cardamom

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

Swirled Sesame Tea Cake recipe | Epicurious.com

Nonstick vegetable oil spray

White sesame seeds (for sprinkling)

Tbsp. black sesame seeds,

sugar,

all-purpose flour

baking powder

baking soda

plain whole-milk yogurt

tahini

eggs

vanilla extract

vegetable oil

sesame oil

Barley Porridge with Honeyed Plums recipe | Epicurious.com

unhulled barley

almond milk

honey, divided,

plums,

The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they’ll keep practically forever, or at least 3 weeks stored airtight at room temperature.

Cardamom Butter Crescents

all-purpose flour, plus more for rolling

10 grams ground cardamom

unsalted butter (3 1/2 sticks), at room temperature

confectioners’ sugar,

almonds

Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.

In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.

Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.

Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners’ sugar.

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.

Mango Pie

(280 grams) finely ground graham-cracker crumbs

sugar

sea salt

(128 grams) unsalted butter, melted

water

powdered gelatin (2 1/2 packages

heavy whipping cream,

cream cheese,

Alphonso mango purée (3 1/4 cups)

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins — not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4.

When serving, tell your guests to be aware of the cardamom pods so they don’t accidentally bite into one—or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you’re unsure how hot your mix is, add it gradually to the pot, tasting as you go.

<i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">ten recipes</a> from Melissa Clark’s ‘Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot’ (Clarkson Potter, 2017).</i>

<i>Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">‘Dinner in an Instant’</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a></i>

Pressure Cooker Coconut Curry Chicken

ripe tomatoes, halved through their equators

ghee, unsalted butter oil

virgin coconut oil

onions

garlic cloves,

ginger

cumin seeds

cinnamon cinnamon

cardamom pods, cardamom

coriander

salt

turmeric

red pepper flakes

black pepper

chicken

garam masala,

coconut milk

basmati rice,

Plain yogurt, for serving (optional)

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions — increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai’s recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you’re ready to make a curry whenever you like (see the note below for instructions).

Japanese Curry Brick

(2-inch) cinnamon stick,

bay leaf

brown mustard seeds

coriander seeds

fennel seeds

fenugreek seeds

cloves

cardamom pods

shiitake mushroom,

(1-inch strip) dried kombu,

black peppercorns

orange, zested

sweet paprika

cayenne pepper,

unsalted butter (3 sticks)

In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.

Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.

To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.

Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.

This chungdi malai recipe is from Maneet Chauhan’s new cookbook ‘Chaat.’ “Coconut milk and shrimp are natural dancing partners...laced with a tapestry of spices.”

Chungdi Malai (Coconut Shrimp Curry)

lb. medium shrimp (about 24), peeled, deveined

bay leaves

cinnamon sticks,

tsp. garam masala

Kosher salt

mustard oil*

yellow onion, finely chopped

Tbsp. finely chopped ginger

cumin

Kashmiri

Tbsp. plain whole-milk yogurt

Tbsp. ghee

cilantro, cooked basmati rice, and lime wedges (for serving)

“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee laced with a tapestry of spices. The shrimp should be marinated for about 1 hour to infuse them with flavor, but otherwise this dish comes together quickly, making it an ideal family meal on a weekday that calls for something special.
It was in Puri where I tried my first shrimp, which my father had bought from one of the train vendors. They were covered in a fiery red chile sauce that I didn’t realize also contained large chunks of pineapple, which when covered in sauce closely resembled the shape and size of the shrimp. I took a bite of what I thought was shrimp but was actually pineapple and exclaimed to my dad, ‘Shrimp tastes just like pineapple!’ The incident still makes him laugh, and whenever he visits one of my restaurants in Nashville, I inevitably hear him tell this story at least once to a tableful of customers. Pineapple is not a traditional ingredient in chungdi malai, but sometimes I add it, especially when preparing it for my father, because it always gets a laugh out of him. If you’d like to include pineapple, add 1 cup coarsely chopped fresh or canned pineapple when you add the coconut milk.”
Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Bon Appétit

Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.

Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.

Top with cilantro and serve with rice and lime wedges.

*Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

Kaju Katli

raw cashews

¼ tsp. freshly ground cardamom

ghee

Varak (edible silver leaf; optional)

candy thermometer

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration. Priya first made kaju katli, also called kaju ki barfi, this spring, after finding silver leaf her mother brought to the U.S. from India in the ’80s. Then she read countless blogs in an attempt to perfect the recipe. The one she found most helpful was Cook With Manali; this version is inspired by Manali Singh’s recipe. Silver leaf, or varak, is usually available as thinly pressed sheets and can be purchased online ($10 for 10 sheets; amazon.com). Just make sure it’s specifically labeled as edible. You can also try swapping the cashews (that’s kaju in Hindi and Urdu) in this recipe for pistachios or almonds.

Place 2 large pieces of parchment (at least 12" long) on a work surface. Pulse cashews in a food processor or coffee grinder to a fine powder. Set a mesh sieve over a medium bowl and sift cashew powder into bowl. Return any larger pieces still in sieve to processor and pulse again to break up further (but be careful not to turn into nut butter). Sift into bowl; set cashew powder aside.

Heat sugar and ¼ cup water in a medium saucepan over medium, stirring constantly, until sugar is dissolved; stir in cardamom. Clip thermometer to side of pan and bring mixture to a boil (still over medium). Cook, stirring often, until thermometer registers 230°–235° (mixture should be syrupy but not thick), about 3 minutes.

