News

Julian Assange gets a new Australian passport, clearing one of several hurdles keeping the wanted WikiLeaks publisher from exiting the Ecuadorian Embassy in London and returning home.

The new passport that allows Assange to return to Australia was issued in September 2018, but it was unreported till Saturday. The previous passport of Assange, who is weakening in health, had been expired.

On Thursday, the officials of the Department of Foreign Affairs and Trade (DFAT) told that that Assange had a valid passport, reiterating a statement from last October.

A Department of Foreign Affairs and Trade official confirmed in a Senate estimates hearing on Thursday that Mr Assange’s 2018 application for a new passport had been accepted. Consular and Crisis Management Division first assistant secretary Andrew Todd said, “Mr Assange does have an Australian passport”.

Mr. Assange, 47, was born in Townsville, Australia, in 1971. He has lived in the Ecuadorian Embassy since 2012, however, when he sought asylum in the face of the U.S. investigating his WikiLeaks website over its publication of classified State and Defense Department material. British authorities issued a warrant for his arrest in the interim, and he fears he will be apprehended if he leaves the embassy and extradited to the U.S. to face charges related to releasing hundreds of thousands of secretive documents.

Photo Courtesy: Google/ images are subject to copyright

Food Trending

The aromatic chicken recipe Chicken Tikka Masala is full of incredible flavours, and it rivals any Indian restaurant. This creamy and spicy golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you can try!

Ingredients for chicken marinade

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

Ingredients for the sauce

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Preparation

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Photo Courtesy: Google/ images are subject to copyright

Food News Trending

As per the reports, the Uber Eats is close to selling its Indian food delivery business to Swiggy, the online food ordering and delivering service based on Bengaluru. It is been reported to ET that the Uber Eats is in its final stages of negotiations to sell its India business to rival Swiggy.

If the deal is fixed, this will be the greatest achievement for Swiggy. It is reported that the deal is expected to close by next month. This will be Uber Eats’ very first divestment in its global food business.

Uber Eats is an American online food ordering and delivery platform launched by Uber in 2014 and based in San Francisco, California. The app allows the customers to order food online and it will be delivered to them. The Swiggy is a similar platform where the food can be ordered online. Both apps attracts the customers with the offers provided.

Photo Courtesy: Google/ images are subject to copyright

Crime News

An Australian man named James Gargasoulas (29) who drove a car into the pedestrians, causing their death is jailed for life. The accident happened on a busy shopping street in central Melbourne in 2017.

The Victorian state Supreme Court, on Friday said that the accused is jailed for life with a minimum non-parole period of 46 years. The victims of the accident killed 6, including a baby and a 10-year-old girl.

“This was one of the worst examples of mass murder in Australian history,” said Justice Mark Weinberg to Gargasoulas at the sentencing hearing in Melbourne. “”The horror of what you did has profoundly affected the lives of many of those who were present that day in Bourke Street, and who either witnessed your actions, or their aftermath.”

This incident was reported as Australia’s worst mass killings since the 1996 Port Arthur massacre on the southern island state of Tasmania, that killed 35 people.

Photo Courtesy: Google/ images are subject to copyright

Gadgets News Technology

Apple Inc has united up with Ant Financial Services Group and several local banks to offer interest-free financing. Apple hopes to revitalize sales in China, by the collaboration with Ant Financial which is the world’s largest financial-technology company.

It is its first such move in the country as it looks to boost waning smartphone sales. With this China website, apple comes with a new scheme in which the customers can pay 271 yuan ($40.31) monthly, for buying an iPhone XR and 362 yuan monthly for purchasing iPhone XS. The customers trading in old models can avail cheaper installments.

Interest-free financing schemes are offered for the customers who buys an Apple product worth a minimum of 4,000 yuan. They can pay the money with three, six, nine, 12 or 24 months, as the website says.

Ant Financial Services Group, formerly known as Alipay, is an affiliate company of the Chinese Alibaba Group. Ant Financial is the highest valued fintech company in the world, and the world’s most valuable unicorn (start-up) company, with a valuation of US$150 billion.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

Food Trending

Ingredients for dough:

  • 1 teaspoon sugar
  • ½ cup warm water
  • 2 ounces cake yeast or 3 packets (6¾ teaspoons) active dry yeast
  • 6 eggs
  • 16 ounces sour cream
  • 2 cups unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 9 to 10cupsgrams all-purpose flour

Ingredients for the filling:

  • 3 pounds walnuts (finely ground)
  • 3 cups granulated sugar
  • ¾ cup unsalted butter, melted and cooled
  • ¾ cup evaporated milk
  • ½ cup whole milk
  • ½ teaspoon vanilla extract

Preparation

Making the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.

