Kesar Elaichi Lassi

Delicious creamy lassi flavoured with saffron and cardamom, garnished with almonds and pistachios.

http://www.facebook.com/ChefSanjeevKa...
http://twitter.com/#!/khanakhazana

Massaman Duck Curry Recipe by Mr D

http://www.TheThermalCook.com -

Massaman Duck Curry slow cooked by Mr D in his Thermal Cooker - A massaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for a thermal cooker from one published in Fresh Escapes Magazine (www.freshescapes.com) and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.


INGREDIENTS:

large duck breasts
2 star anise
2" piece of cinnamon stick
3 bay leaves
6 cardamom pods
1 large onion chopped
3tbs Mussaman paste
400ml coconut milk
200ml water & 1 chicken stock cube
small jar 100gm tamarind paste
1tbs fish sauce
75g salted peanuts
350g potatoes cut into 2.5cm cubes
small bunch of coriander leaves
Method:

1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
2. Turn the breasts over and cook for a further minute.
3. Remove from the pan slice the duck breasts and put to one side for later.
4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
6. Add the chopped onion and cook for 4-6 minutes until golden.
7. Stir in the Mussaman paste and cook for 1 minute.
8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
9. Add the cocunut milk, tamarind and fish sauce.
10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
11. Add 3/4 of the peanuts (saving the rest for garnish).
12. Turn the heat down to a simmer and cook for 5 minutes.
13. Put the lid on the inner pot and place it into the insulated outer pot.
14. Put the lid down and leave it to cook for 2 hours.
15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.

Why not visit our social networking site at http://thethermalcook.ning.com/ where you can exchange ideas with other thermal cooks?

Curried New Zealand Lamb & Butternut Squash, with Minted Pea Yogurt and Cardamom Rice

Check out Peter and get hints and tips on different cuts of lamb, how to carve and wine matching at http://www.loveourlamb.co.uk.

February sees the beginning of the New Zealand Lamb season here in the UK, when taste buds everywhere can enjoy the delicious, succulent taste of fresh New Zealand Lamb.
Since the first delivery of lamb back in 1882, New Zealand Lamb has maintained its position as a firm family favourite and throughout the generations has earned a reputation for consistency and quality.

Also 99 % of New Zealand Lamb is transported to the UK by ship, which is widely considered to be the most environmentally -- sound method of transport.




As well as being a versatile and delicious meat, New Zealand Lamb is also one of the healthier red meats that you can eat. It's high in B vitamins, zinc and iron and full of protein, whilst remaining relatively low in cholesterol and calories, so can be enjoyed as part of a balanced diet.

When it comes to cooking, New Zealand Lamb is extremely versatile working beautifully with a variety of ingredients to create some mouth-watering dishes.

You are now able to watch top chef Peter Gordon create some brand new recipes for every occasion;

"Being a New Zealander, lamb has always been one of my firm favourites to eat. As our lamb is reared on open pastures, it makes it the most tender, nutritious and succulent meat. With its versatile flavours, lamb can be married with a variety of ingredients to create delicious dishes for any occasion."

Check out Peter and get hints and tips on different cuts of lamb, how to carve and wine matching at www.loveourlamb.co.uk.

Lebanese chicken and rice recipe with seven-spice seasoning

Salma Hage is a Lebanese home cook who moved to London from Northern Lebanon in 1967. In her book, The Lebanese Kitchen, she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation.










Website: http://www.the-lebanese-kitchen.com
Facebook: https://www.facebook.com/theLebaneseK...
Twitter: https://twitter.com/salmaskitchen
Buy the book: http://uk.phaidon.com/store/food-cook...

Baklava In 10 Minutes!

How to make baklava in under ten minutes in your home kitchen!

Provided by TasteofBeirut.com

Vegetable Biryani

Check out our website at: http://www.namakmirchmasala.com

This delicious Indian vegetarian recipe is a modified version of traditional biryani for vegetarians. This biryani uses several vegetables including potatoes, carrots, and green beans. This biryani tastes great combined with plain yogurt or various types of Indian raita (an Indian condiment made with yougurt).

Ingredients:
4 cups of basmati rice
1 block (14oz) of paneer
5 potatoes
3 carrots
2 tomatoes
½ a cauliflower
35 green beans
1 onion
1 lemon (optional)
3 inches of ginger
9 cloves
1 cinnamon stick
3-4 green cardamom or black cardamom
5 bay leaves
1 tablespoon of red chili powder
½ tablespoon of turmeric powder
½ tablespoon of coriander powder
1 tablespoon of cumin seeds
1 teaspoon of whole black pepper
½ teaspoon of salt for the veggies
½ teaspoon of salt for the rice
3 tablespoons of butter
1 cup of corn oil for veggies
1 teaspoon corn oil for paneer
¼ cup of water to add to potatoes
Category
Howto & Style
License
Standard YouTube License

Cardamom futures up on spot demand

15 FEB, 2013, 03.24PM IST, PTI 

NEW DELHI: Cardamom prices rose by Rs 3.90 to Rs 1,022.30 per kg in futures trading today as speculators created fresh positions, supported by an upsurge in demand in the spot market. 
Besides, lower arrivals from producing belts also influenced cardamom prices. 

At the Multi Commodity Exchange, cardamom for delivery in March month rose by Rs 3.90, or 0.38 per cent, to Rs 1,022.30 per kg in business turnover of 1,031 lots. 

Similarly, the spice for delivery in February edged higher by Rs 1.40, or 0.15 per cent, to Rs 943.20 per kg in 48 lots. 

Market analysts said positions created by speculators after driven by rising demand in the spot market and lower arrivals from producing regions mainly led to rise in cardamom prices at futures trade.

http://economictimes.indiatimes.com/markets/commodities/cardamom-futures-up-on-spot-demand/articleshow/18514436.cms

Sweet Rice Yomari Dumplings

http://www.suprememastertv.com Namaskar !

What are we cooking today? We are cooking "Yomari" today. What kind of flour do we use to make Yomari? We use rice flour. What other things do we need? To make Yomari, we need "chaku"(jaggary), sesame seed powder, coconut powder, cardamom powder, and vegetable oil

Cranberry Apple Chutney Recipe

This cranberry apple chutney recipe is really easy, and you can add it any meal for a huge flavor boost. I always love having a good sauce around to make healthy vegan recipes instantly delicious.

What delicious use do you have for this chutney? Let me know below.


And check out http://www.healthyeatingstartshere.com for the free '7 Secrets For Shaping Up Your Healthy Eating Habits'.



http://www.healthyveganrecipes.net/video/cranberry-apple-chutney-recipe

Aloo Gobi (Potatoes & Cauliflower) Masala Fry Curry

Potatoes & Cauliflower recipe easy to make and high in taste.

Ingredients

• Cauliflower 1 Medium Sized
• Potatoes 3 Big to Medium Sized
• Cumin Seeds (Jeera) 1tsp
• Coriander (Dhania)Leaves 1 tbsp
• Shredded Fresh Ginger 1 inch
• Turmeric powder 1 tsp
• Coriander Powder 1 tsp
• Cumin (Jeera) Powder ½ tsp
• Oil 2 tbsp
• Salt 1 tsp (as per taste)
• Garam Masala ½ tsp
• Green cardamom 2
• Black Cardamom 1
• Water 2 Glass

Cardamom Futures Drop Below Rs 1,000

Capital Market/ 17:05 , Feb 08, 2013

Cardamom futures are expected to ease further on technical cues amid slack demand and good arrivals. Cardamom tumbled for second day on short selling triggered by weak demand. MCX Cardamom February contract ended the day at Rs 981.30, down Rs 29.50 or 2.92% from last close.  Besides, weak overseas demand and availability of stocks from last year crop, the reports of gutka ban by the Odisha government trigged selling at higher side. Cardamom may recover in long term, after further correction in the prices in the coming days. India's crop is projected lower over last year and short fall in the local arrivals is expected in mid December -January period. Local crop is likely to drop by 20-25% from the last year's crop due to bad weather in the major belts. Cardamom is expected to bounce back in medium term, when arrivals slumps in auctions and on pick up in export orders. Guatemala's crop with carryover stocks estimated at around 34 thousand tonnes and some infestation will affect mainly the quality of the Guatemala cardamom this season. Guatemala produced a record of 10,000 tons of cardamom in the month of October 2012. Never before in the history of cardamom, had Guatemala produced so much cardamom in one month. This is 40 % of the total production of Guatemala three years back. Guatemala cardamom harvesting runs through October till June next year. Read the entire article Here Powered by Commodity Insights

How to make Pickled salmon

Irian Bjørnø, www.belbooks.dk

Here's my favorite recipe called the "Pickeled Admiral Salmon".

1.Buy - or catch - a fresh salmon. You need half or a whole salmon side to make your pickeled Admiral salmon. Cut half site into 2 pieces of equal width. We usually use pieces of approx. 12 cm in width. So it fits goot with the knife blade length when you cut your pickeled salmon afterwords. The rest of the salmon, you can freeze down for later use.

Before you fill your salmond with spices, wash it good and dry carefully by papertowels for excess of fluid / water.

Meat side of the pieces are ready to be sprinkled with the following spices:

1. First seasalt: rubbe it into the meat side of the slices (3 - 5 grams per liter. Laksekød 300 grams)

2. Second: white pepper - do not overdo your job her!
Third: Sugar: approx. 50 to 100 grams per 300 gramms of salmond.

A little cardamom (grounded) and a little coriander- assuming you are fond of these spices. Is not necessary - use your favirite spises.

Lots of dills. Alot of dills. And again - alot of dills. Either fresh - can be difficult to get at this time of year when the price of fresh dill probably also is quite high - or dried dill.

Now lay dill layers on both salmon pieces and press both pieces against each other, placing your salmond "sandwitch" in the deep enough bodown in a bowl deep enough to contain the exess of juice from your salmond during the ripening process. Seale your bowl with kitchen film.

Bowl with salmon pieces should be placed in refrigerator under pressure (put something havy on top of the bowl covered with film - anything havy can be used. now our pickled salmond is placed in the refrigerator, where it is under pressure for 2 days.

You shoud turn the salmond "sandwitch" after first 24 hours upside down, so that what was upper piece before, now becomes the bottom piece. But the pieces must still be laid against each other skin up.

After two days (48 hours) job is done!!!! Take your pickled salmond out of the refrigerator, remove spises from the flesh side of salmon clean of dill. And your final job is to cut the salmon into slices. There is no reason to cut the slices too thin, unless you have a lot of guests to share your culinaric experience.

Arrange your pickled salmond in the nice plate - and - your are ready to amaze your quests with the best recepey from skandinavia - Admiral Pickled Salmond. I use whole grain toasted bred together with salmond and some fresh asparagus as side dish. You can enjoy your salmond with dill sovs (a mixture of fresh mayonnaise, a little mustard, sugar, a little olive oil and chopped fresh dill: up toyou to make the experiment - to me Scandinavian dill sauce is too sweet and too sticky). I preffere test of pure salmond - without any other indigrients wich will only create a test disturbance!

Danish rye bread goes well with salmon - and the pickled salmond can be enjoyed with a glass of white wine. I can recommend a Gewürztraminer from Alsace to wash the goodies down with.

I love to eat (and serve my guests) Admiral salmon with fresh asparagus, which I steamed in a steampan for 3-4 minutes.

My several thousand friends and houseguests over the past twenty years who tested my "Admiral pickled salmon" - called this dish "Admiral Salmon a la Irina" and reported that they always remember the delicious, unique taste of this simple, but winnig all of the hearts and stomaches best meal in my house!

A good appetite!

Basil Tea

link:http://vidyascooking.blogspot.in/2013/01/basil-teatulasi-kashayam.html

Tamil Channel: http://www.youtube.com/user/Tamilvidu009

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Chicken Bhuna

Seriously one of the best curry recipes ever, far better than I can get in most curry outlets in my area (North Wales). The recipe is for a hot, asian style Bhuna, taught to me by a Bengali lawyer who had worked in his brother's restaurant kitchen whilst at Uni. He used to make one of these on a Sunday night and eat it for most of the week. It's very hot so if you can't handle the heat, tone down the fresh chillis and chilli powder. And remember as with most curries, it's even better the day after (ensure it is properly heated). Good luck - thanks for watching.



Ingredients

1.5 - 2 tablespoons oil (I used rapeseed, any frying oil will do - Ghee or butter would give a more authentic curry but also piles on the Sat fat)
3 Onions -- sliced
6 Cloves Garlic - crushed
4 inch Cube Ginger - cruches
1-1.5 Kg Chicken (some pieces with bone) -- skinned & cut into roughly same size chunks
3-4 green or red Bird eye chillies -- thinly sliced seeds in (use less if you don't like it too hot)
3-4 Bay Leaves
1 tea spoon madras curry powder
1.5 tea spoon turmeric
1 tea spoon cumin powder
1 tea spoon hot chilli powder (1.5 if you want it really hot)
8 Cardamom Pods
2, 3 inch sticks of cinnamon bark
3-4 cloves
½ tin of tomatoes
hand full of fresh chopped coriander
1 tea spoon Garam Masala
1/2 tea spoon salt & a good grind of black pepper
Also need 1 blender or processor for this method

Cardamom remains weak on sluggish demand

Higher arrivals from producing regions affected the trade

Press Trust of India / New Delhi Feb 01, 2013, 14:35 IST Cardamom futures for April declined by Rs 6.50, or 0.58%, to Rs 1,120 per kg in 8 lots. At the Multi Commodity Exchange (MCX), the March contract shed Rs 1.90, or 0.18%, to Rs 1,073 per kg in 207 lots. Weak spot market trend, speculators trimming their positions amid sluggish demand affetced the trade. Higher arrivals from producing belts also kept pressure on cardamom. Read the entire article Here