Some beautiful pictures for Monsoon 2013
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The state government’s high powered committee (HPC) for Kumbh arrangements on Friday cleared projects worth Rs 2,060.44 crore to be used for the 2015-16 religious event.
The panel, headed by chief secretary Jayantkumar Banthiya, also asked the Nashik Municipal Corporation (NMC) and the other concerned departments to contribute their share of the funds.
The committee, including additional secretaries and secretaries toured areas in Tapovan, where Sadhu Gram, Shahi Marg (route taken by sadhus from Tapovan to Godavari for the holy dip) and Ram Ghat (where the rituals are performed) are to be created. They also held a two-hour meeting at the Government Guest House to consider proposals worth Rs 4,834.49 crore and identified priority works worth Rs 2,060.44 crore. Major portion of the work will be executed by the NMC with an expenditure of Rs 1,031.91 crore.
“After much deliberation, the HPC finally approved the proposal. It will now be sent to the apex committee chaired by the chief minister for final approval. Thereafter, provision for the funds will be made and allocated to the respective departments,” Banthiya said. He added that the NMC and district administration would decide on the process for land acquisition.
The HPC has allocated Rs 200 crore to the civic body for land acquisition and an additional Rs 40 crore for taking 278 acres of land at Nashik and 30 acres of land at Trimbakeshwar on lease from the farmers to be used during Kumbh.
Click here for complete article http://timesofindia.indiatimes.com/city/nashik/Plans-worth-Rs-2060-crore-approved-for-Kumbh/articleshow/19996297.cms
The Nashik Run 2013 in its 11 year was conducted with the pomp and show as always. The Run is becoming a very important event in Nashik Annual diary and there were 20,000 T shirts which were sold this year meaning atleast a participation of around 10000 people
Next year if it gets bigger than you might need a bigger place. The organisers shared the good deeds which the trust organises.
Check some pictures here
Nashik, the third largest industrial hub in Maharashtra is also an emerging real estate destination. With a number of new industries making it as their base, real estate market is getting all the benefit.
Situated on the banks of river Godavri, around 160 km away from Mumbai, Nashik was long considered a preferred destination of retired people, However, it has been considerably successful in replacing that image with a more cosmopolitan look with the help of improved transportation facilities and better infrastructure. A part of the “Golden Triangle”, with Mumbai and Pune, Nashik is attracting a lot of new investments from big industries. Nashik’s central location on the Indian map, good connectivity and availability of cheap labour has encouraged significant number of industries to setup shop in the city. Large companies like India Bulls, Crompton Greaves and Mahindra and Mahindra have invested in the city. Total industrial investment in the city has been to the tune of Rs 4000 crores in the last fiscal year. With so much industrialization going on, how can real estate remain left behind?
Real estate trends in Nashik
Nashik property market is all sizzling owing to the wave of industrialization sweeping over the city and it’s all round development. Localities that that were once considered unfit for residential purposes are now selling like a piece of hot cake. Catching up on the upbeat mood of the investors and buyers, real estate developers are coming up with various exclusive residential projects in different parts of the city. The Gangapur Road that runs parallel to the College Road is one of those locations that have undergone a metamorphosis. From being the least preferred destination for housing it has gone on to become a premium residential location of the city, just over the course of few years. A number of malls, colleges and international schools have mushroomed in the area. The major reason can be attributed to the presence of big finance offices, corporate and industries in its vicinity.
Another growth area of Nashik is Govind Nagar, which is being preferred owing to the peaceful serene environment it offers. Away from the hustle bustle of the city and yet with quick accessibility to the city area, Govind Nagar is a lucrative option on the Mumbai-Agra Highway for buying an abode. Indiranagar is an upcoming area registering demand in property due to the IT Park in direct vicinity. Improved connectivity through wide roads and increased frequency of public transport within the important centres of city has resolved the problem of conveyance to a great extent.
