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Tuesday, April 3, 2012
JOBS FOR ENGINEERS
Indian grandmother, 78, is believed to be the world's oldest professional sharpshooter
By Daily Mail Reporter
At 78, most pensioners are reliant on the glasses to even read a newspaper.
But not Indian grandmother Chandro Tomar.
With a £1,200 pistol in hand, and her sari draped over her long silver hair, it’s believed she’s the world’s oldest female professional sharpshooter.
Granny, get your gun: Indian grandmother Chandro Tomar is, at 78, believed to be the world's oldest professional sharpshooter
She has entered and won over 25 national championships across India as well as raising six children and 15 grandchildren.
She said: ‘I wanted to do something useful with my life and show people my capabilities.
'As soon as I shot my first pistol I was hooked. And now I’ve shown everyone there’s no disadvantages to my age. If you’re focused you can do anything.’
Almost ten years ago Chandro took her granddaughter to a local firing range in Johri village, in Uttar Pradesh, India.
She wanted to learn a new skill but was too shy to go alone.
In the end it was Chandro who was welcomed into the club with open arms.
Sharp-eyed: Chandro takes aim. She has won over over 25 national championships across India - as well as raising six children and 15 grandchildren
Crack shot: She took up the sport nearly ten years ago after taking taking a few practice shots to pass the time while taking her granddaughter down to a local shooting range
‘As I was waiting around I decided to have a go. The coach spotted me and was amazed at my aim,’ she said.
‘He told me to come back so I did. Initially I was just supporting my granddaughter but I enjoyed it so much it became a passion and I looked forward to going to the club every week.’
While Chandro tended to her daily chores on her farm and raised her family, she practiced her aim whenever she could using stones and throwing them at water bottles.
The club’s coach, Farooq Pathan, who set up the shooting club with two friends in 1998, said: 'I was surprised when I saw a pensioner in our group but she picked it up pretty quickly.
'She was so good some of the men stopped turning up altogether to avoid being humiliated by her, a old woman. She has the ultimate skill, a steady hand and a sharp eye.'
And now she’s a national treasure, known throughout India for her skill, even winning gold at the Veteran Shooting Championship held in Chennai.
But her biggest fan is her daughter Seema, who is also an international shooting star becoming the first Indian woman to win a medal at the Rifle and Pistol World Cup.
'She is amazing,' she said. ‘If she can do it then so can we. She showed us that anything is possible. She has helped so many of us improve our lives.
'Many members of the club have gone on to even find jobs with the military, and police force, because of her encouragement.’
Chandro had an experience with the police herself, proudly beating an officer at one competition.
She said: ‘I defeated the Deputy Inspector General (DIG) of Delhi police. It was brilliant.'
But medals or no medals, life at home never changes for Chandro and she still cooks, cleans and cares for her family, making sure dinner is served before firing some bullets down at her local range and helping to carve out future success stories from the club.
Timber Store in the South of Sweden
Timber Store in the South of Sweden
In 2005 in Denmark and Sweden, the strongest cyclone swept - Gudrun. At this time, 1.3% of the forest has been felled, it was 75 million cubic meters of timber, which gathered around the forest. It began to store, creating the world's largest repository of timber: 2.5 km in length and 13 meters in height.
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Hatha Jodi
Hatha Jodi is the root of a rare kind of herb found in Madhya Pradesh (India) in Amar Kantek hills and in the Lumibani valley of Nepal, there are thick forests. In these jungles one can find a plant know as "BIRVAH" which has blue and white coloured flowers and which is similar to the Dhatura plant.After taking it out, it is immersed in Til oil. It is said that Hatha Jodi absorbs about one kilo Til oil in a month whereas its weight remains the same. When it stops to absorb oil, it is taken out. After performing Puja, Hatha Jodi is kept in Sindoor(Vermillion). After this, it is used in Tantric sadhanas.It is known as a wonderful tantrik item . This wonder of nature Hatha Jori shall be kept in vermillon and in silver box or case in puja Ghar or locker/almirah. One shall light incense in front of Hatha Jodi daily.
ORIGINS of words .. Did you know ..?
