Post Graduate Diploma in Telecom Technology And Management (PGTTM)

Gas Safety Equipment

Gas Safety Equipment

Staff who are interested to purchase Gas Safety Equipment ( which was demonstrated on Womens' day) can contact Mr. Nagaraju, Mobile number: 8688392371.

Contribution for purchase of chairs

TWA Extends Sincere Thanks to all the contributors.

 170 Chairs purchased till now.
Status as on 25-03-2015.

S.No. Name Design Amount paid /not 1 N.Padma SDE 500 paid 2 Sheela devi JTO 500 paid 3 Ch.Srirupa JTO 500 paid 4 M.Venugopal JTO 500 paid 5 K.Chandrasekhar SSO-USO 100 paid 6 Rahmathulla SSSO 250 paid 7 Sirisha TTA 500 paid 8 O.V.Ramadas DGM 500 paid 9 Sidhartha Kumar AGM 500 paid 10 M.Srinivasu PA to GM(HR) 500 paid 11 Sandhya Naidu SSS 250 paid 12 T.Anila Kiran Addl. GM(Admn) 1000 paid 13 M.Kalpana SDE 500 paid 14 K.Premalatha SSS 250 paid 15 S.Padmavathi SSS-Rectt 500 paid 16 T.Santhakumari SSS 300 paid 17 G.Saraswathi SSS 250 paid 18 Y.umarani AGM 500 paid 19 Pitchaiah AGM 500 paid 20 B.Saibabu AGM(MIS) 500 paid 21 R.Srinivasa Kumar SDE 500 paid 22 T.Srinivasarao Steno 500 paid 23 P.N.Baburao SDE 500 paid 24 SuryaNarayana AGM 500 paid 25 K.L.Sankarrao AGM 500 paid 26 M.Padmaja JTO 500 paid 27 Suneetha Lakshmi SDE 500 paid 28 Srilalitha SDE 500 paid 29 Prasad Sarma   500 paid 30 Sashank Kumar AGM 500 paid 31 Ch.somaiah SDE 500 paid 32 D.Santhi SDE 150 paid 33 M.Madhavi SSO 150 paid 34 Y.Sathyavani AO 500 paid 35 K.Pankaj Desai   500 paid 36 S.Usha   500 paid 37 Prakasha Rao AGM 500 paid 38 Arun jyothi   250 paid 39 V.Srinivasan CGM 1000 paid 40 M.Ashok PS to CGM 500 paid 41 G.Hena SDE 500 paid 42 A.Shakthi AGM 500 paid 43 Venkata Lakshmi Sr.TOA 500 paid 44 Veerabhadrarao JTO 500 paid 45 Rajani Kunjamma SDE 500 paid 46 Radha vakula PA 200 paid 47 Tripthi Misra JTO 500 paid 48 B.Vijayalakshmi PA 500 paid 49 Y.Kasi Eswari TSO 500 paid 50 M.K.Mahender Singh SDE 500 paid 51 S.Sridhar rao SDE 500 paid 52 S.chandrakantha SSSO 200 paid 53 H.S.Chandrika AGM 500 paid 54 N.T.Satya Prasad SSSO 500 paid 55 R.Venkat reddy SSSO 500 paid 56 B.Sunitha   500 paid 57 M.K.Uma   500 paid 58 J.Sudhakar   500 paid 59 K.Suresh   200 paid 60 M.Srinivasulu AO 500 paid 61 K.Chandrasekhar   250 paid 62 V.Sridhar   250 paid 63 lakshmi Vydyanath   500 paid 64 Latha Madhavi AO 500 paid 65 Seetharamamma   250 paid 66 A.Padmaja   200 paid 67 V.Shobharani   300 paid 68 Ch.Subrahmanyam   200 paid 69 Ammarao   200 paid 70 Parthasarathi   300 paid 71 S.S.Damle   200 paid 72 B.Srirekha   500 paid 73 R.Ramadevi   500 paid 74 M.V.Prasad   500 paid 75 Hamid Hussain   300 paid 76 K.Ram Mohanrao   200 paid 77 Ramesh   500 paid 78 Flatha DGM(CA) 500 paid 79 HRL Sastry CAO(TR) 500 paid 80 Vimala JAO 200 paid 81 Ravikar reddy AO 500 paid 82 Nanda Kumar SA 500 paid 83 Neeraja CAO 500 paid 84 Amarendra babu PA 500 paid 85 P.Kamala PA 200 paid 86 B.C.Nagaraju GM(EB-G) 500 paid 87 G.Dathathreyababu DGM(NWP) 500 paid 88 G.Ramesh Addl. GM(NC) 500 paid 89 D.Subhash SDE(MVT) 500 paid 90 N.Venkat reddy SDE 500 paid 91 V.V.Satish Kumar Draughts man 200 paid 92 K.Gowri   200 paid 93 T.V.K.Somayajulu SS 200 paid 94 N.Vishnumurthy   200 paid 95 K.V.Subbarao SDE(EBG) 500 paid 96 Y.Bhanuprakash JTO(EBG) 300 paid 97 P.V.Ramana AGM(EBG) 200 