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Wednesday, April 30, 2014
Gur Papdi Recipe
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Tuesday, April 29, 2014
Exotic Lassi Recipe / Cardamom, Saffron Lassi - Yummy Tummy
Recipe URL : http://www.yummytummyaarthi.com/2014/...
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Friday, April 25, 2014
Prices of cardamom back on track, but Kerala farmers’ concerns persist
http://www.fnbnews.com/article/detnews.asp?articleid=35380&SectionId=45
Friday, April 25, 2014 IST
Although the prices of cardamom - regarded the ‘Queen of Spices - have risen (and the spice is back on track for the last two months [after crossing the Rs 1,000 per kg-mark]), the decreasing yield has become a major cause of concern for farmers in Kerala.
The prices rose due to the increasing demand for cardamom in the domestic market and the short supply of it, and became unfavourable to farmers in the southern state. And now it is projected that the price would rise further the next season, which is three months away.
Fluctuating pricesAt a recent auction in Puttady’s spice park, the highest price cardamom fetched was Rs 1,086 per kg, with an average of Rs 809 per kg. In 2012, it touched the Rs 2,000 per kg-mark, and last year, it dropped below Rs 500 in 2013.
Farmers’ issuesFarmers in Kerala feared that the prices of cardamom are constantly fluctuating due to increasing imports, the changing season, Guatemalan imports and smuggling. Farmers demanded that there be uniformity in the price based on the production costs and freedom to trade with anyone across India.
Spice Board India had previously restricted the trade of cardamom to e-auctions and registered traders. In March 2014, it announced that farmers could trade outside e-auctions, but added that they could only enter into transactions with recognised traders.
Impact of climateAlthough the demand for cardamom has increased in both the domestic and international markets, there was a drop in production due to the heavy rainfall, that continued till November. Hence the prices of cardamom sky-rocketed during the season.
Last summer, many cardamom plants became dry and were destroyed by the heat. This also played a role in pushing up the prices. Due to the low production, the benefits of price rise have not reached the farmers.
Threat from Guatemala“The cardamom cultivated in India is of a superior quality. It is mixed with the Guatemalan variant, which is smaller and of a lower quality. This affects the quality of the Indian variant,” Spices Board India said.
“Guatemala sells its produce in both the Indian and international markets. This has an adverse impact on both,” it added, informing that the Indian variant is expensive, and has been facing stiff competition from cheaper alternatives in the overseas market.
Saudi Arabia is among the world’s largest importers of cardamom, but the majority of it is from Guatemala. Spice Board India officials stated that slowly but surely, Indian exports of the spice to the Middle-East are increasing.
The board was keen to increase the export of high-quality spices to other countries. The result of this has been seen in its spice export data, which showed a drastic increase in the export of various spices, including cardamom.
Local demand and import
Roughly 80-90 per cent of cardamom cultivated in Kerala is supplied domestically, due to the high demand from North India. To meet the local demand, India even imports low-quality Guatemalan cardamom, which affects the price and standardisation of the Indian variant.
Spice Board sums it up
“Due to the heavy rains last year, many cardamom plantations were destroyed. This resulted in low yield. Both overseas and local demand increased. This resulted in the rise of the prices of cardamom,” N M Usman, senior field officer, development department, Spice Board India, said.
“The traders and farmers are benefiting from it. A major part of the cardamom produced in India is consumed in the country itself, due to the local demand. We also import low-quality Guatemalan small cardamom to meet the demand,” he added.
“This variant is a threat to India’s trade in the international market. Though produced on a large scale, with increasing exports and a low price, Guatemalan cardamom is of a lower quality vis-a-vis the Indian variant,” Usman said.
“This cardamom costs half the Indian variant’s price, and a large volume of it is imported to India. This makes its price fluctuate drastically. The mixing of Guatemalan cardamom and Indian cardamom has resulted in a decline in the latter’s quality,” he added.
“In the local market, e-auctioning is the preferred method of spice trade. Advanced technology is used to trade in cardamom through registered traders in Puttady’s spice park. A centralised system has been designed to find increased competition and ensure better profits,” Usman stated.
