Cheese Pearls Pulao - Mothi Kajus pulao - By Vahchef

This pulao is a visual delight with lightly browned cashewnuts. Moti pulao is truly a delghtful rice recipe with authentic Indian flavours. and the motis which means pearls which made from paneer and khova gives a rich flavour to this pulao.
Basmati rice 3 c
Cheese 1 c
Cardamom powder 1t
Corn flour 1 ts
Khoya 2 tbs
Tutty fruity 2 tb
Ghee 2 tb
Shahi jeera 1 ts
Cinnamon 3 stici
Cardamom 3
Cloves 3 n
Cashew nuts ¼ cup
Bay leaves 2 n
Green chills 3 n
Salt
Coriander leaves 1b
Mint leaves 1 b
Sugar 1 ts
Fried onions ¼ cup
Milk 1 cup
Silver warq 1 sheet
Method
Grate the cottage cheese add corn flour and cardamom powder, salt mix it and make a dough,
Take another bowl add khoya, tuty fruity, mix it make this also like a dough,
Stuff the khoya mixture in the cottage cheese mixture .
Fry these dumplings in hot oil. Coat the paneer balls with silver foil. Keep it aside.
Heat ghee in a pan add cinnamon, cardamom, Shahi jeera, bay leaves, cloves, and cashew nut(soaked in water) add chopped green chills, chopped coriander, chopped mint, sugar, add water, and boil them,
In this put the basmati rice (soaked in the water at least 30 minutes) after 3 minutes mix it again, and add fried onions, and saffron, and cup of milk mix it and put the lid on for 3to 4 minutes. Transfer the rice into plate and garnish with silver foil coated paneer balls on the top of the rice, sprinkle fried onions. And serve it.
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Naan Khataai (Rich cardamom biscuits)

Naan Khataai (Rich Cardamom Biscuits)
Makes 50
Recipe by Ramola Parbhoo
250ml (1 cup) Softened Stork Bake
250ml (1 cup) sugar
250ml chana flour
750ml cake flour
5ml baking powder
15ml crushed cardamom seeds
50g slivered almonds
Edible silver balls
1. Cream together Stork Bake and sugar until light and fluffy.
2. Sift together chana flour, cake flour, baking powder and crushed cardamom.
3. Add dry ingredients to creamed Stork and sugar then mix and knead to form pliable dough.
4. Preheat oven to 180C.
5. Shape dough into small balls, and then flatten balls into disks (about 2 cm diameters) and place onto a greased oven tray.
6. Decorate cookies with either almonds or silver balls.
7. Bake cookies for 10 -- 12 minutes until lightly browned.

Red Curry Lamb Recipe

Red lamb curry is an exotic dish; tender mutton pieces cooked in a spicy yogurt based gravy. The lamb meat is almost cooked very slowing in its own juices acquiring the flavours from spices.

Lamb meat 500 g
Ghee 2 tb
Onions 2 n
Green cardamom 2 n
Big cardamom 2 n
Cinnamon 3 sti
Mace 1 n
Ginger garlic paste 1 tb
Salt
Turmeric
Coriander powder 2 tb
Mint chopped 1 b
Chopped coriander 1 b
Red chilly 2 n
Red chilly paste 2 tb
Curd 1 c
Coarsely Crush the all the whole garam masala in a mortar pestle
Heat ghee in a pan add onions, salt and cook it for brown in color, in this add crushed whole garam masala, ginger garlic paste, turmeric and add lamb pieces, and cook it till the lamb are brown, add coriander powder, chopped mint, coriander chopped, red chilly paste, add curd and cook only if you have tender lamb or else cook by adding water till meat is tender, put the lid on and let it cook meat is tender, and add salt, red chilly and cook for some time,
Serve this hot with rice, chapatti.
http://www.vahrehvah.com/RED+CURRY+LA... 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 "Reach vahrehvah at -
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Fresh Pumpkin Pie Ice Cream Recipe - cookingStoned

My friends over at Whole Foods Market wanted a pumpkin recipe. In honor of fall starting today, this seemed like the perfect one. It is Halloween and Thanksgiving combined all into one with sprinkles on top...literally.

Ingredients: 1 sugar pie Pumpkin 2 Cups Cream 7/8 Cup packed Brown Sugar 5 Eggs, yolks 1 Teaspoon freshly grated Ginger ¾ Teaspoon ground Cinnamon ½ Teaspoon freshly ground Nutmeg 12 allspice berries 5 Cloves 3 cardamom pods, crushed 6 black Peppercorns ¼ Teaspoon Sea Salt 6" of citrus peel ½ Vanilla Bean, seeded with pod

1. First things first, a pumpkin without a face just seems like a very sad pumpkin. So, I am going to draw one on mine before I do anything else.

