Friday, September 28, 2012

World Renowned Chefs talk about cardamom

Olivier Roellinger

If we had to assign a colour to each spice, some would think of cardamom as being a deeper and stronger green than that of mint. Giving an impression of great freshness in the mouth and through its aroma, this little seed is one of my favourites.

My preference is for the seeds of Kerala. I have a passion for this flavour, but be careful, it can overpower a dish. I like to use it with or instead of ginger, particularly to flavour seafood bouillons and fish in its own stock. You can grind the whole pods in a coffee grinder, but it is better to sift this powder. It´s present in a number of Indian and Asian spice mixes, particularly curries and masale. 




Personally, I prefer it with milky tea with cinnamon and ginger, a drink the Indians appreciate at any time of day. Finally, if you're really afraid to use it in cooking, save it for the end of a heavy or garlicky meal. It will help you to keep any assignation...

If you care to visit  Chef Olivier Roellinger Spice Shop click here

More about Chef Olivier Roellinger 


I had the good fortune to be born in the stately malouinière « De Bricourt », a home for shipbuilders, corsairs and spice hunters that was built in the 18th century.
In 1982, with my wife Jane and my mother, we opened les « Maisons de Bricourt » to share the joy of living between « sky and sea » in the small Breton fishing port of Cancale.

My cooking is above all a means of expression, imbued with the enchantment of the Bay of Mont Saint-Michel, Celtic beliefs and the history of maritime adventures in Saint-Malo, land of « Amazing travellers ». To develop this cuisine, I have always relied on riches from the sea supplied by my fishermen friends and treasures from the earth cultivated by my favourite market gardeners.
But, to express my taste for long-distance travel and expeditions to the « South Seas », I have always used spicesidentical to those brought back over the centuries by maritime adventurers to within the walls of this corsair city.
By following the routes of these great Breton sailors, founders of « the East India Company », Jane and I have been able over the years to meet spice producers in Asia, Africa and the New World. They taught us to identify the finest quality for each of the spices. Thus we discovered the variety of seeds, leaves, barks and roots that could be used in cooking.
My motivation in creating « spice powders » in our kitchens for the past 30 years to match with shellfish, crustaceans, fish, vegetables and fruits from Cancale has not been to invent an exotic cuisine, but to express my taste for adventure as a native of Brittany.
In 2006, the Maisons de Bricourt and its team obtained three stars in the Michelin Guide.
In 2009, I had to stop cooking professionally for health reasons. Since then, this same team has interpreted my cuisine based on the sea, vegetables and spices at « Château Richeux ».

Cardamom up 0.7% on festive demand

Restricted arrivals influence prices
Press Trust of India / New Delhi Sep 28, 2012, 13:43 IST

Cardamom prices rose by Rs 7.20 to Rs 1,003.90 per kg in futures trade today as traders enlarged positions, driven by pick up in spot demand ahead of festive season.
Tight stocks position following restricted arrivals in the spot market from producing regions influenced prices.


At the Multi Commodity Exchange, cardamom for delivery in October rose by Rs 7.20, or 0.72%, to Rs 1,003.90 per kg, with a business turnover of 431 lots.
November cardamom edged up by Rs 6, or 0.60%, to Rs 1,003.10 per kg, with a business turnover of 68 lots.
Marketmen attributed the rise in cardamom futures prices to strong domestic demand, driven by the festive season, amid restricted arrivals in the spot market





http://www.business-standard.com/india/news/cardamom07festive-demand/188918/on

Thursday, September 27, 2012

Goda Masala


you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

4-5 piece Bay leaves
2 number Black cardamom
1 tsp Cloves
1 cup Coriander seeds
1 tsp Cumin seeds
2 tbsp Dagad phool (lichen)
1 tsp Fennel seeds
1/4 tsp Fenugreek seeds (optional)
1/4 cup Grated coconut
5-6 number Green cardamom
1/4 tsp Hing (asafoetida)
2 number Javitri
3 tbsp Poppy seeds
1/3 cup Sesame seeds
2-3 number Whole red chillies (optional)
In a pan, firstly dry roast the coriander seeds in a low flame until it turns brown in colour. Then add poppy seeds, bay leaves, dagad phool (lichen), sesame seeds, and grated coconut. Roast all the ingredients together till they turn dark in colour. Make sure to keep stirring to avoid burnt spices. Once roasted, shift them into a plate and keep aside. In the pan, dry the javitri, black cardamom, cinnamon stick, black pepper, whole red chilli (optional), fenugreek seeds (optional), green cardamom, cloves, fennel seeds, cumin seeds and rock Hing. Roast until brown and mix to the above spices. Once the roasted spices cool down, blend them in the mixie to make a powder. Store in airtight container.

