local train may 2011

8/2/2019 Local Train May 2011

1/18

VARANASI CITY TO MAU JN MAY 2011

NAME STARTING DEPARTURE ARRIVAL

CHAURICHAURAEXP KANPUR ANWRGANJ 0:45 2:20

MUV LJN EXPRESS MANDUADIH 17:10 18:55GORAKHPUR EXP LOKMANYATILAK 13:10 15:00

MUV GKP INTERCITY EXP MANDUADIH 5:55 7:26

VARANASI GKP PASS VARANASI JN 11:20 13:41

MUV BTT PASS MANDUADIH 7:00 9:01

MUV BTT PASS VARANASI CITY 14:00 17:15

MANDUADIH AMH PASS MANDUADIH 18:45 20:50

MUV GKP PASS MANDUADIH 23:25 1:40

MAU JN TO VARANASI CITY MAY 2011

NAME STARTING DEPARTURE ARRIVAL

CHAURICHAURAEXP GORAKHPUR 2:25 4:23

LJN MUV EXP LUCKNOWJN 10:15 12:34

GKP LTT EXP GORAKHPUR 8:35 10:45INTERCITY EXP GORAKHPUR 19:00 21:06

GORAKHPUR BSB PASS GORAKHPUR 20:10 23:09

BHATNI VARANASI PASSENGER BHATNI JN 7:28 10:13

BHATANI MUV PASS BHATNI JN 16:40 19:19

AZAMGARH MUV PASS AZAMGARH 6:25 8:54

GKP MUV PASS GORAKHPUR 3:30 5:51


2/18

TRAIN

No.TRAIN NAME

Starting

Station

Ending

Station

At Fbd

NT

At New

DelhiRemarks

64011 PALWAL NEW DELHI SHAKURBASTI E PALWAL SHAKURBASTI 06:25, 07:25,

64053 PALWAL-NEWDELHI-GHAZIABAD EMU PALWAL GHAZIABAD 07:00, 08:00,

64905 MATHURA NEW DELHI EMU MATHURA NEW DELHI 07:17, 08:15,

64075 PALWAL NDLS EMU PALWAL NEW DELHI 07:40, 08:50,

64903 MATHURA-GHAZIABAD EMU MATHURA GHAZIABAD 07:52, 09:00,

64071 BVH NDLS EMU BALLABGARH NEW DELHI 08:14, 09:15,

64077 PALWAL NDLS EMU PALWAL NEW DELHI 08:20, 09:25,

64055 PALWAL NDLS GZB EMU PALWAL GHAZIABAD 08:45, 09:50,

14211 INTERCITY EXP AGRA NEW DELHI 09:00, 10:15,

64901 KOSIKALAN DELHI GHAZIABAD EMU KOSIKALAN GHAZIABAD 09:15, 10:31,

64057 GAZIABAD NZM PWL EMU PALWAL GHAZIABAD 11:20, 12:20,

64013 PALWAL NEW DELHI SHAKURBASTI E PALWAL SHAKURBASTI 13:00, 14:00

64015 PALWAL-NEWDELHI-SHAKURBASTI EM PALWAL SHAKURBASTI 15:00, 16:10,

54003 NZM KSV EMU KOSIKALAN NIZAMUDDIN 15:36, 16:15 only Nizdn

64017 PALWAL-SHAKURBASTI EMU PALWAL SHAKURBASTI 16:00, 17:00,

51901 AGC DLI PAS AGRA OLD DELHI 14:09, 15:15

64493 PALWAL NZM EMU PALWAL NIZAMUDDIN 17:04, 17:45 only Nizdn

64061 PWL DLI EMU PALWAL OLD DELHI 18:05, 19:05,64953 AGRA-MATHURA-PALWAL MEMU SHUTT AGRA NIZAMUDDIN 19:29, 20:05 Su- no(only Nizdn)

64073 KSV NDLS EMU KOSIKALAN NEW DELHI 21:07, 22:10,

64019 PWL SSB EMU PALWAL SHAKURBASTI 22:55, 23:55,

64051 PALWAL GHAZIABAD EMU PALWAL GHAZIABAD 23:40, 00:38,

TRAIN

No.TRAIN NAME

Starting

Station

Ending

Station

At New

Delhi

At Fbd

NTRemarks

64076 NEW DELHI PALWAL EMU NEW DELHI PALWAL 0:15 01:02,

64074 NEWDELHI-KOSIKALAN EMU NEW DELHI KOSIKALAN 04:35 05:22,

64062 DLI PWL EMU OLD DELHI PALWAL 05:45, 06:46,64908 SHAKURBASTI-NDLS-BALLABGARH EM SHAKURBASTI BALLABGARH 06:33, 07:22,

