NEW DELHI: Cardamom prices weakened by Rs 1.90 to Rs 1052 per kg in futures trading today owing to low demand in the spot market against high supplies from producing belts.
Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This chaat is a meal in itself!
the coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it!
For The Coconut Kadhi
1 cup coconut milk
1 tbsp besan (bengal gram flour) (bengal gram) flour dissolved in
3/4 cup curds (dahi)
2 tsp oil
1 cardamom (elaichi)
1 clove
25 mm (1") stick cinnamon (dalchini)
4 to 6 curry leaves (kadi patta)
1 1/2 tsp finely chopped fresh red chillies
salt to taste
For The Topping
4 tsp green chutney
4 tsp sweet chutney
2 tbsp finely chopped coriander (dhania)
Method 1.For the coconut kadhi
2. Heat the oil in a kadhai and add the cardamom, clove, cinnamon and sauté for a few seconds.
3. Add the curry leaves and red chillies and sauté on a medium flame for a few more seconds.
4. Add the coconut milk, prepared curds-besan mixture and 1 cup of water, mix well and bring to boil, while stirring continuously.
5. Add the salt, mix well and boil for few more minutes.
How to proceed
1. Break 1 samosa into small pieces and place them in a deep dish or bowl.
2. Pour ½ of the prepared kadhi evenly over it.
3. Spread 2 tsp of green chutney and 2 tsp sweet of chutney over it.
4. Finally sprinkle 1 tbsp of coriander evenly over it.
5. Repeat with the remaining ingredients to make 1 more plate.
6. Serve immediately.
Samosa Kadhi Chaat, unique way of having your favourite samosa!! (English Video)
This recipe is one that is very popular in Kenya and Tanzania, especially amongst the people who live in the coastal towns of both these countries.
A Mahamri is basically a type of doughnut whose star ingredients include coconut milk and cardamom. They are not overly sweet, and are a great accompaniment to masala chai (tea cooked with aromatic spices), pigeon peas cooked in coconut curry, or even any kind of meat dish. I learnt this recipe from one of our oldest family friends-Mama Asha-while I was still in Kenya. I am happy to share it here with you.
SERVING SIZE: 16 mahamri's
SPECIAL EQUIPMENT:
-Rolling pin.
-Mixing Bowl.
-Strainer (for frying).
-Deep frying pan (I used a "wok").
-Sifter.
-Baking sheet
*Cling foil and a food-storage bag (if you decide to store the dough for later)*
INGREDIENTS:
-3 cups all-purpose flour that has been sifted to get rid of lumps (NOT self-raising flour).
-3/4 teaspoon of rapid-rise yeast.
-8 tablespoons of granulated sugar. If you like your food sweet, you can add up to 10 tablespoons-1/2 cup of sugar.
-1 teaspoon of finely ground cardamom.
-1 cup heavy coconut milk for kneading the dough (I use a 13.5Oz can of heavy coconut milk).
-2 cups vegetable oil for frying the mahamris (I use Canola).
METHOD:
-In your mixing bowl, combine your dry ingredients-flour, yeast, sugar and cardamom.
-Slowly add the coconut milk a little at a time, as you knead the dough (you can use your mixer to do this, just add the hook attachment).
-If you're using your hands to knead the dough, make sure they're clean and rotate the mixing bowl each time you add some coconut milk and knead. This will ensure proper distribution of the milk in the dough.
-keep kneading for 15 mins. The dough should be soft, but not sticky. After 15 mins of kneading, use a knife to cut through the dough. If you see small holes in the cut of the dough, your dough is ready for the next step.
-Lightly grease a container (that has a lid) with some cooking oil, form your dough into a ball, place it in the container and cover it. Let the dough proof (rise) for at least 3-4 hrs. I let mine sit (covered) on the counter and proof overnight, then I cooked them the following morning. The dough should double in size.
****If you would like to reserve the kneaded dough to cook at a future time, at this point, wrap the ball of dough in cling foil right after you have finished kneading it (do not let it proof!). Place the wrapped ball of dough into a food-storage bag, and place it in the refrigerator. This dough will keep for up to two weeks. When you are ready to cook your mahamris within these two weeks, pull the dough out of the freezer and let it defrost in your refrigerator a day prior to cooking them. On the actual day you intend to cook them, remove the dough from the refrigirator, remove the cling foil from the dough and let the dough sit on the counter, covered, for at least 3 hrs in order to proof. When the dough feels softened, then proceed to the following steps.*****
-Deflate the risen dough by gently pushing it down with your hand. Divide the dough into 4 equal balls. Flatten each ball and use your rolling pin to form a disc of about 7 inches in diameter and 1/4 inch thickness.
-Quarter each disc (cut it into 4 equal pieces).
