Chefs share smoothie recipes to beat the heat.  GRANOLA & FRUIT SMOOTHIE Ingredients:1 banana sliced1 apple medium (Peeled & Diced)1/3 cup plain Greek yoghurt1/4 teaspoon cinnamon powder1tbsp. maple syrup or honey1 tbsp. flaxseed powder1/2 cup granola1/4 cup ice Method:Crush granola coarsely in the blenderAdd Greek yoghurt, soy milk, and honey to blend it wellAdd the rest of the ingredients and blend until smoothVoila! Granola smoothie is ready AVOCADO SUPER SMOOTHIE Ingredients: 1/2 cup of almonds & walnuts1 ½ – 2 cups of spinach leaves chopped1 firm ripe avocado 1 ½ cups almond milk 1tbsp. of liquid apple syrup or honey1tbsp. sunflower seeds1tbsp. pumpkin seeds Method:Add mixed nuts (almond & Walnut), sunflower seeds and pumpkin seeds in a blender and blend it wellAdd spinach, avocado & soya milk in a blender. Blend until smoothAdd liquid apple syrup or honey and blend it for another 10 seconds.Pour into glasses and serve. PEANUT BUTTER AND HONEY OAT SMOOTHIE (from Executive Chef Nitin Mathur, Taj Santacruz) Ingredients: 2 cups of rolled oats (pan-roasted)½ yoghurt1 cup almond milk1 large banana3tbsp. peanut butter2 tablespoons honey1tbsp flaxseed powder   Instructions: Place oats in blender and processPour milk into a blender and allow processed oats to soften in […]

In a bid to enable students to test and improve their spelling skills and cultivate a healthy competitive spirit, The Navhind Times in partnership with the event management department of SS Dempo College of Commerce and Economics is organising Spell-Bee 2019 for college students. NT KURIOCITY caught up with some teachers, parents, and students to find out their views on spellings MARIA FERNANDES | NT    For those learning English, especially those for whom it is a second language, different categories of sounds and words could be difficult and confusing. “Spelling is a sequence of letters representing a sequence of sounds. One should not think of the pronunciation of the word while spelling it. Those who do not understand the relation (or the lack of relation) between English speech and spelling will inevitably tend to spell words as they hear them,” says associate professor of English, St Xavier’’s College, Mapusa, Sunita Mesquita. Agreeing with her and listing a few more reasons why spellings are difficult, associate professor of English, SS Dempo College of Commerce & Economics, Bambolim, Augusto Pinto adds: “English is a peculiar language and the script is not phonetically-based like the Devnagiri script. It draws words from a […]

Old Goa is a small town in the North Goa district. Portugal styled churches are famous for their architecture and impeccable history behind them. Old Goa, best known for its churches, is the perfect place to be for the traveler who wants to drown himself in the beautiful Portugal architecture of Goa NT GoGoaNow gives you a sneak peek into some places you should visit when in Old Goa! Basilica of Bom Jesus As you enter Old Goa, you’re definite to see the monumental Basilica of Bom Jesus. The church was consecrated in May 1605 by Fr. Alexia de Menezes, the Archbishop of Goa. The church is a magnificent example of Baroque architecture in Goa. The church is well known as it embodies the relics of St. Francis Xavier, who lays to rest in a silver casket within the church. The relics are taken down every 10 years for an exposition which calls forth millions of devotees. The architectural monument comes under the UNESCO World Heritage Sites Se Cathedral      The Sé Cathedral de Santa Catarina, known as Se Cathedral, in short, is known to be the largest church in Asia. The majestic church stands strong before its lush green […]

A soft jiggly dessert with coconut goodness that is seen at some Goa functions.   Ingredients: 2 cups of milk ½ tin sweetened condensed milk 1 cup tender coconut water 1 cup tender coconut flesh ½ cup china grass   Method: Take out the tender coconut pulp (without the water) and blend. Let the china grass soak in the tender coconut water for 8-10 minutes. Boil the milk and condensed milk together. Heat the china grass and coconut water till the china grass melts. Mix it into the milk mixture. Add the blended coconut pulp and mix. Pour the mixture into a tray or bowls, let it cool and then refrigerate.

The best of mango flavours in a dish     Ingredients: 1 cup raw mango pulp  1 cup ripe mango pulp 3 tbsp gram flour 1 cup buttermilk A pinch of hing (asafoetida) 1/4 tsp fenugreek seeds 2 green chillies (slit) 1/2 tsp mustard seeds  Salt to taste  1 tbsp oil 6 curry leaves (chopped) 1/2 cup boondi        Method: Mix all the mango pulp, gram flour and salt. Add buttermilk and mix.   Heat oil in a pan. Put in the hing, mustard, and fenugreek. Saute.   Add curry leaves and green chillies. Saute for 2 minutes. Then put in the mango mixture. Bring it to a boil and add a bit of water if needed.    Let it simmer on low heat for 10-15 minutes.    Add boondi and simmer for 5 minutes.    

Goan cooking generally involves liberal amounts of spices giving dishes a strange taste and distinctive aroma. Particular combinations of spices have led to a number of styles of cooking, which have differing flavors; masala, vindaloo and balchao being some of the most famous. Chilies, particularly the dried red variety, are used widely to add pungency, flavor, texture, marinate meats and fish. The green variety is also used to make chutneys, pickles, give pungency and taste to vegetables, meats and fish. The Christians prefer to use vinegar, while the Hindus use ‘kokum’ and tamarind to get the tang in their respective cuisines. Another important product of the palm is jaggery, a dark colored sweetener that is widely used in preparing Goan sweetmeats. Jaggery made from sugarcane is also used which has got a lighter colour compared to the coconut palm one. The spice plantations of Goa are quite popular as a tourist attraction, for more details click on – Spice Plantations The various spices found in the Goan markets (Local Markets) or any General stores around you are; Fennel (Badisep)  Asafetida (Hing) Cardamom (Veichi) Cumin (Jirem) Pepper (Mirem) Mustard seeds (Sasvam) Cinnamon (Dalchini) Clove (Lovang)  Coriander Seed (Sukhi Kothmir)  Cubeb (Teflam)  Fenugreek […]