- 2 1/2 cups walnuts
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons butter, melted
Instructions:
Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
Scrape the batter into a 9-inch pie pan...use your hands, its the easiest way!. Take your time smoothing and patting the batter out evenly. It's better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust. Bake the crust for 15 minutes at 350.
Filling Recpie:
- One 15-ounce can of pumpkin
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- pinch of sea salt
- 3 tablespoons maple syrup (add a bit extra if you like your pie sweeter!)
- 1 tablespoon arrowroot powder
- 3 eggs, whisked
Instructions:
Mix together all ingredients. Pour into the pre-baked crust and bake for 50 minutes at 350. Let pie cool overnight prior to serving.
Reduced supply from southern growing belts also supported prices of the commodity
Press Trust of India / New Delhi Nov 09, 2012, 14:23 IST
Cardamom prices rose by Rs 10 to Rs 834.60 per kg in futures trading today on the back of a firming trend in the spot market amid rising export enquiries.
Reduced supply from southern growing belts also supported prices of the commodity.
At the Multi Commodity Exchange, the December contract rose by Rs 10, or 1.21%, to Rs 834.60 per kg, with a trading volume of 268 lots.
The November contract advanced by Rs 8.50, or 1.07%, to Rs 801.80 per kg, with business volume of 137 lots.
Traders said increased buying in the spot market, fuelled by festive and export demand, led to the rise in Cardamom futures prices.
They said reduced supply from southern growing belts also supported the uptrend.
In this session i am going to show you how to prepare Ukadiche Modaks. Which are also known as steamed modaks. So lets start, Ingredients required for this are:
For Dough
Rice Flour 1 Cup
Water 3/4 Cup or 1 Cup
Salt Pinch
Oil 1/2 Tsp
Ghee 1/2 Tbsp
For Stuffing
Coconut 1 Cup
Jaggery 2/3 Cup
Cardamom Pw 1/4 Tsp
Note: (i) I was left with some dough so i have revised the ingredient quantities. (ii) You may boil 1 cup of water also, it will make the dough easier to knead as well as the dough will form in the pan itself. And you will not require water while kneading the dough. Rest of the process is same for preparing the dough. (iii) It is very important to prepare the cup of the dough to make THIN other wise it will not taste good. (iv) I was also not able to prepare and stuff and seal the modak so my mom did that she also was not known to it but as she knows to make excellent momos, and they are kind of momos while stuffing and sealing so my mom did it. (v) You may use a plastic below and above the dough and create thin cups, if you are not able to flatten the dough. (vi) If your rice flour is coarse, add a tbsp of glunitious rice flour to it while sieving it.
Directions
Stuffing: Add the jaggery to a nonstick pan, it should be in low flame. After it melts, add the coconut. Cook for a minute or two. After it comes all together and some lumps of jaggery is melted add the cardamom powder to it and stir well and cook for around half a minute and transfer to a plate.
For Dough.
Boil 1 cup of water in a deep pan. Add ghee, oil, salt, and add the flour to it. Mix well till no lumps and cover cook for two mins. As i added 3/4 Cup of water in the video it did not formed the dough in the pan, i recommend you to add 1 cup of water as the dough will have more moisture and it will be easier to flatten them. And it will not require water while kneading the dough, it will require some oil while kneading it.
After two mins of cover cooking take this dough to a greased surface and cool down for to mins and start kneading it. Knead for around 5 mins. You may not need to add water, if the dough is not soft you may add a maximum of 1 tsp of water to it. And do add oil in between.
After kneading the dough cover this dough, because we dont want our dough to dry.
Grease your hands and take a lemon size ball, and start pressing with your palms as shown in the video. GO AS MUCH THIN AS POSSIBLE. If the flatten dough is thick it will not taste good. So go as much thin as possible. And now add the jaggery and coconut stuffing to it, and create seal as shown in the video. As i could not do this flattening and sealing this dough my mom is doing this.
After all it requires patience and experience in this or in momos.
After sealing the modak dip this modak in water, dont dip it completely in water just till half the modak and keep aside.
After preparing all the modaks, boil water in a steamer, and in the decks of the steamer line the decks with wet handkerchief and keep the modaks in them. Once water boils, keep your steamer decks in the steamer and steam till 12-15mins minutes, depends upon the size of the modaks. You may shuffle the decks of your steamer after around 8 mins in your steamer if your steamer have 2 decks. After 12 mins switch off the flame and let it rest in the same position of the steamer for around 5-7mins.
Now Serve to Lord Ganesha First. And then serve hot to yourselves.
2 lb rice cake
2 Tb olive oil
1 onion, halved
3″ of ginger, halved lengthwise
3 lbs of beef bones
6 quarts of water
Pho Spices [3 cinnamon stick, 2 tbl coriander seeds, 15 star anise, 2 cardamom pods, 12 whole cloves]
2 Tb salt
1/4 cup fish sauce
1/2 inch chunk of yellow rock sugar (or 1/2 ounce of sugar)
1 lb beef (flank or eye of round) sliced as thin as possible.
1 whole lime
basil
beansprouts
Hoisin sauce
Red Pepper Paste (Kojujang)
3 egg (separated into yolk and whites)
sheets of seaweed paper
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Seasonal fruits pickled in alcoholic mixtures are always an exciting experience for this passionate consumer.
This is one of the best rcipes for such a combination, peaches flavoured with Cointreau,
spices and honey and given sharpness with a little vinegar.
It has generously been provided by friend Trish Durham, the daughter of winemakers,
who is married to a winemaker so she knows all about blending flavours.
Ingredients:
750g firm peaches,
skinned, halved, and stones removed
(or left whole)
500ml white vinegar
500g sugar
2 tbsp honey
100ml Cointreau
(or other orange liqueur)(optional)
1 stick cinnamon
5 cardamom pods
5 cloves
1 whole nutmeg
1 whole star anise (optional)
Vietnamese mint leaves (optional)
Method:
Combine vinegar, sugar, spices and honey in non-reactive (stainless steel, enamelled) pan and simmer gently for 30 minutes. Allow to cool.
Add peach halves and allow to stand overnight.
Next day, simmer very gently for 10 minutes.
Cool.
Add Cointreau.
Pack peaches into sterilised jars along with spices and a couple of mint leaves in each jar.
Strain liquid into jars. Bang jars on work surface (gently) to remove air bubbles.
(Any remaining liquid may be used as a sauce with fruits and other desserts).
Put on lids and hide away for at least three weeks.
http://www.consumingpassions.com.au/ - Recipe in Description
