Here is a post we crafted using our company's A.I.
I take this moment to express my divergence from several ideas presented by right-wing Indian bloggers, including Reuben Abraham and Atanu Dey. I happened to have been a co-blogger with Reuben, but in the interest of transparency, I would like to bring up some issues I have consistently found with Indian right wing bloggers.
Firstly, it is unclear why a democratic socialist approach of the kind followed in France or the Scandinavian countries couldn't be applied in India. Secondly, it is unclear what the alternative to democratic socialism is, when there are very likely going to be enormous social and economic changes coming up in the coming years due to Artificial Intelligence and other advanced technologies.
Two particular notions promulgated by Reuben that caught my attention were the advocacy for building private cities and liberalizing the education sector. While these actions may offer potential benefits, I am apprehensive about the simplistic portrayal by Abraham of the issues in the Indian education sector as merely a lack of capitalistic incentives and the simplistic portrayal of building cities being the solution to India's problems. (Yes, cities are the centers of innovation, but that doesn't mean that any country has innovated by simply building new cities as, for example, Brazil.)
In this post, I just want to talk about education from here onwards. Contrary to the suggestion that the challenges in the education sector stem from a lack of market presence, I contend that the issues are more complex. It is challenging to accept the conclusion that the absence of sufficient capitalism is the root cause. The real problem is that there is no money in teaching. If the absence of capitalism were the root cause, what exactly is preventing entrepreneurs from starting schools, since virtually every bit of the curricula for K-12 education is now available online for free? My disagreements with Reuben Abraham persisted until I realized his inclination towards right-wing ideologies, particularly advocating for "free markets" in almost every aspect of policy. My political alignment stood somewhat flexible, and I, indeed, supported certain sensible Republican policies also, but over time, I've leaned further towards the left. I now believe that democratic socialism might be the most effective way to address the substantial challenges posed by A.I. and other recent technological innovations in the global workforce, and especially in a country like India. You would think that somebody who calls himself an economist would engage with reasonable people, even if they are critical of their opinions. What I have seen, however, is that all sorts of issues arise when discussions are not under the aegis of an organization where your rights may be protected.
In summary, to assume that markets alone will resolve these intricate problems seems somewhat naive. With that thought, I end this thread.
Thanks, subscribers/followers, for your continued support!
~ Anand
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Step into the opulent world of Indian royalty and indulge in the culinary treasures that have been passed down through generations. In this series of blog posts, we will take you on a gastronomic journey through the magnificent royal kitchens of India. Each post will unveil a delightful recipe that reflects the grandeur, flavors, and traditions of Indian royalty. Today, we present to you a regal dessert called Rajbhog, fit for kings and queens.
The Legacy of Rajbhog: Rajbhog, meaning "royal feast," is a sweet delicacy that originated in the royal kitchens of Bengal. This exquisite dessert showcases the artistry and finesse of Indian culinary traditions. Crafted with a blend of aromatic spices, rich ingredients, and meticulous techniques, Rajbhog has become synonymous with decadence and indulgence.
Ingredients: To create this royal dessert, you will need:
- 1 cup cottage cheese (paneer), mashed
- 1/2 cup khoya (reduced milk solids)
- A pinch of saffron strands
- 1/2 teaspoon cardamom powder
- 1/4 cup finely chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon rose water
- 1 cup sugar
- A few drops of yellow food color (optional)
- Edible silver foil (varak) for garnish
- Ghee (clarified butter) for greasing
Preparation:
- In a mixing bowl, combine the mashed cottage cheese (paneer) and khoya until well blended.
- Add saffron strands, cardamom powder, chopped nuts, rose water, and sugar to the mixture. Mix thoroughly.
- If desired, add a few drops of yellow food color to enhance the appearance of the Rajbhog.
- Divide the mixture into small equal portions and shape them into round or oval balls. These will be the Rajbhog.
- In a deep pan, bring water to a boil and gently place the Rajbhog into the boiling water.
- Cook the Rajbhog on medium heat for 15-20 minutes, ensuring they are submerged in the water. They will expand slightly as they cook.
- Once cooked, carefully remove the Rajbhog from the water and allow them to cool.
- Garnish each Rajbhog with a small piece of edible silver foil (varak) for an elegant touch.
- Serve the Rajbhog chilled, allowing their exquisite flavors to tantalize your taste buds.
Conclusion: Rajbhog, with its royal heritage and rich flavors, is a true embodiment of Indian culinary artistry. This divine dessert offers a glimpse into the grandeur of the royal kitchens, where every dish was crafted with meticulous care and attention to detail. Stay tuned for more enchanting recipes from the royal kitchens of India in our blog series. Experience the magic and elegance that has graced the palaces for centuries, right in your own kitchen.
Remember, each recipe has its unique story and cultural significance, inviting you to savor the flavors of India's royal past. Stay tuned for the next installment in our series as we unveil another culinary gem from the royal kitchens of India.
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In the captivating world of culinary tales and royal delicacies, let us introduce you to the enigmatic character of Lady Amara, a character in my upcoming novel.
Resplendent in her regal attire, she embodies the grace and elegance of a bygone era. Get ready to be transported to a realm of opulence and flavors that will enchant your senses.
Embracing the essence of India's rich heritage at Sanchi, while savoring the royal indulgence of Rajbhog, is Lady Amara. Her presence adds a touch of mystique to the timeless beauty of this historical monument, as we embark on a culinary adventure through the royal kitchens of India.
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BONUS RECIPE: I haven't actually used the above recipe. It was generated by ChatGPT. Here is another recipe for Rajbhog, which seems to have been thorougly vetted.
Ingredients
200 gm paneer
1/4 cup almonds
5 strand saffron
2 cup water
2 tablespoon milk
1/4 cup cashews
1/4 cup pistachios
1 teaspoon powdered green cardamom
1 cup sugar
Instructions
Step 1 Grind the nuts and make the sugar syrup
Grind the cashew nuts, pistachios and almonds to a fine powder. Add the cardamom powder and mix well. In the meantime, take 2 tablespoon milk and soak 5 saffron strands and keep it aside.
Step 2 Make the chenna balls
You can make a homemade chenna or use store-bought paneer. In this recipe we are using readymade paneer, so you can either grate the paneer or crumble it. Then knead the paneer into a smooth texture, then add in the saffron milk and knead it again.
Step 3 Make the Rajbhog
Make balls of the paneer dough and create a cavity and fill in the nuts mixture and gently make the balls and repeat the process with the rest of the chenna dough. In the meantime, take a vessel with 2 cups of water and add in the 1 cup sugar, stir well until fully dissolved. Now gently slide in the chenna balls and allow the Rajbhog to cook in the sugar syrup.
Step 4 Rajbhog is ready to relish!
Allow the paneer balls to simmer for 15 minutes over low/medium flame. Remove and cool. The balls may disintegrate or dissolve in the syrup, hence you must avoid stirring. Serve chilled or at room temperature.
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Note: Adjust the quantity of ingredients according to your preference and serving size.
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