Press Trust of India / New Delhi May 31, 2012, 14:20
Cardamom prices recovered by Rs 2.10 to Rs 1,326 per kg in futures trading today, snapping a two-day losing streak, on the back of rise in demand in the spot market against restricted arrivals from producing regions.
At the Multi Commodity Exchange, cardamom for delivery in July rose by Rs 2.10, or 0.16%, to Rs 1,326 per kg in business turnover of 68 lots.
The June contract traded higher by Rs 1.90, or 0.14%, to Rs 1,335 per kg in 630 lots.
Market analysts attributed the rise in cardamom futures to pick up in demand in the spot markets amid restricted arrivals from producing regions.
2 apples peeled and sliced them in thin rings
3/4 cup all purpose flour (plain flour, maida)
1/2 teaspoon dry yeast
1/2 teaspoon sugar
1 tablespoon oil
Oil to fry
For Syrup:
11/4 cup sugar
1 cup water
Few drops of lemon juice
1/4 teaspoon cardamom powder
For Garnish:
1 tablespoon blenched and sliced pistachios
Louise Leonard of http://thelusherie.com gives us a delicious twist on classic rice pudding by adding cardamom, raisins and mango. This creamy dessert has plenty of sweet and a hint of spice...it's sure to please!
MUMBAI (Commodity Online):Cardamom futures rose in MCX on Thursday on short covering by the traders due to firm export demand along with lower production concerns.
In MCX Cardamom June contract is trading at Rs.1331.80 per Kg, higher by 2.35% on 13:00 IST against the previous close. Volume traded of the contract stood at 2670 lots and open interest of the contract is 4245 lots.
Chances of a delayed harvest are also supporting the price uptrend. According to a report from traders, the next crop may be delayed to August, as the dry period before the current spell of summer rains has damaged the crop.
The next crop is projected to decline by more or less 35-40 percent. Furthermore, a probable rise in local and export demand amid low stocks in Guatemala is also likely to support the prices.
- ½ litre milk
- 1 Kg flour
- 250 gr sugar
- Ground cinnamon
- Ground cardamom
- 200 gr butter
- 1 egg
- Baker's yeast (5gr dry)
Hi this recipe is a nice one to start your day full of energy or to offer to friends or family.
Start heating ½ litre of milk and 100 gr of butter until butter is dissolved. Wait for the milk to be warm and add to a bowl. In the bowl add also 1 kg of flour, 1 envelope of baker's yeast (5 gr), 150 gr of sugar, 1 tablespoon of ground cardamom and a pinch of salt. Mix well with a spoon or spatula, then mix with your hands for a while.
Put the dough over a clean surface and knead it. You will need to kneed the dough for at least 6 minutes until it becomes non sticky and with a smooth surface. Put the dough back in the bowl, cover with a cloth ant let rest for at least 1 and ½ hour, so the yeast do its work and the dough raises.
For the filling we will need 100 gr of melted butter, 100 grams of sugar and 2 tablespoons of ground cinnamon. Mix them until well combined.
Spread some flour on the surface and start smashing the dough with your hands, and then work it with a rolling pin to get a rectangular shape. In order to get the rectangular shape, fold the dough and continue working with the rolling pin. Spread the filling over the dough, and carefully distribute over all the surface. Roll the dough and cut in pieces about 3-4 centimetres. Let rest those pieces for about 1 hour.
Paint the pieces with whisked egg using a brush, sprinkle some sugar above or like I did grated coconut. Cook in the oven at 430ºF (220º C) with fan on if you have for about 6 minutes until they are gold.
Song included in the video (Airport lounge) is composed and its rights are owned by Kevin MacLeod (http://incompetech.com)
Fine Rava/Sooji – 2 cups
Unsalted Butter – ½ stick
Shredded Dry Coconut – 1 ½ cups
Sugar – 2 cups or 1 ½ cups if you want it less sweet
Evaporated Milk – 5oz can
Cardamom Powder – ½ tsp
Saffron – 1 pinch, powdered (optional)
Edible Camphor – 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little butter
Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little butter
Method:
* Melt Butter in a non-stick pan on medium heat.
* Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
* Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
* Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
* Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
* Remove pan from stove.
* Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
* Makes approx. 35 to 40 ladoos depending on the size you make.
Tip:
* Let the Ladoos cool completely before storing them in an airtight container or Ziploc bags.
* Store the Ladoos in the freezer – they stay fresh for months! (…but remember to serve at room temperature).
Web chef, Kimberly Edwards, from http://CookingWithKimberly.com shows you how to make hot chocolate from scratch at home, but with an amazing twist of flavor - Cardamom!
