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Preparing Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry) safely

It's essential to organize meals safely to assist stop dangerous bacteria from spreading and rising. You possibly can take some steps to assist protect your self and your family from the spread of dangerous micro organism.
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Wash your palms

Your arms can simply unfold bacteria across the kitchen and onto food. It's vital to all the time wash your palms completely with cleaning soap and heat water:

before beginning to prepare food
after touching raw food resembling meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your hands thoroughly as effectively, as a result of moist palms unfold bacteria more simply.
Hold worktops clean

Before you start preparing food, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you may need to scrub them completely.

You need to change dish cloths and tea towels often to avoid any bacteria rising on the material.

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We hope you got insight from reading it, now let’s go back to olyaa kaajuchi bhaaji (tender cashewnuts curry) recipe. To make olyaa kaajuchi bhaaji (tender cashewnuts curry) you need 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry):

1. Get Tender Cashewnuts (200 gm tender cashews)
2. Use Potato Cubed Optional
3. Take Finely Chopped Onions
4. Use Turmeric Powder
5. You need Bedgi Red Chilli Powder
6. Provide Kashmiri Red Chilli Powder
7. Get Garam Masala Powder
8. Prepare Tamarind (seedless)
9. Get Salt
10. Take To Be Roasted :
11. You need Oil
12. Prepare Sliced Onions
13. Provide Fresh Grated Coconut
14. Prepare For The Tempering :
15. Provide Oil
16. You need Mustard Seeds
17. Prepare Asafoetida

Instructions to make Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry):

1. To make Olyaa Kaaju Chi Bhaaji, soak the tender cashewnuts in sufficient clean water for about 2 hours.
2. Apply some oil on your palms and peel the cashews as the peels can cause itchiness. Set aside till further use.
3. For the coconut paste, heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
4. Add to it the grated coconut and saute till it turns slightly brown in colour. Switch off the flame and let the mixture cool down.
5. In the meantime, heat a pressure pan and add oil to it for tempering.
6. Add the mustard seeds. As soon as they splutter, add the asafoetida.
7. Add the chopped onions and saute till translucent.
8. Add the turmeric powder and the red chilli powders and mix well.
9. Add to it the peeled tender cashews and cubed potatoes and mix. Add water upto the level of the vegetable and bring to a boil.
10. Close the lid and cook upto 3 whistles on high heat. Open the lid only when the pressure releases naturally.
11. In the meantime grind the cooled coconut onion roasted mixture in a mixer grinder alongwith the tamarind, using sufficient water, to get a smooth paste.
12. Add this to the cooked cashewnuts alongwith garam masala powder and salt to taste.
13. Stir and adjust the consistency to get a medium thick gravy. Bring to a boil on high flame.
14. Reduce the heat and simmer on low heat for about five to seven minutes.
15. Switch off the heat and transfer the gravy to a serving bowl.
16. Serve this delicious Olyaa Kaajuchi Usal with some phulkas and daal rice!

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