Whisk the sugar and cardamom in small bowl to blend. (This can be made 3 days ahead. Store mixture in a covered container at room temperature.).
Pour orange juice into large bowl. Add strawberries and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer the strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining orange juice from bowl over berries. (Can be made 2 hours ahead. Cover; chill.).
Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.
Grease the krumkake iron with oil or vegetable spray. Heat
nd cardamom. Add the dry ingredients to the creamed mixture alternately with
he 2 sides of a krumkake iron with cooking spray or melted
edium heat.
cook stirring with a wooden spoon until thickened
amkins.
Sprinkle with dried onion rings, garnish with lettuce.
Note
In heavy-bottomed pot, add rice and milk.
Cook at medium heat until rice is tender (may need to add more milk, as needed, until rice is done).
Stir occasionally.
When done, add sugar, raisins and almonds.
Stir well.
When mixture is cooled, add ground cardamom and the rose essence.
Serve chilled.
Preheat oven to 275\u00b0F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.
Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22-25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Flake salmon into large pieces and arrange on a platter. Top with dill, if using.
ugar, red wine vinegar and cardamom over low heat. Cook, stirring
Place chocolate in a mug; set aside.
Heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
Remove from heat, strain, discarding cardamom, and stir in vanilla.
Pour over chocolate and let sit for 1 minute.
Whisk until smooth. Sprinkle with freshly grated nutmeg to serve.
Bring water and raisins to a boil. Add oats and boil for 1 minute, stirring often. Remove from heat, set aside and cover for 2-3 minutes. Add cardamom and mix well. Scoop portions into bowls. Drizzle with desired amount of honey and add desired amount of milk.
inutes, then add quinoa, pepper, cardamom and sage.
Stir constantly
eat. Stir continuously and vigorously with a wooden spoon until dough
br>You Should End up with about 8 cups of Barely
yrup: Lightly crush the cardamom pods with a mortar and pestle or
side for garnish. Add ground cardamom, sugar, and salt; toss
50 degrees. Line muffin cups with liners.
Beat together the
nch cake pan with light butter and line with parchment paper.
Rub the chicken pieces with the ginger-garlic paste, salt