Dal Makhani recipe (Indian Lentils)

How to make Dal Makhani (Indian Lentils) at home. Lentils curry cooked with cream and a variety of Indian spices.

How to Make Authentic Pork Belly Bun (Recipe)

This is the real deal northern Chinese authentic pork belly bun recipe! The pork is slow braised for hours to get a moist and melt-in-your-mouth texture, with a tangy, savory and rich flavor. It’s served with crisp and lemony cilantro and peppers in a fluffy flatbread, with a spoonful of velvety gravy.

Print recipe at: http://omnivorescookbook.com/recipes/...

{ingredients for pork belly}

300 grams (10 ounce) pork belly (lean:fat 7:3)
1 dried chili pepper
3 cloves
1 pod cardamom
1 whole star anise
1 cinnamon stick (5 centimeters / 2 inches in length)
2 pieces ginger
40 grams (1.5 ounces) green onion, white part
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons shaoxing wine
2 teaspoons sugar

{ingredients for the bun}

200 grams all purpose flour plus extra to dust hands
1/2 teaspoon dry yeast
2 cups cilantro, chopped
2 jalapeno pepper (or bell pepper), chopped


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Chai Tea Cupcakes with a Honey Ginger Frosting

In this tea-inspired recipe, Lovely Lady Cakes shows us how to make Chai Tea Cupcakes with a Honey Ginger Frosting — all from scratch and using fresh spices. #RealBrewedRecipes

Ingredients
For the Cupcakes:
- 1 1/3 c (315ml) milk
- 6 tbsp loose black tea
- 15 cardamom pods, crushed
- 1 tsp fennel
- ½" of ginger, peeled and grated
- 4 eggs
- 2 egg yolks
- 2 tsp vanilla
- 2 ¾ c (390 g) flour
- 2 c (398 g) sugar
- 2 ¾ tsp baking powder
- ¾ tsp cinnamon
- ½ tsp salt
- 1 c (237 g) butter, room temp
- Cinnamon, for garnish

For the Honey Ginger Cream:
- 6 oz (170 g) cream cheese, room temp
- 6 tbsp (85 g) butter, room temp
- ½ c (118 ml) honey
- 1 ½ tsp freshly grated ginger
- 3 ½ c (547 g) confectioners' sugar

Process
For the Chai Tea Cupcakes:
1. Preheat oven to 350F. Oil and line two 12-cup cupcake pans and set aside.
2. Place the milk, tea, cardamom, fennel and ginger in a small saucepan and place over medium-low heat. Bring to a simmer and let bubble for 30 seconds.
3. Remove from heat and let steep 5 minutes.
4. Combine the flour, baking powder, cinnamon and salt in a large bowl. Set aside.
5. In the bowl of a stand-mixer, cream together the sugar and butter on a low speed for 2 minutes or until light and fluffy. Set aside.
6. Crack 4 eggs into a separate bowl and add 2 additional egg yolks and vanilla. Set aside.
7. Strain the flavored milk into the eggs, discard the grounds.
8. Pour ⅓ of each the wet and dry ingredients into the bowl of the stand-mixer and stir to combine.
9. Repeat 2 more times until all the wet and dry ingredients are well incorporated, scraping down the bowl as needed.
10. Using an ice cream scoop, divide the batter evenly among the two pans and bake 18-20 minutes, or until the cupcakes spring back when lightly pressed in the center.
11. Cool cupcakes in pans on a rack for ten minutes, then remove the cupcakes from the pans and set aside to cool slightly while you make your frosting.

For the Honey Ginger Cream:
1. In a clean mixing bowl, beat the butter and cream cheese together until smooth.
2. Add honey and ginger and whip to combine, scraping down the sides of the bowl.
3. Add the sugar in two batches, and beat until fully incorporated.

To Assemble:
Using an offset spatula, top cupcakes with a tablespoon of honey ginger cream and sprinkle with cinnamon. Enjoy!

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Kesari Bhaat | Rice Based Indian Dessert Recipe | Ruchi's Kitchen

Watch how to make Kesari Bhaat, a delicious dessert recipe by Ruchi Bharani.

