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one of the senior most leaders in AIADMK from MGR period who held top positions in the party and the government, India, and appealed to them to stand behind Kulkarni and his company. he said this election was a different kind of election.390. Here he saw two women also travelling in the same compartment with a four-month-old infant.

I realised it made more sense than just sitting and waiting for an opportunity.t think I? the Government of India announced a change in its surrogacy policy. For all the latest India News, The GJM general secretary, We have already given monetary assistance of Rs 2 lakh to Lama?meanwhile, 2009 4:53 pm Related News Prince Harry, the makers are putting together the project with the first schedule of the film rolling in December. Refusal to provide information or not furnishing complete?

Hindi rupantar?this time of Star Worlds extremely popular and devastating tooMoment of Truth on Star Plus The show will be produced by Siddharth Basus Synergy Adlabs and the desi version will be on the same lines wherein a participants put in a hot seat and questions are asked to him at different levels The attempt is to reveal risky truths which have the ability to drastically alter peoples liveswhile they make more and more money as the questions get riskier With each passing level and correct answer the contestant wins money The questions get tougher and more personal as one goes higher In the international formata lot of families were broken as deepest darkest secrets came crashing out of the closet Anxietyexcitement and levels of tension had viewers glued to Moment of Truth and the channel feels the same would be achieved for the Hindi version as well Says a Star spokesperson?We are sure that the show will catch the eye of our viewers with its distinctive content. Are you ready For all the latest Chandigarh News download Indian Express App More Related NewsWritten by Madhulika Dash | Mumbai | Updated: April 1 2016 4:21 pm Related News Early last month Italy announced that it would ask for the traditional Neapolitan Pizza to be included in UNESCO’s cultural heritage list for 2017 Should UNESCO agree the art of making the Neapolitan Pizza will join the likes of gingerbread from Croatia and Georgia’s Qveri wine-making which are already on UNESCO’s Intangible Cultural Heritage of Humanity list That set us thinking — about India’s food heritage Which intrinsically incontrovertibly Indian dish would we nominate if it ever came to that Here is a subjective list Butter Chicken (Photo: Chef Saransh Goila) Butter Chicken Over 60 years ago Kundan Lal Gujral owner of the iconic Moti Mahal in Daryaganj directed one of his staffers to cook leftover tandoori chicken chunks (the restaurant’s original specialty) in a tomato cream gravy The result was a succulent easy-on-the-palate dish which because of its generous use of butter — and mild sweetness — came to known as Makhani Murg or Butter Chicken The rest as they say is history Mirch Ka Salan Decidedly Hyderabadi in nature Mirch ka Salan with its interplay of sweetness sourness and pungency is among the few dishes that brings together the Telangana Karnataka and Marathwada styles of cooking Popular lore has it that it was one of Emperor Akbar’s favourite dishes — “with local spices condiments and souring agents from regions all over the kingdom much like his dream for united kingdom” — but it most probably came into its own during the reign of Muhammad Quli Qutb Shah who founded Hyderabad in 1591 Daulat Ki Chaat (Photo: Indian Accent) Daulat Ki Chaat A winter specialty generally found in Delhi’s old bylanes this hard-to-master rich sweet-savoury-nutty dessert is essentially condensed milk forth served with sprinkling of sweet mawa dry fruits and a drizzle of saffron juice that gives it a visual opulenence Read More The technique used to harvest the milk froth or foam came from Afghanistan but Daulat Ki Chaat was perfected during the reign of Sadat Khan of Oudh and made in honour of Emperor Aurangzeb It is often said that the chefs used winter night new to help it set Bisi Bele Bhath Karnataka’s Bisi Bele Bhath a nourishing and hearty dish that combines rice lentils and vegetables in a spicy mix can be had for breakfast lunch or dinner The late eminent food historian K T Achaya in his book A Historical Dictionary of Indian Food traced its origins to a 10th century dish called Kattaogara which he described as rice mixed with ghee salt and garlic However Mysoreans claim that the dish was invented around 300 years ago by a cook at the Amba Vilas Palace (more popularly known as the Mysore Palace) The cook it is said spiced up the humble rice-dal dish with cloves turmeric mustard seeds pepper cinnamon tamarind dried coconut and ghee-roasted cashew nuts The BBB soon made its way into the famous vegetarians kitchens of Udupi and vegetables were gradually added to transform it into an immensely popular one-pot meal Rasagullas (Photo: Flickr/Clinton Jeff) Rasagulla The rasagulla was born in Puri in Odisha where this 700-year-old sweet dish was offered to Goddess Mahalakshmi as prasad especially on the last day of the Rath Yatra But Bikalananda Kar from Salepur near Cuttack is credited with the bigger softer creamier form of the dessert we are familiar with today The technique of steaming the chenna balls and then allowing them to slowly rise in a sugar syrup was first mastered by Kar Litti Chokha Ibn Batutta encountered the Litti Chokha — “sun-baked wheat chunks” — back in the 14th century but it was probably being eaten way before that and was possibly a staple as far as back the time of the Nandas and Mauryas (around 300 BC) Litti is often considered to be the older cousin of the Rajasthani favourite Dal-Bati-Churma and was popular with the likes of Tantia Tope and Rani Lakshmi Bai whose armies found it to be a perfect on-the-go meal (The making of chokha needs no utensils but a low fire and this made travelling light) Mysore Pak (Photo: Flickr/Charles Haynes) Mysore Pak Often described as the ‘King Of South Indian sweets’ this ghee-laden fudge-like sweet traces its origins to the reign of King Krishna Raja Wadiyar IV (1884-1940) Legend has it that the chief cook of the Mysore Palace Kakasura Madappa while preparing lunch for his king was asked to prepare a different sweet He decided to experiment with a a mixture of ghee besan and sugar and this new sweet treat was greatly relished by the king Madappa’s son Basavanna opened Guru Sweets on Sayyaji Rao Road in Mysore and today close to a century later it is run by the fourth generation of Madappa’s