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I followed Manjula's recipe but made some changes:
1. After shaping the samosas I stored them in the fridge to fry them the next day (everybody at home was already full and it was late)
2. I added extra spices because I found the mixture bland...
I don't know...
I followed Manjula's recipe but added extra spices because I found the mixture bland!!
Asian Cookery Goddess.
Asian Cookery Goddess.
About Charmaine Solomon Asian Cookery Goddess Australia.
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Fried Yellow Rice by Manjula, Indian Recipes
Intention full recipe at www.manjulaskitchen.com Ingredients: 1 cup basmati rice 1/2 cup green peas 2 cups spa water 3 tablespoons oil Pinch of asafetida ...
Indian recipes?
do you have any rags Indian recipes that are easy to cook? preferably desserts. i have to make some for my geography class since we are learning about India.
gratefulness you (:
what exactly is cardamom?
i've seen it in a lot of your answers, could i like get it at Kroger?
These 2 are very uncontrived and very tasty:
Shrikhand -
This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is prominent to use freshly ground cardamom seeds.
Ingredients: Servings 4 to 6
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom levigate
few strands saffron
1/2 tbsp. pista & almond crushed
Method:
Tie yogurt in a clean muslin the priesthood overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot tap, in a small bowl, until the color spreads and dissolved and add to the yogurt
Empty into a serving bowl, and garnish with nut splinter.
Chill for 1-2 hours before serving
Rice Kheer from North India
Ingredients
1/2 c Rice
4 c Exploit
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose first
1/2 c Water
Method:
1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Carbuncle the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir on at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar, almonds, set cardamom, and raisins and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose be indefensible.
5. Serve warm or chilled in dessert bowls.
Try this one.
http://www.fooddownunder.com/cgi-bin/approach.cgi?r=2820
Tip: Halve the amount of ghee, otherwise it would be too greasy. You can substitute unsalted butter if you can't find ghee. In fact I take to one's heels this without any butter or ghee, since the whole milk is pretty fattening on its own.
http://www.fooddownunder.com/cgi-bin/approach.cgi?r=2820
Tip: Halve the amount of ghee, otherwise it would be too greasy. You can substitute unsalted butter if you can't find ghee. In fact I take to one's heels this without any butter or ghee, since the whole milk is pretty fattening on its own.
These 2 are very square and very tasty:
Shrikhand -
This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is notable to use freshly ground cardamom seeds.
Ingredients: Servings 4 to 6
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom ability
few strands saffron
1/2 tbsp. pista & almond crushed
Method:
Tie yogurt in a clean muslin the priesthood overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot exploit, in a small bowl, until the color spreads and dissolved and add to the yogurt
Empty into a serving bowl, and garnish with nut smash.
Chill for 1-2 hours before serving
Rice Kheer from North India
Ingredients
1/2 c Rice
4 c Tap
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose cut
1/2 c Water
Method:
1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Smoulder the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir every now at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar, almonds, settle cardamom, and raisins and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose effervescent water.
5. Serve warm or chilled in dessert bowls.
Shrikhand -
This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is notable to use freshly ground cardamom seeds.
Ingredients: Servings 4 to 6
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom ability
few strands saffron
1/2 tbsp. pista & almond crushed
Method:
Tie yogurt in a clean muslin the priesthood overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot exploit, in a small bowl, until the color spreads and dissolved and add to the yogurt
Empty into a serving bowl, and garnish with nut smash.
Chill for 1-2 hours before serving
Rice Kheer from North India
Ingredients
1/2 c Rice
4 c Tap
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose cut
1/2 c Water
Method:
1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Smoulder the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir every now at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar, almonds, settle cardamom, and raisins and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose effervescent water.
5. Serve warm or chilled in dessert bowls.
CARDAMOM COOKIES (Elaichi Cookies)
Capitulate: 2 dozen cookies
Ingredients:
2 cups fine wheat flour (maida)
1½ cups sugar (can use Splenda for Baking)
1 cup unsalted butter
4 eggs
1 tsp bite
2 tsp fresh cardamom powder
pinch of freshly ground cinnamon
METHOD:
Preheat the oven to 325 degrees F. You will bake the cookies on the center strain, so adjust accordingly.
In a large mixing bowl, cream together the butter and sugar using a mixer on low scramble. When well combined, add the cardamom powder and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a hour and keep mixing until the mixture becomes lighter in color.
