Storytellers is the closest kids can get to a six pack. Each volume, in a colourful cardboard box, comes with five storybooks and a VCD.
Storytellers is a product of an association between local publishers Orient Longman and Bookbox, an American company which has sourced stories from around the world. This means the stories are not the hackneyed ones served out to children over the generations.
The read-along method helps a child relate phonetic sounds with visual subtitles, thereby accelerating the development of his reading skills.
The CD has other interactive parts, too – puzzles like Join The Dots and Sort The Jumbled Pieces, for instance. One can also take the printouts of outlined pictures for colouring.
Sudeshna Banerjee
The Telegraph, Kolkatta, 9 April 2008
The Malabar Muslim Cookery
Seventy-year-old Ummi Abdullah grew up in a large Moplah family where there was plenty of help to do the cooking. But Ummi had to learn the tricks of the trade when she married V. Abdulla.
The Malabar Muslim cookery expert from Calicut is here at the Moplah cuisine festival on till March 30 at Karavalli at the Taj Gateway, as part of an attempt to bring in renowned people from different coastal regions for its 15th year celebrations.
The Malabar Muslim cookery expert from Calicut is here at the Moplah cuisine festival on till March 30 at Karavalli at the Taj Gateway, as part of an attempt to bring in renowned people from different coastal regions for its 15th year celebrations.
The Malabar Muslim Cookery
The New Indian Express Group
newindpress.com
Friday March 28 2008 12:55 IST
Fit for an epicure
Malavika
UMMI Abdullah, along with Taj Executive Chef Naren Thimmaiah, has brought a whole lot of Maplah delicacies to the city. Maplah is the Malayam speaking Muslim community of North Kerala.
Ummi has surely come a long way. From a young girl who left a pappad on hot coal to see it burn to cinders, to a grandmother with a few cookery books to her credit.
Her love for culinary is such that she was chanting recipes, while on partial sedation for a bone grafting surgery, to bear the excruciating pain!
Mouth-watering would be an understatement to sum up Ummi’s Maplah platter. And in the same breath, one has to admit that it would make the nose water too, as the food is as hot and spicy as it can get.
From the chena(yam) cutlet to the prawn biriyani, Ummi makes it a culinary journey worth every penny.
Ari Kadukka (snack made of rice flour and mussels), Kozhi ada (fried malabari dumplings with minced chicken), chemeen varattiyathu (prawn fry) and podi pathiri (rice pancakes) are the chef’s favourite from the special Maplah menu.
Except for those with a delicate stomach, Ummi’s pickles - fish, prawns, chillies, onions, dates, lemon and salted mangoes — prepared at her residence in Kozhikode, Kerala, are a musthave. Remember to keep a jug of water and a couple tissues by your side.
Though Thenga chammandi (dry coconut chutney) cannot be tagged as Maplah, it is delicious. Same goes with a couple of other dishes like the meen varutharacha curry (fish curry).
Ummi’s desserts are definite Maplah delights. Mutta mala(sweet made of egg yolk), Chatti pathiri (layers of flour stuffed with sugar, nuts and grated cocunut) and kaya nerachiyatu (stuffed banana) can be a meal by itself if you look at the calorie count.
Weight-watchers, do not try them. But for those with a sweet tooth, you must not miss the chance.
The Maplah Festival is on at Karavalli restaurant at Taj Gateway till March 30. A meal for two will cost around Rs 2,000.
newindpress.com
Friday March 28 2008 12:55 IST
Fit for an epicure
Malavika
UMMI Abdullah, along with Taj Executive Chef Naren Thimmaiah, has brought a whole lot of Maplah delicacies to the city. Maplah is the Malayam speaking Muslim community of North Kerala.
Ummi has surely come a long way. From a young girl who left a pappad on hot coal to see it burn to cinders, to a grandmother with a few cookery books to her credit.
Her love for culinary is such that she was chanting recipes, while on partial sedation for a bone grafting surgery, to bear the excruciating pain!
Mouth-watering would be an understatement to sum up Ummi’s Maplah platter. And in the same breath, one has to admit that it would make the nose water too, as the food is as hot and spicy as it can get.
From the chena(yam) cutlet to the prawn biriyani, Ummi makes it a culinary journey worth every penny.
Ari Kadukka (snack made of rice flour and mussels), Kozhi ada (fried malabari dumplings with minced chicken), chemeen varattiyathu (prawn fry) and podi pathiri (rice pancakes) are the chef’s favourite from the special Maplah menu.
Except for those with a delicate stomach, Ummi’s pickles - fish, prawns, chillies, onions, dates, lemon and salted mangoes — prepared at her residence in Kozhikode, Kerala, are a musthave. Remember to keep a jug of water and a couple tissues by your side.
Though Thenga chammandi (dry coconut chutney) cannot be tagged as Maplah, it is delicious. Same goes with a couple of other dishes like the meen varutharacha curry (fish curry).
Ummi’s desserts are definite Maplah delights. Mutta mala(sweet made of egg yolk), Chatti pathiri (layers of flour stuffed with sugar, nuts and grated cocunut) and kaya nerachiyatu (stuffed banana) can be a meal by itself if you look at the calorie count.
Weight-watchers, do not try them. But for those with a sweet tooth, you must not miss the chance.
The Maplah Festival is on at Karavalli restaurant at Taj Gateway till March 30. A meal for two will cost around Rs 2,000.
So much to know, so much to learn, jst soo much: Yuganta-Irawati Karve
Yuganta’ studies the principal mythical-heroic figures of the Mahabharata from historical, anthropological and secular perspectives. The usually venerated characters of the ancient Indian epic are here subjected to a rational enquiry that places them in context, unravels their hopes and fears, and imbues them with wholly human motives, and thereby making their stories more relevant and astonishing to contemporary reader.>>>
The Epicure Cookbook
This is a recipe I got from The Epicure Cookbook by Ummi Abdullah. I cant find the book but this is what I remember of it. I (a mediocre and reluctant cook) dedicate this recipe and the visuals to a fellow blogger, who wanted to know what an appam looked like.
Jaffrelot: Hindu Nationalism
In India and beyond, Hindu nationalism came into the headlines in the 1990s, when the Ayodhya movement - to build a temple in place of a mosque - gained momentum. This was when the Hindu nationalist Bharatiya Janata Party (BJP) came to power. This stream of Indian politics is, however, considerably older: in fact older than the Left, the Congress, and any other. >>>
Picturing The Nation, Indologica
Picturing the Nation presents a visual history of modern India and explores visual representations of India from the late nineteenth to the late twentieth centuries. The essays in this volume have illustrations, which have all been reproduced in full colour on art paper. The illustrated pages have also been placed within the chapters that refer to them. The images include chromolithographs, posters, cards and photographs of architecture and cultural displays. >>>
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