cereals c, grains - ipindiaservices.gov.in
Transcription
cereals c, grains - ipindiaservices.gov.in
CEREALS C, GRAINS # l6? : i ii.,;,uii..,'r,,1ri {.-ii :",,'i i i i iii:':, i,-,1'i,,"i\;,,iiti .. . interspersing a land IV'here of unending splendours... glittering hillscapes and pictaresque landscapes a story of enchanted fairy tale. unleash 'Where swathes of farmland sweep across its planes and ualleys. 'Where euery grain of pricelex quality euokes the regal splendour. Bringing in a sweet freshness into our liues and happiness to our minds. Call it Nature's Paradise or the Abode But we call it INDIA!! o[ Gods. A LAND of ABUNDANCE, DIVERSITy OPPORTUNITY... INDEED !!I and ,'Se ' "-- -.b. f,l r-' I5i Siihii-: '.ll i'lli- lriiri:.:'i'i,,{,,',; ftJ ' f6o Rice: Basmati has been the choice of Royals sir,.ce 1676, when Aurangzeb sat on the throne of Delhi. The reasons are not far to seek. With a unique aroma of its own, it the flavour of the food preparations it is mixed with. It is litrle enhances W'heat: For centuries, wheat has remained the staple diet of millions in the world. In India it is predominantly grown in North 'Western Plains. For years, scientists have researched on this cereal grass to develop wonder that, this long-grained rice is the most expensive in the world. Over- centuries, the variety of Basmati has only improved, backed by modern technology of milling and grading. Also, several superior better durum wheat varieties. Durum wheat is hard wheat grown on clay soil and is preferred for bread making and pasta preparation. Vhy? Simply because it features high gluten strength and uniform gold colour. It differs from non-durum or 2{r wheat, which is the commercial high yrelding wheat. Today, India is exporting sufficient quantities of wheat and has overcome the situation of importing the non- Basmati varieties, having long and medium grains, have been introduced. The choices available are, Brown Basmati, Basmati Sela, Long grain white (Permal), Medium short grain Sela and many more. I ! I I SETTINC THE BENCHMARK HIGHER AND HIGHER a , I India has moved rapidly from an importer of food grain to become an exporter. It is now amongst rhe world's largest cereal and grain producer and is making its presence felt in world markets with its rypically diverse portfolio of it tenth amongst the world's wheat growers. In rhe last so most of the grains have come from improved yields. This revolution has been through consistent efforts fli-rq"s'ir Rice Paddy cereals. India, the second largest rice producer after China, is ranked decade, area under crop has remained steady, ltCI. Brown Rice Parboiled Rice Bssmati Rice Wheat Durum Wheat- FAQ -Other Cereals Millet Jawar sustained in genetic scienceand berreragronomic practices. Ragi (Finger MiUet) Bajra Pulses Dried Peas Chickpeas Kidney Beans Othcr Beans Lentils (Dricd Masoor') Cranrs Gram Dal Moong Tur (Arhar) Urad Other Pulses Milled Products Wheat Flour (Afta, Maida, Sooji) t63 '- -.''t-*i /,.