Masala Cashew

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee

Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts. Cool completely to room temperature before storing in airtight container

Tomato Halwa

Ingredients:
Tomatoes 400gms
corn flour 75gms
sugar 300gms
ghee or butter 75gms
cashew nuts, roasted 25gms
almonds, roasted 25gms
cardamom powder 5gms

Directions:
Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.
To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.
Mix sugar along with 1 cup of water and bring to a boil for few minutes.
While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.
Now, add ghee and stir for few minutes until it mixes well.
Later, add cashew nuts, almonds, cardamom powder and mix well.
Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Ven Pongal

Ingredients

Rice - 500 gm
Split green gram - 225 gm
Cashew nuts - 30 gm
Pepper - 10 gm
Cumin - 3 gm
Ginger - 10 gm
Fat - 50 gm
Salt - to taste
Water - 1 ltr.

Method:

1. Heat fat. Fry cashew nuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove.

2. Boil the water, add washed rice and fried gram.

3. When half cooked, add salt and chopped ginger.

4. When done, add cashew nuts and remaining fat.

Serve with coconut chutney.