Mumbai University results to release by August 5: Chief Minister

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The Maharashtra Chief Minister Devendra Fadnavis told the Assembly on August 1 that theresults of the Mumbai University (MU) will be out by August 5. The MU results were initially sloted to release on July 31, a deadline announced by the Maharashtra Governor Ch Vidyasagar Rao earlier.

Due to delay in declaring the results has stopped many students to apply in foreign universities. In the Assembly, the Shiv Senasought the removal of the MU Vice Chancellor Sanjay Deshmukh. “The work for assessing around 17 lakh papers is undertaken in one go, which could have been implemented in phases. It (phase-wise assessment) could have helped in avoiding the current mess,” the chief minister said. The Minister said while 14 lakh papers have been assessedbut the results cannot be announced unless all the papers are evaluated. “The university has also completed (the assessment of) results of 171 exams, but all the results will be declared by August 5,” Fadnavis said.

The Minister said while 14 lakh papers have been assessed but the results cannot be announced unless all the papers are evaluated. “The university has also completed (the assessment of) results of 171 exams, but all the results will be declared by August 5,” Fadnavis said.

The varsity will issue the certificates by August 15 for those students who are keen on going abroad, he said. Senior NCP leader Ajit Pawar blamed the  government for the entire mess over the results. “The minister has failed completely. The results of 306 exams are still awaited because of the delay in the online assessment,” Pawar added.

Shiv Sena MLC Anil Parab moved a breach of privilege motion against Education Minister Vinod Tawde in the Legislative Council over the delay in declaration of results.

“The education minister had assured the House that results will be declared on time, which did not happen. I am thus moving a Privilege Motion against him,” the Sena leader said.

Congress MLC Sanjay Dutt said if the online assessmenthad to be done, it should have been carried out in phases anda pilot project should have been launched involving a fewthousand students.

Lucknow University’s student filmmakers’ work to be showcased by DD

Platform for students: (From left) Assistant director Lucknow Doordarshan (programme) Rama Arun Trivedi, governor Ram Naik and Lucknow university vice chancellor Prof SP Singh during signing of the agreement at Lucknow university on Saturday

Lucknow: State-owned broadcaster Doordarshan’s Lucknow centre will telecast documentary films made on social issues by the students of journalism and mass communication at the University of Lucknow (LU).

An agreement to this effect was signed by LU and Doordarshan officials in the presence of Uttar Pradesh governor Ram Naik on Saturday. Lucknow University vice-chancellor Prof SP Singh and assistant director Lucknow Doordarshan (programme) Rama Arun Trivedi were also present on the occasion.

Experts say if short documentary films made by the students are aired on Doordarshan, it will boost their confidence and add to their experience. The students have been making socially useful and constructive films to spread positive messages in their community.

LU’s journalism department now has a big library of such documentary films that will be telecast by the broadcaster from time to time.

In his message to the aspiring journalists, governor Naik asked them to work hard if they wanted to carve a niche for themselves in the field of journalism. “Never compromise with quality. Visual media is very powerful because ‘seeing is believing’,” he said.

“To be a good and successful journalist, one has to have certain skills because today viewers want to know more in quick time. Journalists are now required to sum up maximum things in the minimum possible time. The scope of media has expanded,” he added.

Speaking on the occasion, LU vice-chancellor Singh said the agreement would give new wings to the journalism and mass communication department of the university. Doordarshan’s Trivedi said the reach of DD in the rural section was unmatched.

Ready in 30 mins or less: These crab recipes by chef Vikas Khanna are ideal for a lazy brunch

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There are times when you just want to stare into nothingness and simply unwind at home. While there are big chances of ordering in, we believe there are ways to make your weekend-in all the more interesting. All it needs is a little effort on your part.

These three recipes by Michelin-star chef Vikas Khanna are worth your time and effort in the kitchen, even on a weekend.

