DOCSLIB.ORG

14 Baski.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
14 Baski.Pdf NEWS • HABER BBM DERGİSİ July-September • Temmuz - Eylül 2015 1 NEWS • HABER 2 July-September • Temmuz - Eylül 2015 BBM MAGAZINE NEWS • HABER BBM DERGİSİ July-September • Temmuz - Eylül 2015 3 EDITOR EDİTÖR The next IDMA is in 2018 Bir sonraki İDMA, 2018’de Dear Readers, Değerli okurlar, We, as Parantez Fair Organization, have managed to carry Parantez Fuarcılık olarak geride bıraktığımız 10 yıllık süreçte, İDMA IDMA Exhibition a step further in the last 10 years. As a fair orga- Fuarı’nı hep bir basamak yukarı taşımayı başardık. Bir fuar şirketi nization company, our biggest dream for IDMA was to carrying it olarak en büyük hayalimiz, bir gün İDMA’nın uluslararası alanda to an international fair level to be known and followed internation- tanınan ve takip edilen bir fuar düzeyine ulaşmasıydı. Nihayetinde ally. I believe that we managed this eventually. I think IDMA 2013 de bunu başardığımıza inanıyorum. Özellikle İDMA 2013’ün bu an- was a serious breaking point in that sense. IDMA 2015 has also lamda ciddi bir kırılma noktası olduğunu düşünüyorum, İDMA 2015 proved this one more time in spite of general improper conditions ise dünya genelindeki olumsuz tabloya rağmen bunu bir kez daha in the world. onaylayan fuar oldu. Of course, the success gained so far was not a coinci- Elbette bugüne kadar ki başarı, kesinlikle bir tesadüf değildi… Bu dence… This success was a gaining obtained by a vision of başarı, belli bir alanda uzmanlaşma vizyonumuzun, yani bir fuar şirketi specializing in a specific area, in other words, leaving all the olarak diğer tüm sektörle olan çalışmalarımızı geride bırakıp sadece other businesses behind and focusing on only one industry. tek bir sektöre odaklanmamızın getirdiği bir kazanımdı. Bu sayede By this way, Parantez Fair transformed into a significant player Parantez Fuarcılık dışardan sektöre hizmet veren bir şirketten, bu of this industry while it was giving service to the industry from sektörün önemli üyelerinden biri haline dönüştü. outside before. Dolayısıyla sektörün bir üyesi olarak bizlerin, geldiğimiz noktada So as a player of the industry, we cannot fail to notice or ignore sektörün diğer üyelerinin talep ve beklentilerini gözden kaçırmamız demands and expectations of the other industry members at this ya da onları yok saymamız söz konusu olamaz. Bu yüzden de onların point. As an answer to their demand about IDMA Exhibition, we İDMA Fuarı’yla ilgili taleplerine cevap olarak, sektörün dört gözle announced that the next IDMA Exhibition is in 2018. beklediği bir sonraki İDMA Fuarı’nın tarihini 2018 olarak duyurduk. Our valuable visitors who have come from thousands of kilo- Dünyanın öteki ucundan İDMA Fuarı için binlerce kilometre yol kat meters far away for IDMA Exhibition will have chance to see more eden değerli ziyaretçilerimiz, bir sonraki fuarın 3 yıl sonra yapılması and newer technologies and alternatives in a larger area thanks sayesinde, daha büyük bir alanda, daha çok sayıda yeni teknolojiyi to the fact that the next IDMA is in three years later. ve alternatifi görme imkanına kavuşacak. Especially about innovations, I believe that IDMA 2018 will be Özellikle yenilik konusunda İDMA 2018’in bir dönüm noktası a turning point. olacağına inanıyorum. For an exciting exhibition, we will be together again in IDMA Heyecan verici bir fuar için 19-22 Nisan 2018’de yine İstanbul’da on 19-22 April 2018. İDMA’da bir arada olacağız. See you in the next issue… Bir sonraki sayımızda görüşmek dileğiyle… Best regards… Saygılarımla…. 