51902 DLI AGC PASS OLD DELHI AGRA 07:05, 08:04,


54004 NZM KSV EMU NIZAMUDDIN KOSIKALAN 09:30 10:01, only Nizdn

64494 NZM PWL EMU NIZAMUDDIN PALWAL 10:10 10:41, only Nizdn

64012 SHAKURBASTI NEW DELHI PALWAL E SHAKURBASTI PALWAL 10:50, 11:39,

64052 GAZIABAD DELHI PALWAL EMU GHZIABAD PALWAL 12:26 13:13,

64014 SHAKURBASTI NEW DELHI PALWAL E SHAKURBASTI PALWAL 14:03, 14:57,

64016 SSB PWL EMU SHAKURBASTI PALWAL 15:10, 16:02,

64902 GHZIABAD DELHI KOSIKALAN EMU GHZIABAD KOSIKALAN 16:03 16:52,


64904 GHAZIABAD DELHI MATHURA EMU GHZIABAD MATHURA 17:07, 18:00,

14212 INTERCITY EXP NEW DELHI AGRA 17:40 18:34,

64492 NDLS PWL LADIES SPL NEW DELHI PALWAL 17:50 18:42, Su- no

64082 NDLS PWL EMU NEW DELHI PALWAL 18:00 18:47,

64906 GAZIABAD DELHI PALWAL EMU GHZIABAD PALWAL 18:13, 19:02,

64910 SHAKURBASTI-MATHURA EMU SHAKURBASTI MATHURA 18:48, 19:40,

64064 DLI PWL EMU OLD DELHI PALWAL 20:04, 20:53,

64496 PWL KSV EMU NIZAMUDDIN KOSIKALAN 20:40 21:11, only Nizdn

64084 NDLS PWL EMU NEW DELHI PALWAL 21:25 22:12,

FROM FARIDABAD NEW TOWN TO NEW DELHI MAY 2011

FROM NEW DELHI TO FARIDABAD NEW TOWN MAY 2011


3/18

Station Arrive Departure stopage Distance

New Delhi(NDLS) Starts 16:20 - 0 Km

Anand Vihar(ANVR) ----- ----- 0 Min 14 Km

Aligarh Jn(ALJN) 19:30 19:35 5 Min 132 Km

Tundla Jn(TDL) 20:40 20:45 5 Min 210 Km

Etawah(ETW) 21:43 21:45 2 Min 302 Km

Kanpur Central(CNB) 23:35 23:40 5 Min 440 Km

Allahabad Jn(ALD) 2:20 2:50 30 Min 634 Km

Phulpur(PLP) ----- ----- 0 Min 670 Km

Varanasi Jn(BSB) 5:28 5:38 10 Min 769 Km

Mughal Sarai Jn(MGS) 6:15 6:35 20 Min 785 KmBhabua Road(BBU) 7:14 7:16 2 Min 838 Km

Dehri On Sone(DOS) 8:00 8:02 2 Min 903 KmAnugraha N Road(AUBR) 8:15 8:17 2 Min 920 Km

Rafiganj(RFJ) 8:39 8:41 2 Min 951 KmGaya Jn(GAYA) 9:13 9:18 5 Min 988 KmKoderma(KQR) 10:20 10:22 2 Min 1065 Km

Parasnath(PNME) 11:14 11:16 2 Min 1140 KmDhanbad Jn(DHN) 12:08 12:18 10 Min 1187 KmAsansol Jn(ASN) 13:26 13:46 20 Min 1246 KmDurgapur(DGR) 14:16 14:18 2 Min 1288 Km

Barddhaman Jn(BWN) 15:09 15:14 5 Min 1351 KmHowrah Jn(HWH) 16:45 Ends - 1446 Km

Station Arrive Departure stopage Distance

Azamgarh(AMH) Starts 16:30 - 0 KmKhorason Road(KRND) 17:02 17:04 2 Min 35 Km

Shahganj Jn(SHG) 17:35 18:00 25 Min 57 Km

Malipur(MLPR) 18:19 18:21 2 Min 82 KmAkbarpur(ABP) 18:39 18:41 2 Min 101 KmAyodhya(AY) 19:19 19:21 2 Min 155 Km

Faizabad Jn(FD) 19:43 19:45 2 Min 162 KmRudauli(RDL) 20:15 20:17 2 Min 200 Km

Badshahnagar(BNZ) ----- ----- 0 Min 286 Km

Lucknow Ne(LJN) 22:55 23:15 20 Min 298 KmUnnao Jn(ON) 0:02 0:04 2 Min 352 Km

Kanpur Central(CNB) 0:45 0:50 5 Min 369 KmEtawah(ETW) 2:33 2:35 2 Min 507 Km

Aligarh Jn(ALJN) 4:53 4:58 5 Min 677 Km

Delhi(DLI) 7:00 Ends - 803 Km

Poorva Express 12382

Kaifiyat Exp 12225
http://www.yatra.com/indian-railways/components/routinghtml.htmlhttp://www.yatra.com/indian-railways/components/routinghtml.htmlhttp://www.yatra.com/indian-railways/components/routinghtml.htmlhttp://www.yatra.com/indian-railways/components/routinghtml.htmlhttp://www.yatra.com/indian-railways/components/routinghtml.htmlhttp://www.yatra.com/indian-railways/components/routinghtml.html


