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!
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.
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.
Popular Chef Asha Gomez stops by Good Day Atlanta to share recipes from her new cookbook "My Two Souths." Click the video to see her cardamom stewed plantains and chai tea recipes here. For more information visit the viewer information story on the FOX 5 Atlanta APP.
Learn how to make Peri Peri Masala at home from our chef Archana on Ruchkar Mejwani Basic Cooking. This masala is used as a seasoning agent in recipes such as Chicken, Rice & French Fries.
Ingredients:
2 tsp Red Chilli Powder 1 tsp Chilli Flakes 2 tsp Garlic Powder 1/2 tsp Cinnamon Powder 1/2 tsp Cardamom Powder 1/2 tsp Powdered Sugar 1/2 tsp Salt 1/2 tsp Dried Ginger Powder 1/2 tsp Rock Salt 1/2 tsp Oregano
Method:
- In a large bowl add red chilli powder, chilli flakes, garlic powder, cinnamon powder, cardamom powder, powdered sugar, salt, dried ginger powder, rock salt and oregano. - Mix all the ingredients well. - Peri Peri Masala is ready to use.
Ingredients - Oil, Green Cardamom, Onion, Celery, Chicken, Salt, Cumin Powder, Red Chilli Powder, Garam Masala, Perry Perry Chilli Sauce
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.
Corn Kernels - 1 Cup Potato (Boiled, peeled and mashed) - 1/2 Cup Bread (big) - 1 slice Cloves - 2 no CInnamon - 1/4 inch piece Ginger (finely chopped) - 1 tspp Green Cardamom powder - pinch Cumin Seeds - 1/2 tsp Black peppercorns - 10- 12 no Salt - 3/4 tsp Oil - for deep frying CIlantro/ Cpriander leaves (finely chopped) - 2 Tbsp Green Chillies (finely chopped) - 3 or to taste Mint (finely chopped) - few leaves Onion (finely chopped) - 1/4 Cup Pressed Rice/ Poha(Thick variety ) - 2 Tbsp
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Ingredients: 3 pieces of Chicken. 1 cup Rice. 1 Onion. Garam Masala. (1 Cinnamon stick, 4 Green Cardamom, 3 Black Cardamom, 2 Anise star, 4 Black cloves, 1 Bay leaf) 1 whole Garlic. 1 inch Ginger. 1 tbsp salt. 1 tbsp Black pepper. 1 tbsp Coriander seeds. 1 tbsp Coriander powder.
Recipe: Add 4 glasses of water in a pot. Add all the garam masala and chicken in it. Add salt, black pepper, coriander seeds, coriander powder. Add half an onion, ginger and garlic. Cover and simmer for 40-45 minutes. Once the chicken is cooked take it out and strain the broth. Broth should be 2 cups. Now in a pan add oil. Add cumin seeds and fry for 30 seconds. Add onion. Fry until its golden brown and add ginger-garlic. Add broth and bring it to a boil. Now add rice. (Always soak rice for 30 minutes before cooking). Cook on high heat until the moisture is dry. Meanwhile fry the chicken on both sides until its golden brown. Add that fried chicken on rice and cover for 5 minutes on low heat. Use fork to fluff the rice. Serve with yogurt (Rita).
Looking for a sweet surprise? Try recipes for baked goods that use chickpeas - not only will they satisfy your sweet tooth, they're filled with protein, so they'll keep you full 'til it's time for your next meal. Pumpkin purée marries beautifully with the warm, comforting flavors of cinnamon, cardamom, and ginger. Between the chickpeas and pumpkin, these cookies are an excellent source of fiber, iron and protein, as well as a good amount of calcium and vitamin C!
Here's the final video of our Diwali Series! We've made cupcakes which not only taste like a gulab jamun but also have it inside them! Do make these, coz, who doesn't like gulab jamuns?
Ingredients: For the cupcake: refined flour: 1 1/2 cup granulated sugar: 3/4 cup yogurt: 1/3 cup oil: 1/3 cup soda: 1/3 cup vanilla essence: 1 teaspoon baking powder: 1 1/4 teaspoon baking soda: 1/2 teaspoon cardamom powder: 1 teaspoon
For the buttercream: Butter: 100g Saffron: A few strands Cardamom powder: 1 teaspoon Icing sugar: 2 Cups Milk: 2 teaspoons
Watch cardamom benefits for health in this youtube tutorial by Sonia Goyal.
There are numerous cardamom benefits for health, it is very much beneficial to treat mouth ulcers, cough, headache, increase potency and it also improves blood circulation in the body.
This aromatic herb is a good source of iron, manganese and minerals including potassium, calcium and magnesium. Additionally it is also an excellent source of many vital vitamins which are essential for optimum health.
Green cardamom is mostly used as a mouth freshener and as a spice in Indian cuisine. It not only adds sweet taste to your dishes but adds a unique flavor also.
Include this aromatic spice in your routine diet and get health benefits in a tasty manner! ----------------------------------------------------------------------- Watch other home remedies at ekunji channel: https://www.youtube.com/playlist?list... ----------------------------------------------------------------------- Subscribe Us at Youtube at: http://www.youtube.com/ekunji?sub_con... Website: http://www.ekunji.com Facebook Page: http://www.facebook.com/ekunji.encycl... Google+ : https://plus.google.com/+ekunji Twitter : https://twitter.com/ekunji ----------------------------------------------------------------------- Sonia Goyal at Google+ : https://plus.google.com/+SoniaGoyalJa... Sonia Goyal at Facebook : https://www.facebook.com/soniya.goyal.52 Sonia Goyal at Twitter : https://twitter.com/SoniyaGoyal3 Sonia Goyal at Pinterest : http://www.pinterest.com/soniyagoyal52/ ----------------------------------------------------------------------- Background Music Title : Sunflower Music Source : YouTube Audio Library (http://www.youtube.com/audiolibrary) Artist : Topher Mohr and Alex Elena Genre : Rock ----------------------------------------------------------------------- Disclaimer: All the information provided on ekunji.com website (including articles, photos, videos and blog) are based on Indian old heritage practices, alternative medicine, traditional medicine, ancient system, knowledge available with the individuals, communities, tribal and folk practices which are transferred in Indian society by generation to generation with or without documentation and training system. ekunji.com, any part of this website and/or any member does not claim to treat and/or cure any disease, medical condition or beauty problem.
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art 17 of 26 of our "Around the World" series, "Q" for Qatar. Cardamom is a heavily used spiced in the Middle East and particularly Qatar. These cake donuts are light and fluffy perfectly highlight the subtle spice.
“This particular recipe for moussaka is the best I’ve tasted. Given to me by George Calombaris, it boasts layers of silky, smoky eggplant and a truly gorgeous tomato and grilled capsicum based sauce, filled with lovely herbs and spices.” Poh Ling Yeow Ingredients
2 large red capsicums, halved lengthways, seeds removed 2 tbsp olive oil, plus extra as needed 3 large eggplants, cut lengthways into 5 mm-thick slices 500 g minced pork 500 g minced lamb 1 tsp cumin seeds 1 tsp ground cinnamon 1 tbsp dried oregano 1 tsp ground cardamom 2 onions, finely chopped 2 garlic cloves, crushed 800 g tinned crushed tomatoes 120 g kefalograviera cheese (see note) or parmesan, coarsely grated
Béchamel
750 ml (3 cups) milk 1 onion, studded with 4 cloves and 1 bay leaf 100 g unsalted butter 75 g (½ cup) plain flour Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 10 minutes
Preheat the oven to 180˚C (160˚C fan-forced).
Flatten the capsicum halves with the palm of your hand, then place, skin-side up, on baking trays lined with foil and grill on the highest oven shelf for 15 minutes or until the skins are blistered black (see Note). Pull the sides of the foil to the centre over the capsicum and fold to enclose it completely. Leave to steam for 10 minutes, then peel and discard the skin and finely chop the flesh. Set aside.
Meanwhile, heat a drizzle of olive oil on a cast-iron grill-plate over high heat until smoking. Working in batches, grill the eggplant slices for 30 seconds on each side or until both sides have clear char marks, adding extra oil as needed; as the grill-plate heats, it will take less time to grill.
Heat 1 tablespoon of the olive oil in a large non-stick frying pan over high heat and cook the mince, stirring for 6–8 minutes or until the meat is brown. Add the cumin, cinnamon, oregano and cardamom, then, stirring continuously, cook for another 5 minutes. Season to taste with salt and pepper and set aside.
Heat the remaining olive oil in a large heavy-based frying pan over medium heat and cook the onion and garlic for 4 minutes or until soft and translucent. Add the capsicum and tomato and bring to a simmer, then cook for 15–20 minutes, stirring occasionally. Add to the mince mixture, then simmer over low heat for 15 minutes. Season to taste.
Meanwhile, to make the béchamel, place the milk and clove-studded onion in a small heavy-based saucepan and bring to a simmer over medium heat. Melt the butter in a non-stick saucepan over medium heat. Stir in the flour and cook, stirring continuously, for 1 minute. Strain the milk, discarding the onion, then add 60 ml (¼ cup) of the hot milk at a time to the butter and flour mixture, whisking continuously to ensure the mixture is smooth; when all the milk is added, the sauce should be thick. If not, continue to cook for 2–3 minutes or until it has thickened. Season the sauce to taste with salt, stir and set aside.
To assemble, place one-third of the meat mixture in a large baking dish, top with one-third of the eggplant, then repeat the layering process until all the eggplant and meat are used. Spread the warm béchamel sauce evenly over the surface and sprinkle with the kefalograviera or parmesan.
Bake the moussaka for 35 minutes or until heated through and golden brown on top. Serve immediately.
Note
• When grilling the capsicum it is useful to know that, the more burnt they are, the easier the skin will be to remove.
Watch this video to find out how to make this recipe. Click to subscribe for more recipe.
MALAI LOLLIPOP
Ingredients
2-3 tablespoons fresh cream (malai) 8 chicken lollipops ½ cup hung yogurt ½ cup grated processed cheese Salt to taste ½ teaspoon garam masala powder ¼ teaspoon green cardamom powder ½ teaspoon chaat masala Crushed black peppercorns to taste 2 teaspoons ginger-garlic-green chilli paste Juice of ½ lemon 2 tablespoons oil + for greasing Onion rings for serving Fresh coriander sprigs for garnishing
Method
1. To prepare marinade, take hung yogurt in a bowl. Add cheese and mix. Add salt, garam masala powder, cardamom powder, chaat masala, crushed peppercorns, ginger-garlic-green chilli paste and lemon juice and mix well. 2. Add chicken lollipops and mix. Add cream and mix well. Refrigerate to marinate for 1 hour. 3. Preheat oven to 200° C. 4. Add 2 tablespoons oil to marinated chicken lollipops and mix well. 5. Line a baking tray with an aluminium foil and grease with some oil. Place the marinated chicken lollipops. 6. Put the tray into the preheated oven and bake for 8-10 minutes. 7. Wrap the bone on baked lollipops with aluminium foil. 8. Serve hot garnished onion rings and coriander sprigs.
