Cardamom rises almost 2% as MCX withdraws special margin

Pick up in spot demand influences prices

Press Trust of India / New Delhi Aug 31, 2012, 14:37 IST Cardamom prices rose by Rs 19.90 to Rs 1,031.50 per kg in futures trade today as speculators enlarged their positions after exchange authorities withdrew the special margin of 25% amid a pick up in spot demand. Lower arrivals from producing regions also influenced cardamom. At the Multi Commodity Exchange, cardamom for delivery in September rose by Rs 19.90, or 1.97%, to Rs 1,031.50 per kg in business turnover of 1,100 lots. The October contract traded higher by Rs 7.60, or 0.69%, to Rs 1,112.50 per kg in 266 lots. Analysts said fresh positions created by speculators after MCX decided to withdraw the special margin of 25% on long side trades influenced cardamom futures prices. Rising spot demand also influenced prices, they said. http://www.business-standard.com/india/news/cardamom-rises-almost-2-as-mcx-withdraws-special-margin/184902/on

Shami Kebabs (حلال)

Ingredients;

225g minced lamb
1 small onion, peeled and quartered
225g tinned green lentils, drained weight
1 heaped teaspoon Seasoned Pioneers cardamom masala
1 teaspoon salt flakes
½ teaspoon black peppercorns, crushed with a pestle and mortar
1 small egg, beaten
1-2 tablespoons groundnut or other flavorless oil
1 rounded tablespoon seasoned flour



Method;

Place the quartered onion in a mini-chopper and chop finely, then add half the lentils and switch on again till the lentils have become a purée -- you will need to push them down a couple of times in the chopper as you go. Now combine the puréed lentils with the meat, the rest of the lentils, the cardamom masala, salt and crushed peppercorns.

Use a large fork (or your hands) to mix everything well, then add the beaten egg an mix again. Now using your hands, form the mixture into 12 patties. To cook them heat 1 tablespoon or the oil in a large frying-pan and, when it's hot, dip the patties into seasoned flour and fry them for 2-3 minutes on each side, adding more oil if necessary. Serve as above, with some mango chutney on the side.

Gulab Jamuns

Heavenly sweet and sticky dessert that is fried and soaked in suger syrup, I bet you can't just stop at just eating one!
Recipe:
canola oil for frying
chasni or sugar syrup (video available on You tube)
2 cups milk powder
2 tbsp white flour
crushed cardamom
pinch of baking soda
pinch of baking powder
yogurt (enough to bind a soft pliable dough)
Method:
In a large plate add the milk powder, all purpose flour, baking powder, baking soda, and crushed cardamom per your taste stir all the flour mixture really together, now add a little yogurt at a time and start binding the dough let the dough rest for about 20 min. Make little bite sized balls making sure your palms are oiled well so it doesn't stick on to your palms, and start frying slowly so the balls are all cooked evenly now soak them in suger syrup or chasni until the gulab jamuns have completely soaked up the mixture!
Enjoy!!

"I Ain't Chicken" Roast Chicken

Roasted Crispy-Skin Chicken Breasts with Cardamom-Orange-Ginger Butter

2 big russet potatoes (optional)
2 chicken breasts, on the bone, skin intact, preferably kosher
1 tbsp butter, softened but not melted
1/4 tsp ground cardamom
Zest of one large orange
1 tsp grated fresh ginger
Handful minced fresh parsley
Salt & pepper

1) Turn oven to 500 degrees fahrenheit/260 degrees celsius, gas mark 10. Grab a broiler tray, and line the bottom with aluminium foil. If you like, slice some potatoes about 1/2" thick, and throw them in there, tossed with a little olive oil and salt. Place slotted tray over the top.

2) Pat chicken dry with some paper towels. Poke a small opening in that clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breast. Set aside.

3) Wash your hands thoroughly.

4) In a small bowl, combine butter, ground cardamom, orange zest, ginger, parsley, salt and pepper (about 1/2 tsp of kosher salt if you're using a kosher chicken. Use more if it's a regular chicken). Stir together with a spoon until well mixed.

5) Place a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breast.

6) Place chicken breasts on broiler tray. If you wish, drizzle skin with a little oil, for extra crispy skin. Throw the whole shebang into the oven, and roast for about 40 minutes, turning once halfway through the cooking time. Relax, sip a glass of wine, bask in the crackling sounds of butter and comforting smell of roasted chicken on a rainy day!

7) Check the breasts about 30 minutes in, just in case. A meat thermometer inserted into the thickest part of the breast, but not touching the bone, should register about 160 degrees F when it's cooked. Pull them out at this point, tent with foil and allow to rest about 5 minutes.

