Indian 101: Mango Lassi

Tangy and delicious, you'll love our Cinema & Spice take on the classic Mango Lassi. Perfect for a snack on a hot day, or for dessert after a scrumptious Indian meal! 

Click Here for the full recipe

http://cinemaandspice.com/2012/02/05/mango-lassi/

Crema de moras con café y cardamomo

laham ajeen ( middle eastern pizza), cardamom sesame cookies

Carrot cake with cardamom, currants and ginger-crème fraiche Chantilly

A couple of years ago, my nieces (aged 8 and 11 at the time) asked me to make a carrot cake—with no walnuts or cinnamon—for a birthday party. One of their friends was allergic to both ingredients, but they really wanted a carrot cake for this occasion.

So I got to work and decided to turn to one of my favorite spices, cardamom, to give this carrot cake some spunk. The exotic spice ended up pairing magnificently with the carrots! As for the walnuts, I replaced them with juicy, plump currants that contribute a bit of sweetness to the cake.

But that's not all! Instead of choosing a bland vegetable oil, I decided to use olive oil. The results were splendid! The olive oil not only makes the cake incredibly moist, but it adds a wonderful delicate flavor to it. As a last touch, the cake is decorated with a featherweight Chantilly spiked with fresh ginger juice and crème fraîche. Need I say more?!

This carrot cake met the approval of all the children at the birthday party that day... I even heard that not a crumb was left.

For many more recipes (and hands-on videos), check out https://foodandstyleclub.com/, Viviane's new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It's a cooking class built into every recipe! Free 30-day trial. No credit card required

Cardamom futures extend losses 2.43% as demand declines

NEW DELHI: Cardamom futures prices fell by 2.43 per cent to Rs 757.80 per kg on Friday, as speculators reduced their positions, driven by a weak trend at spot market.

At the Multi Commodity Exchange, cardamom for delivery in May declined by Rs 18.90, or 2.43 per cent, to Rs 757.80 per kg in business turnover of 964 lots.

Similarly, the spice for delivery in June traded lower by Rs 17.80, or 2.24 per cent, to Rs 775 per kg in 438 lots.

Market analysts said traders reduced their positions on the back of weak trend at spot market on subdued demand mainly helped cardamom futures to trade lower.


http://economictimes.indiatimes.com/markets/commodities/cardamom-futures-extend-losses-2-43-as-demand-declines/articleshow/19859397.cms

Spicy Mutton Curry - Indian/Sri Lankan Way to Cook Mutton Curry

How To Cook Spicy Mutton Curry, Mutton/Goat Curry,

Ingredients:
- 2 TSP Olive Oil
- Kilo and a half of Mutton - Small/Diced Cut
- 1/2 TBS Cloves
- 1/2 TBS of Cardamom
- 1 1/2 TBS Garam Masala
- 1 Whole Red Onion Diced/cut
- 5-6 Green Chilli Peppers
- Half a Lime
- 3 Tablespoons of Indian/Sri Lankan Curry Powder/Spice

Indian Keema paratha

Chicken Keema Paratha -- Indian Bread stuffed with minced chicken

Print

Prep time
45 mins

Cook time
40 mins

Total time
1 hour 25 mins




Author: Maria
Recipe type: non veg, meals, side starter
Cuisine: Indian
Serves: 6 to 7 people

Ingredients 2 cups shahi chicken keema 1 cup whole wheat flour ½ cup water 1 t/s salt 1 tbsp oil + 3 tbsp clarified butter (ghee) Or oil 2 tbsp water

Instructions Prepare chicken keema in advance and keep aside. Combine all the ingredients for dough except oil. Knead into a smooth and soft dough. Lastly add oil for binding the dough. Cover with a damp cloth. Allow to rest for 10 mins. Shape into marble sized balls. Roll into 3 inch diameter Or oval shape. Take one rolled bread. Brush some water over the edges of the roti (flat bread). Spread some keema over the roti leaving the edges. Place another roti (flat bread) over the roti. Now press the edges on all sides. Take a frying pan place on high heat. Place the stuffed roti over the hot pan. Spread some clarified butter over the sides. Fry until golden specks are visible. Serve hot with sauce Or mint chutney. Repeat the same with the rest of dough.


METHOD 3--


Ingredients 500 gms minced chicken (keema) 3 tbsp ghee (clarified butter) Or oil 1 onion chopped 1.5 inch ginger 12 to 13 garlic cloves 10 to 12 mint leaves ½ cup coriander leaves 1 cinnamon stick 4 to 5 green cardamoms 10 black pepper 1 mace (javitri) 1 tbsp fennel seed 1 tbsp cumin seed 1 tbsp caraway seed (shahi jeera) 1 tbsp garam masala 1 tbsp chicken biryani masala powder 4 to 5 dry red kashmiri chilies 5 cloves 1 tbsp coriander seed (dhaniya) 1 tbsp poppy seed (khuskhus) 1 tbsp white sesame seed (safed til) 1 tbsp melon seed 1 t/s turmeric powder 10 to 12 almonds 20 cashewnuts 1 glass boiling hot water ½ cup milk (optional) 2 boiled eggs (optional) salt as per taste few chopped coriander leaves for garnishing Marination: 1 lime juice 2 tbsp ginger-garlic paste

Instructions Marinate the keema (mince) with lime juice and ginger-garlic paste. Mix well and marinate for an hour Or overnight in the fridge. Grind the keema (mince) with chopped onion, ginger, garlic, mint leaves and coriander leaves. Keep it aside. Take a pan add 1 tbsp ghee Or oil. Once oil is hot add whole spices like caraway seed, cumin seed and fennel seed. Once it crackles add the dry red chilies, cinnamon, mace, peppercorn, cloves, green cardamom and coriander seed. Saute for a minute then grind into a processor until smooth paste is formed. Separately grind melon seed, poppy seed, almonds and sesame seed until smooth paste is formed. Add little water if required. Add rest of ghee Or oil to another pan. Place on low heat once oil is heated add the grounded red chili paste. Saute for 2 to 3 mins Or until it starts leaving oil around the edges. It's time to add the grounded keema. Saute until the water evaporates. Now mix turmeric, cashewnuts, garam masala powder and chicken biryani masala powder. Mix all nicely. Add milk if using + boiling hot water. Allow keema to cook until gravy thickens. Lastly add salt for seasoning. Garnish with coriander leaves and sliced boiled eggs if using. Serve hot with pav Or roti.