#tablespoon cardamom seeds

[stairwaytoparis]

Recipe for Garam Masala Spice Blend Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again. 1 tablespoon cardamom seeds, 1 tablespoon cumin seeds, 1/2 teaspoon whole cloves, 2 dried red chile peppers seeds discarded, 2 tablespoons ground turmeric, 2 tablespoons coriander seeds, 1 teaspoon fennel seed, 1 tablespoon whole black peppercorns, 1 teaspoon mustard seed

[rocketpope]

Garam Masala Spice Blend Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.

[jayjsupremacy]

Garam Masala Spice Blend Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[flintandpyrite]

I finally made a saag paneer that tastes as good as the restaurant kind and I had to write it down

Adapted from the serious eats vegan saag recipe except obviously it's not vegan. But trust me! tofu cooked this way tastes way better than any store-bought paneer I've tried, don't ask me why, it just does.

1 lb firm tofu

2 tbls miso paste

1/2 a lemon worth of juice

salt

pepper

neutral oil

1/2 a large red onion, diced

4 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 dried red chili

1 cardamom pod, crushed

1/2 large tomato or 1 roma tomato, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

20-24 oz frozen spinach or a mix of frozen spinach and frozen mustard greens

2 tbls plain full-fat yogurt

1/4 cup heavy cream

For the tofu:

Preheat the oven to 375F. In a bowl, mix the miso paste, lemon juice, and 1 tbls oil with a fork until homogeneous.

Press the tofu between some paper towels to get the moisture out, then cut it into cubes, about 3/4" on each side. Add the cubes to the miso mixture and stir to coat. Season with salt and pepper to taste.

Place some parchment paper on a sheet pan and spread the tofu cube over the parchment in a single layer. Bake for 20 mins, stirring occasionally, until the tofu is firm and slightly toasted.

For the sauce:

Heat a heavy frying pan (I used a 10" cast iron) over medium heat and add 2 tbls neutral oil. When sizzling hot, add the onion and cook until softened, about 5 minutes.

Add the ginger and garlic and stir until fragrant. Add the cumin seeds and cardamom pod and stir again. Allow this to cook until it starts to stick to the pan slightly, about another 5 minutes.

Add the tomato dice and stir to unstick any of the onion mixture from the pan. Cook until there is no more liquid in the pan and the tomatoes are falling apart, about 5-6 minutes.

Add the cumin, coriander, turmeric and red pepper to the pan and stir to mix. Add the thawed greens and stir to distribute the spices. Cook for 8-10 minutes until the greens are warm and cooked to your taste.

turn off the heat and stir in the yogurt, 1 tablespoon at a time, until fully mixed. This will prevent it from clumping. Then add the heavy cream and stir. Season to taste with salt and pepper.

Finally, add the tofu cubes and stir to distribute them. Serve with dal masoor chilla, rice, and turmeric chutney.

[najia-cooks]

Apple tart with chili-cardamom caramel

A tart-sweet apple filling, spiced with Ceylon cinnamon and fennel, layered on a robust, flaky crust, then drizzled with a warming, aromatic clear caramel. The spices are subtle, creating a play of complementary flavors with no resounding winner.

Releasing liquid from the apples ahead of baking serves two purposes: creating a crust that is crisp all the way through; and forming a base for the caramel, marrying the flavors of the topping and the sauce.

Recipe under the cut!

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Ingredients

Makes one 12” x 12” tart. Serves 4-6.

For the dough:

1 cup (120g) all-purpose flour

1/4 tsp kosher salt

100g salted non-dairy margarine (stick form)

About 3 Tbsp cold water

For the topping:

1 1/2 baking apples, washed, cored, and thinly sliced

1/2-inch chunk Ceylon cinnamon, toasted and ground, or 1/2 tsp ground cinnamon (or substitute 1/4 tsp cassia cinnamon)

1/4 tsp fennel seeds, toasted and ground, or 1/4 tsp ground fennel

Pinch ground cloves

2 Tbsp vegetarian granulated sugar

Pinch salt

To assemble:

1/2 Tbsp non-dairy margarine, melted

For the caramel:

Liquid from draining apples

3 Tbsp sugar

3 green cardamom pods, crushed

1-2 dried red chilies, broken

With 1 chili, the sauce is to my taste warming without being detectably spicy. Increase chili as desired.

