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Some nutty facts that you didn’t know
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RECIPE Now, you can make delicious kaju katli at home
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A HANDFUL FOR HEALTH Cashew nut
The cashew tree is familiar to us all. The cashew seed has within the outside shell the edible kernel or nut. In its raw form, the kernel is soft, white and meaty. When roasted it changes colour and taste. Salted, it appeals to the palate as the most
delicious nut.
Cashew apples and cashew nuts are excellent sources of nutrition. The cashew apple contains five times more vitamin C than an orange and contains more calcium, iron and vitamin B1 than other fruit such as citrus, avocados and bananas. Cashew nuts, like all nuts, are an excellent source of protein and fibre. They are rich in mono-unsaturated fat which may help protect the heart.
Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper.
Anacardic acids found in cashews have been used against tooth abscesses. The bark is scraped and soaked overnight or boiled and used as an anti-diarrhoeal. The nut oil is used topically as an antifungal and for healing cracked heels.
Cashews contain 180 calories per ounce, 70 per cent of which are from fat.
In Brazil, the apple is used to manufacture jams, and soft and alcoholic drinks. In Goa, in India, it is used to distil cashew liquor called “feni”.
Now, for a recipe.
Kaju Katli
Ingredients
Cashew nuts: 1 cup
Sugar: three-fourth cup
Milk: 2 tbsp
Ghee: 1 tbsp
Vanilla essence: 1 tsp
Boiling water: 1 cup
Method: Soak the cashew nuts in boiling water for 1 hour. Drain them and process them smoothly in a food processor by adding milk and then sugar. Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, add vanilla essence and mix thoroughly. Put this mixture in a greased tray and spread it evenly. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces.
RISHI MANUCHA
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