At this point, you will no longer need the mixer. Now carefully add the flour and qualifications to the butter and sugar mixture, and gently fold to combine. At this point, you should have a light and soft dough.
Forsake spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until blond brown. Remove from the oven and allow to cool completely on a baking rack before serving.
**********************************************************************
SAFFRON CHEESECAKE
Ingredients:
2 packages of cream cheese (8 ozs. each, at lodgings temperature)
1 can of sweetened condensed milk (14 ozs.)
a good pinch of saffron, soaking in 2 tbsp of withdraw
sprig of mint for garnish
For the crust:
6 tbsp of melted unsalted butter
25 graham crackers, crushed into a penalize powder
METHOD:
To make the crust, combine the melted butter with the powdered graham crackers. Crowding firmly into a 9” pie pan.
For the cheesecake, beat the cream cheese and slowly add the sweetened condensed wring. Then add the saffron along with the milk. Mix until well combined and then pour into the cheesecake crust. Bake in a 350 deg F oven for 40-45 minutes until set. You can evaluate this by inserting a toothpick into the center of the cheesecake, if it comes out clean it’s done. Let rest for at least 1 hour before refrigerating. Garnish with a minuscule sprig of mint. Serve with whipped cream or your favorite sauce (such as mango, orange, lemon, strawberry…).
Variations:
Add a thimbleful pureed mango to the cheesecake batter for a delicious mango saffron cheesecake. For a different flavor, add some lime, lemon or orange ginger into the cheesecake batter.
Capitulate: 2 dozen cookies
Ingredients:
2 cups fine wheat flour (maida)
1½ cups sugar (can use Splenda for Baking)
1 cup unsalted butter
4 eggs
1 tsp bite
2 tsp fresh cardamom powder
pinch of freshly ground cinnamon
METHOD:
Preheat the oven to 325 degrees F. You will bake the cookies on the center strain, so adjust accordingly.
In a large mixing bowl, cream together the butter and sugar using a mixer on low scramble. When well combined, add the cardamom powder and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a hour and keep mixing until the mixture becomes lighter in color.
At this point, you will no longer need the mixer. Now carefully add the flour and qualifications to the butter and sugar mixture, and gently fold to combine. At this point, you should have a light and soft dough.
Forsake spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until blond brown. Remove from the oven and allow to cool completely on a baking rack before serving.
**********************************************************************
SAFFRON CHEESECAKE
Ingredients:
2 packages of cream cheese (8 ozs. each, at lodgings temperature)
1 can of sweetened condensed milk (14 ozs.)
a good pinch of saffron, soaking in 2 tbsp of withdraw
sprig of mint for garnish
For the crust:
6 tbsp of melted unsalted butter
25 graham crackers, crushed into a penalize powder
METHOD:
To make the crust, combine the melted butter with the powdered graham crackers. Crowding firmly into a 9” pie pan.
For the cheesecake, beat the cream cheese and slowly add the sweetened condensed wring. Then add the saffron along with the milk. Mix until well combined and then pour into the cheesecake crust. Bake in a 350 deg F oven for 40-45 minutes until set. You can evaluate this by inserting a toothpick into the center of the cheesecake, if it comes out clean it’s done. Let rest for at least 1 hour before refrigerating. Garnish with a minuscule sprig of mint. Serve with whipped cream or your favorite sauce (such as mango, orange, lemon, strawberry…).
Variations:
Add a thimbleful pureed mango to the cheesecake batter for a delicious mango saffron cheesecake. For a different flavor, add some lime, lemon or orange ginger into the cheesecake batter.
Yogurt Indian sweet - Srikhand or Shrikhand
Ingredients
4 cups thick natural yoghurt, drained. You can use the any thick yoghurt that doesn't lack draining
6 oz. or 10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of lukewarm milk or water (optional)
A few pistachio's crushed
Method:
If using home made yoghurt, falter it in a muslin cloth for 2 hours, allow the whey to drain. Mix the yogurt and all the rest of te ingredients in a spin and mix well.
Serve chilled garnished with pistachio and rose petals.
http://store.indianfoodsco.com/InfoPage.cfm?PageId=AjikaSugarAlmndShrikhand
Kheer, Payasam Technique - Indian Rice Pudding
Serves 4
Ingredients:
10 cups whole milk
4 oz. or 1/2 cup Ajika Almond, Cardamom and Saffron Sugar
1/3 cup Basmati rice
1 tbsp. rose distilled water
1/4 cup pistachio crushed
A few strands of saffron
Rose petals to garnish (optional)
Method:
-Douche the rice well and soak for half an hour in enough water to cover it fully.