7) Using a fork and sharp paring knife, slice breast off the bone, and serve alongside some sauteed spinach and a dollop of Indian shredded mango pickle. Yum!

Cardamom rises 2.64% on spot demand

Tight stocks, lower arrivals influence prices

Press Trust of India / New Delhi Aug 24, 2012, 14:09 IST Cardamom prices rose by Rs 28.60 to Rs 1,110 per kg in futures trade today as traders enlarged their commitments, supported by a pick up in export and domestic demand. Tight stocks position in the spot market following lower arrivals from producing regions also influenced prices, traders said. At the Multi Commodity Exchange, cardamom for delivery in October rose by Rs 28.60, or 2.64%, to Rs 1,110 per kg, with a business turnover of 370 lots. September cardamom edged up by Rs 16.50, or 1.64%, to Rs 1,021.50 per kg in 864 lots.

Cardamom Creme Caramel

Ingredients (Cardamom Creme Caramel):

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Serves 6

For the caramel:
½ cup (100 g) Sugar
2 Tbsp (30 mL) Water

For the Custard:
½ cup (100 g) Granulated sugar
3 Large eggs
1 Egg yolk
Pinch Salt (optional)
500 mL Whole milk (hot)
½ tsp Ground cardamom

Coconut Chicken Curry

Easy, tasty Coconut Chicken Curry! Comfort food!
Freezes well and tastes even better the next day!

'Secret Spices': Dry roasted then blended in grinder: 4 tbsp coriander seeds, 1 tbsp mustard seeds, 1 tbsp cumin seeds, 1 tbsp black peppercorns, 6 pods green cardamon, 3 pods black cardamom, 1 teasp black cumin seeds, 1 teasp fennel seeds, 1 teasp chilli powder, 1 teasp tumeric, 1 teasp dry ginger, 1/2 teasp asafoetida, 2 cloves, 1 stick cinnamon, 3 bay leaves, 3 curry leaves

Nuts and Sultana Cake

Cardamom growers want open market sale

George Joseph / Chennai/ Kochi Aug 17, 2012, 00:07 IST

Cardamom growers of Idukki district in Kerala have urged the Union government to opt for the open market system instead of auction trading.

A section of the growers in a recent meeting also wanted floor price for cardamom as the market was depreciating. The average price now is Rs 750 a kg from 900 during March-April.

According to growers, fresh supply dropped 50 per cent in the beginning of the current season as bad weather affected plantations. Extreme summer and later poor monsoon damaged the plants widely across the district, which accounts for around 60 per cent of the production.

The price is being decided by only a handful of traders at the auction centres, said a Kattappana-based grower, adding they had to sell according to this price. In most cases, traders collect cardamom from farmers at lower than the average price in the auction. Traders who have the licence from the Spices Board can participate in the auction. As there is no open market sale for the spice in the producing centres, farmers have to depend on these traders and the prices quoted at the auction centres.

Reji Njallani, president, Human Rights Protection Council for Farmers, a newly-formed association of various crop farmers, told Business Standard they were finding it difficult to carry on with the cultivation as the per kg cost of production comes to around Rs 800. Moreover, rise in wages and labour shortage have hit them hard. Though the average daily wage for plantation workers has increased to Rs 400, they still could not employ easily as their number is less compared with the demand. Crops like cardamom and pepper are highly labour-intensive.

He said shifting to the open market system could ensure a price range of Rs 1,500-2,500 a kg for cardamom. India produces 13,000 tonnes annually but this time it would be below 9,000 tonnes. The shortage, however, is not yet reflected on the price line because of the auction system.

There is good demand for cardamom in the global market as Guatemala, the world’s largest producer, is selling around 25,000 tonnes annually. Exports from India was 1,175 tonnes in 2010-11 and at an all-time high of 4,650 tonnes in 2011-12, according to the Spices Board.

Though there is good demand, India is not able to exploit the overseas market, said farmers. Due to the growth in global demand, a number of African countries like Nigeria and Ethiopia have started cultivating cardamom in a big way.