4/18

Mango burfi

Ingredients

Mangoes - 6

mawa - 1/2 kg (khoya)

Ghee - 1/2 cup

Sugar - 1/2 cup

Saffron - few strands

Cardomom powder - 1 tsp

Few slices of almond and pista

MethodPrepare mango pulp and strain

Mix the pulp to mawa in a heavy based pan, on low flame till it thickens

Add ghee little by little, when ghee separates, remove from heat

Make sugar syrup, add enough water to soak the sugar

Make syrup of 1 thread consistency

Mix the mango mawa mix on low flame with the prepared sugar syrup

Stir on low till it thickens

Add saffron and cardamom powder

Stir well, remove from heat, and pour on thali

Sprinkle slices of almond on it

Cool and cut into pieces

besan burfi

Ingredients

1 cupbesanflour

1 cup sugar

1 cup shortening (butter)

4 cardamom pods with the shells removed

1/2 cup walnuts broken into small pieces

Preparation

Melt shortening in a pan.

Turn down heat and add cardamom and Besan.

Fry, stirring constantly to prevent burning until it has changed color to brown and smells done.Turn off heat and stir in sugar and the nuts.

Spread on a platter 1/2" thick.

Cut into diamond shapes after it has cooled down.

milk burfi

Full fat milk - 5 tumblerSugar - 3 tumblerGhee- Between 3/4th tumbler abnd 1 tumbler

Sooji(Coarse) - 1 spoon.

Preparation:1. Fry Sooji till it changes colour and becomes slightly creamish brown.2. In a separate vessel, keep milk for boiling.

3. Once milk begins to boil, add sugar, fried sooji and 1/4th tumbler ghee.4. Let it boil and when iit becomes slightly thick, add some more of the remaining ghee.5. Keep adding ghee at regular intervals.6. Keep boiling milk till it leaves the side of the vessel easily( i.e. till it becomes thick). The mixture should ot stick to theside.7. Grease a plate with ghee. Pour the mixture over the thali.8. Once the mixtue cools a bit, you can cut it in to square pieces.


5/18

besan burfi

200 gms Bengal Gram200 gms Sugar (powder)10 gms Ghee

10 gms Kismis1/2 tsp Cardamom powderPreparation of besan barfi :

Heat the ghee and cook the besan on medium flame till the raw smell disappears.Make sure the colour of the besan does not change. Add the sugar and turn.

Remove from fire. Mix in the kismis and cardamom powder.Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.

besan ke ladoo:

2 cups gram flour (besan)11/2 cup sugar (grinded)1 cup ghee1 tsp each almonds, pistachios, cashew nuts (chopped)Preparation of besan ke ladoo:

In a kadhai mix gram flour and ghee over a low heat.Keep constantly stirring to avoid lumps.When it releases an appetizing smell, it is ready.Remove from the heat and allow it to cool.

Add sugar and nuts to the gram flour and mix thoroughly.Now form ping-pong size balls of the mixture.Besan Laddoo are ready to be served.

gulab jamun:

1 cup Carnation Milk Powder1/2 cup all purpose flour

1/2 tsp baking soda2 tablespoons butter -meltedWhole milk just enough to make the dough

For the Sugar Syrup2 cups Sugar1 cup waterOil for fryingHow to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-harddough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into asmooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one byone. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the ballsfrom browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should riseslowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even

browning on all sides.If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensurethat the gulab jamuns do not break or cook too quickly.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside andeven browning.Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup ofwater. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat atmedium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warmsyrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at roomtemperature.


6/18

Ingredients: Ingredients:

2 kg. raw mangoes Mustard Oil litre

1\4 kg lemons Mixed veggies: Cauliflower, Turnips

1\4 kg green chilies (peeled) and carrots 2 kgs

Glacial acetic acid 1 tsp

Sugar 200 g

2 1\2 to 3 liters mustard oil Garlic 15 g

1\4 cup. Salt Ground spices 30 g

2 cups aniseed (saunf) Ginger 30 g

2 tbsp. turmeric Salt 100 g

2 cup nigella seeds (kalonji) Mustard powder 60 g

2 cup fenugreek seeds (methre) Red chilli powder 20 g

Method Of Preparation:

4 Garlics

Method:

2.Immerse the veggies in hot water. Let them stay for

about 10 15 mins. Then drain them.

4.Then turn off the fire. Add the rest of the spices. Mix

ro erl .3. Peel the carrots and cut them into 2 inches long

sticks.

4. Peel and slice the turnip.

5. Break the cauliflower into medium sized floret.

6. Peel the garlics.

7.Cook it for about 5 mins.

