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The Hindu : y>Kidnap will be aired tomorrow

Kidnap” tells the story of Sonia who is abducted by Kabir, who seems to have a deep and deadly plan for vengeance.

Sonia (Minissha Lamba) stays with her mother, Mallika (Vidya Malvade) and grandmother (Reema Lagoo).

A fortnight before her eighteenth birthday, she picks an argument with her mother about coming home late after a Christmas Party.

Her mother tells her to stay within limits. Sonia leaves her house, goes swimming and vanishes underwater.

She wakes up in a cottage, without any escape route. Her abductor Kabir (Imran Khan) calls her father, a business tycoon and says that he has to play by the rules set by Kabir, if he wants to save his daughter’s life.

The film directed by Sanjay Gadhvi will be aired on Colors tomorrow at 6 p.m.

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The Hindu : y>

Serves: 1 personIngredients

Butter: 10 gm

Onion: 5 gm

Ginger: 5 gm

Garlic: 5 gm

Baby corn: 10 gm

Zucchini: 20 gm

Broccoli: 10 gm

Mushroom: 10 gm

Kikkoman soy sauce: 20 gm

Corn flour: 10 gm

For garnish: spring onion, sesame seeds

Serve with steamed rice

Chef Omer Basith is a trained mechanical engineer. He dons many hats including a chef’s cap. An avid traveller and a food aficionado, he also runs a firm that manufactures electronics along with managing and deciding what goes on the menu at French Quarter. Omer in not a professional cook nor has he been trained in the culinary arts. As he puts it, “I’ve had the good fortune of being exposed to many different cuisines and the methods employed to create them, I try and bring this into the French Quarter in the capacity of a consultant, where I design the menu and work with my team to execute the menu.”

Method

Heat butter and add the ginger, onion garlic and baby corn

Sauté well

Then add the zucchini, bell pepper, add some stock water, and cook for two to three minutes

Add mushroom and broccoli, cook for a few more minutes.

(Remember not to overcook the vegetable as this really takes away from the overall taste of the stir fry.

When you eat the dish you should be able to separate the taste and differentiate between the different aromas of every vegetable that you have put in.

If you overcook then you will kill the flavours and the taste.)

Season with Kikkoman soy sauce and five grams of corn flourTo serve

Take a uniform coloured plate (preferably white) and place the steaming rice on one side and the vegetables on the other. Garnish with sesame seed, coriander leaf and spring onion and serve while hot.

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The Hindu :

Eleven -year-old DJ Prithvi mixes music to raise funds for less fortunate children

Mixing music For a cause

It’s all the media’s fault — nowadays, one vacation every summer is not enough. A family has to visit at least three destinations to get a sense of having gotten away from it all. Interestingly, the loudest clamour for multiple vacations comes from the smallest members of the family — children.

So, 11-year-old Prithvi hopping from one city to another and staying at star hotels with his parents may not come as a surprise. Quite a number of eyebrows goes up when people learn the ambition behind Prithvi’s city-hopping.Non-stop music

The Hyderabad-based Prithvi is a DJ, honoured by U.K.-based World Record Academy for his effort at Katriya Hotel in Hyderabad on June 18, 2008. The boy played non-stop for three hours and five minutes, mixing over 100 songs.

“From the Internet, I found out that somebody in the U.K. became a professional DJ at eight. Prithvi must be the youngest DJ in Asia,” says Raghu, a graphic designer who takes time off work to nurture his son’s talent. It all started on December 31, 2007 at a New Year’s Eve party. “Prithvi climbed on to the stage, and stood behind the DJ cabin. Seeing how the music from Bell’s turntable swayed the crowd, Prithvi decided there can’t be a better profession than playing discs.” On January 1, 2008, he started to explore options for making dance music. He downloaded the 15-day trial version of Virtual DJ, a software for mixing songs.

The highlight, however, is what Prithvi has been doing to raise funds for Abhaya Foundation in Hyderabad, which supports children with disabilities and terminal diseases.

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PRINCE FREDERICK

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The Hindu : y>

Thomas Cook is having a U Special Road Show, for students applying abroad on June 14 from 1 p.m. at Vimal Chambers on M.G. Road. E-mail:uspecial@in.thomas

cook.com

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Ramya Vasisht presents a sugama sangeetha concert on June 13, 6.30 p.m. at Freedom Park, Seshadri Road.

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Sri Rama Lalitha Kala Mandira presents a Carnatic vocal concert by Ranjani Hebbar on June 13, 5.30 p.m. at 9th Main Road, BSK 2nd Stage.

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The Hindu : y>

Hippocampus is presenting “I’m a Fashion Designer”, a paid workshop for children aged between five and eight on June 14, from 10.45 a.m. to 12.45 p.m. at itsCenter in Koramangala.Call 25630206.

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Upasana is celebrating its 10th anniversary with an award ceremony on June 14, 6 p.m. at Ravindra Kalakshetra.

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The Hindu : y>

Runners for Life and Ride a Cycle Foundation are presenting the ‘BSA Hercules Duathlon’ a running and cycling event in two categories — 10 km run and 20 km cycling and 5 km run and 10 km cycling.

Date: June 14, 6.30 a.m.

Venue: Inventure Academy, Sarjapur-Varthur Road

Contact: 4112 3851

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The Hindu : y>

Eat hummus. Give chickpeas a chance. With a tagline like that, who can resist this often-funny, sometime quirky, always delicious blog. As the authors put it, “This blog is about hummus, regardless of sex, race, religion or colour.

It is about the love for hummus and the things you can do with it — including making it yourself. We’ll share with you our recipes, amaze you with some uncommon hummus trivia facts, and suggest recommended restaurants where you can eat hummus throughout the world.” They certainly take their task seriously. Who are these hummus nuts? Shooky Galili, who calls himself “The Hummus Guy”, is a 36-year-old journalist from Tel-Aviv, Israel, who has been researching the hummus industry and culture for the past 8 years.

Tal Galili is a 26-year-old statistician from Ramat-Gan, Israel,who works for a web marketing company as a web analyst.

They’re both also behind the ‘Hummus Loving Blogger’, which you can get into if you have a blog, love hummus and do something “really nice for the sake of hummus”. Like?

Well, “writing a post in your blog, explaining why you love hummus so much.

Or posting a recipe in which chickpeas — preferably dried — are a crucial ingredient… Or tell the story of a wonderful hummus you ate — and give the full address.”

Sample some of the best blogs on food from around the world here

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The Hindu : y>

Landmark and Blue Frog host a performance by Soulmate, a band from Shillong, playing Blues, Blues rock, Soul.

Date: June 13, 6 p.m.

Venue: Landmark, The Forum

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The Hindu : y>

A popular Middle-Eastern salad, especially in Lebanon and Syria.

Combines a variety of easily available, or seasonal, vegetables and baked or toasted pieces of flatbread for a colourful, easy-to-make salad. Typical ingredients include radish, tomato, cucumber, lettuce and onion; salt, olive oil and lemon juice are added for flavouring.

Feta cheese, olives, green peppers and mint can also be added to enrich and enhance the dish. Sumac, a reddish coloured Middle Eastern spice, is also thrown in to give it a lemony, sour flavour.

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The Hindu : y>

Appleofmyi is presenting a story reading session and craft activity of “Elmer the Patchwork Elephant goes to the Jungle”.

Date: June 13, 4.45 p.m.

Venue: No. 2985, 12th Main, Indirangar

Contact: 41154031

Fees: Rs. 100

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