Monday, June 10, 2019

4-8 June 2019 Daily Global Regional Local Rice E-Newsletter



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Bamboo Biriyani: Rustic flavours of Kerala

DECCAN CHRONICLE. | Edited by : ARPITA HALDER
PublishedJun 7, 2019, 12:47 pm IST
UpdatedJun 7, 2019, 2:24 pm IST
Immerse your sesnses in the flavours of this recipe as it takes you back to the rustic charm of Kerala.
Description: Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. (Photo: Sterling Wayanad)
 Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. (Photo: Sterling Wayanad)
Ever had biryani cooked inside a foot long bamboo? Yes, inside! In Wayanad, long-grained rice is cooked with authentic spices and your favourite meat inside a bamboo, which promises to give a punch to your taste buds.
Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. Try the hot biryani with freshly made cold raita.

Bamboo Biriyani
Ingredients:
500 gms chicken
2 tsp salt
1 tsp black pepper powder
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander seed powder
½ tsp cumin seeds
1 tsp biryani masala
2-inch pieces ginger
10 garlic
4 green chillies
Sufficient coriander leaves
Sufficient mint leaves
½ cup curd
2 cups basmati rice
4 tsp ghee/oil
Sufficient whole spices
Sufficient saffron water
Sufficient fried onions
Step 1
Take chicken into a mixing bowl. Add whole garam masala spices, salt as required, turmeric powder, red chilli powder, biryani masala, ginger garlic paste, coriander powder, fried onions, half a lemon, yoghurt, mint leaves, coriander leaves, oil and mix well. Leave it to marinade for an hour.
Step 2
Marinating the rice
Take raw basmati rice into a mixing bowl. Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chilli powder, biryani masala, onions, green chillies, mint leaves and mix well. Keep it aside for an hour.
Step 3
Assembling
Clean the bamboo until you find no dust inside. Grease the inner part with oil. Put 2 spoonfuls of chicken marinade first and then 4 to 5 spoons of rice. Repeat the process again. Add 1 ¼ cups of water. Water runs down to the bottom through the gaps. Cover the bamboo with an aluminium foil.
Step 4
Making Bamboo Biriyani
Set fire and put the bamboos on it. Leave for 30 to 35 minutes turning in between. Later remove it from the fire and leave for 5 to 10 minutes. Serve hot on a banana leaf.
Disclaimer: The recipe has been contributed by Chef Ratheesh, Sterling Wayanad. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same. 

What and How You Eat Affects Your Odds for Type 2 Diabetes

June 8, 2019, at 9:00 a.m.
More
Description: U.S. News & World Report
What and How You Eat Affects Your Odds for Type 2 Diabetes
More
By Serena Gordon
HealthDay Reporter
Description: https://www.usnews.com/dims4/USNEWS/de1b53e/2147483647/resize/300x%3E/quality/85/?url=http%3A%2F%2Fcom-usnews-beam-media.s3.amazonaws.com%2Fc8%2F3ee58b63b817e6358919b8b4a4cc91%2FHD747231healthy_shopping1092.jpg
(HEALTHDAY)
SATURDAY, June 8, 2019 (HealthDay News) -- The kind of foods you eat, and even the order in which you eat them can affect your odds of developing type 2 diabetes, three new studies suggest.
The studies -- being presented to the American Society for Nutrition -- found:
  • Switching to a mostly plant-based diet (but one that could still include meat and dairy) could reduce the risk of type 2 diabetes by as much as 60%.
  • Eating greater amounts of vitamins B2 and B6 was linked to a lower risk of type 2 diabetes, while getting more B12 in the diet seemed to be associated with a higher risk of type 2 diabetes.
  • The order that you eat your foods appears to matter. People who ate vegetables before having meat or rice had lower blood sugar levels, along with positive changes in their hunger hormones.

