - onion 2 - tomatoes 1 tsp - ginger garlic paste cloves and cinnamon stick, a little Coriander leaves 2 - green chillies 4 to 5 - badam or cashew nuts Salt and sugar for taste (less)

Grate the cottage cheese and mix with the cornflour. When it firms up, make into roundels and make a hollow in the centre.

Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.

Heat oil and deep fry the koftas. Use the fried kofta oil and add the whole garam masala and the other masalas.

Later, add the boiled onion paste and saute. After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and saut for some more time.

Add the curd in the end. Make sure the curd is not overcooked.

Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.

Garnish with thin strips of mango on top. RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Saffron pulao with raw mango Khatti dal Ingredients: 2 mangoes 200 gms.

cottage cheese 50 gms. cornflour 50 ml.

vegetable oil 50 ml. ghee For the gravy: 250 gms.

cashew nut paste 2 gms. cumin powder 10 gms.

shahi jeera (caraway seeds) 2 gms. saunf (fennel seeds) powder 2 gms.

mace 5 gms. whole garam masala 150 ml.

curd 100 gms. boiled onion paste Salt to taste (less)