Cardamom rise as demand picks up

Speculators created fresh positions, driven by pick-up in demand in the spot market

Press Trust of India / New Delhi Nov 30, 2012, 13:09 IST Cardamom prices rose by Rs 12.20 to Rs 981 per kg in futures trading today as speculators created fresh positions, driven by pick-up in demand in the spot market. Besides, less arrivals from producing belts further fuelled the uptrend. At the Multi Commodity Exchange, the December contract rose by Rs 12.20, or 1.26%, to Rs 981 per kg in business turnover of 680 lots. The January contract traded higher by Rs 10.20, or 0.99%, to Rs 1,040 per kg in 202 lots. Marketmen attributed rise in cardamom prices at futures trade to fresh positions created by speculators, triggered by a pick-up in demand in spot markets. http://www.business-standard.com/india/news/cardamom-rise-as-demand-picks-up/197815/on

Cardamom butter biscuits

How to Make Fish Molee

For details and pictures of this dish, please go to www.rashmisrecipes.com

Fish Molee also called Moilee is a popular dish from Kerala in the Southern part of India. It is a delicate stew-like curry, using local Kerala spices such as cardamom, cloves and peppercorns. The key ingredient is coconut milk which lends itself so well to mild fish such as catfish. It is quite easy to make, half the cooking can be done in the oven.
ingredients:
1 1/2 lbs. fish fillets, Catfish or Tilapia
1 medium onion, thinly sliced (see note)
1 cup coconut milk
1 medium tomato, pureed
3-4 cloves garlic
3/4 inch cube ginger
2 tbsps. vegetable oil
1 tbsp. lemon juice
1 tsp. salt, divided
1/2 tsp. turmeric, divided
1/2 tsp. cayenne
1/2 tsp. peppercorns
1/4 tsp. clove powder
1/4 tsp. cardamom powder
8-10 curry leaves
few slices of green chilies (optional)
1/4 cup chopped fresh coriander (optional)
lemon/lime wedges for garnish (optional)

How to make gingerbread (Elisenlebkuchen)

Ingredients:

6 eggs
500g (1lb 2oz) sugar (cane sugar)
240g (8½ oz) hazelnuts, finely ground
240g (8½ oz) almonds, finely ground
50g (1¾ oz) walnuts
100g (3½ oz) candied orange peel
100g (3½ oz) candied lemon peel
½ vanilla pod
½ teaspoon each of: cinnamon, cloves, coriander, pimento, maces, cardamom
zest of one orange (organic)
zest of one lemon (organic)
a piece of fresh ginger
wafers
chocolate coating
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Notes:
1. In the video it says tablespoons, where I actually meant teaspoons
2. You have to bake the gingerbread for 10 - 15 minutes at 200° Celsius (= 392° Fahrenheit)

Cardamom Rice with Cashew Nuts and Raisins

Fish Curry with Cauliflower and Potato (Bengali Style)

http://bengalicurry.blogspot.com/
Fish Curry is the most favorite in Bengal. There are thousands of ways to cook fish. Here is one of the common fish curry recipe in Bengal. Try this and let me know if you like it. Please rate and comment on my video; also subscribe to my channel for regular updates.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:
Fish : 4 pieces (I have used tilapia, you can use rohu or katla also)
Potato : 1 medium size cut into small pieces
Cauliflower : 4 medium size pieces
Onion : 1 medium size sliced
Tomato : 1 small size sliced
Green chili : 1 pieces cut into half
Cilantro : 1 small bunch for garnishing
Cooking oil : 5 tea spoon
Ginger garlic paste : 1 tea spoon
Panch Phoron : 1/2 tea spoon (fenugreek, mustard, kalonji, fennel & cumin)
Turmeric powder : 1/4 tea spoon
Cumin powder : 1 tea spoon
Coriander powder : 1 tea spoon
Chili powder : 1/2 tea spoon
Whole Garam Masala : cinnamon (1 piece), cloves (2 pieces) and cardamom (2 pieces) grinded
Salt : to taste
Sugar : to taste

Method:
1. Get fish pieces into a bowl. Mix little salt and pinch of turmeric powder with it.
2. On the oven heat a frying pan and add 2 and 1/ 2 tea spoons oil on it.
3. When the oil is hot, put fish pieces on the pan to fry.
4. When the side is brown color, it is fried, flip them to fry the other side.
5. Pick fired fish pieces from the pan and keep separately.
6. There will be some oil left on the pan to fry potato and cauliflower slightly. Add them on the pan. If the color is brown then the side is done, flip the other side to fry.
7. Keep fried potato and cauliflower separately.
8. Put a bigger pan on the oven for the curry.
9. When the pan is hot, add remaining 2 and 1/ 2 spoons oil.
10. Now when the oil is little hot, add panch phoron on the oil.
11. Mix panch phoron with the oil and then add onions and green chili with it.
12. Fry onions slightly and then add ginger garlic paste with it. Mix the paste properly with onions until the onion is brown color.
13. Now add tomato on the pan.
14. Add salt and sugar, mix all these together and put a lid on it to soften tomatoes quickly. Leave it for 3 minutes.
15. After 3 minutes open the lid and now press boiled soft tomatoes using the spatula to mix it with onions.
16. Then add turmeric powder, cumin powder, coriander powder and chili powder with it. Mix them with the remaining spices and let it cook again for 2 minutes.
17. After 2 minutes when all these spices are mixed well together, add slightly fried potato and cauliflowers with them.
18. Mix the gravy with potato cauliflower and add 1 cup of water. Put a lid and allow potato cauliflower to boil properly. It will take approximately 4 -- 5 minutes on medium heat.
19. Check periodically to see if there is sufficient water to boil them. Press one potato with the spatula to check if boiled.
20. When the gravy with potato and cauliflower is ready, add fried fish with it.
21. Again the fish will be boiled with the gravy for approximately 4 minutes so that it will soak some of the gravy to being a great taste together. Some more water can be added at this point to make sure that some gravy will be left after boiling and it is not sticky.
22. After 4 minutes, the fish curry is boiled. Sprinkle grinded garam masala on top and transfer the curry to a serving bowl.
23. Garnish with cilantro and enjoy this Bengali style fish curry with steamed rice.

Spanish Olives Marinated in Ginger, Cinnamon and Cardamom

Top Spanish chef, Omar Allibhoy, shows us how to make this quick and easy Spanish olive marinade with ginger, cinnamon and cardamon. Perfect for the festive season or if you fancy impressing dinner guests with an unusual dish!

For more recipe inspiration please visit: www.olivesfromspain.co.uk
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