Shandong Wasdon Agricultural Industrial Park Co Ltd Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.) ( en Inventor 吴继红 郭兴峰 朱斌 高林 阮向朋 赵文婷 梁俊 边孟贤 Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Granted Application number CN201310699610.0A Other languages Chinese ( zh) Google Patents Cashew nut protein powder and preparation method thereofĭownload PDF Info Publication number CN103976133A CN103976133A CN201310699610.0A CN201310699610A CN103976133A CN 103976133 A CN103976133 A CN 103976133A CN 201310699610 A CN201310699610 A CN 201310699610A CN 103976133 A CN103976133 A CN 103976133A Authority CN China Prior art keywords cashew nut albumen powder preparation product cashew Prior art date Legal status (The legal status is an assumption and is not a legal conclusion. Google Patents CN103976133A - Cashew nut protein powder and preparation method thereof I served it over rice.CN103976133A - Cashew nut protein powder and preparation method thereof I especially feel the tomatoes are very vital in this recipe so that the sauce is even more and not as thick.Īll in all, this is an easy recipe and it doesn’t take long to prepare.Īccording to Chef Aamil it’s best served with hot butter or garlic naan but can go well with toast. I would definitely not do the major substitutions of butter and tomatoes. It was great though not as delicious as the one we ate at Mughals maybe it’s because of the substitutions. You can choose to use a mortar and pestle or if your blender has a spice mill, that will also do.įinally you can add the chopped coriander, stir and take it off the heat. ![]() cashew nut powder.īefore I forget, for the cashew nut powder, all you need are the cashews then you crush to make the powder. Once the milk has boiled, add the crushed cashew nuts and stir. tomato pasteĪdd milk and stir and let it boil. Since I was using tomato paste there wasn’t a lot of simmering so I added about a tablespoon of water to it. ![]() In goes the chickenĪdd the garam masala, turmeric and chilli (if using). Once slightly browned add the chicken cubes and stir. Since I used oil, I just let it heat for a minute or so then I added the garlic. In the event you use butter, place it in a cold pan then switch on the heat and add the garlic when it is melting. also didn’t use fresh cream since I didn’t have plus it was optional, nor did I put chilli because hubby doesn’t fancy chilli. Since the coriander is for the garnish, I thought I could do without it. ![]() For the butter I used two tablespoons of vegetable oil, for the tomatoes I used two tablespoons of tomato paste. I just figured I would substitute the missing ingredients. top row: milk,garlic,chickenīottom row: garam masala and turmeric, crushed cashew nut powder and tomato pasteĪs I was preparing the ingredients I realised that I didn’t have butter, fresh tomatoes and coriander but that didn’t stop me from making this recipe. The recipe is pretty simple and it calls for ingredients can be easily obtained.Ħ00 grams boneless chicken (cut in cubes) Needless to say I was very happy, I even borrowed the magazine (I gifted my self).Īnyway, so even after getting the recipe I took a while before trying it, reason being, I’ve been so busy so I just get home and do quick fixes for dinner and at times hubby does the cooking (yeah, he’s heaven sent). ![]() I was busy reading through the Saturday magazine pull out in the Daily Nation and what do I see, Chef Aamil Mughal owner of Mughals has been reviewed and the recipe for the butter chicken detailed. After that I embarked on looking for the recipe but most of what I got seemed too complicated to do but that was until January 8th this year. I had some butter chicken, which in my opinion is by far the best boneless chicken curry I’ve ever eaten. Last year during hubby’s birthday, we went out for lunch at an Indian restaurant, Mughals, at Adams Arcade.
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