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Mother, co-produced by Faridkot based Prateek Bagi selected for Orizzonti programme at the 82nd Venice International Film Festival

Mother, co-produced by Faridkot based Prateek Bagi selected for Orizzonti programme at the 82nd Venice International Film Festival

Time of India5 days ago
BATHINDA: Mother, a feature film on the life of 'Mother Teresa' has been selected as the opening film of the Orizzonti programme at the 82nd Venice International Film Festival.
Faridkot based producer Prateek Bagi is co-producer of the film, who filmed the Kolkata (India) portion of the film.
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Prateek though belongs to Faridkot but settled in Kolkata for the last some years.
Earlier Parteek Bagi' film 'Kalkokkho' had bagged the national award in the best Bengali film category at the 69th National Film Awards in October 2023.
Prateek, who is an alumnus of Satyajit Ray Film and Television Institute, is into film production for some years. 'Kalkokkho' highlights the devastating effects of the Covid-19 pandemic.
"Mother", which has been directed by Macedonian film director and screenwriter Teona Strugar Mitevska has been co-produced by Prateek Bagi, is competing with 18 films in the Orizzonti programme which will be held from August 27 to September 6.
The Kolkata leg of the movie was filmed for 11 days across Howrah Bridge, Bara Bazaar, Kumartuli, Southern Avenue, Kalighat, Ahiritola, and at Loreto Convent and St Mary's School in Entally where Mother Teresa once taught.
Grandson of freedom fighter Ram Prasad Bagi from Faridkot and son of Satish Bagi and Bindu Bagi, Prateek produced films Kalkokkho (2021), Mon Pontogo (2024) and Srishti (2025) Kalkokkho (21) as producer with production house Raging Films.
'We are elated over the film Mother, co-produced by Prateek selected for the 82nd Venice International Film Festival. Hope it makes it big in the festival', said proud father Satish Bagi, who runs a laboratory at Faridkot.
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Green moong in coconut gravy recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups sprouted green gram, peeled 1 cup fresh coconut slices 2 tablespoons chopped fresh coriander leaves 8-10 cashewnuts 1 green chilli, chopped ½ teaspoon turmeric powder Salt to taste 2 tablespoons coconut oil 1 tablespoon coriander seeds ½ teaspoon fenugreek seeds (methi dana) 3 dried red chillies ½ teaspoon rice 1 teaspoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves ½ teaspoon asafoetida ⦿ Method Bring 2 cups water to a boil. Add sprouts, 1 tablespoon chopped coriander, cashewnuts, and green chilli. Mix well, cover, and cook on low heat for 3-4 minutes. Add turmeric powder and salt, stir, cover, and cook for another 2-3 minutes. Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds, letting them splutter. Add broken dried red chillies and rice, sauté well. In a grinder jar, combine coconut slices, tamarind paste, sautéed ingredients, and ½ cup water. Grind into a fine paste. Add the ground paste to the sprouts with a little water. Stir and cook on low heat for a minute. Heat remaining coconut oil in a small tempering pan. Add mustard seeds, let them splutter, then add curry leaves and asafoetida. Pour this tempering over the sprouts, cover immediately, and cook for a minute. Uncover, mix well, cover again, and simmer for a minute. Serve hot, garnished with the remaining chopped coriander. Kadla curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 1 cup brown Bengal gram (kadla), soaked overnight 2 tablespoons oil 1 tablespoon coriander seeds 4 dried red chillies 20-24 curry leaves 1 large onion, sliced 4-5 garlic cloves ½ cup scraped fresh coconut 1 large onion, chopped ½ teaspoon red chilli powder Salt to taste Fresh coriander sprig for garnish ⦿ Method 1. Put the brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. 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Creamy coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups coconut milk 15-20 large prawns, cleaned, deveined and washed Salt to taste ½ tsp turmeric powder A pinch + ½ tsp red chilli powder 2½ tbsps oil 1 tsp mustard seeds 2-3 dried red chillies 1 large onion, finely chopped 2 medium tomatoes, finely chopped 10-15 curry leaves 2-3 green chillies, slit Crushed black peppercorns to taste 1 tbsp tamarind pulp Fried curry leaves for garnish Steamed rice to serve ⦿ Method 1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp red chilli powder and mix well. Set aside to marinate for 10-15 mins. 2. Heat oil in a kadai. Add mustard seeds and let them splutter. Add dried red chillies and sauté for a few seconds. 3. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix. 4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. Add remaining red chilli powder and remaining turmeric powder and mix well. Add prawns and sauté on high heat for 2-3 minutes. Cover and cook on medium heat for 1-2 minutes. 5. Add coconut milk, curry leaves, slit green chillies, crushed black peppercorns and tamarind pulp and mix well. Cook for 1-2 minutes. 6. Switch the heat off, transfer the mixture into a serving bowl, garnish with fried curry leaves. Serve hot with steamed rice. 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Chingri malai curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 8-10 large prawns, peeled with head intact, deveined, and cleaned ¾ tsp turmeric powder Salt to taste 4-5 tbsps mustard oil 1-2 tbsps ghee 2 bay leaves 3-4 cloves 1 inch cinnamon stick 3-4 green cardamoms 1 tsp cumin seeds 1 cup ground paste (1 large onion, 1 large tomato, 1 inch ginger) ½ tsp red chilli powder 2 green chillies + for garnish ½ tsp cumin powder 1 cup coconut milk + for garnish Salt to taste ½ tsp sugar Melted ghee for drizzling Bengali garam masala for sprinkling + for garnish Fried cashew nuts for sprinkling + for garnish Fried raisins for sprinkling + for garnish Steamed rice to serve Lemon wedges to serve ⦿ Method 1. Take prawns in a large bowl, add ½ turmeric powder, salt and mix well. Set aside for 5 minutes. 2. Heat 2 tbsps mustard oil in a non-stick shallow pan, let it smoke. Add the prawns and sauté on high heat for 1-2 minutes. 3. Heat remaining mustard oil and ghee in a kadai. 4. 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Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.

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