”“The central parts of the state — comprising north Maharashtra and Marathwada — received showers of medium intensity. The irrigation department had not released water from Nashik’s Gangapur dam owing to heavy rains. There had been showers China mold wear blocks manufacturers since July 1, but they were of low intensity and scattered. “As of today, sowing has taken place on more than 66 per cent of agricultural area in the state. It will be helpful for farmers as the state was facing a potential challenge of the second round of sowing in the region,” the official said. The state administration was a bit worried over delay in rainfall and chief minister Devendra Fadnavis had even issued an advisory for postponing the sowing, Mr Fundkar said.The rains since July 1 have especially provided succour to central parts of Maharashtra that are major producers of food grains.end-ofTags: indian meteorological department, pandurang fundkarLocation: India, Maharashtra, Mumbai (Bombay).

The rains since July 1 have especially provided succour to central parts of the state that are major producers of food grains.A second round of sowing means additional input cost to the already debt-ridden farmers. We are a bit relieved now,” he said.A report from Nashik said that incessant rains lashed the city and other parts of the district after a dry spell, leading to waterlogging in low-lying areas.Maharashtra agriculture minister Pandurang Fundkar told reporters that sowing on over 66 per cent of the total area had been done during the ongoing Kharif season. The water level of the Godavari river had risen following the heavy downpour since Thursday night in the catchment areas, an official said. Even opposition leader Radhakrishna Vikhe-Patil has alerted the state government to be ready for the crisis of the second round of sowing. Southwest monsoon provides relief to major grain-producing areas in state. It is good that the entire state is now covered. An official of the Indian Meteorological Department (IMD) said, “For the first time in July, the southwest monsoon has brought rains to all parts of the state.Mumbai: The southwest monsoon has covered all parts of Maharashtra, spreading cheer among farmers and providing relief to the state administration

Lychee is a rich source of nutrients that is required for the production of blood. Lychees reached India through Myanmar and the North East region during the 18th Century.Cover the pan tightly and cook on very low heat for 10-15 minutes.Add chopped litchi and mix well. Lychee contains healthy fiber which not only increases metabolism of fat, protein and carbohydrate but also suppresses appetite.Add yogurt, red chilli powder, garam masala powder and fried jackfruit and fry for 3-4 minutes.end-ofTags: lychee, vitamin b. Refrigerate for at least an hour.Once the oil is hot, add jackfruit and fry until golden brown.In the same pan, add ghee.the yoghurt with the litchi juice. The spread of lychee to other parts of the world was rather slow due to its soil, climatic requirements and the short life span of it’s seed. The translucent, flavoured aril or edible flesh of the lychee is popular as a table fruit in India, while in China China Twist Drill and Japan it is preferred either dried or canned.Add milk powder, condensed milk and rose water and mix well.Once the ghee is hot, add shahi zeera and onion and fry until onion is golden brown.Lychee is a small fruit with a sweet smell, taste and packed with healthy nutrients. It is also used as medicine in China. It has rough skin on the outside while it contains a juicy flesh inside.LycHee rediefined with berries and rose coulis.Serve chilled garnish with nuts.

Remove the pan from heat and let it rest for another 10 minutes. Antioxidants are effective to protect the body from free radicals and oxidative stress. India is the second largest producer of lychees in the world after China. Other major producing countries are Thailand, Australia, South Africa, Madagascar and Florida in US.Fluff with a fork and serve hot with raita. Botanically it belongs to Sapindaceae family.Combine agar agar with cold water and mix till there are no lumpsMix all the ingredients along with agar agar and set it over night on a round silicon mouldFOR THE COULISFinely puree all the ingredients and cook in a pan for ten minutesPass it through a seive and keep it in a refrigeratorFOR THE ASSEMBLYIn a plate put the dessert in the middle, garnish with fresh berries, pour the coulis separatelyLITCHI AND SEAFOOD CevicheFor 4 peopleIngredients200 grams fresh grouper100 grams shrimps02 lemon, juiced01 diced ripe tomato10 lychees de-seeded01 firm ripe avocado1 shallot thinly slicedOlive oil50 ml fresh lychees juice½ tea spoon red chilli paste01 garlic clove crushedPurple corn tortilla chipsINSTRUCTIONSPlace diced grouper, boiled shrimps in a glass bowl and cover it with 3/4 of the lemon juice and the lychees juice.FOR THE MASALAHeat cooking oil in a pan.Add ginger and green chillies and fry for a minute.Lychee (Litchi chinensis) is a delicious and juicy fruit.

