Chicken in Cashew Nut Sauce

Cashews have always been my favorite ! Raw, roasted, toasted, in food :)  My mom used to hide cashews from me in the top shelves where I could not reach I remember .... Memories !! Recently when deciding to make a new dish,  found this recipe in  an Indian cookbook borrowed from our local library. I can never follow exact instructions aside baking recipes almost every time...Some creativity depending on mood and time brings in a little innovation for better or worse in my food :P This turned out perfect for a weekend indulgence dinner !! Yes, this is a rich dish...

Cashew chicken served on rice

Prep Time : 20 mins
Cooking Time : 30 mins
Serves : 4 -5

Ingredients :

• 3 tbsp canola oil
• 2 cups sliced onions (1 large one)
• 4 ounces finely ground unsalted cashews ( I used roasted)
• 1 tsp finely grated fresh ginger
• 1 tsp finely grated garlic
• 1/2 tsp cayenne
•  1-2 tbsp unsalted butter
•  1 lb chicken ( I used thighs with bone )
• 1/2 cup whole or low fat yogurt whisked and at room temperature
• salt to taste ( 1-2 tsp)

Method :

• Heat 2 tbsp oil in the medium skillet and fry the onion till well browned. Cool slightly and grind the onion with 1/4 cup of water, cashews,ginger, garlic and cayenne until it forms a smooth thick paste.
• In a large saucepan, heat another tbsp oil and the butter.
• Add cashew-onion paste and stir constantly over medium heat , stirring till sauce turns brown. This takes around 7 mins.
• Thin out the sauce with the 1/2 cup water and stir in salt.
• Add in chicken and turn to coat well with the sauce.
• Simmer, covered over low heat for around 30 mins till cooked.
• Add whisked yogurt .
• Serve with hot rice or chapati .

Enjoy :)

Ajanta from Walnut Creek

Cream Cheese Banana Nut Bread or Muffins

Banana Nut muffins

One of my friends has been experiencing an insatiable craving for bananas. She was telling me about it over the phone, and almost immediately I wanted to bake her some banana bread. My cousin sent me this old recipe from the Southern Living magazine long time ago - it was the perfect opportunity to put it to test. 

The recipe makes 2 loaves of banana bread or 24 muffins. I made 24 mini muffins and 12 muffins. Here it goes.



Preparation time: 15 minutes
Bake time: 25 minutes for muffins; 1 hour for loaves.
Cool time: 30 minutes

Ingredients
3/4 cup unsalted butter, softened
1 pack (8oz.) cream cheese, low fat, room temperature
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour (The original recipe called for 3 cups all purpose flour)
2 cups granulated sugar
2 large eggs, room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pure vanilla extract
4 medium very ripe bananas, mashed
1 cup walnuts, cashews etc. (The original recipe called for pecans)

Method

• Preheat oven to 350 F. Prepare the loaf pans or muffin tins. I used paper liners for both the muffins and mini muffins.
• In a large bowl, blend softened butter and cream cheese until well mixed. Add sugar and beat with an electric beater till light and fluffy. 
• Add the eggs one at a time and whip till incorporated. 
• Add the flour and blend till completely incorporated. It will be a thick batter. 
• Now add the baking soda, baking powder, salt and vanilla extract.
• Fold in mashed banana and 2/3 cup nuts. Pour into muffin tins or loaf pans. 
• Sprinkle remaining nuts on the batter.
• Bake muffins for 25 minutes or until done. The loaf takes about 1 hour. Cool completely on wire racks. 

Bon Apetit!
Hetal from Houston