Aarsi's Ultimate Valentine Cake

Serves 6
Ingredients for Cake:
•1 Cup Cake Flour
•14 Tbsp Powdered Sugar/Confectioners’ sugar, divided in to 2 equal parts
•1 ½ Tsp Baking Powder
•1 Pinch Table/Fine Salt
•3 Eggs, separated
•6 Tbsp Water
•¼ Cup Vegetable Oil
•Seeds from 1 Green Cardamom Pod, crushed
•Cooking Spray
•All-Purpose Flour for Dusting

Ingredients for Rose Frosting:
•1 Cups Heavy Whipping Cream
•7 Tbsp Powdered Sugar/Confectioners’ sugar
•1 ½ Tbsp Edible Rose Water
•Pink Food Color

Method for Cake:
1. Preheat oven to 325°F.
2. Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
3. Using the paddle attachment, start beating the egg yolks in a bowl.
4. While beating the eggs, very slowly add water. Combine well.
5. Now slowly add the oil to create an emulsion (smooth consistency).
6. Add the sifted flour mixture in several batches to form a smooth batter.
7. Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
8. In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
9. Beat until this mixture forms peaks and triples in volume.
10. Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
11. Pour the batter on to a 12” x 16” baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
12. Place this tray on the top rack of the preheated oven.
13. Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
14. When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
15. Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.

Method for Rose Frosting:
1. Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
2. Once frothy, gradually add the powdered sugar.
3. Once the sugar is combined, add the food color with the help of a toothpick.
4. Add the rose water.
5. Continue beating until it triples in volume and forms peaks.
6. Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.

Garnishing:
1. Unsalted Shelled Pistachios, chopped
2. Edible Dried Rose Petals

Once, you have the frosting ready and the cake cooled, its time to get creative!

Assembling:
1. Place one cake circle at the bottom of a glass bowl.
2. Pipe the prepared frosting to cover this cake circle.
3. Place another cake circle on top of this frosting and repeat part 2.
4. Garnish with pistachios and rose petals.

Tips:
1. Frosting and the cake can be prepared a day ahead.
2. The cake recipe can be used for making cupcakes also.
3. It is important to be very slow while adding water and oil to the egg yolks.

Basundi, Creamy Indian Dessert.

500 ml milk (1%)
250 ml of 10% cream
Ghee 1 tsp
Cardamom powder
Nutmeg powder
Kesar/saffron soaked in water
Pistachio
Almonds
3 tbsp sugar

Ginger Fish Sauna

http://www.consumingpassions.com.au/

- Recipe in Description
Serves: 4
Notes:
One of my favourite ways of dealing with whole fish. It is steamed over a spicy ginger liquor, which then becomes a tasty sauce.

Ingredients:
1 whole fish (coral trout, snapper) about 1.5kg, cleaned and scaled
2 tsp turmeric
1×5cm piece of ginger, crushed
Peel and juice of an orange
750ml fish or chicken stock
500ml water
1 Tbsp reduced salt soya sauce
3 cardamom pods
1 tsp chopped or minced ginger
1 Tbsp spring onion white part, chopped
1 Tbsp spring onion green part, chopped
2 Tbsp capsicum cut into thin strips
1 Tbsp peanuts
1 tsp sesame oil
2 tsp peanut butter
2 Tbsp coconut milk (optional)
1 tsp minced chilli

Method:
Cut a few slashes in the fish on each side. Place in plastic bag with turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag shake to cover fish with turmeric. Remove from the bag. Place the ginger and orange peel inside the body cavity. In a wok wide enough to take the fish, put the stock, water, soya sauce, cardamom pods and minced ginger. Put chopsticks across the wok to hold the fish -- or you could use a wire rack. Place the fish on the chopsticks or rack. Cover with lid or aluminium foil. Steam for around 30 to 40 minutes. Remember to allow longer if the fish has come directly out of the refrigerator. Check fish is cooked by inserting a knife into the flesh, which should come away from the bone. When cooked, remove fish from the wok and put in warm place. Remove rack, add orange juice and chilli to the steaming liquor and allow to reduce to a third of its volume. Stir in the peanut butter and coconut milk, if using. Do not allow the mixture to boil once coconut milk is added. Briefly fry white part of spring onions, capsicum and peanuts in the sesame oil. Serve fish with the sauce, garnished with green parts of spring onion. Leftover potential: Best eaten immediately or cold on same day. When cooked, remove fish from the wok and put in warm place. Remove rack; add orange juice and chilli to the steaming fish.

Cardamom rises 1.83% on spot demand

August contract also rises 0.55%

Press Trust of India / New Delhi Aug 10, 2012, 11:50 IST Buoyed by the rising demand in the spot market, cardamom prices rose by Rs 22 to Rs 1,222.30 per kg in futures trade today as speculators created fresh positions. At the Multi Commodity Exchange, cardamom for delivery in September rose by Rs 22, or 1.83%, to Rs 1,222.30 per kg in a business turnover of 332 lots. August cardamom gained Rs 6.30, or 0.55%, to Rs 1,160 per kg in 71 lots. Analysts attributed rise in cardamom at futures trade to fresh positions created by speculators, triggered by the pick up in demand at the spot market. http://www.business-standard.com/india/news/cardamom-rises-183spot-demand/182389/on

Cardamom plunges 4%, hits lower circuit

Subdued spot demand, increased arrivals influence prices
Press Trust of India / New Delhi Aug 09, 2012, 11:10 IST

Cardamom futures prices today remained under pressure on increased supplies and fell further by 4% to hit lower circuit at Rs 1,137.80 per kg.

