GOA: CS SEEKS ANOTHER FOUR WEEKS TO COMPLETE PROBE INTO 2016 BRICS FOOD SCAM
The Goa Human Rights Commission (GHRC) comprising of A.D.Salkar and J.A Keny today adjourned to 2nd April further hearing on the complaint filed by Adv. Aires Rodrigues over the 2016 BRICS summit 51 lakh food scam after the Chief Secretary Dharmendra Sharma sought another four weeks to complete his probe. Stating that the inquiry has been initiated and statements of…READ more..
GOA: MAHARASHTRA AND GOA FIRMS FINED FOR MANUFACTURING AND SELLING ‘MISBRANDED’ MUSTARD OIL IN GOA
Margao (Goa):The District Magistrate cum Adjudicating Officer, South Goa District, Margao has imposed a penalty of Rs 1 lakh each, on the firm M/s Payal Enterprises, Thane, Maharashtra and its three partners Manilal Lalji Nandu, Hiten Javerilal Gala and Dimple Ketan Nandu of M/s Payal Enterprises; besides Rs 10,000/ each, on 11 other local food vendors M/s G…READ more..
GOA: FOOD BIZ OPERATOR SENTENCED FOR VIOLATING FOOD SAFETY ACT
Panaji (Goa): The Judicial Magistrate First Class (JMFC) has sentenced a food business operator to undergo simple imprisonment up to the rising of the court and slapped a fine of Rs 3000 for selling dry snack despite being declared as unsafe food product. The order was passed based on a report of the Directorate of Food…READ more..
GOA: AN EVENING OF SWEET TREATS
Panaji The Goa Go Womania group in association with Vandana Sardesai organised a fruit dessert competition at the Watson’s restaurant in Panaji on October 1, 2017. The chief guest for the said competition was Amita Nayak Salatry, while Vandana Sardesai and Masrat Wahab were the judges for the competition. This unique competition witnessed a treat of some tasty fruit desserts. While Zeenath…READ more..
GOA: FRUIT DESSERT COMPETITION IN PANAJI
Panaji The Goa Go Womania group in association with Vandana Sardesai will be organising a fruit dessert competition at the Watson’s restaurant in Panaji on October 1, 2017. The chief guest for the said competition will be Amita Nayak Salatry, while Vandana Sardesai and Masrat Wahab will be the judges for the competition. Those interested to participate should contact Siya Shaikh(9503279298).READ more..
COCKTAILS, SEAFOOD, SIZZLERS AND MORE…
MELISA D’SOUZA You never expect anything great from the restaurants dotting the busy Calangute-Baga road. However, I was surprised, rather thrilled to find a gem right amidst the chaos in Baga – Phat Cat Cocktail Bar & Lounge. As opposed to the number of shacks and nightclubs lining the stretch, Phat Cat is a breath of fresh air where the…READ more..
THE TASTE OF TIO TILLY’S
Tylden and Adit welcome you into a sunny new restaurant along the Calangute-Candolim road, just where resort Tio is. The blue and yellow cottage is converted into an adorable little restaurant – lined with bird cages at the entrance, along with arty décor and crafted wooden furniture that adds such a rustic vibe to it. There is a separate…READ more..
Besan Laddu Ingredients: 2 1/2 cups besan (gram flour) preferably a coarse flour 1 cup powdered sugar 1 cup clarified butter (ghee) melted 10-12 nos chopped cashews 10-12 nos chopped almonds 2 tablespoonraisins 3/4 tablespoongreen cardamom powder Instructions:Start by chopping all the dry fruits and keep them aside. Now, heat a large frying pan, add the besan and fry for a…READ more..
RISHI PANCHAMI BHAJI
Rishi panchamichi bhaji recipe Ridge gourd (dodki) 1 medium Coconut grated 1 cup Ladyfingers (bhindi) chopped 10-12 Red pumpkin (bhopla/kaddu) cubed 1 cup grams Corn kernels 1/2 cup French beans cut 1 cup Green chilies 5-6 Fresh coriander leaves chopped 1/2 cup Oil 3 tablespoons Salt to taste Cucumbers cut in to cubes 2 small Cumin seeds 1 teaspoon Pure ghee 1 tablespoon Method Step 1: Heat a pan and add all the prepared vegetables…READ more..
MODAK For the filling: 1 cup grated coconut 1 cup grated jaggery A pinch of nutmeg A pinch of saffron For the shell: 1 cup of water 2 teaspoon ghee 1 cup of rice flour PreparationFor the filling:Heat a pan; add the grated coconut and jaggery. Stir for about five minutes. Add the nutmeg and saffron and mix well. Cook for another…READ more..