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  • For the Attention of the FAO of Rhouses

I was given a Punjab cookbook last weekend and made a delicious Kofte with the boiled egg inside (Scotch Egg), surrounded by a masala type sauce with roasted cashews, immense. I was wondering about the use of Cardamom pods. It says to throw them in “slightly bruised”. So what happens when the sauce is done, do you just pick the pods out? Don’t fancy chawing down on one of those as they’re fairly pungent.

    LT42
    I think you’ve just answered your own question LT.

    Grouses won’t know as his cook will pick them out for him

      I’ve watched some prep videos and they give the impression that the pods melt, or at least become soft enough to eat, but I doubt it. Seems like a very strong flavour. The seeds would prob be ok by themselves.

      They’re called elaichi in India, and it’s a running joke that they should be banned from being put inside biryani, due to the risk of biting into them. Definite shit show if you bite into one, and it’s happened to me a few fair times.

      I generally think it’s good etiquette to leave the cloves, elaichis, bay leaves, curry leaves, and the green chillies in the main dish, and don’t put it on your plate. Will only make the dish better for leftovers or the next serving.

      That scotch egg kofta curry sounds immense, possible to send the recipe?

      • LT42 replied to this.

        rhouses what happens when they’re added to the dish then, do they melt or do you have to pick them out? Some recipes call for 5 pods which seems like a WMD approach to flavour.

        I’ll send the recipe via DM , the book is “The Expat Alchemist Cooks - Punjab” by Kay Redrup. It’s really good to be fair.

            LT42 I’m not mistaken, it’s mostly for aroma, and the actual flavour is quite subtle (unless you bite into it). The taste really comes through in dessert though, like a good gajar ka halwa (carrot pudding).

              LT42 what happens when they’re added to the dish then, do they melt or do you have to pick them out?

              They’ll remain intact.

              Pick them out

                LT42 could you open the pods and take the seeds out as that’s where the flavour is I believe. Then no chewing on pods in your dinner. That’s what I do anyway, probably completely wrong

                  The seeds are potent enough though, keep whole and keep in the pan. Don’t eat. Quite unpleasant as I’ve made the same mistake after making a curry.

                  I’d use them very sparingly as they can easily over power a dish.

                  LT42 just leave ‘em inside the dish especially if it’s a curry, and don’t crack them open or anything… the tiny balls inside are where the danger lies. I don’t know about them melting after a cook, they’re pretty much intact every single time I’ve bitten into one.

                    RichM haha that looks pretty banging tbf. But extremely rich. He’s burned his naan ‘balls’, the idea of rolling up a classic fluffy and light bread into a big glutinous ball seems a bit ludicrous. Also better to dip tandoori chicken and Sheekh kebabs into a cool green pudina mint chutney, versus some thick gravy concoction.