Dr. Rekha Kumar, an endocrinologist at NewYork-Presbyterian and Weill Cornell Medical Center in New York City, reviewed the findings.
"Emphasizing fruits and vegetables and whole foods is a very practical and easy way to manage type 2 diabetes," she said. "Half your plate should be green, even at breakfast, when you could have an egg white omelet with spinach for example."
As for the sequence of eating, Kumar said vegetables, high-fiber foods and even protein take longer to leave the stomach, which slows down the rise in blood sugar levels.
"Theoretically, changing the order you eat foods could have implications on weight and appetite control," she said.
Prioritize plants
The first study included more than 2,700 people recruited at an average age of 25. Forty percent were black and nearly 60% were women. Their health and diets were followed over 30 years.
People who made the greatest improvement in dietary quality from early to middle adulthood cut their odds of diabetes by almost two-thirds compared to those whose diet quality declined slightly, the study found.
What constitutes a quality diet? Researchers said it's one that contains more "nutritionally rich, plant-centered" foods.
The study's lead author, Yuni Choi, a doctoral candidate at the University of Minnesota-Twin Cities in St. Paul, said a plant-centered diet is high "in natural plant foods, low in highly processed plant foods and generally low in animal-based foods."
So, vegetables, fruits and whole grains get a thumbs-up, but white bread and white rice get low-quality scores. Choi said this type of diet can include some lean meat and low-fat dairy.
On average, those who improved their diets the most ate four or more servings of vegetables daily, two servings of fruit, 1-1/2 servings of nuts or seeds, nearly two servings of whole grains, less than one serving of processed meat and about one serving of red meat, Choi said.
Choi and her advisor and co-author, David Jacobs, think the diverse nutrients found in plant foods help to prevent diabetes.
'B' gets an A for health
The second study looked at dietary data from about 200,000 American adults over 15 years.
People who had the most vitamin B2 and B6 had a roughly 10% reduction in their diabetes risk. B2 is found in eggs, lean meat, green vegetables and fortified grain products such as cereals and bread, according to the U.S. Department of Agriculture. B6 is found in fish, lean meat, fruits (other than citrus), and potatoes and other non-starchy veggies.
Though total vitamin B12 intake wasn't linked to a higher risk of type 2 diabetes, the odds rose 11% when researchers looked solely at B12 from food sources. They found no similar increase in diabetes risk from B12 in diet supplements. They said this may be because B12 in foods often comes from animal products.
The third study found that the order in which you eat can affect your blood sugar levels. Researchers asked 16 Chinese adults, mostly men, to eat five experimental meals in a set order. The meals contained a vegetable, meat and rice, and portion sizes stayed the same.
Overall, the smallest spike in blood sugar levels resulted when vegetables or meat were eaten first. The meal with vegetables, meat and rice eaten separately, in that order, led to a lower increase in blood sugar and a favorable response in appetite hormones.
"The way we eat and present food to our mouth may have significant physiological effects," said study author Christiani Henry, director of the Clinical Nutrition Research Center at Singapore Institute for Clinical Sciences.
Henry said fiber and other nutrients in vegetables appear to slow the transit time of food, which may also slow the rise in blood sugar levels after eating.
Eating vegetables first is "a simple, practical way to reduce blood glucose rise when eating rice," he said. Henry added that more research is necessary to see if similar changes would help control blood sugar spikes for foods eaten in places like the United States.
The three studies were scheduled to be presented between Saturday and Tuesday at the American Society for Nutrition meeting in Baltimore. Research presented at meetings is typically seen as preliminary until published in a peer-reviewed journal.
More information
Read more about nutrition and diabetes from the U.S. National Institute of Diabetes and Digestive and Kidney Diseases.
Copyright © 2019 HealthDay. All rights reserved.

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Odisha to be ancillary steel hub: Pradhan

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Union Minister for Petroleum and Natural Gas and Steel Dharmendra Pradhan and Union Minister of State for MSME, Agriculture, Animal Husbandry, Dairying and Fisheries Pratap Sarangi conducted a review meeting on tourism development and restoration works going on in Fani-affected Puri on Saturday.
They discussed with district administration officers, bankers, hoteliers and rice millers soon after visiting the Shreemandir and seeking the blessings of the Trinity. 
“While India is the second largest steel producing country in the world, Odisha is a steel hub in it. The Union Government with support of the State Government  will make Odisha an ancillary steel hub and provide jobs to a large number of youths,”
Pradhan told reporters after the meeting.
Similarly, Sarangi said the Union Government would make all efforts to restore small and medium industries ravaged in the Cyclone Fani. More  importance would be given on coir industries, said Sarangi.
Among others, Puri MLA Jayant Sarangi and Brahmagiri MLA Lalitendu Bidyadhar Mohapatra, both of the BJP, were present.

Payment haze: Rice, soya exporters unable to sign contracts with Iran

Iran has been a major destination for the export of soya bean meal.

By
, ET Bureau|
Jun 07, 2019, 08.50 AM IST
0Comments
Getty Images

Description: rice-gettyAccording to the trade, basmati rice (1121 variety) has moved from Rs 73 a kg in the first week of May to touch a high of Rs 82 a kg.