“Farmers have no reason to complain, as the e-auctions are conducted in an extremely transparent fashion,” he added.
Controlled market
“Cardamom cultivation is among the most expensive activities. It needs regular inspection by farmers, and has to been done in a very clean manner, else it could be affected by diseases and climate changes,” K V Varghese, a cardamom farmer based in Kumily, Idukki.
“Currently, cardamom cultivation has decreased due to the rising expenses and low profits. It has, in fact, become non-profitable, due to the controlled market. Unnecessary control and licensing is destroying the market. Farmers should get the right to sell their commodities freely,” he added.
“Only a uniform price and an uncontrolled market can save farmers. About 75 per cent of the profit is being driven away from farmers, and shared by middlemen and big traders. We have also lost faith in e-auctions, as they are controlled by market lobbies for private interests,” Varghese said.
Free trade mockery
“India imports a significant amount of cardamom from Guatemala, which is affecting the local market heavily. Huge fluctuations may happen due to this,” said farmer and spice scientist Rejimon Njallani.
“Spice Board India must establish a uniform price based on production costs, to save the farmers from getting affected. Production rates are going down in an alarming rate. Free market of cardamom is need of the hour,” he added.
“The recent announcement of the board to boost free trade is a mockery, as it demands trading only with recognised traders, ” added Njallani.
Friday, April 25, 2014 IST
Although the prices of cardamom - regarded the ‘Queen of Spices - have risen (and the spice is back on track for the last two months [after crossing the Rs 1,000 per kg-mark]), the decreasing yield has become a major cause of concern for farmers in Kerala.
The prices rose due to the increasing demand for cardamom in the domestic market and the short supply of it, and became unfavourable to farmers in the southern state. And now it is projected that the price would rise further the next season, which is three months away.
Fluctuating pricesAt a recent auction in Puttady’s spice park, the highest price cardamom fetched was Rs 1,086 per kg, with an average of Rs 809 per kg. In 2012, it touched the Rs 2,000 per kg-mark, and last year, it dropped below Rs 500 in 2013.
Farmers’ issuesFarmers in Kerala feared that the prices of cardamom are constantly fluctuating due to increasing imports, the changing season, Guatemalan imports and smuggling. Farmers demanded that there be uniformity in the price based on the production costs and freedom to trade with anyone across India.
Spice Board India had previously restricted the trade of cardamom to e-auctions and registered traders. In March 2014, it announced that farmers could trade outside e-auctions, but added that they could only enter into transactions with recognised traders.
Impact of climateAlthough the demand for cardamom has increased in both the domestic and international markets, there was a drop in production due to the heavy rainfall, that continued till November. Hence the prices of cardamom sky-rocketed during the season.
Last summer, many cardamom plants became dry and were destroyed by the heat. This also played a role in pushing up the prices. Due to the low production, the benefits of price rise have not reached the farmers.
Threat from Guatemala“The cardamom cultivated in India is of a superior quality. It is mixed with the Guatemalan variant, which is smaller and of a lower quality. This affects the quality of the Indian variant,” Spices Board India said.
“Guatemala sells its produce in both the Indian and international markets. This has an adverse impact on both,” it added, informing that the Indian variant is expensive, and has been facing stiff competition from cheaper alternatives in the overseas market.
Saudi Arabia is among the world’s largest importers of cardamom, but the majority of it is from Guatemala. Spice Board India officials stated that slowly but surely, Indian exports of the spice to the Middle-East are increasing.
The board was keen to increase the export of high-quality spices to other countries. The result of this has been seen in its spice export data, which showed a drastic increase in the export of various spices, including cardamom.
Local demand and import
Roughly 80-90 per cent of cardamom cultivated in Kerala is supplied domestically, due to the high demand from North India. To meet the local demand, India even imports low-quality Guatemalan cardamom, which affects the price and standardisation of the Indian variant.
Spice Board sums it up
“Due to the heavy rains last year, many cardamom plantations were destroyed. This resulted in low yield. Both overseas and local demand increased. This resulted in the rise of the prices of cardamom,” N M Usman, senior field officer, development department, Spice Board India, said.