Wednesday, September 26, 2012

Rice Pilaf With Chicken - Easy Chicken Recipe

12 chicken thighs 1 1/2 cups brown rice, soaked in water for at least 8 hours water (use as directed on rice package) 1 medium onion 2 celery ribs 1/4 cup vegetable oil 1 teaspoon paprika salt (to taste) pinch of white/black pepper 1/2 teaspoon chili flakes 1/2 teaspoon cinnamon 1 bay leaf 1 teaspoon ground coriander seeds 1/2 teaspoon cumin 3 cardamom pods 2 garlic cloves

Instructions Preheat the skillet with oil to high heat. Place chicken thighs on a skillet skin down. When the skin becomes golden brown, remove thighs to a plate. Add onion and celery to the skillet and caramelize them for a couple of minutes. Now add all the spices to the skillet. Mix oil with vegetables and spices and let simmer for 10 seconds. Add to skillet chicken thighs skin side up. Add all the carrots at once and place them between the thighs. Lower the heat to medium low and add garlic. Pop the lid on and let it cook for about 10 minutes. After 10 minutes, add the rice in between the chicken; cover with water, pop the lid on, and let simmer for 20-30 minutes or until the rice is puffed. Try the rice and adjust the seasoning. If the rice is not fully cooked, add 1/4 cup of water and continue to simmer.


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Friday, September 21, 2012

Cardamom weakens 0.6% on adequate supply

Subdued demand influences prices
Press Trust of India / New Delhi Sep 21, 2012, 11:00 IST

Cardamom weakened by Rs 5.90 to Rs 985 per kg in futures trade today on adequate supplies in the spot market against subdued demand.
At the Multi Commodity Exchange, cardamom for delivery in October declined by Rs 5.90, or 0.60%, to Rs 985 per kg in a business turnover of 82 lots.

November cardamom traded lower by Rs 4.10, or 0.41%, to Rs 1,005 per kg in eight lots.
Market analysts said adequate supplies in the spot market against subdued demand kept pressure on cardamom futures.





http://www.business-standard.com/india/news/cardamom-weakens-06adequate-supply/187767/on

Wednesday, September 19, 2012

Navratan Korma maharashtrian wedding style


Ingredients.

2 number Black cardamom
2 tbsp Cashew nuts & Watermelon seeds paste
7-8 small Cinnamon sticks
6-7 number Clove sticks
1 springs Coriander leaves
1 tsp Coriander powder
1 tsp Cumin seeds
few springs Curry leaves
1 cup Fruits
1/2 tsp Garam masala powder
1 tbsp Ghee
1 tbsp Ginger garlic paste
1 number Green cardamom
1 tsp Green chillies, crushed
pinch Hing
2 cup Mixed Vegetables
2 tbsp Oil
1 large Onion paste
1 tsp Red chilli powder
Salt to taste
1 cup Tomato puree
1/2 tsp Turmeric powder
Water as needed
1 tbsp Yoghurt

Heat 2 tbsp oil in pan, when it is hot enough at whole spices (2 black cardamom, 1 green cardamom, 6-7 cloves, 7-8 small pieces of cinnamon) and cumin seeds. Fry a bit and add curry leaves, onion paste (1 large) and stir well. Add salt and cook the onion paste till it is nicely cooked and golden in colour. Add 1 tbsp ginger garlic paste, 1 tsp chopped/ crushed green chillies and mix well. Add pinch of hing, turmeric powder, red chilli powder, coriander powder, garam masala and 1 cup tomato puree and mix all the ingredients well. Add 2 tbsp paste of cashew nuts and watermelon seeds, add little water, 1 tbsp yoghurt and cook this mixture till it oozes out oil. Cover with lid and cook for few mins. Add in the fried vegetables (capsicum, potatoes, paneer, cauliflower florets, peas and carrots) which were cooked till 95% done. Cover and cook for another 3-5 minutes. Add the fruits (apple, pineapple, grapes and pomegranate seeds) and mix well. Adjust the consistency by adding little water and bring it to one boil and the korma is ready. Top it with little ghee (optional). Sprinkle some coriander leaves and switch off the flame.


http://www.vahrehvah.com/NAVRATAN+KORMA+IN+MAHARASHTRIAN+STYLE:7779 and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

Monday, September 17, 2012

Roasted Chicken with Cardamom

Chef Jamie Tiampo shows us how to make a roasted chicken with cardamom and thyme.

Friday, September 14, 2012

Cardamom gains 1.34% on spot demand

Restricted arrivals from producing belts support uptrend
Press Trust of India / New Delhi Sep 14, 2012, 12:44 IST

Cardamom prices moved up by Rs 13 to Rs 982 per kg in futures trading today as speculators created fresh positions, driven by a rise in spot market demand.
Restricted arrivals from producing belts supported the uptrend.

