Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cold rice salad with apples and cashews, indian-style. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Cold rice salad with apples and cashews, Indian-style is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cold rice salad with apples and cashews, Indian-style is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to 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:
- Take 2 cups cooked rice
- Prepare 1 cup chopped apple
- Get 1/2 cup cashews, chopped
- Get 1/4 tsp crushed cardamom seeds (optional)
- Make ready 1/4 tsp coriander seeds
- Make ready 1/8 tsp yellow mustard seeds
- Get 1/8 tsp cumin seeds
- Make ready 1/2 tbs coconut oil
- Make ready 1/2 tbs turmeric powder
- Make ready 1 tbs chaat masala powder
- Make ready 1 tbs butter
- Make ready 1 tsp jaggery paste (brown sugar would also work)
- Take 1/4 of a medium red onion, finely diced
- Take 1/4 cup chopped mint
- Prepare to taste salt
- Get 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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