RT @PiyushGoyal: Co-chaired the 3rd India-Israel CEO Forum alongside my counterpart @NirBarkat, Minister of Economy & Industry, Israel. CE…

Watch LIVE 🔴 Minister Piyush Goyal interacting with the media after the 3rd India-Israel CEO Forum

Mission Organic Value Chain Development inNorth East Region - MOVCDNER empowers farmers through training, financial assistance, and marketing support. @DoC_GoI #IndianOrganicProducts #DepartmentOfCommerce #BrandIndia #DiscoverIndia

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Daliya Tikki from Ayndrila Dutta 🌟Ingredients: 1 green chili finely chopped 1 onion chopped 1 teaspoon chaat masala 1 teaspoon lemon juice 1 teaspoon 24 Mantra Organic Red chilli powder 1 teaspoon ginger-garlic paste  1/2 cup boiled vegetables (green peas, carrot) 1/2 cup boiled Natural Tattva organic wheat dalia 1/4 teaspoon Organic Tattva cumin powder 1/4 teaspoon Praakritic organic garam masala powder 2 boiled potatoes (aloo), peeled & mashed 2 teaspoon cilantro (coriander) leaves chopped 5 tablespoons breadcrumbs 2 tablespoons Vegetable Oil for shallow frying Salt as per taste 🌟Instructions:  Add dalia, potatoes, boiled vegetables, onions, green chilies, lemon juice, ginger-garlic paste, 5 tablespoons breadcrumbs, along with all the spices to a large mixing bowl. Mix everything well to combine. Divide the dalia mixture into 7-8 portions. Make a ball of each portion, and flatten between your palms into the shape of a small tikki/cutlet. Coat each cutlet with breadcrumbs. Heat oil in a pan over medium-heat. Shallow fry all the tikkis from both sides till they turn golden coloured and crisp. Serve hot with ketchup or Green Chutney. @DoC_GoI #IndianOrganicProducts #DepartmentOfCommerce #BrandIndia #DiscoverIndia #DiscoverIndiaRecipeContest

RT @PiyushGoyal: Held a productive meeting with Mr. Martin Eyjolfsson, Iceland's Permanent Secretary of State for Foreign Affairs, and Mr.…

RT @PiyushGoyal: Delighted to address the ‘India-Israel Business Forum’ alongside H.E. @NirBarkat, Minister of Economy and Industry. Spoke…

Hand-picked with care, expertly crafted. Indian tea industry’s dedication to quality at every step ensures a truly exceptional cup. @DoC_GoI @teaboardofindia #GoodnessOfIndianTea #TeaBoardOfIndia #DepartmentOfCommerce #BrandIndia #DiscoverIndia

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Green Chickpea Spiced Rice with Crispy French Fries from Aina Ansari 🌟Ingredients: For Rice: 1 cup Basmati rice 1 star 2 cloves 2 black pepper 2 green cardamom For masala: 3 tbsp oil Onions 1 sliced Green chillies 2chopped Ginger Garlic paste 1 tbsp Tomato 1 chopped Green chickpeas 1cup Salt 1 tsp Coriander Powder 1 tbsp Turmeric powder 1/2 tsp Red chilli powder 2 tsp Coriander leaves For Crispy French fries: Oil 3 tbsp Potatoes 2 Chaat masala 2 tsp Garam masala 1/2 tsp 🌟Instructions: In a pan heat oil add whole spices then add water. When water start boiling add wash rice and cook until U0% cook. Strain the rice and take aside. Heat oil in a pan fry potatoes until crisp. Take them out, mix mentioned spices and take aside. In same pan add some more oil and fry onion until translucent. Add ginger garlic paste and fry until raw smell gone. Add tomatoes and green chilies, fry until tomato become soft. Add spices and cook, when spices releases oil add cooked rice and mix gently. 7- Sprinkle some coriander leaves. Serve hot. @DoC_GoI #BasmatiRice #PrideOfIndia #DepartmentOfCommerce #DiscoverIndiaRecipeContest #BrandIndia #DiscoverIndia

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Ragi Bathua Kachori from Aravind Krishna 🌟Ingredients: For Dough Ragi flour - 1 cup Bathua (boiled pureed) - ½ cup Wheat flour – ½ cup Salt - To taste Red chilli powder- ¼ tsp For stuffing Urad dal soaked – ½ cup Chana dal soaked- ¼ cup Coriander powder- ½ tsp Fennel powder- ½ tsp Red chilli powder - ¼ tsp Asafoetida - a pinch Oil - as needed 🌟Instructions: Take ragi flour and wheat flour in a bowl . Add pureed bathua ,salt and red chilli powder to it. Make a soft dough with lukewarm water . Cover it and let it rest for 15 minutes. For stuffing take both daals in a grinder and make a coarse paste of it. Add all spices and mix well. Take a portion of Ragi flour , flat it with your palm. Now place some stuffing in the center and seal it properly. Now roll it carefully to a circular disc and fry in the hot oil. Serve it with dum aloo, khatta Meetha kaddu bathua ka raita , jaggery and salad. @DoC_GoI #ShreeAnna #IncredibleNutriCereals #DiscoverIndiaRecipeContest #DepartmentOfCommerce #IBEF #BrandIndia #DiscoverIndia

Discover the taste of India at BIOFACH Germany 2025! Visit the India Pavilion in Nuremberg until February 14th and explore a wide range of organic and processed food products from top Indian exporters. @DoC_GoI #BioFach2025 #Nuremberg #OrganicFood #Sustainability #IndianOrganicProducts #DepartmentOfCommerce #BrandIndia #DiscoverIndia

Own a piece of history! Experience the joy of owning a GI Product, a testament to India's rich heritage and craftsmanship. @DoC_GoI #Vocal4GI #BrandIndia #MadeInIndia #DiscoverIndia #GIofIndia #Vocal4Local #Handloom #Handicrafts #Agriculture #Textiles

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Nilgiri Flavoured Brulee from Uzma shouab Khan 🌟Ingredients: 2 tsp Nilgiri tea 1/4 cup hot water 1 Cinnamon stick 11/2 cup Fresh cream 1/2 cup Milk 1/2 cup Misri powder (Dhaga sugar) 2 tbsp Custard powder 2 tbsp crystal sugar for toppings Method: 1. Add cinnamon stick in water and boil this. 2. When water is boiling switch of gas and add nilgiri tea leaves in this and rest to infuse all the flavour in water. 3. In a large mixing bowl add fresh cream, milk, tea infused water, misri ( Dhaga sugar) Custard powder, combine all the mixture. 4. Now strain the mixture in optional serving heat proof ceramic bowl. 5. Cover them with aluminum foil and steam them for 30 to 40 minutes. 6. After the time, left out bowl and keep in fridge to chill completely. 7. Now pour some crystal sugar over on top on chilled bowl and blow with torch. 8. Now Nilgiri Flavoured Brulee is ready serve and enjoy. @DoC_GoI @teaboardofindia #GoodnessOfIndianTea #TeaBoardIndia #IndiaTea #IndianTeaLove #IndiaTeaAndMe #DepartmentOfCommerce #DiscoverIndiaRecipeContest #BrandIndia #DiscoverIndia

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Jowar Muthia Manchurian from Rashmi Agarwal 🌟Ingredients: Kodo millet flour 2 tbsp Sorgham flour 1 tbsp Finely chopped cabbage 1 cup Finely grated carrot 1/2 cup Finely chopped fresh coriander 1/4 cup Finely chopped capsicum 1/4 cup Ginger grated 1 tsp Black pepper powder 1 tsp Salt as per taste Ingredients for manchurian gravy 1 tbsp gram flour slurry with 2 tbsp water 1 tbsp kodo millet flour slurry with 2 tbsp water 1 tbsp sugar 1 large spring onion white finely chopped 1 tbsp ginger finely chopped 1 tbsp garlic finely chopped 1 green chilli finely chopped 1 capsicum finely chopped 1/2 tbsp soy sauce 1 tbsp tomato sauce 1 tbsp vinegar 1/2 tsp Black pepper powder Salt as per taste Spring onion greens for garnish 🌟Instructions: Take a mixing bowl as all ingredients for Manchuria muthiya and mix well with hands, mix and knead so well that the veggies leave water and we get a dough-like mixture. Then take a small portion of the mixture in your hands. Press and roll it in your palm and give the Shape if muthiyas using fingers. Then heat a steamer and put all the muthiyas for steaming and cover it for 15 mins. Check the muthiya with help if a knife, if it comes out clean the muthiyas have done. Take out and let them cool. No oil Manchurian sauce Take a pan, turn on the heat. Once the pan start to heat up add onion let them roast. Now add all the veggies for gravy and sauté them till crispy and crunchy. Add the soy sauce and cook it further, now add tomato ketchup and mix well. Now add vinegar and cook it for 2-3 mins. Now add gram flour slurry and kodo millet slurry to the veggies mixture and mix well. Keep stirring the mixture until it starts to boil. Cook it for 6-8 mins on slow flame. When it gets cooked completely...turn off the flame. Garnish with spring onion greens. Serve these very healthy Zero oil steamed manchurian muthiya with gravy. @DoC_GoI #ShreeAnna #IncredibleNutriCereals #DiscoverIndiaRecipeContest #DepartmentOfCommerce #IBEF #BrandIndia #DiscoverIndia

Watch LIVE 🔴 Minister Piyush Goyal's address at the 'India Israel Business Forum'