\l I a!ra4'crr4! {] jY€r"tlJV . cAg3riuarJiiV r#INDIA l6t+ Irral-riy.erd Saluting the land o{ infinite mystique and boundless beauty that has enchanted the wotld through the ages. tl ' Spreading the Aroma of excellence 'With Where rolling plains kiss the feet of towering peaks, where history has painted wondorous landscapes through enchanred epics and fairy tales. its typically diverse portfolio of cereals and grains, India has made its mark in the world market. Among the world's largest cereal and grain producer, the Indian treasure house includes scented pearl.Basmati rice, \71-reat, Pulses etc. Let us take an aromatic journcy through the world of Indian grains. Where age'old recipes are nurtured with love and evolve into the myriad flavours o{ life, Where the mystical aura of eastern philosophy casts its shadows on hamlets, and villages and farms alike, THIS LAND of ABUNDANCE, DIVERSITY & OPPORTU NITY that offers the world the goodness of mother nature's produce in its freshest form. ' rir il[rilnnom ilnn$]ranmeril nrrl GwGrlq sIm$ Non , Bosmoti Rice The array of the finest rice in the world includes Brown Basmati, Basrnati Sela, Parboiled rice and manv more... Basmoti Rice This glistening jewel is an undisputed centre.piece of India's impressive array of cereals & grains. Blessed with a unique aroma that has given it the deserved sobriquet'Scented Pearl', BA ati lends a touch of class that can transform even the most ordinarv meal into a gourmet's delight. The preferred choice of the Mughal emperor, Aurungzeb, as far back as 1676, this long.grained rice is the most expensive in the world. With the passage of time, better varieties of this scented pearl have been developed thanks to the most modern milling, packaging and grading facilities, Wheat The cereal grass that has played a formative role in the unfolding of India's history. lts importance can be gauged by the sustenance that it has provided to countless Indians in the past. Today, wheat is the staple diet of millions of North Indians. Vheat cultivation has traditionally been dominated by the northern region of India. The northern states of Punjab and Haryana Plains , &1 --;\ vb '>-r^> :J- i -l rf It t Saudi Arabia, UK, Kuwair, USA, UAE, France, Canada, Italy, Yemen Republic Yemen Republic, Bangladesh, Philippines, Oman, Malaysia, UAE, USA, Thailand, Qarar, Bangladesh, Korea Republic Non. Basmati Rice Hong Kong, Kenya, Singapore Broken Rice Japan, Korea Republic, UAE South Africa, Saudi Arabia, UAE, USA, Netherlands, Ethiopia, Belgium Rice except Parboiled Bangladesh, UK, UAE, Spain, Ethiopia, Kuwait, Malaysia, Saudi Arabia tr I lg? l4t : 14! Your Gateway to a World of Quality Agri Products Now that you've had a tantalising preview of the sheer abundance and rich diversity of India's agri products, we would like to tell you how to access them. Get in touch with us, the Agricultural and Processed Food Products Export Development Authority, commonly known as APEDA. We are an autonomous organization attached to the Minisrry of Commerce and lndustries, Governmenr of lndia, to facilitate trade links between lndian producers and global markets. More than 12,000 exportersarealready registered withus. APEDA will helpyoutoaccess all the information you needto source your products. We will also brief you on Government policies and procedures, provide you referral services, suggestsuitable partners for yourjoint ,..gri cultur al An d Proce ventules, and arrange buyer seller meets. APEDA has a regular presenceat international trade fairs, where ir exhibits the very best of theProduce of lndia. There's another side to APEDA: helping producers with result oriented schemes for infrastructural upgradation, improving technology inputs, better packaging and