Crab Cakes

Preparation time: 25 mins

2 packets- Pound Gadre crab sticks
1/3 cup- Crushed crackers (preferably Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup- Finely chopped bell pepper
1 tsp- Worcestershire sauce
1/4 cup- Mayonnaise
1 egg
1 tsp- Worcestershire sauce
1 tsp- Dry mustard
1/2 lemon, juiced
1/4 tsp- Garlic powder
1 tsp- Salt
Dash cayenne pepper
Flour, for dusting
1/2 cup- Peanut oil

* In a large bowl, mix together all the ingredients, except for the flour and peanut oil.

* Shape into patties and dust with flour.

* Add mayonnaise in the centre while shaping it into patties.

* Heat oil in a large skillet over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until brown, about 4 to 5 mins.

* Carefully flip crab cakes and fry on the other side until golden brown, for about 4 mins.

* Serve warm with preferred sauce.

Creamy crab and corn soup

Preparation Time: 35 mins

1 medium potato, chopped
3 cups- Vegetable stock
3 medium potatoes, peeled and diced
1 Packet- Gadre Crab Sticks
1/4 tsp- Pepper

* Heat a large saucepan with vegetable stock and add potatoes.

* Add corn and heavy cream; bring to a boil.

* Add salt and pepper for taste.

* Reduce heat, cover and simmer for 15 minutes.

* Remove from the heat, cool slightly.

* Add crab sticks in the pan.

* Stir in the Gadre crab sticks, cream, salt and pepper together and cook over low heat until heated through. Be careful to not boil it.

Cold coconut and crabstick soup

Preparation Time: 25 mins

1 packet- Gadre crab sticks
Desiccated coconut
Coconut milk
Pine nuts
Black Pepper
Chili Flakes
Coriander Oil

* Cut the coconut into small pieces and put it into a grinder.

* Add coconut milk and Gadre crab sticks and grind it into a fine paste.

* Roast the pine nuts in a heated pan and then add salt to it.

* In a glass, pour the coconut and crab sticks puree.

* Garnish with roasted pine nuts, black pepper and chili flakes.

* Drizzle coriander oil and serve it cold.

JNU committed academic murder by denying registration to students: JNUSU prez

JNU students have been protesting in the varsity premises, seeking permission for their registrations.

With the deadline for semester registrations over, JNUSU president Mohit Kumar Pandey said on Wednesday JNU had committed an “academic murder” by denying him and four other students permission for registrations.

“I have completed three-and-a-half years of my academic life in JNU. It is difficult for me to discontinue my work at this stage.

“I tried to meet the VC today, but he refused. It is a kind of academic murder for raising pro-student issues,” said Pandey who refused to pay Rs 20,000 fine.

He said this means I am being expelled from the varsity.

A large number of students for the past two days have been protesting in the varsity premises, seeking permission for their registrations.

The students also held a fund collection drive inside the campus, wearing masks with pictures of JNU V-C M Jagadesh Kumar on it, to pay fines for some students.

JNUSU had in a council meeting decided to not pay fines imposed on the union president, but pay fines of other students to retain studentship.

However, the students’ union president Pandey said he will be planning a bigger protest in the coming days to counter the actions of the administration.

“Since last year, the JNU administration is trying to crush dissent in the campus. Imposing fine on students, setting enquiries against them and stopping their academic work is the only method through which they can do this,” he claimed.


Picture the scene: the late August sunshine spreads its warming rays freely, the sky and sea are exquisitely blue, and the glamorous city of Cannes forms a covetable backdrop.

It’s fair to say that Leigh got it very right, choosing a mini-break here to propose to Jo in a picturesque garden. Perhaps the only thing prettier than the location was the ring. Designed by Leigh in Hatton Garden, the rose gold ring featured a cushion cut, double halo diamond. “It was stunning and a huge surprise,” Jo gushes.


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


This couple’s sense of style didn’t stop with the proposal, as they chose to channel Gatsby-esque glamour for their 1920’s-inspired wedding, starting with Jo’s dress.