paid 98 D.Chandrasekhar SDE(EBG-I) 200 paid 99 Venkatapathy SDE 1000 paid 100 D.R.Rajeswari Addl.GM 500 paid 101 GVG Jyothi PA 500 paid 102 V.Ravi Kumar Reddy SDE 1000 paid 103 K Prabhakararao SDE 500 paid 104 K.Sukhavani   200 paid 105 R.Jayasree   500 paid 106 K.Prabhakumari   200 paid 107 S.Padmavathi   200 paid 108 V.Bhavanarayana   200 paid 109 D.Shyamala PS to GM(EB-G) 300 paid 110 A.Rajanikar SDE 300 paid 111 A.Sathyanarayana AGM 500 paid 112 A.Sai sudha   200 paid 113 P.Prabhavathi Ao(Cash) 300 paid 114 D.Hemalatha   200 paid 115 K.Sathireddy   200 paid 116 T.Aravind kumar   200 paid 117 K.Hanumantharao   200 paid 118 G.Govind rajulu   300 paid 119 k.S.Guptha   200 paid 120 B.Srinivasarao   200 paid 121 Prasad  AO 200 paid 122 P.Vani mithra bhanu   2 chairs given 123 P.G.Ramarao   100 paid 124 B.Madhavi   500 paid 125 M.Padmavathi reddy   200 paid 126 D.Megharaju   100 paid 127 A.Bhoodevi   200 paid 128 Jayalakshmi Staff section 200 paid 129 V.S.Indira SDE(Staff-III) 500 paid 130 N.R.Sasikala   200 paid 131 Narasimhulu SDE 500 paid 132 S.Ashok SSO 200 paid 133 N.Swathi JTO 500 paid 134 S.Sudhakar AGM 500 paid 135 V.Gowri SSS(O) 500 paid 136 G.vamana SSS(O) 200 paid 137 Yellaiah   100 paid 138 K.Ravi JTO 500 paid 139 A.Suguna SDE 200 paid 140 I.Kalyani   100 paid 141 Jayalakshmi SDE 200 paid 142 MVR Padmavathi   500 paid 143 M.Jayarao JAO 200 paid 144 V.Srinivasan CGMT 5000 paid 145 TWA,APCO   2000 paid 146 P.Padmavathi   100 paid 147 P.Annapurna AO 200 paid 148 D.Bharadwaj   100 paid 149 G.Sagar CAO(EB) 500 paid 150 K.N.S.Sankara rao AO 500 paid 151 SK.Habeeb Pasha AO 500 paid 152 R.Sujatha SSS(O) 200 paid 153 S.Narasimha Murthy JAO 500 paid 154 B.Yadagiri SA 100 paid 155 N.Sridevi SSS(O) 100 paid 156 J.Suresh Kumar cashier 100 paid 157 Seshi Reddy   250 paid 158 A.Girija   200 paid 159 T.Srinivasachari AGM 500 paid 160 A.Seetharamulu CAO 500 paid 161 Basaveswara Rao AO 500 paid 162 C.Narsing Rao JAO 200 paid 163 Krishna Kumari AO 200 paid 164 B.Sobha Rani STS 300 paid 165 Sabera Begum   250 paid 166 R.V.Ramana HAE 200 paid 167 Sugunakar Rao SDE 200 paid 168 Venkataiah AD 200 paid 169 Viduraiah AD 200 paid 170 Gangadhar Prasad   200 paid 171 Seshaiah SSS(O) 200 paid 172 Girish S Dangra   200 paid 173 M.Chaitanya   200 paid 174 Neeta   200 paid 175 Naga devi   200 paid 176 Chandrakantha   200 paid 177 Madhu   200 paid 178 Sayanna   200 paid 179 Padmanjali   200 paid 180 S.V.S.Subrahmanyam   500 paid 181 A.Koteswara Rao   500 paid 182 Siva Ramakrishna   500 paid 183 Raghavacharyulu JTO 500 paid 184 Chandrasekhara Rao JTO 200 paid 185 M.Ramulu SDE 200 paid 186 Veeresh Rao   200 paid 187 Jadhav Ikesh   200 paid 188 Darsi Jacob DGM(TR) 200 paid 189 N.S.Krishna Murthy SDE 200 paid 190 K.Bhaskar Rao SSS(O) 200 paid 191 Kusuma Kumari JTO 200 paid 192 P.V.Rama Rao AGM 1000 paid 193 Mani Ravinder   300 paid 194 Ajay Babu SDE 500 paid 195 Rajyalakshmi   500 paid 196 Nagalakshmi   300 paid 197 Venkatalakshmi   200 paid 198 Srikanthy   200 paid 199 M.Lakshmi Narayan   300 paid 200 K.Suresh   500 paid 201 J.Durga Prasad   200 paid 202 M.Muralidhar JTO (NW) 500 paid 203 G.Sandeep Kumar JTO 200 Paid 204 Sai Babu JTO 200 Paid 205 M Nagaraju JTO 200 Paid 206 Laxmi .V PA 200 Paid   TOTAL   79900