uncompromisinghygienicstandards. The Quality Produce of India logo is a mark ofpride and reliability. You will be seeing it on more and morepackages from India. APEDA's comprehensive knowledge of products, and its link with lndian agribusiness are at your service. Call or write in ro us at any of our offices in lndia. V* ss ed Fo o d Produ cts Export Devel oprm ent Auth ority Department of Commerce (Ministry of Commerce & Industries), Govt. of India www.aoeda.com r|r rm 3rd'Floor, NCUI Building 3, Siri [nstitutional Area August Kranti Marg, New Delhi - 110 016 Tet : +91. 6513219,0+ Fax : +91- 11. 6534870 email : headq@apeda.com lt- riuNrttmm 12,/1,/1, Palace Cross Road Bangalore.560 020 'fel : +91- 80. 3343425 Fax : +91- 80. 3364560 email' apedabh@vsnl.net Mayukh Bhawan Bidhan Nagar,Salt Lake City Kolkata. 700 091 Tel : +91- 33.33?8363 Fax : +91. 33.33?8680 email : apedacal@vsnl.net NIN|Iif,rI 4th Floor, Banking Complex Bldg. Sector. l9A., Vashi, New Mumbai - 400 705 Tel :. +91. 22- 7658949,7658973 email : apedamum@vsnl.net EITNilf,fIfTT 8th Floor, Chandra Vihar Bldg. Mukkaramlahi Road, Hyderabad. 500 001 Tel : +91. 40- 474594O Fax t +91- 4O. 4'?45947 email : apedahyd@hdz.dot.net.in cfllsGrlrrrl C,/o Assam Industrial Development Corporation R.G. Barua Road, Guwahati.?8l 024 g o I p Tel: +91. 361.202591 Fax : +91.361- 202600 email apr,eda2@sancharnet.in -s J d$ \,- I \g rJ $) taste bud5 I arona, grcat tdte. iilky texture, deli(ate @nalura and linea. kern€l dce ot the coniobseu.s. Aroma ot Basmati imparts its novel characteristics re in the {rodd. Basmati rke has an inherent but subtle nuttine$ that reallv by itsel{, no.dditbnal buner is necessary, allowing you to savor lronderfui lh! toald fom tim€ immemorial. Basmati, like all other best in bdaging you the b€n from Indian and Continental cuisine, using recipes. We are sure that you will tind the recipes to ,1, '. ,l t ( ( R i,,c"\ -, Basmati Rice Risotto Onion (yellow medi! n'size) - l Butler(1/2 r!.k) -4tablespoons chicken Broth (cannedor homemade)- 5 cupsor tnore 5altandPepper totaste Pamesar' Chese {f reehly g.ated) - 3/4<up ow Peel and finely chop the onion. Melt the butt€r in 6 4-to.5-guart $o.epan m€dium heat, stirring regutarty. Add the onion and cook, conttnuins to Jtiri irntilitturn5 lranslucent. lurn the heatdown iitheonion starts to brown. Me;nw-hite, tr e ctricit. trJttr 'oftand sepdkte $u.apa.. sel over medtum heat, dnd bing toa gentlesimmer Ad,us he hear ds needed to mainra,n are prppan nq rne xbotlo un.e tne onon B sott, add th€ Adlmiti rice dnd cool over medium io* i:.i.l rh;s,i..* trt".lJ" rli,f"." heat, rttrring constdntty, for dbout 3 minuies. Adjuntheheatas n<ersary-'iftheBasmatiri<eir.ootedat toohigha heai, iiw,llrum brcwnand rai€onan undesifabGflavor Urng a iadlc. *oop up dbout !/2 to y4cupof broth. pour rt io thepan wrth rh€ Batmdtirice, rtrrnng conrtanttywith a spoon. After therir$ fi ncemrxrurcw tookabrt toupy. As the Basmati ri.eb€qrns to cook, niritconstantti mak,no,urethat6u \.rabp dlons rheboltor or tre pan n does notsti<k. You seerittlebubbrerpop-p,ns up on iheriquid rrom ti,;;i; i;;". iaril,iriii"iii,.,ii 'orhat vigorousrvthanthis, tvrn theheatdown to medium-tow. 'hould when most_ofrh€ hquid into the;i<eand theBasmatirice ueginib rooli bit dry add a nother ladle of b.oth to the pan and stir constanrty, as before. 