Tag Archives: cardamom

In South Asia, green cardamom is widely used to treat infections in teeth and gums, to prevent and treat throat problems, lung congestion, pulmonary tuberculosis and inflammation of the eyelids. Cardamom can be used to soothe stomach pains after a heavy meal (an excellent anti-acid) and to aid digestion in general. It also helps to neutralize odors bucales (including garlic) when an undertaker after the meal. It would also have stimulating properties.

Sanwin Makin – semolina cake

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Ingredients :

  • 1 cup of semolina
  • 3 cups of coconut cream
  • 1 cup of sugar
  • 125 g of ghee or butter
  • 1 pinch of salt
  • 1/4 teaspoon of ground cardamom
  • 3 eggs, yolks and whites separated
  • 2 to 3 tablespoons of sesame seeds

Preparation :
Put the semolina in a large pot and slowly add the coconut cream, stirring to avoid lumps.

Add sugar and bring to a boil over medium heat and stir constantly. When the mixture begins to thicken, gradually add the ghee or butter.

Cook until the mixture becomes very thick and pulls away from
sides of the pan. Add salt, cardamom and mix.

Stir in egg yolks one by one, then beat the eggs whites
until stiff and fold gently with a wooden spatula.

Pour mixture into cake pan 20 cm wide, then equalizing the surface.

In a small dry saucepan, fry the sesame seeds on medium heat. Stir constantly, once browned sprinkle the cake.

Bake 45 minutes at 160 ° C, until the cake is puffed and golden. Let cool in pan, then cut into large rectangles or diamonds.

Serve as a snack or dessert.

Seeni Sambol – sambal with onion

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Ingredients :

  • 1 kg of onions
  • 50 g of sugar
  • 8 cardamom pods
  • 2 cinnamon sticks
  • 4 cloves garlic
  • 1 tablespoon of chili powder
  • 3 tablespoons of concentrated of tamarind
  • 6 leaves of caloupilé
  • 5 cm of leaves of pandanus (rampe)
  • 50 g of ghee
  • Salt

Preparation :

Mince the onions finely and grind the cardamom seeds.

Heat oil in skillet, saute the onions, cardamom, cinnamon, cloves, the leaves of pandanus and caloupilé, with a pinch of salt.

When the onions are golden brown, empty the biggest party of the oil to leave only the equivalent of a teaspoon.

Add chili powder and the concentrated of tamarind, mix well. Saute for 5 minutes over high heat, until mixture is deep brown and the liquid has evaporated.

Add sugar and mix well and immediately remove from fire without caramelize.
Let cool and refrigerate.

It is consumed warm or cold as an accompaniment to many dishes.

Tips : If you do not have a “rampe” pronounced “rampé”, you can replace it with a bunch of chives … but the taste will be different of course.

beef rendang

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Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Murtabak – martabak – pancake stuffed

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Ingredients :

  • 2 tablespoons of ghee
  • 4 eggs
  • 1 cup of flour
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of baking powder
  • 1 glass 1/2 water

Garnish :

  • 600 g of mutton chopped
  • 1 teaspoon of salt
  • 1/4 teaspoon of turmeric powder
  • 8 diced onions
  • 20 cardamoms seeded
  • 2 tablespoons of toasted coriander seeds
  • 1 tablespoon of anise

Preparation :

Fry the turmeric with a little oil and set aside. Cook the lamb and diced onions over low heat and add cardamom, coriander, anise and salt. Reserve.
Mix flour and baking powder in a bowl with a glass and a half of water. Knead into a smooth paste, cover the bowl and let dough rest for the night.

Divide dough into 4 equal portions. Spread it thinly on an oiled marble or a cutting board glass, then add the ghee. Fold and shape into balls then cover the dough with a damp cloth. Let stand 1/2 hour.

Flatten finely the dough into rectangle, place the garnish evenly in the center of the dough, brush over lightly beaten egg over the meat. Wrap the dough over the meat to form a square. Fry in oil until brown on both sides. Serve hot.

Tips : It is often eaten with the curry sauce.

Anecdotes : The Murtabak comes from India, and its trace back to the Sultanate of Delhi (1206-1526). Accompanying the traders, the murtabak aired in many Asian countries of south-west, and remained a popular dish in many of these regions. In Malaysia, it is nicknamed “Mamak” by malaysians. In Indonesia, especially Jakarta, it is called “Martabak”. It comes in two versions, savory and sweet dish. This dish is also eaten in Saudi Arabia and Yemen where it is called “Mutabbaq”.

Gajar ko Halwa – Carrot Pudding

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Ingredients :

  • 2 kg of carrots
  • 3 cups of whole milk
  • 2 cups of sugar
  • 3 tablespoons of ghee
  • ½  teaspoon of ground cardamom (elaichi)
  • saffron

Preparation :

Grate the carrots.
Place the whole milk, sugar and carrots in a saucepan.
Boil until thickened, stirring constantly once mixture thickens.
Add ghee, cardamom and saffron until it oozes.
Serve hot, garnished with a chopped almond or pistachio.

Astuces : You can eat it with a little yogurt.

Moorgi kosha – Chicken Curry Bengal

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Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Beef Bengal

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Ingredients :

  • 1/4 cup of oil
  • 500 g of minced meat
  • 2 onions thinly sliced ​​
  • 3 cloves garlic minced
  • 1 tablespoon of carry
  • 1 teaspoon of turmeric
  • 1 tablespoon of flour
  • 1/2 teaspoon of cardamom
  • 1 1/2 cup of beef broth
  • 1/4 cup of white vinegar
  • 1/2 cup of dry grapes
  •  pinion or pistachios 
  • yogurt or sour cream

Preparation :

Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.

Serve with rice and garnish with walnuts and sour cream or yogurt.

Kesari – semolina cake

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Ingredients :

  • 1 cup semolina average *
  • 1 cup sugar
  • 1/2 cup ghee
  • 2 cup water
  • 10 green cardamom capsules
  • 6 saffron threads soaked in 2 tablespoons of lukewarm milk
  • A pinch of salt
  • Sliced ​​almonds for decoration or pistachios, cashews, coconut

* Attention to the meal you choose : semolina indicated in this recipe is not couscous semolina ! It is much finer (almost powder) and special desserts.
Preparation :

Put 2 tablespoons of sugar in a mortar with the cardamom, finely grind and remove the capsule which come loose.

In a kettle, boil water and keep warm.
In a saucepan, heat ghee and add the semolina and fry over low heat.

Pour the water slowly, stirring with a wooden spoon, stir in the saffron, sugar, cardamom and a pinch of salt, stir and remove from heat as soon as the semolina comes off the pan.

Pour into buttered baking square or round in ghee, spread over 1 to 1.5 cm and smooth top and place in the fridge.Pour into square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and smooth top and and then put in the fridge for 20 minutes. Cut into squares or diamond shapes, decorate with coconut and almonds (or other).

Tips : We can flavor it with different flavors such as rose water or spices: turmeric … You can add dry grapes or even put a touch of color by adding a touch of food coloring.

Anecdote : The Kesari comes from the word Keshar, “saffron flower” in Sanskrit, then became Keshari. This is a dessert popular in southern India and Srilanka