Braided Cinnamon Bread Recipe - A Delicious and Pretty Wreath Bread for the Holidays! This would be delicious with nutella and make it into a nutella braided bread instead.
Karen Grete and Heidi
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Triple Dark Chocolate Mocha Brownies Recipe Make your own chocolate coffee mocha at home and enjoy this sweet creamy drink with dark and white chocolate laced with vanilla and cardamom spice for an all.
Triple Dark Chocolate Mocha Brownies Recipe 3 different types of chocolate highlight these moist and chewy brownies ! A really fun recipe, full of chocolate .
For Alyssa and anyone else who wants to know! This is where I found the recipe:
Mocha Café Chocolate e Caramelo Moccha Coffee Latte Dark Chocolate Caramel.
I always Fall for pumpkin: in pies, as side-dish, lunch, dinner, and for breakfast! Try my version of tasty autumny granola with this Coconut Pumpkin Spice Granola recipe. Eat in, eat out, I got you covered too with Pumpkin Spice Granola Bars ;)!
And if you’re still hungry….
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There is a lot of cardamom out there in the North American market, from different origins and qualities, most common origins are from Guatemala (biggest producer in the world) and India (Almost all Cardamom is consumed within the country). apart from those two countries, Cardamom comes from Nepal, Honduras, Costa Rica, Ethiopia and many other countries, Colombia is among those countries.
Queen Royal Cardamom has the highest content of essential oils per pod, this means that when you cook with it, or make CHAI with it, the release of essential oils will be stronger, thus making your meals or drinks taste the aromatics of cardamom better.
2. Bigger pod size
A bigger pod size means that the pod is packed with more essential oils and flavor than other cardamom grades. Queen Royal Cardamom has a median pod size of 20mm.
3. Organically Grown
All of our cardamom is grown organic non certified, we pride ourselves to follow with strict discipline the best practices possible to attain the best product that we can provide to the consumer. We are taking all the necessary steps to get certified in the upcoming future. and we are currently working with SWISSAID since 2011.
4. Taste
Queen Royal Cardamom has a unique taste that no other cardamom currently in the market can match. its sweet, pungent, aromatic lemony flavor will make your dishes taste exceptional.
Order today before its too late, we only have a few cases left and they are going fast.
Offer ends 31/14
Small but mighty. This fresh and yummy christmas cake needs no baking. It is also the first recipe of my small christmas cake series »Four times advent, four times a cake«. In this series I want to sweeten each advent sunday with a small christmas cake recipe. All recipes are calculated for a 7 inch pan (18 cm). If you use a 10 inch pan you just have to double the quantitites.
I hope you like my new video and follow the series. Thanks for watching!
You can find the printable recipe on my Facebook page.
My Facebook page: www.facebook.com/cakeclassics1
My Google plus page: www.plus.google.com/+cakeclassics
My Twitter page: www.twitter.com/cakeclassics1
Musik from Audionetwork:
"Jubilance" (David Tobin/Jeff Meegan)
"Stargazer" (Teerry Devine-King)
Recipe:
-------
Cookie crust:
--------------
- 3/4 cup (130 g) christmas cookies
- 1/5 cup (40 g) butter
- 1/5 cup (25 g) dark chocolate
Cream cheese frosting:
----------------------
- 1 1/2 cup (300 g) cream cheese
- 1/5 cup (40 g) sugar
- 1/5 cup (50 ml) milk
- 1 tbsp vanilla flavored sugar
- 1/2 cup (100 g) whipping cream
- 3 leaves gelatin
- 1 cup (200 g) applesauce
- 3/4 cup (100 g) dark chocolate
- each 1 pinch cardamom, cloves, cinnamon
Tipps for preparation:
----------------------
- For the cake edge you need about 10 additional cookies.
- Cut cookies (fit into cake ring).
- Be careful when cutting (notch cookies, so that they don‘t break)
- For the decoration melt 1/2 cup (50 g) white chocolate with 1 tsp cooking oil, use a cookie cutter.
- Double the quantity of ingredients when using a 10 inch pan.
