Cardamom recipes - chicken korma, baked bananas and carrot halva.
Welcome to our cardamom recipe page.
Our selection of recipes include chicken korma, baked bananas, and carrot halva.
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Chicken Korma Recipe
This korma is made with yoghurt rather than cream, which is a much healthier and less fattening version. It is also packed with spices and full of flavour.
- 4 chicken breast fillets
- 1 pint (570 ml) of thick yoghurt
- ¼ pint (140 ml) of water
- 2 medium onions
- 4 cardamom pods
- 4 cloves
- 2 tbsp of ghee or vegetable oil
- 2 crushed cloves of garlic
- 1 cinnamon stick
- 2 tsp of ground coriander
- ½ tsp of ground cumin
- ½ tsp of ground ginger
- ½ tsp of turmeric
- lemon juice
- Finely chop the onions with a sharp knife.
- Heat the ghee or vegetable oil in a large frying pan.
- once the oil is hot add the chopped onions with the garlic and fry until the onions have softened.
- Stir in the cardamom pods, cloves, cinnamon, coriander, cumin, ginger and turmeric and cook for a further 2 minutes, stirring constantly.
- Cut the chicken breast fillets into bite-size pieces and add to the frying pan with the onions and spices.
- Add a squeeze of lemon juice and cook for 2 minutes.
- Reduce the heat of the cooker and slowly add the yoghurt, stirring after each spoonful.
- Pour the water into the pan and stir. Bring to the boil and then reduce the heat to medium.
- Partially cover the pan with a lid and cook on a gentle simmer for 30 minutes, stirring occasionally.
- Season with salt if necessary.
- Serve immediately with rice or naan bread.
This is a great way of dressing up bananas - with spices, sweet fruit and alcohol. If you are really daring, serve with ice cream or a big dollop of whipped cream.
- 6 large bananas
- 1 oz (30 g) of butter
- juice of 1 orange
- juice of 1 lemon
- 5 cardamom pods
- 4 tbsp of brandy or rum
- 4 tbsp of apricot jam
- 2 tbsp of brown sugar
- Preheat the oven to 400°F (200°C).
- Remove the seeds from the cardamom pods and crush with a pestle and mortar.
- Place the seeds into a saucepan (discard the pods) and add the orange and lemon juice, apricot jam, sugar, butter and alcohol.
- Heat slowly over a gentle heat, stirring frequently until the butter has melted and the sugar dissolved.
- Peel the bananas and cut into quarters. Place in an ovenproof dish and pour over the juice and spice mixture.
- Turn the bananas over to coat them and then place into the preheated oven.
- Bake for 15 - 20 minutes or until the bananas have softened.
- Remove from the oven and serve.
This is a traditional sweet Punjabi dish, which is highly nutritious, as it is made from carrots, nuts, raisins and spices. Serve with thick cream if you wish.
- 8 large carrots
- 1¼ pint (710 ml) of milk
- 2 oz (55 g) of sugar
- 2 oz (55 g) of raisins
- 1½ oz (45 g) of flaked almonds
- 1 oz (30 g) of chopped pistachio nuts
- 8 cardamom pods
- 1 cinnamon stick
- 4 tbsp of ghee or vegetable oil
- Wash and peel the carrots then grate them using a grater or a food processor.
- Place the carrots into a large saucepan together with the milk and cinnamon stick.
- Stir all of the ingredients together and gently bring to the boil, taking care not to let the milk burn.
- As the mixture begins to boil, reduce the heat to a low simmer and cook uncovered for about 45 minutes or until all the milk has evaporated and soaked into the carrots. Stir often to prevent the carrots from sticking or burning.
- In the meantime, place the cardamom pods in a pestle and mortar. Crush the pods to release the seeds, scoop out the remaining seeds and discard the pods.
- Heat the ghee or vegetable oil in a large frying pan and add the carrots. Remove the cinnamon piece and discard.
- Stir-fry the carrots for several minutes.
- Add the cardamom, raisons, almonds, pistachios and sugar. Mix all the ingredients thoroughly and cook for a further 3 - 4 minutes.
- Remove from the heat and serve, with or without cream.