Add jaggery, tamarind juice, add this mixture to the boiled rice and tur dal cook well.Grind it to a paste.Bisi Belle BhathIngredientsRice100 GmTur Dal 100 Gm Turmeric Powder 5 GmShallots 50 GmTomato 50 GmJeera3 GmMustard Seeds3 GmCurry leaves 2 GmRed Chilli 5 GmJaggery 3 GmTamarind 5 GmSalt 5GmGhee20 GmCarrot10 GmBeans10 GmCauliflower 10 GmGreen Peas 5 GmCashewnuts 5 GmBisi belle bath powder 20 GmChilli Powder5 GmMethodBoil rice and tur dal together, add turmeric powder and salt.Celebrate the cuisine of South India with these traditional authentic recipesNati Koli Chicken and Tatte Idli Celebrate the cuisine of South India with these traditional authentic recipes Nati Koli ChickenIngredientsCountry Chicken 800 GmCoconut 1 GmRed chilli 150 GmTomato 100 GmGinger,Garlic Paste 80 Gm Onion.

250 GmTamarind 15 GmCloves 2 GmCinamon 3 GmCardamom 2 GmCoriander Powder 40 Gm MethodIn a pan heat oil add chopped onions & garm masala add ginger garlic paste & tomatoes allow it to simmer on a low heat.—Recipes courtesy Cubbon Pavilion, ITC Gardeniaend-of. Add chopped tomatoes, cashewnuts, red chilli powder and bisi belle bath powder and allow it to cook. In a pan add ghee, mustard seeds, jeera, red chilli, curry leaves, shallots and saute well. Make a paste of red chilli, coriander, garam masala, poppy seeds, black pepper, tamarind & grated coconut. Add the chicken, turmeric powder and cook the chicken till its half cooked.

Cook it and cool the mixture. Keep it aside. Add carrot, beans, cauliflower and beans to this. Fresh turmeric leaves 15 leavesIn a pan boil water, add salt and rice flour. Steam it for 10 minutes China mold insert core manufacturers at 100 degree celcius.In the turmeric leaves spread the rice flour mixture and stuff it with jaggery, coconut add cardamom powder, fold it.Tatte idliRice 300 GmUrad Dal 100 GmSalt 5 Gm flattened rice 50 Gm MethodSoak the rice and urad dal and flattened rice over night.Arishna Ele KadabuIngredientsRice flour 300 GmSalt 5 GmWater600 MlJaggery 100 GmCardamom powder 5 Gm Coconut grated 1 No.Put it in the mould and steam it for 20 minutes at 100 degree celcius.Allow it to ferment for 4 to 6 hours. Add this paste & allow it to cook.

Add to that its success in getting the government to agree with its views on Goods and Services Tax; the memories of the humiliating defeat in 2014 may now look like a distant nightmare. It has to still build on the big themes, such as secularism, tolerance and inclusiveness.end-of.Second, the Bihar victory came as part of a grand coalition in which the Congress was the junior partner. Across the country, the Congress has limited support among urban voters. If there was one state where the objective of Congress-mukti had been achieved, it was Gujarat. A march here or a statement there, to respond to events, doesn’t add up to much. Many Indians plastic mold parts are aghast and angry at the rise in communally-linked violence and the incendiary statements that Hindutva types have been making. Without good candidates and an organisational machinery that functions smoothly, no party can hope to win elections.

Questions arise: Is it willing to come out and lead a campaign against this rise in the communal temperature Is it ready to lead the way and make an unambiguous statement that it will always oppose any attempts to sow hatred Or will it remain mealy mouthed and soft-pedal on the issue For this, it needs to get back to its first principles, to unequivocally say it stands for a secular India.Take the Gujarat results, for example. Apart from Rajkot, where it was in a neck-to-neck race with the BJP, the BJP won comprehensively. The Grand Old Party has come back roaring in the district-level bodies, clearly showing it not only has the support of the rural masses but, more important, its own party structures seem in good shape.That would be a mistake. This will help in preparing for the 2019 elections. It has to revamp not just the party organisation, but also to clearly lay out what its ideological positions are.

For the Congress, any chance of a good performance in 2019 is still a chimera, notwithstanding the victories in Bihar and Gujarat. But building the party’s machine is one part of it; offering itself as an all-round alternative is another. Only then will the Congress be able to establish not just what it is but how it is different from the BJP. Only then will all those Indians who are worried about what is happening in India, but see no alternative, look at the Congress seriously. They clearly show that that the urban voter, at least in that state, is not enamoured of the Congress. Nitish Kumar did not fall into the trap of indulging in soft-Hindutva and Lalu Prasad Yadav took on the BJP for its attempts at polarisation. The “green shoots of recovery”, to use the favourite word of Indian analysts who try and talk up the economy, are anything but. The bigger question is — what does the Congress really stand for The Congress has not convincingly put forward its own programme on critical issues. They backed Mr Modi the last time, and there is a good chance they will do so again, unless another alternative emerges in the coming years. It played the catalyst’s role in bringing two arch enemies together — and more important, keeping them together — but did not lead the combine.The election results for local bodies in Gujarat have come as a morale booster for the Congress.

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.