7 Baby Names Inspired by Famous Indian Historical Figures
This name is inspired by Emperor Ashoka, known for his transformation from a fierce warrior to a promoter who bought peace.
This name is named after Rani Lakshmibai, the queen of Jhansi, who played a crucial role in the Revolt of 1857.
This name is inspired by Subhas Chandra Bose, a brave freedom fighter who believed in armed resistance.
This name is named after Swami Vivekananda who is the spiritual leader who introduced Indian philosophies of Vedanta and Yoga
This name is named the only female Prime Minister who was known for her strong leadership.
This name is named after the missile man of India A.P.J Abdul Kalam.
This name is inspired by Sarojini Naidu who was the Nightingale of India and also a renowned poetess. Read Next Story
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New Indian Express
44 minutes ago
- New Indian Express
MLA VK Prashanth, Collector Anu Kumari take part in Yoga Day demonstration in Thiruvananthapuram
THIRUVANANTHAPURAM: Vattiyoorkavu MLA VK Prashanth and Thiruvananthapuram District Collector Anu Kumari participated in the Yoga Day demonstrations organised in Thiruvananthapuram on Saturday. The legislator inaugurated the district-level Yoga Day programme at Central Stadium here. The ex-Mayor said that Yoga should be proactively propagated throughout the world and appreciated the efforts of the AYUSH mission in popularising the traditional discipline. 'Yoga is a comprehensive package," said collector Anu Kumari, mentioning the physical, mental and spiritual gains one can achieve through it. She also congratulated the mission for starting over 10,000 yoga clubs in the district during 2024.
The Hindu
an hour ago
- The Hindu
Vizagites join hands for Yoga: public participation and seamless organisation makes ‘International Yoga Day' a grand success
It wasn't a regular morning for Vizagites, who usually wake up around 4 a.m. or 5 a.m. for a peaceful morning walk along the scenic beach to enjoy the sunrise. This Saturday, the city stirred to life much earlier. Alarm clocks and mobile phones buzzed at 3 a.m. in most households as an alert to the 'International Yoga Day' programme on the Beach Road. Thanks to early wake-up calls from sachivalayam staff and school managements. Residents were given just 30 to 45 minutes to freshen up and reach their pre-assigned bus pick-up points, which had been communicated in advance. By 4 a.m., the horns of RTC and private schools buses echoed along NH-16, from Lankelapalem to Anandapuram, and along the Beach Road. By 4:30 a.m., it was an overwhelming sight: large groups of women, many of them homemakers with toddlers in tow, eagerly and energetically disembarking from buses near the Beach Road, ready to participate in the International Yoga Day celebrations. Interestingly, many participants were unaware of the event just a few weeks ago and have never performed Yoga in their life so far. All credit goes to the district administration, which had proactively arranged a series of local yoga training sessions to build awareness and enthusiasm among them. The Beach Road venue was beautifully decked up. Green mats were laid out for seating, with yoga mats, water bottles, and t-shirts already placed for participants. Upon arrival, all they had to do was get off the bus, walk to their designated compartment, and settle in. A young team of volunteers helped streamline the process by guiding the participants, distributing missing items like t-shirts or mats, and scanning QR codes for attendance and accountability. By 4.45 a.m. approximately one-and-a-half hour before the event's official start many of the designated compartments were already filled, reflecting the city's spirit and the seamless organisation behind the scenes. As the programme time neared, a few minor issues surfaced in some compartments. In particular, along the Appughar to Sagar Nagar stretch and in a few other areas, the turnout exceeded the expected capacity. Volunteers, supported by police personnel, acted swiftly redirecting participants either by walk or in buses to nearby compartments to manage the crowd and ensure orderly seating. At Compartment No. 30, where there was no remaining space, a brief scuffle broke out between volunteers and participants due to confusion and lack of clarity. Some participants had no choice but to sit along the footpath. Despite the inconvenience, volunteers ensured breakfast was distributed to those waiting and politely requested them to remain patient in case seats became available later. Excitement filled the air when the Deputy Chief Minister's speech began to stream on the large LED screens installed in every compartment. Cheers erupted from the crowd, adding to the charged atmosphere when Prime Minister Narendra Modi gave his message. All around, people were capturing the moment, taking selfies, recording videos, and showcasing the massive gathering on their mobile phones. Some even made video calls to friends and relatives to share a live glimpse of the spectacle. Many were especially thrilled to witness the sunrise from the beach, making the morning even more memorable. 'It feels great to participate in the yoga session along with our Prime Minister, Chief Minister, and Deputy CM. I did not feel it was a burden to wake up early and come here. I truly wanted to be a part of this moment. Seeing lakhs of people performing yoga together is an unforgettable experience,' said G. Yamuna, who attended the event with her five-year-old daughter, traveling all the way from Thatichetlapalem. Another participant, P. Usha from Arilova, shared: 'This feels like a once-in-a-lifetime moment. The arrangements have been good. Yoga is vital for our well-being.' P Srinivasa Rao, a retired bank employee, said: 'It feels great to see youth and children taking part in it. I have been doing yoga for the past 20 years and it should be a daily practise for the people.' Though there were instances of traffic congestion, the use of technology enabled the police to respond quickly and effectively, helping keep disruptions to a minimum and ensuring the event proceeded smoothly.