Instructions

For the dough:

1. Combine flour and salt in a mixing bowl. Cut cold margarine into an even dice with a sharp knife and coat in flour (or cut margarine into flour with a pastry cutter).

2. Add water, kneading dough against the sides of the bowl, until it just comes together. Cover and put in the refrigerator to chill.

For the topping:

1. Wash apples, core, and slice thinly. Toss with spices, salt, and sugar and put in a sieve over a bowl to drain. Leave for about an hour, stirring once, until apples have released several tablespoons of liquid.

To shape:

1. While the apples rest, roll out dough into a rough rectangle on a generously floured surface.

2. Fold the rectangle in three widthwise, like an envelope, and then in half widthwise to form a square.

3. Re-flour the surface, if necessary. Roll out dough again into a large square about 1/4” (1/2 cm) thick. Brush the surface of the dough with melted margarine.

To assemble:

1. Arrange apples over the dough so that they overlap slightly, leaving a 1-inch (2.5 cm) border on all sides.

2. Fold the edges over the apples and press down on the corners to seal.

3. Put in the freezer to chill while preparing the caramel.

For the caramel:

1. Pour the liquid from the apples into a saucepan (preferably one with a light-colored bottom) and heat on medium-low. Add sugar and stir to dissolve.

2. Add spices and heat on medium, without stirring, until simmering. If sugar starts to stick to the sides of the pan, brush it down with a wet pastry brush.

3. Continue to heat, gently moving the mixture back and forth with a rubber spatula if you notice the color changing unevenly, until caramel is a light amber color. This will probably happen quickly, so watch closely.

4. Remove from heat and carefully dunk the bottom of the pot in a bowl of cool water to halt further cooking.

To bake:

1. Preheat your oven to 400 °F (205 °C) with the rack in the center. Bake the apple tart for 50-60 minutes, until crust is golden brown and apples are tender.

2. Drizzle with caramel and serve hot.

[corvidconventicle]

Your seasonal spice shopping list is

allspice, anise, black pepper, cardamom, cinnamon, cloves, coriander seed, ginger, mace, nutmeg, and white pepper.

get the dried and ground stuff for shelf life and time saving.

tbsp = table spoon, tsp = teaspoon. A tablespoon is roughly 15 grams and a teaspoon is about 5.7 grams.

british mixed spice: 1 tbsp cinnamon, 2 tsp allspice, 2 tsp nutmeg, 1 tsp cloves, 1 tsp ginger, 1 tsp coriander, .75 tsp mace

pumpkin spice blend: 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1.5 tsp allspice, 1.5 tsp cloves

chai spice: 4 tsp cinnamon, 3 tsp ginger, 2 tsp cardamom, 2tsp anise, 2 tsp allspice, 2 tsp cloves, a pinch of black pepper

gingerbread spice: 3 tbsp ginger, 2 tbsp cinnamon, 1.5 tsp allspice, 1.5 tsp cloves, 1 tsp anise, .75 tsp nutmeg, pinch of cardamom, pinch of white pepper

apple pie spice: 2 tbsp cinnamon, 1 tbsp nutmeg, 1.5 tsp allspice, 1.5 tsp cardamom

This is just a general base, you can and should adjust the ratios to fit your preference. Make a small batch, taste test, adjust ratio as needed and then you can make a bigger batch to get you through the months when the flavours are "unavailable."

If you're the type that feels like you need the pumpkin to be in the pumpkin spice you may actually want to stock up on some cans of pumpkin puree in coming months. Since the spice is just supposed to be what you put on pumpkin it doesn't usually include it, but Starbucks does have pumpkin in their drinks so if that's your goal you may want to procure some.

[gothhabiba]

Palestinian seb3 baharat recipe roundup

#1

Arabic-language, Palestinian youtuber, from her mother

1/2 Tbsp nutmeg (جوزة الطيب) (optional)

1 1/2 Tbsp cassia cinnamon (قرفة) (quills or bark)

3 Tbsp allspice (بهار حلو)

1 1/2 Tbsp cardamom (هيل)

1/2 Tbsp cloves (قرنفل)

1 1/2 Tbsp black pepper (فلفل أسود)

1/2 Tbsp ginger (زنجبيل)

1 1/2 Tbsp coriander (كزبرة)

1/2 Tbsp dried lemon / loumi (لومي)

Measurements after grinding. Tbsp = ملعقة كبيرة, tsp = ملعقة; not US customary measurements.

