Mangalorean Cashew Pulav

Cashew Rice

Ever since I listed my kitchen with Plate Culture, I have been cooking Mangalorean Food for special occasions.  To hone my skills and also to plan for future cookery classes.  My family and friends are very appreciative and give me positive feedback all the time.  All the participants loved the idea of cooking their own Indian food in far away lands and here is one of the recipes I taught them.

The Recipe:

250 gms long grain, basmati rice, washed and drained; 1 cup cashew nuts, soaked overnight; 1 large onion, sliced fine; 1 inch piece ginger, minced; 4 large cloves garlic, minced; salt to taste; 1 tbsp ghee; 1 tbsp olive oil and 500 ml warm water; 2 cloves, 1 inch stick cinnamon and 2 cardamoms, whole.

Heat the ghee and oil (add both together) in a non stick pan.  Throw in the spices and when they crackle, lower heat and add onions, ginger and garlic.  Stir fry a few minutes till golden brown.  Add the rice and gently mix until transparent and all the grains coated with oil.  Add the soaked cashews (discard the water) and stir fry a few minutes.  Transfer to rice cooker, add salt and warm water and cook till done.  Serve with Chicken Stew and Cucumber Pachdi.

Exotic Christmas Liqueur

Home Made Hazelnut Liqueur

I never thought that that making liqueurs at home would be so much of fun.  It's the perfect gift for Christmas and other occasions and the best part is the surprise on the recipient's face and then their delight on tasting it.  I've made coffee, cocoa, pineapple, orange, apricot, ginger, strawberry and other liqueurs over the years.  This year I'm venturing where angels fear to tread.  We tasted some Exotic Hazelnut Liqueur at a friend's house which utterly delighted me.  All you have to do is buy the ingredients and follow the four basic steps involved- infuse, filter, sweeten and mellow.  The longer you age it, the better it is.  And let me tell you, this is one fantastic gift. 

 The Recipe:

2 cups hazelnuts; 1 1/2 cups vodka; 1/4 cup caster sugar; 1/4 cup water; 1 vanilla bean or 2tsp vanilla essence.  Use a good quality one.

Place the hazelnuts and vodka in a glass jar and infuse  for two to  four weeks.  The longer the better.  Store in a cool, dark place.  

After infusing, mix water and sugar and heat  till the sugar is dissolved.  Cool and add to the hazelnut mixture.  Steep for another three days.  Split the vanilla bean in half and add to the mixture and rest for five days.  Taste often and when the desired flavour is achieved strain, bottle and enjoy.  Use the hazelnuts for cakes and toppings and ice cream and anything you fancy.  Start the Christmas Season with a little bit of gusto and fun.