Spiralized Potato Pancakes

Our take on traditional potato pancakes are made with love and plenty of flavor from Rodelle Cinnamon Sicks, cardamom and fresh ginger. We think your family will love them!

Sarah Menanix (SnixyKitchen.com) and Alanna Taylor-Tobin (TheBojonGourmet.com) made these simple, yet elegant Spiralized Potato Pancakes using Rodelle and KitchenAid® products. Put a twist on a familiar classic with this recipe for the holidays!

For the full recipe visit: http://rodellekitchen.com/our-recipes...

For more information about KitchenAid's products, visit: http://www.kitchenaid.com/

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Lagan Ka Titar | Teetar Recipe | Partridge

Ingredients : Partridges, Ginger Garlic Paste, Salt, Yoghurt, Onion Paste, Butter, Cloves, Bay Leaf, Almond, Pistachio, Saffron, Kewra Water, Water, Poppy Seeds, Desiccated Coconut, Melon Seeds, Black Pepper, Black Cardamom, Green Cardamom, Cinnamon Stick, Blade Mace, Nutmeg, Coriander Leaves

Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.

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Oven Roasted Carrots with Orange and Cardamom

How to make easy roasted carrots with orange and cardamom for the holidays.

Serves 4 (recipe as shown in video is half of these measurements)

Ingredients:
1 lb carrots, washed, peeled and tops removed
3 Tbs coconut oil
1 Tbs fresh thyme
1/2 tsp ground cardamom
1/2 tsp salt
juice and zest of 2 oranges
1/4 tsp garlic salt (optional, not shown in video)

Preheat oven to 500F
Boil carrots in water for 2 minutes then remove and place in an ice bath to stop the cooking process.
Remove carrots from ice bath, and place on a baking sheet.
In a small bowl combine remaining ingredients and drizzle over all of the carrots.
Place the carrots in the oven and roast for 10 - 15 minutes, turning as needed for even cooking, and remove when fork tender and nicely caramelized.
Serve with extra orange zest sprinkled on top and garnish with roasted orange slices and thyme.