Spiced rice and fragrant coconut

Spiced rice and fragrant coconut. It is one of the many recipes from Southeast Asia, this one specifically from Indonesia, in which ingredients such as coconut and peanuts are mixed and in which they use cardamom or cardamom as a spice that provides itchiness, color, and increases digestive properties for offset the heaviness of the coconut .

Summary

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  • 1 Definition
  • 2 Properties and uses
    • 1 Food
    • 2 Medicinal
  • 3 Culinary uses
    • 1 Tisane
  • 4 recipes
    • 1 Spiced rice and fragrant coconut
    • 2 Carrot and cardamom sponge cake
    • 3 Curry Powder
    • 4 Pineapple Curry
    • 5 Biriyani rice
    • 6 Coconut Ice Cream
  • 5 Preparation:
  • 6 Sources

Definition

The Cardamom or Cardamom or “grain of paradise” is a perennial herb that can reach up to 4 meters high. It belongs to the Zingiberaceae family, and was first used around 700 in southern India . It generally inhabits the rain forests of India , and was imported to Europe around 1200 . After the Conquest of the New World it apparently came after the 16th century , its cultivation settling in some regions of Central America .

This plant, from which only its seeds are consumed, is native to southern India and Sri-Lanka , it contains several seeds that have been consumed since before the Christian era, they have very varied uses both in health and in the kitchen , which make it one of the world’s most valuable species, although now its price has decreased as a result of global overproduction.

Its current cultivation in large quantities in India, Sri Lanka, Malaysia , Sumatra , Nepal , Thailand and Central America (after the arrival of the Europeans). Guatemala stands out in this region, which has become over time the world’s largest producer of this spice, where it is generally known as the pomegranate of paradise.

Properties and uses

Food

  • It has a slightly spicy and very stimulating smell and taste.
  • It has 4% volatile oils such as terpineol, cineole, sabinene, limonene and pinene.
  • This seed contains protein, water, essential oil, carbohydrates and a lot of fiber.
  • Rich in starch and fatty acids.
  • It is digestive, relieves colic, stimulates appetite, combats acidity, burning and causes increased production of saliva.
  • Due to its essential oil content, it is used to prepare various dishes in the kitchen such as rice, soups, salads, drinks, liqueurs, pastries, etc.

Medicinal

  • It is used in powder, tincture or in pharmacological preparations.
  • It has antispasmodic and stimulating properties.
  • It is carminative.
  • It serves to alleviate the intolerance that some people suffer from the gluten contained in cereals such as oats, wheat , barley, etc. (celiac).
  • It is used to relieve hemorrhoids.
  • Useful to treat urinary problems.
  • Fights bad breath (halitosis).
  • It has aphrodisiac properties.
  • Helps regulate metabolism
  • It is used to cure arthritis.
  • Good for diabetics.
  • It serves to lose weight.
  • It helps in cases of diarrhea, and neutralizes the effects of caffeine.
  • Fight flatulence.

Culinary uses

It is used in the gastronomy of India and to a large extent of the Asian one in the elaboration of curries, rice, sauces, dressings, soups, desserts, cakes, breads, and as a flavor for drinks such as tea (to give it a flavor). slightly spicy). In Scandinavian countries it is used in buns and biscuits along with cloves, ginger, and cinnamon.

In some Middle Eastern countries ( Turkey and other Arab countries), coffee and cardamom are ground and roasted together in a mihbaz. Another common practice in Egypt and other neighboring countries is to add whole cardamom seeds to coffee before boiling. Subsequently, add a little cold water to decant the ground coffee and extract the cardamom seeds. It gives coffee cordial (cardiac tonic) and carminative (antiflatulent) properties. In Central America, specifically in Guatemala, it is used to make a cardamom-flavored chewing gum.

Tisane

Two types of used Cardamom seeds, green and black.

One of the ways to prepare a cardamom herbal tea to use as an alternative treatment. For this boil a cup of water and then adding a teaspoon of freshly crushed seeds; let it rest for fifteen minutes and strain.

The dosage is one cup three times a day and to treat flatulence or lack of appetite, it is necessary to drink it half an hour before meals. It can also be taken in the form of mulled wine as a restorative or used in powders, tinctures or other pharmacological preparations such as oils and liquid extracts.

Recipes

Spiced rice and fragrant coconut

(Recipe of Indonesian origin) Ingredients

  • 2 1/2 cups of Rice(long grain)
  • 1 cup coconutmilk
  • 2 tablespoons chopped chives
  • 1/4 cup peanuts, toasted and broken
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of saltor to taste
  • 2 cups of water
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon of oil (or more)
  • 1/2 teaspoon ground cardamom
  • 1 – 2 tablespoons desiccated coconut
  • 1 lemongrass or teaspoon lemon rind
  • 2 curry leaves

Preparation: Heat the oil in a saucepan add the peanuts until golden, (you can use the cumin at this time to give a special flavor), add the desiccated coconut. Add the coconut milk and water. Stir in the lemongrass, curry leaves, and chives until simmering. Reduce heat and leave uncovered for 2 minutes. Add the rest of the spices and bring to a boil again. Incorporate the rice and cook it uncovered until the spurts appear. Cover tightly, reducing heat for 10 minutes and check that the rice is well cooked.