Reduce heat to low. Stir in ghee and reserved cashew powder. Cook, stirring constantly, until dough begins to pull away from sides of pan and form a mass in the center, about 3 minutes. Be careful, as the sugar will make the dough very, very hot. (You can check if the dough is ready by carefully scooping out a small spoonful and letting it cool until safe to touch. If you can roll it into a ball and it holds its shape, it’s ready.)

Transfer dough to 1 sheet of parchment. Let cool until safe to handle (dough will stay hot in the center, so be very careful). Knead warm dough 1 minute, then top with the remaining sheet of parchment. Roll out to create an oval about ½" thick. Peel away top layer of parchment and carefully apply silver leaf (if using) to surface. Using a paring knife and a ruler, cut dough into 1"-wide strips. Then make diagonal cuts at 1" intervals across the strips to create diamond shapes. Separate out individual kaju katli. (Save scraps for snacking on later.)

Do ahead: Kaju katli can be made 1 month ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.

This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different types as possible: A mix of sweet, tart, crunchy and tender apples will yield complex tastes and textures. The sharp acidity of lime juice heightens the tanginess of your blend, half of which should be firm apples to keep the filling from collapsing. To ensure success with the crust, keep the ingredients cold, popping them into the freezer if needed, and work quickly with a gentle touch. A generous layer of spiced cookie crumbs prevents the bottom crust from getting soggy and lends even more warmth.

Mixed Apples Pie

all-purpose flour,

fine sea salt

granulated sugar

cornstarch

cinnamon

apples

lime juice

unsalted butter,

Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.

Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.

Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.

Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.

Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.

Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate’s rim. Fold and tuck the edges under so that they’re flush with the rim and crimp, decoratively if you’d like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.

Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.

Pistachio Cardamom Pound Cake features a classic Middle Eastern flavor pairing of warm cardamom spice and crunchy pistachios --- it&#039;s an unusual and delicious cake perfect with coffee or tea.

Pistachio Cardamom Pound Cake

pistachios,

unsalted pistachios (plus extra for garnish)

rounded tsp ground cardamom

tsp baking soda

tsp baking powder

tsp salt

buttermilk

drop ~ no more! ~ green food coloring

vanilla bean paste

confectioner's sugar, sifted

tsp cardamom

vanilla paste

heavy cream

Set oven to 350F

Mix the first 7 dry ingredients together in a bowl and set aside.

Cream the butter and sugar together until light and fluffy.

Add in the eggs, one at a time, and blend until smooth.

Mix the buttermilk, food coloring (if using) and vanilla paste together in a bowl or measuring cup.

Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.

Turn the batter into a buttered and floured 9x5 loaf pan.  I like to line it with parchment paper with overhanging edges to make it easier to remove for glazing and slicing.

Bake for about 55 minutes to an hour, until a toothpick comes out without raw batter clinging to it.  The top will be risen and lightly golden.

Cool for a few minutes in the pan, and then remove to a rack.

Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool.  Dust with crushed pistachio nuts.

Umami-charged asafetida is well worth seeking out at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive. Feta and spinach is an iconic combination, but mozzarella or even tofu cubes are also great here.

Saag Paneer

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil

onion,

garlic clove, finely chopped

1½" piece ginger, peeled, chopped

baby spinach (about 12 cups)

Indian green chile

feta,

asafetida (optional)

red chili powder

Roti or rice (for serving)

This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out the umami-charged asafetida at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive.

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

Pilau rice is so easy to make and a great recipe for adding a powerful flavour to your rice. Perfect served with chicken, lamb or beef spiced

Top 40 cardamom recipes from across the web

The most viewed cardamom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Cinnamon-Cardamom Buns recip...

Swirled Sesame Tea Cake recipe | Ep...

Barley Porridge with Honeyed Plums ...

Cardamom Butter Crescents

Mango Pie

Pressure Cooker Coconut Curry Chick...

Japanese Curry Brick

Chungdi Malai (Coconut Shrimp Curry...

Kaju Katli

Mixed Apples Pie

Pistachio Cardamom Pound Cake

Saag Paneer

Pilau rice

Apple Pie Bars

Pecan Pumpkin Pie

Pecan-Rye Pumpkin Pie recipe | Epic...

Gajar Halwa (Carrot and Cardamom Pu...

Turkey Tikka Masala

Pistachio cake recipe with rose wat...

Forgotten cookies

Pistachio, cardamom and lemon drizz...

Chewy Molasses Cookies

Egg Korma

Tahini Linzer Torte Bars

Digaag Qumbe (Yogurt-Coconut Chicke...

Cherry Rugelach With Cardamom Sugar

Sparkly Gingerbread

Persian Chicken With Turmeric And L...

Grated Shortbread Bars With Rose Ja...

Amu’S Chicken Korma

Dirty Chai Earthquake Cookies

Chai Spiced Sugar Cookies

Cardamom Buns

Spiced Brown Butter Linzer Cookies ...

Pistachio Cardamom Butter Cookies R...

Iranian Rice Cookies Recipe | Epicu...

Gl&#xF6;gg

Sourdough Cardamom Rolls

Orange and polenta cake

Mulled Wine

The most viewed cardamom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Glögg