's;bsoib.i continue toaddlhe brorh in 1/z-t&t4-tupbatchesand 5tr theBarmaiiaeuntityou have uFd mostol th€ broth (rhiswifl probabtutakeabout o test wneth€r tne irtotto 13 @oked.spoon upa grain of E.smatiri(e a^d bieinto it -- ir shoutd be render without being toomushy.lfitisrti .runclry and tast€s. bit star(hI you witi ne€d to co;tinue adding kqud and <ooking turrher When rhe Barmati .ice is tenderand the.dsotto hrr a creamy @nsisten.y, atmon like rhick oarme6t, ir is done. I .,: (4 t Hiun Gadk dotes (minced) - 1 0 Shrimp (stElled and de-v€ined - 12 pound (fitm, cut ido I -inch €ub6) - 1 poutd trtltt fi* rninch rlntr, teii.de. hdt€d)'r pound Tomatoes (peeled. se€ded and finely chopped) 3 Pa6l€y (finely chopped) Or9.oi(R.s(trozen) 1 1/2 tablespoon cup Muss€i' (cleaned) - 16 andtinelychopp€d).2, fl.ce the rhrimp, fish and squid }|€at the olive oil in a wad€ paella pan ret otFfis hrmer lhe shdmp and tish, leaving the squid in the p.n. Add the the pel p;pdka and tomaloes, and to rElease the aromas. Stir stir in ihe p;prika tonrato mixture, and sti, in ihe paEley and bay l€a!€t. r, and rquid, and cool for 2 minut6, 3lir nng lrequ€tdi- Remove keheat an oven to 3 50 degres F. Add rhe hot brsth to the pan, (Paella rhould havejustenoush liquid to cook d(€, but r|ol fllls€k over the paella with the edges that will op€fitacing up. pear. Boilfor5to 10 minutes, oruntilromeottheliquid r€dtft . searoninqt. stk in the rcseN€d thtimp and fish, and arrangeltE Tranitur p*lh pan to the oven and cook, uncover€d, for 1oto oven. (over lootely. and ldsittor l0 nd raute? to3 minutes.Add thegarlicand eute anodt( minute rcle6re the aromas. Add the Batmati rice, ross to <oqai Ci$llhe ,tr 1 2 ' minutes, or until rice it almost <ooled and most ol lhe liquid is absorb€d minure! belore seMng. 1, I ;i ."\, *, -lt .:... chick€n Pieces (skinleir bone-in) - 3 lbt Basmata ce(w.shed.nddrain€d),3cups Vegelabl€, Cor. or Oliv€ Oil , 'l12 (p onionr(sli<ed)-3cup5 (optio€l) t-"' I L* ]F ^l 9 l..bl \ &i \.. -; +, Y ) , S€smati dr€ -450ml orrrpintle|€l In € nealudng Oliy!- of Grouidnut Ol ", nblrrpoont l*r .ds€.dr(&own)-lrbsrpoon tF lenchilli(hot fin lyiioppod)- | ;toFto (p€€led .nd orilnlo smm/y.ln dice) - l00g c.rrot (p€€led lnd olt into smm / y.in dice) Gnln L.nr {o,t inro 5mm/ %in s€gm€nti) Tunn€rk (ground) - 3q or % teaspoon Garam Marala - I tarspoon tr€ih Root Ging€. {Ye.yfinely grat€d) s.lt -59 of I %teaspoon Wata- 570mlor I pinr 1 jug or4oz - r, " 4Og or 1 %oz t€nspoon Dt g.tionJ: XtlgrtheBasmatiriceinseveral.lBngerofwaterthendrain.Putitinabowl,cor€rwitbFr.r.ndleaveiosoaltor30minutes,andth€ndralt. .:igiin. roon Put rhe oil in a heavy-brred p€n (with a tigtn-titting lid) and set it over a mediuh Hgh heat. wh€n il is hot. put in the mustad re€d5. A5 lhey begin lo pop - a matt€r of s€conds - put in the dilli, potato, (anot gr€ei beanr tum€ri., garam masah and gingei sa'Jr6, stining as Yidd:serves4-6 '*:',', .t s] t -, ) \ ) ,I 8r5.|nati ftr (rinr€dl - lZ orp 5u9ar' 1 <up Wat€r- 1lup Bdng Basmati ind 5aft to .Ioil d|€n ot, with foil 3dl on to r !|lj||€inlng ! t/zqrpsr anglahe chiI. to thi Yield: 12 (1/z-cup)seruings $ J ) ) ,,| C.ftlrh: kerh r|e|t springr Dlrectio|El Edng 5 qu.rb w.t€r io a boil 10fiinut€r. Driin dEdcein r brge ralt in . s{uart saucepot. Add th€ dq stifing untfl th. w.l€r r€&n|J lo a boil, and boil it for not ure plaltict), and rinie it wiifi aold running waler. Pla.e th€ coland€r fte, .d,tt6d rllft r cle:n tea tow€l and the pot dic add.d and st€am th€ 't /\ s,'" v1 i \, N)l \!) \t \ ) Oliyeoil - !