The duck was skillfully cooked and pink inside but it was crusted with
large cardamom pods and they overwhelmed the dish and they were all I could taste in the dish.
Not exact matches
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded
large handful each parsley and mint leaves (optional) 2
cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 Tbs Butter or Ghee for a more authentic taste 1
Large Onion 1 Tbs
Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green
cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1
large lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks for garnish.
The company also sources extra-long
cardamom pods or
larger peppercorn berries that, because they've stayed on the plant longer, have more complex, deeper flavors.
Things You'll Need Tomatoes — 200 grams Cabbage — 100 grams Baby Carrots — 2 Onions — 1
large Garlic — 2 flakes
Cardamom — 1
pod crushed Pepper Powder...
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2
large onions, minced 1 (400g) can crushed tomatoes 1 inch ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4 tsp cayenne pepper 1 tsp ground coriander 1/2 tsp turmeric powder 2 big
cardamom pods 2 whole cloves 7 tsp oil 1 tsp garam masala 1/2 tsp salt
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2
cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1
large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1
large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground
cardamom 4 crushed
cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3
cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2
large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2
cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1
large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
1/4 cup plus 2 tablespoons vegetable oil 2 bay leaves 4 cloves 1 one - inch piece of cinnamon stick 1 black
cardamom pod 3
large Spanish or mild onions, thinly sliced 1 1/2 cups water
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned into measuring cup, then leveled off with a knife 1/2 tsp baking powder 1/8 tsp baking soda 1 1/4 tsp finely ground
cardamom pods (from about 10 - 12 whole
cardamoms) Pinch of salt 1 1/2 sticks (170gms) butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3
large eggs, at room temperature
For the cake 2
large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1
cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds
Aloo Matar (Potato and Pea Curry) 1
large tomato, or about 3 canned plum tomatoes, chopped 6 garlic cloves, peeled 1 / 2 - inch fresh ginger, peeled 1 - inch piece cinnamon 2 cloves 2 green
cardamom pods 3 tablespoons canola oil 1 teaspoon cumin seeds 1/2 medium onion, ends trimmed, cut into thin half moons 2 medium potatoes, peeled and chopped into 1 / 2 - inch cubes 1/2 teaspoon salt 2 teaspoons turmeric 1/4 teaspoon cayenne pepper 1 1/2 teaspoons garam masala 3 cups frozen peas 2 tablespoons cream fresh cilantro, for garnish