“My search was so much fun! I knew I wanted a modern take on a style from the ’20s, so I turned to a design by Ronald Joyce at Aurora Bride, Cheam. I knew the moment I tried it on that my search was over!” The dress featured a beaded V-neckline, low back and scalloped lace detailing that was highlighted with sequins sewn onto satin.


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


Jo accessorised with an equally sparkly full-length, Swarovski encrusted veil, also from Aurora Bride, a vintage floral diamond ring borrowed from her grandmother, and Manolo Blahnik shoes. A bespoke headpiece made by Beverley Edmondson Millinery finished her 1920’s style with a flourish.

Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


“Leigh’s style is quite unique,” the bride explains, “so he wanted to show that in his groom’s outfit too.”

“Working within a black tie dress code, he opted for a black Paisley jacquard dinner jacket, Nick Hart skinny fit trousers, a white fitted shirt and a polka dot bow tie, braces and socks. He looked amazing!”


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


Five bridesmaids and two flower girls attended Jo as she walked down the aisle. As many brides experience, Jo’s leading ladies were all very different, and she wanted to accommodate this. “I asked them each to choose their own dresses and shoes so long as they were white with silver embellishments. They found designs they liked from ASOS, Coast and Phase Eight.” The flower girls were fitted out in dresses from Monsoon.

“One of my closest friends, Lucy Nash, is a fantastic makeup artist, so that was a real blessing. She used MAC, Laura Mercier, Tom Ford, Max Factor and No7 products to create my bridal look, and Makeup by Evi stepped in to style my bridesmaids.”

“Your natural look is always best, and you can apply more makeup in the evening to ramp up the glamour if you’d like!”


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


The couple tied the knot in a traditional Christian ceremony, given a contemporary twist by the upbeat band who joined them. “I surprised Leigh by walking down the aisle to Van Morrison’s ‘Someone Like You’. Our friend Nat Graham sang ‘Knocks Me Off My Feet’ by Stevie Wonder as we signed the register.”

Extravagance and excess are synonymous with parties of the Art Deco era, and Jo and Leigh’s wedding was no exception.

Guests dined on a contemporary but indulgent menu that began with crispy duck salad. Jack Daniels barbecue pulled pork burgers with brioche buns and sweet potato fries soon followed, and warm chocolate brownie with ice cream was for dessert. The entire meal was expertly cooked by Just Jane Caterers. There were also delicious crepes from the Crazy Crepes vintage van in the evening.


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


The venue featured transparent chiavari chairs with dramatic black seats, chandeliers suspended from the ceiling and candelabra to echo them on the tabletops. Up lighting enhanced the draped ceiling. The couple added scatter crystals, mirrored centrepieces and mercury glass, vanilla-scented votives reflected the twinkling details.

Wedding Ideas was a huge source of inspiration and great for locating suppliers.”


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


“When it came to my flowers, I knew I wanted to keep them simple, so Leigh’s aunt Daryl Ballard, who is a florist, created a bouquet of white roses for me, with similar for the bridesmaids and white rose buttonholes for the men.”

Another talented family friend created the couple’s decadent Deco cake. “After going through ideas together, she created the most amazing four-tier cake. It featured two chocolate, one Victoria sponge and one marble cake tier – Leigh’s favourite.”


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


The cake was decorated in white with silver foil for a 1920’s edge.

The party was as fun as it looked, with The Little White Photo Booth capturing hilarious snaps. The band Chocolate Charlie, kept everyone out of their seats and on the dance floor.

“We are huge fans of Motown anthems so we chose ‘Ain’t No Mountain High Enough’ by Diana Ross for our first dance.”


Do you LOVE the stylish extravagance of the Great Gatsby era? Channel 1920's Art Deco wedding style with this couple's real-life ideas!