Note: Cardamon can be substituted by ¼ teaspoon of oregano and ¼ of bay leaf by adding them in the mortar when crushing the dry ingredients. Curry leaves are more difficult to substitute for the special flavor they have, but soak a few pieces of bay leaf and two crushed coriander seeds in a tablespoon of lemon for 20 minutes. It will not be the same but it gives a quite acceptable different touch.

Carrot and cardamom sponge cake

(Known as carrot bread) Ingredients:

  • 350 gr. whole wheat flour.
  • 1 teaspoon of baking powder.
  • 300 gr. of Brown sugar (if the Carrots are sweet, the sugar can be reduced).
  • 2 teaspoons of cinnamon powder.
  • 1/4 of teaspoons of ground Cardamom.
  • 2 pinches of ground cloves.
  • 1 pinch of salt,
  • 250 gr. grated carrots.
  • 1 lemon, grated skin and juice.
  • 250 gr. ground almonds.
  • 4 beaten eggs.
  • 200 gr. of soft butter.

preparation:

  • For your decoration about 10-12 marzipan carrots. Jam or apricot jelly.
  • Put the sifted wholemeal flour in a bowl, salt. Add and mix all the ingredients well to put the beaten eggs and the soft butter afterwards. Mix everything with a wooden spatula or better with an electric mixer. Prepare a rectangular cake pan (one of those with variable geometry). This cake is intended for a 30 cm mold. long.
  • Cover the mold inside with kitchen paper and when the dough is homogeneous pour it into the mold. Oven preheated to 180 °, insert the mold in the lower part for 60-65 min. After 50 minutes, chop and introduce the carrots in the dough and brush the top of the cake with the apricot jelly.
  • As the carrot adds a lot of moisture to the cake, it is advisable to wait 24 to 48 hours before cutting it. It lasts a week packed in an aluminum foil. You can serve by bathing with cereal molasses, honey, jam, cajeta, etc.

Curry powder

Ingredients

  • of Cardamono seeds.
  • of nails.
  • of cumin
  • Pinch of nutmeg.
  • 1/2 teaspoon of hot paprika.
  • 20g of cinnamon powder.

Preparation:
Grind the cloves and cumin together with all the others. Mix all the spices, sift them and store them in an airtight container.

Pineapple curry

Indonesian curry whose ingredients are pineapple, cardamom and Sembal Oelek sauce.]] Ingredients

  • 1 medium pineapple
  • 1 teaspoon of cumin in seeds
  • 1 teaspoon minced mint
  • 2 teaspoons chives in 1 cm long
  • 2 teaspoons grated ginger
  • 1 teaspoonful of Sembal Oelek
  • 1 cup of water
  • 2 tablespoons of oil (peanut or sunflower)
  • 1 teaspoon coriander seeds
  • 2 – 3 cloves of garlic
  • 1 teaspoon of Cardamon seeds
  • 4 Candelnuts cut thick

Preparation:
Cut the pineapple into 2 cm pieces. Crush the dry ingredients in a mortar before adding the garlic (it is preferable to cut them into pieces). Heat the oil, add the chives, ginger and candelnuts over low heat for about 3 minutes. Now add the water, the oelek seed, the mint and finally the pineapple. Bring it to a boil and then reduce the heat to medium and cook covered for 10 minutes or until the pineapple is tender and firm. If it is very acidic, add 1 or 2 teaspoons of sugar.

Note: Cardamon can be substituted by ¼ teaspoon of oregano and ¼ of bay leaf by adding them in the mortar when crushing the dry ingredients. The case of Candelnuts is more difficult due to the specific flavor it has, but don’t hesitate and take advantage of a few roasted peanuts, almonds or cashew nuts. Sembal Oelek is a spicy sauce or pasta of Indonesian origin and whose main ingredients are peanuts and hot peppers.

Biriyani rice

Ingredients: (6 people)

  • 3 cups of basmati rice
  • 2 tablespoons ghee (clarified butter) or oil
  • 1 grated onion
  • 2 garlic cloves, cut
  • ½ tablespoon turmeric
  • 6 cardamom pods
  • 4 cloves
  • 1 tablespoons of garam masala
  • 1 handful of sultana raisins
  • Salt
  • 3-4 cups of water

preparation:

  • Heat the ghee or oil in a saucepan. Fry the onion until it is transparent (but without browning).
  • Add the garlic, turmeric, cardamom pods and cloves and stir for one minute.
  • Add the rice and stir for 3 minutes. Add the garam masala, salt and sultana raisins, mix well and add the water. Bring it to a boil.
  • Lower the fire. Cover and cook for 25 minutes.
  • Let stand a few minutes before serving.

Coconut ice cream

Ingredients:

  • 1 tbsp. coconut oil
  • 1 tbsp. peanut oil
  • 3 ripe bananas
  • 1/8 tsp. clove
  • 1/2 cup coconut
  • 1 cup milk
  • 1/4 tsp. ground cardamom seed
  • 1/2 cup of honey

preparation:

  • Grind the coconut in a moulinex or in a processor. Boil the milk until cream has formed above. Mix all the ingredients in a blender making sure to include the white threads of the banana peel. Blend to an even consistency. Place them in an ice cream and rock salt ice cream maker and whisk until creamy and thick. Serve 3-4 servings.

 

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