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Jaipur - Chandlai Lake sees more birds this season

Posted on Sat, 12/17/2011 - 13:26 by easytours

Shivdaspura villagers in Jaipur have welcomed an abundance of feathered visitors this season as around 10,000 migratory birds have come to Chandlai Lake, about 3 km from the village.

According to the experts and birdwatchers, the number of winged guests from abroad includes some species who haven’t visited the lake in several years. Villagers have thronged the lake shores in order to watch the flocks swimming on the blue water.

More than 10 species of birds such as northern shoveler, common pochard, pintail, tufted duck, ruff, common redshank, common green shank, and common teal have been sighted this season. Nishant Shukla, a member of the bird watching group CORSER told the Times of India, "For the past two years species like tufted duck have not been seen here. It's a good sign that the lake has vegetation for these birds."

With many local birds migrating to the lake, the scene is a delight for birdwatchers. Some local birds such as osprey and woolly-necked stork have also migrated from various parts of India. Most of the birds are young female northern shovelers and have not attained their complete colors. While the bird watchers are delighted to see the number of migratory birds grow this year, they are worried for the future as there is not much effort by the government to conserve Chandlai Lake in Jaipur.

Ranthambore National Park - Radio collar removed from tigress' neck

Posted on Fri, 12/16/2011 - 19:17 by easytours

A non-functional radio collar was removed today from the neck of a tigress in Ranthambore National Park in Rajasthan's Sawaimadhopur district, a senior forest official said.

The tigress could not be located initially, despite a search operation launched by wildlife officials, but was sighted several days later and the device was removed by an expert team.

There are a total of 27 wild cats in Ranthambore and the tigress was the only feline to be tagged.

Tom Cruise visits Agra, India

Posted on Thu, 12/15/2011 - 19:06 by easytours

Hollywood superstar Tom Cruise, who is in India to promote the fourth installment of his "Mission Impossible" franchise, has squeezed in a special visit on his fast-paced itinerary - the Taj Mahal in Agra. And guess who accompanied him in this mission? Co-star Anil Kapoor.

Cruise landed in Delhi early Saturday and headed straight to the Leela Palace, Chanakyapuri. He stayed at the hotel's exquisite Maharaja Suite, which has a personal gym and jacuzzi.

From there Cruise left for Agra with his "Mission Impossible: Ghost Protocol" co-star Anil Kapoor. The international star stayed at the Oberoi Amar Villas in the Taj Mahal city.

Cruise, who stars as intelligence agent Ethan Hunt in the popular film franchise, is hosting a special screening in India for 1,500 fans two weeks before the film's worldwide release on December 21st.

Jaipuri Cuisine & Recipes

Posted on Wed, 12/14/2011 - 14:59 by easytours

DishRajasthan is known for its delicious cuisine, both vegetarian and non-vegetarian. Jaipur especially is a paradise for those looking to try tantalizing new dishes and experience unusual spice combinations. Dry fruits, spices and yogurt are used in many delicacies and lend themselves to delectable sweet and savory preparations. The sweet dishes are seldom referred to as dessert in Rajasthan, because they are had before, during, and after the meal. A delicious treat! A major staple of the cuisine is gram flour. It is used to make a number of delicacies, including the popular Rajasthani dish of Dal-Bati-Churma-lentils, baked wheat balls and powdered sweetened cereal.

Lal Maans (Spicy Lamb) a Recipe by Sumit Sinha

Posted on Tue, 12/13/2011 - 18:38 by easytours

Lal MaansUtensils:
1 wok
1 mixing bowl
1 serving dish

Lamb – 28 oz.– cut into 1 ½” pieces
Lamb stock – 3 cups
Oil – 6 oz.
Garlic paste – 2.4 oz.
Green cardamoms – 5
Brown cardamoms – 5
For The Yogurt Mixture:
Whole red chilies – 30 (ground into a paste)
Yogurt – 9 oz.
Cumin seeds – 0.12 oz
Turmeric – 0.2 oz.
Coriander powder
Salt – to taste

1. Mix the yogurt with the red chili paste, roasted cumin seeds, coriander powder, turmeric and salt. Keep aside.
2. Heat the oil in a wok and sauté the onions until golden brown.
3. Add the garlic paste and cook for 1 minute, then add both the green and brown cardamoms.
4. Now add the mutton pieces, brown well for 4-5 minutes and add the yogurt mixture. Brown until all the liquid has evaporated.
5. Add the lamb stock and bring to a boil, cover and simmer until meat is tender.
6. Transfer to a serving dish and serve with plain boiled rice.

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