666 cardamom recipes

1682 cardamom recipes | Indian elaichi recipes |

cardamom recipe collection. elaichi Indian reicpes. Cardamom is a spice that most predominantly grown in India (where it is known as Elaichi) and Indonesia. Being one of the most ancient spices in the world, it is sometimes referred to as the queen of spices and is also considered to be one of the most expensive spices around the world. There are 2 types of cardamom – green and black. The green one has an outer shell with small seeds inside it. Adding cardamom to your food gives it a royal touch because of the different aroma and taste it brings to the dish.

Cardamom Recipes for Desserts

The best thing about elaichi is that even a little goes a long way. The spice is so strong that even a pinch makes a world of difference to the food. Saffron and nutmeg together with cardamom makes the ultimate trio of spices, especially for Indian Desserts. Whether it's a dry sweet like Amrit Peda or a something like Basundi, cardamom goes with both.

Even though used in so many types of sweets, it reacts differently and does not let any two desserts taste the same. The most known dessert with cardamom would be the Indian response to ice-cream – Malai Kulfi – which is made with simple ingredients milk, condensed milk and corn flour. Moreover, cardamom is also preferred as a garnish over certain sweets like Jalebis. This shows the versatility of cardamom in dessert preparation.

Indian Cardamom Recipes

In India, cardamom forms a part of the masala spice mixture that is used in daily cooking. An array of Punjabi dishes and vegetable subzis used either whole pods or ground cardamom to flavor their dishes. Just like Indian desserts have a trio of spices, in Indian savory food there is – cardamom, cinnamon and cloves. Paneer makhani, the most quintessential Punjabi dish, flavors itself with these wholes spices. This wonderful trio is also used in Dal Makhani.

Cardamom does not limit itself to Punjabi flavors, it is used in Mughlai, Maharashtrian and even south Indian food. Adding whole spices to Mughlai Vegetable Briyani lifts the whole flavor of the dish. A traditional Maa ki Dal also has a hint of cardamom in it but not enough to overpower the other tastes. While whole cardamom pods are used in vegetable dishes with gravies, cardamom powder is used in dry subzis and also in kebabs.

Elaichi is an important ingredient in Masala Chai. A steaming cup of masala chai is what every Indian loves the most. Another drink where cardamom is famous is Kashmiri Kahwa. It is also used in to make sweet parathas called Puran Polis, to cut through the sweetness of it.

International Cardamom Recipes

Combining peppercorns, chili, cloves, cumin etc with cardamom makes a tasty Lebanese Spice powder called Baharat.  Not only is it used in Indian sweets but also used all around the world to make different types desserts like this Almond Pistachio Praline Triangles.

Cardamom is one such spice where it is impossible to list down all the recipes it is used in and hence we have provided a gist of it above.

If you want to know more about the Uses of Cardamom, then you can check out our article on that.

Enjoy the cardamom recipe collection, elaichi Indian reicpes, scroll down below for more.

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fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with 16 amazing images. fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker is fuss-free version of making an Indian sweet with broken wheat. Learn how to cook lapsi in pressure cooker. To make fada lapsi in pressure cooker, heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour. Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute. Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles. Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid. Serve hot garnished with cardamom powder. Lapsi, a yummy dessert hardly needs any introduction! Broken wheat normally takes time to cook. However, in the Pressure Cooker it cooks properly and swells promptly. Try this quick version of pressure cooker lapsi. To cook lapsi in pressure cooker is very simple and effortless. Addition of cashew and raisins along with cardamom powder towards the end is the perfect taste enhancer. Full of flavour and eye appeal, this Gujarati fada lapsi in pressure cooker has an amazing texture and mouthfeel. It is one of the perfect Indian mithai to serve as an end to a Gujarati thali of puri, shaak, kadhi and bhaat. Relish this Gujarati Mishtan hot. Tips for fada lapsi in pressure cooker. 1. While choosing broken wheat, it should be clean, evenly-sized and without any foreign particles like dust or stones. 2. There is no soaking involved in this recipe, so remember to use hot water for cooking. 3. If you are not serving immediately, ensure to reheat it before serving. Enjoy fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with step by step photos.

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

Soyabean is a versatile food not just because of it health benefits but also for its effect on stomach once it is consumed. It produces alkali in the stomach thereby making its place in the list of alkaline foods.

Powdered almonds and pistachios sweetened with honey.

Brinjal has a unique flavour that is enhanced by the masala used in this dish. Grind the masala fresh every time, for that tantalizing aroma! Brinjal is rich in both calcium and folic acid, making this dish a nutritional treat too! The Brinjal cook fast, so cook it for just one whistle to avoid overcooking.

