By John GodsonCardamom prices at India’s National Commodities and Derivative Exchange (NCDEX) witnessed a bearish phenomenon. Cardamom for July delivery is now trading around Rs 746.50-775.10 per kg levels.
On Thursday, total arrival of cardamom in the auction was around 47 tons. Investors taking short position at higher prices impacted cardamom futures. On Friday trade, cardamom rose to a high of 775.10 Rs/kg at 12.32 pm IST and is expected to trade negative in the near term. Support is at 730, 725 levels and resistance at 780 & 790, analyst said.
High rainfall activities at Kerala coast impacted cardamom futures. Low export demand also reflected prices. We expect MCX Cardamom to trade with bearish bias.
Click http://nishamadhulika.com to read various type of iced tea in Hindi. Also known as Iced tea, Lemon Iced tea, mango cardamom iced tea. How to Make Iced Tea?
BOLLOS DE CARDAMOMO
390 g de harina
210 g de leche (atención a la capacidad de absorción de la harina)
75 g de azúcar
75 g de mantequilla
9-12 g de levadura fresca (3-4 g de levadura seca de panadería)
4,5 g de sal
1 cucharada de postre de cardamomo molido
Para el relleno (trabajado hasta hacer una crema)
60 g de mantequilla
60 g de azúcar moreno húmedo
40 g de almendra molida
1 cucharada de postre de cardamomo molido
Para decorar,
Huevo, azúcar perlado, azúcar blanco, cardamomo molido, almendra fileteada, al gusto.
Se funde la mantequilla en leche caliente. Cuando esté a temperatura corporal se deslíe la levadura. Se incorpora el 75-80% de la harina y se revuelve con una cuchara de madera grande durante unos 5 minutos, hasta que coja correa.
Se incorpora el resto de la harina y se pasa a la mesa para amasarlo hasta que esté liso y brillante. Se deja fermentar hasta que casi doble el volumen. Se estira con el rodillo sobre una superficie espolvoreada con harina y se hace un cuadrado de masa de menos de medio centímetro de grosor.
Se untan 2/3 con una fina capa de la crema de relleno. Se dobla la masa con una vuelta simple de hojaldre y se hacen tiras de masa transversales (por el lado más corto), tendrían que salir unas 12-15, incluso más si la masa es fina. Se dejan reposar 10 minutos y luego se anudan.
Se deja fermentar hasta que doble en volumen, se pincela con huevo y azúcar perlado y se hornea a unos 220º durante 12-15 minutos.
Delectable Cheese Danish. Golden layers of cardamom flavored pastry filled with a creamy cream cheese filling and strawberry preserves. This cheese danish simple pastry recipe is easy to make and absolutely scrumptious!
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Ingredients
Pastry
1 package dry yeast
1/2 cup warm milk
1/3 cup sugar
1 tsp vanilla extract
2 eggs
3 cups flour
1 tsp salt
1 tsp ground cardamom
Beurrage
2 sticks butter 2 tablespoons flour
Filling
8 oz cream cheese
1 egg
lemon zest
1 tsp vanilla
3 tbsps sugar
4 tbsps strawberry preserves
Topping
2 tbsps almonds
Icing
2 tbsps milk
1 tbsp softened butter
1/2 to 3/4 cup powdered sugar
Dash of vanilla
Cardamom prices rose by Rs 5 to Rs 779.30 per kg in futures trade today as speculators created fresh positions, supported by a rise in demand in the spot market amid lower arrivals from producing regions.
At the Multi Commodity Exchange, cardamom for delivery in July rose by Rs 5, or 0.65%, to Rs 779.30 per kg in business turnover of 911 lots.
Likewise, cardamom for delivery in the August contract edged up by Rs 3.10, or 0.39%, to Rs 797 per kg in 247 lots.
Analysts said fresh positions created by speculators on the back of pick-up in demand in the spot market amid less arrivals from producing regions mainly led to rise in cardamom prices at futures trade.