4 July-September • Temmuz - Eylül 2015 BBM MAGAZINE NEWS • HABER EDİTÖR BBM DERGİSİ July-September • Temmuz - Eylül 2015 5 NEWS • HABER Contents İçindekiler Bosch to launch a new system for packaging of biscuits and crackers 10 Bosch’tan yeni bisküvi ve kraker paketleme sistemi Mondelēz progresses in its responsibility and sensivity goals 14 Mondelēz küresel sorumluluk ve duyarlılık hedefinde ilerliyor Gluten-free products from Golda Gıda 16 Golda Gıda’dan glütensiz ürünler Ulusoy Flour has ascended 11 steps 41 at once in exportation Ulusoy Un ihracatta 11 basamak birden yükseldi 34 44 Brazilian companies value in- Akış paketleyicilerde doğru novation both in the industrial kodlama sistemi kullanımı park, and in products Use of right coding and management systems in flow wrappers Brezilyalı firmalar hem sanayide hem de ürün ve yönetimde yeniliğe meraklılar 6 July-September • Temmuz - Eylül 2015 BBM MAGAZINE INVESTORS OF GRAIN BASED FOOD INDUSTRY CAME TOGETHER IN ISTANBUL 26 TAHIL BAZLI GIDA SEKTÖRÜNÜN YATIRIMCILARI İSTANBUL’DA BULUŞTU 48 52 Whole wheat flour and World biscuit market and Turkey whole wheat bread Dünya bisküvi Tam Buğday Unu ve Tam pazarı ve Türkiye Buğday Ekmeği BBM DERGİSİ July-September • Temmuz - Eylül 2015 7 NEWS • HABER Huge pasta factory from Nisshin to Ankara .......................................................................................................................... Nisshin’den Ankara’ya devasa makarna fabrikası Pasta factory which was founded in corporation with Nuh’un Ankara Makarnası, Japanese Nisshin and Marubeni last year put intro service. Nuh’un Ankara Makarnası ile Japon Nisshin ve Marubeni firmalarının ortaklığında geçen yıl temel- leri atılan makarna fabrikası hizmete girdi. The factory of Nisshin Seifun Turkey which Rıfat Hisar- Türkiye Odalar ve Borsalar Birliği (TOBB) Başkanı Rı- cıklıoğlu, the President of Turkish Union of Chambers and fat Hisarcıklıoğlu’nun da ortağı olduğu Nisshin Seifun Commodity Exchanges (TOBB) is also one of the part- Turkey’in fabrikası törenle açıldı. Firma, hedeflerinin ners was opened with a ceremony. The company states makarna sektöründe dünyanın en büyükleri arasına gir- that their aim is to be one of the leaders of pasta industry mek olduğunu belirtiyor. Nisshin Seifun Türkiye Başka- in the world. Giving a speech at the ceremony in the 1st nı Nobuchika Hanawa ve Japonya Büyükelçisi Yutaka Industrial Park of Ankara, which Nobuchika Hanawa, the Yokoi’nin de katıldığı Ankara 1. Organize Sanayi Bölge- president of Nisshin Seifun Turkey and Japanese Ambas- si’ndeki törende konuşan Hisarcıklıoğlu, Nuh’un Ankara sador Yutaka Yokoi have also attended to, Hisarcıklıoğlu olarak Japon ortaklarıyla beraber buradaki yatırımlarını said they, as Nuh’un Ankara, will expand their invest- daha da büyüteceklerini söyledi. ments there with their Japanese partners. TÜRK BUĞDAYI KULLANILACAK TURKISH WHEAT WILL BE USED Hisarcıklıoğlu “İlk etapta yılda 18 bin ton makarna üre- Hisarcıklıoğlu said: “In the first phase, we will produce timi yapacağız. Hemen ardından devreye alacağımız ikin- 18 thousand tons of pasta ci etap ile yılda 35 bin annually. Right after that, it tona çıkacağız. Sincan will increase to 35 thousand 1. OSB’de 23.000 m2’lik tons in the second phase. bir alanda, üç yıl içinde We will complete 35,5 milli- 35.5 milyon dolar yatırımı on dollar investment in three tamamlayacağız. Klasik years on 23.000 m2 area in makarnanın arkasından 1.Industrial Park in Sincan. dondurulmuş makarna, After classical pasta, frozen ravioli, mix un üretimi ge- pasta, ravioli and mix flour lecek. Bu yatırımda bir production will follow. We sloganımız var: Yüzde have a motto in this invest- 100 Türk Malı, yüzde 100 ment: 100 percent Made in ihracat. Türk buğdayını Turkey, 100 percent export. We will use Turkish wheat. kullanacağız. Dünyanın tüm pazarlarına açılan penceremiz Our window opening to all the markets in the world will ortağımız Marubeni olacak” dedi. Hisarcıklıoğlu, projenin