364 cardamom powder recipes

933 Cardamom Powder Recipes | Indian Elaichi Powder Recipes.

Cardamom Powder Recipes. Indian Elaichi Powder Recipes. When whole cardamom is finely grinded we get cardamom powder. Because the taste of cardamom is so strong, you only need a pinch of it to flavor the food. The outside pod is not used to make the powder but can instead be used to infuse tea. Elaichi powder is widely used in Indian cuisine, mostly in sweet dishes and also in the middle-east to flavor beverages.

Indian Elaichi Powder Recipes

We think that only whole cardamom pods are used to flavor savory Indian recipes but that isn’t true. The famous Dal Baati Churma has 3 elements one of which is churma. This is made with whole wheat flour, semolina and sugar and flavored with elaichi powder. This is then deep fried and served with hot dal. The combination of sweet and savory makes this dish wonderful. Another authentic recipe, Bikaneri Bhujia, is thick sev flavored with pepper and cardamom and deep fried to perfection!

The most common use of cardamom powder would be to flavor desserts. In India almost all sweets have a hint of cardamom in them which makes them so rich in taste. It is added in sweets that are served at festivals like Malai Peda, Rice Kheer and Sheera. It is also added to the Indian version of ice-cream called Kulfi and its different varieties like Kesar Kulfi Falooda because of the unique taste it provides.

Innovative Cardamom Powder Recipes

It is a common tradition to have toast alongside a steaming cup of Elaichi Tea in the mornings. The toast usually served is Rusk. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic. Since it is a little sweet in taste, the hint of cardamom tastes wonderful! A great way to cool off in the summer is by the way of summer drinks. Two delicious recipes that are perfect as coolers are Panha and Thai smoothie. They both have a hint of spices that give an innovative twist to them.

Appams are tiny snacks that are made in southern India which are usually salty in taste. But you can make them unusual by making sweeter versions of it like Jowar and Pear Appam and adding elaichi powder to it for a unique taste.

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No Indian meal is complete without a serving of our own desi ice-cream, the Kulfi! There are innumerable varieties of Kulfi, ranging from spice-tinged ones to fruity flavours too. This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you. The Dry Fruit Kulfi tastes even more awesome when topped with Falooda and Rabdi .

walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera | with 14 amazing images. akhrot ka halwa is one such easy and simple halwa recipe known for its crunchy texture, unique taste and flavour. Learn how to make walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera | You would have tasted sheeras made out of various flours or semolina. Here is a unique sheera made with walnuts! walnut halwa has a fantastic texture and interesting flavour that is worth savouring. Basically, the walnuts have a bland taste in general. However, when mixed with sugar and milk it yields a pleasant taste which just melts in the mouth. Walnuts are rich in omega-3 fatty acids, which help in the overall development of the baby, especially in the early months of pregnancy. It also abounds in the antioxidant vitamin E, which helps the body to get rid of harmful free radicals. You can also try other sheera recipes like kaju khopra sheera and quick moong dal sheera. Tips to make walnut sheera: 1. Make sure to pulse and blend the walnuts, do not make it powder. 2. If you want to serve it later, re-heat the sheera on low flame to adjust the consistency. 3. If you wish you can add saffron to the sheera. Enjoy walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera | with detailed step by step images.

microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images. microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes. To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled. Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion. Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes. Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi. Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe. Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos.

sandesh recipe | Bengali sandesh | sondesh | with 34 amazing images. Sweet and delicious, sandesh also called as sondesh in Bengali language is a popular sweet from Bengal. Learn how to make sandesh recipe | Bengali sandesh | sondesh | sandesh a Bengali sweet made with chenna or fresh paneer, which is also known as Indian cottage cheese. Make use of fresh chenna to get the perfect texture. Do not try making this using market brought paneer because, it lacks the moistness and doesn't bind the sugar with it. Bengali sandesh needs fresh chenna, which is moist and retains its water content well, to get a smooth, melt-in-your-mouth sandesh with a delicate, melt-in-your-mouth texture. Older chenna tends to dry out, leading to a grainy or crumbly texture in the sandesh. sandesh, being a fresh milk-based sweet, has a limited shelf life. Enjoy it within 2 days for the best flavor and texture. Beyond the traditional, sandesh offers a delightful range of flavors. Indulge in the sweetness of Rose sandesh, Chocolate sandesh, Pineapple sandesh etc. pro tips to make sandesh recipe: 1. Use fresh lemon juice or vinegar and add it gradually, stirring constantly. Over-acidification can make the chenna rubbery. 2. Use freshly ground cardamom powder for the most aromatic flavor. You can also experiment with other flavors like saffron, rosewater. 3. Sandesh is best enjoyed fresh within 2-3 days. Store leftovers in an airtight container in the refrigerator. 4. For a richer and creamier sandesh, use full cream milk. 5. Knead the chenna while it’s slightly warm to avoid the dry and grainy texture. 6. Avoid over-squeezing, as it can dry out the chenna and make the Sandesh crumbly. Enjoy sandesh recipe | Bengali sandesh | sondesh | with detailed step by step photos.

