Delhi Style Roasted Masala Cashewnuts Chaat Recipe

Spicy Chaat of Delhi


Delhi which a beautiful north indian city also the capital is also world famous for heavenly tasty soulful spicy and healthy food flavours too.  This Indian City has been continuously inhabited since the 6th century BC. Through our this  post we are going to share Delhi Style Masala Kaju Chaat Recipe which is heavenly yummy.




1/8 Tsp Garam Masala

1/8 Tsp Dry Mango Powder

1/8 Tsp Red Chilli Powder

200 Gm Cashewnuts

3 Tsp Chaat Masala

3/8 Tsp Black Pepper Powder

Mustard Oil




First you need to mix Gram Masala, Chaat Masla, Red Chilli Powder, Black Pepper Powder & Dry Mango Powder together in a bowl.  Keep ready to heat 4 Cup Mustard Oil on medium heat. Reduce the heat & fry the Cashewnuts. Stir fry continuously till they start changing color into light brown. Turn off heat & remove to another bowl. Instantly sprinkle the masalas while the cashewnuts are still hot. Mix throughly with the fingers. Mix again after 4 minutes. Wait till cool by itself then store in airtight container. Eat or serve while watching tv or playing game or while enjoying your drink.



Spicy Chaat
Cashewnut Chaat



We decided to guide you some very important things about Cashewnuts. Cashews are commonly used in Indian cuisine whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries. The cashew tree is large and evergreen, growing to 14 m tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4–22 cm long and 2–15 cm broad, with smooth margins. The flowers are produced in a panicle or corymb up to 26 cmlong; each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7–15 mmlong. The largest cashew tree in the world covers an area around 7,500 m2; it is located in Natal, Rio Grande do Norte, Brazil. The fruit of the cashew tree is an accessory fruit. What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as marañón, it ripens into a yellow or red structure about 5–11 cm long. It is edible and has a strong “sweet” smell and taste.The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, which is often considered a nut, in the culinary sense. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Some people are allergic to cashews, but cashews are a less frequent allergen than tree nuts or peanuts. While the cashew plant is native to northeast Brazil, the Portuguese took it to Goa, India, between 1560 and 1565. From there, it spread throughout Southeast Asia and eventually Africa. The cashew tree is cultivated in the tropics between 25°N and 25°S, and is supremely adapted to hot lowland areas with a pronounced dry season, where the mango and tamarind trees also thrive. The traditional cashew tree is tall and takes three years from planting before it starts production, and eight years before economic harvests can begin. More recent breeds, such as the dwarf cashew trees, are up to 6 m tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards. The cashew apple, also called cashew fruit, is the fleshy part of the cashew fruit attached to the cashew nut. The top end of the cashew apple is attached to the stem that comes off the tree. The bottom end of the cashew apple attaches to the cashew nut, which is encased in a shell. In botanical terms, the cashew apple is an accessory fruit that grows on the cashew seed.The cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, as well as an alcoholic drink. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic. Cashew nuts are more widely traded than cashew apples, because the apple, unlike the nut, is easily bruised and has very limited shelf life.Cashew apple juice, however, may be used for manufacturing blended juices. In cultures that consume cashew apples, this astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water; alternatively, boiling the fruit in salt water for five minutes or soaking it in gelatin solution also reduces the astringency.

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