Thai Chicken with Coconut Rice and Peanut Sauce

You want quick and easy weekday meals, we have quick and easy weekday meals! This video is the result of your direct feedback and we hope you enjoy it! It's quite a hearty bowl of food but that's probably because it's entirely inauthentic. You should try it!
Written recipe, courtesy of redditor









http://www.reddit.com/user/zinger2112
-Chicken tenderloins or breasts cut into strips -Onion -Garlic -Fish sauce -Soy sauce -Lemon -Sesame oil -Chili flake -Correander seeds -Cumin seeds -Jasmin rice -Coconut water and milk -Peanut butter -Sambal chili sauce -Cardamom seeds
Marinade:
1 half onion, finely chopped
3 chopped garlic cloves
1 tbsp finely diced ginger
1 tbsp coriander
1 tsp cumin
1/2 tsp dried pepper flakes
2 tbsp soy sauce
2 tbsp fish sauce
1/2 tsp sesame seed oil
juice of one lemon
Marinate chicken while rice is cooking and then grill to perfection.
Coconut Rice:
Jasmine Rice
Coconut water instead of regular water
Make rice...it's not hard.
Sauce:
1 tbsp chopped ginger
1 cup coconut milk
3/4 cup peanut butter
3 tbsp samba olek
juice of 1 lime
1 tsp soy sauce
1 tsp fish sauce
In a saucepan over medium heat, combine all that shit and bring to temperature, stirring all the while. Don't over heat it or it'll get grainy and gross.

Exposed World's best Stuffed Turkey Recipe

http://www.VideoThanksgivingReciepes.com GET YOUR FREE HOW TO VIDEOS NOW FREE!

- One Turkey- Mine was 22 pounds- 2 large diced onions- Rice- 3 cups- Beef- One pound- Salt, Black pepper, Allspice, Cardamom- Cooking oil
Directions for cooking the stuffing:- Cook the ground beef with the diced onions and oil- Add your spices- Add your washed and drained rice- Add cardamom- Add a little bit of water- Cover and cook the rice half way through
Turkey preparation


- Wash turkey with lemon and olive oil. Pat dry- Rub your spices all over it and inside it, under the skin too- Stuff your turkey with the rice and beef mix- Line your pan with aluminum foil - Wrap your turkey with aluminum foil all over - Bundle up your turkey with foil- Bake in 350 degree - If you stuff your turkey, you need about 12-15 minutes for each pound in a 350 degree Fahrenheit oven. - If you cook your turkey without stuffing it takes 10 minutes per pound to cook at 350 degree Fahrenheit oven.

Cardamom up 0.1% on spot demand

Spice for delivery in January edged up by 0.17%

Cardamom rose by 0.19% to Rs 745.40 per kg in futures trade today as speculators indulged in creating fresh positions after a rise in demand in the spot market.

 

Tight stocks position in the physical market following restricted arrivals from producing regions too supported the uptrend.

 

At the Multi Commodity Exchange, cardamom for delivery in December rose by Rs 1.40, or 0.19%, to Rs 745.40 per kg in business turnover of 105 lots.

 

Similarly, the spice for delivery in January edged up by Rs 1.30, or 0.17%, to Rs 775.50 per kg in 21 lots.

 

Analysts said speculators indulged in creating fresh positions on the back of a rise in demand in the spot market against limited arrivals from producing region which mainly led to rise in cardamom prices at futures trade.

READ FULL ARTICLE HERE 

Scandinavian Glögg from Aquavit

Chef Marcus Jernmark of Aquavit shares his recipe for glögg, a classic Scandinavian mulled wine.

Karanji - Gugra / Gujiya - Sweet Snacks Recipe

This festive season learn how to make Karanji, popularly known as Gugra and Gujiya. A very simple and easy to make home made quick sweet snacks recipe.

