A good qualification will make you have an edge over others as recruiters look for qualification and requisite skill sets. Youngsters with good job profiles are always in demand. So why wait when there are a number of courses from reputed colleges? All you have to do is search for a good institution and a niche course which will propel your career dreams.
It is best to choose a niche course rather than the common specializations as the demand for such courses are great globally. When you select a business management course select a good college which provides campus placement. You can also enroll in learning something new apart from the course so that your profile is better than your peers.
MBA in Operation Management | Image Resource : trump.net.in
What Is Operation Management?
Choose a specialization which will enable you to seek job opportunities globally so that you get a good exposure. An MBA in operation management is ideal as it is offered in leading business schools in the world. It deals with planning, organizing and supervising in the fields of production and manufacturing. To put in simple words you can say it is delivery focused and converting inputs into outputs in an efficient manner. It deals with services, logistics and supply chain.
Students who would like to start their own production unit can enroll in this course. The course deals with all the process right from sourcing raw materials to the finished product. Efficient operation management techniques and dealing with staff is also dealt with in the course. This course is in demand as customer expectations have sky rocketed and using resources in a cost effective way is very important in today’s world when resources are scarce.
The students acquire risk management skill sets, planning, learn different strategies, etc. They also appoint skilled workforce so that the product meets the expectations of the end consumer. A manager also has to deal with political uncertainties and be able to perform well in such circumstances. Job opportunities for operation management business management graduates are aplenty.
You can work as a logistics manager, supply chain manager, inventory control manager and business consultant. Equipped with a degree you can also start your own firm and see to it that it runs profitably and you can even provide employment to many professionals and employees. In the long run you will be satisfied as your efforts become fruitful. So take the plunge as this is the right time to do it and you will be flooded with offers.
The green chutney or Coconut Coriander chutney is prepared with few components such as curry leaves, coriander leaves, coconut, tamarind, chilies & ginger. Then tempering of curry leaves & mustard seed is involved for the chutney. The flavor of tangy & spicy makes it a must try chutney.
Normally I make several chutneys but this one is I like the most. I prepare & eat it often. If you don’t love curry leaves in chutney then it depends on choice. But I make the red chutney as well the same way.
In India, Chutney plays an integral part as a accompaniment or side dish. The chaats are always in company with sweet red chutney or spicy chutney, fried stuff or tandoori with green spicy chutney. With idlis & dosas several types of chutneys are distributed.
Ingredients for Coconut Coriander Chutney:
fresh grated coconut-150 gm
curry leaves (optional)-7-8
coriander leaves-¼ cup
seedless tamarind or tamarind pulp-1 tbsp
grated ginger or ginger paste-1 tbsp
water as consistency needed
salt as required
dry red chilies-1-2
mustard seed-1 tsp
Preparing Coconut Coriander Chutney:
1) Grind grated coconut & all the other components for the chutney in a grinder. Pour slight water & grind till they all blend finely.
2) Chutney could be of medium or thin consistency. We like moderate continuity as it’s simpler to have with idli or dosas then. So prepare as per your taste & choice.
3) Detach & scrape the grounded mix into a vessel or bowl.
4) Heat oil in a tiny tadka vessel or pan. When oil is hot drop some seeds of mustard.
5) When they crackle include curry leaves, hing & dry red chilies. Saute for thirty to forty secs then pour the tempering in the chutney.
Creamy Malai Kulfi is an amazing summer delicacy. It is prepared using some simple components, this eggless Indian kulfi consists dried milk solids, nuts & cardamom.
Nowadays there are various ways to prepare kulfi with the evaporated milk, condensed milk & of course there are the shortcuts because you always don’t possess the time to go through the whole process of lowering the milk but if you have patience & time then the long route is also recommended.
The inclusion of dried milk solids (khoya), heavy cream & milk powder makes the malai kulfi delicious. You may avoid milk powder if you like but the khoya & the heavy cream are must. Actually adding heavy cream always in the kulfi makes the kulfis very delicious & creamy. And as it’s Malai Kulfi, khoya is also an integral part for the kulfi. It provides grain & perfect texture.