Gently toss and serve in a glass dish garnished with litchi and tortilla chipsKATHAL and lychee BIRYANI with lychee RAITACourse: Main courseCuisine: IndianPrep time: 10 minsCook time: 40 minsINGREDIENTS FOR THE RICE02 cups long grain basmati rice2 tsp salt4 cups water02 dried bayleaf04 green cardamom2 inch piece cinnamon04 cloves02 sprig mint leavesFOR THE MASALA01 medium sized raw jackfruit10 tinned lychees3 tbsp vegetable oil03 tbsp ghee01 tsp shahi zeera01 cup onion thinly sliced2 tbs ginger chopped3-4 green chillies01 cup yoghurt01 tsp red chilli powder½ tsp garam masala powder2 tbsp fresh mint chopped2 tbsp fresh coriander choppedSalt to tasteFOR THE GARNISH1/2 cup golden fried onions2 tbsp mint leaves chopped10-12 cashew nuts fried until golden15-20 raisins10-15 strands of saffron soaked1 tbsp milkFOR THE RAITA01 cup fresh yoghurt05 tinned lychees50 ml lychee juiceINSTRUCTIONSFOR THE RICEWash the rice and soak in enough water for 30 minutes..

Lychee is a rich source of nutrients that is required for the production of blood. Lychees reached India through Myanmar and the North East region during the 18th Century.Cover the pan tightly and cook on very low heat for 10-15 minutes.Add chopped litchi and mix well. Lychee contains healthy fiber which not only increases metabolism of fat, protein and carbohydrate but also suppresses appetite.Add yogurt, red chilli powder, garam masala powder and fried jackfruit and fry for 3-4 minutes.end-ofTags: lychee, vitamin b. Refrigerate for at least an hour.Once the oil is hot, add jackfruit and fry until golden brown.In the same pan, add ghee.the yoghurt with the litchi juice. The spread of lychee to other parts of the world was rather slow due to its soil, climatic requirements and the short life span of it’s seed. The translucent, flavoured aril or edible flesh of the lychee is popular as a table fruit in India, while in China China Twist Drill and Japan it is preferred either dried or canned.Add milk powder, condensed milk and rose water and mix well.Once the ghee is hot, add shahi zeera and onion and fry until onion is golden brown.Lychee is a small fruit with a sweet smell, taste and packed with healthy nutrients. It is also used as medicine in China. It has rough skin on the outside while it contains a juicy flesh inside.LycHee rediefined with berries and rose coulis.Serve chilled garnish with nuts.

Remove the pan from heat and let it rest for another 10 minutes. Antioxidants are effective to protect the body from free radicals and oxidative stress. India is the second largest producer of lychees in the world after China. Other major producing countries are Thailand, Australia, South Africa, Madagascar and Florida in US.Fluff with a fork and serve hot with raita. Botanically it belongs to Sapindaceae family.Combine agar agar with cold water and mix till there are no lumpsMix all the ingredients along with agar agar and set it over night on a round silicon mouldFOR THE COULISFinely puree all the ingredients and cook in a pan for ten minutesPass it through a seive and keep it in a refrigeratorFOR THE ASSEMBLYIn a plate put the dessert in the middle, garnish with fresh berries, pour the coulis separatelyLITCHI AND SEAFOOD CevicheFor 4 peopleIngredients200 grams fresh grouper100 grams shrimps02 lemon, juiced01 diced ripe tomato10 lychees de-seeded01 firm ripe avocado1 shallot thinly slicedOlive oil50 ml fresh lychees juice½ tea spoon red chilli paste01 garlic clove crushedPurple corn tortilla chipsINSTRUCTIONSPlace diced grouper, boiled shrimps in a glass bowl and cover it with 3/4 of the lemon juice and the lychees juice.FOR THE MASALAHeat cooking oil in a pan.Add ginger and green chillies and fry for a minute.Lychee (Litchi chinensis) is a delicious and juicy fruit.

Gently toss and serve in a glass dish garnished with litchi and tortilla chipsKATHAL and lychee BIRYANI with lychee RAITACourse: Main courseCuisine: IndianPrep time: 10 minsCook time: 40 minsINGREDIENTS FOR THE RICE02 cups long grain basmati rice2 tsp salt4 cups water02 dried bayleaf04 green cardamom2 inch piece cinnamon04 cloves02 sprig mint leavesFOR THE MASALA01 medium sized raw jackfruit10 tinned lychees3 tbsp vegetable oil03 tbsp ghee01 tsp shahi zeera01 cup onion thinly sliced2 tbs ginger chopped3-4 green chillies01 cup yoghurt01 tsp red chilli powder½ tsp garam masala powder2 tbsp fresh mint chopped2 tbsp fresh coriander choppedSalt to tasteFOR THE GARNISH1/2 cup golden fried onions2 tbsp mint leaves chopped10-12 cashew nuts fried until golden15-20 raisins10-15 strands of saffron soaked1 tbsp milkFOR THE RAITA01 cup fresh yoghurt05 tinned lychees50 ml lychee juiceINSTRUCTIONSFOR THE RICEWash the rice and soak in enough water for 30 minutes..