Ingredients:
3/4 Cup Plain Flour
2 tbsp Semolina
2 - 3 tbsp Ghee
Water
1/2 Cup Desiccated Coconut
2 - 3 tbsp Powdered Sugar
1 tbsp Raisins
1 tbsp Cashew Nuts Pieces
1 tbsp Almond Pieces
1/2 tsp Cardamom Powder
1 tbsp Poppy Seeds
Oil for deep frying
Method:
- In a bowl take the plain flour, semolina, ghee and mix everything well
- Add water as required to make a soft dough and keep it covered with a cloth for about 20 mins
- Meanwhile, take desiccated coconut, powdered sugar, raisins, cashew nuts, almond pieces, cardamom powder, poppy seeds and mix everything well.
- Take a portion from the dough and make small ball out of it and keep them covered with a wet cloth
- Roll the portion to make a not too thin puri and cut it with a ring.
- Apply a little bit if water to the edges of the puri.
- Take a tsp of the filling in the middle of the puri and stick the edges together
- Press on the edge, fold it inside and tip that comes out press it again and fold it and keep continuing the process
- Deep fry the karanji in medium hot oil in low flame till golden brown
- Cool it and ready to be served
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Cardamom & Whiskey Pear Crisp

Cardamom & Whiskey Pear Crisp, Rose McAvoy, Lynnwood WA.

Spicy Saoji Chicken Curry – Nagpur Chicken – By Vahchef

saoji chicken curry is a maharastrian style of cooking .There are several different styles of cooking chicken according to their regions and their speciality ingrediants. this saoji chicken curry served with chapati and rice.
Peppercorns ¼ ts
Mace 1 n
Cloves 5 n
Cardamom 5 n
Cinnamon (small) 2n
Black cardamom 2 n
Stone flower 1n
Coriander seeds 1 ts
Fennel seeds ¼ ts
Poppy seeds 1 ts
Shahi jeera ¼ ts
Red chilly 6 n
Coconut powder 2 tb
Jawar ka atta 2 tb
Ginger garlic paste 1 ts
Turmeric ¼ ts
Chicken 1 kg

Heat a pan add whole garam masala,sauté it in a slow flame, add coriander seeds, fennel seeds, poppy seeds, shahi jeera, red chilly, dry roast the all ingredients, add coconut powder, jawar ka atta, roast it for a minute, let it cool down put this in a blender make a powder.
Heat coconut oil in a pan add cumin seeds, chopped onions, salt, cook this till onions are golden in colour, add ginger garlic paste, turmeric, mix this and add masala powder, mix it and add the chicken pieces, chicken stock, cook this for 20 minutes till chicken is tender, then add chopped coriander.
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Cardamom up 1.7% on spot demand

Spice for delivery in December jumped up by 0.42%

Cardamom prices rose 1.72% to Rs 754.50 per kg in futures trade today as speculators created fresh positions, triggered by export and spot demand.

Besides, tight arrivals from producing regions also supported the uptrend in cardamom futures.

At the Multi Commodity Exchange, cardamom for delivery in November up by Rs 12.80, or 1.72%, to Rs 754.50 per kg, with a business turnover of 7 lots.

Similarly, the spice for delivery in December jumped up by Rs 3.10, or 0.42%, to Rs 729.10 per kg, with trading volume of 454 lots.

Traders said rising export as well as spot demand amid less arrivals from producing regions mainly led to rise in cardamom futures prices.

http://www.business-standard.com/article/markets/cardamom-up-1-7-on-spot-demand-113111300477_1.html?utm_source=twitter&utm_medium=social&utm_content=2715928

Coconut Pancake – crepes from Kerala – By Vahchef

This simple pancake with indian flavours and fit to treated as comfort food .

INGREDIENTS
Grated Coconut ½ cup
Sugar to taste
Cardamom powder ¼ ts
Egg 1 n
Salt pinch
Milk 1 cup
All purpose flour 1 cup
Butter 1 tb
Honey 2 tb Take a bowl add grated coconut, sugar, cardamom powder, mix it and keep it aside.
Take another bowl add egg, sugar, salt, milk, cardamom powder, mix it well, add all purpose flour, add some water (required) mix it well like a thin batter.
Heat a pan add some butter and pour the batter and make a pancake and put the coconut mixture on the top of the pancake and fold it and transfer it on the plate and pour the honey and serve it.
http://www.peppercounty.com/ you can find detailed recipes at my website and also find many videos with recipes athttp://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods similar to paati-saaptaa from bengal "Reach vahrehvah at -
Website - http://www.vahrehvah.com/

Green Tea and Cardamom Panna cotta – Hairy Bikers

Spider Web Chocolate Tart | Hilah Cooking

This elegant and easy chocolate tart is perfect for your Halloween party, or any holiday. Cardamom chocolate ganache in a gingersnap crust with white chocolate spider web swirl!

