A Quick Technique for Homemade Orange Bitters

Matt Duggan, general manager for LAs Lucques, makes bitters by combining the oven-dried peels of four oranges, one pint of vodka, and some cardamom, allspice.

Douglas Ford, sous-chef of LAs Lucques, sharpens his vegetable peeler every day to keep it in tiptop shape. Most of us sharpen ours . never. Douglas demon.

Watch more! Genevieve Brazelton teaches her quick and easy method for making delicious, fresh limoncello. Shell cover the the proces.

Time to taste the next most popular category of cocktail bitters: citrus/orange. This dynamic blend of heroes works well in gin, vodka and lighter spirits. 

Indian Pepper Chicken Curry Recipe

Let's continue the South Indian food series with the famous Pepper Chicken curry! Yum!
WRITTEN RECIPE: http://goo.gl/VkhhhA
INGREDIENTS:
1 small chicken (1.5 pounds / 0.5 Kg) cut into medium sized pieces
2 cups plain yogurt + 1/2 cup water
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon salt
3 small onions
2 green chillis
3 small tomatoes
A large bunch of fresh cilantro
10 fresh mint leaves
2 tablespoons vegetable oil
1/4 teaspoon of whole cumin seeds
Masala Ingredients:
4 teaspoons of white poppy seeds
1 teaspoon ground turmeric
4 whole cloves
1 green cardamom pods
4 cinnamon sticks
1 whole mace
4 teaspoons of whole black pepper (peppercorn)
1/2 a medium sized onion

Sesame Lolipops

RECIPE:

Ghee
Sugar
Sesame Seeds (Til)
Cardamom (Elaichi) Powder

Paya Soup by Kalpana Talpade

A very tasty and spicy Soup. It is good for patients too, minus the spice!

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Ingredients :
Mutton Paya 6
Onion 1
Tomato 1
Carrot 1
Cloves 4
Cinnamon 2 inches
Cardamom 3
Bay leaf 1
Pepper ¼ tsp.
Garlic 10 to 12 pods
Ginger 1 inches
Oil 2 tblsp.
Turmeric powder ½ tsp.
Chilly powder 2 tsp.
Water 4 cups

Bonito curry - Sri Lanka Cuisine - Peter Kuruvita

Using a technique to preserve fish, Peter Kuruvita shares this fiery curry recipe from the south of Sri Lanka. The goroka is a preservative and souring agent and a key part of the paste which was used in the past to cover fish and help preserve it for 3–4 days.

Ingredients

• ½ tspground cumin seeds

• 2green cardamom pods, seeded

• 1cinnamon stick

• 1 tspmustard seeds

• 2 tspfreshly ground black pepper

• 2bird's-eye chillies

• 5pieces of goroka, soaked in tepid water for 30 minutes and minced

• 2 cmthick piece ginger, coarsely chopped

• 6garlic cloves, minced

• 1 tbspchilli powder

• 1 tspground coriander

• ½ tspSri Lankan roasted curry powder

• 450 gbonito, or tuna steak, cut into 3 cm cubes

• 2 sprigscurry leaves, leaves picked

• 1pandan leaf

• 1lime, juiced

• 1 tspsalt

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

In a mortar and pestle, lightly grind cumin seeds, cardamom, cinnamon, mustard seeds, black pepper, birdseye chillies, goroka, ginger and garlic. Add the ground powders and 100 ml water to make a paste.

Preheat oven to 180°C. In a terracotta pot, massage the paste through the bonito cubes. Add curry leaves, pandan leaf and 150 ml water. Add lime juice, season with salt and cover the dish with foil. Bake in the oven for 20 minutes.

Note

• Curry can be wrapped in banana leaf parcels with rice.

Cardamom & Cloves Peach Salad

Stuffed Bell Peppers | HCLF Vegan

STUFFED BELL PEPPERS | HCLF Vegan

Ingredients:
Bell peppers
Rice
Tomatoes
Tomato purée
Chilli pepper
Cardamom
Turmeric
Mixed herbs
Cumin
Fresh basil

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