Cardamom rises 1.23% on spot demand

Slim arrivals in the market also pressurised prices
Press Trust of India / New Delhi Jun 29, 2012, 14:38 IST

Cardamom prices rose by Rs 15.20 to Rs 1,250 per kg in futures trade today as speculators enlarged their positions, supported by pick up in spot market demand for the ongoing marriage season.

Tight stocks position following restricted arrivals from producing regions further fuelled the uptrend in cardamom prices.

At the Multi Commodity Exchange, cardamom for August contract rose by Rs 15.20, or 1.23%, to Rs 1,250 per kg, with business volume of 47 lots.

The July contract gained Rs 10, or 0.75%, to Rs 1,332 per kg, with a business volume of 305 lots.

Traders said pick up in demand in the spot market, supported by the ongoing marriage season, mainly led to a rise in cardamom prices at futures market.

They said tight stocks following restricted supplies from Southern region also influenced prices.

http://business-standard.com/india/news/cardamom-rises-123spot-demand/176775/on

Pink Salted 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

Beetroot Samosa

BEETROOT SAMOOSA

250g beetroot, cooked
½tsp ground cardamom
25g raisins
30g coconut, finely grated
3-4tbsp castor sugar
30g ricotta cheese, crumbled
½tsp ground cardamom
125g unsalted butter
250g phyllo pastry
2tbsp poppy seeds
2tbsp sesame seeds
Icing sugar for dusting

1. Finely grate the beetroot and strain off any of the juices.
2. Heat a medium sized frying pan and add the grated beetroot along with half the ground cardamom.
3. Cook until there is no moisture in the beetroot. Add the raisins, coconut and the sugar and continue to cook for a few more minutes. Remove from the heat and allow the mixture to cool in a mixing bowl.
4. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside.
5. Melt half the butter. Lay a sheet of phyllo pastry onto a clear work surface and brush the sheet with melted butter.
6. Place a second sheet on top to fit exactly over the first. Now cut the phyllo pastry into strips approximately 5cms wide, then spoon enough filling into one corner of the strip (a heaped teaspoon will do).
7. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end and cut off any surplus pastry.
8. Brush the samoosas liberally with butter and sprinkle some poppy seeds and sesame seeds on the top side of the samoosas.
9. Bake in the oven at 200C for 10-12 minutes, until pastry is cooked and golden.
10. Finally dust with some icing sugar.

Mandazi Recipe - East African doughnuts

This recipe will make 36 Mandazi.
For this recipe you will need:
3 cups of all-purpose flour
1 egg
1 teaspoon active dry yeast
1 teaspoon of ground cinnamon or cardamom Optional
½ cup of sugar
1/ 2 cup of coconut milk or plain milk
1 tablespoon of vegetable oil or butter
1/ 2 cup of warm water
Oil for deep frying
Making the Mandazi:
The first step is to dissolve the dry yeast in the warm water
Next in a bowl beat the egg and incorporate the coconut milk in , add the sugar and mix well
Pour the oil in and stir well. Then set aside.
On cups of flour add the ground cinnamon and pour in the yeast mixture. Then mix well .
Next gradually add the egg mixture and the remaining cup of flour while mixing until you get a dough that is not too sticky.
Then transfer the dough on a flat area and knead the dough for 10 to 15 minutes until soft and elastic. If the dough stick to your hands you can sprinkle with a little bit of flour.
Then cover the dough with a napkin or aluminum and let it sit for 45 minutes.
After 45 minutes, divide the dough into small balls
Then use your rolling pan to flatten the balls into thick round shape.
Use a sharp knife or a cookie cutter to shape the dough into desired size, You can make triangles or circles.
The last step is to heat the vegetable oil on medium high heat and fry the mandazi until golden brown.
Remove and place in a paper towel to absorb the excess oil.
Serve warm with tea for breakfast or snack time. Enjoy

Cardamom decline 0.78% on profit-booking

Adequate stocks availability in the physical market also put pressure on cardamom prices

Press Trust of India / New Delhi Jun 22, 2012, 12:20 IST

Cardamom prices declined by Rs 9.30 to Rs 1,180.10 per kg in futures trade today as speculators booked profits at prevailing higher levels, driven by a weak trend at the spot markets on sluggish demand.

Adequate stocks availability in the physical market also put pressure on cardamom prices, traders said.

At the MCX, cardamom for delivery in August declined by Rs 9.30, or 0.78%, to Rs 1,180.10 per kg, with a business turnover of 20 lots.

The July contract lost Rs 8.40, or 0.65%, to Rs 1,288.40 per kg, with a business turnover of 240 lots.

http://www.business-standard.com/india/news/cardamom-decline-078profit-booking/175782/on

Yemeni Milk Tea

Ingredients:

Milk
Cardamom
Cloves
Sugar
Black Tea

Rice and Mincemeat Filo Tarts

Ingredients:

125g Tilda Pure Basmati rice
¼ tsp ground cinnamon
4 cardamom pods, crushed
250ml water
225g mincemeat
270g ready-prepared filo pastry
50g butter, melted
2 tsp icing sugar


PREPARATION
1. Preheat the oven to 200oC, gas mark 6.
2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender, cool slightly. Mix in the mincemeat.
3. Cut all the filo sheets into 4 squares.
4. Place 1 square on the work surface and brush with melted butter, place another square on top at an angle and brush with butter repeat with another 2 squares.
5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
6. Spoon the rice mixture in the middle of each shell.
7. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving