8 reasons to eat cardamom (Elaichi)

Elaichi  or cardamom is one of the most common spices seen in an Indian household. Not only is it added to sweet and savory dishes it is also used as a natural mouth freshener. But the humble green pod has a lot more to offer – healthy wise. Here are the top 8 benefits of elaichi.

1. Improves digestion:

Ever wonder why elaichi is a staple addition to saunf after meal? Well, that is because elaichi  is carminative in nature and helps speed up digestion, reduces inflammation of the stomach lining, fights heart burn and nausea. It is known to soothe the mucous membranes, making it function better thereby relieving the symptoms of acidity and an upset stomach. Moreover, according to Ayurvedic texts it also reduces the water and air properties in the stomach making it more capable of digesting food efficiently.

Tip: If you suffer from indigestion this tip is for you. Take a two to three pods of cardamom, a small piece of ginger, a few pieces of cloves and a few dhania seeds. Grind them well and eat this with warm water. It acts as an instant remedy for indigestion, bloating and gas.

Another great remedy for headaches caused due to indigestion is to make cardamom tea. All you need to do is infuse it into some regular green tea and drink it while it’s warm. This mixture works well right at the onset of the symptoms of indigestion. 

2. Beats bad breath:

If you have bad breath and have tried every sort of remedy out there, give elaichi a try. The spice is packed with antibacterial properties, has a strong flavor and a pleasant smell. Moreover since it helps improve your digestive system – which is known to be one of the leading causes for bad breath – it is very effective in weeding out the root cause of the problem. 

Tip: Chew on a pod of elaichi after every meal. You could alternatively drink some elaichi tea every morning to help detoxify and strengthen your digestive system. 

3. Relieves acidity:

The essential oils in elaichi help strengthen the mucous lining of your stomach, making elaichi a great remedy for acidity. Another way it helps is by increasing the amount of saliva you secrete. On chewing the pod, it releases a slew of essential oils that stimulate your salivary glands, which in-turn stimulate your stomach lining to work better, improving your appetite and reduces the amount of acidity you experience. Elaichi’s essential oils also impart a cooling flavour and sensation that help reduce the burning you feel during an attack of acidity.

Tip: Chew on elaichi  regularly after every meal. The best way to keep acidity at bay is to avoid sitting right after you have eating; instead walk around a bit while chewing on the elaichi pod and you should feel much better. 

4. Helps alleviate respiratory illnesses:

Cardamom helps by increasing circulation of blood within your lungs which helps relieve breathing problems like asthma, cold and cough. In Ayurveda  elaichi  is known as a warm spice, which heats up the body internally, helping in the expulsion of phlegm and relieving chest congestion.

Tip: If you have a cold, cough or a congested chest , elaichi is the best natural remedy to relieve the symptoms.  All you need to do is add a few drop of elaichi’s essential oil to your vessel of steaming water during steam inhalation. Suffering from a cold and cough? Here are natural remedies that can give you instant relief.

5. Regularises your heart rate:

Packed with minerals like potassium, calcium and magnesium, cardamom is a gold mine for essential electrolytes. One of the main components of your blood, body fluids and cells is potassium. With its abundant supply of this essential mineral ealichi helps regularise your heart rate and keeps your blood pressure under control.

Tip: Add elaichi to your daily meals or simply drink elaichi tea to reap its heart healthy benefits. 

6. Fights anaemia:

Another major component of elaichi is copper, iron and essential vitamins like riboflavin, vitamin C and niacin. Known for its immense importance in the production of red blood cells and cellular metabolism, copper, riboflavin, vitamin C and niacin in addition to iron are great to fight anaemia and relieve the symptoms that one experiences due to the condition.

Tip: Add a pinch or two of elaichi powder and turmeric to a glass of warm milk. You can add a little sugar for taste if you like. Drink this every night to help relieve weakness and other symptoms of anaemia. 

7. Detoxifies the body and fight free radicals:

Cardamom is a great source of mineral manganese. Manganese is the key to production of an enzyme that scavenges and destroys free radicals. Apart from that elaichi also has very strong detoxifying properties that help to cleanse the body and protect it from diseases like cancer.

Tip: to help detoxify your body, try this Ayurvedic detox diet. Alternatively you could add elaichi to your daily meal and tea, to reap its benefits.

8. Improves your sex life:

Elaichi is a potent tonic and stimulant. It not only helps to strengthen the body it also fights sexual dysfunctions like premature ejaculation and impotency. Not only does it relieve the problem it also helps you feel energetic and last longer in bed.

Broccoli-Cheese Soup

 

Ingredients

• 4 TB butter
• 1 small onion, chopped
• 1/4 cup all purpose flour (*see notes to make Gluten Free)
• 1 cup half and half
• 1 cup milk (** see notes)
• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)
• 2 bay leaves
• 1/4 tsp freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Preparation

• Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.
• Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender.  You can also puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot.
• Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup broth, milk or water if the soup is too thick. Ladle into the  bowls and garnish with cheese if desired.

Use all milk or all half and half depending on how rich and creamy you want it.  Just be careful if you use all low fat milk that the mixture doesn’t curdle.  The lower the fat content is the easier it is to curdle.

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Hyderabadi Biryani

Ingredients for Hyderabadi Biryani:

• Basmati Rice - 500 gms.
• Mutton( or Chicken) cut into small pieces - 1 kg.
• Garam Masala - 2 teaspoon
• Red chilies - 6 nos.
• Cashewnuts - A handful
• Onions (sliced fine and fried till crisp) - 5 nos.
• Cloves - 2 nos.
• Dalchini (
  Cinnamon) - 2 pieces
• Elaichi (Cardamom) - 3 nos.
• Green chilies  6 nos.
• Kothmir (Coriander) chopped – 1 small bunch
• Pudina (Peppermint) chopped - 1 small bunch
• Ginger Garlic paste – 3 teaspoon
• Saffron (dissolved in ¾ cup milk) - 2 pinches
• Curd beaten - 1 cup
• Lime juice - 2 nos.
• Eggs boiled - 4 nos.
• Ghee /Oil - 5 tablespoon
• Salt to taste

Preparation:

• Grind the red chilies and cashewnuts to a fine paste.
• To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
• Heat 4 tablespoon ghee and fry the red chili masala.
• Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
• Keep frying till ghee separates. Add 1½ cups warm water. Pressure cook till tender.
• Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.
• Add the rice and fry a little. Add the green chilies and salt to taste.
• Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
• Mix together the chopped kothmir, pudina, garam masala and fried onion.
• Set aside.
• Take a heavy bottlomed dekchi and line it with ghee.
• Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
• Cover with rice, followed by a mutton layer. Finish with a rice layer.
• Sprinkle the rice with saffron milk and dot with ghee.
• Cover tightly and place over a griddle for dum for 20 minutes.
• Serve hot Hyderabadi Biryani garnished with eggs cut into halves.

Tea-Smoked Chicken Wings

 

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup honey , divided
• 1 tablespoon grated ginger
• 2 cloves garlic, minced on a microplane (about 4 teaspoons)
• 24 chicken wing pieces
• 6 scallion greens, sliced fine
• 1 tablespoon red pepper flakes
• 1/4 cup sugar
• 1/4 cup green tea leaves
• 2 cloves star anise
• 12 coriander seeds
• 1/4 cup white rice

Preparation:

• Combine soy sauce, vinegar, 1/4 cup honey, ginger, and garlic in small bowl and whisk to combine. Place chicken wings in medium bowl and add 1/4 cup of soy sauce mixture. Marinate at room temperature for 30 minutes. Meanwhile, add remaining honey, scallions, and red pepper flakes to small bowl with remaining soy mixture. Stir to combine and set aside.
• Remove chicken wings from marinade and carefully pat dry. Line inside of wok with heavy duty aluminum foil, allowing foil to extend 5 inches over each end. Add sugar, tea leaves, star anise, coriander seed, and white rice to foil in wok. Stir to combine.
• Set wok over medium-high heat and cook until mixture begins to release smoke, about 5 minutes. Set cooling rack over wok and add chicken wings, making sure to keep them within the perimeter of the wok. Tent wings with second large piece of heavy duty aluminum foil. Lift ends of bottom piece of foil over the edges of rack and crimp together with top foil to form an air tight seal. Cook over medium heat for 10 minutes, then remove from heat and allow to continue cooking for 20 minutes off heat.
• Open foil and remove chicken wings. Discard foil and smoking mixture.
• Preheat broiler to high. Place wings on foil-lined broiler pan and cook under broiler about 4 inches from element until deep burnished mahogany color is achieved. Flip wings and cook second side. In medium bowl, toss wings with remaining soy sauce/honey mixture. Serve immediately.