10.This pickle could be kept for about a year.

Ingredients

Cauliflower - 1 cup

Carrot - 1/2 cup

Green chilies - 4 no's cut lengthwise

Lime juice - 1 teaspoon

Red chili powder - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 2 teaspoon

Fenugreek seeds - 1 teaspoon

Oil - 1/4 cup

2 tsps salt12. Stuff the green chilies with the spice mixture. Rub

gently the rest of the mixture over the mangoes, lemons

and other ve etables.

Method for Mixed Vegetable Pickle:

13. Place the mango mixture in an earthenware jar, Mix

thoroughly with hands.

First mix all the vegetables , add salt, chili powder, turmeric powder,lemon juice and keep aside.

14. Pour in the remaining oil. The oil should cover the

vegetables by about 2.5 cm (1 inch).

Mix mustard and fenugreek seeds and make a fine powder and addit to the mixed vegetables and allow it to stand for a day.

15. Cover the jar with a muslin cloth and keep it in an

airin lace.Add oil and mix well .

16. Stir the contents of the jar for the first two weeks at

least once a day. Do this to ensure that all pieces are

com letel di ed in the oil.

EnjoyMixed Vegetable Pickleafter 2-3 days.

Mixed Vegetable Pickle:

9. Place the carrots, peas, turnip and cauliflower in bowl,

pour vinegar over it and mix well. Keep aside for 2-3

hours.

10. Strain the liquid from the vegetables and bring to a

boil, put the vegetables and cook just for 2 minutes.

Remove the vegetables with a slotted spoon and put

them in a tray to cool completely.

11. Heat mustard oil to smoking point, remove from

heat and leave it to cool. Mix all the spice ingredients

and remaining salt with enough oil just to bind the

spices.

1 kg. mixed vegetables such as carrots, turnips and

cauliflower

1\2 cup red chili powder or (according to the taste.)1.Wash the veggies, peel and cut them. Cut cauliflower in

medium size pieces, carrots length wise and turnip as

round slices.

1. Wash and pat dry all the vegetables. Cut the mangoes

into half, remove seed and then cut into 11\2 inch sized

pieces. 3.Grind garlic and ginger into a paste. Then fry this paste in

a cup of hot oil. Let them turn golden brown.

2. Cut the lemons into half and slit the chilies carefullyinto half, leaving them still held together at the stalk.

5.Make sugar syrup. Use half quantity of water or even less

than that. Bring it to 1 2 thread consistency.

6.Add glacial acetic acid to the syrup and then mix this with

the ginger garlic spices.

7. Divide the salt into two parts. Place mangoes, lemons,

garlic and chilies in a large bowl, sprinkle one part of the

salt, mix well , cover and leave to marinate over night.

9.Cool and then put them in a jar. Keep aside for 10 days,

then serve.

8.Then add all the veggies and cook. Let it ooze oil. Then

turn off the flame.

8.Next day gently squeeze out all the water released by

the vegetables, taking care not to squeeze the juice fromthe lemons.


7/18

Ingredients for mixed pickle: Ingredients for pickle:

Raw sour mangoes - 2 No. Carrots, Cut into sticks - 1 cup.

Lemons - 10 Nos. Cauliflower - 1 cup,cut into small flowerets.

Green chillies - 10 No. Fresh green chilli - 1/2 cup.

Ginger - 2 inch piece - 2 No. Ginger - 1 tbsp , cut in small thin strips.

Red chilli powder - 1 table spoon Lime juice - 1 cup.

Salt - 2 table spoons Red chilli powder - 1 table spoon

Mustard seeds - 2 teaspoon Green chili - 2 choppedfenugreek seeds(methi) - 1 teaspoon Salt - 1 table spoon

Turmeric powder - 2 teaspoon Mustard seeds - 2 teaspoon

Asafoetida - 1/2 teaspoon fenugreek seeds(methi) - 1 teaspoon

Preparation Turmeric powder - 2 teaspoon

1. Roast lightly fenugreek seeds. Asafoetida - 1/2 teaspoon

2. Grind with mustard seeds to fine powder Preparation

Seasoning ingredients: 1. Roast lightly fenugreek seeds.

Oil - for seasoning - 2 tablespoons 2. Grind with mustard seeds to fine powder

Mustard seeds - 1 teaspoon Seasoning ingredients:

Turmeric powder - 1/4 teaspoon Oil - for seasoning - 1 tablespoon

Asafoetida - 1/4 teaspoon Mustard seeds - 1 teaspoon

Make Seasoning: Turmeric powder - teaspoon1. Heat Oil Asafoetida - 1/4 teaspoon (hingh)

2. Add Mustard seeds, Turmeric powder, Asafoetida Make Seasoning:

3. Cool completely before adding to pickle 1. Heat Oil

Making Spicy Mixed pickle: 2. Add Mustard seeds, Turmeric powder, Asafoetida

1. Cut mangoes in your desired size pieces. Cut lemons in 8pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thinsmall pieces.

