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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The delicate aroma and aesthetic flavour of nutmeg and cardamom make the Nariyal ki Meethi Roti a treat for your senses, while the crunch of roasted coconut makes it a pleasure to sink your teeth into this sweet roti! The traditional charm of coconut makes this Sweet Coconut Roti popular with all age groups. You can keep the chapatis ready, and also roast the coconut earlier and allow it to cool. So, when it is actually time to make the dish, you just need to mix the filling, arrange it into the chapatis and quickly cook them. Once done, serve immediately, either as a separate snack or as part of a meal.

masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with 37 amazing images. masoor pulao, a flavorful and hearty dish, is a popular rice-based preparation made with red lentils. Learn how to make masoor pulao recipe | akkha masoor pulao | khada masoor pulao | Are you looking for quick meal options? Make this simple and wholesome one-pot pulao for your busy day's lunch or dinner. akkha masoor pulao is a fragrant and wholesome one-pot dish made with whole masoor dal and aromatic basmati rice. rice recipes are ideal lunch boxes. This one-pot khada masoor pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. You can add vegetables like carrots, peas, or cauliflower for added nutrition and texture. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad. pro tips to make masoor pulao : 1. Soaking the lentils for a minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time. 2. You enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe. 3. Let the pulao rest for a few minutes before serving to allow the flavors to meld. 4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice. Enjoy masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with detailed step by step photos.

akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with 49 amazing images. kolhapuri style akkha masoor is a delicious rich dal made from whole red gram cooked in aromatic spices.. Learn how to make akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | akkha masoor, also known as kolhapuri style akkha masoor, is a spicy and flavorful lentil dish originating from the Kolhapur region of Maharashtra, India. The city of Kolhapur is famous for many locally made dishes and this akkha masoor is one such recipe. Akkha meaning ‘whole’ or ‘entire’ in Marathi, here refers to the whole brown lentils (called Masoor in Marathi). The akkha masur sabzi features whole masoor dal (brown lentils) cooked in rich spices and aromatic gravy. The key to this dish lies in its robust blend of spices, which create a fiery and aromatic flavor profile. The lentils are cooked until tender but retain their shape, resulting in a satisfying and hearty meal. Serve the kolhapuri akkha masoor dal recipe along with tandoori roti or steamed basmati rice. The dish will be your all-time favorite dals for lunch. pro tips to make akkha masoor recipe: 1. Soak the dal in enough water. This helps in faster cooking and better absorption of flavors. 2. Garnish with fresh coriander leaves and a squeeze of lime juice to brighten the flavors. 3. Slow cooked dal for a longer time enhances the flavour of the dish. Enjoy akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with detailed step by step photos.

soya vegetable pulao recipe | healthy soya rice | Indian soy pulav using soya granules | with 30 amazing images. soya vegetable pulao recipe is a simple easy Indian pulav made in the pressure cooker. Learn to make Indian soya pulav using soya granules. Fresh spices lend an irresistible aroma to this simple but sumptuous soya vegetable pulao, made with colourful veggies like carrots and green peas together with wholesome soya granules. The protein rich soya granules are semi-cooked before adding to the rest of the ingredients, so that they are completely cooked in the end product of soya vegetable pulao. Soya granules are rich in fibre and proteins and have a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. If you add soya granules directly to the salted water along with the rice and veggies, they might turn out a little rubbery. So, take care to follow the same procedure described here to make healthy soya rice. Since this nourishing soya vegetable pulao is quite flavourful by itself, it is enough to serve with a bowl of low-fat curds. Indian soy pulav using soya granules can often make a complete one-dish meal by itself. Tips for soya vegetable pulao. 1. Always use ghee when making a pulao as it gives a better flavour compared to oil. 2. Make sure to use basmati rice for better taste and flavour. Enjoy soya vegetable pulao recipe | healthy soya rice | Indian soy pulav using soya granules | with step by step photos.