- Put the milk, rice. When the extract comes to a boil, add the rice and simmer.
- Cook till the rice is cooked and the milk thickens and reduces to half its prototypical volume.
- Add the rose water and Ajika sugar and cook for 5 more minutes.
- Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a silken consistency)
- Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..
http://stockpile.indianfoodsco.com/InfoPage.cfm?PageId=AjikaSugarKheerPayasam001
Icecream Topped with mango and Pistachios
Ingredients:
2 soups vanilla icecream
4 Tbsp. Mango Puree
1 tsp. crushed pistachios (facultative)
Method:
Serve 2 scoups of ice-cream in a bowl. Top with mango and garnish with pistachios.
(*-*)
Ingredients
4 cups thick natural yoghurt, drained. You can use the any thick yoghurt that doesn't lack draining
6 oz. or 10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of lukewarm milk or water (optional)
A few pistachio's crushed
Method:
If using home made yoghurt, falter it in a muslin cloth for 2 hours, allow the whey to drain. Mix the yogurt and all the rest of te ingredients in a spin and mix well.
Serve chilled garnished with pistachio and rose petals.
http://store.indianfoodsco.com/InfoPage.cfm?PageId=AjikaSugarAlmndShrikhand
Kheer, Payasam Technique - Indian Rice Pudding
Serves 4
Ingredients:
10 cups whole milk
4 oz. or 1/2 cup Ajika Almond, Cardamom and Saffron Sugar
1/3 cup Basmati rice
1 tbsp. rose distilled water
1/4 cup pistachio crushed
A few strands of saffron
Rose petals to garnish (optional)
Method:
-Douche the rice well and soak for half an hour in enough water to cover it fully.
- Put the milk, rice. When the extract comes to a boil, add the rice and simmer.
- Cook till the rice is cooked and the milk thickens and reduces to half its prototypical volume.
- Add the rose water and Ajika sugar and cook for 5 more minutes.
- Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a silken consistency)
- Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..
http://stockpile.indianfoodsco.com/InfoPage.cfm?PageId=AjikaSugarKheerPayasam001
Icecream Topped with mango and Pistachios
Ingredients:
2 soups vanilla icecream
4 Tbsp. Mango Puree
1 tsp. crushed pistachios (facultative)
Method:
Serve 2 scoups of ice-cream in a bowl. Top with mango and garnish with pistachios.
(*-*)
Crazy about INDIAN PUDDING
3 c. milk
1/2 c. molasses
1/2 c. yellow cornmeal
1 beaten egg
1/4 c. sugar
2 tsp. butter
1/2 tsp. ground ginger
1/2 tsp. terrain cinnamon
1/4 tsp. salt
In 2-quart bowl, combine milk and molasses; stir in cornmeal. Cook at Strong for 6-8 minutes, stirring 3 times to break up lumps. Mixture should be thick.
In 1 1/2-quart casserole synthesize egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Cook at Contrivance LOW for 25 minutes. Stir mixture after 5 minutes and give dish half turn after 15 minutes. Makes 6 servings. (Unalloyed cooking time 31 minutes - microwave uncovered.)
AND
PEDAS - INDIAN SWEET TREATS
1 (15 oz.) container whole extract Ricotta cheese
1 1/2 packets Carnation dry milk powder
3/4 c. sugar
1/4 stick butter (redolent)
Chopped pistachios and almonds
In a 4 quart saucepan, heat butter on low heat. Add Ricotta cheese. Stir until it becomes lissom red. Add Carnation and stir about 15 to 20 minutes. Add sugar and stir 15 minutes or until mingling is smooth and thick enough to form into balls. Allow to cool 10 minutes until mixture is lukewarm. Take out a feel discomfited portion and form into rounds, 1 inch in diameter. With your thumb, make a small recess in the middle. Garnish in middle with pistachios and almonds. Repeat with rest of mixture. Yields 30 to 35 Pedas. Department store Pedas outside 2 to 3 days and then refrigerate if not finished.