“The traders and farmers are benefiting from it. A major part of the cardamom produced in India is consumed in the country itself, due to the local demand. We also import low-quality Guatemalan small cardamom to meet the demand,” he added.
“This variant is a threat to India’s trade in the international market. Though produced on a large scale, with increasing exports and a low price, Guatemalan cardamom is of a lower quality vis-a-vis the Indian variant,” Usman said.
“This cardamom costs half the Indian variant’s price, and a large volume of it is imported to India. This makes its price fluctuate drastically. The mixing of Guatemalan cardamom and Indian cardamom has resulted in a decline in the latter’s quality,” he added.
“In the local market, e-auctioning is the preferred method of spice trade. Advanced technology is used to trade in cardamom through registered traders in Puttady’s spice park. A centralised system has been designed to find increased competition and ensure better profits,” Usman stated.
“Farmers have no reason to complain, as the e-auctions are conducted in an extremely transparent fashion,” he added.
Controlled market
“Cardamom cultivation is among the most expensive activities. It needs regular inspection by farmers, and has to been done in a very clean manner, else it could be affected by diseases and climate changes,” K V Varghese, a cardamom farmer based in Kumily, Idukki.
“Currently, cardamom cultivation has decreased due to the rising expenses and low profits. It has, in fact, become non-profitable, due to the controlled market. Unnecessary control and licensing is destroying the market. Farmers should get the right to sell their commodities freely,” he added.
“Only a uniform price and an uncontrolled market can save farmers. About 75 per cent of the profit is being driven away from farmers, and shared by middlemen and big traders. We have also lost faith in e-auctions, as they are controlled by market lobbies for private interests,” Varghese said.
Free trade mockery
“India imports a significant amount of cardamom from Guatemala, which is affecting the local market heavily. Huge fluctuations may happen due to this,” said farmer and spice scientist Rejimon Njallani.
“Spice Board India must establish a uniform price based on production costs, to save the farmers from getting affected. Production rates are going down in an alarming rate. Free market of cardamom is need of the hour,” he added.
“The recent announcement of the board to boost free trade is a mockery, as it demands trading only with recognised traders, ” added Njallani.
Thursday, April 24, 2014
Masoor Biryani (Low Cholesterol Recipe) by Tarla Dalal
Masoor Biryani, low cholesterol treat made using brown rice and masoor mixture.
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Masoor Biryani
Masoor Biryani
Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the Masoor Biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 25 minutes.
Cooking Time: 30 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 25 minutes.
For the rice
1 cup brown rice, soaked for 15 minutes and drained
2 bayleaves (tejpatta)
2 stick cinnamon (dalchini)
4 cloves (laung/lavang)
2 cardamom (elaichi)
Salt to taste
1 cup brown rice, soaked for 15 minutes and drained
2 bayleaves (tejpatta)
2 stick cinnamon (dalchini)
4 cloves (laung/lavang)
2 cardamom (elaichi)
Salt to taste
To be ground into a smooth paste (using little water)
1 tbsp coriander (dhania) seeds
2 tsp poppy seeds ( khus-khus)
1 tbsp roughly chopped ginger (adrak)
1½ tsp cumin seeds (jeera)
4 clove garlic (lehsun)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 tbsp coriander (dhania) seeds
2 tsp poppy seeds ( khus-khus)
1 tbsp roughly chopped ginger (adrak)
1½ tsp cumin seeds (jeera)
4 clove garlic (lehsun)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
For the masoor mixture
¾ cup masoor (whole red lentil), soaked and drained
2 tsp oil
¼ cup finely chopped onions
¾ cup finely chopped tomatoes
Salt to taste
¾ cup masoor (whole red lentil), soaked and drained
2 tsp oil
¼ cup finely chopped onions
¾ cup finely chopped tomatoes
Salt to taste
Other ingredients
2 tbsp low-fat milk, 99.7% fat-free
2 tbsp low-fat milk, 99.7% fat-free
For the garnish
1 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped coriander (dhania)
For the rice
Heat 3 cups of water in a deep non-stick kadhai, add the bayleaf, cinnamon, cloves, cardamom, rice and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Keep aside.