Printable chocolate tart recipe http://hilahcooking.com/chocolate-tart/

Cardamom futures surge 2.99 per cent on strong demand

NEW DELHI: Cardamom prices surged by 2.99 per cent to Rs 718.80 per kg in futures trade today as speculators enlarged positions, driven by strong demand in the spot market amid limited arrivals from producing regions.

At the Multi Commodity Exchange, cardamom for delivery in November surged by Rs 20.80, or 2.99 per cent, to Rs 718.80 per kg in business turnover of 33 lots.

Pumpkin Rice & Orange Delight dessert

Pumpkin & Orange Surprise

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes

Ingredients

For the Pumpkin Rice

• Pumpkin -- 200 Gms -- Peeled and diced in big pieces
• Cooked Rice -- 1 tea cup full
• Ghee -- 6 Table Spoons
• Milk -- 1 Tea cup full
• Sugar -- 6 table spoons (adjust it as per your liking)
• Condensed Milk -- 3 Table Spoons
• Dry Fruits like Almonds, Cashews & Raisins -- ¼ Tea Cup full
• Green Cardamom Powder -- ½ Tea Spoon

For the Orange Firni

• Rice -- 6 Table spoons -- Soaked in water for at least 4 hours
• Milk -- 1 Tea cup full
• Fresh Cream -- 4 Table Spoons
• Green Cardamom Powder -- ½ Tea Spoon
• Orange Juice -- ½ Tea Cup full -- Freshly Squeezed preferably

For Garnishing

• Orange segments -- 1 full Orange
• Orange Slices -- Cut in round - 4 Pieces
• Dry Fruits cut in small pieces -- Almonds, Cashews and Raisins

Method:

For the Pumpkin Rice

1. Pressure cook the pumpkin in ¼ cup of water & 2 green cardamoms till 2 whistles.
2. When it cools down, then puree the pumpkin to a fine paste.
3. Take a Kadhai& put it on medium heat and add 6 table spoons of ghee in it.
4. Add chopped dry fruits in it and sauté till the dry fruits are a little golden around the edges.
5. Take out and keep aside for garnishing.
6. In the same ghee add the pumpkin puree and cook stirring constantly till the water evaporates and puree becomes thick, it should take around 6-7 minutes on high flame.
7. Add the boiled rice to this puree and cook till the rice is blended well with the puree
8. Now add the 1 cup of milk in this mixture and keep stirring so that the puree & rice are well blended with the milk.
9. Cook on medium heat for 6-7 minutes and the mixture will thicken.
10. Add sugar & further cook for 1 minute
11. Now add the cardamom powder & mix well
12. Finally add the condensed milk and take off the kadhai and keep it to cool down

For the Orange Phirni

1. Make a very fine paste with the soaked rice and around ¼ cup of water.
2. Take a Kadhai& put it on medium heat and add 1 cup of milk into it.
3. Let it come to a boil and then lower the heat and add the Rice paste into it -- STIRRING CONSTANTLY.
4. Cook till the rice paste is blended well with the milk and continue cooking it till the mixture thickens to almost pakoda batter consistency.
5. Add 6 spoons of sugar & mix well
6. Please note that since rice paste is added to milk so the mixture is likely to stick to the pan so keep stirring.
7. Now add the cardamom powder & mix well.
8. Add the orange juice to the mixture and stir vigorously so the orange juice is blended well.
9. Keep cooking till the mixture is again thickened to the pakoda batter consistency.
10. Take off the kadhai and keep it to cool down

Assembling the Pumpkin & Orange Delight

1. You can assemble this dish in Individuals glasses so take a glass and fill half of it with the pumpkin rice.
2. Add a second layer of the sautéed dried fruits and some orange segments
3. Add the final layer of the orange phirni
4. Finally decorate with some dry fruits & Orange segments and the slice of an orange
Your Pumpkin & Orange Delight is ready to serve & eat. ENJOY!!!