At the Multi Commodity Exchange, cardamom for delivery in October moved up by Rs 13, or 1.34%, to Rs 982 per kg, with a business turnover of 1,183 lots.
September cardamom traded higher by Rs 1.10, or 0.15%, to Rs 738 per kg, with a business turnover of 470 lots.
Marketmen said fresh positions created by speculators on the back of a rise in demand in the spot market helped cardamom prices to trade higher at futures trade.


Thursday, September 13, 2012

Bukhari rice

BUKHARI RICE
INGREDIENTS

2cups rice
chicken
2-3 tomatoes blended
1 carrot chopped or grated
2 medium onions chopped
1 piece star anise
few cardamom pods
few cumin seeds
1 tbs tomato puree
1 cinnamon stick
cloves
Hawaij baharat -


1 large tomato
few coriander leaves chopped
green chilies about 12
2 garlic cloves mashed
1 tbs feta cheese
half a medium onion chopped
few drops of lime
1 tsp salt

Blend all ingredients  for few minutes in the fridge before serving

Wednesday, September 12, 2012

How to Bake Mango Bread Pudding


Yield 8 Servings Ingredients 6 slices of your favorite bread or pound cake, torn into small pieces 2 Florida mangoes, peeled, seeded and diced into medium-sized pieces ¼ cup natural sugar 3 Florida eggs, lightly beaten 2 cups low-fat milk 1 ½ teaspoons natural vanilla extract 1 ½ teaspoons ground cardamom 2 tablespoons butter

Preparation Preheat the oven to 350°. Lightly butter a 9×11-inch glass baking dish. Toss together the pieces of bread and mango; pour into buttered baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread and mango mixture. Place small dollops of butter on top of the pudding (approximately ¼ stick of butter total.) Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown. Serve warm with ice cream and fresh, sliced mangoes. Drizzle Rum Sauce over the top.


Rum Sauce for Bread Pudding

Yield 8 Servings Ingredients 2 tablespoons butter 1 tablespoon cornstarch ½ cup natural Florida sugar 1 cup low-fat milk 3 tablespoons rum

Preparation Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch; stir into the melted butter. Slowly pour in milk, stirring frequently until the mixture begins to lightly boil. Continue cooking until thick, stirring constantly. Remove from heat and stir in rum. Serve warm.

Monday, September 10, 2012

How to Cook Amber Curry of Chicken

Everyone knows about red and green curries, but why not an amber one? Instead of relying on the colour of chillies used for its name, this mild-flavoured delight is coloured with turmeric and fragrant with cardamom, cummin, coriander, fennel, ginger and fenugreek.As a short cut, you could replace the spices with a pre-mixed curry powder.








Serves 6

Ingredients:
1.5kg chicken, cut into pieces
(or 850g thigh pieces on the bone)
2 large onions,
finely sliced into rings
3 or 4 cloves of garlic, crushed
2 tbsp peanut or canola oil
1 tsp ground ginger
2 tsp ground cummin
2 tsp ground coriander
4 or 5 cardamom pods
1 tsp fennel powder
1 tsp fenugreek
1/2 tsp white pepper
2 or 3 tsp chilli sauce
(according to how hot you like it)
2 tsp turmeric
500ml chicken stock
100ml coconut cream (optional)
Salt and black pepper to taste
To garnish:
Coriander leaves
Toasted peanuts

Method:
In a wok or large frying pan, fry chicken in 1 tbsp oil until browned - about 5 minutes.
Sprinkle on turmeric, a little at a time, and toss with chicken pieces.
Cook a further 2 minutes then remove chicken with a slotted spoon or tongs.
Fry onion and garlic in the remaining oil until browned.
Remove half the onions from the oil and reserve.
Turn the heat to medium and with the remaining onion, gently fry the ginger, cummin, cardamom, coriander, fennel, fenugreek and white pepper for 4 or 5 minutes.
Add chicken stock to the pan and allow to reduce by half its volume.
Reduce heat and add chilli sauce and coconut cream (if using) to make a spicy sauce.
Put chicken into the sauce and allow to simmer very, very gently for about 45 minutes, until just cooked.

Degree of difficulty: Low.
Keepability: Even better next day, and keeps for two or three days.
Wine companion: A spicy white wine such as a Gewurtztraminer.

Serve... chicken with plain boiled rice.
Top with remaining onion, coriander leaves and toasted peanuts.

Friday, September 7, 2012

Cardamom and Saffron Martini

The Hairy Bikers explain how to cook a delicious Indian prawn recipe in minutes. This video also includes a great cocktail recipe using vermouth and gin. Great meal ideas with BBC cookery show Hairy Bikers Ride Again.











Watch more high quality videos on the BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide

Thursday, September 6, 2012

Cream Catalana, Banana With Cardamom Sauce

It's always great to have a few dessert recipes that are simple and delicious that you can make whatever the occasion is, and here are two tasty and different recipes like Cream Catalana, Banana With Cardamom Sauce by chef Lubna..try and enjoy