Kesari Bhaat, the South Indian counter-part of the sheera, is an ever-popular sweet treat for young and old alike! Perhaps due to this reason, you will find the Kesari Bhaat is a part of most breakfast or lunch combos at South Indian restaurants. It is a quick and easy sweet dish made of rava, sweetened with sugar, and flavoured with cardamom and kesar. Often fruits like pineapple, chickoo or apple may also be added to the Kesari Bhaat. Kesari Bhaat is very popular in South India, especially Karnataka. You can also try sheera recipes like Moong Dal Sheera or Walnut Sheera

Chow Chow Bhaat is one of the most unique dishes of Karnataka. This timeless treasure can be enjoyed for breakfast, evening snack or dinner, but is mostly had for breakfast. It is basically a combination of two dishes – a savoury rava bhaat and a sweet kesari bhaat, both made with semolina. The savoury rava bhaat, is somewhat like upma but more spicy as it is flavoured with a spice mix like khara bhaat powder, malvani masala or rasam powder. The sweet part is sweetened with sugar and flavoured with spices or fruits like pineapple or chickoo. This sweet and savoury combo is just perfect to start your day on a happy note. You can also try other authentic Karnataka dishes like Bisi Bele Bhaat or Akki Roti.

If anybody has an incurable sweet tooth, it’s a Bengali – and they are proud of it. Mostly made of dairy products, Bengali sweets have a unique flavour and amazing mouth-feel. Ranging from sweet curds to rasagolla, their sweets are now famous all over the world. Of these, Bhapa Doi is a rich and sweet curd-based dessert, which is perfect to end a meal. While it is usually made with full-fat milk sweetened with lots of sugar, we have come up with a pleasantly sweet version made using cow’s milk and minimal sugar. You can comfortably include this Healthy Bhapa Doi in your menu, as it is comparatively low in fat and calories. Try other healthy Bengali recipes like the Moong Dal Nimki and Matarsutir Kochuri .

jowar pear appam recipe | jowar whole wheat flour appe | sweet jowar paniyaram | with 15 amazing images. sweet jowar paniyaram is a South Indian snack. Learn to make jowar whole wheat flour appe. The all-time favourite South Indian snack appam features here with a healthy twist, jowar and pear appam recipe. We have combined two wholesome flours (jowar and whole wheat flour) with grated pear to make a naturally-sweet batter. Laced with cardamom and a touch of honey and cooked with ghee in an appe mould, the jowar and pear appam has a very rich taste that everyone will love. The grated fruit also gives the appam’s a soft and spongy texture. In South India, appam’s is made commonly as an offering to Gods during the puja season. So, you can even include this wholesome jowar and pear appam treat in your festive menu! You can also try other variants of appam like Unni Appam or Quick Idiyappam. Enjoy jowar pear appam recipe | jowar whole wheat flour appe | sweet jowar paniyaram | with step by step photos.

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

Maharashtrian shrikhand recipe | Gujarati shrikhand | with 20 amazing images. shrikhand is a traditional Maharashtrian dessert made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Very popular in Gujarat, Gujarati shrikhand is had with pooris. Maharashtrian shrikhand is a magical transformation of simple curds into a delicacy, by a simple procedure. It involves no cooking and is a standard feature of sunday meals,, festive menus as well as faraal foods! Notes on Maharashtrian shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Maharashtrian Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Gujarati Shrikhand Things get even easier as Gujarati shrikhand can be made in advance and stored in the freezer for close to 15 days. Use fresh curds for best results. Enjoy how to make Maharashtrian shrikhand recipe | Gujarati shrikhand | with detailed step by step photos below.

You will love the luxuriant texture of this coconut-stuffed sweeet treat ! Chapatis are stuffed with a delectably sweet mixture of roasted coconut delicately flavoured with nutmeg and cardamom. This Nariyal ki Meethi Roti is quite satiating and can be served as a standalone snack, or as part of a meal. Your kids will love to sink their teeth into this Sweet Coconut Roti when they come home from school.

The Badam Cake is a mildly-sweet treat with the delectable crunch of almonds. Made with yeast, this cake has a unique loaf-like texture, which gets even better with the almond flakes that regale every bite. While almond by itself has a very nice and soothing flavour, we have used cardamom powder and vanilla essence to enhance the flavour further without ruining the characteristic taste of almonds. Serve this soul-warming treat warm with Vanilla ice cream or whipped cream .

Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron and cardamom or the intense richness of freshly condensed milk. Kesar Malai Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations!

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images. Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth. The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion. pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness. coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos.
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