• Download mobile app
19 Jul 2018, Edition - 1101, Thursday


  • Encounter rages on in Handwara, J&K; Gunfight breaks out in the Batpora area. Terrorists believed to be holed up
  • AAP issues whip, asks its MPs to vote in favour of no confidence motion in the Parliament
  • Students of Banaras Hindu University hold unique protest after Congress raised the question of accountability
  • RBI to issue new 100 rupee note in lavender colour
  • DMK Working President MK Stalin urges opposition parties to unite on the ‘no-trust’ vote
  • Shiv Sena to abstain from the trust vote in the ‘no-confidence’ motion
  • YSR Congress protests at Parliament premises, demanding special status for Andhra Pradesh
  • Rahul Gandhi politicises mob lynchings, warns of ‘sinister design’ before 2019 General Elections
  • 7 naxals, including 3 women, killed in an encounter with security forces in Bastar region of Chhattisgarh
  • PM Modi interacts with the beneficiaries of Deen Dayal Upadhyaya Gram Jyoti Yojana & Saubhagya Yojana

Kitchen Corner

Young Jackfruit and Water Chestnut Thai Red Curry Recipe


How to Make Young Jackfruit and Water Chestnut Thai Red Curry

1.Peel and cut the jackfruit into cubes, boil and set aside.

2.Using a wok, sauté lemon grass and galangal with oil.

3.Add red thai curry paste followed by boiled jack fruit and sliced water chestnut.

4.Simmer on low heat, add coconut milk and grated jaggery.5.Add salt to taste and finish with fresh basil.

Key Ingredients:

Local Jackfruit, Water chestnut (canned), Thai red curry paste, Coconut milk, Kafir lime leaf, Lemon grass, Fresh basil leaves, Galangal, Salt, Palm jaggery, Refined oil, Goan red rice

Ingredients Of Young Jackfruit And Water Chestnut Thai Red Curry

100 Local Jackfruit
40 Water chestnut (canned)
10 Thai red curry paste
50 Coconut milk
2 Kafir lime leaf
5 Lemon grass
2 Fresh basil leaves
5 Galangal
To taste Salt
5 Palm jaggery
5 Ml Refined oil
40 Gram Goan red rice