CRICKET SHEDUAL FOR INDIAN TEAM-

Nov-07
Date	Teams and Match	Venue
Mon, 05	India vs Pakistan,	Nehru Stadium, Guwahati
	1st Match
	India beat Pakistan by 5 wickets
Thu, 08	India vs Pakistan,	PCA Stadium, Mohali
	2nd Match
	Pakistan beat India by 4 wickets
Sun, 11	India vs Pakistan,	Green Park, Kanpur
	3rd Match
	India beat Pakistan by 46 runs
Thu, 15	India vs Pakistan,	Captain Roop Singh Stadium, Gwalior
	4th ODI
Sun, 18	India vs Pakistan,	Sawai Mansingh Stadium, Jaipur
	5th ODI
Thu, 22 - Mon, 26	India vs Pakistan,	Feroz Shah Kotla, Delhi
	1st Test
Fri, 30 - Tue, 04	India vs Pakistan,	Eden Gardens, Kolkata
	2nd Test
Dec-07
Date	Teams and Match	Venue
Sat, 08 - Wed, 12	India vs Pakistan,	M.Chinnaswamy Stadium, Bangalore
	3rd Test
Wed, 26 - Sun, 30	Australia vs India,	Melbourne Cricket Ground
	1st Test
	Jan-07
Wed, 02 - Sun, 06	Australia vs India,	Sydney Cricket Ground
	2nd Test
Wed, 16 - Sun, 20	Australia vs India,	W.A.C.A. Ground, Perth
	3rd Test
Thu, 24 - Mon, 28	Australia vs India,	Adelaide Oval
	4th Test
	FAB-07
Fri, 01	Australia vs India,	Melbourne Cricket Ground
	Only Twenty20 Int
Sun, 03	Australia vs India,	Brisbane Cricket Ground, Woolloongabba
Tue, 05	India vs Sri Lanka,	Brisbane Cricket Ground, Woolloongabba
Sun, 10	Australia vs India,	Melbourne Cricket Ground
Tue, 12	India vs Sri Lanka,	Manuka Oval, Canberra
Sun, 17	Australia vs India,	Adelaide Oval
Tue, 19	India vs Sri Lanka,	Adelaide Oval
Sun, 24	Australia vs India,	Sydney Cricket Ground
Tue, 26	India vs Sri Lanka,	Bellerive Oval, Hobart

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recipe for food on diwali

BOONDI GULAB JAMUN

Ingredients
For boondi

Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups

Method

1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.

3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.

4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.

5.Heat sufficient ghee in a kadai on low heat.

6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.

7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.

8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.

SUJI AUR BADAM KA HALWA


Ingredients

Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons

Method

1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.

2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.

3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.

4.Add saffron and stir. Continue to cook till the halwa thickens.

5.Add green cardamom powder and stir to mix well.

6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.

Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Here’s a whole host of lip-smacking Diwali sweet recipes for you to feast on!

BOONDI GULAB JAMUN

Ingredients
For boondi

Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups

Method

1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.

3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.

4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.

5.Heat sufficient ghee in a kadai on low heat.

6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.

7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.

8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.

SUJI AUR BADAM KA HALWA


Ingredients

Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons

Method

1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.

2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.

3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.

4.Add saffron and stir. Continue to cook till the halwa thickens.

5.Add green cardamom powder and stir to mix well.

6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.

Ingredients

Coconut, scraped 1 cup
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups

Method

1.Take coconut, ghee, sugar, gram flour and milk in a deep pan and mix. Grease a thali.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.

Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Here’s a whole host of lip-smacking Diwali sweet recipes for you to feast on!

BOONDI GULAB JAMUN

Ingredients
For boondi

Gram flour (besan) 2 cups
Ghee To deep fry
Sugar 4 cups
Melon seeds 1 tsp
Green cardamom powder 1 tsp
Saffron a pinch
For gulab jamun
Khoya/mawa, grated 2 cups
Refined flour (maida) 5 tbsps
Cottage cheese (paneer), grated 4 tbsps
Baking powder ½ tsp
Ghee To deep fry
Sugar 4 cups

Method

1.Mix gram flour with a little water to make a smooth and semi thick batter.
2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.

3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.

4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.

5.Heat sufficient ghee in a kadai on low heat.

