Search Results for: Indus water treaty

kashmir-floods-affect-supply-of-dry-fruits-ahead-of-diwali

Kashmir floods affect supply of dry fruits ahead of Diwali

Ahmedabad/ Srinagar, Oct 19 (ANI): The worst floods in the last several decades that submerged Kashmir recently, have badly affected the supply of dry fruits from the state that are packed into glittering boxes and distributed as gifts in Diwali throughout India. The state of Jammu and Kashmir is one of the major suppliers of dry fruits in India. Farmers remained the worst hit due to the massive floods in Kashmir as stagnant water in their agricultural fields damaged crops and affected the yield. Diwali, which will fall on October 23 this year, is celebrated with great fervour and gaiety all over India. Shop owners in Ahmedabad said that the floods affected their business this year with the scant supply of dry fruits. Oct 19, 2014
ghee-mysore-pak

Ghee Mysore pak

Ghee Mysore pak Ingredients Besan flour - 1 cup Ghee - 150 ml For Sugar syrup Water Sugar - 1 cup Method: 1. With a little ghee on the pan, roast the ground flour for about 4-5 minutes. 2. Once the color changes a little bit, sift the flour through a sieve to rid any lumps. 3. Add about 150 ml of ghee to get a creamy consistency. 4. Make concentrated sugar syrup in a pan by heating up little water and sugar while stirring on a low flame. 5. Add the besan ghee mixture into the sugar syrup while maintaining the low flame and stirring constantly. Add more ghee as it visibly changes colour. 6. Once you reach a nice dropping constancy, turn off stove and transfer contents into a bowl and let it set. 7. Make sure the bowl is greased well with ghee before transferring content into the bowl to prevent sticking. 8. Once cold, you can cut and surprise your family with this divine delicacy! Like us on FACEBOOK - https://www.facebook.com/HomeCookingShow Follow us on TWITTER - https://twitter.com/VentunoCooking Subscribe to YouTube - http://www.youtube.com/user/VentunoHomeCooking A Ventuno Production : http://www.ventunotech.com Oct 17, 2014
black-money-case-centre-appeals-sc-to-modify-its-order-on-absolute-disclosure-of-info

Black Money Case: Centre appeals SC to modify its order on absolute disclosure of info

New Delhi, Oct 17 (ANI): The central government on Friday filed an application in the Supreme Court urging it to modify its order in the black money case on absolute disclosure of information pertaining to people who stashed tainted money abroad. Attorney General Mukul Rohatgi said that information of account holders in foreign banks cannot be placed in public domain by virtue of the treaty. Petitioner and senior lawyer Ram Jethmalani said that the application is ill-advised and will harm the nation. Oct 17, 2014
vizag-airport-to-operate-flights-from-friday

Vizag airport to operate flights from Friday

Visakhapatnam, Oct 16 (ANI): Civil Aviation Minister Ashok Gajapathi Raju conducted a survey of the airport in cyclone-hit Visakhapatnam on Thursday and confirmed operations to be resumed on Friday. Cyclone Hudhud has left a trail of destruction in Visakhapatnam and the residents are struggling to cope with the havoc as they are facing food, water and power shortages.Visakhapatnam's airport remained closed for commercial flights, after the roof of its main building was blown off by gusts of up to 195 kph. Gajapathi took stalk of the situation at the airport and said that Vizag being a key destination it’s important to make airport functional, therefore, Air India and other airlines will be resuming operations from Friday. Oct 16, 2014
jalebi

Jalebi

Jalebi Ingredients Refined flour - 1 cup Yogurt - 1/2 cup Orange food color Oil/Ghee for frying For Sugar syrup Sugar - 1 cup Water - 1 cup A few Saffron strands Garnish with Rabri & Pistachio Method: 1. In a large bowl, whisk refined flour, yogurt, orange food color and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 8 to 9 hours. 2. Make the sugar syrup by dissolving sugar and saffron in the water, over low heat, then cook over high heat till slightly thick. 3. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. 4. Squeeze round spirals into the hot oil/ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp. 5. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and place Jalebi's in a plate, spoon Rabri over them and garnish with Pistachio. Oct 16, 2014
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