The Complete Aachaar & Chutney Cookbook: Spice it up with Indian Pickles & Sauces! (Indian Cookbook Book 3) by Rekha Sharma
Author:Rekha Sharma [Sharma, Rekha]
Language: eng
Format: epub
Published: 2020-03-15T23:00:00+00:00
This recipe is called “Pissa kaaju ka masala” in Hindi
Yield: Approximately 1 cup
Great for making rich and thick curries.
Ingredients:
1 cup warm water plus more for the paste
1¼ cups raw cashews
Directions:
Immerse crudely chopped cashews in the warm water to cover, approximately forty five minutes.
Drain and pulse using a blender adding 2 to 3 tablespoons water, as required, until a smooth paste is achieved.
Move to an airtight vessel and store in the fridge four days to a week or four months in the freezer.
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