6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.

7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.

8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.
9.Chill and serve cut in halves.

SUJI AUR BADAM KA HALWA


Ingredients

Semolina (rawa/suji), roasted 1 cup
Almonds, blanched and peeled 2½ cups
Ghee ½ cup + 1 tablespoon
Sugar 2½ cups
Milk 1 cup
Saffron few strands
Green cardamom powder 1½ teaspoons

Method

1.Pat the almonds dry. Keep aside twenty almonds for garnish and grind the rest to a coarse powder.

2.Heat half a cup of ghee in a pan. Add almond powder and sauté over medium heat till golden.

3.Add semolina and mix well. Add sugar and mix. Add milk and stir to mix well. Let it cook for eight to ten minutes.

4.Add saffron and stir. Continue to cook till the halwa thickens.

5.Add green cardamom powder and stir to mix well.

6.Add one tablespoon of ghee to finish off. Garnish with reserved almonds and serve hot.

Ingredients

Coconut, scraped 1 cup
Gram flour (besan) 1 cup
Milk 1 cup
Ghee 1 cup
Sugar 2¾ cups

Method

1.Take coconut, ghee, sugar, gram flour and milk in a deep pan and mix. Grease a thali.
2.Cook on medium heat, stirring continuously, till thick. As it begins to leave the sides of the pan transfer the mixture onto the greased thali and spread. Smoothen the top and let it set.
3.When cooled cut into squares or diamonds and remove the pieces.
4.Store in an airtight container.

Ingredients

Gram flour (besan) 4 cups
Pistachios 10-12
Almonds 10-12
Desi ghee 2 cups + for greasing
Green cardamom powder ½ teaspoon
Sugar (powdered) 2 cups

Method

1.Cut the pistachios and almonds into thin slivers.
2.Heat ghee in a kadai, add the besan and roast it on low heat stirring continuously for ten to fifteen minutes or till it starts changing colour and gives out a nice aroma.
3.Add cardamom powder, almonds and pistachio slivers and mix. Remove from heat and let it cool.
4.Add the powdered sugar and mix well.
5.Grease a tray with ghee. Pour the besan mixture and spread it evenly on the tray.
6.Let it cool and then cut into square and diamond shaped pieces and serve. While storing keep in an airtight container.

Kamal Hasan - India's All Time Greatest Actor

Kamal Haasan is a four time National Film Award winning Indian film actor. He began his career as a child artist in many films, while also attending a theatre for stage plays. Kamal Haasan has acted in over two hundred Indian films.

Kamal Hassan has received India's fourth highest civilian honour, the Padma Shri for his services to Indian cinema in 1990. In his currently unreleased film Dasavatharam, he attempts to portray ten different characters

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today in history

TODAY IN HISTORY

we live in a slightly mad world

---

Nov 7 1783

A man convicted of forgery is the last public hanging at London's Tyburn site, ending a gallows tradition begun in 1196.

Nov 7 1872

The cargo ship Mary Celeste sails from New York, never reaching Genoa. Four weeks later it is found completely abandoned, whereabouts of the ten man crew unknown. The ship's cargo was alcohol, so you decide.

Nov 7 1918

A ship from New Zealand brings the 1918 influenza epidemic to Western Samoa, killing 7542 -- about twenty percent of the population by the end of the year. Perhaps 20,000,000 people are killed from the epidemic globally, including half a million Americans.

Nov 7 1965

The Pillsbury Doughboy makes its first appearance. It (we refer to the creature as "it"; marketing may call it a Doughboy but there is no evidence of genitals) has had a long and uneventful career, but the puffy pastry is now in serious trouble as he recently shit a croissant in front of god and everybody.

Nov 7 1983

A bomb explodes inside the US Capitol building. The structure was damaged but there were no deaths or injuries.

Nov 7 1991

Magic Johnson announces that he is an AIDS victim. Perhaps the basketball player's condition has something to do with his sleeping promiscuously with thousands of women.