Mint
2 hours ago
- Mint
Why roasted gram should be your pantry staple
One morning, I had idlis steaming away for breakfast when I realised I was out of molaga podi—the classic spicy lentil powder we mix with sesame oil to accompany idlis and dosas. A quick scan of the fridge yielded barely two spoons of grated coconut, frozen solid. That's when my pantry saviour stepped in: roasted gram, or pottu kadalai, as it's known in Tamil. This humble, beige-hued ingredient has an unmatched ability to rescue a chutney emergency. I blended it with the little coconut, a green chilli, a touch of tamarind and some salt, and I had a thick chutney that could rival any local darshini in Bengaluru. The beauty of roasted gram is that it blends smoothly, adds body to chutneys and keeps them from turning watery. It is ideal for sandwich spreads or travel food, where you want your chutney to add flavour and not sogginess. Sure, you could use roasted peanuts for a similar effect. But that means roasting, cooling and then blending, not to mention the extra fat and calories. Roasted gram, in comparison, is low in fat, high in fibre and needs no prep, making it a favourite of every lazy cook and calorie-watcher. The Indian pantry is full of such shape-shifters—one basic ingredient that can take on many avatars. Take black chana, the heartier cousin of kabuli chana. Leave it whole and you've got a base for curries, chaat or sundal. Split and skinned, it becomes chana dal, ready to enrich dals or podi. Roast that, and you get roasted gram. Grind that into a fine powder and it becomes sattu, the protein-packed cooling drink beloved in north India. Even the roasted chana sold as a snack comes in different forms, sometimes with skin, sometimes without. It's a beautiful journey of transformation (or food processing)—one humble legume, many functional forms. If you've stocked up on roasted gram, you can find some amazing uses for this versatile ingredient. Instant green chutney: Blend a handful of coriander, mint, one green chilli, a slice of ginger, two cloves of garlic, 4 tbsp of roasted gram, a squeeze of lemon juice, salt, and a little water. It's sandwich or wrap-ready and travels well. Desi hummus: Blend a cup or so of roasted gram with garlic, lemon juice and a spoon of tahini (or sesame seeds) along with a splash of water. Season with cumin and salt. Top with a drizzle of extra virgin olive oil. It's not authentic, but it's creamy and tasty, and comes together in 3 minutes, giving you an instant dip for your veggies or crackers. Fortified buttermilk: Blend some roasted gram to get a fine powder (like sattu). Add 1 tbsp of this powder to a glass of buttermilk, with a pinch of black salt, cumin powder, chopped coriander and a squeeze of lemon. Chill and drink. It's cooling, filling and excellent for hot days. Subzi booster: Keep a jar of coarsely powdered roasted gram in your pantry. Add 1-2 tbsp of this powder as a finishing touch to dry subzis like capsicum, gourds, okra, beans, etc., to give a boost of fibre, protein as well as a nutty flavour. One of my favourite no-coconut chutneys is the Madurai thanni chutney (thanni means water in Tamil), a thin, soupy chutney made with roasted gram and aromatics that soak into soft idlis like a dream. For street vendors, this chutney is a saviour: coconut spoils fast in hot weather, but roasted gram stays good all day long—no refrigeration needed. Then there's the meal-prep-friendly chutney premix, a dry powder you can rehydrate in under a minute. Stir in water and you've got an instant sidekick to your dosa or upma. 3-4 green chillies, sliced 3-4 cloves garlic, sliced 1 small piece of tamarind 1 to one-and-a-half cups water 1 dried red chilli, broken into bits Half tsp black mustard seeds In a pan, heat 2 tsp oil. Fry the sliced onion, garlic and green chillies for 4-5 minutes on a medium flame, until the onions are soft. Allow to cool. Transfer to a blender jar along with roasted gram, salt, tamarind and quarter cup water. Blend to get a smooth paste. Add the remaining water (using up to 1 and a quarter cups for a soupy consistency) and blend again. Pour this into a bowl. Heat oil in the same pan. Add the dried red chilies, mustard seeds and the curry leaves. As soon as the mustard seeds pop, transfer the tempering over the chutney. Place freshly steamed idlis in a deep dish and pour a couple of ladles of the chutney over it. 1 tsp black mustard seeds 1-2 small pieces of tamarind One and a half to 2 tsp salt In a pan, dry-roast the roasted gram and peanuts for 2-3 minutes. Keep aside. Heat the oil and splutter the mustard seeds. Add sesame seeds, dried red chillies, curry leaves, coriander seeds, asafoetida and tamarind. Crisp up on a low flame for 5-6 minutes. Remove to a plate and allow to cool. Blend all these ingredients along with salt to a fine powder in a blender jar. To prepare the chutney, mix 3-4 tbsp of the powder and required quantity of water. If required add a tempering of mustard seeds, urad dal and curry leaves in a little oil to top the chutney. Double Tested is a fortnightly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer's latest book is The Great Indian Thali. She posts @saffrontrail on Instagram and X.
