Cardamom futures rebound 0.56 % on spot demand

New Delhi, Aug 30 (PTI) Cardamom prices recovered by 0.56 per cent to Rs 790.50 per in futures trade today as speculators created fresh positions, supported by a rise in demand in the spot market.

Tight supplies in the physical market following less arrivals from producing region further fuelled the uptrend.

At the Multi Commodity Exchange, cardamom for delivery in October month rose by Rs 4.40, or 0.56 per cent to Rs 790.50 per kg in business turnover of 57 lots.

Similarly, the spice for delivery in September edged up by Rs 3.40, or 0.47 per cent to Rs 725.20 per kg in 360 lots.

Market analysts said fresh positions created by speculators after a rise in demand in the spot market amid restricted arrivals from producing regions mainly led to rise in cardamom prices at futures trade.










http://news.in.msn.com/business/article.aspx?cp-documentid=253609177

Recipe Lab: Chicken With Cardamom Rice From 'Jerusalem' NY TIMES

Unnakaay Recipe By Gazeena

Unnakaay is a traditional Malabari snack made with Plantain, dry fruits and coconut.
These yummy golden brown Unnakaay's are sure to brighten up your day and add a lot of sweetness to it. It's crunchy on the outside, soft on the inside and tastes absolutely delicious... If you are looking to cook up something very interesting and different for a snack, Unnakaay is your best pick.
Happy cooking!
Ingredients:
Boiled or steamed, mashed , ground 4 bananas
Bowl of mixed dried fruits (fig, cashew, pistachio, almonds, walnuts, dates and raisins
½ a cup of coconut


Tip : For people who don't like coconut , skip this ingredient
1 Egg
Sugar
Ghee
2- 3 crushed cardamom
½ tsp rose water

Sukka Mutton (Dry Mutton) By Archana

Sukka Mutton (Dry Mutton) is an authentic Maharashtrian preparation - spicy, tasty and easy to make. It's best served with Vade! In this video Archana shows us how to make this in the best and quickest way!
Serves 3
INGREDIENTS:
1/2 kg mutton
2 tbsp oil
1 cup water to cook
1 tomato finely chopped
2 onions finely chopped
1 bowl green paste (coriander, 10-12 garlic paste, 1/2 inch ginger)
2 tsp mix garam masala
1/2 tsp haldi (turmeric)
Salt to taste
1 tsp red chilli powder
Visit Archana's Rasoi to learn how she whips up tasty dishes at:
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Sukka Mutton tastes amazing with Vade! Learn how to make them here:
http://www.youtube.com/watch?v=u3Z35g...
Loved this preparation? Try "Kosha Mangsho", another tastybmutton preparation at:
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Cardamom futures rise as demand picks up

NCDEX Agri Tips Today 23 August 2013
Cardamom prices rose by Rs 3.70 to Rs 758.50 per kg in futures trade today as speculators created positions amid pick-up in demand in the spot market.

At the Multi Commodity Exchange, Cardamom for delivery in September month up by Rs 3.70, or 0.49 per cent, to Rs 758.50 per kg in business turnover of 337 lots.

In a similar fashion, the spice for delivery in October traded higher by Rs 2.70, or 0.34 per cent, to Rs 791 per kg in 30 lots.

http://www.researchvia.com/ncdex-agri-tips-today-23-august-2013/

Balushahi (Indian Buttermilk Donuts) Recipe by Manjula

Learn how to make Balushahi (Indian Buttermilk Donuts) Recipe by Manjula,


Ingredients
1 cup all purpose flour (maida or plain flour)
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
1/4 cup yogurt cold(curd, dahi)
Syrup
1cups sugar
1/3 cup water
4 cardamom pods crushed
For Garnish
About1 tablespoons sliced pistachios

Sree Nath - Kerala Style Sukhiyan - Festival Delights (sweets)

