How to Make Meva (Mixed Nut) Burfi

For more details, please visit www.rashmisrecipes.com

Ingredients:

1/2 cup walnuts
1/2 cup almonds
1/2 cup cashews
1/4 cup pistachios
1/4 cup coconut powder
15-16 ozs. ricotta cheese
1/8 tsp. salt
1 1/8 cups sugar
1/2 tsp. cardamom powder

Chicken Korma

Ingredients:

300g chicken (I use boneless, although if you use chicken on the bone, you will need to cook this for longer)
1Tbsp Natural Yoghurt
½ tsp Salt

20g Desiccated Coconut (approx 1 heaped Tbsp)
20g Cashew Nuts

1 small onion -- chopped
3 cloves Garlic - chopped
2 Inches Ginger -- chopped
3 Green Chillies -- chopped
Handful of chopped Coriander

3 Cardamom pods (green)
1 Inch Cinnamon
5 Cloves

½ tsp Turmeric
1 Tbsp Coriander powder
1 tsp Salt

Vegetable Oil and water for cooking


Cooking:


Marinate the chicken:
0.03s Add the 1 Tbsp yoghurt and ½ tsp salt to the chicken.
0.32s Cover and set aside in the fridge for 30 minutes (this helps make the chicken really succulent and tender)

Prepare the nuts and coconut
0.40s Grind the cashew nuts and coconut as fine as possible (a blender works best for this although a pestle and mortar is also fine)

Prepare the masala:
0.58s Add 1 Tbsp vegetable oil to a warm pan
1.11s Once hot, add the chopped onion and fry on a medium heat
1.21s Add the garlic, ginger and chillies -- fry for 3 minutes
1.44s Add the chopped coriander -- fry for 30 seconds
2.19s Grind the mixture into a paste, preferably using a blender (or you can use a pestle and mortar but this may take a while!)

Crack the dry spices:
2.44s Using a rolling pin, crack the cardamom, cinnamon and cloves

Cook the curry:
3.13s Add 1 Tbsp vegetable oil to a warm pan
3.28s Once hot, add the cracked spices (cardamom, cinnamon and clove)
3.46s Fry for 1 minute
3.52 Add the marinated chicken
4.10s Fry until the yoghurt disappears (medium to high heat)
4.15s Add the salt
4.23s Add the turmeric
4.29s Add the coriander powder
4.39s Stir well to combine all the ingredients
4.49s Add the cashew nut and coconut powder
4.58s Add the masala paste
5.15s Add 1 cup of water (I used this water to get the remaining bits of the masala paste from the pestle and mortar)
5.26s Stir well and bring to the boil
5.33s Lower the heat and cover
5.36s Cook on a low to medium heat for 25 minutes (this will need to be longer if the chicken is on the bone)
5.48s Once the chicken is cooked, the curry can be served

Fish Biryani

Ingredients:

First take fish pieces.

Next maranate the fish, add Chilli powder, turmuric,oil, lime juice, salt, biryani masala mix well and keep a side for 30min.

In a pan add little oil and cook the maraniated fish and keep a side.

In the same pan add curd, biryani masala 2t mint leaves, coriander leaves, dill leaf, ginger garlic paste, lime juice,green chillies, salt,fried onions half, mix well and add half of the mixture to the cooked fish.

Now boil the Rice, half cooked rice.

Now in the masala pan add the half cooked rice spread evenly add colour, onions, then spread the Fish pieces and masala.

cook for 20 min by closing the lid in very slow flame.

How to Cook Beef Rendang Curry

Ingredients:
2 stalks lemon grass, tough outside parts removed
3cm length galangal (optional)
3cm length ginger
3 cloves garlic
5 dried chillies
2 Tbsp oil
500g chuck steak, cubed
10 red Asian onions, sliced
2 cups coconut milk
2 turmeric leaves (optional)
2 Tbsp Malaysian curry powder (see below, or use commercial preparation)
1 Tbsp thick soy sauce (kecap manis)
1 cup coconut cream
Salt to taste
Sugar to taste
1/2 cup desiccated coconut, dry roasted

Ingredients for Curry Powder: (Makes 600g-800g)
2 Tbsp dried, ground coriander seeds
1 Tbsp dried, ground cumin seeds
3/4 Tbsp dried, ground fennel seeds
1/2 Tbsp chilli powder (or to taste)
1/2 tsp turmeric powder
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp pepper

