Lillian Said:Can you enlighten me on some recipes or smoothies with Cardamom?
We Answered:Make a lassi! Deliciously refreshing.
Kevin Said:Can I make these cookies without the cardamom?
We Answered:use cinnamon
Arnold Said:Want to make a Creme Brulee with cardamom and something else? Any suggestions?
We Answered:Firstly I would say to you if YOU want to make a flavored creme brulee, please disregard other people's opinions and do what makes you happy.
Secondly, here are some links to recipes that you may be interested in:
Cardamom Creme Brulee
Chai Creme Brulee
Scroll down this page for a few sauces (i.e. Orange cardamom sauce, pear cardamom sauce):
Cardamom Custard Sauce
Anyway, hope I helped some....good luck & enjoy!
Judith Said:What to do if a recipe calls for cardamom pods?
We Answered:I use cardamom pods all the time. You can either just break those between your fingers, or drop them as hole. If you break the pods you get more flavor, and aroma, but if you use the hole pods, they are easier to remove.
You can crush and break the pods, then put those in the center of a small clean cheese cloth, tie it loosely with cooking twine, and put it in the pot. This way you will have no problem removing the pods, and you'll get all the flavor too.
The easiest way is to use cardamom powder, maybe just 1/4 tsp.
If you do not want to remove the pods at all, break or crush the pods in small pieces. It is not harmful to swallow the pods, you might just feel the seeds (like the grape seeds).
Suzanne Said:What is the equivalent of ground cardamom for 5 crushed cardamom pods?
We Answered:For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1Â½ teaspoons of ground cardamom. 5 pods would be 3/4 teaspoon.
Debbie Said:Recipe with cardamom?
We Answered:Bombay Pork Skillet
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings.
I made this last week for the first time and we are calling it a keeper - its different than what I usually make - so it was fun.