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OATS SOOJI HALWA

INGREDIENTS:

• 4 tbsp Quaker Oats

• 4 tbsp Sooji

• Ghee, as per taste

• Jaggery (Optional), as per taste

• ¼ tsp Cardamom Powder

• 2-3 tbsp Chopped Nuts

METHOD:

1. Add water, Quaker Oats, jaggery in a pan. Boil till jaggery melts. Add cardamom powder. Keep aside.

2. Heat ghee in a wok. Add sooji and sauté well.

3. Roast the sooji till fragrant and brown then add 1 cup water with jaggery and oats. Mix well.

4. Sauté for 1-2 mins till no lumps and it starts leaving the sides.

5. Add chopped nuts and switch off the gas.

6. Serve hot.

CHOCOLATE BLISS BALLS

INGREDIENTS:

• 3 tbsp dried Cranberries

• 1/2 cup Flax Seeds

• 1 cup Sunflower Seeds

• 3 tsp Cocoa Powder

• 1/2 cup Honey

• 1/2 cup desiccated coconut, for coating

• 1/2 cup white chocolate melted, for drizzle

METHOD:

1. In a food processor, add the flax and sunflower seeds and process until you get a fine powder.

2. Add the cocoa powder and process for a few seconds.

3. Add the cranberries and honey and pulse until well combined. Take it out in a bowl and place it in the fridge for an hour to make it easier to roll better.

4. Take it out of the fridge and roll out 3 cm diameter balls. For half the batch, coat them with desiccated coconut. For the remaining half, drizzle melted white chocolate over them with a spoon or piping bag. Store in the fridge for several days or in the freezer for months.

HOLY MOLY SABUDANA PUDDING

INGREDIENTS:

• 1/2 Cup Small Tapioca Pearls (Sabudana)

• 2.5 Cups Coconut Milk

• 3/4 Cup Jaggery

• 1/2 Cup Del Monte Pumpkin Seeds

• 3/4 Cup Coconut Sugar

• 1/4 Cup Water

• Rose Petals, to garnish

METHOD:

1. Soak tapioca pearls in 1 cup coconut milk for an hour to soften and bloom.

2. Take the soaked tapioca pearls, remaining coconut milk and jaggery in a saucepan, and put over medium heat. Then reduce the heat and let it cook for 15 more minutes until the pearls are cooked and it has all thickened. Keep stirring occasionally to prevent the tapioca from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk. Pour into bowls or ramekins to the top and let cool in the refrigerator.

3. Toast the pumpkin seeds on a pan for 3-4 minutes and place it on a silicon mat.

4. Put some water and coconut sugar in a saucepan and place it on medium heat, and stir slowly with a metal fork, until it gets melted and golden. Cook caramel without stirring, until it turns deep golden. Immediately spread it all over the pumpkin seeds placed on the silicon mat so it hardens. Let it cool down and set at room temperature for about 15 minutes. Then break shards of the praline and add that to the tapioca pudding. Garnish with rose petals.

CRANBERRY COCONUT LADOO

INGREDIENTS:

• ½ cup Del Monte Dried Cranberries

• 2 tablespoons, Almonds, roughly chopped

• 2 tablespoons, Pistachios, roughly chopped

• 3 ¼ cups, Dried Coconut, shredded or coconut powder,

• ¾ cup, Full Fat Milk

• 1/3 cup, Khoya/Mawa

• ½ to ¾ cup Sugar (or as per your requirement)

• 2 tablespoons Ghee

• 1 teaspoon Cardamom Powder

• Desiccated Coconut Powder to roll Laddoos, as needed

METHOD:

1. In a heavy bottom pan or kadhai, heat 1 tablespoon of ghee.

2. Add cranberries, almonds and pistachios and fry lightly until nuts turn just golden.

3. Take it off the heat and transfer it onto a plate. In the same pan, add coconut, milk and mix. Cook for a couple of minutes.

