Banana Cardamom Bread Pudding

This week SF-Flow will show you how to make a meal inspired by Dosa on Fillmore! Learn how make yummy stuffed poblano peppers and a banana cardamom bread pudding! A perfect, healthy recipe for vegetarians or meat lovers!

Cardamom rises on high demand, limited arrivals

Published on Friday, April 26, 2013 12:34 PM | Source: Dion Global Solutions Lt


Cardamom prices rose by 0.57 per cent on Friday at the domestic markets as a result of good buying support from both exporters and upcountry buyers and also on hopes of improved export demand. At MCX, Cardamom futures for May 2013 contract were trading at Rs. 775.90 per kg, up by 0.57 per cent, after opening at Rs. 772.90 against the previous closing price of Rs. 771.50. It touched the intra-day high of Rs. 777.70 till the trading. (At 11.07 AM today).


Prices also fell on account of a firm demand in the market against restricted arrivals from producing belts of Chandausi in Uttar Pradesh. 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. The important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.

http://www.investmentguruindia.com/Commodities/cardamom-rises-on-high-demand-limited-arrivals

White Rice spiced with cardamom and cinnamon

Pepper chicken chettinad

a spicy chicken from tamilnadiu india
Pepper Chicken Chettinad also popularly known as Chettinad Milagu Kozhi Varuval in Tamil. It's an authentic Chettinad pepper chicken dish. This Chettinad delicacy is known world wide for the spicy Chettinad masala taste blended well with the tender chicken. Black pepper corns are the main ingredient for the spicy and hot taste required in this dish.

Chettinad is a region of the Sivaganga district of southern Tamil Nadu state in India. Chettinad is well known for its Chettinad cuisine, Mansions and Temples. Chettinad is one of the driest regions of south India. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.

Chettinad food is one of the spiciest, oiliest and most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the "black stone flower", also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.

Some of the popular Chettinad dishes are varuval. poriyal, and kuzambu. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. This cuisine has several variations of fish, mutton, and chicken dishes, of which the Chettinad Pepper Chicken is a specialty.

To prepare the authentic Pepper Chicken Chettinad, heat a heavy bottomed large. Add oil and once its hot add mustard and cumin seeds. Once they crackle add the whole garam masala (cardamom, clove, cinnamom and bay leaves) and fry. Add the finely chopped onions, turmeric, ginger garlic paste, curry leaves and chopped green chillies and sauté for a while till the onions turns golden brown. Add tomatoes and cooked till soft. Add coriander powder, cumin powder, chilli pd, salt and mix well. Add the chicken to the pan and mix well. Cover and cook over a low-medium heat for about 10 minutes or until the chicken is cooked. When the chicken is almost done, add the freshly ground black pepper and mix well. Garnish with freshly chopped coriander leaves. The Pepper chicken Chettinad will surely be a delight for all those who love to eat hot and spicy non vegetarian dish.

In the authentic style of chettinad preparation, you should always add half the quantity of chili powder first and the remaining part fresh ground black pepper is used. Remember that the crushed pepper should be added at the end to retain its wonderful flavor. Chicken is well known for curing cold and the role of pepper during cold needs no mention. So it is said that this curry will be a blessing in disguise for those people suffering from cold. Chicken is never marinated in Chettinad preparations. There are several versions of this classic dish from the south of India.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Black peppers are native to India and is extensively cultivated in tropical regions. Dried ground pepper has been used since antiquity for both its flavor and as a medicine. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine.

Black peppercorn is considered spicier than white peppercorn. Pepper has been used as a spice in India since prehistoric times. Pepper has been known to Indian cooking since at least 2000 BC. Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhea, earache, indigestion, insomnia, joint pain, liver problems, lung disease, tooth decay, and toothaches. Nevertheless, Black pepper either powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.

Raymond Blanc - Lobster with Red Pepper & Cardamom Jus

How to Make Sweet Dough for Danishes

Subscribe Now:
http://www.youtube.com/subscription_c...

Watch More:
http://www.youtube.com/Cookingguide

Cardamon is a spice that is used a lot in Scandinavian and Indian cooking. Find out how to make sweet dough for danishes with help from a professional chef in this free video clip.

Expert: Romina Rasmussen
Bio: Chef Romina Rasmussen has come a long way from her Easy Bake Oven days growing up in Salt Lake City, Utah.
Filmmaker: Romina Rasmussen

Series Description: You don't have to spend an arm and a leg down at the bakery to enjoy some delicious pastries and desserts right at home. Get tips on making pastries and desserts with help from a professional chef in this free video series.

