| 4-8
Office Eid Holidays Choti Eid Monday to Friday and Saturday |
Bamboo Biriyani: Rustic flavours of Kerala
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.
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.
By Serena Gordon
HealthDay Reporter
HealthDay Reporter
(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.
Tags: behavior, diabetes, diet and nutrition
MORE HEALTH CARE NEWS
Healthcare
of Tomorrow
New
Health Care Index Shows Increased Costs
Risks
Are High at Low-Volume Hospitals
RECOMMENDED
Brexit
Frays British Party Loyalty
California
Police Receive Failing Grade
10
Safest States in America
ME’s
Internet Privacy Law
Globally,
Support for Gay Rights Is Growing
RECOMMENDED
The 10 Worst Presidents
Not all U.S.
presidents are missed once they leave the White House.
Odisha to be ancillary steel hub:
Pradhan
Sunday, 09 June
2019 | PNS |
BHUBANESWAR
·
SHARE
·
·
·
· TT
· TT
·
·
·
0
·
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
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.
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.
“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
- 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
Please log in or register with Independent.ie for free access to this
article.
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
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
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
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
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.
Author
Name: http://www.newagebd.net/article/74577/india-thailand-rice-export-prices-rise-bangladesh-rates-seen-less-competitive
Date: 08-Jun-2019
