New Delhi:

This year, Sahitya Akademi’s ‘Annual Festival of Letters’ will feature a seminar on Oral and Tribal literature and Tribal poet meet. The Annual Festival of Letters is going to take place in New Delhi at Rabindra Bhavan from Monday, February 12 to 17, 2018.

This year the theme of the six-day long festival is ’70 Years of Indian Independence’. The festival will begin with the inauguration of the Akademi exhibition by Hindi writer Chitra Mudgal followed by the Sahitya Akademi Awards presentation ceremony.

The seminar on Oral and Tribal literature and Tribal poet meet will be held on February 13 and 14 and feature eminent writers and scholars from all over the country, including over 30 tribal poets.

The following tribal poets will take part in the seminar and reading session at the Akademi’s annual Festival of Letters: Arjun Singh Dhurve (Baiga), Rajkishore Nayak (Bathudi), Kuldeep Singh Bampal (Bhotia, Sudarshan Bhumij (Bhumij), Zohming Thanga (Bongchar), Kulin Patel (Dhodia), Colnat B. Marak (Garo), Rafiq Anjum (Gojri), Roop Singh Khusram (Gondi), Veera Rathod (Gormati), Rudra Narayan Panigrahi (Halbi), Kairasing Bandia (Ho), Riquoma Rq. Lalloo (Jayantia), On Teran (Karbi), Saroj Kerketta (Kharia), Minimon Laloo (Khasi), M. P. Rekha (Kodava), Bikas Ray Debbarma (Kokborok), Mahabir Oraon (Kurux), Deenabandhu Kanhar (Kui), Konchok Rigzen (Ladakhi), Kachyo Lepcha (Lepcha), Kalachand Mahali (Mahali), Th. Thumbu Maram (Maram, Dipok Kumar Doley (Missing), Puni Losii (Mao), Ashrita Tuti (Mundari), Jamuna Bini Tadar (Nyishi), N Vumsuan (Paite),Charu Mohan Rabha (Rabha), Rajesh Rathava (Rathavi), Aasim Sardar Tadavi (Tadavi), and Satyajit Toto (Toto).

The keynote address will be delivered by T.V. Kattimani, Vice-Chancellor, Indira Gandhi National Tribal University.

The six-day-long festival will witness participation of more than 250 writers and scholars from different parts of the country representing various languages.

“National seminar on ’70 Years of Indian Independence: Literary Portrayals’ and a seminar on Tribal and Oral Literature will feature eminent scholars and writers from all over the country. Apart from other regular features, we will have Indo-Israeli Writers’ Meet on the occasion of the 25th anniversary of the establishment of diplomatic relations between India and Israel,” said the Akademi’s Secretary K. Sreenivasarao while talking to media persons.

Importantly, three Muslim writers were selected among others representing 24 Indian languages for 2017 Sahitya Akademi award. Afsar Ahmed for his Bengali novel, “Sei Nikhonj Manusta”, Baig Ehsas for his Urdu short stories “Dakhma” and poet Late Inqulab for his Tamil poetry “Kandhaal Naatkal” are among those honored with Sahitya Akademi award 2017.

Two more Muslims, Iqbal Nazki and Mahmood Ahmed Sahar were selected for Sahitya Akademi prize for translating Tamil novel “Chaivu Narkli” to Kashmiri “Araam Kursi” and Sanskrit poetry “Meghdootam” to “Kalidas ki Azeem Shairi” respectively.

On December 21, 2017, Sahitya Akademi had announced its annual awards in 24 languages.

source: http://www.twocircles.net / TwoCircles.net / Home> Adivasis / by Raqib Hameed Naik, TwoCircles.net / February 09th, 2018

Sandalwood actress Prajwal Poovaiah is making her Telugu debut with the movie Premam Antha Esee Kaadhu.

She will start shooting for the movie from Sunday which will be predominantly shot at Goa, Bangkok, Sri Lanka and Hyderabad.

Prajwal Poovaiah who had acted in movies like Bheema Theeradali, Ashithwa and Pattaragithi has now signed her first Telugu film for the kind of offer she got from the film team.

