Recipes with Cardamom

Cardamom plant is a very knotty rhizome, perennial, from which numerous fleshy radicle sprout. From that place, large numbers of stems erect, up to 2 m in height, which are involved in the petioles of leaves. These are dark and the beam onto underside pale, sessile, lanceolate and entire; measured up to 60 cm long and covered by a discreet hair from the bottom, just below the tope. It blooms in April and May. Flowers are yellowish, alternate, solitary and with a short corner, have a lip color and open in succession as the clusters in which groups are expanded horizontally at ground level. Cardamom is the fruit of a three-sided oval capsule, the size of a small walnut, divided into three chambers that contain many seeds, they are cream colored and leathery, and are used in herbal medicine as in the culinary arts.

Pancakes

Ingredients:

• 2 1/3 cups of chickpea flour
• 1/3 tbsp. of ground cinnamon
• 1/4 tsp. of Ground black pepper
• 1/2 tbsp. of caraway seeds (German cumin)
• 1/3 – 1 1/2 tbsp. of crushed red chilli
• 1/3 tbsp. of soy sauce
• 2/3 tbsp. of fresh dill
• 2/3 tbsp. of cumin powder
• 3 cloves of garlic, chopped
• 1-2 jalapeño chilies
• 1/3 tbsp. of clove powder
• 1/3 tbsp. of cardamom powder
• 2/3 tbsp. of fennel seed
• 22 tbsp. of crushed mint leaves
• 1/2 tbsp. of salt
• 2/3 tbsp. of parsley
• 1/3 tbsp. of turmeric
• 1/2 chopped onion
• 1/3 tbsp. of ginger root, chopped
• 2/3 tbsp. of basil

Preparation:

1. Blend onion, garlic, ginger and chilies in a cup of water. Mix the other ingredients around with cups of water to make a thick butter.
2. Add to this mix that had liquefied. Fry in butter or ghee and cook like a pancake.
3. Serve with yogurt. These amounts are 25-30 small pancakes.

Biriyani Rice

Prep Time: 30 minutes
Ingredients: (6 people)

• 3 cups of basmati rice
• 2 tablespoons of ghee (or oil)
• 1 grated onion
• 2 cloves of garlic cut
• ½ teaspoon of turmeric
• 6 cardamom pods
• 4 cloves
• 1 tbsp. of garam masala
• 1 handful of sultanas
• salt
• 3-4 cups water

Preparation:

1. Heat the ghee or oil in a saucepan. Gently fry the onion until transparent (but not to brown).
2. Add garlic, turmeric, cardamom pods and cloves and stir for one minute.
3. Add rice and stir for 3 minutes. Add the garam masala, salt and sultanas, mix well and add water. Bring to the boil.
4. Low fire. Cover and cook for 25 minutes.
5. Leave a few minutes before serving.

Coconut Ice Cream

Ingredients:

• 1 tbsp. of coconut oil
• 1 tbsp. of oil deal
• 3 ripe bananas
• 1/8 tsp. of cloves
• 1/2 cup of coconut
• 1 cup of milk
• 1/4 tsp. of ground cardamom seed
• 1/2 cup of honey
• Grind coconut

Preparation:

1. Grind coconut in a Moulinex or a processor. Boil the milk until the cream has formed up. Mix all ingredients in a blender and make sure to include the white thread of the banana peel.
2. Blend until consistent. Place it in a machine for making ice cream with ice and rock salt and beat until creamy and thick. 

(1 votes, average: 4.00 out of 5)

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