Easiest Way to Prepare Cold rice salad with apples and cashews, Indian-style in 23 Minutes for Family

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cold rice salad with apples and cashews, indian-style. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Cold rice salad with apples and cashews, Indian-style is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Cold rice salad with apples and cashews, Indian-style is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have cold rice salad with apples and cashews, indian-style using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cold rice salad with apples and cashews, Indian-style:

1. Make ready cooked rice
2. Get chopped apple
3. Get cashews, chopped
4. Take crushed cardamom seeds (optional)
5. Make ready coriander seeds
6. Make ready yellow mustard seeds
7. Get cumin seeds
8. Take coconut oil
9. Take turmeric powder
10. Make ready chaat masala powder
11. Take butter
12. Prepare jaggery paste (brown sugar would also work)
13. Make ready of a medium red onion, finely diced
14. Prepare chopped mint
15. Get salt
16. Take Yogurt (optional)

Cold Rice Noodle Salad with Spicy Lime Vinaigrette McCormick. Here's my deliciously tasty and super easy cold rice salad recipe. It's a great vegan and vegetarian dish, plus it's perfect if you're looking for a meal. Curry Rice Salad with Artichokes loosely based on Cold Rice Salad from San.

Steps to make Cold rice salad with apples and cashews, Indian-style:

1. 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.
2. 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.
3. 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).
4. In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool.
5. Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side.

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