Heat 3 cups of water in a deep non-stick kadhai, add the bayleaf, cinnamon, cloves, cardamom, rice and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Keep aside.
For the masoor mixture
1. Soak the masoor in water for at least 6 hours. Drain and keep aside.
2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the paste and mix well and sauté on a medium flame for 30 seconds.
4. Add the tomatoes, 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the masoor, salt and ¾ cup of water, mix well and cook on a medium flame for 10 minutes or till the water evaporates and the masoor has been cooked, while stirring occasionally.
6. Add the lemon juice and mix well. Keep aside.
1. Soak the masoor in water for at least 6 hours. Drain and keep aside.
2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the paste and mix well and sauté on a medium flame for 30 seconds.
4. Add the tomatoes, 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the masoor, salt and ¾ cup of water, mix well and cook on a medium flame for 10 minutes or till the water evaporates and the masoor has been cooked, while stirring occasionally.
6. Add the lemon juice and mix well. Keep aside.
How to proceed
1. Discard the bayleaf and cinnamon from the rice. Divide the rice into 2 equal portions. Keep aside.
2. On a greased baking dish, pour 1 tbsp of low-fat milk over it.
3. Put a portion of the rice and spread it evenly with the help of a spoon.
4. Put the masoor mixture on it and spread it evenly
5. Finally, add the remaining rice on it and spread it evenly.
6. Pour the remaining 1 tbsp of low-fat milk evenly over it.
7. Cover and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or microwave on HIGH for 4 to 5 minutes. Serve hot garnished with coriander.
1. Discard the bayleaf and cinnamon from the rice. Divide the rice into 2 equal portions. Keep aside.
2. On a greased baking dish, pour 1 tbsp of low-fat milk over it.
3. Put a portion of the rice and spread it evenly with the help of a spoon.
4. Put the masoor mixture on it and spread it evenly
5. Finally, add the remaining rice on it and spread it evenly.
6. Pour the remaining 1 tbsp of low-fat milk evenly over it.
7. Cover and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or microwave on HIGH for 4 to 5 minutes. Serve hot garnished with coriander.
Nutritive values per serving
Energy: 167 calories
Protein: 8.9 gm
Carbohydrate: 25.5 gm
Fat: 3.2 gm
Fibre: 3.8 mg
Cholesterol: 0.0 mg
Energy: 167 calories
Protein: 8.9 gm
Carbohydrate: 25.5 gm
Fat: 3.2 gm
Fibre: 3.8 mg
Cholesterol: 0.0 mg
Wednesday, April 23, 2014
Kalimirch Chicken By Seema
Ingredients:
1 whole chicken cut into pieces
1 large onion diced into pieces
Coriander leaves for garnish
Lime juice of 2 lemons
3 tbsp of garlic ginger paste
Oil
1 ½ - 2 tbsp of freshly ground black pepper
Salt to taste
1 tsp garam masala
1 whole chicken cut into pieces
1 large onion diced into pieces
Coriander leaves for garnish
Lime juice of 2 lemons
3 tbsp of garlic ginger paste
Oil
1 ½ - 2 tbsp of freshly ground black pepper
Salt to taste
1 tsp garam masala
Learn the recipe for Kasoori methi chicken here:
http://www.youtube.com/watch?v=qW-6DQ...
http://www.youtube.com/watch?v=qW-6DQ...
Explore the recipe for yummy navratan chicken here:
http://www.youtube.com/watch?v=HJpKnb...
http://www.youtube.com/watch?v=HJpKnb...
