Jalpaiguri bifurcation takes the number of districts in Bengal to 20

A new district is being carved out by bifurcating Jalpaiguri district of West Bengal with a view to expedite government services. The new district will be Alipurduar. This will be state’s 20^th district and will get status of district on June 25, 2014.
People were facing delays in delivery of government services for being far from the district headquarters. It took a lot of time to reach district headquarters. The creation of new district through bifurcation will help the people in availing government services.

Magnus Carlsen becomes first man to hold the Chess Triple Crown; but he is not the first player

World Champion Magnus Carlsen has become the first man in the history of Chess to hold the Chess Triple Crown by holding the World Blitz, Rapid, and Classic titles consecutively. 
However, he is not the first player to have achieved this feat. Before him, Ms. Susan Polgar did it back in 1996.  Polgar was the first chess player in the world to hold all three world titles in a row, reasonably making her the first player to hold a chess Triple Crown.
Ms Susan Polgar was the first chess player in the world to hold all three world titles successively, fairly making her the first player to hold a chess Triple Crown.
However, there are some dissimilarities between Carlsen’s newly achieved Triple Crown and Polgar’s. First, Polgar won FIDE’s Women’s World Blitz, Rapid, and Classic titles while Carlsen won the Men’s. While, Carlsen won all three titles in one 12-month period, Polgar held her titles contemporaneously, but won them in different years.

Pen Pinter prize to novelist Salman Rushdie

Eminent novelist Salman Rushdie (67), author of Midnight’s Children and The Satanic Verses, has been named the winner of Pen Pinter prize for 2014. The award was instituted in 2009 by writers’ charity English Pen in memory of British writer Harold Pinter.The prize will be presented on October 9, 2014 at an event at the British Library in London.
Rushdie went into hiding in 1989 after The Satanic Verses triggered extensive protests by Muslims and a fatwa was released from Iran’s Ayatollah Khomeini.
He was conferred Knighthood in 2007 contributions to literature. His other noted books include Haroun and the Sea of Stories and The Moor’s Last Sigh.

Iraq crisis could impact oil prices in India

Indian government is keeping a close watch on the ongoing crisis in Iraq where terrorist groups led by ISIS (Islamic State in Iraq and Syria) are attacking and capturing regions in the country. Though the crisis hasn’t yet caused any disruption in the country’s crude oil supplies to India, it has the potential to push up global crude prices. In FY14, India imported around 13% of its crude oil from Iraq, the most after Saudi Arabia, which provided for about 20% of the country’s oil imports of 190 million tonnes in the year. India’s dependence on Iraq crude oil surged since FY12 after US sanctions on Iran.

Understanding the collusion between El Nino and Monsoon

Indian Meteorological Department (IMD) is anticipating an El Nino developing in the Pacific and so there is considerable worry over its impact on this year’s monsoon. These concerns seem to escalate with the delayed arrival of rains over Kerala and a retarded monsoon progression towards north.
Around a century back Sir Gilbert Walker, then Director-General of Observatories in India, found indications that changes in the Pacific affects the monsoon. With more studies, scientific understanding of the ‘El Nino Southern Oscillation’ (ENSO) has increased significantly in recent decades.
It must be noted that not every El Nino hinders the monsoon. But when the Pacific Ocean becomes exceptionally warm the probability of monsoon turning deficient rises sharply. When the Pacific is neither too warm nor cool, there is only a 16% chance of a monsoon ending in a drought. As per rainfall data for 126 years, the possibility of a drought soars to over 40% when there is an El Nino.
Some cases of El Nino’s impact: 

• 1997 was a year of one of the most powerful El Nino events in the last century. The waters of the equatorial Pacific Ocean had warmed sharply even before the onset of monsoon. As such a phenomenon typically stymies monsoon rains over India, a severe drought was widely predicted. However, the monsoon that year ended with above average rains.
• In 2002, a moderate El Nino surprisingly broke down the monsoon which resulted into a massive drought.

Non- Fried Kachori ( Non- Fried Snacks )

Kachoris are a delight for the diner – nutritious and tasty at the same time. But the one black spot that usually mars the goodness of kachoris is that they are deep-fried. Here is a non-fried version of kachori that you’re sure to enjoy as much as the original. You can now indulge in the protein boost of moong dal without worrying about the calories of a deep-fried snack!
Add your private note Soaking Time:  8 Hours
Preparation Time: 15 mins
Cooking Time: 15 mins
Baking Time:  25 Minutes
Baking Temperature:  180ºC (360ºF)

Ingredients

For The Dough3/4 cup plain flour (maida)
2 tsp melted ghee
salt to taste

For The Stuffing1/2 cup split yellow gram , soaked overnight
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1/2 tsp fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp ginger-green chilli paste
2 tsp fennel powder
2 tsp sugar
salt to taste

Other Ingredients1/4 tsp oil for greasing

Method
For the dough

1. Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
2. Divide the dough into 10 to 12 small equal portions and roll out each into a 63mm (2”) diameter thin circle. Cover with a wet muslin cloth and keep aside.
   

For the stuffing

1. Drain the moong dal, add 2 to 3 tbsp of water and pressure cook for 1 whistle. Drain again and keep aside.
2. Heat the oil in a non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté for a few seconds, while stirring continuously.
3. When the seeds crackle, add the moong dal, turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
4. Remove from the flame and cool slightly.
5. Divide the stuffing 10 to 12 equal portions and shape into round balls. Keep aside.

How to proceed

1. Place a puri on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
   
2. Give a round shape to each kachori by rolling between the palms.
   
3. Repeat with the remaining puris and stuffing to make more kachoris.
   
4. Arrange on a greased baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes.Serve hot.
   

Soya Mutter Pasanda

A scrumptious subzi that is also very simple to make! Green peas and soya chunks come together in an all-new style! Most of the preparations can be done well in advance, so you can whip this dish together in a jiffy! Boiled onion paste and tomato puree can be made and stored in the refrigerator to be used as required. Boiled onion paste imparts a good flavour and reduces the cooking time. A dash of cream adds a royal touch; feel free to add 2 to 3 tablespoons if you want it richer! Relish with roti or steaming hot rice.

Ingredients

1 tbsp soya oil
1/2 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup boiled onion paste
1/4 cup fresh tomato puree
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
1/2 cup boiled green peas
1/4 cup soaked and roughly chopped soya nuggets
1 tbsp fresh cream
2 tbsp chopped coriander (dhania) for garnishing

Method

1. Heat the soya oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the ginger-garlic paste and boiled onion paste and sauté till it turns golden brown in colour.
3. Lower the flame, add the tomato purée and sauté till the mixture leaves oil.
4. Add the turmeric powder, chilli powder, garam masala, sugar, salt and 2 tablespoons water and simmer for another 5 to 7 minutes while stirring continuously.
5. Add the green peas and soya chunks, mix well and cook for another 5 minutes.
6. Add the cream and mix well.
7. Serve hot garnished with coriander.