3. Cool completely before adding to pickle

2. Mix together mango pieces, lime pieces, ginger pieces, chilipieces, salt, red chili powder, fenugreek and mustard powder,turmeric and asafetida.

Making Pickled-vegetables:

3. Add the cooled seasoning

4. Mix well and fill in dry airtight bottle.

5. Shake the bottle mixture everyday with a dry spoon once perday for about 15 days.

2. Add lime juice. Mix well and fill in dry airtight bottle.

Pickle will be ready to eat in 10-15 days. 3. Add the cooled seasoning

4. Shake the bottle/mixture well.

Mixed Vegetable Pickle Recipe

Carrots - 1/2 C, cut to small pieces

Cauliflower - 1 c cut into small florets

ginger - 1/8 C cut to small peices

green chiliies - 2-4, split lengthwise You can add vinegar instead of lime juice.

onion - 2 med sized chopped

Red pepper - 1/2 seeds and ribs removed and cut in

stri s

White vinegar - as much to cover all the above s.

, pickle mix - 1-2 tbsp

salt to taste

Mix all the vegetables, add as much salt as needed to

coat all ve etables.

Pour the vinegar to cover and a little bit more.

Place the pickling spice mix in a double layered cheese

cloth and tie it with a strin .Pound the bundle slightly (DO NOT POWDER the

ingredients) to release the flavor and immerse into the

ickle.

This pickle will be ready to eat the next day.

Mixed Vegetable Pickle:

1. Mix together carrots, cauliflower, ginger pieces, salt, red chili

powder, fenugreek and mustard powder, green chili pieces, turmericand asafetida.

Pickle will be ready to eat next day. Serve with any dish such assnacks, rice, roti, poori etc. You can use this pickle for 2 weeks,longer if refridgeted.


8/18

KAJU KATRI Soak the cashew nuts in boiling water for 1 hour.

Drain it and process smoothly in a mixer by adding milk & thensugar.

2cups cashew nuts Heat the butter in a large pan, put the cashew nut paste and cookover medium heat, stirring constantly until the mixture becomesthick.

1 cup sugar Then, put vanilla essence and mix thoroughly.

3 tbsp milk Put this mixture in a greased tray and spread it evenly and press

the silver leaf (optional) on the top. Let it cool for 45 minutes.

1 tbsp unsalted butter After it is cooled, cut into diamond shaped pieces.

1 tsp vanilla essence

1cup boiling water

4 sheets of silver leaf (optional)

PEDA Bring milk to a boil, add sugar and ghee.

Stir to dissolve/melt. Keep the mix gently bubbling for 6-7minutes. Slow to a simmer and slowly add milk powder. Mix welland stir for 2-3 minutes.

300 g/1cup milk powder Add cardamom powder and stir well. The mix should have comeaway from the side of the pan and become a solid lump by now.Leave to cool for 5 minutes.

240 m/ 1 cup milk Take small balls, roll slowly in hand and flatten on something likea cutting board. Put half of pistachio on the top. You can use aspecial Penda stamper to impress leaf, floral or star patterns onthe sweets. Leave to cool and set.

75 g sugar - preferably jaggery or palm sugar

100 g ghee/ butter

cardamom powder according to taste - start with tsppistachios to decorate (soak in the water for 6 h)

Kasmiri pada/ Kesar pada

Add a pinch of Saffron while milk is boiling forKesar Peda.ALMOND -PISTACHIO ROLLS For the pistachio dough

(makes 25 pieces) Put the pistachios into boiling water for 4-5 minutes.

Drain, remove the skin by rubbing on a piece of cloth and grind intoa powder.

For the pistachio dough Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel untilit forms a soft ball. Add the pistachios powder and allow to cool.

kg pistachios Warm the saffron in a small vessel, add 2 tsp of milk and rub untilthe saffron dissolves.

1 cup sugar Add the saffron liquid and the cardamom powder to the pistachiodough.

1 pinches saffron Roll out the dough and make small rounds.

tsp cardamom powder For the almond dough

For the almond dough Soak the almonds in water for 12 hours. Drain and put into boilingwater. Cover and leave for 10 min.

1 kg almonds Drain the almonds, remove the skin and drop into cold water sothat they do not discolor.

1 kg sugar Grind with a little water in a grinder. Add the sugar and cook untilthe mixture forms into a dough. Leave for 5 min.

For decoration How to proceed


9/18

silver foil Roll out the almond dough and cut into square pieces which exactlycover pistachio rolls.Place a pistachio roll on an almond square piece and roll up.

Preparation time:20 min, Cooking time: 30 minutes Repeat with the remaining pistachio and almond squares.

Decorate with silver foil, cut into small pieces and serve.