“Booking our honeymoon through Designer Travel took all the pressure off. We travelled to Thailand, staying in Chiang Mai for three days. We then flew on to Koh Samui for 10 days. Designer Travel organised all our excursions and transfers with Tour East Thailand, so we made the most of the temples and elephant trekking for the honeymoon of a lifetime!”

After school, Rajasthan varsity to teach Akbar’s Haldighati ‘defeat’ by Maharana Pratap

After the revision in class 10 schoolbooks, the University of Rajasthan’s (RU) history department is set to include a book that projects Rajput king Maharana Pratap as a victor in the 1576 Battle of Haldigati against Mughal emperor Akbar’s forces.

Historical evidence shows that Pratap had fled the battlefield with more casualties on his side and later continued his guerrilla warfare against the Mughals. The dominant view about the battle so far has been in favour of the Mughal army.

But those who dispute the dominant view, including the revised history schoolbook, say that the Mughal army’s failure in capturing or killing Maharana Pratap, its decision to not pursue Pratap’s army after he fled, and Akbar’s displeasure with his generals Man Singh and Asaf Khan prove that Pratap prevailed in the war.

School education minister Vasudev Devnani had in March this year questioned Akbar’s victory asking why he attacked Mewar six times if he won the battle, and pronounced the Rajput king the victor.

The history department of RU, in a meeting of its board of studies last month, decided to include Dr Chandra Shekhar Sharma’s Rashtra-Ratna Maharana Pratap in the list of recommended readings in the paper ‘Rajasthan Through the Ages’ in the second semester of MA History.

People pay tributes to 15th century Rajput king of Mear, Maharana Pratap on his birth anniversary, in Bhopal.

Sharma’s book, according to the minutes of the meeting, has a fresh interpretation of Maharana Pratap, and projects him as a great freedom fighter, besides projecting him as a victor in the battle of Haldighati.

The board also decided to include a topic ‘Debate on the outcome of the Battle of Haldighati’ in the topics to be covered under the paper.

The university’s academic council subsequently approved the board’s decisions, which means students shall be studying the revised syllabus from this year onwards.

The idea to teach Akbar’s ‘defeat’ in the university was first mooted by a BJP MLA Mohan Lal Gupta, also a member of the university’s syndicate, in a meeting of the syndicate in February this year.

The MLA had suggested that a book ‘Atit se Sakshatkar’ by Onkar Singh Lakhawat and another one by Prof KS Gupta on the Haldighati battle be included in the syllabus.

Lakhawat, however, wrote to the department that he has neither authored nor edited any book by that title. Prof Gupta too had not written any book on the topic but said he has written some research papers.

After deliberations, the board felt “there is a need to know the latest researches on Maharana Pratap and the battle of Haldighati”, and Dr Chandra Shekhar Sharma’s book was included in the syllabus.

Under the BJP government in the state, several schoolbooks have been rewritten to promote its parent RSS’s saffron ideology.

Hindutva ideologue Savarkar gained prominence while Nehru and Gandhi were relegated to periphery, and rival Congress was termed a ‘nurtured baby’ of the British, among other changes.

BJP leaders have said that students were being taught “distorted” versions of history earlier, and it was only bringing those leaders to the fore who were deliberately ignored by “Communist” historians.

Children concieved by IVF are just as healthy as children born naturally

Children conceived by in vitro fertilization (IVF) are as healthy as their naturally-conceived peers, according to a study published on Wednesday.

The study, compiled by the Murdoch Children’s Research Institute (MCRI), found that IVF children were healthy physically, mentally and emotionally by the time they reached school age, Xinhua news agency reports.

Lead researcher David Amor said the results should provide peace of mind for parents of IVF children as the number of births from sperm donor conception has doubled in Victoria since 2010. “Women and couples who are choosing donors put a lot of thought and effort selecting them,” the report quoted Amor as telling the Australian media.

“The IVF services put a lot of effort into recruiting donors. The information the recipient gets about the donor is fairly minimal,” he added.

