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On the other, there are those who are focused on the real drawdowns that have started to occur in US oil stocks over the past month or so," he said.Remove from the heat and grind. Sieve the power to separate out the husks.Mix in the kewra water and mitha ittr and mix well. Sieve again. If the masala is still moist, dry indoors.Store in an airtight container.Dish: Saalan Subz Baadami KhaasA true flavour of the kitchens of Awadh.Ingredients1 tsp lazzat-e-taam50 gm beans, dicedinto 1-inch pieces1 cup cauliflower2 medium carrots,diced into ¼-inch pieces3 green chillies, slit2 medium onions, finely sliced½ cup shelled peas8 baby potatoes, China rubber seal for sale peeled100 gm almond, peeled1 bay leaf1 tsp caraway seeds6 green cardamom25 gm chironjee1 2-inch piece of cinnamon4 cloves1 tbsp ginger-garlic paste1½ tsp kashmiri red chilli powder2 tbsp poppy seeds1 tsp white pepper powder1 tsp kewra essence½ tsp rose water50 ml cream½ cup curd,2 tbsp gheeSalt to taste, Oil as requiredMethodHeat oil in a pan and fry the onions until golden brown. Remove and fry almonds and chironjee in the same pan until golden and keep aside. Add potatoes, stir-fry for a minute (adding a little water to prevent sticking).

Now, add stock and salt, bring to a boil and then reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked.Add tamarind, bring to a boil, reduce to low heat simmer, stirring occasionally, for 2-3 minutes. Repeat step with coconut milk and simmer till gravy is medium thick.Season to taste. Serve with potato jaalis, and optional rice.Spiced NutsIngredientsWalnut 50 gm Cashew nuts 50 gm Pistachio 50 gm Almond 50 gm Sugar 300 gm Chilli flakes 20 gm Celery 10 gm Vinegar 5 mlMethodTake a pan and caramelise the sugar. Add chilli flakes and vinegar. l Add dry nuts to the mix, caramelise and it’s ready to serve.Almond velvet soupIngredients15 to 20 almonds 3 cups white stock 2 tbsp butter 1 tbsp maida1 cup milk 1 tsp almond essence 2 tbsp fresh cream Salt and freshly ground black pepper to tasteMethodSoak almonds in hot water for 7-8 minutes. Take them out, peel and blend in a mixer.

Heat the butter in a saucepan, add flour and mix well — cook for a minute. Add stock and mix well, cook on medium heat for 2-3 minutes.Add milk, almond paste, butter, cream, salt and pepper.Cook on medium flame for 5 minutes and keep stirring. Add almond essence. Stir till it reaches a boil, pour into a soup bowl. Garnish with almonds and you could serve hot with a dinner roll.Railway chicken cutletIngredients200 gm chicken/mutton, minced15 gm ginger5 gm green chilli2 gm coriander 1 tsp salt 1 egg l 2 gm roasted jeera powder and garam masala 40 gm onions Bread crumbs 30 gmOil for fryingMint chutney2 wedges lemonMethodMix all the ingredients of marinade — ginger, green chilli, green coriander, salt, egg, jeera powder and garam masala with the chicken/mutton mince. Leave aside for an hour. Divide the mixture equally into small balls.Heat oil in a pan and deep fry the cutlets until golden brown. Serve with mint chutney, and lemon wedges.

Sauté onion and China rubber seal Manufacturers garlic in a pan. Add blanched and chopped spinach. Season and keep it separate.Sauté onion and garlic in another pan, and add lentil puree—adjust seasoning and keep aside.Cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloniArrange it on a plate and pour lentil sauce on top and serve piping hotVegetable dumpling with a lemon honey dipIngredientsCarrot -10 gmsBeans -10 gmsBroccoli -20 gmsCabbage-10 gmsSpinach -50 gmsTofu -20 gmsSalt- 5 gmsSesame oil- 5 mlGarlic -2 gmsLight soy sauce- 2 mlGinger-5 gmsLemon -2 mlHoney-10 gmsSpring onion-5 gmsWhole wheat flour-100 gmsMethodMake dim sum dough by kneading whole wheat flour with water, add a little salt to it and keep it covered.Make a mixture of vegetables with ginger, garlic and light soy sauceMake another mixture, add spinach, pok choy and tofu. Let the mixture cool downNow sheet the dough and make dim sum with both mixtures and keep it covered. Apply little oil to the tray so that the dim sum doesnt stickSteam the dim sum and serve hot with lemon honey dipStir fried vegetables in white garlic sauce with burnt garlic brown riceIngredientsBroccoli- 10 gmsPokchoy -10 gmsBaby corn-10 gmsCarrot- 10 gmsSpinach-20 gmsGarlic-10 gmsCorn starch-2 gmsBrown rice-100 gmsSpring onion-5 gmsMethodBlanch all the vegetables and keep aside. Cook brown rice.