Pipe it with a star nozzle piping bag on the toasts. Shape into a cone. For the mouth you can use a bigger piece. Sauté till cooked and finish with parmesan cheese. Take the mummies out of the oven and make eyes with mustard sauce or chilli sauce. Add the same to the mix.Spooky CutiesIngredients200 gm cauliflower florets 100 gm diced potatoes 400 ml milkSalt as per taste20 ml cream10 pitted olivesFew toasted bread slicesMethodBoil cauliflower florets and potatoes in milk and salt. Pre-heat the oven to 200 C. Imperfection is key to achieve a dirty ragged look! Using a toothpick or fork, score the “skin” or make wrinkle marks on the hand. After mixing well, coat the paneer sticks with the marinade. Cool it and then mix with boiled potatoes. Add some lemon juice. Melt the chocolate and cover the inside of the cone with a brush. Use small flattened pieces of chocolate cut in circles, for the eyes. Finish the detailing with “blood” using tomato ketchup or tomato sauce.gif Tonight is Halloween and if you’re planning to host a party or just celebrate, here’s how you can do so with food. Ghost bananasAll you need are bananas and some chocolate.Squiggly wormsIf you want to gross out guests this is a fantastic idea.

While beating the eggs, slowly add sugar.end-of. Cut the pizza dough into thin long strips and wrap them around the paneer sticks to mimic mummified remains.Tandoori mummiesIngredients10 paneer sticksPizza dough for the mummiesPepper corns Ketchup or mustard sauce2 Twist Drill suppliers tbsp oilFor the marinade1/8 cup yoghurt1 tsp ginger-garlic paste2 tsp red chilli powderSalt to season1/8 tsp garam masala1 tsp lemon juiceMethodBeat the yoghurt to a smooth consistency and mix in the rest of the ingredients for the marinade. Add flour, butter, milk and oil until a smooth dough forms. Make small balls out of the rice, use the stem of a brinjal or a chilli for the stem of the pumpkin and use small pieces of bay leaf for the nose and eyes. Garnish to your liking with spooky decorations. You will need ready-made jelly mix, keep the mixture ready and pour it into a set of straws.Spooky Cupcake ConesIngredients(You can also buy cones if you want)4 whole eggs240 gm castor sugar 150 gm butter (room temperature) 90 ml milk 170 gm flour 90 ml vegetable oil 90 gm dark chocolateFor the filling125 gm cream cheese 125 gm icing sugar 35 gm butter (softened) 1 whole lemon 50 gm whipped cream 1 vanilla pod MethodFor the cones: Break the eggs into a large bowl. Get spooky with your food this Halloween The Witch’s Hand Ingredients30 ml oil500 gm minced chickenSalt as per tasteBlack pepper powder as per taste2 big boiled potatoes50 gm parmesan cheese gratedAlmond slivers for detailing of the nails Tomato ketchup for detailing of the blood200 gm flour1 tsp salt50 ml milk50 ml water1 tbsp melted butterMethodTake flour, add salt and knead into a dough with the milk and water. You can also roast the paneer.

Crush out the vanilla seeds. Knead further with butter and let it rest for a while. Put the straws in the fridge and let it set for a while. Put the filling in a piping bag and dress into the cone.Bake in a preheated oven at 180°C for about 15 minutes or until the tops turn golden. Fold in the whipped cream. Get spooky with your food this HalloweenHaloween-food. Bake in a preheated oven at 220 C for 20 minutes. For the fillingMix cream cheese, icing sugar and soft butter together.Horror hacksRice pumpkinsTurn simple fried rice into something spooky. Here we are making a severed witch’s hand. Set aside for about one hour.Heat oil in a pan and add chicken mince and season with salt and black pepper powder. Pan roast the marinated paneer in a tbsp of oil.

