Any discussion on Indian Football is bound have a reference of or two about Mohun Bagan and will sooner or later rake up the issue of the Indian Football Team’s bare-feet adventure and misadventure during the two Olympics. And from there it is all the “Good Old Golden Days of Football,” often forgetting to acknowledge the great moments of contemporary Indian Football. Yes, there are a few great moments, not many but nevertheless a few we as Indians should be proud of. Here are a few you should know:
Though India has never played a World Cup Final, an Indian did! Meet Vikash Dhorasoo, an Indian origin French citizen, who played for France against Italy in the 2006 World Cup Finals. Similarly footballer Majid Baskar played for Iran in the 1978 World Cup. Back home he represented the East Bengal team between 1980 and 1981. Then there is Emeka Ezueugo who made it to the Nigerian 1994 World Cup Team, after honing his skills in domestic matches representing East Bengal and Mohammedan Sporting.
The Indian Team has been missing from the World Cup since long, but not all things Indian. The country known for his enterprising capabilities was omnipresent at the 2010 South African World Cup through the Football Ball itself. All the inner rubber bladders of the official FIFA Balls were made in India by a Delhi based company for that particular World Cup. If Manufacturing was there, can technology be far behind? Mahindra Satyam was the official IT service provider for the FIFA 2010 World Cup.
And let’s not forget contemporary legend Baichung Bhutia who became the second Indian player after Mohammed Salim (from the good old golden days) to play abroad as he was signed by English third division outfit Bury FC. Back home, under his captaincy, India won the LG Cup in Vietnam in 2002, South Asian Football Federation (SAFF) Championships thrice, two Nehru Cup titles (in 2007 and 2009) and the 2008 AFC Challenge Cup which assured them a place in the 2011 Asian Cup in Qatar.
Originally the scientific name for banana was musa sapientum, meaning ‘fruit of the wise men,’ it could very well been called musa ludum or ‘fruit of the sportsmen.’ Besides being a good source for vitamin C, potassium and dietary fiber, they are great for sports and workouts because they replenish necessary carbohydrates, glycogen and body fluids burned during a game or exercise. As such a Banana Shake makes for an apt pre-match or pre-exercise drink. Add to that Spinach and you have unlimited Popeye power to tap into.
The best place to make this one-of-a-kind Banana Green Smoothie is the Usha JMG 3274, which features fully safe operation with 5 different functions, Anti drip spout and Overheat protection for safety. The Juicer Mixer Grinder’s large feeder tube for full fruit juicing will help you fit in all the ingredients nice and proper, while the safety function ensures that the Juicer does not operate unless properly fitted. Its 5 functions include – Juicing, Blending, Mixing, Light grinding and Mincing. That’s like having your own food preparation Team!
- 1 banana
- 1 cup baby spinach or to taste
- 1 carrot ( cut into large chunks)
- ¾ cup plain yoghurt or to taste
- ¾ cup ice
- 2 tbsp honey
Place spinach, banana, carrot, yoghurt, ice and honey in a blender; blend until smooth.
Football actually originated in China, though the game’s present form took shape in Great Britain. 80% of all Footballs are manufactured in Pakistan. But none of that matters for the next two months because ISL is taking place here in India! So this goes out to all the die-hard Indian Football fans: 5 interesting football facts from our beloved home grounds that you thought you knew.
- The oldest existing Football Competition outside Britain takes place in India! Yes, you heard that one right. It’s the Durand Cup, inaugurated in 1888 it remains the fourth-oldest existing football event across the globe, behind the English FA Cup, the Scottish Cup and the Welsh Cup. The Tournament is named after its founder, Sir Mortimer Durand, Foreign Secretary in charge of India from 1884 to 1894.
- The Indian Football team’s bare feet bravery at the 1948 Olympics earned them a royal fan in Princess Margaret, the younger sister of Queen Elizabeth II
Indian Football Team 1948 Olympics. Look, no Shoes!