/2 .up gtjlli PepFr 3 cups chopp€d) . 2 7, Nlh Di[ (.hopp€d. f.6h) - r/2 .up (optio,a, \tijfiurt- 1cop lo a de€p, healy skiltel Barmati dc€. snr for a ft heat .atd rrrtS th€ onions untll rt ucepan. whln to borl, pour it over rh€ B tmmer for I 5 to 20'irrts minutes, or unrit the Batmari rol Fgurt on .ridr pl.t€. iP\ ',vl :i s I 3 --:$ r..V)/ ) I llr!|rti ttNcq 8.rn|.d dc.- I ,4 .!F Urt! lt€d Eutier.2t bhrpoons s<* 1. ,! o \l -J \' Raper€ed oil- 2 tablespoons onaon (1.'9€, diced) - I cinger (r$n.ed, ferh) - 1 tablerpoon L€monzeit - l tablespoon Chicken stock- I cups Partl€y (.hopp€d) - 2 tablejpoons Hear a latge itill€t over high heat. Add the oiland swi to coat the pan. When the oil shimme6, add the onion, ginger, and l€mon zest fry until roft, about 2 minutes. Add th€ Sarmati rice and cook, stkrjng untit th€ rice is opaqle, abooi 5 minur6. a nd stir- Add the win€ and allow reducing by 80 petc€nl. Add the chicken stock, cove, the fic€ with toil .nd pla.e over the lowest h€at for 25 ro 30 minut6. FluJl the Baimat, rice wth a tort and tpnnktewiththepaatey. JU s F ( \, ( ( T ( BASMATI INTRODUCTION TLe l,'ng gr.;n.J, Basnati R;ee r."r"*J, .."""J ".J.,..J ".""." i--..".J. A"d ir . * 8i"* tl,r I"Ji" L6 ro offe. ro rantalise A" *itL tl'e tesr rl,ihs. in l;{", in its variouB {orm6. Tlrn tLe "ill ""p.Ji"" ri-. pL*"* ."J p,ide i" Ln,eing th. -",1J F.'APEDA g.."r ";ll fr"n l"Ji. L'" """" y"! rl,e Lest your paletre. B""-.ri pages to ; r" L" *"""-J t" &--e. t.cipes rLir h"i8Lr". y"". pL*"re anJ Lelp you to appreciare InJi.n B*-"ti Ri". f"'tL.. i V'r \v1 \JJ \ \''- t''-,/ oo ) I I\ ) I . ndran Bsmali rce 25O Oms/12 oz . g@en colour 6 drops (dlssolved h I lsp . wash and soak lhe lndian Basrol rce Heal lne ghee, add the onlons ch es. cumin seeds and red co our 4 drops (d ssorved m 1 Gp Add lhe eggwhle60 gms lbored and chopped) . rmaroes 60 gms (diced) c@ked ce nlo lh.6 equa pads afd mix well . on o.s 60 (r Ttre Inst pa( add lhe gre€n co ou and To lhe lhnd, add only chopped egg white or ted paneer cubes lhem n a dish keep ng th@e spaele heaps G8msh wth green ch I res 2 gaJlic and lry ti I done. Add whole spices. satl, g@en and saule coiander leaves and mlx to th€ s6ond pad, add the @d co our and dced rofial@s Sel . ed rgd ice and waler and c@k I l lender oNide the . g cashMuts atmonds sllanas .€ y chopped) sms (siced) r cashMuls, ahonds sullanas ior v$ I t*, \ \,' \ .*.J 6 t6 i I I ,] ) .t ) I IngreJiente M"IL"J . Indian Basmati Rice ' Spnach 2 ffedium sizes burdes 1/, c!pv10 oz Wash "{ p*p*'ti"" Aasha Aico n prenly ot walor and Clea and thorought wash €rld chop fien soak sliiicie.l water tor hafi €n hour cq. keht€s lil trey m Pel wsh, and linery chop Heal oir in a .on-$ick pan add cuht. seeds ad *f€n lhey sidt lo chege cotour, add llay leai cldoe. pepper gings 6r.s ,nd chopped ginger, ga gr€eo ic and stit sd Oa/ ic w6h green chit 6s, 6mM e,l€m and cardatrlon, btack cardamom, dnmtron and gren chill€s Cook on m€dlum heat con kenels a.d conli.ue cookjng to. tm Bama! nce, sdr genrry ror abou' s mhure. Add Fozen com k€rnels % cup in spi.ach Thaw to2en aor m*. a mtnute. to thr€e m nutes D6in and add ad4fu 61iftj{y. : ' Add txd a.d a halr cups ol $8ler and sarr ro iaste. B n0 to a boit, spinach and Whe mt @I- Cook on high h6at sriqng Omlty bur waier is almost abslrbed, add lemon tuice and and contrnue cookino tu 6bo!t five to t@r and |l€qi sel€n htules d til rhe nc6 io Cq* n " p- @nFb6yoook€d $ - t' ) ) I . ' . 