be our partner Marubeni.” Hisarcıklıoğlu stated that the diğer alanlarda da Türk-Japon ortaklıklarını cesaretlendi- project encouraged Turkish-Japanese partnerships in ot- receğini belirtti. her areas too. BÜYÜKELÇİ YOKOI: BU GİRİŞİM ROL AMBASSADOR YOKOI: THIS INITIATIVE MODEL OLACAK WILL BE ROL MODEL Japonya’nın Türkiye Büyükelçisi Yutaka Yokoi, iki ülke Ambassador of Japan in Turkey, Yutaka Yokoi drew at- arasındaki yakın ekonomik ilişkilere dikkat çekerek, “Bu tention to the close economic relations between the two yıl Japonya’dan Türkiye’ye yapılan doğrudan yatırım mik- countries and said: “This year, direct investment amount tarı Mayıs ayı itibariyle 204 milyon dolara ulaştı. Bu tutar, from japan to Turkey have reached to 204 million dollars by diğer ülkelerin Türkiye’ye yaptığı doğrudan yatırım tutar- May. This amount ranks as 6th among the direct invest- ları arasında 6. sırada ve Japonya’nın geçen yıl boyunca ments to Turkey from other countries and it shows that the yaptığı 214 milyon dolarlık doğrudan yatırım miktarının amount of 214 million tons that Japan reached last year aşılacağının da bir göstergesi. Bu girişim, Japonya gıda will be exceeded. This initiative will be a role model for endüstrisinin Türkiye’ye açılmasında bir rol model oluş- Japanese food industry to expand in Turkey.” turacak” dedi. 8 July-September • Temmuz - Eylül 2015 BBM MAGAZINE NEWS • HABER Barilla grows, its carbon footprint reduces ............................................................... Barilla büyüyor, karbon ayak izi küçülüyor Reaching 50 million people in more than 100 co- untries every day with its products, pasta leader Barilla reduces its carbon footprint while growing. Ürünleriyle, her gün 100’ü aşkın ülkede 50 milyon insana ulaşan dünya makarna lideri Barilla, büyü- meyi sürdürürken, karbon ayak izini küçültüyor. Reaching 50 million people in more than 100 countries Türkiye’deki Bolu fabrikası da dahil olmak üzere, toplam every day with its products manufactured in 30 plants totally 30 tesisinde ürettiği ürünleriyle her gün 100’ü aşkın
Load more

Recommended publications
  • ZEYLANICA a Study of the Peoples and Languages of Sri Lanka
    ZEYLANICA A Study of the Peoples and Languages of Sri Lanka Asiff Hussein Second Edition: September 2014 ZEYLANICA. A Study of the Peoples and Languages of Sri Lanka ISBN 978-955-0028-04-7 © Asiff Hussein Printed by: Printel (Pvt) Ltd 21/11, 4 th Lane, Araliya Uyana Depanama, Pannipitiya Published by: Neptune Publications CONTENTS Chapter 1 Legendary peoples of Lanka Chapter 2 The Veddas, the aboriginal inhabitants of Lanka and their speech Chapter 3 The Origins of the Sinhalese nation and the Sinhala language Chapter 4 The Origins of the Sri Lankan Tamils and the Tamil language Chapter 5 The Sri Lankan Moors and their language Chapter 6 The Malays of Sri Lanka and the local Malay language Chapter 7 The Memons, a people of North Indian origin and their language Chapter 8 Peoples of European origin. The Portuguese and Dutch Burghers Chapter 9 The Kaffirs. A people of African origin Chapter 10 The Ahikuntaka. The Gypsies of Sri Lanka INTRODUCTORY NOTE The system of transliteration employed in the text, save for citations, is the standard method. Thus dots below letters represent retroflex sounds which are pronounced with the tip of the tongue striking the roof of the mouth further back than for dental sounds which are articulated by placing the tip of the tongue against the upper front teeth. Among the other sounds transliterated here c represents the voiceless palato-alveolar affricate (as sounded in the English church ) and ś the palatal sibilant (as sounded in English sh ow ). The lingual which will be found occurring in Sanskrit words is similar in pronunciation to the palatal .
