Little Spice Pound Cake

This is a simple little 5 spice pound cake.

Ingredients:
1 cup softened butter
4 large eggs
1/4 cup sour cream or yogurt
2 cups sifted all-purpose flour
1 teaspoon vanilla
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
A little less than 1/2 teaspoon of salt
Grease and flour loaf pan.
Bake at 350 degrees for 55 minutes or until tested done.

Glaze:
2 1/2 tablespoons clarified butter
1/2 teaspoon vanilla extract
3 tablespoons milk
1 1/2 cups confectionary sugar
dash of salt

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Parsi Recipe | The Classic Lagan Nu Stew

The Parsi Lagan Nu Stew or the Wedding Stew is one of the few vegetarian gems that this cuisine has to offer. The dish's a pleasant mix of vegetables, but unlike regular stews, isn't liquidy. Here's a superb recipe of this by Nilufer Dhondy and Farida Variava.

Recipe (serves 5-6 people) Potato 150 gm, Pumpkin 150 gm, Sweet potato 150 gm, Green peas 100 gm, Carrot 150 gm, Cashewnut 50 gm, Raisins 30 gm, Onion 3 medium nos/150 gm, Ginger garlic paste 2 tablespoon/30gm, Dhana-Jeeru – 1 tablespoon/15gm (1 teaspoon equal quantities of cinnamon, clove, green cardamom, black cardamom, aniseed and star anise in 100 gm each of cumin and coriander seeds. Roasted separately and ground), Turmeric 1.5 teaspoon/8gm, Red chilly powder 1.5 teaspoon/8gm, Tomato 2 large sized/100gm, Salt 2 teaspoon/10 gm, Coriander leaves 4 sprigs, Sugar 1-2 teaspoons/5-10gm, Parsi vinegar 3 tablespoon/45 ml, Apricot 6 pieces (stewed in water).

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Chettinad Potatoes Recipe

Amrita Rana, our food blogger who is also popularly known as Lady KhaKha, is all set to try her hands at mouthwatering aromatic cuisine, 'Chettinad Potatoes', from Tamil Nadu with a Kha Kha twist. Guess what!! Amrita is a die-hard fan of Thalaiva, a.k.a Rajnikanth and wishes to cook for him #Oneday. So let's watch this easy to cook recipe from Tamil Nadu region as demonstrated by Amrita Rana. Do watch the video to know about the KhaKha twist in this recipe!

Note down the recipe of this exotic dish named 'Chettinad Potatoes' including ingredients like:

You will need following ingredients for the Chettinad masala:

Coriander - 2tbsp

Bay Leaf - 1

Cinnamon - 1

Star Anise - 1

Big Cardamom - 2

Small Cardamom - 3

Chana Dal - 1tbsp

Fennel Seeds - 1tbsp

Desiccated Coconut - 2tbsp

Poppy Seed - 1 tsp

Shahi Zeera - 1tbsp

Mace - 1

Follow the step by step instructions and tips by Amrita Rana and prepare this tasty appetizer.

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Beef Shawarma Recipe

How to make homemade beef shawarma recipe step by step, delicious & easy to prepare
click link below to watch how to make tahini recipe.
http://youtu.be/yPGNNeSE3m4
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Haleem e Khas - One pot Haleem

Haleem is stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. Popular variations

Meat (boneless) 500 g

Kabab chini 2 g
Shahi jeera 2
Cardamom 8 no
Cinnnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4g
Sesame seeds 3g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1ts
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) ½ cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tb
Millk 1 cup
Salt
Fried onions ½ cup
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pan add meat, salt, green chilly, rose petals, sliced onions, ginger garlic paste, curd, milk and add masala powder, add some water (8 times the wheat and dal mix) and mix it put the lid on and let it cook for 15 minutes in a high flame (3 to 5 whistle) then reduce the flame cook this for 1 hour.
Then open the lid and take potato masher and mash it, then add fried onions, chopped coriander, and chopped mint, add left over ghee, mix it well and add lime juice, mix it up, serve this hot.

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Bengal Fish Stew by Kalpana Talpade

This curry is a Bengali dish. It is very tasty and simple to cook. This is more like a stew, to be eaten with vegetables and rice. A very tasty dish. They prepare their food in mustard oil and they use Pach Phoran (5 spices) in most of their dishes. Now, the 5 spices are Mustard seeds, Cumin Seeds, Fenugreek seeds, Fennel seeds and Kalonji seeds). All taken in equal measures and mixed.

Ingredients:
Fish (surmai) 1
Onion 1
Mustard Oil 3 to 4 tblspn.
Bay leaves 3
Cardamom 3
Cloves 3
Panch Phoran 1 tblspn.
Green chillies 3
Garlic paste 2 tblsp.
Ginger 2 tblsp.
Turmeric ½ tsp.
Chilly powder 2 tsp.
Dhania Jeera powder 2 tsp.
Water 1 cup
Salt to taste
Fresh coriander leaves for garnishing

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Cardamom Ice Tea

Preparation + Cooking Time: 1 minute
Makes 1 serving

Ingredients
1 teabag
Ice cubes
1 cardamom pod or 1/2 teaspoon cardamom powder
8 oz. water
Lemon, sliced into wedges (optional)

Directions
1. Add 1/4 cup of water, teabag and cracked open cardamom pod into a glass*. Warm in the microwave for 20 seconds.
2. Remove glass from microwave, and squeeze iced tea bag into glass. Color should be a medium to dark brown. If color is lighter, put back into microwave for 10 more seconds.
3. Remove tea bag and set aside. Add ice cubes and water to fill glass.
4. Add optional lemon wedge. Enjoy!