COCONUT BURFI Heat the condensed milk, coconut powder, milk and milk powderin a thick-bottomed kadai.Once heated cook on slow flame till the mixture leaves the sidesof the pan.

400 g condensed milk Divide the mixture into two equal portions.

300 g grated coconut Spread one portion evenly on a greased plate.

100 g full cream milk powder To the other portion add the red color and mix well.

cup milk Spread it over the white layer and allow it to cool.

few drops red color Cut into squares and serve.

PANEER AND COCONUT BALLS For paneer balls

(makes 20 balls) Mix all the ingredients very well and make a dough.

Divide the dough into 2 portions and shape into small round balls.

For the paneer balls For the coconut mixture

kg paneer Cook the coconut and sugar for 10 minutes on a slow flame. Cool.

8 tbsp powdered sugar Warm the saffron in a small vessel. Add a little milk and run in untilthe saffron dissolves.

2-3 tsp rose water Add the saffron mixture to the coconut mixture. Mix well.

a few drops rose essence How to proceed

For the coconut mixture Make a covering of the coconut mixture over each paneer ballusing hand pressure.

2 cups dried coconut Arrange the balls in a plate and cover with silver foil. Chill.

1 cups granulated sugar Cut each ball into 2 parts. Decorate with pistachios.

2 pinches saffron Serve cold.

a little milk Preparation time:20 min, Cooking time: 10 minutes

For decoration

4 -5 blanched and chopped pistachios, silver foil

MANGO VANILLA BARFI Put the milk in a large vessel, preferably in a non-stick one and boilon a high flame.

(makes 10-12 Pieces) When it starts boiling, add cup sugar. Boil again for 3-4 min on ahigh flame.

Add the alum powder and continue boiling and stirring until themixture becomes thick.4 cups full fat milk Test by putting a little mixture on a small plate. If it forms a small

ball, add the mango juice and continue cooking for at least 4 min.

cup sugar Test once again by putting a little mixture on a small plate. If itforms a soft ball remove from the heat and spread on a plate.

a pinch alum powder Crumble the paneer and knead well for 1 minute. Add 3tablespoons of sugar and cook in a pan on a low heat for 2-3minutes. Cool slightly and add the vanilla essence.


10/18

4 tbsp mango juice Spread this mixture over the mango mixture.

cup paneer Sprinkle chopped nuts on top. Store in refrigerator.

3 tbsp sugar Cut into pieces and serve.

tsp vanilla essence

for decoration:

chopped almonds and pistachios

Preparation time:10 min, Cooking time: 20 minutes

BOONDILADDOO Mix the flour, rice flour, baking powder.

1 cup besan Make a smooth thick batter. Heat the oil. Take the batter andpour it over a sieve with round holes.

1 pinch saffron Tap it gently with a spoon so that small balls of dough fall into theoil. Make the balls and keep aside. Heat the sugar and water tillreaches 1/2 thread consistency.

1 pinch cardamom powder Mix in the saffron and cardamom powder and fried boondies.When the mixture is still warm make into balls. Boondi Ladoo areready to be served

1 tbsp rice flour If the mixture cools balls cannot be made as the sugarcrystallizes.

1 pinch baking powder Decorate with silver foil, cut into small pieces and serve.

1 tbsp broken cashew nut2 cups sugar

1cup of oil

1 cup water

For decoration

silver foil

BESAN LADOO In a kadhai mix gram flour and ghee over a low heat.

Stir constantly to avoid lumps.

2 cups gram flour (besan) When it releases an appetizing smell, it is ready.

1cup sugar (grinded) Remove from the heat and let it cool.

1 cup ghee Add sugar and raisins to the gram flour and mix thoroughly.

1 hand full of raisins Now form ping-pong size balls of the mixture.

Besan Ladoo are ready to be served.