    [Show full text]
  • SC Menu Copy
    ANAR STRAWBERRY JUICES (Anar juice with fresh strawberry pulp and strawberry pieces) Fresh fruit juices act as refresher and play a significant part in any cuisine being one of the best forms of nature’s power foods; they are LITCHI COCONUT healthy and relished with great delight. At events, a glass of juice of mock (Litchi juice with coconut water) tall acts as an accompaniment and can play the role of conveation starte. COCKTAIL (Black grape and mix fruit juice) COCONUT PUNCH BLACK GRAPE PERU (Fresh malai and crushed coconut water) (Black grape juice with Peru Pulp) ROSE COCONUT GREEN GRAPE LITCHI (Strips of malai and coconut water garnished with rose petals) (Fresh green grapes with litchi juice) ANAR MUSK MELON BLOSSOM (Anar juice) (Musk melon with vanilla ice-cream) ANAR PERU LITCHI ORANGE (Anar juice blended with guava pulp) (Litchi juice with orange base) PINEAPPLE PERU KIWI PINEAPPLE (Pineapple juice with guava pulp) (Fresh juice of kiwi and pineapple) PINEAPPLE MOSAMBI SUMMER COOLER (Fresh juice pineapple and sweet lime) (Fresh juice of kiwi and pineapple garnished with mint) FRUIT PUNCH BLUEBERRY (Mix fruit juice with chopped apple, mint and anar) (Freshly squeezed blueberries with vanilla) PEACH PLUM KIWI LEMON (Fresh peach and plum juice) (Fresh juice of kiwi and lemon ORANGE STRAWBERRY RED GUAVA (Fresh orange juice with strawberry pulp) (Freshly squeezed red guava) SHALIMAR CHOCOLATE TRUFFLE (Watermelon juice blended with vanilla) (A great combination of chocolate and vanilla. Garnished with chocolate chip and grated apple)
    [Show full text]
  • Sponsored By
    SPONSORED BY NON-VEGETARIAN STARTERS Murg Saagwala with Rice and Lasuni Naan 700 (Chicken cooked with mustard leaf and served with rice and Jhinga Nisha 850 Indian garlic bread cooked in tandoor) (Pomegranate marinated king prawn cooked in clay oven) Nargisi Kofta with Kashmiri Pulao and Kabuli Naan 700 Tawa Fried Kasturi King Fish 700 (Mutton minced ball cooked in Indian spiced Gravy (Kasuri methi and cashew nut flavored shallow fried king fish slice) served with rice and dry fruits Indian breads) Murg Badami Tikka 700 (Almond and fresh coriander flavored chicken leg cooked in Tandoor) MAIN COURSE (V) Shikampuri 700 (Yoghurt and dry fruits stuffed shallow fried mutton patty) Malai Kofta with Jeera Pulao and Roti 600 (Cottage cheese ball cooked in yellow gravy served with cumin pilaf and Indian bread) VEGETARIAN STARTERS Navratan Korma with Matar ki Tahiri and Roti 600 Dungare Mushroom Gaulti Kebab 600 (Mixed vegetable cooked in rich cashew gravy served with green peas pilaf and Indian bread) (Charcoal flavored soft mushroom patty) Bhatti ka Paneer 600 Dum ka Phool with Khuska Pulao 600 (Indian spiced steamed cooked cauliflower and broccoli (Coriander and green chilly marinated cottage cheese served with flavored chickpeas rice) cooked in clay oven) Nadrul Ki Shami Kebab 600 Sarson da Saag with Makki di Roti 600 (Garlic flavored mustard leaf served traditional corn bread) (Indian spiced lotus stem cake cooked in ghee) Mewa Mawa ki Seekh 600 (Reduced milk and chopped dry fruits skewers DESSERT 350 cooked in charcoal clay oven) Indian Sweet Sampler of Sandesh, Moong Dal Halwa, Gulab Phirni and Rasmalai MAIN COURSE (N/V) Chingri Malai Curry with Rice and Luchi 850 (King prawn cooked in coconut milk served with Rice & fried Indian bread) Patiala Machhi Masale with rice & Lachha Parantha 800 (Spicy fish tikka cooked with onion & tomato gravy and served with rice & layered tandoori bread) “Please inform our F&B Associate if you have any Food Intolerances or Allergies” .