AND
GOFTA (DESSERT - INDIAN STYLE)
1 lb. ground beef
1 lb. chick peas
1 onion
1 speck garlic
Black pepper
Chives
Parsley
Soak chick peas overnight or take 8 hours. Season ground beef with onions, garlic, black pepper, chives and parsley to soup. Grind or mince chick peas to a fine texture. Add minced peas to the seasoned base beef and mix until well blended. Mold into small oval pieces. Fry in hot oil and serve warm.
AND
INDIAN YOGURT Pudding
8 oz. plain yogurt
1 can sweetened condensed milk
1 can evaporated milk
4 Cardamons crushed or 1 tsp. Cardamon
1/4 tsp. nutmeg
1 collar cinnamon
1/2 c. raisins
1/2 c. almonds, sliced
Blend first 6 ingredients. Bake at 275 degrees for 1 hour. After first 1/2 hour, add almonds and raisins by sprinkling over the top. Persist in to bake for another 30 minutes.
JM
3 c. milk
1/2 c. molasses
1/2 c. yellow cornmeal
1 beaten egg
1/4 c. sugar
2 tsp. butter
1/2 tsp. ground ginger
1/2 tsp. terrain cinnamon
1/4 tsp. salt
In 2-quart bowl, combine milk and molasses; stir in cornmeal. Cook at Strong for 6-8 minutes, stirring 3 times to break up lumps. Mixture should be thick.
In 1 1/2-quart casserole synthesize egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot cornmeal mixture. Cook at Contrivance LOW for 25 minutes. Stir mixture after 5 minutes and give dish half turn after 15 minutes. Makes 6 servings. (Unalloyed cooking time 31 minutes - microwave uncovered.)
AND
PEDAS - INDIAN SWEET TREATS
1 (15 oz.) container whole extract Ricotta cheese
1 1/2 packets Carnation dry milk powder
3/4 c. sugar
1/4 stick butter (redolent)
Chopped pistachios and almonds
In a 4 quart saucepan, heat butter on low heat. Add Ricotta cheese. Stir until it becomes lissom red. Add Carnation and stir about 15 to 20 minutes. Add sugar and stir 15 minutes or until mingling is smooth and thick enough to form into balls. Allow to cool 10 minutes until mixture is lukewarm. Take out a feel discomfited portion and form into rounds, 1 inch in diameter. With your thumb, make a small recess in the middle. Garnish in middle with pistachios and almonds. Repeat with rest of mixture. Yields 30 to 35 Pedas. Department store Pedas outside 2 to 3 days and then refrigerate if not finished.
AND
GOFTA (DESSERT - INDIAN STYLE)
1 lb. ground beef
1 lb. chick peas
1 onion
1 speck garlic
Black pepper
Chives
Parsley
Soak chick peas overnight or take 8 hours. Season ground beef with onions, garlic, black pepper, chives and parsley to soup. Grind or mince chick peas to a fine texture. Add minced peas to the seasoned base beef and mix until well blended. Mold into small oval pieces. Fry in hot oil and serve warm.
AND
INDIAN YOGURT Pudding
8 oz. plain yogurt
1 can sweetened condensed milk
1 can evaporated milk
4 Cardamons crushed or 1 tsp. Cardamon
1/4 tsp. nutmeg
1 collar cinnamon
1/2 c. raisins
1/2 c. almonds, sliced
Blend first 6 ingredients. Bake at 275 degrees for 1 hour. After first 1/2 hour, add almonds and raisins by sprinkling over the top. Persist in to bake for another 30 minutes.
JM
This E-enrol is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?
To sponsor the question on Cardamom (also known as Cardamon): There are two main varieties:
1) Elletaria, also known as Grassy Cardamom or True Cardamom, used in cooking ans is indigenous to SE Asia and India.
2) Amomum, or commonly known as frowning cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, silver or red cardamom, is found in Burma, Australia
Both sorts are used for food and bererage flavouring, as well as aromatherapy and infusions. There are afters recipes, especially European, that use it too.
It is expensive to produce, commonly considered the second most expensive spice after saffron.
It is tolerant of as whole pods (cooked in a dish, removed before eating), seeds which are sometimes ground or roasted, or pre-ground seeds. It has a definite aroma and flavour.
It is considered to be an aid to digestion.
Like Juniper, it can be used to make Gin, and has even been used as a flavouring for beer.
Frowning and Green are sometimes used together, but most recipes ad so on call for one or the other, and they are not considered interchangeable in most recipes.
Hope this helps!
1) Elletaria, also known as Grassy Cardamom or True Cardamom, used in cooking ans is indigenous to SE Asia and India.