MILLET RECIPES BY CIRCLE OFFICE WOMEN STAFF

 KNOW ABOUT MILLETS 

 RECIPES BY CIRCLE OFFICE WOMEN STAFF

What are millets?
Millets are small-seeded grasses that are hardy and grow well in dry zones as rain-fed crops, under marginal conditions of soil fertility and moisture. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.

Millets are also unique due to their short growing season. They can develop from planted seeds to mature, ready to harvest plants in as little as 65 days. This is important in heavily populated areas. When properly stored, whole millets will keep for two or more years.

Why eat millets?
Nutrition:
They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes (More here).

Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat. Click here for the nutrient composition of millets as compared to wheat and rice.

Environmental:
Unlike rice and wheat that require many inputs in terms of soil fertility and water, millets grow well in dry regions as rainfed crops. By eating millets, we will be encouraging farmers in dryland areas to grow crops that are best suited for those regions. This is a step towards sustainable cropping practices where by introducing diversity in our diets, we respect the biodiversity in nature rather than forcefully changing cropping patterns to grow wheat and rice everywhere.

There are many co-operatives of small farmers that are working on providing livelihoods to farmers while at the same time focusing on ecological preservation. In dryland regions, these groups encourage the farmers to produce crops that are local to those regions, that thrive best there – millets. By incorporating millets into our diets, we will be supporting these groups. 

What kinds of millets are available?

·         Barnyard Millet (Hindi: Jhangora; Tamil: Kuthiravaali; Telugu: Odalu)

·         Finger Millet (Hindi: Mandua; Tamil: Kelvargu; Telugu: Ragulu; Kannada:Ragi; Malayalam: Koovarugu)

·         Foxtail Millet (Hindi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada:Navane; Malayalam: Thina)

·         Kodo Millet (Hindi: Kodra; Tamil: Varagu; Telugu: Arikelu; Kannada:Harka)

·         Little Millet (Hindi: Kutki; Tamil: Samai; Telugu: Sama; Kannada: Same; Malayalam: Chama)

·         Pearl Millet (Hindi: Bajra, Tamil: Kambu, Telugu: Gantilu, Kannada: Sajje)

·         Proso Millet (Hindi: Barri; Tamil: Panivaragu; Telugu: Varigulu; Kannada:Baragu)

·          Sorghum (Hindi: Jowar; Tamil: Cholam; Telugu: Jonna; Kannada: Jola; Malayalam: Cholum)

How do I cook them?
Most millets can be cooked like rice. Millets can replace rice in various dishes such as idli, dosa, payasam/kheer. Millet flour can be used to make rotis. .