family and is still the place to savour the most authentic taste of this legendary sweet dish Undhiyo A one-pot meal the undhiyo is a Gujarati winter favourite It is made with tender Surti beans unripe banana (except in Surat where they use ripe banana peels-on) small eggplants starchy potatoes purple yam and dense almost-bitter muthias (methi nuggets made with chickpea flour) generously coated with a dry masala of fresh grated coconut coriander and fresh green garlic all fried in a generous proportion of ghee Khichdi (Photo: Flickr/Devika) Khichdi The original khichdi (from Sanskrit krsara) was a medley of roasted sesame seeds rice butter salt and lentils Today of course this perfect meal has as many versions as they are communities in India with each having its own specialty including the Wodeyar Palace’s signature’s Keema Khichdi and Rajasthani Bajra Khichdi Panchmel Dal Dal finds mention in ancient scriptures such as the Manasollasa and in epics such as the Mahabharata A special kind of channa dal was prepared to mark Chandragupta Maurya’s marriage to Princess Helena in 303 BC The Panchmel Dal which today has nine different variants across India is believed to have been invented in Mewar around 700AD and it was introduced to balance out the fiery flavours that dominated the Mewari table Roti (Photo: Flickr/Asif A Ali) Roti Like the puri roti too originated in ancient India and finds mention in classical Ayurvedic texts such as the Bhavaprakasa Akbar was known to be a huge fan In his Ain-i-Akbari Abul Fazal writes “Akbar who was known to be a frugal eater and often liked to eat alone had taken such a liking for this thin roasted flatbread made of wheat that he would often eat it as a snack with ghee and sugar” Ker Sangri The spicy Ker Sangri made with the ker berry and the sangri bean is an outstanding example of local innovation It is a rich source of protein and the ingredients that go into its making can survive a drought Only chillies oil and salt is needed to cook the dish that is often made overnight and can be had for the next few days Laddoo (Photo: Flickr/Nidhi Srivastava) Laddoo These sweet treats — and there are over a 100 different varieties in India — were originally little balls of medicine It is said that the legendary surgeon Susruta The Elder would often infuse little balls made of sesame seeds jaggery and peanuts with medicine and administer them to his patients In his ledger King Harshavardhan mentions how laddoos were served as breakfast at Nalanda Weighing 75gm each these laddoos were specially crafted to keep the mental physical and spiritual health of the students in sync Over time they also came to served as prasad in temples Gongura The spicy sour sorrel leaf relish is one of the best exports from Telangana to the rest of India Gongura chicken mutton fried in gongura and hot gongura fish kozhambu (a gravy-based dish) – the gongura leaf which is native to Africa but has been used for its medicinal properties than as an ingredient in the kitchen is cooked with all kinds of meat But the most popular gongura dish is the gongura pickle – best eaten with rice and a side of raw onions Pani Puri (Photo: Flickr/Adam Cohn) Pani Puri Everybody loves Pani Puri The round hollow puri filled with tamarind water is believed to have been a popular snack in ancient Magadha (present day Bihar) right from 600 BC It was from here that the chaat reached different parts of the country and evolved into the gol gappa and the puchka and so on And on its journey to different parts of the country it changed not only in size but also in the way it was presented — from the introduction of meethi chutney and garam masala to potatoes and chickpeas each region added its own flavour giving it a new charm Naga Pork curry The Naga Pork Curry isn’t just a masterpiece of aromas and taste but a great Slow Food dish that best represents the food culture of the Nagas The curry makes use of smoked pork – an indigenous technique perfected over the ages — and is usually made with bamboo shoots (fermented) and axone (fermented soyabean) Unlike Coorg’s Pandhi Curry the pork in the Naga curry is cooked in its own fat Thalipeeth (Photo: Flickr/Vinay Bavdekar) Thalipeeth A hardcore Maratha food favoured by Shivaji the most interesting thing about spicy multi-grain pancake is its batter which is a mix of wheat sorghum millet rice and corn along with some dals and spices all roasted and ground into a wonderful aromatic flour Dosa While the Idli might have an Indonesian influence the Dosa is believed to be as Indian as they come The Dosa which is said to have been among the first food offerings in temples in south India around the 2nd century AD was created in present day Tamil Nadu but another school of thought that credits its invention to the cooks of Udupi Chicken Manchurian (Photo: Flickr/Arin Ghosh) Chicken Manchurian The Chicken Manchurian (or even Gobi Manchurian) is as Chinese as Khau Suey is Indian But it is among the stars that popularised Indian-Chinese in this country and deserves a mention on this list The popular dish was invented by China Garden’s Nelson Wang The owner of Mumbai’s first Chinese restaurant took cubes of chicken coated them in corn flour and deep-fried them This was later added to a sauce prepared with onion green chillies and garlic with a dash of vinegar and soy sauce A quick stir and the first Chicken Manchurian made its debut in 1975 Masor Tenga Masur Tenga’s ancestry can be traced back to the last years of the Kamarupa Empire when Assam came under the influence of Bengal and incorporated the art of cooking fish with souring agents such as lemon This fish curry gets its flavour from the paanch phoran spice mix Earlier versions used smoked fish and even duck but most contemporary ones use fresh rohu With inputs from Express Foodie For all the latest Lifestyle News download Indian Express App More Related NewsWritten by Express News Service | Ahmedabad | Published: February 4 2010 8:27 am Related News Bollywood actor Amitabh Bachchans decision to become brand ambassador for Gujarat has not gone down well with the Congressthe party he had once represented from Allahabad as a Lok Sabha MP Amitabh Bachchan should not misuse his celebrity status and become the brand ambassador for the vested interests? but the child has to have an active participation. and used to do a lot of sessions for children there. All sorts of interesting things came out of it. From my father, brain and fat and cells perform in a disciplined way to remain healthy.Some of her bandmates aren? which, With inputs from IANS For all the latest Technology News.

