Slow Cooker Chocolate Cashew Cluster and Mother's Day Gift Idea

Some time back I had talked about homemade mother's day gift  ideas using slow cooker. Today I am posting one of the similar homemade mother's day gift - Chocolate Cashew Clusters. It is such a simple recipe. Takes only three ingredients. There is really no prep time - other than may be gathering these ingredients.

Cashew Clusters came out really good. I made some extra to share with neighbors and they loved it too.

Talking about mother's day, do check out this Mother's Day Gift Box full of amazing vegan beauty product. I also like this sophisticated collection of Chocolate Truffles.

Back to recipe for Chocolate Cashew Clusters:

Prep Time: 5 Minutes
Cook Time: 1.5 Hours on High Setting

Ingredients:

1. 6 Oz. Semi-Sweet Chocolate Chips
2. 1 Cup Broken Cashew Nuts
3. 1/2 Can Condense Milk

Method:

1. Layer cashew at the bottom of slow cooker.
2. Top it with Condense milk and then Semi-Sweet Chocolate Chip.
3. Cover slow cooker with a paper towel and then cover the lead. (Paper towel is used to make sure water does not drip in the cashew cluster)
4. Check every 30 minutes to make sure chocolates are melting fine.
5. After about hour and 30 minutes, chocolates should be well melted.
6. Now scoop one table spoon mixture at a time and place it on wax paper.

7. Let it dry overnight and Cashew Clusters should be ready to eat.
8. They will store well in refrigerator for 2-3 weeks.


Similar Recipes:
1. Slow Cooker/Crockpot Sweet Pongal/Sakkarai Pongal
2. Slow Cooker Cracked Wheat Halwa (Fada Lapsi)
3. Slow Cooker Mango Jam Recipe

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Submitting this entry to mother's Day event and Anniversary Mela.

Potato, Peas, Tomato Curry In Slow Cooker

Last week  I posted about how to make khichdi or khichadi in slow cooker. Today I am posting this simple curry that goes very well with khichadi. In our gujarati household it is called tameta, bataka, vatana nu shak (tomato, potato and peas curry).

All you need is some chopped potatoes, tomatoes and peas. All these are usually found in our refrigerator. Just need little bit of tempering and put it in slow cooker.  This curry or shaak goes well with roti  or paratha as well.

List of spices mentioned below seems little elaborate but they are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

Preparation Time: 10 Minutes
Cook Time: 2 hour
Serves: 5 To 6 people

Ingredients for tameta, bataka, vatana nu shaak:

1. 3 cup cube cut potato ( I use Vidalia Chop Wizard  to make cutting/chopping easy.)
2. 1 cup cube cut tomato
3. 3/4 cup frozen green peas
4. 1/2tsp red chili powder
5. 1/4tsp turmeric powder
6. 1/2tsp coriander powder
7. 2/1/2tsp brown sugar ( jeggari )
8. salt to taste
9. 2tbsp nicely chopped coriander leaves
10. 1-1/2 cup hot water

Tempering:
1. 2tbsp oil
2. 1/2tsp mustard seeds
3. 1/2tsp cumin seeds
4. pinch of asafetida

Method To Make Tameta, Bataka, Vatana Nu Shaak: 

1. Combine potato, spices and water in a slow cooker.
2. In a small sauce pan combine oil,  mustard seeds and cumin seeds.
3. Put it on medium heat on stove top.
4. When seeds pop, add asafetida. Turn off stove and combine tempering in a slow cooker.
5. Cover slow cooker and cook for about 2 hours.
6. Once potatos seem cooked, add green peas and tomato and mix it well.
7. Take out about 2tbsp of potato mixture out of slow cooker and mesh very well. Mix this back to the curry in slow cooker. This will help thicken the gravy.
8.  Transfer curry in a serving bowl and sprinkle with coriander leaves.

Curry or Shaak is ready to serve. Enjoy with roti, paratha, rice or khichdi


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Similar Recipes:
1.  Slow-Cooker Vegetable Pulav Recipe
2. Slow-Cooker or Crockpot Sprout Pulav Recipe
3. Mix-Vegetable Curry using Slow Cooker