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Tuesday, April 22, 2014
Sweet Potato Kababs – By Vahchef
Minced sweet potato combined with spces and a slight binding is suitable for these kebabs pan fried and also skwered
Sweet potato 250 g
Cashew nuts 20 g
Roasted chana daal powder 100 g
Salt
Green chilly 4 n
Mint ½ b
Cardamom powder ¼ ts
White pepper powder ¼ ts
Ginger powder ¼ ts
Oil 3 tb
Butter 1 tb
Cashew nuts 20 g
Roasted chana daal powder 100 g
Salt
Green chilly 4 n
Mint ½ b
Cardamom powder ¼ ts
White pepper powder ¼ ts
Ginger powder ¼ ts
Oil 3 tb
Butter 1 tb
Heat butter in a pan add cashew nuts, sauté them, add roasted chana daal powder, sauté it and add salt, green chilly, mint, cardamom powder, white pepper powder, ginger powder, boiled sweet potato, mash it and mix it like a dough, divide the dough into equal portions, put them into the skewers, pour the oil into the griddle and shallow fry them on both sides in a medium heat.
Serve this with green chutney.
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Thursday, April 17, 2014
Murgh Musallam - Potato Curry Recipe
Potato recipes - Murgh Musallam recipe is the origin of lahori cuisine, from the Mughlai style of cooking. Mughlai recipes are high standard food recipes with richness in its texture and taste.In Murgh Musallam recipe a whole chicken stuffed with rich spices,cooked and served with less gravy. Murgh Musallam potato curry is my version of cooking for vegetarians .I prefer medium size potato pieces in more gravy. Murgh Musallam potato curry needs lot of preparation and more time. Potato pieces are half boiled and cooked with shallots, yogurt, almonds paste mixture. I prefer shallots than onion which gives juicy taste and healthy too.
Potato recipes - Murgh Musallam potato curry is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.
Potato Recipes - Murgh Musallam - potato curry is the great dish for family gatherings, parties or an occasion with family and friends. Murgh Musallam potato curry can be served as a main course for lunch or dinner with rice or roti, naan, phulka or paratha. Murgh Musallam potato curry can go well with south indian idli or dosa.
Ingredients:
Potato -500 gms
Yogurt-250 gm
Salt to taste
Oil/ghee
Yogurt-250 gm
Salt to taste
Oil/ghee
For the Tempering / Tadka:
Cinnamon-2
Cloves-4
Bay leaves-2
Cardamom-2
Black cardamom-2
Cumin seeds-1/2 tsp
Cloves-4
Bay leaves-2
Cardamom-2
Black cardamom-2
Cumin seeds-1/2 tsp
For the Sauté:
Shallots-20
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste
Garnishing
Fresh Coriander -- 1/3 bunches
Spices For the Coconut Paste:
Red Chillies -- 8
Coriander seeds -5 tbsp
Coconut-1/2
Almonds- 15
Poppy seeds-5 tbsp
Coriander seeds -5 tbsp
Coconut-1/2
Almonds- 15
Poppy seeds-5 tbsp
Preparation method:
Fry the spices in the dry pan, till it gets nice aroma.
Grind the spices to a smooth paste with the coconut.
Heat oil in a pan, cumin seeds, add cloves, cardamom, cinnamon and bay leaves.
Add chopped shallots, green chillies and sauté it
Add ginger garlic paste and fry it.
Add the ground paste and salt, cook it for few minutes.
When the oil floats on the top, add the half boiled potato pieces,yogurt and mix it well
Cover it and pressure cook it for 3 whistles in a low flame.
Garnish with fresh coriander and serve it hot with rice or roti.
Grind the spices to a smooth paste with the coconut.
Heat oil in a pan, cumin seeds, add cloves, cardamom, cinnamon and bay leaves.
Add chopped shallots, green chillies and sauté it
Add ginger garlic paste and fry it.
Add the ground paste and salt, cook it for few minutes.
When the oil floats on the top, add the half boiled potato pieces,yogurt and mix it well
Cover it and pressure cook it for 3 whistles in a low flame.
Garnish with fresh coriander and serve it hot with rice or roti.
Wednesday, April 16, 2014
Fish Chukka Recipe - Indian
Fish Curry - Fish Chukka Recipe - chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations - chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.