Cardamom-Rose Limeade/Rule of Yum

This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.

Today we're making Cardamom-Rose Limeade! Flowery, springy, deliciousy.

MORE VIDS http://www.youtube.com/ruleofyum
TUMBLR http://ruleofyum.tumblr.com
TWITTER http://www.twitter.com/ruleofyum
FACEBOOK http://www.facebook.com/ruleofyum

Here's what you'll need:
3/4 cups of lime juice (roughly juice of 4 limes)
1 1/2 tsp of rosewater
3 cups of water
-simple syrup
 1/2 cup stevia sugar/truvia
 1/4 cup of water
 5 pods of cardamom or 3/4 tsp ground cardamom
extra stevia to taste (optional)

*This video is not sponsored.

Thank you for watching Rule of Yum, if you like our videos please hit subscribe and if you want more recipes or see some stuff that we reblog you can check us out on http://ruleofyum.tumblr.com.

Happy nomming!

----------

Nick's other stuff:
Comedy videos: http://www.youtube.com/soundlyawake
Travel videos/Vlogs: http://www.youtube.com/stillsoundlyawake
Beauty videos/Tutorials: http://www.youtube.com/nicolafoti
Food videos: http://www.youtube.com/ruleofyum

TWITTER http://www.twitter.com/soundlyawake
TUMBLR http://soundlyawake.tumblr.com
FACEBOOK http://www.facebook.com/soundlyawake
MERCH http://www.districtlines.com/soundlya...
INSTAGRAM @soundlyawake

Ken's other stuff:
TWITTER http://www.twitter.com/KensADork
TUMBLR http://KensADork.tumblr.com
INSTAGRAM @KensADork

Royalty free music features Acidjazz by Kevin MacLeod from incompetech.com

Mixed Vegetable Khichdi

This veg Khichadi is made in pressure cooker using a whole lot of vegetables for a tasty, healthy and balanced diet that is easy and quick to make.

We prepare that you enjoy. You can send in your requests to us for food, health and living.

Check out for the more recipes at http://recipesyoulike.blogspot.in/

You can also catch us at Facebook http://www.facebook.com/RecipesYouLike

OR

Twitter https://twitter.com/

You can also subscribe with us http://www.youtube.com/user/recipesyo...

Ingredients:-( Serving 2 )

• Oil
• Rice
• Cloves
• Cumin Seeds
• Black Cardamom
• Green Cardamom
• ¼ th tsp Cinnamon Powder
• Bay leaves
• Onion
• Ginger & Garlic Paste,
• Cabbage
• Beans
• Carrot
• Peas
• Cup Capsicum
• Chopped Green chilies
• Salt
• Fennel powder
• Garam Masala
• Turmeric Powder

How To Make Chili Infused Oil

Jane Lerner, of BK Swappers gives Krrb a quick tutorial on making a spiced oil. Jane runs the larder swap and social gathering in Brooklyn. Today she creates an infused oil using peanut oil and a mix of spices including: Thai peppers, whole cloves, star anise, Szechuan peppercorns, cardamom pods, mustard seeds, and cinnamon sticks...sounds good! The spiced oil can be used in stir fry, salad dressings or as a finishing oil on raw veggies and rice.

Cardamom declines 0.3% on profit-booking

Sluggish spot demand affected the trade
Press Trust of India  |  New Delhi  April 12, 2013 Last Updated at 14:15 IST

Cardamom futures for April fell by Rs 3.30, or 0.32%, to Rs 840.70 per kg in 121 lots.  
At the Multi Commodity Exchange (MCX), the May contract traded lower by Rs 2.20, or 0.21%, to Rs 868.30 per kg in 365 lots.

Prices declined as speculators booked profit at prevailing higher levels amid sluggish spot market demand.

Adequate stocks in physical market following higher supplies from producing regions also influenced cardamom futures trade.







http://www.business-standard.com/article/markets/cardamom-declines-0-3-on-profit-booking-113041200200_1.html

How To Make Turkish Coffee

Honey Cardamom Pudding

Put away the boxed pudding mixes - we've graduated to stove-top cornstarch thickened puddings! Take a trip to the Middle East with this delectable cardamom pudding... and go ahead and eat it for breakfast!