Method:
Blend the lemon grass, galangal, ginger, garlic, chillies and 1 tablespoon of the oil to a paste in a food processor or mortar and pestle. Coat the meat well with the paste. Heat the remaining oil in a wok and sauté the onions until golden and aromatic. Add the meat and stir well. Lower the heat, cover the wok and cook for 10 minutes. Add the coconut milk, turmeric leaves and curry powder and stir well. Cover and cook for one hour, or until the beef is tender. Add the thick soy sauce, coconut cream and salt and sugar to taste. Bring to the boil and cook uncovered for 5 minutes, stirring continuously. Lower the heat, add the desiccated coconut and stir for another 5 minutes. The curry should be quite dry by the time you've finished. Remove the turmeric leaves and serve with rice.

http://www.consumingpassions.com.au/ - Full Recipe on Website
Indonesian spiced beef dish. Make in 25 minutes.
Beef Rendang - A fabulous recipe from Carol Selvarajah.
Serves: 4

Cardamom’s Moment.

Written by Donna Marie Desfor, Culinary Consultant and Chef | 

he first few weeks of each year is highlighted by scads of articles on food trends.  Rare is the article that gives me pause to stop and say, “Wow, really?  I guess I could see that.”  Well, that is exactly what happened a few weeks back when the trending reports from last year’s San Francisco Fancy Foods Show started to hit the media outlets.  Out from that show came a surprising little notation:  cardamom.  Apparently cardamom is about to have its moment, popping up in everything conventional from confections and candies to even tea.  I guess some of us have cardamom in our spice drawers, a forgotten bottle once bought for a single use recipe.  But there are a handful of clever uses for this aromatic and fragile spice that may make you take a second look at cardamom.  At least while it’s trending this year

Cardamom has long been an addition to tea and Indian coffee, and is probably how most know such a spice exists.  The third most-expensive spice in the world (following behind saffron and vanilla), it is a fragile spice, that at times can be difficult to work with.  The pods are papery and contain tiny seeds (the spice).  When split open the seeds scatter, then to use them they must be gathered and then ground before using.  However, once the seeds are ground, both aroma and flavor dissipate quickly, making it hard to store in a ground form.

The most common variety is the Green Cardamom, brown (sometimes known as black) cardamom is also popular and widely available.  Hailing from the ginger family, the intensely aromatic green cardamom is complex with hints of ginger, lemon, lemon verbena, and a bit of floral sweetness.  The brown cardamom aromatics are similar but with a distinctive hint of smoke and mint.

What makes cardamom really so appealing though is its versatility.  It provides a warm sweet spice to coffee cakes or pastry (by adding Green Pods or grinding the cardamom seeds) or transforms savory dishes with its addition to other spices to create aromatic blends, such as Garam Masala, for curries or Ras el Hanout for roasting meat), and then be ground and added with coffee or tea leaves for a distinctive and flavorful experience.

But in my estimation, if you really want to be a trend-setter, you’ll grab your cardamom and start combining it with your stand-by salt and pepper.  Combine them and start using the combination to season meats, fish and poultry.  Then, when you turn your attention to baking, combine your cardamom with a bit of lavender, or rose petals and add in to neutral platforms such as sugar cookies, or shortbreads; pound cakes and chocolate ganache.  As you get more comfortable with the intensity of this spice you’ll begin to see the endless possibilities and combinations.  Cardamom loves anything that is aromatic, so when you combine it with other aromatics your chances for success go up exponentially.  Just take care not to go with a heavy hand.  If ever there was a case to be made for subtlety and sleight of hand, this is it.  A little goes a long way.  So does balance.

I keep a bottle Parfum de Sel in my baker’s basket for just that reason.  Made by my go-to purveyor of fine spices, salts, herbs and teas, The Spice and Tea Exchange, this extremely fragrant salt blend combines the intense aromatics of lavender and cardamom with sea salt.  As a finishing salt, or when used in baking applications, such a shortbreads, pound cakes or cookies, it’s the subtle blend of aromatics that make this salt work. 

A note about that bottle you have in your drawer:  cardamom should be richly aromatic and intense when ground. If you have a bottle on hand you need to determine whether it needs to be replaced before using it.  Open the bottle, or crush come pods, and wait a moment.  If your spice is fresh the rich aromatics will find its way to your nose within seconds.  If you have to go in search of the aroma, that is to say you have to hold the bottle up to your nose and smell; it’s time to replace it.  Buy high quality, low quantity when it comes to cardamom.  I recommend The Spice and Tea Exchange, as your best source for quality and price. 

