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.
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 -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - https://www.facebook.com/VahChef.Sanj...
Twitter - https://twitter.com/vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr http://vahrehvah.tumblr.com/
Blogger - http://vahrehvah.blogspot.in/"

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 -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - https://www.facebook.com/VahChef.Sanj...
Twitter - https://twitter.com/vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr http://vahrehvah.tumblr.com/
Blogger - http://vahrehvah.blogspot.in/"

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.

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
Subscribe & Stay Tuned - http://www.youtube.com/subscription_c...
For more videos log onto http://www.youtube.com/rajshrifood
Find us on Facebook at https://www.facebook.com/rajshrifood
Follow us on Pinterest at http://www.pinterest.com/rajshrifood
Follow us on Twitter at http://www.twitter.com/rajshrifood
Follow us on google plus https://plus.google.com/+rajshrifood

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.
http://www.youtube.com/subscription_c...
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 -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - https://www.facebook.com/VahChef.Sanj...
Twitter - https://twitter.com/vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr http://vahrehvah.tumblr.com/
Blogger - http://vahrehvah.blogspot.in/"

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

Kenyan Fish Stew with Coconut Rice

Kenyan Fish Stew

Ingredients:
5 Roma tomatoes, or 1 can of diced tomatoes
1 onion, chopped
2 cloves of chopped garlic
1/3 cup of chopped cilantro (stems included)
1 cup of water
½ cup coconut milk (optional)
Salt and pepper to taste
pilau masala (recipe below)
3-4 pieces of fish (I have used halibut, tilapia fillets and monkfish for this recipe. Other mild flavored fish would work well)

Season both sides of the fish with salt, pepper, and a sprinkle of the pilau masala. Heat a sauté pan with 2 tbsp. of any cooking oil and sear the outside of the fish for 30 seconds to a minute per side then remove the fish from the pan. * Searing the fish is optional. I find that it gives better flavor to the stew*

After the fish is seared add a couple more tablespoons of oil to the pan. Add the onions and garlic. Cook on medium heat until soft, and then add the tomatoes. Add salt and pepper and cook for five minutes until the tomato onion mixture has cooked down.
Add the chopped cilantro and one tsp. of the pilau masala and mix. After mixing add one cup of water. Wait for the mixture to start bubbling, then turn the heat down to a simmer. Taste the broth and adjust the seasoning with salt, pepper and pilau masala. Add the fish to the sauce. Spoon some of the stewing liquid over the fish and cover with a lid for 10 minutes or until your fish is cooked.

Garnish with cilantro leaves and lime wedges.


Pilau masala:
1 tsp. cinnamon
1 tsp. cloves
1 tsp. cardamom
1 tsp. cumin
1 tsp. black pepper

Mix all the spices together

Coconut Rice

Ingredients:
1-cup long-grain rice
1-cup coconut milk
1-cup hot water
1 tsp. pilau masala

Mix all the ingredients together in a pot and cook on low heat until rice is fully cooked (approx. 10-15 min)

Tabbouleh Salad - Broken Wheat Salad

Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.
Makai Paneer Zafrani -- Corn and cheese with saffron sauce

All purpose flour ½ ts

Cumin seeds ½ ts

Cardamom seeds ½ ts

Garlic ½ ts

Ginger ½ ts

Green chilly 3 n

Nut Meg powder ¼ ts

Paneer 250 g

Corn ½ cup

Milk 1 cup

Spring onions 2 spr

Coriander chopped 1 b

Saffron ½ pinch

Onions chopped 2 n

Oil 2tbsp



Heat oil in a pan add cumin seeds, cardamom seeds, garlic, ginger, onions, sauté this and add all purpose flour, mix it and add milk, salt, green chilly, nut meg powder let this come to a boil then add corn (boiled), add paneer, chopped spring onions, chopped coriander, grated paneer, add saffron.

Serve this with chapattis.


http://www.vahrehvah.com/Tabbouleh+sa... 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 -
Website - http://www.vahrehvah.com/

Plum Stuffed in Chicken Koftas

Plum stuffed Chicken koftas are rich delicious dish where plum is stuffed into a mix of minced meat and cooked in spicy and yummy creamy gravy.