Sukhiyan is a Kerala tea time snack. The filling is made of green gram,coconut,cardamon powder and jaggery. It has a distinct taste.
Check out the text recipe below....
Ingredients
1. Green Gram - 1 cup
2. Jaggery - 1cup
3. Grated coconut - half a cup
4. Maida - 1 cup
5. Cardamom powder - 1 tsp
6. Salt - one pinch
7. Oil to deep fry
8. Water
Method of preparation
Wash and soak green gram in water for two hours. Add water just enough to cover the green gram and pressure cook it. Keep it aside
Take jaggery in a thick bottomed pan, add water just to cover the jaggery and boil it till the jaggery dissolves completely. Filter jaggery syrup in metal strainer to remove the impurities. Again boil the jaggery syrup to make it thick. When it becomes frothy and thick, add cooked green gram, grated coconut and cardamom powder. Stir continuously till it becomes thick. At one stage, it will start leaving the sides of the pan. Put off the flame and allow it cool and make small balls of it and keep it aside.
Mix maida with water and salt to make batter. It should be in the consistency of dosa batter.
Heat oil in a pan. Dip the balls in the batter and drop into the hot oil. Fry for a minute and turn it over. Wait for one minute and take it out to drain the excess oil in a tissue paper. Sukhiyan is ready to serve now....

Cardamom and white chocolate mousse recipe

Cooking with Friday magazine and Chef Silvena Rowe.

Cardamom futures up on spot demand

NEW DELHI: Cardamom prices rose by 1.25 per cent to Rs 767.80 per kg in futures trade today as speculators enlarged their positions on the back of rising demand in spot market.

Further, restricted supplies from growing areas also supported the upside in cardamom prices at futures trade.

At the Multi Commodity Exchange, cardamom for delivery in September rose by Rs 9.50, or 1.25 per cent, to Rs 767.80 per kg, with a business turnover of 405 lots.

Similarly, the spice for delivery in October edged up by Rs 7, or 0.88 per cent, to Rs 797 per kg in 33 lots.

Traders said rising demand in spot market on account of strong domestic and export demand against restricted arrivals from producing regions, mainly pushed up cardamom prices at futures market.

Read the whole article here

Swedish Cardamom Bread Recipe

Learn how to make this delicious Swedish cardamom bread from Chef Katie Wyer and Cookmore recipe of the month winner KC Quaretti!

Cardamon Scented French Toast

Chocolate Cardamom Cookies

Ingredients:
170 grams of unsalted butter
127 grams granulated white sugar
200 grams dark brown sugar
2 large eggs
1 teaspoon vanilla extract
340 grams flour
1 teaspoon baking soda
1/2 teaspoon salt
170 grams dark chocolate (67-74% cocoa)
1 1/2 teaspoon ground cardamom

Traditional Saudi Kabsa (Kabseh) Rice

Ingredients :

1 2/12 - 3 pound chicken, cut into eight pieces

1/4 cup vegetable oil

2 medium onions, sliced

1 (12 ounce) can tomato puree

2 medium tomatoes, chopped

4 cloves garlic, crushed

2 medium carrots, grated

Grated rind of one orange

4 cloves

4 cardamom pods

3 sticks cinnamon

Sale and pepper to taste

1 pound long grain rice

1/4 cup raisins

1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Cardamom Spiced Chicken Liver Parfait

A quick way of making a perfect chicken liver parfait infused with cardamom, made at home kitchen, presented in fine dining way of presentation

