Mutton Pepper Roast

For Cooking Mutton
Turmeric Powder-1/2 tspn
Cinnamon-1 small
Cardamom-2
Cloves-3 or 4
Salt
Water-as needed

For the gravy

Onion-2 big
Tomato-1 big
Ginger Garlic paste-2 1/2 tspn
Green Chillies-6 crushed
Turmeric Powder-1/4tspn
Red Chilli Powder-1 tspn
Coriander Powder-1 tspn
Cinnamon-1 small
Peppercorns-1/4 tspn
Fennel Seeds-1/2 tspn
Cardamom-4
Pepper Powder-2 tspn
Coriander Leaves
Curry Leaves
Salt
Oil

Pumpkin Chutney

In this video you learn how to prepare a delicous and subtly spiced pumpkin chutney in an easy way using seasonal products for this time of the year (October/November). The chutney, like other types of pickles, allows us to preserve seasonal ingredients for a longer time in the fredge. It can even be stored in the freezer. 

Given the rather small quantity kept in beautiful jars, this colourful chutney makes an excellent homemade gift for Christmas! 

Recipe:

400g Squash or Pumpkin

1 apple, peeled and sliced

1 onion, finely chopped

1 lemon, juice and zest

100g preserving sugar

150ml wine vinegar

Cinnamon, cardamom, cloves

Olive oil

Kulukki sarbath | Shaken Lemonade

Kulukki sarbath

Malabar special spicy lemonade

This video explain how to make kulukki sarbath.This is a traditional spicy lemonade made by shaking.. kulukki means shake..

INGREDIENTS FOR KULUKKI SARBATH

Sugar - 1 cup

water - 1 cup

Cardamom powder - 1/4 tsp

Cinnamon - 1 stick

Sabja seeds / kaskas /basil seeds- 2tbsp (soaked in sugar water)

Finely chopped ginger - 1/2 tsp

Green chilli - 1 or half

Lemon juice - of 1 lemon

1 lemon wedge

mint leaves - 3 , 

some ice cubes and little water

METHOD

In a sauce pan combine sugar , water , cardamom powder , and cinnamon.Bring it to a boil until the sugar is melted.After the sugar dissolved boil for 2 more minute , then off the flame ,remove the cinnamon stick then allow to cool.After chill this syrup

In a tall glass put basil seeds , green chilli , ginger , lemon wedge, mint leaves , and lemon juice 

Then pour the prepared sugar syrup to half of the glass , Add hand full of crushed ice or ice cubes , then fill up the glass with water.

Invert a steel glass to the lemonade glass , hold tightly then shake well around 30 - 60 seconds.

you can do this by filling all this in a bottle or jar with lid .

Tasty and spicy kulukki sarbath is ready

Yogurt Cardamom Dessert

Mariel makes a delicate creamy dessert with yogurt and cardamom.

Cheese Log Stuffed w/ Cranberry Chutney – Bruno Albouze

Here is the one you want to have on your cheese plater!
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Girolle Cheese Curler / Rosette http://goo.gl/bCc0hq
Global Knife 18 inch (30cm) http://goo.gl/wrWIhC
John Boos cutting board http://goo.gl/Kw9Zfc

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Cranberry Kumquat Chutney Recipe

3/4 cup (150g) granulated sugar
2 star anise (if broken into pieces, make a sachet)
1 cup (250ml) ruby port
1/4 tsp ground cardamom
2.5 Tbsp (40g) crystalized ginger, thinly chopped or blend with the port
1/2 lemongrass stalk, cut off the lower bulb and remove tough, outer leaves, pound the dried stalks lightly to release their volatile oils
20 ea. (100g) kumquats, rinsed and halved or quartered or 1 whole orange, unpeeled, seeded and diced

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Chai Tea
11⁄2 cups water
1⁄2 cup milk (any milk will do)
1 tbsp loose black tea OR 1 black tea bag
4-5 green cardamom pods
1⁄2 cinnamon stick
1 tsp black peppercorns
1-2 tsp agave nectar

Pumpkin Spice Latte
1 shot espresso OR 1 tsp instant espresso powder
11⁄2 cups cashew milk (dairy, almond or soy milk would also work)
1⁄4 cup pumpkin puree
1⁄4 tsp pumpkin pie spice http://bit.ly/1NLrgIa
1-2 tsp maple syrup

Homemade Apple Cider
8-10 apples, quartered (I love Gala Apples)
1 cinnamon stick
1 tsp whole allspice
1⁄4 cup maple syrup (optional)

Add apples to a large saucepot and cover with water.
Boil mixture on medium-high for one hour.
After one hour, reduce heat to medium-low, add spice sachet and maple syrup (if using), cover and simmer for two hours.
After two hours, remove sachet and strain apples through a fine mesh sieve. Discard solids.
Strain a second time through a fine mesh sieve lined with cheesecloth.
Allow mixture to cool.
Refrigerate for up to a week. Or freeze it for up to 6 months.

How To Make Nutty Streusel Muffins At Home || Anjali Pathak |

Muffins are really easy to make and taste best when eaten on the day, warm, straight from the oven. I love to add sweet spices to the everyday favourite recipes, but you can leave it out if you wish. And like with all muffins, the less mixing, the better! So don’t be tempted to keep stirring even if you see lumps of flour – this will make it lighter.

