With the overwhelming successes of the Green and White Revolutions, India is now fervently poised for the Food Revolution that will ensure agricultural diversification and large investments in food processing. The entry of multinationals, aggressive rise of commodity branding and low cost of technology are changing the economics of the Indian food industry. The rise of aggressive regional players making forays into categories where entry barriers are low and a boom in Indian FMCG markets and the rising need for these products are the key reasons for this growth in food business.

Make your loved ones birthday extra special by ordering Cupcakes from BuyCake.co.uk .

Indian agriculture is in the throes of a paradigm shift, thanks to the structural changes in the Indian economy. With the country achieving self-sufficiency in grains production, emphasis has changed from subsistence farming to commercialization, opening up vast opportunities for value-addition, packaging and exports, with a strikingly high level of technological involvement.

The holistic concept of food security, however, has two dimensions – availability of food and access to food. While the former has been achieved, the same is not the case with the latter. Despite bumper crops, distribution of food grains continues to be faulty – almost 30% of the food produced in the country is wasted. In such a scenario, it is important for us to reorient our historical agricultural policy framework – from managing shortages to promoting efficiencies and value addition. Moreover, there is a need to increase the range of foods available to improve overall nutrition. The benefits in terms of health, vitality and productivity are obvious, and cannot be underestimated.

Ingredients:

• 1 20 oz. can crushed pineapple
• 1 3.5 oz. package pistachio pudding and pie filling
• 2 cups miniature marshmallows
• 1/2 cup chopped pecans
• 1/2 cup sweetened flaked coconut
• 2 cups frozen whipped topping (such as Cool Whip), thawed

Preparation:

1. Drain the pineapple, reserving 1/4 cup of the juice.
2. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well.
3. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.

Makes 8 servings.

Note: This recipe can be made up to a day in advance.

Ingredients:

• 2 tablespoons olive oil
• 2 pork tenderloins, about 1 1/2 pounds
• grill seasoning blend or salt and pepper
• 1 cup peach or apricot preserves
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoon brown sugar

Preparation:

Heat oven to 350°.

Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.

Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.

Homemade Corned Beef

Ingredients:

• 10 cups water
• 1 1/2 cups kosher salt
• 1 cup granulated sugar
• 2 tablespoons dry mustard
• 3 tablespoons pickling spices
• 3 cloves garlic, minced
• 1 fresh beef brisket, 7 to 9 pounds
• .
• Corned Beef and Cabbage
• 3 ribs celery, cut in 2-inch pieces
• 2 large onions, cut in wedges
• 2 cloves garlic, minced
• 6 medium red potatoes, halved
• 5 carrots, cut into thirds
• 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
• 1 head of cabbage, cut in 6 or 8 wedges

Preparation:

Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.

On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.

Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don’t have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn’t fit.

Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer. If cooking some vegetables in another pot, cook just until tender and keep warm.
Serves 6 to 8.