Tight supplies from growing belts in the spot markets influenced the cardamom prices
Continuing its rising trend, cardamom prices rose by Rs 21.10 to Rs 1,333 per kg in futures trade today as speculators further enlarged their positions, supported by strong domestic and export demand.
Tight supplies from growing belts in the spot markets also influenced cardamom prices at futures trade.
At the MCX, the June delivery rose by Rs 21.10, or 1.60%, to Rs 1,333 per kg, with a business turnover of 954 lots.
The July delivery also traded higher by Rs 18.30, or 1.41%, to Rs 1,310.80 per kg, with a trading volume of 117 lots.
Traders said restricted supplies from the producing regions against strong domestic and export demand influenced cardamom prices at futures trade.
3-4 Tbs mild curry powder
¼ cup peach chutney
6 cardamom pods, crushed
400g tinned chopped tomatoes
1 tin coconut cream
250ml chicken stock
300g baby onions
16 chicken pieces
12 potatoes, quartered
Salt and pepper
Sambal:
3 tomatoes, diced
Red onion, chopped
60ml coriander leaves
Rice to serve
1. Mix the 1st 6 ingredients in a jug.
2. Place onions, chicken and potatoes in a large casserole dish and season.
3. Pour over the sauce and bake for 45 -- 60 minutes or until chicken is tender and veg is cooked through.
4. Toss sambal ingredients together.
5. Serve chicken with rice and a side of the sambal.
1 bay leaf
1 whole black cardamom
2 green cardamom
1 inch cinnamon stick
1/2 tsp peppercorns
6 black cloves
2-3 tblsp oil
2 medium onions thinly sliced
1/2 tblsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp hot water
500 gms mutton
salt to taste
1 bunch of spinach(palak)
4 green chillies chopped
Sufficient water for cooking(optional)
How to make palak gosht : * Clean, wash and cut lamb into even sized pieces. * Blanch spinach in salted boiling water. * Remove and grind it along with chopped green chillies to a fine paste. * Heat oil in a thick bottomed pan / non-stick. * Add ingredients for garam masala powder to the oil for 30 sec. till the oil is flavoured. * Remove the whole spices from oil, cool and grind to powder. * Add sliced onions to the flavoured oil and stir fry till onions are brown. * Mix in ginger-garlic paste, turmeric powder, red chilli powder and 1tbsp hot water, cook till water dries. * And then mix in lamb pieces, garam masala powder and stir fry on high flame stirring constantly. * Now add salt and palak an cook till it boils. Add sufficient water and cook till mutton is tender. * Or pressure cook with water(optional) for 5-10 whistles. * Serve hot with rotis, phulka or rice.
The next recipe that I will be showing you is a Good Morning Chia Porridge. This is an excellent way to start off your day with an awesome breakfast made out of the super food chia seeds. Chia seeds will actually help you keep full longer because they absorb liquid and move their way slowly through your digestive system. They actually pull out toxins from your digestive tract as they go. So it is really important to incorporate these into a raw food diet. We are also going to be using bananas, Goji berries, coconut nectar or a sweetener of your choice like agave or raw honey, some spices, cinnamon, cardamom, and vanilla powder, and some berries. I have chosen blueberries and strawberries, but you can choose any that you enjoy.
So first we are going to add about a cup of chia seeds into a large bowl. Then we are going to add our spices, today I have chosen cinnamon, vanilla powder and cardamom, you can choose any that you enjoy, but I think these are especially good. I have also chosen pumpkin seeds. These are great, super chewy and crunchy, but you can chose any nut or seed that you enjoy. Add your Goji berries, these have been soaked, because they were dry, so just soak those until they are soft. And then today, I have chosen to add, for our liquid, hemp milk. Now you can use any nut milk that you prefer. Hemp has a nice protein aspect to it, too. So if you are doing exercise in the morning, this would probably be a good choice for you.
We are just going to stir this together, and the chia will gradually start to absorb the liquid around it. I am now going to add our berries, the coconut nectar, you can also use raw honey or agave, I have chosen coconut nectar because it is great for people with blood sugar issues. And then last, I will incorporate my bananas. I choose to do these last because I want to keep them whole. And just gently fold those into the mixture. Now you can see that the liquid is starting to be absorbed by the chia seeds, and this will take about five or ten minutes to be done completely. Once the milk is absorbed into the chia, you can then transfer it to a serving bowl. And this feeds a family of about four.
Spices existed before the world began. So says an ancient Assyrian myth, according to which the gods drank sesame wine the night before they created the Earth.