New Delhi: Indian rice and soya bean exporters have asked the government to issue guidelines about the system of payments for exports to Iran because they are unable to sign contracts in the absence of clarity after the US ended India’s waiver from sanctions against Iran. Iran has remained the largest importer of basmati rice from India in recent years, buying over 30 per cent of the total exports of the commodity from India. It also buys more than a quarter of the 1.5 million tonnes of soya bean meal exported from India.

“We are worried about what will happen with exports to Iran. The government should bring some clarity for the trade,” said Aman Gupta, MD at Shiv Shakti Inter Globe Export. He said they were currently meeting deadlines of old export contracts.

“Iranian importers usually go for bulk buying like 100-200 containers. At this stage, we are only signing smaller orders of 10-20 containers. Some exporters have even stopped future contracts,” said Gupta.

Iran has been a major destination for the export of soya bean meal, which is used by the livestock and poultry feed industry. “We have been exporting 1 lakh tonne soya bean meal every month, which has now come to a standstill because of no clarity on remittance,” said Davish Jain, chairman at Soybean Processors Association of India (SOPA). He added that good exports from the country had ensured that farmers got remunerative prices. Exporters said they were getting payments from the UCO Bank, but have been told informally not to go for letter of credit (LC) transactions owing to the threat of any new US sanctions. “We are only exporting when money is being sent in advance,” said an exporter from Mumbai. This has led to volatility in basmati rice prices, they said. According to the trade, basmati rice (1121 variety) has moved from Rs 73 a kg in the first week of May to touch a high of Rs 82 a kg and is now at Rs 77 a kg, said an exporter.

“With the formation of the new government at the Centre, we are hopeful of getting some guidelines and directions about the system of payments and trade ties with Iran,” said Vinod Kumar Kaul, executive director at All India Rice Exporters Association. Iran imported 10.80 lakh tonnes of basmati rice from India, valued at Rs 781 crore, in the 10 months to January 2019.

Saturday 8 June 2019

A taste of Mauritius: Sunny-side-up egg, chicken and pak choi rice bowl

 

Sunny-side-up egg, chicken and pak choi rice bowl
Maldivian tuna curry
The Island Kitchen by Selina Periampillai
Chilli dhal fritters


  • A taste of Mauritius: Sunny-side-up egg, chicken and pak choi rice bowl
Independent.ie
Selina Periampillai brings the vibrant flavours and colours of Mauritius and the Indian Ocean to the table.
https://www.independent.ie/life/food-drink/recipes/a-taste-of-mauritius-sunnysideup-egg-chicken-and-pak-choi-rice-bowl-38183094.html
https://www.independent.ie/incoming/article38185297.ece/fb387/AUTOCROP/h342/iw%2021008559_1.jpg
Selina Periampillai brings the vibrant flavours and colours of Mauritius and the Indian Ocean to the table.
SUNNY-SIDE-UP EGG, CHICKEN AND PAK CHOI RICE BOWL

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It's all about the egg dripping through the rice.
Selina Periampillai says bol renverse - a creole term meaning upside-down-bowl - is a theatrical Mauritian dish.
It's pretty simple but get it right and you'll be rewarded with the unveiling of a perfect dome of rice, topped with chicken, vegetables and a golden egg.
Gluten-free, dairy-free & vegan
Serves 4
Ingredients
250g basmati rice
2tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2.5cm piece of fresh root ginger, peeled and finely chopped
1 carrot, cut into thin matchsticks
125g shiitake mushrooms, sliced
130g baby corn, chopped
300g chicken breast, cut into strips, then halved
200g pak choi, trimmed, stalks cut diagonally into thin slices, leaves torn
2tbsp light soy sauce
1tbsp oyster sauce
1tsp fish sauce
1tsp cornflour, mixed with 150ml water
1tbsp olive oil
4 eggs
3tbsp finely chopped chives
Chilli paste to serve
Method
1. Firstly soak the rice for 30 minutes in cold water (or wash a few times until the water runs clear). Drain well. Cook your basmati rice according to the packet instructions.
2. Place all your prepared vegetables and the chicken on a large plate, so everything is ready to add to the wok.
3. Place a large wok over a high heat and add the vegetable oil. Once the oil is hot add in your onion, garlic and ginger and, using a metal spoon or spatula, keep stirring the ingredients in the pan to avoid burning. Fry for one to two minutes.
4. Tip in the carrot, mushrooms, corn and chicken strips, give that all a good mix together and cook for two minutes while stirring. Next goes in the pak choi, which will wilt down eventually. I use all of it, even the white harder ends, which retain a nice crunch when cooked.
5. Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and give them a good stir. Pour in the cornflour water mixture - this will thicken it all up and result in a glossy, light brown liquid.
6. Turn the heat down to a medium simmer, cover and gently cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside.
7. In the meantime, fry the eggs. Heat the olive oil in a frying pan on a medium-high heat and crack in the eggs, one at a time. Cook for around four minutes, taking care not to break the yolks, then turn off the heat and let them sit for one minute.
8. Take four medium-sized bowls, one per person, and begin to layer up your magic bowl. First divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can't see any of the chicken mixture.
9. Take a dinner plate and get ready to invert your bowl (this is the trick). Place the plate over your bowl and, holding the plate securely, flip it over (so the bowl is upside down on your plate). Gently lift up the bowl to unveil your bol renverse, and carefully place an egg on the top. Scatter with chives and add chilli paste on the side.