RT @PiyushGoyal: Chaired a productive meeting with industry leaders from India and EFTA member nations at the Business Roundtable, spanning…

RT @DoC_GoI: India inaugurates EFTA Desk to enhance Trade and Investment under TEPA, with 100+ companies joining the Business Roundtable.…

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Amla Methi ki Sabzi from Bhavika Manish Rawlyani 🌟Ingredients: 1 tsp Jeera  1 tbsb ghee  1 green chilli finely chopped  3-4 gloves of garlic finely chopped  3 tbsb finely chopped golden fried onion 1 tomato finely chopped  1 small bunch methi leaves 1 tsp dhaniya powder  ½ tsp red chilli powder  1/4 tsp haldi powder 1 cup boiled and deseeded Amla  Coriander for garnish  🌟Instructions:  Boil amla till tender, drain and keep aside. Fry finely chopped onions till golden keep it aside, Then in a pan add ghee, jeera, green chilli, finely chopped garlic, sauté we’ll add the fried onion  add the finely chopped tomoto and cook for two minutes. Proceed to add methi leaves and the dry spices mentioned, then add the boiled amla, cook for a few minutes and garnish with coriander leaves, serve hot with jowar roti! @DoC_GoI #IndianOrganicProducts #DepartmentOfCommerce #BrandIndia #DiscoverIndia #DiscoverIndiaRecipeContest

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of  Kashmiri Noon Chai from Srabanti Banik 🌟Ingredients: teaspoon Tetley Long Leaf Green Tea 1/3 teaspoon Baking soda 1/2 teaspoon Salt 2 Cardamom (Elaichi) Pods/Seeds , crushed seed powder 2 cups Water 2 cups Milk Method Boil 1 cup water and brew tea leaves, till frothy. Now add the baking soda and whisk vigorously for about 10 seconds. Add remaining water and cardamom powder. Brew till tea turns bright red in colour. Now on medium heat, add the milk and whisk it vigorously to achieve a slight froth. The colour of the tea should now be a lovely dark pink. Adjust milk to colour of your choice. Add the salt and stir well. Pour into a cup and serve the Kashmiri Noon Chai hot. @DoC_GoI @teaboardofindia #GoodnessOfIndianTea #TeaBoardIndia #IndiaTea #IndianTeaLove #IndiaTeaAndMe #DepartmentOfCommerce #DiscoverIndiaRecipeContest #BrandIndia #DiscoverIndia

RT @PiyushGoyal: Co-launched the India-EFTA Desk with @SECO_CH Ms. Helene Budliger Artieda, Mr. Tomas Norvoll, State Secretary of Trade & I…

Overwhelmed by Your Culinary Creativity! Contest Closed, But the Flavours Live On! Thank You for Your Incredible Response!! Check out this recipe of Brinjal Biriyani from Sumathi Anand 🌟Ingredients: 2 cups of Biriyani rice Brinjal Peanuts Sesame seeds 2 cardamom 3 cloves 1/2 inch cinnamon Turmeric powder Salt Chilli powder Cumin powder 4 garlic pods 1/2 inch ginger Cashews Curd Coriander Leaves Mint leave Onions 🌟Instructions: Soak 2 cups of Biriyani rice for 30mins. for the filling, slightly roast the peanuts and sesame seeds. In a mixer jar, grind the peanuts, sesame seeds, 2 cardamom, 3 cloves, 1/2 inch cinnamon, one tsp of each turmeric powder, salt, chilli powder, cumin powder. Later add 4 garlic pods and 1/2 inch ginger and grind again. Wash the brinjal and cut into four pieces till the head. Do not remove the head. Now fill the masala inside the brinjal and set aside. In a pan, add oil and roast some cashews and set aside. In the same oil fry some long cut onions and set aside. Now add the stuffed brinjal and cook until it’s 80%. Once the brinjal has been cooked and if there is any masala left out, add it. Take some curd and bowl and mix some chilli powder and turmeric and make it soft without lumps. Now add this to the brinjal and cook for 2-3 mins until oil separates and switch off the stove. Cook the biriyani rice until it’s 80%. In a pan add ghee, oil and all the biriyani spices and 2-3 green chillies. Add 3 cups of water and let it boil. Add some salt. Now add the rice and cook until 80%. when everything is done, make the dum. In a curved bowl, add some rice, then half of stuffed brinjal curry, add coriander leaves, mint leaves, fried onions. Now in the second layer again add some rice, the rest of brinjal curry. Add the remaining rice and top it up with remaining coriander, leaves, mint leaves, cashews and fried onions. Close the lid and let it sit for 20mins on high flame and switch off the stove. Leave it on the stove for 20 more mins and serve hot. @DoC_GoI #BasmatiRice #PrideOfIndia #DepartmentOfCommerce #DiscoverIndiaRecipeContest #BrandIndia #DiscoverIndia