PANAJI: Nearly 100 young scientists from 26 countries converged in Goa on February 11 and 12 to discuss the importance of better understanding the global change and its implications on the planet.

The meeting was inaugurated by S Rajan, director, National Centre for Antarctic and Ocean Research.

Past Global Changes (PAGES) is a project of the International Geosphere-Biosphere Programme (IGBP), set up by the International Council of Science, with a contribution of nearly 5,000 scientists worldwide. The meeting is a prelude to a larger congregation of the 4th PAGES open science meeting to be held from February 13 to16 which will be attended by more than 450 participants from 44 countries. The conference is being organized by Goa-based National Centre for Antarctic and Ocean Research and supported by the Union ministry of earth sciences.

Ingredients :

1 kg chicken
1 tsp. Salt
20 flakes garlic
5″ ginger
½ bunch coriander leaves
4 green chillies
1 tsp. Tumeric powder
1 large coconut (grated)
4 large onions sliced
oil
8 kashmiri chillies
3 cinnamon
2 cardomons(peeled)
1 poppy flower(dagarful) remove seeds
½ nutmeg
2 tbsps. Coriander seeds
½ tsp. Aniseeds(baddixep)
1tsps. Poppy seeds(coscos)
1 mace (potri)
2 tbsps. Ghee
4 large onions (chopped)
10 flakes garlic (chopped)
2 tsps peppercoms
20 cloves
6 tomatoes(cut into quaters)

Preparation :

Clean chicken and cut into small pieces. Apply salt and keep aside. Grind the next 5 ingredients and apply to the chicken. Take a frying pan and roast the grated coconut along with sliced onions till light brown. Grind to a thick paste and keep aside. Heat 1 tablespoon oil and roast chilies lightly.

Transfer to a plate. In the same pan, roast the next 6 spices slightly. Mix the roasted chilies. Next, sprinkle a little oil if necessary, and roast coriander seeds, mace, aniseed and poppy seeds very lightly. Grind all the roasted spices together to a fine paste. Take a large pan, melt ghee, fry onions and garlic till tender.

Add marinated chicken, cover the pan and cook till tender. Mix spice paste and cocounut paste into the meat. Cook for about 10 minutes.

Add tomatoes quarters and simmer for 5 minutes. Serve with lemon slices

Ingredients :

550 g headless raw prawns
2 tbsps coconut or white wine vinegar
1 tsp turmeric powder
1 tsp black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsps white poppy seeds or ground almonds
4 tbsps groundnut oil
1 onion, thinly sliced
3 garlic cloves, cut in slivers
1″ root ginger, finely chopped
14 fl oz coconut milk
4 tbsps tamarind water
5 fl oz water
3-5 mild green chillies, seeded and
cut in log thin shreds
2 tbsps chopped coriander
salt

Preparation :

Peel the prawns. Mix the prawns with the vinegar and half a tsp of salt and leave for 5 minutes.

Meanwhile put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.

Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently for five minutes. Stir in the ground spices and fry for 2 minutes.

Add the ground almonds( if using) plus the coconut milk, tamarind water, thrre
quarters of the chillies and ½ tsp salt. Bring to a simmer and cook for 5 minutes.

Add the prawns and simmer for 3-4 minutes only so they dont overcook. Stir in the rest of the sliced chillies and the coriander and serve with some basmati rice.

6 Feb 2013The Times of India (Mumbai edition)Sumitra Deb RoyTNN Mumbai:

Shelter home takes in freedom fighter who was lingering on at St George Hospital, was taken to Mother Teresa’s Asha Daan Shelter Home in Byculla on Tuesday.
TOI had reported how D’Souza, a veteran of the Goa Liberation Movement, had been staying at the hospital for over two months as she had nowhere to go.
Her daughter and granddaughter who live in Dubai and Canada respectively were contacted by the hospital, but they had not responded positively until Monday.
The hospital’s social service superintendent, Vibhute Dattatreya, had got in touch with the family, who had earlier said they were not in a position to help D’Souza. “But now the granddaughter has promised to soon come to Mumbai and take care of her The 92-year-old homeless Goan freedom fighter, Laura Rodricks D’Souza, grandmother,” he said, adding that she may also get D’Souza’s daughter along.
D’Souza had a son who is no more.
Dattatreya informed the granddaughter that D’Souza has been shifted to the Byculla shelter home. “The police told us that Asha Daan has agreed to take care of her. She was under the care of Asha Daan even before she was brought here,” he said.
A qualified ayurveda graduate, D’Souza was staying in Hyderabad with one of her Colaba neighbours. The neighbour brought her to Mumbai and admitted her to the hospital after she developed a swelling on her leg, became very weak, and had difficulty in breathing.

Abraham Mathai, president of the Harmony Foundation, said: “It is heart breaking that a mother has to depend on public mercy for shelter and care while her own children are settled abroad.” He, too, appealed to the shelter home to take D’Souza under their care.

PANAJI: The Goa tourism development corporation (GTDC) in collaboration with Club Goa on Tuesday launched its ‘Club Goa privilege card’ to provide a unique add-on service to the tourism segment.

The privilege card will be made available at all entry points to Goa to allow cardholders to avail of facilities at discounted rates at certain places. Shawn Gracias, chairman of Club Goa, while addressing mediapersons in the presence of GTDC chairman Nilesh Cabral, said the card is aimed at providing add-on services to the existing tourism segment with a key focus on data collection that will encourage repeat business via ‘Brand – Goa’.

Through this venture, Cabral said they will promote GTDC hospitality locations and services.

It is also an attempt at creation of a loyalty concept for ‘Brand-Goa’ with the domestic and international travelers. He further said this is a perfect opportunity to enroll potential holiday makers and tap new markets via the club card programme.

The card concept revolves around the club card and loyalty programme as in the case of the Spanish model ‘Spain Save’ whereby the cardholder will enjoy a host of privileges in the form of offers and discounts in the state via participating boutiques, stores, hotels, restaurants, clubs, cafes and other retail points. The card can be bought on payment of 1,000 with a validity of one year.

Footballer Roberto ‘Beto’ Silva has been selected as the brand ambassador for the entire marketing and promotional activities of the ‘Club Goa’ brand. Addressing mediapersons, he said he was excited about being chosen as the face of the Club Goa brand.

The card will also provide an opportunity for business owners to advertise and showcase their product line through the card.