More reliable sources, dating from about 2,600 b.c., inform us that the labourers who built the Great Pyramid of Cheops were fed spices to give them strength. And not very long after that, the ancient Syrians began using cloves -- amazing when you consider that cloves then only grew in the spice islands of Indonesia. Later Egyptian embalmers also made frequent use of cinnamon, a Sri Lankan plant. Over a thousand years before Prince Vijaya, the legendary founder of the Sinhalese race, set foot in Lanka, our island was already part of a sophisticated international trading network!
This does not mean that Egyptian merchants ever visited Sri Lanka, or vice versa. Then, as now, the spice trade supported complex chains of carriers and middlemen. The embalmers probably got their cinnamon from Chinese merchants, who in turn acquired it by direct trade with Lanka or through intermediaries. Ancient Egyptians used spices in all manner of ways, making their country possibly the biggest market for these goods in the ancient world. It is no coincidence that the travelling merchants to whom the Hebrew prophet Joseph was sold by his brothers were spice merchants en route to Egypt. Spices were precious, a source of potentially immense wealth. The Bible relates that when the Queen of Sheba came to court King Solomon, her gifts to him included gold, precious stones -- and spices.
Restricted stocks in the spot market fuelled a price hike
Press Trust of India / Mumbai May 10, 2012, 16:01 IST
Cardamom futures prices surged by Rs 50.70, or 4%, to Rs 1,318.60 per kg in futures trade today as speculators raised their positions, tracking a firming trend at spot market on strong demand.
Tight stocks availability in the physical market following less arrivals from southern producing region also supported the uptrend in cardamom.
At the MCX, cardamom for delivery in May surged by Rs 50.70, or 4%, to Rs 1,318.60 per kg in business turnover of 3,627 lots.
The June contract shot up by Rs 26, or 2.04%, to Rs 1,303 per kg in 1,967 lots.
Traders said, besides strong demand in the spot market, restricted arrivals from southern producing regions attributed the sharp rise in cardamom prices to hit upper circuit in the futures market.
Method Take small onion ,ginger ,garlic and green chilly..Crush them and keep them aside . Marinate chicken with the ingredients mentioned above and keep that aside for minimum half an hour . After that heat oil in a deep bottomed kadai . Fry the marinated chicken .fry till 3/4th stage Keep fried chicken a side Heat 3tbsp of coconut oil or any other oil of ur choice . Fry the coconut pieces . Add the crushed small onion-ginger-garlic -green chilly mix and saute them .. Then add the sliced big onion,curry leaves,coriander leaves ,mint leaves and saute them along with the onion mix Add salt Saute them till it become brown in colour Now add chilly powder ,turmeric powder,garam masala powder and pepper powder one by one Saute them till its raw smell goes Add tomato to the masala and cook well .. Now u can see the oil coming out from the masala . Its time to add the fried chicken to the masala . Mix the fried chicken with masala and add 2 cup of water . Check the salt Close the kadai and cook the chicken in a low flame Cook till the chicken become soft Now open the kadai and allow the gravy to become semi medium thick(as the chicken is fried it wont take much time to cook fully) So the chicken curry is ready to serve . Transfer the curry to the serving bowl Decorate with curry leaves
3 tbsp cumin
3 tbsp vegetable oil
1/2 tsp black peppercorns (I used 1 tsp ground black pepper)
4 green cardamom pods(I used 5 instead)
2 fresh green chillies (I used 3 red bird eye chillies), finely chopped
2 garlic, crushed
2.5 cm (1 inch) fresh root ginger, grated (I used 1 tsp ground ginger)
1 tsp ground coriander and 2 tsp ground cumin (I used 1 tsp coriander and 2 tsp cumin, whole, then processed together using spice grinder)
1/2 tsp salt (I would suggest just a little bit more than 1/2 tsp though)
8 skinless thighs and drumsticks
1 tsp garam masala (I added a tiny bit more)
fresh coriander and chili powder to garnish
cucumber raita to serve (I used a mixture of sour cream, Shawarma garlic sauce and chopped seeded red tomato)
Preparation:
Dry fry 1 tbsp cumin in heavy frying pan fpr 5 minutes; remove from heat and set aside
Heat oil, fry remaining cumin, peppercorns, and cardamoms for 2-3 minutes
Add chilies, garlic, ginger, fry for 2-3 minutes
Add ground coriander and cumin, salt, cook for 2-3 minutes
Add chicken, cover and simmer for 20-25 minutes (I simmered it for 45 minutes)
Add garam masala and toasted cumin seeds, and cook further for 5 minutes (I cooked further for 15 minutes)
Serve with cucumber raita and garnished with chili powder and fresh coriander
The recipe is mostly up to you, but here's a guideline for the basic lassi. It tastes pretty darned good just like this:
1/2 cup yogurt
2 tbsp sugar
1/4 - 1/2 cup water
pinch of salt
For the strawberry version, I added:
1 cup strawberries
2 big basil leaves, torn
1/4 tsp black pepper (or so)
Mango version:
2 mangos, peeled and diced
1 tsp chile powder
Zest of 1 lime
Juice of 1/2 lime
Pinch of cayenne
And the princess of the party, the Rosewater version (although it's very good with just rosewater if that's all you have):
1/2 tsp rosewater
Small handful, shelled pistachios
Seeds of 1 cardamon pod
One note: I didn't make the mango one watery enough. They're not meant to very thick, so add more water so they suck up through a straw easily. These are meant to sit lightly in your tum-tum, not like a sack of rocks!
