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Posts Tagged ‘cardamom pods’

Rice Pudding
1 1/2 cups milk (have to test with rice milk but don’t expect any problems)
1 14oz coconut milk
3/4 cup basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tablespoons rose water

Topping
2 tablespoons water
2 tablespoons sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 teaspoon rose water
1/2 teaspoon ground pink peppercorns

Rice Pudding
Bring milk, coconut milk, rice and wugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Topping
Heat water and sugar to dissolve and allow to cool. toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.

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1 tablespoon Cumin Seeds
1 tablespoon Oil
2 tablespoon Cumin Seeds
½ teaspoon Black Peppercorns
4 Green Cardamom Pods
½ teaspoon Red Pepper Flakes
2 Garlic Cloves, Crushed
1 in piece Root Ginger, grated
1 teaspoon Ground Coriander
2 teaspoon Ground Cumin
½ teaspoon Salt
8 Chicken Pieces, such as thighs and drumsticks, skinned (We use drumsticks)
1 teaspoon Garam Masala

Serve with Cucumber Raita (to be posted later)

1. Dry roast 1 T of the cumin seeds for 5 minutes and then set aside.
2. Heat the oil in a large heavy-based saucepan and fry the remaining cumin seeds, black peppercorns and cardamoms for about 2-3 minutes.
3. Add the chillies, garlic and ginger and fry for about 2 minutes.
4. Add the ground coriander, ground cumin and salt and cook for a further 2-3 minutes.
5. Add the chicken. Cover and simmer for 20-25 minutes.
6. Add the garam masala and reserved toasted cumin seeds and cook for a further 5 minutes.

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