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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khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with 25 amazing images. khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi is a healthy sweet to include in your diet. Learn how to make no sugar khajur almond mithai. To make khajur pista almond barfi, chop the dates finely and keep aside. Heat the ghee in a non-stick kadhai, add the pistachios and almonds and roast them on a slow flame for 1 to 2 minutes. Remove from the pan and keep aside. In the same pan, add sesame seeds and roast them on a slow flame for 1 to 2 minutes. Add the roasted nuts back into the pan along with dates and cardamom powder and cook on a medium flame for 2 minutes. Transfer the mixture into a thali and spread it evenly. Allow it to cool for 5 to 10 minutes. Knead the mixture into a dough and shape into a cylindrical roll of 5 to 6" in length. Wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Cut into 8 equal sized pieces and serve. Serve chilled or store in an air-tight container in the refrigerator. This quick mixed nuts barfi is a sugar-free mithai without cooking and thus ready to serve in a jiffy. The crunchy texture of mixed nuts and naturally sweet taste of dates strikes a fabulous balance in this barfi. With each time you enjoy this healthy sweet you will realise that its lingering taste is truly memorable! The nuts make the no sugar khajur almond mithai rich in protein and fibre. These 2 nutrients add a satiety value. So you can pack this sweet and enjoy it as a healthy snack, instead of reaching out from fried and other sugar laden snacks. Healthy sugar free Indian barfi is a wise pick for weight-watchers and heart patients looking for a healthy sweet option. However, remember that moderation is the key to healthy eating. Further, we do not recommend this mithai for diabetes because of the use of dates. Tips for khajur pista almond barfi. 1. Dates is the sweetener in the recipe and makes it super healthy. You don't need to add any sugar. Perfect healthy Indian dessert to have any time of the day. When I feel I need something sweet and healthy, khajur pista almond barfi is the answer. 2. Don't try and blend the dates. It's easier to chop them. 3. Ensure you finely chop the dry fruits for best result. 4. Freezing the barfi is important. This makes cutting into pieces easier. 5. The khajur pista almond barfi is best stored in the fridge. Lasts for 7 days in an airtight container. Enjoy khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with step by step photos.

besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with 26 amazing images. besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe is a pleasing, tongue tickling mithai. Learn how to make Indian gram flour sheera. To make besan sheera, combine the besan, 2 tbsp of milk and 1 tbsp of ghee in a bowl and rub thoroughly and knead like a dough and keep aside for 10 minutes. Using a grater, grate it very thinly and keep aside. Heat the remaining ghee in a broad vessel, add the grated dough mixture and cook on a slow flame for approx. 8 to 10 minutes, while stirring continuously. Keep aside. Heat the remaining milk and ¾ cup of water in a deep kadhai, add the flour mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the sugar, cardamom powder, almonds and pistachios and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Serve hot garnished with almonds and pistachios and serve hot. Besan ka sheera with milk is a creamy, luscious Indian mithai with the shahi touch of almonds, pistachios and cardamom powder. Since gram flour is generally known for its thickening properties, besan sheera is very easy and quick to make. Like most other sheera recipes like rava sheera and atta ka sheera which are served at functions and parties, this Indian gram flour sheera too can be served and it will surely not fail to please your special guests. Tips for besan sheera. 1. Cook the grated besan dough mixture on a slow flame for approx. 8 to 10 minutes, while stirring continuously. This is done to prevent the besan from burning. 2. Use full fat milk also called buffalo’s milk to make this mithai. 3. You may increase or decrease the sugar based on the sweetness you like. Enjoy besan sheera recipe | Indian gram flour sheera | besan ka sheera with milk | Indian sweet recipe | with step by step photos.

Here's a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.

kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with 30 amazing images. kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji is a traditional Indian sabzi. Learn how to make kathal ki sabzi. To make kathal dry sabzi, heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. For the masala, heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry sabzi. This Maharashtrian jackfruit sabzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it! The crispy fried kathal is sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this kathal ki sabzi a special treat, which everybody will love. You can enjoy this masala kathal sabji with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet. Tips for kathal dry sabzi. 1. The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar sabzi right. 2. It is important to serve this sabzi immediately after preparation. Enjoy kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with step by step photos.

One and a half tablespoons of sugar for 7 servings of kulfi – do the maths and you will realize just how much healthier this version is compared to traditional kulfi. This recipe gives you an opportunity to enjoy your all-time favourite desi dessert without much guilt. We have used medium-fat cow’s milk instead of ingredients like full-fat milk, condensed milk and cream. However, we have used a little bit of cornflour to get a rich consistency, which makes it seem just as good as the original. Easy to make, this Healthy Kulfi is just perfect with the right amount of sweetness and an awesomely luscious mouth-feel! You can also try other desserts like Lauki ki Kheer or Low Calorie Apple Crumble .

quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai | with 18 amazing images quick kalakand or instant kalakand is a very popular Indian mithai. We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Cool and then your kalakand mithai is ready. Kalakand is an all-time favourite that has stood the test of time and tide! From its origins in northern India, its popularity has become pan Indian – why global too, as it is not uncommon to find this luscious, milky mithai in Indian stores across the world. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. You must however allow for a few hours’ setting time. Also, ensure that you use a plate that is slightly deep, like a dhokla thali, to set this sweet as Kalakand is usually served in chunky pieces and not flat ones like barfi. Enjoy how to make quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai recipe with detailed step by step photos and video below.

cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with 35 amazing images. cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian is a luscious sabzi with a crunch to be enjoyed on every occasion. Learn how to make kaju mushroom makhana. To make cashew mushroom and makhana curry, combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool and blend in a mixer till smooth. Keep aside. Heat 2 tsp of ghee in a broad non-stick pan, add the makhana and sauté on a medium flame for 3 to 4 minutes. Transfer it to a plate and keep aside. In the same pan heat 1 tsp of ghee, add the cashew nuts and sauté on a medium flame for 1 to 2 minutes and keep aside. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for a few seconds. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the makhana, cashew nuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Serve hot. The richness of kaju mushroom makhana resonates on your palate and in your memory long after you are done with the meal! With a creamy tomato-onion gravy as the base, this luxuriant curry features an exciting mix of ingredients such as mushrooms and lotus seeds. A generous dose of cashewnuts in the onion tomato mixture adds creaminess to the makhana curry vegetarian, while the sautéed cashewnuts adds a nice crunch and flavour to the curry, making it a really special dish to place on the table. Relish the Indian mushroom makhana curry hot and fresh with naan or roti. Try other delicious sabzis like the methi malai paneer sabzi and dum aloo. Tips for cashew mushroom and makhana curry. 1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly. 2. Remember to cool the tomato onion mixture before blending. 3. If you are serving this sabzi later, you might have to add water before reheating. Enjoy cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with step by step photos.

Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos.

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri. To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers. Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king! Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc. Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli. Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled. Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

When we are kids, moms worry about avoiding cavities in our teeth, and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during most stages of our life! Well, taking care of your teeth can be fun too. Here, for instance, we show you how to supplement the calcium needed by your teeth with a delicious Saffron Chenna Pie. This saffron-tinged milky treat is made with low-fat milk as excess fat hinders calcium absorption. We have also used low-fat curds to curdle the milk instead of lemon juice, as curd yields softer chenna.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.
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