How to make Chicken Xacuti (shakuti) - Goan Chicken Curry Recipe

Learn how to make Goan style chicken curry called Chicken Shakuti (xacuti). This flavorful chicken curry is great for special dinners or family get-togethers.
Ingredients
(Serves 4-6)
1.5 to 2 kg chicken drumsticks and 2-4 potatoes
1.5 tsp cumin seeds (Jeera), fennel seeds (saunf) and coriander seeds (dhania)
1/4 tsp fenugreek seeds (Methre)
1/2 tsp poppy seeds (khuskhus)
1 tsp black peppercorns
6 cloves
4 dried red chillies
2-3 small sticks of cinnamon
1 black cardamom and 4 green cardamom
2 inch piece of tamarind pulp (soak it in 1/4 cup of water to get tamarind juice)
4 tbsp oil
5-6 cloves of garlic
2 inch piece of ginger
1 large onion ( or use 2 small)
2 tbsp tomato paste
1/2 cup coconut milk
1/2 cup of unsweetened shredded coconut
2 tsp sesame seeds
1 tsp turmeric (optional)
Salt per taste
Cilantro fro garnish
1. Roast all the spices in 2 tbsp of oil (except sesame seeds). Once they emit aroma and start changing color, add onions, ginger and garlic. Fry for 2-3 mins.
2. Add coconut and sesame seeds. Fry until coconut starts changing color. Keep stirring to avoid sesame seeds and coconut from burning.
3. Add 1/2 cup to the mixture and make a smooth sauce.
4. Fry chicken pieces in a pot with 2 tbsp of oil until sealed (i.e. turn white) and then add potatoes. Stir- together and then add your masala sauce.
5. Add salt, turmeric, tomato paste. Mix well and cook for 10-15 mins until chicken is 80 % done.
6. Add coconut milk and tamarind juice and simmer until potatoe sare tender and chicken completely done.
7. Garnish with cilantro leaves and serve over rice or with naan bread. Enjoy!

Palak Paneer Traditional Indian Food

paneer Indian cheese cooked with spinach

 "Reach vahrehvah at -
Website - http://www.vahrehvah.com

Variedades de Cardamomo Verde

VARIEDADES DE CARDAMOMO VERDE

Hay dos variedades distintivas que se utilizan en el cultivo del cardamomo denominadas "Mysore" y "Malabar" 

La variedad Mysore es conocida en India como Karnataka ( El nuevo nombre del Estado de Mysore) y es distinguida por los racimos erectos o arqueados y por las hojas que son lampiñas en ambos lados. 

Las hojas tienden a ser verde oscuro. las capsulas son mas largas y angostas que las de "Malabar" y se pueden apreciar con claridad tres caras en la capsula.  en general. la planta es mas robusta que la de variedad de Malabar.

La planta de la variedad Malabar es mucho mas pequeña y compacta.  los racimos tienen forma de pendulos que se arrastran en el suelo y son mas susceptibles al daño. el fruto de la planta Malabar es mas variable y existe un hibrido conocido como VAZHUKKA. 

Para recapitular, las diferencias mas importantes entre ambas son:

MYSORE

1. Mas de 3 metros de largo
2. Superficie suave debajo de las hojas
3. Capsula de tres angulos- larga
4. Racimos verticales

MALABAR
1. Menos de 3 metros de largo
2. Superficie belluda debajo de las hojas
3. Capsulas redondas
4. Racimos tocan el suelo

VAZHUKKA es un hibrido entre las dos formas. no es aconsejable cultivar vazhukka debido a la dificultad a la hora de sortear las capsulas que tienden a variar considerablemente en tamaño 

El cardamom salvaje de Sri Lanka tiene las capsulas mas largas que pueden llegar a medir 

2.5-5 cm, es reconocida como una variedad mayor.

Todas las variedades tienen un sistema de raices superficial y las raices crecen muy cerca de la superficie.  por esto, la planta de cardamomo es muy susceptible a temperaturas secas y a competencia con otras plantas que tienen raices que se alimentan en el suelo.   

Orange Cardamom Pistachio Ice Cream

Click here for Recipe
Jazzy Gourmet Cooking Studio demonstrates how to make Orange Cardamom Pistachio Ice Cream (Sandwiches): Zesty dreamy orange cardamom ice cream is a refreshingly cool treat on its own or sandwiched between 2 crunchy pistachio shortbread cookies.http://www.facebook.com/jazzygourmet. Music clip "A Whole New Woman" from CD: A Whole New Woman. For more Sherry K music, visit http://www.sherryk.com.