Cardamom rises 1.23% on spot demand

Slim arrivals in the market also pressurised prices
Press Trust of India / New Delhi Jun 29, 2012, 14:38 IST

Cardamom prices rose by Rs 15.20 to Rs 1,250 per kg in futures trade today as speculators enlarged their positions, supported by pick up in spot market demand for the ongoing marriage season.

Tight stocks position following restricted arrivals from producing regions further fuelled the uptrend in cardamom prices.

At the Multi Commodity Exchange, cardamom for August contract rose by Rs 15.20, or 1.23%, to Rs 1,250 per kg, with business volume of 47 lots.

The July contract gained Rs 10, or 0.75%, to Rs 1,332 per kg, with a business volume of 305 lots.

Traders said pick up in demand in the spot market, supported by the ongoing marriage season, mainly led to a rise in cardamom prices at futures market.

They said tight stocks following restricted supplies from Southern region also influenced prices.

http://business-standard.com/india/news/cardamom-rises-123spot-demand/176775/on

Pink Salted Tea

Ingredients: (Serving 2)
• Water
• 1 tsp Green Tea Leaves
• 1 Cup full creamed milk
• Salt to taste
• ¼ tsp Edible Baking Soda
• Fresh Milk Cream for Garnish
• 2 Green Cardamom

Beetroot Samosa

BEETROOT SAMOOSA

250g beetroot, cooked
½tsp ground cardamom
25g raisins
30g coconut, finely grated
3-4tbsp castor sugar
30g ricotta cheese, crumbled
½tsp ground cardamom
125g unsalted butter
250g phyllo pastry
2tbsp poppy seeds
2tbsp sesame seeds
Icing sugar for dusting

1. Finely grate the beetroot and strain off any of the juices.
2. Heat a medium sized frying pan and add the grated beetroot along with half the ground cardamom.
3. Cook until there is no moisture in the beetroot. Add the raisins, coconut and the sugar and continue to cook for a few more minutes. Remove from the heat and allow the mixture to cool in a mixing bowl.
4. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside.
5. Melt half the butter. Lay a sheet of phyllo pastry onto a clear work surface and brush the sheet with melted butter.
6. Place a second sheet on top to fit exactly over the first. Now cut the phyllo pastry into strips approximately 5cms wide, then spoon enough filling into one corner of the strip (a heaped teaspoon will do).
7. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end and cut off any surplus pastry.
8. Brush the samoosas liberally with butter and sprinkle some poppy seeds and sesame seeds on the top side of the samoosas.
9. Bake in the oven at 200C for 10-12 minutes, until pastry is cooked and golden.
10. Finally dust with some icing sugar.

Mandazi Recipe - East African doughnuts

This recipe will make 36 Mandazi.
For this recipe you will need:
3 cups of all-purpose flour
1 egg
1 teaspoon active dry yeast
1 teaspoon of ground cinnamon or cardamom Optional
½ cup of sugar
1/ 2 cup of coconut milk or plain milk
1 tablespoon of vegetable oil or butter
1/ 2 cup of warm water
Oil for deep frying
Making the Mandazi:
The first step is to dissolve the dry yeast in the warm water
Next in a bowl beat the egg and incorporate the coconut milk in , add the sugar and mix well
Pour the oil in and stir well. Then set aside.
On cups of flour add the ground cinnamon and pour in the yeast mixture. Then mix well .
Next gradually add the egg mixture and the remaining cup of flour while mixing until you get a dough that is not too sticky.
Then transfer the dough on a flat area and knead the dough for 10 to 15 minutes until soft and elastic. If the dough stick to your hands you can sprinkle with a little bit of flour.
Then cover the dough with a napkin or aluminum and let it sit for 45 minutes.
After 45 minutes, divide the dough into small balls
Then use your rolling pan to flatten the balls into thick round shape.
Use a sharp knife or a cookie cutter to shape the dough into desired size, You can make triangles or circles.
The last step is to heat the vegetable oil on medium high heat and fry the mandazi until golden brown.
Remove and place in a paper towel to absorb the excess oil.
Serve warm with tea for breakfast or snack time. Enjoy

Cardamom decline 0.78% on profit-booking

Adequate stocks availability in the physical market also put pressure on cardamom prices

Press Trust of India / New Delhi Jun 22, 2012, 12:20 IST

Cardamom prices declined by Rs 9.30 to Rs 1,180.10 per kg in futures trade today as speculators booked profits at prevailing higher levels, driven by a weak trend at the spot markets on sluggish demand.

