Saskia’s Raw Food Recipe Raspberry Cardamom Chia Pudding

One of my favourite easy and light puds from my recipe book!

For more raw food recipes and inspiration visit www.rawfreedom.co.uk/blog

Cardamom & Pistachio Cake: Fragrant and nutty

Whether you know the spice as Caradmom or Cardamon, it's incredibly fragrant and a great bedfellow (or should the be cake fellow?) with Pistachios. This case is very light, fragrant and nutty. With an optional citrus topping it's very very moreish. You'll need:
For the cake:
185g Self Raising Flour
1 tsp Baking Powder
150g Pistacho Nuts
185g Caster Sugar
125g Plain Yoghurt
3 Large Eggs
185g Butter
1 tsp Ground Cardamom

For the topping shown here:
50g Pistacho Nuts
125g Caster Sugar
2 Limes
75ml Water

Or try it with butter cream topping with a few pistachios blended in.

If you like the lights in my video - they're Moonberries fromhttp://bit.ly/MoonberryUK

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Enjoy

Sacha

Sweet Potato Dessert – YUMM

This is a simple yet delicious dessert that you can make in just a little amount of time and with simple ingredients! My mom makes it all the time and everyone LOVES it! Give it a try and I am sure you and your family will love it :)
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Here's the written recipe:

Ingredients:
750 ml coconut milk
250 g chopped jaggery
500 g sliced sweet potatoes
1/2 tsp cardamom powder
1/4 tsp nutmeg powder

Method:
Add the chopped jaggery to the coconut milk and mash with a spoon.

Keep the vessel on stove on low flame and stir till the jaggery dissolves completely and then switch off the flame.

Strain in another bowl through a fine strainer to remove any particles.

Keep on medium-low flame on stove and let come to a boil.

Then stir and add in the sweet potato and wait for 5 minutes till the mixture is at a continuous boil.

Add in the cardamom powder and the nutmeg powder and stir them in.

Let the dessert cook on medium flame till the sweet potato cooks completely and then switch off the flame.

Serve hot or cold from the fridge!

My Notes:
If you don't have jaggery, you can substitute with brown sugar.

Use coconut milk of thin to medium consistency depending on your preferency. If you like really thick and creamy rich desserts then you can use thick as well.

This dessert gets creamy after refrigerating and its just so good!

Eric Lanlard's Warm lemon and cardamom cake with vanilla bean syrup

Eric Lanlard shows us how to create his warm lemon and cardamom cake with vanilla bean syrup. For more inspiration and baking advice visit www.BakingMad.com

Saskia’s raw food recipe: Mango & Cardamom Porridge

One of Saskia's favourite healthy raw food breakfasts!

For more inspiration and recipes visit www.rawfreedom.co.uk/blog

Chilled Cantaloup Cardamom Soup

A wonderful cold soup with hints of Cardamom, very surprising flavors that will please all your guests.

Chef Asak. 

How To Cook Malabar Fish Biriyani By Gazena

Malabar Fish Biryani is a traditional Kerela style dish, where the fish is layered delicately between the rice, and the masalas gently soak into the rice to give a rich authentic flavour. Gazena teaches you how to make this mouth watering Kerela style dish which will keep you wanting for more.

Ingredients:
I bowl of garam masala
Short grained rice(zeera samba rice or kaima rice) soaked in water for half hour
1 kilo onions
1 kilo of seer fish or king fish
Bunch of coriander
Bunch of mint
2 tomatoes chopped
2 tbsp of ginger garlic paste
20 green chillies finely chopped
20 -- 50g of nuts and raisins
Lime
Yogurt (curd) in which khus-khus (poppy seeds) has been soaked
Ghee
Sunflower oil
Whole spices (cinnamon ,elaichi/ cardamom and lavang (cloves))
1 bowl fried onions
Salt
Saffron infused rose water

Learn how to make home made tandoori chicken right here http://www.youtube.com/watch?v=pXUz87...

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Garlic Asparagus Pulao Recipe

Check out the ShowMeTheCurry Channel:https://www.youtube.com/showmethecurry
We tend to overlook Asparagus as a possible ingredient in Indian cuisine. With its fresh and subtle flavor, not to mention a crisp texture, asparagus is a fabulous addition to an otherwise basic and ordinary pulao recipe. Combine asparagus with the bold flavor of garlic and you've got yourself a winner!

Ingredients:

Asparagus - 1 lb, cut into 1/2 inch pieces (Keep spears intact)
Basmati Rice - 1 cup, washed and soaked for 30 minutes and drained
Water - 1 3/4 cups
Ghee (Clarified Butter) - 1 Tbsp
Cumin Seeds - 1 tsp
Cinnamon Stick - 2 inch piece
Bay Leaf - 1
Whole Cloves - 4
Black Cardamom - 1
Green Cardamom - 2
Whole Black Peppercorns - 1/2 tsp
Garlic - 6 large cloves, sliced
Green Chilies - to taste, chopped
Onion - 1 medium, sliced thin
Red Bell Pepper - 1/2, cubed
Salt - to taste

Method:

1. In a pot with a tight fitting lid, heat Ghee.
2. Add Cumin Seeds and allow them to sizzle for a few seconds.
3. Add Cinnamon Stick, Bay Leaf, Whole Cloves, Black Cardamom, Green Cardamom and Whole Black Peppercorns. Saute for 30 seconds.
4. Add Garlic and Green Chilies and allow Garlic to brown lightly.
5. Add Onions and a little Salt and stir fry them on high heat until lightly caramelized.
6. Add chopped Asparagus and toss to coat in oil.
7. Add drained Basmati Rice and toss again to coat in oil.
8. Add Water and additional Salt to taste and allow mixture to come to a light boil.
9. Reduce heat to a simmer, cover pan and cook for 15 minutes undisturbed.
10. Turn off stove, uncover and fluff pulao gently. Cover once again and allow pulao to rest for 10 minutes before serving.

Braised Beef and Rice Pilaf by Create Cooking's Channel

Braised Beef and Rice Pilaf

5 Oz diced onion, 3 Oz diced carrot for rice pilaf, 6 Oz carrot wheels, 6 Oz sliced celery, 8 Oz big diced cabbage, 3 Oz big diced green pepper , 3 Oz big diced red pepper, 6 Oz half circle zucchini, 7 Oz circle Chinese eggplant, 3 clove garlic, 3 Oz vegetable oil, 2 tbsp. salt, 3 tbsp. all spices (All spices, black pepper, cinnamon, ginger, Mahlab, nut mage, cloves), 1 tsp. turmeric, 1 tsp. cardamom, 25 Oz diced tomato, 1 tsp. salt, ½ tsp. Tabasco, 1 beef cub stock, few bay leaves, 5 cup brown rice, 1 tsp. salt, 1` tsp. seven spices, 1 tsp. cardamom powder, 2 beef cub stock.

Chef Asak.

Fonder Fish with Rice upside down by Create Cooking’s Channel

Strong Island Mojito Recipe

Afghan cream roll recipe

Cardamom Leaves

Gobi Tikka Masala recipe

Homemade Persian Jam : Sweet Carrots & Spicy Cardamom !