CHILLI DHAL FRITTERS
Chilli dhal fritters


Packed with green chillis and coriander, they make perfect on-the-go snacks. These chilli dhal fritters - known as 'gateaux piments' - are one of the most popular street food snacks in Mauritius. Periampillai's cookbook includes a recipe for a green chilli chutney that makes perfect dunking material for these little fried balls. Or do as the locals do and chuck them generously into a crusty baguette.
Makes 25
Ingredients
200g yellow split peas
3 spring onions, finely chopped
2tbsp finely chopped coriander
2-3 green chillies, finely chopped
1tsp salt
Freshly ground black pepper
1L vegetable oil, for deep frying
Method
1. Place the yellow split peas in a large bowl and cover with cold water. Leave to sit overnight and soak.
2. The peas should have puffed up slightly and the water reduced by the next morning. Drain them well and tip into a food processor. Blitz until the peas are a coarse paste and clump together. Tip the crushed peas into a large mixing bowl and add all the other ingredients apart from the oil. Combine well with a spoon.
3. Take a tablespoon of the mixture in your hands and, pressing firmly, form into a ball shape (about the size of a golf ball). Each will weigh around 25g and you should get 25 balls. Repeat with the remaining mixture and place them all on a plate ready to be fried.
4. Pour the vegetable oil into a deep, heavy-based saucepan or deep fat fryer and heat to 180°C. You can tell when the oil is the right temperature by dropping a small cube of bread into the oil. If it browns evenly in 30 seconds then it is ready. When the oil is hot enough, carefully drop in the balls (about four or five at a time, to prevent overcrowding in the pan).
5. The fritters should sizzle in the oil. Using a fork or a slotted spoon gently move them around so they colour evenly. It will take a couple of minutes until they are golden brown and cooked throughout. If they brown too quickly, reduce the heat slightly to make sure they cook inside.
6. Drain on a wire rack with kitchen paper underneath to catch any excess oil. Serve with coriander green chilli chutney or crushed into a crusty white baguette.
MALDIVIAN TUNA CURRY
Maldivian tuna curry


'Dhon Riha' celebrates two important ingredients in Maldivian cuisine: tuna and coconut. Coconut is served at almost every meal in the Maldives, Periampillai explains. In this dish, known as 'Dhon Riha' in the Indian Ocean archipelago, the tuna is enhanced with Southern Indian spices such as cardamom, curry leaves and turmeric. Unlike lots of curries though, this can be prepped in 15 minutes and cooked in a further 15, proving authentic Maldivian cuisine can be easier to whip up mid-week than you might have thought.
Serves 2-4
Ingredients
500g tuna steak, cut into 2.5cm pieces
1tbsp coconut oil
4 garlic cloves, finely chopped
2 cardamom pods, seeds only, crushed
2.5cm piece of fresh root ginger, peeled and finely chopped
10 curry leaves, finely chopped
1 green chilli, finely sliced
1 onion, finely sliced
½tsp ground fennel seeds
½tsp ground cumin
½tsp ground turmeric
½tsp black pepper
400ml tin coconut milk
1 cinnamon stick
Sea salt
Coriander, to garnish
Method
1. Lightly salt the fish and set aside.
2. In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this saute until fragrant - usually around 30 seconds. Add the onion slices and cook until softened, around five to seven minutes. Add the rest of the spices: The fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic.
3. At this point, transfer everything into a food processor and blend to a coarse paste.
4. Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and half a teaspoon of salt.
5. Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly.
After five minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.