Fish Curry - Fish Chukka Recipe - Spices and cooking method
Fish Curry - Fish Chukka Recipe - The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, in the first part fish pieces cooked with , onion tomato, ginger garlic gravy. Then fish is added to the tadka red chillies & cumin. The dry roasted spices powdered, added to the fish with tamarind juice.The curry is cooked in the slow process till the gravy is dry. Tt makes the fish very juicy, tender and well coated with spices.The texture and taste of the recipe is great.
Fish Curry - Fish Chukka Recipe- Nutritional health benefits
Fish Curry - Fish Chukka Recipe - Fish is highly recommended for healthy diet.High concentrations of Omega-3 fatty acids improves the memory performance and prevents Alzheimer's disease. ,depression and dementia.Essential fatty acids reduce bad cholesterol levels yet maintain good cholesterol levels.
Fish Curry - Fish Chukka Recipe - Fish promotes healthy skin along with digestive health benefits. It may be considered good for your skin for its high vitamin A, vitamin B3, and vitamin E which helps to prevent wrinkles, skin redness, and maintain moisture in your skin.
Fish Curry - Fish Chukka Recipe - Serving method
Fish Curry - Fish Chukka Recipe - is perfect dish either for lunch or dinner. Fish Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Fish Chukka is must try dish that anyone can do and love it. Delicious recipe.
Ingredients
Fish -500gms
Tamarind juice-3tbsp
Salt to taste
Oil
Tamarind juice-3tbsp
Salt to taste
Oil
For the Tempering / Tadka:
Cumin seeds-1tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp
For the Sauté:
Shallots-250 gms
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Tomatoes- 2 small(make it puree)
Turmeric -- 1/2tsp
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Tomatoes- 2 small(make it puree)
Turmeric -- 1/2tsp
Spices Used for the grinding
Cumin seeds-11/2 tbsp
Red Chillies-5
Coriander seeds-2tbsp
Red Chillies-5
Coriander seeds-2tbsp
Garnishing-optional
Fresh Coriander -- 1/3 bunches
Tuesday, April 15, 2014
Easy Lamb Rogan Josh Recipe, Indian Food- Lamb Curry
Learn how to prepare Lamb Curry at home Indian style called Lamb Rogan Josh. This flavourful dish is mild in taste yet flavorful and aromatic. A must try dish for all Lamb meat Lovers, best when served with rice or naan.
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Ingredients:
350 gms Lamb
3 tbsp Yogurt
1/4 tsp Salt + 1/2 tsp salt
1/2 tsp curry powder
1 tsp ginger-garlic paste
2-3 tbsp oil
1 tsp paprika
1 cinnamon stick
1 bay leaf
1 black cardamom
2 green cardamom
1 chopped onion
2 tomatoes (Pureed)
1/4 cup Red Bell pepper (I love to use them as they give a good bite to the curry and enhance the color)
1/4 tsp nutmeg
10-12 tsp saffron strands
Cilantro leaves for garnish
3 tbsp Yogurt
1/4 tsp Salt + 1/2 tsp salt
1/2 tsp curry powder
1 tsp ginger-garlic paste
2-3 tbsp oil
1 tsp paprika
1 cinnamon stick
1 bay leaf
1 black cardamom
2 green cardamom
1 chopped onion
2 tomatoes (Pureed)
1/4 cup Red Bell pepper (I love to use them as they give a good bite to the curry and enhance the color)
1/4 tsp nutmeg
10-12 tsp saffron strands
Cilantro leaves for garnish
Method:
- Marinade lamb pieces with yogurt,salt, curry powder and ginger-garlic paste for at least 30 mins. Overnight would be best.
- When you are ready to cook, heat 2-3 tbsp oil in a pan and saute cinnamons tick, bay leaf and cardamoms for 2 mins. Add onions and fry for 3-4 mins.
- Once onions start changing color, add puree of two tomatoes, salt and paprika. Cover the pan and cook for 5-6 mins.
- Check to see if your masala paste is ready. Oil will be oozing out and tomatoes would have reduced in volume. Now add the lamb and brown for 2-3 mins. Add Red Bell pepper.
- Mix thoroughly. Add Saffron and nutmeg. Next, add 1/2 to 1 cup of water depending on how thick or thin you want the gravy.