Kesari Bhaat is a very popular rice based dessert which is popular across the country. It is a cuisine of Karnataka and is popular during festivals like Ugadi. Check out Ruchi Bharani's take on this popular dessert.

Ingredients: 

1 cup rice

Cardamom Powder

1 tbsp ghee

2 cinnamon, 2 cloves, 4 pepper corns

2 cups of cashew nuts and raisins

1 1/2 cups of sugar

1 1/2 cups water

Kesar

Few drops of yellow colour

Method:

- In a pot of bpoiling water, add the soaked basmati rice. 

- Add the cloves, peppercorn and the cinnamon sticks. Let the rice cook for about 8 - 10 minutes.

- Once cooked, drain it out from the hot water.

- Add the rice back into the same pot.

- Add the sugar, saffron strands and turn on the flame. Mix the rice and sugar and cook until the sugar melts properly. 

- Give it a light stir. When you feel that 50% of the water has evaporated, get it off the flame. 

- Roast few cashewnuts and raisins with some ghee. Turn off the flame and give it a slight colour. Then add this to the rice. 

- Also add little cardamom powder and give it a nice stir. 

- Add few drops of colour to it. 

- Give the rice atleast 1 hour resting time. Then serve it chilled or you can also warm it up. 

Director: Suchandra Basu

Camera: Kawaldeep Singh Jangwal, Manjeet Katariya

Editing: Dinesh Shetty

Creative Head: Kavya Krishnaswamy

Producer: Rajjat A. Barjatya

Copyrights: Rajshri Entertainment Private Limited

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Apple flower cake with a hint of cardamom... & completely gluten-free

Ingredients:

– 2 red apples

– 1/2 a lemon, juice only

– 1 lt boiling water

————–

– 115g unsalted butter, room temp

– 90g dark brown sugar

– 25g white sugar

– 3 large eggs, room temp

– 75g almond flour

– 25g corn starch

– 150g oat flour

– 1 1/2 tsp baking powder

– 1/8 tsp xanthan gum

– 1/4 tsp salt

– 1/4 tsp cardamom

————–

– 2 tbs icing sugar

Directions:

1. preheat the oven to 170C. Grease & line a 20cm spring-form cake tin with parchment & set aside.

2. combine the lemon juice & boiling water in a bowl & set aside.

3. peel & core the apples. Slice into thin strips approx. 1-2mm in width & transfer into the boiling water (the lemon will keep them from browning & the heat will soften them to make them easier to work with).

4. combine the butter & sugars in the bowl of your stand mixer & cream. Add the eggs one at a time & beat thoroughly between each addition.

5. scrape down the sides of the bowl, add the dry ingredients & beat the mixture again until smooth. Transfer into your cake tin & smooth into an even layer.

6. drain the apple slices from the water. Starting from the outside edge, start arrange the apples in a circle & continue going until all the batter is covered (see video).

7. lightly sprinkle with sugar & place in the oven. Bake 30 to 45minutes or until a sewer can be inserted into the middle of the cake & comes out clean.

8. remove from the oven & allow to cool before removing it from the tin. Dust with icing sugar & serve.

Homemade Raspberry Cardamom Jam with SQIRL Chef Jessica Koslow

My family goes bonkers for jam. Seriously. We buy bread to eat jam. That’s the way it works in my house.

When it comes to making inventive, crazy-addictive, drool-worthy jam, Jessica Koslow of SQIRL really knows her stuff. Her recipe for raspberry-cardamom jam will knock your socks off. This recipe is simple, easy to make, and a sure success at home even for the first time. It actually works very well with regular grocery store raspberries, as they tend to have more pectin, meaning this could be a great project if you don’t have a farmers market nearby. Plus, up until the actual cooking stages, it provides an opportunity for the whole family to get involved: have the kiddos help out by squishing the fruit and sugar between their fingers to blend the ingredients. Getting messy has never produced such delicious results.

This recipe is ripe for adaptation, so feel free to experiment with different herbs and spices to suit your taste. Happy jam-making!