2) Amomum, or commonly known as frowning cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, silver or red cardamom, is found in Burma, Australia
Both sorts are used for food and bererage flavouring, as well as aromatherapy and infusions. There are afters recipes, especially European, that use it too.
It is expensive to produce, commonly considered the second most expensive spice after saffron.
It is tolerant of as whole pods (cooked in a dish, removed before eating), seeds which are sometimes ground or roasted, or pre-ground seeds. It has a definite aroma and flavour.
It is considered to be an aid to digestion.
Like Juniper, it can be used to make Gin, and has even been used as a flavouring for beer.
Frowning and Green are sometimes used together, but most recipes ad so on call for one or the other, and they are not considered interchangeable in most recipes.
Hope this helps!
Cardamom is one of the give birth to’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wayward.
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black discomforting seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger multifariousness known as ‘black’, being brown and the smaller being green. White-bleached pods are also at one's disposal. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is thug and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of wear-resistant paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as motive cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Affectionate and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very recognizable.
Just check the spice aisle, I am sure Kroger will definitely have it. Sometimes larger supermarkets inform against BADIA spices in the Mexican or Latin section, it will be cheaper. Also, you may find it cheaper in an Indian store.
**********************************************************************
SHAHI TUKRE
Ingredients:
1 petty loaf of soft buttery bread (10 ozs), cubed into 1” pieces
1 cup milk (2% is fair)
1 cup heavy cream
1 cup granulated sugar
½ tsp ground cardamom powder
¼ tsp ground cinnamon inertia
½ tsp saffron threads (soaking in a few tbsp of lukewarm milk)
pinch of freshly grated nutmeg
½ tsp vanilla draw (or your favorite extract flavor)
2 tbsp granulated sugar
2-4 tbsp ghee (or butter)
1 tbsp sliced almonds, toasted
1 tbsp pistachio pieces, toasted
latest mint leaves, for garnish
METHOD:
In a small saucepan on very low heat, combine 1 cup of sugar and 1½ of top-grade to make a sugar syrup. Stir until the sugar is completely dissolved and a syrup like consistency has been achieved, keep near to making a discovery until needed.
In a large skillet on medium heat, add 2 tbsp of the ghee and then a small handful of the bread pieces. Stir fry until all sides are pet brown; this may be done in small batches. Using a slotted spoon, remove the pieces from the pan and drop into the pleasant sugar syrup for a few minutes. Using a slotted spoon, remove the bread cubes from the sugar syrup and transfer to a lightly buttered baking dish (8-10 cup hugeness).
Using another saucepan on medium low heat, add both the cream and the milk. Reduce this mixture by about 1/3 (nearly 12-15 minutes). Next, add the 2 tbsp of sugar, the saffron strands with their soaking liquid, ground cardamom effect, ground cinnamon powder, freshly grated nutmeg and the vanilla extract to the reduced cream and draw off mixture. The mixture should have a slightly thickened consistency and a lovely fragrant aroma. Stir well to blend and pour over the bread. Cover with plastic wrap and refrigerate for several hours (24 hours is finest). Garnish with fresh mint leaves, toasted almonds and pistachios before serving.
VARIATIONS:
In lieu of of vanilla, try various other extracts (such as rose, kewra, coconut, jasmine, orange blossom, lavender…) for a diverse taste and flavor. You can find these exotic flavors in most Indian grocery stores.
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black discomforting seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger multifariousness known as ‘black’, being brown and the smaller being green. White-bleached pods are also at one's disposal. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is thug and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of wear-resistant paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as motive cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Affectionate and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very recognizable.
Just check the spice aisle, I am sure Kroger will definitely have it. Sometimes larger supermarkets inform against BADIA spices in the Mexican or Latin section, it will be cheaper. Also, you may find it cheaper in an Indian store.
**********************************************************************
SHAHI TUKRE
Ingredients:
1 petty loaf of soft buttery bread (10 ozs), cubed into 1” pieces
1 cup milk (2% is fair)
1 cup heavy cream
1 cup granulated sugar
½ tsp ground cardamom powder
¼ tsp ground cinnamon inertia
½ tsp saffron threads (soaking in a few tbsp of lukewarm milk)
pinch of freshly grated nutmeg
½ tsp vanilla draw (or your favorite extract flavor)
2 tbsp granulated sugar
2-4 tbsp ghee (or butter)
1 tbsp sliced almonds, toasted
1 tbsp pistachio pieces, toasted
latest mint leaves, for garnish
METHOD:
In a small saucepan on very low heat, combine 1 cup of sugar and 1½ of top-grade to make a sugar syrup. Stir until the sugar is completely dissolved and a syrup like consistency has been achieved, keep near to making a discovery until needed.