Adequate stocks availability in the physical market also put pressure on cardamom prices, traders said.

At the MCX, cardamom for delivery in August declined by Rs 9.30, or 0.78%, to Rs 1,180.10 per kg, with a business turnover of 20 lots.

The July contract lost Rs 8.40, or 0.65%, to Rs 1,288.40 per kg, with a business turnover of 240 lots.

http://www.business-standard.com/india/news/cardamom-decline-078profit-booking/175782/on

Yemeni Milk Tea

Ingredients:

Milk
Cardamom
Cloves
Sugar
Black Tea

Rice and Mincemeat Filo Tarts

Ingredients:

125g Tilda Pure Basmati rice
¼ tsp ground cinnamon
4 cardamom pods, crushed
250ml water
225g mincemeat
270g ready-prepared filo pastry
50g butter, melted
2 tsp icing sugar


PREPARATION
1. Preheat the oven to 200oC, gas mark 6.
2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender, cool slightly. Mix in the mincemeat.
3. Cut all the filo sheets into 4 squares.
4. Place 1 square on the work surface and brush with melted butter, place another square on top at an angle and brush with butter repeat with another 2 squares.
5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
6. Spoon the rice mixture in the middle of each shell.
7. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving

Beat the heat with these refreshing Kulfi Ice Pops.

Doro Wat: Ethiopean chicken stew

Ingredients:

Half a chicken, cut into medium pieces
2 tbsp Ethiopian spice butter or unsalted butter
1 tbsp berbere, you can find the recipe for Berbere here
½ tbsp ground cardamom, preferably freshly ground
2 large onions, finely chopped
3 garlic gloves, chopped
1 tbsp grated ginger
2 hard boiled eggs
1 and ½ cup of water
1 lime juice or lemon juice

Salt  to taste
cayenne pepper and paprika to taste

Cardamom turns weak on sluggish demand

Press Trust of India / New Delhi Jun 15, 2012, 13:41 IST

Snapping a four-day rising streak, cardamom prices fell by Rs 14.90 to Rs 1,220.60 per kg in futures trade today as speculators reduced their positions at prevailing higher levels.

Further, a weak trend at spot market on sluggish demand also put pressure on cardamom futures.

At the MCX, cardamom for delivery in July fell by Rs 14.90, or 1.21%, to Rs 1,220.60 per kg, with a business turnover of 703 lots.

The June contract lost Rs 9.30, or 0.74%, to Rs 1,242 per kg, with a business turnover of 27 lots.

Market analysts said speculators offloaded their positions on sluggish demand in the spot markets against adequate stocks position, which led to the fall in cardamom prices at futures trade.

http://www.business-standard.com/india/news/cardamom-turns-weaksluggish-demand/174858/on

Bolognese Sauce

Ingredients:

For Sofrito

1 cup of chopped onions
1/2 cup of celery
1/2 cup of carrots
salt to taste.

2 cups of Beef broth
tomato puree
white wine





MEAT

Beef
Pork
Veal

SPICES

Cardamom
Cumin
Cinnamon

Tomato Beef Bredie

Ingredients List:

2 roasted red peppers, diced
2.5 lbs beef
3 tbsp olive oil
1 tbsp butter

2 onions, chopped
2 tsp ground ginger
3 cloves garlic, crushed

6 ripe red tomatoes
1 small can (170g) tomato paste
1 to 4 tsp brown sugar (to taste)
2 tsp sea salt

10 black pepper corns
4 cardamom pods
10 whole cloves
½ tsp ground black pepper
¼ tsp chili powder
½ tsp paprika
1/8 tsp ground nutmeg
½ tsp ground cinnamon
2 dried red chilies

3 potatoes, diced

1 ½ cups beef stock
1 tbsp potato flour

A handful of chopped parsley

Beer & Spice Glazed Primo Ham

Ingredients

1 Primo leg of ham
250 ml amber ale
¼ cup whole cloves
1 cup brown sugar
1 tsp ground ginger
1 tsp ground cardamom
1 cinnamon quill
1 tbsp seeded mustard

Directions

Prepare leg ham by cutting through the skin around the shank in a nice pattern. Using your fingers, carefully peel the skin back from the ham, gently pushing the skin away from the fat. This method ensures that you do not cut away too much fat, which is necessary to keep and the ham moist, but also for flavour. Score the ham fat in a diamond pattern with a small knife. Take care not to cut right through to the flesh. Stud the intersections of the diamonds with cloves. Place the beer, spices, sugar and ½ cup water in a saucepan. Stir over low heat to dissolve the sugar, then increase heat and simmer until syrupy. Stir through the mustard. Brush this mixture all over the ham. Preheat oven to 190°C. Bake the ham in the oven for about 30-50 minutes, brushing often with the glaze until the outside of the ham has turned a beautiful burnished golden colour. When the ham is heated all the way through and the glaze is cooked to your liking, remove from the oven and slice to serve.

www.primosmallgoods.com.au

Cardamom extends losses on sluggish spot demand

Continuing its losing streak for the fifth straight session, cardamom futures prices today fell further by Rs 34.10 to Rs 1,195.20 per kg on sluggish demand in the spot market against adequate stocks position.