RECIPE

Ingredients
4.5 pounds raspberries
3 pounds organic sugar*
1.7 ounces fresh lemon juice, about 2 lemons**
½ tbsp ground cardamom

*Sugar is 67% of the weight of the berries
**Keep remaining lemon halves. Lemon juice is 2.4% of the weight of the raspberries

Tools
Cooper jam pan (or wide stainless steel stock pot)
Spatula with long handle
Scale
Cheese cloth / satchel / turkey stuffing bag
Mesh skimmer
Glass jars
Small plates in freezer
Thermometer

Directions
1. Heat glass jars on a sheet pan in the oven at 225F for at least 20 min to prevent jars from breaking when pouring in the hot jam. Take 5 small plates and stick them in the freezer.
2. In a large bowl, crush the berries with your hands until smooth (or place in a food processor and pulse). Stir in the sugar and lemon juice to combine all the ingredients. Place the used lemon halves into a cheesecloth and place into the mixture.
3. Dump everything including the cheesecloth packet into a wide pot and bring to a boil over high heat. Stir often (and constantly if working in stainless steel) and skim off any foam. Tip: Stir and push from the bottom of the pan.
4. Once the jam is in the final cooking stages, stir in the ground cardamom.
5. We are in the final cooking stages when temperature reaches 210 degrees. Use the plate test to determine if the jam is ready.
6. Place a dollap of jam on a frozen plate and place it back in the freezer for one minute. Then run your finger through the jam. If it stays apart like the Red Sea and the top wrinkles like a furrowed brow, it’s ready. If not, continue cooking the jam and conducting the plate test every few minutes.
7. Turn off the stove once the jam is ready. Remove the jars from the oven and pour in the hot jam. Let it cool completely.

FULL RECIPE: http://www.farmtotablebabymama.com/cl...

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Farm to Table Family focuses on bringing the family together through healthy, tasty, and beautiful foods. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.

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“Desert Season”
“Circles in the Night”
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How to Make Sri Lankan Pork Curry

Real justice for pork, with traditional Sri Lankan spices & age old curry cooking method. One of the best pork curry I've ever tasted. Meat is tender, curry is tasty & aromatic. Nice spicy flavour, lovely dish.

For the complete recipe:

http://www.dailyfoodrecipes.com/sri-l...

Ingredients:

** For marinate the pork **

500 Grams Pork (cut into cubes)

2 Teaspoons Salt

1 Teaspoon Pepper

1 Tablespoon Vinegar

1 Tablespoon Soy sauce - light (optional)

5 Cloves Garlic (crushed)

1 Tablespoon Ginger (crushed)

1/2 Teaspoon Turmeric

1 Tablespoon Curry powder

1 Tablespoon Chilli powder

** For Preparing pork **

3 Tablespoons Oil

1 Sprig Curry leaves

4 Small Cardamom pods

6 Small Cloves

1 Tablespoon Coriander seeds

1 Small Cinnamon stick

1 Large Onion (chopped)

2 Medium Green chillies (sliced)

1 Tablespoon Black curry powder

1 Cup Coconut milk (thick)

Music courtesy of YouTube

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Website: http://www.dailyfoodrecipes.com

How To Make Hveder (Danish Buns)

It's May Day! Today is the same day as the Danish Holiday "Store Bededag", But it's not on the same day every year. We actually eat these "hveder" the night before "Store Bededag", but... yeah. I'm untraditional... So I eat them today! I did a tiny mistake with this recipe... I cut them into 21 pieces and I should only have cut them into 10 pieces! Hveder are supposed to be big and rise up so they touch each other in the oven when they bake. The recipe is just amazing, just remember to only cut them into 10 pieces OR make a double portion! ;-) The family will love them!

Remember to check out Jonny's chocoflan right here:
https://youtu.be/dth5UDWuXjg

Check out his channel here:
https://www.youtube.com/channel/UCGKA...

10 hveder - 10 buns
You will need:
50 g of fresh yeast
1 cup of luke warm milk (my cups are 250 ml)
30 g of melted butter
500-525 g of flour
1 egg
1 tsp of salt
1 tsp of cardamom

Rise for 1 hour

Shape into buns

Rise of 15 minutes more

Turn the oven to 180 degrees C convention and bake for 25-30 minutes.

When they are done, cut them and toast them!

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I'm using the song: Barton Springs by the Bird Creek from the youtube audio library.