Amor said, “There’s some general health screening, but we don’t know if these men are representational of the general population. Given IVF is undergoing a bit of a renaissance in terms of the demand, these findings should be reassuring for parents.”

For this study, the mothers of 224 Victorian IVF children were asked to fill out a survey on the health and well-being of their kids as well as themselves. Results indicated that donor-conceived children had more special health needs than naturally-conceived children but IVF children generally had a healthier family life, the report said.

Amor said that both of those results could be explained by the parents of IVF children being more protective of their own kids.

He said that researchers would now move on to study the health of IVF children who are now in their own child-bearing years.

Third edition of momo fest in Delhi-NCR extended by a day

Momo lovers have a treat coming up with Momo Festival, a three-day gala where several variants of the snack will be available under one roof.

Earlier, it used to be a two-day affair, but for the third edition, it has been extended by a day.

The variety of momos will be a balance of steam, fried, tandoori, gravy, vegetarian and non-vegetarian options, boasting a large number of variants including chocolate momos, vodka momos, changezi chicken momos, Darjeeling momos, vegetarian spicy lemon momos, pan (sweet pan) momos, shrimp momos, achaari momos and more.

GoBuzzinga is bringing together 25 momo vendors of Delhi-National Capital Region, offering more than 100 variants at the fest, which will take place from Friday till Sunday at DLF Mall of India, read a statement.

“It is amazing how much the vendors of Delhi have experimented with what used to be basic vegetable and chicken filled steamed dumplings. There are more than 400 different varieties of momos available in the streets of Delhi and NCR. And, we’ve brought together the most awesome ones at one venue,” said Shantanu Verma, CEO and founder at GoBuzzinga, the organising company of the event.

“This festival is a tribute to the rich tradition of street food of Delhi, and there are many more such hidden gems in the Capital that we hope to explore with our festivals. We are soon expanding in other cities too, and we are going to take these festivals with us as well,” Verma added.

Oxford student solves JEE question paper in half the time, gets abused by angry Indians

Quora user Jack Fraser was at the receiving end of vicious online harassment after he reportedly solved a Joint Entrance Examination (JEE) question paper in “a third of the allowed time, and with 100% correct answers”. Fraser, a third year Physics student at the University of Oxford, said he attempted the paper after he asked on Quora to solve it.

The JEE is an all-India entrance exam held every year for admission into the Indian Institutes of Information Technology (IIITs), the National Institutes of Technology (NITs) and the Centrally Funded Technical Institutes (CFTIs). The exam is considered one of the toughest to crack in India.

Fraser’s ease with the JEE questions did not go down well with several Indians on social media, where he received a flood of abuse and was called a liar. The harassment took a turn for the worse with his mother being sent obscene pictures and his brother threatened. Fraser’s Facebook profile picture was reported for ‘graphic indecency’. “One guy sent me a picture of my (old) university accommodation, saying they knew where I lived*, and that he was going to “shiv” me,” he wrote on Quora.

On his Quora page he has said that a particular unpleasant thing happened to him when someone asked a question in the topic Jack Fraser (Quora user) asking if he could solve the JEE paper.

Students arriving at exam center to take JEE exam.

Fraser, who thought it would be a “ laugh to sit down and do the paper,” solved it.

Trouble began when he posted that he had “ breezed through it (paper). I did it in about a third of the allowed time, and with 100% correct answers.”

Fraser also made it clear that he was a third year physics student and the JEE was a school-level paper taken by 17-year-olds who had not spent three years at university studying physics.

Despite the explanation, his claim was “not well received”.

Fraser was abused, called a liar and a scum.

What was more worrying,was that people not only trolled him on Quora, they also found his Facebook account and soon targeted his family’s accounts, sending obscene pictures to his mother and death threats to his brother.

“It was really rather traumatic,” Fraser said. “My Mum still refers to it as ‘The time that guy had such low self esteem that he considered me seeing his penis to be the worst insult imaginable’.”