Afgahni palao, dedicated to Afghanistan Put some oil in frying pan, Fry one chopped onion in oil until it is light brown. Take out onion and mash it , Put chicken pieces salt papper Use the same oil . Add 1 glas of water , simmer it till become tender. Remove the meat, and add the ground onion to the stock. Cook until . fry 1 grated carrots and cook them in oil on low heat until light brown Add raisins and fry till plump. Drain and set aside. Boil the rice become little soft and drain the rice water. Put the rice into a large size pan. Pour the meat stock over it and stir. Put the chicken meat in to the Layer half of the blend of raisin and carrots over rice. Cover the pot tightly and give the low heat for 15 minutes.if you want Sprinkle raisin and carrot mixture on surface and serve.
Quinoa for dessert? If you like rice pudding, then give this quinoa pudding version a try; it's super sweet and easy to make and another great way to include quinoa in your diet. Print the complete recipe at http://www.myfoodchannel.com/quinoa-p... I like to make this dish with cardamon, but it works well with ground nutmeg, too. Don't skimp on the minced orange peel--I put 1 tsp in the written recipe, but I use a heaping teaspoon. And I always toast up coconut flakes and almond slices for a crunchy topping; of course you don't have to use both, but it's delicious--so definitely toast up one or the other--a crunchy topping makes rice pudding a treat (and quinoa pudding, too). Give this recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=... And to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/
As seen in above daily price chart of MCX Cardamom July contract, it is trading in a positive trend from last 4 days and today it has breached the “Inverse Head and Shoulder Pattern” which indicates optimism.
- Prices are trading above its 5 Days, 20 Days EMA (Exponential Moving Average) which also signals positivity. - On the oscillator front, RSI is rising and MACD crossover showing positive divergence indicates bullishness. - MCX Cardamom July contract can initially find support around 740 levels and below that strong support is seen at 710 levels. - Resistance is seen at 790 levels and above that at 820 levels.
Looking at Inverse Head and Shoulder breakout coupled with oscillators supporting bullishness, we recommend Buy in MCX Cardamom July contract.
The author is AVP Research at Angel Commodities. Courtesy: Angel Commodities http://www.commodityonline.com/futures-trading/technical-reports/MCX-Cardamom-turns-positive-breach-of-Inverse-Head-and-Shoulder-pattern-30700.html
Korma Rice, authentic rice made using moong sprouts and Indian spices!
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Korma Rice
With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Baking time: 20 to 25 minutes
Baking temperature: 180 C (360 F).
Makes 4 servings
Ingredients
For The Rice
1 1/2 cups rice (chawal) , soaked and drained
2 tbsp ghee
2 cardamoms
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves
salt to taste
2 pinches turmeric powder (haldi)
To Be Grounded Into A Cashew-poppy Seeds Paste (using Little Water)
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
For The Korma
1 1/2 cups moong (whole green gram) sprouts
2 tbsp ghee
1 tsp ginger-garlic (adrak-lehsun) paste
1 cardamom (elaichi)
1/2 cup grated onions
1 tsp coriander (dhania) powder
1 tsp chilli powder
3/4 cup blanched and chopped tomatoes
1/2 cup milk
1 tbsp fresh cream
salt to taste
Other Ingredients
oil for greasing
2 tbsp milk
Method
For the rice
1. Heat the ghee in a kadhai, add the cardamom, cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds.
2. Add the rice and sauté on a medium flame for 1 minute.
3. Add 3 cups of hot water, salt and turmeric powder, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked.
4. Divide the rice into 3 equal portions and keep aside.
For the korma
1. Heat the ghee in a deep kadhai, add the ginger-garlic paste and cardamom and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the coriander powder, chilli powder, tomatoes and cook on a medium flame for 1 to 2 minutes.
4. Add the moong sprouts, ½ cup of water and salt and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
5. Combine the cashew - poppy seeds- paste, milk and fresh cream in a bowl and add it to the moong sprouts mixture. Mix well and cook on a medium lame for 1 to 2 minutes, while stirring occasionally.
