Radish, Pea, and Celery Salad with Cashews
Radish, Pea, and Celery Salad with Cashews
I adapted this recipe to fit the ingredients I had and tastes that I prefer. It is a bit of a different vegetable combination than I usually use, but I quite like it.
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Cashews with Cardamom and Cloves
Cashews with Cardamom and Cloves
Adapted from 660 Curries by Raghavan Iyer
This curry dish is fast and easy to make, but plan a bit ahead to soak the cashews. The dish is warm and hearty, and quite rich, and amazingly delicious. Look for fresh curry leaves on the Internet, but you can make the dish without as well.
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Broccoli with Coconut Cashew Sauce
Broccoli in Coconut Cashew Sauce
Adapted from 660 Curries by Raghavan Iyer
Here’s another dish from 660 Curries. The dish in the cookbook calls for using cauliflower, which sounds delicious as well. It is a bit of a rich dish, with the coconut and the cashew. Serve on a bed of rice and this dish is sure to be a crowd pleaser.
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Brussel Sprouts with Pancetta and Pecans
Meal Plan
A new lunch and dinner meal plan for one week, for two people. If you are cooking for more you can easily double the ingredients/recipes. Leftovers are utilized for lunch. The chicken leftovers cooked on Sunday are used in two other recipes later in the week, so make sure to portion it out. Links to the recipes are included.
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Cashew Chicken with Cilantro Sauce on Rice
Cashew Chicken with Cilantro Sauce
Adapted from 660 Curries by Raghavan Iyer
After checking this book out of the library last year and reading through some of the recipes, I knew it was a book to own. I like to check cookbooks out of a library before buying them to make sure I will use them. In the end, if I know I will cook from the book, I prefer to buy it. For me, cookbooks are a bit difficult to only use from the library. Especially large, in depth books. 660 Curries, for instance, has many new spices for me, so I need to plan in advance for these recipes, at least until I’ve become more familiar with the cuisine, spices, and usage.
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