Other places that are catching the attention of buyers include Pathardi Phata which recently saw the launch of Ekta Greenville project and followed by a spate of construction activity. This place is a perfect choice for people who have to commute between Mumbai and Nashik due to its highway location. Government has earmarked Sinnar for building a Special Economic Zone on 2500 acres. Needless to say, Sinnar is going to explode on the real estate scene with huge surge in demand for residential as well as commercial real estate.
Tips for investing in Nashik’s realty market
Although Nashik is witnessing what could be safely termed as its peak time in Realty sector due to tremendous demand from buyers, there are ample of opportunities for investors who want to get a good return on their money. Some key points that need to be kept in mind before making a decision of investing in property market.
• Don’t risk your entire investments in real estate. Diversify the s
avings in different sectors.
• Those who wish to enter the rental market, buy a home that has all the amenities and is located at a prime region of Nasik.
• Keep tax implications in mind. Every penny of the profit earned through property investment is accountable for tax.
The festivities have come to an end. Everyone feels sad that the beloved’ Bappa’ has to go, only to come again next year. Whenever you feel sad have some Chocolate . So here are some decadent Chocolate truffles to cheer you up.
Chocolate truffles are bite sized candies made from chocolate and cream (ganache). These are made with a variety of flavours and/ or fillings. Traditionally, the ganache mixture is rolled into a ball and then coated with Cocoa powder. I made these truffles for a little boy’s birthday. These are flavoured with Peppermint but you can use Vanilla or Almond extract too. I also added some rice crispies and candied orange peel to the ganache mixture. Use a good quality chocolate since the taste of the truffles depends on that. Along with cocoa I have rolled the truffles in dessicated Coconut, coloured confetti , Matcha powder just to make them look colorful.
Here’s the recipe for the sinful Chocolate truffles:
200gms Dark Chocolate
200gms Milk Chocolate
350 gms Heavy cream (I used Amul)
3-4 drops of peppermint essence/extract
2 tbsp chopped candied peel
½ cup Rice crispies
Cocoa, Dessicated coconut, Confetti, Matcha to roll in the truffle
Chop the Chocolate and keep in a shallow heat proof bowl.
Bring the cream to a boil on low heat.
Pour the cream over the chocolate mixture.
Let it stand for 2-3 minutes.
Mix nicely so that the chocolate melts completely.
Cool for a few minutes and stir in the peppermint essence/extract,chopped candied peel and rice crispies.
Mix well and Refrigerate for 5-6 hours (or overnight)
Once set scoop out small balls of the ganache mixture using a melon baller or use your hands to roll into a ball (work quickly if using your hands since the ganache melts with the body heat)
Roll the balls in Cocoa, confetti, dessicated coconut or Matcha powder.
Serve in small paper cups.
To store, refrigerate in an airtight container upto 2-3 days.
I Had fun posting these festive recipes here on Nashikcity, hope you enjoyed them too. Thank you once again Ashwin for inviting me.Cheers!
Cashewnuts (Kaju) are one of the most versatile nuts that can be used in cooking. The rich flavourful kidney shaped nut is a favourite to make many Indian sweets and savoury dishes. It can be a great substitute for dairy cream to make vegan desserts too.
The classic Kaju katli or Kaju barfi are loved by everyone. I am posting a recipe today here for my version of the Kaju Barfi. Continuing with the festive indulgence my version contains another rich and classic ingredient –Khoya/ Khoa/Khava. The flavourful cashewnuts paired with the rich Khoya and zested with some citrus peel make this palate pleasing indulgent sweet Cashew-Khoya Barfi.
The recipe is quite simple; what you need most here is some patience and lots of Biceps strength to stir the mixture. I have used orange zest to flavour the barfi. But you can use anything like Lemon zest, Saffron strands, Cardamom , Rose powder for flavour. The Barfi in the picture is garnished with Chirongi/ Charoli.But you can alternatively used Cranberries or Pistachios as well.
Here’s the recipe for the Cashew-Khoya Barfi flavoured with Orange zest:
500 gms Khoya (~ 2 cups)
1+3/4 cup Cashewnut powder (Powder cashewnuts in the grinder in short bursts to a fine powder)
2 cups sugar (or to your taste. 2 cups makes it very sweet so reduce if you want the barfi less sweet.)
3-4 tbsp Ghee
2 tsp lemon/ Orange zest/ candied citrus peel (or Saffron strands/ Cardmom/ Rose powder.)
Chriongi or Charoli (or Pistachios or Cranberries) to garnish
Grease a plate 10” round plate with ghee. Keep aside.
Heat a heavy bottom pan.
Mix the Khoya and sugar together till the sugar melts.
Mix in the ghee.
Add the cashewnut powder and mix well taking care that no lumps are formed.
Add the lemon/orange zest or whatever you are using to flavor the barfi ( warm the saffron strands if using and crush lightly)
Keep on stirring, scraping the sides and bottom till the mixture comes together as a single mass. (This takes almost 20-25 minutes. The colour of the mixture changes to a light brown.)
Take out the mixture into the greased plate and flatten till it is still hot using a rolling pin. Be careful not to burn your hand.
Garnish with nut/dry fruit of your choice.
Make deep indentations with a knife to cut into desired shape.
The indentations will help you to cut the pieces easily.
Store in an airtight container in the refrigerator for upto a week (If you can stop people from eating it)
Festive wishes to all the readers of nasikcity on the occasion of Ganesh Chaturthi. Hope you have a happy and Eco-friendly festival!
Thank you Ashwin for inviting me and giving me the opportunity to share some of my recipes here. Am glad to be here.
You cannot escape the festive spirit even if you wanted to! The pandals are all ready with the finishing touches done, everyone’s favourite ‘Bappa’ is adorning the decked up spaces in the house , you can hear chants of ‘Ganapati bappa Morya’ and the typical drum beats all around.
Every festival in India along with the festivities revolves around food. Ganesh Chaturthi is no different. You can enjoy all the sinful delicacies for the next ten days. Ganesh festival and Modak are synonymous. The quintessential Modak -Bappa’s favourite sweet, will be made in most households. Each household has a different version of the modak;fried/steamed etc.I usually make the one with the rice flour covering (referred to as Ukadiche modak). You can see my recipe here. This year our Bappa gets some fusion Indo-Turkish treat with these Baklava inspired Modak’s. (to know more about Baklava read here: http://en.wikipedia.org/wiki/Baklava or just google it)
I have on many occasions drooled over pictures of the rich nut filled ,Rose syrup laden, neatly cut photos of Baklava pieces . I have put off attempting to make it, since it involves making the Filo pastry (not readily available here; you can use readymade samosa pattis but it’s not the same!) Filling the fried modaks seemed to the nearest best option to me . A mixture of available nuts flavoured with a rose-honey cinnamon syrup is stuffed inside the fried Modaks . To enhance the flavoured the same syrup is then drizzled on the fried Modaks, garnished with pistachios and served. I chose Rose flavor since I had rose petals/dried rose petal powder/ rose water. You can also use grated orange rind instead of rose water/rose petals to add a zing to the Syrup.
Also you can make whatever shapes you want, if you have the time and patience. I have made a few ‘Potli’s and some ‘chocolates’ along with the cute little modaks.
The sinful little morsels were indeed a treat. The nutty flavor complimented well with the rosy syrup. They are a bit dry if eaten without the drizzle, so I recommend you drizzle a generous amount of the syrup just before you serve them.
With that here’s the recipe for these Baklava inspired Fried Modaks:
For the covering:
For the filling:
For the Syrup:
Oil for deep frying
For the covering:
For the filling:
Mix the chopped nuts with the powdered sugar,cinnamon powder,rose petal powder and mix. Add the syrup and mix nicely. Adjust the amount of sugar to your taste.
For the syrup:
To make the modaks:
We have an excellent food lover and a food hobbyist whom we invited to write some recipes for Ganpati prasad during this auspicious period. She has been more than kind enough to do that.
We thank Madhuli to take time and share some posts with us and looking forward to you as a contributor to this blog.
Her blog is http://my-foodcourt.com/
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