Nutrient Content of Various Millets with comparison to Rice and Wheat (Source: Millet Network of India, http://www.milletindia.org )
Crop / Nutrient	Protein(g)	Fiber(g)	Minerals(g)	Iron(mg)	Calcium(mg)
Pearl millet	10.6	1.3	2.3	16.9	38
Finger millet	7.3	3.6	2.7	3.9	344
Foxtail millet	12.3	8	3.3	2.8	31
Proso millet	12.5	2.2	1.9	0.8	14
Kodo millet	8.3	9	2.6	0.5	27
Little millet	7.7	7.6	1.5	9.3	17
Barnyard millet	11.2	10.1	4.4	15.2	11
Rice	6.8	0.2	0.6	0.7	10
Wheat	11.8	1.2	1.5	5.3	41

1. Pearl magic (Ponganalu with Sajjalu)

Recipe by Smt. Lakshmi Vydyanath

Ingredients –  Sajjalu-Pearl millet/Bajra, split green gram- 1 tsp, ragi-2 tsp, white sesame seeds, ajwain, green chillies, red chillies, ginger, curry leaf, coriander, pepper, cumin seeds,small coconut pieces, onions and salt to taste.

Method.

Soak the millets overnight. Grind the above ingredients into a thick batter so that it can be made into small balls.  Just like Ponganalu, you can  grease the  cups  with little oil and pour the batter in the cups and put a lid on it. When the lower side turns golden brown gently flip them over. This dish goes well with ginger,tomato and onion chutney or hot and sweet sauce.

It is highly nutritious .

2. Korra Biyyam Daddhyodanam

Recipe by Smt. S.Padmavathi

Ingredients – Korralu or Foxtail millet-50gm, Curd, milk, ginger, green chillies, mustard seeds, channa Dal.

Method: Cook the korrabiyyam for 10 min. Take curd in a dish and mix some milk. Add the seasoning and salt. Garnish with coriander.

3. Mixed millet Idli

 Recipe by Smt. Susheela.

Ingredients – Ragi- 1 glass, Sajjalu or pearl millet – 1 glass, Jonnalu or white millet – 1 glass, black gram- 1 glass, idli rava-1 glass.

Method: Soak all the items except idli ravva. Grind all of them. Then mix idli rava. Keep it for 5 Hrs. Mix soaked  green peas,carrot, onion, green chillies, coriander and steam them for two minutes. Mix it in the batter. Mix jeera, pepper powder and ginger. Make idlis and serve with suitable chutney.

4. Jowar Upma

Recipe by Smt. Sujatha.

Take Jowar seeds and sprinkle water. You can remove the outer skin. Soak it along with Channa and Palli for 6 to 8 Hrs. Then cook in a cooker and drain water.

Prepare seasoning along with green chilli, curry leaves. Add the above cooked jowar etc . Add salt and mix well. Garnish with coriander.

5.Ragi Pitla

Recipe by Smt.Nagalakshmi

ragi flour-1 cup, curd-1 cup, spring onions, carrot, beetroot, oil, seasoning items.

Prepare seasoning and then add the vegetables and allow them to boil. Take the required ragi flour and mix it in curd and let the mixture be dilute. After the vegetables are cooked, pour the curd mixture in it and add chilli powder or green chillies and salt to taste.

It can be used as a side dish for roti and puri or it can be taken directly also. Good for sugar patients.

6.Jawari ki Haleem

Hyderabadi Haleem-king of food is ruling the world.