2 diced onions
3-4 tbsp of cooking butter/ghee
2 tbsp of ginger garlic paste
250 gms paneer cubes
1 diced capsicum
Salt to taste
2 tsp garam masala
2 tsp cumin seeds
2 cinnamon
2 star anise
2 tsp poppy seeds
2 cardamom
5 cloves
Method
Heat butter in a kadai (pan). Add cumin seeds, cloves, poppy seeds and cinnamon. Then add half of the diced onions and sauté. Add the chopped tomatoes and cook for 2 minutes. Grind it into a paste after it cools. Heat some butter in a pan and fry the paneer till golden brown. Add a pinch of salt and garam masala. Keep the fried paneer aside. Again heat some butter. Add the green chillies, star anise, cinnamon, cloves, cardamom and poppy seeds. Then add the remaining diced onion and capsicum. Put 1 tbsp ginger garlic paste and fry briefly. Now add the grinded paste and pour some water. Add a pinch of salt, garam masala and chilli powder. Now add the fried paneer and let it cook for 10 minutes. Serve it hot with naan or roti.
Cardamom futures are expected to gain further tracking the strong fundamentals and strong technical cues. Cardamom extended the gains for the second day on strong buying support at technically strong support levels. Cardamom futures consolidated at lower side after dropping from their high on strong arrivals from the last year crop. The strong buying at lower side amid reports of bad weather in the major growing areas supported the prices to recover from the low. The MCX Cardamom for the May delivery touched the 4% upper circuit at Rs 1,168.30 and the open interest added 3.03% to 10,950 tonnes, indicating fresh buying. Technically, the counter closed above the 10-day, 20-day and 50-day EMAs, indicating the trend is firm in short term. The 14-day RSI was trading above the average line with ending the last day at 51.33, indicating the counter is bullish. Technically, the counter is likely to find resistance at Rs 1,195.10, Rs 1,212.10 while support at Rs 1,153.10, Rs 1,137.10 per 10 kg.
Las especias, esas pequeñas sustancias aromáticas como el clavo o el jengibre, no sólo condimentan nuestras comidas, también pueden mostrarnos que la agricultura orgánica es sostenible e, incluso, más rentable que esa otra hecha con los más modernos métodos.
Prep Time: 15-20min
Cooking Time: 25 mts in pot and 5-8mins only in Pressure Cooker
Serves: 4-5
Cuisine: Andhra-Indian.
Ingredients:
5-6 Baby eggplants( purple brinjals), wash, make + quarters with stalk intact(if stalks are green and good only)
1 1/2 tbsps oil
For stuffing:
1 tbsp coconut milk-optional or just add shredded coconut
1 tbsp dhania & Jeera pwd
1 1/4 tbsp roasted peanuts
1 1/2 tbsps roasted til/nuvvulu
small lemon sized tamarind, extract pulp(You can use Tamarind chutney if you have on hand)
1/4 tbsp grated jaggery (optional)
1/4 tsp methi pwd-optional
1 tsp ginger garlic paste
1 large onion, chopped
1/4 tsp garam masala (elaichi, cinnamon, cardamom)
1 1/4 tsp red chilli pwd
salt to taste
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
3 crushed garlic cloves-optional
a sprig of curry leaves
Direction:
1 Make a paste with all the stuffing ingredients. You make take a tbsp of water if you need to blend to smooth paste. Make a "+" slit in each brinjal, place stuffing as shown in the video and keep aside.
2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed eggplants in the oil and cook on medium high flame for 2 mts. Add water. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don't burn or stick to the pan.
Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4 Serve with rice or rotis.
Press Trust of India / New Delhi May 31, 2012, 14:20