Here is a spongy rava based cake with the crunch of nuts and an aesthetic touch of cardamom. The best part about the cake is that it is made easily in a pressure cooker, and does not require an oven. Curds and milk combine to give this Pressure Cooker Rava Cake its rich flavour and texture without using eggs. Serve this cake warm, with a cup of tea or coffee – to set the stage for an engaging chat with friends and family. You can also try other eggless cakes like the Pineapple Sponge Cake and Chocolate Mousse Cake .

basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with 39 amazing images. basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy is a basic recipe used to make malvani vatana usal. Learn how to make basic Malvani gravy. To make basic Malvani gravy, first make a Malvani paste. For that dry roast red chillies, add all remaining ingredients and roast for 1 minute. Cool and then combine all the ingredients, including the roasted Kashmiri chillies and blend in a mixer till smooth using 2 tbsp of water. Keep aside. Then heat the oil in a kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till light brown in colour. Add the prepared malvani paste, mix well and sauté on a medium flame for 30 seconds. Add 1/4 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Use the basic malvani gravy as required. Malvani basic gravy is reddish brown in colour and very spicy because of the usage of more red chillies. Apart from authentic Konkani recipes like cashew curry that uses this basic Malvani gravy, also try my favourite Maharashtrian kala chana sabzi. Apart from coconut, Malvani food features a lot of onion-based curries and Malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste. This basic Malvani gravy makes use of a host of spices minus the coconut. Tips for basic Malvani gravy. 1. Maharashtrian women tend to make 3 times the quantity of our recipe and store in the fidge to use through the week. 2. Add a little salt to the Malvani gravy if you want to store for a week in the fridge. 3. Store Malvani gravy in a steel container for upto a week. 4. Malvani gravy is used in making Malvani vatana usal. Enjoy basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with step by step photos.

A memorable rice preparation with layers of rich nawabi gravy, and enriched with saffron and dry fruits. It has a slightly sweet flavour because of the fruits that have been used.

Today, there are innumerable ice-cream varieties, from every part of the world, available at store shelves. However, the joy that the Indian palate experiences when a spoon of Kulfi rests on it, knows no bounds! Indeed, one of the most well-known desi ice-creams, the Kesar Pista Kulfi has a special place in our heart, which no other flavour can replace. With the crunch of nuts, the lovely colour of saffron, natural creaminess of reduced milk and the rich aroma of spices like saffron and cardamom, this ice-cream is beyond comparison. Allow the milk to reduce properly, in order to get a really intense flavour. Removing the kulfi in tact from the mould is an art, but just follow our instructions to get it right.

Here is a vegetable dish that everybody loves, and which can be made easily at home as most of the ingredients are readily available. This awesome Vegetable Korma features a wide assortment of crunchy and colourful veggies, cooked with rich ingredients like milk, cream and paneer, and flavoured with garam masala. Pineapple adds a nice tangy-sweetness, which makes the Korma all the more appealing. This is an ideal accompaniment for hot parathas !

jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with 32 amazing images. Jalebi recipe is a traditional Indian mithai made and served during festivals and weddings. Learn how to make jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you jalebi fans, here is a tasty version of halwai style jalebis without the use of curd or yeast. This famous homemade crispy jalebi without curd and yeast features on a Gujarati breakfast, especially on Sunday mornings. For breakfast the combo of Jalebi with Ganthias and Masala Chai Or Masala Tea and for dessert the combo of Jalebi with Rabdi is irresistible. Tips to make jalebi: 1. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 2. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. 3. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. Enjoy jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with step by step images.

The Thai Smoothie is a drink with an oriental touch. Chilled coconut milk gets a very flavourful boost with cardamom, our everyday Indian spice! When mangoes are in season, feel free to use them instead of canned mango pulp.

Here is a traditional South Indian treat, which is prepared during most religious functions, especially during the harvest festival of Sankrant . Of a consistency similar to khichdi, the Sweet Banana Pongal features a jaggery-flavoured mixture of cooked rice and lentils, served with a garnish of chopped bananas. An assortment of spices are used to impart an intense flavour to this rich dish. As a variant, you can add a few crushed cloves too to the tempering to get a spicier taste. Make sure you lace the Sweet Pongal with melted ghee, as that boosts the aroma and flavour tremendously.

Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle!

For those of you who love traditional Indian mithai but do not have time to make elaborate ones, this Poha Ladoo is a dream come true. It is exceptionally easy to prepare but tastes simply awesome, with the rich and rustic flavours of jaggery and melted ghee. Dry roast the poha slowly and carefully till the raw smell goes. This will give you a good taste and aroma too. If you find it difficult to shape the ladoos, you can add a little more melted ghee. You can have this ladoo as a dessert or snack . You can even pack it in a snack box to enjoy at school or at work. Try other ladoo recipes like Oats and Mixed Nuts Ladoo or Peanut Ladoo .
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