You should never get sad over day old bread because you can revive that loaf by making bread pudding! It's actually a great excuse not to waste the bread. Just convince yourself that you're doing a good deed by making this delicious and easy dessert.
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Learn how to make tempting aam ka murabba at home with The Bombay Chef, Varun Inamdar.
Its the season of Mangoes and the best option is to make yummy recipe with these delicious delight. So The Bombay Chef brings to your kitchen the tasty and delectable Murabba recipe only on Rajshri Food
Ingredients 1 kg raw mango 1 kg sugar Few strands of Kesar Few cardamon seeds 1/2 tsp salt 250 ml water
Method: - Peel off the skin of raw mangoes and cut it into small dices - In a pan add the diced mangoes, sugar and water and let it cook for 15-20 minutes on low flame - Stir continuously - Add strands of saffron, cardamom seeds and salt - Refrigerate it overnight - Transfer it to a jar and murabba is ready!
Chocolates are the happiest form of happiness and Neha helps us learn how to make Cardamom Chocolates at home. Watch this video and use this cardamom chocolate recipe to gift your loved ones some happiness!
Ingredients: ● 1 can cardamom evaporated milk (I use rainbow brand) ● 1 tbsp. ginger, crushed ● 3 pods green cardamom, powdered (optional but recommended) ● 1 +3⁄4 cup water ● 2 tbsp strong indian black tea ● Sugar, to taste
Simply, light puff pastry, little spice and some baking required to make this roasted pumpkin strudel. And in fact I used butternut squash, sweet and mellow. See more recipes online at Gustomondo: http://www.gustomondo.net
Today I'm showing you how to make this delicious Orange, Ginger and cardamom cake. For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on: Facebook: http://goo.gl/RYSDHa Instagram: InTheKitchenWithKate - http://goo.gl/6FB8eA Pinterest: http://goo.gl/fnf8hM
Keema is a flavorsome curry of mince lamb cooked in spices and green peas. Indian curries require patience to let the spices and succulent juices of the meat fuse together. Keema is typically eaten with an Indian bread such as naan, paratha, khichdi or pulao. I have found it goes perfect with zucchini noodles to make it paleo and healthier.
INGREDIENTS: - Makes 4 servings 3 green cardamom pods 6 in. cooking twine 1 (1 1/2 in.) cinnamon stick 3 whole cloves 1/4 cup extra virgin olive oil 1 large sweet onion, chopped 1 Tbs. ginger, grated 3 garlic cloves, minced 3/4 lb ground lamb 1 tsp. ground turmeric 2 tsp. kosher salt 1 red bell pepper, diced 1 (8 oz. package) mushrooms, sliced 3 roma tomatoes (about 3/4 lb), diced 1 tsp. cayenne pepper 1 cup frozen peas 1/4 cup water 2 Tbs. chopped fresh basil 2 large zucchinis
Directions: 1. Crush the cardamom pods with a knife just slightly until the shell cracks a little. This is called bruising. 2. Tie the cinnamon stick and cloves together with the cooking twine. 3. In a large saute pan on medium heat, heat up olive oil. 4. Add onions, ginger, garlic, cinnamon stick, cloves and cardamom pods. Mix well until onions are softened. About 10 minutes. 5. Add ground lamb, turmeric, and salt. Stir until browned. 6. Add bell pepper, mushrooms, tomatoes, and cayenne pepper. Combine for 10 minutes. Tomatoes should turn saucy. Let sauce thicken. 7. Add peas, combine and let it simmer for 10 minutes while you spiralize the zucchini into noodles. 8. In the last minute, mix the basil in the lamb mixture. 9. Discard the cinnamon stick, cloves, and cardamom pods. 10. Transfer out of the saute pan into a large bowl but leave a little sauce in the pan. 11. On medium heat, add 1/2 of the zucchini noodles. Cook for 3-5 minutes or until zucchini noodles are al dente. Repeat for 2nd half of the zucchini noodles. 12. Serve the lamb mixture on a bed of zucchini noodles.
All filmed on a Sony RX100 M4 and Fuji X100T Edited on Adobe Premiere Pro Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
We like recipes, that tasty and quick. This is one of them. You can definitely prepare the muffins according to you taste - you can add dates, other nuts or even chocolate chips.
This Indian dish is a typical 'slow cooking' recipe which should be cooked at a low temperature. It will take a little longer (around 90 minutes) but the result will be delicious. I used a Moroccan tajine but any large thick bottomed pan will do. Cooking this curry feels like a long and refreshing meditation session.
We'll start off by slowly frying 'whole garam massala' which is a choice of spices that are not ground nor cut. 2 small bayleafs, 1 star anise, 1 coriander root, around 10 pepper corns, 3 cloves, 1 pod of black cardamom, 5 pods of green cardamom and 1 cinnamon stick. Slowly fry these for about 5 minutes. The whole garam massala gives a wonderful fragrance to the oil and will not burn that easily like seeds and ground spices may do. That's why we start off with these whole spices. Please note that most restaurant cooks will remove the whole garam massala as the taste of getting a whole piece of star anise or clove in your mouth may be a very intense experience taste wise. If you have guests for dinner you may want to do so too. But I left them in this time. The kids did not join us for this dinner.
After 5 minutes we'll add a large, finely chopped onion and let this fry for another couple of minutes. Then we'll add 1 teaspoon of kurkuma (turmeric) which will colour the onion beautyfully. Give it a stir and then add about 500 grams of lamb. Bones included as those give your curry a wonderful flavour. Add 1 teaspoon of salt. Give it a stir and then add 4 cloves of garlic and a 3 centimeter ginger root. All finely sliced. And stir again.
Then it's time to add the seeds. 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds and 1 teaspoon nigella seeds (nigella is not traditional so optional). And stir. Wait 10 minutes.
Add 4 roughly cut tomatoes which is the first moist ingredient. The second one will be 1 cup of Greek yogurt. Also add some mint leafs and some coriander leafs. 1 teaspoon of ground fenugreek, 1 or 2 teaspoons of chili powder, 1 teaspoon of ground kardamom and 1 teaspoon of ground garam massala. Close the lid and let it simmer for at least 10 minutes.
Then add about 6 dried chilies and a small piece of santen which is pressed coconut. Originally an Indonesian ingredient and in this case a 'fusion' choice as the traditional Indian cuisine doesn't include santen. According to the more authentic recipes we should have added a cup of coconut milk. I do prefer santen as its fragrance is much more intense. It adds a little sweetness and it thickens the sauce instead of making it more moist. However you may need to add a splash of water. Less than half a cup.
Let this all simmer for at least 20 minutes before you add 1 medium sized eggplant chopped into bite-sized cubes.
After about 10 minutes you should have a taste and add whatever you think is missing. I added 1 teaspoon of salt, some sugar and some chili powder as I like it hot (when the kids are not at home). Then start cooking the basmati rice which will take about 10 minutes. When the rice is done it's time to plate this wonderful meal. Enjoy your dinner!
¾ cup grated processed cheese 1 cup chicken mince ½ inch ginger, finely chopped 4-5 garlic cloves, finely chopped 1-2 green chillies, finely chopped ½ teaspoon garam masala powder ¼ teaspoon green cardamom powder 1tablespoon chopped fresh coriander leaves 2 tablespoons cashewnut powder 1 egg Salt to taste Oil for greasing Melted butter for basting
Method
1. Put chicken mince in a bowl. Add ginger, garlic, green chillies, garam masala powder, cardamom powder, coriander leaves, cashewnut powder, egg and salt and mix well. 2. Add cheese and mix well. 3. Grease your palms with some oil, divide the mixture into equal portions and wrap them around 2 satay sticks together. 4. Heat a griller. Place the sticks on it and grill, basting with butter, till fully cooked, golden and grill marks appear on sides. 5. Garnish with mint sprig and serve hot with onion rings and lemon slices.
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Ingredients: 1 whole chicken. 1/2 cup yogurt. 1 tbsp ginger-garlic paste. 1 tbsp salt. 1 tbsp paprika. 1 tsp cumin seeds. 1 tbsp coriander powder. 4-5 green cardamom. 1/2 cinnamon stick. 2 bay leaf. 4 black loves. 1 onion. Ginger. Fresh cilantro. Green chili.
Recipe: Marinate the whole chicken with yogurt, ginger-garlic paste, salt, paprika, cumin seeds, coriander powder. Marinate for 1 hour. Add oil to a pan. Fry black cloves, cardamom, bay leafs for 3 mins. Add garlic and keep frying. Now add onion and cook until onion is translucent. Now add chicken and cook for 10-15bmins. Once it change the color, cover and cook for 40-45 mins on low heat. Keep staring occasionally. Add fresh cilantro, green chili. Enjoy with Roti, Rice or Naan.
Learn how to cook Bombay fish in coconut mango sauce with Garam Masala
Ingredients (for 3 portions): Black rice – 300 g Tilapia – 400-450 g Mango 1 pc Onion 1pc Coconut milk 200 ml Cream 20-23% 200 ml Ginger powder – 1 tsp Turmeric – 1 tsp Chili powder ground- ½ tsp Black pepper- ½ tsp Cardamom powder - ½ tsp Cumin- ½ tsp Cinnamon - ½ tsp Curry - pinch Salt to taste
Preparation: 1. Soak the rice in water, rinse. Pour the rice with water at a ratio of 1 to 2. Bring to a boil, add salt and cook for about 30 minutes over low heat, without stirring. 2. Chop onion finely. Fry the onion. Then add all the spices one by one so they can give maximum flavor. You can also use ready to cook Indian spice mix. 3. Add cream and coconut milk. If a mango is not very ripe, chop it and add at this step. Otherwise add it with fish. Cook at low heat for 10 min. 4. Cut fish into pieces. Cook it with sauce for nearly 15 min at medium heat until it’s cooked. Salt. 5. Put the rice in the center of the plate, garnish it with fresh mango and herbs. Put the fish with the sauce.