Pipe it with a star nozzle piping bag on the toasts. Shape into a cone. For the mouth you can use a bigger piece. Sauté till cooked and finish with parmesan cheese. Take the mummies out of the oven and make eyes with mustard sauce or chilli sauce. Add the same to the mix.Spooky CutiesIngredients200 gm cauliflower florets 100 gm diced potatoes 400 ml milkSalt as per taste20 ml cream10 pitted olivesFew toasted bread slicesMethodBoil cauliflower florets and potatoes in milk and salt. Pre-heat the oven to 200 C. Imperfection is key to achieve a dirty ragged look! Using a toothpick or fork, score the “skin” or make wrinkle marks on the hand. After mixing well, coat the paneer sticks with the marinade. Cool it and then mix with boiled potatoes. Add some lemon juice. Melt the chocolate and cover the inside of the cone with a brush. Use small flattened pieces of chocolate cut in circles, for the eyes. Finish the detailing with “blood” using tomato ketchup or tomato sauce.gif Tonight is Halloween and if you’re planning to host a party or just celebrate, here’s how you can do so with food. Ghost bananasAll you need are bananas and some chocolate.Squiggly wormsIf you want to gross out guests this is a fantastic idea.

While beating the eggs, slowly add sugar.end-of. Cut the pizza dough into thin long strips and wrap them around the paneer sticks to mimic mummified remains.Tandoori mummiesIngredients10 paneer sticksPizza dough for the mummiesPepper corns Ketchup or mustard sauce2 Twist Drill suppliers tbsp oilFor the marinade1/8 cup yoghurt1 tsp ginger-garlic paste2 tsp red chilli powderSalt to season1/8 tsp garam masala1 tsp lemon juiceMethodBeat the yoghurt to a smooth consistency and mix in the rest of the ingredients for the marinade. Add flour, butter, milk and oil until a smooth dough forms. Make small balls out of the rice, use the stem of a brinjal or a chilli for the stem of the pumpkin and use small pieces of bay leaf for the nose and eyes. Garnish to your liking with spooky decorations. You will need ready-made jelly mix, keep the mixture ready and pour it into a set of straws.Spooky Cupcake ConesIngredients(You can also buy cones if you want)4 whole eggs240 gm castor sugar 150 gm butter (room temperature) 90 ml milk 170 gm flour 90 ml vegetable oil 90 gm dark chocolateFor the filling125 gm cream cheese 125 gm icing sugar 35 gm butter (softened) 1 whole lemon 50 gm whipped cream 1 vanilla pod MethodFor the cones: Break the eggs into a large bowl. Get spooky with your food this Halloween The Witch’s Hand Ingredients30 ml oil500 gm minced chickenSalt as per tasteBlack pepper powder as per taste2 big boiled potatoes50 gm parmesan cheese gratedAlmond slivers for detailing of the nails Tomato ketchup for detailing of the blood200 gm flour1 tsp salt50 ml milk50 ml water1 tbsp melted butterMethodTake flour, add salt and knead into a dough with the milk and water. You can also roast the paneer.

Crush out the vanilla seeds. Knead further with butter and let it rest for a while. Put the straws in the fridge and let it set for a while. Put the filling in a piping bag and dress into the cone.Bake in a preheated oven at 180°C for about 15 minutes or until the tops turn golden. Fold in the whipped cream. Get spooky with your food this HalloweenHaloween-food. Bake in a preheated oven at 220 C for 20 minutes. For the fillingMix cream cheese, icing sugar and soft butter together.Horror hacksRice pumpkinsTurn simple fried rice into something spooky. Here we are making a severed witch’s hand. Set aside for about one hour.Heat oil in a pan and add chicken mince and season with salt and black pepper powder. Pan roast the marinated paneer in a tbsp of oil.

"This means $2 million to $3 million in savings for each Dreamliner, at least," starting in 2018 when many more parts are being printed, Chip Yates, Norsk Titaniumpositioning component family manufacturers Vice President of marketing, said in a telephone interview. Titanium also is used extensively on Airbus Group SE's rival A350 jet. But Norsk and Boeing said the titanium parts are the first printed structural components designed to bear the stress of an airframe in flight.Boeing has been trying to reduce titanium costs on the 787, which requires more of the metal than other models because of its carbon-fiber fuselage and wings.Boeing builds 144 Dreamliners in a typical year.Strong, lightweight titanium alloy is seven times more costly than aluminum, and accounts for about $17 million of the cost of a $265 million Dreamliner, industry sources say.The newly adopted manufacturing process will save $2 million to $3 million for each Dreamliner aircraft.Boeing Co hired Norsk Titanium AS to print the first structural titanium parts for its 787 Dreamliner, a shift that the Norwegian 3D printing company said would eventually shave $2 million to $3 million off the cost of each plane."You're talking about tons, literally," on the 787 that would be printed instead of made with traditional, expensive forging and machining, he said.end-ofTags: boeing 787 planes, boeing, boeing dreamliner, 3d printing technology. Norsk expects the US regulatory agency will approve the material properties and production process for printed parts later this year.

