Soak for two hours, pressure cook and keep aside.Reetu Uday Kugaji, celebrity chefMALAI PANEER Ingredients15-20 cashew nuts2 disposable facial mask manufacturers green chilliesA small piece of ginger1 tsp cumin seed2 tsp garam masalaSalt to taste2 tbsp kasuri methi½ cup fresh cream1 cup milk200 gm paneer, cut into small size2 tbsp oil1 tbsp butterMethodBoil chilli, ginger and cashews for ten minutes.Boil milk in a heavy bottomed pan and set aside.Pour into earthenware pots and keep them in the refrigerator to chill for one to two hours.Boil dal in water and keep it aside.Add this to the boiling dal and sabudana mixture along with coconut and cardamom powder and stir well. Drain and grind the sama rice coarsely. Stir continuously so that there are no lumps and it does not burn or stick to the bottom of the pan. Blanch pistachios, peel and cut into slivers.

In a separate vessel boil milk and sabudana and mix it in the boiled dal and cook together till soft.Melt the jaggery with few spoons of water to make the syrup, filter it and add to the boiled millets and dal and cook for few more minutesRoast nuts and raisins in ghee and mix half the quantity in the pongal. Serve hot. When the mixture starts thickening take it off the flame.Serve chilled, garnished with slivered pistachio nuts, saffron and dried rose petals.Broil saffron and set aside. Garnish with the remaining nuts and top with grated coconut. Melt the jaggery with few spoons of water to make the syrup.Kesar Pista PhirniIngredients1¼ litre full cream milk¼ cup sama riceFew strands of saffron10-15 pistachios½ cup sugar½ tsp cardamom powder½ tbsp rose water for garnishing5-10 pistachios, sliveredHandful of dried rose petalsEarthenware pots for servingMethodPick, wash and soak rice for one hour.Add the coarsely ground rice paste to the milk and cook.Now add sugar, cardamom powder, saffron and rose water.Ruchita Rawtani, food connoisseurMillet PongalIngredients1 cup foxtail millet1 cup moong dal1 cup jaggeryHandful of mix nuts1 tbsp raisins1 tbsp coconut, grated1 tbsp gheeMethodWash millets and dal separately.

Now add milk, paneer, garam masala and kasuri methi. Heat butter and oil in a kadai and add cumin seeds and the paste made earlier.Ruchika Sharma, celebrity chefSenaga pappu payasamIngredients½ cup chana dal1 litre milk½ cup sabudana½ cup jaggeryHandful of mix nuts1 tbsp coconut, chopped¼ tsp cardamom powder2 tsp gheeMethodSoak sabudana for two hours.When cooked, add fresh cream and stir it for another minute. Sauté it for five to ten minutes. Let it cool and grind it to fine paste.Cook for another minute and serve hot.Roast nuts and raisins in ghee and mix half the quantity in the payasam and use the remaining togarnish the payasam

In addition, it slashes the 45-day time taken through the North-South Corridor by almost half, permitting even perishables to be traded through this alternative pathway. These countries also have close relations with Pakistan. The agreement of the Western powers with Tehran in 2015 facilitated India’s engagement with Iran on Chabahar.Much diplomacy potentially rides on India’s shoulders in view of the Chabahar commitments. US President Donald Trump has threatened to overturn that agreement. This will mean the adroit managing of regional ties with Iran, China and Russia, which have high stakes and an influential voice in Central Asia and West Asia, besides Afghanistan.That is the true meaning of Chabahar.The first shipment of Indian wheat to Afghanistan via Chabahar went in October.

The sea-land route through the port is not a mere alternative to the surface route through Pakistan’s Khyber Pass; it is an example of far superior infrastructural topography. In addition to being flexible with China, Iran and Russia on the basis of mutual interests, it could be worth exploring if New Delhi can be a credible interface between Washington and Tehran. Even so, the indications so far are that India’s business dealings with Iran, and particularly insofar as trade with Afghanistan is concerned, will not be torpedoed by Washington. Petersburg in Russia (the North-South Corridor), along the way coupling with rail networks of over a dozen countries. Unlike the Pakistani route through which only basic supplies could go through if it worked, the Iran route permits a wide array of goods. If handled with delicacy, there is room here for supple, subtle and useful diplomacy tied to a very worthwhile objective. By the end of 2018, if current projections remain valid, the port should be fully operational for Indian goods..Chabahar port couldn’t be built for the past 12 years due to the US-led Western and UN sanctions against Iran.

Once India completes building the 640-km railway line from Chabahar to Zahedan and link up with the Iranian railway there, Indian goods can branch out to the east to go to Afghanistan, and to parts of Central Asia (where they will face stiff competition from the Chinese), and carry on northward towards St.With external affairs minister Sushma Swaraj arriving in Tehran on Saturday in connection with the inauguration of the first phase of Iran’s Chabahar port, which is being built with Indian cooperation, what we are inaugurating, in effect, is a new geopolitical vista that goes beyond finding an alternative route for trade with landlocked Afghanistan, bypassing the land route through Pakistan, nonwovens hair removal manufacturers about which Islamabad has been obstreperous and negative.But this will materialise only if India has the staying power beyond the 10-year lease period for two terminals at Chabahar it has got from Tehran