How to bake apricot marmalade cake at home in easy steps.
1 Cup Apricot Marmalade
4 eggs
1 Cup Sugar
8 oz (226 g) Unsalted Butter
5 1/4 Cups All-Purpose Flour
1/4 Tsp Cardamom Powder
Preparations:
None.
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Ingredients:
1 large orange
1 cup (153 grams) all-purpose flour
1 teaspoon baking powder
A pinch of salt
1/2 teaspoon ground cardamom
3 large eggs
1/2 cup (100 grams) white sugar
1/2 teaspoon vanilla extract
1 stick of butter (113 grams)
Dark chocolate (small chunks / pieces)
Chicken Cut with Bone 1 kg
Cinnamon Stick 5 gm
Star Anis 3 gm
Green Cardamom 3 gm
Dry Chilli 5 gm
Fennel Seed 3 gm
Curry leaves 5 gm
Cloves 2 gm
Oil 80 gm
Onion Sliced 300 gm
Ginger Mince 10 gm
Garlic Mince 20 gm
Green Chilli Cut 10 gm
Tomato Cut 10 gm
Coriander Leaves Chopped 20 gm
Chilli Powder 80 gm
Turmeric Powder 20 gm
Garam Masala Powder 30 gm
Salt (for taste)
Cooking Methods:
1. Marinate the chicken with turmeric powder and fry until crispy and keep aside
2. Add oil in a kadhai or pot, add in the curry leaves, cinnamon stick, star anis, green cardamom, dry chilli, fennel seed, cloves and sautee for a while and add the onion slice and green chilli. Sautee until the onions are golden brown
3. Add in the minced ginger and garlic sautee for a minute
4. Add in the chilli powder, tumeric powder and tomato cut, sautee another 2 minutes on medium fire
5. Add the fried chicken pieces, stir until the chicken are mixed well in the paste and put aside
6. Finally, add garam masala, chopped coriander leaves and season with salt
7. Stir for another two minutes under slow fire, until the masala are dry and the chicken varuval is reade to be served
You can't go wrong with an easy chicken and rice recipe. The Chicken Rice Pilaf is a simple single-skillet meal, for minimum mess and maximum flavor. This one would make a great weeknight family dinner.
Ingredients
12 chicken thighs
1 1/2 cups brown rice, soaked in water for at least 8 hours
water (use as directed on rice package)
1 medium onion
2 celery ribs
1/4 cup vegetable oil
1 teaspoon paprika
salt (to taste)
pinch of white/black pepper
1/2 teaspoon chili flakes
1/2 teaspoon cinnamon
1 bay leaf
1 teaspoon ground coriander seeds
1/2 teaspoon cumin
3 cardamom pods
2 garlic cloves
Instructions
Preheat the skillet with oil to high heat.
Place chicken thighs on a skillet skin down. When the skin becomes golden brown, remove thighs to a plate.
Add onion and celery to the skillet and caramelize them for a couple of minutes.
Now add all the spices to the skillet. Mix oil with vegetables and spices and let simmer for 10 seconds.
Add to skillet chicken thighs skin side up. Add all the carrots at once and place them between the thighs.
Lower the heat to medium low and add garlic. Pop the lid on and let it cook for about 10 minutes.
After 10 minutes, add the rice in between the chicken; cover with water, pop the lid on, and let simmer for 20-30 minutes or until the rice is puffed.
Try the rice and adjust the seasoning. If the rice is not fully cooked, add 1/4 cup of water and continue to simmer.
Love to eat to love. Indian cuisine is replete with dishes designed to inflame the passions. Chef Zubin presents traditional recipes packed with aphrodisiac qualities.
This wonderfully tropical coconut dish will help fulfil one's passion at night.
The coconut and cardamom ought to fill your stomachs as well as your desires.
This lebanese soup is delicious! throw in garlic, onions, tomatoes and potatoes with a sprinkling of coriander, the flavours come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot.
1/4 cup kabuli chana (white chick peas) , soaked and drained
1 tbsp oil
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tbsp masoor dal (split red lentil)
1 tsp cardamom (elaichi) powder
1 tsp roasted cumin seeds (jeera) powder
1/2 cup peeled potato cubes
1/2 cup finely chopped tomatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
1. Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
2. Add the kabuli chana, masoor dal, cardamom powder, cumin seeds powder, potatoes, tomatoes, 3 cups of hot water and salt, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Add the coriander and mix well.
5. Serve hot.
ick Pea Soup, soothing winter soup!!
http://www.tarladalal.com/Chick-Pea-Soup-%28-Pressure-Cooker-%29-37704r
Many families take part in Christmas celebrations by sharing a meal with their loved ones, but diabetics are often overlooked when seasonal meals are prepared. CTMC Dietitian Alicia Westfall demonstrates how to prepare Carrots with Cardamom, a diabetic-friendly side dish that everyone can enjoy for holiday meals. This healthy substitute for sweet potato caserole will help keep blood sugar and waist lines under control during the food-filled holiday season.
Do you love coffee, but hate the acidity and indigestion it gives you? Here is my coffee recipe, which alkalizes the coffee. You program your body to burn fat for energy! Watch my video to see how I make it. I am so excited to share this with you. What do you think?
Ingredients: Coffee, Raw Butter, Cardamom, Cinnamon, Nutmeg
Almond saffron milk is a festive drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron. Saffron gives a beautiful orange-yellow color and distinctive flavor and aroma.
Recipe will serve 2-3.
Ingredients:-
20 Oz milk
10 almonds
10 pistachios
1/4 teaspoon cardamom powder
2 tablespoons sugar adjust to taste
Few strands of saffron for Garnishing
1 teaspoon thinly sliced pistachios
Method :-
Soak the almonds and pistachios for about 10 minutes in hot water. Blanched the almonds and pistachio. Grind the almonds and pistachios using 2-3 tablespoons of milk until smooth. Boil the milk in a heavy bottom pan over medium high heat stirring occasionally to prevent burning. Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer for 4-5minutes stirring often. Turn of the heat, serve warm or chilled. Garnish the milk before serving with pistachios
Pascal, Kazbah Balmain's Restaurant Manager's Recipe for his Cardamom & Date Margarita
Cardamom & Date Margarita
½ a Date
4 Cardamom pods
40ml Herradurra Plata Tequila
20ml Grand Marnier
30ml Fresh lime juice
1 ½ barspoon of raw sugar
Method:
Muddle cardamom pods with the end of your bar spoon, add the date and muddle with cardamom. Add raw sugar and lime juice and stir until sugar is dissolved. Add tequila and stir a little then add Grand Marnier and shake. Double strain into martini glass.