Recipe by B. Sheela Devi

Take 1 cup of Jawari Rava. Soak the jawari rava overnight.

and cook in pressure cooker with one bay leaf , 2 small piece of patta and 4 cups of water.Cook  with for 5 minutes high flame and 10 mts on sim and remove it.  Chop 2 medium size onions and put 4 to 5 table oil and after onions become light brown ,remove the more than half quantity of fried onions and keep aside.Take the remaining fried onions with oil add one spoon of ginger garlic paste, haldi, chilli powder,100 gms curds ,salt and add 4 cups of  water. Now add cooked jawari rava and keep the stove cook well for 5 mts then cook on sim for 5 mts. Add garam masala powder,green chillies,coriander,pudina leaves and cook for 5mts on sim. and remove from fire.Add1 small  lemon juice to it.garnish with dry fruits,fried onions. coriander,pudina leaves and add1 tea spoon pure ghee. Serve it hot.

7.Evening chat:

Recipe by Smt. D.Vimala.

Soak all the millet  grains over night. Boil them and drain out water. Add salt,fine pieces of tomato,keera,onion,carrot,sweet corn,Dates, pomegranate seeds, pudina and coriander leaves. Mix two spoons of sweet sauce, pepper and chilli powder. While serving add corn flakes.

Highly nutritious.

8.Jawari ki Roti with Besan:

Recipe by Ms. B.Sheela Devi

Take warm water and Jawari atta and knead the dough softer for roti and prepare roti.

Put little oil in a pan and add chopped onions and add 1teaspoon of  ginger garlic paste, haldi, chilli powder and salt to taste. Add jeera, pudina, coriander, curry leaves and fry well. Add 1 cup of besan and stir well.after it is well fried. Then Add 2 cups of water and keep in low flame for 10 min. when it becomes little thick remove from fire.cut the jawari roti into 2 piece. take one piece of jawari ki roti rol into cone shape with tooth pike.take cheese slice and again rol it and put it in the rolled jawari ki roti and put the cooked besan into it.serve it with tomato and onion chutney or hot and sweet sauce.

9.Ragi Roti and Pappu.

Recipe by Smt.  B.Sobha Rani

Ingredients : Ragi flour, Rice flour, ground nut powder, very finely chopped onions, carrot,coriander, curry leaves pieces, green chilly pieces, sesame seeds, jeera, salt.

Method: Add all the above using hot water and knead the dough softer than for chapathi. Take a  thin plastic paper and smear oil on it and make a roti.

cook Dal with Tuar dal, tomato, spring onion in a cooker. Add turmeric powder, salt and tamarind. Allow to boil. Add seasoning to it.

Combination of roti and dal is superb.

10. Ragi Roti and Verusenaga Pacchadi

Recipe by Smt. Sukha Vani.

With Ragi flour ,chopped onions, jeera, grated Fresh coconut, sesame seeds, green chillies and salt, we can make rotis as in recipe 9. Serve with Verusenaga pacchadi.

11. Jonna Chakkilalu/murukulu

Recipe by Smt. A.Suguna

Ingredients: Jonna Flour – 2 cups, Rice flour – 1 cup, Jeera, sesame seeds, Vamu-1/2 tsp, turmeric, red chilli powder, salt to taste, butter-1 tsp or oil-2 tsp and oil for deep fry.

Method: Mix all the above ingredients in a bowl without any lumps. Heat a pan by taking 2 cups of water and bring it to bowl. Add 1 tsp of butter or 2 tsp of oil as per your nutritional choice. Pour the water into the already mixed powder and make into a soft dough. If necessary add some more water but make a little thick dough. Keep aside. Take small quantities of dough and put it in the mould and make the shape of jantikalu on a plastic paper or plate or cloth.

Heat the oil and deep fry them.

Note: Do not keep the dough aside for a long time as it breaks.

With the same dough we can make ribbon pakoda also.

A nice snack for children.

12. Millet murukulu

  Recipe by Smt Kasturi Bai

Make the murukulu as in recipe 10, with jowar flour and bajra flour mixed. Add ajwain , coriander, green chillies.