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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cardamom lassi recipe | elaichi lassi | Indian summer drink | with 21 amazing images. cardamom lassi recipe | elaichi lassi | Indian summer drink is a thick luscious curd based drink. Learn how to make elaichi lassi. To make cardamom lassi, combine all the ingredients in a deep bowl and whisk well till smooth. Refrigerate for at least 1 hour. Pour into 4 individual glasses and serve chilled garnished with pistachio slivers. This flavourful elaichi lassi is mid-way between plain sweet lassi and little on the spiced side. A medium-sweet and rich drink with hints of elaichi, this famous Punjabi drink is perfect to serve with lunch or even to have as a snack by itself because it is quite filling. The secret to make a perfect lassi is to use fresh curd. Garnish this Indian summer drink with slivers of pistachio to complement the colour and flavour very aesthetically. Serve it chilled to enjoy it. Tips to make cardamom lassi. 1. We have used readymade curd as it is thicker. 2. So if using readymade curd, add little water to make the lassi, if you are using homemade curd please omit the water. 3. Pistachio slivers should be thinly sliced. Enjoy cardamom lassi recipe | elaichi lassi | Indian summer drink | with step by step photos.

South Indian festival menus are just not complete without Moong Dal Payasam. Considered as one of the most auspicious offerings to God, it is made during most pujas, and is served as the first item on the plantain leaf during a traditional meal. Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Dry roasting the dal before cooking gives a rich aroma to the payasam, while coconut milk gives it a pleasant flavour. Enjoy this payasam warm. You can also try other payasams like Paal Payasam , Almond Payasam , Semiyan Payasam and Carrot and Cashewnut Payasam .

A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! I know some busy-bees who would stop over at a sweetmeat stall, have a cup of halwa and a Punjabi Samosa in lieu of a meal, and continue their work with full energy! Traditionally the doodhi is cooked in a pressure cooker, but this recipe uses the Microwave , reducing the time taken by 50 per cent! the authentic taste remains.

Like the evergreen filmy numbers of the 70s, Gajar Halwa is a traditional hit you cannot resist! However, even a single serving can be dynamite for weight-watchers, as it is loaded with ghee and khoya. Here is a Low-Calorie Gajar Halwa that will please your palate at just 109 kcal and 4.8 gm of fat per serving. Steaming the carrots in the steamer decreases the amount of ghee needed. Likewise, replacing khoya with a small quantity of milk powder, and eliminating almonds does away with more calories. It’s time to pamper your sweet tooth now! Serve with Low Fat Rabri for a creamy mouthfeel.

A richly-textured mixture of moong dal paste and crumbled mava is cooked in sugar syrup, and flavoured aesthetically with desi spices to make a delicious Moong Dal Barfi that looks appetising and tastes fabulous. The best part about this irresistible Moong Dal Barfi is that it stays well at room temperature for more than two weeks, which makes it a nice treat to stock in your kitchen shelf! While preparing it, make sure you let the sugar syrup cool for a minute before proceeding; else the barfi will turn hard.

With striking similarities in flavour and colour, powdered cashewnuts and grated coconut get along very well in this exciting sheera. Rich in feel and flavour, this Kaju Kopra Sheera turns out wonderfully well if you sauté the ingredients carefully till they shed their rawness and start giving out an irresistible aroma. The slightly brown colour of the sheera, enhanced with saffron, makes it a pleasant slight to behold, and a pleasure to consume! You can make it on any special occasion like Diwali , Christmas and Raksha - Bandhan or anytime when you like.

shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri | shahi rabri is a luscious Indian mithai which finds its presence on occasions and festivals. Learn how to make rabri with condensed milk. Thickened milk flavoured with saffron and cardamom and garnished with nuts is what makes shahi rabri. Looks exotic, but has simplicity along with royal taste. To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. Allow it to cool completely. Refrigerate for at least 1 hour and serve chilled garnished with pistachios. The authentic rabri is made by simmering condensed milk, but this instant shahi rabdi has been made within 10 minutes using condensed milk. It helps to thicken the rabri quickly, while adding creaminess to it. Further the cooking in a microwave of microwave rabri also hastens the cooking process, while reducing on the cooking time. The cottage cheese helps to add body and flavour to the paneer rabri. This crumbled fresh paneer also lends a pleasant mouth feel. The addition of rose essence, though used in small quantities, helps to enrich its flavour further. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri. Tips for shahi rabri. 1. It is necessary to use unsalted paneer for this recipe as salted paneer will cause the milk to split. 2. Use a good quality saffron so it imparts a good colour to the rabri which is very traditional about it. 3. Use full fat milk or buffalo’s milk for this recipe to get a thick rabri. Enjoy shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri | with images and recipe below.