Recipe:  Pistachio Cardamom MacaroonsMakes about 4 dozen

Ingredients4 cups confectioners’ sugar, divided use
2 cups slivered (or whole) almonds
1 cup shelled pistachios
½ cup flour
2 teaspoons TSTE Cardamom Seed, ground fine in a spice grinder
1 ½ teaspoons TSTE Red Rose Petals crushed and then ground in spice grinder with cardamom seeds (optional)
5 egg whites

PreparationPreheat oven to 400° F.  Line 2 large baking sheets with parchment paper.  Place a large mixing bowl in the refrigerator to chill. 

Place almonds, pistachios, and 1 cup of the confectioners’ sugar in the bowl of a food processor fitted with a metal blade and process until the nuts are ground to a powder and the mixture is just beginning to bind (look for the mixture moving up the sides of the work bowl).  Scrape the sides of the bowl, and then add the flour and the ground cardamom and rose petals, if using.  Pulse to combine.  Add the remaining confectioners’ sugar.  Turn the food processor on and add the egg whites.  Process until a thick tacky dough begins to form. 

Remove the mixing bowl from the refrigerator.  Turn the dough out into the chilled bowl and with a sturdy wooden spoon mix until the dough is well combined.  The dough will be tacky and thick.  Prepare a finger bowl of ice water.

Spoon the dough onto the prepared sheet in about 1/2-tablespoon mounds, spacing the mounds about 1 ½ inches apart.  Once the cookie sheet is filled with mounds, dip fingers and a kitchen teaspoon (not a measuring spoon) into the iced water.  Form mounds into rounded discs about 1 1/2-inches in diameter, dipping fingers and spoon into ice water as needed to make working with dough easier. 

Bake cookies 1 sheet at a time until cookies are dry and cracked on the tops, about 10 minutes.  Slide parchment to a cooling rack and allow cookies to cool on parchment.  Remove cookies from parchment.  Repeat with remaining batter, using new parchment for each batch.

Store completely cooled cookies between sheets of waxed paper in an airtight container and refrigerate.  Serve at room temperature.

Recipe and Photo Copyright © 2012 by Donna Marie Desfor and There’s a Chef in My Kitchen, LLC.  All Rights Reserved.
Copyright © 2012 WITF, Inc. All Rights Reserved.

Cardamom remains up on rising festive demand

The November delivery added Rs 3.90, or 0.43%, to Rs 906.60 per kg

Press Trust of India / New Delhi Oct 19, 2012, 13:27 IST Cardamom rose for the second straight day adding Rs 3.90 to Rs 906.60 per kg in futures trade today as speculators enlarged their positions, driven by rising festive demand. Tight stocks availability in the physical market following less arrivals from producing region also supported the uptrend. At the Multi Commodity Exchange, the November delivery added Rs 3.90, or 0.43%, to Rs 906.60 per kg, with a business turnover of 182 lots. The December cardamom gained Rs 2, or 0.21%, to Rs 945 per kg in 10 lots. Marketmen said speculators enlarged their positions, tracking a firm spot market trend on rising festive demand against tight supplies mainly kept cardamom prices up at futures market. http://www.business-standard.com/india/news/cardamom-remains-uprising-festive-demand/192023/on

How to make Arabic coffee

Indian Cauliflower Rice

RECIPE INGREDIENTS:
1 cauliflower head
1 white onion
1 tbsp coconut oil
Small nob fresh ginger, roughly chopped
1/4 tsp ground cardamom
1 tsp turmeric
1/2 tsp paprika
1 tsp sea salt

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Quick Rabdi by Tarla Dalal

Quick Rabdi

Milk is thickened with fresh bread crumbs to give you an instant rabdi. This is not the original recipes but one that's used to make a really creamy rabdi in a jiffy.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 4 servings

Ingredients
3 cups full-fat milk
2 fresh bread slices
1/2 cup condensed milk
1 tbsp sugar

For The Garnish
1/4 tsp cardamom (elaichi) powder


1. Remove the crusts of the bread slices and discard. Grind the bread slices in a food processor to make fresh bread crumbs and keep aside.
2. Bring the milk to boil in a broad non-stick pan.
3. Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan.
4. Allow it to cool completely and refrigerate for 2 to 3 hours.
5. Serve chilled garnished with cardamom powder.

STAY WARM THIS SEASON WITH PADMA LAKSHMI'S CARDAMOM CAPPUCCINO

Courtesy of www.yumsugar.com

It's no secret that we're big fans of pumpkin and chai tea lattes during chillier months, so when we interviewed Padma Lakshmi, we were excited to try her recipe for a warming, spicy beverage with her signature Indian twist.

