logo
PPU extends last date of online form submission

PPU extends last date of online form submission

Time of India26-05-2025
1
2
Patna: Patliputra University (PPU) has extended the deadline for online submission of admission forms for Degree Part I courses for the 2025-29 academic session. The revised deadline is now June 8 following a directive from the director of the state higher education department, said PPU dean of students' welfare (DSW) Rajeev Ranjan.
Earlier the last was May 24.
The university, which has approximately 1.20 lakh seats available across its constituent and affiliated colleges located in Patna and Nalanda districts, has seen an overwhelming response. Over 90 lakh applications have been submitted online for admission to regular undergraduate courses in arts, science and commerce streams.
"However, history in arts and zoology in science have been the top choices for students this time," Ranjan said, adding that there have been few takers for classical languages like Bengali, Prakrit, Maghi, Maithli and Bhojpuri this year.
He said the university is likely to see a surge in applications following the extension of the deadline further for a fortnight enabling most of the students from rural areas to submit their online applications within the stipulated time.
"The counselling and merit list announcements will follow soon after the application window closes on June 8," the DSW said, adding that the university is committed to completing the entire admission process by June 30 so that new academic sessions and classes could begin from the first week of July.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Paanta bhaat to pazhamkanji: How India's humble fermented rice is becoming a global health superfood
Paanta bhaat to pazhamkanji: How India's humble fermented rice is becoming a global health superfood

Indian Express

timea day ago

  • Indian Express

Paanta bhaat to pazhamkanji: How India's humble fermented rice is becoming a global health superfood

What the world is raving about today – especially health-conscious eaters and nutrition influencers – India has been eating for centuries. Fermented foods are having their moment, appearing on high-end restaurant menus and being recommended by dieticians and nutritionists. But in many Indian homes, these dishes were always there, nourishing generations. When I was around seven or eight, I was always curious about the food our household staff cooked for themselves. Our home was known for its abundance –– lavish Bengali and international meals were served daily. But if we had five dishes on the table, the staff often had eight cooking away in the kitchen. They needed the energy, and their food, I felt, always felt richer, spicier, and somehow more satisfying. I often spent my mornings perched on a low wooden stool in the kitchen, dipping bread into strong, sugary tea. The fish curry made for the staff, far bolder than ours, was usually shared with me. But there was one dish I always avoided: paanta bhaat. Today, this dish is a gourmet novelty. Back then, it was something we wrinkled our noses at. Leftover rice from the night before, soaked overnight in water and eaten the next day with chillies, fried neem leaves, vegetables – or if you were lucky, some fried fish roe. Paanta bhaat was seen as peasant food in Bengal. It wasn't served to guests, and certainly not to us. Why eat fermented rice water when there was lobster thermidor being made in the same house? Made no sense. This was until the day a Punjabi vegetarian school friend, who loved hanging around the kitchen with me, asked to try the paanta bhaat, one of the helpers was eating. She was blown away. After that, it became her go-to meal whenever she visited, served with chillies, lime, fried potatoes and cauliflower, a spoonful of ghee, and a pinch of salt. Thanks to her, my East Bengali mother and grandmother soon started eating it too. In Bengal, paanta bhaat remains common in rural households and working-class kitchens. But like catfish or small fish, which I love, it's often considered déclassé by the urban Bengali palate. Now, however, it seems the dish's time has come. And it's not just Bengal, and not just paanta bhaat. In Odisha, there's pakhala, a similar dish made by soaking leftover rice overnight in an earthen pot. The next morning, it's often mixed with curd and tempered with mustard seeds, curry leaves, and dried red chillies. It's served with mashed potatoes, sautéed greens, or fried fish. Known as the 'poor man's gruel,' pakhala has deep roots; its earliest known mention dates back to the 12th century, when it was offered to Lord Jagannath in Puri. Down south in Kerala, there's pazhamkanji, which translates to 'old kanji' (rice gruel), which was once a breakfast staple and is now being rediscovered as one of the most nutritious dishes you can have. It's made by soaking leftover rice overnight in room-temperature water. By morning, fermentation sets in, enhancing the nutritional value. It's usually eaten with kanthari chilli (the equivalent of bird's eye chilli in Kerala), thick curd, and salt. None of these dishes require great cooking skills or ingredients – mix leftover rice with water, add chopped onion or green chilli, curd if you like, and let it sit overnight in an earthen pot. In the morning, serve it with mango chutney, fish curry, or even boiled tapioca. In Thiruvananthapuram, pazhamkanji is served with palm jaggery. In parts of north Kerala, people who do hard manual labour start their day with thekanji, a version of the same dish where the previous day's rice gruel is boiled, stored in hanging clay pots, and then mixed with dal or gram and gingelly oil in the morning. It's believed to provide strength and stamina for the day ahead. Almost every region has its own twist on the dish, often in the form of unique accompaniments. Chutneys made with tamarind, chilli, coconut, or ginger are common. In central Travancore, they mix boiled yams or tapioca into the rice. Often, fried fish is also served with fermented rice. Sometimes, even a ripe mango is stirred in. These dishes were born out of necessity. Before refrigeration, women in the house simply added water to leftover rice to prevent it from spoiling. It was usually the men who ate it in the morning before heading out to work in the fields. Beyond frugality, though, these meals came with functional wisdom. Fermented rice and its water have cooling properties and aid digestion. The slightly sour water is probiotic-rich, loaded with lactic acid bacteria, which help protect the gut and boost metabolism. It also contains short-chain fatty acids with anti-inflammatory benefits and vitamin K, which speed up healing. Farmers in Kerala are said to consume up to two litres of this fermented water daily – it keeps them cool and energised under the harsh sun. Even in China, there's jiu niang, sweet fermented rice or rice wine. Made by fermenting sticky rice with a distiller's yeast, it's traditionally given to children to 'warm the body' and aid blood circulation. Modern research suggests it offers benefits similar to yoghurt, but without the dairy, making it ideal for vegans and the lactose-intolerant. Even plain rice porridge – conjee – as it's called in many parts of South and Southeast Asia, is being reappraised. Simmered with excess water or bone broth, it's easy on the stomach, energising, and full of gut-friendly properties. What always amuses me is how much of our traditional food, once dismissed as basic or even backwards, is now being repackaged as 'functional' or 'medicinal'. Whether it's paanta bhaat, pakhala, Pazhankanji, or conjee, these humble, frugal dishes are finally getting the spotlight they deserve. Sometimes, it just takes a fancy label to remind us of what our ancestors already knew. Author of The Sweet Kitchen, and chef-owner of Food For Thought Catering ... Read More

