CASHEW FRUIT JUICE

Cashew fruit juice is made out of the cashew apple or cashew fruit it is known as it  is a delicious drink.  But let me tell you one thing that it may not be liked by all as it has got an astringent taste in it and you have to develop the taste for it.

The preparation is very simple and the same has to be served very chilled.  In order to remove the astringent taste, either you can steam boil or boil it with bit salt in the water.  It contains vitamin C.  The fleshy fruit is eaten as it is,  again you should develop the taste else you will feel bit itching in the throat and some are allergic to it.

Since the same may not be consumed by my family members, I made the juice only with one fruit which I could serve for two.

CASHEW FRUIT SAMBHAR

Cashew fruit is fleshy and sweet  when it is fully ripe.  It has got an astringent taste in it hence most of the people do not like to eat it  fresh as some might have an itchy feeling in the throat.  Normally, most of the time, it is thrown out after removing the nut from it.

It is found in Kerala, Maharashtra and Goa during the month of March / April.  I had prepared the mor kuzhambu with it and has already posted the recipe.

Now I am sharing with you all the sambhar recipe made out of it.  It goes well with the rice, chapati, phulka, dosa, pidi kozhukkattai etc.  I have given some brief about the fruit in the  morkuzhambu which you must read before preparing the dish.

 Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas.

Let us look at the recipe now:

 

CASHEW FRUIT MOR KUZHAMBU

Cashew apple or cashew fruit it is called, is the fleshy part of the cashew fruit attached to the cashew nut.  The top end of the apple is attached to the stem that comes off the tree and the bottom end is attached to the nut, which is encased in a shell.

The curry is made with the cashew apple as well as the fresh cashew nut also.  The cashew apple can be eaten fresh, cooked in curries, fermented into vinegar as well as an alcohlic drink.. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. It is also used to flavor drinks, both alcoholic and nonalcoholic in some parts of the country.

Today I made Cashew fruit mor kuzhambu and Sambhar as I purchased the same when I went to market.  If  I keep the same for tomorrow, it might lose the freshness so tried both the recipes.

Let us look at the recipe now.  Some more information is given below the recipe which you can read it after going through the recipe of the dish.

POTATO VADA a different version

Potato vada  or Batata vada is a street side snack of Mumbai and liked by all.  Potato vada along with a pav, red and green chutney is a yummy snack which fill your stomach.  Can have with a cup of tea or coffee.  The potato masala is made into small balls and dipped in gram flour batter and deep fried.  The real vada is made as mentioned in the vada pav recipe.

Here I am presenting a different method of making this vada.  Instead of dipping the same in the gram flour batter, the gram flour is mixed with the potato masala and deep fried.

I am sure you will like this version too as it is very delicious.

Now let us look at the recipe:

video

RICE DAL MIX DHOKLA

Dhokla is a famous snack recipe of Gujarat.  We all love to eat dhokla with green chutney any time.  It is a spongy cake made out of the gram flour melt in the mouth if prepared systematically in the proper manner.

Here I have tried the dhokla with the rice and dal batter we make for making Adai.  The same batter I used to make the dhokla and stir fried and deep fried also.  The steamed ones also can be eaten with chutney but the taste of stir fried like the idly fry and the deep fry is really awesome.

The mixture of dal and the rice is a healthy and is a different version dhokla.  Hope you will definitely enjoy this and can be served with chutney or as it is.

Let us look at the recipe now: