Cardamom Rice with Cashew Nuts and Raisins

Fish Curry with Cauliflower and Potato (Bengali Style)

http://bengalicurry.blogspot.com/
Fish Curry is the most favorite in Bengal. There are thousands of ways to cook fish. Here is one of the common fish curry recipe in Bengal. Try this and let me know if you like it. Please rate and comment on my video; also subscribe to my channel for regular updates.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:
Fish : 4 pieces (I have used tilapia, you can use rohu or katla also)
Potato : 1 medium size cut into small pieces
Cauliflower : 4 medium size pieces
Onion : 1 medium size sliced
Tomato : 1 small size sliced
Green chili : 1 pieces cut into half
Cilantro : 1 small bunch for garnishing
Cooking oil : 5 tea spoon
Ginger garlic paste : 1 tea spoon
Panch Phoron : 1/2 tea spoon (fenugreek, mustard, kalonji, fennel & cumin)
Turmeric powder : 1/4 tea spoon
Cumin powder : 1 tea spoon
Coriander powder : 1 tea spoon
Chili powder : 1/2 tea spoon
Whole Garam Masala : cinnamon (1 piece), cloves (2 pieces) and cardamom (2 pieces) grinded
Salt : to taste
Sugar : to taste

Method:
1. Get fish pieces into a bowl. Mix little salt and pinch of turmeric powder with it.
2. On the oven heat a frying pan and add 2 and 1/ 2 tea spoons oil on it.
3. When the oil is hot, put fish pieces on the pan to fry.
4. When the side is brown color, it is fried, flip them to fry the other side.
5. Pick fired fish pieces from the pan and keep separately.
6. There will be some oil left on the pan to fry potato and cauliflower slightly. Add them on the pan. If the color is brown then the side is done, flip the other side to fry.
7. Keep fried potato and cauliflower separately.
8. Put a bigger pan on the oven for the curry.
9. When the pan is hot, add remaining 2 and 1/ 2 spoons oil.
10. Now when the oil is little hot, add panch phoron on the oil.
11. Mix panch phoron with the oil and then add onions and green chili with it.
12. Fry onions slightly and then add ginger garlic paste with it. Mix the paste properly with onions until the onion is brown color.
13. Now add tomato on the pan.
14. Add salt and sugar, mix all these together and put a lid on it to soften tomatoes quickly. Leave it for 3 minutes.
15. After 3 minutes open the lid and now press boiled soft tomatoes using the spatula to mix it with onions.
16. Then add turmeric powder, cumin powder, coriander powder and chili powder with it. Mix them with the remaining spices and let it cook again for 2 minutes.
17. After 2 minutes when all these spices are mixed well together, add slightly fried potato and cauliflowers with them.
18. Mix the gravy with potato cauliflower and add 1 cup of water. Put a lid and allow potato cauliflower to boil properly. It will take approximately 4 -- 5 minutes on medium heat.
19. Check periodically to see if there is sufficient water to boil them. Press one potato with the spatula to check if boiled.
20. When the gravy with potato and cauliflower is ready, add fried fish with it.
21. Again the fish will be boiled with the gravy for approximately 4 minutes so that it will soak some of the gravy to being a great taste together. Some more water can be added at this point to make sure that some gravy will be left after boiling and it is not sticky.
22. After 4 minutes, the fish curry is boiled. Sprinkle grinded garam masala on top and transfer the curry to a serving bowl.
23. Garnish with cilantro and enjoy this Bengali style fish curry with steamed rice.

Spanish Olives Marinated in Ginger, Cinnamon and Cardamom

Top Spanish chef, Omar Allibhoy, shows us how to make this quick and easy Spanish olive marinade with ginger, cinnamon and cardamon. Perfect for the festive season or if you fancy impressing dinner guests with an unusual dish!

For more recipe inspiration please visit: www.olivesfromspain.co.uk
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CARDAMOM CHOCOLATE MACADAMIA COOKIES

    ALISON LADMAN Associated Press Published: November 15, 2012 8:38AM

The classic combination of chocolate and macadamia nuts gets a holiday overhaul with the addition of cardamom, one of the most overlooked and underappreciated of the holiday spices. And if baking up a batch of these cookies gets you hooked on cardamom, try it in applesauce, cranberry sauce and rice pudding, too.

This cookie recipe also is incredibly versatile. Mix in any other nuts -- or even chopped dried fruit -- that appeal to you. Dried apricots and white chocolate chips would be great, as would cranberries and pistachios or raisins, walnuts and milk chocolate chips.

