Gorgon Nut Chops

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      Ingredients :-

·         50 gm gorgon nut

3-4 boiled arbi

1 tsp red chilli powder

1 tsp finely chopped green chillies

1 tsp finely chopped ginger

A pinch of mint chutney(optional)

Rock salt to taste

Ghee - for shallow frying

Method :-

Soak gorgon nut  in water for about 30 minutes, till they are soft. 
Then squeeze the water from the gorgon nut  and roughly mash them in another bowl. 
Grate the arbi along with the seeds and mash them well together. 
Add the red chilli powder, green chillies, rock salt, ginger and mint, mix it well. 
Take bits of the mixture and make small flat patties out of them. 
Dab some ghee on a pan and shallow fry them till light brown.
Serve hot with mint chutney.

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Gorgon Nut Vs Almond

Almonds are also known to have a high fat content. Almonds are high in monounsaturated fats. Almonds provide crunch and flavor, good for a snack on the go. You can also add almonds to salads and other dishes. Small quantities of almonds usually fit well into most diets, but eating too many can cause side effects. Understanding the risks helps you appropriately plan your diet and avoid pitfalls. Eating a large quantity of almonds can trigger weight gain. 

Gorgon nut are low in calories, fat and high in fiber so can be a good food for diabetics. It is low in saturated fats, sodium and cholesterol and is high in magnesium potassium and phosphorus. So it is very useful for people with high blood pressure.  One can also munch on them as this will not add free calories.  Roasted gorgon nut is the simplest way to consume gorgon nut in salty and snaky way. One can eat this homemade roasted gorgon nut as an alternative to oily and junk chips. Gorgon nut can be digested by all age groups. They are also a healthy snack for children.

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Creamy Gorgon Nut and Mushroom

Ingredients :-
200 gm mushrooms-fresh, sliced

1 cup roasted gorgon nut

1/2 cup spring onions-chopped

2 Tbsp butter

1 tsp oil

1 Tbsp refined flour

1/4 tsp black peeper

1 cup milk

1 tsp salt or to taste

1 Tbsp ajwain leaves-chopped fine or 1/2 tsp oregano leaves

1/2 cup grated cheese

1/2 cup cream

Method :-

Heat the butter and oil in a pan and add the onions.

Saute till onions are a little soft.

Add the mushrooms and gorgon nut and sauté for about half a minute.

Add the flour and turn around till the mixture leaves the sides of the pan.

Remove from heat and add the milk very gradually, stirring all the time to avoid lumps.

Bring to a boil and lower the heat.

Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese.
Key Ingredients:Mushroom, Gorgon nut, Spring Onion, Butter, Vegetable Oil, All Purpose Flour, Black Pepper, Condensed Milk, Salt, Oregano, Cheddar Cheese, Cream.

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Gorgon Nut Mushroom Cashew Curry

Ingredients :-
100 gram GORGON NUT
50 grams whole cashew nuts
200 grams button mushrooms, drained
Groundnut oil to shallow fry GORGON NUT
50 grams ghee
1 tsp cumin seeds
200 grams onions
1 and a half tsp ginger paste
1 and a half tsp garlic paste
2 tsp black peppercorns
100 gram yogurt
3 tbsp coriander powder
One and a half tsp Kashmiri chilli powder
1 tsp turmeric powder
One and a half cups tomato puree
Salt to taste
1/2 tsp cardamom powder
A quarter teaspoon of mace powder
1 tbsp lemon juice (or 1 tbsp honey)

Method :-

Soak the cashew nuts in a pan with lukewarm water and drain.
If using fresh mushrooms, slice off the earthy base of the stalks and wash to remove grit. Boil water, add 1 tbsp lemon juice, blanch for 5-6 minutes, drain and refresh in chilled water until ready to cook.
As for the gorgon nut, heat oil in a pan, add the seeds, shallow fry over medium heat until they puff up. Remove and reserve in a pan of water until ready to cook.

The vegetables: Peel, wash, and finely chop onions. Clean, wash and chop coriander.
Whisk yogurt in a bowl,add coriander, Kashmiri chilli powder, turmeric and whisk to homogenise.

Heat ghee in a pan,add cumin, stir over medium heat until it begins to pop, add onions, saute till translucent, add the ginger and garlic pastes and stir fry till the onions are golden. Add black pepper and stir for a few seconds.

Now add the mushrooms, fry for a few minutes, add the yogurt mixture, fry until the fat leaves the sides, add tomato puree and salt. Add one and a half cups of water, bring to a boil, reduce to low heat, add cashew nuts and GORGON NUT, cover and simmer, stirring occasionally for 8-10 minutes.

Uncover, sprinkle the mace powder & cardamom powder. Remove, add lemon juice (or honey if the tomatoes are too sour). Adjust the seasoning.

Remove to a serving dish and serve with phulka or tandoori roti.

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Gorgon Nut Vs Cashew

Cashews are high in calories. 100 g of cashew nuts provide 553 calories. It contains saturated fat. Cashew nuts have a relatively high fat content. And don’t eat too many at once. Because of their high fat content, over consumption of cashew nuts can cause unwanted weight gain in individuals. 

Gorgon nut are low in calories and fat. It is high in fiber so can be a good food for diabetics. Gorgon nut is low in saturated fats, sodium and cholesterol and is high in magnesium potassium and phosphorus. So it is very useful for people with high blood pressure. 

As they are high in fiber and low in calories so a great food for weight loss too. One can also munch on them as this will not add free calories.

GORGON NUT --- A HEALTHY NUT FOR A HEALTHY FAMILY

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Gorgon Nut --- Rich in Protein

The protein content in gorgon nut is about 14.52%, which is quite high as compared to the processed grains and other foods we have these days.

Protein rich food is very good for the muscular tissue of the body. Proteins make up the muscles and are regularly needed to repair the wear and tear in the body.

They are required as structural, functional and regulatory elements in the cells of the body. They can be antibodies, enzymes, messenger, structural or storage and transport in nature. 

All these functions belong to the protein and thus they are required in optimum quantities or else the systematic operation of the body is effected in the bad way. 

Proteins are abundant in Gorgon nut. Thus, it is necessary to include gorgon nut in the diet to provide the body with ample protein.

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Gorgon Nut Green Peas Curry

Ingredients:

1 Cup Gorgon nut

1 Cup Green Peas

3 Medium Sized Tomatoes, Diced

2 Small Onions, Diced

2 Green Chilies, Chopped

1 Tsp. Ginger, Grated

12 Cashews, Halves

4 Tbsp. Canola Oil

1 Tsp. Cumin Seeds

Pinch of Asafoetida

1/2 Tsp. Turmeric Powder

2 Tsp. Coriander Powder

Salt to taste

1 Tsp. Red Chili Powder

1/4 Tsp. Garam Masala

Green Coriander Leaves, for garnishing.

Instructions:

Prepare ground paste of tomatoes, onion, green chilies and half cashews in grinder.

Heat the oil in deep kadai. When oil is hot enough, fry the Cup gorgon nut and remaining cashews till to golden. Drain them on kitchen towel to remove excess oil and keep aside.

Add cumin seeds and ginger in same oil and sauté for 1 minute.

When cumin starts splutter, add peas, ground paste, turmeric powder, coriander powder and red chili powder. Sauté till to oil comes on the top of gravy.

Add fried cashews, Cup gorgon nut and salt, and mix well. Add water or cream to adjust the thickness of gravy.

Add green coriander and garam masala for garnishing. Serve hot gravy with Indian bread.

Notes: If gravy consistency is thin, then add bread crumbs.

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