Cardamon Fennel Scallops Recipe

Raghavan Iyer teaches viewers of The Rush how to prepare an Indian cooking recipe for scallops. From the cook book Indian Cooking Unfolded - a master class in Indian cooking with 100 easy recipes using 10 ingredients or less.

Seafood Biryani Recipe / Sanjeev Kapoor Khazana

SEAFOOD BIRYANI

Ingredients

1 cup fish fillet cubes
1 cup medium prawns, shelled and deveined
7-8 clams
1½ cups basmati rice, soaked
Salt to taste
1 black cardamom
5-6 black peppercorns
1 star anise
1 green cardamom
1 inch cinnamon
1 blade mace
3 tablespoons ghee + for drizzling
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
3 teaspoonsbiryani masala
½ cup yogurt
8-10 fresh mint sprigs
10-12 fresh coriander sprigs
1 tablespoon oil
2 medium onions, sliced
1 cup browned onions
8-10 saffron strands, soaked in water

Method

1. Heat sufficient water in a deep non-stick pan. Add salt, black cardamom, peppercorns, star anise, green cardamom, cinnamon, mace and 1 tablespoon ghee and mix well.
2. Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
3. Add rice to the pan, cover and cook till the rice is half done.
4. Take fish, prawns and clams in a bowl. Add ginger-garlic paste, salt, turmeric powder, chilli powder, 2 teaspoons biryanimasala and yogurt and mix well.
5. Chop some of the mint leaves and coriander leaves and add to the bowl.
6. Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
7. Strain the cooked rice.
8. Add 2 tablespoons browned onions to the seafood mixture.Add this mixture to the pan and mix lightly. Add the rice and mix lightly.
9. Add saffron water, salt and remaining browned onions, remaining biryani masala, torn mint leaves and coriander leaves. Drizzle some ghee on the top and sprinkle some water, cover and place the pan on a flat non-stick pan and cook for 15 minutes or till the seafood is cooked.
10. Serve hot.

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Fudge Recipe / The Ultimate Fudge

Fudge is a type of Western confectionery, which is usually soft, sweet, and rich.

It is made by mixing sugar, butter and milk, heating and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

Fruits, Nuts, and Candies are sometimes added. 

Ingredient List:

- 250 ml Milk

- 250 grams Sugar

- 100 grams Salted Butter

- 400 grams Condensed Milk

- 1/4 Teaspoon Cardamom Powder 

Method to Prepare Fudge:-

Place the Sauce Pan on Medium heat and then Add dd 1 cup Milk

Now Add 400 grams Condensed Milk 

Add in 100 grams of Butter 

Now Pour One Cup of Sugar 

Keep on Stirring on Medium heat 

Let it simmer until half done and Add cardamom powder 

Now turn the heat to low-medium and continue reducing

stir continuously until it gets thick 

Now Add in Chopped Cherries or Dry Fruits of your Choice 

Once done, Pour the Fudge into the Greased Mould

Let it Cool and then Refrigerate for 4 hours 

Remove from the Refrigerator 

Cut the Fudge into Pieces.

Enjoy Your Fudge! 

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Bread malpua recipe

Malpua recipe with bread-Indian sweets & desserts recipes idea is popular mithai simple & easy to make at home with khoya/mawa and dry fruits for all festivals.This dessert dish idea is ideal for festivals such as diwali,holi,rakhi & dusshera.Bread stuffed with khoya & dry friuts dipped in sugar syrup is perfect & delicious desserts recipes for kids and adults with no baking/oven.This is the best Indian sweet/dessert which can also be made on occasions like wedding, party & potluck.Serve this sweet dish hot(hot is best) or cold to your family,friends,kids and loved ones and win their hearts.In this video learn how to make/cook bread malpua at home with easy step by step instruction & correct cooking technique. Happy cooking.

Ingredients: Bread, khoya/mava, clarified butter (ghee), grated coconut, cardamom powder, saffron, cashew, pistachios, raisins, milk, sugar, water, almond for garnishing.

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Essential Secrets of Cooking with Mediterranean Spices

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►Think about the last fantastic meal you had. Chances are, the reason you remember it is because of the spices used in cooking it.

Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.

Everyone who cooks—from the master chef planning an elaborate banquet to the amateur cook looking for a quick dinner—should have a confident understanding of spices and how each one can be used to create an exciting range of taste sensations. Uncover the secrets of spices and you’ll possess the power to transform the food you cook from simple and dull to exciting and memorable; know which spices to use to get the flavor you want; and experiment confidently with new spices and cuisines from around the world.

In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.

Savor the Secrets of the World’s Great Spices

According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. This makes Essential Secrets of Spices in Cooking an excellent way to savor the spices and cuisines of exotic locales—and even recreate them right in your home. After these six lessons, you’ll have a well-rounded mastery of how to cook with a wide range of international spices.

Indian spices: India alone produces 50 percent of the spices we consume annually. Among those you’ll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas.

Latin American spices: Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles—from jalapenos to poblanos and guajillos to anchos—as well as with regional spices such as Mexican oregano and canela (“true cinnamon”).

Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter.

Spice Up Your Culinary Repertoire

Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice’s characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make

tea-smoked quail,

rosemary lamb kebabs, ( with cardamom)

authentic Mexican molé,

chile tamarind shrimp,

hot mulled wine,

and much more.

Every minute of this course places you in the hands of a chef whose decades of cooking education have given him both authority in the kitchen and that unique ability to teach and inspire others to cook. Chef Briwa has crafted a lecture series that’s essential for anyone looking to spice up everyday meals. And the included guidebook—with full-color photos, techniques for cooking with spices, and easy-to-read recipes—makes a handy resource for the home chef.

Taken together, Essential Secrets of Spices in Cooking is a cornerstone of the well-rounded chef’s toolkit and the secret to richer, more rewarding culinary experiences.

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Strawberry Coconut Cardamom Popsicles

Strawberries are a romantic fruit!
I'm all about popsicles this summer, and this latest combo I've come up with is a great magical blend for looooove!

This Recipe features Cardamom, our favorite spice.

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MUSHROOM CALDEEN - Mrs Vahchef

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

DESCRIPTION:

This is one of the easiest, delicious and healthy mushroom recipes, served with roti, rice.

INGREDIENTS:

Peppercorn ½ tsp
Cloves 4 nos
Cardamom 2 nos
Tamarind 4-5 gms
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Garlic 5-6 cloves
Dry red chillies 2-3 nos
Vinegar 1 tbs
Oil 1 tbs
Onions(chopped) ½ cup
Slit green chillies 2 nos
Salt To taste
Ginger garlic paste ½ tsp
Turmeric powder ¼ tsp
Mushroom pieces tomato ½ cup
Sugar ¼ tsp
Coconut milk 1 cup
Coriander leaves(chopped) 1 tbs

METHOD:

1. Take a pan and add peppercorn, cloves, cardamom, tamarind, coriander seeds, cumin seeds, garlic, red chillies and dry roast it, later transfer into mixie jar and and add vinegar, little water to make a smooth paste.
2. Heat oil in another pan and add onions slit green chillies, little salt and saute it, add ginger garlic paste, turmeric powder and saute it.
3. To it add above paste, little water, mushroom pieces and mix it, later place lid cook for 3 min.
4. Remove lid and add tomato, little sugar, little salt, coconut milk and saute it.
5. Atlast add coriander leaves and mix nicely.
6. Now mushroom caldeen is ready to serve.

Spiced Coffee Ice Cream Recipe

Coffee & Spices in ice cream… So tasty! So easy!

Ingredients:
2 cups (500 mL) 35% cream
½ cup (125 mL) coarsely ground dark roast coffee beans
6 whole cardamom pods, lightly crushed
Pinch cinnamon
½ tsp (2 mL) salt
4 egg yolks
1 300 mL can sweetened condensed milk

Method:
Combine cream, coffee, cardamom, cinnamon and salt in a saucepan over medium-high heat. Bring to a boil, then remove from heat and let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Whisk egg yolks and condensed milk in a medium bowl until pale and smooth. Slowly whisk hot cream mixture into the yolk mixture until smooth. Cover and chill completely.