    [Show full text]
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • Easy Butter Murukku Recipe / Diwali Snack Recipe,ADHIRASAM
    Murungai Keerai Soup Recipe We have this drumkstick tree / Murungai keerai tree in our garden. So my mom used to make this drumstick leaves soup often. Its almost november and climate has changed. This is a right time to drink lot of hot and healthy soups on a chilly day. This Murungai Keerai Soup is very good for our health, pretty easy to make and it has got nice taste and flavour. I love all recipes made of drumstick leaves like murungakeerai poriyal or murungaikeerai sambar or kulambhu ormurungai keerai adai. The every part of the drumstick tree, has got medicinal properties. So try to include drumstick leaves in your diet and stay healthy. Health Benefits of Drumstick Leaves Drumstick leaves are good for diabetic patients as it reduces the blood sugar level. It helps in blood circulation and purify the blood. Good for pregnant women and lactating mother. Good for asthma patients. They are rich in potassium and calcium, so it strengthen the bone development. Murungai Keerai Soup Recipe / Drumstick Leaves Soup Recipe Ingredients Preparation Time : 10 mins Cooking Time : 15 mins Serves: 4 1 Cup of Murungai Keerai / Drumstick Leaves 1 Handful of Small Onion (12 nos) 6 Garlic Cloves (Big) 1 Tsp of Cumin 1 Tsp of Pepper 1 Tsp of Gingelly Oil 1/4 Tsp of Turmeric Powder Salt and Water as needed Method for Murungai Keerai Soup In a mixie, grind all the ingredients except gingelly oil, turmeric powder, salt and water. Heat a pan, add required water about 4 cups, salt, gingelly oil, turmeric powder and ground mixture.
    [Show full text]
  • Global Bakery Chile Torta De Hojas Global Bakery Global Neuseeland – – – – Kuchen Aus Aller Welt – – – – Blechkuchen Mit Eischneehaube
    Die «Kuchenwelt» entdecken Dieses Buch lädt zur spannenden Einfache Blechkuchen mit saftigem Anna Weston Kuchenreise rund um den Erdball ein. Obst und Nüssen sind genauso vertreten Jede Kultur hat ihre Kuchentradition, wie rasch zubereitete Cakes auf Grieß- ganz nach dem Motto: Vorrang haben in und Biskuitbasis mit Datteln, Ananas und der Backstube weltweit Zutaten, die Kokosnuss oder aufwändig geschich - im eigenen Land einfach zu beschaffen tete Torten mit cremigem Innenleben sind. wie die Schokoladenmousse- und Karamell torte. Kuchen lieben alle. Man kann nie genug Rezepte haben. Schön, dass mit dieser Sammlung die süße Genusswelt echten, internationalen Zuwachs bekommt. USA Italien Rote samtige Torte Marronikuchen China Neujahrskuchen Anna Weston Westafrika Limettenkuchen Global Bakery Chile Torta de Hojas Global Bakery Global Neuseeland – – – – Kuchen aus aller Welt – – – – Blechkuchen mit Eischneehaube ISBN 978-3-03780-561-9 Anna Weston Global Bakery – – – – Kuchen aus aller Welt – – – – Inhalt Die englische Originalausgabe erschien unter dem Titel © 2015 für die deutsche Ausgabe Vorwort 10 Libyen «The Global Bakery – Cakes from the World’s Kitchens» im Fona Verlag AG, CH-5600 Lenzburg Safra – Grieß-Dattel-Kuchen 34 Verlag New Internationalist Publications Ltd, Oxford, www.fona.ch Marokko UK, 2014 Subsahara-Afrika Meskouta with Orange Juice – Übersetzt aus dem Englischen Jens und Antje Bommel Meskouta mit Orangensaft 36 Alle Rechte vorbehalten. Kein Teil dieses Werkes darf ohne Redaktion der deutschen Ausgabe Léonie Schmid Elfenbeinküste
    [Show full text]
  • Brahmins Kitchen
    http://www.iyerscorner.com Brahmins Kitchen This is a sincere attempt to write about the traditional Srardham “Tamil Brahmin’s” (Tam-Brahm) recipes. This newsletter will contain the recipes of the food that are typically cooked in a Tamil Brahmin community (Iyer The Sraddha ceremony comes under Pitr & Iyengar or any Brahmin community). Yajna. It is the sacred duty of the householder. Every householder should There is an old saying that goes like this “You are what perform the Sraddha ceremony for his you eat” and Brahmin Cuisine follows the concept of ancestors. Pitrs are forefathers who dwell in shaping the personality, mood and mind of the family the Pitrloka. members. They possess the power of clairvoyance and clairaudience. When Mantras are recited, https://www.facebook.com/groups/BrahminsKitchen/ they exercise tremendous influence through their vibrations. The Pitrs (ancestors) hear the A u t h o rs : Brahmins Kitchen sounds through the power of clairaudience and they are pleased. They bless those who offer the oblation. 