Comment says ginger is modern; Wikipedia says loumi is commonly an ingredient in Gulf-region 7-spice.

#2

English-language, Palestinian youtuber, from her grandmother

1 cup black pepper

1/3 cup cinnamon

1/2 cup allspice

1/4 cup cardamom

1/4 cup cumin

3 cloves

2 nutmeg pods

Measurements before grinding. US customary measurements.

#3

English-language, Palestinian food writer.

6 tablespoons whole allspice

6 cassia bark sticks or cinnamon sticks

3 tablespoons coriander seeds

1 tablespoon black peppercorns

1 teaspoon cardamom seeds

1/2 teaspoon cumin seeds

10 whole cloves

2 blades mace

1/2 whole nutmeg, crushed

Called "nine-spice" but it's the same blend. Measurements before grinding; US customary measurements.

#4

East Jerusalem Goods store, seems to be owned by Israelis?

"Our baharat is a mixture of: clove spice, English pepper, black pepper, nutmeg, cardamom spice, cumin, and a touch of dry coriander."

"English pepper" refers to "فلفل انجليزي" "falfil inglizi" "English pepper" aka "فلفل افرنجي" "falfil afranji" "French pepper" aka "بهار حلو" "bhar hloo" "sweet spice" aka allspice. A direct translation of the Hebrew "פלפל אנגלי"; it doesn't seem to be in common use in Arabic otherwise.

#5

English-language, some white lady living in the "Middle East" claims this is used by "Arabs in Israel"

1 tbsp ground cardamom pods (the black seeds inside)

1 tbsp ground dry ginger

½ tbsp ground nutmeg

1 tbsp ground black pepper

1 tbsp ground cinnamon

½ tbsp allspice

Measurements after grinding. US customary measurements.

#6

English-language, "Levantine" food blogger, recipe from mother & grandmother

1 tablespoon Coriander

1 tablespoon Allspice

1 tablespoon Cumin

1 tablespoon Cloves

1 tablespoon Black pepper

1 tablespoon Cinnamon

1 tablespoon Nutmeg

Measurements after grinding. US customary measurements.

#7

Arabic-language, labelled "Palestinian", page with various regional recipes

2 parts allspice berries (فلفل إفرنجي حب؛ بهار، فلفل هلو؛ كباب صينية)

1 part black peppercorns (فلفل أسود حب)

1/2 part cloves (قرنفل)

1/2 part ground cinnamon (قرفة مطحونة)

1/2 part cumin seeds (كمون حب)

1/2 part ground ginger (زنجبيل مطحون)

1/3 part nutmeg, whole or ground (جوزة الطيب مطحون أو حب)

The recipe gives various terms for allspice which in fact refer variously to allspice (the first three) and cubeb berries (the last one). In this context allspice is certainly what is meant.

Measurements variously before and after grinding. It's unclear whether the "parts" (جزء) are by volume or weight; black pepper is almost twice as dense as allspice...

#8

English-language, comment on "Middle Eastern" recipe that calls for "baharat":

"My family is Palestinian and came from Jordan. The 7 Spice Mixture we use is Allspice, Cinnamon, Nutmeg, Clove, Black Pepper, Cumin and Coriander.”

[ourrecipebook]

Dum Aloo

Serving: 2

Ingredients

12 baby potatoes (or large potatoes cut into small pieces)

2 tablespoons and 1 teaspoon of vegetable oil, divided

12 whole cashews, soaked in water for 30 minutes

½ teaspoon fennel seeds

2.5 cm (1 inch) piece of cinnamon

2 green cardamom pods

1 bay leaf

2 cloves

1 medium onion, chopped

1 ¼ cm (½ inch) piece of ginger, chopped

2 cloves of garlic, chopped

2 spicy green chilies, chopped (adjust to taste)

2 tomatoes, chopped

1 teaspoon cumin seeds

1 ½ teaspoons chili powder

2 teaspoons coriander powder

¼ teaspoon turmeric powder

Salt, to taste

1 cup water

Fresh cilantro, to garnish

Directions

Bring a medium-sized pot of water to a boil and boil the potatoes until tender but not mushy. Drain the potatoes and allow them to cool. Peel them once cool enough to handle. While to potatoes are cooking, puree the soaked cashews with a bit of water in a food processor to a thick paste.