 When the English settlers landed in Australia, they noticed a strange animal that jumped extremely high and far. They asked the aboriginal people using body language and signs trying to ask them about this animal. They responded with Kan Ghu Ru�. The English then adopted the word kangaroo. What the aboriginal people were really trying to say was we don't understand you�, Kan Ghu Ru�. During historic civil wars, when troops returned without any casualties, a writing was put up so all can see, which read ˜0 Killed'. From here we get the expression O.K., which means all is good. In ancient England, people could not have sex without consent from the King. When people wanted to have a child, they had to solicit permission to the monarchy, in turn they would supply a plaque to hang on their door when they had sexual relations. The plaque read .. Fornication Under Consent of the King� (F.U.C.K.). This is the origin of the word. |
Life Is.....(Good One)
Life Is.....(Good One)
| Life is ..........A Mystery - Unfold it |
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| A Journey - Walk it |
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| Painful - Endure it |
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| Beautiful - See it |
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| Wonderful - Enjoy it |
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| A Candle - Light it |
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| Precious - Don't waste it |
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| A Gift - Open it |
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| Love - Give it |
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| Unlimited - Go for it |
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Best Regards,Pallavi Kate
Hyderabadi Biryani
Hyderabadi Biryani is one of the most popular biryani dishes which has its origin in the Nizam’s Stae of Hyderabad in India. When I first tasted this dish about 4-5 years ago, it was just enchanting. I tasted the best Hyderabadi Biryani prepared by the world’s best Hyderabadi Biryani chef. 
It just melted away in my mouth what with the fresh aroma of the spices and the ghee. It couldny get better that that. Right now, I am preparing this famous biryani in my kitchen and am writing the blog while the biryani is being cooked. God!! I am just not able to resist the mystic smell of the spices touching my nose!! I want to gorge onto it as soon as its brought down from the stove!!
Meanwhile, let me give you a little more information on this dish and after that, the ingredients and the preparation method.
There are basically two styles of preparing the Hyderabadi biryani… The kacchi Biryani is prepared with the Kacchi Akhni method (that is, with the raw meat) and it is usually accompanied with Raita (a yogurt dish) and in the Pakki biryani, the meat and the rice is cooked in a dough sealed vessel.
It just melted away in my mouth what with the fresh aroma of the spices and the ghee. It couldny get better that that. Right now, I am preparing this famous biryani in my kitchen and am writing the blog while the biryani is being cooked. God!! I am just not able to resist the mystic smell of the spices touching my nose!! I want to gorge onto it as soon as its brought down from the stove!!Meanwhile, let me give you a little more information on this dish and after that, the ingredients and the preparation method.
There are basically two styles of preparing the Hyderabadi biryani… The kacchi Biryani is prepared with the Kacchi Akhni method (that is, with the raw meat) and it is usually accompanied with Raita (a yogurt dish) and in the Pakki biryani, the meat and the rice is cooked in a dough sealed vessel.
Now, lets start with the dish… Make a quick note of the ingredients and the preparation method…
Hyderabadi Biryani Ingredients:
- Chicken : 1 whole
- Basmati rice : 1 kg
- Onions : 1 cup (thinly sliced)
- Coconut milk : 1 cup
- Ginger and garlic paste : 2 tea spoon
- Chilli powder : 3 tea spoon
- Turmeric : 1/2 tea spoon
- Cashew nuts : 100 g
- Bay leaves : 4 to 5
- Cloves : 5 to 6
- Cinnamon sticks : 1 inch long
- Cardamom pods : 3 to 4
- Mint leaves : 5-6 strands
- Coriander leaves : 4-5 strands
- Garam masala powder : 1/2 tea spoon
- Lemon : 1
- Ghee (clarified butter) : 1 cup
- Oil : 4 table spoons
- Yogurt : 1/2 cup
- Saffron : 6-8 strands
- Salt to taste
Preparation Method :
- Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon of lemon juice.
- Next, make deep incisions on the chicken pieces such that the spices are absorbed well.
- Apply the above prepared paste onto the chicken pieces and let it marinate for an hour.
- Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cup onions.
- Roast it for 1-2 minutes and then add some mint leaves.
- When the onions turn golden brown, add the marinated chicken pieces and cook for about 30-35 minutes.
- Note that the chicken should not be fully cooked at this stage.
- Now add garam masala powder and coconut and turn off the flame once the chicken is about 3/4th cooked.
- See to it that the gravy should not be much and also, the chicken pieces should look as if they have been roasted.
- Meanwhile, when the chicken is still cooking, prepare the biryani rice.
- Wash 3 cups of basmati rice and add water slightly less than the quantity of the rice itself so that it is only half cooked.
- Add 1-2 tea spoons of salt to it.
- Soak 3-4 strands of saffron in 4-5 table spoons of milk.
- Now take 1/2 table spoon of this half cooked rice and dip it into the saffro flavoured milk.
- Take a utencil having a base of 12″ and place half of the semi-cooked rice in it.
- Prepare a layer of half of the above prepared chicken on top of this rice layer and again, top the chicken layer with rice (half of the remaining).
- Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top, ends the rice-chicken layering process.
- Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turn golden brown. Next, roast the cashews.
- Garnish the top layer of rice with the fried onions, cashews, coconut milk, ghee, coriander and the saffron flavoured rice.
