Monday, July 30, 2012

Slightly Spiced Corn Kernels


INGREDIENTS
3 tbsp ghee
4 light-coloured cardamom pods, bruised
2 cups sweet corn kernels,
(if using canned corn,
drain and discard the liquid)
2 finely chopped onions
2 tbsp grated fresh ginger
1/2 tsp finely chopped garlic
1 finely chopped fresh green chilli,
seeds discarded
3/4 tsp turmeric powder
1 1/2 tsp cumin powder
1/4 tsp chilli powder
1 1/2 cups yoghurt
1/2 cup water
1 tsp salt
1/2 tsp sugar
1 tsp garam masala
2 tbsp chopped fresh coriander leaves
2 fresh green chillies

METHOD
Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a few seconds to release their aroma. Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.

Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.

Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture. Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.

Add the garam masala and fresh coriander leaves and simmer for 1 minute. Remove to a serving dish and decorate with chilli flowers.

To make chilli flowers, hold the fresh chillis at the stalk end and with sharp scissors, make as many cuts as possible along the length, from pointed end to the stalk. Put the chillies into a bowl of iced water to open out.

WINE SUGGESTION: Pinot Noir

Friday, July 27, 2012

Cardamom remains weak on profit-booking


Sheds 0.59% on September contract
Press Trust of India / New Delhi Jul 27, 2012, 13:35 IST

Cardamom remained weak for the second consecutive day, shedding Rs 8.10 to Rs 1,370 per kg in futures market, today on profit-booking by speculators at prevailing higher levels, driven by a weak spot market.
Adequate stock position in the physical market following higher supplies from producing belts kept pressure on cardamom futures.

Merit Trade Cardamom
At the Multi Commodity Exchange, cardamom for delivery in September lost Rs 8.10, or 0.59%, to Rs 1,370 per kg, with a business turnover of 60 lots.
August cardamom declined by Rs 3, or 0.21%, to Rs 1,413 per kg, in 564 lots.
Market analysts said continued profit booking by speculators, driven by a weak trend at the spot market on sluggish demand against adequate stocks position led to the fall in cardamom prices.

Thursday, July 26, 2012

Cardamom weakens on profit-booking

Easing demand, adequate stocks influence prices
Press Trust of India / New Delhi Jul 26, 2012, 14:16 IST



Cardamom prices declined by Rs 14.20 to Rs 1,378.50 per kg in futures trading today as speculators booked profits at existing levels against easing demand in the spot market.
At the Multi Commodity Exchange, cardamom for delivery in September declined by Rs 14.20, or 1.02%, to Rs 1,378.50 per kg, with business turnover of 285 lots.

August cardamom shed Rs 7.90, or 0.55%, to Rs 1,424.30 per kg in 1,898 lots.
Market analysts said besides profit booking by speculators, easing demand in the spot market against adequate stocks position influenced cardamom prices at futures trade




Friday, July 20, 2012

Cardamom futures remain up on firm spot demand



Press Trust of India/New Delhi - Jul 20,2012 16:02 PM
Cardamom rose by Rs 4 to Rs 1,337.60 per kg in futures trading today as speculators engaged in enlarging positions amid rising spot market demand.
Merit Trade Cardamom


At the Multi Commodity Exchange, cardamom for delivery in August added Rs 4, or 0.30%, to Rs 1,337.60 per kg, with a business turnover of 57 lots.




September cardamom gained Rs 2.40, or 0.18%, to Rs 1,317 per kg in 16 lots.
Market analysts said besides rising demand in the spot market, tight stocks availability in the physical market following restricted arrivals from producing belts also influenced cardamom prices, traders said.

http://wap.business-standard.com/storypage.php?id=0&autono=179514 

Thursday, July 19, 2012

Ayurvedic Apple Crisp Dessert


Apple crisp recipe
(4-6 servings)

Ingredients--
2 organic apples thinly sliced
1 tablespoon organic lemon juice
1/3 cup of organic raisins soaked in water overnite
1 cup organic whole wheat pastry flour
1/2 cup organic rolled oats
1 tsp of organic cinnamon powder
1/4 cup of organic sucanat sugar
1 tablespoon organic sucanat sugar reserved for topping
2-3 organic cardamon pods
1/2 teaspoon organic dry ginger
1 tablespoon organic ghee
Raw milk to make crisp topping
Sea salt
Mint leaves for garnish

Method

Arrange the apple slices in a small rectangular baking dish. Sprinkle with lemon juice on top. Sprinkle ginger powder, cinnamon and sucanat sugar on top. Top with rasins.

