Very very useful video, Thanks a lot for this video, Rajvi. How was your collaboration in restaurant? Any videos of that? Eager to watch your videos of that program
@@rakskitchenrecipes cause the pods are hard. Even when ground, they’re too chewy. That’s why I searched to see if you’re supposed to grind them or not, but I see some people do and some people don’t. I suppose it’s preference at that point.
Yes, slightly roasting it to make the skin crips helps a bit. Or using something harder like sugar helps in powdering. when you are doing in bulk, we cant separate the seeds inside right, so I do it this way. When I crush individually, I too omit the skin and crush the seeds alone.
I love cardamom. I recently went to India and bought cardamom powder. When I got home and opened it it didn’t have the taste or smell of the cardamom seeds. Is that normal? It tasted like a combination of nutmeg and star anise. Not sure if i got a different kind of cardamom, scammed, or the flavor changes when made into powder.
Does it look big and black? Because there are two types, one is black cardamom and the other one is green. You should get green one. You can buy 24 mantra brand (not sponsored) which I hope is available in Amazon.
What is the brand of your mixer
Ninja
Very very useful video, Thanks a lot for this video, Rajvi. How was your collaboration in restaurant? Any videos of that? Eager to watch your videos of that program
Thank you ☺️🫶🏻 Collaboration experience was great, will update videos and photos as post or stories for you 😃👍
Where do ypu get your 2nd method jar? I like the shape.
Crates and Barrels Singapore
Why do you put sugar to non roasted but not on roasted one? Is it normally done grinding them with the pods?
Roasted one gets powdered easily because it gets crisp. But the non roasted ones needs something like sugar to get ground easily.
Aren’t you only supposed to grind the seed/s within the pod?
Oh, is there anything special? Haven't heard before 😀
@@rakskitchenrecipes cause the pods are hard. Even when ground, they’re too chewy. That’s why I searched to see if you’re supposed to grind them or not, but I see some people do and some people don’t. I suppose it’s preference at that point.
Yes, slightly roasting it to make the skin crips helps a bit. Or using something harder like sugar helps in powdering. when you are doing in bulk, we cant separate the seeds inside right, so I do it this way. When I crush individually, I too omit the skin and crush the seeds alone.
Thanks Raji, long time awaited tip from you
Thank you 😊 Do let know any other requests you have 🙂
Sure Raji
Need more recipes using millets.
Also sweets with jaggery or country sugar. Just want to avoid white sugar
👌👌👌 one more extra appliance in ur kitchen ...is it useful ?? Plz put review of it. ...
Yes dear, I just used for this, yet to use and see all the options :) Sure will add review.
I love cardamom. I recently went to India and bought cardamom powder. When I got home and opened it it didn’t have the taste or smell of the cardamom seeds. Is that normal? It tasted like a combination of nutmeg and star anise. Not sure if i got a different kind of cardamom, scammed, or the flavor changes when made into powder.
Does it look big and black? Because there are two types, one is black cardamom and the other one is green. You should get green one. You can buy 24 mantra brand (not sponsored) which I hope is available in Amazon.
Can u use as a tea?
We usually add a pinch along with regular tea. So you can try
Where can one buy cardamom and other spices in bulk that are cheaper?
In India it's comparatively cheaper or any Indian groceries.
Thanks for this useful tips 👍👍👌👌💞💕💞
Thanks a lot 😀
thank u mam👍
👏👏👍