- Buy some more cookies so that you have material for optical corrections (e.g. if cookies break)
Today I show a traditional christmas recipe from my home country Germany. It is called »Christstollen«. It's a yeast dough with prickled fruits, almonds and candied peel. The preparation is easy. You can also use dried yeast. With dried yeast you don't need a yeast sponge. Just put all ingredients into the pot at once. Anyhow you should store the stollen for at least 2 weeks in a cool and dry place before you serve it. It pays! ;)
I hope you like my new video. Thanks for watching!
You can find the printable recipe on my Facebook page.
My Facebook page: www.facebook.com/cakeclassics1
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My Twitter page: www.twitter.com/cakeclassics1
Musik from Audionetwork
Title 1: "Ditty" (Duncan Pittock/Mark Johns)
Title 2: "Lilly Lane" (Philip Guyler)
Title 3: "It's all the same to me" (Paul Mottram)
Recipe:
-------
Pickled dried fruits:
----------------------
- 4/3 cup (200 g) raisins
- 1/3 cup (50 g) currant
- 3 tbsp rum
Yeast dough:
-------------
- 4 cups (500 g) cake flour
- 40 g fresh yeast or 12 g dry yeast
- 4/5 cup (200 g) butter, melted
- 1/2 tsp salt
- 1/3 cup (75 g) sugar
- 1/2 cup (125 ml) milk
- lemon peel
- 3/4 cup (50 g) candied lemon peel
- 3/4 cup (50 g) candied orange peel
- 1 cup (100 g) flaked almonds
- 5 drops bitter almond oil
- 1 pinch: nutmeg, cardamom, cloves
- 1 tsp cinnamon
Baking:
---------
- 356°F (180°C) about 60 minutes
Tips for preparation:
---------------------
- knead yeast dough for about 15 min.
- after kneading let dough rest until his size has doubled
- So that the stollen doesn‘t become too wide you can use a special stollen pan or own construction.
- brush with butter directly after stollen has baked and then spread
powdered sugar
- wrap stollen into aluminium foil and store for at least two weaks in a cool an dry place.
For a limited time offer, Merit Trade will be offering Queen Royal Cardamom. our highest quality cardamom through our online store.
It is a rare thing for us to sell Queen Royal Cardamom in our online store as this grade is so heavily demanded by our middle eastern customers, but we've decided this year to save a small quantity for our wonderful online audience to taste our top of the line cardamom.
Queen Royal Cardamom is the best cardamom in the market for its taste; a pungent, sweet and lemony aroma that will fill your mouth instantly, also, it has the highest amount of essential oils per pod than any other cardamom, that is mainly due because of its size, considerable bigger than the regular cardamom pod.
Tikki is one of the most popular street food which everyone loves to relish especially during winter. Chef Ajay Chopra is here with a very special and classic tikki recipe with a Chop Chop twist - Palak Anardaane Ki Tikki. Watch the video to learn the recipe of this crisp and spicy tikki which can be served hot with tangy Imli Ki Chutney to have a stomach filled evening.
Ingredients for Palak Anardaane Ki Tikki:
Spinach Leaves,
Ghee 1 tbsp,
Semolina 2 tbsp,
Pomegranate Seeds 2 tbsp,
Chopped Green Chilly and Ginger 1 tbsp,
Salt,
Cardamom Powder,
Hung Yoghurt 1 heap spoon,
Roasted Chana Powder 2 tbsp,
Tamarind Sauce
Try out more Chop Chop Chopra Recipes at: http://goo.gl/ZrmzZq
Chef Ajay Chopra will hit your kitchen every Tuesday and Thursday with his Chop Chop Chopra Magic.
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Do you love Christmas bread? This is a delicious Christmas bread recipe! For recipe and instruction see our blog http://scandinavtoday.blogspot.com/20...
God Jul!
xoxo,
Karen Grete and Heidi
If you like our Christmas Wreath Braided Bread video, please subscribe to our YouTube Channel Scandinavian Today to see our future videos.. Check out our videos on
*Braided Cinnamon Bread Recipe - A Delicious & Pretty Wreath Bread for the Holidays!