- During the 1950’s Indian Football reigned Asia. India, with players like P.K Banjeree and Neville D’Souza, established themselves as the best team in Asia for 15 years beginning from the first Asian Games in 1951
- Regarded as one of India’s finest defenders and Captain, Salien Nath Manna was the only Asian to ever make it to the list of the world’s ten best captains in the English FA’s celebrated football yearbook
- Mahatma Gandhi used football to help break racial barriers in South Africa
Mahatma Gandhi (6th from left back row) with a Football Team in South Africa
Strawberry Oatmeal Breakfast Smoothie is the ideal morning drink for the family. It is great for those who love a quick nutritious breakfast on the go and those who relish a long extended breakfast. It will please even those little kids who won’t touch anything on their plates unless there is something exotic on the table.
The Usha Juicer Mixer Grinder 3274 is ideal for making this healthy and delicious potion in a jiffy. Its stylish look and safety lock make it perfect for the breakfast table ensuring there is never any spillage. The JMG 3274 also features a large feeder tube for full fruit juicing; for you are bound to skip between strawberries, apples, oranges and pears as days come and go. It will also help you to meet all your other needs – breakfast, lunch or dinner – from juicing, grinding, and mixing to light grinding and mincing.
- 8 strawberries (diced)
- ½ cup skim milk
- ½ cup plain yoghurt
- Use Mawana Select Sugar to taste
- 2 drops vanilla essence
- 6 ice cubes (crushed)
- In a blender combine strawberries, milk, yogurt, Mawana Select Sugar and vanilla. Toss in the ice.
- Blend until smooth and creamy. Pour into glasses and serve.
Festivals in India are a time for meeting and greeting, which invariably means a lot of guests. That in turn translates into ‘lunches’ and ‘dinners’. And there is nothing like sharing a meal of home-cooked exotic Subz Dum Biryani.
Brimming with flavours, spices and assorted vegetables the Subz Dum Biryani makes for a delicious full-filling meal. Its unique flavor, aroma and taste are derived from its namesake cooking technique – ‘Dum’ meaning ‘slow cooking’. But count not the seconds, minutes and hours of toil for the technologically advanced Usha Halogen Oven will help you cook this prized recipe in a blink without compromising on its uniqueness.
The right way to cook this dish is to place the ingredients inside a earthen pot and seal it tight with dough to prevent the steam from escaping, which allows the spices to give the rice an enchanting mouthwatering aroma and flavor, reminiscent of royal Mughal Kitchens. But in absence of time and in lieu of an entourage of chefs from the royal kitchen, the Usha Halogen Oven is the perfect kitchen appliance to cook it easily at home. Its unique enclosed shape ensures that steam is trapped inside it, infusing the various flavours into your Briyani. While the aforementioned technological innovation doesn’t only do this fast, but does it with a simple touch of button retaining not just the aroma and falvour but also the nutrients present in the vegetables – making it the perfect Subz Dum Biryani.
Ingredients: (Serves 4)
- 1½ cups basmati rice
- 4-5 chhoti illaichi (green cardamom),
- 2 tej patta (bay leaves), 5-6 laung (cloves)
- 4 tsp salt, 1 tbsp lemon juice, 10 cups water
- 2 thin carrots – cut into cubes, 20 french beans – cut into 1″ pieces
- ½ of a small cauliflower – cut into very small florets (1 cup)
- 2 onions – chopped
- 3 tsp ginger-garlic paste
- ½ tsp red chilli powder, 1 tsp salt
Mix together nicely
- 1 cup curd
- 1 tbsp mint – chopped finely, 1 tbsp coriander – chopped finely
- 1-2 drops kewra essence, ¾ tsp salt
- Crushed spices together
- ½ tsp shah jeera (black cumin), seeds of 2 moti illaichi, 1 dalchini, 2-3 blades javetri (mace)
- Other ingredients
- 2 tbsp melted ghee and 2 tbsp oil
- 2 onions – sliced and deep fried, a few mint leaves
- A few strands kesar – soaked in 1 tsp hot water
- 2 tbsp melted ghee
- To seal
- Aluminium foil and dough
- Wash rice several times. Strain. Let it be in the strainer for 30 minutes. (do not soak).