375 0r'2 cups Indian 175 96 45O 0 or'l 1 lb B6malirce . Giind lhe pumpkin s€eds lingry and shake thrcuoh a si6w into a b@ and sei io one . Cook rh6 p€wns n boiring sated waler As soon as they tun pink €move with a generous cup pumpkin €w p@Ms, lha@d rl lf@€n srolled sp@n and sel lh€m 66ide. ' P!r@ lhe onion gar c, rood . . . i 1 garlic, cl@e, chopped 30 p@@$or Heal Ihe oil in chiui, €d pepper and punpkin seeds in a b sfi and c6k the mirllre ror 5 minur€s Season lhin lhe mixlue io a 6a!ce conststency Hear genty add the o!€i lo 190po8750F/Gas Bino a aQe salcepan ot warer ro lhe bo.| Add prawn water a pan, qP Ibsp chopped t@sh coiandet r 22596 @ romal@s. peed and Preheat the DBin llie 1 Fsetoe th6 cook n9 watef 6idder, tmaloes dan€d canned ialapaneo chil r €d . wrole @ked piaMs, lemon slces il lo Ihe pm. Cookfor about i0 m nutes or un rhe rce s atmct lender OEin ltle ice . GMi$ a.d nnsed, seeded and chopp€d . ice and add 3€M lh€ p@M6 with c@ked Indian Ssama! ice pepper s@ded and clropped ad l.esh corcnder sprlQs to garnish .?J .c tI5 \r\ ) ]]', ' 6759/1 5ib/3r? cups soa(ed i hdE. Basmar rce Cul rhe pe fioh lhe orange to wide sfips usinq a poiato pe er, and cur the peetinlo water ror 2 hours Pa@ Ihe slips ol pee rn a s&@pan with enouqh water to cover and oinQ lo lne borl. . . ' . Simmer lor a rry minLles, dain and rep€al lh s prG6s 459/3lbsp me led blner 5 6 catrorc 2-3 cd imotlrentu strps ellrof stGnds soak€d n Plac6 the ism/ cup mxed chopp€d p slach os, alnonds and kshmish leet back n the pan wlh 459/3 tbsp ot lhe sugar Bflng lo th€ boir and fleal 50012 ozl% 1 !d 5m1/1 hef s mmer unlit lhe you have removed $e ad 6omy4 lbsp water water 6 reduced by ha{ Ser aside lbsp ot the blner n a pan and try the cariots lor 2,3 minutes. Add the remanrng sugar and 60ht/4 tbsp s€ref dd 6 mmer tor lo m nures lnti athosl4apo, Sfi the carcts and hall ot lhe nuts into the orange p@ and set asjde Drain the ice. boil in Ealted warer tor 5 mi.ures. redlce lhe her and s mmer vefy g€ndf ior 10 mn ies nb, rall oo,ed O6'n ano,nse Heat 159/1 rbsp or lhe .ernainno buBef tn rhe pan and add 4sfrt/o tb3p waler Folk a I nb o! the ic€ nro the psr and spoon on sme ge mtn/7€. M€t(B laye6 ot rhe or -rake 3 | u ca.e to low heal ctuk thrs ice over a very as I can burn eas y ow ng b " mirrJ@ ha> rr unil used Cook gentt lor 10 m nules polr olq rhe rchaining buti€I aM 6ver wln a crean d sh l@el Se!.e the d od steam to. 3-4 minuls. SeNe garnished wih Ihe rcmaning nuts and lhe salt@n water ,ffi,..'',,,ffiilFtF |ffiffi ffi 'b 2 oo .F ) ) t" I"g""J;."t. . a50 M"ti,"J o{ preparation g/1 b2% clps ot hd an Basnat wash lhe ice we I and leave I to soak in wald for 30 mtnutes r. a med !m h€a!1 based saucepan heal the . . ort and add the spices. gar ic and sal add rhe lomato a.d mushro@s and st.try tor 2-3 m nut€s re 2 5 gr'% Isp cumn seeds D'a n 2 back cadamom pods nol break !pihegrains ol ice he and add t to lhe pan wilh lhe peas Str gedy. rokhg suie rhd you do Add lhe waler a.d br n9 lo lhe bo . L@er th€ heal 6ver r . . dd 6nl nle 10 cook ,or Add rhe mush.@ns to the rce wtren @ad! and 6erye hol 1 med um 50 q/2 75 roharo s ced o.