5 / 9 / 2 0 1 5 Brahmins Kitchen Table of Contents SRARDHAM – TIPS ........................................................................................................................................... 4 VEGETABLES – ( FOR 12 PERSONS) ............................................................................................................................. 4 PROVISION ( FOR 6 PERSONS ) ..................................................................................................................................
    [Show full text]
  • Srirangam – Heaven on Earth
    Srirangam – Heaven on Earth A Guide to Heaven – The past and present of Srirangam Pradeep Chakravarthy 3/1/2010 For the Tag Heritage Lecture Series 1 ARCHIVAL PICTURES IN THE PRESENTATION © COLLEGE OF ARTS, OTHER IMAGES © THE AUTHOR 2 Narada! How can I speak of the greatness of Srirangam? Fourteen divine years are not enough for me to say and for you to listen Yama’s predicament is worse than mine! He has no kingdom to rule over! All mortals go to Srirangam and have their sins expiated And the devas? They too go to Srirangam to be born as mortals! Shiva to Narada in the Sriranga Mahatmaya Introduction Great civilizations have been created and sustained around river systems across the world. India is no exception and in the Tamil country amongst the most famous rivers, Kaveri (among the seven sacred rivers of India) has been the source of wealth for several dynasties that rose and fell along her banks. Affectionately called Ponni, alluding to Pon being gold, the Kaveri river flows in Tamil Nadu for approx. 445 Kilometers out of its 765 Kilometers. Ancient poets have extolled her beauty and compared her to a woman who wears many fine jewels. If these jewels are the prosperous settlements on her banks, the island of Srirangam 500 acres and 13 kilometers long and 7 kilometers at its widest must be her crest jewel. Everything about Srirangam is massive – it is at 156 acres (perimeter of 10,710 feet) the largest Hindu temple complex in worship after Angkor which is now a Buddhist temple.
    [Show full text]
  • YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.Pdf 1 10/15/15 2:55 PM
    FREE The Sushi Bento at Naniyori MARCH/2016 WWW.YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K 4 [insert title here] - this is the actual title We’ve got some great stuff in this issue. We did our first EDITORIAL ever quiz, where you can gauge your competency as a Indi Samarajiva Colombar. If you feel inadequate after that, we’ve hooked Bhagya Goonewardhane you up with a guide to 24 hours in Colombo to impress Aisha Nazim Imaad Majeed your visiting friends! Shifani Reffai Kinita Shenoy We’ve also done lots of chill travels around the island, from Batti to Koggala Lake to Little Adam’s Peak. There’s ADVERTISING going to be plenty more coming up as we go exploring Dinesh Hirdaramani during the April holidays, so check the site yamu.lk for 779 776 445 / [email protected] more. CONTACT 11 454 4230 (9 AM - 5 PM) With the Ides of March around the corner, just remember [email protected] that any salad is a Caesar Salad if you stab it enough. PRINTED BY Imashi Printers ©2015 YAMU (Pvt) Ltd 14/15A Duplication Road, Col 4 kinita KIITO WE DO SUITS Damith E. Cooray CText ATI Head Cutter BSc (Hons) International Clothing Technology & Design Manchester Metropolitan University, UK Sole Distributor of Flagship Store KIITO Bespoke & Workshop # 19 , First Floor, Auditor General’s Department Building # 27, Rosmead Place Arcade Independance Square Colombo 07 Colombo 07 0112 690740 0112 675670 8 SCARLET ROOM 32, Alfred House Avenue, Colombo 03 | 11 4645333 BY BHAGYA their dishes with the exception Risotto Paella (Rs.
