Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, cold rice salad with apples and cashews, indian-style. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cold rice salad with apples and cashews, Indian-style is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Cold rice salad with apples and cashews, Indian-style is something that I’ve loved my entire life. They are fine and they look wonderful.
If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. An easy side dish to take to picnics, potlucks or just enjoy at home is this recipe for cold Thai rice salad. This rice salad with cashews has a spicy.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cold rice salad with apples and cashews, indian-style using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cold rice salad with apples and cashews, Indian-style:
- Make ready 2 cups cooked rice
- Take 1 cup chopped apple
- Get 1/2 cup cashews, chopped
- Prepare 1/4 tsp crushed cardamom seeds (optional)
- Prepare 1/4 tsp coriander seeds
- Prepare 1/8 tsp yellow mustard seeds
- Get 1/8 tsp cumin seeds
- Prepare 1/2 tbs coconut oil
- Prepare 1/2 tbs turmeric powder
- Take 1 tbs chaat masala powder
- Make ready 1 tbs butter
- Make ready 1 tsp jaggery paste (brown sugar would also work)
- Make ready 1/4 of a medium red onion, finely diced
- Get 1/4 cup chopped mint
- Make ready to taste salt
- Take Yogurt (optional)
If desired, for presentation purposes, the rice can be pressed into a lightly-oiled bowl, inverted and unmoulded on to a decorative serving plate, and then garnished with fresh coriander and slices of lime and tomato. This cold wild rice salad is tossed in an orange vinaigrette, with crisp celery and apples, crunchy pecans, and sweet cranberries. It's loaded with filling fiber, crunchy pecans, and sweet apples and dried cranberries for lots of flavor and texture in each bite! Rustle up a rice salad as a main or side dish.
Instructions to make Cold rice salad with apples and cashews, Indian-style:
- Heat coconut oil in a sauce pan over medium-high heat, then add the cardamom, cumin, coriander, and mustard, and bloom until fragrant, about 30 sec to a minute.
- Lower heat to low-medium, add in rice, then season to taste with salt. Add in turmeric and chaat masala, and mix. Heat for about five minutes, mixing often, then remove from heat.
- Peel and core the apple and cut into small chunks. Melt butter and stir in jaggery paste until dissolved, then add apples. Coat well and cook over medium-high heat until apples turn brown and tender but are still firm (3 to 5 mins).
- In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool.
- Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side.
From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes. This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well. Drain the cashews and transfer them to a high-speed blender. To serve, put a dollop of cashew dressing on each plate and swoosh it around with the back of a spoon. Top with a large serving of salad and toasted.
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