Cardamom Pecan Bread Pudding

You should never get sad over day old bread because you can revive that loaf by making bread pudding! It's actually a great excuse not to waste the bread. Just convince yourself that you're doing a good deed by making this delicious and easy dessert.

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Mango Murabba | Aam Ka Murabba Recipe | The Bombay Chef - Varun Inamdar

Learn how to make tempting aam ka murabba at home with The Bombay Chef, Varun Inamdar.

Its the season of Mangoes and the best option is to make yummy recipe with these delicious delight. So The Bombay Chef brings to your kitchen the tasty and delectable Murabba recipe only on Rajshri Food

Ingredients
1 kg raw mango 
1 kg sugar
Few strands of Kesar
Few cardamon seeds
1/2 tsp salt
250 ml water

Method: 
- Peel off the skin of raw mangoes and cut it into small dices
- In a pan add the diced mangoes, sugar and water and let it cook for 15-20 minutes on low flame
- Stir continuously
- Add strands of saffron, cardamom seeds and salt
- Refrigerate it overnight
- Transfer it to a jar and murabba is ready!

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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How To Make Cardamom Chocolates In A Minute By Chef Neha Lakhani | Patisserie Royale

Chocolates are the happiest form of happiness and Neha helps us learn how to make Cardamom Chocolates at home. Watch this video and use this cardamom chocolate recipe to gift your loved ones some happiness!

Ingredients:
100gm Cream
Cardamom Powder
200gm Cooking Chocolate 
Melted Chocolate

Learn how to make White Chocolate Oreo Balls next:
https://www.youtube.com/watch?v=8FDCo...


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How to make Karak Chai | Karak Recipe

How to make Karak Chai Recipe

Ingredients:
● 1 can cardamom evaporated milk (I use rainbow brand)
● 1 tbsp. ginger, crushed
● 3 pods green cardamom, powdered (optional but recommended)
● 1 +3⁄4 cup water
● 2 tbsp strong indian black tea
● Sugar, to taste

 

Roasted pumpkin strudel recipe. Spiced with cardamom and cinnamon.

Simply, light puff pastry, little spice and some baking required to make this roasted pumpkin strudel. And in fact I used butternut squash, sweet and mellow.
See more recipes online at Gustomondo: http://www.gustomondo.net

Orange, Ginger & Cardamom Cake - In The Kitchen With Kate

Today I'm showing you how to make this delicious Orange, Ginger and cardamom cake. 
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Enjoy!

Recipe: from- http://www.kitchenbowl.com/recipe/zAd...

Serves 9
200 Grams Self Raising Flour
150 Grams Unsalted Butter, cubed and softened
1 Teaspoon Freshly Ground Cardamom
1 Tablespoon Freshly Grated Ginger
3 Large Eggs
150 Grams Unrefined Golden Caster Sugar
1 Zest of a Large Orange
125 Millilitres Freshly Squeezed Orange Juice
5 Tablespoons Slivered Almonds
Icing Sugar for dusting (optional)


Measurement Converter: http://goo.gl/WfWL8F


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Indian-Inspired Lamb Keema with Peas and Zucchini Noodles | TOM TO TABLE

For full details on this recipe visit my blog http://tomtotable.com/indian-lamb-kee...

Keema is a flavorsome curry of mince lamb cooked in spices and green peas. Indian curries require patience to let the spices and succulent juices of the meat fuse together. Keema is typically eaten with an Indian bread such as naan, paratha, khichdi or pulao. I have found it goes perfect with zucchini noodles to make it paleo and healthier.

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Indian-Inspired Lamb Keema with Peas and Zucchini Noodles
Recipe adapted from http://www.thespicedlife.com/2014/05/...

INGREDIENTS:
- Makes 4 servings
3 green cardamom pods
6 in. cooking twine
1 (1 1/2 in.) cinnamon stick
3 whole cloves
1/4 cup extra virgin olive oil
1 large sweet onion, chopped
1 Tbs. ginger, grated
3 garlic cloves, minced
3/4 lb ground lamb
1 tsp. ground turmeric
2 tsp. kosher salt
1 red bell pepper, diced
1 (8 oz. package) mushrooms, sliced
3 roma tomatoes (about 3/4 lb), diced
1 tsp. cayenne pepper
1 cup frozen peas
1/4 cup water
2 Tbs. chopped fresh basil
2 large zucchinis

Directions:
1. Crush the cardamom pods with a knife just slightly until the shell cracks a little. This is called bruising.
2. Tie the cinnamon stick and cloves together with the cooking twine.
3. In a large saute pan on medium heat, heat up olive oil.
4. Add onions, ginger, garlic, cinnamon stick, cloves and cardamom pods. Mix well until onions are softened. About 10 minutes.
5. Add ground lamb, turmeric, and salt. Stir until browned.
6. Add bell pepper, mushrooms, tomatoes, and cayenne pepper. Combine for 10 minutes. Tomatoes should turn saucy. Let sauce thicken.
7. Add peas, combine and let it simmer for 10 minutes while you spiralize the zucchini into noodles.
8. In the last minute, mix the basil in the lamb mixture. 
9. Discard the cinnamon stick, cloves, and cardamom pods.
10. Transfer out of the saute pan into a large bowl but leave a little sauce in the pan. 
11. On medium heat, add 1/2 of the zucchini noodles. Cook for 3-5 minutes or until zucchini noodles are al dente. Repeat for 2nd half of the zucchini noodles.
12. Serve the lamb mixture on a bed of zucchini noodles.

All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats