A classic recipe from a by-gone era that continues to rock the charts! Replace sugar with jaggery in your daily diet wherever possible to get enough iron.
Preparation Time : 10 minutes. Cooking Time: 10 minutes. Makes 10 to 12 malpuas.
½ cup grated jaggery (gur)
1 cup whole wheat flour (gehun ka atta)
½ tsp fennel seeds (saunf)
½ tsp cardamom (elaichi) powder
¾ tsp fruit salt
Ghee for greasing and cooking
For the garnish
½ tsp cardamom (elaichi) powder
Pistachio slivers
1. Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts.
2. Remove from the flame, transfer it to a bowl and keep aside to cool slightly.
3. Add the wheat flour and fennel seeds and mix well till no lumps remain.
4. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
5. Heat a non-stick tava (griddle) and grease it using a little ghee.
6. Pour a small ladleful of batter on it to and spread it evenly to make a 75 mm. (3") diameter circle. .
7. Cook, using a little ghee, till it turns golden brown in colour from both sides.
8. Repeat with the remaining batter to make more malpuas. Serve immediately garnished with cardamom powder and pistachios
Cardamom futures traded down on MCX due to ample stocks in the physical market on account of higher supply from the producing belts in Uttar Pradesh. Further, speculators reduced their positions on weak cues from spot markets also influenced Cardamom prices.
The contract for August delivery was trading at Rs 720.30/Kg, down by 2.57% or Rs 19.00 from its previous closing of Rs 739.30/Kg. The open interest of the contract stood at 3850 lots.
The contract for September delivery was trading at Rs 771.00/Kg, down by 0.13% or Rs 1.00 from its previous closing of Rs 772.00/Kg. The open interest of the contract stood at 1936 lots on MCX.
Make your own Stew Seasoning or Advieh. Stew Seasoning, Advieh Khoresht Recipe http://www.aashpazi.com/stew-seasoning
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Ingredients:
1/2 Tsp Black Pepper
1 Tsp Ground Cinnamon
1 Tsp Caraway Seeds
1 Tsp Angelica Ground
1 Tsp Ground Lemon Omani
1/4 Tsp White Cardamom
1 Tsp Black Cardamom
1 Tsp Green Cardamom
1/2 Tsp Nutmeg
1 Tsp Star Anise
1 Tsp Coriander Seeds
1 Tsp Turmeric
Preparations:
1- Separate cardamom (black, white and green) seeds from the skin.
2- Grate the nutmeg.
Directions: for details click http://www.aashpazi.com/stew-seasoning
Make your own Stew Seasoning or Advieh Khoresht or Khoreshti and give your cooking a unique taste.
Advieh Khoresht or stew seasoning is a mixture of specific spices and dried herbs.
From ancient times, dried herbs have been used to treat different diseases, they've been considered remedies.
Bellow is a list of ingredients used in Stew Seasoning or Advieh Khoresht with small details on their therapeutical abilities.
BLACK PEPPER:
Black pepper's best known for its abilities to help the digestive system.
it causes the body to produce more hydrochloric acid which helps the body to digest the food.
CINNAMON:
in many cases, cinnamon is believed to be a blood sugar regulator. It may reduce the blood sugar and LDL cholesterol level which is also know as bad cholesterol.
Cinnamon may treat or reduce acnes.
CARAWAY SEEDS:
Caraway seeds contain vitamins and anti oxidants. It is very high dietary fiber.
It may prevent constipation.
ANGELICA GROUND:
Although angelica has various nutrients such as vitamins and anti oxidants, most of it's benefits are related to its essence.
Angelica has a potent scent which puts it in some cologne's regular ingredients.
LEMON OMANI:
Lemon omani is widely used in middle eastern cuisines, especially when cooking stew. it's black dried lemon that is softened after cooking and gives the stew a sour and unique taste.
It is also used to prepare tea.
Although there are believes and perhaps old saying that connects lemon omani to variety of remedies and even cosmetic treatments, No reliable studies have been conducted about lemon omani's benefits.
WHITE CARDAMOM, BLACK CARDAMOM and GREEN CARDAMOM:
Cardamoms in general are known for their ability to soothe heartburn. They can help the digestive system.
Green cardamom are though to be helpful to fight depression.
Cardamoms may reduce cold and flu symptoms.
NUTMEG:
nutmegs are used for cosmetic and health purposes. It is very aromatic. Nutmeg may give you a better sleep at night and is also said to be very helpful in removing acnes.
Nutmeg along with cinnamon and honey is used to make a mask to apply to skin which is believed to treat acnes.
STAR ANISE:
star anise is rich in anti oxidants. it is believed to empower the immune system. star anise has anti fungal and anti bacterial properties.
CORIANDER SEEDS:
Coriander seed contains high amounts of vitamin C and it also has anti cancer components. Just like cinnamon, coriander seed is believed to lower the blood sugar.
TURMERIC:
turmeric is a regular to home remedy mixtures. It contains high amount of anti inflammatory components. In ancient remedies it would be applied to a fractured or broken bone to help reduce the pain and reduce the inflammation. It is also used to reduce the pain caused by arthritis.
for more details on advieh's benefits click
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How to cook a Sri Lankan Chicken Curry
#62 of 1000 Simple Recipes
Ingredients for Chicken Curry:
(serves 4-6 people)
2 Lb/1Kg Chicken pieces on the bone
2Lb/1Kg Pumpkin
1Lb/400gm Green beans
2 Tomatoes
2 onions
4-5 cloves of garlic
2 inch/5cm piece of ginger
Chillies to taste fresh or dried
2 stalks of lemon grass bruised
10 curry leaves
1 pandan leaf (optional)
1 cinnamon stick
6-7 cardamom pods bruised
1/2 tsp fenugreek seeds
2tbs vinegar
1tbs coriander powder
1tbs paprika powder
1tsp cumin powder
1 1/2 cups chicken stock
Oil or ghee 4tbs
1 tsp of salt
1. Place oil or ghee in large saucepan on moderate to high heat and fry fenugreek seeds, cinnamon stick, cardamom pods and curry leaves for a few seconds then add finely chopped garlic, ginger, chillies and onions fry for 3 minutes with salt until they start to brown.
2. Then add the powdered spices and cook for 1 minute stirring constantly, add the vinegar, diced tomatoes and chicken stock and bring to a simmer.
3. Then place in the chicken pieces and bring to a simmer turn heat down, cover and cook for 25 minutes.
4. After 25 minutes place in pumpkin and beans and cook for another 20 minutes or until pumpkin is cooked.
Serve with rice, flatbread or string hoppers. Enjoy!
Learn how to make Pistachio Phirni (Rice Pudding) recipe by Manjula
Ingredients
1/4 cup rice
3-1/4 cups of milk
1/2 cup plus 1 tablespoon sugar
Few strings of saffron
6 cardamom pods shelled and crushed
1/4 cup pistachios
NEW DELHI: Cardamom futures fell by 1.28 per cent to Rs 745.30 per kg today as speculators reduced their positions on weak cues from spot markets.
Adequate stocks availability in physical markets on account of higher supply from producing belts put pressure on cardamom prices in futures trade, analysts said.
At the Multi Commodity Exchange, cardamom for delivery in August declined by Rs 9.70, or 1.28 per cent, to Rs 745.30 per kg in business turnover of 1,752 lots.
Similarly, the spice for delivery in September traded lower by Rs 7.70, or 0.98 per cent, to Rs 776.10 per kg in 227 lots.
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How to make your own CAKE FLOUR (specifically for this recipe):
1 3/4cups of plain, minus 3 1/2 tablespoons, replaced with corn flour/ corn starch. Sift and mix throughly- at least 3-4times.
Ingredients: [MAKES 16 CUPCAKES]
Chai Latte Cupcakes:
- 1 3/4 cups cake flour
(*according to the internet- 1 3/4 cups of cake flour should weigh 175g, however, i weighed the exact weight of the amount of flour i used and it was 275g, and they came out perfect!!!)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (225g) caster sugar
- 1/4 cup (57g) unsalted butter, room temperature
- 2 large eggs
- 1/4 cup (60ml) canola/vegetable oil
- 1/3 cup (75g) full-fat sour cream
- 1 tablespoon pure vanilla extract
- 2/3 cup (160ml) whole milk
- 1 teabag of high quality chai tea
Preheat oven to 175degsC, bake for 15mins at 175degsC, then reduce to 135degsC and bake for 10-15mins.
White Chocolate Frosting:
- 120g white chocolate
- 2/3 cup (150g) unsalted butter, room temperature
- 1 1/3 cup (160g) icing sugar
- 1 teaspoon vanilla extract
Disclaimer: This is not a sponsored video. All opinions are my own. All products used in this video were purely because its what I had and I am in no way affiliated with those companies.
References:
Jaworski, Stephanie. "Yellow Cupcakes Recipe - Joyofbaking.com *Video Recipe*." JoyofBaking.com - Baking & Dessert *Video Recipes*. Version 1. Simon & Schuster, Inc., n.d. Web. 6 July 2013. (http://www.joyofbaking.com/YellowCupc...).
Pollack, Stefani . "Vanilla Cupcake Recipe -- The Ultimate Vanilla Cupcake Test Baked by 50 Bakers and Counting | Cupcake Project." Cupcake Project: An Experimental Cupcake Blog. Version 1. Cupcake Project, 24 Sept. 2011. Web. 6 July 2013. (http://www.cupcakeproject.com/2011/09...).
Published on Friday, July 12, 2013 12:46 PM | Source: Dion Global Solutions Ltd
News Details
Cardamom prices continued its downward journey, falling for the fifth day on Friday at the Multi Commodity Exchange (MCX) due to the adequate stocks availability in the physical market on account of higher supply from the producing belts of Chandausi in Uttar Pradesh. At MCX, Cardamom futures for July 2013 contract were trading at Rs. 606.70 per kg, down by 3.99 per cent, after opening at Rs. 613 against the previous closing price of Rs. 631.90. It touched the intra-day low of Rs. 606.70 till the trading. (At 10.34 AM today).
Sentiment weakened further as the traders booked profits at the prevailing levels in the midst of a subdued demand for the commodity. Kerala (70 per cent), Karnataka (20 per cent) and Tamil Nadu (10 per cent) are the cardamom growing states in India while about 90 per cent of the produce is consumed within the nation. The important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.
On IFN ka Dhabha, Seema shows you an interesting (and spicy) rice recipe with carrots and peas! Serve as a main dish for a finger-licking dinner!
Ingredients:
• 1 cup rice
• 2 sliced onions
• 3 grated carrots
• 1 cup green peas
• 3 tbsp coriander leaves
• 2-3 slit green chillies
• 1 1/2 tsp jeera powder
• 1 1/2 tsp salt
• 1 1/2 tsp chilli powder
• Mixed garam masala - 2-3 cloves, 2-3 cardamoms, 1 black cardamom, 1 aniseed
• 2 tbsp oil
• 2 cups water
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Paneer Biryani is an irresistible rice dish, which turns into delicious biryani when cooked with basmati rice, cottage cheese and other healthy vegetables. This biryani is extremely easy in cooking and extremely perfect for serving when you welcome the sudden guests in your home. It's because here you can do the best use of leftover paneer and the vegetables are so common and usual that we refrigerate on daily basis.
Preparation time: 30 minutes
Cooking time: 45-50 minutes.