- Once the water comes to a boil, simmer lamb further for 3-4 mins. Lamb Rogan josh is now ready. Garnish with cilantro leaves and serve hot with naan, roti, paratha or rice.
- Marinade lamb pieces with yogurt,salt, curry powder and ginger-garlic paste for at least 30 mins. Overnight would be best.
- When you are ready to cook, heat 2-3 tbsp oil in a pan and saute cinnamons tick, bay leaf and cardamoms for 2 mins. Add onions and fry for 3-4 mins.
- Once onions start changing color, add puree of two tomatoes, salt and paprika. Cover the pan and cook for 5-6 mins.
- Check to see if your masala paste is ready. Oil will be oozing out and tomatoes would have reduced in volume. Now add the lamb and brown for 2-3 mins. Add Red Bell pepper.
- Mix thoroughly. Add Saffron and nutmeg. Next, add 1/2 to 1 cup of water depending on how thick or thin you want the gravy.
- Once the water comes to a boil, simmer lamb further for 3-4 mins. Lamb Rogan josh is now ready. Garnish with cilantro leaves and serve hot with naan, roti, paratha or rice.
Friday, April 11, 2014
Cardamom futures rise 0.67 per cent as demand picks up
NEW DELHI: Cardamom prices rose by 0.67 per cent to Rs 940.70 per kg in futures trade today as speculators created fresh positions after demand picked-up in the spot market against restricted supplies from producing belts.
At the Multi Commodity Exchange, cardamom for delivery in June rose by Rs 6.30, or 0.67 per cent to Rs 940.70 per kg in business turnover of 45 lots.
Likewise, the spice for delivery in May edged higher by Rs 5.20, or 0.57 per cent to Rs 914.70 per kg in 219 lots.
Analysts said besides pick-up in demand in the spot market, restricted supplies from producing regions mainly led to rise in cardamom prices at futures trade.
At the Multi Commodity Exchange, cardamom for delivery in June rose by Rs 6.30, or 0.67 per cent to Rs 940.70 per kg in business turnover of 45 lots. Likewise, the spice for delivery in May edged higher by Rs 5.20, or 0.57 per cent to Rs 914.70 per kg in 219 lots.
Analysts said besides pick-up in demand in the spot market, restricted supplies from producing regions mainly led to rise in cardamom prices at futures trade.
Thursday, April 10, 2014
How to make Icelandic pancakes
Here is how to make Icelandic pancakes. Hope you like the recipe and share it. We are going to add a lot of how to do something in Iceland to this YouTube channel.
Ingredients:
300gr flour
¼ teaspoon salt
3 eggs
1 teaspoon cardamom extract
2 teaspoon vanilla extract
3 teaspoon lemon extract
5 tablespoons sugar
1 teaspoon. Natron (baking soda)
1 teaspoon. baking powder
100 gr. oil
Gradually add milk in small increments until the batter is thin and ready to bake.
Wednesday, April 9, 2014
Pomegranate Cardamom Pumpkin Bread
Monday, April 7, 2014
Breaded Sea Bass Fish with Rice
3 oz sliced mushroom, 2 oz sliced green pepper, 2 oz carrot stick, 1 oz diced onion, 5 sea bass 250 g each, 3 ½ cup short grain rice, 2 oz vegetable oil,
Rice Spices: 1 tsp salt, 1 tsp mixed masala( coriander, red chili, black pepper, paprika, garlic, cumin, cloves, nut mage, ginger, cardamom, and black cardamom), 2 bay leaves, 2 tbsp mango pickle, 1 tbsp chicken stock powder.
Fish Spices: 1 tsp salt, 1 tbsp mixed masala, ½ tea spoon corianders.
Breading: 1 cup flour, 1 cup milk.
Chef Asak
Friday, April 4, 2014
Cardamom up 1% as demand picks up
Spice for delivery in May edged higher by 0.37%
Supported by rising spot demand, cardamom prices rose by 1.04% to Rs 880 per kg in futures trading today as speculators created fresh positions.