Start to finish: 30 minutes

Makes 40 cookies

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup vegetable or canola oil

1 1/2 cups packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cardamom

2 eggs

2 3/4 cups all-purpose flour

10-ounce package mini chocolate chips

2 cups chopped toasted macadamia nuts

Heat the oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, baking soda, salt and cardamom. Add the eggs, one at a time, beating between additions.

Stir in the flour, then the chocolate chips and macadamia nuts. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 10 to 12 minutes, or until light golden brown around the edges.

Let cool on the pan for 10 minutes, then transfer to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.

Nutrition information per cookie: 190 calories; 110 calories from fat (58 percent of total calories); 13 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 1 g fiber; 12 g sugar; 2 g protein; 45 mg sodium.

Via: http://www.the-daily-record.com/ap%20food/2012/11/15/cardamom-chocolate-macadamia-cookies

Cardamom plunges 2.5% on profit-booking

Higer arrivals from producing regions put pressure in futures market

Press Trust of India / New Delhi Nov 15, 2012, 13:00 IST Cardamom prices lost Rs 20, or 2.51 per cent, to Rs 775.50 per kg in futures trade today as speculators booked profits at prevailing higher levels amid fall in demand in the spot market. Increased arrivals from producing regions also put pressure on Cardamom futures. Colombian Super King Cardamom At the Multi Commodity Exchange, cardamom for delivery in November plunged by Rs 20, or 2.51 per cent, to Rs 775.50 per kg, with a business turnover of 187 lots. The December contract lost Rs 16.20, or 1.88 per cent, to Rs 861.20 per kg, with a business turnover of 965 lots. Marketmen said besides profit-booking at prevailing higher levels, fall in demand in the spot market mainly pulled down cardamom prices at futures market. http://www.business-standard.com/india/news/cardamom-plunges-25profit-booking/195926/on

Bourbon Spiked Mulled Apple Cider

Jenny Park of http://spoonforkbacon.com says: Mulled apple cider is a classic holiday drink. But we say, skip the pre-packaged sachets and make your own. It's quick, easy and so very festive!

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Bourbon Spiked Mulled Cider
Serves 5 to 7

2 tangerines, halved
8 whole cloves
2 quarts (1.9 L) apple cider
2 cinnamon sticks
2 cardamom pods
2 allspice berries
2 cups (475 mL) bourbon
garnish:
cinnamon sticks
tangerine slices

Stud each tangerine half with two cloves. Place clove studded tangerines, cider, cardamom pods, cinnamon sticks, and allspice berries in a saucepan and simmer over medium heat, for 20 minutes.

Remove mixture from heat and stir in the bourbon. Strain the mixture and pour into a large pitcher or ladle into individual glasses.

Finish each serving with a cinnamon stick and a slice of tangerine. Serve hot.

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How to Cook 3 Colours Orange Soup

Packed with goodness and flavour, this colourful concoction is one of my favourite soups.The three orange colours come from carrot, sweet potato and orange, the fruit. To keep the dish vegetarian, use vegetable stock, otherwise chicken stock may be used.

Serves 6

Ingredients:
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 medium onion,
finely chopped
2 or 3 cloves garlic,
finely chopped
3 cardamom pods, remove seeds
and crush with rolling pin
400g carrots, chopped into
about 1cm cubes
600g sweet potato, peeled and
chopped into 1cm cubes
1 tsp chilli sauce (optional)
2 or 3 strips of orange rind
(taking care not to include
too much pith)
Juice of one orange
1.5 litre vegetable or chicken stock
1 tbsp chopped mint leaves
1 tbsp chopped Italian parsley leaves
(or coriander for a more Asian feel)
2 tbsp cream (optional)
Croutons
2 or 3 slices of stale bread,
crusts removed, cut into 1.5cm cubes
Oil for frying


Method:
In a large saucepan, over medium heat, put butter and extra virgin olive oil.
When hot, add onion and garlic and cook for 2 or 3 minutes until onion has softened
(making sure the garlic doesn't burn).
Add cardamom seed, cook for 1 minute.
Add sweet potato and carrot and cook for 2 or 3 minutes.
Add chilli sauce (if using), orange rind, juice, vegetable stock and mint and parsley leaves.
Reduce heat and allow to simmer for 45 minutes.
Remove rind, and two or three tablespoons each of carrot and sweet potato. Reserve.
Blend the rest of the soup, either in a food processor or with a potato masher.
Stir in cream, if using.
Just before serving, heat oil in frying pan (preferably non-stick), and fry bread cubes to brown all over.

Degree of difficulty: Low.
Keepability: Keeps a couple of days in the refrigerator.
Wine companion: A fragrant Riesling.


Serve... soup in warmed bowls.
Top with more mint and/or parsley leaves, if desired and a grating orange rind.

http://www.consumingpassions.com.au/ - Show More for Recipe