Wet Cashew's Curry (Olya Kajuchi Curry)

 Cashew Curry or Olya Kajuchi Curry is Traditional Maharashtrian recipe made with fresh and scrumptious cashew nuts and coconuts available plentifully in the kokan coastal belt area. Tender Cashew nuts arrive in summer, mostly in march in India.  This curry is very famous in kokan. 

The wet cashews just melt in your mouth and gives such an amazing taste. Tender Cashew are called OLE KAJU in marathi.

Ingredients:

• Tender cashew nuts    3 bowl
• Dry coconut 1/2 bowl
• Ginger-Garlic 2 tsp
• Chopped Onion 2 nos.
• Chopped Tomato 1 no.
• Turmeric 1/2 tsp
• Red chilly masala\ 3 tsp (as per your taste)
• Garam masala 1 tsp
• Salt as per taste 
• Chopped Coriander leaves for garnishing.

Method:

• Soak cashews in warm water for 1hr or 30 minutes. hence easy to peel them. Peel and wash cashew nuts properly. Apply some oil on palms, their peels are itchy.

• Take Dry grated coconut, Ginger, Garlic and make finely paste by grinder.

• Heat oil in pot
• Add in mustard seeds and cumin seeds and let them splutter then add asafoetida.
• Add chopped onion and saute till it turn golden brown then add chopped tomato and saute them.

• Then add tender cashew, add in turmeric

• Add kokum, add red chilly masala

• Then add Paste of Dry coconut, ginger, garlic.

• Add Salt as per Taste and add homemade Garam masala, Coriander-cumin seeds paste 

• Add hot water in this mixture and mix well.

• Cover and cook on medium flame for 10-15 mins or till it cooked well. Stir Occasionally, In between, check consistency of curry, Adjust consistency as per personal choice by adding some water.

• Garnish with Coriender leaves and serve 

• Serve hot with Roti/Bhakari, Chapati or dal-rice. and enjoy Olya Kajuchi Curry or Wet Cashew Curry.

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https://youtu.be/9HLxvdBdwZM

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Maharashtrian Popular Traditional Dish - 'PURANPOLI'

https://youtu.be/cNCI2GRMjwc 'PURANPOLI' is a popular maharashtrian stuffed sweet flatbread that has a delicious filling prepared with chana dal (Split Bengal Gram) and Jaggery.

Puran means sweet filling and Poli means Flatbread. PURANPOLI is made for special occasions and festival like Holi, Gudhi Padwa, Ganesh Chaturthi, Bailpola, Diwali etc.

The Dough to make puranpoli  is made using whole Wheat Flour or All purpose flour but  I use only wheat flour. and add pinch of Turmeric powder, it to give a lovely color to the poli and add pinch of salt.

In maharashtra, the filling is prepared by Chana dal, Jaggery,Cardamom Powder. This PURANPOLI is Delicious, Easy to make, Full of flavour, Perfect for Festivals

Ingredients : For the Dough:

• The dough of Puranpoli prepared with whole wheat flour, Salt, Water, Pinch of Turmeric. You can also replace some whole wheat flour with All purpose flour to make it flakier.
• On a plate, take wheat flour, Add salt to taste, Add pinch of turmeric, it helps to give color to poli.

• Add a little water at a time and make a soft dough of it.
• Don't add more water at a time .
• The dough should be a little thin.
• Add oil and knead the dough again.
• Repeat the procedure until the dough doesn't stick to your hand

• Transfer the dough into a bowl, cover and give it a standing time of 1 1/2  hours.

For Puran (Stuffing):

• Take chanadal, wash it really well. Add water  and Soak it for 3 hours.

• Transfer the dal with water in the cooker and cook on medium heat until 7-8 whistles.

• Drain excess water with the help of a strainer.

• Do not throw away this water, You can use it to make KATACHI AMATI. Add a little mashed dal with it if you want.
• Strained dal transfer into pot onto medium flame and add grated jaggery, Mix well.

• Cook Puran on gas, Mix mashed dal and jaggery and cook on medium heat.

• Stir continuously and cook until puran thickens up.
• Then after 10 minutes this Puran add into mixer jar and all puran is blend by mixer.

Method of  PURANPOLI:

• Take medium size ball of dough and make pari.
• You can roll 6" poli from this ball, Stuff puran like paratha and make puran poli too.
• Stuff puran in pari and seal it from all sides.

• Dip it in dry flour and roll poli.

• Heat up a pan on medium flame, When pan is enough hot, transfer the rolled poli on pan.

• Roast from one side until small bubbles begin to appear.

• Flip over again and spread ghee on another side again.
• Roast from both sides really good.

Puran poli is ready, Serve with Katachi amati, Batatyachi Bhaji.

https://youtu.be/cNCI2GRMjwc