The actress is excited to be part of the movie which is helmed by Eshwar, who had worked as an assistant for Baahubali famed directed S S Rajamouli. The movie sees Rajesh Kumar in the lead role.

source: http://www.timesofindia.indiatimes.com / The Times of India / News> Entertainment> Kannada> Movies> News / TNN / May 22nd, 2018

There was a lot of things I was sure of doing when I was growing up and that was not to become a chef. My dream was to become a pilot, but due to whatever circumstances, I couldn’t pursue my dream.

But now that I think about it, food has been the love of my life. I used to sit in my mother’s kitchen and watch her prepare something delicious. Being a Bengali, food was something we all took very seriously.

When I graduated high school, and when my palate finally had the ability to understand the different tastes, I joined a culinary school and specialised in food production. After working with multiple hotel chains for a few years, I now work in Cafe Felix as Chef de Cuisine.

Bengaluru is one of those places that has something for everybody. And I believe that the best way to experience a place is through food. There’s so much you can learn about the history and culture of the place just by its food. Having said that, I really need to find some time to get out of my kitchen and explore some local cuisine here.

But I did travel to Coorg and Kerala recently. I preferred to book homestays to experience the lifestyle of the people. I enjoyed peeping into their kitchens and learnt a lot from the elders.

The recipe I have shared today is from Coorg. It’s a classic dish prepared there and I knew that I had to add it in the series of ‘Chef Ritwik’s Travel Diaries’ that’s going on at the restaurant.

The homestay was located in the middle of a coffee and pepper plantation. What drew me to ‘Coorg Pandi’ was the way it was prepared. There are two things you have to remember when making this – the authentic masala for this is hard to come by. You mostly make it at home and is roasted before cooking. The second thing is the kachampuli which is a dark vinegar used to prepare the dish. These two make pandi curry what it is.

I’ve added my own twist to this without damaging the authentic flavours of it. It’s something everyone can make at home and enjoy to their heart’s content.

Ritwik Sarkar
Recipe
For black Coorg masala

Coriander powder, 25gm
Cumin powder, 15gm
Red chilli powder, 30gm
Turmeric powder, 10gm
Peppercorn powder,20gm

Method

Dry roast all the masalas separately in a heavy bottom pan.
Keep stirring all the time to avoid the masalas to burn. You should achieve a nice coffee brown colour once you have finished roasting them. Cool and reserve.

For pandi fry

Pork curry cut (shoulder and belly), 250 gm
Curry leaves, 15 gm
Onion sliced, 200 gm
Turmeric powder, 5 gm
Ginger julienne, 5 gm
Ginger paste, 25 gm
Garlic paste, 20 gm
Green chilli, 4
Black Coorg masala, 45gm
Kachampuli vinegar,25ml
Black pepper, 10 gm
Coriander chopped, 25gm

Method

In a pressure cooker, take pork curry cut. Add turmeric powder, ginger garlic paste, a little salt, crushed curry leaves (half of the total amount), half of the sliced onion and water. Put on a medium-high heat.

After the first whistle put on a medium-low heat, and wait for about 20 minutes. Let the pressure cooker sit for a while.

Then take the mixture out in a heavy bottom pan. Do not throw anything away, even the fat. We do not add any extra fat because this is what will cook the pork and keep it moist. Continue to cook.

Add slit green chilli, black masala and a teaspoon of black pepper.
About 15 minutes later, add kachampuli vinegar and cook.
The fat and all the liquid will slowly dry up.
Finish it off with another teaspoon of black pepper, rest of the curry leaves, julienne ginger and freshly chopped coriander.
Let the mixture cool and chop it up into small pieces with the masala.

For raw mango jaggery glaze

Raw mango, 500 gm
Jaggery, 100 gm
Tamarind pulp, 50 gm
Coriander chopped, 15gm
Cumin powder, 5 gm
Red chilli powder, 5 gm
Five-spice powder, 5 gm
Honey, 10 gm
Lime zest, 2

Method

Roast the raw mangos till soft. Cool the mangoes and take out the pulp.
Now, take the pulp in a pan and heat it. Add grated Jaggery, tamarind pulp, honey and cook for a while.

Finish by adding all the spices, chopped coriander and lime zest.
Bring the chutney to room temperature and reserve.

To assemble

Deep fry the sago crisps and smear the raw mango glaze on them.
Finally place a spoonful of the pandi mixture on the crisps and serve.

source: http://www.deccanherald.com / Deccan Herald / Home> Supplements> Metrolife / by Anila Kurien , DH News Service / March 21st, 2018