- Cover the vessel with a lid and place it on a high flame for about 5 minutes. Note that the flame should not concentrate at the vessel’s center, but on one side of it.
- Wait for 2-3 minutes and rotate the vessel to heat the opposite side. This way, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Every time you rotate it, carefully disturb the contents by a small jerk so as to avoid settling of ghee at the bottom.
- Turn off the flame and keep it aside for 10 minutes before taking off the lid.
- Before serving, mix thoroughly, the medley from the bottom.
- Serve with boiled egg halves to enjoy the dish fully.
Dakshineswar Kali
Ma Bhavatarini Kali .This is the famous Kali image Sri Ramakrishna worshipped in the Dakshineswar Kali Temple, Kolkata, India. Kali here is in her benign form. She is the dakshina Kali with her right foot front.
Bhavatarini red sar
Bhavatarini purple sa
Ma Dakshineswari Kali of Laguna Beach. This photo was taken during one of Kali Mandir's festivals. Ma is adorned with lots of red hibiscus flowers taken from Her garden.
Ma Dakshineswari Kali shrine at Kali Mandir,
Ma Dakshineswari Kali in green sari. at Kali Mandir,
Smashan Kali. Sri Sarada Devi, the divine consort of Sri Ramakrishna, worshipped this form of the goddess Kali.
Kali blessing Sri Ramakrishna in the Panchavati, the holy grove at the Dakshineswar Kali temple.
Dakshineswar Kali Temple at dusk 8x12. This photo was taken over 10 years ago. It was taken from atop the kuti where Sri Ramakrishna used to stand and call out for his devotees to come to him.
Ma Bhavatarini Kali .This is the famous Kali image Sri Ramakrishna worshipped in the Dakshineswar Kali Temple, Kolkata, India. Kali here is in her benign form. She is the dakshina Kali with her right foot front.
Bhavatarini red sar
Bhavatarini purple sa
Ma Dakshineswari Kali of Laguna Beach. This photo was taken during one of Kali Mandir's festivals. Ma is adorned with lots of red hibiscus flowers taken from Her garden.
Ma Dakshineswari Kali shrine at Kali Mandir,
Ma Dakshineswari Kali in green sari. at Kali Mandir,
Smashan Kali. Sri Sarada Devi, the divine consort of Sri Ramakrishna, worshipped this form of the goddess Kali.
Kali blessing Sri Ramakrishna in the Panchavati, the holy grove at the Dakshineswar Kali temple.
Dakshineswar Kali Temple at dusk 8x12. This photo was taken over 10 years ago. It was taken from atop the kuti where Sri Ramakrishna used to stand and call out for his devotees to come to him.
Top 5 Snakes
5. Pareas iwasakii
This tiny but rather large-headed Japanese has one of the most oddly specific diets in the animal kingdom; its asymmetrical jaws are adapted for preying entirely upon snails…so long as their shells spiral clockwise. A once rare mutation is known to produce snails with counter-clockwise shells, and since these provide a more significant challenge to the snakes, the “mirrored” snails may be growing steadily more common.
4. Atractaspis
The “stilleto” snake has also been called a “mole viper” and “burrowing asp.” Though highly venomous, it spends most of its time tunnelling through soil with little or no room to open its jaws and strike. Instead, it possesses switchblade-like “pop out” fangs, which it hooks into subterranean prey by jerking its head backwards, hooking into their flesh.
3. Scolecophidians
“Blindsnakes” or “threadsnakes” are another group of nonvenomous burrowers but quite weirder than our last serpent. With eyes covered over by thin scales,tubular worm-like bodies and mouths tucked underneath their heads, these animals are completely adapted to a fossorial (burrowing) lifestyle, and feed primarily on soft subterranean insects such as termites and ant larvae. Some species even possess tiny, movable finger-like sensory growths on their snouts,much like a star-nosed mole.
2. Eunectes murinus
No list of snakes is complete without the green anaconda, the heaviest alive today and one of the world’s longest predators. While their typical recorded length is up to sixteen feet, reports of anacondas over thirty feet in length have circulated for centuries. Like all constrictors, they wrap their bodies around prey to restrict breathing and kill by asphyxiation, swallowing the prey whole when it finally stops struggling.
1. Naja ashei
With their deadly venom and famous “hooded” threat display, cobras are easily the world’s most iconic, most dramatised reptiles, and none are as fearsome as the various “spitting” cobras, who can spray venom several feet from their fangs with muscular contraction, often aiming deliberately for the eyes of attackers and capable of causing blindness. Naja ashei, a species from Kenya, is the largest and most venomous spitting cobra in the world, reaching lengths of up to nine feet from head to tail.
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