Light up-HAPPY DEEPAWALI

Light up

HAPPY DEEPAVALI

...this season by bearing in mind the first aid required for burn and eye injuries, just in case

The lure of using crackers is irresistible. But it doesn't take long before this festival of lights can turn into a nightmare of sorts for many with people suffering from burn and eye injuries. Here, we offer tips on first aid. Burn Injuries With the increase in the number of firecrackers, burn cases have also increased over the years. Dr Milind Wagh, plastic surgeon, consultant plastic aesthetic and reconstructive surgeon, Dr L H Hiranandani Hospital offers quick measures to treat burns. Recognising the burn type A first degree burn is superficial. The skin turns red in colour but the sensation is intact. Second degree burns cause blisters on the skin. The skin turns pink at the periphery. Third degree burns result in skin death. The skin is white and without sensation. First-aid for burns • Hold the burned area under cold running water for at least five to 10 minutes or until the pain subsides. Cooling the burn reduces swelling by conducting heat away from the skin. • Remove clothing from the burned area if it is silk or nylon because it tends to stick. Do not just peel off just because the skin can also come off • Do not clean the area with anything other than water • Do not give unsupervised painkillers. You can give a child Paracetamol if the child is in great pain • Do not cover it with a bandage or a sterile gauze pad. Do not use cotton as it may stick to the wound • Consume water in any form possible to avoid further tissue damage • Use cool compresses till the doctor arrives or the patient is taken to the hospital • Apply an antiseptic cream available in the market. Do not neglect because superficial burns can turn out to be first degree and second degree burns. Eye Injuries Apart from burn injuries, eye injuries are something which is another common concern during Diwali. Most of the eye injuries may result in permanent loss of vision. Dr Anand Shroff, opthalmalogist, Shroff Eye Hospital helps avoid these problems. First-aid for eye injury • Do not rub your eyes • Use the corner of a soft clean cloth to draw particles out, or hold the eyelids open and flush the eyes with water • If a particle is large or stuck in the eye, do not attempt to remove it. • Keep eyes closed and go to the eye doctor immediately • If there is any chemical that has entered the eyes, immediately irrigate the eyes and under the eyelids, with water, for 30 minutes and consult a doctor. Why are Fireworks dangerous? • Sparklers are one of the major causes of firework injuries requiring hospitalisation. Sparklers are dangerous because they burn at a temperature hot enough to melt gold (1,800° F) • Most fireworks contain gunpowder, which causes these devices to explode. Because fireworks are unpredictable, injuries can occur even if the person is careful or is under supervision • Bottle rockets are among the most dangerous fireworks available today. They account for the majority of all fireworks injuries that lead to permanent eye damage.

WEIGHT LOSS FOOD

Citrus fruits like, oranges and limes contain high concentrations of Vitamin C (ascorbic acid). This Vitamin C has a fat burning quality. Vitamin C reduces the effectiveness of fat. It reduces its content and can liquefy or dilute fat. By diluting the fat, it makes it less effective, and easier to flush out of your system. Vitamin C also works on cholesterol deposits. By adding Citrus Fruits to your daily diet, you will greatly increase your metabolism, increase your ability to get rid of fat, and also control your cholesterol levels

Add applesauce (it's loaded with pectin), apples, fresh fruit and berries, to your diet and let the power of pectin pulverize the fat that accumulates on your cells. An apple a day can help keep the fat away.

Cucumbers are usually used in many salads, besides tasting great their high water content adds to your bulk hence making you feel full. They can be consumed before every meal which will greatly help you from over-eating.

Berries contain a chemical call pectin. Pectin limits the amount of fat your cells can absorb. This will put a natural limitation on the amount of fat your cells can absorb. Pectin, once in your system, has a water binding property, it absorbs watery substances, and these watery substances in turn bombards the cells and makes it release fat deposits.

Garlic oil or the juice of garlic has a significant protective quality to cells which help to reduce fatty deposits. When taken, it brings down the levels of fat. Garlic, garlic oil, or anything with garlic, also has an antibiotic property to it and can be used to cure many ailments.

Breakfast cereals are typically heavily processed foods, and most of their original micronutrients, like vitamins or minerals, are removed during the food-processing. However, most breakfast cereals are fortified with added vitamins and minerals, making them a convenient source of most B-vitamins, vitamin D and several minerals including iron. Wholegrain breakfast cereals (eg. granola, muesli, oats) are typically rich in natural B-vitamins, soluble fiber (which helps to lower cholesterol) and have a lower GI-value than regular refined cereals.