Ahhh, much better! If you are looking to carve one, check out my How-To on pumpkin carving.

2. Now, let?s cut this baby in half and seed it (save the seeds!). You can go all Michael Meyers on it and slice it up further but really, the two halves are sufficient.

Check out my pumpkin seed recipes: Coffee & Chili Roasted Seeds or Salted Maple Syrup Seeds.

3. Place the pumpkin (sliced sides down) on a parchment-lined baking sheet and bake it for 20 minutes in a preheated oven at 400 degrees. When it?s done, it will be fork-tender, the skin will have darkened and the whole thing will look like a deflated balloon.

4. While that is happening, let?s start the custard-base for this ice cream. In a medium saucepan, combine 2 cups of whipping cream, ¾ cup packed brown sugar, 1 tsp freshly grated ginger, ¾ teaspoon ground cinnamon, ½ teaspoon nutmeg, 12 allspice berries, 5 cloves, 3 cardamom pods, 6 black peppercorns, 6-inches of citrus peel, 1/2 vanilla bean and the pod, and ¼ teaspoon salt. Warm over a medium heat for about 5 minutes until the sugar dissolves and bubbles form around the edges.

NOTE: Want a healthier ice cream? You can use milk that is much lower in fat. However, while you can boil the hell outta cream, the same is not true for other dairy products. They will curdle. The solution is to cook lower-fat dairy products to a temperature of only 180° or less.

5. In a small bowl whisk together the egg yolks and the remaining sugar (two tablespoons) until they are creamed. Gradually whisk ½ cup of the hot cream mixture.

6. Slowly add the egg mixture to the hot cream mixture. Now, this is where most ice cream making goes wrong. While we have tempered the eggs, there is still room for error. So make sure you are whisking the hot cream mixture while you are adding in the eggs...slowly!

7. Cook and stir the mixture over a medium heat until the mixture thickens. Do not let it boil! This should take about 5 minutes and when it?s ready, the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it.

8. The pumpkin should be close to ready. When it is, remove it from the oven and let it cool enough to work with. Scrape the flesh from the skin and run it all through a food processor until super smooth.

9. Add 1 cup of the creamed pumpkin to the warm custard mixture and combine. Now strain the mixture through a fine mesh sieve into a bowl. This will remove all of the spices plus whatever pumpkin pieces remain.

10. Cover the bowl with plastic wrap to prevent a skin from forming and refrigerate, for at least 3 hours.

11. Add the pumpkin custard to your ice cream maker and process according to the manufacturers directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

12. I served mine in mini carved out pumpkins but you don't have to do that. It is a lot of work (and a bit wasteful). It looks great though! Especially with some sprinkles and whipped cream.

Bangladeshi Spicy Beef Haleem

Haleem is a very popular dish in south East Asian & Middle East. Haleem preparation varies in different region. It can be made sweet or spicy. But Bangladeshi Haleem is bit different than other countries. Although a high-calorie dish, haleem is full of nutrition as the whole wheat, barley, lentils and meat combined together form an excellent source of fiber and protein.
To make Spicy Bangladeshi Beef Haleem
Ingredients:
To cook lentils

• 1 cup basmati rice
• ½ cup masoor daal
• ½ cup chana daal
• ½ cup green whole chick peas
• ½ cup whole wheat (you can use grind wheat too)
• ½ cup barley (you can use grind wheat too)
• ½ teaspoon turmeric powder
• 1 teaspoon salt

To cook meat

• 1 kg diced beef/chicken/ goat/ lamb meat with bones ( I have used beef)
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 1 teaspoon of ground garam masala
• 2 bay leaves
• 2 medium size sliced onions
• 1 tbsp. of chopped garlic
• 1 tbsp. of chopped garlic
• 2 tbsp. of oil+ 1 tbsp of ghee
• Salt as per taste


To make fried garnishing

• 1 medium size sliced onions
• 4-5 cloves of sliced garlic
• 1 tbsp. of sliced ginger
• 4 dry red chilli (You can adjust the red chillies according to your desire)
• 2 tbsp. oil
• 1 tbsp. ghee

To prepare haleem masala

• 10 dry red chillies (You can adjust the red chillies according to your desire)
• 1 teaspoon whole cumin
• 1 teaspoon of whole coriander seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon carom/ ajwain seeds
• ½ teaspoon of Nigella seeds
• ½ Fenugreek seeds
• ½ panch phoron masala
• 10 whole black pepper
• 5-6 whole cloves