Servings: 4-5
Ingredients: 300 gms cottage cheese (paneer) 2 cups basmati rice (long grained) 1 cup fresh green peas boiled 1 tsp ginger paste 1 tsp garlic paste 2 cups fresh thick curd 4 green chillies chopped 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp garam masala powder 2 tsp cardamom powder 1 bay leaf 1 black cardamom 2 cloves 3 black peppercorns 1/2 lemon juice 1/2 tsp saffron 2 tbsp milk Fresh coriander leaves chopped Few mint leaves chopped 2 tbsp ghee Salt to taste
For garnishing: Few raisins Few cashew nuts chopped Few almond chopped 2 tbsp brown onions
How to make Paneer Biryani: Wash the rice in normal running water and then boil them in 5 cups of water. While boiling add little bit of salt, bay leaf, black cardamom, cloves and peppercorns. Leave to boil on high flame for about 14 minutes. Check in between and stir. Meanwhile cut the paneer in small pieces or make dices. Combine the curd, salt, red chilli powder, turmeric powder and lemon juice in a bowl. Mix the pieces of paneer in the mixture of curd and keep aside for few minutes. Mix the saffron in the milk and keep aside, will be used later. When the rice are 3/4th done then shift them into the strainer and drain out the excess water. Heat a pan add 1 tsp of ghee, when the ghee seems hot enough then add green chillies and ginger-garlic paste. Saute for few seconds, add the mixture of paneer. Cook on low flame for few more seconds to make it little bit brown in color and take out from the pan. Now let's start making layers for paneer biryani. Take a wide pan, make one layer of boiled rice, then a layer of cooked paneer, few boiled peas, little bit of garam masala powder, sprinkle little bit of cardamom powder, half of the saffron with the milk, few coriander leaves, few mint leaves and 1 tsp of ghee. In the same way repeat the procedure and make the layers. Cover the pan with the tight lid and leave to cook for about 10 minutes on medium high flame. Garnish with the dry fruits and brown onions. Serve hot with fry papad and boondi raita or mixed veg raita.
Chef Tips: The last part of cooking the rice with the tight lid is called steaming, this can be done in the oven. For that you just need to preheat the oven to 250F degrees and then make the layers on baking tray, use more amount of ghee, cover tightly with the oven proof lid or aluminum foil and leave to bake for about 15-17 minutes. You can use some more vegetables like carrot, beans, cauliflower etc for more flavored biryani.
This dish mixes together the smokiness of the fish, with the spiciness of the curry powder and chilli, to deliver a breakfast with a real kick. Chef Rich Harris, shares his fantastic recipe for this traditional dish, which tastes great served with a runny duck egg.
Ingredients:
300 g basmati rice
450 ml hot water
500 ml milk
400 g smoked haddock
1/2 tsp black peppercorns
1 bay leaf
50 g unsalted butter
1 onion, finely sliced
1 green chilli, deseeded and finely chopped
2 tsp curry powder
2 cardamom pods, crushed
4 duck eggs
small bunch of parsley, finely chopped
sea salt
pepper
lemon wedges, to serve
Step 1: Cook The Rice
Rinse the rice thoroughly until the water runs clear. Place in a pan and cover with 450ml hot water and a pinch of salt. Bring to the boil, cover with a lid then turn the heat down to its lowest setting. Cook for 10 minutes then remove from the heat and set aside to rest for 10 minutes (don't lift the lid at all throughout).
Step 2: Cook Your Fish
While your fish is cooking heat the milk in a deep frying pan until simmering. Using a sharp knife cut between the fish and the skin along one side to create a pocket. Lay the fish in the pan and add the peppercorns and a bay leaf. Leave to poach for 5 minutes, until the fish begins to flake when lifted.
Step 3: Boil Your Eggs
Meanwhile boil the duck eggs for 6 minutes then drain and run under cold water until cool.