*Braided Nutella Bread - Nutella Stjerne Brød - BlumenBrot
^Pebernødder - Danish Peppernut Cookies - A Delicious Danish Christmas Cookie
*Jødekager opskrift - A Classic Danish Holiday Cookie Recipe
*How to make Norske / Danske Klejner cookies.
*how to make Danish aeblskiver (æbleskiver)
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make our easy Danish cucumber salad (Agurkesalat) recipe
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to Make Custard for Scandinavian Dessert Recipes - Creme budding opskrift
*Sima (mead) A Finnish fermented sweet sparkling lemonade drink for May Day celebrations
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
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x Unkown Pumpkin
5x egg, "3 Yellows 2 Hole"
300gram of gingerbread cookies "more or less depending on brand".
150gram of butter
1x Can of Sweetened Condesended Milk
Kardemumma "cardamom"
Cinnamon
Use pretty much whatever spice you think will fit, be a renegade!
Toss 300gram of gingerbread cookies into a food processor, then add 150gram of butter or margarine. Frozen works best but refrigerated works to.
Split and Cook a medium large pumpkin of unknown origin
at 175c degree for about 30 minutes or until soft.
Carve out the flesh and mix it to your wanted consistency.
Mix everything together and add it into the pie crust.
Put the pie into the Oven at 200c or for about 30minutes or until it's solidified.
Fresh from Cupcake Jemma's channel: http://goo.gl/DgKOMK
Hi Food Tubers! Jemma’s back with her twist on this classic Italian biscuit recipe. Twice baked until crisp and golden these sweet almondy treats are given an extra kick with orange and cardamom – dunked in coffee these are the perfect way to round off a meal.
If you need more sweetness in your life head over to Jemma's channel http://goo.gl/8qog7F and if there’s a recipe you really want to see on the channel tell us in the comments box below.
Links from the video:
Perfect Chocolate Buttercream | http://goo.gl/KdEgJR
Christmas Cookies | http://goo.gl/Iipbzt
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The Pistachio Cardamom muffins are delicious and unique in taste. The cardamom and pistachio flavors complement each other in this healthy muffin. Download the detailed recipe at www.BakingWithNadia.com
Visit http://foodsandflavorsbyshilpi.com to learn more about Fruit Cream Recipe and many more Indian Vegetarian Recipes, Indian Snack Recipes. Restaurant and Dhaba Style Recipes, Kids tiffin box recipes and main course recipes for Lunch and Dinner
Fruit Cream With Yogurt Ingredient list:
Plain Thick curd or yogurt: 1 cup,
Whipped cream or cream fresh: ¼ cup,
Saffron or Kesar strings: 4-5,
Cardamom or elaychi powder: 2 pinches,
Sugar: 2tbsp,
Almonds and Pistachios: 8-10 each,
Fine chopped apple: ¼ cup,
Fine chopped bananas: ¼ cup,
Chopped grapes: ¼ cup,
Pomegranate seeds: ¼ cup,
Milk: 1tsp,
-----------------------------------------------------------------------------------------
Blog link for fruit cream recipe: http://foodsandflavorsbyshilpi.com/fr...
===========================
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Here is an easy decaffeinated Tea recipe which is an effective remedy against sore throat, cough and cold. Give it a try when you feel down and out and feel better soon.
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Ingredients
4 cups of water
( we'll boil it down to two cups)
2 inch piece of ginger chopped
2-4 tbsp mint leaves ( use fresh or dried)
1 stick of cinnamon
1-2 tsp Fennel seeds
4 cardamom pods
optional- cloves -3,4
1-2 tbsp honey
Method:
Brew all these ingredients together in the water for 5-6 mins (until water is reduced), change in color. Take that steam in for sinus relief and then pour tea in a cup ( pass it through strainer), sweeten it up with honey and enjoy.
Hope you feel better soon.
Kokwa Za Tende"/ "Kokotende" are treats that can be found in Zanzibar and the Kenyan Coast. When translated, "Kokwa Za Tende" means "the seeds of a date". It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.
