cardamom – Toidublogi

October 23 2021

Garam masala

andrestover Spice mixes black cardamom, black cumin, cardamom, cilantro, cumin, fennel, fenugreek leaves, glove, rose petals 0

Garam Masala is one of the most classic and widespread spice mixes in South Asia, India, Pakistan, Nepal, Bangladesh. This seasoning blend can be simpler with fewer spices, but also may contain 10-15 ingredients. The mixture I am posting here is for me authentic because that is how the spice mix is recommended to prepare by Pushpesh Pant in her excellent book on Indian cuisine.

Ingredients:
1.5 teaspoons of cumin seeds
1 teaspoon black cardamom seeds
1 teaspoon black pepper
0.5 teaspoons of green cardamom pods
0.25 teaspoon coriander seeds
0.25 teaspoons of fennel seeds
0.25 teaspoon gloves
2 cinnamon sticks four to five cm long
0.25 teaspoon mace
0.25 teaspoon of rose petal leaves
0.25 teaspoon nutmeg
0.25 teaspoon ground ginger
0.25 teaspoons black cumin

Preparation:
Mix all the components together and grind in a coffee or spice grinder for 10-15 seconds until the mixture is even. Use the spice mix to flavor different Indian foods.
Ready !!

February 4 2021

Bobotie

andrestover Beef , National dishes cardamom, cilantro, cinnamon, cumin, egg, lemon, minced meat, raisins, South Africa, tumeric, ginger 0

A well-known dish from South African cuisine, which is simply well-seasoned minced meat served with egg coating. There are hundreds of different recipes for this food. I tried to follow the most common variants both in terms of preparation and seasoning. There are many spices and various flavors mixed together in this dish, in addition, this food is flavored with apricots and raisins.
The roots of this food are dated back to the 18th century. It is possible that it has roots in Indonesia because a similar dish is prepared on Java island. Parallels are also drawn to the British shepherd’s pie and the Greek moussaka.
Food has been rooted in South African Malay cuisine for centuries and is quite common in South Africa today.
I like the unexpected and unique flavors of South African cuisine. I recommend trying this food, not getting scared of the many spices (they can be also replaced to some extent) and the fact that the meat dish is spicy and sweet at the same time.
The bobotie is classically served with South African yellow rice, which is delicious as separate food but goes well with this food.

Preparation time: 30 min preparation, 20-30 min baking
Level: average
Serves: four

Ingredients:
600 g of minced beef
3 medium garlic cloves crushed
2 medium grated carrots
1 medium onion, chopped
A handful of golden raisins
2 tablespoons olive oil
3 tablespoons tomato paste
100ml of water or broth
2 tablespoons apricot jam or chopped dried apricots
Juice of about 1.5 lemons
2 tablespoons breadcrumbs
1 teaspoon ground turmeric
0.5 teaspoons ground ginger
0.5 teaspoons ground cumin
0.25 teaspoon ground coriander
0.25 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
If desired, 0.25 teaspoon of cayenne or chili powder
0.5 teaspoons of sea salt
0.5 teaspoons ground black pepper
3 large eggs
200 ml of milk
3-4 bay leaves for decoration
For serving fresh cucumber slices
Served with roasted cashew nuts

Preparation:
1. Chop onions and garlic, grate carrots, brown these components slightly in a pan with olive oil.
2. Add minced meat, stir and cook until browned, add broth or water, raisins, tomato paste, all spices, and lemon juice. Cook for a few minutes, stirring, to mix the meat and spices.
3. Mix the egg and milk into a smooth mixture. Spoon the minced meat mixture tightly to the bottom of the pan and pour over the milk-egg mixture.
4. Place 3-4 bay leaves on the surface of the egg for decoration. Lower the temperature to a minimum and cook under the lid until the egg hardens. You can also bake without a lid at 180 degrees in the oven until the egg clots.
5. Serve with South African golden rice and garnish with fresh cucumber and roasted cashews.
Done !!!

January 18 2021

Pakora

andrestover Gluten free, National dishes, Side dishes bell pepper, cardamom, carrot, chickpea flour, cilantro, cumin, India, onion, tumeric, chili 0

Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.

Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four

Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil

Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!

January 15 2021

Moroccan omelette

andrestover Breakfasts, National dishes, Side dishes cardamom, cherry tomatoes, cilantro, cumin, egg, Morocco, tomato, tumeric 0

I can’t name this food differently. It was served in the Marrakech medina in Riad Itrane for breakfast. I remember the great taste of this food and I have tried several times to imitate it. I believe that it has finally succeeded. Try this recipe, it’s a kind of taste experience.

Preparation time: 15 – 20 min
Difficulty: easy
Serves: for two

Ingredients:
6-7 large eggs, beaten properly
One big ripe tomato or a large handful of ripe cherry tomatoes
1 smaller garlic clove chopped
1 small onion finely chopped
0.5 teaspoons ground cumin
0.5 teaspoons ground turmeric
0.25 teaspoon ground cardamom powder
If desired, a pinch of saffron
Few sprigs of fresh coriander
3-4 tablespoons frying oil for frying

Preparation:
1. Cut the tomatoes into pieces about 1 cm in size. Using cherry tomatoes, cut them into four sectors
2. Chop the onion and garlic, heat the oil in a pan, and fry the onion, garlic, and tomatoes until soft, do not burn or brown
3. Add the spices and fry with the tomato mixture for about 1 min
4. Beat the eggs, chop the coriander leaves, and add with the eggs to the tomato mixture. Mix everything thoroughly with a spatula, lower the temperature and simmer under the lid until the egg is ready
5. Sprinkle with parsley or fresh coriander. Fresh mint, a Moroccan classic, used for garnish does not harm food. Eat hot for breakfast or at any time
Ready !!!