Padma, who's teamed up with Nespresso, recommends making this cup to your liking, from using the milk of your choice to adding as much spice as necessary. "The cardamom has a fantastic aroma, and it really makes you feel cozy," Padma said. "Something about the aroma of nutmeg and cardamom really smacks of Fall. It makes you want to stay in, build a fire, and just get together and entertain at home. I think it's the perfect coffee drink, either for morning or after dinner."

The dark roasted coffee; warming cardamom and nutmeg; foamy layer of milk; and crunchy, nutty bits of almonds all chime Autumn. It's rare to find a flavorful, spiced coffee that isn't syrupy sweet, yet this particular beverage doesn't rely on sugar for its flavor. I tried the beverage using almond milk and raw sugar and was surprised by how well cardamom complements coffee. Adding just a smidgeon of sugar rounds out the bitterness from the coffee, and the almond garnish gives it a nice crunch that reminds me of a peanut garnish I recently used in another coffee drink.

While Padma uses an Indriya from India Nespresso pod to make this beverage, non-Nespresso U machine ($199) owners can still get a similar feel from their own brew of a dark-roasted cup of coffee with spicy flavor notes. I'm a huge fan of the Nespresso Aeroccino ($99) and use mine all the time, but if you don't have a milk frother, then simply heat the milk before adding it to the coffee. You could also top the beverage with whipped cream to achieve a makeshift frothy top.

Keep reading to learn how to brew your own cardamom cappuccino.

Click Here to get the full recipe.

Cardamom down 2.66% on sluggish demand

Adequate stocks influence prices

Press Trust of India / New Delhi Oct 11, 2012, 11:26 IST Cardamom prices moved down by 2.66% to Rs 892.50 per kg in futures trade today as traders reduced positions, tracking a weak spot market trend on sluggish demand. Adequate stocks availability in the physical market due to higher supply from producing belts put pressure on cardamom prices at futures market. At the Multi Commodity Exchange, cardamom for delivery in October fell by Rs 24.40, or 2.66%, to Rs 892.50 per kg, with a business turnover of 82 lots. November cardamom moved down by Rs 3.90, or 0.43%, to Rs 901.90 per kg, with a business turnover of 96 lots. Marketmen said apart from a weak trend at spot market on sluggish demand, adequate stocks position influenced cardamom prices at futures trade. http://www.business-standard.com/india/news/cardamom-down-266sluggish-demand/190722/on

Koresi Lamb Chops

Oats Biryani

Oats Biryani is a healthy recipe.Cooked with a touch of indian spices. diabetic friendly and heart healthy recipe too.












Ingredients:

1 cup Oats
1/4 cup Basmati Rice
11/4 cup water
2 cinnamon sticks (small)
3 cardamom
5 cloves
1 tbsp ginger, garlic and green chili paste
1 tsp coriander powder
1 carrot
15 green peas count
2 tbsp olive oil
coriander leaves
onion and tomato for garnishing

White Chocolate & Cardamom Cookies

Fresh from being crowned as the MasterChef 2012 champion, Shelina Permalloo has teamed up with Billington's the unrefined sugar specialist to create an easy to follow recipe that the kids can get involved with.

In this video, Shelina draws on her Mauritian heritage to create some delightful White Chocolate & Cardamom Cookies. These delicious treats are guaranteed to go down well.

For more information, visit http://www.easier.com

World Renowned Chefs talk about cardamom Part II

MARCUS SAMUELSSON

World Renowned chef Marcus Samuelsson talks about the Queen of Spices while baking a Cardamom crumb cake.

When you work closely with two Europeans, you learn a lot about their perspectives on food. (Especially given that you probe them about it. Constantly.)

They embrace butter and Nutella as if it were sent straight from the heavens. Eat meals that are 3 parts vegetable to one part protein. Have a deep appreciation for the quality of the food they ingest. Needless to say, when we talk about food, I spend a lot of time nodding in agreement. Except when it comes to cinnamon. In America, we use this spice so liberally from the day we are born that we are inured to its strong spicy flavor. To us, it tastes sweet and warm while to Europeans, it’s an unwelcome kick in the taste buds unless eaten in very small amounts.

Cardamom, on the other hand, is much more palatable and so when I brought in this cake to work and informed them that it was spiced with the former and not the latter, the relief that swept the room was almost audible. They dove right in and so did I, because even though I am a card-carrying cinnamon fanatic, this crumb cake and its cardamom infusion was delicious nonetheless.