(You can prepare this spice in advance and use it later on)
Also you need to cut some lemons, chopped coriander leaves and chopped green chillies too.
Cooking method
Step 1:
• Soak the rice, wheat & lentils for overnight or minimum 5-6 hours
• Then cook rice, wheat & lentils in a pan with little bit of salt and turmeric for 20 minutes
• Once transfer half cooked the rice, wheat & lentils to the pressure cooker (if you don't want to cook in the pressure cooker then you can continue cooking it in the pan. But I used pressure cooked to speed up the cooking)
Step 2:
• Add diced meat with bones into the pressure cooker. Add all the spices, sliced onions, chopped ginger & garlic, salt, oil & water
• Cook the meat for 20mins. Make sure meat should be soft and tender
Step 3:
• Take oil & ghee into a frying pan. First fry the dry red chillies. Then fry the garlic (make sure don't fry the garlic for too long) & garlic for 1-2 minutes. Now fry the sliced onions until it becomes crispy
Step 4:
• Grind all the haleem masala spices
Step 5:
• Now mix rice, wheat, lentils mixture and meat together
• Add 2 cups of boiling water (you can make haleem thick or thin. Just adjust the water according to your choice)
• Sprinkle some haleem masala
• Slowly cook the mixture for 30 minutes in a low flame
Once the shahi beef haleem is cooked then garnish with fried onions, fried garlic, fried ginger, fried red chillies & sprinkle some haleem masala on the top. After serving the haleem in a bowl you can squeeze some lemons juice, add chopped coriander leaves & green chillies too.

Dark Chocolate Truffles Recipe - Holidays Special

Dark chocolate truffles are an essential treat for the holiday season! You won't believe how easy they are to make!!! Also, they are the perfect homemade gift for your friends and family!

WRITTEN RECIPE: http://goo.gl/kUmlER

INGREDIENTS:
7 oz (200 grams) dark chocolate (60-70% cocoa content)
5 oz (150 grams) heavy cream
1 1/2 tablespoons (30 grams) of honey
2 tablespoons (30 grams) butter (softened)
1 teaspoon ground cardamom (or any spice of your choice)
Unsweetened cocoa powder
Unsweetened shredded dried coconut

Cardamom futures tumble by 3.79 per cent on sluggish demand

NEW DELHI: Cardamom prices tumbled by 3.79 per cent to Rs 654.40 per kg in futures trading today as speculators reduced their holdings driven by sluggish demand in the spot market. 


At the Multi Commodity Exchange, cardamom for delivery in December tumbled by Rs 25.80, or 3.79 per cent to Rs 654.40 per kg in business turnover of 501 lots. 

Similarly, the spice for delivery in January traded lower by Rs 2.80, or 0.39 per cent to Rs 724 per kg in 458 lots. 

Analysts said sp .. 

Read more at:
http://economictimes.indiatimes.com/articleshow/26946722.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst

How to make Semla (classic swedish celebration bread)

A Semla is a cardamom-spiced wheat bun, filled with almond paste and topped with whipped cream.

Delicious Chocolate Ice Cream with Cardamom

Register for FREE cooking class: http://bit.ly/freecookingclass

Find the complete recipe and ingredients list on our blog: http://blog.markscuisine.com

How to make Chocolate Ice Cream with Cardamom
#73 of 1000 Simple Recipes

Fiona Cairns' Coffee, cardamom and walnut cake - Waitrose

Watch Fiona Cairns whip up this delicious sponge cake with a coffee buttercream filling and bittersweet caramel-walnut topping.

View the recipe here: http://bit.ly/17FBrst

Soutribbetjie with Watercress Salad Chris Erasmus

Serves 10
6kg lamb's breast, ribs removed
1 cup coarse sea salt
6 Tbs brown sugar
3 Tbs cracked black pepper
1 tsp ground cardamom
2 tsp ground nutmeg
3 Tbs cracked coriander seeds
Pinch ground cloves
4 sprigs rosemary
2 sprigs thyme
1. Mix the dry ingredients and rub into the meat.
2. Leave to cure for two days and cold smoke.
3. Roll the breasts and tie with butcher's string.
4. Poach in lamb stock until tender and drain the stock.
5. Refrigerate until the breasts are set and slice into 3cm thick slices.
6. Grill on the braai and baste with a BBQ sauce.
Watercress, gorgonzola and summer fruit salad, quince and mustard vinaigrette
500g gorgonzola
1kg watercress
2kg cherry tomatoes
2kg fresh black figs
500gh pomegranate pearls
2kg PnP Finest poached pears, sliced
500g spiced nuts
Mustard and quince vinaigrette
100ml quince jelly
20ml Dijon mustard
1 tablespoon mustard seeds
Juice of 1 lemon
1 teaspoon ground ginger
1 egg yolk
250ml vegetable oil
50g grated pecorino
1. Mix all the salad ingredients into a bowl.
2. Blend all the vinaigrette ingredients until smooth and season to taste.
3. Dress the salad just before serving and toss gently.