Norsk said it will print initially in Norway, but aims to have nine printers running by year-end at a 67,000-square-foot (6,220-square-meter) facility in Plattsburgh, New York. General Electric Co is already printing metal fuel nozzles for aircraft engines.The contract announced on Monday is a major step in Boeing's effort to boost the profitability of the 787 and a sign of growing industrial acceptance of the durability of 3D printed metal parts, allowing them to replace pieces made with more expensive traditional manufacturing in demanding aerospace applications.The Seattle based aircraft manufacturer hires Norsk Titanium AS to print 3D airframe parts for the wide body airplane. The company declined to comment on the estimate but said Norsk's technology would help reduce costs. That will "open up the floodgates," Yates said, by allowing Norsk to print thousands of other parts for each Dreamliner, without each part requiring separate # FAA approval, resulting in the millions in expecting savings per plane.Norsk worked with Boeing for more than a year to design four 787 parts and obtain Federal Aviation Administration certification for them, Yates said. The Dreamliner turned profitable last year after racking up nearly $29 billion in production-related losses.

I designed a specially fabricated vessel and oven along with experts in the field from Udwada after several rounds of trials and errors over the last 18 months,” says Varun.While the room brimmed with culinary experts from Goa such as Chef Prasad Paul, Chef Sunit Sharma, Chef Kunal Arolkar and Chef Kapil Muchandi, creating the mud-pie itself wasn’t as agonizing as finding the right apparatus for the same, “It started with getting the perfect mould and the oven fabricated. Hence, another internal mould was designed to create weight Moldlocking component series factory for blind baking.We made sure we didn’t waste anything,” he assures. Even thinking about it gives me butterflies in my stomach,” recalls the chocolatier. Also, immediate cooling could only be done using dry ice, or the residual heatcould make the pie darker.Ask Varun what sprung this idea in his head and he takes us back to his childhood, where he was first initiated to the eccentric universe of world records, “Guinness Book of World Records is the first book my father ever gifted me when I was a child.

“The title will be announced in the coming 12 weeks as per the norm” informs Varun. For the last 18 months, Chef Varun Inamdar has been indulging in an exploit that is every chocolate lover’s dream. City-based chef, Varun Inamdar attempts to create a massive chocolate mud-pie to enter the Guinness World Records.”The whole task took the team a good eight hours to finish, while keeping in mind the quality and flavour of the International Standards. But it is a challenge only welcomed by the valiant, “Demoulding it could be a nightmare. When Trinity Group chaired by Joseph Dias came on board, I was more than happy.Picture credit: Piyush Singh Charag Getting the thickness right could be a daunting task.As they say, proof is in eating a pudding, in this case, it is in eating a pie. Chocolate mud pie fit the criteria perfectly,” boasts Varun. The team created an oven that ran 12 feet deep and had an eight feet diameter apparatus.MT22end-of cuinness book of world records, goa university.Chefs attempting the record breaking chocolate pie. With a synergy of eight executive chefs, 25 chefs de partie and 10 students from the Goa University, Father Agnel and Foody Breaks studio, chef Varun created a humongous chocolate mud-pie that will compete to clinch the Guinness World Record. Baking releases steam that could puff the tart base.”But Varun’s tryst with chocolate doesn’t end here.Weighing a massive 1,346 kgs with a diameter measuring six-feet, the decadent mud-pie easily swept past the golden mark of one tonne.

All said and done, but the question that loomed at large in everyone’s mind was the imminent wastage that would happen after the contest was over, “We distributed a large amount of the pie to various charities around Goa through the Food Bank for the Poor, Sangolda. Once that was readied, the team was all set to create their magnum opus, says Varun, “To begin with, a short crust tart was created from a mixture of eggs, flour, sugar, butter and biscuits. That little inspiration has somewhere been in my heart almost forever. The fascination of reading others’ records, their achievements, and the hard work that the achievers have put into creating records has been phenomenal. The chef is also the official Ambassador of Ecuadorian Cocoa in India and represents the country at various global forums. Fondly known as ‘The Prince of Chocolates’ in his circles, the chef has previously also created India’s first six feet tall, life-size edible chocolate mannequin and a chocolate Ganesha statue on television, “This time I purely wanted to take it to another level in terms of look, grandeur, size, magnanimity and taste.