% cup butlon musrrrooms gB or'gererols t3 clp peas i )-'r 5- *11 1., F, I ,' q ) I"5,..Ji-,rs ' lndan Basmati trl"rh"J F Tomaroes 2 med Fresh .ora.d€r c€ uh l'l, clps/lC .z s zed . "f pr.l-""rion Fck and wash ndan 8:smaliFice jq pte.ry.t Pee and ch.rr oron and giqer Wash r€ief...r tren soak in sufcienl waier a.d .hcp tomaloes Ct€an wash and t.ey chop tesh cor ander teaves eav€s /. .up Soak soya warer anc Healo Cor ander powder 2 tspn Caram masata powder I tspf o.,.n chlnks n trke.wan waler tor ileen r,nutes Sqeeze lqo m ad.l.unrn seeds and e|ltem cracke Add crropped fules cook !n med !m heal slrtring.ort nuousy til oons Ad.r coria.der powd€r lurmeiic powder red chrlt powder Conrinue.ookng c. lnc $t cnopped tomaloes med(in heal tor th,€e rc tour m.lLes o AOd soya chunks Basma[ Fice an.]chopped tr€sh coriander n rhr€e cups of watet garanj masara Redlce the heat cDver Ih€ pan a.d r.€ @move excess n athick bollomed pan. and saute lor a mrnute o cul each pe.e nto lwo peder smme,I alhe ffsanosftgennybr b ta$e and brng I ro water I as oen aosorced.nd sa r rs cooked S€toe hot ,ffi,....*mmwrffiilry ffi- \'; sd "\ ) ) Ingred;".t" M"tl'.d boiled lndran Basmat rc6.lo sefve "{ pr€pararion Pee the chayor€s remde lhe seeds ard clt nro strjps ti usinq courgen6s cul into 5 1.2 chayoles or 2.3 courgetles 2 rresh red ch lies seed€d Gl nd the lresh red ch Lties, ofron. s iced rLmq c lo a pasle n 5 mm liesh rengkuas. peed r remon grass slem rowef 5 cm/2rn pasre a lood p.oessor o mn!re, wh a sq!@2e o1 remon tengkua. sticed temon grass and the ircsh w lh a peslte and modal Add rhe waler to lhe juice and saft to laste PoLr nlo a pad add rhe rop ot the ems gra$ sleh & ng to rhe boil and c@k 1 'or m nutes Add the chayole or courgelte peces and cook to. 2 mi.ules SI r in the 2 2.5 cm/1 in tresh turmerc. 20O peed m77il ozfscanl 1 clp @te. 400 mUT4 lloz can ceonut coonut m k T6le and adpst fhe season ng. sltr rn lhe prawns and cook lenty ior 2 3 minlles Femove the emo. grass steh GanishwthshredsoJchlt rtusing andseruewththetndanBasmanrce mitk 4s0 g/1 lb c@ked peered prawns @d chi shreds, Io gahish (opt onal) tl 6 ,1"3\ s-\ \\,:,l os f ) ) ?75A/10 . oz/1,l cups l.da. Aasmat ' wash |he , ce in several ctunges oi cold water plt i.to d rarqe oowr .over wlh plenty ol wala a.d €ave to soak tor 30 D nures Meanwhe heattheo n a targe heary based tyhg pan and 7 mDules ch l o.eer 2 5 cni/r n 675 g/1 p heiy chopped ece rool otnger n.ely ,/i b .h cken breasr s(nneo and cul rfto 2 . ' udi tighty broMed Add the gar ,ry rhe els cubes add lhe chicken and try tor aboul5 m.ures srrrng oLUdsonary Preheal ltre ov€n ro rhe I 5 m/% lsp garar masaa ie a.ooer 3-4 m n- remove irom the heat and sei astde tgooc/37sdF/cas Oranfie ceandadd 3 tomaloes cut nto Tnn @does abolt 2 Add the cu.ry paste. sar and garam masara lo the.h cGn mtxtlre and .ook lor 5 mnutes Gen y sl, in Ihe tofrato wedges a..t contnue Llo(nq u€s the. ' onon tor abour 5 I ano qrrger and try for ror I I scm/ln I 5 m/% bp grolnd Lrme.rc c ch Br ro the pan Mrh the nq a rarge salcepan or walef to lhe bol trrmeic CooK,or amu r 0 h nules orunl b almod te.der Dran Ihe r.e :nd loss togelher wfi lhe bay teav€s €rda 4d safi.d dd chicien in a shauo$ olenproot dsh unlra fie mi{ure lras been used cow dd bake in trSe ore. fo. 15.20 hfutes or !n me chicken is tendel momq ctov€s . Later dre @ 4 qr€€n cardadom pods 1 5 9/% rsp sartrcn strands ,mreffiffi ,: L..r oo QO