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You are here:   Organic Spices --> AJSP047
Ajika Cardamom (Green) Seeds - 1 oz
Manufacturer: Ajika / AJSP047 - 1 oz
Ajika Cardamom (Green) Seeds

$5.50
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* *Only 11 in Stock!* *

Cardamom seeds, are black and sticky with essential oil. Like saffron and vanilla, it is added to savory and sweet dishes. It's seeds have most of the sweet, highly-perfumed citrus fragrance. They Cardamom is an expensive spice, second only to saffro....   (more info)

 Cardamom seeds, are black and sticky with essential oil. Like saffron and vanilla, it is added to savory and sweet dishes. It's seeds have most of the sweet, highly-perfumed citrus fragrance. They Cardamom is an expensive spice, second only to saffron. An extremely flavorful and ancient spice native to India. It is an important ingredient in a wide range of dishes. From sea food to sauces, to meats, poultry, vegetables, and even desserts, pastries, and other baked goods.
Green cardamom has a lemony, flowery aroma, and a fruity, bittersweet flavor to it. This has always been a highly valued spice as it has a pleasing taste and rich aroma. It is as versatile as saffron and vanilla and can be added to both savory and sweet dishes like beverages (chai), desserts (kheer), Curries and pilafs. The seeds have a sweet, highly-perfumed citrus fragrance. Cardamom is an expensive spice, second to saffron. To get the maximum flavor from these pods, break open the pods. Green cardamom goes well with desserts and drinks (refreshments), and black cardamom is used for actual dishes.(close)

align=justifyfont face=arial,helvetica,sans-seriffont size=2Dhanshak-the signature dish of the Zorastrians or Parsees who migrated to India from the Middle East.br /Preparation Time : 1 Hour Plus soaking Timebr /Cooking Time : 1 1/2 hourbr /Ingredients:br /2 cups tuvar dalbr /1/4 cup chana dalbr /1/4 cup moong dalbr /1/2 kg/1 lb. mutton or chicken piecesbr /1 small piece of yellow pumpkin cut into 1/2 inch cubesbr /1 piece small eggplant cut into 1/2 inch cubesbr /a handful of cilantro leaves mincedbr /a handful of mint leaves mincedbr /1/2 tsp. ginger garlic pastebr /red chili powder to tastebr /1/4 tsp. curry powderbr /1/2 tsp. dhana jeera powderbr /1/8 tsp.. turmeric powder br /salt to tastebr /For the Tempering or Flavoring the DalMutton:br /font face=arial,helvetica,sans-seriffont size=21 tbsp. whole coriander seedsbr /1 tsp. whole jeera or cumin seedsbr /3-4 clovesbr /1/4 tsp. cardamom seedsbr /1 small piece of nutmegbr /4-5 black pepper cornsbr /1 small stick cinnamonbr /The above tempering whole spices should be ground in a coffe grinder or in a mortar pestlebr /4 tbsp. oilbr /1/2 tsp. cumin-garlic-red chili paste (lasan chutney)br /8-10 curry leavesbr /1 green chili mincedbr /1 medium size onion chopped finebr /3-4 large tomatoes (pureed)br /Method:br /1. Mix all the dals, wash and soak for 2 hours in water. Drain.br /2. Put the dal on a pot with a tight lid along with 10 cups of water, vegetables (except the tomato), mutton/chicken, ginger-garlic paste, red chili powder, turmeric powder, dhana jeera powder, curry powder, salt to taste. br /Bring to a boil and then cover and simmer on med-low heat for 1/2 hour. Be sure to see that the water is enough or add more - it should have a porridge kind of consistency. .br /Flavoring the DalMutton:br /Dry grind the tempering ingredients. In another vessel heat oil. To the oil add the ground tempering ingredients, jeera-garlic-red chili paste, curry leaves, green chili and onion and fry till onion is transclucent. Addtomato puree and the ground spices. Roast on low for 2-3 minutes ensuring that the ingredients do not burn but at the same time the oil should start separating from the onions and tomatoes. Add this to the cooked dal along with the mutton/chicken pieces and simmer for 10-15 minutes. Serve hot with brown rice and fresh onion and tomato salsa.
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