Thailand aims to export 10m tons of Thai rice in 2019
Each year, Thailand exports an average of 10 million tons of rice to markets worldwide, generating more than 150 billion baht in revenue
Description: https://i.ytimg.com/vi/pUaE6Xh4w1M/hqdefault.jpg


Rice is important to Thailand in many respects, including for the economy, society, culture, environment and food security. It is the main economic crop as well as an important export product of Thailand. Each year, Thailand exports an average of 10 million tons of rice to markets worldwide, generating more than 150 billion baht in revenue, making Thailand the world’s top rice exporter. Nowadays, the way of life and consumption habits of rice consumers worldwide is changing. Therefore, it is necessary for Thailand to adjust and develop the rice production process to meet the needs of various consumer groups to make Thailand a sustainable food source for the world in the future, which will benefit Thai people and the world community. Commerce Ministry Permanent Secretary Bunyarit Kallayanamit says that the Ministry of Commerce still maintains a target of 10 million tons of rice exports this year. The export value is projected to be close to 180 billion baht. The Ministry of Commerce has maintained its rice export forecast because it believes that the trade war between the United States and China does not affect the demand for rice and the El Nio phenomenon that affects many countries is likely to increase Thai rice prices. From discussions with farmers, it was found that farmers are satisfied with rice prices. Every government has placed importance on rice because it is the main agricultural product of the country and Thailand has about four million rice farming households. Meanwhile, in the second half of this year, the Department of Foreign Trade plans to stimulate the sale of rice by assigning a trade delegation, from both the public and private sectors, to conduct trade negotiations with important partner countries in order to expand markets as well as to encourage the private sector to find the markets itself, especially new markets. Mr. Bunyarit expressed his confidence that Thailand will certainly be able to export 10 million tons of rice this year. National News Bureau Of Thailand
Date: 07-Jun-2019
India, Thailand rice export prices rise, Bangladesh rates seen less competitive
Description: http://www.newagebd.com/files/records/news/201906/74577_113.jpg
A worker spreads rice for drying at a rice mill on the outskirts of Kolkata, India, January 31, 2019. — Reuters photo
Rice export prices in India and Thailand strengthened this week as gains in local currencies prompted traders to raise prices of the staple, while Bangladesh will likely struggle to compete with top exporters despite a slide in domestic rates. India’s 5 per cent broken parboiled variety was quoted around $366-$369 per tonne this week, up from last week’s $364-$367. ‘For the last few weeks demand is weak. Buyers are reluctant to make purchases at current price level,’ said an exporter based at Kakinada in the southern state of Andhra Pradesh. The Indian rupee hit the highest level in more than seven weeks on Wednesday, reducing exporters’ margins from overseas sales. The late arrival of monsoon rains in India could also delay planting of summer-sown rice, dealers said. In the world’s second largest exporter, Thailand, benchmark 5 per cent broken rice prices narrowed to $393-$402 a tonne on Thursday, free on board Bangkok (FOB) from $385-$402 last week. ‘The baht is stronger and this is the only factor that is influencing the price right now,’ a Bangkok-based trader said. Demand for the Thai variety has, however, remained flat since the start of the year, with traders not expecting any major changes in the short and medium term. ‘In the past, demand used to pick up towards the end of the Muslim holy month of Ramadan but this year there has been no sign of that,’ another Bangkok-based trader said. Bangladesh, meanwhile, will find it difficult to export rice given the country’s produce was expensive even after a fall in domestic prices, traders said. ‘Overall rice export markets are dull now. Moreover, we’ll have to compete with India and Thailand. They can offer less than us even after the fall,’ a trader in Dhaka said. The South Asian country last week lifted its long-standing ban on rice exports, hoping to sell as much as 1.5 million tonnes to support farmers following a drastic drop in domestic prices. ‘Bangladesh’s rice is very expensive compared to supplies from India or Thailand. At the market price no one will buy it,’ said a Mumbai-based dealer with a global trading firm. In Vietnam rates for 5 per cent broken rice were quoted around $350-$360 a tonne on Thursday, compared with $350 last week, traders said. ‘Prices of the winter-spring harvest edged up due to low supplies, while prices of the ongoing summer-autumn harvest remained flat from last week,’ a trader based in Ho Chi Minh City said. Buyers from Philippines have purchased the winter-spring harvest rice strongly over the past few weeks to get the remaining supplies of winter produce, which is of higher quality than the summer-autumn harvest, the trader said. However, shipments from Vietnam are expected to be moderate for the rest of this month before the summer-autumn harvest peaks, according to traders.

Date: 08-Jun-2019


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