INGREDIENTS
2 cups flour
4 tbsp. fine semolina (Suji/ Farina)
½ tsp. cardamom powder
1 tsp. baking powder
2 tbsp. melted butter (unsalted)
3/4 cup-1 cup coconut milk
pinch of salt (I used Kosher salt)
INSTRUCTIONS
Mix together the dry ingredients in a mixing bowl. Then add the melted butter and coconut milk. Knead all the ingredients to a dough that does not stick to your hands, but is still pliable. Break up the dough into walnut-sized balls. Flatten the balls between the palm of your hands, forming a disk. Press the disc on an afro comb/ pique (as shown in the video) and slowly begin to roll the disc away from you. The dough will take on the shape of rotini pasta owing to the ridges on the comb. If you cannot find this kind of comb, make smaller balls out of the dough and use the back of a fork to do the job. In the meantime, on medium-high heat, heat up some odor-free oil e.g canola or vegetable oil for frying the kokotendes. The oil will be ready to fry the kokotendes once the tip of a wooden spoon is inserted in the oil and the edges of the spoon begin to sizzle. Be careful not to overheat your oil as this will result in kokotendes that appear cooked on the outside, but the inside will be doughy/mushy : (. Reduce the temperature to medium and fry until the kokotendes are golden and crispy. Use a skimmer to remove the cooked kokotendes from the oil into a prepared plate that is covered with kitchen towels to absorb any excess cooking oil. Drain and set aside to let them cool. Make the sugar coating (sheera). The recipe for the coating follows:
INGREDIENTS FOR SHEERA:
½ cup water
1-1 1/2 cups sugar (depending on how sweet you like your food).
3 drops of vanilla extract / rose water/ orange-blossom water(I prefer a mix of vanilla extract and rose water)
pinch of cardamom powder (1/4 tspn)
INSTRUCTIONS:
Put all the ingredients in a heavy bottom pan and bring to a simmer on medium heat. DO NOT stir this mixture as it will crystalize! Gently lift the pan off the stove and twirl the mixture around frequently until it has a thick and sticky consistency.
Place the cooled kokotendes in a container that has a lid. Slowly drizzle the sheera (syrup) over the kokotendes, cover the container with a lid and shake until all the kokotendes are coated with the syrup. Allow the sugar syrup to dry on the kokotendes (doing this will give them a white coating and more crunch). They are now ready to eat. Enjoy!
FOR SPICES AND COOKING EQUIPMENT SEEN IN THIS VIDEO, VISIT: http://astore.amazon.com/stesmez-20
Method
1. Add some ghee in a pressure cooker.
2. Add some whole spices Cardamom pods, Cinnamon, Clove, Onions, Green chilies & saute it.
4. Once the onions are transparent, add moong dal, ginger-garlic paste, minced meat, tomatoes, salt, chili powder, coriander and mint leaves. Mix it well.
5. Finally, add the broken basmati rice and some water.
6. Close the pressure cooker and let it cook for about 5-6 whistles.
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Chicken Korma Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with bread
or sheermal or regular roti or tandoori. Try this mughlai dish.
Ingredients-
1. Chicken..........250 grams.
2. Onion.........2 medium fine paste.
3. Ginger & garlic paste..........5 tea sp.
4. Red chilli powder.........3 tea sp.
5. Coriander powder..........3 tsp.
6. Turmeric powder..........1/4 tsp.
7. Whole garam masala paste...........2 tea sp.
8. Salt to taste.
9. Curd.........1 cup sour.
10. Oil.
11. Bay leaf - 1, cinnamon - 1 inch, mace - 3-4 stands, green cardamom - 2, cloves - 5, black pepper -5 , large cardamom - 1.
12. Coconut powder..........1 tea sp.
13. Cashew nut.........8-10.
14. Popy seeds(khaskhas).........1 tsp.
15. Red colour.
16. Coriander..........to garnish.
Method-
1. Take chicken wash it, put curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.
2. Make a fine paste of cashewnut coconut and khaskhas after soaking.
3. Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add other masalas also.
4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.
5. Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.
6. Now add turmeric powder coriander powder and fry well add red chilli powder add salt add water and now add rest of the curd. Add garam masala paste.
7. Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.
9. Serve with naan or tandoori.
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.
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).
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.
If you live to eat and not eat to live then our Webchef, Famebox Food Channel is just the right platform for you. One-stop destination for all food connoisseurs, it gets you recipes that score high on flavour and are winners when it comes to nutrition. Learn some quick snacks for a boring evening, lavish meals fit for a king or healthy breakfasts for a leaner you. Tune in and explore the master chef in you!
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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.
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
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.
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
http://www.howtocookgreatethiopian.com
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 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.
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
Give this recipe a try and give us your feedback
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This program features the cooking of Soy Mince and Aubergine Curry with Fragrant Vegetable Rice by The Supreme Master Ching Hai International Association members from India.
1½ cups basmati rice
½ teaspoon salt
3 cardamom pods
4 cloves
1/2 sticks cinnamon
2 tablespoons oil
¼ teaspoon turmeric
¾ cup mixed vegetables, cubed
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Are you up for adding a little spice into your holiday? This year, I'm shelving my classic cranberry sauce recipe in favor of something slightly more exotic: a pineapple salsa and an apple-date chutney. Untraditional, sure; but these flavorful toppings will definitely bring some excitement to your table and maybe even become a new tradition all their own. Try these simple recipes out when Thanksgiving arrives -- you might give up gravy for good.
Sarah's Tip of the Day:
Chutney and salsa can be made up to three days in advance. Store in an airtight container in the fridge until ready to serve.
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1/2 teaspoon lime zest, plus 2 teaspoons fresh lime juice
2 teaspoons minced jalapeno (seeded if desired)
1/2 teaspoon minced garlic (from 1 clove)
1 tablespoon honey
2 tablespoons shredded fresh mint
DIRECTIONS
STEP 1
Combine pineapple, lime zest and juice, jalapeno, garlic and honey in a food processor. Pulse until coarsely ground. Stir in mint and season with salt. Serve chilled or at room temperature.
Seeds from 3 cardamom pods (optional) or 1/2-inch piece cinnamon stick
2 green apples, peeled and cut into 3/4-inch pieces
1/2 cup coarsely chopped dates (or any other dried fruit)
1/4 cup sugar
2 tablespoons white wine vinegar
DIRECTIONS
STEP 1
Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and saute until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.
Kekda Masala or Crab Masala is a delicious crab dish made in Maharashtrian style influenced by Malvani cuisine - masala using spices and coconut.
ingredients
2 number Cardamom
5-6 small Cinnamon sticks
1 springs Coriander leaves, chopped
2 tbsp Coriander seeds
500 grams Crabs, cleaned and cut into pieces
1 tsp Cumin seeds
4-5 number Dry Red Chillies
0 For Gravy -
0 For Masala -
1 tbsp Fresh grated Coconut
1 cup Freshly ground coconut with coconut milk
1 tsp Garam masala powder
1/2 tsp Garlic cloves, crushed
1/2 tsp Ginger, crushed
2-3 number Green chillies, chopped
1 tbsp Malvani Masala dry powder
1 tbsp Oil
2 tbsp Oil
1 big Onions, chopped
1 small Onions, chopped
1 tsp Pepper corns
0 Salt to taste
1 cup Tomato puree, freshly made
1/4 tsp Turmeric powder
0 Water as needed
Heat a pan and dry roast coriander seeds, cumin seeds, red chillies, peppercorn, cinnamon sticks, and cardamom. Once they start releasing their aroma, add little oil and chopped onions and sauté until the onions turn golden in colour. Add some grated coconut and cook till it gets browned, remove and make a paste of these ingredients in the blender and keep aside. Add some oil in a hot pan; add chopped onions, salt and sauté till the golden turn golden in colour. Add crushed garlic, ginger and green chillies. Add some turmeric powder, garam masala and masala mix (red chilli powder and Malvani masala). To this add 1 cup tomato puree and mix well. Add 1 tbsp of the masala paste (ground at the first). Add crab (cleaned and cut into pieces), water enough to cover all the crab pieces and mix. Cover the pan with a lid and allow cooking for about 10-12 minutes until the crab is cooked. Add freshly ground coconut along with coconut milk to the mixture and mix well. Sprinkle some chopped coriander leaves and switch off the flame.