-Place these pieces of dough on a lightly floured baking sheet and cover with a clean cloth. Place the baking sheet on the counter and let the pieces further proof (rise) for 15 mins.
***Pour the vegetable oil into your frying pan and heat it on medium heat.***
-Test your oil for readiness by dropping a small piece of dough into the oil. If the dough stays at the bottom for at least 8 seconds then raises to the surface, your oil is at perfect temperature and you're ready to start frying. If the piece of dough rises up too fast after dropping it in, then your oil is too hot. This will result in a mahamri that looks cooked on the outside, but is still doughy in the center-YUCK (reduce the temperature of your stove)!
-Drop in four mahamris at a time into the hot oil. Drop the mahamris away from you to avoid getting burnt by the hot oil.
-Use your strainer to splash oil over the top of the mahamris in order to help them puff up. As soon as you see the bottom side of the mahamris have turned light brown and the top part has puffed up, it is time to turn them over using your strainer.
-Keep turning the mahamris until they are all a nice golden brown on all sides. Once you achieve a color similar to the ones in the video, it is time to remove them from the hot oil and place them in a container lined with paper towels (to absorb any excess oil). Repeat this process until all the dough pieces have been fried.
-Allow them to cool for a few minutes and enjoy!!
***I had mine with a plate of mbaazi (chickpeas in coconut curry sauce) for breakfast, with a hot cup of masala chai (spiced tea)-DEVINE! ***
10 ounces butter, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 16 ounces dark chocolate 6 eggs 1 cup sugar 1 tablespoon fennel powder 1 teaspoon cardamom seeds 1/2 teaspoon fennel seeds 1/2 teaspoon smoked paprika 1/2 teaspoon salt About 1 pound/500 g white chocolate 1 1/2 cups 35-percent whipping cream 1 teaspoon ground cardamom
The Best Bengali food made effortlessly! Kalyan takes you through all you need to keep in mind to make this scrumptious Bengali Prawn Curry (Chingri Malai Curry) in any kitchen, anywhere!
Ingredients:
250gms de-veined pawns
turmeric and salt to sprinkle on the de-veined prawns
garam masala
tomato paste
onion paste
green chillies
cumin seeds (jeera)
cardamom (elaichi)
cinnamon (dal chini)
dried red chillies
dried bay leaves
salt
sugar
red chilli powder
turmeric powder
garam masala powder
ginger & garlic paste
coconut milk
1/2 tsp kalo jeera/kalonji/onion seeds/nigella seeds (different names for the little, black seeds)
00:31- Ingredients for making Bengali Prawn Curry
01:30- Method how to make Bengali Prawn Curry
04:36- how to cook the coconut curry
05:40- how to serve your Bengali Prawn Curry
Got a taste for Bengali cuisine? Visit Kalyan's Bengali Kitchen at:
http://www.youtube.com/watch?v=aDDDjgc75oU&list=PLDn0RqHU2n_4Vg-XBHjHv-2T...
Kalyan also blogs on food at www.finelychopped.net and is on twitter at @finelychopped
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*This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
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Here's what you'll need:
2 chicken breasts
2 Tbsp coconut oil
1 Tbsp harissa
1 Tbsp warm water
salt and pepper to taste
For the rub, put 1 tablespoon of coconut oil in a ramekin and add a tablespoon of warm water to help it melt. Add in 1 tablespoon of harissa and incorporate it. Harissa is an amazing North African blend of spices such as coriander, cumin, salt, chili, garlic, black pepper, cardamom and cloves. This is more of a "omg you have to try this" than a "recipe" per se. Pat dry and cube your chicken. Throw it all in a plastic bag, mix in the harissa oil and shake it up. Make sure you cover each and every piece of chicken, or whatever else you'd like to use instead. Put it in the refrigerator for at least an hour to absorb the flavors. Once it's ready, put your pan over medium heat and add your other tablespoon of coconut oil. Toss in the chicken and that's it. Super straight-forward, and super delicious. Pair it with our cauliflower rice or zucchini pasta for the perfect meal!
*This video is not sponsored.
Thank you for watching Rule Of Yum and if you want more recipes or look at some stuff that we reblog, you can check us out on ruleofyum.tumblr.com.
For more details and tips on this recipe or other such delicious recipes please visit ; http://recipesyoulike.blogspot.in/2012/06/sweet-n-sour-raw-mango-chutney.html
Ingredients :
• Raw Mangoes (The mangoes must be neither too raw or too ripe)
• Oil
• Raisins / kishmish
• Grated Coconut
• Cinnamon Pwdr
• Peppercorn
• Green Cardamom Pwdr
• salt
• Jaggery
• Fennel Seeds /Saunf
• Fenugreek Seed / Methi Dana
• Nigella/ Kalonji
• Wild celery/Radhuni
• Cumin Seeds/Jeera
• Water