Add the cardamon pods to the motar pestle. Take the green pods out and ground the black seeds finely.

In a mixing bowl add the whole wheat pastry flour, organic rolled oats, sea salt, cardamom powder, one tablespoon sucanat sugar, organic ghee to it. Incorporate the raw milk slowly to obtain a crumb like consistency.

Spread on top of the apple mixture to cover evenly.

Place in a preheated oven at 350 degrees for 20-25 mins or till topping light brown in color and apples cooked.

Serve warm. Scoop with spoon into parfait glass and decorate with mint leaves for garnish.

Wednesday, July 18, 2012

Peachy Cardamom Scones

Ingredients:

Serving: 7 scones

Dry Ingredients:
1/2 cup buckwheat flour
1/4 cup oats
1 tsp baking powder
3 Tbsp coconut sugar
1/4 tsp sea salt
1/4 tsp cardamom

Liquid Ingredients:
2 Tbsp coconut milk
1 egg
3 Tbsp coconut oil (hardened) or butter
1-1.5 cups fruit (peaches and/or apple)

Directions:
1. Preheat oven to 400.
2. Blend dry in the food processor!!
3. Add 3 Tbsp coconut oil (hardened) and pulse
4. Add in coconut milk and egg and pulse a few times
5. Fold in the batter with fruit!!
6. Bake on oiled or parchment covered baking sheet for 10-12 minutes.

Tuesday, July 17, 2012

MANGO CHUTNEY RECIPE


* I n g r e d i e n t s *

— 1 handful Dried Mango Slices
— 1 handful Dried Turkish Apricots
— Spring Water
— 1 handful Medjool Dates
— a dash of Cloves
— ⅛ teaspoon Cinnamon
http://CINNAMON.life-regenerator.com
— ⅛ teaspoon Ginger Powder (or fresh)
— ⅛ teaspoon Cardamom
— 1 teaspoon Vanilla Powder
http://VANILLA.life-regenerator.com
— 1 teaspoon Agave Syrup
— LOVE!



* P r e p *

— 1) Soak the dried mango slices, as well as the dried Turkish apricots for at least 20 minutes in spring water to rehydrate them (you can soak them separately or together, it doesn't matter).

— 2) Toss the rehydrated mango slices, Turkish apricots & some of their "syrups" that were created through the rehydration process into your Vita-mix blender http://BLEND.life-regenerator.com , or whatever blender is the best blender for you.

— 3) Add the dates, cloves, cinnamon, ginger powder, cardamom, vanilla powder, agave syrup, and first just a *splash* of spring water to the blender as well, and blend until the consistency of a chutney is reached—adding a bit more spring water along the way, as needed.

Friday, July 13, 2012

Cardamom prices extend gains, rise on limited supply

Friday, July 13, 2012, 13:31 [IST]
Cardamom prices extended gains, rising for the second day on Friday at the Multi Commodity Exchange (MCX) as a result of the restricted arrivals from producing belts of Chandausi in Uttar Pradesh. At MCX, Cardamom futures for July 2012 contract were trading at Rs. 1,490 per kg, up by 0.36 per cent, after opening at Rs. 1,498.90 against the previous closing price of Rs. 1,484.60. It touched the intra-day high of Rs. 1,505 till the trading. (At 11.18 AM today). 



Moreover, prices also rose as traders increased their positions tracking a pick up in the demand for the commodity in the midst of low arrivals.

Important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.
Kerala (70 per cent), Karnataka (20 per cent) and Tamil Nadu (10 per cent) are the cardamom growing states in India while about 90 per cent of the produce is consumed within the nation.
Dion Global Solutions Ltd

Thursday, July 12, 2012

Cardamom prices reverse previous day's losses, rise on strong demand


Thursday, July 12, 2012, 13:31 [IST]
Cardamom prices snapped its previous day's losses, rising by 0.85 per cent on Thursday at the domestic markets as traders increased their positions tracking a pick up in the demand for the commodity in the midst of low arrivals. At MCX, Cardamom futures for July 2012 contract were trading at Rs. 1,461.70 per kg, up by 0.85 per cent, after opening at Rs. 1,432 against the previous closing price of Rs. 1,449.40. It touched the intra-day high of Rs. 1,468 till the trading. (At 11.236 AM today).
Moreover, restricted arrivals from producing belts of Chandausi in Uttar Pradesh also supported the uptrend in cardamom futures prices

Important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.