Plum (dried) 5 n turmeric ¼ ts
Chicken mince 250 g chilly powder 1 tb
Cardamom powder ½ ts coriander powder 1 tb
Fennel powder ½ ts tomato puree 1 cup
Garam masala powder 1 ts chicken stock 1 cup
Whole garam masala (each) 2 n corianders chopped 1 b
Ginger & garlic chopped 1 tb salt
Onions 2 n
Curd 1 cup
Cream 1 tb
Take a bowl add chicken mince, salt, cardamom powder, fennel seeds powder, garam masala powder, mix this well and divide the mixture in to equal portions, take chopped dried plums and stuff in the chicken kofta.
Heat ghee in a pan add whole garam masala, chopped garlic & ginger, chopped onions, salt, cook till onions are brown and add curd, turmeric, chilly powder, coriander powder, tomato puree, put the lid on and cook it for 5 minutes till the tomatoes are cooked, after that add chicken stock cook it for 5 minutes in this drop the chicken kofta let it cook for 10 minutes, add cream and garnish with chopped coriander.




http://www.vahrehvah.com/Plum+Stuffed... 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 -

Cardamom falls by 0.61% on sluggish demand

Cardamom prices fell by 0.61 per cent 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 November 2013 contract were trading at Rs. 729 per kg, down by 0.61 per cent, after opening at Rs. 733.40 against the previous closing price of Rs. 733.50.


It touched the intra-day low of Rs. 727.30 till the trading. (At 10.40 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.


http://investmentguruindia.com/StockMarket/cardamom-falls-by-061-on-sluggish-demand

Dill Pulao Indian Recipe

The aromatic aroma of Dill Weed is incredible, it will fill the whole house with it. It is used in so many cultures and in so many cuisines, in so many different ways. Dill Weed is known to aid in in digestion as well especially given to women right after giving birth. The leaves may be beautiful and delicate but they are packed with flavor hence remember, a little goes a long way.
++++++++++++++++++++++
Prep Time: 10 min
Soak Time: 30 min min.
Cook Time: 25 min
Serves: 2-4
Ingredients:
Dill Weed -- 1 handful or to taste
Basmati Rice -- 1 cup. washed
Ghee -- 1 tbsp
Cumin Seeds -- 1/2 tsp
Bay Leaf -- 2
Cinnamon Stick -- 1″ pc.
Black Cardamom -- 1
Green Cardamom -- 1
Cloves -- 4
Onion -- 1/2 medium, sliced fine
Garlic -- 1 tbsp, finely chopped
Ginger -- 1 tbsp
Green Chillies -- to taste, chopped fine
Salt -- to taste
Water -- 2 cups
Method:
1. Wash and soak Rice for an hour.
2. Pick out the tender Dill Leaves and discard the thick stems.
3. Wash and chop fine the Dill Weeds.
4. In a Pan (with a tight lid), on medium flame, heat the Ghee.
5. Once hot, add in the Cumin Seeds, Bay Leaves, Cinnamon Stick, Black and Green Cardamon, and the Cloves.
6. Allow the Cumin Seeds to change color and add in the Onions, Garlic, Ginger and Green Chillies.
7. Mix and cook till the Onions get a golden color.
8. Add in the drained Rice and Dill.
9. Cook till the moisture has evaporated from the Rice. Mix frequently.
10. Add Salt and Water. Mix and allow it to come to a boil.
11. Reduce the flame to a simmer, cover the pan with a tight lid and allow it to cook for 15 min.
12. Turn off the stove, open the lid and very gently fluff the rice with a fork or the back end of a spatula.
13. Cover the Rice once again and allow it to rest for another 5 minutes before serving.
++++++++++++++++++++++++
Printable Recipe:
Check out the ShowMeTheCurry Channel: https://www.youtube.com/showmethecurry

Potato gulab jamun/potato bites in cardamom syrup

For a detail recipe visit: www.greenhousecuisine.com

Decadent Chocolate and Cardamom Panna Cotta Recipe

RECIPE BEGINS AT 5:41

Kashmiri Mutton Curry - By Vahchef @ vahrehvah.com

This dish is made in several ways but the two popular versions are Kashmiri and Iranian. The authenticity of this dish is because of the gravy that is made with milk or coconut milk and all the flavorful spices.

Mutton 500 g
Garlic crushed 4 n
Ginger powder 1 ts
Fennel powder ½ ts
Salt
Mace 1 n
Cardamom 3 n
Cloves 3 n
Cardamom crushed 1 ts
Milk 250 ml
Brown onion paste 2 tb
Pepper powder
Ghee 2 tb

Take bowl add water, mutton, crushed garlic, ginger powder, fennel powder, salt, mace, cardamom, cloves, put the lid on let it cook till the meat is tender.
Take a bowl add milk, crushed cardamom, boil this reduce the milk half.
Heat ghee in another pan add brown onion paste, mutton pieces, cook it for some time, add pepper powder, salt, pour the reduced milk and mutton stock, cook this for 5 minutes in a slow flame, then switch off the flame.
Serve this cooked rice.

http://www.vahrehvah.com/Kashmiri+Mut... 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 -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - https://www.facebook.com/VahChef.Sanj...
Twitter - https://twitter.com/vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr http://vahrehvah.tumblr.com/