Jamie Oliver - Swedish Sexy Buns

Ingredients:

For the dough
• 1 x 7g packet of yeast
• 375ml warm milk
• 1 heaped teaspoon ground
cardamom (or about
20 cardamom pods)
• 2 large eggs, preferably
free-range or organic
• a pinch of sea salt
• 200g caster sugar
• 50g melted butter
• 800g plain flour, plus extra


For dusting
• 15g unsalted butter
• 75g demerara sugar
For the filling
• 400g blueberries
• 75g caster sugar
• 1 orange

Cardamom up 0.7% on export demand

Restricted arrivals from producing belts also supported the upside

Press Trust of India  |  New Delhi  April 5, 2013 Last Updated at 14:43 IS

Cardamom futures for May rose Rs 6.10, or 0.67%, to Rs 904.20 per kg in 251 lots.
On the Multi Commodity Exchange (MCX), the April contract gained Rs 4.10, or 0.47%, to Rs 876.40 per kg in 515 lots.


Prices rose as speculators created positions on the back of strong demand from exporters.   
Further, restricted arrivals from producing belts also supported the upside.

Cardamon Brown Rice

Cardamom Ice Cream

Mini Vitumbuas (sweet coconut & rice balls)

Vitumbuas are are a type of rice, cardamom and coconut treat found on the East coast of Africa. They are spongy, aromatic and delicious! These can be eaten as a side-dish alongside savoury dishes, with tea or coffee or as a snack on their own. I have made the mini version of these treats in this video. These can also be made to be pancake-sized if you so desire. Do not let the name intimidate you, these are very simple to make and the batter can be prepared ahead of time. The recipe follows:

Serving Size: This recipe makes 25 vitumbuas.

***Special equipment: Two bamboo skewers (the type you use for kebabs) or two chopsticks. Pastry brush, laddle and a pan with wells (round cavities). I used an "ebelskiver" pan. I got mine at Macy's.com. It can also be purchased on Amazon.com. You can also use an "appam" pan (found on Amazon.com, in Indian stores or websites), or a Japanese "tokoyaki" pan (can be found on Amazon.com).*****

****Special Ingredients: Cardamom Powder and Semolina (also known as Suji or Farina. It is the same flour used to make pasta).*****

INGREDIENTS:

-1 1/2 cups short or medium grain rice that has been soaked overnight and completely drained using a sifter/strainer/sieve.
-1 cup granulated sugar.
-1/2 teaspoon of cardamom powder.
-1 teaspoon rapid rise/ instant yeast.
-1 3/4 cup heavy coconut milk (I use canned coconut milk).
-1 teaspoon of course semolina flour (**This is optional**. I have found that this gives the vitumbua a little bit of a crunch on the outside).
-1/4 cup vegetable oil for cooking (you can also use canola oil).

INSTRUCTIONS:

-Combine all the above ingredients in a blender. Puree for about two-three minutes at a time and let the blender rest for a minute or two in between these pulses.
-Once the mixture is smooth and there are no more traces of rice in the mixture, remove and transffer to a covered air-tight container to let the dough rise. Let this container sit at room temperature for about an hour.
-After an hour, uncover the container and use your laddle to stir the mixture.
-In the meantime, heat up your ebelskiver/ appam / tokoyaki pan on medium heat. Once its hot to the touch, use a pastry brush to apply a few drops of oil into the wells. If you do not have a pastry brush, use a tablespoon to pour a few drops of oil into each well. One tablespoonfull should be enough to use in all the 7 wells per batch of vitumbuas you make (you dont need a lot of oil).
-To find out if your pan and oil are hot enough to cook the vitumbuas, insert the tip of one of the chop-sticks into the oil. If bubbles appear around the stick, the oil and pan are ready to be used.
-Scoop a laddlefull of the vitumbua dough and distribute evenly into each well. Try not to fill each well to the brim. 3/4 way up the well is ideal. That way, the vitumbua dough won't spill out of the wells as you flip them.
-Once the edges of the vitumbuas start to detach from the walls of the wells and start to look golden brown, it is time to flip them over. Use the tip of the skewer/ chopstick to gently lift and flip the vitumbuas over. Repeat this process until all the vitumbuas are cooked on both sides(as shown on the video). Keep doing this until all the dough is used up.
-As you cook each batch of vitumbuas, place them on a plate lined with paper towels(to absorb any excess oil. There will barely be any as this recipe uses very little oil).

The vitumbuas are best served hot. Enjoy!!

Love and good eats from my meza, to yours.