Heat one teaspoon of oil in a large pan over medium heat. Fry the potatoes until lightly browned and crispy on all sides. Set aside on a paper towel to drain.

Add one tablespoon of oil to the pan and allow it to heat on high. Once the oil shimmers, reduce the heat to medium and add the fennel seeds. Fry just until the seeds crackle and darken slightly and then add in the cinnamon, cardamom, bay leaf, and cloves. Continue frying for just a few seconds until they release their aromas.

Add the onion, garlic, ginger, and green chili to the spices and cook until translucent. Add the tomatoes and cook until soft. Remove the pan from the heat and allow to cool. Once cool, puree in a food processor or blender.

Heat one tablespoon of oil in your pan over high heat. Once shimmering, reduce the heat to medium and add in the cumin seeds. Fry until they begin to crackle and then add in the onion-tomato puree. Cook, stirring occasionally, until the liquid has evaporated and it forms a thick paste.

Add in the dry spices: chili powder, coriander, turmeric, and a pinch of salt. Allow to cook for a minute, then stir through the cashew paste. Finally, add the water and bring to a boil. Poke the potatoes all over with a fork to allow the sauce to penetrate and add them to the pan. Simmer for 5 minutes or until the gravy has reached your desired consistency.

Serve garnished with chopped fresh cilantro leaves.

Notes

Adapted from this recipe, but I didn't see that note when we made it.

(Source 1, Source 2)

[askwhatsforlunch]

Lebkuchen

At this time of year, the house really comes alive with the homely smell of biscuits baking, the oven warming the kitchen, and the delightful scent filling all the rooms. And what a delightful scent Lebkuchen have!!! Spices mingling with chocolate; it could not be more festive and exactly the kind of delectably crumbly biscuit one fancies after choosing the tree, among a crowd of stout, stunning firs at the Christmas Tree Farm (another wonderful seasonal smell!!) Happy Saturday!

Ingredients (makes about 20, of different sizes):

200 grams/7 ounces pure runny honey (like a fragrant Mountain Honey we brought home from Auvergne)

4 tablespoons unsalted butter

6 plump cardamom pods

half a small star anise

1 1/3 cup plain flour

1 cup spelt flour

1 1/4 heaped teaspoon Mixed Spice

1 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1 orange

120 grams/4 ounces good dark chocolate (at least 70% cocoa)

In a medium saucepan, combine honey and butter, cut into small chunks. Heat over a low flame until butter is melted, and well-mixed. Remove from the heat, and allow to cool. Set aside.

Crush cardamom pods, and empty the pods in a mortar. Grind the seeds thoroughly with the pestle. Spoon ground cardamom into a small cup; set aside.

Place star anise halve in the mortar, and thoroughly crush and grind with the pestle. Set aside.

In a large bowl, combine plain flour, spelt flour, ground cardamom and star anise, Mixed Spice, baking powder and bicarbonate of soda. Grate in the zest of half of the orange. Give a good stir, to mix.

Dig a well in the middle, and pour in cooled honey and butter mixture, stirring with a wooden spoon until a rather sticky dough forms. Place in the refrigerator, to cool, 1 hour.

Preheat oven to 180°C/355°F. Line two baking trays with baking paper. Set aside.

Once the dough has chilled and firmed up, roll it out, rather thick, onto a lightly floured surface. Using cookie cutters of different shapes (or sticking to the traditionally plain round ones), cut out the lebkuchen, and place onto prepared baking tray, spacing them a bit as the shall spread out a little.

Roll out scraps until you have used all the dough.

Place in the middle of the warm oven, and bake, at 180°C/355°F, 15 minutes until a nice golden brown colour.

Remove from the oven, and let the biscuits cool completely on wire racks.

In a medium bowl over simmering water, melt three-quarters of the dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate, roughly chopped, with a spatula until completely melted. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.

Dip one side of the lebkuchen into the melted chocolate, gently shaking off excess chocolate, and return to the wire rack, to set.

Enjoy Lebkuchen with a cup of tea, coffee, Cardamom Hot Milk or for something more decadent, an Eggnog!

[meanderingmedievalist]

Chai and Pumpkin Meads

@its-yashas-strong-arms asked about my mead recipes and the replies are a slippy way to write them out so I'll make a post. Still getting the hang of this tumblr thing, for someone who's been browsing this hellsite for years and never really used it.