Adequate stocks position following increased arrivals from souther producing region also kept pressure on the spices.

At the MCX, cardamom for delivery in June fell further by Rs 34.10, or 2.77% to Rs 1,195.10 per kg in business turnover of 928 lots.

The July contract lost Rs 14.70, or 1.23%, to Rs 1,183.50 per kg in 535 lots.

Market analysts said speculators offloading their positions due to sluggish demand in the spot markets against adequate stocks position mainly led to the fall in cardamom prices at futures market

Paneer Bhurji - Scrambled Cottage Cheese

Ingredients:

Paneer/Indian Cottage cheese (100 gms, scrambled)

Green peas (100 gms, cooked)
Turmeric powder (a pinch)
Chilly powder (1/2 tsp)
Green chilly (1, chopped)
Onion (1 ,chopped)
Ginger & Garlic paste (1 tsp)
Salt as per taste
Black pepper (1/2 tsp, ground)
Cloves ( (1/2 tsp, ground))
Green cardamom  (1/2 tsp, ground)
Tomato (1, chopped)
Cumin seeds (1 tsp)
Oil (2 tbsp)

Method:
Heat oil in a pan, add cumin and allow it to crackle.
Add onion and saute will it turns golden brown in color.
Add ginger and garlic paste and stir fry for 1 minute.
Add turmeric and chilly powder and saute for 30 seconds.
Add tomato and cook till the water in it evaporates.
Add cooked green peas and saute for 2 minutes.

Add scrambled paneer/Indian cottage cheese and mix well for 1 minute.
Add the ground spices ie. black pepper, green cardamom and cloves and mix well.

Coconut Burfi - Indian Dessert

Ingredients:

Coconut – 4 cups (400 g), dry, finely shredded
Sweetened Condensed Milk – 14oz can (400 g)
Cardamom – ½ tsp, powdered
Butter or Ghee – ½ tsp

Method:
In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.

Add in Sweetened Condensed Milk and Cardamom.
Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).

Turn off the heat

Lightly smear bottom of a flat baking sheet with Butter or Ghee.
Pour coconut mixture onto the baking sheet and spread it evenly.

Refrigerate for about an hour.
Remove from refrigerator and cut into squares or diamond shapes.
Store in an air-tight container in the refrigerator.

Tips:

Refrigerating the Burfi makes it easier to cut.
Burfi tastes the best at room temperature.

Dudh puli - Bengali dessert

Ingredients:

1. Coconut pur
2. 250 gm. (1/2 cup) Sugar
3. 1litre Milk
4. 1\2 tsp. Cardamom powder
5. 2 cups plain flour
6. 2 ½ Tbsp. Ghee
7. Approximately 1\4 cup water
8. White oil for frying

Process
• Mix flour & ghee very well, then add water to make a dough.( like puri )
• Then from that dough make small pieces of balls, by using a roll make small puris.
• Put coconut stuff into puris, make a puli shape.
• After making all pulis, heat oil in a large pan, over medium-high heat.
• When oil is ready, slower the flame, fry all pulis.
• Take another pan, pour milk into it, set it for boiling.
• Add sugar, Keep boiling, until, milk reduce from 1 litre to 700 gm.
• When milk changes the colour, then add all Pulis, add cardamom powder.
• Wait for 1 to 2 mins. , remove from heat.
• Set it for cool down. After getting cool keep it in refrigerator for 2 to 3 hours.
• Serve it as Dessert.

Paanaka - Indian lemonade

Lemonade/paanaka is rich in vitamin C. Cardamom has an excellent cooling effect. During summer time it is a heat pacifying drink.


Ingredients:
2 cups of water
¼ cup powdered sugar
¼ teaspoon cardamom powder
pinch of saffron (optional)
Preparation:

Put sugar, saffron, cardamom into the water and mix well.
Leave it for 10 minutes to get all the flavor.
Paanaka / lemonade is ready to drink.Enjoy!


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