Murg Khada Masala (Chicken with Spices)

Ingredients:
1 pound fresh or frozen cranberries
1 cup sugar
1 seedless orange
1/2 cup water
1 teaspoon cardamom seeds or 1/2 teaspoon fresh grated ginger

Makes about 4 cups of cranberry sauce

Red Lentil Soup

Ingredients

Serves: 6

1 teaspoon olive oil
1 large red onion, diced
salt and freshly ground black pepper, to taste
2 (400g) tins chopped tomatoes
225g fresh or frozen spinach
375g red lentils
450ml water

1 dessertspoon dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder


Preparation method
Prep: 15 minutes | Cook: 30 minutes
1. Heat the oil in a large saucepan over medium heat then saute the onion until golden brown. Season with salt and pepper.
2. Transfer the soup to a blender (or use an immersion blender) and blend to desired consistancy.
3. Mix in tomatoes, spinach and lentils, then pour in the water.
4. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.

Samosa - Indian Appetizer Recipe

Prep Time: 30 min
Cook Time: 20 min
Makes: 12 (approx)

Ingredients:

For the crust:

All-purpose Flour – 1 1/2 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Lemon/Lime Juice – 1 Tbsp
Water – 1/4 cup + 2 Tbsp

For the filling:

Potatoes – 1 1/2 lbs, boiled, peeled and cubed
Whole Coriander Seeds – 1 tsp
Fennel Seeds – 1 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Sugar – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tbsp, minced
Lime/Lemon Juice – to taste
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Frozen Green Peas – 1/2 cup

Method:

1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.
2. In a bowl, mix All-purpose flour, Salt and Ajwain.
3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.
6. Heat Oil in a pan on medium heat.
7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
9. Divide Dough into small portions (slightly bigger than a golf ball).
10. Roll out each portion into a thin oval shape.
11. Cut the oval down the center to make two semi-ovals.
12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
14. Deep fry until golden.
15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup

Cardamom Prices Reverse Previous Day’s Gains, Fall On Weak Demand

Cardamom prices reversed its previous day’s gains, falling by 0.10 per cent on Friday at the domestic markets as the speculators booked profits at the prevailing levels in the midst of a subdued demand for the commodity. At MCX, Cardamom futures for July 2012 contract were trading at Rs. 1,346 per kg, down by 0.10 per cent, after opening at Rs. 1,347.40 against the previous closing price of Rs. 1,347.40. It touched the intra-day low of Rs. 1,340.60 till the trading. (At 11.01 AM today).

Moreover, the adequate stocks availability in the physical market due to higher supply from producing belts of Chandausi in Uttar Pradesh also put pressure on the cardamom prices.

Important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.

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.

http://money.sulekha.com/cardamom-prices-reverse-previous-day-rsquo-s-gains-fall-on-weak-demand_news_90734

Cardamon Black Tea

Ingredients: (Serving 2)
• Water
• 1 tsp Green Tea Leaves
• 1 Cup full creamed milk
• Salt to taste
• ¼ tsp Edible Baking Soda
• Fresh Milk Cream for Garnish
• 2 Green Cardamom

How To Make Cranberry Sauce

Ingredients:
1 pound fresh or frozen cranberries
1 cup sugar
1 seedless orange
1/2 cup water
1 teaspoon cardamom seeds or 1/2 teaspoon fresh grated ginger

Makes about 4 cups of cranberry sauce

How to Make Mini Caramel Apples

Ingredients

1 teaspoon cardamom, ground
1/2 cup pistachios, ground
15 tiny crab apples, washed and dried (can substitute lady apples)
15 candy apple sticks
Parchment paper
1 cup chocolate chips
15 Athens Mini Fillo Shells (1 box)
1 cup caramel, melted

Combine cardamom with ground pistachios on small plate.

Insert a stick half way into each apple.

Place a sheet of parchment paper on top of a cookie sheet.

In a small double boiler over low heat, gently stir chocolate chips until melted.

Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper.

Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look.

Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened.

Yield: 15 desserts