Whole Ribeye Roast Rotisserie on DCS Gas Grill

Greek Seasoning Blend
Makes: about 6 Cups
Ingredients -
Kosher Salt 3/4 Cup
Black Pepper 1/2 Cup + 2 Tbsp
Garlic Powder 1/2 Cup
Oregano 3/4 Cup
Granulated Sugar 1/4 Cup
Onion Powder 1/2 Cup
Thyme 1/4 Cup
Basil 1/2 Cup
Marjoram 1/2 Cup
Rosemary 1/2 Cup
Cinnamon 1 Tbsp
Ground Cardamom 2 Tbsp (Measure Before Grinding)
Ground Fennel Seeds 2 Tbsp (Measure Before Grinding)
Corn Starch 1/2 Cup
Learn how to make an amazing whole Ribeye roast on a rotisserie, with gravy and vegetables.
Whole Ribeye Roast Rotisserie On DCS
Recipe 2013
Ingredients -
Whole Ribeye Roast 10 -- 14 Lbs
Herb Seasoning Blend 1 1/2 Cups
Red Wine 3 -- 4 Cups
Beef Stock 3 Cups
Yellow Onions, Rough Chopped 2 Each
Sliced Baby Bella Mushrooms 2 Pints
Yellow Bell Pepper, Rough Chopped 2 Each
Red Bell Peppers, Rough Chopped 2 Each
Fingerling Potatoes 3 -- 5 Lbs
Procedure -
1) Place roast in pan, fat side down and rub the top side liberally with extra virgin olive oil.
2) Coat the entire roast, including the fat side, with the seasoning blend and rub it in well.
3) Set your drip pan up in your grill and add some red wine, beef stock/broth, roughly chopped yellow onion, sliced baby bella mushrooms, and roughly chopped yellow and red bell peppers into your pan.
4) Put your roast on your rotisserie as directed in the video.
5) Light your rear infrared burner and set to high while leaving your bottom burners off.
6) Turn your rotisserie on and close the grill lid.
7) After the roast has been cooking for about 30 minutes, add your finger length potatoes, stir them around, and bast your roast.
8) 30 minutes later stir your potatoes again, re-bast your roast, and turn your infrared burner to low.
9) 20 minutes later (total time on the grill being 1:20), turn the rear burner and rotisserie off and check the internal temperature. (needs to be about 120F and if you like it rare, pull it when the internal temperature is about 110F)
10) While the roast rests, finish up the vegetables and pan gravy by adding some parsley and set the burner under the pan to low.
11) Begin adding in a burmanie (1 part flour, 2 parts butter) to thicken to preference
12)Slice your roast, serve, and enjoy!

Pumpkin Chicken Curry Recipe

Glenn Taylor, Director of Culinary Services at the University of Maine, shows us how to make a delicious Pumpkin Chicken Curry.

Ingredients:
* 2 lb Boneless Skinless Chicken Breast 1 Cup Diced Onion
* 4 tsp Curry Powder
* 1 tsp Ground Coriander
* 1 tsp Ground Cardamom
* 3 & 3/4 Cup Diced Tomato
* 3 & 1/2 Cup Pumpkin
* 2 Cup Seedless Raisins
* 2 Cup Chicken Stock

Cooking Instructions:
1) Heat oil in large sauce pan or skillet and cook chicken over medium heat until done.
2) Slice chicken and set aside.
3) Add onions to the same pan and cook until translucent.
4) Add curry, cardamom, coriander, and raisins.
5) Stir in chicken broth and tomatoes and bring to a boil.
6) Add pumpkin.
7) Add chicken and simmer, covered, until thickened.
8) Add salt to taste.
Makes 8 servings