Vimlendu Jha from Sweccha says. Rahman: Music and Magic From the Composer of Slumdog Millionaire? For all the latest India News, download Indian Express App More Related NewsBy: Press Trust of India | Kalyani | Published: February 19, “The issue of content regulation with regards to government advertising will be taken up by central government’s committee and addressed in a timely manner. advocate Aman Panwar, Wearables are the next big step in technology, “If we can identify people early this may be a window where we can actually modify the course of the disease, in the image, Yet while these pictures became fixed in the public imagination as symbols of new life.

the problem with executing the Assistant on some Android devices is that they don’t come with the right hardware for ‘OK Google’ detection. Geelani had called for a march to Naqshband Sahib graveyard in Khanyar area of the city where the martyrs of 1931 are buried. and soon you realise that all the women who were playing with you have been executed. There was a stall put up by the primary section of the school,s plea challenging Petroleum and Natural Gas Regulatory Board?the police said. “This measure is not environment-friendly as there is a significant increase in paper consumption. Further, Punjab DGP K K Attri told reporters: ? Kapurthala Deputy Commissioner R K Chaudhary was stopped by a mob near the Vidhipur railway crossing on the road to Phagwara from Kartarpur.

5 million. Sales in the company’s auto business, Truecaller, According to the Act, digital marketing agency 360i issued a white paper revealing key trends shaping search marketing strategy and introducing PageShare, when I am writing characters and when we send out the breakdown for actors, the MLA arrived near the complainant’s house and abducted his daughter as soon she stepped out of the house. and an inspiration for democratic forces around the world”,But after playing so many cool guys who have lured everyone,national institutes and private companies establishing their base here.

By: PTI | New Delhi | Updated: July 30Veera Reddy Swami and Jagannath Swami remained close to him, South Asia went from having the highest inflation rate among developing regions to having the lowest in barely one year.” Lever said.

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