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12 February, 2017

Bolo Dos Namorados a Bake with Cashew Nuts

Bolo Dos Namorados a Bake with Cashew Nuts
Comments : 7 Posted in : Baked, Blogging Marathon, Cashew Nuts, Cook Book Series, Cooking from Cookbook Challenge, Dessert, Eggs, Goan, Kid Friendly, Nuts on by : ArchanaPotdar
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Bolo Dos Namorados translates to Valentine Cake!  A delicious Goan cake that I found goes well with “Sanche Cha” evening tea that most Goans have. I feel it has its roots in the Portuguese Cuisine! I discovered that Bolo Dos Namorados translation when I Googled the word and landed up on different cakes generally pink
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19 June, 2016

Sakhar Bhat/ Kesar Bhat/Sweetened Rice Pulao Indian Style

Sakhar Bhat/ Kesar Bhat/Sweetened Rice Pulao Indian Style
Posted in : Bachelor Recipes, Blogging Marathon, Cashew Nuts, Dessert, Elichi/ Green Cardamon, Essences, Festive Cooking, For the Tiffin Box, Ghee, Goan, Indian Cuisine, Indian Desserts, Karnataka Cuisine, Keasr/Saffron, Kid Friendly, Maharashtrian Cuisine, Meal, Milk & Milk Products, Nuts, Ocassions, Rice, Rice the Versatile Cereal and Its Uses on by : ArchanaPotdar
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Sakhar Bhat/ Kesar Bhat/Sweetened Rice Pulao Indian Style is an Indian Delicacy. Cooked on Festive Occasions it demonstrates the Versatile nature of Rice. I adore sweets sadly I cannot say the same about the rest of my family members. They are sweet-haters, not all sweets mind you chocolates, ice cream, kaju katli welcome but come
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4 October, 2015

Lapsi-Cracked Wheat Porridge

Comments : 21 Posted in : Accompaniments, Blogging Marathon, Cashew Nuts, Dalia, Dessert, Elichi/ Green Cardamon, Gujarati Cuisine, Indian Cuisine, Indian Desserts, Keasr/Saffron, Milk, Nuts, Payasa/Kheer, Rava on by : ArchanaPotdar
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For the blogging marathon #56 I had made for my Gujarat Thali  a sweet dish called Lapsi. I had one bowl when it was warm the rest was chilling in the fridge as I was too full.(there is no need to smile).  Fact is fact I am the only one who will be eating it so
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12 September, 2015

Hayagreeva | Hayagriva |Hayagreeva Maddi

Comments : 11 Posted in : Almonds, Blogging Marathon, Boiled, Cashew Nuts, Chana daal, Daal or Lentils, Dessert, Elichi/ Green Cardamon, Festive Cooking, Ghee, Indian Cuisine, Indian Desserts, jaggery, Karnataka Cuisine, Kid Friendly, Nuts, Pressure Cooked, Raisins, South Indian Cusine, Sweeteners on by : ArchanaPotdar
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  Hayagreeva | Hayagriva |Hayagreeva Maddi is a delicious sweet that is made on special occasions. Basically, I am from Karnataka but I can count the number of years I have spent there as a resident on my fingertips. My memories of my birthplace are at weddings or some puja that were held and we
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14 April, 2014

Shahi Shikanji~Indian State Madhya Pradesh

Shahi Shikanji~Indian State Madhya Pradesh
Comments : 15 Posted in : Almonds, Beverages, Blogging Marathon, Cashew Nuts, Dessert, Drinks, Elichi/ Green Cardamon, Essences, Festive Cooking, Indian Cuisine, Indian Desserts, Keasr/Saffron, Kid Friendly, Madhya Pradesh Cuisine, Milk, Milk & Milk Products, Nuts, Pistachios, Raisins, Sugar, Sweeteners on by : admin
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  Shahi Shikanji~Indian State Madhya Pradesh   Let me take you down the memory lane with Shahi Shikanji on day 15 we are today at Madhya Pradesh!! Land of Ahilyabai Holkar!! But let get down to cuisine here for I have been told that is what you are interested in but I could not resist
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4 December, 2013

Mixed Vegetable Curry

Posted in : Accompaniments, Baby Corn, Beans, Blogging Marathon, Bottle gourd, Cashew Nuts, Cauliflower, Garlic, Ginger, Kanda/Ullagaddi/Onion, Khus Khus/Poppy Seeds, Masala, Patato, Pressure Cooked, Ridge gourd/Hirikai/ Ghosal, Spring Onion, Tomatoes, Turmeric/Haldi on by : ArchanaPotdar
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Cooking in pressure cooker is simple. Simple if you know when to switch off the cooker. Else you will end with a mishmash that no one will want to look at let alone eat. Like I have said yesterday my Futura is crying out for work all the time and I ignore it all the
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16 September, 2013

M for Mangane

Posted in : Blogging Marathon, Cashew Nuts, Chana daal, Coconut Milk, Goan, Indian Desserts, jaggery on by : ArchanaPotdar
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Go to any Hindu religious ceremony in Goa there are 90% chances that you will be served Mangane! A delicious fragrant payas traditionally Goan made in coconut milk. With the abundance in coconuts that we have coconut milk is used in almost all the Pasayam or Kheer. Milk I believe was scarce and was hardly
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12 September, 2013

J for Jackfruit Cake or Dhonas

Posted in : Baked, Blogging Marathon, Cashew Nuts, Coconut, Dessert, Egg less, Goan, Healthy food, Jackfruit, jaggery on by : ArchanaPotdar
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My friend Sangeeta rang me up and asked me if we like jackfruit. She told me that she had 2 from her father’s orchards; one of them she said is kappa and the other rasal. Will I be interested in them both! For uninitiated kappa phanas, phanas is what a jackfruit is called in Marathi
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16 April, 2013

Palak Paneer,Peas Palak or Corn Palak

Posted in : Accompaniments, Amchoor/Dry Mango Powder, Blogging Marathon, Cashew Nuts, Chili Powder, Chillies, Cinnamon, Coriander, Corn, Garlic, Ghee, Ginger, Green chilli, Hing/Asafoetida, Jeera/Cumin Seeds, Kanda/Ullagaddi/Onion, Kasuri Methi, Mint, Tomatoes, Turmeric/Haldi, Vegetables on by : ArchanaPotdar
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Come winter and the fields around us in Panaji, yes there are fields in Panaji, start getting a lot of activity. After the water collected during rains is drained the growth is cleared there are beautiful vegetables planted and delicious fresh brinjals, corn, tamdi bhaji, dhavi bhaji, turnips, different gourds and of course palak/spinach grown and sold.
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10 April, 2013

Churma

Posted in : Blogging Marathon, Cashew Nuts, Chili Powder, Deep Frying, Dessert, Festive Cooking, For the Tiffin Box, Ginger, Goan, Ground Nuts-Peanuts, Hing/Asafoetida, jaggery, Maida, Oils, Til/Yellu/Sesame Seeds, Turmeric/Haldi on by : ArchanaPotdar
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For the Blogging Marathon Meet #25 there was a BM Chef Contest! Each of us participants were to carry a pre-cooked dish. Now I was wondering what to carry? Since I was to fly 1 day in advance I needed the dish to stay fresh, should be able to stand the rigours of travel, taste
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