11/18

TRAIN

NUMBER

TRAIN

NAME

STARTING

STATION SU MO SOURCE

ARRIVAL

AT

SOURCE

DEPARTU

RE FROM

SOURCE

DESTINAT

ION

Day 1, Day 1,

16:45 16:47

Day 1, Day 1,

18:26 18:27

Day 1, Day 1,

18:56 18:57

Day 1, Day 1,

7:34 7:35

Day 1, Day 1,

9:29 9:30Day 1, Day 1,

11:58 11:59

Day 1, Day 1,

17:50 17:51

Day 1, Day 1,

18:10 18:11

Day 1, Day 1,

19:19 19:20

Day 1, Day 1,

0:20 0:21

Day 1, Day 1,

9:15 9:16

Day 1, Day 1,

9:50 9:51

Day 1, Day 1,

10:05 10:06

Day 1, Day 1,

11:00 11:01

Day 1, Day 1,

14:25 14:26

Day 1, Day 1,

11:57 11:58

Day 1, Day 1,

18:00 18:01

Day 1, Day 1,

8:33 8:34

Y

TILAK

BRIDGE

ANAND

VIHAR

54473

DELHI SRE

PASS. DELHI Y

ANAND

VIHAR

54411

REWARI

NEW DELHI

MERRUT

CANTT REWARI Y

Y

TILAK

BRIDGE14316

INTERCITY

EXP NEW DELHI Y

Y

TILAK

BRIDGE

ANAND

VIHAR

64055

NDLS GZB

EMU PALWAL Y

ANAND

VIHAR

64053

PALWAL-

NEWDELHI-

GHAZIABA

D EMU PALWAL Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64110

ALIGARH

EMU NEW DELHI Y

ANAND

VIHAR

64057

PWL GZB

EMU PALWAL Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64418

DLI GZB

EMU DELHI Y

ANAND

VIHAR

64114

NDLS ALJN

EMU NEW DELHI Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64424

GHAZIABA

D EMU NEW DELHI Y

ANAND

VIHAR

64422

GHAZIABA

D EMU NEW DELHI Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64428

NDLS GZB

EMU NEW DELHI N

ANAND

VIHAR

64426 NDLS GZB NEW DELHI Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64432

NDLS GZB

EMU NEW DELHI Y

ANAND

VIHAR

64430

NDLS GZB

EMU NEW DELHI Y

N

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

64450

NDLS GZB

L SPL NEW DELHI N

ANAND

VIHAR

64434

DLI GZB

EMU DELHI Y

Y

TILAK

BRIDGE

Y

TILAK

BRIDGE

ANAND

VIHAR

ANAND

VIHAR

64472

GHAZIABA

D MEMU PANIPAT JN Y

N

TILAK

BRIDGE


12/18

ARRIVAL

AT

DESTINAT

ION

DEPARTU

RE FROM

DESTINAT

ION

Day 1, Day 1,

16:55 16:57

Day 1, Day 1,

18:39 18:40

Day 1, Day 1,

19:09 19:10

Day 1, Day 1,

8:24 8:25

Day 1, Day 1,

10:19 10:20Day 1, Day 1,

12:49 12:50

Day 1, Day 1,

17:59 18:00

Day 1, Day 1,

18:19 18:20

Day 1, Day 1,

19:32 19:33

Day 1, Day 1,

0:29 0:30

Day 1, Day 1,

9:24 9:25

Day 1, Day 1,

9:59 10:00

Day 1, Day 1,

10:13 10:14

Day 1, Day 1,

11:09 11:10

Day 1, Day 1,

14:34 14:35

Day 1, Day 1,

12:06 12:07

Day 1, Day 1,

18:10 18:11

Day 1, Day 1,

8:45 8:46


13/18

TRAIN

NUMBER

TRAIN

NAME

STARTING

STATION SU SA SOURCE

ARRIVAL

AT

SOURCE

DEPARTU

RE FROM

SOURCE

DESTINAT

ION

Day 1, Day 1,

9:34 9:36

Day 1, Day 1,

8:36 8:37

Day 1, Day 1,

7:51 7:52

Day 1, Day 1,

9:16 9:17

Day 1, Day 1,

8:54 8:55

Day 1, Day 1,

21:01 21:02

Day 1, Day 1,

9:06 9:07

Day 1, Day 1,

23:16 23:17

Day 1, Day 1,

7:38 7:39

Day 1, Day 1,

4:25 4:26

Day 1, Day 1,

10:06 10:07

Day 1, Day 1,

13:06 13:07

Day 1, Day 1,

15:21 15:22

Day 1, Day 1,

16:46 16:47

Day 1, Day 1,

16:56 16:57

Day 1, Day 1,

17:06 17:07

Day 1, Day 1,

6:01 6:02

Day 1, Day 1,

8:26 8:27

Day 1, Day 1,

17:31 17:32

Y ANANDVIHAR TILAKBRIDGE

54474

SRE DLI

PASS

SAHARANP

UR Y

TILAK

BRIDGE

54412 MUT NDLSRE PASS MEERUTCANT Y

Y

ANAND

VIHAR14315

INTERCITY

EXP BAREILLY Y

Y

ANAND

VIHAR

TILAK

BRIDGE

64105

ALIGARH

NEW DELHI

EMU

ALIGARH

JN Y

TILAK

BRIDGE

64031

D NDLS

SSB EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64411

SAHIBABA

D NDLS

DLI EMU

SAHIBABA

D Y