6. Divide the korma into 2 equal portions and keep aside.
How to proceed
1. Grease a microwave safe baking bowl with oil, put 1 portion of rice in it and spread it evenly using the back of a spoon.
2. Put 1 portion of the prepared korma over it and spread it evenly.
3. Again spread a portion of the rice and korma evenly over it.
4. Finally add the remaining portion of rice over it and spread it evenly.
5. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
6. Just before serving, turn upside down on a big serving plate.
7. Serve immediately.
Handy tip:
1. If you wish to microwave the rice at step 5, ensure to use a microwave safe lid.
Kabuli pilau is made using long grain basmati rice and garnished with raisins and carrots. I have made it the Jikoni Magic way using ingredients that are easily available in Kenya. This dish is very popular at the coastal province of Kenya especially during weddings and other festive occasions.
INGREDIENTS:
3 cardamom pods
2 Cinnamon sticks
3 Cloves
1 tsp whole cumin seeds
1 tsp freshly ground peppercorns
1 Tbsp cardamom powder
1 tsp garam masala
Handful of raisins
1 cup julienned carrots
1 large onion chopped
3 freshly pureed tomatoes
1 cup long grain basmati rice soaked in hot water for 30 minutes
1/2 kg beef on bone marinaded in yoghurt and 1 Tbsp ginger garlic paste
METHOD:
Pour the beef and the marinade into a pressure cooker with 1 tsp turmeric powder and salt to taste and cook for 20 minutes. If no pressure cooker is available then cook for twice the amount of time or until beef is soft to your liking.
Heat 2 Tbsp vegetable oil on a pan and add carrots, cook them for 5 minutes till soft then add raisins. Cook these for 2 minutes till they start puffing up and then add 1 tsp cardamom powder. After about a minute drain on kitchen paper to absorb excess oil and set aside for garnishing later.
In the same oil that had the raisins and carrots add onions and cook for 5 minutes till soft then add the whole spice mixture and cook for a further minute.
Add 1 Tbsp ginger garlic paste and mix it in completely with the onions and spices.
Pour in the tomato puree and cook it till it reduces down and oil starts to separate from tomatoes.
Add the pre-cooked beef minus the stock. This will be used later. Mix this in and leave to simmer for about 5 minutes to absorb all the flavors in the pan.
Drain the rice from water and add to the pan. Mix it in gently taking care not to break the grains and then add the beef stock. This is very flavorful from the bones and beef itself. Add 1 glass of water as well and some salt to taste. Mix all these in gently so that you don't break up the rice grains.
cover with a tight fitting lid and cook for the first few minute on high heat. Once it boils reduce the heat to the lowest level possible and leave to simmer for 30 minutes. During this time do not stir it at all.
After 30 minutes check on it, if not completely dry cook for some more minutes. Once all water has evaporated, fluff it up with a fork and serve.
Garnish with the raisins and carrots and spread with a fork being careful not to cover them with the rice.
BON APETIT!
INGREDIENTS:
8.8 oz (250 grams) fine semolina
8.8 oz (250 grams) date paste
1/2 teaspoon ground cardamom (or cinnamon)
Pinch of salt
4 tablespoons (57 grams) butter
2 tablespoons honey
Written Recipe: http://cookingwithalia.com/index.php?
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Welcome to 1000 Simple Recipes, today I will make a Mango Ice Cream.
Ingredients for Mango Ice Cream:
1/2 kg / 1lbp of frozen mango 3/4 cup of yoghurt 2 tbs of honey or to taste Zest of 1 lime 1/4 to 1/2 tsp of cardamom powder
To make our Mango Ice Cream place all ingredients in a food processor and blend until smooth about 1 minute.
Place the mango ice cream into a container and put into the freezer for at least another hour or until the mango ice cream has hardened. Afterwards the mango ice cream is ready to be served.