Algerian And Tunisia Shakshuka With Eggplant Recipe

This phenomenal Moroccan Shakshuka With Eggplant is a great dish to make for brunch with your family and friends. Serve it with sourdough bread and you'll have the best brunch ever.
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Ingredients
2 lb eggplants
1/3 cup extra virgin olive oil
1 large onion
1/2 teaspoon cumin seeds
1 teaspoon mustard seeds
1/4 teaspoon fenugreek
1/2 teaspoon chili flakes
1/2 teaspoon ground coriander seeds
1 teaspoon garlic powder or 5 chopped garlic cloves
1/4 teaspoon cinnamon
2 cardamom pods
170 g can organic diced tomatoes
170 g can water + as needed
2 tablespoons organic tomato paste
1 bay leaf
1 teaspoon Himalayan pink salt
up to 12 extra large organic eggs
2 tablespoons chopped parsley
Shakshuka: https://www.youtube.com/watch?v=D5xPp...

Date and Walnut Balls (Healthy Heart Recipe) by Tarla Dalal

Date and Walnut Balls

Ever yearned for a mithai that is fuss-free yet irresistibly tasty? Well, here is your wish come true. All it takes to make these Date and Walnut Balls is chop, mix and shape, yet it is so good. Thanks to sweet and sticky dates, this sweet requires no sugar, which means it is not too high on calories. On the other hand, it tops the charts on nutritional aspects. Dates are rich in fibre, antioxidants and natural sugar, while also being a wonderful source of potassium, which keeps blood pressure in check. Walnuts, which are ably teamed with the dates here, are rich in omega 3 fatty acids and arginine. These ensure proper blood flow to the heart and keep the heart’s lining healthy.

Preparation Time: 5 minutes.
Cooking Time: Nil.
Makes 8 balls.

½ cup finely chopped seedless black dates
2 tbsp finely chopped walnuts (akhrot)
¼ tsp cardamom (elaichi) powder

1. Combine all the ingredients in a deep bowl and mix well till the mixture binds well like a dough.
2. Divide the mixture into 8 portions and shape each portion into a round ball. Serve immediately or store refrigerated in an air-tight container and serve it within 3 to 4 days.

Nutritive values per ball
Energy: 39 kcal
Protein: 0.7 gm
Carbohydrates: 3.6 gm
Fat: 2.5 gm.
Fibre: 0.8 gm

Chole Pulav | Quick And Easy To Make Main Course Rice Recipe

If you are looking for some variety in your daily meals, here's chef Ruchi Bharani who shows you how to make an everyday meal lavish with using any fancy ingredients or complicated recipes. Check out the recipe of Chole Pulav, which is a delectable combination of chickpea and rice.

Ingredients:

2 cinnamon sticks
2 cardamom pieces
2 cloves
2 onions, chopped
1 tbsp chole masala
1 tsp red chilli powder
1/2 cup chickpeas, boiled
2 potatoes, fried
1 tsp cumin seeds

2 tbsp ginger garlic paste
3 tomatoes, pureed
1 tsp amchoor powder/raw mango powder
1 cup rice, boiled
2 slit green chillies
2 onions, fried

Method:

- Heat ghee in a pan.
- Add the cumin seeds, whole spices (cloves, cinnamon sticks and cardamom), bay leaf and the shredded onion and saute all the ingredients well.
- Add the slit green chillies.
- Add the tomato puree and dry it out slightly.
- Add the dry spices - chole masala, raw mango powder and red chilli powder and mix well.
- Add the soaked and boiled chickpeas and boiled rice. Toss them us lightly using 2 spoons.
- Add the fried cubes of potato, coriander leaves and salt and toss everything well. You may add little water if you feel the need.
- Cover it and let it simmer for about 2 minutes.
- The pulav is ready to be plated.
- Garnish it with some coriander leaves and fried onions.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Healthy Mocha and Cardamom Cannoli Recipe

Featuring two different types of cannolis - mocha cannolis and cardamom cannolis, this recipe shows how to make two types of healthy cannolis for dessert. They make a great snack and also incorporate healthy ingredients like cheese and nuts.

Cannoli shells: http://www.amazon.com/gp/product/B008... (Amazon)

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Music: "Montauk Point" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0