Kerala (70 per cent), Karnataka (20 per cent) and Tamil Nadu (10 per cent) are the cardamom growing states in India while about 90 per cent of the produce is consumed within the nation.
Dion Global Solutions Ltd

Wednesday, July 11, 2012

Murg Khada Masala (Chicken with Spices)


Ingredients:
1 pound fresh or frozen cranberries
1 cup sugar
1 seedless orange
1/2 cup water
1 teaspoon cardamom seeds or 1/2 teaspoon fresh grated ginger

Makes about 4 cups of cranberry sauce

Tuesday, July 10, 2012

Red Lentil Soup


Ingredients

Serves: 6

1 teaspoon olive oil
1 large red onion, diced
salt and freshly ground black pepper, to taste
2 (400g) tins chopped tomatoes
225g fresh or frozen spinach
375g red lentils
450ml water

1 dessertspoon dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder


Preparation method
Prep: 15 minutes | Cook: 30 minutes
1. Heat the oil in a large saucepan over medium heat then saute the onion until golden brown. Season with salt and pepper.
2. Transfer the soup to a blender (or use an immersion blender) and blend to desired consistancy.
3. Mix in tomatoes, spinach and lentils, then pour in the water.
4. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.

Monday, July 9, 2012

Samosa - Indian Appetizer Recipe


Prep Time: 30 min
Cook Time: 20 min
Makes: 12 (approx)

Ingredients:

For the crust:

All-purpose Flour – 1 1/2 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Lemon/Lime Juice – 1 Tbsp
Water – 1/4 cup + 2 Tbsp

For the filling:

Potatoes – 1 1/2 lbs, boiled, peeled and cubed
Whole Coriander Seeds – 1 tsp
Fennel Seeds – 1 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Sugar – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tbsp, minced
Lime/Lemon Juice – to taste
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Frozen Green Peas – 1/2 cup

Method:

1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.
2. In a bowl, mix All-purpose flour, Salt and Ajwain.
3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.
6. Heat Oil in a pan on medium heat.
7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
9. Divide Dough into small portions (slightly bigger than a golf ball).
10. Roll out each portion into a thin oval shape.
11. Cut the oval down the center to make two semi-ovals.
12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
14. Deep fry until golden.
15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup

Friday, July 6, 2012

Cardamom Prices Reverse Previous Day’s Gains, Fall On Weak Demand



Cardamom prices reversed its previous day’s gains, falling by 0.10 per cent on Friday at the domestic markets as the speculators booked profits at the prevailing levels in the midst of a subdued demand for the commodity. At MCX, Cardamom futures for July 2012 contract were trading at Rs. 1,346 per kg, down by 0.10 per cent, after opening at Rs. 1,347.40 against the previous closing price of Rs. 1,347.40. It touched the intra-day low of Rs. 1,340.60 till the trading. (At 11.01 AM today).


Moreover, the adequate stocks availability in the physical market due to higher supply from producing belts of Chandausi in Uttar Pradesh also put pressure on the cardamom prices.

Important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.

Kerala (70 per cent), Karnataka (20 per cent) and Tamil Nadu (10 per cent) are the cardamom growing states in India while about 90 per cent of the produce is consumed within the nation.

Cardamon Black 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

Thursday, July 5, 2012

How To Make Cranberry Sauce


Ingredients:
1 pound fresh or frozen cranberries
1 cup sugar
1 seedless orange
1/2 cup water
1 teaspoon cardamom seeds or 1/2 teaspoon fresh grated ginger

Makes about 4 cups of cranberry sauce

Tuesday, July 3, 2012

How to Make Mini Caramel Apples


Ingredients

1 teaspoon cardamom, ground
1/2 cup pistachios, ground
15 tiny crab apples, washed and dried (can substitute lady apples)
15 candy apple sticks
Parchment paper
1 cup chocolate chips
15 Athens Mini Fillo Shells (1 box)
1 cup caramel, melted

Combine cardamom with ground pistachios on small plate.

Insert a stick half way into each apple.

Place a sheet of parchment paper on top of a cookie sheet.

In a small double boiler over low heat, gently stir chocolate chips until melted.

Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper.

Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look.

Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened.

Yield: 15 desserts