4. Add sugar, khoya and mix.

5. Cook until everything is mixed well and the mixture is dry and aromatic (around 4-5 minutes).

6. Do not burn. Add cranberries, roasted nuts and cardamom powder and mix.

7. Cook for another half a minute. Take the laddoo mixture off the heat and cool until just warm and not too hot.

8. Take a small amount of mixture onto your palm and start making the laddoos depending upon the size you prefer to make.

9. Repeat the same for all the mixture. Once done, roll each laddoo into coconut powder and keep.

10. Refrigerate it for an hour and serve. These laddoos are best stored for 4-5 days under refrigeration.

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Lifestyle & Entertainment

AKSHAY WRAPS DIU SCHEDULE OF ‘RAM SETU’

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NEW DELHI: As Akshay Kumar wrapped the Diu schedule of ‘Ram Setu’, the actor took a moment to cherish the memories of the “incredible” place. Taking to his Instagram handle on Sunday, Akshay posted a picture of himself in his character, posing in front of a scenic landscape. He added the caption, “Taking back amazing memories of Diu as we end a schedule of #RamSetu. Natural beauty, lovely people, don’t miss the famous Pani Kotha fortress-jail at the back. The place is an incredible gem wrapped in history. Diu tujhe dil diya.” Fans flooded the post with likes and comments. “Handsome hunk,” a social media user wrote. “Can’t wait for this film,” another added. Apart from Akshay, ‘Ram Setu’ also stars Jacqueline Fernandez, Satyadev and Nushrratt Bharuccha in key roles. Helmed by Abhishek Sharma and produced by Aruna Bhatia and Vikram Malhotra, the film is slated to hit the silver screens on Diwali next year. It will be an action-adventure drama that will bring to light a story that is deeply rooted in Indian cultural and historical heritage. Following the film’s theatrical release, ‘Ram Setu’ will soon be also available for Amazon Prime members.

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DEEPIKA HEADS TO HYDERABAD FOR NAG ASHWIN’S ‘PROJECT K’

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Ahan speaks on being directed by Milan Luthria

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DIANA SHOOTING IN ABU DHABI FOR HER UNTITLED-NEXT

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MUMBAI: With the teaser of ‘Adbhut’ and the release of her first Malayalam film, Salute, on the horizon, Diana Penty has all our attention right now. After treating us with some scenic, Instagram-worthy content from Shimla recently, the actress has now jetted off to Abu Dhabi for her next project. Taking to her Instagram handle, Diana posted a stunning image of the city of Abu Dhabi. The caption wrote, “Woke up to this beautiful view of Abu Dhabi.” While there hasn’t been any official announcement yet, our sources have revealed that she is shooting her soon-to-be-announced film in Abu Dhabi.

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TAAPSEE’S ‘SHABAASH MITHU’ TO HIT THEATRES IN FEBRUARY 2022

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MUMBAI: Marking legendary India’s Test and ODI skipper Mithali Raj’s birthday, Viacom18 Studios on Friday announced the release date for ‘Shabaash Mithu’, a biopic on the star, featuring Taapsee Pannu in the lead role. The movie is all set to hit the screens worldwide on 4 February 2022. ‘Shabaash Mithu’ is the coming-of-age tale of women’s cricket in India as witnessed by the most successful woman cricketer the country has ever seen. The film chronicles the highs and lows, setbacks and moments of euphoria of Mithali’s life with Taapsee essaying the titular role. Also seen in the film will be the talented actor Vijay Raaz in a key role.

‘Shabaash Mithu’ has been shot across domestic and international locations to aptly bring alive Mithali’s iconic journey and her meteoric rise to the world stage. Directed by Srijit Mukherji with the script written by Priya Aven, the movie is produced by Viacom18 Studios. 

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ALI FAZAL BAGS NEW HOLLYWOOD FILM ‘KANDAHAR’

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MUMBAI: After ‘Death on the Nile’, actor Ali Fazal has bagged a pivotal role in a new Hollywood film titled ‘Kandahar’.

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‘Kandahar’ is based on the screenplay developed by Ric Roman Waugh with former military intelligence officer Mitchell LaFortune. The story is based on Mitchell’s experiences at the Defense Intelligence Agency in Afghanistan.

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