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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A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A and iron, and when combined with fibre-rich veggies and a herby green paste, it makes a wholesome and delicious treat. When you have tried this zero-oil, nutrient-dense Hara Bhara Subz Pulao, you will not yearn for the traditional, fat-laden dish any more. Serve with Palak Kadhi and Papad ki Churi .

chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready. chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen. A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient. Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days. Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks . Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos.

This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well! Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on. Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts. Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with 18 amazing images. thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home tastes absolutely heavenly, far superior to the readymade mixes available in the market. Learn how to make thandai powder at home. To make the thandai, combine the saffron and 1 tbsp warm milk in a bowl and keep aside. Boil the milk in a deep non-stick pan or saucepan, add the sugar and mix well. Refrigerate the milk till cold. Keep aside. In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast an hour. Drain well and do not discard the soaked water. Blend in a mixer using ¾ cup of soaked water till smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth. Drain using a strainer. Pour equal quantities of the thandai into 6 equal glasses. Serve the thandai chilled garnish with chopped pistachio and saffron strands. Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron of how to make thandai powder at home rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. A mixture of these spices and nuts when blended, mixed with milk and kept aside for 2 hours blends beautifully with the milk. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the Homemade thandai Holi and Diwali recipe as it is without straining. Serve it for parties or special festive occasions. Tips for thandai. 1. Use of full fat milk is a must to enjoy thick thandai. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. You can microwave the saffron in a microwave safe bowl for 10 to 15 seconds, crush it and then add it to the drink. This helps to lends a better colour of saffron to the drink. Enjoy thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with step by step photos below.

Easy, quick, irresistibly delicious – that describes the Date and Nut Slice best of all. A mouth-watering combo of dates and condensed milk cooked in butter is further enhanced with a generous dose of mixed dried fruits, all of which is then prepared into handy-sized slices. Store it in an airtight container, to enjoy anytime you wish. Put some in your kids’ snack box, or carry a few to office; you will love to bite into it any time of the day.

It’s not uncommon to find ice-creams served with mithai like Gulab Jamun Jalebi Malpua, Gajar Halwa, etc. However, this dessert is quite different in that the kulfi itself is studded with sweet and succulent gulab jamuns. The Gulab Jamun Kulfi is an easy to make but awesomely rich Indian dessert of gulab jamuns set in a creamy kulfi made of condensed milk. Hints of cardamom give the kulfi a rich aroma. If you love nuts, feel free to add nuts and dry fruits of your choice, like cashews, pistachios, dried figs, etc to give it an exciting bite. Setting the kulfi along with gulab jamuns in the same mould gives a very unique texture and intensely rich taste to this dessert. Definitely a must-try! Try other recipes like Malai Kulfi or Kulfi and Fruit Ice Cream

til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with 15 amazing images. til ke laddu recipe known also as til ke ladoo is a must make traditonal Maharashtrian sweet during makar sankranti. til gud ladoo is made from simple ingredient til, gur (jaggery), peanuts, ghee and elaichi. Known as Maharashtrian til che ladoo it is given to elders and kids during Sankrant and the following words are said, Til gul ghya… god god bola ! This means take the sweet til ke laddu and maintain the sweetness of our relationship. til ke laddu recipe is prepared in Indian winters to keep the body warm and provide energy. There is a traditional charm about this til ke laddu recipe is that makes it appeal to everyone! Aromatic ingredients like dry roasted sesame seeds and crushed peanuts are sweetened with jaggery and laced with cardamom to make delicious til gud ladoo. Unlike sugar, jaggery has a distinctive flavour, which complements the other ingredients beautifully. This til ke ladoo also requires very little ghee, just to boost the aroma, because the crushed peanuts and jaggery provide enough stickiness to hold the laddu together. Learn to make til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with step by step photos below.

amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with amazing 22 images. An evergreen Rajasthani recipe, the amla murabba is a wonderful accompaniment to any meal, but it is so tasty you will want to enjoy a spoonful at any time, without any reason at all. Rajasthani amla murraba is Indian gooseberry cooked in sugar syrup along with saffron and cardamom powder. The process of making Rajasthani amla murraba needs patience and yet the method is super easy and one cannot go wrong with the recipe!! In this amla murabba recipe, the soft-cooked and sweetened amlas are delightfully flavoured with our favourite Indian spices – cardamom and saffron. It is sweet and tangy in nature. amla murabba is an ideal recipe for winter as amlas are best bought in winter season. The thick syrup helps in the preservation of the amla murabba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas Although it takes some time to prepare, this amla murabba pickle will stay well in an airtight glass container at room temperature for six months, so it is completely worth the efforts. You can also try other recipes using amla like Amla Pickle and Amla Honey Shot. Learn to make amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with detailed step by step photos below.

Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with 25 amazing images. dabeli masala too can be made easily at home. The homemade dabeli masala powder can be used to easily make the popular Gujarati snack, Dabeli, where a potato mixture flavoured with this masala is sandwiched between butter-roasted ladi pav. Spice mixes, although readily available in stores, are best made at home because they have a better aroma and flavour compared to those made commercially in bulk. So try our homemade dabeli masala recipe, as its very easy to make. Notes on dabeli masala powder recipe. 1. Mix well and dry roast on a medium flame for 1 to 2 minutes or until light brown and aromatic. Ensure to roast the spices on medium heat so that all their flavours are released and they don’t burn. Stir occasionally for even browning. 2. Add the dry coconut. It is a must ingredient to give the dabeli masala a coarse texture. You can also use the Kutch dabeli masala powder innovatively to flavour veggies, rice, etc. The dabeli masala powder can be stored in an airtight container in the fridge for over 10 months! Learn to make dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with step by step photos and videos below.
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