I love to write about beauty & fashion mainly, but I have another love and that is cooking. I am fortunate enough to get a mother-in-law who also shares this same passion. So, when I received a sample of Baba Elaichi for review, the one common thing that came into our mind was to try out this luxurious silver-coated cardamom seeds in some experimental culinary extravaganza.
About Baba Elaichi:
Baba Elaichi is a mouth-freshner that has silver coated cardamom seeds with a few saffron strands.
Price: Rs. 65/- for 5 gms
Packaging: I love the concept of Click Clack cover which is also explained in details on the package.
The taste of Baba Elaichi is just irresistible with an incomparable aroma of fresh green cardamoms blended with the zing of menthol. The exotic and rich fragrance of saffron strands make the mouth freshener quite exclusive.
How it Feels: It is in true sense a mouth-freshener and carrying it inside your purse is quite easy for you to get yourself morning-fresh every time after a meal. The aroma of the saffron and cardamom stays in your mouth for a long time. And I am sure the person next to you will definitely want to have it too.
The quantity, according to me is a bit less, considering the price. However, I understand that both saffron & cardamom are quite expensive spices. But what to do? Dil Mange More!! Specially when you have 4 family members.
My in-laws loved the taste of Baba Elaichi. Everytime, my father-in-law has his meals, he wants some. Being a diabetes patient he has restrictions in sweet intake. Most of the mouth-fresheners are loaded with sweet and Baba Elaichi definitely is an exception. My mother in law, who loves a little bit of sweet in her food, had come out with a mouth-watering delicacy with Baba Elaichi.
Carrot-Cashew Pulao:
Ingredients:
2 cups Basmati rice2 Carrots chopped1/2 cup cashew nuts1/4 cup raisins1/2 inch cinnamon stick1 bay leaf2 tablespoon Ghee/ButterSalt to tasteSugar (optional)1/2 teaspoon of Baba Elaichi
Method: Par boil the rice and keep it for some hours on a flat plate. The rice should be boiled in such a manner so that each grain can be separated. In a big pan, heat the ghee and once it is hot add the cinnamon stick and bay leaf. When it splutters, add the chopped carrots and saute till becoming tender. Add the cashew nuts and raisins. Just saute for 2 seconds and add the rice slowly in portions. Add salt and sugar if needed. Add few seeds of Baba Elaichi every time you coat the portion of the rice with salt, sugar and other ingredients. Make sure the rice does not stick to the pan. If required add some more ghee/butter. When the rice is cooked fully, garnish with few cashew nuts and Baba Elaichi and serve hot.
The simple carrot pulao, just with the special touch of Baba Elaichi transforms into a dish presentable in parties and get-togethers. My family members cherished this dish and I am sure you will love it too.