Anyway, mead. Both of these meads are fairly low alcohol, at 9.6% ABV. They're my second and third meads respectively, so I'm still learning and by no means an expert. I also made these two meads at the same time, so I split 4lbs of honey and 1 pack of yeast. (For reference, my research says you can use one pack of yeast for up to 5 gallons of mead.) CHAI- 1 gal

Starting grav: 1.068

Rerack gravity: 0.994 

ABV: 9.7%

Ingredients

2lb wildflower honey 

1 gal. filtered tap water

1/4 cup brown sugar

1 tsp cardamom seeds, 5 anise stars, 3 cinnamon sticks, 1 tsp cloves 

1/2 pack of 11B yeast (2.5g)

Go Ferm (as packaged) - on day 1

Ferm-O (as packaged) - on day 1

How to:

Note: this is not a comprehensive how-to. Please consult other guides as to basic mead recipes!

Create your must by mixing honey and water, warmed (at less than 90F)

Add to your (sanitized!) carboy, and then add spices and brown sugar. Add a Camden tablet.

Add yeast the next day.

Add Go-Ferm and yeast nutrient the day after. (Alternatively, you can add the same amount over 3 days.)

Wait 3 weeks for primary fermentation.

Measure for gravity, and if good to go, re-rack!

Add Add 3 tablespoons black tea, bentontie 

Wait another 3 weeks

Second rerack

Add 1/2 tsp potassium sorbate & 1/2 tsp of sparkaloid, 1 campden tablet and let clear for 9 months, then bottle!

The process for the pumpkin is similar, though the amount of pumpkin I used resulted in a lot of waste. I'd halve the pumpkin listed, tbh.

PUMPKIN

Ingredients

2lb wildflower honey 

1 gal. filtered tap water

1 tsp cardamom seeds, 5 anise stars, 3 cinnamon sticks, 1 tsp cloves 

15 oz of pumpkin puree

1/2 pack of 11B yeast (2.5g)

Go Ferm (as packaged) - on DAY 1

Ferm-O (as packaged) - on day 1 

How to:

Create your must by mixing honey and water, warmed (at less than 90F)

Add to your (sanitized!) carboy, and then add spices and pumpkin. Add a Camden tablet.

Add yeast the next day.

Add Go-Ferm and yeast nutrient the day after. (Alternatively, you can add the same amount over 3 days.)

Wait 3 weeks for primary fermentation.

Measure for gravity, and if good to go, re-rack!

Add Add 3 tablespoons black tea, bentontie 

Wait another 3 weeks

Second rerack

Add 1/2 tsp potassium sorbate & 1/2 tsp of sparkaloid, 1 campden tablet and let clear for 9 months, then bottle!

[so-much-for-subtlety]

Do you have any good banana bread recipes?

This recipe is from Ruby Tandoh (she was one of the gays on Great British Bake Off) and I love it!

I use 1/4 tsp of ground cardamom rather than grinding cardamom pods myself, and I think the glaze is nice, but most of the time i skip it because it tastes great without.

BANANA BREAD

If you'd rather make this with "normal" sugar, just swap the agave for 140 grams of superfine sugar (1c + 2 tbsp) or light brown sugar (½ c + 3 tbsp) and then add 3½ tablespoons of milk with the rum or brandy.

Similarly, you can omit the cardamom if it's not to your taste, although I really like the citrusy spice alongside the banana's creamy sweetness.

Makes 1 medium loaf, serving 6 to 8.

125 grams (½ c + 1 tbsp) unsalted butter, softened

⅓ cup agave nectar

2 medium bananas, well mashed

2 tablespoons rum or brandy

2 large eggs

190 grams (1½ c) all-purpose flour

1½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

4 cardamom pods, seeds only, crushed

Glaze (optional)

1 tablespoon + 2 teaspoons water

100 grams (¾ c + 1 tbsp) confectioners' sugar

5 by 9-inch loaf pan

Preheat the oven to 350°F. Grease the loaf pan and line it with parchment paper.

Cream the butter, then stir in the agave nectar. Beat in the bananas and rum, then the eggs and a couple of tablespoons of the flour. Beat until smooth, but don't worry if the mixture looks a little curdled at this stage.

Combine the remaining flour with the baking powder, cinnamon, salt, and cardamom in a separate bowl then add to the banana mixture. Fold the ingredients together, then stir lightly until fully combined.