TILAK

BRIDGE

64113

KRJ NDLS

SSB EMU KHURJA JN Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64417

GZB DLI

EMU

GHAZIABA

D Y

TILAK

BRIDGE

64415

GZB NDLS

EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64423

GHAZIABA

D NEW

DELHI EMU

GHAZIABA

D Y

TILAK

BRIDGE

64421

GHAZIABA

D NEW

DELHI EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64427

GHAZIABA

D NEW

DELHI EMU

GHAZIABA

D Y

TILAK

BRIDGE

64425

GHAZIABA

D NEW

DELHI EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64431

GZB NDLS

EMU

GHAZIABA

D N

TILAK

BRIDGE

64429

D NDLS

EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64437

D NDLS

DLI EMU

GHAZIABA

D Y

TILAK

BRIDGE

64433

GZB NDLS

EMU

GHAZIABA

D Y

N

ANAND

VIHAR

Y

ANAND

VIHAR

TILAK

BRIDGE

64441

D NDLS

DLI EMU

GHAZIABA

D Y

TILAK

BRIDGE

64439

GHAZIABA

D NDLS

DLI EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

TILAK

BRIDGEY

ANAND

VIHAR


14/18

Day 1, Day 1,

18:46 18:47

Day 1, Day 1,

9:01 9:02

Day 1, Day 1,

17:38 17:39

Y

ANAND

VIHAR

TILAK

BRIDGE

64449

GZB NDLS

L SPL

GHAZIABA

D Y

64443

D NDLS

DLI EMU

GHAZIABA

D Y

Y

ANAND

VIHAR

TILAK

BRIDGE

TILAK

BRIDGE

64471

D

PAPNIPAT

EMU

GHAZIABA

D Y

N

ANAND

VIHAR


15/18

ARRIVAL

AT

DESTINAT

ION

DEPARTU

RE FROM

DESTINAT

ION

Day 1, Day 1,

9:44 9:46

Day 1, Day 1,

8:49 8:50

Day 1, Day 1,

8:04 8:05

Day 1, Day 1,

9:27 9:28

Day 1, Day 1,

9:05 9:06

Day 1, Day 1,

21:10 21:11

Day 1, Day 1,

9:15 9:16

Day 1, Day 1,

23:25 23:26

Day 1, Day 1,

7:50 7:51

Day 1, Day 1,

4:34 4:35

Day 1, Day 1,

10:15 10:16

Day 1, Day 1,

13:17 13:18

Day 1, Day 1,

15:30 15:31

Day 1, Day 1,

16:55 16:56

Day 1, Day 1,

17:05 17:06

Day 1, Day 1,

17:15 17:16

Day 1, Day 1,

6:10 6:11

Day 1, Day 1,

8:35 8:36

Day 1, Day 1,

17:40 17:41


16/18

Day 1, Day 1,

18:57 18:58

Day 1, Day 1,

9:10 9:11

Day 1, Day 1,

17:50 17:51


17/18

TRAIN

NUMBER TRAIN NAME

STARTING

STATION SU MO TU WE TH FR SA SOURCE

12904 GOLDN TEMPLE ML AMRITSAR JN Y Y Y Y Y

N N N N N GHAZIABAD12688 DDN MAS EXP DEHRADUN N Y

Y Y GHAZIABAD

14310 UJJAIYANI EXP DEHRADUN N N

14318 DDN INDB EXP DEHRADUN N N N N N

Y Y N N N GHAZIABAD

Y Y GHAZIABAD

18478 KALINGAUTKALEXP HARIDWAR JN Y Y

19020 DEHRADUN EXP DEHRADUN Y Y Y Y Y

Y Y Y Y Y GHAZIABAD

Y Y GHAZIABAD

19326 ASR INDB EXPRES AMRITSAR JN N N

64052

GAZIABAD DELHI

PALWAL EMU GHAZIABAD Y Y Y Y Y

N N Y N N GHAZIABAD

Y Y GHAZIABAD

64902

GHZIABAD DELHI

KOSIKALAN EMU GHAZIABAD Y GHAZIABAD

64904

GHAZIABAD DELHI

MATHURA EMU GHAZIABAD Y Y Y

Y Y Y Y Y Y

Y Y GHAZIABAD64906

GAZIABAD DELHI

PALWAL EMU GHAZIABAD Y Y Y Y Y

Y Y Y Y GHAZIABAD


18/18

ARRIVAL

AT

SOURCE

DEPART

URE

FROM

SOURCE

DESTINATI

ON

ARRIVAL

AT

DESTINAT

ION

DEPARTU

RE FROM

DESTINAT

ION

Day 1, Day 1, Day 1, Day 1,

13:11 13:15 15:08 15:10


6:15 6:17 8:06 8:08


12:25 12:30 14:05 14:07


12:25 12:30 14:05 14:07


10:53 10:55 12:28 12:30


20:23 20:25 22:20 22:22


12:25 12:30 14:05 14:07

Day 1, Day 1, Day 1,

11:20 13:08 13:09


15:00 16:47 16:48


16:05 17:55 17:56

Day 1, Day 1, Day 1,17:10 18:57 18:58

FARIDABAD

FARIDABAD

FARIDABAD

FARIDABAD

FARIDABAD

FARIDABAD

FARIDABAD

Starting

Station FARIDABAD

Starting

Station FARIDABAD

Starting

Station FARIDABAD

FARIDABAD

Starting

Station

local train may 2011

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