In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes.

Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.

Making the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.

Assembling the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9×14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges.

With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).

Baking the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

Photo Courtesy: Google/ images are subject to copyright

Entertainment Video

The 39th edition of the British Phonographic Industry’s annual pop music awards, Brit Awards 2019 was held on 20 February 2019 at The O2 Arena in London.

The 1975 and Calvin Harris scoop two awards each – as Matty Healy criticises misogyny in the music industry. George Ezra wins the British male solo artist award and Jorja Smith wins the female solo artist gong. The Carters, Drake and Ariana Grande wins international awards. Ed Sheeran was honoured with the Global Success Award for the second year running.

Lets take a look the list of Brit Awards 2019:

  • British Album of the Year : The 1975 – A Brief Inquiry Into Online Relationships
  • British Female Solo Artist : Jorja Smith
  • Best British Male : George Ezra
  • British Group : The 1975
  • British Breakthrough Act : Tom Walker
  • Critics’ Choice : Sam Fender
  • British Single : Calvin Harris and Dua Lipa – One Kiss
  • British Video : Little Mix ft Nicki Minaj – Woman Like Me
  • International Male Solo Artist : Drake
  • International Female Solo Artist : Ariana Grande
  • International Group : The Carters
  • BRITs Global Success Award : Ed Sheeran
  • Outstanding Contribution to Music : Pink
  • British Producer of the Year : Calvin Harris

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

Entertainment News

The late designer Karl Lagerfeld’s famous pet cat will be reportedly inheriting some of his fortune, worth £150m. Lagerfeld aged 85, died on 19th February 2019 in a Paris hospital. It is reported that Lagerfeld has left some of his $200m (£153m) fortune to his famous pet cat, along with his 11 year old godson Hudson Kroenig. Thus, this 7 year old blue eyed Choupette became the wealthiest cat in the world.

“Men’s fashion means little to me. I buy it, of course, but drawing a men’s collection and put up with all those stupid models, no thanks.” – Karl Lagerfeld

In an interview with Numero, he was asked whether he made his cat the heir to his vast fortune. He replied to the question: “Among others, yes. Don’t worry, there is enough for everyone.”

Karl Otto Lagerfeld was a German creative director, fashion designer, artist, photographer, and caricaturist from Paris. He was known as the creative director of the French fashion house Chanel, a position he held from 1983 until his death, and was also creative director of the Italian fur and leather goods fashion house Fendi, and of his own eponymous fashion label. Following health complications in January 2019, Lagerfeld was admitted to the American Hospital of Paris in Parisian suburb Neuilly-sur-Seine on 18 February. He died there the following morning from complications of pancreatic cancer.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

News

Serbia’s openly gay Prime Minister Ana Brnabic’s office says that her same-sex partner has given birth to a baby boy. It was reported that the the delivery was on Wednesday and the mother, Milica Djurdjic, and the baby are doing fine.

Ana Brnabic is serving as the Prime Minister of Serbia since 29 June 2017. She is the first woman, first openly gay person and first person with Croat ethnic descent to hold the office. Milica Đurđić, the same sex partner of Ana Brnabic works as a doctor and became pregnant though artificial insemination. They both met each other at a gay bar in the capital, Belgrade.

Serebia is a liberal nation and homosexuality is common here. Ana Brnabic has not been a vocal advocate on LGBT issues in a country where homophobia is widespread. LGBT persons in Serbia may face legal challenges not experienced by non-LGBT residents. Both male and female same-sex sexual activity are legal in Serbia, and discrimination on the basis of sexual orientation is banned. Nevertheless, households headed by same-sex couples are not eligible for the same legal protections available to opposite-sex couples.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

Food

Chocolate and cheese makes a crazy combination. Lets bake this and melt our mouth with this delicious cake!

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/3 cup melted butter
  • 1 cup semisweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (optional)

Preparation

Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate. Melt chocolate chips in top of a double boiler over hot water. Set aside.

Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 – 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Photo Courtesy: Google/ images are subject to copyright