* This step is different than the cooking video. By putting the cardamom pod or powder in the first step instead of adding at the end, you will taste more infused flavor.

Two Bite zucchini and mince meat appetizer

Two Bite zucchini and mince meat appetizer

1 ½ lb minced meat 10 % fat, 1 tsp mixed massalla (coriander, red chili, black pepper, paprika, garlic, cumin, cloves, nut mage, ginger, turmeric, cardamom, black cardamom), 1 tsp salt, 1 tsp black pepper, 1 cup bread crumb, 1 cup almond powder skin on, ½ cup oat meal powder, zucchini cut in circle, 2 oz olive oil, 2 oz chopped parsley, 1 tbsp. ketchup, 1 tsp. mustard.

Chef Asak

The Spice Detective - Sweet Potato & Carrot Medley

Welcome to the Spice Detective! Today's video we're making a beautiful Sweet Potato & Carrot Medley scented with Cardamom!!

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Slow Cooking 101 – Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash, & Greens

Learn how to slow cook lamb shoulder like a pro with Andrea Slonecker, cook book author and culinary instructor. This seasonal stew can be cooked in your Crock Pot for ultimate convenience! Here’s the recipe: http://bit.ly/1m8qLRb

How to cook Salmon en papillote / Saumon en papillote

Ingredients

400g salmon
1 Cardamom pod
2 garlic cloves
Rosemary (1 Tbsp)
Thyme (1 Tbsp)
Olive oil
Salt, pepper (to taste)
Coriander and parsley (3 Tbsp)
1 tsp mustard
Half a lemon juice
1 zucchini
1 eggplant
2 tomatoes

Ethiopian Food – Lamb & Spinach recipe Gomen be Sega

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You can press pause at any time during the video should you wish.
This and many Ethiopian recipes can found on youtube and on our website.
HTCG How to cook great Ethiopian food is an online resource website that covers recipes, step by step directions, slide show videos, online shopping for Ethiopian products, dictionary, culture related products, news and blogs. It is a one stop shop for all things related to Ethiopian food, culture, people and news.http://www.howtocookgreatethiopian.com Our main focus is Ethiopia. Our aim to deliver contemporary design with traditional recipes and easy to follow content.

We have over 100 Ethio recipes on our channel and on the website we have a huge gallery and lots of Ethiopian cooking tips as well as an online shop. http://www.howtocookgreatethiopian.com We have videos and recipes for azifa, kitfo, gomen, asa tibs, gored gored, injera, dirkosh, sega gomen, sega tibs,awaze, mitten shiro, teff, misir, kinche, genfo, bula, bunna, shorba, ayib, mitmita, berbere,dabo, fitfit, firfir and many many more. Please subscribe to our channel, follow us on Facebook and check out the website. http://www.howtocookgreatethiopian.com

Then follows several other ingredients, they include.

Mitmita is a hot bend of spices used to make Kitfo, that has a kick.

Mitten Shiro is seasoned ground chickpeas used to make a popular Ethiopian dish called Shiro.

Korerima (cardamom powder), used to make Kitfo, and to flavour some of wot (stew) dishes.

Beso Bela is used to make Niter Kibe (Ethiopian seasoned butter) dried; which is used to make Kitfo, and to flavour almost any kind of dish.

Koseret is used to make Niter Kibe (Ethiopian seasoned butter).

Mekelecha (Wot Kimem) is a special blend of 7 spices used to give the extra finishing flavour for most Ethiopian red wot (stew) dishes.

Grinding small quantities of cardamom by Tarla Dalal

Grinding small quantities of cardamom

Grinding small quantities of cardamom is a task in itself, simply add 1 tsp of sugar to 1 tbsp of the skinned cardamom and grind in a mixer. As this provides the necessary friction required to grind, which the cardamom would not have had, making it easier to grind it in a fine smooth mixture that can be used to flavour dishes. Due to the use of sugar, this cardamom powder is best used to make sweets than to make gravies or subzis.

How To Cook Mixed Vegetable Sagu With Preetha

Mixed vegetable sagu is a popular dish that can be had in most parts of South India. This versatile side dish goes well with puris, dosas, aappam, and even rice!

Ingredients

For the poppy paste

1 tbsp poppy seeds
1 tbsp of bengal split gram
½ tsp of jeera (cumin seeds)
¼ cup of coconut
3 green chillies
Ginger
Cinnamom
3 cloves
1 cardamom
2 medium potatoes diced
12 -15 spinach leaves shredded
1 medium capsicum chopped
1 carrot diced
Tamarind dissolved in water
Curry leaves
Salt to taste
Coriander leaves
1 tsp of mustard seeds
Pinch of haldi (turmeric)
Oil
Water
Heat some oil in a pan
Add the mustard seeds.
Add the curry leaves
Add the capsicum
Tip: One can use whatever vegetables they like French-beans, cauliflower, peas
Add the carrot
Add the potato
Add a little turmeric
Once the vegetables sauté add the spinach
Let the vegetables cook for sometime
Tip: Soak the poppy seeds and dal in water before grinding them together in to a paste
Add the tamarind water and let the vegetables cook in it
Add a dash of salt
Add a little water
Cover and let it cook for a bit
Lower the flame and add the paste
Add a little water
Add salt
Once the mixture simmers add a tsp of crushed jaggery
Tip: To cut down the spice add a tsp of crushed jaggery
Allow the vegetables to simmer
Serve hot with puris and dosa's

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