- Boil rice in 10 cups water with all ingredients till rice is a little chewy and not fully soft. Strain. Now spread rice in a big tray on a cloth. Remove whole spices from the cooked rice and discard them. Mix 1 cup cooked rice with kesar to colour the grains. Now mix this coloured rice with the white rice.
- Heat 2 tbsp ghee and 2 tbsp oil. Add chopped onions to the pan, stir till golden.
- Add half of the crushed spices. Stir for 30 seconds on low heat. Add 3 tsp ginger-garlic paste. Mix. Add red chilli powder. Add salt. Add vegetables and bhuno for 2 minutes. Cook covered on low heat till vegetables turn crisp tender. Do not overcook.
- Remove from fire. Let it cool down. Add the curd, stirring continuously. Mix well.
- To assemble the biryani, take a handi. Grease it. Spread ½ of the rice in the dish. Spread vegetables along with curd over the rice. Spread remaining rice. Sprinkle remaining crushed spices and 2 tbsp of melted ghee over the rice. Sprinkle some mint and crispy fried onions. Cover with foil.
- Seal foil with atta dough. Put the dish/handi on low rack in the halogen oven. Press speed up mode and set at 120°C for 20 minutes. Press start and give dum to biryani. Serve hot.
USHA is proud to be associated with FC Goa as an official sponsor in the
HERO Indian Super League
Catch the action starting 12th October, 2014 on eight channels of Star Network
Star Sports (English and Hindi), Star Sports HD, Star Gold, Star Utsav, Asianet Movies (Malyalam), Jasha Movies (Bengali) and Suvarna Plus (Kannada) and starsports.com
USHA, the proud sponsor of the FC GOA team will be seen on the back of the jerseys and training kits of all players of the Football Club Goa Team. Usha will also be a part of all branding, marketing, on-ground and promotional activities planned for the team during the tournament. Legendary Brazilian Player Zico is the manager of the team and arsenal legend Robert Pires is their marquee player.
FC Goa is also the first Indian sports club to launch a satellite TV Channel – FC Goa TV on Videocon D2H.
The Hero Indian Super league is the first professional football league in India and will be played between eight teams. The Indian Super League kicks off on October 12th and will go on till 20th December. Click Here For Match Schedule: Match Schedule
A few years back a study conducted by Consumer Voice, a NGO supported by the ministry of Consumer Affairs, found Canned Rasgullas to be a Health Hazard. Times of India ran an article stating “If you think canned Rasgullas are a better option than khoya-based sweets this Diwali, think again.” (http://goo.gl/sieNZZ)
This Diwali keep your family healthy by making your own Rasgullas easily with the Usha Electronic Pressure Cooker (EPC), which is also engineered to preserve essential nutrients in your food. If you think this is going to be a hassle, think again, because the Usha EPC is efficient, fast and saves time leaving you with hours and hours to have fun and join in the festivities. The EPC’s electronically controlled precision cooking system and variable food cooking options will also allow you to cook various other festive dishes with ease. Talk about having your Rasgulla and eating it too!
Ingredients: (Servers 10 -12 persons)
- 1 liter toned milk, 2 tbsp white vinegar
- 2 tsp flour (Maida)
- 2 pinches baking powder
- 1¼ cups sugar, 3 cups water
- Boil the milk. Add vinegar and immediately switch off the gas. Add 1 liter bottle of water to cool the chhena. Strain. Put tap water immediately. Spread the chhena on the kitchen cloth for about 5-10 minutes.
- Mash the chenna with the palm till smooth. Add maida and baking powder and mix very well.
- Put water and sugar in the Usha Electric Pressure Cooker. Set the knob at mark 3. Cook without covering. Wait till the syrup comes to boil.
- Make small balls of the chhena mix and put them in the sugar syrup and cover the lid. Pressure cook till knob turns to keep warm mode. Switch off the USHA EPC and wait for the pressure to drop by itself.
- Remove Rasagullas with the syrup from the cooker and transfer to a bowl and refrigerate. Serve chilled.
And get ready for healthy snacking!