Pour custard into a prepared ice cream maker and follow manufacturer's instructions. Transfer to a sealable container, and freeze until set.

How To Make Puran | Maharashtrian Dishes |

Watch this video to learn how to make the Puran of the signature Maharashtrian dish Puran Poli

HOW TO MAKE PURAN

Ingredients

1 cup split Bengal gram (chana dal), soaked for 4-5 hours

1 cup grated jaggery

1½-2 tablespoons sugar

1 teaspoon nutmeg powder

1 teaspoon green cardamom powder

Method

1. Heat a non-stick pan. Add Bengal gram and 4-5 cups water, stir and cook till the grains soften.

2. Switch off heat, strain the water and add Bengal gram into the same pan. Add jaggery, mix well and cook till it melts.

3. Add sugar, mix well and cook for 30 minutes or till thick. Switch off heat and set aside to cool.

4. Add nutmeg powder and green cardamom powder and mix well. Grind the mixture to a fine paste. Transfer the puran into a bowl.

5. Divide into equal portions and shape them into balls (laddoos).

6. Top with cashewnut halves and serve or use to prepare puran poli.

Preparation Time: 4-5 hours

Cooking Time: 60-70 minutes

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Bubur Lambuk Ayam | Chicken Porridge with Spices

It is usually during Ramadan, "Bubur Lambuk" is cooked and distributed to others at the mosques. I once tried it when it was given by a neighbour and since then, I was hooked. It is amazing! The spices and coconut milk gave such lift to the taste and texture of the rice.

Ingredients:
150g rice (washed)
3cm ginger (julienned)
3 garlic (minced)
2 shallots (minced)
2 pandan leaves
2 cloves
1 star anise
1 tsp pepper
1 tbsp fennel powder
1 cinammon stick
1 tbsp cardamom
40g chicken
100ml coconut milk
1 litre of chicken stock

To garnish:
Parsley
Sliced chilies
Fried shallots

How to Cook Khao Soi Talay (Chiang Mai Spicy Noodle Soup)

This video is very special because it's not only the first Thai dish I've ever featured, it's in fact the first non - Malaysian dish on my YouTube channel. A fellow Malaysian at Shangri-La Chiang Mai described Khao Soi as like a Chiang Mai laksa. Chef Kamsin teaches me how to prepare this dish, and the ingredients and method were intriguing to say the least. What a sensational dish to start off my Thai culinary journey.

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INGREDIENTS:
60 g Soft shell crab or blue swimmer crabs
80 g Squid
80 g River shrimp
600 g Coconut milk
100 g Red curry paste
20 g Curry powder
10 g Turmeric powder
5 g Galengal
100 g Shallots
20 g Dried chillies
30 g Coriander root
30 g Chinese cardamom
10 g Chilli oil
50 g Egg noodles
200 g Flat egg noodles
30 g Lettuce pickle
30 g Chilli flakes
2 g Lime (whole)
60 g Palm sugar
40 g Soy sauce
40 g Oyster sauce
20 g Fish sauce

METHOD:
1. Heat oil in a saucepan, add the dry ingredients (except palm sugar) and some coconut milk. Mix until they blend together and form a paste.

2. Pour in more coconut milk and add water/stock. Stir occasionally and let it simmer for 30 minutes.

3. Separate the liquid with a sieve or strainer and set it aside.

4. Heat the soup and season it with palm sugar, fish sauce and soya sauce.

5. Assemble the noodles, poached seafood, and soup in a bowl. Garnish it with fried shallots, fresh onions, vegetables and lime.

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Jackie M
Southeast Asian Street Food Specialist
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Vietnamese Iced Coffee Recipe (Cà phê sữa đá) | Food Busker

A traditional recipe for an occasional treat, this is Food Busker John Quilter's Vietnamese Iced Coffee, or 'Cà phê sữa đá'. All you need is condensed milk, cafetiere or french press coffee and some ice to chill it down when you serve it. It's refreshing, caffeinated and - due to the condensed milk - more than a little bit naughty! John will also show you how to mix it up with a cardamom twist. Give it a go and make sure you let us know what you think of it.

Links from the video:

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