Makes 12

Ingredients:

For the streusel topping:

30g butter, chilled and cut into 1cm cubes

55g plain flour/maida

25g caster sugar

30g hazelnuts, roughly chopped

For the muffins:

240g plain flour/maida

115g brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon green cardamom seeds, finely crushed

100g hazelnuts, roughly chopped

150ml milk

115g butter, melted and cooled

2 eggs, beaten

½ teaspoon vanilla essence (optional)

Method:

1. First, make the streusel topping. Place the butter in a large shallow bowl and sift over the 

flour. 

2. Rub them together until it resembles large breadcrumbs. A few lumps are ok.

3. Stir in the sugar and hazelnuts.

4. Pop back in the fridge until you are ready to use it.

5. Preheat the oven to 190°C/375°F/gas 5 and line a 12 hole muffin tin with paper cases.

6. In a bowl sift together the dry ingredients - flour, brown sugar, baking powder and baking 

soda. 

7. Stir through the crushed green cardamom and hazelnuts.

8. In a large bowl mix together the wet ingredients – milk, butter, eggs and vanilla essence (if 

using).

9. Make a well in the dry ingredients and pour in the wet ingredients. Quickly mix together, only 

using 15-20 strokes.

10. Fill the muffin cases evenly with the batter.

11. Sprinkle over the chilled streusel topping and bake in the centre of the oven for 20 minutes, or 

until they are well-risen and golden brown. Test by inserting a skewer into the middle of a 

muffin, it should come out clean.

12. Leave to cool on a wire rack.

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Kesar Elaichi Shrikhand /Saffron Cardamom Yogurt

Today let's prepare this heavenly Kesar Elaichi Shrikhand .Very simple and tasty to eat.


To get detailed recipe go to:
http://www.poojascookery.com/kesar-el...

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Apricot Almond cake with Rosewater and Cardamom recipe

Programme website: http://bbc.in/1Lx26Pj "This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling."

Prawn Briyani - Cooking with Hexa by Sapna Anand

asi Briyani, or sometimes spelled Biryani, Biriyani or Biriani is a kind of mixed rice dish from the Indian Subcontinent. The ingredients to prepare this dish are spices, rice and meat or vegetables.

If you were to dined out for a decent dish of Briyani in a restaurant, it would definitely cost you a fortune. The only way to get an awesome dish of Briyani without having to spend too much would be cooking it yourself. This Prawn Briyani is a home recipe passed down by our Chef Sapna’s grandmother to her. She have simplified the recipe even more by using HEXA’s Briyani Powder. Therefore, you just have to follow the simple steps and the delicious Prawn Briyani could be prepared in less than an hour!

Ingredients:
For the rice:
300g of basmati rice
1 tbsp ghee
1 bay leaf
6 cardamom pod(slightly open)
1 star anise
1 mace
6 cloves
1 cinnamon stick
4 cups of water
For the prawn:
Spice paste blend:
3 large onions
1 inch of ginger
3 cloves of garlic
2 dry red chili
½ cup of water
2 tbsp HEXA Briyani Powder
½ tsp HEXA Turmeric Powder
HEXA Rock Salt to taste
Prawn gravy:
250g large prawns, peeled, tail left on and deveined
1 large tomato, diced
⅓ cup of water
2 sprigs curry leaves
2 tbsp ghee
⅓ cup of coconut milk
For garnishing:
A handful of coriander leaves

Method:
For the Rice:
Rinse and soak 300g of basmati rice in water for 30 minutes.
Drain rice and set aside.
In a heavy bottom deep pot, heat ghee on low heat, ensure it’s not smoking hot.
Add in 1 bay leaf, 6 cardamom pod(slightly open), 1 star anise, 1 mace, 6 cloves and 1 cinnamon stick, sauté for about 10 seconds.
Add in the drained rice and stir well to coat in ghee for 1 minute.
Add 4 cups of water and bring it to a boil, cover and cook on low heat for approximately 7-10 mins or till all the liquid has evaporated with lid on.
Fluff the rice with fork and set aside.
For Prawn gravy:
Add 3 large onions, 1 inch of ginger, 3 cloves of garlic, 2 dry red chili and ½ cup of water in a blender and blend it into a thick, fine paste.
Then, mix the paste with 2 tbsp HEXA Briyani Powder, ½ tsp HEXA Turmeric Powder and HEXA Rock Salt according to taste.
Heat a pan, toss the paste along with diced tomato and ⅓ cup of water.
Cook covered for about 10 mins on medium heat.
Take lid off, add the prawns and continue to cook until sauce thickens and coats prawns .
Add 2 sprigs curry leaves and 2 tbsp ghee, cook again until sauce thickens, oil starts to come from the edges and gets a deep colour. It is important to ensure sauce is cooked well.
Add ⅓ cup of coconut milk, bring to a light boil and set aside.
Assembly:
In a pot, add a portion of the cooked prawn gravy.
Over the gravy spread a portion of the cooked basmati rice.
Before serving gently mix the layers of prawn briyani, top it up with prawn gravy and garnish with coriander leaves.