At the Multi Commodity Exchange, cardamom for delivery in April moved up by Rs 9.10, or 1.04% to Rs 880 per kg in business turnover of 169 lots.
Similarly, the spice for delivery in May edged higher by Rs 3.30, or 0.37% to Rs 906 per kg in 189 lots.
Analysts said fresh positions built-up by speculators after demand picked up in the spot market against tight supplies from growing regions mainly led to rise in cardamom prices at futures trade.
Supported by rising spot demand, cardamom prices rose by 1.04% to Rs 880 per kg in futures trading today as speculators created fresh positions.
At the Multi Commodity Exchange, cardamom for delivery in April moved up by Rs 9.10, or 1.04% to Rs 880 per kg in business turnover of 169 lots.
Similarly, the spice for delivery in May edged higher by Rs 3.30, or 0.37% to Rs 906 per kg in 189 lots.
Analysts said fresh positions built-up by speculators after demand picked up in the spot market against tight supplies from growing regions mainly led to rise in cardamom prices at futures trade.
Thursday, April 3, 2014
Thandai – A Nut and Spice Drink For The Festival of Holi
Thandai is a very popular drink from Rajasthan made from dry fruits, saffron and milk. The recipe is super simple to make and and healthy too. You can savour the Thandai hot, during cold winter nights or cold during the famous festival of Mahashivratri and Holi. The Thandai is often mixed with 'bhang' to make an intoxicating drink.
Make 6 servings
Ingredients to make Thandai Recipe
1 litre of milk (I used 2% milk)
3/4 cup sugar
a few strands of Saffron | Kesar
Ingredients to be ground into a fine powder
1/4 cup almonds, blanched and peeled
1/4 cup cashewnut
1/4 cup pistachios
2 tablespoons poppy seeds
2 teaspoons cardamom powder ( from 8 to 10 cardamoms)
1/2 teaspoon of cinnamon powder
8 to 10 whole black peppercorns
Method
Click here to see a cideo recipe of how to Blanch Almonds
Add the almonds, cashewnuts, pistachios, cinnamon, cardamom, black pepper and poppy seeds into a blender. Add a 1/4 cup of milk and grind the dry fruits into a fine paste.
In a heavy bottom sauce pan; add in the milk and saffron. Bring the milk mixture to a boil. When the milk begins to boil add sugar and simmer stirring continuously till the sugar melts.
Add in the powdered nut and spice mix into the milk and simmer for another 5 minutes. Turn off the heat and allow the mixture to cool and refrigerate.
Serve the Thandai chilled for the festival of holi or even serve it as a dessert drink after your festive lunch.
Wednesday, April 2, 2014
Blueberry Cardamom Smoothie – Fasting for Live
Tuesday, April 1, 2014
How to make Waffles – Indian style Recipe
Happy International Waffles Day Everyone :) In this recipe video you will learn how to make tasty Waffles - Indian style with simple Mango Compote.
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Ingredients/ Method:
2 cups all purpose flour
1/2 cup veg oil
1 tbsp brown sugar
4 tsp baking powder
1/2 tsp salt
1 and 3/4 cup (1.75 cups) milk
2 large eggs
1/2 tsp vanilla extract
1/4 tsp Kewra Essence/Extract
(This component is widely used in making Indian sweets and desserts)
1/4 tsp Cardamom Powder (simple crush green cardamom seeds to get this powder)
Pinch of Saffron
Mix all the ingredients thoroughly in a large bowl and then pour a portion of batter on a waffle griddle and cook until done. (Our waffle iron makes 2 at a time and usually cooks them within 3-5 mins. Individual Waffle irons may vary)
Compote/ Chutney
1 Mango
Tsp Sweetned dried coconut flakes
tbsp veg oil
1.5 tbsp sugar
drop of Kewra extract
(Chop Mango into small chunks and cook in a pan with tbsp oil, sugar (for caramalization), Kewra extract (for flavour) and coconut flakes (for texture/taste) for 5-7 mins. Pour over waffles and enjoy)
You can also enjoy these with Pineapple chutney. Recipe here:
https://www.youtube.com/watch?v=AjjX4...