Definition: The word 'candace cameron bure' is a type of food made from the leaves, stems, and roots of the candace plant in India. It is prepared by steaming or roasting the leaves, stems, and roots of the candace plant with spices such as cinnamon, cardamom, ginger, and clove. The resulting dish is savory and flavorful. <0x0A><0x0A>Detailed definition:<0x0A>Canadace cameron buré (also known as kancha) is a popular Indian vegetarian dish made from the leaves, stems, and roots of the candace plant. It is traditionally prepared by steaming or roasting the leaves, stems, and roots with spices such as cinnamon, cardamom, ginger, and clove. The resulting dish is savory and flavorful. <0x0A><0x0A>Ingredients:<0x0A>- Candace cameron buré leaves (cantha or kancha)<0x0A>- Spices (cinnamon, cardamom, ginger, and cloves)<0x0A>- Water<0x0A>- Salt<0x0A>- Sugar (optional)<0x0A><0x0A>Steaming or roasting the leaves, stems, and roots of the candace plant with spices such as cinnamon, cardamom, ginger, and clove. <0x0A><0x0A>Cooking method:<0x0A>1. Steam the leaves, stems, and roots for at least 20 minutes or until tender. <0x0A>2. Drain the liquid and reserve the water. <0x0A>3. Add the reserved water to a pan with spices such as cinnamon, cardamom, ginger, and clove. Mix well. <0x0A>4. Heat the mixture on medium-low heat while stirring constantly. <0x0A>5. Once the steaming or roasting process is complete, remove the stems from the candace plant leaves and discard them. <0x0A>6. Add the cooked cantha to the pot with the spice mixture, stir well, and cook for a further 2-3 minutes until the cantha becomes fragrant and tender. <0x0A>7. Garnish with fresh ginger or lemon slices, if desired. <0x0A>8. Serve immediately and enjoy your delicious and savory candace cameron buré!
candace cameron bure