cereals c, grains - ipindiaservices.gov.in

CEREALS C, GRAINS
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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!!
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Gods.
A LAND of ABUNDANCE, DIVERSITy
OPPORTUNITY... INDEED !!I
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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.
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I
I SETTINC THE BENCHMARK HIGHER AND HIGHER
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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)
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Irral-riy.erd
Saluting the land o{ infinite
mystique and boundless
beauty that has enchanted
the wotld through the ages.
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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.
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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
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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
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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*
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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 : [email protected]
lt-
riuNrttmm
12,/1,/1, Palace Cross Road
Bangalore.560 020
'fel : +91- 80. 3343425
Fax : +91- 80. 3364560
email' [email protected]
Mayukh Bhawan
Bidhan Nagar,Salt Lake City
Kolkata. 700 091
Tel : +91- 33.33?8363
Fax : +91. 33.33?8680
email : [email protected]
NIN|Iif,rI
4th Floor, Banking Complex Bldg.
Sector. l9A., Vashi,
New Mumbai - 400 705
Tel :. +91. 22- 7658949,7658973
email : [email protected]
EITNilf,fIfTT
8th Floor, Chandra Vihar Bldg.
Mukkaramlahi Road, Hyderabad. 500 001
Tel : +91. 40- 474594O
Fax t +91- 4O. 4'?45947
email : [email protected]
cfllsGrlrrrl
C,/o Assam Industrial
Development Corporation
R.G. Barua Road, Guwahati.?8l 024
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Tel: +91. 361.202591
Fax : +91.361- 202600
email apr,[email protected]
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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
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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 $u.apa.. sel over medtum
heat, dnd bing toa gentlesimmer Ad,us he hear ds needed to mainra,n
are prppan nq rne xbotlo un.e tne onon B sott, add th€ Adlmiti rice dnd cool over medium
io*
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rh;s,i..* trt".lJ" rli,f"."
heat, rttrring constdntty, for dbout 3 minuies.
Adjuntheheatas n<ersary-'iftheBasmatiri<eir.ootedat toohigha heai, iiw,llrum brcwnand rai€onan undesifabGflavor
Urng a iadlc. *oop up dbout !/2 to y4cupof broth. pour rt io thepan wrth rh€ Batmdtirice, rtrrnng conrtanttywith a spoon. After therir$
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.
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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
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minutes, or until rice it almost <ooled and most ol lhe liquid is absorb€d
minure! belore seMng.
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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)
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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
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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
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Wat€r- 1lup
Bdng Basmati
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ot, with foil 3dl on to
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anglahe
chiI.
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Yield: 12 (1/z-cup)seruings
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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€
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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€.
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Urt! lt€d Eutier.2t bhrpoons
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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.
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BASMATI
INTRODUCTION
TLe l,'ng gr.;n.J,
Basnati R;ee
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tl,r I"Ji" L6 ro offe. ro rantalise
A" *itL tl'e tesr rl,ihs. in l;{",
in its variouB {orm6. Tlrn tLe
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pL*"* ."J p,ide i" Ln,eing
th. -",1J F.'APEDA g.."r
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B""-.ri
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t.cipes rLir
h"i8Lr". y"". pL*"re anJ Lelp you to appreciare
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. 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
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IngreJiente
M"IL"J
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Indian Basmati Rice
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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 $8ler and sarr ro iaste. B n0 to a boit,
spinach and
Whe
mt @I-
Cook on high h6at sriqng Omlty bur
waier is almost abslrbed, add lemon tuice and
and contrnue cookino
tu 6bo!t
five to
t@r
and |l€qi
sel€n htules d til rhe nc6
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375 0r'2 cups Indian
175
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1 lb
B6malirce
.
Giind lhe pumpkin s€eds lingry and shake thrcuoh a si6w into a b@ and sei io one
.
Cook rh6 p€wns n boiring sated waler As soon as they tun pink €move with a
generous cup pumpkin
€w p@Ms, lha@d
rl
lf@€n
srolled sp@n and sel lh€m 66ide.
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P!r@ lhe onion gar c,
rood
.
.
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1 garlic, cl@e, chopped
30
p@@$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
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6759/1 5ib/3r? cups
soa(ed
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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
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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
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i )-'r
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q
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lndan Basmati
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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
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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-\
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os
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?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
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