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In a food processor, pulse the 1/2 cup of flour with the cardamom and salt. Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 teaspoon of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and knead a few times until smooth.
Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 teaspoon of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and ...
Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.
Used in cake and desserts, and to decorate food Tulsi [6] or Basil: তুলসী Tulsi Leaves are used to treat cold Almond: Almond [7] কাঠবাদাম Kaath-Baadam Cardamom: Green cardamom [1] এলাচ Elaach Used in cooking food and desserts to increase flavor. Black cardamom [8] বড় এলাচ Boro elaach
The pods are used as a spice, in a similar manner to green cardamom pods but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames.
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cardamom (nich auleh) — the seeds, derived after crushing the pods, can be used in curries such as yakhean, qaliya, and also in teas such as kahwah and sheer/noon chai. [ 195 ] bay leaf ( tej pata ) — most commonly used for rice polav and biryani dishes in Kashmir.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.