http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods "Reach vahrehvah at -
Cooked Raw Rice - 1 cup
Chopped Cashew nuts
Chopped Dates
Chopped Almond
Raisins
Sugar - 3 tbsp
Cardamom pods
Ghee
Saffron in milk
Method:
1. Heat some ghee in a pan and roast the chopped almonds and cashews. Once they start turning brown, add raisins and dates. Roast them and then transfer the mixture into a bowl.
2. In the same pan, add some ghee & cooked raw rice. Toss them over low flame.
3. Then, add saffron milk, cardamom powder, dry fruits - nut mixture and sugar to it. Mix well.
4. Check for sweetness and then turn off the stove. Serve hot or at room temperature.
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This is my answer to "what's your favourite chicken curry?". Sri Lankan curries are well known for their bright colours, spicy aroma, vibrant flavours & best of all for their unique taste. This is a traditional recipe which is practical & fit enough for modern cooking.
For the complete recipe:
http://www.dailyfoodrecipes.com/sri-l...
Ingredients:
** For Marinate The Chicken **
600 Grams Chicken (cut in to pieces)
1 Teaspoon Chili powder
1 Teaspoon Curry powder
1 Teaspoon Ground pepper
1/2 Teaspoon Turmeric powder
1 Teaspoon Vinegar
2 Teaspoon Salt (or to taste)
1 Teaspoon Mustard (ground)
1 Teaspoon Tamarind juice (fresh)
** For Preparing Chicken **
1 Medium Red onion (finely chopped)
8 Clove Garlic (finely chopped)
6 Medium slice(s) Ginger (finely chopped)
5 Medium Curry leaves
1/2 Teaspoon Curry powder
1 Teaspoon Chili powder
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel
3 Small Cardamom pods (crushed a bit)
1/2 Teaspoon Coriander seeds
3 Small Clove
1 Medium Tomato (cut in to pieces)
4 Tablespoon Oil
1 Cup Coconut milk (thick)
1 Stick Cinnamon
Music courtesy of YouTube
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Website: http://www.dailyfoodrecipes.com
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2 cups of potatoes
2 cups Yams
1/2 cup of broccoli
1/2 cup onions
1/2 cup of cilantro
5 clove garlic
2 Tbs Olive oil
32 oz Vegetable both
1/4 tsp gram Marsala
1/4 tsp turmeric
1/4 tsp cardamon
Follow the video. Remember to put the broccoli last. Good Luck
This exotic twist on the traditional salmon steak dish exhibits a unique and delicious flavor profile due to the use of luxurious ingredients such as Mirin and cardamom. East meets West with the inclusion of both familiar elements such as peppercorn and garlic with less common black tea and seaweed—this dish will send your taste buds on a delightful global journey!
Print the recipe at http://www.911cheferic.com/component/...
This one even surprised us! But a generous dollop of a secret ingredient (mayonnaise) in the cake mix makes the lightest and fluffiest sponge ever! Combined with the flavours of banana and cardamom it's a definite winner. To make it FridgeCam material we bung it in a monkey cake tin and dress barry up in a very special outfit!
Get the full recipe at http://sortedfood.com/mayonnaisecake
Other videos this week:-
Moroccan Couscous - http://bit.ly/1gCocR9
Swiss Rosti - http://bit.ly/1nAup0E
Ribs and Chow Mein Noodles - http://bit.ly/1lQLjZX
YouTube Nation - http://bit.ly/NNllv1
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Potato curry aloo curry recipe| Indian dum aloo recipe for chapati rice | quick dum aloo recipe in pressure cooker Potato gravy recipe | Aloo Ki Sabzi | Quick aloo ki sabzi curry recipe \ Indian lunch dinner recipe | Indian Party recipe
Ingredients List
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For detailed instructions, tips, tricks and much more information about this recipe visit my BLOG SITE: http://www.foodsandflavorsbyshilpi.com
