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Tag: cardamom

Chicken Curry

Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

Curried Chickpeas

  • 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 inch cinnamon stick
  • 3 cloves
  • 1 large cardamom
  • 2 medium shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • 1 14 ounces can diced fire roasted tomatoes
  • Salt
  • ½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Phirni- Indian Rice Pudding

Phirni is a rice pudding like dessert common in the Middle East. It is also popular in Kashmir and other parts of North India. I have known about it since I was tiny. My Mom would make it for us in individual bowls, especially when we had people over for dinner. It is a creamy concoction of milk and sugar. The milk is thickened with rice and flavored with crushed cardamom seeds. It can be topped with chopped almonds and pistachios.

  • ½ cup rice
  • ½ cup water

Soak rice in water for 2-3 hours. Blend the mixture in a blender by first adding the wet rice and ¼ cup water. Gradually add the rest of the water and blend till smooth. Keep aside.

  • 4 cups milk (whole milk or low fat)
  • ¾ cup sugar (adjust according to taste)
  • ¼ cup slivered almonds
  • 4-5 cardamom pods, ground


  • ¼ cup slivered almonds
  • 3 cardamom pods, ground
  • ¼ cup pistachios, ground

In a medium saucepan, heat the milk and bring to a boil. Turn the heat down and simmer the milk. Add the sugar, almonds and cardamom. Gradually add the rice mixture while stirring constantly. Keep stirring till the mixture thickens up like a custard. Cook for another 3-4 minutes on low heat, stirring constantly.
Transfer to a serving bowl and garnish with almonds, ground cardamom and pistachios.

Blood Orange Olive Oil Cake with Cardamom

My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!

  • 1¼ cups all-purpose flour
  • ¾ cup raw sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 large blood orange
  • ½ teaspoon cardamom powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Confectioners sugar for dusting

Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.

Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.

Blood Orange Compote

  • 4 blood oranges, peel and supreme (section into segments), juice included
  • 1 teaspoon honey

Add the orange segments, juice and honey to a small bowl. Let sit for an hour.

  • 1 cup whipped cream

Serve the cake with some blood orange compote and a dollop of whipped cream.


Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

  • 1 pound chicken thighs, skinless and cut into 2 inch pieces
  • ¼ cup Greek yogurt
  • 3 garlic cloves
  • 2 inch ginger piece, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

  • 1 14 ounces can diced fire roasted tomatoes with chilies
  • 1 medium onion, chopped
  • 2 cardamom pods
  • 2 cloves
  • 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

  • 3 tablespoons extra light olive oil
  • 8 to 10 curry leaves, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Mango Cardamom Cookies with a Mango Glaze

How about some cookies?

  • 1 stick unsalted butter, room temperature
  • 1 cup turbinado sugar
  • ½ cup mango puree
  • 1½ teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 10 cardamom pods, crushed and the green skin removed (equivalent to 1 teaspoon cardamom powder)
  • 1 egg
  • 2½ cups white whole-wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk

Preheat oven to 400 degree F.

In large mixing bowl, cream butter and sugar together in an electric mixer. Add the mango puree, lemon zest and egg; mix well. In a medium bowl, sift the flour, baking soda, baking powder and salt. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop a small scoop full of dough onto 2 parchment-lined cookie sheets. Bake for about 15-18 minutes or till golden brown. Transfer to a wire rack to cool. Drizzle the mango glaze with a fork on the cookies.

Mango Glaze

  • 1 cup powdered sugar
  • 4 tablespoons mango puree

Whisk the powdered sugar with the mango puree until smooth. Drizzle on the cookies.

Spiced Chocolate Banana Bread

I thought I would do a week of different desserts….

  • 1¼ cups unbleached white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon clove powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon nutmeg powder
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup turbinado sugar
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • ½ cup milk or dark chocolate, chips or grated

Sift the flour, baking soda, salt, cinnamon, clove, cardamom and nutmeg into a medium bowl, set aside.  Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.  Lightly brush a 9X5X3 inches loaf pan with butter.  Preheat the oven to 350 degrees F.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.  Gradually pour the egg mixture into the butter while mixing until incorporated.  Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated.  Fold in the chocolate pieces and transfer the batter to the prepared pan.  Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cool the bread in the pan for 5 minutes before taking it out.  Cool completely before serving.