    [Show full text]
  • 32 Diwali Recipes
    Red Aval Mixture Recipe / Guilt Free Diwali Snacks Red Aval Mixture Recipe / Poha Chivda Recipe is a crispy and yummy snack, a nice alternative to deep fried snacks. They are very healthy as I used red aval (rice flakes) and pan fried all the ingredients. There are two varieties of rice flakes, one is thin variety and other one is thick variety. Here I used thin rice flakes to make this wonderful mixture. If you don’t have snacks but if you want something to munch for evening snacks, you should try this guilt free snack (aval mixture), they are very easy to make in very less time and they are good for you. Even beginner and bachelor can make this simple mixture for diwali. Also check cornflakes mixture recipe in my blog. How to make Red Aval Mixture Recipe / Poha Chivda Recipe Red Aval Mixture Recipe / Guilt Free Diwali Snacks Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Red Aval Mixture Recipe / Poha Chivda Recipe / Guilt Free Diwali Snacks is a crispy healthy snack, an alternative to deep fried snacks. Goes well with tea. Author: Gayathri Ramanan Recipe type: snacks Cuisine: Indian Serves: 2 Ingredients Ingredients 1 Cup of Red Aval / Red Poha / Red Rice Flakes(thin) 2 Tbsp of Pottukadalai / Roasted Gram 2 Tbsp of Roasted Peanuts 10 Roasted Cashews 5 Raisins Pinch of Sugar ¼ Tsp of Turmeric Powder ½ Tsp of Red Chilly Powder Salt to taste 1-2 Tbsp of Oil Pinch of Asafoetida Few Curry Leaves Instructions 1. Take all your ingredients in a plate.
    [Show full text]
  • Page 01 April 13 New.Indd
    3rd Best News Website in the Middle East Special Lease Offer MEDINAMEDIINA CENTRALECENTRALE BUSINESS | 21 SPORT | 28 4409 5155 Qatar keen to boost QSL: Al Rayyan look ties with to wrap up season South Africa on a high note Thursday 13 April 2017 | 16 Rajab 1438 www.thepeninsulaqatar.com Volume 22 | Number 7130 | 2 Riyals Sheikha Hind honours Qatar University team Emir concludes Strict vigilance Africa tour QNA EMIR H H Sheikh Tamim bin keeps sea Hamad Al Thani yesterday concluded his state visit to the Republic of South Africa, the last leg of Africa tour. The Emir sent a cable to borders safe President of South Africa Jacob Zuma in which he expressed thanks and appre- Sidi Mohamed ciation for the warm welcome The Peninsula The Coast Guard and appreciation he and the accompanying delegation have muggling attempts has foiled several received during the visit which through the sea bor- attempts by discussed means of enhancing ders have dropped smugglers with the relations of friendship and drastically with intro- support vessels and cooperation in various fields duction of an along with a number of issues Sadvanced surveillance system radars developed in of common concern. that is locally developed, a sen- Qatar. H E Sheikha Hind bint Hamad Al Thani with the Qatar University Team for boys who won The Emir expressed his ior official said yesterday. the first place at fourth International Universities Arabic Debating Championship 2017 in deep appreciation and best The Coast Guard has foiled Doha, yesterday. → See also page 8 wishes of health and happi- several attempts by smugglers theme “Our aim is safety and ness for President Zuma.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]