Your Cooking Coach
Show MenuHide Menu

Tag: cardamom pods

Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)

October 22, 2019

Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

  • 1 cup besan (chickpea flour)
  • 1/2 cup coconut oil
  • 1 cup shredded coconut
  • ½ cup fresh ricotta cheese
  • 4 to 5 green cardamoms (seeds taken out and crushed)
  • 1¼ cups sugar
  • Sliced almonds
  • Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.

Apple Cardamom Trifle

December 18, 2017

I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…

Apple Filling

  • 3 tablespoons unsalted butter
  • 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
  • 1 cinnamon stick
  • 3 cardamom pods, seeds taken out and crushed
  • ½ cup sugar
  • ½ cup apple cider
  • Juice of half a lemon

Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.

Vanilla Custard (Gale Gand Recipe)

  • 2 cups 2% milk
  • ½ vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.

Cinnamon Whipped Cream

  • 8 oz Mascarpone cheese
  • 1 cup whipped cream
  • 2-3 tablespoons powdered sugar
  • 1-2 teaspoons powdered cinnamon

Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.

One pound cake, sliced, divided into two layers
One trifle bowl

Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.

Ground Meat with Cauliflower (Keema Gobi)

November 11, 2015

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

  • 4 green onions, chopped rough
  • 4 garlic cloves, smashed
  • ½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

  • 3 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, smashed
  • 3 cloves, smashed
  • ½ pound ground pork
  • 1 tablespoon tomato paste
  • 3 cups or a medium sized cauliflower, florets taken apart
  • 1-2 teaspoons salt
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Orange Cardamom Panna Cotta

February 10, 2013

Orange Yogurt Cardamom Panna Cotta

I have decided to do all desserts this week in honor of Valentines day. I may disappoint all the chocolate lovers out there.. most of the desserts are fruit based- something different for V-Day!

I love any custardy dessert…I find them very comforting. This panna cotta is comforting and healthy at the same time. I have used cream, which can be substituted with all milk. Either way, this dessert is delicious, especially topped with fresh chopped oranges.

  • ¼ cup 2% milk
  • 1 envelope unflavored gelatin

Add the milk to a small bowl. Sprinkle the gelatin and let sit and absorb.

  • ½ cup 2% milk
  • ½ cup cream
  • 3 to 4 cardamom pods, crushed
  • 1/3 cup agave (add more according to taste)
  • 1 teaspoon vanilla extract
  • 2 cups plain non-fat Greek yogurt

Add the milk, cream, cardamom and agave to a medium saucepan and simmer without boiling for 4 to 5 minutes. Turn heat off and add the gelatin mixture. Whisk well to make sure the gelatin dissolves. Add the vanilla extract and yogurt. Taste and add more agave if needed.
Pour into small bowls and refrigerate overnight. Make sure to cover with plastic wrap.

Orange Topping

  • 2 navel oranges, peeled, segmented, chopped
  • 1 teaspoon vanilla sugar

Add the chopped orange segments to a small bowl. Add the vanilla sugar and let sit for an hour. Top the panna cottas with the topping before serving.