Subdued spot demand also kept pressure on the condiment's prices.

At the Multi Commodity Exchange, cardamom for delivery in August remained under pressure and tumbled further by Rs 47.40, or 4%, to Rs 1,137.80 per kg in a business turnover of 45 lots.

It had lost 4% yesterday.

September cardamom lost Rs 19.30, or 1.62%, to Rs 1,175.10 per kg in 391 lots.

Marketmen said supply pressure in the physical market on increased arrivals from producing belts kept pressure on cardamom futures prices.

http://business-standard.com/india/news/cardamom-plunges-4-hits-lower-circuit/182183/on

How to Make Stollen

Ingredients:

1 5lb. bag of flour
1 quart milk (scalded)
five packages (1.25 oz.) active dry yeast

12 oz. softened butter
12 oz. sugar
6 large (or 8 medium) eggs
orange or lemon rind
1/2 teaspoon salt
2 teaspoons mace
1 tablespoon cardamom (powdered)

another 8 oz. butter for basting
3 tablespoons more sugar
1 tablespoon cinnamon

1 pint blackberry brandy
2 lbs. black raisins
2 lbs. golden raisins
1 lb. zante currants
1 lb. slivered almonds (toasted)
1 lb. glaceed fruit or citron

Spiced Roasted Pineapple

Ingredients

1 pineapple
1 vanilla bean
1 cinnamon stick
2 star anise
2 whole cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
A pinch of ground nutmeg
A pinch of sea salt
Freshly ground black pepper
1/3 cup packed brown sugar
2 tablespoons honey
1 cup orange juice
Vanilla or coconut ice cream for servin

Almond Butter Cookies

Find all recipes and videos @ www.amateurkitchen.tv

Makes about: 30 to 35 cookies
Prep time: 15 minutes
Bake time: 20 minutes

1 ½ cups (3 sticks/335 g) unsalted butter
1 ¼ cups (245 g) sugar
½ cup (125 ml) honey
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
1 ½ cups (240g) almond flour
1 tablespoon ground cardamom, preferably freshly ground green cardamom seeds (from about 10 green cardamom pods)
Almond slices, for decoration (optional)
Confectioners' sugar, for dusting

1. Preheat the oven to 325 degrees
2. Melt the butter, sugar and honey in a small saucepan over medium heat, stirring until the sugar dissolves.
3. Sift the all-purpose flour and baking powder in a large bowl. Stir in the almond flour and cardamom. Add the butter mixture and stir until just combined. Do not over mix.
4. Line two cookie sheets with parchment. Place tablespoons of the dough, 2 inches (5 cm) apart, on the prepared cookie sheets. Flatten each portion of dough slightly to form a flat disc. Lightly press an almond slice in the center of each cookie and bake for 15 to 18 minutes, until lightly brown. Let rest for 5 minutes on the cookie sheets. Transfer to wire racks to cool completely. Dust lightly with the confectioners; sugar and serve. These cookies should be stored in an airtight jar at room temperature.

Source: My Indian Kitchen
By: Hari Nayak
Page:148

Cardamom plunges 4%, hits another lower limit

Profit-booking, adequate stocks behind fall
Press Trust of India / New Delhi Aug 03, 2012, 12:22 IST

Cardamom futures prices today extended losses for the second straight session and hit yet another lower limit of 4% to Rs 1,373.80 per kg due to continued profit-booking by speculators amid fall in the spot demand.

Adequate stocks position in the physical market due to higher supplies from producing regions kept pressure on Cardamom

At the Multi Commodity Exchange, cardamom for delivery in August plunged by Rs 57.20, or 4%, to Rs 1,373.80 per kg in a business turnover of 1,197 lots.

September cardamom declined by 22.50, or 1.69%, to Rs 1,306.50 per kg in 380 lots.

Market analysts said besides continued profit-booking by speculators at existing higher levels, sluggish spot demand caused cardamom futures prices to hit lower circuit.

http://business-standard.com/india/news/cardamom-plunges-4-hits-another-lower-limit/181380/on

How to Make Butter Chicken at Home

Milles Feuilles (Napoleon)

A delicious french pastry with a twist! A sprinkle of Rose water and a dash of Cardamom!

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