Halwa by itself is a delicacy that none can resist, thanks to its rich, sugary taste and enticing, melt-in-the-mouth texture. Now, our favourite dessert got all the more exciting thanks to using a combination of grated beetroot, carrot and bottle gourd instead of any single vegetable! As a result, this Mixed Halwa has a more interesting appearance, texture and flavour too. This combination is further fortified with crumbled mava to improve the texture and make it richer. A sprinkling of cardamom powder is enough to enhance the traditional appeal of this mithai while a garnish of cardamom adds to the excitement. You can experiment with other garnishes like mixed nuts or even chopped fruits, as per your liking.You might even consider topping this Mixed Halwa, with a scoop from any of these Ice-creams , while serving.

phirni recipe | Punjabi firni | rice phirni | shahi phirni | phirni is a traditional Indian sweet made on occasions and festivals. Learn how to make shahi phirni. Puja, festival or wedding, no occasion is ever complete without firni. Interestingly, this North Indian Punjabi dessert of rice cooked in sweetened milk is popular all over the country, known by different names such as phirni | firni | rice phirni | shahi phirni | and prepared with slight modifications. In the South, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, phirni is an indispensable part of festive menus. Here, we show you hot to make authentic North Indian rice phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this. To make phirni, soak basmati rice in enough water for an hour. Drain it and blend in a mixer to a coarse paste without using any water. Keep it aside. Boil milk in a deep non-stick pan, add rice paste and cook for 15 minutes on slow flame and then 10 minutes on medium flame. Add sugar and cook for 3 to 4 minutes. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely. Once cooled, refrigerate it for at least 1 hour. Garnish with almond slivers and serve shahi phirni chilled. While some stick to slivered nuts to garnish this shahi phirni, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals. Tips for rice phirni. 1. Use a deep non-stick pan and not a broad pan. 2. Cook on slow flame and medium flame for the said time to get the perfect texture. 3. It is very important to use full fat milk to make phirni as that is want makes it thick and creamy. 4. Cooking the phirni is a bit tiring as we are using raw rice. Since we need to stir the phirni continuously I use a chair to sit and do it. Remember to scrape the side of the pan. 5. Add a little condensed milk if you want to reduce cooking time. And adjust the sugar accordingly. Enjoy phirni recipe | Punjabi firni | rice phirni | shahi phirni with video given below.

quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images. quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo is a traditional Gujarati mithai. Learn how to make dry fruit churma ladoo. To make quick churma ladoo, tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes. Divide the mixture into 6 equal portions and shape each portion into a round ladoo by rolling them in between your palms. Use as required. Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell of the flour and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious quick churma ladoo. The effort that goes into this instant cashew jaggery ladoo made with roti is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container in the refrigerator for 7 days and relish to satisfy your sweet tooth. An interesting variation is dry fruit churma ladoo which is richer in texture, flavour and aroma because of the use of almonds, pistachios and walnuts. Make them for auspicious occasions, weddings and Indian festivals. It is a sweet which kids and adults look forward to enjoying. Tips for quick churma ladoo. 1. Switch off the flame, add 3 tbsp grated jaggery (gur). NOTE : You can add 4 tbsp of jaggery if you prefer sweeter ladoos. 2. Store in an airtight container and keep in the fridge for 7 days. 3. You can use 1 tablespoon coconut oil instead of ghee. Enjoy quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with step by step photos.

This delicious Soya Kheer is a perfect option to please your palate and take care of your body’s requirements. It is abundant in protein and calcium, and a must-have especially for vegetarians who find it difficult to meet their daily protein needs. Since it is made with soya granules, which cook quickly, it takes just around 20 minutes to complete this dish, including soaking and preparation times. Subtly sweet, with spicy accents of cardamom, this Soya Kheer is sure to delight your whole family, and improve their health as well!

sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images. sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli. Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder. Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis. Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time. Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Serve the sweet idlis with ghee. Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.

churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images. churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa. churna recipe is coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa. Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over South India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it. This subtly sweet and crunchy churna is not only an enjoyable accompaniment for different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes. Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos.

Some traditional recipes have a timeless charm, and Kesari Milk is one such. Brimming with calcium from milk and nuts, this healthy drink is so flavourful with strong hints of saffron that it is sure to be loved by kids, adults and elderly people as well. When preparing the Kesari Milk for adults, you can opt to use low-fat milk as we have done here, to reap the goodness without adding unnecessary calories. Not only is this drink pleasing to the eye and palate, it has pleasant effects too. It is perfect to have at bed-time as it aids sound sleep.
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