Easy Cashew nut pakoda

Sunita Shenoy

This recipe has become my go to easy recipe for Diwali snacks. 

Ingredients 

2 cups whole raw cashew nuts

1/2 cup besan

1 tsp rice pwdr 

1/2 tsp salt

1 tsp chilli pwdr 

1/2 tsp asafotida ( hing)

1/2 tsp jeera pwdr

1 tsp finely chopped curry leaves (optional)

You may adjust salt and spices to your taste.

Method:

Wash cashew nuts. Separately mix all the dry ingredients in a bowl. Sprinkle on washed cashews and use your hands to coat the cashews. You can add very little water only if needed to help with coating. Finally drizzle about 1 tsp oil to the coated nuts. Take grease a microwaveable plate and spread the nuts without forming clusters. 

Microwave for 1 min. Take it out and toss nuts. Repeat this for 3-4 times until nuts are crisp. Alternatively you can deep fry  these . 

Dry Shrimp Kosombari (Chutney)

Method:
1 cup dry shrimp remove the head and fry in two tbspn coconut oil till it becomes crisp
1/4 cup of coconut
1 tbspn coriander seeds, 1 tspn cumin seeds, crush in the mixer into powder
Add coconut gratings and grind again
Mix this with one big chopped onion , 7 to 8 finely  chopped green chillies
Salt to taste
Mix this chutney with fried shrimps and drizzle with coconut oil.
Relish!
Variation: Add Sambhar powder with  grated coconut and chopped green chillies and mix withe fried shrimps .

Guacamole DIP

Method
 2 ripe  Avocados
skin and mash into smooth paste
Add 3 chopped green chilllies.
Add 2 medium sized chopped tomatoes
Add 2 tbspn  chopped coriander leaves
Add 1tspn cumin powder
Add 1clove minced garlic
Add 2 tbspn chopped onion
Add salt to taste
Add few drops of lemon juice
Mix thoroughly
Serve as Dip with Tortilla Chips.