The Entertainment Society of Goa in association with the Department of Public Health Dentistry, Goa Dental College and Hospital is organizing the 4th Anti-Tobacco Film Festival on 31st May 2020. The festival will be held in 2 sections: Goan Section – The films should be in Konkani, Marathi, Hindi, or English. They should be produced by Goan producers/ production houses, Goan individuals, students studying in Goa, and educational and social institutions only. The ad film shouldn’t be more than 2 minutes. National Section – The films should be in Hindi or English and be produced by Indian producers/ production houses, individuals, students, and educational and social institutions only. The ad film shouldn’t be more than 2 minutes. The aim of this festival is to spread the message of the harmful effects of tobacco. It’ll also boost filmmaking and creativity. All the details are on esg.co.in. The theme for the festival is “Protecting youth from industry manipulation and protecting them from tobacco and nicotine use.” One of the organizers said, “People see celebrities smoking and they try to emulate them. So we are also using films to spread awareness of tobacco’s bad effects. The last date for registration is 17th April […]
This dish is a Goan curry using raw mangoes along with urad dal and fenugreek seeds. The mango can be replaced with hog plums. Ingredients: 1-2 raw mangoes (peeled and cut into pieces) ½ tsp fenugreek seeds 1 tsp urad dal (black gram dal) 1 tsp mustard seeds A pinch of asafoetida (hing) 1 cup grated coconut 3 dry red chillies 1 tsp turmeric powder 1 marble-sized ball of tamarind 6 black peppercorns 2 tbsp jaggery (grated) Salt to taste Method: Grind the coconut, asafoetida, chillies, tamarind, and peppercorns with a bit of water. Heat oil in a pan and put in the mustard seeds. After they splutter, put in the fenugreek seeds, urad dal, and asafoetida. Then add the mango with a little water. After the pieces are cooked, add jaggery, ground masala, and salt. Cover and let simmer for about 10 minutes.
Students of engineering colleges in the state were at their innovative best at the Waste Management Hackathon 2020, conducted by the Goa State Innovation Council in collaboration with the Goa Waste Management Corporation, Saligao. The two-day event on February 18 and 19 2020, at Don Bosco College of Engineering, Fatorda, aimed at encouraging students to come up with solutions to the garbage disposal problems faced by the state. The other goal of the hackathon was to incubate the culture of product/process innovation with problem-solving mindset by giving students a platform to solve challenges faced in solid waste management and disposal. Experts at the event revealed that the state faces several challenges in solid waste management. The challenges are in the collection as well as the disposal stage. Disposal of sanitary pads and diapers in a scientific manner is one of the biggest problems as the items are generated in huge quantities. Both sanitary napkins and diapers are categorised as bio-medical waste and are the slowest moving items in waste, according to officials at the GWMC. Disposal of tube lights, LED’s and CFL bulbs in a scientific manner is also a headache to the authorities. The other challenges are in removal […]
Manganem is a Goan Bengal gram dal sweet. It is similar to ‘kheer’ – a famous Indian dessert. Ingredients: ½ cup Bengal gram dal/ chana dal ¼ cup sabudana / sago/ tapioca pearls ½ cup jaggery (grated) ½ cup coconut milk 15 cashewnuts (chopped) 10 raisins 1 tbsp ghee ½ cup water Method: Put the chana dal in a pressure cooker along with ½ cup water. Wait for 1-3 whistles depending on when they are cooked. Don’t overcook. Drain the water. Roast the raisins and cashewnuts in ghee. Keep aside. In a heavy-bottomed pan put in the chana dal, sabudana, jaggery, and coconut milk. Cook for 15-20 minutes until everything thickens and the sabudana is cooked. Use water if required. Add the cashewnuts and raisins. Enjoy this festive sweet hot or chilled.
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