Thursday, December 8, 2016

Oven Roasted Carrots with Orange and Cardamom

How to make easy roasted carrots with orange and cardamom for the holidays.

Serves 4 (recipe as shown in video is half of these measurements)

1 lb carrots, washed, peeled and tops removed
3 Tbs coconut oil
1 Tbs fresh thyme
1/2 tsp ground cardamom
1/2 tsp salt
juice and zest of 2 oranges
1/4 tsp garlic salt (optional, not shown in video)

Preheat oven to 500F
Boil carrots in water for 2 minutes then remove and place in an ice bath to stop the cooking process.
Remove carrots from ice bath, and place on a baking sheet.
In a small bowl combine remaining ingredients and drizzle over all of the carrots.
Place the carrots in the oven and roast for 10 - 15 minutes, turning as needed for even cooking, and remove when fork tender and nicely caramelized.
Serve with extra orange zest sprinkled on top and garnish with roasted orange slices and thyme.

Wednesday, November 30, 2016

Cardamom Stewed Plantains and Chai

Popular Chef Asha Gomez stops by Good Day Atlanta to share recipes from her new cookbook "My Two Souths." Click the video to see her cardamom stewed plantains and chai tea recipes here. For more information visit the viewer information story on the FOX 5 Atlanta APP.

Tuesday, November 29, 2016

How To Make Peri Peri Masala At Home

Learn how to make Peri Peri Masala at home from our chef Archana on Ruchkar Mejwani Basic Cooking. This masala is used as a seasoning agent in recipes such as Chicken, Rice & French Fries.


2 tsp Red Chilli Powder
1 tsp Chilli Flakes
2 tsp Garlic Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cardamom Powder
1/2 tsp Powdered Sugar
1/2 tsp Salt
1/2 tsp Dried Ginger Powder
1/2 tsp Rock Salt
1/2 tsp Oregano


- In a large bowl add red chilli powder, chilli flakes, garlic powder, cinnamon powder, cardamom powder, powdered sugar, salt, dried ginger powder, rock salt and oregano.
- Mix all the ingredients well.
- Peri Peri Masala is ready to use.

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Wednesday, November 23, 2016

Perry Perry Chicken | Chicken Recipe |

Ingredients - Oil, Green Cardamom, Onion, Celery, Chicken, Salt, Cumin Powder, Red Chilli Powder, Garam Masala, Perry Perry Chilli Sauce

Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.

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Tuesday, November 22, 2016

Corn Kebab | Party recipe

Easy and tasty evening snack, Corn Kebab


Corn Kernels - 1 Cup
Potato (Boiled, peeled and mashed) - 1/2 Cup
Bread (big) - 1 slice
Cloves - 2 no
CInnamon - 1/4 inch piece
Ginger (finely chopped) - 1 tspp
Green Cardamom powder - pinch
Cumin Seeds - 1/2 tsp
Black peppercorns - 10- 12 no
Salt - 3/4 tsp
Oil - for deep frying
CIlantro/ Cpriander leaves (finely chopped) - 2 Tbsp
Green Chillies (finely chopped) - 3 or to taste
Mint (finely chopped) - few leaves
Onion (finely chopped) - 1/4 Cup
Pressed Rice/ Poha(Thick variety ) - 2 Tbsp

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Music: Hoedown by Audionautix is licensed under a Creative Commons Attribution license (
Walk In The Park Full by Audionautix

Wednesday, November 9, 2016

Arabic Style Pilau

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3 pieces of Chicken.
1 cup Rice.
1 Onion.
Garam Masala. (1 Cinnamon stick, 4 Green Cardamom, 3 Black Cardamom, 2 Anise star, 4 Black cloves, 1 Bay leaf)
1 whole Garlic.
1 inch Ginger.
1 tbsp salt.
1 tbsp Black pepper.
1 tbsp Coriander seeds.
1 tbsp Coriander powder.

Add 4 glasses of water in a pot. Add all the garam masala and chicken in it. Add salt, black pepper, coriander seeds, coriander powder. Add half an onion, ginger and garlic. Cover and simmer for 40-45 minutes. Once the chicken is cooked take it out and strain the broth. Broth should be 2 cups. Now in a pan add oil. Add cumin seeds and fry for 30 seconds. Add onion. Fry until its golden brown and add ginger-garlic. Add broth and bring it to a boil. Now add rice. (Always soak rice for 30 minutes before cooking). Cook on high heat until the moisture is dry. Meanwhile fry the chicken on both sides until its golden brown. Add that fried chicken on rice and cover for 5 minutes on low heat. Use fork to fluff the rice. Serve with yogurt (Rita).

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Disclaimer: This video is not sponsored. Whatever recipes I'm sharing are from my Mom, family members and friends.