Cardamom Crumb Cake Recipe

Servings:	8
Calories:	422 per serving
Prep Time:	15
Cook Time:	35
Total Time:	50

Ingredients

For the crumbs

• 1/2 cup flour
• 1/2 cup walnuts,coarsely chopped
• 1/3 cup sugar
• 1/2 tsp instant espresso powder
• 1/2 tsp ground cardamom
• 1/2 stick unsalted butter , cut into 8 pieces, at room temperature

For the cake

• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 tsp ground cardamom
• 1 tsp instant espresso powder
• 2/3 cup sugar
• 1 stick butter, melted and cooled
• 2 large eggs
• 1 cup buttermilk
• 1 1/2 tsp vanilla extract

Directions

Makes 8 servings, adapted from Dorie Greenspan's "Baking From My Home to Yours"

1. Preheat oven to 400. Grease an 8-inch square baking pan, dust the inside with four and tap out the excess.
2. To make the crumbs, put all the ingredients except the butter, in a bowl and toss them together with a spatula just to blend. Add the butter and, using your fingers, mix everything together until there are crumbs of all different sizes. Set the crumbs aside.
3. To make the cake, whisk together the flour, baking powder, salt, cardamom, and espresso powder in a large bowl. Whisk in the sugar.
4. Put the melted butter, eggs, buttermilk, and vanilla extract in another bowl and whisk to blend. Pour the wet ingredients over the dry and stir to mix until batter is just evenly moistened. Scrape the batter into the prepared pan. Sprinkle the crumbs over the top in a thick layer. Pat the crumbs gently into the batter.
5. Bake for 30-35 minutes or until the cake has risen, the crumbs are golden and a knife inserted into the center comes out clean. Transfer to a rack to cool.

Cardamom down 1.5% on sluggish demand

Adequate stocks influence prices

Press Trust of India / New Delhi Oct 05, 2012, 13:38 IST Cardamom prices slid by Rs 13.60 to Rs 894.50 per kg in futures trade today as speculators trimmed positions, tracking a weak trend at the spot market on sluggish demand at prevailing higher levels. Adequate stocks availability in the physical market due to higher supply from producing belts put pressure on cardamom prices. At the Multi Commodity Exchange, cardamom for delivery in October moved down by Rs 13.60, or 1.50%, to Rs 894.50 per kg, with a business turnover of 1,554 lots. November cardamom shed Rs 10.70, or 1.18%, to Rs 898 per kg, with a business turnover of 696 lots. Marketmen said speculators offloaded their positions on the back of sluggish spot demand at prevailing higher levels, which kept pressure on cardamom futures. http://www.business-standard.com/india/news/cardamom-down-15sluggish-demand/189843/on

Custard For Kings and Queens - Ande Ki Piyosi

You can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

1/4 cup Almond powder
1 tsp Cardamom powder
5 number Eggs
2 tbsp Ghee/ Clarified butter
250 grams Grated Khoya
0 Saffron colour (optional)
250 grams Sugar

1 tsp Cardamom powder
5 number Eggs
2 tbsp Ghee/ Clarified butter
250 grams Grated Khoya
0 Saffron colour (optional)
250 grams Sugar


Firstly in a bowl separate the egg whites and yolks. Whisk the yolks adding little by little sugar until it get creamy. In this mixture, add almond powder, cardamom powder and ghee. Whisk this mixture well. Add khoya (pass the khoya mixture through a sieve so that it is nice and fine). Whisk this mixture again and keep aside. Beat the egg whites and add a tablespoon of sugar and whisk again. Beat well until they form peaks. Now add the first mixture to the egg whites mixture and gently mix. Grease a baking tray with ghee and pour the mixture in the baking tray. Preheat the oven to 250 degrees F (125 degree C) and bake for around 30 minutes. After 30 minutes, check, remove and cool. Cut them into desired shape and serve.

Reindeer Stew w/ Rutabaga Purée & Lingonberry Mash

Reindeer Stew is a very traditional and savory comfort food here in Finland. It's typically served with mashed potatoes and mashed lingonberries. In this video I walk you through my Primal version of this classic! Tender juicy reindeer slivers, fluffy and sweet spiced rutabaga purée with cardamom and thyme with a side of honeyed lingonberries! Delicious! Thanks for watching!

Cardamom, Coffee and Cacao Nibs Chocolate

Recipe begins at minute 4:00