Crab Cake

                            

Ingredients:

• Crab meat - 1 lb
• Onion - 1/2 (finely chopped)
• Potato - 1
• Garlic - 2 cloves (minced)
• Cumin/Fennel seeds - 1/2 tsp
• Egg - 1
• Chilly powder - 1 tsp
• Garam Masala - 1/4 tsp
• Cilantro - handful(finely chopped)
• Bread crumbs - 2 tblsp

Preparation: 

• Boil the crab, remove the meat out and keep aside. You can get crab meat from the store.
• Boil a potato and keep it aside.
• Heat oil in a pan and saute the onions and garlic. 
• Take mixing bowl, add the sauteed onions, garlic, boiled potato, shredded crab meat, cumin seeds and cilantro.
• Add chilly powder, salt, garam masala and one egg. Mix everything together.
• If the mixture is moist, add bread crumbs.
• Make equal sized crab meat balls and then shape them as cutlets.
• Fry them with few drops of oil on a hot griddle.
• Serve as a snack or with fish biriyani.

Tips:

Boiled and mashed rice can also be used instead of boiled potato.

Shrimp cutlets can also be formed following similar recipe

Irish coffee cupcake

INGREDIENTS:
Cupcakes

2 cup(s) all-purpose flour

1 teaspoon(s) baking powder

0.25 teaspoon(s) baking soda

0.25 teaspoon(s) salt

0.50 cup(s) boiling water

2 tablespoon(s) instant-espresso powder

0.25 cup(s) whole milk

1 stick(s) unsalted butter, room temperature

0.50 cup(s) granulated sugar

0.50 cup(s) packed light brown sugar

2 large eggs

Frosting

1 cup(s) heavy cream

1 tablespoon(s) confectioners' sugar

1 tablespoon(s) whiskey

Instant-espresso powder, for dusting

PREPARATION:

1. Preheat oven to 350 degrees F. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).

2. Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.

3. Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

4. Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

Rum Cake

Rum cake

 

Ingredients:

• 1 1/2 cups butter, softened
• 1 1/2 cups granulated sugar 
• 3 large eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons grated lemon rind 
• 1/2 cup dark rum
• 1/4 cup banana liqueur (or 1/4 cup dark rum may be used as a substitute)
• 3 cups all-purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whipping cream
• Rum Syrup
• Powdered sugar

 Preparation:

• Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
• Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.

Lemon-Sugar Grilled Pineapple

Ingredients:

• 1 pineapple (about 4 lb.) 
• 2 tablespoons grated lemon zest
• 1/2 cup sugar 

Preparation:

• Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.
• Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.
• Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)
• Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.

Suggestions are welcome....Comment ....

Cherry tomatoes with Brocolli filling

Ingredients:

• 48 cherry or grape tomatoes (about 2 pints) 
• 1 10-oz. package frozen chopped broccoli, thawed
• 1/2 cup reduced-fat mayonnaise 
• 1/2 cup nonfat sour cream 
• 1/4 cup grated Parmesan 
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Preparation:

• Slice tops off tomatoes; reserve. Use a small spoon or melon baller to scoop out pulp; discard pulp. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill
• Squeeze as much moisture as possible from broccoli and pat dry with paper towels. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. Pulse a few times to thoroughly mix, but do not completely puree. Season with salt and pepper. Refrigerate until ready to serve.
• Spoon 1 tsp. filling into each tomato, mounding filling slightly. Set tops on filling. Serve chilled or at room temperature.

You are requested to put suggestions in the comments ...

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