Ingredients for Malai Kulfi:
full fat milk-1 litre
Sugar powder-1/3 cup
Six numbers powdered cardamom
roughly chopped pistachios (optional)-Twelve
Few strands of Saffron, soaked in one Tbsp warm milk for fifteen mins.
Preparing Malai Kulfi:
Heat cream & milk in a wide bottomed pan & bring to a boil. Let the milk simmer with moderate flame until it reaches half the original quantity. Stir it sometimes.
Drop cardamom powder, powdered sugar & roughly cutted nuts.
Combine properly & keep simmering with moderate flame, stir it until it further lowers to almost 1/3 of the original quantity. It would have a rabdi continuity & little thick.
Turn off flame & let it cool.
When the cooling is done, put the mixture in the fridge for some hours. (It supports in lowering formation of ice crystals while freezing process)
Pour the chilled mixture in kulfi moulds & close the lids.
Put the kulfi moulds in the deep freezer & let it to set overnight or for some five to six hours.
When the kulfi sets, put the kulfi mold in warm water for a while to help it un-mould easily.
Include ice cream stick or kebab in the kulfi & serve. You could decorate with more nuts.
The dough we use in roti maker should be very soft than the normal one. The roti stay smooth & intact because of that.
Also, one should not utilize stored atta to make chapati in the roti maker. Your chapatis would come out tough with strange texture.
Make your dough rest for thirty-sixty mins before you start making the chapatis. Don’t use the dough instantly, it would start breaking.
Here are some essential things to keep in mind when preparing the dough for roti maker.
Always make new dough. Don’t use stored dough
Make the atta much softer than normal
After preparing the atta, allow it to rest for thirty-sixty mins before using.
Then it comes to method to make the chapatis. The primary two things are:
Prepare atta balls
Start the roti maker & make it hot
To start making the rotis, start by making balls of as you will prepare for regular chapatis. Turn on the roti maker. Let it heat for five-six mins till the heating light turns off. Once the light switches off, it means the machine is fully hot. Take the atta ball, cover it a slightly in dry atta & place it in the upper corner of roti maker. After this, close the lid with handle & press firmly for one-two secs. Don’t press for more than one-two secs.
Open the lid & you would know that the roti is now in round shape. Allow chapati to cook from other side for fifteen-twenty secs. Then, do the same process again. You should see bubbles start generating in the roti. It depends on how you like your roti as per cooking proportion. It depends on your choice. But turn it after 15-20 secs to make it almost cooked.
Once both surfaces are almost cooked & you could see bubbles appear, you could close the top lid & roti would cook its way & slide out. Once the chapatis are fully prepared, cover it instantly in a hot pot or with some foil. Otherwise the chapatis made in roti maker could be harden if stays in cold for much time.
Indian Kulfi , typical Indian ice-cream is generally a dessert which is frozen and prepared with sugar & milk. The kulfi is originally identical to typical ice-cream with respect to the looks though the preparation style is different according to taste, density & creaminess.
We sometimes whip the cream in a typical ice cream, as we do in Mango ice cream or Butterscotch ice cream because of that it becomes airy, light & silky smooth.
Whereas the Indian Kulfi, is made using a slow method of cooking, in which the milk is boiled slowly to a phase where it happens to be much creamier & thicker. Also because of it, the Kulfi is instead dense in comparison with common lighter ice creams.
Kulfi is something which gives nostalgia as it’s very close to everyone’s heart. As when you are tired of whole day’s eating & playing and you are about to feel exhaust yourself, far away in the street you hear a sound of bell. And there you run towards the door or look outside through the window to call the kulfiwalas.
The scorching summer winds rush on your face, the small dazzling eyes excitedly waiting for him to arrive at your doorstep, the restless feet eager for the moment, the ready steady chance to finally take the kulfi from kulfiwala, the closed eyes experiencing the melting malai, creamy, chilled flavor which lingers on to taste buds like forever.
So, let’s list out three primary kulfi types which prepared using very less ingredients but are supremely yummy!
The three flavours are these:
Kesar Pista Kulfi
Yes I know that no one will want to stand for like a long time in the kitchen at times of summers to make the kulfis and then have it. But I assure you that they are worthy enough and we all know it!