In a large skillet on medium heat, add 2 tbsp of the ghee and then a small handful of the bread pieces. Stir fry until all sides are pet brown; this may be done in small batches. Using a slotted spoon, remove the pieces from the pan and drop into the pleasant sugar syrup for a few minutes. Using a slotted spoon, remove the bread cubes from the sugar syrup and transfer to a lightly buttered baking dish (8-10 cup hugeness).
Using another saucepan on medium low heat, add both the cream and the milk. Reduce this mixture by about 1/3 (nearly 12-15 minutes). Next, add the 2 tbsp of sugar, the saffron strands with their soaking liquid, ground cardamom effect, ground cinnamon powder, freshly grated nutmeg and the vanilla extract to the reduced cream and draw off mixture. The mixture should have a slightly thickened consistency and a lovely fragrant aroma. Stir well to blend and pour over the bread. Cover with plastic wrap and refrigerate for several hours (24 hours is finest). Garnish with fresh mint leaves, toasted almonds and pistachios before serving.
VARIATIONS:
In lieu of of vanilla, try various other extracts (such as rose, kewra, coconut, jasmine, orange blossom, lavender…) for a diverse taste and flavor. You can find these exotic flavors in most Indian grocery stores.
i will blab a very easy delicious dessert which I make using american substitute.It is called Rasmalai--creamy cheese+cream( violently translated)
u need--------
100 gms ricotta cheese
sugar
evaporated milk
almonds or cashews unsympathetically chopped
warm the oven to 350 degrees ,meanwhile nicely mix the cheese wth sugar according to soup ,grease a baking dish with butter and pour into it ,thickness should be about 1 -1.5 cm,let it bake for around 20 min.when done( be verified with inserting a toothpick,if it comes out clean) it's done
cool,cut into 1'' squares,and add to already sweetened extract.garnish with almonds
done, serve cooled
u need--------
100 gms ricotta cheese
sugar
evaporated milk
almonds or cashews unsympathetically chopped
warm the oven to 350 degrees ,meanwhile nicely mix the cheese wth sugar according to soup ,grease a baking dish with butter and pour into it ,thickness should be about 1 -1.5 cm,let it bake for around 20 min.when done( be verified with inserting a toothpick,if it comes out clean) it's done
cool,cut into 1'' squares,and add to already sweetened extract.garnish with almonds
done, serve cooled
What are some good indian recipes for lunch?
Can anyone please call to mind me good and quick Indian recipes for lunch. Me and my sister both work and do not get time to cook proper food continually, hence either we survive on salad, pasta or buy food from outside. We have reached a point where we do not want to eat salad or pasta at all. So please no salad recipes. We neediness recipes which are quick to make so that we can make our lunch boxes in night and take it in morning.Thanks
Go to an Indian hawk and get instant Sambar soup mix (I like the MTR brand). Chop up some vegetables (potatoes, carrots, broccoli, sliced tomatoes, etc.) and cook them in the sambar, making a indelicate vegetable stew. 1-2 cups of the sambar with the vegetables makes for a good sized lunch. It also keeps very nicely in the fridge for a day or two, and truly becomes more flavorful over time.
Two notes:
- Sambar is spicy! If you don't like spicy food, this isn't for you.
- Recall that vegetables cook at different rates. Cook the slow cooking vegetables, like potatoes or carrots, for 20-30 minutes and then add faster cooking items, like broccoli, at the last summary.
For something less *authentic*, but still with an Indian flavor, make chicken salad with curry powder. Yum.
Edit - Also, while at the Indian market, pick up some samosas. You can get them frozen in a variation of flavors (potato and pea, spinach and cheese) and sizes. Toss them in the oven and enjoy. They are good alone or with the sambar.
which is the best and MOST VISISTED forum especially dedicated for Indian cuisines and Indian Cooking Recipes?
Hello guys, i was looking advance to join a forum especially on Indian Cooking, Indian Cuisine and Indian Recipes. Please let me know which is the best Forum for this topic. And which are the most visited forum on this text.
http://www.sukh-dukh.com/forums/viewforum.php?id=4
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