Cold rice salad with apples and cashews, Indian-style. Indian-Style Rice with Cashews, Raisins and Turmeric. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and. In this video, you'll see how to make Indian-style basmati rice simmered in coconut milk and stock with spices, raisins, and cashews.

Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with Made from wild red Camargue rice, cashew nuts, lime juice, spring onions and coriander, this. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl. You can cook Cold rice salad with apples and cashews, Indian-style using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cold rice salad with apples and cashews, Indian-style

You need 2 cups of cooked rice.
You need 1 cup of chopped apple.
You need 1/2 cup of cashews, chopped.
It's 1/4 tsp of crushed cardamom seeds (optional).
You need 1/4 tsp of coriander seeds.
It's 1/8 tsp of yellow mustard seeds.
You need 1/8 tsp of cumin seeds.
It's 1/2 tbs of coconut oil.
It's 1/2 tbs of turmeric powder.
Prepare 1 tbs of chaat masala powder.
It's 1 tbs of butter.
You need 1 tsp of jaggery paste (brown sugar would also work).
Prepare 1/4 of of a medium red onion, finely diced.
You need 1/4 cup of chopped mint.
It's to taste of salt.
It's of Yogurt (optional).

Recipe by Kumquat the Cats fr. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl. Wash and sort the lettuce and leave to drain. Lightly toast the cashews in a dry frying pan.

Cold rice salad with apples and cashews, Indian-style step by step

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..

Line a bowl with lettuce leaves and fill with the rice salad. Served sprinkled with the cashews and the remaining parsley. This old-fashioned salad is part of my favorite meal that Mom used to make. Crunchy apples, celery and walnuts blend well with the creamy mayonnaise. I'm a diabetic so this is my fruit/vegetable meal from now on.