Take a wok and sauté garlic and add vegetable stock and corn starch.Add all the vegetables and adjust seasoningIn another wok, add oil and brown rice and spring onion. Finish with burnt garlic.Serve piping hot with vegetables.Tokyo: Oil prices retreated from three-and-a-half-year highs on Tuesday as investors waited on an announcement by President Donald Trump on whether the United States will reimpose sanctions on Iran.Should Trump pull the United States out of a multi-nation agreement on Tehran’s nuclear program, Iranian crude exports could be hit, adding to tightness in the oil market, which is coming back into balance after years of glut.US West Texas Intermediate (WTI) crude futures CLc1 fell 63 cents, or 0.9 per cent, to $70.10 a barrel by 0024 GMT. At one point they fell below $70, after settling above that level for the first time since November 2014 on Monday.Brent crude futures LCOc1 were down 53 cents, or 0.7 per cent, at $75.64, having jumped 1.7 per cent to settle at $76.17 a barrel in the previous session.

The Greek salad, then, always finds its way to the table at any meal period.A traditional beverage to go with meals is Tsipouro, an alcoholic drink that is very similar to Sambuca. The interesting bit about the drink is that every village has an expert brewer, who supplies it to the whole neighbourhood. And it makes me proud to say that I’m my village’s Tsipouro brewer!MoussakaIngredients:6 Eggplants3 PotatoesVegetable oilOlive OilFor the meat sauce:750 gm Minced beef and lamb2 Red onions, chopped2 Cloves of garlic, chopped400 gm Chopped tomatoes2 tbsp Tomato puree1 tsp Sugar1 Glass of red wine1 Bay leaf1 Cinnamon stick¼ cup olive oilSea salt and freshly ground pepper to tasteFor the bechamel sauce:875 ml Milk100 gm Butter100 gm Flour2 Egg yolks100 gm KefalotyriPinch of nutmegMethod:Drizzle olive oil on the eggplants and bake for 20 minutes.Fry the potatoes after cutting them in thick slices.Heat a large pan to medium-high heat and add olive oil.Stir chopped onions and sauté, followed by garlic and minced meat.Slowly break it up with a wooden spoon and sauté.Stir in tomato puree, pour in the red wine and wait for it to evaporate.Add chopped tomatoes, sugar, China wholesale pneumatic seal a cinnamon stick, bay leaf and a pinch of salt and pepper.Once it starts to boil, turn down the heat and simmer with the lid on for about 30 minutes.Use a large pan to melt the butter over low-medium heat.Add the flour, whisking continuously to make a paste.Add warm milk and keep whisking.

Remove the pan from the heat and stir in egg yolks, salt, pepper, nutmeg and grated cheese.Add butter to the bottom of the pan and put a layer of potatoes and eggplants and pour in the meat sauce.Add a second layer of eggplants and top with the béchamel sauce.Sprinkle with grated cheese and bake the mousakka in a preheated over at 180C for about 30 minutes.Choriatiki saladIngredients2 Tomatoes cut into wedges½ Medium red onion, sliced into rings1 Cucumber, peeled and sliced into thick half moons½ Green pepper, sliced½ Red pepper, sliced6 Black olives6 Pieces of capers1 Small radish, cut into thin slices2 Pieces crumbled Ntakos bread200 gm Feta cheese, cut into cubes1 tbsp Red wine vinegar¼ cup extra virgin olive oil1 tsp dried oreganoSea salt to tasteMethodToss all ingredients together.Season with salt and pour the extra virgin olive oil and vinegar to the salad. Mix well before serving.Chef Stratos is the commis chef at Hyatt Regency, Thessaloniki.

I love to travel! Possibly, as an Army officer’s son, travel was in my DNA and a routine of life… passing through quaint, little towns that were completely unheard of while going for summer and winter vacations to our grandparents’ houses. The most anticipated part of the journey was the food that we’d discover on our way. Each train journey had its own special culinary story and was replete with familiar sounds of the vendors selling ‘cold drinks’ at the railway stations, tiffins packed for ever-hungry boys that my mother had to nourish.A trip down South meant idlis with exotic chutneys for breakfast and unknown villages with their names written in unrecognisable dialects rushing by. Every once in a while the pantry car would dish out delicious chicken cooked in local spices — a rail car rendition of a chicken chettinad with appams.

　　Iran said on Wednesday that it would resist any plan to restrain its oil output as fellow Opec ministers flew to Tehran to try to persuade the country to join the first global oil pact in 15 years.The talks in Tehran follow a deal reached on Tuesday by dominant Opec power Saudi Arabia and non-Opec Russia, the world’s top two producers and exporters, to freeze production at January levels if other big oil nations also agree to join.Opec Gulf producers — Qatar, Kuwait and the UAE — as well as Vene-zuela said they would join the pact, aimed at tackling a growing oversupply and helping prices recover from their lowest in over a decade.But Iran is the major obstacle to the first joint Opec and non-Opec deal since 2001, as it has pledged to steeply increase output in the coming months, seeking to rubber seal for sale regain market share lost after years of sanctions.

　　"Asking Iran to freeze its oil production level is illogical when Iran was under sanctions, some countries raised their output and they caused the drop in oil prices." Iran’s Opec envoy, Mehdi Asali, was quoted as saying by the Shargh daily newspaper on Wednesday."How can they expect Iran to cooperate now and pay the price " he said. "We have repeatedly said that Iran will increase its crude output until reaching the pre-sanctions production level."The freeze plan has so far failed to push up oil prices, due to concerns Iran would not participate and that a deal would do little to ease the global glut as it would still allow Russia and Saudi Arabia to keep pumping at near record levels.