Jalpaiguri Municipality Notice: 'বাংলা'র পক্ষে জলপাইগুড়ি, সব বাংলায় লেখার নির্দেশ
Jalpaiguri Municipality Notice: 'বাংলা'র পক্ষে জলপাইগুড়ি, সব বাংলায় লেখার নির্দেশ

India.com

time2 days ago

  • India.com

Jalpaiguri Municipality Notice: 'বাংলা'র পক্ষে জলপাইগুড়ি, সব বাংলায় লেখার নির্দেশ

Videos Jalpaiguri Municipality Notice: 'বাংলা'র পক্ষে জলপাইগুড়ি, সব বাংলায় লেখার নির্দেশ | Zee 24 Ghanta Jalpaiguri Municipality Notice: Jalpaiguri Stands for 'Bangla' — Official Order Issued to Use Only Bengali Jalpaiguri Municipality Notice: Jalpaiguri Stands for 'Bangla' — Official Order Issued to Use Only Bengali | Updated: Jul 31, 2025, 10:25 PM IST Advertisement Jalpaiguri Municipality Notice: Jalpaiguri Stands for 'Bangla' — Official Order Issued to Use Only Bengali

CBSE 10th, 12th Sample Papers, Marking Scheme For 2026 Board Exams Out; Check Details
CBSE 10th, 12th Sample Papers, Marking Scheme For 2026 Board Exams Out; Check Details

News18

time2 days ago

  • News18

CBSE 10th, 12th Sample Papers, Marking Scheme For 2026 Board Exams Out; Check Details

Last Updated: Students can download CBSE class 10 an 12 sample papers from to familiarise themselves with the exam pattern, question format, and marking scheme. CBSE has released sample papers and marking schemes for classes 10th and 12th for the 2025-26 session. Students can download them from the official website at to understand the exam pattern, question style, and mark distribution. Here's what these sample papers entail and how they can be beneficial for you: CBSE has issued sample papers and marking schemes for all major subjects of classes 10th and 12th. The primary subjects include English, Mathematics, Hindi, Social Science, Science, Accountancy, Business Studies, Computer Applications, Physics, Health Science, Biology, and others like Assamese, Bengali, Bharatanatyam, Manipuri, Hindustani Music (Vocal), Carnatic Music (Melodic and Percussion Instruments), Painting, Arabic, etc. The marking scheme for class 10th and 12th exams this year remains unchanged from 2024-25. Most sample papers are provided in English and Hindi, except for language papers. General instructions, total marks, and section-wise marks are outlined in the sample papers. CBSE exams will commence from February 2026. These sample papers are crucial for enhancing your board exam preparation. They offer insights into the exam pattern, the types of questions, their marks, and the number of sections. Understanding the marking scheme will help you write answers that fetch maximum marks. Sample papers also aid in time management, enabling better exam performance. By practising, you can identify topics that need more focus. Step 1 – To download the sample papers and marking scheme, visit CBSE's website, Step 2 – Click on the Sample Question Papers 2025-26 link on the homepage. Step 3 – Select class 10th or 12th, and download the sample papers and marking schemes for your subjects. Print them out and start practising. Meanwhile, from the 2026-27 academic yeat, Class 10 students will have the opportunity to sit for the CBSE board exams twice within one academic year. However, they must attend the first phase in February, as this is mandatory, officials announced on Wednesday. Students who wish to improve their scores can take the optional second phase in May. view comments Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store