These flavoursome whole wheat treats can be adapted for the gluten intolerant by using a mix of jowar flour, soya flour, and rice flour. Make them in advance and store in airtight containers so you can satisfy your hunger pangs and craving for something sweet at the same time!

gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images. gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya. This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert. This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai. This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami. Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa. You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa. Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos.

kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images. kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut . Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate! To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve. With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience. An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days. Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water. Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.

garam masala recipe | Punjabi garam masala powder | homemade garam masala | with 20 amazing images. This garam masala recipe is easy to make make as it involves roasting and blending of Indian spices. Even better, ingredients for Punjabi garam masala powder are always available in the Indian kitchen. Every cuisine has a special ingredient, which gives it its characteristic flavour and aroma. If you think of Chinese cuisine, the five-spice powder comes to mind, for Bengali cuisine, there is the panch-phoron, for South Indian cooking, there is the sambhar masala, and when it comes to north Indian food, garam masala wins hands-down! To make flavourful garam masala, roast cumin seeds, cardamoms, black peppercorns, coriander seeds, fennel seeds, cloves, cinnamon, bayleaves and caraway seeds in a broad non-stick pan for 2-3 mins and keep aside so it cools down. Grind in a mixer to a smooth fine powder. Transfer the powder into a bowl, add the ginger powder and mix well. Sieve the powder well and discard the left over coarse powder and store in an air-tight container. Use homemade garam masala as required. So robust and versatile is this garam masala, with such a large assortment of spices and seeds, that it can be used to flavour anything, from Pulaos and Sukhi Subzis to gravies and snacks too. Some popular recipes using garam masala are ragda pattice, paneer lababdar and spice mixed dal. No wonder it is so popular all over the world! Although garam masala is available even in the smallest of shops in India and in Indian stores across the world, this recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give. Enjoy garam masala recipe | Punjabi garam masala powder | homemade garam masala | with detailed step by step recipe photos and video below.

Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour. Here, we show you how to make Doodhi Halwa effortlessly using the pressure cooker . You no longer need to keep stirring and cooking the halwa for a long time. Just sauté the grated bottle gourd and mawa, pressure-cook it, and cook again for a few minutes, and voila, your delicious, cardamom-laced halwa is ready to enjoy with a garnish of nuts. You can also make sweet dishes like Gajar ka Halwa , Lapsi and Banana Apple Porridge .

Summer, winter or monsoon, this is one tea that is sure to pep you up even on the most trying days! The whiffs of lemongrass and mint that escape the kettle promise your taste buds an exciting time ahead, and you will surely not be let down by this spicy, milky tea, which is full of intense flavours and aromas. Make sure you have this refreshing Lemon Grass and Mint Tea fresh and hot, as reheating it will lead to a loss of flavour and sometimes even a little bitterness. The herby accents are best enjoyed fresh! Take a tea-break and also try other tea recipes like Ginger Cinnamon Tea or Tulsi Tea

I bet you have never ever thought of sprouting Masoor! Try it today, and use it in this awe-inspiring Malwani gravy.

anjeer halwa recipe | dry figs halwa | anjeer badam halwa | with 28 amazing images. anjeer halwa, also known as dry figs halwa is an amazing Indian dessert recipe that can be made on special occasions. Learn how to make anjeer halwa recipe | dry figs halwa | anjeer badam halwa | anjeer halwa is a must-try for people who are fond of desserts or halwa in general. Halwa is a classic Indian mithai that is usually prepared for festivals and special occasions. You can impress your guests and family by making this tasty anjeer halwa recipe. The anjeer badam halwa is a delicious dessert made of puréed figs, powdered almonds and nuts, cooked with ghee and a little bit of sugar to add to the natural sweetness of figs. The almonds and figs complement each other beautifully in flavour and texture, while the milk powder and ghee give a very luxuriant mouth-feel and flavour to this halwa. Tips to make anjeer halwa: 1. You can use jaggery instead of sugar to make this halwa more healthier. 2. You can add little more water if you want the figs paste to be smooth and not grainy. 3. You can top the halwa with your favourite nuts or have as it is. 4. While re-heating the halwa you add adjust the consistency by adding little water. Enjoy anjeer halwa recipe | dry figs halwa | anjeer badam halwa | with detailed step by step photos.

til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with 16 amazing images. til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar is a type of sesame chikki that’s really thin. Learn how to make til chikki with sugar. To make til papdi chikki Makar Sankranti, heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes. Transfer the sesame seeds on a plate and cool completely. Put the sugar in the same broad non-stick pan, once it starts melting, tilt the pan till the sugar melts completely. It takes approximately 4 minutes. Add the sesame seeds, almond slivers and cardamom powder, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Immediately put the mixture on a greased rolling board and wait for a few seconds. Then roll it into a 250 mm. (10”) diameter circle using a greased rolling pin till it is really thin. If you find it difficult to roll then keep greasing the rolling pin. Cool it till it is firm. Lift it carefully using a flat steel spatula and cool again completely. Then roughly break them into pieces. Serve or store in an air-tight container. Use as required. This til patti being thin is not only attractive to look at, but also has a superbly crisp and exciting mouth-feel. A specialty that’s made during Sankranti, the til papdi with sugar is a delightful treat that’s made with sesame seeds along with a dash of almonds and a sprinkling of cardamom powder. We have made this chikki with the sesame seeds used for making chikki – it is commonly available in all shops. Basically we need the unpolished variety of sesame seeds for this til chikki with sugar. Moreover, as the name says this til patti is made with sugar as compared to most other chikki which are made using jaggery. Both the chikki have a good shelf life when stored in an airtight container – upto 1 month. Tips for til papdi chikki Makar Sankranti recipe. 1. At step 4, make sure you cool the mixture only for a few seconds and proceed immediately; else you will not be able to roll it if it cools too much. 2. Prefer a thick rolling pin as it helps to give uniform pressure while rolling. 3. Also remember to grease the rolling, board, rolling pin and your hands before you begin rolling the chikki. 4. Ensure to cool it completely before making pieces. You can also try other chikkis like the Peanut Chikki and Daria chikki. Enjoy til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with step by step photos.
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