Spoon the batter into the prepared pan and bake for 45 to 55 minutes, until a knife inserted into the center of the cake comes out clean. While the cake is baking make the glaze: stir the water into the sugar, a teaspoonful at a time, until combined. Set aside.

Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack set over a tray (to catch any drips). Spoon the glaze over the top of the cake while it's still hot. It will cover the top and run down the sides in thick rivulets, but it will set to a cracked sugar crust as the cake cools.

[pifindsfood]

Lemon Poppy Seed Blueberry Rolls with Cream Cheese Frosting

http://www.bsweetdessertboutique.com/blog/2018/4/4/lemon-poppyseed-blueberry-sweet-rolls

Ingredients

Lemon Blueberry Filling

1/4 cup granulated sugar (50g or less)

1/8 teaspoon salt

2 tablespoons unsalted butter melted

1 teaspoon vanilla extract

the zest of one meyer lemon

1 cup fresh blueberries or frozen berries defrosted (250g)

Cinnamon and cardamom to taste

Yeast Dough

1 1/4 cup whole milk or buttermilk; divided (300g)

3 teaspoons instant or rapid-rise yeast (7g)

2 tablespoons granulated sugar; divided (21g)

2 3/4 cups all-purpose flour (375g)

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon poppyseeds

6 tablespoons unsalted butter, divided (24g into dough)

Lemon Cream Cheese Icing

2 ounces cream cheese, softened

3 tablespoons butter, softened

the juice of one lemon

1/2 teaspoon vanilla

3/4 cup confectioners sugar (60g)

pinch of salt

*More lemon zest for topping

Instructions

Filling:

Combine 50 g sugar, and salt in bowl. Stir in 2 Tbsp melted butter, lemon zest, and vanilla extract. Then, mix in all blueberries. Set aside while you prepare the dough. 

Dough:

Butter a 9-inch round cake pan or oval cast iron baker. 

In a small heat proof bowl heat the milk in the microwave until 110 degrees (about 15 to 20 seconds). Then, stir in yeast and sugar and let sit until bubbly.

Mix together flour, baking powder, salt, poppy seeds together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms. Then, transfer dough to a floured counter and knead until smooth ball forms, about 4 minutes.

Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.

Roll log seam side down and cut into 9 equal pieces using a knife or unflavored floss. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 1 hour or overnight. Preheat the oven to 350F.

After rising, bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with knife and let cool for 10 minutes. 

Glaze:

After the rolls cool for 5 minutes, mix together softened cream cheese and butter until smooth. Then, add lemon juice, confectioners sugar, vanilla, and salt and mix until combine. Pour glaze evenly over tops of buns, spreading with spatula to cover. 

[polkad0t1]

"Makes about 40 rolls/buns" 125-150g Margarine or butter 5 dl Milk 50g yeast* (this refers to fresh yeast, not dried yeast, use half that if you use dried) 1/2 teaspoons salt. 1 dl sugar 1-2 teaspoons cardamom seeds crushed with a mortar and pestle (cant find a better way to translate this) 14-15 dl/ ca 875 g wheat flour

Melt the fat in a saucepan, add the milk and heat it until 37 c. Break up the yeast in a bowl. Stir the yeast out with a little bit of the liquid (the milk and butter). add the rest of the liquid, salt, sugar, cardamom, and almost all the flour. save a little flour for when you form them into buns. Work the dough until it becomes smooth and supple and doesnt stick to the bowl. Let rise under a pastry cloth for about 30 minutes.

While its rising make the filling. 200g margarine or butter. 8 tablespoons sugar. ca 2 tablespoon crushed cardamom seeds or cinnamon (this is much less precise than the dough, add more cardamom/cinnamon or more sugar if you want. do whatever really) add all the ingredients to a bowl, and mix it up.

Set the oven to 225-250 C Take out the dough onto a floured surface, and knead it until supple. Divide the dough into two halves and put one back in the bowl. Roll the other out into a large rectangle and spread half of the filling on one half of the rectangle, the fold the other side onto the side with filling. Cut the rectangle into ribbons. Take each ribbon, tie it into a knot and set it in a muffin form on a baking sheet. Cover with a pastry cloth and proof for 30 minutes. repeat for the other half of the dough using the other half of the filling when the first one is proofing.