Once upon a time a mother spied her daughter playing with dolls, like all little girls do. Caught in the moment she watched her daughter’s little games with delight. Mid-way between the games, she was quite taken back –rather pleasantly surprised, when she realized that her daughter had given adult roles to the little baby dolls. The mother also noticed that the clothing of the paper dolls kept coming off. Her daughter’s game was all but getting ruined with unrealistic and poor quality dolls. I must get her some nice grown-up-looking dolls, the mother thought to herself. But she couldn’t find any in the market, the next day. The shopkeepers simply didn’t have any nice grown-up dolls, so she went to her husband who owned a start-up toy manufacturing business. And the rest, as often said, is history.
The mother’s name was Ruth Handler, her daughter was called Barbara after whom ‘Barbie’ was named. As for father Elliot, he is the ‘el’ in ‘Mattel’ the brand which continues to make Barbie dolls till date. If this story tells us anything it is that children do think like adults with a little bit of ‘fairy tale’ mixed in. And adults by borrowing this glitter of fairy dust often can accomplish the unimaginable. With this very spirit Usha went about creating its Barbie Fans, sprinkling a little fairy dust to bring comfort and joy.
Usha has come up with two marvelous Barbie fans namely Everyday Barbie and Glam Barbie. The Glam Barbie fan depicts Barbie all dressed up doing what she does best. As for Everyday Barbie, well Barbie looks good every day, come rain or shine, just like the durability of both the fans. These innovative and fun fans come equipped with heat-transfer technology for scratch-resistant finish – with the added bonus of whisper quiet operation, longer durability and efficient air delivery across the room.
Designed to enhance the décor of children’s bedrooms, these fans add a touch of magic to the ‘growing-up’ years for kids between 3 to 14 years. But then again Barbie being a celebration of youth and her merchandise being somewhat of collectibles, you can keep them spinning anywhere.
Indian sweets with their colours, shapes and taste are simply mind-boggling. For every geometric shape you can conceive, taste a sweet tooth can yearn or a colour under heaven there is an Indian sweet. Among them stands tall – rather round like the Sun, the ‘Gulab Jamun.’ A sweet born of Indo-Persian culture, even its name sounds delicious. The moment you enunciate the two soft words ‘Gulab Jamun’ your mouth feels like a celebration. The former derived from rose-scented cardamom syrup in which it is soaked and the latter named after an indigenous plum-shaped Indian fruit.
Such deliciousness shouldn’t be restricted to anyone, especially during the festive season. But health issues do play spoil sport making this king of sweets a no-go area due to the sheer amount of oil used in its preparation. However, you can put such worries aside with the USHA Deep Fryer, which uses the least amount of oil to cook your favourite dessert in a healthy way. For food purists who love to see their food getting cooked, the USHA Deep Fryer also comes with a Detachable lid with viewing window enabling you to view your Gulab Jamuns sizzle into round balls of Goodness.
So without further ado, we present the recipe of celebration:
Ingredients (Makes 10 pieces)
- 1 cup skimmed milk powder
- 2½ tbsp maida
- ¼ tsp mitha soda
- ¼ cup cream
- 1 tsp milk to knead the dough
- Oil/ghee for deep frying
- 10-20 mitha daana (prasaad goli)
- ¼ tsp cardamom powder
- 3 cups water
- 2½ cups sugar
- For the sugar syrup, boil water and sugar. Keep boiling for 2 minutes on medium flame to get a sticky syrup but no thread. Add cardamom powder and keep aside to cool to room temperature. Gulab Jamuns should not be put in hot syrup.
- Sift milk powder, maida and soda in a small paraat or flat plate. Add cream and mix well. Mix the mixture. If the dough appears hard, add 1 tsp milk and mix again.
- Divide mixture into 12 balls. Roll each ball carefully into a smooth round ball. If the balls have cracks, add a little more milk to the dough and mix lightly to a smooth dough. Stuff a mitha daana in each ball and roll again.
- Set Usha Deep Fryer to 150°C and fry 5-6 pieces till golden brown for 10-11 minutes.
- Once the balls have turned dark brown take out from the oil and put into the syrup which should be at room temperature.
- Fry the remaining balls and keep all Gulab Jamuns to soak in the syrup for 2 hours.
USHA DEEP FRYER DEMO VIDEO: Includes Loads of Other Recipes too!!