Step 4: Fry Your Ingredients
In a separate frying pan heat the butter until foaming and then add the chopped onion and finely sliced green chilli. Fry on a low heat for 3-4 minutes until the onions are soft. To stop the onions from colouring add a pinch of salt after about 1 minute of cooking. Add the curry powder and crushed cardamom pods and cook for a further 1-2 minutes.
Step 5: Prepare The Fish And Eggs
Once your fish has cooked remove from the pan and leave to cool. Once cool gently remove the skin. Take your cooled eggs and tap them against a hard surface to break the shell. Drop each egg into a bowl of water, one at a time, and gently peel away the shell.
Step 6: Serve the dish
Flake up the cooked rice with a fork and add it to the onion and spice mixture. Stir through and take the pan off the heat. Stir through 20g butter until melted. Flake the fish into the pan and add the chopped parsley. Gently stir everything together. Divide your kedgeree between your plates and top with a duck egg, a pinch of salt and a wedge of lemon.
This video is a step by step guide where you can learn how to make Masala Milk.
You will need:
1 cup milk
2-3 tbsp sugar
cardamom (elaichi) powder according to taste
half crushed almonds, pista and saffron (kesar)
saucepan to boil milk
a spoon
a cup
00:16 - Ingredients to make Masala Milk
00:27 - Utensils needed to make Masala Milk
00:36 - How to boil the milk
01:01 - TIP to make the Masala
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A fruity delight that is low in calories yet very tasty. Fresh pineapple puree perks up the flavour,however you need to cook it with sugar to get the real flavour.
Makes 4 servings
Ingredients
1 cup of pineapple purée
1 tbsp sugar
1 tbsp ghee
1 cup semolina (rava)
1 cup low-fat milk (99.7% fat-free)
3 tbsp sugar substitute
a few saffron (kesar) strands dissolved with
2 tbsp low-fat milk
1/2 tsp cardamom (elaichi) powder
For The Garnish
a few of saffron (kesar) strands
Method
1. Combine the pineapple purée and sugar in a kadhai, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and keep aside.
2. Heat the ghee in a deep kadhai, add the semolina, mix well and sauté on a slow flame for 5 to 7 minutes, till light pink in colour, while stirring continuously.
3. Add the milk, 2 cups water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add the sugar substitute, mix well and cook on a medium flame for 1 to 2 minutes, till dry, while stirring continuously.
5. Add the prepared pineapple mixture, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
6. Add the saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Sprinkle a few strands of saffron in a glass bowl, add the prepared sheera and demould it on a serving plate and serve immediately.
This is not the authentic recipe of Swedish meatballs, and you won't care about that once you taste them. These meatballs are juicy and moist, I've chosen ingredients that enhances the flavor, making it a dish to remember. Get written instruction for this recipe here: http://www.munatycooking.com/2013/05/...
Swedish Meatballs
Serves 2. One serving 300 calories
For the meatballs:
1 1/2 tablespoons minced onion
2 teaspoons olive oil
8oz (200 gm) 95% lean ground beef
1 tablespoon bread crumbs from fresh or stale bread
1 tablespoon milk
Salt
Black pepper
1/4 Red chili powder (optional)
1/4 Cardamom powder
- Preheat oven to 350F/180C.
- In a bowl add all the ingredients and mix well.
- Make 10 balls from this mixture, and bake for 17 to 20 minutes.
- Take out the meatballs from the oven and immediately cover, this will keep them moist.
- Now start making the sauce.
For the sauce:
1 tablespoon butter
2 tablespoons all purpose flour
1 1/2 cup water (at room temperature)
1/2 cube chicken bullion (reduced salt)
Black pepper
- Add butter to hot pan.
- Add the flour and stir for two minutes on medium heat.
- Add bullion to water, it won't mix but will make it easy when making the sauce.
- Add the previous mixture to the flour and butter and stir continuously to prevent lumps. When thick add the black pepper and the meatballs.
- Let it simmer on low heat for 2 minutes. Serve hot.