Once 30 minutes has passed, take the cloth off of the first sheet and brush the buns with a beaten egg and cover with nib/pearl sugar(this is probably hard to find outside of europe so use regular granulated sugar if you cant find it) Note: Use a lot of sugar for this step, because it falls to the sides of the forms and melts which creates caramelized sugar at least with pearl sugar. Set it in the middle of the oven for 5-8 minutes. let them cool on a rack under a pastry cloth

!!!!!!!!!!!!!!

[itsnazib]

A Journey Through The Aromas Of Pakistani Nihari - Easy Delicious Nihari Recipe

The word Nihari is derived from the Arabic word Nihar, which means morning. Hence the name Nihari means that it was used for breakfast.

Nihari-making originated either in the back streets of Delhi's Jama mosque, or many Lucknow enthusiasts believe it began with the fall of the Mughal Empire in the late 18th century. After, the Nawab happened from the kitchens of Oudh.

The method of preparing nihari is still more or less the same as it was in the early days. 

In those days, after the lid of the pot was covered, a dough stick was placed on its sides to maintain maximum temperature and slow cooking with steam. After lightly frying the meat, aromatic spices were added to it and left to slowly decompose and absorb the aroma of these spices.

The flavor of these spices would settle into the meat very gently, as if someone were casting a spell to entice someone.

Making Pakistani Nihar: The Easy Way

Prepare to embark on a culinary voyage, we will try to uncover the secrets of nihari, a dish steeped in tradition and bursting with flavor. 

Join us as we delve into the depths of this iconic dish, and unveil a traditional Pakistani nihari recipe that will transport your taste buds to the bustling streets of Lahore or Karachi.

Making The Best Nihari - Ingredients

Before we begin our culinary adventure, let's gather the following ingredients for our nihari:

1 kg beef shank or mutton, cut into chunks

2 large onions, thinly sliced

1/2 cup ghee or cooking oil

3 tablespoons ginger paste

3 tablespoons garlic paste

1 tablespoon turmeric powder

2 tablespoons red chili powder

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon fennel seeds

1 teaspoon black peppercorns

4-5 green cardamom pods

2-3 cloves

3-4 bay leaves

Salt to taste

Warm water

Fresh ginger slices

Fresh green chilies

Chopped coriander for garnish

Naan bread or steamed rice for serving

Step-by-Step Instructions For Making Nihari

Now, let's dive into the art of preparing Pakistani nihari with our step-by-step guide:

Step 1: Fry the Onions

Heat ghee or cooking oil in a large pot over medium heat.

Add the thinly sliced onions and cook until they turn golden brown and caramelized, stirring occasionally to ensure even cooking.

Step 2: Searing The Meat

Once the onions are caramelized, add the beef or mutton chunks to the pot.

Increase the heat to medium-high and sear the meat on all sides until it develops a rich, brown crust, locking in the flavors.

Step 3: Crafting The Spice Blend

While the meat is searing, prepare the spice blend by combining ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, fennel seeds, black peppercorns, green cardamom pods, cloves, and bay leaves in a small bowl.

Step 4: Infusing The Flavors

Once the meat is seared to perfection, add the prepared spice blend to the pot.

Stir well to coat the meat evenly with the aromatic spices, allowing them to release their flavors and aromas.

Step 5: Slow Cooking

Pour enough warm water into the pot to cover the meat completely.

Reduce the heat to low, cover the pot with a lid, and let the nihari simmer gently for 4-5 hours, or until the meat is tender and falls apart easily.

Step 6: Thickening The Gravy

After the nihari has simmered for several hours, remove a ladleful of the gravy from the pot and transfer it to a separate bowl.

Using a fork or whisk, mash the onions and spices in the gravy until they form a smooth paste.

Pour the mashed gravy back into the pot and stir well to thicken the nihari to your desired consistency.

Step 7: Serving

Serve the hot nihari in bowls, garnished with fresh ginger slices, green chilies, and chopped coriander.

Accompany the nihari with warm naan bread or steamed rice for a complete and satisfying meal.

The Bottom Line 

With its tantalizing aroma and robust flavors, Pakistani nihari is a dish that embodies the essence of Pakistani cuisine. By following this above traditional recipe and savoring each step of the cooking process, you can experience the true magic of nihari and transport yourself to the vibrant streets and bustling bazaars of Pakistan. 

So gather your ingredients, unleash your culinary prowess, and treat yourself to a taste of authentic Pakistani nihari that will leave you craving more.

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

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Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር ��ዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.