Since then Fraser has deleted the answer and the question was deleted by moderation. Facebook too made sure “the stuff went away,” he wrote.

He has since said he is not answering questions on JEE and also has a response for those who flooded his inbox apologising for these people (abusers) asserting that not all Indians do it: “No need”

Fraser could not be reached because his Quora inbox has been temporarily suspended.

How to Make Healthy Eating Painless, As Told by a Chef

The idea of meal prepping or eating clean at home and work sounds great—better food choices make us think clearer and feel better all-around—but for some of us, walking into the produce section (or kitchen to actually begin the process) is a daunting task to say the least. We reached out to Peder Bondhus, brand chef for Flower Child, an organic restaurant chain, to give some of his top tips on how to make eating better easier, more efficient and more delicious than ever.

Choose Your Vegetables Wisely

Nobody wants to buy fruits and vegetables that are going to turn the next day. Instead, opt for the variety that tend to stick around the longest and deliver the same nutritional benefits. “The vegetables that remain freshest the longest are root vegetables,” Bondhus says, which he explains include carrots, radishes, yams or sweet potatoes (basically, anything you can think of that has a root sticking off the end of it). “They seemingly last forever.” These options are great if you are trying to begin meal prepping, as they don’t go bad easily and are easily stored in containers in the fridge until you’re ready to eat them.

Image/Flower Child

Take Time to Prep

If you’ve made the choice to eat healthy, or already do, you should be sure to make the most of your good-for-your-body purchases by prepping them properly (this will also keep them around for longer). “The way I prefer to prep my produce at home is by washing and drying it, first,” Bondhus says. “Not only is this step important because you’re cleaning the produce of any bacteria, but prepping it also extends the shelf life.” Bondhus explains that ensuring everything is fully dried before storing it away is critical.

Bonus tip: “I also like to trim produce down to make it more space-efficient in the refrigerator.”

Image/Flower Child

Don’t Overdo It

Now that the proper food is selected and prepared, avoid ruining it—both the taste and a lot of the health benefits—by cooking it wrong. “I find the best way to cook or prepare vegetables is simply. They just need a little extra virgin olive oil, salt, pepper and maybe some fresh herbs,” Bondhus explains, adding that he then recommends roasting the vegetables on a sheet tray in the oven or just grilling them lightly. Even better, both of these preparations work well if you’re trying to cook in advance and store it away for later.

Image/Flower Child

Combine What Works 

When I asked Bondhus what vegetable-protein combinations he counts as his favorites—that could be easily recreated at home—I was pleasantly surprised at the foolproof and delicious duos he told me are popular at Flower Child (and couldn’t wait to attempt them myself!). “Roasted sweet potatoes, grilled asparagus and gently-sautéed broccoli all go great with grilled chicken or tofu.”

Image/Flower Child

Know Can Be Done in Advance, and What Can’t

Chopping, seasoning and combining some of your ingredients in advance can be a total time-saver, just like some health foods can be made in batches and stored in the fridge, but it’s important to remember that not all of your ingredients will always be able to be prepared beforehand. “When it comes to batching out ingredients, most of your heartier vegetables can be prepped in advance,” says Bondhus. “But, most greens and lettuces should be prepped the day you need them.”

Image/Flower Child

Don’t Mindlessly Munch

Making smart food choices can all end with one bad snack decision at work. To keep blind snacking at bay, keep nutritious options at your desk or in your car. “The best healthy snack for me is any kind of nut,” Bondhus says, naming almonds and pistachios as his go-tos. “When I have a sweet tooth I reach for dates. They fill you up, taste great and are low-glycemic.”

Image/Flower Child

Study the Menu

Dining at a restaurant can turn a strict diet into a cheat day really quickly. To avoid it, Bondhus says to be cautious of portion sizes, avoid fried food, heavy sauces and dressings. “These can be high in oil and often are high in sugar.” Also, order a glass of water before your food (and cocktail!) comes out to control hunger and keep you feeling full.

Image/Flower Child