#Cashew+MustardDip&Spread

[boombayway]

Make Desi Mix Sprouts Salad Using Boombay's Cashew + Mustard Dip & Spread

Ingredients: 3 tablespoons of Boombay's Cashew + Mustard Dip & Spread 1 cup of mixed Sprouts 1 small Tomato 1 small Cucumber 2 tablespoons of Couscous ½ small Onion Crushed Roasted Peanuts to garnish Spiced Chana Dal to garnish Coriander to garnish

Method

Wash the sprouts and blanch them in salted water. Wash the onion, tomato and cucumber. Peel the cucumber and remove the skin of the onion. Finely chop all three vegetables. Chop the coriander. Cook the couscous as per package instructions.

Cook Take a big bowl and add the blanched sprouts. Add the veggies and mix well. Drizzle Boombay’s Cashew + Mustard Dip & Spread beforing mixing everything once more.

Garnish Top your salad with crushed roasted peanuts, spiced chana dal and chopped coriander leaves for that extra crunch!

[boombayway]

Make Roasted Cauliflower & Chickpea Salad Using Boombay's Cashew + Mustard Dip & Spread

Ingredients: 2 tablespoons of Boombay's Cashew + Mustard Dip & Spread 1 small head of Cauliflower ¼ cup of Chickpea 1 small Red Bell Pepper 5 to 6 stems of Kale

Method

Wash the chickpeas and soak them for 8 hours or overnight. Cook the chickpeas in a pressure cooker or instant pot to ensure it cooks through but still retains its shape. Wash and clean the cauliflower and red bell peppers. Cut the cauliflower into florets and bell pepper into big chunks. De-stem the kale, wash it nicely and dry it before cutting it into bite-sized pieces.

Cook Preheat the oven to 200°C and rub oil and salt on the florets and the red bell pepper. Put the cauliflower and red bell pepper on an oven proof tray. Roast the cauliflower in the oven until cooked and caramelised from all sides and the skin of red bell pepper is blistered. Peel the skin of the red bell pepper. Take a big bowl and fill it with the kale, cauliflower, chickpea and red bell pepper. Use our Cashew + Mustard Dip & Spread as a dressing for the salad and enjoy.

[boombayway]

Make Bengali Prawn Mustard Curry Using Boombay's Cashew + Mustard Dip & Spread

Ingredients:

2 to 3 tablespoons of Boombay's Cashew + Mustard Dip & Spread 8 to 10 pieces of Shrimp 200 millilitres of Coconut Milk 2 teaspoon of Oil Salt to taste Freshly grated Coconut to garnish

Method

Wash the shrimp and leave it to drain out the water.

Cook

Heat oil in a pan on medium heat and lightly smear the shrimps. Add our Cashew + Mustard Dip & Spread and coconut milk to the pan. Bring the curry to a boil and season with salt. Boil it for 5 to 6 minutes and then take off the heat. Cover the curry and let the flavour infuse. Enjoy with a side of rice.

Garnish Sprinkle over freshly grated coconut to make your curry taste even richer.

[boombayway]

Make Dimer Shorshe (Mustard Egg Curry) Using BOOMBAY's Cashew + Mustard Dip & Spread

Ingredients:

4 boiled eggs 2 green chillies slit in the middle 1 teaspoon of nigella seeds 1 tablespoon of oil 1 small onion pureed in the mixer 200 millilitres of coconut milk 2 tablespoons of Boombay’s Cashew + Mustard Dip & Spread Turmeric Salt to taste

Method

Add 1 tablespoon of oil to a pan and once heated, add nigella seeds. Once the seeds start to splatter, pour in the onion paste. Sprinkle some salt and turmeric into the mix and sauté until translucent.

Add 2 tablespoons of our Cashew + Mustard Dip & Spread and ½ cup of water to the mix before bringing it to a simmer.

Pour in the coconut milk and then add green chillies and boiled eggs to the pan.

Cook the curry for a couple more minutes and then add in some salt to taste.

Serve the curry warm with steamed white rice.

[boombayway]

Make Shorshe Baingan Using BOOMBAY's CASHEW + MUSTARD Dip & Spread

Ingredients:

520 grams of Aubergines, cut into strips ½ teaspoon of Turmeric Powder 5 tablespoons of Vegetable or Mustard Oil 1 teaspoon of Nigella Seeds 2 Green Chillies, slit lengthwise 3 tablespoons of Boombay’s Cashew + Mustard Dip & Spread 100 milliliter of water

Method

In a large bowl, add the aubergine pieces and coat them well with turmeric powder before setting aside.

Cook In a large frying pan, heat 3 tablespoons of oil on medium flame and fry the aubergine pieces for 2 minutes until evenly brown on each side.

Drain the fried aubergines on a kitchen towel.

To make the mustard paste, add 2 tablespoons of hot water to 3 tablespoons of Boombay’s Cashew + Mustard Dip & Spread and mix well to form a smooth paste.

In a large saucepan, heat 2 tablespoons of oil and fry the nigella seeds and green chillies for 1 minute.

Add the mustard paste and fry by stirring for 2 minutes.

Now add the fried aubergines and coat it with the mustard gravy.

Cover the saucepan with a lid and simmer the curry on low heat for 4 to 5 minutes.

Enjoy with steamed white rice.