2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes
2 cups chilled full fat fresh curd/yoghurt
2 to 3 tbsp cream 25% to 30% fat or malai (optional)
½ tsp cardamom powder or ½ tbsp rose water or a pinch of saffron strands
4 to 5 tbsp sugar or honey or add as required. this also can be skipped if the mangoes are very sweet
few mint leaves for garnish or mango cubes or sliced dry fruits
Peel the mangoes and chop them.
In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
Now add the chilled curd/yogurt and cream.
Add some ice cubes.
Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
Pour mango lassi in glasses and serve garnished with mint leaves or cubes of mango
If you want a slightly thin consistency, then add some milk to the mango lassi while blending.
1 cup brown rice, uncooked
1/4 cup real maple syrup
1/2 cup raisins
1 cup milk, soy
1 cup of water
1/2 cup toasted almonds, chopped
1/2 tsp cardamom, ground
1 tsp cinnamon, ground
Boil water in a medium sized saucepan. Then, add the rice and stir. Reduce the heat, cover and simmer for 45 minutes (until the rice is tender). Combine the cooked rice, soy milk, raisins, maple syrup, almonds, cardamom, and cinnamon in a medium sized saucepan. Bring to a boil over a medium-high heat. Immediately turn the heat to low and simmer, stirring regularly, until thickened (this should take about 5-8 minutes). Place into bowls, and serve.
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.